Melissa's Cuisine

Friday, August 22, 2014

Blackberry Sauce

This delicious sauce is made with fresh blackberries and has so many uses!
Melissa's Cuisine: Blackberry Sauce

When we were camping last month, we took a hike to go pick blackberries.  Unfortunately we were a couple weeks too early and there weren't many ripe blackberries on the bushes.  We were able to find a few though and they were delicious!

Melissa's Cuisine: Blackberry Sauce

Our adventure left me craving fresh blackberries so when I saw some at the store I knew I had to stock up.  I bought a few too many containers, so I had to make something, quick!  I'm trying to limit the amount of baked goods in the house right now, otherwise I would have made this Blackberry Peach Cobbler.  Instead I opted to make a simple blackberry sauce.

The possiblities with this sauce are endless.  It's a delicious ice-cream topping!  I've also enjoyed it as a jam on a biscuit, fresh from the oven.  It's great on toast, too, and as a topping for waffles and pancakes.  Oh, and what about spreading it between layers of a cake?  Mmmm....
Melissa's Cuisine: Blackberry Sauce

Blackberry Sauce

4 cups blackberries
1 Tablespoon lemon juice
1/4 cup sugar

1.  Combine blackberries, lemon juice, and sugar in a small saucepan.

2.  Mash berries with a potato masher to desired consistency.

3.  Heat over medium heat until the sauce bubbles and thickens.  I let mine get pretty thick, so it would spread like jam.  The sauce will also thicken a bit as it cools.

Store in a glass jar in the fridge.  Will keep for up to a month.

Wednesday, August 20, 2014

Cook it! Craft it! Share it! {Link Party #18}

Welcome to week 18 of the Cook it! Craft it! Share it! Link Party!  I'm so glad you're joining us today!

Last week we had 159 links!  Thanks to everyone who linked up.  Your Back to School ideas were fantastic!


MEET THE HOSTESSES
Welcome to Cook it! Craft it! Share it! #18 link party hosted by
ANG at JUGGLING ACT MAMA and,
Melissa from MELISSA'S CUISINE!!!
Melissa's Cuisine: Cook It! Craft It! Share It! {Link Party 16}

FAVORITES
The most popular link last week was this Free Printable First Day of School Photo Prop from My Paper Craze:



In addition to the 'fan favorite,' each hostess has selected her own favorite.  I chose this fun Back to School Snack Station post from Second Chances Girl.  What a fun way to celebrate the first day of school!



Be sure to hop over and visit Kelley at Miss Information, Doree at Top Notch Mom, Katie at View from the Fridge, and Ang at Juggling Act Mama to see what else is being featured!

FOLLOW ALONG
Please follow all your hostesses:
KELLEY at MISS INFORMATION 
DOREE at TOP NOTCH MOM 
MELISSA at MELISSA'S CUISINE 

SPREAD THE WORD
Be sure to follow the Cook it! Craft it! Share it! Board - We'll be pinning our favorite the links throughout the week, too. Also check out the Cook it! Craft it! Share it! Facebook group.

Monday, August 18, 2014

Zucchini Cake

This simple and delicious Zucchini Cake is a great way to use up an abundance of zucchini from your garden.
Melissa's Cuisine: Zucchini Cake
Is your garden exploding with zucchini?  Mine isn't, but that's only because I never plant any!  But everyone I know who has zucchini in their garden right now has an abundance of it.  I never mind when people give me a zucchini because I like to shred it up and freeze it to use in the future for baking.  It's great to have zucchini on hand when I want to make zucchini bread, zucchini brownies, zucchini muffins, or this zucchini cake.
Melissa's Cuisine: Zucchini Cake
I was assigned to Julie's blog, The Texan New Yorker for this month's Secret Recipe Club.  I was excited because her blog is totally new to me, and I love discovering new blogs.  I spent a few hours looking through her recipes and reading her old posts.  Julie's recipes are fantastic and there were so many on my list to make!

Ultimately though, I chose to make this Zucchini Cake because I had just been given some zucchini.  It came together so quickly and used ingredients I already had in the house.  When I cut in and took my first bite, I couldn't believe how moist the cake was and how delicious it was!  Seriously, this cake is so good it doesn't need frosting!  I topped a few pieces with a sprinkle of powdered sugar for the pictures, but the rest of the cake I ate plain.  My parents enjoyed this cake as well, so I know it's one that I'll be making every year when I have zucchini in the house!

I did make a few changes to the original recipe.  First I substituted coconut oil for the canola oil to make it a little healthier.  Then, as I was making the cake, I realized I had only about 1/4 cup of powdered sugar in the house.  I decided to give the cake a try using granulated sugar instead (because I didn't want to go to the store and Summer was napping!), and it worked just fine. Next time I am going to try to reduce the amount of sugar in the recipe and use whole wheat flour instead.
Melissa's Cuisine: Zucchini Cake
Zucchini Cake

Makes 1 9x13" pan, about 15 servings

Ingredients:
2-1/2 cups flour
1-1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup brown sugar, firmly packed
1 cup melted coconut oil
4 eggs
2 cups shredded zucchini

1.  In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, sugar, and brown sugar.

2.  Add in the oil and stir until the dry ingredients are just moistened.

3.  Add in the eggs and stir until a thick batter forms.

4.  Fold in the zucchini until just combined.  Be careful not to overmix.

5.  Pour the batter into a greased 9x13" baking pan.

6.  Bake at 350 for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.

Cool completely before serving.  Serve  with a sprinkle of powdered sugar if desired.

Source: The Texan New Yorker

Wednesday, August 13, 2014

Cook it! Craft it! Share it! {Link Party #17}

It's Wednesday!  And you know what that means, right?  Time to party!!!

Welcome to week 17 of the Cook it! Craft it! Share it! Link Party!  I'm so glad you're joining us today!

Last week was our biggest week yet; we had 216 links!  Let's make this week's party even bigger...so spread the word to your friends!


MEET THE HOSTESSES
Welcome to Cook it! Craft it! Share it! #16 link party hosted by
ANG at JUGGLING ACT MAMA and,
Melissa from MELISSA'S CUISINE!!!
Melissa's Cuisine: Cook It! Craft It! Share It! {Link Party 16}

FAVORITES
This week the favorite was this Homemade Air Freshener from Living Chic on the Cheap:


In addition to the 'fan favorite,' each hostess has selected her own favorite. I chose this Blackberry Marshmallow Dip from Robyn's View.


Be sure to hop over and visit Kelley at Miss Information, Doree at Top Notch Mom, Katie at View from the Fridge, and Ang at Juggling Act Mama to see if what else is being featured!

FOLLOW ALONG
Please follow all your hostesses:
KELLEY at MISS INFORMATION 
DOREE at TOP NOTCH MOM 
MELISSA at MELISSA'S CUISINE 

SPREAD THE WORD
Be sure to follow the Cook it! Craft it! Share it! Board - We'll be pinning our favorite the links throughout the week, too.



And now you can join the Cook it! Craft it! Share it! Facebook group, too! We'll be featuring YOUR links all week long!

COOK IT! CRAFT IT! SHARE IT! LINK PARTY #17

Tuesday, August 12, 2014

Watermelon Agua Fresca- Juggling Act Mama

I'm posting over at Juggling Act Mama again today; please stop over to say hi!
Melissa's Cuisine: Watermelon Agua Fresca- Juggling Act Mama

This refreshing summer beverage is simple to make and delightfully delicious!  With only 3 ingredients, this Watermelon Agua Fresca is sure to please.
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