SUMMERTIME YUM!!!

100 recipes with those yummy summertime berries.  A few of my favorites I found I am going to have to try.

DOUBLE BERRY FREEZER JAM

Ingredients

4 cups fresh whole blueberries
3 cups fresh strawberries
1 1/2 cups sugar
1 (1.59-oz.) envelope freezer jam pectin
Preparation
1. Pulse blueberries in food processor 2 to 4 times or until finely chopped, stopping to scrape down sides. Place in a medium-size bowl. Pulse strawberries in food processor 8 to 10 times or until finely chopped, stopping to scrape down sides. Add to blueberries in bowl. Stir in sugar, and let stand 15 minutes.
2. Gradually stir in pectin. Stir for 3 minutes; let stand 5 minutes.
3. Spoon mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean. Cover with metal lids, and screw on bands. Place in freezer.

VANILLA STUFFED STRAWBERRY CUPCAKES

Ingredients

Vanilla Bean Custard
24 paper baking cups
1 (16-oz.) package angel food cake mix
2 teaspoons vanilla bean paste*
3 cups halved fresh strawberries
Garnish: fresh mint sprigs
Preparation
1. Prepare Vanilla Bean Custard.
2. Meanwhile, preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans. (Do not grease.) Prepare angel food cake batter according to package directions using a paddle attachment. Stir in vanilla bean paste. Spoon batter into baking cups, filling completely full.
3. Bake at 325° on middle oven rack 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
4. Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes).
5. Scoop out centers of cupcakes, leaving a 1/2-inch border on bottom and sides. Spoon or pipe Vanilla Bean Custard into centers of cupcakes. Top with strawberries. Cover and chill until ready to serve. Garnish, if desired.
*2 tsp. vanilla extract may be substituted.
Note: We tested with a number of brands of cake mix and preferred Duncan Hines Angel Food Premium Cake Mix.

VANILLA BEAN CUSTARD
Ingredients

2 1/2 cups milk
3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 teaspoons vanilla bean paste*
Preparation
1. Whisk together first 4 ingredients in a heavy 3-qt. saucepan. Cook over medium-heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla bean paste. Cover and chill 3 hours.
*2 tsp. vanilla extract may be substituted.


See all other 100 recipes at Southern Living.

DREAMING OF CUPCAKES

I have been craving to make some adorable little cupcakes.  

I've been surfing the net for some cool cupcakes to make for RePeat's upcoming birthday in July.

I just can't get enough of cupcake pictures!

Sour Cream Pound Cake Cupcakes

Lemonade cupcakes

Mississippi Mud Cupcakes

Lemon Blueberry Cupcakes

Mocha Latte Cupcakes

Vanilla Stuffed Strawberry Cupcakes

All cupcake recipes can be found HERE at Southern Living.  Enjoy!

MIGHT AS WELL FACE IT YOUR ADDICTED TO CUPCAKES!