Berried

I’ve been on a berry kick while at my parents house the last few weeks.  This is due to two main factors: 1. the near 20lbs of berries hanging out in the freezer direct from my Great-Uncle’s farm; and 2. the prevalence of fresh berries in season and available at the local farmer’s markets (which we can’t seem to resist despite the freezer-full at home).  The fridge and freezer are overrun with berries, and I am happy to find ways to use them up.

I’m saving the recipes for these two for a future project, but if you are near me (hey, Portand) I may call on you to taste test them in the not-distant future.

Chocolate, Caramel & Coconut Cake

Let’s talk bundt cake.

Before I left Portland some friends invited me over for dinner and I offered to bring brownies. Only, I didn’t have all the ingredients for brownies and because I was packing up again in a few days, I didn’t want to buy whatever it was I was missing. So, back to the drawing board.  I thought a bundt cake would be a suitable alternative, and I did have all the ingredients on-hand for that, so I was in business.