Category: Food


Blackberry Lemon Sticky Buns

In this neck of the woods, we have 3 seasons. Rainy season, slightly less rainy season, and blackberry season. And suddenly this year we were hit with a new one: drought season. After weeks of scorching temperatures and minimal rain, I can’t begin to tell you how happy I was to see blackberry season arrive. Sure, there’s the fact that it means the rain isn’t too far behind, but more importantly…blackberries!

With an entire field full of blackberries at my disposal, trying to decide what to do with the inevitable buckets of these juicy berries that end up in my kitchen is a task I am happy to tackle. There is the always delicious blackberry apple crisp, the classic blackberry pie, and last year’s new discovery of blackberry apple sauce (have I mentioned we also have three apple trees in our yard?), but there is nothing more delicious than Blackberry Lemon Sticky Buns.

There are 3 ways to make these Sticky Buns: The Martha Stewart way (hand made from scratch) the Proud-to-present-these-to-the-inlaws-and-never-tell-them-I-used-a-bread-machine way (bread machine dough) anddddddd the it’s-too-hot-to-spend-hours-in-the-kitchen-but-I-love-dessert way. I won’t tell you which method I subscribe to. Suffice it to say you can buy frozen bread dough in the freezer section of your local supermarket and no one will be the wiser. I’ve used all 3 methods and you truly can’t tell the difference. I won’t judge you if you go all Martha Stewart and outshine me, I promise.

Blackberry Lemon Sticky Buns


  • 2 loaves of frozen white bread dough, or homemade bread dough recipe dough
  • 12 ounces of cream cheese at room temperature
  • 3 cups of frozen blackberries
  • 3 tablespoons of sugar
  • Zest of 2 lemons
  • 1 1/2 tsp cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup plus 3 tbsp powdered sugar (divided)
  • 3 tbsp milk or cream
  • 1 tbsp lemon juice


  1. Thaw the frozen bread dough in the fridge overnight (or for 12 hours) or make a double batch of your own bread dough recipe (I won’t judge!)  Remove from fridge, cover and let rise for 2 hours. Flour the work surface well and roll the two pieces together into a rectangle of approximately 12” x24” (just eyeball it!)
  2. Mix together the cream cheese, lemon zest, sugar, and vanilla. In a separate bowl, mix together the frozen blackberries, cornstarch and 3 tbsp powdered sugar.
  3. Spread the cream cheese mixture over the entire surface of the dough then sprinkle the blackberry mixture over the top. Starting on one long end, carefully roll the dough up into a log.  Using a serrated knife, cut the log into 12 equal pieces. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
  4. Preheat the oven to 375 degrees F. Bake for 30-35 minutes until the tops are golden brown.  After allowing the sticky buns to cool for 15 minutes, remove them from the pan using the parchment paper. Whisk together the powdered sugar, milk or cream and lemon juice. Drizzle this deliciousness over the top of the sticky buns.



Coconut Chicken Casserole

You know how sometimes you make a recipe and think “That was amazing, I can’t wait to make that again” ? Then you forget about it, the piece of paper you write it on disappears, and the recipe is never created again?

This is one of those recipes.

I only remembered it because I ran across the pictures I took of it for the blog! It was so good, I had to share.  The next step was to dig through my recipe binders to figure out what I did with the scrap of paper I wrote it on.

Couldn’t find it.

So now what?   Hmmmm…… Google the ingredients to see if I could find a similar recipe (I had a picture of the ingredients after all).

Success! Thank you, Martha.  Seems whoever I stole this recipe from, stole if from Martha originally! So, for Martha’s version of the recipe, visit here.

Here’s what you  need:

  • 3 pounds of chicken ( I used boneless, skinless chicken thighs, but any would do)
  • 1 can of light coconut milk
  • 1 1/2 cups of veggie stock (original calls for chicken, but I had veggie on hand)
  • 3 tsp of thai red curry paste (original says 1 to 2 and I’m NOT a fan of spicy food, but 2 wasn’t enough)
  • 1 cup of jasmine rice
  • 2 red peppers cut into 3 inch pieces
  • 12 ounce or so of green beans cut into 3 inch pieces(original calls for 8 but 12 was perfect). You could use frozen if that’s what you have on hand
  • salt and pepper to taste

Here’s how you put it all together:

You can do this in a dutch oven if you have one, or if you don’t have one, cook this in a large pot.

  1. Season the chicken with salt and pepper and cook over medium heat for about 8 minutes, and then transfer to a plate.
  2. Next, add coconut milk, broth, 1/2 cup of water and 3 tsp of curry paste (you can add more later if you don’t find it spicy enough).  Bring to a boil, stir in 1 cup of jasmine rice.  At this stage if place the chicken back on top of the casserole and pour any juices from the chicken on top, put the lid on and let it simmer for about 15 minutes.
  3. Put your bell peppers and green beans on top of the chicken, replace the lid, cook for about 12 more minutes.
  4. It’s that easy. And OH SO tasty.

Impossible to lose the recipe once you’ve blogged it! Try it – you will thank me!