The Beginning

I love reading food blogs! They always give me such great ideas for the meals and treats ahead of me.

I bake and cook, a lot. It's what I do for fun, to relax, to escape, to show my love. I grew up baking, for fun and professionally, and fell in love with it. Being a “starving student” with a live in fiancé, cooking became, or is becoming, part of my life out of survival. Regardless of skill, it’s what I do and my friends & family all think I should share my passion of culinary creation and recipe hunting with the rest of the world… so here it goes!

My local Co-Op has had an amazing deal on strawberries and raspberries lately... Thank you summer! This week I believe we have already gone through 4 lb of strawberries and am fighting the urge to get more. Besides just popping them in my mouth one after another, there are a few things I love to do with them.

First is topping them on any desert. Last weekend we had company over and made chocolate cheesecake with fresh whipped cream and raspberries pilled on top. A definite crowd pleaser.

                                                 All that was left at the end of the night...

Tonight we are having individual Straw/Rasp Crumbles!

For Christmas a few years back, my mom bought me these adorable baby ramekins. I use them for everything... French Onion Soup, Chicken Pot Pie, Apple Pies, Ice Cream, and whatever else you may think of, they are just the perfect size. 

For the Straw/Rasp Crumbles

   1/2 c sugar, divided

   1/2 teaspoon baking powder

   1 c flour

   1/4 teaspoon salt

   1/2 stick of butter, cold and cut into pieces

   2 teaspoons flax seed meal

   1/2 teaspoon vanilla extract

   1 small egg

   2-3 c strawberries (cut into quarters) and raspberries

   2 teaspoons corn starch

Pre-heat oven to 375 and grease 4 ramekins

In a food processor, combine 1/4 c sugar, baking powder, flour, salt and flax seed meal. Then add the egg, vanilla and butter. Pulse until pea sized.

In a bowl, gently mix the berries, 1/4 c sugar and corn starch.

Divide the berry mixture between the 4 ramekins and top with the crumble.

Bake for 25 minutes.

Best served warm with vanilla ice cream!