A Blackberry Breakfast of Pancakes and Muffins

Fresh Blackberries

August, the month for blackberries. These delicate, plump berries that resemble raspberries aren't around for long. Their expensive price tag at the supermarket make it a 'once in a while' special treat worth splurging on. The fresh flavours of blackberries + lemon + ricotta create wonderful light summer treats. I have incorporated this combination in two recipes: pancakes and muffins.

Blackberry Lemon Ricotta Pancakes

Last week, I made some Blueberry Lemon Ricotta Pancakes. I loved those light-as-air pancakes so much I had no troubles deciding on what to do with the leftover ricotta cheese. More pancakes! (If you've read my Hawaii post, you may know I have a weakness for pancakes) Blackberries work just as well with lemon and ricotta and best enjoyed in the form of these fluffy pancakes. Using the pancake batter recipe linked above, but just replacing the blueberries with blackberries in the sauce.

Blackberry Lemon Ricotta Muffins

For the sake of trying a new recipes some of the ricotta went towards a batch of muffins. Same three flavours, but in a completely different form.

Peach Mini Galettes and Hand Pies

With one recipe of my Easiest & Fastest Vegan Pie Crust and a ripe peach, I set off to create these mini pastries. 

Painting egg wash on pastry to give it shine

The Basic Peach Filling is naturally sweetened with honey making it a very healthy option to fill pastries. The combination of honey and cinnamon is absolutely divine; I couldn't stop sniffing this mixture as I was mixing it together.

Peach mini Galettes and Hand Pies

I was blown away when I took a bite of these tarts. To begin, the crust is so flaky and crisp. Go read my Vegan Pie Crust recipe and try making pie crust with a food processor, it's the fastest and most fail-proof way to make a perfect pie crust. First, I took a bite of the Peach Ricotta Mini Galette. The creamy cheese and fresh peach tasted indulgent. My mom said this variation was most impressive. Second was the Peach Melba (peach + raspberry). This variation is most tart tasting because raspberries are naturally sour. Presentation-wise Peach Melba looks the most appealing; the bright red and yellow are eye catching. For even prettier presentation, add a sprig of mint! Peach Melba would be best when you're craving a really vibrant flavoured dessert or snack. Surprisingly, my favourite of the three flavour variations is the Peach Basil filling. Although it's a common combination seen on the internet, I was a bit skeptical as to how good it could taste. But it was love at first bite. Both flavours clearly fuse together; it wasn't as simple as mixing peach + basil. It's a refreshing burst of fresh flavour and totally unexpected. Fruit and basil is a must-try pairing!

Making Peach Ricotta Mini Galette

These adorable little rustic pastries would be perfect to bring to parties or give away as gifts! They have the the look, smell, and taste needed to impress other peoples' palates. It's also a great way to incorporate summer peaches while they are still in season. I'll will be making many more of these mini pies in the future! Savoury fillings would work beautifully as well, butternut squash or mushrooms in the autumn...yum~

Blueberry Lemon Ricotta Pancakes with Simple Blueberry Sauce

These will be the fluffiest pancakes you will ever put into your mouth. They are cloud-like and will take you on a field trip to heaven. Really.

Blueberry Lemon Ricotta Pancakes with Blueberry Sauce

My family has been consuming blueberries at record amounts; the 40lbs we picked at Krause Berry Farms just a week ago has pretty much been consumed as is. Being a cook, I wanted to make something with fresh blueberries, as it is very rare I have them at hand to use in a recipe. Frozen berries turn my baking into disasters...it's very unfortunate. So I saved a small box of blueberries to create something magnificent. And I managed to reach my goal.

Time to take a bite of Blueberry Lemon Ricotta Pancakes smothered with Blueberry Sauce

I remember Peanut Crumpet telling me about her mom's uber fluffy ricotta pancakes. With that inspiration in mind, I searched the Internet for a blueberry version. Blueberry + lemon + ricotta appealed to me the most; the light and fresh flavours were perfect for a summer brunch. My mouth started salivating as I scrolled through all the photos, I was so eager to make them!

Admire the fluffiness of these Blueberry Lemon Ricotta Pancakes

Apricot Gouda Scones

At the Eat! Vancouver festival in May, I picked up the spring issue of All You Need is Cheese and one of the recipes that caught my eye were these Apricot Gouda Scones. They are super easy to put together and are very healthy. The whole batch only uses a mere tablespoon of additional fat! Instead, it's the slight moistness of the cheese that seems to hold it together. Cheese can be fattening but I believe a controlled amount of it is in fact good for you. Cheese is also very natural with very few ingredients. It was my first time dealing with gouda cheese; it's like a milder and sweeter version of white cheddar. 

Apricot Gouda Scones

I have an bad luck when it comes to making scones. My batter is never thick enough to turn over on a floured surface to cut into shapes. I tend to have to stick with drop scones instead... 

At the back of the right picture are my fluffy mini quiches. They are so delicious when warm and covered in gooey cheese~

A little bit sweet and a little bit savoury, these scones are unique and make for a great afternoon snack. Warm scones and a cup of tea are the ideal way to wind down after a tiring day, or served with high tea.

Apricot Gouda Scones

Recipe from All You Need is Cheese

Yield: 12 mini scones

Ingredients

• ¼ cup dried apricots, quartered
• ¼ cup apple juice
• ¼ cup + 2 tbsp all purpose flour
• ½ cup whole wheat flour
• 1 ½ tbsp sugar
• ½ tbsp baking powder
• ¼ tsp ground nutmeg
• 2 oz of gouda, grated
• 1 tbsp coconut butter, at room temperature
• ½ cup milk

Directions

1. Preheat oven to 375°F. Line a baking tray with parchment paper or a silicon mat.
2. Place dried apricots in a small saucepan. Add apple juice and bring to a boil. Let simmer 5 minutes, covered, then let cool.
3. In a large bowl, mix dry ingredients with Gouda.
4. Using a fork, incorporate butter into dry ingredients, adding milk while stirring. Fold in the apricot mixture. 
5. Distribute dough in big spoonfuls onto a baking sheet lined with parchment paper.
6. Bake in oven 12–15 minutes or until scones are golden brown.

 Love from Coconut Crumpet's Corner ♡

DIY Summer High Tea

DIY Summer High Tea

Tuesday June twenty-fifth, the day every single one of us has finally been released from the grasp of year end exams. And what better way to celebrate together than a five hour catch-up gossip session over high tea? Paying to experience high tea at a fancy cafe Downtown is not within our poor student budget, and making food ourselves allows us to have a wider variety of food. Our specialty is eating, and eating a lot. This is just the beginning of an awesome summer vacation, with many more get-togethers involving food to come. 

Here is the menu for the Summer High Tea. Please see the recipe posts for more photos!

Clockwise from top left corner: Fruit Jello Parfait, Earl Grey Cupcake, Salad (sans dressing), Green Tea Macaron, savoury bottom tier, Lemon bars

Fresh Salad with Orange Dijon Mustard Vinaigrette

Open-faced Cucumber Sandwich with Smoked Salmon Cream Cheese

Open-faced Avocado Sandwich

Classic Club Sandwich

Black Tea-Infused Garlic Miso Chicken Salad Cone

Bell Pepper, Green Onion, and Gouda Fluffy Mini Quiche 

Mini Beef and Cheese Sandwich Roll

Apricot Gouda Scone

Baby Strawberry Whole Wheat Shortcake

Earl Grey Cupcake

Matcha Macaron with Chocolate Ganache

Lemon Bar

Fruit Jello Parfait

Love from Papaya and Coconut Crumpet and Co.

2nd Tier: Quiches, Scones, and Devonshire Cream

DIY Mother's Day High Tea at Coconut Crumpet's home

Not having enough room on this middle tier, there are a mix of sweet and savoury goods here. My massive Lemon Cranberry Scones hogged a lot of room and there was already an overload of finger sandwiches on the lower tier. To solve this space problem, I used a few dinner plates to hold the rest of the servings of food, including the French Onion Crab Rounds and desserts. 

Continue reading for some delicious scone recipes!