Blackberries with Whipped Cream

My childhood best friend lived on a gravel road just outside town. Baby kittens, Nintendo, and a rope swing made her house one of my favorite places to be. But the real kicker was the garden. It was glorious! Tomatoes, sugar snap peas, and the raspberry bushes were my favorite. The garden stretched on and took up most of the front yard. Perfectly straight lines, with each plant given exactly what it needed.  Abi’s mom would ask us to go out and bring in the goodies but I would probably eat more than I carried inside. Plucking ripe berries off the bush and crushing them into my mouth one by one, I would scour the bushes, leaving none behind.

As an adult, I still get that same joy of finding the summer-ripe berries, eager to be picked.  This time of year, wild blackberries are exploding all over Seattle. I went to a local park last week and picked some while my kid’s played at the baseball field with a ball that happened to be left at home plate. Lucky us!


I like to keep berries simple, just a little sugar and whipped cream. My dad remembers eating fresh berries covered in cream as a child, and I couldn’t think of a better way to enjoy them myself.

The cream is whipped thick with a touch of added vanilla. I wanted the berries to be slightly sweet so I sprinkled granulated sugar on top and let it sit a bit to create its own sweet juice. I think you could eat this for breakfast or dessert, whichever you choose.

I hope you are all enjoying the sweet rewards of summer, too!



Blackberries with Whipped Cream

To make the whipped cream, make sure to buy the highest quality of whipping cream you can find. You want the ingredient list to be only “cream”. I used Smith Brothers here in Seattle.

Serves 2

  • 1/2 cup heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blackberries
  • 1 tablespoon sugar

Place the bowl and whisk of the stand mixer in the refrigerator or freezer. Wash and rinse berries in a colander and pat dry. Pour into a small bowl and sprinkle sugar over berries. Let sit for 20 minutes, and stir gently. The berries will release some of their juices and a bit of syrup will pool at the bottom of the bowl. This is good!

Once the berries are almost ready remove the bowl and whisk from the refrigerator and pour the cold cream and the vanilla into the mixer bowl. Whisk on medium high (5 or 6 on a stand mixer) for 5-6 minutes, until firm peaks form. Watch closely! I processed mine a bit too far the first time and it turned to butter!

Give the berries a stir to incorporate the syrup at the bottom of the bowl and divide into 2 bowls. Top with whipped cream and serve immediately.

Buttery Waffles

Grandma’s house in summertime was my favorite place to be as a child. The house is big two story farmhouse built by my great grandparents and set in the middle of the family farm. When not sleeping over at my cousins’ house, my sister and I would sleep upstairs in the room my mom grew up in.  We would fall fast asleep covered in cozy quilts and wake up to the sounds of laughter from the kitchen. I would bound down the stairs and there would be my mom and aunt happily laughing in the eat-in kitchen. My grandma would be standing at the counter with the waffle maker working over time to keep up with all the hungry mouths to feed. Warm waffles smothered in butter and served with your choice of maple or corn syrup. I always picked corn syrup since it was different than what we would eat at home. Waffles were a weekly event at our house but grandma’s always seemed extra special.

For our wedding, my husband and I received three different waffle makers as gifts. Waffles are serious business in my family. My favorite way to eat waffles is the classic butter and maple syrup but peanut butter and bananas are a close second. My kids sometimes like to eat them cut into sticks and dipped in syrup but most of the time they eat waffles with butter on top or plain. I love this recipe for its simplicity and light wheat taste. The waffles stay crisp even when cooled. Golden brown and buttery, this waffle barely needs a topping.




Buttery Whole Wheat Waffles

This recipe is barely adapted from King Arthur Flour. You are welcome to half this recipe but since they freeze so beautifully, I recommend just making the whole thing. My waffle maker is from Williams Sonoma and uses about 1/2 cup batter.

Makes 4 cups of batter (8 waffles for my waffle maker)

  • 3 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 eggs
  • 3 cups lukewarm milk (I use skim)
  • 10 2/3 tablespoons unsalted butter, melted

Melt butter in a microwave safe dish and set aside. Warm milk to lukewarm in a microwave safe dish (around 2 minutes), set aside. In a large bowl, whisk flour, baking powder, salt, and sugar. Pour melted butter into warmed milk and whisk in eggs. Pour milk mixture into flour mixture and combine using a whisk or spatula. Small lumps are ok, don’t over mix. Cook waffles according to your waffle maker’s instructions. Top with butter and maple syrup. To freeze leftovers: place waffles on a baking sheet in a single layer and freeze. Transfer to freezer bags to store.