Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl

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Remember when I said that I was playing around with some new recipes this past Sunday?  Well, let me introduce to you the newest recipe that I am adding to my (quite extensive) dessert caché, Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl.

I call these "Frozen" because they really need to be served almost right from the freezer.  Otherwise they will become too soft.  The combination of chocolate wafers, white chocolate and cream cheese lend a flavor profile that will have your tastebuds thinking about that classic, four-letter sandwich cookie. You know, the one you either twist to eat the filling or dip in milk to eat.

The original recipe called for 1/4 cup of blackberry purée.  I don't know about you, but that is not something that I keep on hand.  Blackberries in the garden or store? Yes.  Blackberry purée in the fridge? No.  So, I adapted the recipe to make up for that.  If you are wondering about using blackberry jam, I wouldn't recommend in doing so.  It would make the bars overly sweet.  

They are beautiful to serve on a plate garnished with fresh berries and mint leaves (I used chocolate mint from my garden) or you could do as my husband does and just open the freezer drawer, pick one up and eat it out of your hand.  Either way, you will enjoy them.  Happy cooking!

Blackberry Margarita

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Normally I save the cocktails for the weekend, but sometimes you just have one of those days or, in this case, week.  Three busy kids, school activities, home improvements, not to mention a 12-week old puppy that ate a year old rotten duck egg from the neighbor's yard (don't ask)!  Yeah, that was fun to clean up.  Let's just say a beverage to take the edge off was in order.

I have to admit, I am not the biggest fan of hard alcohol.  It is a bit too strong for me and goes down like fire water *cough*.  But when it is shaken up with citrus, fruit flavors, and a bit of sugar, then I am on board.

I made tacos the other night with leftover pork shoulder from Sunday (I'll get to that recipe soon) and homemade flour tortillas. So, I thought a fruity spin on the traditional margarita would be a great way to whet the appetite before dinner (and it was).

This is a great recipe to make for entertaining for two reasons.   1. You can make a large batch of it and 2. You can make it ahead of time.  Letting it set up allows the flavors to develop while a better blackberry taste comes through.  Since the blackberries are pureed, the mixture is a little thicker than a traditional margarita.  But once poured over crushed ice, it has the perfect consistency.  I like my cocktails on the sweeter side, but you can certainly dial back on the sugar to suit your own taste.  I also add a bit more lime juice because I love the blackberry-lime combination.

Instead of the usual lime-salt rim, I use a mixture of sugar and salt to help it go down smooth. That sweet and salty kiss is the perfect prelude to a sip of this fruity cocktail.  Boy, am I glad I have enough blackberries to make another batch.  TGIF!

Grilled Pork Chops with a Blackberry-Wine Barbecue Sauce

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With summer berries at their peak and the weather perfect for grilling, I wanted to share a unique and delicious recipe that uses both. (Wonder Twins Power activate! In the shape of-- Berries! In the form of Grilling Weather! Can you tell what I watched on Saturday mornings as a kid?!) Initially one might think this would be an odd combination, but berries, barbecue sauce, and pork really compliment one another. The chops are first rubbed with a good Dijon mustard and spice mixture that adds great flavor to a rather blank canvas cut of meat. The sauce is made by simmering together fresh blackberries, a little red wine, and some barbecue sauce. The end result is a sweet and savory combo with a tangy and smoky finish from the sauce.  

We enjoyed these a few Sundays ago, but they are simple enough to be made on a weeknight. In fact, the chops can be prepared with the mustard and spice rub up to a day in advance. The barbecue sauce can be made the day before as well. The only work left to do the next day is grilling the chops and warming the sauce.  

The original recipe strained the berries from the sauce, but I like to keep the plump jewels in for taste and texture.  I also like to use my own tomato-based barbecue sauce, but any quality bottled brand will do.  Garnished with a few fresh sage leaves from the garden, this is a delightfully seasonal dish.