Nothing tells you spring is here more than rhubarb, berries and fresh peas beginning to show up at the farmer’s markets and grocery stores. While tart rhubarb is almost always paired with strawberries, this pie goes a different way with blackberries and a slightly sweet crust flavored with fresh lemon zest and limoncello.
We recently shared a recipe on social media for making classic Swedish Sugar Buns. I made them a couple times as the recipe was written but then my creativity went into overdrive and I realized I could tweak them just a bit and turn them into delicious cream cheese and jam danishes. A few more tests and I feel we have a winner! These are best served warm, right out of the oven but no one really complained when they enjoyed them the next morning, slightly warmed in the microwave. I used a slightly sweetened cream cheese mixture and cherry jam for mine but feel free to use just plain cream cheese if you’re trying to cut back on sugar and if another flavor jam is preferred, go for it. Make them your own. I personally enjoyed the slightly sweet cream cheese and the tart jam combination but let us know if you find a combination that you enjoy.
Summertime desserts are all about highlighting produce at its peak, while trying to stay cool! Strawberry shortcake is a quintessential summer dessert. Fresh berries, cold vanilla bean flecked whipped cream, and a buttery crumbly shortcake makes for a winning combination. Although cold butter technically can’t be used in the plastic whipping bowl, using frozen grated butter is a great workaround that allows shortcakes and biscuits to be made with the Ankarsrum.