Sweet Nothings

Our lives have been a bit hectic for the past few weeks. I won’t bore you with the details right now, but I will apologize for neglecting the blog a bit. Lucky for you, we have been busy cooking and crafting up a storm, so there will be lots to share soon. In the meantime, here’s a quick recipe we recently tried for a super simple sherbet that takes just five ingredients to make.

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

Lemon-Blueberry Buttermilk Sherbet by somethingwewhippedup.com

I know, I know. Summer is over! But I’m not quite ready to move on to the pumpkin-flavored goodies just yet (it’s not even October). And we just spent the last few days in North Carolina, which is still enjoying some warm temperatures during the day. This refreshing treat is a great way to hang on to the fading warm temperatures while we can.

The sherbet was inspired by a recipe I spotted on a Buzzfeed post for a three-ingredient frozen lemon-buttermilk dessert. It turns out, that person got the original recipe from the website for Bon Appétit. We put our own twist on it by incorporating a blueberry compote we had whipped up a few days before. The result: A tart, sweet dessert that is simple and refreshing—and a perfect way to wind down on a hectic day.

Lemon-Blueberry Buttermilk Sherbet

(Recipe adapted from Lemon-Buttermilk Sorbet via Buzzfeed)

Makes about 2.5 pints

  • 4 cups buttermilk
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons grated lemon peel
  • 1 1/2 cups sugar
  • 1/2 cup blueberry compote

1. Combine the buttermilk, lemon juice, lemon peel and sugar in a medium bowl. Whisk until sugar is dissolved, cover and store in fridge until well chilled (about 3 hours).

2. Once chilled, pour mixture into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the blueberry compote and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.

SWWU Tip: Curious to know why I called this creation a sherbet instead of a sorbet? A bit of research revealed that adding dairy (be it milk, buttermilk or eggs) to a sorbet actually makes it a sherbet. Either way, it’s delicious!

Like what you see? Check out what’s inspiring us on Pinterest, follow us on Twitter @SWWUblog and like us on Facebook for bonus photos and content.

Mini Baked French Toast Cups

Brian and I like to go all out when making breakfast on Saturday and Sunday mornings. Stuffed french toast, bacon-apple pancakes, the list goes on and on. But when Monday morning rolls around and we’re rushing to get out the door, yogurt and a quick bowl of cereal seems to be our go-to. In need of a little yumspiration during the week we whipped up a mini version of our breakfast strata. The personal-sized french toasts are baked in muffin cups making them the perfect bite to reheat for a quick and delicious mid-week breakfast.

Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

Lemon-Blueberry French Toast Cups

Makes 18 personal french toasts

  • 1 loaf challah
  • cooking spray
  • 5 eggs
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1/4 cup maple syrup, plus additional for serving
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons lemon zest
  • 1 1/4 cup blueberries
  • turbinado sugar, for dusting

1. Cut the challah into 1-inch cubes and set aside to dry out (overnight is best, but I’ve let the bread sit for as little as an hour in a pinch).

2. Preheat the oven to 350°F. Coat a muffin pan generously with cooking spray and set aside.

3. In a large bowl, whisk eggs until they are well beaten. Add the milk, vanilla extract, maple syrup, salt and lemon zest; stir until combined.

4. Add the bread to the egg mixture and toss to coat making sure every piece of bread is well soaked. Mix in the blueberries. Transfer the bread mixture to the prepared muffin pan, making sure to pack the bread into each cup, so the base of each one is full. Sprinkle sugar on top and bake for 11 to 13 minutes or until browned and crispy on the edges. Let rest in pan for 5 minutes, then repeat with remaining mixture. Serve immediately with maple syrup on the side if desired or let cool on a wire rack then store covered in the freezer.

Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

Hot-from-the-oven Lemon-Blueberry French Toast Cups by somethingwewhippedup.com

SWWU Tip: These taste best when reheated in a 350°F oven for 7 to 9 minutes. In a pinch, you can warm one in a microwave, it only takes about 45 seconds.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.