Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

Image
In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…

The Happiest Cookies: Rainbow Joy Sprinkle Cookies



The very sight of these cookies makes me feel like a kid -- a very, very happy, joyful, kid.  Rainbow Sprinkles!!! Need I say more?  If you're still not sold, thinking perhaps that these are all show and no substance, I'm delighted to tell you that these cookies are absolutely delicious -- A tender, buttery cookie that is at once soft and crunchy because of the magical sprinkles.  


It's like a unicorn and the birthday fairy got together and created a formula for the happiest birthday ever, in the form of a cookie.  It's all here:  the birthday cake, the balloons, your best friends, and a piñata filled with happiness -- in a cookie!



Make a batch and share the love with everyone you know!
Everyone could use some Rainbow Joy Sprinkles in their life!
 
 
Rainbow Joy Sprinkle Cookies
Print

Rainbow Joy Sprinkle Cookies

Yield: 3-dozen 2.5" Cookies
Author: Jenn Erickson
Prep time: 45 MCook time: 12 MTotal time: 57 M
Rainbow Sprinkles!! Take a bite of pure happiness and then share the love!

Ingredients:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup rainbow nonpareil sprinkles

Instructions:

  1. Preheat oven to 350 F. Line three baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  4. Add the cream cheese, egg, extracts and beat together until smooth, scraping down the sides occasionally.
  5. Add the flour mixture to the butter mixture. Beat on low speed until just combined.
  6. Refrigerate dough for 30 minutes.
  7. Place sprinkles in small bowl. Scoop a ball of dough (#40 portion scoop/disher, purple handle, 30 grams, 1.6 Tablespoons) and roll gently between your hands. Roll ball in sprinkles to coat, then place on baking sheet.
  8. Repeat with the remaining dough, spacing the dough balls approx. 2” apart. Use a glass or jar with a flat bottom to flatten the cookies until they are ½” high. You can get about 12 cookies to a pan.
  9. Bake in preheated oven for 12 minutes (on center rack, one pan at a time). Remove from oven and let cool on the sheet. Repeat with remaining pans.

Notes:

This recipe works with Jimmie style sprinkles as well.
Did you make this recipe?
Tag @pghsculinary on instagram and hashtag it #pghsculinary
Created using The Recipes Generator

Popular posts from this blog

CAMP CUPCAKE: An Elmer's Kids Craft Camp Party + Giveaway

Recipe: New World German Brown Bread -- "Squaw Bread"

Lemon Cake Recipe Glow-up: Ricotta Lemon Cake Brûlée