Spring and summer are the perfect time to go to your local farmers market and snatch up all the wonderful produce. Visiting my local farmers market is one of my favorite pastimes in the summer. There is nothing better than knowing you are buying fresh, quality fruits and veggies at affordable prices while contributing to the local economy. (I will go into that more on my next post.)

Once you’ve acquired fresh produce, you can add it seamlessly to your summer grilling routine. While juicy burgers, steaks, and even vegetables are classic summer staples, did you know that you can also grill fruits like peaches, pears, pineapple, or watermelon? The grilling process caramelizes the natural sugars, making the fruits even more sweet and delightful.

On a recent trip to my farmers market, the beautiful color and smell of the fresh strawberries (as well as a dozen other little prizes) caught my eye.  The jewel-like strawberries inspired me to make this recipe. I love the name “Strawberry Snacking Cake,” since that is exactly what it is. It looks beautiful and tastes incredible.

Strawberry jam is swirled into the middle of this cake, giving it additional sweetness and a lovely surprise when you cut into it. The lemon juice and zest add a citrusy zip, and the sour cream gives it creamy goodness. There is a good dose of vanilla which brings a savory essence. This is an extraordinary dessert to bring to any summer celebration. It is so easy to prepare, yet people will think you were baking all day. Put this on your “must try” list–you won’t be sorry!

This recipe is courtesy of Bonappetit and serves 6 to 8 people who will eat every last morsel of this summery treat.

Ingredients for Strawberry Snacking Cake:

8 ounces strawberries, hulled and thinly sliced lengthwise
1 cup plus 3 tablespoons sugar, divided, plus more for the pan
Kosher Salt
3/4 cup extra-virgin olive oil, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup fine-grind cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 large eggs
2 large egg yolks
1/2 cup plus 2 tablespoons sour cream
Finely grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 teaspoon vanilla
1/2 cup strawberry jam 

Preheat oven to 350 degrees F.

Gently toss strawberries, 1 tablespoon sugar, and a pinch of salt in a medium bowl.

Let sit, stirring occasionally, until ready to use.

Grease a 13 x 9-inch pan with oil.

Line with parchment paper, leaving an overhang on the 2 long sides.

Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.

Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 teaspoon salt in a medium bowl.

Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.

Add dry ingredients to sour cream mixture and whisk gently to combine.

Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.

Scrape batter into prepared pan and spread evenly. 

Using a small spoon, dollop jam onto surface.

Using a butter knife or small offset spatula, gently swirl jam into batter.

Arrange reserved strawberries on top of batter in even rows, touching at widest points.

Sprinkle all over with remaining 2 tablespoons of sugar.

Bake, until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.

Do ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.

It’s that simple!

My garden is starting to grow beautifully after all that rain!

This is my favorite time of the year; the cold, lonely days of winter have gone for good and summer is upon us. The trees have blossomed, the grass is once again a beautiful shade of green.  The flowers are blooming brightly, filling the yard with every color you can imagine. Repeated in every garden, the streets are lined with kaleidoscopes of color.

I take much joy in watching my flowers bloom and my yard come alive with color. I have a big garden in my backyard and I enjoy watching the bees searching the flowers for pollen. Some of my flowers attract butterflies, each more beautiful than the last.

Besides the flora, there is so much to love about spring and summer. People are outside, sitting at cafes, coffee shops, walking, biking, and running. Everybody is celebrating the return of life in their own way.

I try to be outside as much as I can, where the air is clear and crisp. I appreciate the sound of the birds and crickets chirping. I love everything about this time of year. With plants producing so much, our diets freshen, and salads, fruits, and fresh vegetables become our staples. But let’s be real here, we have to sneak in a snack (or dessert) sometimes, and this is a perfect treat if you want to cheat just a little bit. I am not a fan of hot oatmeal, but put oats in a dessert and I am all in– some might call me obsessed. I am also a huge peanut butter fan, so when I saw this recipe, I knew I had to try it.

The key here is to keep the cookies small so that each is individually satisfying and packed with flavor, but you won’t overindulge,  The tops and bottoms of the cookie are made with oats and peanut butter which blend together to give the cookie a delightful texture. The center of the cookie is made with a velvety filling of creamy peanut butter and sugar. One bite and you are immediately hooked. This must go on your “must try” list.

This recipe is courtesy of Let’s Stay In and will make about 2 dozen cookies that your family and friends will appreciate as a rich treat on a summer day.

Ingredients for Oatmeal Peanut Butter Sandwich Cookies:

For the Cookies:

1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1 cup quick-cooking oats

For the Filling;

6 tablespoons unsalted butter, at room temperature
3/4 cup creamy peanut butter
1/3 cup confectioners’ sugar
1/2 teaspoon flake salt

Make the Cookies:

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter, sugars and vanilla.

Add the egg and beat well.

In another bowl, combine the flour, baking soda, baking powder, and salt.

Add the dry ingredients to the creamed mixture.

Stir well to combine, then stir in the oats.

Drop by teaspoons onto a parchment-lined sheet pan.

Bake for 12 to 15 minutes, or until the cookies are golden brown at the edges.

Make the filling:

In a medium bowl, cream together the butter, peanut butter, and confectioners’ sugar with an electric mixer.

Add the flake salt, then stir to combine well.

If the filling is too soft, refrigerate for about 30 minutes, then stir well.

Remove the cookies from the oven and let cool on the pan before adding 1 teaspoon of peanut butter filling to the bottom half of the cookies, then sandwiching with another cookie.

It’s that simple.