Raspberry Vanilla Jam

Rapberry Vanilla Jam I’ve been feeling kind of guilty lately. I have so many fantastic recipes to share with you, I just haven’t had time to post them. This has been  such a great summer, but probably the busiest I’ve ever had!

We started off with a fantastic vacation down to Assateague Island National Seashore, 2 sessions of swim lessons, Art camp, 2 family reunions, and a wonderful neighborhood party, as well as lots of local nature hikes. I have also been crazy with picking berries, over 50 lbs of strawberries, about 8 pints of raspberries and 16 lbs of blueberries! I have been so busy making jams, baking and freezing as much as I can and selling a lot of them at a local’s farmer’s market.

Anyway the list continues, but my point is by the time I get to the computer at night, I am pretty blurry eyed and can’t formulate much of a coherent thought! But that’s okay we’re having a wonderful summer, and I want to enjoy every minute of it before the snow comes!

Speaking of berries…..this year was the first time I have ever done PYO Raspberries. I have always just stuck with strawberries and blueberries. But with the price of raspberries in the market,  picking your own being half the price and the quantity I use making jams for my business, it was a no brainer.

It is a bit of a slower process than the other 2 but still well worth it!

This jam is such a special treat. It uses 2 vanilla beans that have been infused with the raspberries leaving a good hint of vanilla.

One thing I will change next time is that I left all the seeds in and as you can see from the picture, there’s a lot in there. I’ll probably remove at least half the seeds next time. I don’t really mind them but apparently even one else in the house does, because they keep letting me know.  Geeesh!


Raspberry Vanilla Jam
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  1. 1 quart red raspberries, crushed
  2. 6 1/2 cups sugar
  3. 2 whole vanilla beans, cut in half lengthwise
  4. 1 pouch liquid pectin (3 ounces)
  1. Prepare canner, jars and lids.
  2. I large pot combine raspberries and sugar.
  3. Scrape insides from vanilla beans and add to pot, along with pods. Stir to combine.
  4. Bring to boil over high heat, stirring constantly, until sugar dissolves.
  5. Remove vanilla bean pods.
  6. Add in pectin and return to a full roiling boil.
  7. Boil for 1 minute, stirring constantly.
  8. Remove from heat and remove any foam from the top.
  9. Ladle jams into hot jars leaving a 1/4 inch headspace.
  10. Wipe rims and affix lids.
  11. Process in boiling water bath for 10 minutes.
  12. Remove from canner and set to cool, undisturbed for 24 hours.
  1. Yields: 8 half pints
Adapted from Foodie Misadventures
From the Garden Table http://fromthegardentable.com/

Smashed Baked Potatoes

Smashed Baked PotatoesI wasn’t originally intending to share this recipe on the blog.  (Thus the less than stellar photo)

It was just a simple, easy recipe that I came across and thought it was a perfect way to use up all those potatoes I had on hand that I got for a potato salad I never made.

But after having them I just had to share it with you.  Again, so easy  and so amazingly delicious I had to post it!

It was on a night we were grilling steak from a local butcher shop (we rarely have steak so it was a special meal!)

Obviously potatoes go very well with steak, but I didn’t want to just boil them. You do start out with boiling  but then you put them on the baking sheet smush them with a fork, season and bake.

My favorite thing about them was that the skins get nice and crispy and the potatoes so nicely cooked and seasoned make them heavenly.

I think this might be the only way I prepare potatoes ever again!


Baked Smashed Potatoes
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  1. 12 red bliss potatoes (or your favorite small potato)
  2. olive oil
  3. salt and pepper (or other favorite seasoning)*
  1. Bring a large pot of salted water to a boil. Add in potatoes.
  2. Cook until fork tender.
  3. Preheat oven to 450 degrees
  4. On a baking sheet, drizzle olive oil.
  5. Place potatoes on sheet and gently smash with a fork.
  6. Brush top of each potato with more olive oil.
  7. Sprinkle with salt and pepper or seasoning of choice.
  8. Bake in oven for 20-25 minutes until golden brown.
  1. *This recipe is so flexible you can really use any of your favorite seasonings or herbs. I used a steak seasoning mix and it was perfect.
From the Garden Table http://fromthegardentable.com/

S’Mores Truffles

S'Mores TrufflesDo I have a yummy little treat for you!

My family was invited to a friend’s 4th of July weekend. Her property sits on a little hill and is an absolutely fantastic spot for watching fireworks not only from our town but many surrounding towns too.

 I knew the kid’s would be making S’Mores around a fire but thought I would bring something that the adults could enjoy, especially if they didn’t want the sticky mess of making the actual thing.

Now, please don’t get me wrong, I love S’Mores and I don’t think anything can replace the real thing or the experience of making them around a fire with friends. But I thought these would be a fun treat to share.

and they we’re!


S'Mores Truffles
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  1. 25 graham cracker sheets (appx. 3 packages)
  2. 1 container marshmallow fluff (7 oz)
  3. 2 oz cream cheese (softened)
  4. 16 oz bag of chocolate chips
  5. 1 tablespoon Crisco
  1. In bowl of food processor, add graham crackers and process until fine crumbs are formed.
  2. Set aside 1/4 cup of crumbs for topping.
  3. Combine remaining crumbs, fluff and cream cheese in bowl and mix until well combined.
  4. Form mixture into 1 inch balls and place onto wax paper on a baking sheet.
  5. Place chocolate chips into a microwave safe bowl along with Crisco. Microwave in 30 second intervals (stirring in between each interval) until chocolate in melted.
  6. Dip balls into chocolate to cover and place back on waxed paper.
  7. Sprinkle with remaining crumbs and place in refrigerator for at least a half hour or until they are hardened.
Adapted from High Heels and Grills
From the Garden Table http://fromthegardentable.com/