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Summer Brownies and Lemonade

When I see Memorial Day on the calendar, it screams to me that school is almost out for the school year, and the beginning of summer. I love to be outside enjoying the sunshine. At the same time, I enjoy hiking and picnics. And brownies and lemonade.

I want to share some delicious, fast, and limited-ingredient cookies and brownies over the next few blogs to have the best of both worlds. Along with great cookies, I also want to share some healthy and delicious cold drinks for hot summer days.

Home-cooked treats and plenty of time outside. My little grandson loves to cook with mommy and these recipes are a win-win for little ones and attention span for activities in the kitchen.

Summer Brownies and Lemonade

What I especially love about these recipes that I found is that they were all measured and mixed in the same bowl.

The key kitchen tool is an accurate scale. I have found that once I started using a kitchen scale, I wonder how I survived so long without my it. The brownies that I am sharing today has Nutella and buckwheat flour. Buckwheat is not in the wheat family. It is a grain-like seed that grows throughout the United States.

Buckwheat can be eaten in savory or sweet dishes, whole or ground into flour. Buckwheat is one of my favorite flours for the following reasons:

• Buckwheat contains more antioxidants than any other cereal group
• Buckwheat has anti-inflammatory and anti-cancer properties
• One cup of buckwheat has 22 grams of protein
• One cup of buckwheat has 17 grams of dietary fiber which is about 70% of the daily requirement
• Helps to lower blood pressure
• Gluten free
• Can aid in preventing diabetes and has a low glycemic index
• Provides great energy

Summer Brownies and Lemonade

Try these brownies as part of your brownie fudge sundae. It’s delicious!!

3 Ingredient Buckwheat Brownies

• 1 ¼ cups (370 grams) Nutella
• 2 large eggs
• ½ cup (60 grams) buckwheat flour
• Flaky salt (optional)

Instructions:

1. Heat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment, with overhand on two sides, or grease and flour. (Flour with buckwheat flour) An 8-inch pan is critical to use. These brownies are a shorter type brownie due to the ingredients, but delicious.
2. Using a large bowl, place on scale and tare the bowl. Add 370 grams of Nutella and 2 large eggs and mix well.
3. Tare the bowl again with the ingredients that are already in the bowl and add 60 grams of buckwheat flour. Stir until smooth and spread into prepared pan. Sprinkle with salt if you are using salt.
4. Bake for about 26-28 minutes until puffy, crackly, and a cake tester inserted near the corner comes out clean.
5. Let cool before cutting into squares.

I know that this recipe will become a new summer favorite!!

Summer Brownies and Lemonade

I also want to share with you today my favorite lemonade that has so many possibilities. I like my food to have as much nutrition as possible and this lemonade is no different. Barley water that is made into lemonade will quickly win your taste buds!!

Barley is one of my favorite grains and barley water is a medium for those nutritional benefits to our diet. Barley is a whole grain that contains dietary fiber, vitamins, and minerals that are not found in grains that have been refined. Barley helps reduce the risk of heart diseases, diabetes, blood pressure, obesity, and many other chronic health problems.

Summer Brownies and Lemonade

Barley Lemonade

• ¾ cup hulled barley, rinsed clear in a sieve
• 6 cups of distilled or filtered water
• 2 lemons – zested and squeezed
• ¼ – ½ cup honey

Instructions:

1. In a medium pot, bring barley and water to a boil. Lower to a slow boil for 15 minutes. Strain water into a glass jar.
2. Add the lemon zest and juice to the hot water immediately and add honey to taste. Stir until honey is dissolved.
3. Drink hot or chill until cold.

Add-in options:
• Fresh, smashed strawberries or other fruit (peaches, cherries, raspberries, blackberries)
• Basil leaves
• Mint leaves

Enjoy this lemonade. I really like to use the 2-quart mason jars or any glass ½ gallon or gallon jar. This lemonade stores well and is truly one of our family favorites on any day!!

Sources:
10FAQHealth
Food 52
Spruce Eats
Boldsky.com

Watermelon brings me back to my childhood days in Washington state. I have vivid memories of digging a “safe hole” in a cold mountain stream, placing the family watermelon in the protected area to chill, and then playing and splashing in the river until it was cold. When I eat this jam, I remember the same taste many years ago while I sat on the river’s edge spitting seeds as far as they would go.

Watermelon Jam

Recently, I shared my love of watermelon with my grandkids by making watermelon jam. It was a hit even though there weren’t any seeds to spit. The leftover watermelon was fun to eat with crackers and cheese that I paired with the jam. Also, by cutting the watermelon into small wedges because of the size of their hands, they were in heaven because it was easy eating.

Historically, watermelons date back as far as 2500 BC as evidenced in ancient hieroglyphics, according to The Spruce Eats. It is most commonly eaten chilled and cut into slices. They are native to Africa and were used as an essential source of hydration in dry areas. Around the thirteenth century, watermelons were brought into Europe. Italians make a watermelon pudding, which includes almonds, chocolate, and cinnamon. A southern favorite in the USA is pickles made from watermelon rind. Russians even make a hearty beer from watermelon.

Watermelon Jam

The health benefits of watermelon are as impressive as its history, and according to webmd.com, the cherry red color comes from lycopene, and antioxidant. Also, studies show that incorporating watermelon into your diet can help curb your risk of cancer and diabetes as part of a healthy lifestyle.

Enjoy this watermelon jam. Its soft flavor is wonderful on crackers paired with cracked pepper and chive cheddar cheese from Heber Valley Artisan Cheese. I prefer a low sugar jam and have used Pomona’s Universal Pectin, which is available at our store and on our website.


Watermelon Jam

Ingredients:

  • 4 cups watermelon puree (use a seedless watermelon or see step 3 below)
  • 4 teaspoons calcium water
  • 1/2 cup lemon juice
  • 3/4 cup (or up to 2 cups) granulated sugar
  • 3 1/2 teaspoons Pomona’s Universal Pectin Powder
  • 1/2 teaspoon almond extract

Directions:

  1. Wash jars, lids, and bands. Place jars in canner and fill canner 2/3 full with water. Bring water to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use.
  2. Place lids in water in a small saucepan. Cover and heat to a low boil. Remove from heat and keep lids in hot water until ready to use.
  3. If your watermelon is seedless, puree fruit to a pulp in a blender or food processor. If your watermelon has seeds, remove seeds prior to pureeing and then puree fruit into a pulp in a blender.
  4. Measure puree into a saucepan. Add calcium water and lemon juice. Mix well.
  5. Measure sugar into a bowl and thoroughly mix pectin powder into sugar. Set aside.
  6. Bring fruit to a full boil. Add pectin/sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  7. Stir in the almond extract.
  8. Fill hot jars to 1/4-inch from the top. Wipe rims clean. Screw on 2-peice lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute for every 1,000 feet above sea level.) Remove from water and let the jars cool. Check seals; lids should be sucked down.
  9. Eat within 1 year and it will last 3 weeks once it’s opened.
Recipe adapted from Pomona’s Universal Pectin Watermelon Jam.

 

Watermelon Jam

Summer is a wonderful time to enjoy berries in season. Each berry comes and goes and then another takes it place.  I call this sunshine in a jar. Compotes have larger chunks of fruit, lower sugar, and a small amount of water. The fruits boil and then reduce with a touch of cornstarch. Compotes aren’t canned and for that reason, the small amount of sugar.

Cherry, Strawberry, & Raspberry Compotes

They can be eaten warm or cold and are kept in the fridge for up to 2 weeks or in the freezer for up to 2 months. They are delicious on toast, alongside a piece of cake, the fruit portion of a yogurt parfait, paired with a nice cheese and crackers, and absolutely delicious over ice cream or mixed into homemade ice cream. The possibilities are endless and so simple. Berries can also be combined. Strawberry/raspberry compote with a splash of balsamic vinegar is wonderful with fresh mozzarella cheese. Enjoy the summer berries and the sunshine in a jar!!!

Cherry, Strawberry, & Raspberry Compotes

 

Cherry Compote

 

INGREDIENTS:

  • 2 cups of pitted cherries, rinsed
  • ½ cup water, divided
  • 2 tablespoons coconut sugar (or preferred sweetener), more or less to taste preferred
  • A pinch of salt
  • 1 teaspoon tapioca starch or cornstarch
  • ¼ teaspoon almond extract or to taste

DIRECTIONS:

  1. Cut the cherries in half. Place in a medium pot.
  2. Add ¼ cup of water, sugar, and salt to pot and bring to a boil over high heat. Lower the heat to medium and simmer for 15 minutes, crushing with a masher while simmering. Cherries should be soft and reduced.
  3. Whisk the tapioca starch or cornstarch into the remaining ¼ cup of water and add it to the pot. Stir until thickness desired. 
  4. Remove from heat and add the almond extract.
  5. Let cool and transfer to clean, sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from TheEndlessMeal

 

Strawberry Compote

 

INGREDIENTS:

  • 1 pound strawberries, rinsed, patted dry and hulled.
  • 2 tablespoons coconut sugar (or preferred sweetener), more or less to taste preferred
  • 3 tablespoons orange juice or water, divided
  • 1 teaspoon tapioca starch or cornstarch
  • Splash of balsamic vinegar (optional)

DIRECTIONS:

  1. Rinse the strawberries, pat dry and hull. Cut in half and place in medium pan.
  2. Add sugar and juice or water. Bring to a boil, reduce the heat to low and simmer, mashing to desired consistency, between 5-10 minutes.  
  3. Whisk 1 teaspoon tapioca starch or cornstarch into the remaining juice or water and stir until desired thickness. Turn off heat.
  4. Add a splash of balsamic vinegar if desired.
  5. Let cool and transfer to clean sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from TheSpruceEats

 

Raspberry Compote

 

INGREDIENTS:

  • 2  cups rinsed fresh raspberries
  • 2 tablespoons coconut sugar (or preferred sweetener) more or less to taste preferred
  • 1 tablespoon lemon juice
  • 2 tablespoons water, divided
  • 1 teaspoon tapioca starch or cornstarch

DIRECTIONS:

  1. Add raspberries, sugar, lemon juice and 1 tablespoons of water to a medium pot and bring to a boil. Reduce and simmer, mashing slightly to desired consistency and stirring constantly.
  2. Whisk 1 tablespoon of water with the tapioca starch or cornstarch and stir into raspberry mixture until desired thickness.
  3. Remove from heat and cool, then transfer to sterilized 8-ounce jars. Place in the refrigerator or freezer and enjoy.

Adapted from veggiedesserts.com

Cherry, Strawberry, & Raspberry Compotes

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Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
Kitchen Kneads Ogden, UT Kitchen Supply Store