Lemon Blueberry Sweet Rolls

Brianna Weedman


Pan and Filling
-Vanilla Bean Caviar
-Butter, melted

-1 c and 1 T warm water
-1/4 c sugar
-1/3 c oil or melted butter
-2 T yeast
-1 egg
-1 tsp salt
-3 1/2 c flour

-1/2 block cream cheese
-1/2 block butter
-Powdered Sugar
-Lemon juice and zest


1.Starting with the dough, in a large bowl, mix together the warm water, sugar, oil, and yeast. Set aside until bubbly. Approximately 15 minutes.
2. While yeast is proofing, melt a little butter into 1 large 9x13 pan or 2 small 8 inch pans, then sprinkle in some white sugar until everything is coated. Zest some lemons on top of that and then squeeze the juice out on top of that.
3. Once yeast is bubbly, add the egg, salt, and one cup of flour. Mix until combined. Slowly add the rest of the flour, kneading well. The dough will come together and form a ball. If it is too sticky, add more flour a few tablespoons at a time. 
4. Preheat your oven to 350*
5. Mix the caviar of one or two vanilla beans with a cup of sugar, set aside.
6. While your oven is preheating, start rolling out your dough. I usually shoot for roughly the size of a jelly roll pan. 
7. Spread the dough with some melted butter. Sprinkle on the vanilla bean sugar, and the zest from 2 or 3 lemons. Drop on as many blueberries as your dough can hold.
8. Tightly roll into a log, trying not to lose any blueberries! If you do, swoop them up and eat them. The combination of the vanilla sugar and lemon zest makes them irresistible. 
9. Cut into about 12 piece, place into your pan, and let rise for about 20 minutes. 
10. Bake at 320* for 20-25 minutes.
11. For the frosting, place room temperature butter and cream cheese into a bowl and beat to combine. Add a tablespoon of vanilla and some vanilla bean caviar, then the zest and juice of one lemon. Add powdered sugar until sweet enough for your tastes. Add some whipping cream to thin out if needed. 
12. Once the rolls are done, invert the pan onto a cookie tray, top with the frosting, and serve with a slice of lemon for squeezing if desired! 

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Peachy Keen Sheet Cake

Brianna Weedman

This is a summertime twist on my favorite pumpkin sheet cake from Picky Palate. Try it and tell me what you think!



  • 1 box yellow cake mix
  • 4 eggs
  • 1 stick butter, melted- for cake
  • 1/2 cup milk 
  • 3.4 ounce box Vanilla Instant Pudding Mix (or more- no judgment!)
  • 1/2 cup sour cream
  • 1 cup or of peaches, skinned and blended (more to taste)
  • 1 stick butter, melted- for topping
  • 3/4 cup packed light brown sugar
  • 2-3 peaches, peeled and chopped
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups powdered sugar
  • 1/4-1/2 cup heavy cream 


  • Preheat oven to 350 degrees F. and spray a half sheet size baking pan with non stick cooking spray or line with baking mar
  • Place cake mix, eggs, melted butter, milk, pudding, sour cream and blended peaches into a stand mixer or electric mixer, mix until well combined. Pour into prepared pan, spreading evenly.
  • Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
  • Drop chopped peaches on top of the cake in an even layer. You can go as heavy or as light as you'd like here. 
  • Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.


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Thanksgiving 2020 Recipe Round Up

Brianna Weedman

I am so excited for Thanksgiving this year! It is my favorite holiday because I love making food for my family! I'm leaving you all the links to some of my favorite Thanksgiving recipes! We are planning on the Thanksgiving Harvest Boxes to have produce for a single of these recipes. If you need more, there will be add on items for purchase as we get closer to the date! If you're looking for something specific, drop it in the comments below and I will try to accommodate you! Orders for Thanksgiving close on Friday, November 21st at midnight.  Orders will be ready for pick up on Tuesday, November 24th. Please let me know if you have any questions!

Turkey Brine: https://thepioneerwoman.com/cooking/my-favorite-turkey-brine
Turkey Roast: I make a compound butter with herbs, garlic, citrus, and onion, then stuff some celery in the cavity with some onions and an apple!
Cranberry Salsa: This is an unexpected twist that tastes so good! Don't let your family fill up on salsa before the dishes come out! https://ourbestbites.com/cranberry-salsa-cream-cheese-dip//
Jalapeno Poppers: These are such an easy and delicious appetizer! Stuff jalapenos with a cream cheese mixture- a block of softened cream cheese, some grated sweet onion, a little grated garlic, and cheddar cheese, then wrap them in bacon and bake! 
Cranberry Squares: Jello salads made an appearance in my house growing up exactly once a year in the form of these cranberry squares! It's a fun twist on classic cranberry sauce, and now that I'm an adult I require 3 cranberry dishes each Thanksgiving- the salsa, the squares, and the sauce! https://www.landolakes.com/recipe/17198/cranberry-squares/
Mashed Potatoes: This recipe makes the CREAMIEST mashed potatoes! I don't use the mustard, but boiling the potatoes in cream or milk is a game changer. Add some garlic and thyme to that cream, and it infuses the flavor into every bite!  https://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe-1943350
Stuffing: I love me some cornbread stuffing! I adore adding crasins and pecans! https://ourbestbites.com/sausage-cornbread-dressing//
Great Harvest is offering stuffing bags with our Thanksgiving Box, but that is regular bread. I really liked this recipe for Italian Sausage Stuffing https://ourbestbites.com/italian-sausage-thanksgiving-dressing/
Green Bean Casserole: This green bean casserole is so easy, I don't know why everyone isn't frying their own onions and making their own creamy mushroom gravy! I swap out my favorite Utah grown Spanish Sweet Onions for the shallots because the flavor just hits better in this dish! https://thepioneerwoman.com/food-and-friends/thanksgiving-dinner-green-bean-casserole/
Sweet Potatoes: Cardamom adds such an amazing and unexpected punch to this favorite! This year, I'm going to scrape some vanilla caviar in it too! I always top our sweet potatoes with marshmallows, or you can eat this amazing dish as is!  http://impeckableeats.com/2015/12/cardamom-scented-whipped-sweet-potatoes/
Cranberry Sauce: I love keeping similar flavor profiles in the dishes as I cook, so I spice my cranberry sauce with a hint of cardamom and some orange zest! https://www.rachelcooks.com/2015/11/18/orange-cranberry-sauce-with-cardamom/
Apple Pie: This is such an easy apple pie and it is a show stopper! If you want to cut out the pecans, simply replace with some old fashioned oatmeal! https://thepioneerwoman.com/cooking/dreamy-apple-pie/ (Try it with some cardamom!)
Apple Cider: https://ourbestbites.com/caramel-apple-cider//
Pecan Tart: Last, but not least, the famous pecan tart. My brother in law, dad, and father in law fight over who gets to take these leftovers home every year. If you're making this, don't forget to add on pecans and honey to your Thanksgiving order! https://www.myrecipes.com/recipe/caramel-pecan-tart

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Gourmet Caramel Apples

Brianna Weedman
Gourmet Caramel Apples
As seen on Our Best Bites
It's finally October and THAT means that it is FINALLY caramel apple season! I adore a good caramel apple. I have so much fun making the caramel and then dipping the apples, but the most fun comes in trying a bunch of different toppings! Crushed up pretzels for a salted caramel apple, dipped in caramel then white chocolate then cinnamon sugar for an apple pie on a stick... I could go on and on! The honeycrisp apples that we're getting from Washington this week are HUGE and are going to make the most epic caramel apples ever! I can't wait to make them with the boys this weekend! The recipe for the caramel that I absolutely love comes from Our Best Bites, but you can use any recipe that your family likes (even just melted candy!)

  • 1 pound dark brown sugar (about 2 cups packed brown sugar)
  • 2 sticks unsalted butter
  • 1 14-ounce can sweetened condensed milk
  • 2/3 cup dark corn syrup
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon molasses
  • 1/4 teaspoon salt
  • 12 medium sized apples (that’s a pretty conservative measurement, this makes a lot of caramel)
  • popsicle sticks or chopsticks
  • assorted toppings for dipping (toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.)
  • Optional: melted chocolate in zip-top bags


  1. Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.
  2. To prepare caramel, combine first 8 ingredients in heavy 2 1/2-quart nonstick saucepan (about 3-4 inches deep, at least). Stir with wooden or silicone spatula over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.
  3. Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean spatula and occasionally brushing/scraping down sides of pan, about 12 minutes. Pour caramel into a bowl. Submerge thermometer bulb in caramel. Cool to 200°F, about 20 minutes. If it cools too much just heat it up a little.
  4. While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil. Set up decorations and melted chocolates.
  5. Holding stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit on foil). If caramel becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
  6. By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings. If not, chill in fridge for a few minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple. Then firmly press decorations into the caramel and return to baking sheet.
  7. If desired dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week or wrap in cellophane bags for gift giving.

Photo Credit:
Our Best Bites

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Peach Syrup- Canning Friendly!

Brianna Weedman

This peach syrup is perfectly sweet with a nice creamy texture. I love it on the light and crispy waffles from the last blog post! This recipe comes together quickly and cans really well! Recipe from triedandtastey.com.

- 10 cups sliced peaches
- 1 cup honey
- 2 tbs lemon juice



  1. Prepare canner, jars and lids.  Peel peaches and dice. Add to a large pot and stir in honey and lemon juice.

  2. On medium-high, mash ingredients together with a potato masher while heating. Once the peaches are broken down and blended well with the honey, allow to come to a boil.

  3. Transfer to a blender to blend until silky smooth. Depending on the size of your batch, you may need to do this in several small batches. If your blender has a "syrup setting", the blended peaches will heat up and thicken to the syrup stage. If your blender doesn't have that option, pour the liquid into a new, large pot.

  4. Taste the syrup. If it isn't sweet enough (or if the smooth liquid isn't thick enough) add more honey to taste and continue heating until it reaches the syrup stage. You can tell if it has reached the right thickness by dripping the liquid from a spoon. The drops should have a semi-thick consistency and there should be a slight delay before they fall off of the spoon.

  5. Skim off any foam that develops while cooking.

  6. Ladle hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process half-pint jars for 10 minutes.

  7. Remove canner lid. Remove jars from the canner and place them on a folded kitchen towel to cool. When the jars are cool enough to handle (let them rest at last an hour or two), remove rings and test seals. Unsealed jars should be refrigerated and used promptly.

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The Most Amazing and Crispy Waffles Ever!

Brianna Weedman
The Most Amazing and Crispy Waffles Ever

In a large bowl, combine:
-1 c buttermilk (or milk with vinegar)
-1 c greek yogurt

In a separate bowl whisk:
-1.5 c white flour
-.5 c corn starch
-1 tsp kosher salt
-1 tsp baking powder
-.5 tsp baking soda

Once the milk and yogurt are mixed together, add:
-.5 c butter, melted
-.25 c coconut oil, melted
-2 egg yolks
In a mixer, whip the 2 egg whites and add 2 Tbs and a smidge of white sugar while mixing, and 2 teaspoons of pure vanilla and about a half a teaspoon of almond extract. Beat until stiff peaks form.
Combine milk mixture to flour mixture then fold in egg whites.

Cook in a preheated waffle iron.

Recipe for the peach syrup pictured will be posted tomorrow!

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Rainbow Thai Salad

Brianna Weedman

Rainbow Thai Salad
As seen on The Minimalist Baker

This Thai Salad is one of my favorite meals! It is so bright and colorful! I love using the striped peppers to add even more colors to my plate! Eat it as is, add peanut shrimp, or marinated peanut tempeh to make it a full meal!

 ounces gluten free or rice noodles
-4 carrots, ribboned with a veggie peeler
-1/4 onion or 1 bunch green onion, finely chopped
- 1 bunch cilantro, chopped
- 1 bunch mint, chopped
-2 huge handfuls of spinach
- 1/2 red cabbage, sliced
- 2 red bell peppers, thinly sliced
Dressing Ingredients: 
-1/2 cup creamy nut butter (I like natural peanut butter)
- 1/4 cup soy sauce
-1/4 cup maple syrup
-1/4 tsp red pepper flakes
- 1 medium lime, juiced
- water to thin

-Prepare noodles according to package instructions, rinse, drain, and set aside
- In a large serving bowl, place spinach, carrots, cabbage, onion, cilantro, mint, red bell pepper, and noodles. Toss loosely to combine.
-Make dressing by adding peanut butter, soy sauce, maple syrup, red pepper flakes, and lime juice to a small mixing bowl and whisking to combine. Add water a little at a time as needed to reach desired thickness.
-Drizzle the dressing over the tossed salad and enjoy!

Look for red cabbage, cilantro, red peppers, carrots, and mint in this week's 
Harvest Box
Photo Credit: Elizabeth Kienzle

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Restaurant Style Salsa

Brianna Weedman
Enjoy this restaurant style salsa with chips, on taco salad, or just eat it with a spoon! No judgement here! 

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Peach Caprese Salad

Brianna Weedman

Caprese salad is good, but swap out tomatoes for peaches and add bacon and you've got yourself a gourmet meal!


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Lemon Cucumber Salad

Brianna Weedman1 comment
This light and crunchy salad is a great side for grilled chicken! 

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