1 box Puff Pastry
Blackberry Patch Pumpkin Spice Syrup
1/2 cup powdered sugar
1/2 tsp. vanilla
1. Preheat oven to 350 degrees.
2. Cut puff pastry into rounds using a cookie cutter or biscuit cutter.
3. Pour Pumpkin Spice Syrup in the middle of the pastry and top with a second round of pastry.
4. Place on a cookie sheet and bake until "puffed" and golden brown, about 20 minutes.
5. Mix powdered sugar and Pumpkin spice Syrup together until you have a glaze consistency - it doesn't take much syrup - add a little at a time. Drizzle over cronuts.
6. Finish with powdered sugar if desired!
Biscuits (We love Callie's Biscuits)
Mayhaw Jelly Glazed Ham
Blackberry Patch Mayhaw Jelly
For this recipe, we glazed a ham with Mayhaw Jelly.
1. Cook ham according to package instructions. For the last hour glaze your ham every 15 minutes with Mayhaw Jelly that you have warmed up, so that it is a consistency you can easily brush on.
2. Once ham is cooked and resting, make biscuits. We love a good homemade biscuit, but have found that Callie's biscuits really shorten the time and are just as good as homemade. For this recipe, we tried Buttermilk Biscuits and Sharp Cheddar Biscuits and the cheddar biscuits stole the show.
3. Layer sliced ham and Mayhaw Jelly in your biscuit and enjoy!
This recipe was found at https://omgchocolatedesserts.com/easy-cream-cheese-danish/ and adapted to use our Mayhaw Jelly.
For the Filling:
Pillsbury Pie Crust
Blackberry Patch Strawberry Jam
For the Glaze:
2 tbsp Powdered Sugar
2 tsp Milk
1. To make your poptarts, unroll your pie crust. Use a heart shaped cookie cutter to cut out as many heart shapes as you can get - you'll need an even number.
2. Place one layer of heart shaped pie shell on the counter. Spread strawberry jam and a few pieces of diced strawberries on top of the heart. Place another layer of pie shell on top and crimp the edges with the prongs of a fork.
3. Place poptarts on a cookie sheet and bake at 350 degrees for 15 minutes or until golden brown.
4. While the pop tarts back, prepare your glaze by stirring together powdered sugar and milk until it is a drizzle consistency.
5. When the poptarts come out, let them cool and then drizzle with the glaze.
Whipped cream cheese
Blackberry Patch Premium Fruit Syrups
Stir Blackberry Patch Premium Syrup (flavor of your choosing - here we've used Blueberry, Blackberry and Strawberry) into the whipped cream cheese! Keep adding until you get the color and flavor you want! Spread on top of toast and top with sprinkles and cut fruit - really any topping you like!
1 Frozen Banana
1 tbsp Almond Butter
2/3 cup Almond Milk
Blackberry Patch Raspberry Syrup to taste
Place all ingredients in a blender and blend until smooth - about 30 seconds. Pour into your favorite bowl and top with fresh berries, bananas, granola, pomegranate seeds, cacao nibs or anything else that strikes your fancy!
1/2 cup oatmeal
1 tbsp chia seeds
1/2 cup almond milk
2 tbsp Blackberry Patch Blueberry Syrup
2 tbsp Almond Butter
*optional - Greek Yogurt
Add dry oats, chia seeds and almond milk to your container. Let steep for at least 8 hours. Put these in the fridge before bed and you'll have a delicious healthy breakfast!
Wake up and remove from the refrigerator. Layer with almond butter and blueberry syrup. Try adding greek yogurt too! Top with fresh fruit or granola to add texture and color!
1 cup all-purpose flour
2 large eggs
1 tbsp. granulated sugar
1/4 tsp kosher salt
1 1/2 cup whole milk
1 tbsp butter
Sweet Grass Dairy Green Hill Cheese - our fav, but any camembert or brie will do!
Blackberry Patch Blackberry Syrup
Create a well with flour and add eggs - whisk them into the flour. Add sugar and salt. Move to a blender and slowly blend with milk until fully combined. Let sit until bubbly on top, 15-20 minutes.
In a small skillet over medium heat, melt butter. Pour batter onto pan and swirl to evenly coat. Cook 2 minutes, then flip and cook 1 more minute. Repeat with remaining batter.
Serve warm with your favorite cheese and blackberry patch syrup. Add fresh blackberries if you like!
Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the butter and toss with flour. Add the egg, buttermilk and vanilla. Do not overmix - mix until just combined. Fold in the white chocolate chips and drip the 1/4 cup Blackberry Syrup in places while folding.
Turn the dough onto a floured surface and then pat into a 1-inch thick square and cut into 2 inch squares. Place on the parchment covered baking sheets and brush each square with buttermilk.
Bake until golden brown, 15-18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with Blackberry Syrup glaze (see below). Serve warm!
To make the glaze, mix milk, butter, powdered sugar and syrup in a bowl until combined.
Mix milk, chia seeds, Blackberry Syrup and drizzle honey. Let sit for a few hours to overnight in the refrigerator. Top with fresh blackberries or a drizzle of blackberry syrup before serving.