Recipes

This shortcake cookie is a little sweeter than typical shortcake, so we paired it with a berry that has a little more zip, tang, tart than a sweet strawberry. You could try this with any berry and mix and match different Blackberry Patch 3 Ingredient Syrups for a mixed berry shortcake! 

Ingredients
2 cups all purpose flour
3/4 cup granulated sugar
4 tsp baking powder
1/2 tsp kosher salt
1/4 tsp fresh grated nutmeg
1/2 cup cold butter
1 large egg
1/3 cup milk

Whipped Cream
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

• Preheat oven to 450°F and grease 8 or 9" baking pan. 
• Sift flour, sugar, baking powder, salt and fresh grated nutmeg in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. We just cubed the cold butter and cut it in using our hands. You could use a fork, pastry blender or food processor. 
• In a measuring cup, beat egg and milk together. Using a fork, gently stir liquid into flour mixture, just until blended. It will feel very dry - this is OK. It will come together when you smush it into the pan. 
• Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.
• Bake in preheated oven about 15 minutes for 9" cake pan.
• Cool in pan for 10 minutes before removing to wire cooling rack to cool completely.
• Once cooled, store the shortcake in airtight container on counter up to 5 days. Or wrap well in plastic wrap and place in ziplock baggie and freeze up to 3 months.

• Make the whip cream by mixing together the heavy whipping cream, vanilla extract and powdered sugar until medium peaks form. 
• Slice the cookie cake into triangles and plate with fresh raspberries, whipped cream and top with our 3 Ingredient Raspberry Syrup! 

This recipe comes together really easily and the presentation is so cute and custom in 8oz jelly jars. 

Ingredients
Duncan Heinz Perfectly Moist Lemon Cak
1 cup Heavy Whipping Cream
2 tbsp Powdered Sugar
1/2 tsp Vanilla Extract
8oz Cream Cheese - room temperature
2 tbsp Blackberry Patch Blackberry Syrup
Fresh Blackberries

Instructions

1. Bake the cake according to the instructions on the back of the box. Once the cake has cooled, cut circles using a biscuit cutter or the top of the jar that you will use to assemble the trifle. 

2. In a medium bowl, whip together the heavy cream, vanilla extract and powdered sugar until you get stiff peaks. 

3. In a separate bowl, whip the cream cheese and blackberry syrup together until it is combined and well mixed. Cream cheese should be smooth. Next, gently fold the whipping cream into the cream cheese mixture. 

4. Assembly - add a layer of cake to the bottom of the jar, then add fresh blackberries and a healthy pour of blackberry syrup, and top with a layer of the cheese cake topping. Repeat until you have filled your jar. 

Everyone in our family has a different "favorite" berry, so we decided to offer some options with our shortcake dessert. Who says strawberries are the only great combo with shortcake and whipped cream? 

Since we were already trying to please everyone, we kept this simple and bought the little premade dessert cups that were sitting right next to the berries in our grocery store. 

Ingredients
Premade Dessert Cups 
Berries of any type
Blackberry Patch 3 Ingredient Syrups
1 cup Heavy Whipping Cream
2 tbsp Powdered Sugar
1/2 tsp Vanilla Extract

Instructions

1. Make the whipped cream. Using a mixer, whip together the heavy whipping cream, powdered sugar and vanilla extract until medium peaks form. You can use more or less sugar based on your preferred sweetness level. 

2. Pile whipped cream on top of the dessert cup and let everybody choose their own berries and 3 Ingredient Syrup! We went with corresponding syrup flavors (Blueberry, Blackberry and Raspberry), but you might want to mix it up! 

• 1 pound Peanut Butter 
• 1 ½ tablespoons honey or maple syrup
• ½ cup coconut oil, melted
• teaspoon salt 
• ¼ to ½ cup Blackberry Patch Strawberry Jam
• Paper cupcake liners
• Muffin tin

1. Line a muffin tin with 12 paper liners.
2. Place the peanut butter, honey, coconut oil, and salt (if using) in a blender (high speed is best) and blend until smooth and creamy.
3. Divide the peanut butter between the lined muffin tin cups.
4. Spoon 1 to 2 teaspoons (more or less, depending on your preference) of jam on top of the peanut butter in each cup, spreading it out so that it isn’t in one clump.
5. Use a toothpick to swirl the jam around the top of the peanut butter.
6. Place the muffin tin in the freezer for 15-20 minutes, or until cups have hardened. Store the cups in an airtight container in the freezer (or fridge) and let sit at room temperature (if frozen) for 5 minutes before eating.

We found this recipe on Handmade Charlotte's blog and tried it with our jam! 

• 2 cups uncooked oatmeal (divided)
• 3 tbsp. peanut butter 
• 3 tbsp. coconut oil
• 2 tbsp. agave natural sweetener (You could substitute this with honey or pure maple syrup.)
• 1/2 tsp. vanilla extract
• 1 cup of Blackberry Patch Bunch O'Berries Jam

1. Line an 8 in. by 8 in. baking pan with parchment paper and preheat the oven to 350 degrees.
2. Use a food processor or blender to grind one cup of uncooked oatmeal into an oat flour. Pour this into a large mixing bowl. Add the second cup of uncooked oatmeal to the oat flour. Set the bowl of oats aside.
3. On the stovetop or in the microwave, melt together peanut butter, coconut oil, and agave sweetener. Once the mixture is completely melted stir in the vanilla extract.
4. Pour the peanut butter mixture into the bowl of oatmeal and use an electric mixture to blend the ingredients together. A rough, crumbly dough will form.
5. Measure out 1/3 cup of the peanut butter mixture and set it aside. Press the remaining mixture firmly into the lined baking pan. Use a spatula or spoon to pack the mixture into the bottom of the pan.
6. Carefully spread the jam over the peanut butter mixture trying not to move it around too much. 
7. Sprinkle the reserved 1/3 cup of peanut butter dough over the jam.
8. Bake in the oven for 25-30 minutes. Let the bars set and cool completely. Cut and serve. Refrigerate leftovers.

This recipe is pulled from this blog post. We switched out our Bunch O'Berries Jam. 

This recipes was adapted from The Sizzling Eats blog post and we tried our Muscadine Jelly instead of Strawberry Jelly. 

• 2 cups all purpose flour
• 2/3 cup sugar
• 1 tablespoon baking power
• 1 pinch salt
• 1/3 cup Vegetable oil
• 2 large eggs
• 1 cup milk
• 1 cup creamy peanut butter
• 1 cup Blackberry Patch Muscadine Jelly

1. Pre-heat oven to 375 degrees.

2. Line muffin tins with cupcake liners. 

3. In a large bowl, combine all your dry ingredients. 

4. Add in milk, eggs, oil and peanut butter. Combine until well-mixed. 

5. Using a small ice cream scoop sprayed with non-stick spray, add a small layer of batter to each cupcake liner. 

6. Add a dollop of jam to each. 

7. Add an additional small layer of batter to the bottom. 

8. Bake for 17-18 minutes or until a toothpick inserted comes out clean. 

Shortbread Cookies
1/2 cups, plus 1 tbsp unsalted butter, room temperature
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/4 tsp fine salt

Strawberry Filling and Glaze
1 cup powdered sugar
2 tbsp Blackberry Patch Strawberry Syrup
1 tsp unsalted butter, melted
2 tbsp milk
1/2 cup Strawberry Jam

1. Preheat oven to 325 degrees and line 2 baking trays with parchment paper. 

2. In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until light in color. Scrape down the sides of the bowl halfway through. Add in the vanilla extract and mix again. 

3. Sift in the flour and add in the salt and mix on low speed until everything is combined and the dough start to come together. You'll know it is ready when it starts to clean the sides of the bowl and come together in a clump in the middle. You may need to add a little bit of water depending on how your dough is coming together. Start slow with a teaspoon at a time. 

4. On a floured surface, roll out the dough to 1/4 inch thick. If the dough is too soft at this point, wrap it in plastic wrap and refrigerate for 10-15 minutes. 

5. Use a cookie cutter to stamp the cookies. Lay the cut outs on the preapred baking tray. Bring together any scraps, re-roll and stamp more cookies to get the most out of your dough. 

6. Refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This gives you the best chance the cookies keep their shape in the oven. 

7. Remove the cookies from the fridge and bake for 10-12 mins or until golden around the edges. Cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. 

8. Make the glaze. Add powdered sugar, strawberry syrup and melted butter into a bowl and stir until smooth and lump-free. It is thick, but if needed you can pop it in the microwave for up to 10 seconds to loosen it up a bit if needed. 

9. Divide the hearts into two so that you have equal number "tops" and equal number "bases to sandwich together later on. Dip the "top" hearts into the glaze letting any excess drip off. Place on a wire rack for icing to set. 

10. Fill strawberry shortbread cookie "bases" with jam. Cover the jam with the glazed heart "tops" and gently squeeze together. 

11. Eat immediately or let sit at room temperature for the jam and glaze to fully set. 

1 bag of mini marshmallows
6 cups of rice krispie cereal
1/4 cup butter
1 tbsp vanilla extract
12oz white chocolate for melting
Blackberry Patch 3 Ingredient Raspberry Syrup

1. In a microwave-safe bowl, melt marshmallows and butter for 1 minute.

2. Remove from microwave and pour in vanilla. Stir until the mixture is completely smooth.

3. Add 6 cups of Rice Krispies and stir until the cereal is well coated.

4. Line a 9×13 baking pan with parchment paper and pour the cereal mixture into the pan. Place a piece of parchment paper over the top and press the crispies down into an even layer.

5. Let sit on the counter for an hour or in the fridge for 30 minutes until set.

6. Once the treats have cooled, melt the chocolate according to the instructions on the bag. 

7. Dip the rice krispie treats into the chocolate. 

8. Before the chocolate has cooled, drizzle 3 Ingredient Raspberry Syrup and swirl around to marble with a toothpick or skewer. To make a heart shape, just swipe once through a drop of syrup. 

Ingredients

Dough

• 1/3 cup plus 1/2cup whole milk, divided
• 3 tbsp. dark brown sugar,  divided
• 2 1/4 tsp. active dry yeast
• 1/4 cup plus 3 cup bread flower
• 2 large eggs, room temp
• 6 tbsp. unsalted butter, melted, cooled
• 1 tsp kosher salt
• 1 tsp pure vanilla extract
• cooking spray

Filling

• Blackberry Patch Satsuma Jelly
• 6 tbsp unsalted butter, softened
• 1 1/2 tsp.   ground cinnamon
• 1 tsp ground cardamom
• All purpose flour, for dusting
• 1 large egg, beaten to blend
• 1/2 cup heavy cream, room temperature

Glaze

• 8oz cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 5 tbsp brown sugar
• 3 cups confectioners sugar
• 1 tsp vanilla. extract
• 1/8 tsp salt

Directions

1. In a small, heatproof bowl, microwave 1/3 cup. milk and 1 tbsp brown sugar (when removed from the microwave, temp should register 110 degrees), stir to dissolve sugar. Sprinkle yeast over, stir to combine and let sit 5 minutes. 
2. In another small heatproof bowl, whisk 1/4 cup flour and remaining 1/2 cup milk until smooth. Microwave in 15-second increments, whisking between each, until warmed through and smooth. About 1 minute total. 
3. In the large bowl of a stand mixer fitted with the dough hook, combine yeast mixture and flour mixture. Add eggs, butter, orange zest, salt, vanilla and remaining 3 cups flour and 2 tbsp brown sugar. Beat on medium-low speed until a dough forms, 10-12 minutes. Spray a large bowl with cooking spray and place. dough in bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour. 
4. In a small bowl, stir butter, cinnamon, cardamom, and 5 tbsp brown sugar until smooth. 
5. Place a 20" piece of parchment paper on your work surface; lightly dust with flour. Gently punch dough down and turn out onto parchment. Dust rolling pin with flour and gently roll dough to an 18" by 10" rectangle. Spread brown sugar butter over dough. Spread Satsuma jelly over butter. Slide parchment with dough onto a sheet pan and refrigerate until cold, about 15 minutes. 
6. With long side of dough facing you, lightly roll dough away from you creating a spiral, ending seam side down. Using a serrated knife, cut dough into 12 rolls. Arrange dough in a 12" cast iron skillet. Cover skillet with plastic wrap. Place in a warm area to rise until almost double in size, about 1 hour. 
7. Preheat oven to 350 degrees. Remove plastic wrap. In a small bowl, whisk egg and a splash of water until combined. Pour cream over dough; brush with egg wash. 
8. Bake rolls until tops are golden brown and cream is absorbed, 28-32 minutes. Let cool 10 minutes. 
9. Mix together glaze ingredients and spread over the top of the rolls. 

We used this recipe from Love and Olive Oil, with a few small changes...and of course, we used our 3 Ingredient Raspberry Jelly.