For a knock your socks off fancy dessert, you have to try this flavorful Gluten Free Honey Orange Ginger Cheesecake with Blackberry Compote. It’s pure heaven!
Blackberries have been off the hook lately. I mean, they are absolutely massive and full of sweet juicy flavor. Sure, they probably obtain this awesomeness through some not so healthy genetically modified growing practices, but whatever. They taste so dang good.
Ben was joking the other night as he was popping a thumb sized blackberry into his mouth, “Well, that’s genetic modification at it’s finest.” He may die a few years early from the after effects of pesticides and other chemicals, but at least he enjoyed mondo blackberries along the way.
I hate to admit that I’ve never really been a berry girl. They’re not my favorite: blackberries, raspberries, strawberries, blueberries, etc. Besides having a few fond memories of picking berries in Houston and making razzleberry cobbler, I’ve never had much of an attachment to the berry world.
Actually, as I’m writing this, I’m really not sure at all what kind of berries we picked in Texas. We found some random wild berries in a field, assumed they were okay to eat, and my mom made some cobbler out of them. We only did this a handful of times in my childhood, but sounds kind of sketchy in hindsight. Whatever…I’m just going to blame any future weirdness of myself or my children on these “special” berries….