Let me lay out some facts for you:

My bed has an electric blanket on it this winter.  My fears of spontaneous combustion are usurped by my complete inability to actually get out of my warm bed.  

Yes… I’m totally writing this from bed.  Try and stop me.  This cozy just won’t quit. 

I have exactly zero interest in turning on my oven for the next week… mostly because my oven isn’t in arms length of my bed.  I really don’t want to get out of bed.  

Yes… I’m talking a lot about my bed right now.  Maybe I’m obsessed.  Maybe this is unhealthy.

But!  There is one reason I’m getting out of bed tomorrow.  Vacation.  Holy hell!  I’m going on vacation!  I’m going to a gorgeous spa/ bed and breakfast situation in San Luis Obispo… all by myself.  There’s a bathtub.  Not just any bathtub… but a soaking tub… next to a fireplace.  Oh.  My.  God.  I only plan on leaving that soaking tub in an extreme prune state.  

If you’re in San Luis Obispo and you think you can lure me out of my soaking tub… we should totally have lunch!

Before all the soaking begins… here’s a deep purple Blackberry Granita.  I suggest eating in in bed, under the covers, while watching your third Netflix romantic comedy.  Don’t worry.  No judgements.  This granita just tastes better that way.  

This recipe was inspired by two things:  the need to put a stop to my Christmas cookie binge, and my desire to have a dessert without actually having to turn my oven on.  

The result is surprisingly comforting.  Sweet blackberry ice combined with lightly sweetened soft whipped cream.  It’s uncomplicated, refreshing and simply delicious.  

Blackberry Granita with Whipped Cream

Print this Recipe!

3 cups water

2/3 cup granulated sugar

2 heaping cups frozen blackberries (un-thawed)

juice of 1 lime

2 teaspoons vodka (optional)

whipped cream (sweetened as much as you like)

In a medium saucepan heat water and sugar until sugar dissolves.  Add frozen blackberries and cook for about 5 to 7 minutes over medium heat.  Stir to break blackberries up a bit as they cook.  

Once blackberries are broken and cooked, place half of the blackberry and liquid mixture in a blender.  Pulse and blend until a berries are broken down into a puree.  Place a fine mesh strainer over the pot containing the other half of liquid and berries, and strain the puree into the pan.  The end result is berry pieces, whole berries, blackberry liquid and the juice from the puree.  

Add lime and vodka (is using).  The vodka helps the mixture not freeze so solid, but is not entirely necessary. 

Place mixture into a 9×13-inch pan and place in freezer.  Set timer for 1 hour.  After 1 hour, scrape any ice crystals that have formed towards the center of the pan.  Set timer for another hour and again scrape the ice crystals towards the center of the pan.  Continue until all of the liquid has formed ice crystals.  

Serve with soft whipped cream.  Yum!

I like you.  I like you a lot.  I mean it… and I don’t think I’ve told you in a while.  Sweet.  I’m glad you’re here.

Would now be a good time to tell you that I have a serious, though not lasting, aversion to my kitchen these days?   I have an even more serious aversion to my oven.  For reals.

It’s just that… well, it’s summer!  There seems to be so many museums to visit, brunches to have, friends to laugh with, wine to drink… and somehow none of this fun takes place in my kitchen.

Amazingly, and through the miracle that is my freezer, I’ve managed to throw together a lovely and waaaay super easy summer recipe.  It’s apple pie meets snow cone, minus the cone, plus a hint of awesome.

If it’s summer in your part of the globe… please please please make this.  Remember when you were a kid and used to freeze juice in the ice cube tray?  Dangit!  Why were those cubes always so rock solid!?  This Apple Pie Granita is the adult version of such childhood endeavours.  Super sweet!

Apple Pie Granita

recipe from um… Emeril Lagasse

Print this recipe!

3 cups natural, unfiltered apple juice

1/2 cup sugar

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

big pinch of freshly grated nutmeg

pinch of ground allspice

Combine all of the ingredients in a saucepan over medium high heat.  Heat and stir until all of the sugar has dissolved, about 3 minutes.  Pour into an 8-inch square glass baking dish.  Place in the freezer until icy around the edges, about 1 hour.  Using a fork, scrape the icy shards towards the center of the dish.  Freeze again for another hour and again scrape the icy shards.  Continue freezing and scraping until slushy throughout.  Eat standing at the open freezer door, or place in small dishes and serve immediately.

Exactly one year ago I was rockin’ out with a mug of this stuff.  I was also saying things like “totally tubular!”  and “radical!”, wearing acid wash jeans, and hair-spraying my bangs into a tall wave across my forehead.  Ooooh 2008.

Banana Pudding Ice Cream. Rad, right?