mixed berry crumb cake

WHAT is with the weather we've had this week?! it literally feels like mid fall. which a part of me secretly loves because fall is my favourite season & i'm ready to bust out a pumpkin, but the other part of me knows it won't last long.. so summer, let's get on with it already! here i am making all these delicious summer berry desserts while begging my parents to let me turn the fireplace on. okay, maybe i am going a little overboard. anyways, back to those summer berry desserts i've been whipping up! this mixed berry crumb cake is one of my favourite ways to use up fresh or frozen berries. it was adapted from the ina garten aka. the barefoot contessa (do i need to ramble on about how much i love her again errr.. no). i changed the recipe a bit & use raw sugar in both the cake + crumble. i also use only egg whites & organic plain yogurt to keep it moist. the mixed berries featured in this recipe are from wyman's of maine! they make the highest quality frozen fruits & berries. i love having the mix blend in my freezer at all times, i mean why choose between blueberries, strawberries, blackberries or raspberries when you can have ALL the berries. perfect for a last minute pie, crumble or morning smoothie. lastly, i promise this cake delivers on the crumble side. you know me, i usually double the crisp or crumble in a recipe but the ratio here passes the modest marce standard;)

ingredients

for the crumble

• 1/2 cup raw sugar
• 1 1/4 cup flour
• 1/4 teaspoon nutmeg
• 1 pinch of salt
• 1/2 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, cold & cubed

for the cake

• 1/2 cup unsalted butter, room temperature
• 3/4 cup raw sugar
• 4 egg whites
• 1 teaspoon pure vanilla extract
• 2/3 cup organic plain yogurt
• 1 1/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup wyman's of maine frozen mixed berries

directions

for the crumble

• in a large mixing bowl add sugar, flour, nutmeg, salt & vanilla extract. stir.
• add in cubed butter & using your hands work it into a crumb like consistency.
• set aside until ready to top cake.

for the cake

• preheat over to 350 degrees.
• in the bowl of a stand mixer cream butter & raw sugar. add the egg whites, vanilla extract & yogurt & scrape down the sides of the bowl.
• in a separate mixing bowl sift flour, baking powder, baking soda, salt & nutmeg.
• add flour mixture to the stand mixer & mix until batter is smooth.
• fold in frozen mixed berries & scoop into a greased baking dish, round or square.
• sprinkle crumble evenly over the cake batter & bake for 30-35 minutes or until the crumble is golden brown.

this post was created in partnership with wyman's of maine: the frozen fruit experts! thank you for supporting the sponsors that keep hey modest marce up & running. xo

like what you see? get it here. bowl | mug | measuring cups | linen | flatware

pineapple coconut cocktail

if you like pina coladas..

you put the lime in the coconut..

ok, i'm done.

now those songs will be stick in your head ALL day:) while it is a gloomy rainy day over here, i'll be bringing the sunshine inside today with these pineapple coconut rum cocktails! i came across these W&P design copper pineapple tumblers & immediately thought of a zillion (ok, like ten) drinks i could shake up in them. how cool are they though? they come in a brass finish too. last week over on NOM i had a little cocktail party & shared a video + recipe on how to make this drink as well as a citrus & mint vodka mojito! & incase you weren't already aware, i started a NOM channel:) it is like the ultimate youtube of the food world! you can check out my NOM channel here & subscribe to see the videos i will be posting all summer long! happy sunday. cheers! xo

ingredients

• 1 ounce white rum
• 1/2 ounce coconut rum (malibu)
• 2 ounces 100% pineapple juice
• 1 ounce coconut water
• juice from 1/2 lime
• sliced lime, for garnish

directions

• fill glass with ice.
• add the white rum, coconut rum, pineapple juice, coconut water & lime juice. shake until drink is well combined.
• garnish with a slice of lime & enjoy summer in a cup!

like what you see? get it here. copper pineapple glasses | copper straws | linen

mango strawberry mini galettes

i hope everyone enjoyed the long weekend! it was ridiculously hot here, but i managed to get a couple bike rides & hikes in. last night we went to niagara on the lake (my absolute favourite place) for ice cream & walked the longest trail of life. we kinda got lost which may explain why it was never ending, but all in all it was a perfect sunday night. the night before that we went to the ice cream farm i grew up going too, i guess you can say ice cream was a theme this weekend! i also made these cute little galettes! because MANGOS! how could i forget about mango season?! i used to get so excited every time my mom would bring one home from the market because it's not your boring old apples & bananas (no offence guys). these galettes make for the perfect fruity summer treat & come together much quicker + easier then a full on pie! no need to be a fancy baker for this rustic dessert. i usually go with a butter & shortening based crust when i make pies, but for these galettes i decided to stick to a full butter based crust. i love how the strong flavour of butter comes through! try not to eat them all yourself.

ingredients

(makes 4 mini galettes)

for the dough

• 1.5 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 tablespoon sugar
• 1/2 cup unsalted butter, cold & cubed
• 1/4 cup ice water

for the filling

• 2 cups fresh strawberries, chopped
• 1 cup fresh mangos, chopped
• 1/3 cup raw sugar
• 1 teaspoon freshly squeezed lemon juice
• 1 pinch of salt
• 1 tablespoon corn starch
• 1/2 teaspoon pure vanilla extract

directions

for the dough

• in a mixing bowl add flour, salt & sugar. stir until evenly mixed.
• add cubed butter & using your hands work the butter into the flour mixture until a crumb like consistency is formed.
• add the ice water & shape into a disc. if dough seems a bit wet, add a touch more flour. if dough seems a bit try, add a touch more ice water.
• wrap in cling wrap & let rest in the fridge for an hour or over night.

for the filling

• in a mixing bowl add strawberries, mangos, sugar, lemon juice, salt & cornstarch. toss until combined.

for assembly

• preheat oven to 375 degrees.
• line a cookie sheet with parchment paper.
• divide dough into four balls & roll out into a circular shape (between 1/8 inch & 1/4 inch for thickness).
• add filling to the centre & fold in the edges.
• brush with egg wash if desired & sprinkle with a touch of raw sugar.
• bake for 20-25 minutes or until the dough begins to lightly brown.
• serve warm or cold with fresh whipped cream!

like what you see? get it here. plate | linen | chemex | mini cocotte | flatware