At this point, I probably owe Rachael Ray a drink. Or at least a very nice bottle of Tuscan wine. In every issue of her magazine, I find at least one gem to post here. I've shared her Raspberry Sorbet Watermelon Sandwiches and my all time favorite easy dinner: Charred Corn Tilapia lately. The woman can cook.
I also owe my entire private chef business to her. I hijacked her model of 'week in a day' and it's exactly how I cook for my clients. In 8 hours, I cook and pack up 5 meals for each family to re-heat throughout the week. Don't get me started on my undying love for her '1 bag, 3 meals' meal plans. There are days when I can't come up with a meal plan to save my life, and I just rip the section out of the magazine, grab the reusable grocery bags, and head to the store. She never lets me down.
I had to pare down my magazine subscription last year because so many of them sat unread for months on my coffee table. It's funny how I live, breathe, and eat food, but can't seem to find the time to sit down and read a magazine about it. I blame all the wonderful blogs out there. You guys keep me so full. I love it. Part of me would die if Jessica, Joy, or Erin, ever stopped blogging. Anyway, her magazine is one of the few that made the cut. I love it because it is jam-packed with recipes. Probably over 100 recipes per issue. I dare you not to find at least 10 you want to make in each magazine.
So, her latest issue had a recipe for blackberry bonbons. She coated the whole blackberry in dark chocolate and garnished with orange sugar. Game, set, point. I coated the blackberries half-way in white chocolate and sprinkled crushed pistachios on top. Game, set, match.
Feel free to use dark chocolate and any type of crushed nut on these bonbons. Switch up the berries, even! Or, take a cue from queen Rachael herself and use a citrus-flavored sugar to dust the berries (just stir together fresh citrus zest and sugar until well-combined).
I think this is my favorite summertime snack.
Fresh blackberries dipped in white chocolate and rolled in crushed pistachios. You can make this recipe with any type of berries. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Blackberry Bonbons
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
20
Serving Size:
1
Amount Per Serving:
Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 11mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g
Lisa @ Garnish with Lemon says
I'm glad I'm not the only one with a pile of magazines to read ;) These blackberry bonbons are gorgeous! Pinning these beauties now.
Katrina @ Warm Vanilla Sugar says
Uhh,,,can we just pause a moment to talk about how cute these are?! LOVE!!
Zainab says
I had to reduce on my subscription recently and sadly went down to 3 food magazines plus vogue but thank goodness for you and all these ladies for keeping me inspired daily! These are just gorgeous and classy!!
Amanda @The Kitcheneer says
These looks absolutely delicious! I love blackberries and I definitely will try these!
Liz @ Floating Kitchen says
These look incredible Christina! Can't wait to try them out. A gem indeed! I just went through all my old cooking magazines. I had some dated 2004 (10 years - yikes!!). I have problems.
Heather at Basilmomma says
Who needs magazines when we have great food sites!
Averie @ Averie Cooks says
So creative and clever and I'll take a dozen! pinned
Katie @ Butterlust says
The old school Food Network version of Rachael Ray's 30 Minute Meals was 100% the reason I fell in love with food!! I don't subscribe to the mag because, well, I'm cheap but maaaaybe I need to re-examine my margarita habit and squeeze in some RR instead!
Matt Robinson says
Absolutely beautiful pictures, what a fun treat too!
Jocelyn (Grandbaby Cakes) says
Say what girl? Blackberry bonbons? Oh I'm all the way done. These are magical!