A few weeks back, I was surfing some of my favorite blogs when I ran across this post from my sweet friend, Renee. She posted about this muffin in which she swirled some of her homemade jam into the batter.
Well…that caught my interest and I followed a link which led me to her Awesome Jam site, Freakin Flamingo. (I ♥ that name!)
Renee is not only the author of the blog Flamingo Musings, but she also has an online site where she sells her “all-natural, seasonal jams and marmalades, with a South Florida – Caribbean vibe”.
There, she had me drooling over such specialties like her Pina Colada Jam that she describes as,
“Fresh, juicy pineapple and bits of coconut – not to mention a hint of coconut and white rums – will have you on that 10 minute tropical vacation in no time”.
Or how about some Blueberry Mojito Jam?
Renee describes this one as,
“Imagine yourself on a sunny, warm Caribbean beach, sipping Mojitos in the middle of January. Well, this Florida blueberry jam, infused with lime, a hint of mint, and the merest suggestion of rum, might not quite get you there, but if you close your eyes… ”
I had to try a few of Renee’s different jams for myself, so I placed an order.
Then I posted this on Facebook!
I just ordered some Freaken Flamingo jams and a green salsa and I cant wait to try everything. Check out the choices. http://ow.ly/66xHY
Well, the next thing I know, my friend Suzanne posted,
You know what you just did?!?!?!?! I just ordered jam. I’ll send you the bill. 
So I posted,
Hehe. Now we will have to make something with our jam and post about it same day. Wanna?? 
I love Facebook!
Anyway, Suzanne agreed and we continued chatting about the jam and what we ordered, and when we would post.
And it’s time!
I made a Pina Colada Pork Loin and Strawberry Daiquiri Brownies!
The pork was rubbed with my favorite spice, Montreal Steak seasoning, then barbecued to perfection. I was going to use the jam as a glaze, but it was pretty chunky and it kind of stuck to the BBQ. So I ended up just spooning some jam over the pork, and let me tell you, that was one of the best pork loin I had ever had. It was tender, and so flavorful. The pepper in the seasoning spice complemented the sweetness of the jam, and married into one delicious pork dinner.
I also made Strawberry daiquiri Brownies!
I just whipped up my favorite brownie batter, pouring half the batter in an 8 inch pan and put it in the freezer for about 20 minutes to set up. I then spread a thin layer of my Strawberry Daiquiri jam over it and poured the rest of the brownie batter on top. Let it come to room temperature for another 15 minutes or so to “thaw” the bottom layer.
Bake, cool, and enjoy!
The jam gave the brownies a nice flavor and made them taste oh so delightful. You could use any flavor of jam and I’m thinking a nice seedless raspberry would be killer too.
Now don’t you wanna know what Suzanne made with her jam? I love it, go check it out!
And don’t forget to stop by The Freakin Flamingo Site. She makes micro batches of whats in season, so the selection is always changing.
Just a sweet reminder!
Did you enter my $100 contest?
It doesn’t end until 9/30/11, so you still have time! It only takes one simple comment.
You can find Renee at;
Flamingo Musing
Freakin Flamingo
She’s also on Facebook and Twitter too.
You can find Suzanne at her blog,
Thru The Bugs On My Windshield.
Or on Facebook .
She sells the most amazing photograpy that you wont want to miss seeing!
And do you follow me? I’m also on
Facebook
Twitter
Stumble Upon
Pintertest
| Strawberry Daiquiri Brownies |
- 4 squares unsweetened Chocolate
- 3/4 cup butter or margarine
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
- Heat oven to 350°F.
- Line 9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
- Melt chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
- Stir in sugar.
- Add eggs and vanilla.
- Add flour; mix well.
- Pour 1/2 of the into prepared pan.
- Freeze for 20 minutes to solidify a bit.
- Take out of Freezer and spread jam on brownie base.
- Pour the rest of the brownie mix over the jam layer.
- Let rest for about 15 minutes at room tempeture so bottom layer can “thaw”
- Bake for about 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
- Cool completely.
- Remove brownies from pan before cutting to serve.
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{ 11 comments… read them below or add one }
So fun for you to post together with Suzanne–you’re two of my favorites! Gotta check out FF’s jams. What a fun brownie!
We’ll have to find something else to blog together like we did last year with the Oreo jack-o-lantern pops.
Wow, I love them both! Pork Roast is one of our very favorite meals and the brownies look amazing! I’m drooling already. I’m going to have to make both of these . . . which mean I will probably be ordering more jam! What a great post. This has been a lot of fun, my friend!
I’d love this brownie. Chocolate covered strawberries are my favorite. So great that you made it with Renee’s jam.
This is one flavor packed meal! Sounds delicious
Love the sound of this pina colada pork, a gorgeous dish!
Your ideas for jam are brilliant — especially the brownies! I’d love to give those a try!
How FUN! And the pictures turned out preetty fabulous too!
Wow, Megan! That’s so cool! You did some outstanding and truly drool-worthy stuff with my jams – I love it when they inspire people to take them beyond toast. When our Florida strawberries come into season this winter, I’ll be making more Strawberry Daiquiri Jam and would love to link to this recipe in my Freakin’ Flamingo Newsletter, when I do!
Thanks so much for the (unsolicited – really!) shoutout! You’re amazing! And now, to check out what Suzanne made…
I’m still trying to figure out Facebook. Maybe this will give me the inspiration to do it!
I wished we live closer and could have dinner parties together
Looks really good!
My kind of cooking…love this post!