<a href="http://www.karolineskitchen.com/wp-content/uploads/2014/06/IMGP0435-2.jpg"><img class="aligncenter size-full wp-image-1140" alt="blueberry betty" src="http://www.karolineskitchen.com/wp-content/uploads/2014/06/IMGP0435-2.jpg" width="331" height="500" /></a>
<p style="text-align: center;">Baking old school desserts chock full of summer berries or other fresh fruits is my jam.  Pardon the pun.  These types of desserts are the reason I wanted to be a baker and the things I like to whip up when I am in my kitchen.  Don't get me wrong: there is nothing like the elation on a little kid's face when you bring out their elaborate, brightly colored birthday cake.  But, there is something inherently comforting about making and enjoying these classics.   They are simple, fruit forward, and stress-free.  This blueberry betty is made from breadcrumbs and blueberries layered together with coconut and walnut.  It was the perfect way to end an evening enjoyed on the patio with friends.</p>
<p style="text-align: center;"><a href="http://www.karolineskitchen.com/wp-content/uploads/2014/06/IMGP9556-2.jpg"><img class="aligncenter size-full wp-image-1142" alt="pound cake" src="http://www.karolineskitchen.com/wp-content/uploads/2014/06/IMGP9556-2.jpg" width="500" height="331" /></a></p>
<p style="text-align: center;">Pound cake reminds of my Grandma Esther.  Of course, her pound cakes came from Entenmann's, but we'll keep that secret between us.  Topped with toasted almonds and a few fresh raspberries, <a href="http://www.bostonglobe.com/lifestyle/food-dining/2014/06/03/recipe-for-toasted-almond-pound-cake/HLmEDc3GztyHNDGWeePRdP/story.html">this cake </a>is the perfect accompaniment for afternoon tea.  Imagine how impressed your friends would be if you offered them a slice the next time they popped by with the kids.</p>
<p style="text-align: center;"><a href="http://www.karolineskitchen.com/wp-content/uploads/2014/06/IMGP0519-2.jpg"><img class="aligncenter size-full wp-image-1141" alt="strawberry pie" src="http://www.karolineskitchen.com/wp-content/uploads/2014/06/IMGP0519-2.jpg" width="331" height="500" /></a></p>
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<p style="text-align: center;">Believe it or not, pie used to terrify me.  My crusts drooped and shrank.  The filling was never quite right: too goopy or too firm.  I hated making pie, and I couldn't figure out what I was doing wrong.  Well, after a few thousand pies made at <a href="http://missionpie.com/">Mission Pie</a>, I can now whip out beauties like this with my hands tied behind my back.  This little number was loaded with fresh, local berries and oozed all over the plate when I cut it: just like Krystin and Karen taught me.</p>