Blackberry Lime Cinnamon Rolls with Lime Vanilla Bean Icing

Blackberry Lime Cinnamon Roll - cross section
Good Sunday morning to you all!  This week has been a tough one for me.  I got sick on Tuesday and as anyone who has ever been pregnant knows, you can’t take the good meds when you’re sick.  So I had the usual, insulting cold in the middle of summer, had two weddings and one family shoot to edit, made a ginormous birthday cake for a friend which took up all of Tuesday AND my wonderful redhead decided to cut her usual nap time in half, so I had only one good hour during the day to get my photo work done (still got the wedding done in my two-week time frame – bragging, I don’t care, gotta throw that out there).

Blackberry Lime Morning Rolls
In the midst of my feeling like my head was stuck in a cloud and everything else, I felt it was the right time to make cinnamon rolls.  I don’t know – it was just therapeutic.  A few weeks ago, Matt made Joy the Baker’s first Baking Bootcamp recipe – a triple berry cinnamon swirl bread – and it was just outstanding.  Wonderful recipe and the flavors were so perfect.
Triple Berry Cinnamon Swirl Bread
The day he made it, I knew I wanted to turn it into cinnamon rolls with some kind of citrus glaze.  I finally got around to it and…score.  They were so bright and comforting at the same time.  I will definitely make these again when I’m not afflicted with Taste Blindness (I’ll expound on that, later).  And you should make them, too!  They take about an hour less than typical from-scratch cinnamon rolls and can be used with most any fruit – so get creative!

Morning Rolls - Blackberry Lime

 

Blackberry Lime Cinnamon Rolls with Lime Vanilla Bean Icing*

For the Dough:
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup whole milk, warmed to a warm lukewarm
1 large egg yolk 2 tablespoons unsalted butter, melted
2 1/4 cups King Arthur All-Purpose Flour
1/2 teaspoon salt a bit of olive oil for greasing the bowl

For the Filling: 1/4 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3 teaspoons ground cinnamon
2 cups fresh blackberries
Zest from two limes
1 large egg, beaten for egg wash

In a medium bowl stir yeast with sugar. Stir in  the lukewarm milk and then add the egg yolk and melted butter.  Whisk together until thoroughly combined.  Allow mixture to rest for 5 minutes.  It should foam and froth. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more.  Dough ball should be smooth and damp, without being too sticky.  Shape dough into a ball. Grease a large bowl with olive oil.  Place the dough in the bowl and cover.  Allow to rest at warm room temperature for about 1 hours, or until doubled in size.

While the dough rises, whisk together the butter with sugar and cinnamon for the filling.  Preheat the oven to 375 degrees F. Grease a 9 inch cake pan.  Set aside. After the dough has doubled in size, place it on a lightly floured counter and knead twice.  Using a rolling pin to roll the dough to a rectangle of about 18×12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh blackberries over the cinnamon filling and grate the lime zest over everything.
Blackberry Cinnamon Rolls
(My blackberries were apparently from the Land of Canaan, so I had to cut them up). Start by rolling the longest side of the dough.  The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log into 1 1/2 inch rolls and place cut-side down.  Brush the rolls with the beaten egg. Bake for 20-25 minutes until golden brown.  Allow to cool for about 30 minutes before icing.

For the Icing:
1 cup powdered sugar
juice from one lime
3 tbs heavy cream
1 tsp vanilla bean paste
a good pinch of kosher salt

Mix everything together in a medium bowl and thin out the icing with more lime juice, or thicken it up with more sugar.  Easy as that!

Have a happy rest of your weekend 🙂

*I adapted Joy’s recipe for the Triple Berry Cinnamon Swirl Bread a bit, but you can see her original and wonderful recipe HERE.

Blackberry Lime Cinnamon Rolls

Chilled Strawberry Soup

Chilled Strawberry Soup
I ran across this interesting recipe last week and wanted desperately to try it.  A chilled strawberry soup!  What could be more summery or fun?

The original recipe called for Riesling and a garnish of black pepper and olive oil and next time I do it, I really want to try that version.  Since I would be serving it to Olive and wouldn’t be cooking the alcohol out, I decided to alter the 1/2 cup of Riesling for lime juice and I think the results were so refreshing.  Some might call this a smoothie, and it basically is, but it’s thinner and if you go the adult version route, it would certainly be more elevated than a smoothie.  Olive loved this different snack and I loved it for breakfast this morning!  I garnished the soup with a bit of chocolate mint from my plant out back.  Did you know there was such a thing as chocolate mint?!  I didn’t but was intrigued and I think there is a subtle smooth difference between it and basic sweet mint (which has the quintessential “gum” flavor).  I thought mint and hints of chocolate would be great on a strawberry soup and it was – next time I may even add some dark chocolate shavings as a garnish!

Enjoy!  It’s a hot one out there, today!

Chilled Strawberry Soup
makes about 3 cups

3 cups strawberries, hulled
1 cup plain Greek yogurt
Juice from two large limes (about 1/2 cup)
1/3 cup raw honey
Garnish: mint, chocolate, cracked pepper

Put all ingredients except the garnish in a blender or food processor and blend for about a minute, scraping down the sides.  If you want to go the extra mile, strain the soup through a fine mesh sieve to remove the seeds. Chill for at least an hour and garnish as you wish!  (I didn’t chill ours at all and it was great).

Ginger Ale Poached Apricots over Warm Cinnamon Rice Pudding

Apricots Poached in Ginger Ale Poached Apricots with Cinnamon and Vanilla Bean
Simplicity.  I crave it, lately.  Maybe because I’m in a world filled with a bouncing-off-the-wall toddler and red-headed drama, or maybe it’s because the summer is heating up and I’m busy shooting weddings, all the while wondering who this little baby growing inside me will turn out to be.  I forget I’m pregnant most days.  Other than my sudden urge to rearrange all the furniture and the hair tie holding my pants together, it’s easy to forget while dealing with everything else.  That’s why I love cooking so much – it forces you to slow down and spend some time in thought.  Even if for just five minutes – there will be some point in meal prep where you must wait.  And in that waiting usually comes contemplation (if you can keep your phone out of reach).

Last week when I stood over my stove and smelled the tart sweetness of apricots stewing, I was transported back to the very first time I made jam.  It was about this time four years ago and the (now gone) huge, old apricot tree in our front yard decided to dump about 10 lbs of fruit on our lawn for a week straight.  I didn’t know what to do with all that fruit and I’d never made jam before, but I just started to create.  Took a base recipe and made all kinds of flavors: Vietnamese Cinnamon, Vanilla Bean, Red Pepper, Bourbon, Chinese 5 Spice – they were all amazing and I felt so good about not letting any of that fruit go to waste.  I also learned the simplicity of jamming.  The joy of tasting that fruit completely come ALIVE with just the addition of some sugar and a squeeze of lemon.  I never cared about apricots before that year, but since then, they’ve become one of my favorite fruits.
Poached Apricots in Ginger Syrup
I didn’t make jam with these store-bought apricots, but I did let them poach in some leftover ginger ale and a stick of cinnamon and vanilla bean.  The scent in my kitchen was as bright as the summer sun.  When the apricots were done poaching, I removed them from the liquid and let the ginger ale reduce until it was a syrup.  The apricots are sitting in that syrup in my fridge, now.  Waiting to be poured over ice cream or spooned over a warm biscuit with butter.  Or maybe just eaten straight out of the jar. Last week I made a cinnamon vanilla bean rice pudding for Olive’s snack time and added some poached apricots on top.  The combination was so comforting and for a few minutes, we both just ate and smiled at each other.

Coconut Milk Rice Pudding with Poached Apricots

Ginger Ale Poached Apricots with Cinnamon Rice Pudding

2 lbs of apricots, halved, pits removed
1 liter of ginger ale
two cinnamon sticks (or a tsp of ground cinnamon)
1 vanilla bean, split
1/4 cup sugar

Place the apricot halves in a large, non-reactive pot over medium-high heat.  Add the ginger ale, cinnamon, vanilla bean and sugar and let the mixture come to a boil.  After 10 minutes, remove the apricots with a slotted spoon and set them in a large bowl.  Allow the liquid to reduce to about 1-2 cups of liquid and pour over the apricots in the bowl.  Spoon apricots and syrup over rice pudding, ice cream, waffles, whatever you want!

Cinnamon Rice Pudding*
makes about 2 cups

1 cup coconut milk
1 1/2 cups whole milk
1/3 cup arborio rice (short grain rice)
1/4 cup dark brown sugar
1 tsp cinnamon
1 tsp vanilla bean paste
pinch of salt
1 egg

In a medium saucepan, heat the milks, rice and salt until the mixture boils.  Reduce heat and let the mixture cook about 20-25 minutes, stirring often, until the rice absorbs most of the liquid.  Remove from heat and in a smaller bowl, add the brown sugar, cinnamon, vanilla bean paste and egg and whip until smooth.  Add 1-2 tablespoons of the hot rice mixture to the egg mixture, stirring quickly to temper the egg.  Then, while whisking, add the egg/sugar mixture back into the pot of rice and let it cook over low heat until slightly thickened, about 10 more minutes.

Serve with poached apricots!

*adapted from this lovely recipe off Simply Recipes

Baking Challenge: Triple Berry Cinnamon Swirl Bread

Triple Berry Cinnamon Swirl Bread
I love a good challenge.  And Joy the Baker gave everyone a wonderful one!  She teamed up with King Arthur Flour (our favorite flour to use and the one Matt uses for all his bread) to create a baking challenge using four different flours from King Arthur’s extensive selection.  Go here to see the contest rules for yourself and be sure and watch the video – it’s so inspirational!  She makes everything look so easy 🙂

Matt chose two and I chose two – a true Family Meal collaboration!  He went first with the Triple Berry Cinnamon Swirl Bread.  It really didn’t seem that difficult for him and the recipe seems pretty forgiving.  I think no matter what your dough looks like when you put it in the pan raw, it’s going to bake up beautifully.  We brought this to our church class this morning and it tasted like one huge cinnamon roll filled with fruit.  In fact, I think if I were to redo this recipe, I would make them into berry cinnamon rolls with an orange icing.  Okay…that sounds awesome.  You heard it here first, folks.  That’s gonna happen.

Go take this challenge and have fun!  Post your pics on Instagram with the hashtag, “#bakingbootcamp”  and enjoy the process!

Triple Berry Bread Uncooked Triple Berry Cinnamon Swirl Bread

Click here for the very helpful recipe with photo tutorials!

 

Baked Double Chocolate Doughnuts

Chocolate Donuts
King Arthur Flour announced on their Facebook page that today is National Doughnut Day.  I was set up to post about a healthy snack today, but I was derailed by their incredible photos of this dark chocolate baked doughnut. I really hate frying things – not for any noble health reasons, but because I fright easily from splattering lava hot grease.  So these baked donuts were calling my name!  In the debate of cake vs raised doughnuts, I’m a cake gal.  I love the dense texture with the slightly crispy outside.  These baked doughnuts come mighty close to mimicking a fried cake doughnut and they were so easy to make!  I had fun with the different icings, too.  In the lineup were:

Espresso Double Chocolate Donuts
Espresso Glazed!  I don’t ever think I could pass up the coffee/chocolate combination if I tried, so I had to do this one.  My favorite, though, was…

Chocolate Chunk Donuts with Peanut Butter Frosting
Peanut Butter Frosted!  Thick, creamy peanut buttery frosting on a double chocolate doughnut?  Well, if you insist.  And then, my wildcard was inspired by Olivia the Pig’s favorite ice cream flavor, cherry chocolate chunk (my little girl watches one single episode all. the. time.) So I made cherry almond!  Because me and almond go way back…

Cherry Almond Chocolate Chunk Donuts
This was a super fun derailment and I hope you all enjoy some crave-worthy doughnut photos!  And try this super easy baked doughnut recipe!  I’ll add my frosting variations below!

Double Chocolate Baked Doughnuts*
makes 12-14 doughnuts

2/3 cup Dutch-process cocoa
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon cinnamon
pinch of cayenne
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/3 cup vegetable oil

Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, cinnamon, cayenne, baking soda, salt, and chocolate chips. Set aside.  (I added those other flavors because I’m addicted to Mexican chocolate).  In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.

Add the wet ingredients, along with the vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.  Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.

*adapted from this recipe on King Arthur Flour

For the icings:

I filled three bowls with 1 cup of confectioner’s sugar each.  Then, I added 2-3 tablespoons of boiling water to each, whisking until smooth.

For the Peanut Butter Frosting:
To the sugar, I added 2 more tablespoons of boiling water and 2 tablespoons of creamy peanut butter.  I also added a teaspoon of vanilla bean paste because I have to add it to everything, and a pinch of salt.  Whisk until smooth.  If too thick, add more water.  If too thin, add more peanut butter.  You can’t lose.

For the Espresso Icing:
To the sugar, I added a teaspoon of espresso powder, a teaspoon of cocoa powder, a teaspoon of vanilla bean paste and whisked until smooth.  Thin out with more water if desired.

For the Cherry Almond Icing:
To the sugar, I added 2 tablespoons of boiling water to about 1/3 cup cherry preserves and whisked until smooth.  I added vanilla, a teaspoon of almond extract and a couple pinches of salt because it was just solid sweetness at first.

Let the doughnuts cool completely before dunking them halfway into the icing of your choice.  Enjoy!

 

Blueberry Granola and Cinnamon Vanilla Yogurt Parfaits

Blueberry Granola and Cinnamon Yogurt Parfaits Yogurt and Granola Parfaits
This is a very simple snack that you can make ahead of time and have it ready to pull out of the fridge at any time during the week!  I had some blueberries in the freezer that needed to be used and so I created a soft granola that could be good cut into bars, or crumbled up like I did here, to add to yogurt, cereal, ice cream, whatever!  I love these little jam jar parfaits – I used the small 4 oz. size for Olive and used the bigger 6 oz. size for us big kids.  Layered with plain, rich Greek yogurt that I mixed with some cinnamon and vanilla bean paste – these are ready for my fridge and ready for a week of snack time, pregnancy cravings or a quick breakfast!

Sweetening plain yogurt with cinnamon and vanilla bean paste (which is slightly sweet) adds enough sweetness without adding several teaspoons of honey or sugar, like we all feel compelled to do with plain yogurt.  You’re getting plenty of sugar from granola (never let anyone tell you granola is a diet food) and so there’s no need to add even more by buying a pre-sweetened yogurt (which can have over 20 grams of sugar in each serving!) This recipe makes a really large batch of granola that’ll last you a while and I hope you enjoy the smell of your entire house while you make it!

blueberry granola parfaits

Blueberry Granola Parfaits
makes about 3 cups of granola

2 1/2 cups rolled oats
1 cup steel cut oats
1 cup flour
1/3 cup brown sugar
1 tsp baking soda
1 TBS cinnamon
1 TBS vanilla bean paste
1/2 cup honey
1 stick melted butter
1 cup frozen or fresh blueberries
1 cup toasted pecans, chopped
1/2 cup dried currants, raisins, whatever you like

In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda and cinnamon.  In a medium bowl, combine the steel cut oats and 1 cup boiling water and let them soak for 20 minutes.  Drain and add to the other oat mixture.  If you don’t want to do this, simply add 2 more cups of regular rolled oats.  I liked the steel cut chewiness, but I’ve done this recipe with all rolled oats before and it works fine either way!

Add to the oat mixture the vanilla bean paste (can sub regular vanilla extract), melted butter and honey and stir well to combine everything.  Gently fold in the blueberries, currants and pecans (or any trifecta you desire).  Spread mixture out on a greased, rimmed baking sheet and bake at 350 for 20 minutes.  Take it out and let it cool and then break it all up and spread it out on the sheet again and let it bake at 250 for about 30 more minutes until it’s all golden brown.  If you want to make granola bars, increase your first bake time to 30 minutes and let it cool completely before cutting into bars.  While it’s cooling and still hot, I’d spread some white chocolate chips over the top and let them melt and then spread them all over for a topping for your granola bars, if you’re gonna swing that way.

Cinnamon Yogurt

1 cup Greek yogurt, plain
1 tsp vanilla bean paste
1 tsp cinnamon

Mix all ingredients together and whip up until fully blended.  Layer in cute little jars with the granola and top with fresh berries for the snack pictured here!  Garnishing with mint adds a wonderful flavor addition and brightens everything up.

*this can easily be made gluten-free by substituting the flour for coconut flour and insuring that your oats are gluten free.  Check the box – a lot of brands are, nowadays!

Cinnamon Yogurt and Blueberry Granola Parfaits

The Best Peach Cobbler: Food is Healing

Peach Cobbler over Vanilla Ice Cream
I grew up in Eastern New Mexico.  Which is basically West Texas.  Which is basically the South.  Basically.  And in the South, when someone is ailing, grieving, winging it as a single parent for a week with a house full of kids, or whatever – we bring food.  The more comforting the dish, the better.

Enter: homemade peach cobbler.  The BEST peach cobbler you’ll likely ever have.

My Aunt Mary could have been my grandmother.  The oldest in a family of eight children, Aunt Mary has acted like our grandmother as far back as I can remember.  She picked me up from school, she made a few dresses for me, she always gave away the best homemade treats at Halloween and she stood in place of my own ailing grandmother when I got married.  Did the same for both my brothers’ weddings, too.  Aunt Mary also brings food.  I would guess it is her first thought when she hears of someone’s suffering.

A few years ago my dad’s 20 year-old carpentry business and production shop burned to the ground in one night.  I remember us all sitting around the dining room table a couple days later, feeling numb and really not knowing what to say or do next.  It was as if a close family member had passed away.  Aunt Mary walked in holding this still-warm peach cobbler and a pint of vanilla ice cream.  We made a bowl and after the first bite,  I felt a little bit of weight released from my shoulders as my heart sank into those amazing flavors.  It was the food-equivalent of a hug.  It could have been the emotions of the day or the fact that we all love Aunt Mary so much, but I think it was the best peach cobbler, or any cobbler, I’d ever had in my life.

When my grandpa passed away a couple weeks ago, we were sitting around the house the afternoon after his funeral and Aunt Mary called.  She said, “I was just sitting here and realized that I NEVER brought over any food!”  I smiled and said quietly to myself, “please let it be peach-” at the same time she said, “I JUST made a peach cobbler. Can I drop by?”

And the same comfort washed over us, again.  This time my uncle had the first taste and in his quiet demeanor, he just nodded and said, “That IS the best cobbler I’ve ever had.”  And he’s a farmer.  He knows his cobbler.  I sat Aunt Mary down before she could leave and told her that this time, she HAD to tell me the recipe.  So, from memory she just told me how she did it.  I love recipes like that.  She even apologized and blushed a little when she told me how much sugar. 🙂

So I want to give this comforting recipe to you.  So you can give it to someone else.  Food, sometimes, is so much more than nourishment, calories, ingredients, fast or fancy restaurants.  It can be those words you don’t know how to say or that comfort you wish you could provide but  just don’t know how.

Classic Peach Cobbler

Peach Cobbler

serves 8-10

1 stick unsalted butter
2 – 28 oz cans of sliced peaches (don’t drain.  And the ounces may vary.  Aunt Mary just said, “Not the soup-can size – the bigger one! So I guessed.)
3 cups sugar (I know.  You might eat this once a year.  It’s okay.)
1 cup flour
1 tsp baking powder
1/4 tsp kosher salt (she told me 1/8 tsp salt, but kosher is bigger so I always double the amount if I’m using it)
1/2 cup milk

Preheat your oven to 400F.  In a 9×13 pan, melt the stick of butter in the oven.

In a large skillet over medium high heat, add the peaches with their syrup, two cups of sugar and let it start bubbling.  Meanwhile, mix flour and the remaining cup of sugar, baking powder and salt together in a bowl and then add the milk.

Pour the batter on top of the melted butter.  Then pour the peach mixture over the batter.  Bake about 40 minutes until the batter is a rich brown.  I’d really advise letting this cool down considerably before eating.  You’ll think there’s waaaaaay too much syrup, but it thickens upon cooling and you have this glorious syrup to pour over your ice cream. Worth it.

Peach Cobbler

Strawberry Shortcake

shortcake001
Happy Monday to you all!  In my head, we are having a glorious spring filled with the smell of honeysuckle and gentle breezes warming things to a moderate 70 degrees.  The reality is that we are in a dust bowl with winds around 50mph and gusts reaching into the 70mph zone.  Temps in the 90s already with occasional days of 30 dropped here and there to keep us nice and crazy.  I kind of forget why I’ve lived here so long.  Are the sunsets really THAT great?!

So the perfect spring in my head has lovely desserts enjoyed on front porch swings.  I can think of no prettier dessert than a strawberry shortcake.  I’m a bit picky when it comes to this dessert.  At the grocery store, they like to group items together so you’ll immediately think of a particular dish and buy every ingredient.  So, since strawberries are officially in season, you’ll see strawberries and angel food cakes set out next to each other in the produce section.

No.

Strawberry shortcake does not involve angel food cake.  Shortcake, shortbread – the “short” refers to the strands of gluten in the dough, making the final product dense and crumbly like a scone.  There’s not a lot to hold this bread together.  If you had long strands of gluten, it would make the bread chewy like bagels, pizza dough, etc.  So there’s your short lesson on shortbread.
shortcake006
For my ultimate strawberry shortcake, I took my mother’s biscuit recipe and replaced the buttermilk with heavy cream and added vanilla and a tablespoon of sugar.  I also used lard instead of shortening and I absolutely think it turned out to be the BEST base for the BEST strawberry shortcake I’ve ever had.  Matt, who really would never prefer a fruity dessert over say, a chocolate one, commented a FEW times on how good it was (he is not generous with his exclamations).  My dad, who got to share this dessert with us and who IS generous with exclamations, was reduced to a silent appreciation while he ate.  It will change your very nature, it’s so good.

I’m generous with dramatic statements.

So try it out – I’ll give you the quick recipe for every component but the shortcake was the star.  Take advantage of strawberry season and those glorious, $2 huge containers while you can.  And if they are beginning to look like they’re going to go bad, chop them up, drizzle some sugar and lemon juice on them and in a day you’ll have the perfect strawberry concoction to use for this recipe!
shortcake008
The Best Strawberry Shortcake

For the shortcake:

2 cups flour
1 TBS baking powder
1 TBS sugar
1/2 TBS salt
1/2 cup lard or shortening
1 cup heavy cream
1 TBS vanilla extract

Preheat oven to 425F.

In a large bowl, whisk together your dry ingredients and then cut the lard in with a fork or with your hands until it resembles coarse, crumbly sand.  Mix in the cream and vanilla until the dough holds together when pressed between two fingers.  If it’s still pretty crumbly, even after kneading it in the bowl a couple times, add a splash or two more.  By not weighing the flour, you may end up with more or less flour than I did.  I should have weighed it.  Apologies.
On a lightly floured surface, knead the dough a few times, form into a ball and roll out into about a 1/2″ disk and cut out rounds with a biscuit cutter.  Place on a greased cookie sheet and brush the tops of the biscuits with melted butter.  Sprinkle the tops with coarse sugar and bake for 20-25 minutes, or until golden brown.

To assemble: Cut a cake in half, pour plenty of strawberry/strawberry juice on top so it soaks into the cake.  Top with a generous dollop of strawberry whipped cream and drizzle more strawberry juice on top and serve.  Recipes for those other components below:

shortcake004
For the strawberry whipped cream:

1 cup heavy cream
2 tablespoons of strawberry juice (from your macerated strawberries)
1 or 2 strawberries from the same concoction

In a large cup with an immersion blender or in a stand mixer fitted with a whisk attachment, add the heavy cream, strawberries and juice and blend until thick and creamy.

shortcake003
For the strawberries:

1 lb strawberries, sliced thin
1/4 cup sugar
2 TBS lemon juice

In a large bowl, combine all the ingredients and let the strawberries sit at room temp for a couple hours or in the fridge over night.  Stir once – the strawberries will release juices and form a glorious syrup with the sugar and lemon juice.

 

 

 

 

Easy Breakfast for the Week – Baked Peanut Butter Oatmeal

baked peanut butter oatmeal

 

I love the blogging world.  Especially the FOOD blogging world.  So many people in so  many different parts of the world, all coming together over good recipes  that bring comfort and ease to the day.  I  did a quick search for oatmeal recipes last week, because I had purchased a gigantor box of rolled oats and felt compelled to do something new with it, besides my same ol’ breakfast options.  Blogger Elsa of The Whinery (great blog name) came up in my search with her amazing Peanut Butter Banana Oatmeal (say  no more) and since I had every single item the recipe called for, I hopped to it!  It was simply amazing.  Tasted like an oatmeal cookie in a bowl. With cream.  I swapped out cherries for cranberries and dusted the top with extra demerara sugar (raw), which gave everything a lovely molasses flavor.  I’m in love.  I’ll be making this again, for sure.  It was so easy!  I think it would work great with any milk and I thought it needed an extra splash of milk to make it palatable for my wee one.  I could have eaten the entire thing out of the pan as it was.  Thank you, Elsa, for making the world just a little bit sweeter with this recipe!

Enjoy!

baked oatmeal

Baked Peanut Butter Banana Oatmeal
serves 2-4

  • 1 cup (old-fashioned) rolled oats
  • 1 tablespoon raw sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup almond milk or whatever you have on hand
  • 1/4 cup peanut butter
  • 1 tablespoon butter, melted & cooled
  • 1/2 teaspoon vanilla extract
  • 1 large banana, sliced
  • A handful of dried cherries, cranberries, etc.

    Preheat oven to 350F.  Combine the oats, sugar, baking powder, salt, cinnamon, and nutmeg in a casserole dish or deep baking pan.  Whisk milk, peanut butter, melted butter and vanilla together in a small bowl.  Add banana slices and dried cherries to the oats and pour milk mixture over it. Stir gently until all oats are covered.  I had to add about an extra 1/2 cup to ease my mind.
    Bake for 25 – 35 until the top is nicely golden and the oatmeal has set.
    Let it cool and serve in bowls with extra milk and sugar, if desired!

 

Candied Apple Pie – a family recipe

slice of candied apple pie

My brother in law, Justin, is pretty amazing with a pie plate.  He’s been known to ship his cherry pies across the country just because someone requested it.  I tasted one the first year he was married to my sister in law, Julie, because he mailed one to us in Tulsa for Thanksgiving since he and Julie couldn’t come and were stuck working in Atlanta.  It was amazing and it made me doubly glad he married into the family. 🙂  He is a man of many talents and you’d never expect this hunter/carpenter/plumber/electrician type guy to be a whiz with baking, but he is!  And he loves it and you can tell.  There’s a pride in what he bakes that can literally be tasted.  Matt and I feel so fortunate that we have two more enthusiastic hands in the kitchen around the holidays in Justin and Julie.  We’re a family centered around the table with forks in hand!

This recipes was one he made over the Christmas break.  He first made a candied cherry pie and followed that up with this candied apple pie, which was so beautiful and rustic, I had to take pics and then, I had to have the recipe after I tasted it – amazing.  I know pie season is over and New Years Resolutions are done, but if you have room in your heart for one more pie this winter, make it this one.

candied apple pie

Candied Apple Pie
makes one, 10″ pie

For the crust:

2 1/2 cups flour
2 sticks of butter, very cold and in small cubes
1 tsp salt
1 tsp sugar
1/4 cup ice water, more or less as needed

In a stand mixer, add the first cup and a half of flour, the salt and sugar, and gradually beat in the butter by small handfuls until each addition is pretty well incorporated.  When all the butter has been added, add the last cup of flour and mix slowly to combine.  Add tablespoons of water until the dough just comes together when pressed between your fingers.  Wrap the dough in a plastic bag (I use a bread bag) and flatten out into a disc and let chill for at least 30 minutes.  When ready for the pie, take it out of the fridge and let it warm up a bit on a lightly floured counter space for about ten minutes, and then divide the dough, not exactly in half, but let one half be a bit bigger than the other.  You’ll use the slightly smaller half for the top of the pie.

For the Filling and Assembly:
3-5 lbs Granny Smith apples (or any firm, tart apple), cored, peeled, halved and sliced thin
1 cup brown sugar
1 stick of butter (8 tbs)
1 cup granulated sugar, plus extra for sprinkling
1 tablespoon cinnamon
1 egg white

In a 10″ cast iron skillet melt the butter and add the brown sugar. Stir until brown sugar is dissolved.  Set aside.

Peel and slice the apples (this little gadget is worth buying!). In a large mixing bowl,  stir 1 cup granulated sugar with the cinnamon and mix in the apples. Set aside.

Roll out the bigger of the two pie crusts and lay into the skillet, on top of your brown sugar/butter mixture.  Fill crust with apple mixture.  Roll out the smaller crust over the top and crimp edges and and trim any excess. Cut several single blade-width vent slots. Baste top with lightly whipped egg white then sprinkle with white sugar. Cook at 350 degrees for one hour.

Serve right out of the pan with ice cream or wait a bit for it to cool and the caramel in the bottom will be extra gooey.  It’s up to you.  If the bottom seems to be sticking and won’t come out, simply warm the skillet on a burner over low heat until the caramel melts and you can remove a slice.

Enjoy!

skilled apple pie