Summertime and Peaches

 I grew up in what is known as the Peach State but it didn't take me long to realize South Carolina actually has the best peaches. I suppose no matter where you live, fresh peaches are hard to beat. There is just something about peach season that makes me want to bake. It doesn't matter that it may be hot as blue blazes outside—if fresh peaches are on the counter, you can't risk letting them go bad, so you bake. Today, I was also lucky enough to have a nice amount of fresh blueberries, so a recipe was made.

Fresh Peach and Blueberry Cobbler

Cobbler:

• 1 stick of butter
• 1 cup self-rising flour
• 1 cup of sugar
• 1 cup of milk

Fruit:

• 4 cups fresh South Carolina peaches, peeled and sliced (I blanched the peaches first to make the skin slide right off)
• 1-2 cups fresh blueberries, washed and drained
• 1 cup sugar
• 1 cup water
• 1 Tablespoon cinnamon

Preheat oven to 350 degrees. 

Melt butter in a large, shallow casserole dish. Mix together flour, 1 cup of sugar, and milk until blended. Pour mixture over melted butter, do not stir.

Combine peaches, 1 cup of sugar and water in a saucepan.  Bring to a boil, then reduce heat and simmer for 10 minutes.  With slotted spoon, spoon peaches on top of the batter.  Sprinkle fresh blueberries on top. Add the liquid from the peach simmer and dust with cinnamon.  Bake 35 to 40 minutes until light brown.  

 

Enjoy!  

Banana Bread, Frugalista Style

I am committed to becoming a better steward of what I have been given and one big area that I think I can save is in the kitchen/pantry.  Years ago I was a good couponer and did most of our cooking/baking at home but over the last few years that just went away.  The last couple of years, in particular, saw me almost completely stop cooking/baking.  I used to really enjoy it, though, and I think if I could get back in the swing of things I would enjoy it again and it would be better financially and health wise.  Not to mention, with 2 boys and their friends, it is important to always have some snacky stuff on hand.

So today I decided rather than throwing out the 3 bananas that had seen better days I would make banana bread!  I found this recipe which called for just a few ingredients (all of which I had on hand!)

Banana Bread

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1-1/2 self rising flour

Preheat oven to 350 degrees. With a fork mix the butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg and vanilla. Add the flour last and mix well. Spray a 4x8 inch loaf pan with no stick spray. Pour mixture into prepared loaf pan. Bake for 1 hour.  Cool on rack before removing from pan Iif you can wait that long!) Slice and enjoy!

Single Girl Can Cook: Rustic Fresh Peach Tart...

Last night was one of those "single girl" firsts...I had friends over for the first time to my new home. I opened my doors as just me...single.  It was strange because as a couple my husband and I loved to entertain and have a house full of people. We actually bought our last house because we knew it would be perfect for having parties! Doing it alone was just....I don't know.....just....

Needless to say, with the turmoil that has surrounded my life over the last year, I haven't done much entertaining or baking.  I used to love it. I especially loved trying new recipes, particularly when friends were coming over! I am not sure they ever knew how much they were my guinea pigs for new recipes. So....for last night I was determined to try at least one new thing and it turned out great if I do say so myself.  It was also easy, which put my nervous self at ease.  After DS2 and I went to the Farmer's Market and picked up some fresh peaches (they are just coming into season!) I made a Rustic Fresh Peach Tart which was topped liberally with whipped cream before serving.  It is definitely a keeper and I will be making it again! I actually made 2 of these to make sure we had enough.

Rustic Peach Tart

For each tart you will need:

1 Ready to use refrigerated pie crust
1/3 cup sugar
1 tsp. ground cinnamon
4 oz. cream cheese, softened
2 large fresh peaches, peeled & sliced (about 2 cups)
Whipped Cream

• Preheat oven to 400.
• Unroll pie crust on foil covered baking pan that has been sprayed with non-stick cooking spray.
• Combine sugar & cinnamon.
• Mix 1 Tablespoon sugar mixture into softened cream cheese.
• Spread cream cheese to within 2 inches of edge of crust.
• Reserve 1 Tablespoon of sugar mixture.
• Toss peaches with remaining sugar mixture and spoon over cream cheese mixture.
• Fold over edge of crust, overlapping peaches just a little.  
• Sprinkle remaining sugar mixture over tart.
• Bake 25 minutes or until crust is golden and fruit juices are bubbling.   
• Cool slightly before removing from baking sheet.
• Top with whip cream before serving!  Enjoy!!!!

Rustic Fresh Peach Tart

Chewy Chocolate Cookies & Cream Cookies!

This past weekend I baked Jaclyn @ Cooking Classy's Chocolate Cookies & Cream cookies.  I had planned to try these before Christmas but didn't manage to get around to it.  Though I did try 2 other cookie recipes from Jaclyn (Peppermint Brownie Cookies & Marshmellow Brownie Cookies) and they were both devine! 

So, I have to fess up, these aren't for those trying to cut calories but they are soooo good (I am channeling Mr. Food here, folks!)  My DH, who is a professed chocoholic, fell just a little bit more in love with me after he had these....seriously girls, they put a spark in his eye!

Chocolate Cookies & Cream Cookies

Ingredients:

1 (18.3 oz) pkg brownie mix 

1 1/4 cups all-purpose flour

3 Tbsp packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

1 recipe vanilla cream frosting, recipe follows

12 Oreos, finely chopped

Preheat oven to 350 degrees.  Spray a cookie sheet  with non stick spray and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter and vanilla and stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with chopped Oreos.

Vanilla Cream Frosting

Ingredients:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 salt

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

Marshmallow Brownie Cookies, Oh my....

I couple of days ago I made Jaclyn's (of Cooking Classy) Peppermint Brownie Cookies and they were wonderful, but yesterday I tried her Marshmallow Brownie cookies and they are to die for...really!

My DH came home and tried one and promptly said, "Oh...wow...it is like a party in my mouth!"  Now if that isn't  an endorsement, I don't know what is!

I have to admit.... I had one this morning and it was better than yesterday!!!  I am love with these super, chocolaty dream cookies.  

Can you tell I like to cook around Christmas?  I love trying new, totally healthy (NOT) recipes and sharing them with friends and family.  Hey, we can talk health and getting skinny in the new year!


Marshmallow Brownie Cookies

Yields about 3 dozen

Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

2 cups mini marshmallows

3/4 cup semi-sweet chocolate chips

3 Tbsp butter

3 Tbsp water

Directions:

Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter and vanilla and stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 9 minutes and remove from oven and top each cookie with about 6 - 7 marshmallows (you may have to push down on the marshmallows slightly to keep them from rolling off). Move oven rack near the top of the oven and return cookies to oven to bake 2 more minutes until marshmallows soften. Remove from oven and set cookies aside. In a small microwave safe mixing bowl combine chocolate chips, butter and water. Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth. Pour mixture into a small ziploc bag. Cut a small tip off the end and drizzle over marshmallow brownies cookies. Store cookies in an airtight container.

Y'all just have to try these...they are amazing. 

Today I plan to try Jaclyn's Cookies & Cream Brownie Cookies!

*Thanks Jaclyn for all the great recipes!!!

Please don't forget to enter my giveaway HERE!

Yummies: Brownie Peppermint Cookies

I made these super yummy cookies today!  Of course, like all good things, I found the recipe on Pinterest (if you need an invite please leave me a comment with your email and I will get you one.) It was from Jaclyn @ Cooking Classy and I just had to try it because I am total sucker for anything that combines chocolate and mint.  They were easy and I think almost too good because I want to eat more than I want to share!

Brownie Peppermint Cookies

1 (18.3 oz) pkg brownie mix
1 1/4 cups all-purpose flour
1/4 cup packed light-brown sugar
1/4 tsp salt
2 large eggs
2 Tbsp milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
3/4 tsp peppermint extract
1 recipe vanilla cream frosting, recipe follows
1/2 cup crushed peppermint candy canes

Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla and peppermint extract, stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with crushed candy canes.

Vanilla Cream Frosting

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

Makes about 3 dozen

Lemon Blossoms....

This week our neighborhood held the Annual HOA Meeting & Dinner and I was responsible for bringing a sweet, so I made these. They are my friend Beth Reece's recipe. Although I have loved their melt in your mouth goodness for years, I hadn't tried making them myself.   Well, they were as yummy as I remembered Beth's being.  They would be a perfect addition to a Spring shower , wedding or luncheon.

Lemon Blossoms

1 box yellow cake mix

1 (3.5 oz.) box lemon pudding mix

4 large eggs

3 ounces buttermilk

3 ounces oil.

Combine cake mix, pudding mix, eggs, oil and buttermilk. Blend well. Spoon into mini muffin tins sprayed with Pam, only filling halfway.  Bake 10 - 12 minutes at 350 degrees.  Turn out onto paper towels and stand upright. Let cool and then dip into glaze (recipe below). Place dipped blossoms onto cooling racks placed on wax paper to catch excess glaze and let dry. I dipped them almost completely because the glaze is so yummy. 

Yields about 72.

Glaze

4 cups confectioners sugar, sifted

1/3 cup fresh lemon juice

3 Tablespoons water

3 Tablespoons oil

Sift sugar. Add juice, oil and water and blend well until there are no lumps.

recipe from Beth Reece, (Tasteful Creations, A Gallery of Recipes: Westminster Christian School, Gainesville, GA)

Welcome Spring...Southern Living Style

A few days ago the March issue of Southern Living arrived in my mailbox and I have to say the cover was just stunning.  It was the perfect welcome to Spring.  I had to try the recipe for the cake shown on the cover, Strawberry Swirl Cream Cheese Pound Cake (click link to recipe).  It just looked too good.  My husband and sons said it was my best effort...EVER.  Not "a really good cake"...but the best EVER!  Take my word for it, these boys know their cake and if this is the best EVER, you should definitely try it!

It baked up beautifully and the only deviation I made from the recipe was that I had to bake it for 10-15 minutes longer than the recipe called for.  Of course, that could just be my oven issue! 

 Beautiful!

It is so nice to have a recipe turn out just as pretty as when it is staged for the magazine!

Now, I can't wait to try the Key Lime Pound Cake with Key Lime Glaze from the same article! 

Thank you Southern Living!

Chocolate Dipped Coconut Macaroons - YUM!

'Tis the season to bake with abandon and not worry about fat and calories!  Right???? 

On Sunday I baked up a batch of these amazing Chocolate Dipped Macaroons to send back to school with DD (of course, I kept a few for me since none of my menfolk fancy coconut.)  They are super easy and have very few ingredients (++++ in my world.)  The original recipe came from Taste of Home magazine as a basic coconut macaroon, but I tweaked it and added the chocolate dip to make it work for me.  Hope you enjoy!

Chocolate Dipped Macaroons

•  2 (14 ounce) bags of flaked coconut (about 5 cups)
• 2/3 cups self rising flour
• 1/4 teaspoon salt
• 1 (14 ounce) can of sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 package Candiquik (or other brand) Chocolate Coating

 1.  In large bowl combine the coconut, flour and salt.

2.  Add milk and vanilla and mix well (batter will be stiff!!!)

3. Grease baking sheet (I used Pam Spray)

4. Drop by tablespoons 1 inch apart (they don't spread)

5.  Bake at 350 degrees for 15 minutes or until golden brown (watch carefully because my first ones got too brown on the bottom).

***I also flipped mine in the last couple of minutes of baking because I like a nice golden brown toasted top but that is a personal preference.

6.  Remove to wire racks or wax paper to cool.

7.  Melt Candiquik according to package directions

8.  Dip bottoms of macaroons in melted chocolate and set on wax paper to cool! Store at room temperature.

9.  Enjoy!!!!!

Makes approximately 3 dozen large macaroons.

These are even better the next day!

Baking....

I have been in the mood to bake and cook lately.  I don't know if it is because of my "new" kitchen or just the approaching fall that has brought me this new enthusiasm for the kitchen arts.  On Saturday, we had planned to have some friends over for dinner, but one of our children was sick so we had to reschedule, but I still managed to create the meal that was planned for our own little private dinner party.  I used several recipes from Sandra Lee Semi-Homemade magazine (the September/October issue).  Yes, I do like Sandra Lee!

My favorite was the Spiced Walnut Cake with Maple Cream!  IT was the perfect fall cake and made the house smell just fabulous, and I think it was even better on day 2!

My photo of the cake slices don't do this cake justice...it was yummy and beautiful!

Life Lessons from Big Sis...

We are on the count down, here in the Southern Somedays house, to when we have to drive 3 hours away and leave DD at college.  To say that I am struggling with this transition and new season of life would probably be an understatement, but apparently one of the brothers is realizing that there are some major changes coming as well.  Suddenly, he has become interested in the kitchen, in particular, the baking of yummy, chocolaty BROWNIE goodness.  Generally speaking, DD was in charge of providing the  brownies.  It just was her thing.  Well, I guess her brother realized that he might need to know how to do this because the provider of the the brownies was leaving and he might need some brownies!

DD took time to lead him down his own path to yummy chocolaty BROWNIE goodness...

Memories made....

and his brownie future secured.

Football and baking...

Yes, this week we finally got a dose of the allusive autumn! It has been in the high 40s/low 50s every morning and then will warm to a heavenly 75-80 humidity free day. It has been FABU (yes, that is my new word...FABU; pronounced FABOO...just to drive my DD crazy)!


Anyway in the spirit of Fall, (did you like that lead in?)... this week our Football Team has an away game that is really quite a hike, so the Cheer Squad (DD is a member) is doing little goodies bags for the ride for each of the players.



What does all this have to do with me, you ask? Well, that means this morning I am baking Chocolate Cookie Bars. You remember those, don't you - think Toll House Cookie Bars, with my fewer ingredient recipe twist:


Chocolate Cookie Bars (like Toll House Cookie Bars!)

2- 1/3 self rising flour
1 cup butter
¾ sugar
¾ cup brown sugar (packed)
1 teaspoon vanilla
2 eggs
12 oz. semi-sweet chocolate chips
1 cup walnut pieces

Cream together butter and sugars until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each. Add flour; mix well. Stir in chocolate pieces and walnuts. Spread mixture in greased 9x13 baking pan. Bake in 375 degree oven for 30 minutes or until golden brown. Cool in pan. Cut into 2 inch squares. Makes about 35.

Cupcakes....

Written, January 2006


Today, being my oldest son's birthday, he requested brownies for his at-school-treat to share with friends instead of cupcakes. I thought, hey....cool -- I do a mean brownie! Well last night, I don't know how, but I really flubbed the brownies...they just didn't turn out right. Today I was too busy to start over as I had to have them at school at 11:30 a.m., an also have to bake cupcakes for tonight and clean my house for our dinner company that is coming to celebrate with us................so.............

I went by the grocery store and bought iced brownies from their bakery, brought them home and very lovingly placed them in my large "haul food back and forth to school" Rubbermaid container, (you know the one that screams THIS MOM BAKES AT HOME, LADIES!), and with even more homemade goodness sprinkled them with Sponge bob sprinkles and I was ready to enter the cafeteria! I even wondered if I should splatter some chocolate on my sweater?

Later in the afternoon:

Well now, I am back from school (of course, until I have to get back in the car in 1 hour 50 minutes to go pick them up again!)...and OMG, you aren't going to believe what happened....

Dear son and I hand out the brownies, to much adoration and admiration. Everyone was happy -- getting all caffeinated and sugared up for the afternoon (I know teachers must love this ritual)...and this little girl comes up to me and says....

"Are these home-made?"..........................LOLOLOLOL

Well, this being a Christian school and all, and me not being fond of lightning and such.... but also NOT about to say, "No, sweet thing....they are made at the grocery store and probably from a mix to boot; and just to try to snooker you all and any of your over achieving Mama's, that might be around, I took them home and prettied them up for ya!"...I looked her in her cotton-picking, little beady, FoodTV watching eyes and smiled my brightest smile and without a flinch said...."Why? Do you like them?"

Am I going to Hell for this or will my tuition just get raised double next year?