Blueberry Peach Crumble

Date: 2010.08.20 | Category: Baking | Response: 0

I am noticing fewer and fewer peaches at the market.  Soon we will have no more and it will be apple time!  I realized this morning I have not made a crumble yet this season so today’s recipe is a crumble.  Like most of the recipes I share, it’s very simple to create and is a delicious ending to any meal.  Sometimes it is the meal!

Ingredients:

1/3 c. sugar
2 1/2 Tbsp. flour
1 lb. peaches
2 1/3 c. berries
1 c. whole wheat flour
1/2 c. oatmeal
1/3 c. brown sugar
2 Tbsp. vegetable oil

Preheat oven to 325.  Spray bottom of 8 x 8 pan.  Combine first four ingredients and spread on bottom of the pan.  Toss remaining ingredients in a bowl and sprinkle over fruit.  Bake for 50 minutes.  Once slightly cooled, eat immediately with the largest spoon you can find.

This is also heavenly with a giant scoop of vanilla bean ice cream.  Enjoy!

xo–me

Mint Chocolate Cupcakes

Date: 2010.08.19 | Category: Baking | Response: 0

I have been in the mood to bake lately.  One would presume it’s because the fall is nearing and I am nesting.  I think it’s simply because I love baking.  Period.  End of discussion.  My favorite days are in the kitchen baking up a storm of goodies to taste and share.  Today’s recipe is a very easy and flavorful cupcake that I top with mocha frosting.  I love it because it reminds me of dipping Thin Mints in my coffee.

Ingredients:

3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder, sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
3/4 c. sugar
1/3 c. vegetable oil
1 egg
1/4 tsp. peppermint extract
1/2 c. milk
1/2 c. semisweet chocolate chips

Preheat oven to 350.  In a small bowl, combine flour, cocoa powder, baking soda, baking powder and salt.  Set aside.  In large bowl, whisk together sugar, oil and egg until smooth.  Add peppermint, mixing well.  Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.  Stir in chocolate chips.

Scoop batter into paper liners and bake for 20 to 20 minutes until the cupcakes are done.  Let cool in pan on rack for 10 minutes before removing.  Top with your favorite frosting.

Vanilla, dark chocolate, or the mocha buttercream are great toppings to this very gooey and moist cupcake.  Enjoy!

xo–me

Crispy Chocolate Treats

Date: 2010.08.18 | Category: Cooking | Response: 0

This could be the simplest way for you and your child to spend some time in the kitchen together.  The recipe requires no oven nor stove time.  They are easy to make and even easier to eat.

Ingredients:

10  oz. milk, dark or white chocolate (I occasionally triple the recipe and do all three!)
1 c. crisp rice cereal

In a large bowl, microwave chocolate, uncovered, for 1 to 2 minutes until chocolate is soft and almost melted.  Remove from microwave and stir until completely melted and smooth.  Stir in cereal.  Using a nice, round teaspoon, scoop out mixture and place on parchment lined baking sheet.  Refrigerate drops until firm.

I put them in mini cupcake liners to serve at my social affairs.  You can put them in a Rubbermaid container and keep them in the fridge until you are ready to eat. Enjoy!

xo–me

Espresso Dark Brownie Cupcakes

Date: 2010.08.12 | Category: Baking | Response: 0

I love my 300 Best Chocolate Recipes cookbook.  Not only do I love everything I have tried, but there are no calories in any of them!  Kid, I kid.  This recipe combines two distinct and decadent flavors, coffee and chocolate, to create a sinful cupcake.  I top it with my Nany’s peanut butter frosting and have a perfect treat.

Ingredients:

1 c. unsalted butter, cut into pieces
4 oz. unsweetened chocolate, chopped
1 c. all-purpose flour (or 1 c. + 2 Tbsp. Swan flour)
1/4 c. unsweetened Dutch-process cocoa powder, sifted
2 Tbsp. finely ground espresso
1/4 tsp. salt
1 3/4 c. brown sugar
1/2 c. granulated sugar
4 large eggs

Preheat oven to 350.  In a microwave-safe bowl, combine butter and chocolate.  Microwave, uncovered, on high for 60 seconds, until butter is melted and chocolate is soft.  Stir until smooth.  Set aside and allow to cool slightly.

In a small bowl, mix together flour, cocoa powder, espresso and salt.  In a large bowl, beat together brown and granulated sugar and chocolate mixture until well combined.  Add eggs, one at a time, beating well after each addition.  Add flour mixture, mixing just until blended.

Scoop batter into prepared muffin cups.  Bake in oven for 25 to 30 minutes, or until cake is done.  Let cook in pans on rack for 10 minutes.  Remove from pans and let cool completely on rack.  Frost with Nany’s peanut butter frosting.  Eat until your heart is content.

These are not the kind of cupcakes you want to make for your child’s holiday party.  These are grown-up cupcakes!  Enjoy one tomorrow with your morning coffee and conquer the world!

xo–me

Apple Orange Punch

Date: 2010.08.11 | Category: Beverages, Entertaining | Response: 0

I am busy unpacking (yes, still) and am discovering some treasures I had forgotten I owned, namely my punch bowl collection.  To many of you, punch bowls are an entertaining tool of the past but I love them.  I have three–two vintage and one modern–as well as a box of mix and match cups that I picked up in Philadelphia at a church rummage sale for a dollar.  I suppose three doesn’t very well a collection make but I am just beginning!  When I am entertaining, they make a lovely centerpiece of the drink area particularly if you fill it with a colorful punch.  This recipe I share today is a lovely color for a muted decor.  The bright orange is slightly toned down with the addition of the apple juice and lemonade.  The flavor is divine.

Ingredients:

1-6 oz. can frozen concentrate orange juice
1-6 oz. can frozen concentrate lemonade
36 oz. apple juice
72 oz. ginger ale

Mix concentrates and apple juice in large punch bowl.  Just before serving, stir in ginger ale.  Make sure everything is very cold before assembly.

Aunt Barb always freezes some of the punch in a jell-o mold so she doesn’t dilute the punch but is able to keep it chilled throughout the evening.  Enjoy!

xo–me

Linguine with Garlic & Squash

Date: 2010.08.10 | Category: Cooking | Response: 0

I am trying to make all my pasta dishes with whole grain or whole wheat pasta.  I know many of you have written saying you can’t get used to the change in flavor but I think Barilla Plus is as close to semolina as one can get.  I don’t get paid to endorse their product, I simply find that it’s delicious and healthy.

This recipe came from me having not bought groceries in a few days and had no time to stop on the way home.  I looked in the pantry and this is what I tossed together.  I am certain you have created this dish at home as well.  It’s not new nor modern, just yummy!

Ingredients:

6 large garlic cloves, unpeeled
1 squash or zucchini, diced
2 large tomatoes, diced (keep the juice)
3 Tbsp. olive oil
1 tsp. chopped fresh thyme or oregano
12 oz. linguine
salt and pepper to taste

Preheat oven to 400.  Put unpeeled whole garlic cloves in a shallow dish and roast in oven for 10 minutes, or until they feel soft.  While garlic is baking, put squash and olive oil in a pan over medium heat and saute until done.  Then place squash, tomatoes, juice and oil in a food processor or blender and puree.  Squeeze the garlic into the puree and add thyme.  Season to taste with salt and pepper.  Blend again, then scrape sauce back into pan.  Set aside.

Cook linguine in boiling water to your taste, or at least for 10 minutes.  In the meantime, reheat sauce over low heat.  When pasta is done, drain and toss into pan with sauce.  Coat pasta well and serve.

Occasionally I toss some fresh Parmesan on top if I happen to have some in the fridge.  Or goat cheese.  This is also an excellent quick meal with any shaped pasta.  Enjoy!

xo–me

Frozen Berry Salad

Date: 2010.08.09 | Category: Cooking | Response: 0

I am trying to incorporate the final berries of the season into just about every meal I make.  I made raspberry chicken last week and of course the simplest recipe of fruit salad for breakfast, lunch and dinner.

This recipe is a classic.  I am certain many of you have had it at your mother’s or grandmother’s home.  The recipe I have calls for cranberries but I make it with blueberries, raspberries and blackberries.  Why not combine some of the berries as well?

Ingredients:

1 3/4 c. whole cranberries
1 3/4 c. crushed pineapple
1 can sweetened condensed milk
1/4 c. lemon juice
1-8 oz. container cool whip

Combine ingredients and freeze until you are ready to serve.

Blueberry and blackberry combined is my favorite.  I also like to swap out the citrus ingredient as well.  Try tangelos, oranges, or grapefruit.  Finally many put this in a jello-o mold to create a lovely presentation.  I prefer to spoon it out into a pretty single serving as seen in the photo.  Enjoy!

xo–me