CHOCOLATE CHIP BROWNIES

Because sometimes only chocolate will do!

CHOCOLATE CHIP BROWNIES

1/2 cup walnus
3/4 cup flour
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into chunks
6 ounces semi-sweet chocolate plus one cup
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract

Heat oven to 350F.
Line the bottom and sides of an 8 or 9 inch baking pan with parchment paper and grease the lining.
Put the nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.
Put the butter and chocolate in a large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth.
Remove from the heat and stir in the sugar. Beat together the eggs and vanilla in a small bowl, then add the egg mixture to the saucepan and stir to combine. Stir in first the flour mixture, then the chocolate chips and transfer the batter to the prepared pan.
Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and cutting.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

DATE NUT BREAD WITH LEMON

This absolutely delicious bread reminds me of my husbands mother, as I remember her making a fabulous date bread, and also a really remarkable prune bread!
When I sat down to enjoy a piece of this, I wanted to put it on a beautiful plate and honor, appreciate and commemorate Mothers all over the world! For me, it has been a day of quiet celebration and deep thanks.

DATE NUT BREAD WITH LEMON

8 ounces chopped pitted dates
3/4 cup boiling water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Heat oven to 350F. Butter and flour a loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Mix flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately wih date mixture in 2 additions. Stir in pecan. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides, turn bread out onto rack. Cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November, 1998
www.epicurious.com › recipes & menus‎

CARDAMOM BROWN SUGAR SNICKERDOODLES and CHOCOLATE CHIP OAT COOKIES

Always love a little sweetness!

CARDAMOM BROWN SUGAR SNICKERDOODLES

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cardamom, divided use
1/4 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar

Sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl. Combine the butter and brown sugar in the bowl of a stand mixer, beat on medium speed for 1 minute. Increase the speed to high and beat until very light and fluffy, 2 or 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, add the vanilla extract.
Add 1/3 of the flour mixture and beat on low speed until fully incorporated. Repeat 2 more times, stopping to scrape down the sides of the bowl as needed.
Cover and refrigerate until firm, about 1 hour.
Heat oven to 350F. Line baking sheets with nonstick baking mats. Combine the sugar and remaining 1 teaspoon of cardamom in a medium bowl.
Scoop tablespoons of dough into the sugar-cardamom mixture. Arrange the cookies 2 inches apart on each baking sheet. Bake for 10 to 12 minutes, or until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2012
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHIP OAT COOKIES

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar
1 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups oats
2 cups semi-sweet chocolate morsels

Heat oven to 375F.
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and sugar in a large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate morsels. Drop by rounded tablespoons onto baking sheets.
Bake for 10 to 12 minutes. Let stand 1 minute, remove to wire racks to cool completely.
Enjoy!

Recipe adapted from Best Loved Cookies, 1999
www.amazon.com/...best-loved-cookies/dp/B001O8QBLO‎

BLUEBERRY MUFFINS

All of the kids recently had their well check-up at the Doctors office. The appointments were scheduled around the middle of the morning, so we were able to be a little more leisurely than usual for the first part of the day.
I made these Blueberry Muffins for breakfast, and even though they aren't terribly time consuming, it was lovely to have the extra time to put them together, and we all loved the generous amount of crumb topping sprinkled on top.

BLUEBERRY MUFFINS

CRUMB TOPPING
3/4 cup flour
3 tablespoons brown sugar
2 tablespoons sugar
1 teaspoon baking powder
pinch of salt
6 tablespoons butter, melted
MUFFINS
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3/4 cup milk
1 teaspoon vanilla
1 1/2 to 2 cups blueberries

Heat the oven to 375F. Line 18 muffin cups with liners, or spray 2 muffin tins with cooking spray.
MAKE THE CRUMB TOPPING
In a medium bowl, combine the flour with the brown sugar, sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
MAKE THE MUFFINS
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with an electric mixer at low speed until combined. Beat in the milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 25 to 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
Enjoy!

Recipe adapted from Food & Wine, February 2007
www.foodandwine.com/

OATMEAL CARMELITAS

I was making these to deliver to a friend. Unfortunately I completely forgot they were in the oven - so I'm not sure how long they baked for - I was probably distracted by our huge laundry pile. The edges were a little crispy, but the rest of the bars were edible, and my friend was very gracious.

OATMEAL CARMELITAS

2 cups flour
2 cups quick-cooking oats
1 1/2 cups light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
1 (12 ounce) package of semi-sweet chocolate morsels
1 (14 ounce) package of caramels
1/3 cup half and half

Heat oven to 350F.
Stir together the flour, oats, brown sugar, baking soda and salt in a large bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13 by 9 inch pan. Sprinkle evenly with chocolate morsels.
Microwave caramels and half and half in a microwave safe bowl, for 2 minutes. Stir and microwave for 1 to 3 more minutes or until mixture is smooth. Pour evenly over chocolate morsels. Sprinkle evenly with reserved crumb mixture.
Bake for 25 to 30 minutes or until light golden brown. Cool on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, November 2006
www.southernliving.com/food/‎

EXTRA FUDGY RASPBERRY SWIRL BARS

A friend made raspberry preserves from the wild raspberries her and her family had picked at their lake property. After spreading the delicious jam on toast and biscuits, I had enough left over to bake these delectable bars.

EXTRA FUDGY RASPBERRY SWIRL BARS

1 (12 ounce) package of semi-sweet chocolate chips
3/4 cup butter
1 1/2 cups sugar
1 tablespoon vanilla
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
1/2 to 1 cup white chocolate chips
1/3 cup raspberry preserves

Heat oven to 350F.
Melt chocolate chips and butter in a saucepan over low heat, stirring occasionally, 5 to 8 minutes or until smooth. Remove from heat, stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt, mix just until flour is moistened. Stir in white chocolate chips.
Spread batter into greased 13 by 9 inch baking pan. Drop spoonfuls of preserves on batter and gently pull a knife through batter and preserves to create a swirled effect.
Bake for 30 to 35 minutes, or until bars just begin to pull away from the sides of the pan. Cool completely. Cut into bars.
Enjoy!

Recipe adapted from Land O'Lakes
www.landolakes.com/.../extra-fudgy-raspberr...‎

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn't NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

BLUEBERRY BANANA PANCAKES and LEMON BLUEBERRY SNACK CAKE

My family has been enjoying blueberries for breakfast, plain and folded into cakes. These recipes combine the small blue berry alongside other fruits, with delicious results.

BLUEBERRY BANANA PANCAKES

2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
2 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup blueberries
2 bananas sliced

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a large skillet over moderately low heat and spray with cooking spray. Scoop tablespoons of the batter into the skillet and lay one banana slice in the center of each pancake. Cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer.
Dust with confectioners sugar, and serve with butter and maple syrup as desired.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/‎

LEMON BLUEBERRY SNACK CAKE

1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon of lemon zest
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon of vanilla extract
1tablespoon of lemon juice
1 pint blueberries

Heat oven to 375F.
Mist an 8-inch baking pan with cooking spray. Sift flour, baking powder and salt together in a medium bowl.
In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at at a time, scraping down the sides of the bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of the flour mixture into butter the mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with the last third of the flour mixture, beat until just combined. Stir in lemon juice, and blueberries.
Spread batter evenly in prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.
Enjoy!

Recipe adapted from All You Celebrations
www.allyou.com/food/recipes‎

BANANA BLUEBERRY MUFFINS

For a Sunday, it is an exceptionally busy day. Apart from the usual activities - Church and going out to eat afterwards - we had Christmas parties (complete with Santa, and not to be missed) and a book party for the fabulous Local Flavor cook book localflavornwa.com/‎ which I, along with other people featured in the book, am cooking for.
These Banana Blueberry Muffins helped start the day off, and made me feel that I was focussing time and love on my family before the hectic progression of the day.

Local Flavor cookbook against a George Dombek background

BANANA BLUEBERRY MUFFINS

Heat oven to 375F.
Toss 1 1/2 cups frozen blueberries with 2 tablespoons flour. Stir together 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk together 1 cup mashed banana, 2 eggs, 3/4 cup brown sugar, 1/3 cup melted butter and 1/2 teaspoon vanilla extract, add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into a lightly greased 12 cup muffin pan. Bake for 20 minutes, or until golden brown.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

FUNNY CAKE and VANILLA CREAM CHEESE FROSTING

I was rushing to meet friends for lunch, a lovely birthday celebration for lovely ladies. I stopped by a local bakery to pick up petit fours for them, and because I wasn't sure I would have time to bake or make a snack for my kids and their friends after school, I also purchased cake pops and adorable football themed cookies.
As it happened, there was plenty of time to mix up this Funny Cake and settle it into the oven to cook, while the kids were happily playing and entertaining each other.

FUNNY CAKE

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 teaspoon vinegar
1 cup cold water
Frosting - recipe to follow

Heat oven to 350F.
Place a sifter in an 8-inch square baking pan. Add flour, sugar, cocoa powder, baking soda and salt to sifter and sift into pan.
Using a mixing spoon, make three wells in the dry flour mixture. Add vanilla to one well, add the vegetable oil to another well, and add the vinegar to the third well. Pour the cold water over the mixture, distributing it evenly. Stir gently until no lumps remain. Bake cake for 35 minutes or until edges begin to pull away from the pan.
Cool in pan on a wire rack. Once cool, spread the frosting on the cake and decorate with sprinkles if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2011
www.arkansasonline.com/news/features/food/‎

VANILLA CREAM CHEESE FROSTING

1 (8-ounce) package of cream cheese, softened
4 tablespoons butter, softened
1 tablespoon vanilla paste
2 cups confectioners sugar

Beat cream cheese and butter until smooth, with an electric mixer. Add vanilla paste and confectioners sugar and beat until smooth and spreadable.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

PUMPKIN PATCH DIPPERS and AUTUMN LEAVES WITH PEANUT BUTTER DIP

Here are a couple of fun Fall ideas for the kids - although to be honest, I enjoyed them too!! I made the Pumpkin Patch Dippers and Autumn Leaves with Peanut Butter Dip for an after school refreshment, as a cheerful, lighthearted way to greet the kids when they came home with their friends.

PUMPKIN PATCH DIPPERS

Peel a large carrot and cut it into 1/4 inch thick coins. Slide a piece of parsley onto a toothpick, then skewer each coin. Thread a sliced green onion stem onto each toothpick. Serve the "pumpkins" in a plate of hummus.
Enjoy!

Recipe adapted from Family Fun, October 2012
www.parents.com/familyfun-magazine/‎

AUTUMN LEAVES WITH PEANUT BUTTER DIP

LEAVES
Heat oven to 400F.
Use a cookie cutter to make leaf shapes, spritz them with cooking spray, and sprinkle with raw sugar.
Bake for 3 to 4 minutes.
Enjoy!

Recipe adapted from Parents Magazine, October 2009
www.parents.com/recipes/‎

PEANUT BUTTER DIP
8 ounces of cream cheese, softened
1/2 of an 8 ounce container of whipped topping
1/4 cup apple butter
1/2 cup smooth peanut butter

Mix all ingredients together.
Enjoy!

BRUSCHETTA WITH TOMATO, AVOCADO, BASIL AND MINT

A friend of mine saw a movie "girl rising" while she was traveling, and worked very hard to bring it to our town. My heart swelled and I was so proud of her when the numbers in the theater grew so large, they had to move the showing to a much bigger room.
It is a movie that "showcases the human spirit and the power of education to change a girl and the world" (from the Girl Rising website girlrising.com/‎) It was a very thought provoking and emotional film, telling the stories of nine girls from different countries.
I was meeting friends before and going out for a cocktail after, so I made an appetizer for my husband and I to share when he got home from work. We came together briefly to catch up on the day, and enjoy a bite to eat and each others company, before heading in different directions for the evening.

BRUSCHETTA WITH TOMATO, AVOCADO, BASIL AND MINT



1 baguette, cut crosswise into rounds
olive oil
1 garlic clove, peeled
1 cup chopped onion
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon chopped jalapeño
1 pound assorted tomatoes, coarsely chopped, juices drained
2 large avocados, halved, pitted, peeled, cut into small cubes

Heat oven to 425F.
Arrange bread rounds on large rimmed baking sheet. Brush with oil, sprinkle with salt and pepper. Bake until crisp, about 12 minutes. Cool.
Press garlic into medium bowl. Add onion, basil, mint, lemon juice, and chiles. Mix in tomatoes, then avocados, season to taste with salt and pepper.
Serve with the toasts.
Enjoy!

Recipe adapted from The Bon Appetit Fast Easy Fresh Cookbook, 2008
www.bonappetit.com/.../the_bon_appetit_fast_easy_fresh_cookbook

TOOTIE BREAD

This weekend is the 14th annual Bikes Blues and Bar-B-Que festival in Fayetteville. We live down town, so are very close to the heart of the action - although it has grown so large, no corner of our State goes untouched.
It's not an event I personally care for, but I thoroughly enjoy the festive atmosphere, and have come to appreciate what it brings to our town. It is wonderful to see the pride the people have in their bikes, and I am proud of our town and love that so many are able to enjoy it during this very beautiful time of year.
However, my biggest annoyance during the entire five days, is the refusal or inability of the drivers/bikers to stop at cross walks. I first noticed it years ago while I was standing waiting to cross the road with a baby buggy pushed in front of me, and again the other night while I was standing at the curb, wanting to navigate safely to the other side holding the hand of my 7 year old.

TOOTIE BREAD

1 loaf french bread
8 slices of swiss cheese
1/2 cup butter, softened
1/4 cup finely chopped onion
1 tablespoon prepared mustard
1 tablespoon poppy seeds
4 slices of bacon or Canadian bacon, cooked and crumbled or chopped

Cut the bread into 16 slices, to but not through the bottom. Cut the cheese slices diagonally into halves. Place the cheese between the slices of bread. Place the bread loaf on a sheet of foil.
Mix the butter, onion, mustard and poppy seeds in a bowl. Spread over the top and side of the loaf. Sprinkle with the bacon. Wrap in the foil. Place on a baking sheet.
Bake at 400F for 20 minutes. Serve hot.
Enjoy!

Recipe adapted from Southern Accent, A Second Helping, 2003
jlpb.net/cookbook.htm

BLUEBERRY ZUCCHINI BREAD

I am fortunate to have the most incredible women in my life - friends and family, near and far, old and new!

The saying is "it takes a village" - I believe not only to raise a child, but also to enable a woman to reach her full potential and live her best life.

The women in my life lift me up, keep me grounded, support me in good and bad, give me love, lend me their ears and shoulders, guide me, advise me, accept me, watch my children and my back.

There are many in my "village", each one bringing her own individuality, to encompass all parts of life, even during the hurtful times. It is then I believe the most valuable lessons can be learned, and the most personal growth achieved.

I made this Blueberry Zucchini Bread one morning for a friend who came to the house to give me a makeover, I felt beautiful and confident when she had finished. The "pretty" in my village.

BLUEBERRY ZUCCHINI BREAD

2 cups flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup blueberries

Heat oven to 350F. Lightly coat the bottom of 8 4-inch mini loaf pans, or 1 9-inch pan with cooking spray, set aside.
In a large bowl combine flour, sugars, baking soda, cinnamon, salt and baking powder, set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
Spoon batter into prepared pans. Bake about 20 to 25 minutes for mini pans, or about 1 hour for larger pan, or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing.
Enjoy!

Recipe adapted from Parents, May 2011
www.parents.com › The Latest from Parents Magazine

CAPPUCCINO FAIRY CAKES

Happy Friday!!

CAPPUCCINO FAIRY CAKES

6 teaspoons espresso powder, divided use
1 tablespoon boiling water
3/4 cup self-rising flour
1 cup butter, softened, divided use
7 tablespoons granulated sugar
2 eggs
2 1/2 to 3 cups confectioners sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Heat oven to 375F.
Line a miniature muffin pan with paper liners.
In a large mixing bowl, combine 4 teaspoons of the espresso powder with the boiling water, stirring until granules dissolve. Add the flour, half of the butter, the sugar and eggs and mix well with a wire whisk.
Spoon batter into prepared pan, filling each cup 2/3 full. Bake 8 to 10 minutes, or until a pick inserted in the center comes out clean. Remove cakes from pan and cool completely on a wire rack.
FOR THE FROSTING:
Using an electric mixer, beat remaining 1/2 cup butter and espresso powder until smooth and creamy. Gradually add sugar, alternating with milk and vanilla, beating until mixture reaches desired consistency.
Top each cooled cake with a dollop of frosting.
Enjoy!

Reicpe adapted from The Arkansas Democrat Gazette, September 2011
www.arkansasonline.com/news/features/food/‎

BIG AND BUTTERY CHOCOLATE CHIP COOKIES and BLUEBERRY DROP BISCUIT COBBLER and BANANA SPLIT CAKE

Cookies, Cake and Cobbler - three sweet ways to celebrate an end of summer sleep over.
I baked up a storm amidst the storm of my kids and a bunch of their friends.


BIG AND BUTTERY CHOCOLATE CHIP COOKIES

1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoon of vanilla extract
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 package of semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

In a large bowl, cream the butter, brown sugar, and sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda and salt, gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper, cover and refrigerate 12 hours or overnight.
To bake, place dough balls 3 inches apart on parchment paper lined baking sheets.
Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
Bake at 400F for 10 to 12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks, cool.
Enjoy!

Recipe adapted from Taste of Home, June/July 2012
www.tasteofhome.com/recipes‎

BLUEBERRY DROP BISCUIT COBBLER

1 1/2 cups plus 3 tablespoons flour
3 tablespoons plus 1 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of chilled, unsalted butter, cut into 1/2 inch pieces
1/2 cup plus 1 tablespoon of creme fraiche
6 cups of fresh blueberries
2 tablespoons of fresh lemon juice
1 tablespoon of finely grated lemon zest

Heat the oven to 375F.
Whisk 1 1/2 cups flour, 3 tablespoons of sugar, baking powder, and salt in a large bowl. Add butter, using your fingertips, incorporate until only pea sized lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit like dough forms, 5 to 7 turns.
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8 by 8 glass baking dish or divide among six 6-ounce ramekins.
Scatter biscuit topping over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and a deep golden brown, 20 to 25 minutes for ramekins, 45 to 50 minutes for baking dish.
Let cool for at least one hour.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

BANANA SPLIT CAKE

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) of cream cheese, softened
1 can (20 ounces) of crushed pineapple in juice, drained
4 bananas
2 packages (3.4 ounces each) vanilla instant pudding
2 cups cold milk
2 cups thawed whipped topping
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar and butter, press onto bottom of 13 by 9 inch pan. Freeze for 10 minutes.
Beat the cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust, top with pineapple. Slice 4 bananas, arrange over pineapple.
Beat pudding mixes and milk with a whisk for 2 minutes. Stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Just before serving top with nuts.
Enjoy!

Recipe adapted from Kraft Foods, Best Loved Quick and Easy Recipes
www.kraftrecipes.com/‎

TRUFFLE BROWNIES

We were recently invited to a friends house for dinner, they are from Poland, and had just come back from 6 weeks traveling the country. The photographs and stories were wonderful, the dinner was absolutely fabulous, the company was outstanding, and the conversation was fascinating. It was a wonderfully international, very well traveled group of people.
While I was out shopping, I saw this gorgeous pottery dish from Poland, and had to pick one up for the hostess gift. I didn't want to take it empty, so made these Truffle Brownies to fill it.

TRUFFLE BROWNIES

1 1/2 cups dark chocolate chips
2/3 cup butter
1/3 cup brewed coffee
3 eggs
1 3/4 cups brown sugar
1 cup flour

Heat oven to 325F.
Grease and flour a 13 by 9 inch baking pan, set aside.
Melt chocolate and butter in a small saucepan over low heat. Stir in coffee until well combined.
Cool to room temperature.
In a medium mixing bowl, beat eggs with electric mixer until foamy. Add sugar and beat on medium speed for 2 minutes. Reduce speed, beat in chocolate mixture. Stir in flour until combined. Spread batter in prepared pan.
Bake for 45 minutes. Cool in pan on wire rack. Cut into bars.
Enjoy!

Recipe adapted from Better Homes and Gardens Bars and Brownies
www.amazon.com/Brownies-recipe-Better-Homes-Gardens/.../B004ILT3...‎

BANANA CAKE WITH LEMON BUTTER FROSTING

I was walking on the treadmill, enjoying a good book and a peaceful moment when I abruptly came to a standstill - the power had gone out. Thankfully the banana cake had just come out of the oven and the coffee had already been brewed, and it was no hardship to enjoy the cake plain until the power was back on.
However, it was very peculiar to be home, but not be able to continue exercising, put on a load of laundry, raise the garage door, turn on a light, or use the computer. So I sat outside in the cool morning and read the newspaper. Then I thought I would attempt my Saturday morning Hot Yoga class, which was its usual sizzling self, because by the time I walked down town to the studio, the power had come back on.
Once I was home I was able to mix up the luscious Lemon Butter Frosting, and it was definitely worth waiting for.

BANANA CAKE WITH LEMON BUTTER FROSTING

1/2 cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
1 to 1 1/2 cups banana pulp, mashed
1 1/2 cups of cake flour
1/4 teaspoon salt
1 teaspoon vanilla

Heat oven to 350F.
Cream butter and sugar. Add eggs, beaten lightly, and the baking soda, dissolved in the sour cream. Beat well, then add the bananas, cake flour, salt and vanilla. Mix well.
Bake in a well buttered loaf pan, for 50 to 55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Top with Lemon Butter Frosting.

LEMON BUTTER FROSTING
2 tablespoons butter
1 cup powdered sugar
add grated rind from one lemon
1 tablespoon milk
1 tablespoon lemon juice

Cream butter and sugar well. Add grated lemon rind, mix well. Add milk and lemon juice until thin enough to spread.
Enjoy!

Recipe adapted from The Morning News, August, 2005

MINI COCONUT CUPCAKES

A friend once told me a Southern Lady never returns a dish empty, a rule to which I happily comply.
Our sweet neighbor had brought brownies to a recent gathering at our house, so once her dish was washed, dried and ready to take back, I had to make sure there was something yummy to go on it.
I baked these tiny treats, but was frustrated when it came time to make the frosting - I just couldn't get the cream to whip. After throwing out one batch and trying again - I realized I was using the paddle attachment rather than the whisk!!
Once the light and fluffy frosting was whipped up, I was able to return the plate, in good conscience filled with splendidly topped coconut cupcakes.

MINI COCONUT CUPCAKES

1/4 cup flaked coconut
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup reduced-fat coconut milk
3/4 cup dried coconut
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1/2 cup heavy cream

Heat oven to 350F. Fill a mini muffin pan with mini cupcake liners and set aside.
Line a baking sheet with foil, top with flaked coconut. Toast for 10 to 15 minutes or until golden.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a standing mixer, or using a hand mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating until well combined, then mix in vanilla extract. Add half the dry ingredients, mix, then add half the coconut milk. Repeat with remaining amounts and beat on high for 1 minute. Fold in dried coconut.
Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 20 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes in a pan, then turn cupcakes out onto a wire rack to cool completely.
Next, make the frosting. In the bowl of a standing mixer, combine cream cheese and powdered sugar until smooth. Gradually mix in heavy cream. Beat on high until cream holds stiff peaks.
Decorate top of cupcakes with frosting and sprinkle with toasted coconut.
Enjoy!

Recipe adapted from Shape Magazine, May 2013
www.shape.com/healthy-eating/healthy-recipes‎