Peach Crumb Cake

I loved this cake!  I love peach pie, and I love peach crumble. 
Now imagine those two thrown together!  That is what this tasted like!  It was a wonderful recipe, and it was taken from Patrick & Gina Neely's cookbook, "Downhome with The Neely's."   I have used many of their recipes and have adapted them to my own liking.  This one however, needed no changing!!!  They recommend it for sleep-late brunches, and call it Sinners' Brunch Peach Crumb Cake, (for anyone who has had a little too much fun the night before)...
They recommend serving it brunch style, with hash browns, eggs, bacon, etc.  and peach Bellinis to go with it! 
I made it for desert, but ate it for breakfast with my coffee, and for an after lunch sweet as well!!! 
I will recommend plenty of cookbooks during my blog journey, and this is one cookbook I repeatedly use!   I recommend buying it, not only for this delicious cake, but for many of the other recipes, that bring the South home to your family and friends! 

Waiting on Spring!

I hate cabin fever.  Every year I always think I am going to let it pass me by, but living where there is still a foot of snow on the ground in March, is not what I was meant for!   I do everything I can to forget about the snow...
I have tried BBQing in it!  I am hiking mountains in it!  I am listening to reggae music and drinking pina coladas!  I am making lists of flowers I want to see bloom in my yard this year!  And then....
I wake up to a really cold day...The temp outside is 11 degrees and once again I'm pulling snow suits on the kids telling them that in 2 weeks, spring will be here!!!  Whats a girl to do????  So, I grab my Kindle....and I go through my archives, and I come upon an enchanting book!  A book I read years ago....a book that found me in the middle of cabin fever.....a book that made my heart flutter....a book that is magical and enchanting at the same time!!!  Oh...and did I mention...the food???  If you enjoy cooking / baking as much as I do, and you love an enchanting tale...you MUST check this book out!   Grab some apples to munch on while reading........and get ready to let it take you away!

Heart & Stomach

They say a way to a man's heart is through his stomach, and with these tasty little appetizers, I have to agree!  I am not a big fan of spicy.  However, when there is cheese involved, and bacon,.....then I will succumb! 
This is a hit at any tailgating party!  I have used recipes for these before, and they were good, but this recipe is Pioneer Woman, Ree Drummond's.  It is absolutely delicious and she is the only one that hit it on the spot!  As she warns, make sure you wear gloves when handling the jalapenos and their seeds!  I made the mistake one year of de-seeding them with my bare hands and a spoon!  Woke up later that night to an awful burning under my fingernail!  And my finger was numb for 3 days later!  Use caution when preparing, but throw caution out the window when eating these babies!!!!

BBQ JALAPENO POPPERS

18 FRESH JALAPENOS
ONE 8-OZ. PACKAGE CREAM CHEESE
1/2 CUP GRATED PEPPER JACK CHEESE
1 GREEN ONION, SLICED
18 SLICES THIN BACON, CUT INTO HALVES
BOTTLED BARBECUE SAUCE
TOOTHPICKS
RUBBER GLOVES (OR PLASTIC BAGS) FOR WORKING WITH JALAPENOS

1. Preheat oven to 275 degrees.
2.  Begin by cutting jalapenos in half lengthwise (make sure you heed the warning above).  Try to keep the stems intact.  They look prettier that way.
3.  With a spoon, scrape out the seeds and light-colored membranes.  Remember: the heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.
4.  Now, in a bowl, combine the cream cheese, pepper jack cheese, and chopped green onion.  Mix the ingredients together gently. 
5.  Next, stuff each hollowed jalapeno half with the cheese mixture.
6.  Wrap bacon slices around each half, covering as much of the surface as you can.  Be careful not to stretch the bacon too tightly around the jalapeno, as the bacon will contract as it cooks.
7.  Brush the surface of the bacon with your favorite barbecue sauce.
8.  Secure the jalapenos with toothpicks and pop them in the ove3n for 1 hour, or until the bacon is sizzling.
9.  Serve hot or at room temp!  YUM!

Healthy New Year??? Nah...

I wanted to start the New Year healthy.  Really I did. 
Then I quit smoking.  Which in turn makes everything I've ever baked and then eaten taste like heaven.  I am not kidding when I say I was born to make pies.  I am still working on my bread skills though.  But pie?
  My favorite has to be apple or peach.  I make tons of apple pies every year and share them with just about any new friend or neighbor who happens upon my life!  I am picky about crusts....I like mine thick with apple pie, but I prefer a thinner one with peach.  I don't like cherry pie...I know that many men do though and its a very good pie to make for the one in your life! 
So begins my adventure with the beautiful blueberry pie!  I love blueberries in my smoothies, in my pancakes, and in my delicious blueberry crumb cake....
This pie took on a world of its own because I decided to go ahead and try an all butter crust....
I liked it a lot!!!  But.....I feel more comfortable using my own trustworthy butter/shortening crust.  This however was not bad....and pastry chefs everywhere rave about using all butter for pie crusts....
However, one bite of this delicious super antioxidant fruit and you will fall in love....Hidden under the layers of sweet crust is a beautiful glossy berry dressed in blue....and waiting for you to take a bite!


BLUEBERRY PIE

Perfect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor.  Add 1 diced stick cold butter; process until combined.  Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal.  Add 1 tablespoon white or cider vinegar.  Gradually pour in 1/3 cup ice water, pulsing about four times until combined.  Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter).  Wrap in plastic wrap and press into a 1-inch thick disk; refrigerate at least one hour befor rolling out.

Blueberry Filling

Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes.  Pour into a bowl; stir in 4 cups of blueberries, 1/2 cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon lemon juice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt.  Cool completely, then pour into pie shell; dot with 4 tablespoons butter.

The Pie Itself!

1.  Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
2.  Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (above).
3.  Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang.  Roll up or pinch the overhang to seal.
4.  Place a foil lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees.  Wrap an oiled wide band of foil around the pie edge to protect the crust.  Make slashes in the top of the crust; chill for 30 minutes.
5.  Reduce the oven to 400 degrees.  Bake the pie for 30 minutes.  Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown,about 30 minutes; cool before slicing.

Mommy Soup??

"I live on good soup, not on fine words." -Moliere 
 
And so begins....the story of a mother of three.  Well, the mother of two boys and a newborn girl on her lap!  And no time to cook. And no time to clean. And absolutely no "alone" time.  Every mother has a different story of what it was like to come home with your newborn.  You want company, you don't want company.  You need help, you don't need help.  It's a whirlwind of baby stuff laying around you and you are tired, and if nursing, very very sore!  I was grateful to my mom for helping me out and bringing me food, and my mother in law for doing the same.  I was grateful to the local church women who also brought me some really good food, and that is where Tortellini Soup was inspired!  I was told it was a "secret" recipe stolen from a restaurant chef and I was not to even ask where or how I can make this warm, comforting soup!  So, a year later and dozens of "I tried", I came up with this one!!!!  I am going to be egocentric when I say I think its the BEST, (even better than that famous restaurant)....and perfect for that new mom!  ***Made in advance and allowed to sit in the refrigerator for a night or so, makes it even better!***


ITALIAN VEGETABLE TORTELLINI SOUP

1/2 lb. ground Italian pork sausage ( I use spicy)
1 onion, finely chopped
1 clove garlic, minced
42 oz. chicken broth
1/2 cup white wine
28 oz. can crushed tomatoes in tomato puree
2 zucchini, quartered lengthwise and sliced
2 carrots, peeled and diced
3 stalks celery, diced
1 green pepper, diced
1 t. dried basil
1/2 t. dried oregano
Cheese Tortellini (I buy Family size pkg.)
1/2 t. salt
1/2 t. pepper
2/3 cup shredded Parmesan cheese (optional)

Brown sausage in a Dutch oven over medium heat.  Drain, but leave a small amount of drippings in pan.
Add onion and garlic, cook until just tender.  Add broth, wine, vegetables and seasonings; bring to a boil.
Add uncooked Tortellini, reduce heat and simmer for 20 minutes or until vegetables are tender.  Add salt and pepper to taste.  Sprinkle servings with Parmesan, if desired.  Makes 8 servings.

For the Soul

What feeds your soul?  Is it the moment your child grasps your hand?  Is it a good book you can disappear in?  Is it a kiss?  I have many moments in each day that feed my soul...
I also have some good recipes I know will never disappoint me in the process!  I was never a fan of the red and white soup in a can, at least not the Chicken Noodle!  When I eat Chicken Noodle Soup, I want it to fill my soul....And my recipe will do that!  It will also help comfort any sick children you have in the house, or a husband needing attention...


CHICKEN NOODLE SOUP (FOR YOUR SOUL)
SERVES 6

3 chicken breast, bone in, skin on
Olive oil
Kosher salt
Fresh Ground Black Pepper
2 1/2 quarts chicken stock
3 stalks celery, diced
1 medium onion, diced
4 carrots, diced
1 clove garlic, minced
4 cups egg noodles (I prefer dumpling style)
1 tsp. thyme

Preheat oven to 350 degrees.

Place the chicken breast on a sheet pan and rub them with olive oil. Sprinkle them with salt and pepper.  Roast for 40 minutes, or until its cooked through.  When its cooled enough, remove the meat from the bones, throw out the skin, and shred or dice the chicken meat!

I put about 2 tablespoons olive oil in a large pot, and then I add the celery, the onion, and carrots.  Saute until onion is soft and translucent.  Add garlic and saute for 1 minute.  Pour in the chicken stock and bring to a simmer.   Once it begins to simmer, add egg noodles.  I simmer mine for about 15-20 minutes, or until the noodles are cooked.  Add the cooked chicken meat and thyme.  Heat through.

Let your cares go free.....

It only makes sense to start this off with what I think is the "perfect" treat...the cupcake.

What better way to enjoy a sweet, moist cake, then by hand?  Or breakfast? I must admit that I have an obsession with the cupcake.  I want it to have a personality of its own...When I photographed this particular one, it screamed to me in glory!  Look at me!  Look at me!  The pink sparkling sugar thrown on top of the robes of luscious buttercream only add to the comfort of soft white fluffy cake.  An angel in disguise....almost too beautiful to eat.  I said almost....

ANGEL CUPCAKES

Makes 24 cup cakes

2 Sticks (1 cup) unsalted butter

1 1/2 cups sugar

1 Tbsp baking powder

1/2 tsp salt

4 large eggs

1 cup milk

2 tsp vanilla extract 2 2/3 cups all-purpose flour

1. Heat oven to 350 degrees. Place muffin cups in muffin pan.
2. Beat butter, sugar, baking powder, and salt in a large bowl with mixer on high speed 1 minute or until well blended.  Add eggs; beat 2 minutes or until fluffy.  Reduce speed to low and beat in milk and vanilla (batter may look curdled) then beat in flour just until blended.  Using a ladle, I fill muffin cups about 2/3 full. 
3. Bake 30 minutes.  Allow to cool 10 minutes before removing from pan.  Cool completely and then dress in buttercream.....

VANILLA BUTTERCREAM FROSTING

2 sticks (1 cup) butter, softened

1 jar (7.5 oz) marshmallow cream (I use Marshmallow Fluff)

1 cup confectioners' sugar

1 tsp vanilla extract

Beat butter in medium bowl with mixer on medium speed until creamy.  Beat in marshmallow cream. When well blended, beat in confectioners' sugar and vanilla.  Increase speed to high and beat 3 to 4 minutes until fluffy.