Sour Cherry Crumb Cake #SundaySupper

Sour Cherry Crumb Cake

I don’t know how to swim. Mom enrolled me in lessons when I was little, but it didn’t go well. I didn’t like being wet or going underwater, and I’m pretty sure I almost drowned when my instructor thought I could float.

The high point of the lessons was our trip to Taco Bell at the end. I haven’t eaten there in years, but stopping with Mom after being tortured was pretty cool. Needless to say the lessons didn’t last long (even with the fast food incentive) and I can’t so much as tread water.

Sour Cherry Crumb Cake

It’s not really an issue for me. I’m not a fan of the water. Don’t get me wrong, it’s beautiful. I love driving past lakes and looking at photos, but I don’t want to go on a boat and I certainly don’t want to go in the water. I’m a scaredy cat when it comes to those things!

So, I don’t know a lot about pool parties, although I have been to a few when I was little that my aunt had at her house. She has an awesome pool! I remember sticking close to Mom, particularly after a family member threatened to throw me in the pool, trying to be funny. I didn’t find it funny.

Sour Cherry Coffee Cake

But if you’re throwing a pool party, or any kind of party, you’ll want to serve this Sour Cherry Crumb Cake. I mean, every party needs dessert, right?

This will be gone in no time at your party. The tender vanilla cake is complemented by juicy, fresh sour cherries, and the crumb topping. Oh, the crumb topping. It adds a bit of texture and spice. Together, those three components make this cake completely irresistible.

Sour Cherry Crumb Cake

Sour Cherry Crumb Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

Ingredients

Topping

4 tablespoons unsalted butter, melted

¾ cup all-purpose flour

½ cup granulated sugar

¼ teaspoon kosher salt

1 teaspoon ground cinnamon

Cake

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

1 stick unsalted butter, room temperature

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla bean paste

¼ cup milk (I used almond, use what you love)

2 ½ heaping cups fresh sour cherries, pitted

Instructions

Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch round baking pan.

Make the topping. Stir together butter, flour, sugar, salt, and cinnamon until well combined.

Make the cake. Stir together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in eggs and vanilla bean paste.

Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined. Pour into the prepared pan. Top with cherries and then crumb topping.

Bake 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/sour-cherry-crumb-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Refreshing Beverages and Cocktails:

Appealing Appetizers and Snacks:

Super Sides and Salads:

Tempting Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Yeasted Sour Cherry Coffee Cake #SundaySupper

Yeasted Sour Cherry Coffee Cake

When I was little, my Granny came to visit often. During the summers she would come to watch me when Mom couldn’t find a baby-sitter or one quit without notice, while Mom went to work. I loved when Granny came, and she was always better than a baby-sitter (although I did like some of them as well.)

Sometimes I would sleep in, but one I reached about ten, I liked to get up when Mom left for work, around 6:30. Granny and I would watch movies and the news and then have a breakfast of Entenmann’s coffee cake. We liked either the cherry Danish or the cream cheese crumb coffee cake. It was the perfect breakfast.

Yeasted Sour Cherry Coffee Cake

I probably haven’t had either one of those since Granny passed, but this week’s Sunday Supper theme of copycat recipes and my desire to make this particular coffee cake for the past several summers, inspired me to recreate it.

Yeasted Sour Cherry Coffee Cake

While this isn’t an exact recipe, I know Granny and I would have enjoyed it even more than those store bought ones. There are a few steps, but it is not difficult to make, and it is well worth it. Combining those two favorite coffee cakes, this has a slight tang from cream cheese with that classic cherry flavor. I didn’t add a crumb topping, but the buttery, almost croissant like dough more than makes up for it.

I ate this coffee cake thinking of Granny, but really, I think of her every day. And I hope she thinks of me too.

Yeasted Sour Cherry Coffee Cake

Yeasted Sour Cherry Coffee Cake

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 10-12 servings

Ingredients

Dough

1 envelope active dry yeast

¼ cup plus 2 tablespoons plus a pinch of granulated sugar

¾ cup warm milk (I used almond, use what you love)

1 large egg plus 1 large egg yolk

3 cups all-purpose flour, plus more for rolling

1 stick unsalted butter, room temperature

Milk or cream for assembly

Filling

2 cups pitted sour cherries

8 ounces cream cheese, room temperature

1 large egg yolk

½ cup confectioners’ sugar

1 tablespoon vanilla bean paste

Glaze

2 cup confectioners’ sugar

2-4 tablespoons milk or cream

Instructions

Make the dough. In a medium bowl, sprinkle yeast and a pinch of sugar. Let sit 5 minutes to proof. Mixture should become foamy. If not, the yeast is dead and you need to start over with fresh yeast.

Whisk the remaining ¼ cup plus 2 tablespoons sugar, egg and egg yolk into the yeast mixture.

In a large bowl (or the bowl of a stand mixer fitted with the dough hook), combine flour and egg mixture. Stir until combined, about 30 seconds. Add the stick of butter and knead until the butter is well combined and the dough is smooth, soft, and just slightly sticky, about 7 minutes. Roll dough into a ball and cover with a tea towel or plastic wrap. Allow to proof in a warm spot about 1 ½ hours until doubled in size.

Once risen, roll the dough out to about an 18 inch square (just do the best you can) on a floured work surface. Brush the edges with the milk or cream.

Make the filling, by mixing together the cream cheese, egg yolk, confectioners’ sugar, and vanilla bean paste. Spread the filling over the dough and top with the cherries. Roll the dough tightly into a jelly roll shape, then coil the roll into a snail shape.

Place dough on a parchment lined baking sheet, cover with plastic wrap and allow to proof for an additional 20-30 minutes.

In the meantime, preheat the oven to 350 degrees F. Once the cake has risen again, cut 6 slits in the top. Bake for 55 minutes, then reduce the oven temperature to 325 degrees F and bake for an additional 15-20 minutes. Cover the cake with foil if at any time is starts to get too brown.

Allow cake to cool before making the glaze by whisking together sugar and milk and drizzling over cake. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in plastic wrap and foil and placed in a zipper bag. Thaw at room temperature about an hour.

Notes

Recipe adapted from Martha Stewart Additional rising time is necessary

http://piesandplots.net/yeasted-sour-cherry-coffee-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Drinks

Appetizers

Condiments

Main Courses

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Triple Cherry Crisp #SundaySupper

Triple Cherry Crisp - Full of fresh fruit and vegan and gluten free!

One of my first grocery shopping memories is going to a local produce market with Mom and buying cherries. They had big bins of them and mom would select only the best cherries to be placed in her produce bag.

Thankfully no one sells cherries like that anymore (can you say germs?), but Mom and I still make plenty of trips to the produce markets (including that same one) and farmers’ markets picking up lots of cherries.

It’s one fruit I can’t get enough of, even after the time I swallowed a cherry pit. It’s easy enough to do when you’re eating them. That pit is tiny, just the right size to go down the hatch with the juicy fruit itself.

Vegan and Gluten Free Triple Cherry Crisp

It was my first summer at home alone while Mom worked. I missed having a baby-sitter to keep me company, but Mom only worked two days a week, so I managed to occupy myself with movies and computer games most of the time without much effort.

By the time I was ready to start my day, ate breakfast, then lunch, and watched a movie, she was basically home. There may have been a few dance parties too because life should have dance parties.

I was eating my unassuming looking lunch one day when I realized I swallowed a cherry pit. There was no stopping breathing or need for a Heimlich, but I was freaking out nonetheless. I called Mom in a panic. She called the doctor who assured her I would live. I spent the rest of the day stressed, but here I am, years later alive and well, and still eating more cherries than any one person should.

Vegan and Gluten Free Triple Cherry Crisp

A lot of my cherry consumption has come from this Triple Cherry Crisp. Full of fresh (and pitted!) bing, rainier, and sour cherries and topped with a crumbly oat crisp, I recommend just grabbing a spoon and eating this baby hot out of the oven. Of course, it’s also great cold the next day. And it makes an awesome breakfast. Ice cream may be a welcome companion too. Plus, it happens to be vegan and gluten free.

What I’m saying is you can’t go wrong with this crisp … as long as you double check you don’t accidentally add any pits!

Vegan and Gluten Free Triple Cherry Crisp

Triple Cherry Crisp #SundaySupper

Yield: 6-8 servings

Ingredients

Topping

1 cup old-fashioned rolled oats (gluten free if you like)

¾ cup oat flour (gluten free if you like, all-purpose would work as well)

½ teaspoon kosher salt

¾ cup packed light brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

½ cup walnuts

7 tablespoons vegetable oil

Filling

2 cups sour cherries, pitted

2 cups rainier cherries, pitted

2 cups bing cherries, pitted

½ cup granulated sugar

2 tablespoons cornstarch

Instructions

Preheat oven to 375 degrees F.

In a medium bowl, stir together cherries, sugar, and cornstarch. Allow to sit while you prepare the topping.

In a medium bowl, stir together oats, flour, salt, sugars, cinnamon, and walnuts. Drizzle in the oil and stir until all the ingredients are moistened and crumbs form.

Pour the fruit mixture into an 8 inch square pan. If the mixture is extra juicy, do not add all the juice. Evenly distribute the crumb mixture over the cherries. Place on a baking sheet, in case the fruit bubbles over during baking. Bake for 40-50 minutes, until the fruit is bubbling and the top is golden brown. This is best served hot out of the oven, but may be stored in the refrigerator for up to 3 days in an airtight container. Eat cold or heat in the microwave until warmed through.

http://piesandplots.net/triple-cherry-crisp-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers, Sides and Salads

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cherry Blueberry Pie #SundaySupper

Cherry Blueberry Pie

Let’s talk about texting. It drives me CRAZY!

I actually just started texting late last year. Sure, once it became popular, I’d do it now and then just to feel cool, but it wasn’t really my thing.

I like email and sometimes my texts look more like emails than … well … texts. But really, when I’m trying to figure out plans or ask important questions, or I just want to talk to someone, texting really isn’t going to cut it.

Cherry Blueberry Pie

I need to talk on the phone. I need that immediate back and forth interaction. I need to hear another human voice rather than stare at another screen.

Plus, you never know what other people mean for sure. I read so much into texts. I work myself up into a frenzy worried people are mad at me when in reality, nothing is wrong. It’s so frustrating and anxiety inducing.

And then there’s the simple, rather bothersome fact that people tend not to text me back. Isn’t the point of texting that it’s quick and easy, only takes a few seconds? It’s a simple way to keep in touch with people in this world where everyone is always busy.

Cherry Blueberry Pie

Yet, often weeks and multiple messages go by with no response. I don’t get it and frankly it hurts my feelings sometimes. I guess I need to invent an even faster way for people to communicate. Then again maybe we should just go back to actually talking to each other.

We should also all definitely make this pie. I mean, does it get any better than Cherry Blueberry Pie??? It incorporates some of my favorite summer fruits into one amazingly flaky pie crust. It will make you get up and dance as you’re eating it, which is good because you can burn off some calories from the pie. You’ll want to eat all of it – trust me, I speak from experience.

Juicy, boozy filling, overflowing with fresh fruit (no skimpy filling here) and that flaky, sugar crusted, melt in your mouth crust match perfectly. This is summer in a pie! So go ahead, text your friends about it 😉

Cherry Blueberry Pie

Cherry Blueberry Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup vegetable shortening

1 ½ sticks unsalted butter, cold, cubed

4-5 tablespoons cold water

Filling

4 cups fresh blueberries

4 cups fresh Bing cherries, pitted

¼ cup cornstarch

2 tablespoons cherry vodka or liqueur

1 tablespoon vanilla bean paste

1 cup granulated sugar

Zest of 1 orange

2 tablespoons freshly squeezed orange juice

2 tablespoons unsalted butter, cold, cubed

2 tablespoons granulated sugar, for assembly

Milk or cream, for assembly

Instructions

Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.

Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together blueberries, cherries, cornstarch, vodka, vanilla, sugar, and orange juice and zest.

Remove the crust from the refrigerator. Set the top crust aside. Spoon the filling into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the filling with the 2 tablespoons of butter.

Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of granulated sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).

Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional chilling time is necessary

http://piesandplots.net/cherry-blueberry-pie-sundaysupper/

Adventurous Appetizers

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More Tips

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

I have amassed quite the collection of shoes, clothes, and handbags over the past ten or twelve years.

Among all that stuff, I definitely have my favorites. Don’t we all?

There’s my comfortable, yet sophisticated gray sweater. That classic black pencil skirt. My fancy jeweled clutch perfect for a special occasion.

Bakery Style Blueberry Muffins

And my big, tall, patent leather platform sandals. I could probably go mountain climbing in them. Not that I have! I do wear them everywhere though. Seriously EVERYWHERE!

They’ve been to the grocery store, the mall, to see Katy Perry, on walks around the neighborhood, the farmers’ market, and more. They almost went to see Taylor Swift.

Almond Breeze Original

But then before the concert, I put them on and they felt … off. I couldn’t put my finger on it, but they just didn’t feel right. So I quickly changed my shoes and went on with my night.

Fast forward to a couple weeks later, and I took them to the shoe repair. It turns out, they are broken, like seriously broken. They shoe basically split in two! How is this even possible???

Bakery Style Blueberry Muffins

I hate to say good-bye to them, but I got a shiny new (purple!) pair on sale. I’ll have to show them to you soon!

I’m not even thinking about saying good bye to these Bakery Style Blueberry Muffins. They are giant, overloaded with blueberries and topped with an addictive crumb topping that I may or may not have kept picking off the baked muffins.

Bakery Style Blueberry Muffins

I made them with Almond Breeze Almondmilk Original. It’s the perfect milk for just about anything. I’ve used it in cauliflower soup, oatmeal, pudding, and pretty much every baked good you can imagine. It complements these fluffy muffins in just the right way.

These are the blueberry muffins of your dreams, so while its peak blueberry season, whip up a batch of these and then maybe another. They’re that good.

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Ingredients

Topping

1 ¼ cups all-purpose flour

½ cup granulated sugar

½ teaspoon kosher salt

1 teaspoon ground cinnamon

1 stick unsalted butter, melted

Muffins

3 cups plus 2 tablespoons all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

¾ stick unsalted butter, room temperature

1 ¼ cups granulated sugar

1 large egg, plus 2 large egg yolks

1 tablespoon vanilla bean paste

1 cup Almond Breeze Almondmilk Original

2 ½ heaping cups fresh blueberries

Instructions

Preheat oven to 375 degrees F. Line a muffin tin with paper liners.

Make the crumb topping. In a medium bowl, stir together flour, sugar, salt, and cinnamon. Add butter and stir until clumps of various sizes form. Set aside.

Make the muffins. In a medium bowl, stir together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in egg and egg yolks one at a time. Beat in vanilla bean paste until once again light and fluffy.

Alternately add flour mixture and almond milk. You should do 3 additions of flour and 2 of milk. Stir just until the batter is mixed. Stir in fresh blueberries until well distributed.

Using a regular sized ice cream scoop, scoop batter into the prepared muffin tins. Distribute crumb topping over muffins, pressing it into the batter gently.

Bake for about 30 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/bakery-style-blueberry-muffins/

This post is sponsored by Almond Breeze Almondmilk.

Sweet and Spicy Snack Mix

Sweet and Spicy Snack Mix

I spend a lot of time with Mom and talking about Mom, but tomorrow’s Father’s Day, so it’s time to focus on Dad.

Since he still works, I don’t get to spend that much time with him, but when we do get to have some quality father-daughter time, we have a lot of fun. We have some really interesting, insightful conversations and every once in awhile we do some super cool things.

Blue Diamond Sriracha Almonds

A couple weeks ago we went to see the Detroit Symphony Orchestra perform with the Terrence Blanchard Quintet. The tickets were a last minute thing and he had to work both the day we went and the next day, so I know he was tired and would have rather been at home chilling, but he went mostly for me.

Neither of us had ever seen the Orchestra before. We’re not huge classical or jazz music fans, but the idea of a night out and a new experience sounded like fun.

Sweet and Spicy Snack Mix

We drove downtown on a beautiful evening and walked around Orchestra Hall before taking our box seats. The stage was all set up for the musicians to take the stage.

The first half of the show was only the Quintet while the orchestra joined them for the second half. I really appreciate music and thought some of the movements in the second half were stunning. They took my breath away.

But it’s not like going to a concert or musical. It’s just them playing music and you watching. It’s not music you’ve heard before most likely and it’s not like you’re going to sing along.

Sweet and Spicy Snack Mix

I enjoyed myself and was glad I went, if only to have an excuse to wear a fancy dress and get out of the house. But Dad … he was DYING! He was so bored. He read the program in full more than once. He fidgeted in his chair and probably stealthily played with his phone. He wanted to leave so badly but restrained himself from asking if we could go until two hours in when we both thought the show would be over.

Clearly after that night Dad deserves this Father’s Day! I hope he appreciated the time we spent together at least, even if he’s not going to be jamming to classical music on his way to work any time soon.

Sweet and Spicy Snack Mix

Dad deserves this Sweet and Spicy Snack Mix too. When I had the opportunity to check out Blue Diamond’s Sriracha Almonds, I jumped at the chance. I love almonds, Sriracha and anything Blue Diamond.

The nuts on their own are super addictive, but added into this snack mix … OMG! You’ll want to eat the whole tray. Not that I recommend that. This is easy to make and such a crowd pleaser. Bring it to parties and picnics, pack it for lunch, grab a handful to watch a movie, bring some to the symphony … okay, maybe not that, but you’ll want to eat this snack mix all the time!

Sweet and Spicy Snack Mix

Sweet and Spicy Snack Mix

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Varies

Ingredients

2 cups coarsely broken pretzel twists

1 can Blue Diamond Sriracha Almonds

2 cups Corn Chex

¼ cup packed light brown sugar

2 tablespoons granulated sugar

1/3 cup dry milk powder

1 stick unsalted butter, melted

1-2 teaspoons Sriracha

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment.

In a large bowl, stir together pretzels, almonds, Chex, sugars, and milk powder until combined.

Add butter and Sriracha to taste. Stir until the mixture is fully coated. Spread into an even layer on the prepared baking sheet.

Bake for about 20 minutes, until golden brown and fragrant. Cool completely on pan, then break into chunks and serve! Mix may be stored at room temperature in an airtight container for up to 1 week.

Notes

Recipe adapted from Christina Tosi

http://piesandplots.net/sweet-and-spicy-snack-mix/

This post is sponsored by Blue Diamond Almonds.

Peach Oatmeal Bars

Peach Oatmeal Bars

I try not to complain about anything that has to do with summer. Really. I love sun and warmth. Flowers and trees full of leaves. I can even get along with the bees if they just focus on their honey making job and steering clear of me.

What I can’t deal with are thunderstorms. Yes, I know, we need rain, though preferably not measured in inches at a time. Rain is one thing though. nice, garden variety rain that makes you feel all cozy and want to curl up on the couch with a good book or movie. I can handle that kind of rain.

Peach Oatmeal Bars

Pouring rain, pelting the window. Thunder that makes me jump a mile in the air. Lightning that makes the darkness suddenly flash as bright as the sun. That throws me off course in a way I can’t describe.

And when it wakes me in the middle of the night from a deep sleep and keeps me awake for the better part of an hour, the noise far too loud and alarming to be soothing, well that almost makes me wish for fall. Almost.

A day or two of thunderstorms is more than worth the price of admission to summer, but if we could keep them to a minimum and the nice days with sunshine, puffy clouds and a gentle breeze coming at us frequently, that would be much appreciated.

Peach Oatmeal Bars

By looking at the extended forecast, it doesn’t seem like that’s going to happen, but a girl can dream.

When I am cooped up inside with rainy days, I love to bake even when it’s hot out. I whipped up these Peach Oatmeal Bars not too long ago. They are perfect for summer. Easy to make, full of fresh fruit, and wholesome oats and nuts, these are sure to be on your summer to-do list.

The contrasting textures add complexity to this dessert that is not too sweet. It would be perfect with a cup of coffee or tea and dare I say, I think these are even breakfast appropriate.

Peach Oatmeal Bars

Peach Oatmeal Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 bars

Ingredients

Filling

4 cups diced fresh peaches

1 tablespoon freshly squeezed lemon juice

½ cup granulated sugar

3 tablespoons cornstarch

Crust and Topping

1 ½ cups all-purpose flour

1 ½ cups quick cooking oats

1 cup packed light brown sugar

1 ½ sticks unsalted butter, room temperature

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup walnuts

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.

Make the filling. In a medium bowl, stir together peaches, lemon juice, sugar, and cornstarch. Set aside.

Make the crust and topping. In a large bowl, stir together flour, oats, sugar, baking soda, and salt. Once combined, add the butter and mix in with your hands until the mixture forms clumps and starts to come together.

Place just over half of the crumb mixture into the prepared pan. Press down firmly with your hands. Stir walnuts into the reserved crumb mixture.

Pour filling over the crumb mixture in the pan. Sprinkle with the reserved crumb mixture.

Bake for 40-45 minutes, until filling is bubbling and crust is golden brown. Cool completely in pan before cutting into pieces and serving. Bars may be stored in an airtight container at room temperature for 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 30 minutes.

Notes

Recipe adapted from Land O Lakes

http://piesandplots.net/peach-oatmeal-bars/

Giant Carob Cookies

Giant Carob Cookies

You probably don’t remember but a long time ago I posted about trying Levain Bakery’s oatmeal raisin cookies. If you are unfamiliar with their cookies, they are very famous as being some of the best cookies ever. The bakery is in New York City and they ship their cookies nationwide. The only chocolate-free ones available to order were the oatmeal raisin.

I ordered them and was so excited. They were huge, my favorite trait in a cookie. But when I tried them I was very disappointed and didn’t even finish one. I didn’t understand the hype.

Giant Carob Cookies

The cookie I really wanted to try was their Dark Chocolate Chocolate Chip, named by Rocco DiSpirito as the best thing he’s ever eaten. Alas, that couldn’t happen.

Until now, when the cookie gods led me to carob and Brown Eyed Baker’s recipe for Chocolate Peanut Butter Chip Cookies, a Levain copycat recipe. Sure, I didn’t make them for awhile afraid all the work would be for nothing and I wouldn’t like them just like the oatmeal raisin.

Giant Carob Cookies

Giant Carob Cookies

But that did not happen. These are the best cookies ever. These are the kind of cookies you lose all cool with when you eat them. You stand over the piping hot tray and burn your mouth while stuffing an entire giant cookie into your mouth in a flash and having to force yourself to go in the other room so you don’t devour another. Not that I would know anything about this 😉

I was going to use peanut butter chips, but realized I was out, so I used a mixture of carob and white chocolate. Best. Decision. EVER. These cookies are like a brownie and a molten cake and everything I’ve ever wanted in food and cookies and really life.

Giant Carob Cookies

So seriously, make these cookies. Now. And if you want to be all normal boring, feel free to use cocoa powder and chocolate chips.

Giant Carob Cookies

Giant Carob Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cookies

Ingredients

2 ¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

2 sticks unsalted butter, room temperature

1 ¼ cups granulated sugar

2 large eggs

½ cup carob powder

1 teaspoon pure vanilla extract

1 cup carob chips

1 ½ cups white chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together the flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Beat in eggs until well combined, followed by vanilla. Stir in the flour until just combined, then mix in the carob and white chocolate chips. Stir until fully distributed.

Divide the dough into 12 roughly equal portions. Place on the baking sheet.

Bake for 16 to 20 until the tops of the cookies are starting to set. Eat warm or cool completely on the tray. Cookies may be stored in an air tight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Brown Eyed Baker

http://piesandplots.net/giant-carob-cookies/

Fluffernutter Cookies #SundaySupper

Fluffernutter Cookies

What’s in a name? Names are so important. They can make us love or hate products, movie characters, and even foods.

When I was a kid, I didn’t really like my name, but it’s grown on me. Don’t even ask about my middle name though. If you are a girl and about my age, there’s a pretty good chance you have the same middle name as me. I use it only if necessary, and on here, it’s definitely not necessary.

Fluffernutter Cookies

Or how about the name of a blog. I went back and forth for weeks over what to name it. I still really like the name, even if it doesn’t exactly fit seeing as I don’t write about writing much. It turns out that’s a pretty tough thing to do.

When I am writing, I have the hardest time choosing names for characters. It’s so difficult to force yourself to come up with that brilliant name that everyone will love. I Google popular names and go back and forth, back and forth. I’ve even completed a work and then gone back and changed some, if not all of the names.

Fluffernutter Cookies

I like the name fluffernutter. What about you? You almost have to smile when you say fluffernutter. I must also say, I really like that these Fluffernutter Cookies are gluten free and have only five ingredients! You could practically make these in your sleep … though maybe you couldn’t say fluffernutter 😉

These take my classic flourless peanut butter cookies and add tons of marshmallowy goodness!  Who wouldn’t want that?!? Plus, these tasty treats are gluten free!

Fluffernutter Cookies

Fluffernutter Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon baking soda

1 large egg

½ cup marshmallow fluff plus more as necessary

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together peanut butter, sugar, baking soda, and egg until well combined.

Take roughly golf ball sized pieces of the dough and spread out into a disc using your hands. Place a heaping tablespoon of fluff in the center and wrap the dough around it, covering it as much as possible. They will ooze some, especially during baking, but don’t worry.

Once all the cookies are finished, bake for about 12 minutes until just barely golden brown and starting to set. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

http://piesandplots.net/fluffernutter-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!

Drinks

Appetizers and Snacks

Main Dish

Side Dish

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Not Quite Classic Honey Cake

Honey Cake

I am constantly amazed at how much my tastes change over time. I used to hate tomatoes. I couldn’t even look at them. While I’m still not a fan of cooked tomatoes, I love raw ones. If you asked my five years ago if I’d ever love tomatoes of any kind, I would have laughed at you.

When I first tried avocados I didn’t like them either. I think they are one of those foods that are an acquired taste. After I tried them a couple times, I got used to both the taste and texture and pretty much fell in love with them. Seriously, I can’t get enough avocados in my life. Give me all the avocados!

Almond Breeze

Honey Cake

The same goes for honey. I was never a big fan of honey when I was a kid. I think I found the flavor kind of strong, but now I love that strong flavor. I use honey in salad dressings, granola, and oh, yeah, this Honey Cake.

I wanted a recipe to feature Almond Breeze Almondmilk Hint of Honey Vanilla. I fell in love with this milk the moment I tasted it. You already know I love almond milk and use it in every recipe I can, so this new flavor with honey and vanilla in it screamed my name. The flavors balance perfectly. It would be great in a smoothie or bowl of cereal, but it’s pretty awesome in this cake too.

Honey Cake

You will love this cake. It is tender, fluffy and super flavorful with the honey, spices, and olive oil shining through. I really love the flavor of olive oil in cakes, but if you think you might find it too strong, feel free to swap in canola or vegetable oil. Whatever you do, make sure you make this cake – you won’t be disappointed.

Honey Cake

Honey Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings

Ingredients

3 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 tablespoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

1 cup olive oil

1 cup honey

1 ½ cups granulated sugar

½ cup packed light brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup Almond Breeze Almondmilk Hint of Honey Vanilla

Zest of 1 orange

1 cup freshly squeezed orange juice

Instructions

Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.

In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger.

Make a well in the center of the dry ingredients and add the oil, honey, sugars, eggs, vanilla, milk, orange zest and juice, and bourbon.

Whisk batter until there are no more lumps or ingredients lingering on the bottom. Pour well mixed batter into the prepared pan and bake 40-50 minutes until golden brown and puffed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or allow to cool completely in the pan. Cake may be stored in an air tight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature 1 hour or in the microwave 30 seconds.

Notes

Recipe adapted from Marcy Goldman via Smitten Kitchen

http://piesandplots.net/not-quite-classic-honey-cake/

This post is sponsored by Almond Breeze Almondmilk.

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