Apple Spice Bundt Cake

Apple Spice Bundt Cake

So things have been pretty busy for me lately. I’m working on blog projects, went to an event at Neiman Marcus, working hard on my writing, keeping up on fall TV. Oh, yeah, and I joined match.com and went on my first date.

It was nerve wracking joining Match. But I figured I didn’t have anything to lose. It has been an interesting experience. There are definitely some weird dudes on there. Some that seem nice and never write back. Some that are apparently way too busy and have no business stringing us ladies along. And there are some nice, genuine guys. They’re just a little harder to find.

Apple Spice Bundr Cake

So if joining Match had me freaked out, you can imagine what it was like going on my first date EVER! I mean it’s pretty scary venturing out in the world like that. But I was completely and totally ready for it, so my nerves didn’t take over as much as I thought they would.

The guy was nice and even brought me a book as a gift. We met at a nice restaurant and had a great meal. We didn’t really have a connection, we both agreed, and that’s okay. I don’t regret going on the date and I hope the guy finds the right girl for him. It was a good start and I’m excited to see what happens from here.

Apple Spice Bundt Cake

I finally pushed myself out of my comfort zone and that is an amazing thing. It worked out pretty well and hopefully things will only go up from here. I mean, I got to cross going on a date off my bucket list. How cool is that?

I’ve also been busy baking fabulous things like this Apple Spice Bundt Cake. This cake is the perfect comforting fall dessert. Easy to make, it makes use of the wonderful apples available now, and adds in some warming cinnamon, along with a bunch of crunchy nuts for texture. The exterior of the cake gets caramelized and a bit crunchy while the interior is dense and moist. Some future boyfriend is going to be lucky to sample treats like this!

Apple Spice Bundt Cake

Apple Spice Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings

Ingredients

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

½ teaspoon kosher salt

1 1/3 cups vegetable oil

2 cups granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

3 cups apples, peeled and chopped (I used Fuji and Gala – use what you love)

1 cup nuts (I used pecans and walnuts – use what you love)

Instructions

Preheat oven to 350 degrees F. Oil and flour a large bundt pan.

In a medium bowl, stir together flour, cinnamon, baking soda, and salt.

In a large bowl, stir together oil, sugar, eggs, and vanilla until well combined and lightened in color and texture. Stir in the flour mixture until just combined. Fold in the apples and nuts until distributed.

Pour batter into prepared pan and smooth into an even layer. Bake, rotating halfway through if necessary, for 65-75 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool cake in pan for about 20 minutes. Then loosen cake from pan and gently invert it on to a serving plate. Cake may be stored in an airtight 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 for a couple hours or in the microwave for about 1 minute.

Notes

Recipe adapted from Dorothy Mae Brown via the Martha Stewart show

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Carrot Cake Sheet Cake #SundaySupper

Carrot Cake Sheet Cake

I’m a big fan of planning everything out. Like everything. My day is scheduled nearly down to the minute almost every day. I know what time I’m waking up and exercising and blogging and eating dinner. I know what I’m having for dinner and when I’m going to the store. Or the mall. I have it all neatly organized in my head.

And then things happen. Bad things. Very bad, schedule ruining things. Things that throw my entire day off track and send my brain searching for ideas of how to regain control.

Carrot Cake Sheet Cake

Like the other day when I had it in my head I was going to eat dessert. A freshly made, cupcakey dessert with fluffy, silky smooth frosting. Cupcakes from a cookbook I’d just received from a well-known baker. And then I made the cupcakes and knew the batter wasn’t quite right. Okay maybe not right at all is more like it, but I went ahead and baked them off. Thankfully I put foil under the cupcake tin or the day would have gotten a lot worse.

The cupcakes didn’t rise. Instead, they kind of like . . . melted. And oozed all over the place. I baked them longer than the stated time. When they were still raw and gross, I have up.

Carrot Cake Sheet Cake

But I had that image of cake and frosting in my head and I couldn’t let it go. Nothing in the freezer met the criteria. Though I didn’t really have the time or energy, I had to make something else. After scouring my bookmarks, I settled on a single layer carrot cake from The Kitchn.

I mean carrot cake. Yum! And The Kitchen. Yay! I knew . . . okay my confidence was shaken, so I hoped, that it would turn out spectacularly. And it did. I kind of devoured a huge piece of this cake and loved every second.

Carrot Cake Sheet Cake

It was easy to make and made with all pantry staples, making it a great recipe to make without any preparation and also making it easy on the wallet, the theme of this week’s Sunday Supper. There’s not need to run to the store for crème fraiche or some other specialized ingredients. Nope. Just take a trip to your pantry and refrigerator and get to baking!

You will thank me once you do. This fluffy cake is so moist and has that classic slightly spiced flavor we have all come to expect from carrot cake. And the frosting. Oh my, the frosting. Creamy, melt in your mouth frosting with tons of vanilla bean seeds. I had to splurge on those because I don’t think cream cheese frosting is the same without them, but plain old vanilla extract will work just fine. So maybe for once I’m kind of glad my plans didn’t work out.

Carrot Cake Sheet Cake

Carrot Cake Sheet Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

4 large eggs

1 teaspoon pure vanilla extract

¾ cup canola oil

1 cup granulated sugar

4 cups freshly grated carrots

Frosting

½ stick unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

3 cups confectioners’ sugar

Instructions

Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

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

In a large bowl, stir together vanilla, oil, and sugar until well combined. Alternately add the flour mixture and eggs to the sugar mixture, beginning with the flour and ending with the eggs, doing 3 additions of each. Mix until well combined. Stir in the carrots.

Pour the batter into the baking dish and smooth into an even layer. Carefully bang the pan on the counter a couple times to release any air bubbles. Bake for 25-35 minutes, until the cake has puffed, is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Make the frosting. Beat the butter and cream cheese together using a hand or stand mixer until light and fluffy. Add the vanilla and confectioners’ sugar and beat until creamy and fully incorporated. Taste the frosting and see if you want to add any more sugar.

Spread the frosting on top of the cooled cake, cut into pieces, and serve. Cake may be stored in the refrigerator in an airtight container for up to 3 days.

Notes

Recipe adapted from The Kitchen

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

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

 

Sunday Supper Movement
Join 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.
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Banana Pecan Madeleines

Banana Pecan Madeleines

I’m always excited to receive a new cookbook, especially when it is a sample copy of a new cookbook that I know you all will love. I jumped at the chance to preview Madeleines by Barbara Feldman Morse.

Madeleines Cookbook

Have you ever had a madeleine? If you haven’t, you may be wondering what exactly they are. They are a delightful little cakey cookie. Before reading this book, I had only had vanilla ones. And I only knew they came in vanilla and chocolate varieties. Now my eyes have been opened to all the flavor possibilities when it comes to madeleines.

They are traditionally made in a madeleine pan, giving them a beautiful fluted look. Their delicate nature perfect for any occasion, like afternoon tea. The golden brown exterior provides caramelized flavor and a bit of a texture contrast to the light, fluffy interior.

Madeleines Cookbook

Madeleines Cookbook

There was only one problem . . . I don’t have a madeleine pan. And I’m kind of guessing you don’t either. But there’s no need to fret, you can still make this recipe or any other delightful madeleine recipe. Just use your muffin tin! They don’t have quite the same beauty, but they still have that delightful flavor and texture.

The butterscotch smell of the melty butter and brown sugar while making and baking these is completely intoxicating. The whole house smelled like heaven. I anticipated liking these, but had no idea within one bite they would become one of my favorite treats.

Banana Pecan Madeleines

So easy to make, these little madeleines are tender with wonderful banana flavor and crunch from pecans. I will be making them over and over again, as well as countless other recipes from the book.

I highly recommend Madeleines to you because I know you will love it. There is a favorite recipe for everyone in here from Buttery Cornbread Madeleines to Peaches and Cream Madeleines to Peanut Butter and Jelly Madeleines. Plus, you can always make them a little more indulgent by serving them frosted, with caramel, or even ice cream. I have a feeling there’s about to be a whole lot of madeleine baking going on!

Banana Pecan Madeleines

Banana Pecan Madeleines

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 madeleines

Ingredients

½ cup, plus 2 tablespoons all-purpose flour

½ teaspoon baking powder

¼ teaspoon kosher salt

¾ stick unsalted butter

½ cup packed light brown sugar

1 large egg

½ teaspoon vanilla bean paste or pure vanilla extract

1 medium to large ripe banana, mashed

½ cup unsalted pecans, chopped

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.

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

In a medium, microwave safe bowl, place butter and brown sugar. Microwave on high for 1 minute. Stir mixture. If the butter is not completely melted, microwave it for an additional 30 seconds.

Allow the mixture to cool for 3-4 minutes. Whisk in the egg, followed by the vanilla and banana until fully incorporated. Whisk in the flour mixture until just combined, before stirring in the pecans.

Using an ice cream scoop, fill each paper liner about ½ full. Bake for about 15 minutes, until the madeleines have puffed and are light golden brown. I also recommend checking them with a toothpick, which should come out clean or with a few moist crumbs. Cool madeleines completely in pan before serving. Madeleines may be stored at room temperature in an airtight container for up to 3 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Madeleines by Barbara Feldman Morse

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Disclaimer: I received a copy of Madeleines to preview, but all opinions, as always, are mine!

Rocky Road Granola Bars

Rocky Road Granola Bars - Great gluten free treat!

Happy weekend! It’s funny, but for me weekends don’t really mean a lot anymore. I mean, they’re nice and all, and sometimes I have exciting plans. But because I blog and write and don’t have a 9 to 5, five days a week job, my schedule is flexible.

My weekend is sometimes in the middle of the week. If I want to go shopping on a Monday, as long as I am sure my work is done, there’s no problem heading to the mall. Similarly when I have a lot to do on the actual weekend, I work.

And yeah, some days I’m one of those people that doesn’t even know what day it is. I don’t know how that happened. It is often inconsequential to me what day it is. Until it hits me that I am supposed to post on a certain day . . . and it is that certain day. Oops!!!!

Rocky Road Granola Bars

There is something about weekends that just feels different though, a little special even. I want to watch movies and take an extra-long walk. I like eating a fun meal. Doing something memorable.

What’s your schedule like? Are weekends important to you? What’s your favorite thing to do on the weekend?

Rocky Road Granola Bars

If you like a treat, as I do, you have to check out these Rocky Road Granola Bars. Part healthy treat, part indulgent delight, these make a perfect weekend breakfast, lunch, or snack, especially if you are on the go, enjoying the time with fun plans.

Ooey, gooey, and sticky, the flavor of the honey shines through, while the walnuts add texture and the carob chips really add that intense chocolaty flavor. Of course, if you are not allergic to chocolate, feel free to use whatever chocolate chips you like. I think semi-sweet or bitter-sweet would work best. Plus, these can easily be made gluten free if you use gluten free oats! Weekends are about to get a lot more exciting with these bars!

Rocky Road Granola Bars

Rocky Road Granola Bars

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 12 bars

Ingredients

1 10 ounce bag regular sized marshmallows (minus the two or three I ate ;) )

¼ cup honey

½ cup creamy peanut butter

1 teaspoon pure vanilla extract

3 ½ cups quick cooking oats, gluten free if necessary

½ cup walnuts

¾ cup carob chips

Instructions

Line an 8 inch square pan with parchment paper.

In a large microwave safe bowl, melt the marshmallows, honey, and peanut butter on high in 30 second increments, stirring in between, until fully melted.

Stir in the vanilla. Add the oats and stir until they are fully combined. Allow mixture to cool for about 3 minutes. Add the walnuts and carob chips and stir until fully incorporated.

Pour the mixture into the prepared pan and smooth into an even layer. Allow to cool at room temperature for about two hours before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 5 days, or individually 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.

Notes

Additional cooling time is necessary Recipe adapted from Serious Eats

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Cherry Banana Bread

Cherry Banana Bread

Have you listened to Taylor Swift’s newest smash hit “Shake it Off?” Or watched the video? Seriously, have you? If you haven’t, go do it now. I’ll wait and so will this banana bread. I don’t mess around when it comes to awesome music.

“Shake it Off” is the most uplifting, energetic, feel good song I’ve ever heard. When I’m down, it makes me feel better. When I’m tired, it gives me energy. When I need to sing like no one’s listening and dance like no one’s watching, I pump it up and let loose.

Cherry Banana Bread

I listened to it and watched the video literally the moment it was released. I don’t think I’ve done that since TRL was the hottest show around. TRL . . . remember those days? Those were good times!

Since then I’ve watched it at least a few dozen additional times when I’m on the elliptical and jammed to it countless more in the car. In fact I watched the video yesterday and it made a workout that felt like it would never end so much better.

I also got Mom hooked on it. Like more hooked on it than me. Like she watches it multiple times per day. Gotta love a song that spans generations. Also, how cool is Mom that she’s as much of a popular music fan as me???

Cherry Banana Bread

And I mean, I totally get why. We all have things and feelings and people in our lives that bring us down. We need to shake those bad vibes off. We need to rise above and find hope and positivity within ourselves and our lives despite the negativity around us.

It’s a rather heavy topic and something that can be tough to do, but Taylor put this important message in such a fun package, it should be required listening.

I’m trying to shake off fall and winter with this Cherry Banana Bread, but its effectiveness is questionable at best. This bread is a slice of summer, it just doesn’t have much effect on the weather. It’s super moist with that amazing banana flavor and some cherries for a pop of flavor and burst of juicy texture. Because cherries are no longer in season (boo hoo), feel free to use frozen, thawed, and drained ones. Just put “Shake it Off” on the stereo and get baking!

Cherry Banana Bread

Cherry Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 2 loaves, 16 slices

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

½ teaspoon kosher salt

1 cup granulated sugar

1 cup packed light brown sugar

1 cup vegetable or canola oil

4 large eggs

1 tablespoon pure vanilla extract

7 large ripe bananas, well mashed

2 cups pitted cherries, fresh or frozen, thawed, and drained

Instructions

Preheat oven to 350 degrees F. Oil 2 loaf pans and line the bottom only with parchment. Place the loaf pans on a sheet tray for easy removal from the oven later.

In a medium bowl, stir together flour, baking soda, cinnamon, and salt.

In a large bowl, stir together sugar, brown sugar, and oil. Stir in the eggs one at a time until well combined. Stir in the vanilla and bananas. Add the flour mixture and mix until just combined. Fold in the cherries until distributed.

Divide the batter equally between the loaf pans and place in the oven. Bake for about 1 hour, rotating halfway through, until a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs. If the loaves are getting too brown, tent with foil. I recommend doing this between 30-40 minutes into baking. Cool loaves in the pan for about a half an hour before removing and allowing to cool completely on a rack or serving tray. Bread may be stored at room temperature in an airtight container 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 for about an hour or in the microwave for about 1 minute.

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Gluten Free Peanut Butter Blondies #SundaySupper

Gluten Free Peanut Butter Blondies

Do you eat a lot of processed food? I’ll be the first to admit, I used to. Prepackaged cookies and crackers, canned soups, soda and sports drinks, fast food. Much of my diet consisted of processed foods, but I did not look or feel my best.

Since then, I’ve totally changed the way I eat. Tons of fresh fruit and vegetables, lean protein (mostly wild fish), whole grains. I eat foods that are good for me. It’s also pretty awesome that they taste great too. Those weird fruit cocktail cups have nothing on fresh fruit! These are foods I am happy to say I eat. I know where they come from and don’t have to question the ingredients in them. For the most part, if I can’t pronounce it, I don’t eat it.

Gluten Free Peanut Butter Blondies

Sometimes, though, I do eat processed foods. There are some I won’t touch. I’m looking at you canned soup. I haven’t had soda in ten years and that was only because I was about to pass out after receiving a shot at the doctor’s office, and I needed some sugar so I could leave. Yeah, needles and I aren’t friends! I love a good potato chip and even Cheetos and Doritos sometimes. Candy is one of my favorite indulgences. I’ve even been known to eat a spoonful of canned frosting now and then. Guilty pleasure alert!!!

Life is all about balance. While I love those unprocessed foods and they nourish my body, the fun foods nourish my soul and deserve an occasional presence in my life because life is short and I refuse to not have any fun!

Gluten Free Peanut Butter Blondies

Baking doesn’t have to include processed foods either. I mean, I am totally going to satisfy my craving for a big slice of layer cake coming up, but I really like healthier treats that I can eat when I don’t want a big slice or cake or that I can grab for a quick breakfast without feeling like I’m doing something wrong.

These Gluten Free Peanut Butter Blondies totally fit that bill. They make an awesome light dessert, as well as a great breakfast full of flavor and nutrition to start your day right. Don’t forget about them at snack time either!

Be sure not to overbake these, to allow their soft, slightly dense texture to shine through. The peanut butter and vanilla flavors are prominent, with a nice sweetness from the raisins that are so plump and juicy. Because I love treats with a variety of textures, I also added some walnuts for crunch. Feel free to use whatever dried fruit and nuts you love. And then indulge without an ounce of guilt.

Gluten Free Peanut Butter Blondies

Gluten Free Peanut Butter Blondies #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 bars

Ingredients

1 cup creamy peanut butter

¼ cup honey

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 large egg

½ cup raisins

½ cup walnuts

Instructions

Lightly oil an 8 inch square pan.

In a medium bowl, stir together peanut butter, honey, baking soda, vanilla, and the egg until well combined. Add the raisins and walnuts and stir to combine. Pour batter into the prepared pan and smooth into an even layer.

Bake for about 20 minutes, until the blondies have puffed and the top is golden brown. Cool completely in pan (or don’t – they’re great warm!). Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually 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 30 seconds.

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

 

Alluring Appetizers and Stunning Sides

Enticing Entreés

Decadent 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.

End of Summer Peach and Plum Pie

End of Summer Peach and Plum Pie

I do a lot of online shopping. Maybe a little too much. It’s just so easy to order the things I want and need and have them arrive at my house in a surprisingly rapid fashion.

Paying for shipping just isn’t okay with me, though. More and more places offer free shipping, as well as free returns. Woo hoo! Some places still haven’t caught up with the rest of the world and make me pay for shipping. And then there are those sites where I have to spend a certain amount to get free shipping.

End of Summer Peach and Plum Pie

Maybe it’s $35, maybe its $55. Whatever it happens to be, I’ve somehow convinced myself that it’s better to think of more things to buy, than pay for shipping. More stuff is clearly better than wasting $10 or $12 on shipping, right? Have you ever found yourself doing this?

I never had an issue with Amazon, but they recently upped their free shipping threshold, so now I have to spend like half an hour searching for more things to buy. Not a problem on Amazon, where pretty much anything is available, but somehow when I need to think of something to buy, my mind goes blank. And I just sit and stare at the search box, trying to think of movies I want to add to my collection.

End of Summer Peach and Plum Pie

Obviously, I’m playing into exactly what these companies want me to do. I’m spending more money so that I get the free shipping. I get it. And I’m kind of okay with it. When else can I rationalize spending more money for stuff I don’t need so easily???

But what I do need is this pie. The End of Summer Peach and Plum Pie. I’m still buying peaches and plums like a crazy woman. They’re just too good to give up. The peaches are still juicy and taste like summer. The plums are a little crunchy and are transitioning me into fall with their purple skin. Together the flavors and textures of the peaches and plums play perfectly. So do the colors. I peeled the peaches and left the skin on the plums. Feel free to peel both or neither – it’s up to you!

End of Summer Peach and Plum Pie

Of course, they pair really well with a little butter, sugar, bourbon, and the flakiest crust with a crunchy, golden brown, sugar encrusted top. You’ll never want to say good-bye to summer after one taste of this pie either!

End of Summer Peach and Plum Pie

End of Summer Peach and Plum Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 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

5 cups peaches, peeled, pitted, and sliced in ¼ inch thick slices

2 cups plums, pitted and sliced into ¼ inch thick slices

½ cup packed brown sugar, light or dark

2 tablespoons bourbon

1 teaspoon ground cinnamon

¼ cup cornstarch

2 tablespoons unsalted butter, cold, cubed

2 tablespoons granulated sugar, for topping

2 tablespoons milk or cream, for topping

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 the peaches, plums, brown sugar, bourbon, cinnamon, and cornstarch. 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

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Apple Peanut Butter Breakfast Cookies #SundaySupper

Apple Peanut Butter Breakfast Cookies

Tomorrow’s the day everything changes. It’s the first day of fall, officially. I know everyone has been talking about fall since Labor Day, but I have been enjoying the past few weeks of summer, even if it has been a bit chilly.

Now things have warmed up a bit, and I’m still rocking sandals and sundresses. Why not? Before long, snow will cover the ground and I won’t even want to leave the house. I hope it doesn’t go down like that, but most likely it will. One of the local weathermen did say he is forecasting above normal temperatures and below normal precipitation but he said they forecasted the same thing last year. We all know how that went down!

Apple Peanut Butter Breakfast Cookies

Summer foods still fill my kitchen, but a few fall ones are slipping in there, mostly apples and pears. I have to admit, I love a big, juicy apple or pear, even if in my world they’ll never compare to peaches, plums, or cherries (come back, cherries! Come back!).

After a trip to Verellen Orchard, a local spot with the best apples around, I was all stocked up on the fall treat. We ate most of them as is, but one had a bigger destiny.

Apple Peanut Butter Breakfast Cookies

It made these Apple Peanut Butter Breakfast Cookies a star. They are a nutritional powerhouse and the perfect way to start your morning. Three kinds of oats, chia seeds, walnuts, raisins, peanut butter, and that apple give tons of different flavors and textures. Every bite is a new adventure! Plus, they can be easily made gluten free with certified gluten free oat products.

Be sure not to over bake these cookies, so they stay moist, not dry like some breakfast cookies can become. The fall apple is the star of these cookies with each little piece offering a burst of flavor. I might not be ready for fall, but I am definitely ready for more apple recipes.

Apple Peanut Butter Breakfast Cookies

Apple Peanut Butter Breakfast Cookies

Apple Peanut Butter Breakfast Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 12 cookies

Ingredients

1 ¼ cups old fashioned rolled oats (gluten free, if necessary)

¾ cup quick cooking oats (gluten free, if necessary)

1 cup oat flour (gluten free, if necessary)

3 tablespoons chia seeds

2 teaspoons ground cinnamon

¾ teaspoon baking soda

1 cup creamy peanut butter

½ cup pure maple syrup

4 tablespoons extra virgin olive oil

1 large egg

2 teaspoons pure vanilla extract

¾ cup walnuts

½ cup raisins

1 medium apple, peeled and diced

Instructions

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

In a medium bowl, stir together both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda.

In a large bowl, stir together peanut butter, maple syrup, olive oil, egg, and vanilla until well combined. Add in the oat mixture and stir until a dough is formed. Add walnuts, raisins, and the apple and mix until fully combined. You may need to use your hands, as this is a thick dough.

Using a regular sized ice cream scoop, scoop batter onto the prepared baking sheet. Pack each scoop into a ball with your hands and press the top down slightly. The cookies should not be touching but do not to be spaced too far apart, as they will not spread during baking.

Bake for about 14 minutes, until very light golden brown and set on top. Cool completely on pan. Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

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

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

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.

Granny’s Zucchini Bread #SundaySupper

Granny's Zucchini Bread

Mom has always talked about how much she loved her mom aka Granny’s zucchini bread. Granny has been gone for seven years now. I miss her and think about her every single day; I believe she watches over me – my guardian angel.

I loved her when she was here on earth, but I have done a lot of growing up in the past seven years. I wish all the time she was still here to bake and cook with me, to have adult conversations with, to watch game shows together, and take walks around the neighborhood.

Granny's Zucchini Bread

I should have done all those things while she was alive, but I didn’t always want to. I try not to blame myself for being a typical teenager. Hopefully she knew then how much I loved her, and hopefully she still knows now.

To be honest, based on what Mom has told me about Granny, I don’t know that we have a lot of food favorites in common. I make her Cucumbers, Tomatoes, and Onions all the time (if you haven’t tried it yet, do it! Now!), but other than that her recipes aren’t really my thing. I like to think if we would have had the opportunity to cook together, we both would have been open to trying new things.

Granny's Zucchini Bread

One recipe I have wanted to try is her zucchini bread. We thought the famous recipe had been lost, never to be found. I was so bummed! Then my aunt kindly went through all of her recipes and found what we believe to be Granny’s Zucchini Bread. We can’t be sure, but we know the recipe was from the Cincinnati Enquirer like this one.

I think it was her recipe since this bread is simply stellar. Loaded with zucchini, it still manages to be pretty light and fluffy, definitely moist and tender inside with a caramelized exterior that provides the best complex flavor. Walnuts lend crunch, while cinnamon and vanilla are major flavor players.

I wish I could share a piece of this with Granny, but instead I’ll just have an extra slice in her honor :)

Granny's Zucchini Bread

Granny’s Zucchini Bread #SundaySupper

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 35 minutes

Yield: 2 loaves, 16 slices

Ingredients

3 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 large eggs

2 cups granulated sugar

1 cup vegetable or canola oil

1 tablespoon vanilla bean paste

3 cups coarsely grated zucchini

1 cup walnuts

Instructions

Preheat oven to 350 degrees F. Oil 2 loaf pans, and line the bottom only with parchment.

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

In a large bowl, stir together eggs, sugar, oil, and vanilla until fully combined. Stir in the dry ingredients until most of the flour has been incorporated. Add the zucchini and stir until all ingredients are fully combined. Fold in the walnuts.

Divide the batter evenly among the two pans. Bake for 1 hour to 1 hour 10 minutes, until golden brown and a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs. Cool in pans for about 30 minutes before gently removing and cooling completely. Bread 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. Thaw at room temperature for a couple hours or in the microwave for 30 seconds to 1 minute.

Notes

Recipe adapted from The Cincinnati Enquirer

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Don’t miss the other Sunday Supper recipes!

Make sure you check out all of the squash goodness in today’s Sunday Supper menu!

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Join 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.

Red Plum Torte

Red Plum Torte

Did you hear the Farmers’ Almanac forecast for this winter? I’m trying to pretend like I didn’t. But with the days getting shorter, all this talk about the end of summer (even though it really doesn’t end until 9/21, people), and impending wintry doom, I can’t. I can’t pretend.

My brain is drifting back to those polar vortices. I don’t want any more polar vortices. I am not mentally or physically prepared for them.

According to the Almanac, we should expect more “shivery” and “shovelry.” I want to say what do they know, but last year they were pretty right on. However, I’m not sure how much faith I want to put into a publication that’s making up words.

Red Plum Torte

Our local meteorologist said after a record breaking cold winter, it would be unlikely to have a record breaking warm one. To that I say there is a first time for everything.

For now, I’m clinging to summer, particularly summer fruit. And I’m using it in delicious recipes like this Red Plum Torte. It’s an easy to make and perhaps a bit unassuming treat, but Mom declared it one of her favorite desserts after just one bite. I’m inclined to agree with her.

Red Plum Torte

It helps that I used the outstanding plums from Goldbud Farms that one of my local markets carries, but any ripe, juicy plums will work. Then there’s the buttery cake. Oh, and don’t forget the cinnamon sugar on top that adds just enough crunch. Because it’s loaded down with plums, the cake is a bit messy, but messy food tastes good. Hurry up and make this cake before summer officially slips away.

Red Plum Torte

Red Plum Torte

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 slices

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

1 cup granulated sugar, plus 1 tablespoon

1 stick unsalted butter, room temperature

1 tablespoon vanilla bean paste

2 large eggs

5 medium-large red plums, quartered

1 tablespoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom only with parchment. Butter the parchment.

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

In a large bowl, cream butter and 1 cup of the sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla bean paste. Beat in the eggs one at a time until once again light and fluffy. Mix in the dry ingredients and stir until just combined. Pour into the prepared pan and spread into an even layer.

Arrange the plums on top of the cake batter, placing them as close together as possible. Sprinkle cake with cinnamon and then the remaining tablespoon of sugar.

Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few mist crumbs. Serve warm or at room temperature. Cake may be covered tightly with plastic wrap and stored at room temperature for up to 3 days or frozen in quarters 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 a 350 degree F oven for about 20 minutes.

Notes

Recipe adapted from Smitten Kitchen

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