Sour Cherry Bundt Cake

Sour Cherry Bundt Cake

Are you tired of all my cherry recipes yet? I hope not. I can never have enough cherries. I eat them fresh for breakfast. Stir them into my oatmeal. Snack on them. Add them to kale salads. And of course, I bake with them a lot.

Unfortunately cherry season is quickly coming to an end. It does so without warning. One week the stores are full of cherries at reasonably low prices (not quite as much when you buy eight pounds of them, but still), and the next they’re gone. Replaced by grapes.

Sour Cherry Bundt Cake

Don’t get me wrong, grapes can be awesome too. They’re fun to snack on, roast, and bake with, but cherries are such a treat. One we haven’t even figured out how to grow year round as opposed to nearly all the other produce in the store.

This is most likely the last of my cherry recipes … until next year. Now we’ll just have to focus on peaches and blueberries, before gearing up for apple season. Let’s not get too far ahead of ourselves though, this is one tasty cherry recipe.

I made this for the first time four years ago. I’ve been wanting to make it for the blog since, but I never got around to it. I couldn’t let this year slip by without it.

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake is pretty much the cake of my dreams. The tender, fine crumb vanilla cake is surrounded by crumb topping. Sure, the recipe says to only use some of it, but who doesn’t want extra crumb topping? Oh, and then there are those little ruby red cherries. They add a hint of tart, bright flavor and definitely pack a punch of juice.

Before you retire cherries for the summer, make this cake. And if they’ve already gone out of season, pick up some frozen ones. I think thawed, drained cherries would work just fine.

Sour Cherry Bundt Cake

Sour Cherry Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings

Ingredients

Cake

1 stick unsalted butter, room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

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

2 cups sour cherries, pitted

Streusel

2 ¼ cups al-purpose flour

¾ cup packed light brown sugar

1 tablespoon ground cinnamon

½ teaspoon kosher salt

¾ cup canola oil

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour a large Bundt pan (even if it is nonstick).

In a medium bowl, stir together flour, baking powder, baking soda, 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 work too. Beat in eggs one at a time followed by vanilla bean paste.

Add the flour and milk alternately to the batter, beginning and ending with the flour. Mix until just combined.

Make the streusel. In a medium bowl, stir together flour, brown sugar, cinnamon, and salt until combined. Add the oil and stir until clumps of various sizes form.

Add about half the streusel to the bottom of the prepared Bundt pan. Spread half of the batter over the streusel. Sprinkle evenly with cherries, trying to keep them away from the edge of the pan to prevent them from burning. Top with the remainder of the streusel, followed by the remainder of the batter.

Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, 50-60 minutes. Let cool about 15 minutes in the pan before carefully loosening the cake and inverting it onto a serving platter. Cool completely before slicing and serving.

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 about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/sour-cherry-bundt-cake/

Paleo Cherry Blondies #SundaySupper

Paleo Cherry Blondies - A healthy, gluten free dessert that you will LOVE!

Back to school was a rough time for me. It was the end of summer, fun, and life, or at least what felt like it to my grade, middle, and high school aged self.

I did just fine academically, but I didn’t fit in at school socially. Nor did I mesh well with the bureaucracy of rules and rigidity that pretty much all schools participate in willingly and happily. It didn’t make sense to me why someone could take calculus as a freshman but I couldn’t take AP government.

I was a bit of a rebel and rule breaker, but not in a ditch class and smoke pot in the basement way. In a let’s think outside of the box and make school a better experience for everyone involved. Unfortunately everyone was more than okay with the status quo, so I was the odd man out, the weirdo, the freak that didn’t fit it, in a place where everyone is expected to fit in.

Paleo Cherry Blondies

It was hard, and soul crushing. Looking back I have a million decisions I would have made differently that perhaps would have changed everything, but that’s not really fair because I don’t know what would have gone a different way. Perhaps I would have ended up in exactly the same places no matter what.

It’s not to say I’m unhappy with where my life has gone. I just wish somethings would change. That I could figure things out. For now, I guess I’m just happy I don’t have to think about going back to school.

But if you or your children are, you’ll want to make it as easy as possible. Treats are a great way to do that. I have many fond memories of after school snacks: chips and salsa with one of my favorite baby-sitters, ice cream with Mom, McDonald’s French fries to sustain me when I had to be somewhere right after school.

Paleo Cherry Blondies

Today I have Paleo Cherry Blondies for you. Don’t let the fact that they’re Paleo scare you away. These are just yummy, healthy blondies. They have a great texture from the almond meal and a burst of flavor and juice from the cherries. They are super moist and dense, so they feel like a decadent treat, but you can feel great about eating them.

Whether these are a quick breakfast (maybe with a bit of almond butter), a school lunch surprise, or an after school snack, they are the perfect thing to make to make this time of year just a little better.

Paleo Cherry Blondies - A healthy, gluten free dessert you will LOVE!

Paleo Cherry Blondies #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 9 blondies

Ingredients

1 ½ cups almond meal

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ cup olive oil

2 large eggs, whisked

¼ cup pure maple syrup

1 teaspoon vanilla bean paste

2 heaping cups cherries, pitted and halved

Instructions

Preheat oven to 350 degrees F. Oil an 8 inch square pan.

In a large bowl, stir together almond meal, baking soda, salt, and cinnamon. Stir in oil, eggs, syrup, and vanilla bean paste. Add cherries and stir to combine. The mixture may turn a shade of red from cherry juice, but that’s okay.

Pour mixture into prepared pan and bake for 35-45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Be sure to check it well so that the center is not gooey. Tent with foil during baking if it is browning too fast.

Cool completely in pan before cutting and serving. Blondies 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.

Notes

Recipe adapted from Marla Meridith

http://piesandplots.net/paleo-cherry-blondies-sundaysupper/

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

Getting Started On School Days

Ideas for the Lunchbox

After School Snacks and Beverages

School Night Suppers

Sweets to End the Day

 

 

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.

Peach Oatmeal Skillet Pie

Peach Oatmeal Skillet Pie

National Peach Pie Day is coming up! I think this is the first food holiday I’ve celebrated but that makes sense because I’m obsessed with both peaches and pie.

In the summer I literally can’t get my hands on enough peaches. I buy them everywhere I see them and have way too many in my house, yet somehow I manage to eat, freeze, or bake with all of them. I could never waste a peach!

Pie is one of my favorite treats year round, unfortunately, it tends to scare people away. They think they could never make a pie. But making pie (or any dessert) shouldn’t be stressful; it should be fun.

Peach Oatmeal Skillet Pie

Pies aren’t meant to look perfect – as long as they taste good, they are awesome in my book.

It can still be a lot of work to make and roll pie crust, in addition to a filling, put everything together, and bake it off. Not to mention that traditional pies have to cool a long time or they are a mess to serve.

So I have a solution: Peach Oatmeal Skillet Pie. It may not be traditional pie, but it’s full of peaches, easy to make, and you can even eat it hot out of the oven, although it’s pretty great cold too … for breakfast … not that I would know anything about that 😉

The peaches are juicy and tender with this amazing syrup surrounding them. Then on top of them is a slightly underbaked cinnamon, vanilla oatmeal cookie with white chocolate and pecans. Is your mouth watering yet? It should be.

Peach Oatmeal Skillet Pie

To get you all set to bake this and a whole lot more, Ginny’s has offered to give one lucky reader a $100 gift card to their site! You can stock your kitchen with some fun goodies.

In order to enter the giveaway, answer the question: What’s your favorite pie?

To earn additional entries:
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IMPORTANT: This giveaway is open to residents of the US only.
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Disclaimer: I was provided with the giveaway, but all opinions, as always, are mine.

Don’t forget about my Catching Fireflies giveaway that ends today, as well as my Peanut Butter and Company giveaway!

Peach Oatmeal Skillet Pie

Peach Oatmeal Skillet Pie

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: About 8 servings

Ingredients

Peaches

2 tablespoons olive oil

5 large peaches or nectarines, peeled and sliced

1/3 cup packed light or dark brown sugar

1 tablespoon vanilla bean paste

Cookie

1 ¾ cups plus 2 tablespoons old fashioned oats

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 cup packed light or dark brown sugar

¾ teaspoon baking soda

¼ teaspoon kosher salt

¾ cup olive oil

2 large eggs

2 teaspoons vanilla bean paste

¾ cup pecans

¾ cup white chocolate chips

Instructions

Preheat oven to 350 degrees F.

Heat a 10 or 12 inch oven safe skillet over medium heat. Once warm, add the oil, followed by the peaches, sugar, and vanilla bean paste. Cook, stirring frequently, about 5 minutes until the peaches are soft and the syrup has reduced. Reserve about ¼ cup of the syrup for serving.

Make the cookie topping. In a large bowl, stir together oatmeal, flour, cinnamon, sugar, baking soda, salt, oil, eggs, and vanilla. Mix until well combined. Stir in the pecans and white chocolate chips.

Spread cookie mixture over the peaches as evenly as possible. It doesn’t have to be perfect. Bake for about 20 minutes, until the top is golden brown and the peaches are bubbling. Serve immediately with the reserved syrup and ice cream. Pie may also be stored in the refrigerator for up to 3 days in an airtight container. Serve cold or reheat in the microwave.

Notes

Recipe adapted from Half Baked Harvest

http://piesandplots.net/peach-oatmeal-skillet-pie/

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.

 

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.

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/

Gooey Cinnamon Cake Bars

Gooey Cinnamon Cake Bars

My TiVo gave up on me last week.

It was Thursday night and suddenly it worked slower than a snail. I couldn’t even watch HD programs. The horror, I know! But my TiVo was seven years old and outlasted three TVs, so buying a new one wasn’t the worst thing ever.

And it went in easily. Only three cords. But it was just teasing me. Because once the CableCard went in things got … interesting.

Gooey Cinnamon Cake Bars

Comcast tried to activate it … at nearly midnight. But it didn’t work after several phone calls, some lasting thirty or more minutes. With the Oscars on Sunday and me having to watch TV without a DVR (how did I manage?!?), I was in meltdown mode.

The next day, after unplugging several times, reinstalling the CableCard, and talking to seriously the most helpful person at Comcast or Xfinity or whatever they want to be known as today, it worked. The premium channels are still missing, but other than that it’s all good.

Gooey Cinnamon Cake Bars

And let me say I am so in love with my new TiVo Roamio. Who needs match.com when I can have TiVo???

I’m also pretty in love with these Gooey Cinnamon Cake Bars. They are best the next day after they are extra moist and well … gooey. I really like the top in all of its gooey glory and the cinnamon sugar topping.

I actually ran out of granulated sugar and made the whole recipe with brown sugar instead. Best decision ever! It adds extra flavor and moisture and makes these totally irresistible. I think I’ll grab one and catch up on some TV watching!

Gooey Cinnamon Cake Bars

Gooey Cinnamon Cake Bars

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 bars

Ingredients

Base

1 ½ cups all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon kosher salt

1 stick unsalted butter, room temperature

¾ cup packed light brown sugar

1 large egg

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

Gooey Layer

¼ cup light corn syrup

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

1 tablespoon pure vanilla extract

1 ½ sticks unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg

1 ¼ cups all-purpose flour

Topping

2 teaspoons ground cinnamon

3 tablespoons light brown sugar

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line it with parchment and butter the parchment.

Make the base. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in the egg and milk. Add flour, cream of tartar, baking soda, and salt. Stir until combined. Spread into an even layer in the prepared pan.

Make the gooey layer. In a small bowl, whisk together the corn syrup, milk, and vanilla. In a medium bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work. Beat in the egg. Mix in ½ cup flour, followed by half of the corn syrup mixture. Mix in another ½ cup of flour, the rest of the corn syrup mixture, and then finish with the final ¼ cup of flour. Place dollops of this gooey mixture on top of the base and spread into an even layer.

In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle over the cake.

Bake for 30-35 minutes until the edges are set but the center is still soft and gooey. Allow to cool completely in the pan before cutting into bars. Bars 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 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from The Moveable Feasts from The Smitten Kitchen Cookbook

http://piesandplots.net/gooey-cinnamon-cake-bars/

Popcorn Puppy Chow #SundaySupper

Popcorn Puppy Chow - A no bake, gluten free treat that takes minutes to prepare!

I’m a little too excited for the Oscars tonight. I can’t wait to watch E!’s red carpet coverage to see all the dresses. Fashion is one of the best parts of the show. I dream every year about which dress I would wear if I was attending. Which for the record, I will be one year soon. This year, the finale dress from Zac Posen’s recent runway show is kind of calling my name. It’s gorgeous.

Then there’s the show. I know Neil Patrick Harris will be an amazing host. He is so multitalented. I love hearing really inspirational acceptance speeches too. It’s so interesting that sometimes the best ones come from the people I don’t know. You know, the sound mixers and costume designers.

Popcorn Puppy Chow

I have seen a few of the movies this year. Boyhood, The Grand Budapest Hotel, The Theory of Everything, Gone Girl, The Judge. I may have to check out Birdman before the show. I really loved The Theory of Everything and Eddie Redmayne’s performance. I will never understand how an actor can immerse themselves in these roles. They are so talented.

Popcorn Puppy Chow

I know you want a snack while you watch the show that can be incredibly long. I have the perfect one for you: Popcorn Puppy Chow.

Anytime we’re talking about movies, I immediately think of popcorn. But I had to do something fun with it. Puppy Chow is always a hit, and when combined with popcorn, it is a combination so addictive, you’ll devour it while you wait for the Best Picture winner to be announced way after your bedtime.

Popcorn Puppy Chow

The nutty peanut butter really shines through and adds some creaminess to the crunchy popcorn. A no bake, gluten free snack just like this is exactly what Oscar night needs.

Popcorn Puppy Chow

Popcorn Puppy Chow #SundaySupper

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Yield: Varies

Ingredients

½ cup popcorn kernels

1 cup creamy peanut butter

1 cup white chocolate chips

1 teaspoon pure vanilla extract

2 cups confectioners’ sugar

Instructions

Place the popcorn kernels in a large paper bag. Fold it down several times and place it in the microwave. Microwave on high for approximately 2 minutes. When the popping of the corn slows down, stop it, as it is done.

Separate the popped corn from the kernels.

In a large microwave safe bowl, combine peanut butter and white chocolate chips. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir in the vanilla. Add the popcorn and stir to coat. Sprinkle with confectioners’ sugar and stir until fully coated.

Popcorn may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/popcorn-puppy-chow-sundaysupper/

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

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

Nominees for Best Dressed Table:

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.

Brownie Pie + Blogiversary

Brownie Pie

Guess what? It’s my third blogiversary!

I really cannot believe I’ve been doing this for three years. It has flown by.

Brownie Pie

I’ve made a lot of really awesome treats, “met” a lot of amazing other bloggers, and learned a hell of a lot about photography. Although I’m positive I have a lot more to learn.

I’ve also learned blogging isn’t my one true passion in life. I like it, but writing is where my heart is. I feel like I am making good progress there too, so that fills me with hope.

Brownie Pie

To make my blog more representative of me, I am going to try to incorporate more fashion posts. While I do like to bake, it’s not something I do all the time. However, fashion is a huge part of who I am, and I would like to share more of that with you.

Don’t worry the recipes will continue, just with more of a balance. Because one other thing I’ve learned is that blogging shouldn’t feel like a job … especially if it doesn’t pay like one.

Brownie Pie

In the tradition of my blogiversary, I have made a fun pie for you today. A Brownie Pie. I didn’t want to make a giant pie and all of that crust, so I whipped up this easy to make pie.

It is fudgy and the perfect quick and easy dessert to make when a craving strikes without notice. I made it with carob powder, but feel free to use your favorite cocoa powder. It may look a little unassuming, but it is jump up and down, have a dance party in the middle of the kitchen good. Seriously, one bite, hot out of the oven, and I was in love with this gooey, molten goodness. This is definitely blogiversary worthy.

Brownie Pie

I say forget the slices, just grab a fork, maybe a scoop of ice cream, and dig in. It is a celebration after all.

Brownie Pie

Brownie Pie + Blogiversary

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings

Ingredients

1 ½ cups granulated sugar

1 stick unsalted butter, room temperature

3 large eggs

2 teaspoons vanilla extract

½ cup all-purpose flour

1/3 cup carob powder

½ cup carob chips

Instructions

Preheat oven to 325 degrees F. Butter an 8 or 9 inch round pie plate.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs one at a time, as well as the vanilla.

Stir in the flour and carob powder until just combined. Stir in the carob chips until distributed.

Pour batter into the prepared pan and smooth into an even layer. Bake 35-40 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Serve warm or room temperature. Pie 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 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from Love and Olive Oil

http://piesandplots.net/brownie-pie-blogiversary/

Not Quite M&M Cookies

Not Quite M&M Cookies

I made tacos last Friday for dinner, complete with homemade corn tortillas and taco seasoning. If you haven’t checked out that recipe yet DO IT! It’s so good, and you can even broil the tortillas until brown on both sides to make them even easier.

But I digress. I was feeling great after dinner. And then it hit. Scratchy throat. Sniffles. Oh no!

Someone in the house who shall remain nameless . . . ahem Dad ahem . . . probably wasn’t careful enough when he was ill and contaminated me.

Not Quite M&M Cookies

I know it’s probably not that bad. I do have a reputation for being a drama queen, but if you know me, you know getting sick is my worst fear in life. Literally. No joking. And since it’s almost a week later and I’m still fighting my cold, I’m pretty stressed and upset. And I may or may not be giving Dad the silent treatment.

I mean he even refused to eat his garlic the other night. In case you didn’t know, garlic is antiviral, antifungal, and antibacterial. Though it’s not working fast enough.

Not Quite M&M Cookies

Amid all the garlic, apple cider vinegar, soup, and lean proteins I’ve been eating, I needed a cookie. A huge, soft, sugary cookie. I’ve had my eyes on Pinch of Yum’s Big Soft M&M Cookies for awhile and felt it was the perfect time to whip them up.

Clearly I couldn’t make them with M&Ms, so I swapped in Reese’s Pieces. You could go with either, but the melty Reese’s Pieces were insanely tasty in them. Oh, and you might notice some are different colors and bigger than you might expect – those are Reese’s Pieces Eggs that I stockpile every Easter. They are even better than the original Pieces. Like way better.

Not Quite M&M Cookies

These cookies are so soft and chewy. The flavor of the base is mildly vanilla which pairs so well with those peanut buttery Pieces. Don’t wait to make these cookies!

Not Quite M&M Cookies

Not Quite M&M Cookies

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 13-15 cookies

Ingredients

1 cup packed light brown sugar

½ cup granulated sugar

1 cup vegetable shortening

2 large eggs

2 teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cups Reese’s Pieces

Instructions

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

In a large bowl, cream sugars and shortening until light and fluffy. I did this by hand but a hand or stand mixer would work too. Mix in the eggs and vanilla.

Add the flour, baking soda, and salt. Mix until the dough is combined. Stir in the Reese’s Pieces.

Using a regular sized ice cream scoop, scoop batter onto the prepared pan. Bake cookies for 15-18 minutes until light golden brown and flattened slightly. Serve warm or allow to cool on the trays. Cookies 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 30 seconds.

Notes

Recipe adapted from Pinch of Yum

http://piesandplots.net/not-quite-mm-cookies/

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