Just a fruity breakfast

Morning everyone!  Well to some afternoon.  Late start to the day but breakfast was planned out.  Yes I know it was supposed to be chorizo and eggs with cornbread coffee cake but you will have to wait for a cooler day for that.  I don't mind baking when it's in the 70's but in the upper 80's low 90's .. with high humidities, sorry just can't bring myself to do that.  So we decided on something a little cooler to make but no less scrumptious.  And this one we did together.  Hubby likes when we do things together but I get so frazzled when I'm not constantly busy but it teaches him how to make things and he likes to spend time in the kitchen with me.  So we made, together *smiles*, ricotta peach pancakes from scratch with ham and caramelized peaches.  Then because I can't NOT stay busy I made a small fruit salad with plum, peaches, and grapes with a squeeze of lime.  Add some vanilla ice coffee and it's definitely a cool scrumptious breakfast ... well in our case brunch. 

Looks so good and tastes even better!!!!!


Ricotta Peach Pancakes
1 1/2 Cup All Purpose Flour
2 Tablespoon Sugar
1 Tablespoon Baking Powder
1/2 Cup Ricotta
1 Cup Milk
2 Large Eggs
1 Teaspoon Almond Extract (You can use vanilla but I think almond brings out the flavor of the ricotta flavor more.)
1 Cup Thinly Sliced Peaches
Butter for the skillet


Whisk together flour, sugar, baking powder, and salt in large bowl then set aside.
In medium bowl whisk together ricotta, mild, eggs, extract, and lemon zest.
Ad wet ingredients to dry ingredients and mix just until combined. (If you over mix you will not get a light fluffy pancake.)
Melt butter in skillet, pour 1/4 cup of batter in and place three slices of peaches on top.  Cook until edges are dry and bubbles form on top.  Check bottom for brownness, and flip. Cook for a minute or two on other side and set aside or serve.  If you're setting aside, make sure to cover with a lid or towel to keep them warm.


To make the Caramelized Peaches (which we used as a syrup)
2 Medium Peaches pitted, and sliced
4 Tablespoons Unsalted butter
3 Tablespoons Brown Sugar (I like to use dark brown but light brown is good to.)
The juice of 1 lemon
Sprinkle of cinnamon and ginger. (Optional)


Melt butter in skillet.
Slice peaches and place in melted butter.
Add brown sugar and spices if using.  I like the combination of cinnamon and ginger with peaches.
Squeeze lemon juice in skillet and toss peaches.  Make sure to shake or stir often to cook peaches and create the caramel.
Serve
This is ALSO good over vanilla ice cream.  YUM!


I love using ricotta as much as possible.  So I already have wheels turning to try something else. 
Dinner's planned and working on prepping that.  Lazy Sundays when the heats high.  Spending time with hubby and just being chill.  The thought of what's coming for dinner is exciting ... can wait to share it with you!!!!  In the meantime.... Remember the best ingredient is you ... Enjoy!!!!

Brave the heat for this one!

As I sat watching the weather for my area I became totally depressed when I saw that the temperatures for the next 7 days will be in the mid to upper 90's with high humidities.  That means no baking like we planned for Sunday breakfast. *Sighs*  So since it got cooler here recently and definitely cooler at night I figured a treat was in order before the heat descended upon us again.  Deciding to bake something is always a challenge because there is always so much to choose from, but you'r limited to what's in the pantry and fridge.  But this time I knew what I wanted to make, now I just had to find what I needed.  
I am in LOVE with dark chocolate.  Milk chocolate is OK and hubby LOVES white chocolate but dark is my definite weakness.  So I knew dark chocolate cupcake is what I was going to make, but what frosting.  I'm the type of person that chocolate on chocolate is fine but I like different.  I know that coffee enhances the flavor or chocolate.  Makes it richer so I wanted to search for a coffee frosting.  What I found was even better.  What I did to it made it marvelous.  But you must love coffee to do this one.  Oh you could make it with less coffee flavor but it wouldn't be marvelous then would it? *winks* 


Chocolate Cupcake Recipe
1 Cup All Purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/2 Cup Hot Brewed Coffee
1/3 Cup Unsweetened Cocoa Powdered (I used Hersey's dark chocolate powder.)
1/2 Cup Unsalted Butter, softened
3/4 Cup Sugar
1/ Teaspoon Almond Extract
1 Large Egg, room temperature

Preheat oven to 350 degrees.  Place liners in muffin tin.  (Note:  This recipe makes 6 jumbo or 12 regular size.)
Sift flour, baking soda, salt, and baking powder together in a medium bowl and set aside.
Mix hot coffee and cocoa in a small bowl until cocoa is dissolved.
Beat butter until smooth.  Gradually add sugar.  Once sugar is incorporated, beat for an additional  minutes.
Beat in almond extract and eggs.  Beat until incorporated.
Turn mixer on low, alternate adding flour mixture and cocoa mixture.
Fill muffin tins 2/3 the way full and bake for 20 - 25 minutes or until a toothpick inserted comes out clean.
Cool completely before frosting.

Now for a yummy yummy frosting!!!!!


Coffee chocolate almond frosting recipe
I say almond because you do taste the almond even though you don't use much!
1 3/4 Cup Powdered Sugar
1 Tablespoon plus 1 teaspoon Unsweetend Cocoa Powdered (I used Hersey's dark chocolate powder.)
1/3 Cup Unsalted Butter, Softened
3 Tablespoon Strong Brewed Coffee
1/2 Teaspoon Almond Extract
1 1/2 Teaspoon Instant Coffee


Sift powdered sugar and cocoa powder together in medium bowl and set aside.
Cream butter until creamy.
Gradually add alternating sugar and brewed coffee, beat until smooth.
Beat instant coffee into frosting and refrigerate until ready to frost


Like I said, you must love coffee but if you don't want a strong coffee flavor you can add the instant coffee 1/2 a teaspoon at time tasting after each addition to your liking.


This is one that is definitely one to brave the heat for.  Hubby can't wait for me to make them again.  No higher praise I tell you!

Remember the best ingredient is you.... Enjoy!!!!

A tip and a treat!

I was on my Facebook and saw a post that had me stopping in my tracks, one that I just HAD to share with you.  How many of you have seen the advertisement for the pan to create a taco bowl?  I said to hubby, "Wow!  That would be neat!"  His response to me was how often would you use that.  I had to laugh.  He's right.  So when I saw this I thought, heck I don't need that pan I have something to do that already here at home.  (http://www.facebook.com/photo.php?fbid=299794680116843&set=a.142233909206255.28180.140547806041532&type=1&theater)

(Photo courtesy of The Garden Pantry)

To create those, turn your muffin pan upside down, spay with cooking spray and bake tortillas for at 375F for 10 minutes or until golden brown.
I just had to share this on my wall!  So as people started to comment, an old school friend (Thanks Cassandra) said she bet it would work for her won-tons and the mini muffing tin.  And I thought WONDERFUL idea.  I just happen to have won-ton wrappers in the fridge.  Let's try it!

 It's a little blurry ... sorry about that!

I put some freshly ground some cinnamon and sugar on the won-ton wrapper, sprayed the pan, tucked the won-ton wrappers in and popped them in the oven.  Baked for 10 minutes and took them out and set aside to cool.  Now the question was what to fill it with.  I am apple and pear crazy lately so what better to fill them with.  

So I took half of an apple and half of a pear, peeled and chopped them up, sprinkled some all spice on them, tossed them in a tablespoon of melted butter with some toasted, sliced almonds and sauteed until soft, but firm.  Put about a tablespoon in each cup (of course you can fill it up as much as you want), drizzle some home made caramel syrup over it and WOAH!  So yum!  For those looking for something quick and a small dessert, this is a wonderful treat. Can't wait for hubby to try them! Remember the best ingredient to any recipe is you ... Enjoy!!!!

The ribs, the sauce, the simple, and the side.

For dinner we had to do something other 
than simple.  Can only use the heat as a reason not to cook for so long. *winks*  So I took out some pork ribs.  But I knew I definitely wanted to do something different.  Add a different flair of flavor to them.  Do something that I don't normally do to them.  Season them some kind of way that I don't normally season them.  Question was would I do it with the seasoning I put on them?  By the sides that I would make?  By how they got cooked?  So I started searching the spice cabinet, and nothing was striking me as "different".  Everything seemed like the same old flavor.  So we decided on grilling them, give hubby something to do too.  But I still had to figure out how  to season them.  I'm all about having something fresh in the meal.  Looking in the fridge .... something struck me.  Sweet, fresh, definitely goes with pork.  Result was a delicious balsamic peach barbecue sauce.   It was tart, sweet, and fresh.  And definitely added the right "different flair" that I was looking for.   


Balsamic Peach Barbecue Recipe
1 Teaspoon Canola Oil 
1 Small onion, chopped
OPTIONAL - 2 Jalapenos, chopped~ The reason I say optional is because some like it spicy so you can either seed or not seed and they are not required in the sauce.  My hubby and I don't "do" spicy so I omit this ingredient but it definitely DOESN'T take anything away from the sauce.
2 Large or 3 Medium Ripe pieces, chopped 
1/2 Cup Balsamic Vinegar
1/4 Cup Honey
2 Teaspoons Dijon Mustard (I like to use wholegrain.)
1 Tablespoon Brown Sugar (I like to use dark brown sugar where ever I can.)
1/2 Teaspoon Black Pepper ( I like to use fresh ground.)


Heat oil and onions (peppers as well if you're using them) until tender, approximately 4-5 minutes.
Stir in peaches, balsamic vinegar, honey, Dijon mustard, brown sugar, and pepper.  Bring to a boil.
Let boil about a minute as this will allow the peaches to start to break down.
Reduce heat to low and simmer, stirring occasionally until sauce has thickened. (Approximately 15 - 20 minutes)
Use right away or set aside and let come to room temperature before storing.  When I make a homemade barbecue sauce I generally like them a little thicker.  In this recipe I took about 3/4 of a cup of the sauce and pureed it together and put it back in the pot and let it cook for a few more minutes to reincorporate the ingredients.


Add to the meal what I like to call Italian mac and cheese.  Very simple and something I always have in my home.  Cooked up some orzo pasta, added a couple tablespoons of butter, some shredded cheese of asiago, fontina, parmesan, and provolone (I buy this blend from my local supermarket), couple splashes of milk and poof Italian mac and cheese.  
Add a simple salad and there is nothing better. Definitely drool worthy.  
I like to freeze my left over sauces to keep for another time if I'm not going to use it right away.  They freeze well and make wonderful gifts too.  (hint hint)  That's the thing about cooking and baking.  There is always something to do with it.  Food is a common bond for people.  Something that you can share with others.  So share away ... Enjoy!

Simple ... and the request

Another not as hot day so we slept in.  Woo hoo! But now what to make for breakfast.  Hubby and I have this "rule", I cook 2 weekends and he cooks 2 weekends.  Works for us since breakfast is the best meal he can make.  *laughs*  


So since we overslept I made what I called an open faced scrambled egg sandwich. You can probably guess what it is.

Yep simple and delish.  I cheated a little.  I used the precooked bacon and crumbled it up really fine.  Sauteed some mushrooms and a shallot.  Added the eggs and some feta cheese.  Made toast from wheat bread, buttered it and put the eggs on top and served.  It was definitely quick and just light enough.  Of course next weekend is hubby's turn.  So I made a request.  There is one thing that he makes well.  So I like to request it from him every couple months.  So next weeks breakfast will be chorizo and eggs.  Of course turn about is fair play.  So he made his own request.  My corned bread coffee cake.  So here's hoping that it's as cool next weekend as it was this weekend. 


So I had to dig out the recipe for the cake.  

Recipe for Corned Bread Coffee Cake
1 Cup Sifted All Purpose Flour
2 Tablespoons Sugar (I used dark brown sugar as I like the smoky flavor it gives off.)
1/2 Teaspoon Salt
1 Cup Cornmeal
1 Egg, beaten
1 Cup Milk
3 Tablespoons Cooking oil (I used canola oil, can use vegetable or olive)
1/2 Cup Preserves (Your favorite flavor.)
1 Tablespoon Sugar


Preheat oven to 425.
Sift together flour, 2 tablespoons sugar, baking powder, and salt.
Whisk in cornmeal.
Beat egg, add milk and oil and beat together.
Add wet mixture to dry ingredients.
Beat just until smooth.
Spread batter in greased 9" cake pan.
Spoon preserves over batter and cut into the cake.  Sprinkle 1 tablespoon on top of cake.
Bake for 20 - 25 minutes or until toothpick comes out clean.


We LOVE this cake because it's not a VERY sweet cake.  Add a chocolate cinnamon coffee, OH BOY!  So looking forward to next Sunday.  Can someone fast forward please?! 

Tasty cool dinner .... relief from the heat.

Finally some relief from the heat so WHO wants to heat up the house to cook something?  But eating out is not only not as healthy but can be expensive.  I made a wonderful chilled salad that was not only healthy but oh so yummy and was able to incorporate things from the garden.

Tuna noodle salad.  I'm sure your moms, or you yourself have a different name for it ... I say we just call it yummy!  With temperatures in the 100s for DAYS when it finally breaks I definitely didn't want to heat up the house making an elaborate HOT dinner. 


Above is the result of not heating up the house but wanting something healthy since we ate out too many times this week due to loosing electricity for almost 2 days.


My recipe for Tuna Noodle Salad
6oz Wheat pasta shells, cooked according to package directions, drained, and chilled
3 Large Eggs, hard boiled, peeled, and chopped bite size pieces
3 7oz cans tuna, drained
1 can petite peas, drained and rinsed
2 scallions, diced bite size
2 stalks celery, diced bite size
6oz Cherry tomatoes, cut in half
1/2 zucchini, diced bite size (Right out of the garden.)
1 Tablespoon dill, minced (Right out of the garden.)
2/3 Cup mayo
2 Tablespoons plain yogurt
Some fresh ground black pepper


Mix it together and chill for a least 1/2 hour.  


You can pretty much add whatever you want or you can make it simply with tuna and noodles.  Every recipe is open to interpretation.  That's the best thing about cooking.  Doesn't hurt to try something once, then you know not to do it again.  I like using recipes as ideas and doing what I know we will or won't like.  It just that easy.  But you have to like to experiment.  It's not expensive to do that and you end up creating such wonderful meals, snack, or desserts.  I love using what I have learned and sharing it with people.  But as I give them the recipe, and you will notice when I write the recipe I used, they can change to suit their taste.  THAT is the most important ingredient in any recipe, YOU.  

A favorite sandwich turned treat!

How many of us grew up LOVING peanut butter and jelly sandwiches?  And then passed that love down to your children?  How many still love peanut butter and jelly sandwiches today?  


One day I was sitting trying to think up something to take to my best friend's house for my "nephews".  I know they love anything chocolate but I wanted something different, heck they can get those at their local store bakery.  Then I was talking to the bestie when she said the kids were eating peanut butter and jelly sandwiches and said how much they LOVE them just as much as we did when we were kids.  I said "Woah!  I still do!" 


So how to make one .... everyone's opinion or even the recipes I found online were for a yellow cake batter.  I don't know about you all but when I think of peanut butter and jelly sandwiches I think of white bread with peanut butter on one side and jelly on the other.  So yellow cake just would not do!  So I made a white cake batter, filled with jelly/preserves, and topped with peanut butter frosting.  Talk about happy memories!  

Remember I did say that not all the pictures would be pretty. *snickers*  And yes I do know what it looks like.  It just happened to be my first experiment with using my pipping kit.  I LOVE that you can use your favorite jelly or preserves to fill the cupcake.  Hubby's favorite is grape jelly (as seen above) and mine is strawberry preserves.  So whatever your flavor, us it to fill it.  I have also used almond butter, but I'm sure you can use any nut butter, to make the frosting.  To create the well, they do have cupcake well makers that they sell but why waste your money, use a apple corer to create the well.  But don't throw away the core, use the cake to cap/cover the filling before frosting.  


To make the White Cupcake Recipe
1 Cup All purpose flour
1 1/4 Cup Cake flour
1 Cup + 2 Tablespoons Whole milk, room temperature
6 Large (3/4 Cup) egg whites, at room temperature
2 Teaspoons Almond Extract
1 Teaspoon Vanilla Extract
1 1/2 Cup + 2 Tablespoon Sugar
4 Teaspoons Baking Powder
1 Teaspoon Salt
12 Tablespoon Unsalted butter, softened but still cool


Preheat oven to 350.
Pour milk, egg whites, extracts, into small bowl and beat together.
Sift flours (all purpose and cake), sugar, baking powder, and salt in large bowl.
Add butter to dry ingredients, start mixing on low.  Mix until ingredients look like moist crumbs with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to flour/butter mixture.  Beat on medium speed for 1 1/2 minutes.
Add remaining milk mixture beat 30 seconds more.
Scrape bowl, beat again for 20 seconds more.
Fill cupcake tin (I like to paper line mine) 2/3 the way full.  Bake 15 - 17 minutes or until toothpick comes out clean.
Let cool in pan for 5 to 10 minutes then remove to let cool completely.


For the Peanut Butter Frosting Recipe
1/2 Cup Unsalted butter, softened
1 Cup Peanut butter (Note: can substitute with another nut butter as you desire)
2 - 4 Cups Sifted powdered sugar (I used 2 to cut down on the sugar AND because there will be additional sweetness from whatever you put it on.)
1/3 Cup Heavy cream or whole milk
1 Teaspoon Vanilla (I, however, like to use almond extract when making a nut butter frosting.)


Cream butter and peanut butter until smooth and fluffy.
Add 1 cup of shifted powdered sugar at a time, beating on low and increase speed.
Alternate milk/cream with powdered sugar until texture of frosting is what you want.  
Once you have the right texture and sweetness add extract, and beat on high for 1 minute.
Refrigerate until ready to use. 
Remember to let frosting come to room temperature before spreading or pipping. 


Try it!  Make it with the kids and let them fill them with their favorite jelly.  I hope it brings back wonderful memories for you as well!!!!!