Starting September

 

The funny thing about living in Florida, especially being from the midwest is that September does not mean anything changes weather wise.  In fact it can be even hotter and hurricanes are more likely.  So for us, seeing the fall season through the experiences of those up north are as close as we get.  I did buy some cider at Publix though - and will drink it poolside.

September is the start of football season and it is always a good fall Saturday when Michigan State wins. Also, anyone who is a Detroit Lions fan is extremely excited for this season, which starts Sunday.  This is their year for a super bowl win and we will be cheering them on from Florida.  And then, to everyone’s surprise the Detroit Tigers are in contention for a wild card playoff spot.  I will be watching and hoping all of September.

I found a delicious recipe for peach cobbler and will share here.  There is something with the start of fall that makes me want to bake something.

Finally, we have received the official wedding photographs from the photographer and all I can say is wow.  I will write a final wedding post soon, but wanted to share a few of my favorites.  I can’t get over the church, the venue and the beautiful couple.

Flourless Chocolate Cake

 

Calling all chocolate lovers - this recipe is delicious and would be perfect for a Valentine’s Day dinner.  I have not made a flourless cake in a while and could not find the recipe I remember using, but this one I found on Pinterest is better and simpler to make.

I think my old recipe needed a springform pan, but this one just used a regular cake pan and parchment paper for ease of removal.  It came right out of the cake pan once cooled and the rich frosting/glaze covered any imperfections.  In fact, I put it on a pretty cake stand to take to a dinner party and it looked like a bakery dessert and tasted like one too.

The only changes I made were to use 1/2 milk chocolate chips and 1/2 dark chocolate chips for a less sweet cake.  Next time I make this, I may add some espresso too.

I served it with a sprinkle of powdered sugar and fresh raspberries, but it would be delicious with homemade whipped cream or vanilla ice cream on the side.  It is very rich and chocolaty, so small pieces are more than enough for most people.  

Enjoy!

Spicy Strawberry Balsamic Jam

 

I am hosting a pre dinner happy hour on Thursday and decided to make this recipe as one of the appetizers I am preparing.  I love a sweet and spicy combination and thought it also would look really pretty and festive on a platter with some rosemary as garnish.  

Even though I am not making a lot of appetizers since we are here for a short time, it makes my day of prep easier since this could be made in advance.  Making a small batch jam like this couldn’t be easier and I did other things while it cooked, just remembering to stir it now and then by setting a timer.  After it cooled, I placed it in a freezer jam jar and in that kind of container, it will be good for several months.

A sneaky taste was required to see how spicy it was and I am happy to say it has a kick, but nothing crazy.  It is the perfect little bite and will go great with the Prosecco I am serving.  To serve, spoon over a block of cream cheese and pair with a good quality, crunchy cracker or a toasted baguette slice.

Happy holiday entertaining!

Cannoli Poke Cake

 

Just in time for Thanksgiving, this easy and delicious cake will be a great addition to any dessert table.  If you are like me, I love pumpkin pie, but also like to add something for the chocolate lovers in every family.

I made this cake for a dinner party recently and it was given rave reviews.  The recipe can be made ahead of time and only gets better the longer it sits in your refrigerator.  It is recommended to make 3 hours before serving, but based on how the leftover piece I had tasted, longer is better for blending the flavors.  The star is the ricotta and mascarpone frosting that gives the cannoli flavor to this cake.  And, the chocolate chips are a cannoli classic touch.

It’s a dessert that will have you giving out the recipe and thinking about the next time you can make it yourself.

Happy Wednesday!

October So Far

 

We are still on baby watch and ready to travel when we get the call, but also staying busy as we wait.  October is my favorite month in Florida and this weekend we are finally being rewarded with some cooler weather.  It’s time to open the door wall to the lanai and enjoy indoor/outdoor living.

Golf is lovely this time of year, with a welcome breeze and great conditions from the rainy season.  One morning this week, I golfed first thing with some neighborhood friends and I even wore a jacket for a bit. I’m looking forward to getting the ladies golf group I run back together for weekly golf at the end of the month.

My book club is starting back up after the summer off and the first book we are reading is Lessons In Chemistry by Bonnie Garmus.  It is my kind of book - smart writing, unique and quirky.  Great characters too.  It reminded me a bit of Where Did You Go Bernadette which is on my all time favorites list.

Wedding planning is moving right along and I am along for the ride with the bride who is a wedding planner.  I am very excited about the choices she is making and think it will all be beautiful. She booked an appointment at a bridal shop in Sarasota and also an appointment when I will be in Michigan, so ordering the bridal gown will be happening very soon.

Finally, I made a delicious and different sweet treat with some leftover pumpkin puree and if you love pumpkin pie, this is a great crustless alternative.

Pumpkin Crisp 

1. Preheat oven to 375 degrees.  Spray a 8x8 baking dish with cooking spray.

2.  In a medium bowl, whisk together 3 eggs, 1 c sugar, 1 15 ounce can pumpkin puree, 2/3 c heavy cream,  3 tsp pumpkin pie spice, 2 tsp vanilla and pinch of salt.  Pour into prepared  baking dish.

3.  In a food processor, pulse 1 1/2 c brown sugar and 1 1/2 c flour.  Scatter 1/2 cup cold butter, chopped into small pieces on the top, then pulse until crumbly.  

4. Sprinkle crumble mix on top of pumpkin mixture.  Add chopped pecans on top of crumble mix, if desired.

5.  Bake 40- 45 minutes until set and top is lightly browned.

Enjoy!

Tomato Jam

There is a phrase going around instagram called “girl dinner”. It means not cooking a traditional meal, but just putting something light and snacky together in the evening like cheese and crackers and some fruit. More and more, that is how I like to eat dinner and luckily my husband does too.  

When I saw this recipe for Tomato Jam, I decided to try it as a yummy “girl dinner” idea.  It was really easy to make and can be stored in the refrigerator for up to 2 months.  My idea was to take a toasted baguette, spread it with a soft cheese and finally the tomato jam on the top. 

It was the perfect little bite.  Flavorful, slightly spicy and also with a crunch factor from the toasted bread.  It is a perfect pairing with a glass of wine too.  Savory jam was not on my radar, but this recipe has me wanting to scroll Pinterest for more ideas.

Happy Wednesday!

How to Make Box Banana Bread Mix Better

 

I love to take simple ingredients or a simple recipe and add a little something to make it better.  I have been doing this with boxed bread mixes for years and it makes them taste fresh and delicious.  It’s really just a dump and bake recipe with the only real effort required is cracking eggs and measuring oil and water.  It’s a great use of a mashed overripe banana too.  

This time I added fresh blueberries, but you could use frozen as well.  You could also add chocolate chips instead of fruit or chopped nuts, like pecans or walnuts.  

Anytime you take something in a box and add freshness, it is a win, plus you haven’t spent very much time at all in the kitchen.

Box Bread Mix Made Better

1 box banana bread mix

1 cup water

1/3 cup vegetable oil

2 eggs

1 mashed overripe banana

1 1/2 cups blueberries, folded in last (coat with flour to keep from sinking)

Mix all ingredients together except for blueberries.  Fold the blueberries in gently.  Pour into loaf  pan (or 3 small loaf pans) sprayed generously with baking spray. Bake 45-55 minutes at 375 degrees.  Test for doneness with a toothpick. Cool slightly and remove from pan.

Enjoy!

Crushed Pineapple Muffins

 

Not only because I live in Florida, but tropical flavors are my favorite.  Give me all the key lime, mango and pineapple in food, desserts and cocktails and I am happy.  At my favorite restaurant in Key West, I always order the pineapple pancakes and these are very similar.

These muffins are very easy and quick to make in the morning and perfect for a summer weekend breakfast treat.  You could add all kinds of extras like banana, coconut and nuts to give them a little texture, but I kept it simple this time.  

Serve with fresh tropical fruit for a cheerful breakfast that will make you feel like you are on vacation.

Recipe here

Chocolate Topped Frozen Yogurt Cup (Tik Tok Recipe #3)

 

This is the perfect summer snack and it is so easy, In fact, I hesitate to actually call it a recipe.  The Tik Tok buzz found me intrigued again and I had to try this simple method to jazz up a yogurt cup.

I have been looking for ways to add protein to my diet, not being a fan of protein powder, so when the cottage cheese pancakes I tried were a fail, adding a bit of chocolate to the yogurt always stocked in my fridge seemed too delicious not to try.

Here is what you do and there are a few variations.

Take a container of yogurt, any flavor and pour 2 -3 T of melted good quality dark chocolate (melt in glass measuring cup in microwave for 1 minute) over the top.  Sprinkle with chopped nuts, cover with foil and freeze until chocolate is hard.  Use a spoon to break the hard shell of the chocolate and enjoy!

I used key lime yogurt, but for other flavors you can stir in 1 T of peanut butter to the yogurt before adding the chocolate.  Toppings could be any kind of nut, frozen raspberries or even small candies like m&m’s.  

My version with key lime yogurt took me right back to Key West and the chocolate covered key lime pie on a stick that I enjoyed when there.

Happy Saturday!

Ricotta Banana Nut Bread

I made lasagna for dinner recently and there was a container of ricotta cheese in my fridge needing to be used.  Remembering this recipe on one of my Pinterest boards, it sounded delicious and an excellent use of the ricotta.  I always pick sweet over savory and I just can’t help myself.

It was a typical banana bread recipe with a few twists.  The ricotta made the wet ingredients very creamy which was a good thing.  Also, I have never made banana bread without mashing the bananas.  This recipe called for chopping them.  It made for great banana flavor.  

The only change I made was to use pecans instead of walnuts, because that is what I had in my pantry.  I also broke in my new williams-sonoma loaf pan which made it very pretty before cutting.

Have a great weekend - maybe with this banana bread and your morning coffee :-)

A Make Your Momma’s Recipe Party

 

We put an interesting twist on our MSU basketball watch party yesterday.  It was decided that the dish everyone would bring to share would be something our mothers made in the 60’s or 70’s.  It was a stroll down memory lane and the fun part was hearing everyone’s stories. We enjoyed sloppy joe’s, deviled eggs, homemade mac and cheese, strawberry pretzel jello salad, iceberg lettuce salad and three bean salad. Desserts were peanut butter cookies and a decadent chocolate cake.

I brought an appetizer that my mother always made at Christmas using the gold standard of the 70’s - Velvetta cheese.  It is a recipe I had forgotten about, but still delicious.  It was fun to go back in time with some of these classic dishes which may not fit into today’s healthier eating, but have that comfort food factor. When was the last time you had any kind of jello dish?  It’s been awhile for me, but reminded me so much of childhood pot lucks when there was always one or two on the table.  

The basketball game was a loss for MSU, but the party food theme was a win that everyone had fun with.

What would be the dish you would bring?

My Mother’s Party Browns

1 package party rye bread

1 lb ground beef

1/2 lb hot sausage

3/4 lb velvetta cheese, cubed

2 T oregeno

2 T Worcestershire Sauce

Salt and Pepper

Brown ground beef and sausage.  Add cheese and seasonings.  Put bread on a cookie sheet and top with meat mixture.  Bake in 350 degree oven 12-14 minutes or until bread is slightly crispy.  Makes about 3 dozen.

Prosecco and Vodka Grapes

 

This is the time in January when I am ready for the month to be over and start to think about Valentines Day.  January is my least favorite month even though I really can’t complain about the weather like I when I lived in Michigan and it meant endless gray skies.  I don’t do resolutions, make a word of the year or generally do a lot of introspection about the old or new year.  I just like to get on with my routine after the business of the holiday and for me, that is a good thing.

So, if you are in your routine too, but starting to think about the next fun holiday, these little bites of deliciousness are such a fun way to celebrate adult style.

Here is how I made them and it couldn’t be simpler.  

Place about 1 pound of green grapes in a medium sized bowl. Pour in enough Prosecco to cover grapes.  Add 2 ounces Vodka.  Cover bowl and let sit overnight.  Drain liquid, roll grapes in sugar and put 2 or 3 on a toothpick to serve.

Enjoy and Happy Friday!

Top 3 Recipes in 2022

 

I do have a tendency to try new breakfast type recipes, so it is really no surprise that my top 3 recipes on the blog in 2022 are of that category.  Baking in the morning is my favorite, because it just feels cozy.  All these recipes and simple and quick to put together, so you will be enjoying them with your morning coffee without delay.  

The past 2 years, my top recipes have included  a viral or tic Tok sensation that I have tried for fun, really not expecting much.  But, to my surprise, both have been good (2021 top recipe).  A sign of the times as I save and try more recipes found on Instagram.

Happy 2023!  I look forward to sharing my recipes, travels, family events and especially Florida life with all of you and seeing what you are up to as well.

1.  2 Ingredient Pull Apart Cinnamon Apple Bake

2. Simple Strawberry Bread

3.  Healthy Breakfast Cookies

Homemade Hot Cocoa Mix

 

Even in Florida, a nice cup of cocoa tastes great now and then.  Here is my dilemma - Keurig hot cocoa cups have too much sugar and taste way too sweet and making cocoa the traditional way with chocolate syrup is also full of sugar.  I wanted to find a solution where I could control the amount of sugar and chocolate flavor. Looking through Pinterest, I decided to try the 4 Ingredient Homemade Hot Cocoa Mix that I could scoop into a mug and utilize the hot water feature on my Keurig.

It is easy to put together, easy to prepare and individual cup and exactly the flavor I was looking for.  I like to use my frother as a last step for really foamy cocoa too.  Also, one of my favorite things to do during the holidays is to add a shot of peppermint flavored vodka for a fun seasonal adult style hot drink.

This recipe is really easy to adjust too,  Either add more or less cocoa powder  or sugar depending on your taste.

Enjoy!

Remembering How to Make a Pie Crust

 

I grew up in the typical Midwestern small town where making your own pies was the norm.  I never saw my mother buy a pie from the store or use a frozen pie crust.  Making a pie crust was simple with the right recipe. Somewhere over the years, I lost the desire and definitely did not take the time to bake pies from scratch. Even when I hosted Thanksgiving for a crowd, pies were something I asked others to bring.

But, this Thanksgiving,  I decided to dust off my apron and my baking skills and make a pumpkin pie the old fashioned way.  I found a very simple pie crust recipe using, flour, salt, butter flavored crisco and water.  The dough came together like a charm and how to roll the crust and crimp the edges all came back to me.  

I was covered in flour from head to toe, my kitchen as well, but it was like my mother was standing next to me cheering me on.  Yes, buying a pie is easier, but there is something to be said for family traditions and taking the time to remember that.

Happy Thanksgiving!

The recipe I used:

Penny’s Perfect Pie Crust

Quick Pumpkin Butter Recipe

 

I made a small batch of this pumpkin butter this morning and it is delicious.  So quick and easy too.  The added bonus is the scent while cooking is better than any fall candle you can buy!

Using up 1/2 can of pumpkin puree that was in my refrigerator, I added 1/8 cup of maple syrup, 1/8 cup water, 2 tsp Truvia for baking,  1/4 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cloves and 1/4 tsp pumpkin pie spice.  For a full can of pumpkin puree, double all ingredients.

In a small saucepan, bring all ingredients to a boil, then simmer for 20 minutes stirring occasionally.  Cool and place in an air tight container to store in the refrigerator.

I use on english muffins, toast or my favorite, swirl a bit into oatmeal.

Another storm coming for Florida so, getting cozy inside these next few days.  Happy Tuesday!

Apple Upside Down Cake

 

Apple Upside Down Cake

I have not moved on to pumpkin flavors yet, because October to me, is all about apples.  If I could find a way to get some freshly picked Michigan apples (specifically Empire) I would be happy, but for baking, the grocery store offerings are just fine.

This recipe is one of those that looks harder to make than it is.  It makes a really pretty presentation when you flip it over on the plate and I was happy to see that it came out easily and did not stick.  I followed the recipe exactly, except in addition to the cooking spray, I dusted the bundt pan lightly with flour, because that is what my mother and grandmother  taught me :)

As far as the flavor, it was so good.  The spice cake mix, the cider and the apples and brown sugar, all combine for fall on a plate.  It is quite moist too.  My husband and I won’t eat a big cake, so I plan to share with some neighbors.  

We have been experiencing lovely weather in Florida with blue skies and slightly cooler temperatures.  Enjoy your Monday and this last week of October.

Broccoli Cheddar Noodle Casserole

 

Another thing I find I am late to the party for is Half Baked Harvest recipes.  She is big with the twenty something crowd i.e. my daughters.  Once I started following her on Instagram, I found myself pinning her daily recipe stories a lot.  But, this is the first recipe I have actually tried.  I would call it a partial success.  Find the recipe here.

Here is what I would do different next time.  First, I did make it without the chicken in the original recipe, just because I am trying to eat less meat and it is fine either way.  Second, definitely add more liquid (chicken broth and milk both) and don’t let all the liquid absorb before putting it in the oven to finish.  It needs that extra liquid while baking or it becomes quite dry.  The flavor was A+ and I will make it again, with these changes.

It is an easy, quick and family friendly recipe, just right for busy fall nights.

Happy Friday!

2 Ingredient Pull Apart Cinnamon Apple Bake

 

I’m not going to tell you what to do, but run do not walk to your store and buy cinnamon rolls and apple pie filling to make this asap :-) 

I don’t remember where I saw this method, so I can’t give credit, but recently added the two ingredients to my shopping list and decided to make it before golf this morning.  It’s now raining, so no golf, but I really enjoyed how easy and quick this was and how delicious too.

To make:  Cut refrigerated cinnamon rolls in quarters.  In a medium bowl, mix gently with 1 can apple pie filling.  Pour in 9x11 pan (coated generously with baking spray) and bake at 350 degrees for 30 minutes.  Turn up oven to 375 degrees and bake 10 more minutes or until brown on top.  Cool slightly and spread frosting included with cinnamon rolls on the top.

Enjoy!

3 Ingredient Blueberry Cobbler

 

I have been seeing fresh blueberries in season in the accounts from the northern states that I follow and have been seriously craving all things blueberry.  Pie, cobbler, pancakes, etc. Unfortunately there are no fresh blueberries available in Florida, so I decided to do the next best thing and use frozen blueberries for this recipe.  

It’s such a simple recipe and a method you can use with any kind of fresh or frozen fruit.

In a 9x9 baking dish (or similar) after spraying with cooking spray, place 4 cups blueberries in the bottom. Dump any yellow cake mix in a mixing bowl and add 1/2 cup (1 stick) melted butter.  Mix until crumbles form. Pour on top of blueberries and bake for 30-35 minutes at 350 degrees.

Serve warm (Saturday breakfast for me) and then store in refrigerator.

Happy Weekend!