Blackberry & Nectarine Breakfast Muffins

Waking up, putting coffee on and heading outside with my three year old to pick some fresh blackberries in the backyard.. ahh, kinda perfect as mornings go.   We are loving this part of living in the country.  Not so much... the snake that was in our path last night during our evening walk that wouldn't move despite all our clapping (that is what you are supposed to do to make them move, right?) and the spiders that seem to be taking over as fall approaches.  Well, we still kinda like it anyway.

Using the blackberries with a ripe nectarine we had, I made some basic muffins which are a bit more biscuit-y than cake-y.. which is what I prefer in the morning. Not too sweet, really showcasing the fresh nectarine and berry flavors. And perfect with that 1st cup of coffee. 

Peaches or plums can be substituted for nectarines and pretty much any berry for the blackberries.  Adjust sugar for berry sweetness. 

Melted Butter Tip:  When a recipe calls for melted butter, an easy thing I learned to do is.. When you start the recipe, 1st place the butter needed into a glass ramekin and into the oven.  Let it melt while it pre-heats. Then start assembling the recipe and pull out the butter when it's just melted (which is usually right around the time it's needed).  Heating it in the oven as the temp rises, also doesn't overheat it but just melts it.  And when you need to add it to eggs and milk, it won't be too hot. 

Room Temp Eggs Tip:  When a recipe calls for eggs at room temp. and you start and they are still in the fridge... take the whole eggs and place them in a bowl of luke warm water.  Let them sit and in 5 minutes they are room temp.  Room temp. eggs renders a better baked product, especially when making things from scratch. There is a legit reason recipes say "room temp"... go figure. ;)

Blackberry & Nectarine Breakfast Muffins 

   Yield: 12 Muffins

    2 c. all-purpose flour (I use whole wheat white)
    3 T. sugar
    1 T. baking powder
    1/2 t. salt

    1/2 t. cinnamon (or pumpkin pie spice mix)

     grating of fresh nutmeg
    1 c. milk
    1 egg, room temp
    1/4 c. butter, melted
    3/4 c. blackberries (fresh or frozen)

    3/4 c. nectarine, diced

1. Preheat the oven to 425 F.

2. Grease a muffin pan or line it with paper cups.

3. Sift the flour, sugar, baking powder, and salt into a large bowl.

4. In a small bowl, beat the milk with the egg and butter. Pour into the flour mixture and stir just until the dry ingredients are moistened.

5. Fold in the raisins then fill the muffin cups about 2/3 full with the batter. Bake for 20 minutes or until the muffins are lightly browned on top. Remove from the pan immediately. Serve warm.

We just need a cup! Scarlett in pj's got a few.

She found a friend amongst the berries. These little sticky green frogs are everywhere!

A close up...  we are loving this part of country life. 

Back to baking.. she's very serious about it.

Mama's very serious about the coffee's READY!

Recipe makes 12 muffins.

So good they don't need butter, but when warm.. how can I resist just a pat?

Pumpkin Spice Chocolate Chunk Bread

As much as I love summer, I do begin to crave Fall this time of year.  Crisp mornings, sunny days, sweaters, and everything pumpkin and spice.  Starbucks offered their Pumpkin Spice Latte the 1st week of September this year and it really is an epitome of Fall.  When I hear it's here, I don't rush out to get a cup.. instead I reach for my recipe file and my Pumpkin Spice Chocolate Chip Bread.   

I have been making this recipe for years, forget where I got it, but wherever I got it, they did not hold back with the list and volume of super rich, super fattening ingredients.  The sugar was out of control and we just don't need to do that now.. and the fat, way to much and we don't really need to do that now either.  So this recipe underwent a redux and what it yielded is really good, in fact no need to even mention the "diet" it went on... it is a moist, rich bread that is delicious and full of ingredients that are good for you.  It's not overly sweet and the anticipation of a bite with some dark chocolate.. so good. 

Pumpkin Chocolate Chip Bread

    1 c. turbinado or muscato sugar
    1 c. brown sugar
    1 (15 ounce) can organic pumpkin puree
    1 c. coconut oil
     2/3 c. water
     4 eggs, room temp.
     3 1/2 c. white whole wheat flour
     1 T. ground cinnamon
     1 T. ground nutmeg
     2 t. baking soda
     1 1/2 t. salt
     1 c. miniature dark chocolate (chopped in chunks)
     1/2 c. chopped walnuts (optional)



Pumpkin Seed ginger topping.. (optional, see below)  If I add this topping, then I omit the added walnuts in the batter.

DIRECTIONS

  1.  Preheat oven to 350º F. Grease and flour three 9x5 inch loaf pans.
  2.  Warm jar of coconut oil in preheating oven til liquid enough to measure a cup. Set aside. (use caution and pot holders!)
  3.  Whisk together dry ingredients.  Set aside. 
  4.  In a large bowl, (I use a stand mixer but a handheld will work here) combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in dry ingredients.  
  5.  Toss chocolate and nuts with a good pinch of flour to coat (this will ensure they don't all sink to the bottom) Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
  6.  Sprinkle with Pumpkin seed ginger topping. (Optional.  See recipe below)
  7.  Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
   8.  Once cool, Wrap loafs in foil and let sit overnight or at least several hours before serving. 

Decadent Pumpkin Seed & Ginger topping 

   1.  Melt 4 T.  butter in large nonstick skillet over medium heat. 
   2.  Add 2 c. combination of chopped almonds, chopped pecans, and whole pepitas (pumpkin seeds)
   3.  Sauté until nuts brown slightly and pepitas begin to pop, about 2 minutes. 
   4.  Sprinkle 1/2 c.  brown sugar and good pinch of salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes. 
   5.  Remove skillet from heat. Stir in 1/4 c. chopped crystallized ginger. 
   6.  Cool topping in skillet. 
DO AHEAD Can be made 1 day ahead. Cover and store airtight at room temperature.
 

"Nobody bakes a cake as tasty as Tasty Kakes"

...Who knows that jingle?  Bets are if you immediately think of the oh-so-yummy Butterscotch Krimpets or the peanut butter Kandy Kakes that were often packed in lunchboxes, you must have spent some childhood time on the east coast, especially the tri-state area.  Made in Pennsylvania since 1914.. they are still made there today.  

But my life is 3000 miles away right now. 

However, lucky me.. I can make TastyKakes whenever I want!  Thanks to a copycat recipe that I got from Gourmet Magazine years ago.  And, honestly.. they are better.  The cake is very light and moist, delicate vanilla and the peanut butter layer, oh so good especially when topped with a delicious layer of candy chocolate that snaps when you bite into it.  Very satisfying.  Cake, chocolate and peanut butter.. well, duh.

The recipe is easy to make and a kid fav...  I have tried these with almond and cashew  butter and it works well, too but it's the original flavor I am going after.  Peanut butter is best, that's probably the sentimental part.   And thankfully,  my little one has out-grown her peanut allergy but I still insist here on organic peanut butter.  The main reason for increase in peanut allergies in children over the last 10-20 years, is due majorly to the pesticides used on the peanut crops.  So, it's best to just keep to organic but don't use a "natural" peanut butter..  this needs your basic creamy, processed nut butter like those we grew up with, it really needs to spread easily and be smooth.  

A note when making these... after you spread the chocolate layer, you must score the cake into the portions before you refrigerate otherwise the chocolate layer will crack and break all crazy once it hardens.  

Peanut Butter Tasty Kakes

(from Gourmet magazine)
 
For cake:
4 large eggs, room temperature
2 cups sugar
1 tsp vanilla extract
1 cup milk
2 tbsp butter
2 cups all-purpose flour
1 tsp baking powder

For topping:
1 1/3-1 1/2 c. organic creamy peanut butter (do not use a "natural" kind)
1 pound chocolate, chopped (or morsels will do)

 
Preheat oven to 350º F.   
Butter and flour a 17x11 1/2x1-in. jelly-roll pan, knocking out excess flour.

In a large bowl, using an electric or stand mixer, beat together eggs and sugar until thick and pale, 3-5 minutes. Beat in vanilla.
 
While that is beating (or before, if you're not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Set aside.
 
Sift flour and baking powder into the beaten egg mixture and beat until just combined. With the mixer running, slowly stream in the milk/butter mixture until just combined.
 
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350º F. 
Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.

Let cool on a wire rack for 5 minutes, then place small dollops of peanut butter on the surface of the cake. Use an off-set spatula to spread the peanut butter into an even layer, covering the entire cake.
Let cool completely, then refrigerate for 1-2 hours to make sure the peanut butter is set.

When chilled, melt the chocolate in a double boiler (bowl over a pan of simmering water), stirring constantly. Once it is smooth, pour it over the chilled cake and spread it evenly with an offset spatula.
Using a knife, cut the cake into 30 bars. It is not necessary to cut all the way through the cake, just into the chocolate/pb layers. Make sure the cuts are clear, so wipe your knife in between each. This will make it easy to divide up the bars when the chocolate has set.
Return cake to fridge and chill until chocolate is firm (or overnight).

Makes 30 bars.

Chocolate Raspberries

Nothing better than simplicity.  This might just be it.  Dark chocolate chips tuck perfectly into fresh raspberries. Yum.

Peanut Soba Noodles

Peanut Soba Noodles.  The 1st time I had these, I fell in love and then attempted any and every recipe for them out there, starting with Nigella Lawson's.  Hers was very easy and non-fussy.. but I wanted more punch and more veggies. Finally, this is what I landed on and has been my go-to for several years.   

Cooks notes:  I prefer to use a hand immersion blender, It's quick, easy and hardly any clean-up.  If you don't have one, use a blender or a small processor. Using a processor or blender makes prep a lot easier.  Then I don't have to chop the garlic or anything that fine. 

Fresh ingredients make this dish. Lime, ginger, garlic, cilantro.. don't substitute.  Health benefits come with using fresh ginger and garlic, that you do not get from dried. Speaking of health benefits.. Buckwheat Soba noodles are a really good choice when it comes to carbs. But you could use cellophane, rice, yam noodles.. 

The Notable Nutrients in Soba

Nutritionally buckwheat provides vitamins B1 and B2, several minerals, and nearly twice the amount of proteins found in rice.  Rutin, a kind of bioflavonoid that includes the catechins of green tea and the polyphenols of red wine, is not found in other grains or beans, but is contained in great quantity in buckwheat.  This bioflavonoid strengthens capillaries and so helps people suffering from arteriosclerosis and high blood pressure. Recent studies indicate that rutin is also a powerful antioxidant that fights free radicals, which are responsible for many cancers.

Health Benefits of Buckwheat

Buckwheat also contains choline.  Choline, a compound in the vitamin B complex that plays an important role in metabolism, lowers blood pressure, and decreases cholesterol.

The following is the summary of the major health benefits of buckwheat.

Decreases cholesterol

Lowers blood pressure

Reduces fat accumulation

Promotes healthy bowel movements

Fits a well-balanced and low-calorie diet

Wow!.. Right?  That's why it is listed as one of the super foods! You can feel really good about this dish.  Hope you try this and like it as much as I do! Enjoy~

Peanut Soba Noodles

1pkg. soba (buckwheat) noodles
  cook as directed, set in ice bath or run under cold water and drain, set aside.

For PEANUT SAUCE:

Mix together using a hand or stand blender or processor :

1/3 c. soy sauce (low sodium), Tamari or Coconut Aminos 

2 to 4 T. peanut butter (crunchy, creamy.. your choice.)  

1 T. sesame oil (if you like spicy, use hot sesame oil)

1 T. water 

1 t. ginger, freshly grated 

juice of 1 lime  

1 small clove of garlic, minced 

spicy sesame oil (if you like heat and to taste) 

1 t. honey (optional) 

Siracha (optional for added heat)

               

Toss with noodles.  If too thick add a tablespoon more of water, til desired consistency.  Chill noodles with sauce in fridge while you prepare veggies.

Add:
1 red pepper, thinly sliced   

bunch of fresh cilantro, chopped

1 carrot, julienned 

1 cucumber, cut in half lengthwise twice & slice thick

1 cup of red cabbage, sliced thinly or shredded   

green onion, chopped.. finish with this on top 

sesame seeds  (Lightly toasted in a hot pan along with sesame seeds -watch carefully, so not to burn)  

Lastly add chopped peanuts right before serving (otherwise they get mushy)

optional - 

Depending on my mood, I add whatever other vegetable I have on hand... 

sugar snap peas or snow peas  

beet, julienned  

These I cook til tender crisp and blanch.*  Be sure not to overcook.. mushy or even cooked veggies would not be good here. The veggies should still have bite, so just a minute or 2 depending on how small you cut them. 

broccoli
asparagus

...   Eat cold or hot.   

Let sit at least 20 minutes dressed before serving.  The flavors get better as it sits. 

Cooked Chicken or shrimp added can make these noodles a complete meal. 

*Blanching simply means to have a large bowl filled with icy cold water ready when you are steaming your veggies. When they are done, scoop them out and right into the water to stop the cooking immediately.  That is how you get perfectly tender crisp veggies.    

Succulent garden gift

If you know me at all, you know I have a deep love for vintage and anything beautiful.  I have several mismatched or chipped odd china pieces that I use to hold earrings, keys, crayons, q-tips.. whatever.. It makes me happy to have them around. 

I have had this beautiful Rose piece of china set for quite some time.  I always envisioned it next to a bath holding lavender soap and some white washcloths rolled-up.  However, my bath right now is not a safe place for a lovely piece of china.. it is a haven for tinker bells, bubble potions and all sorts of 3-year-old fancies.  No spot for this.   So it has set, waiting.. for a use.  

Well, I also have a love of gardening and succulents.  I have seen several arrangements of the plants in a modern or minimal bowl as a centerpiece on a table and I always had this back in my mind to do in this shallow casserole. Finally, needing a gift and finding succulents on sale at a local shop.. I thought I'd give it a go.  It turned out pretty fab.. I almost kept it for myself.  

Step #1 Gather all ingredients.. small succulents & cacti work well together. I also chose a white decorative sand/small gravel.  The sand needs to be rinsed well before using.  Choose a  lovely shallow dish, deep enough to plant the little plants with just a bit of room as not to over-crowd. An antique serving dish, like this Haviland Rose is perfect for a little succulent/cacti garden.

 Step #2  Place plants, with the soil they came with, into the dish.  Using a spoon or small shovel fill in the space with the white gravel, which is moist from rinsing. 

Step #3  Using a funnel top the entire surface, covering all dirt with dry white gravel, this gives it a clean fresh finished look. 

Voila! I love how the succulents look in the dish. Soft and lovely.

 

Couldn't stop there.. this soft and lovely pink stoneware bowl is just perfect for this larger succulent. The softness of both would make this a lovely baby shower gift for a nursery. 

 

 My little happy helper.

Find: Green Lotus Lamp

Look at this little sweet thing!  Found this vintage plastic hanging lamp in a crowded antique emporium outside Tacoma, Washington.  And it is quite lovely.  

I would think it is circa late 1960's.. but not sure.  It has a huge round globe and hangs with a chain and simply plugs in.   Which makes it perfect for a covered porch or a tent... Love it.  

  Best part... $32! What a find!

when I see a cookbook I like...

...I pick it up.   Because I want to end up with a collection like this.  Believe me I am well on my way.  This is one shelf of many that my friend Rose has.  

I love the sign a tribute to the great Julia Childs, whom she knew personally.

Stuffed Broiled Jalepenos

Let me introduce you to my new favorite appetizer, side dish.. hey, these are so good.. I'd have them for dessert!  Fresh jalepenos stuffed with cheese and broiled to a bubbly perfection. Seriously, one of the easiest recipes & plenty of room for experimenting.  I have made them 4 times now and have changed the cheese mixture combo 3 times.  This last combination is my favorite.. and a little lighter than the usual cream cheese & cheddar combination.  I bought some Queso Fresco, which has the saltiness of halloumi cheese.. which I believe is from the brine. Salty, salty.. deliciousness.  (Bunny trail alert) Have you even tried grilled halloumi yet?  It is addicting.  The Mediterranean cheese you can place on a grill and it won't melt, but will get delicious crusty char grill marks.. then you squeeze a lemon over and you have this amazing squeaky, salty cheese.  It's a must try. 
Ahh, back to the Jalepenos (end bunny trail).. crumbled Queso Fresco & grated cheddar work well together.  I added a tablespoon of sour cream to help bind.  
Now, the heat is a concern for some using fresh jalepenos.  However, with fresh jalepenos.. you just never know how hot they will be.  In the same batch, I get some that are juicy sweet and not hot at all and then I grab another and my tongue is scorched. Well, let's just call it adventurous appetizer.  If you want hot.. leave in more of the inner membrane.. Less heat.. scrape it all out. And wear gloves. And don't touch your eyes. or nose or mouth & God forbid what else! I have heard stories!  I have experienced 1st hand taking out my contact lenses hours after handling jalepenos.. let's just say OW! Wear some gloves or use a plastic baggie to help handle them. 
Enough said, here's the recipe...  

Slice Jalepenos in half lengthwise & remove membrane and seeds.

Pretty clean.. ready to be filled.

Queso Fresco + Cheddar Cheese + Sour Cream

Stuffed & ready to broil!

Toaster oven is perfect for this task.  ESPECIALLY in the summer heat!

mmm.. mmm, almost ready.

Ridiculously good!  Perfect appetizer for a summer BBQ

cantaloupe, tomato & avocado salad

(Bringing this out of the old blog archives 2007.. as it is the time of year to enjoy this salad!) 
 
Cantaloupe is amazing right now.  perfectly ripe.  I wanted to do something different and use up some other ready to use produce.  The salad above is what resulted. and let me say....  mm-mm-mmm!

Initially, I used mint only.  But the enormous bouquet of basil sitting on my counter screamed to be added in.  The end result.. I loved it.  The cantaloupe, basil and crunchy sweet red onion combination is just amazing.  Really fresh.  Then adding in a ripe tomato, mint and avocado.. took this to a new fav height.  It’s so much better than the mango combination you usually see on menus.  The cantaloupe is so bright, juicy and fresh.. I hope you try it.

cantaloupe, tomato & avocado salad

1/2 of a ripe cantaloupe, seeded & cut into bite size

1 lg tomato, bite size pieces

1/2 red onion, cut into a small dice

10 basil leaves, roll and julienne

handful of mint leaves, coarsely chopped

3 T Balsamic vinegar

1 T extra virgin olive oil

1 avocado, cut into large bites

S + P, to taste

Combine all ingredients in a bowl.  Toss together.  add avocado last.. so, they don’t get mushy from being over worked. S+ fresh cracked pepper to taste. 

serves 4

Tropical Tahiti Blondies

Tropical Tahiti Blondies

This treat is probably one of my favs when I am craving something rich, decadent and cake-y.  It has both white and dark chocolate, pineapple, coconut and cashews.  Yes, just slightly decadent... makes a good gift when you want to impress.   The pineapple bits and shredded coconut keep these bars so moist and the buttery cashews & chips and brown sugar base make this treat so rich.  Making a cup of coffee a must.

Tropical Tahiti Blondies

 

1 1/2 cup whole wheat white flour
1 tsp. baking powder
1/4 tsp. kosher salt

1 1/2 cup light brown sugar
3/4 cup butter, melted
2 large eggs
4 tsp. vanilla

1 1/2 cup shredded coconut
1 cup cashews, chopped
1/2 cup semi-sweet chocolate chunks
1/2 cup white chocolate chips
1/2 cup pineapple tidbits, well drained & squeeze out any liquid

extra coconut, chocolate and (whole & chopped) cashews -- for the topping!

Preheat oven to 350º F and line a 9 x 13 baking pan with parchment paper.

In a medium bowl, whisk together flour, baking powder and salt and set aside.

In another bowl, whisk together brown sugar and melted butter until well combined. Add eggs and vanilla to mixture and mix well. Fold the flour mixture into the wet ingredients until combined.  -- Don't over mix!
Fold in coconut, cashews, chocolates, pineapple and into batter. Try not to over mix. Pour batter into prepared baking pan and smooth out with a spatula or spoon. Top with extra coconut, chocolate and cashews.

Bake for about 25-28 minutes, or until top light golder brown on the top. Do not over bake! Cool to room temperature before cutting.

Shopping: HomeGoods

Opening soon and then the fun begins.  Oh, HomeGoods how I have missed thee.  

HomeGoods stores are all over the tri-state area and majorly lacking in the Seattle area.  This one is finally opening early summer.  I believe owned by TJ Maxx and Marshalls.. it's where you can find amazing trend accessories at majorly discount prices.  For staging and design jobs.. this is one of the easiest, quickest ways to get the most bang for your buck.  Next to Trader Joe's .. cannot wait.