Here is an easy and refreshing treat for those last days of summer.
Berry Smoothie Popsicles
(makes about 12 pops)
3/4 c fresh blueberries
1/2 c fresh raspberries
1/4 c sugar ( add more if you like it sweet)
1 c vanilla yogurt
1 T lemon juice
Add all ingredients to a blender and puree.
Pour into popsicle molds and freeze. Eat and enjoy.
My good friend just brought me back a bunch of delicious peaches from Georgia and I wanted to use them before they started to go bad. I made these yummy muffins which are great for breakfasts, snacks or dessert.
Preheat oven to 375
2 1/2 cups all purpose flour
3/4 white sugar
1T baking powder
Pinch of salt
(Whisk these ingredients together in a bowl and set aside.)
1/2 c of melted butter (cooled slightly)
1c heavy cream
2 large eggs
1/2 of pure vanilla extract
1 1/2 c of fresh peaches peeled and diced
In a bowl whisk together melted butter, cream, eggs, water and vanilla. Get your dry ingredients and mix together in a large bowl and then make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add peaches and mix gently. Divide batter into 12 large muffin tins or 18 for smaller snack sized muffins, bake until golden brown about 20-25 minutes (check by inserting a toothpick into the muffin, it should come out clean)
This dip is perfect for a Fall, Halloween or Thanksgiving gathering. All the taste of pumpkin pie with out the hassle of baking, and its a finger food so it is perfect for parties.
Creamy Pumpkin Dip
1 8oz brick of cream cheese softened
1/2 cup pumpkin puree
1/2 c brown sugar
1 tsp pumpkin pie spice
1 t vanilla
Mix the cream cheese, pumpkin, sugar, spice and vanilla in a mixing bowl with an electric beater until smooth and incorporated. Serve with apples and ginger snaps.
For a pretty and festive presentation, hollow out a small pumpkin or gourd and serve dip inside.
It’s that time of year here in Florida, hurricane season. Tropical Storm Isaac is making his way into the Gulf of Mexico and even though we are not in the direct path (yet) we will still have some wind and rain. They even canceled school tomorrow, my kids are really disappointed (yeah right ). So I am posting a favorite cake recipe, I find I like to bake on rainy days. This one is dark and decadent, a favorite from my Southern Living Cookbook.
Dark Chocolate Bundt Cake with White Icing and Strawberries
8 oz of semi sweet chocolate chips or chocolate chopped
1 16 oz can of chocolate syrup
1 c butter softened
2 c sugar
4 eggs, large
2 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c butter milk
1 t vanilla extract
2 c powdered sugar
3-4 T milk
1 t vanilla extract
1 c halved strawberries
Pre heat oven to 325. Melt chocolate chips in microwave or double boiler. stir in chocolate syrup and stir until smooth.
In a large bowl or stad up mixer, beat butter on med speed until creamy and add sugar, then eggs 1 at a time. In a med bowl mix together flour baking soda and salt. add 1/2 to butter mixture mixing on low speed. Then the buttermilk then the rest of the flour, mixing the whole time. stir in vanilla and chocolate mixture and pour into a greased and floured bundt pan. Bake for 1hr and 20 minutes or until a toothpick inserted into the middle comes out clean. Cool cake in pan on a wire rack for 15 min then turn pan and invert cake on to the wire rack, cool for another 30 minutes.
For frosting, stir together powdered sugar, milk and vanilla in a small bowl. Pour over cooled cake and top with strawberries.
My Pinspiration this week was a little snack cake with a familiar flavor combination, peanut butter and chocolate. I found this on Pinterest last week but the original recipe can be found here at Bake or Break. This was easy and delicious and not too sweet. Perfect for a mid morning or afternoon snack. It reminded me of the Snackin Cakes by Betty Crocker that my mom used to make back in the 70’s.
Peanut Butter Chocolate Chip Cake, from Bake or Break
2 1/4 cups of flour
2 c brown sugar
1 c creamy peanut butter
1/2 c (1 stick) of softened unsalted butter
1t baking powder
1/2 t baking soda
1 c milk
1 t pure vanilla extract
1 cup Ghirardelli milk chocolate chips
Preheat oven to 350 degrees, grease or spray a 9×11 pan.
In a large bowl combine flour, brown sugar, peanut butter, and butter using an electric mixer.
Remove 1 cup of the mixture and set aside. Mix in baking powder and soda, then add milk and vanilla mix until combined, and then add one egg at a time while mixing.
Pour batter into baking pan.
Sprinkle chocolate chips and reserved batter mixture on top.
Bake for 35 minutes, or until a toothpick inserted into the middle comes out clean.