My Story in Recipes
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect

Blueberry Galette

9/30/2014

0 Comments

 
Picture
​I look forward to blueberry season all year.  

It comes early in Georgia and the first few years that I lived here, I missed it completely.  The pick- your-own blueberry farm that I like to visit usually opens at the end of July and stays open for about 3-4 weeks.

Unfortunately, we were so busy this summer that I never made it out my favorite blueberry farm to pick berries this summer.  I was bummed when I found out that they closed the farm before I had a chance to get there.  Fortunately for me, there was another local farm that still had berries available for picking.   I was so excited that I didn't care that it was 98 degrees outside.  Courtney and I gathered up our buckets and headed out to the blueberry farm.
Picture
Picture
Picture
When we got to the farm, we discovered that they also had pic-you- own blackberries.  BONUS!
Picture
Picture
Picture
Picture
Picture
​Ben and Ryan gobbled up the blackberries within 2 days.  They were the biggest blackberries that I had ever seen.  Courtney and I ate lots of the blueberries and I froze what we didn't eat within 2 days.  
Picture
Picture
​Do you know what I love about frozen blueberries?  Blueberry desserts.  
Picture
​These mini blueberry galettes are the perfect way to enjoy fresh blueberries even when it's not blueberry season.  
Picture
​They're super easy to put together, they're really tasty and they are the reason that I look forward to stocking my freezer with blueberries - all year.  
Picture
Mini Blueberry Galettes
1 package Pie Crust (2 Rounds Of Dough)
2 cups Blueberries (generous)
1/4 cup Sugar, Plus Extra For Sprinkling
2 Tablespoons Cornstarch
1 whole Lemon
1 teaspoon Vanilla Extract
Pinch Of Salt
1 whole Egg
1 Tablespoon Water
Whipped Cream or Ice Cream, For Serving
Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. 
​Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more.
Picture
Picture
​Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). 
Evenly distribute the blueberry mixture between the 8 discs (approximately 1/4 cup per round).
Picture
Picture
​Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.
Picture
Picture
​Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar. 
Picture
Picture

Bake for 15 minutes at 425 until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes.
​
Picture
​Remove to a platter and allow to cool.
Picture
​ Serve with whipped cream,
Picture
​ Or ice cream.
Picture
​Blueberry season may be over for 2014 but I've still got a few in my freezer for this winter.

Ciao!
Click here for a printable version of this recipe
0 Comments

Chocolate Chip Cookie Dough Cupcakes

9/27/2014

0 Comments

 
Picture
What could possibly be better than a homemade chocolate chip cookie




A homemade chocolate chip cookie sitting on top of a chocolate chip cookie dough cupcake that's been filled with chocolate chip cookie dough filling!

Picture
Oh yea.  That just happened. 
Picture
I had been avoiding these cupcakes for a couple of reasons.  The first is obvious - they are amazing and I would eat them ALL.  Secondly, most of the recipes that I've seen stuff these decadent cupcakes with raw cookie dough.  I just didn't feel comfortable eating (or serving) anything with raw eggs.  (I have way too much knowledge about food borne illnesses.)  
Picture
Picture




Annie's-eats.com has come to my rescue.  She came up with a super yummy version of a chocolate chip cookie dough cupcake with a cookie dough center that doesn't contain raw eggs.  And it's amazing
That solves that problem, but now I have to figure out how to stop myself from eating the entire batch.   
Chocolate Chip Cookie Dough Cupcakes
Cupcakes 
3 sticks butter
1 1/2 cups brown sugar
4 eggs
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 cup mini chocolate chips

Filling
4 Tablespoons butter
6 Tablespoons brown sugar
1 cup + 2 Tablespoons flour
7 ounces sweetened condensed milk
1/2 teaspoon vanilla
1/4 cup mini chocolate chips

Vanilla Buttercream Frosting
Mini Chocolate Chip Cookies  
Mini Chocolate Chips for decoration
Prepare a batch of your favorite chocolate chip cookie dough.  Divide each regular size cookie portion into quarters and bake for a shorter time. 
Picture
Picture
Picture
Combine butter and brown sugar in mixing bowl until smooth and creamy.  ​
Add flour, vanilla and condensed milk.
​
Picture
Picture
Fold in chocolate chips.  Refrigerate filling to desired firmness
For cupcakes, beat butter and sugar until light and fluffy.
Picture
Picture


Beat in eggs and vanilla.
Picture
Add dry ingredients alternating with milk.
Picture
Picture
Picture


Fold in chocolate chips.


Scoop batter into paper lined muffin tins.

​
Picture
Picture
Bake 20 minutes at 350.
Picture
Picture
Picture
Once cool, cut a hole in the center of each cupcake.
Picture
Picture
Want to know the best part about making filled cupcakes?  Eating the holes!!!
Picture
Roll small portions of the filling into a little cylinders and fill each hole with cookie dough filling.
Picture
Picture
Picture
Frost with buttercream.  Decorate with a mini chocolate chip cookie and a sprinkling of mini chocolate chips.
Picture
Picture
Picture
Picture
Picture
Picture
So you get the idea.  These cupcakes are amazing.  Bake with caution though - you will not be able to stop yourself from eating them.  

​Ciao!
Click here for a printable version of this recipe
0 Comments

Butterscotch Oatmeal Cookies

9/26/2014

0 Comments

 
Picture
​Has anyone else noticed all of the new varieties of chocolate chips in the supermarket baking isle lately.  It could be that they are only going to be seasonally available but I am loving all the new flavors.

NESTLÉ® TOLL HOUSE® DelightFulls™ Caramel Filled Morsels
NESTLÉ® TOLL HOUSE® DelightFulls™ Cherry Flavored Filled Morsels
NESTLÉ® TOLL HOUSE® DelightFulls™ Mint Filled Morsels
NESTLÉ® TOLL HOUSE® DelightFulls™ Peanut Butter Filled Morsels
NESTLÉ® TOLL HOUSE® Halloween Morsels
NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels
Picture
​Pumpkin Spice Morsels???   What???  The thought of pumpkin spice morsels makes my brain spin.  Oh, the possibilities.
Picture
​Would it be inappropriate to buy bags of pumpkin spice morsels by the dozens?  (Fairly certain that is going to be a seasonal item that is only going to be available for a very a short time.)  As for now, I am baking cookies with an old favorite - butterscotch chips.  
Picture
Picture
Butterscotch Oatmeal Cookies
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
12 Tablespoons butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3 cups oats
1 cup butterscotch chips
1/2 cup toffee bits
Cream butter and sugars in mixer.
Beat in eggs and vanilla.
Picture
Picture
Stir in dry ingredients.
Picture
Picture
Stir in oats.
Picture
Picture
Fold in butterscotch chips and toffee bits.
Picture
Picture
Picture
Scoop balls of dough onto a silpat lined baking sheet.
Bake 15 minutes at 350.  Cool on wire racks.
Picture
Picture
​It's only a matter of time before I bake another batch of these little goodies with some of the new Fall inspired morsels from Nestle.  
Picture
​Crispy oatmeal cookies dotted with rich butterscotch morsels are incredibly delicious - and Fall-like.  
Picture
Ciao!
Click here for a printable version of this recipe
0 Comments

Marble Cupcakes

9/24/2014

0 Comments

 
Picture
​I'm all about experimenting with new, unique and exotic cupcake flavors but sometimes it's a simple and classic cupcake that I crave.  
Picture
​The best part about this classic marble cupcake is that you don't have to choose between chocolate and vanilla.  Thier swirled together into this one masterful classic cupcake. 
Picture
​These marble cupcakes would be perfect for so many occasions.  
Picture
​Does that Swiss meringue buttercream remind anyone else of a soft serve twist cone? 
Picture
Ultimate Marble Cupcakes
Cupcakes
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
12 Tablespoons unsalted butter
1 1/2 cups granulated sugar
2  large eggs, room temperature
1/3 cup sour cream
1 1/4 cups milk
3 teaspoons vanilla extract
1/3 cup unsweetened cocoa power
Mix together flour, baking powder, baking soda, and salt. Set aside.
​Beat butter and sugar until light and fluffy.
Picture
Picture
​ Beat in eggs, sour cream and vanilla.
​Beat in dry ingredients, alternating with milk.
Picture
Picture
​Divide batter in half and add cocoa powder to half.
Scoop batter into paper lined cupcake pans, alternating chocolate and vanilla batters.
Picture
Picture
​Swirl together with a toothpick.
Picture
Picture
​Bake the cupcakes for 20-24 minutes at 350.
Picture
Picture
Picture
Picture
​ 


​Cool on wire racks.
Prepare a batch of vanilla buttercream and a batch of chocolate buttercream.  
Picture
Picture
​Fill a pastry bag (fitted with a 1M tip) with half vanilla and half chocolate buttercream to create the swirled frosting.
Picture
​With the classic and simple theme in mind, I'm not going to over complicate this post with a lot of  writing, I'll just let you enjoy the pictures.  (and drool)
Picture
Picture
Picture
Picture
​Now, I need a cupcake.  (or two)

Ciao!
Click here for a printable version of this recipe
0 Comments

Marinated Pork Tenderloins

9/23/2014

0 Comments

 
Picture
​I am loving these cooler Fall-like temperatures.  (Just to be clear - when you live in Atlanta, anything below 85 qualifies as a fall-like temperature.)

I've been taking some nice, long walks through the neighborhood with Mia to take full advantage of the cooler weather.   It's not always easy to squeeze a walk into my busy schedule but it really does both of us good to get outside and get some fresh air.

And believe me, she lets me know when I've been ignoring her too long.  I get so caught up in my baking that I can forget to give poor Mia any attention at all.   
Picture
Picture
​Most people think that since I'm in the kitchen all day, that I would always have dinner prepped and ready to go too.  (Soooo not true.)   There are a lot of days, when I've been so wrapped up in baking that dinner is the farthest thing from my mind.  

Some days it's easier for me to prep dinner before I start baking.  I love dinner recipes that I can prep early so when dinnertime rolls around, everything is ready to cook and go.  This one is super easy to prep early and its delicious.
Picture
Marinated Pork Tenderloins
2/3 cup balsamic vinegar
1/3 cup olive oil
2 Tbs. soy sauce
4 1/2 tsp. firmly packed golden brown sugar
3/4 tsp. freshly ground pepper
1/2 cup finely chopped fresh rosemary
5 garlic cloves, chopped
2 pork tenderloins, about 2 1/2 lb. total, trimmed
Salt, to taste
Picture
​To make the marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar, rosemary, garlic and pepper and pulse until blended.
Picture
Picture
​




​Place the tenderloins in a ziploc bag and pour the marinade over them. Cover and refrigerate, turning occasionally, for up to 6  hours.
Picture
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove the tenderloins from the marinade.  Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy).
Picture
Picture
 Move tenderloins to a platter.  Cover and let rest 10 minutes.
Picture
Picture
 Slice against the grain and serve.
Picture
Picture
Ciao!
Click here for a printable version of this recipe
0 Comments
<<Previous
    Like my page on facebook.

    Follow me on Instagram


    Follow Me on Pinterest

    Categories

    All
    30 Minute Meals
    30-minute-meals
    Big Green Egg Recipes
    Chocolate
    Christmas Classics
    Comfort Foods
    Crock Pot Meals
    Fall Favorites
    Healthy-choices
    Healthy-choices
    My Favorites
    Springtime Treats
    St Patrick's Day Goodies
    Summertime Specialties
    Thanksgiving Classics
    Valentine Treats
    Vegetarian
    Winter Warm Ups

    Archives

    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011

Photos from Free Public Domain Illustrations by rawpixel, Texas_Custom_Patios
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect