Food

Old Fashioned Peach Dumplings

/ Jodi / 30 Comments

peach dumpling

What is better than a warm apple dumpling with a scoop of vanilla ice cream?

How about an old-fashioned peach dumpling with ice cream and peach brandy in the caramel sauce?!?!

peach dumpling 4

O M G are these amazing!

Hubby loves peach pie, and I had some peaches getting very ripe on the kitchen counter Father’s Day morning.

peach dumpling 1

So I decided to make him this special treat of flaky pie crust wrapped around sweet juicy fresh peaches stuffed with brown sugar, cinnamon, butter and vanilla and drizzled with a creamy, caramely, brandy infused sauce.

Is that Merv a lucky guy or what??!!

peach dumpling 2

It was a great weekend, beginning with my boss winning Entrepreneur of the Year Friday evening at a gala I was so fortunate to attend with him and some of our colleagues and friends, and ending with having the kids over for Father’s Day.

Our oldest son, Jake, grilled an amazing pork tenderloin he marinated in fresh herbs and lemon, and he also brought over his homemade macaroni salad (one of hubby’s faves).  Our  daughter-in-law, Colleen, brought hubby more goodies – homemade apricot turnovers and homemade cinnamon swirl bread.  He’ll be set for a while!  And this is all after being treated out to breakfast at one of his favorite spots with our youngest son, Nick.

Unfortunately, I ended up getting some kind of nasty “crud.”  It started Friday evening at the gala when my voice started going and my throat got scratchy and sore.  I woke up Saturday morning with my right eye sealed shut, coughing up a storm, and absolutely no voice.  I tried to take it easy, and we had to cancel Saturday evening dinner plans with friends.

I’m still feeling pretty punk, but oh well – still bucked up and prepared this yummy treat and enjoyed visiting with the family and playing Cranium and laughing way too much!  Did you ever try to do a humdinger challenge with no voice?!  Thank goodness whistling worked!

peach dumpling 3

But back to these amazing peach dumplings…

I am the queen of improvising in recipes and had not had a chance to go to the grocery store this weekend feeling like I did, so when the recipe I found (at A Flock in the City) called for heavy cream in the sauce and I had none in the refrigerator, I decided to try substituting vanilla ice cream.  Where there is a will there is a way!  And I’m not sure I’d do it any other way after this!!  I made a few other tweaks – using my own standby pie crust recipe, blanching and peeling the skin from the peaches, leaving out the nutmeg, and adjusting a few quantities of sugar and butter, but I really liked this recipe I found.

peach dumpling

Hubby loved them, so I’m glad I made this treat for him.  I also got him a new bird feeder – a Squirrel Buster (thanks for the recommendation Jo) and an Oriole feeder, so the birds are sure having a good time.

The squirrel however…..  well – just watch this video (thanks Nick for allowing me to share!)

Old Fashioned Peach Dumplings

Sauce

  • 1/2 cup brown sugar
  • 3 Tbsp butter
  • 1/2 cup vanilla ice cream
  • 1/2 cup peach brandy
  • 1 tsp vanilla extract
  • pinch of salt

Directions

  • Bring a large pot of water to a boil, and blanch peaches for 2 minutes.  Immediately remove to ice water.  The skin will slip right off to peel the peaches.
  • Cut peaches in half and remove pit.
  • Roll out pie crust and cut into 6 squares (approx 4″ x 4″) or large enough to wrap peaches
  • Place one peach half in center of each square, and fill with brown sugar and cinnamon, a dollop of butter, and a drizzle of vanilla.
  • Place second half of peach on top, and wrap entire stuffed peach with dough – sealing to keep juices in.
  • Place in 9 x 13 rectangular baking stone or dish.
  • Prepare sauce by melting brown sugar and butter.  Bring to a boil.
  • Add vanilla ice cream and stir until melted and boiling again.
  • Add peach brandy, and continue boiling for 2-3 minutes.
  • Add vanilla and salt.
  • Pour sauce into bottom of baking dish around dumplings.
  • Bake at 450 degrees F for 35-40 minutes.
  • Serve warm with a dollop of ice cream or whipped cream.

Hope you all had a nice weekend celebrating Fathers and families.

Cheers & Hugs,

Jodi

Chicken Caprese Penne Pasta

/ Jodi / 20 Comments

chicken caprese penne pasta

I had a rotisserie chicken in the refrigerator that I purchased grocery shopping a day or two earlier.  I knew it would be good to have on hand for picking at or making a quick dinner.

foodie dice chicken caprese penne pasta

Looking for some inspiration, I thought I’d bring out the Foodie Dice and see what creativity I could stimulate for dinner.

fresh chopped tomatoes

I have to admit I cheated and made the chicken dice happen.  But when I rolled, tomatoes, garlic, basil, and pasta….

fresh basil

Caprese came to mind and came to dinner plate.

goat cheese

I didn’t have any fresh mozzarella on hand, but I did have some yummy goat cheese that makes a glorious quick and easy creamy pasta sauce.

rotisserie chicken

And the rotisserie chicken became the star of the evening.

chicken caprese penne pasta
This was so quick and easy, but SO SO SO SO SO to die for delicious.  I have to admit I sort of moaned (and bragged!) while eating it….

Though quick and easy, I must say this dish could be served for company – and I just may do that.

If you don’t have a rotisserie chicken on hand or available, you could simply roast a chicken or saute some chicken breasts and/or thighs to use.

Thanks to the roll of the Foodie Dice for this yummy dinner.

Chicken Caprese Penne Pasta

Ingredients:chicken caprese penne pasta

  • 1 rotisserie chicken, skinned and chopped
  • 1 lb penne pasta
  • 5-6 campari tomatoes, diced
  • 1 cup fresh basil, chopped
  • 4 large cloves garlic, minced
  • 3 Tbsp olive oil
  • 8 oz. goat cheese, crumbled
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions:

  • Cook penne pasta in salted water for 8-10 minutes.  Drain, reserving 1 cup of water.
  • Saute garlic in olive oil, then stir in chicken.
  • To drained pasta, add crumbled goat cheese and reserved cup of pasta water.  Stir to incorporate and melt cheese.
  • Add chicken and garlic, fresh tomatoes, and basil.  Toss to combine.
  • Sprinkle with Parmesan cheese, and salt and pepper to taste. 

Enjoy!

Cheers & Hugs,

Jodi

Hummingbird Cake

/ Jodi / 37 Comments

hummingbird cake 6

Have you ever heard of Hummingbird Cake?

Well – it is one of my Dad’s faves…

So I decided I was going to give it a try for his birthday.

hummingbird cake 2

This sweet, dense, banana, pineapple and pecan smothered cake is not for the faint of heart!  A thin slice goes a long way!

It reminds me of carrot cake with its thick layers of cream cheese frosting between the three layers of decadent delightfulness.

But WHY is it called Hummingbird Cake?

hummingbird cake 5

Considering the key ingredients – bananas and pineapple – this famously southern cake is thought to have been invented in Jamaica in the late 1960s.

It was originally called the “Doctor Bird Cake,” nicknamed after a Jamaican variety of hummingbird called the Red-billed Streamertail. The name came from the way the bird’s long beak probes flowers, like a doctor inspecting a patient.

But what does that have to do with a pineapple and banana cake?  According to Celebrity Chef, Jamie Oliver’s website, some say the cake was named after the bird because it was sweet enough to attract hummingbirds (who eat only nectar), while others say the yellow streaks of banana are reminiscent of the bird’s plumage.

In 1968, the Jamaican tourist board decided to try attracting tourists by sending out press kits to the US. In the packs were a few recipes from the island, including one for the Doctor Bird Cake. Shortly thereafter, similar recipes started to crop up in local papers and community cookbooks across the South.

Most food historians agree the first printed recipe for Hummingbird cake was by Mrs. L. H. Wiggin. She supplied the recipe to Southern Living magazine in February 1978.  Even before then, however, there were countless references to the cake in county fair reports and baking competitions across Southern America.

hummingbird cake 3

This is a really lovely special occasion cake for that someone special in your life.

hummingbird cake 4

And it freezes well to save individual servings for just when you need that something special for a guest or yourself.

hummingbird cake 1

I sure enjoyed sharing a slice with Dad and Mom II and hubby yesterday – and then leaving the rest with them, so I am not tempted to eat more!

I’d love to hear if you are familiar with this cake or if you make it and how it differs from the recipe I found that is the “Most requested recipe in Southern Living Magazine history.”

Hummingbird Cake

Ingredients:hummingbird cake 3

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable or canola oil
  • 1 1/2 tsp vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped ripe bananas
  • Cream Cheese Frosting
    • 2 (8-ounce) pkgs cream cheese, softened
    • 1 cup butter, softened
    • 1 (32-ounce) bag powdered sugar
    • 1 tsp vanilla extract
  • 1/2 cup chopped pecans

Combine dry ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

While cake is cooling, prepare cream cheese frosting by combining softened cream cheese and butter with electric mixer until creamy.  Slowly add powdered sugar until incorporated and desired consistency.  Stir in vanilla until combined.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Enjoy this special cake!

Cheers & Hugs,

Jodi

Berry Love

/ Jodi / 19 Comments

berry mint heart

I love berries!  Blackberries, Raspberries, Strawberries, Blueberries.  They are one of those foods that taste best to me in their purest form.    Sure – it’s hard to pass up a Blackberry or Red Raspberry Pie…  Homemade Strawberry Jam on fresh baked buttered bread……. Blueberries are devine on my breakfast cereal too…. But just popping berries in my mouth pretty much rocks my world.

If I want to make a nice fruit salad, I love berries the best.  Mix them together, then make a simple “dressing” from just a smidge of brown sugar and a splash of balsamic vinegar.  I know it sounds strange, but it really makes the flavors burst!  Then top that with some fresh mint leaves and a sprinkling of lime zest – and ooooo laaa laaa!

berry salad

Sometimes adding a simple, beautiful homemade shortcake biscuit and some whipped cream make berries even that much more special!

Four Berry Cobbler

To make 8 shortcakes, I simply mix 2 cups flour, 1 Tbsp baking powder, 1/2 tsp salt and 1 stick (8 Tbsp cold butter, cubed) with a pastry blender until crumbly.  I then add 2/3 cup half and half and form the dough (being careful not to overmix and make it tough).  I then cut the dough into 8 biscuits, brush with a little more half and half on top and sprinkle with some raw sugar before baking at 400 degrees F for 12 minutes.

So that’s what hubby got for dessert last night.

Which is your favorite berry?  What is your favorite way to eat them?

berries in bowl

And I thought you might get a kick out of seeing a “behind the scenes” shot of my berry professional photo shoot set up early morning on the side porch.

berry heart photo shoot

Yep – that’s how I roll…

at life in between.

Cheers & Hugs,

Jodi

Strawberry Spinach Salad with Homemade Poppy Seed Dressing

/ Jodi / 25 Comments

Strawberry Spinach Salad 1

Looking for a bright, light, fresh summertime salad?  How about fresh baby spinach leaves, slices of juicy ripe strawberries, chunks of creamy goat cheese, and crunchy candied walnuts all drizzled with a sweet and tangy poppy seed viniagrette?  It just screams summertime!

Strawberry Spinach Salad 2

Since we were talking about strawberries this week, I couldn’t resist making this when asked to bring a salad to Liz’s birthday party last evening.

Strawberry Spinach Salad

Candying the walnuts is a cinch and homemade dressing makes it so much fresher.  This salad is super easy and bursting with flavor.

Enjoy!

Strawberry Spinach Salad with Homemade Poppy Seed Dressing

Ingredients:

  • Large bunch or bag of fresh baby spinach leaves
  • 1 cup sliced fresh strawberries
  • 1/2 cup goat cheese, broken into chunks
  • 1/2 cup candied walnuts
    • 1/8 cup powdered sugar
    • pinch of cayenne pepper (optional)
    • pinch of salt
  • Poppy seed dressing
    • 1/8 cup white vinegar
    • 1/8 cup sugar
    • 1/4 tsp shallot or onion powder
    • 1/4 tsp salt
    • 1/4 tsp ground mustard
    • 1/4 cup olive oil
    • 1 Tbsp poppy seeds

Directions:

  • Prepare candied walnuts:
    • Preheat oven to 350 degrees F.
    • Mix dry ingredients in small bowl.  Set aside.
    • Blanch walnuts in a small saucepan of boiling water for 3 minutes, and drain.
    • Mix sugar and walnuts together, and spread onto baking sheet.
    • Bake 10 minutes until golden.
  • Prepare dressing:
    • Whisk together vinegar and sugar until sugar is pretty much dissolved.  Add in shallot powder, salt, ground mustard.
    • Whisk in olive oil.
    • Stir in poppy seeds.
  • When ready to serve, toss spinach leaves with poppy seed dressing thoroughly.
  • Stir in sliced strawberries, goat cheese, and candied walnuts.
  • A protein can be added for a full meal (i.e. chicken breast slices, steak slices, salmon chunks

Happy Friday!  Enjoy the weekend, and have fun doing things at life in between.

Cheers & Hugs,

Jodi

Chewy Butterscotch Toffee Cookies

/ Jodi / 26 Comments

butterscotch toffee cookie

BIG butterscotch flavor ROCKS this new cookie recipe I tried that is based on a suggestion a friend recently shared from Taste of Home.

butterscotch toffee cookies

These SUPER EASY chewy, buttery cookies are LOADED with butterscotch chips that just burst with flavor in every bite!

butterscotch toffee cookies 2

If you are looking for something new and different to take to a picnic, share with friends, dunk in milk, nosh on with a cup of coffee or satisfy your sweet tooth for a late night snack, whip these up in minutes and toss in a Ziploc bag in your freezer to have on hand.  You will NOT regret.

Butterscotch Toffee Cookies

  • Servings: Approx. 3 dozen
  • Print

Ingredients:butterscotch toffee cookie

Directions:

Preheat oven to 350°. In a large bowl, beat eggs and oil until blended.  Add cake mix and flour and mix well. Fold in chips and toffee bits.  Refrigerate dough for a couple hours or overnight.  Roll into 1 inch balls and place 2 inches apart on a baking stone. Bake 10 minutes or until golden brown. Cool 1 minute before removing to wire racks.