Jalapeno Cornbread

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This recipe was handed down to my dad by his friend, Wayne Brackeen. Wayne would make a batch of this cornbread, wrap it up in heavy aluminum foil and deliver it to his favorite people. Here in the South, that’s the way we show love! Don’t you just love LOVE!  Heck, I just plain out love cornbread!

Here’s the way you make it:

Preheat the oven to 450°. Pour about ¼ cup of vegetable oil in a cast iron skillet; warm it on the stove. While the skillet is warming begin mixing the ingredients.

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Start by adding the self rising corn meal, self rising flour, baking powder and sugar all together. (*To make your all purpose flour self rising add 1½ tsp. baking powder and ½ tsp. salt to 1 cup of all purpose flour. The same can be done to regular corn meal to make it self rising too.)

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Add 1 can cream style corn and 2 eggs.

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Slice and seed one fresh jalapeño.

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Chop the jalapeño and add it to the mixture with 2 Tbsp. of jalapeño juice.

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Add 2 Tbsp. of whole milk.

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And finally, add the chopped onion.

cornbread 10Stir the mixture all together including a small amount of hot oil from the skillet.   (* About 1 Tbsp, just eye ball it!)

Pour the mixture into the hot skillet and bake for 15-20 minutes or until the center of the cornbread bounces back to touch. Serve a slice with your favorite soup or wrap it up in heavy aluminum foil and share some love with a friend.

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LOVE your cornbread loving friend,

Kadra

* side note: I once was giving the nickname cornbread by my best friends dad. He still calls me that to this day. I named him collard greens. We go together :)

Mexican Cornbread

Ingredients

  • 1 cup self rising corn meal
  • 1 cup self rising flour
  • 1 heaping tablespoon baking powder
  • 1/4 cup sugar
  • 1 14oz cream style corn
  • 2 eggs
  • 1 jalapeño; seeded and diced (you can add the seeds or additional jalapeño for more heat)
  • 2 Tbsp jalapeno juice
  • 2 Tbsp whole milk
  • 1 medium onion, chopped
  • 1-2 Tbsp oil from the hot skillet

Instructions

  1. Preheat oven to 450 degrees. Pour about 1/4 cup oil in the bottom of a cast iron skillet; warm on the stove top.
  2. Mix all the ingredients together and pour into hot skillet.
  3. Bake for 15-20 minutes until the center of the cornbread springs back to the touch.
  4. Turn out onto plate. Slice and serve.
http://cowgirlskitchentales.com/2015/03/jalapeno-cornbread/

Spanish Chicken Soup

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Here’s a great, easy to make soup that you should keep in your weeknight arsenal of recipes.  You know, the recipes that you go back to over and over because 1.) It’s easy  2.) It’s quick and 3.) Everyone in the house like’s it!

Start by boiling 3-4 breast of chicken. This takes roughly 15 minutes. While the chicken is cooking dice 1 red onion and sauté it in 1 tablespoon of butter, set aside.

IMG_8583When the chicken is done, shred it by pulling it between two forks.

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Add a 28 oz can of whole tomatoes.

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Squeeze the tomatoes; breaking them into small pieces. (**Whole tomatoes are generally a better quality tomato than the already “diced” canned tomatoes. The pre-diced tomatoes tend to be hard therefore I always use whole and break them up.)

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Dice a medium green bell pepper, add to the mixture.

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Add the sautéed onion, salt, and pepper.

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For a little heat I add a pinch or two of crushed red pepper. This is definitely optional!

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Lastly, pour in 3 cups of sodium free chicken broth.  (*I like sodium free because I like to control the amount of salt I’m adding to a recipe. You can add as little or as much as you personally desire.)

Simmer on medium heat for 30 minutes, stirring occasionally. (* This soup is by far better the longer it cooks but it’s delicious in this time frame for a quick weeknight soup.)

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Squeeze a wedge of lime in each serving. Spoon a dollop of sour cream with a zest of lime on top.

Indulge and enjoy,

Kadra

Spanish Chicken Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

6 servings

Ingredients

  • 3 cups cooked chicken breast, shredded
  • 1 Tbsp butter
  • 1 medium red onion, diced
  • 1 can 28oz whole tomatoes
  • 1 cup green bell pepper, diced
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • pinch crushed red pepper *optional
  • 1/4 tsp celery seed
  • 3 cups chicken broth

Instructions

  1. Boil 4 medium chicken breast until done. Shred the chicken; add to clean stock pot
  2. While the chicken is cooking, sauté 1chopped medium red onion in 1 Tbsp. of butter; set aside
  3. Add all the remaining ingredients to the chicken including the sautéed onion and combine
  4. Simmer 30-45 minutes.
  5. Serve with lime wedges, lime zest and sour cream
http://cowgirlskitchentales.com/2015/02/spanish-chicken-soup/

 

 

Triple Chocolate Buttermilk Pound Cake

Southern Living did it again! They always seem to pack their magazine full of mouth watering delectables that I can’t wait to try.  Their February issue was no exception! It only took me 3.2 seconds to round up all the necessary ingredients to make the cake that adorns this month’s cover.

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Isn’t that a beauty! As much as I would love to tell you my version came out as beautiful as theirs, I simply can’t!  But what I can tell you is that people in the South know a thing or two about pound cakes. You can always find a long list of them in  every service league, school or church cookbook.  But I’ve never discovered a chocolate pound cake as delicious as this one.  The rich smoothness of the chocolate combined with the stout hint of buttermilk gives this cake a texture softer than a babes bootie and smoother than velvet on Aunt Pearls fainting sofa.  In other words, Southern Living‘s description CHOCOLATE GOODNESS, is an understatement and the small price of their magazine doesn’t compare to the reward of scoring this recipe. Without further a due….let’s get started.

Preheat oven to 325° . Whisk together all-purpose flour, unsweetened cocoa, baking powder and salt, set aside.

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Beat butter at medium speed with an electric mixer until smooth. Gradually add sugar until light and fluffy. Add eggs one at a time until all yellow disappears. (Make sure your butter and eggs are at room temperature before mixing).

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Combine buttermilk, instant espresso and vanilla. (My instant espresso was plain ole’ instant maxwell house coffee……I’m sure you can pay a hefty price for fancy instant espresso but maxwell house did the job just fine!)

Add flour mixture with butter mixture alternately with buttermilk mixture beginning and ending with flour mixture. Beat at low speed after each addition until it looks like this……

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Add the bittersweet chocolate morsels. (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.)

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Gently fold the morsels into the batter until they’re all incorporated.

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Pour batter into a well greased bundt pan.  Give it a tap or two on the counter and place in your preheated oven for 1 hour 15 minutes to 1 hour 25 minutes. (It took my cake 1 hour 30 minutes to completely cook. All ovens are different so I suggest keeping a close eye on it after the 1 hour 15 minute mark. You can quickly insert a tooth pick to see if it’s done. If the tooth pick comes out with wet batter on it you’ll know it needs more time in the oven.) Cool the cake on a wire cooling rack about 20 minutes. Turn cake out onto cake plate to finish cooling process. When the cake is completely cooled, begin making the glazes.

Chocolate Glaze: Combine the semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at Medium (50% power) 1 to 1½ minutes or until morsels being to melt, stirring after 1 minute. Stir until smooth.  Stir in ½ tsp. vanilla.

Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and ¼ tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake. (I poured my glazes in separate zip lock bags, snipped the bottom corner slightly and used it like a piping bag to drizzle.)

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Slice this beauty up and serve with a side of strawberries and a hot cup of coffee on this winter day, you won’t regret it!

Indulge and Enjoy,

Kadra

*This is not my recipe. This recipe was formulated by Southern Living. My side notes and brand selections are my own thoughts and opinions. I am not payed by Southern Living nor any brand mentioned above to advertise their product. My opinions are my own, not anyone else’s. If this were my husbands opinion he would tell you to leave out the buttermilk and use whole milk. If this were my son’s opinion he would say serve it with whip cream instead of strawberries and if this were my daughter’s opinion, she would say one slice is not enough. Therefore, these are only my opinions!

Below you will find the original recipe not in my words but in Southern Livings words…..therefore it’s their opinion :)

SouthernLivings Triple Chocolate Buttermilk Pound Cake

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1 tsp table salt
  • 1 1/2 cups butter, softened to room temperature
  • 3 cups sugar
  • 5 large eggs at room temperature
  • 1 1/4 cup buttermilk
  • 2 tsp instant espresso
  • 2 tsp vanilla extract
  • 1 cup 60% cacao bittersweet chocolate morsels
  • shortening
  • Chocolate Glaze
  • 3/4 cup semisweet chocolate morsels
  • 3 Tbsp butter
  • 1 Tbsp light corn syrup
  • 1/2 tsp vanilla
  • Buttermilk Glaze
  • 1 cup powdered sugar
  • 1-2 Tbsp buttermilk
  • 1/4 tsp vanilla extract

Instructions

  1. Prepare Cake: Preheat oven to 325 degrees. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased ( with shortening) and floured 12 cup bundt pan. Sharply tap pan on counter to remove air bubbles.
  2. Bake at 325 degrees for 1 hour 15 minutes to 1 hour 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
  3. Prepare Chocolate Glaze: combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
  4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.
http://cowgirlskitchentales.com/2015/02/triple-chocolate-buttermilk-pound-cake/

Chunky Chocolate Peanut Butter Cookies

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It’s a cold and rainy January day here in Alabama so I decided to bake a batch of my families favorite peanut butter cookies to brighten the day!  They’re easy, delicious and everything you need!  The smell coming from the oven is enough to cure anybody’s winter blues including these guys!

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Now, if I could only keep them from knocking on the back door!

Chunky Chocolate Peanut Butter Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup chunky-style peanut butter
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped reese's peanut butter cup

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine all-purpose flour, baking soda, baking powder, and salt. Set aside
  3. In a large bowl, beat butter and the peanut butter until fluffy (I use Jif chunky peanut butter).
  4. Add the sugars and beat until smooth.
  5. Add the egg and blend well.
  6. Add the milk and vanilla. (I've used everything from whole milk to Soy or half and half. Nothing seems to mess these cookies up!)
  7. Slowly add the flour mixture and blend thoroughly.
  8. Scoop rounded tablespoonfuls onto ungreased cookie sheets. The cookies will spread so allow several inches between them for expansion.
  9. Give them a tap with your palm before placing in the preheated oven.
  10. Bake approximately 10-15 minutes. During the last couple of minutes of baking, press them with a fork or slotted spatula. Do not over bake. They may appear underdone, but they're not. Allow the cookies to cool on the sheets for a few minutes before removing them to cool completely on a cooling rack.
http://cowgirlskitchentales.com/2015/01/chunky-chocolate-peanut-butter-cookies/

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Spicy Pumpkin Seeds

Did you get a chance to try the Pumpkin Maple Cupcakes we talked about last week? If so, did you clean out a pumpkin to make your own puree? Did you clean and reserve the seeds? If you answered YES to all of these questions then you’re in luck because here’s something spicy to go with the sweet.  Spicy pumpkin seeds are just the right thing to dish up as a healthy snack or use as a hors d’oeuvre at your next fall party. Here’s the super easy recipe!

Spicy Pumpkin Seeds

Ingredients

  • 2 cups of seeds (rinsed and dried)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon season salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons worcestershire sauce
  • 6 tablespoons butter melted
  • parmesan cheese

Instructions

  1. Lay out pumpkin seeds on a parchment lined sheet pan.
  2. Mix the next 6 ingredients and pour over seeds making sure to coat all.
  3. Sprinkle desired amount of parmesan cheese on top of the seeds.
  4. Cook for 1 hour in a 300 degree F oven.
  5. Sprinkle additional parmesan cheese the last 15 minutes of cook time if desired.
http://cowgirlskitchentales.com/2014/10/spicy-pumpkin-seeds/

Before:

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These are a delicious snack as well as addicting…….trust me, I speak from experience!

 

 

Pumpkin Maple Cupcakes

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It’s October; do you know what that means?  You guessed it, there’s only 63 days 15 hours 5 minutes and 59 seconds until Christmas!  It’s the truth!

Here’s how I know!  As soon as we shuffle through September the world starts counting down the days until the big man in the red suit shimmies down the chimney.  Just take a quick jog through Hobby Lobby or your local department store to see Christmas trees and decor flanking the shelves.  It’s pure craziness and for a brain like mine, that can only handle one season at a time, it’s downright distracting! But let’s not panic just yet.  I’m here today to take a vow to revel in October with all of  its cooler temps, colorful glory and of course, the most important part, pumpkin season!

YES!! Yes!!! yessss!!  What other time of the year can you eat your decorations? Sounds like a WIN-WIN to me and here’s a great recipe to reel you back into Fall, Pumpkin Maple Cupcakes.  They’re heavenly and every reason not to skip the best season of all!

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I started by roasting a medium sized pumpkin. No, it’s not the ideal roasting size pumpkin but, it’s the smallest one I could find at our local grocery store and since I used it in something sweet like cupcakes, it worked.

I washed it very good with warm water and gave it a quick once over with a kitchen towel to dry it off.

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I  carved around the stem and made a lid.

aug sep oct 2014 413Then I cut it in half.  I scooped out the fibrous strands and seeds, reserving the seeds to roast later.

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Then I quarted it, only placing 2 pieces on a lined sheet pan which yielded way more pumpkin pulp than I needed!   I cooked the pumpkin in a preheated, 400 degree oven for about an hour and a half.  (Depending on the size of your pumpkin the cooking time can fluctuate more or less. You will know the pumpkin is ready when it’s tender……

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and looks like this.)  Remove the pumpkin from the oven and allow it to cool.

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Scoop out the pulp, discarding the skin.

I pureed the pumpkin pulp in a food processor and just as easy as that, it was ready to use!  (You can refrigerate any leftover pumpkin puree up to five days or freeze it up to a year. Although, some say freezing it that long may effect the taste of your baked goods. I’m not sure because I’ve never been able to keep it that long.  It seems to talk to me until I’ve used it all up within a few weeks….. I have that problem with a lot of things! I’ve never been able to keep anything I’ve canned or frozen past its season! Can I get an AMEN or am I the only one that does that?)

*An alternative to roasting a pumpkin would be to buy a can of pumpkin puree. It’s a lot quicker but definitely not as good!

O.K., now you’re ready to start making the cupcakes!

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Whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt. Set aside.

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Cream the butter and sugar until light and fluffly, about 3-4 minutes.

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Add the pumpkin puree (doesn’t that look beautiful and way more natural then the canned stuff!) and vanilla extract.

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Beat in the eggs, one at a time.

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Slowly add the dry mixture into the wet mixture until thoroughly combined.

Place paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling two-thirds full. Bake in a preheated 350 degree oven for approximately 20 minutes or until just firm to the touch.

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Cool completely on wire racks.

Prepare the Maple Cream Cheese Frosting as directed and pipe or spread on all cupcakes. Or serve as a muffin, without frosting, for breakfast. Either way, these are sure to become one of your Fall favorites!

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Pumpkin Maple Cream Cheese Cupcakes

Serving Size: 24 cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 1/2 cup pumpkin puree
  • 4 teaspoons pure vanilla extract
  • 4 large eggs
  • Maple Cream Cheese Frosting
  • 2 cups unsalted butter, softened
  • 1 (8 oz) block cream cheese
  • 3 tablespoons pure maple syrup
  • 8 cups powdered sugar

Instructions

  1. Prepare Cupcakes:
  2. Preheat oven to 350 degrees F. Whisk together flour, cinnamon, ginger, allspice, nutmeg, baking powder, and salt.
  3. In a mixing bowl, add butter and sugar. Beat until light and fluffy. Add the vanilla extract and pumpkin puree. Slowly add the eggs, one at a time.
  4. Slowly add the dry mixture into the wet mixture until thoroughly combined.
  5. Place paper baking cups in 2 (12 cup) muffin pans; spoon batter into cups, filling two-thirds full.
  6. Bake for 20 minutes or until firm to the touch.
  7. Prepare Frosting:
  8. Beat butter at medium speed until fluffy and creamy. Add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. When all the powdered sugar is incorporated, whip until fluffy. Add the maple syrup until blended. Pipe or spread cupcakes with frosting.
  9. * If you desire a thicker frosting simply add powdered sugar until you reach the desired consistency.
http://cowgirlskitchentales.com/2014/10/pumpkin-maple-cupcakes/

Cowboy Cookies

I planned on sharing the cowboy cookie in a few weeks but I’ve had several requests for it lately so here it is! I’ve also included a *NEW* handy dandy little printable recipe.  I’ve always shown a step-by-step guide for my recipes and that’s fine and dandy when you’re a visual learner and have access to some type of computer gadget in your kitchen. But, it’s always nice to click on “print” and B A M….out pops a nice printed recipe so you can strategically place it in your big box or folder of recipes and proclaim…… “I’ll make that one day!”………I have a lot of those!

When it comes to these mouth watering, soft yet rugged little cookies, there’s no reason to delay! Come on y’all, let’s make some cowboys! They are undeniably the best sugar creations ever!

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Start by creaming together 1 stick of butter and ¾ cup of brown sugar until smooth.

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Beat in the egg and 2 tablespoons of vanilla extract.

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Stir in ¾ cup of coarsely chopped dates and let the mixture rest for 5 minutes to allow the dates time to soften.

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Beat on high speed for 3 minutes until…..

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the mixture is very light brown and creamy.

Combine 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt and  ¼ teaspoon baking powder in a small bowl. Slowly add the flour mixture to the creamed mixture. (I got ahead of myself and didn’t snap a picture!)

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Combine ½ cup coconut (I use the Baker’s brand),  ½ cup granola (Nature Valley Oats and Honey is what I use), and ¾ cup chopped walnuts.

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Stir into creamed mixture, mixing well.

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Fold in chocolate chips by hand. Do not blend these in with the mixer!

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Drop the batter by tablespoonfuls…..

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onto a parchment lined pan about 1½ inches apart. Pat dough down. (One good pat is sufficient. Don’t press flat, or the cookie will come out too thin. It tastes best a little thick!)

Bake in a  350° oven for 12-15 minutes or until lightly browned. Cool on baking sheets 15 minutes. (These are gooey in the middle and need time to set.)

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And here’s that handy dandy printable recipe that I mentioned earlier.  Enjoy!

Cowboy Cookies

Cook Time: 15 minutes

2 Dozen

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 2 Tbsp. vanilla extract
  • 3/4 cup coarsely chopped dried dates
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1 3/4 cups semisweet chocolate morsels
  • 3/4 cup coarsely chopped walnuts
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup plain granola

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat butter and brown sugar at medium speed with an electric mixer until smooth.
  3. Add egg and vanilla, beating well.
  4. Stir in dates; let stand 5 minutes to soften dates. Beat at high speed 3 minutes until light brown and creamy.
  5. Whisk together flour, baking soda, salt, and baking powder in a small bowl; add to butter mixture mixing until blended.
  6. Stir in chocolate morsels, and remaining ingredients.
  7. Drop scoops of dough 2 inches apart onto lightly greased baking sheets. Pat dough down. (One good pat is sufficient. Don't press flat, or the cookie will come out too thin. It tastes best a little thick!)
  8. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on baking sheets 15 minutes. (These are gooey in the middle and need time to set.) Transfer to wire racks.
http://cowgirlskitchentales.com/2014/08/cowboy-cookies/

Peach Cobbler

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The South is known for a lot of delicious summer harvest’s but my favorite is the tender, juicy, aromatic fruit called the peach.  Most people think that Georgia and the Carolina’s are the best peach producing states, but I’m here to tell you that Alabama soil can make a darn good peach too. I’m fortunate to live in an area where local peaches are easily obtained. You can find me whipping up peaches in appetizers, dinner, dessert, and drinks but my favorite way of using a summer rippened peach is in a dessert called cobbler.

Here’s what you’ll need to make peach cobbler.

1 cup flour

1¼ cups sugar, divided

¾ cup milk

1 tablespoon baking powder

¾ cup butter (1½ sticks, divided)

½ teaspoon ground cinnamon

6 fresh peaches (skinned and sliced) or 4-5 cups frozen peaches


When there’s more than one peach to peel, I like to use a blanching method to remove the fuzzy skins of the peach. It makes the job of peeling them very easy and it also allows less waste of the juicy peach itself.  The process works best with ripe peaches and here’s a few good signs to judge a ripe peach.

1.) The peach should be firm, but yield to your finger when you press it.  If it’s too hard and doesn’t yield to the touch it’s not ripe.

2.) Look for peaches that have a yellow side. If they’re vaguely green, they’re not ripe.

3.) Smell the stem. If it smells like a peach, it’s usually ripe. Unripened peaches generally won’t smell yet.

4.) Make sure the peaches don’t have any mushy spots, bruises or mold. These signs can state that they are overripe.

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Once you’ve selected your peaches start the blanching process by bringing a pot of water to a rolling boil. Add the peaches to the boiling water, making sure they’re all covered in water. Allow them to boil about 30 seconds. Start timing as soon as they’re all submerged. Don’t wait for the water to boil again before timing the 30 seconds.  If the peaches are not as ripe as desired, leave them in the hot water for a few more seconds before removing them.

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After 30 seconds, remove the peaches from the boiling water and plunge them in ice water to stop the cooking process.

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You can then disrobe the fuzzy peach skin like a zipper. Being careful not to send your peach flying across the room like a missile. They’re slippery little bombs!

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Your peaches should look like this. How easy was that!  Now you can slice them and prepare making the cobbler.

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Put a ½ stick of butter (4 tablespoons) into a cast iron skillet. (You can also use a 9 x 11 dish).  Heat the skillet in a 350 degree oven until the butter is melted. This should only take a few minutes.

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While the butter is melting combine 1 cup flour, 1 cup sugar, 1 tablespoon baking powder, ½ cup melted butter and ¾ cup of milk in a bowl.

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Mix well and set aside.

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When the butter has melted in the skillet remove it from the oven, allowing it to cool slightly before adding the sliced peaches.

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Stir the peaches around, making sure to coat all of them in butter.

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Combine ¼ cup sugar and ½ teaspoon of ground cinnamon.

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Shake it to make sure the sugar and cinnamon are combined well.

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Sprinkle about 1 tablespoon of the mixture on top of the peaches. Reserving the remainder for later.

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Pour the wet mixture over the peaches. Use a spoon or spatula to spread it evenly.

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Sprinkle the remainder of the cinnamon sugar on top of the wet mixture.

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When you’ve covered it all in the cinnamon sugar mixture place the skillet in a 350 degree oven and bake for 45-60 minutes.  peach 022Allow it to cool, then scoop yourself a big ole’ helping of this summer delight. Garnish it with a few sliced peaches or add a scoop of vanilla ice cream to send it over the top!

*Note: This cobbler is delicious with peaches but it can also be substituted with apples, pears, blackberries and blueberries to name a few.

Indulge and Enjoy,

Kadra

 

 

 

 

 

 

 

 

 

 

 

 

 

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The Buckaroo’s

What’s your vision of a Buckaroo?

buckarooDoes it resemble this?

retro cowgirl 3Or maybe something like this?

I’ve found that at the slightest mention of a “buckaroo” my thoughts go directly to these mouth watering conglomeration’s,

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 the buckaroo cookie.

Here’s what you’ll need to make them:

1/2 Cup Unsalted Butter

3/4 Cup, Packed, Light Brown Sugar

1 Egg

2 Tablespoons Pure Vanilla Extract

1/2 Cup Coarsley Chopped Dates

1 Cup All Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 teaspoon Baking Powder

1/2 Cup Grated Coconut

1 1/2 Cups Granola

1 1/2 Cups Toasted Pecans


Start with your butter at room temperature.

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In an electric mixer cream butter and brown sugar until smooth.

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It should resemble this.

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Then add the egg and two tablespoons of pure vanilla extract and beat well. I place heavy emphasis on PURE!  Never, ever, ever use the imitation stuff when it comes to vanilla extract. There’s always a way to pinch a penny when it comes to stocking your shelves but, a good vanilla extract is something you should never skimp on. It’s illegal in all states to purchase imitation vanilla. Well, maybe not illegal but highly unacceptable in my book. I promise if you convert to pure vanilla extract heaven will open and the angel’s will sing at the aroma of your kitchen when you bake. Now that’s a fact!

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Add the dates to the cream mixture and mix well. Allow the dates to rest for 5 minutes. You want to give them time to soften. Then, turn your mixer back on and beat for 3 minutes or until your mixture is very light and creamy.  Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps.

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Stir the flour mixture into the cream mixture and mix well.

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Next, stir in the grated coconut, toasted pecans and granola.

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These are the brands I use and  I’ve found that they work best.  The cheaper coconut or store brand is usually dryer and it tends to make a dryer cookie. Also, do not substitute the granola with regular oatmeal. That’s a no-no too! Purchase plain granola or honey granola making sure it’s not filled with berries and nuts. I’ve tried all of these faux-pas and they make the cookies less desirable!

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This is what your mixture should look like at this point.  Now, scoop the dough onto a parchment paper lined cookie sheet. Depending on the size of your scoop you should yield 18-24 cookies.

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I used a 1.63 oz disher to scoop my cookies. Here’s a link.disher

 There are several different sizes. This scoop makes a medium sized cookie. Not near as big as the bakery size cookies we sold at Sweet P’s but still a good sized cookie.  On another note, I still don’t understand why they call this little contraption a disher! Why not just call it a scoop. It scoops stuff like ice cream, cookie dough and cupcake batter not “dishers” it!

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Pat the dough down. One good pat is sufficient, don’t press flat. If you do so, the cookie will bake flat and these cookies taste best a little thick. Bake at 350 degrees 12-15 minutes.

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Remove  the pan from the oven when they look like this. You want them to be a golden color on the edges.

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Immediately remove the cookies from the pan and allow them to cool on a wire rack. Or you could pour yourself up large glass of milk and enjoy them hot!  That’s my preference!

Kadra

 

 

 

 

 

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Country Peach Sun Tea

We finally made it home from our Wild West Adventure and although this was one of the most memorable trips we’ve ever taken….it sure is nice to be home in the comfort of my own bed.

11 days. 10 hotels. 10 states. 4300 miles traveled. Need I say more?

One of the things we missed while we were gone was sweet tea. Some places offered it but after we crossed the Mason Dixon Line it was pretty much obsolete. So I took the opportunity yesterday while the sun was bright and the temperature was hot to brew a jug of sun tea.

This is my version of Country “Peach” Sun Tea.

Here’s what you’ll need:

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4 Large Tea Bags

2 Celestial Country Peach Passion Tea Bags

1 Peach

1- 2 Ice Tray’s

1-2 cups Sugar

A large gallon jar. (You can use a clean gallon pickle jar or a Sun Tea jar with a spout. Just make sure it’s a glass jar with a lid. Click HERE to see information on mine.)

Water

3-4 hours of Sunshine


 

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I started by slicing fresh peaches and placed them in an ice tray. I covered the peaches with water and placed them in the freezer while I worked on the tea.

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I filled my glass jar with water, added the tea bags, closed the lid and sat it in the sun.

The tiny little hand in the picture belongs to the tiny little girl who was almost as excited as me about indulging into a big ole’ glass of sweet peach tea!

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Here’s a picture of the tea after only 2 hours of brewing.

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And this one is after 4 hours of brewing.  At this point I poured in 2 cups of sugar and gave it a hefty stir.

I found the largest glass, topped it off with the peach ice cubes……

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And called it a day!

Until I had to wash 11 days of dirty clothes, fold and put away said clothes, water the garden, pick up Daisy from the vet, pick up Tuck from my dad’s house, check on all the barn cats to make sure they survived, go to the grocery store to restock the cabinets and refrigerator, and cook supper for my hungry brood……….I think it’s time for a vacation!

*(Store your sun tea in the refrigerator immediately. It only stays fresh tasting for about 24 hours. But then again, mine never lasts that long!)