Saturday, August 27, 2011
When will this craziness end? The weather has been a constantly changing threat in the area all week long. First, we begun with an earthquake (luckily with no damage). It was so foreign to NJ and NY. And now we are preparing for hurricane with some possible negative ramifications. The food stores were like a madhouse today full of scurrying customers in search of water, batteries, flashlights, generators, and food. After some likewise shopping of my own and some fun craft purchases to keep me busy during the looming possibility of a long power outage, I knew we would be in for some fun! Well, as soon as I heard we could stuck without power (translate to not being able to cook/bake), hubby and I started baking! We whipped a few batches of brownies and muffins for the family to enjoy, as well as these yummy cookies chock full of fresh, summer blueberries! These are slight adaption of white chocolate raspberry cookies made earlier this summer. They were such a huge hit with everyone, we gave them a "re-mix" with blueberries. Summer certainly has been unpredictable this year!
Jade, from The Mess Pot, hosted the What's Baking Challenge this month, and her choice was to Celebrate Summer with a nice, fresh summer recipe. So since I had some local blueberries, I simply incorporated them into part of this yummy cookie recipe.
8 oz butter (2 sticks), softened
1 cup sugar
1/2 can sweetened condensed milk (7 oz)
2 cups self-rising flour
7 oz white chocolate chips or chopped pieces
1 pint blueberries
1. Cream the butter and sugar on medium speed until well blended.
2. Add the sweetened condensed milk and continue to mix.
3. Sift in the flour slowly, while mixing it into the dough with your hands.
4. Stir in the white chocolate.
5. Take small pieces of dough and flatten it into a disk with your fingers.
6. Place a few blueberries into the middle and fold up and over.
7. Bake on parchment lined baking sheets in a 350 degree oven for about 12-15 minutes. Rotate baking sheets halfway through bake time.
8. Allow cookies to set on the baking sheet for 2-3 minutes while cooling, then transfer to wire racks to fully cool.
Source: Phil Vickery from Womenseverything.com
Also featured on: Full Plate Thursday, Foodie Friday
Tuesday, August 16, 2011
Well, the home renovation projects are underway! Life is busy and fun right now, but with all the craziness going on, it's been a quick cooking month. Here is one of my favorite easy sweet treats with fresh summer stone fruit. And it's so simple to switch out peaches to use your favorite stone fruits.
1 pkg frozen puff pastry dough, divided (or you can make your own,which is on my to-do list)
3-4 peaches, pitted and sliced thin with skin on
3 tsp rum extract, divided
3 tsp vanilla extract, divided
3 tsp cinnamon, divided
1/2 cup sugar, divided
1 tsp salt, divided
*Makes 3 tarts*
1. Allow the frozen puff pastry to thaw slightly (about 30 minutes or until pliable). Unroll the dough and cut it into thirds.
2. Roll each piece of dough out until about 1/8" thick. Transfer to baking sheet.
3. Layer the sliced peaches on the center of the dough in rough rows, leaving about an inch of dough around the exterior.
4. Fold up the sides lengthwise and then fold up the top and bottom edges. Repeat with remaining dough and peaches.
5. Sprinkle a few tablespoons sugar, 1 tsp cinnamon,a pinch of salt, 1 tsp vanilla and rum extract over each tart.
6. Bake in a 400 degree oven for 18-20 minutes or until puff pastry is golden brown. Serve with fresh whipped cream for a yummy dessert!
Source: adapted from Veggie Belly
Also featured on: Made From Scratch Tuesdays, Mangia Monday, and Southern Fairytale