Salted Caramel Pear Bread With Streusel Topping

Salted Caramel Pear Bread with Steusel Topping

Salted Caramel Pear Bread with Steusel Topping

They say necessity is the mother of all inventions.  Not that I invented pear breads but I did however have to come up with something easy, delicious and “pear involve” since my pear tree was overflowing.  I do not have the time nor the patience at this point to can or freeze 30 some pounds of pears.  So I shared with friends and kept a good amount to use up for my peeps.

My friend Chris was telling me she made Spice Pear Bread before.  That sounded so good.  I love Spice Bread, but I also love caramelized pears and I adore a streusel topping and salted caramel…oh my!….I thought let’s do best of all worlds, hoping I wasn’t creating a mosh pit of a bread!

I think I might be OK with this one!

I think I might be OK with this one!

Ingredients:

For the Salted Caramel Pears:

2 tablespoons unsalted butter

2 cups pears, peeled and diced

2 tablespoons brown sugar

1/2 teaspoon salt

2 tablespoon heavy cream

For the Bread:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon all spice

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

2 tablespoons melted unsalted butter

2/3 cup milk (I used unsweetened almond milk)

1 egg

1/3 cup brown sugar

For the Streusel Topping:

1/3 cup oats (not quick oats)

2 tablespoons all-purpose flour

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons cold unsalted butter

How to:

For the Salted Caramel Pears:

In a large pan melt your butter, add your pears and toss lightly.  Add your brown sugar, salt and heavy cream.  Stir gently until everything is well combined.  Let this cook on medium heat, stirring occasionally until reduced lightly golden.  Do not leave this alone or rush this with high heat.  It would burn your pears and they would be bitter.  Remove from heat and let cool while you prepare the bread.

already smells amazing in my kitchen!

already smells amazing in my kitchen!

For the Bread:

Preheat your oven to 350 degrees F.  Grease or spray a loaf pan.  Set aside.

In a medium bowl combine your flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg and ginger.  Set aside.

In a large bowl mix your melted butter, milk, egg and brown sugar.  Add your flour mixture at once and mix until just combined (do not overmix).  Using a spatula gently fold in your salted caramel pears.  Pour your mixture into your prepared pan.  Set aside.

For the Streusel Topping:

In a medium bowl combine your flour, oats, brown sugar, salt and cinnamon.  Cut your butter into small pieces and add to your oat mixture.  Using a pastry cutter or your fingers, mix everything until you have a crumbly mixture.  Sprinkle your mixture over your bread batter.  Put your bread into your preheated oven and bake for 45-50 minutes.

oven ready

oven ready

letting this cool is going to be torture!

letting this cool is going to be torture!

is it me or this bread is utterly gorgeous?

is it me or this bread is utterly gorgeous?

Let cool completely before slicing….and ENJOY!

Have a slice of deliciousness!

Have a slice of deliciousness!

I love this bread and my house smells like Heaven wrapped in Salted Caramel Pears….it’s a good perfume I must say!  The taste is so perfect, a touch of salted caramel, soft pears and a moist spice bread….it really works!

and take a closer look at the inside....oh so pretty!

and take a closer look at the inside….oh so pretty!

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Peace and Mosh Pits Are Scary!

Isabelle

 

Banana Zucchini Bread

Banana Zucchini Bread

Banana Zucchini Bread

I haven’t made a “new” bread at my house in quite sometime.  I have to be honest I have been playing with/obsessing over new essential oils for my peeps….yup going all earthy on you guys!  😉  Well, I am only half kidding.  I mean this whole idea of less chemicals and less medicine is really something I am aiming for.  Nothing against it but I am not a big fan of popping a pill for every little ache and pain….but this isn’t about me hugging trees and making magic potions….although a good quick bread could be considered a magic potion that would heal many many ailments if you ask me.  Then again I think food is love so what do I know?

Let’s not waste anymore of our valuable time and let’s see what this magical bread is all about!

DELICIOUS!

DELICIOUS!

Ingredients:

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup oats (regular not quick)

3/4 cup sugar

2 eggs

3/4 cup butter melted

2 bananas, mashed

2 cups shredded zucchini

1 cup (or more depending on how crazy your day has been going, see note) semi-sweet chocolate chips

How to:

Preheat your oven to 350 degrees F.  Grease a loaf pan, set aside.

In a medium bowl combine your flour, baking soda, baking powder, salt, cinnamon, ground ginger, ground cloves and oats.  Set aside.

In a large bowl mix your melted butter and your sugar.  Add your eggs and combine well. Add your mashed bananas.  Add your flour mixture at once and mix until just combined.  Using a spatula fold in your shredded zucchini.  Finally add your chocolate chips (if using).  Pour your batter into your prepared loaf pan and bake in your preheated oven for 60-70 minutes.  Let cool completely.

before....

before….

after!   <3

after! ❤

Note: I was going to say the chocolate chips were optional but by 6am I was dealing with: broken TV, an over-flowing toilet, two cranky teenagers, one crazy dog and spilled coffee….then by 10am: went for a run, fell at mile 1, broke skin on hands and right leg, kept on running (and bleeding…gross) to 5 miles, broke my favorite water bottle, 3 phone calls from the Canadian Passport office (as if I am applying to be the Prime Minister!)…this day needed CHOCOLATE!

AND THEN….I got stuck on the phone with the TV guy for what seems like an eternity and he told me his life story…I wish I was kidding: he has a wife named Miracle and a daughter named Isabelle….what are the chances?!

this may not have fixed my day but it sure helped  ;)

this may not have fixed my day but it sure helped 😉

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Peace and This Day Needed Some Magic,

Isabelle

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

Oats and Chocolate Chip Scones

I have been making this recipe for quite some time.  I don’t even know why I haven’t shared it with you guys.  It is so delicious.  Kids love it and you can truly make the whole thing in no time.  It is not too sweet.  It is a quick breakfast on a busy morning and it is absolutely amazing with a hot cup of tea.

I think that it would probably be easy to swipe the chocolate chips with blueberries or peanut butter chips or butterscotch chips…I say this but in all honesty I haven’t tried it simply because the hormonal wonderful teens that always hang at our house are somewhat obsessed in love with chocolate!

look at that gorgeous color and the amazing crust!  YUM!

look at that gorgeous color and the amazing crust! YUM!

Ingredients:

1 3/4 cups all purpose flour

1/2 cup rolled oats (old fashion NOT quick oats)

1/3 cup packed light brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, cut into small pieces and kept very cold

1 cup semi-sweet chocolate chips

1/2 cup cold buttermilk

1 egg

1 teaspoon vanilla

1 egg, whisked (for topping)

Raw/Torbinado sugar  (for topping)

How to:

Preheat your oven to 400 degrees F.  Line a baking sheet with parchment paper or silicone mat.  Set aside.

In a large bowl combine your flour, oats, brown sugar, baking powder, baking soda and salt.  Add your cold butter.  Using a pastry cutter or your finger combine your butter to your flour mixture until you have a coarse mixture.  You shouldn’t have pieces any larger than a pea.

I do love my pastry cutter!

I do love my pastry cutter!

Add your chocolate chips, buttermilk, 1 egg and vanilla.  Using a wooden spoon combine until all liquid is absorbed.  Your dough will be extremely sticky.  Dump everything on a well floured surface (wooden cutting board is best in my opinion).  Using your hands (best tools known to man!) knead your dough gently until your have a soft texture (do not over knead).  Form into an 8 or 9-inch circle about 1- 1 1/2-inch thick.  Cut into 8 pieces.  Put all 8 scones on your prepared baking sheet.  Brush with your whisked egg and sprinkle with your raw sugar.  (amount suggestive to taste, about 1/2 teaspoon per scones I guess)

make sure it is not too thin

make sure it is not too thin

8 "almost even" pieces ;)

8 “almost even” pieces 😉

ready to go!

ready to go!

Put in your preheated oven and bake for 17-18 minutes.

doesn't that look so scrumptious?

doesn’t that look so scrumptious?

take a closer look...don't you just want to take a bite?!

take a closer look…don’t you just want to take a bite?!

Let cool and enjoy.

perfect afternoon snack!

perfect afternoon snack!

Note: I like to cut my butter into small pieces and put it back in the fridge for a few minutes while I get everything else ready.  I find that by the time I cut my butter into the small pieces it has already started to warm/melt just from the heat of my hands….just a thought maybe your hands don’t melt butter!  😉

my basket for the teens' breakfast

my basket for the teens’ breakfast

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Peace and I am probably more hormonal than they are,

Isabelle

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Believe it or not finding a simple recipe for a pineapple cake/quick bread proved to be quite the task.  Who would have thought that such a simple concept would turn into a search rivaled to the Lockness Monster search….yea yea I exaggerate.  As luck would have it Mrs Stewart had the right recipe for me.  Finally a recipe that didn’t include bananas or dried fruits or nuts or something other than pineapple and coconut!

take a bite of this super moist super flavorful and simply stunning loaf cake!

take a bite of this super moist, super flavorful and simply stunning loaf cake!

Recipe adapted from Martha Stewart: Coconut Pineapple Loaf Cake

Ingredients:

1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 cup plain Greek yogurt

1 can (20 ounces) crushed pineapple drained well

How to:

Preheat oven to 350 degrees.  Spread coconut on a rimmed baking sheet.  Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.  Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.  In a medium bowl, whisk together flour, baking soda, and salt; set aside.

delicious sweet coconut snow!

delicious sweet coconut snow!

toasted to perfection

toasted to perfection

Using an electric mixer on high-speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Reduce speed to low, and alternately add flour mixture in three parts and yogurt in two, beginning and ending with flour mixture.  Mix just until combined (do not overmix).

Using a rubber spatula, fold in your crushed pineapples and 1 cup coconut into batter.  Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.  Bake until a toothpick inserted in center comes out clean, 75 – 80 minutes (cover pan with foil halfway through).  Let cake cool in pan 15 minutes.  Remove from pan, and transfer to a wire rack to cool completely.

almost there

almost there

ready to bake (don't forget to foil half way, otherwise it will burn)

ready to bake (don’t forget to foil half way, otherwise it will burn)

ready...confession I missed the halfway point by a few minutes.... :(

ready…confession I missed the halfway point by a few minutes…. 😦

Note: Mrs Stewart used pineapple chunks.  I didn’t want big pieces of pineapple in my cake (my kids’ request).  I wanted the flavor and the cake to be super moist.  She also used sour cream, I like (and always have on hand) Greek yogurt.  Also it said it should bake for 65 – 70 minutes, but I must disagree (respectfully so of course) mine took way longer.
I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

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Peace and Monster,

Isabelle

Pumpkin Bread with Toasted Pumpkin Seeds

Pumpkin Bread

Pumpkin Bread

This pumpkin bread has a story.  It’s my salvation for making cookies that were so bad even I couldn’t bring myself to eat them after it took me almost a whole day to make them.  I should have known, cookies this complicated and tidious aren’t usually worth it.  My opinion don’t send hate mail!  It’s just that sometime you spend so much energy and time on something that in all reality should be extra simple….hmmmmm like COOKIES!  And the end product is less than stellar.  Case and point these cookies.

AND YES….I followed the exact recipe!  You know that’s a pet peeve of mine to complain about a recipe if you haven’t followed it exactly.  Well I did.  And the cookies didn’t work out.  Oh well.  Better luck next time!

So in order to redeem myself and make my peeps happy I decided to try my hand at Alton Brown /Captain Know-it-all’s recipe for pumpkin bread.  It has actual toasted pumpkin seeds in it! YUMMY!

confession...I didn't let the bread cool and sliced it for this pic....day light is a pain right now!

confession…I didn’t let the bread cool and sliced it for this pic….day light is a pain right now!

You have to try this recipe, it is absolutely divine!  Such a simple addition….pumpkin seeds….genius!

Ingredients:

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin (regular pumpkin works but NOT pumpkin pie mix)

1 cup toasted pumpkin seeds (also known as pepitas)

How to:

Preheat the oven to 325 degrees F.  Spray or butter & flour a 9X5X3-inch loaf pan.  Set aside.

Combine your flour, cinnamon, baking soda, baking powder, and salt together.  Set aside.

In a separate bowl, mix your sugar, vegetable oil, eggs and vanilla.  Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.  Once the ingredients are all incorporated pour into your prepared loaf pan.

stunning batter

stunning batter

Bake for 1 hour and 15 minutes.  At this point a knife inserted into the middle of the loaf should come out clean.  Cool for 15 minutes and turn out onto a cooling rack.  Cool completely.

ready!  Smells like pumpkin heaven!

ready! Smells like pumpkin heaven!

Smear with loads of butter and enjoy!

time to dig in/slice in :)

time to dig in/slice in 🙂

Note: my bread took longer, approx 1hr 45mins, Alton’s pan is larger than what I have.  Just make sure a knife or toothpick comes out clean, that’s the key.  Also I had organic pumpkin (that I roasted and froze) but again I think you may be OK with organic canned pumpkin.

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

not too photogenic at this time of year with limited daylight but it is absolutely amazing!

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Peace and Redemption is sweet,

Isabelle

Salmon with Brown Sugar and Mustard Glaze & Herb Rolls

Salmon with Brown Sugar and Mustard Glaze & Herb Rolls

Salmon with Brown Sugar and Mustard Glaze & Herb Rolls

My Father in Law gave us loads of Salmon when we went to Florida.  In fact, he and Matt went to his hunting camp hoping to catch more fish but to no avail…nothing worth keeping.  He also gave us lots of deer meat!  I cannot wait to find some delicious recipes for all this beautiful meat!

I decided to make this salmon first because I love Salmon.  Secondly I happen to have a great recipe in the Everyday Food Issue #81,  which was my next installment….how convenient?!  The recipe for the rolls is a slightly different version of the one in the Everyday Food.  Theirs only had salt and pepper.  I wanted more flavor, especially since I was serving them with Salmon which has a pretty bold flavor.  I needed something to stand up to the Salmon and say “game on” ….seriously something is wrong with me that I think food not only talks but that it would talk to other food….lord help me!

this is good people....really really good!

this is good people….really really good!

Ingredients:

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1/4 cup red-wine vinegar

1/4 cup whole-grain mustard

1/4 cup packed dark-brown sugar

Coarse salt and ground pepper

1 side salmon (about 3 pounds), skin removed, cut into 8 fillets

1 bunch watercress (about 3/4 pound), thick stems trimmed (or in my case Super Greens because I couldn’t find watercress)

1 lemon, cut into wedges, for serving

How to:

Heat broiler, with rack in top position.  In a small saucepan, heat oil over medium-high.  Add shallot and cook, stirring often until softened, 3 minutes.  Add vinegar and cook until slightly evaporated, 1 minute.  Add mustard and brown sugar; stir until warm and combined, 1 minute.  Season with salt and pepper and remove from heat.  (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

THE glaze my friends!

THE glaze my friends!

Place salmon fillets on a foil-lined rimmed baking sheet (or silicone mat) and season with salt and pepper.  Transfer 1/2 cup glaze to a small dish and brush on top of salmon.  Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets.  Serve salmon along with watercress and lemon wedges.

so far so good, at least I know how to glaze fish!

so far so good, at least I know how to glaze fish!

Herb Rolls:

Ingredients:

3 tablespoons extra-virgin olive oil

1 container store bought pizza (about 11-ounces)

2 tablespoons fresh rosemary roughly chopped

2 tablespoons fresh chives roughly chopped

2 tablespoons fresh basil roughly chopped

2 tablespoons fresh parsley finely chopped (HA….are you paying attention?  It can be roughly chopped too!)

Coarse salt and ground pepper

How to:

In a small bowl combine all your fresh herbs and set aside.

Preheat oven to 350 degrees, with rack in lower third.  Place 2 tablespoons olive oil in an 8-inch square baking dish.  Divide pizza dough into 16 pieces.  Sprinkle some fresh herbs on each pieces and mix gently into the dough.  Form each piece into a tight ball and place in dish, turning to coat with oil.  Cover dish with plastic wrap; set aside in a warm, draft-free place until balls double in size, 40 to 45 minutes (or refrigerate overnight; bring to room temperature and let rise before baking).  Season each roll with salt and pepper and bake until golden brown, 35 minutes.  Brush rolls with 1 tablespoon oil and let cool slightly.  Serve warm.

I know....everything is not the same size....I am hopeless!

I know….everything is not the same size….I am hopeless!

good start? perhaps but I missed something along the way.

good start? perhaps but I missed something along the way.

oh my...such uneveness

oh my…such uneveness

Note:  my rolls didn’t rise quite the way they were supposed too.  I think I didn’t let them rest enough….they were really good and I love the fresh herbs addition.  Well….you can’t win them all.  Let’s consider this a failed rolls attempt!

so so delicious and easy to make!  I will be making this again! The leftovers were scrumptious!

so so delicious and easy to make! I will be making this again! The leftovers were scrumptious!

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Peace and Fish it out,

Isabelle

Parmesan Shortbread Cookies

Parmesan Shortbread Cookies

Parmesan Shortbread Cookies

I was so excited when I found this recipe in a French Chatelaine magazine my mom gave me.  I tried in vain to locate the English version for you guys but evidently this magazine believes in giving their French readers some recipes and their English readers different ones….oh so logical!

I thought I could simply “translate” the name of the cookies and search the English page but nooooooo!  Then I decided to search by ingredients….but noooooo!  I even tried by date of publication.  Eventually, I just gave up.  I’ll translate the recipe for you!  I am such a sweetheart, aren’t I?  🙂

Just so you know, I am adding this to my list of pet peeves!  Trust me….it’s an incredibly long list!  🙂

Here is the recipe in English found in a French Magazine blogged by the French Canadian Girl living in America!  Enjoy!

Look how gorgeous these little guys are!

Look how gorgeous these little guys are!

Ingredients:

1/2 cup salted butter at room temperature (1 stick)

3/4 cup shredded Parmesan cheese (fresh is best)

1  cup strong or extra strong shredded cheddar (I couldn’t find white cheddar so I settled for orange)

pinch cayenne

2 teaspoon fresh rosemary finely chopped

1 2/3 cups all-purpose flour

1 egg, lightly whisked

kosher or sea salt

freshly ground pepper

How to:

In a large bowl (or using your mixer) cream your butter and add your cheeses, pinch of cayenne and rosemary.  Add your flour and combine well.  Add your egg and quickly combine.  Turn your dough onto a floured surface and make 1 or 2 logs about 1 1/5-inch in diameter.  Wrap in plastic wrap and put in your freezer for 15 minutes or in your fridge for 1 hour.

it might look like a mess but that's the beauty of it (I think....)

it might look like a mess but that’s the beauty of it (I think….)

2 logs...yep...1 and 2

2 logs…yep…1 and 2

Preheat your oven to 400 degrees F.  Line 2 baking sheets with parchment paper or silicone mat.  Set aside.

Using a serrated knife (dipped in hot water if it makes your life easier) slice your logs into 1/3-inch or so slices.  Put on your prepared baking sheets, sprinkle with fresh pepper and salt.  Baked in your preheated oven for 10-11 minutes.

all lined up and ready to bake

all lined up and ready to bake

nothing smells like Parmesan baking...nothing I tell ya!

nothing smells like Parmesan baking…nothing I tell ya!

ummmm well....yea....my slices are uneven...so is my life!

ummmm well….yea….my slices are uneven…so is my life!

These little cheesy marvelous morsels are amazing with a crisp glass of wine.  Also great as a side with soups and salads.  I would break them up and sprinkle them on top as well!  I would serve them on a fruit and veggie tray for cocktail hour….oh the possibilities!

here's a closer look at these adorable and heavenly savory cookies

here’s a closer look at these adorable and heavenly savory cookies

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Peace and Translate People…Translate!

Isabelle

I shared my recipe here as well:

                     

Buttermilk Biscuits

Buttermilk Biscuits

Buttermilk Biscuits

The best biscuits I have ever had in my entire life (a fun-filled 43 years so far!) were at The Loveless Cafe in Nashville Tn.  The Loveless Cafe is very well renowned for their biscuits.  The biscuits (and the restaurant) have been on TV more than once.  Even Mrs Stewart invited the biscuit lady: Ms Carol Fay to her show.  I purchased the dry biscuit mix from The Loveless Cafe, sadly they didn’t quite turn out the way I wanted them.  I have tried several biscuit recipes over the years.  Some worked pretty well, for example Bobby Flay’s Black Pepper Biscuits which I served with my Sunday Night Pot Roast.  Unfortunately they aren’t breakfast “I love the South” type biscuits.

I found a recipe in my favorite Saveur Magazine issue ( Saveur No. 153 ) the recipe makes enough for a small army.  I don’t want a mountain of biscuits lying around my house.  Using the 2 important techniques I found in this recipe, I adapted it to turn out 8 lovely biscuits.

#1. Do not overwork your dough.  Once everything is combined leave it alone.

#2. Freezing the butter and using a box grater to incorporate the butter into your flour mixture.  Gently combining the butter and the flour with your hands.  Do not overwork this step.  The heat from your hand could easily melt the butter.  Melted or soft butter doesn’t turn out flaky biscuits!

Gorgeous lovely Biscuits make me happy!

Gorgeous lovely Biscuits make me happy!

Ingredients:

2 1/2 cups flour

1/2 tablespoon kosher salt

2 1/2 tablespoons sugar

1/2 tablespoon baking powder

8 tablespoons unsalted butter, frozen

3/4 cup plus 2 tablespoons buttermilk

1 tablespoon honey (or agave syrup if you prefer)

How to:

Line a baking sheet with parchment paper or silicone mat.  Set aside.

Heat oven to 400 degrees F.  Whisk flour, salt, sugar, and baking powder in a bowl.  Using a box grater, grate 5 tablespoons butter into flour mixture, and gently mix with your hands.  Add buttermilk, and gently fold to combine to form a soft dough.

grated frozen butter....who knew?!

grated frozen butter….who knew?!

Turn dough onto a floured surface, work the dough with your hand to incorporate everything.  Do not overwork your dough.  Pat or roll into a 1-inch thick disk.  Cut into 8 squares or using a round cutter cut into 8 circles.  Place on your prepared baking sheet.  Bake in your preheated oven for about 12-15 minutes.  Melt remaining 3 tablespoons butter in a small pan; mix with the honey.  Brush over hot biscuits; return to oven until golden brown, about 5-8 minutes more.

do not panic even if your dough seems not perfectly combined, it will bake perfectly

do not panic even if your dough seems not perfectly combined, it will bake perfectly

yes...my 8th biscuit is sad looking...happens!

yes…my 8th biscuit is sad looking…happens!

when sweet butter hits the biscuits...magical!

when sweet butter hits the biscuits…magical!

fresh out of the oven smelling wonderful

fresh out of the oven smelling wonderful

Look at this delightful inside!

Look at this dreamy inside!

Simple, buttery, flaky, lightly sweetened by the honey butter, wonderful crust and EASY….really easy to make!

Matt wasn’t home to enjoy the biscuits, which meant we had some leftovers…3 to be exact.  I decided to make Egg McBiscuit for lunch.  The girls LOVED them.  The combination of the creamy egg, the salty bacon, the sharpness of the cheddar and the sweetness of the biscuits was simply flawless.

Egg McBiscuit by McNerdy!

Egg McBiscuit by McNerdy!

first bite might cause a picture perfect explosion

first bite might cause a picture-perfect explosion

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Peace and Biscuits,

Isabelle

Superbowl Grub

Yes, it is that time of year.  THE Superbowl….which for most is all about the football.  Unless you are like me…it’s all about the food!  So today I thought it would be lovely to share with you a few delicious ideas for the upcoming super food fest!  I had a list of about 30 things that would be Superbowl Party Perfect but in the end I realize that I might just be hungry or in need of scrumptious grub right this moment…hence why I cut the list down to 12, the yummy dozen I guess…not The Dirty Dozen…as in the movie…let’s move on!

My whole goal was minimal “kitchen time” during the party.  Prep and cook everything ahead of time so you can thoroughly enjoy the game.

Appetizers/Snack Food:

Jalapeno Popper Spread : tastes like the real deal but all put together in a lovely little dip.

Jalapeno Popper Spread

Jalapeno Popper Spread

Grilled Stuffed Jalapenos : so perfectly delicious and if you happen to live when grilling is acceptable in Jan…. well you’ll look like a rock star!

Grilled Stuffed Jalapenos

Grilled Stuffed Jalapenos

Amazing White Trash Puff Balls : it’s the Superbowl…not a dinner at the Palace, have fun!  Fun name, scrumptious taste and a crowd pleaser!

Amazing White Trash Puff Balls

Amazing White Trash Puff Balls

Salsa Verde : a versatile, easy, healthy and mouthwatering salsa.

I don't know why but this makes me happy!

Salsa Verde

Black Eye Pea Dip : perfect for little scoop chips, you can spice it up according to your gang.

Black Eye Pea Dip, Great Party Dip!

Black Eyed Pea Dip, Great Party Dip!

Buffalo Chicken Dip : a classic and tasty treat: prep ahead of time and pop in your oven when the timing is right!

    Delicious Buffalo Dip

Delish Buffalo Chicken Dip

Main Course:

White Chicken Chili : a little change up from regular red chili, still succulent!

White Chicken Chili

White Chicken Chili

Chicken and Corn Chowder : looking for something more than just chili?  Or maybe you want to expand the old football watching concept?  Either way this chowder is a perfect make ahead of time dish sure to please everyone.

Chicken and Corn Chowder

Chicken and Corn Chowder

Side:

Cheesy Beer Bread : come on, you need a good side to a lovely chili or chowder (I was going to put my amazing Cornbread but I don’t want you guys to think I am obsessed…although if you have made and eaten the cornbread then you would understand!)

Cheesy Corn Bread, amazing Crust and outstanding flavor

Cheesy Corn Bread, delightful crust and outstanding flavor

Dessert:

Buttermilk Brownies with Coconut-Pecan Frosting : a cross between a brownie and a chocolaty cake with a stunning coconut topping.

Buttermilk Brownies with Coconut-Pecan Frosting

Buttermilk Brownies with Coconut-Pecan Frosting

Nutella Brownies with Biscoff Swirl : Nutella and Biscoff….enough said!

Nutella Brownie with Biscoff Swirl

Nutella Brownie with Biscoff Swirl

Cocktails:

Lemon-Ginger Martini : we all know ginger is great for digestion and with all the lovely food being consumed we certainly could use a little tummy help!

Lemon-Ginger Martini, perfect for the summertime!

Lemon-Ginger Martini

I hope this was helpful and please let me know if you think I have missed something.  Or even if you have a creative idea for the Super Food Party!

Peace and Love,

Isabelle

Mellark’s Secret Banana Bread

Mellark's Secret Banana Bread

Mellark’s Secret Banana Bread

If you remember (or maybe you are new to my world!) I have a weird “thing” about not reading books that are recommended to me.  Especially if the book is a best seller.  This leads me to The Hunger Games Books (the trilogy) I fought it and fought it…so much so that my 13 year old daughter started to call me names (you know…names like: mom, mommy, ma, momster…) eventually I did give in and read the books.  They are fabulous.  I know these books are not news to anyone, especially since they have been made into a movie.  Our kids being who they are, (at times due to questionable parenting) decided that I should own the “Unofficial Hunger Games Cookbook”.  They gave me the book for Christmas.  I decided to share a recipe with you today so you can get the full sense of how lovely this little cookbook is.  Of course, I went with a classic “Isabelle”: banana bread, a favorite around here….why change?  I mean you can’t go wrong with banana bread, right?

The Unofficial Hunger Games Cookbook

The Unofficial Hunger Games Cookbook

Note: if you don’t know the series, Mellark is the last name of Peeta, a character whose family owns a bakery.

Ingredients:

1 1/2 cups all-purpose flour

Pinch of kosher salt

1 teaspoon baking soda

4 ripe bananas, mashed

1/2 cup melted butter

3/4 white sugar

1/4 turbinado sugar

1 egg, beaten

2 teaspoons vanilla

1 cup semi-sweet chocolate chips

How to:

Preheat your oven to 350 degrees F.  Grease or spray an 8X8 square pan.  Set aside.

In a medium bowl combine your flour, salt and baking soda.  Set aside.

In a large bowl (or in your mixer) mix together mashed bananas and butter.  Add both sugars, egg and vanilla.  Add your flour mixture and mix well to combine.  Fold in your chocolate chips.

Pour your mixture into your prepared pan.  Bake in your preheated oven for 45-60 minutes or until a toothpick inserted in center comes out clean.  Cool on rack.  Remove bread from pan and serve.

Ready to bake

Ready to bake

Smelling Delicious!  I had to tell the kids to WAIT about 10 times!

Smelling Delicious! I had to tell the kids to WAIT about 10 times!

I simply love a good banana bread...this is looking perfect!

I simply love a good banana bread…this is perfect!

Lots of banana flavor and sweet chocolate, perfect union!

Lots of banana flavor and sweet chocolate, a perfect union!

Note: mine took the full 60 minutes but if your oven has  a raging personality it might take less.  Don’t pick a battle with your oven…let it do its job 😉

This bread was GONE in less than an hour….gone…the kids attacked it and the adults were left dumbfounded!

I think my next recipe from this fun cookbook will be: Rue and Katniss’s Apple-Smoked Groosling or Gale’s Bone-Pickin’ Big Game Soup  🙂

Printer Friendly:  Mellark’s Secret Banana Bread

Peace and Gone,

Isabelle

Go check out this lovely linky party as well: