I FOUND IT!!!!   Now it’s time to catch up on my posts!! This selection was made by Amanda of Like Sprinkles on a Cupcake

I ended up using frozen cherries for this recipe and fresh rhubarb. The cherries here looks so yummy but were very expensive for the amount needed for the recipe.

After this was finished, we liked the cobbler, but shamefully did not finish it. I think that ginger flavor in the crust was just a little bit too much, I think next time I would like it to be a little sweeter to offset the sour of the fruit. I think we’ve both been over saturated with fruit desserts (AKA I didn’t make the fruit galette).  I love using the fresh in-season use of ingredients- but i also like some variety 🙂


Will post TWD as soon as located 😦

Seriously– this job is getting in the way of my baking.  I actually made the pudding on Tuesday night with the assistance of Aaron, but am just getting around to posting it now! (forgive me). We have had a very busy week at work and have had lots of things planned in the evenings, hence my slowness.

The Chocolate Pudding recipe was selected by Melissa from It’s Melissa’s Kitchen . I was really excited to make this recipe because after weeks of heavy, mass quantity desserts, I knew that this was something we could finish that wouldn’t go to waste. It was really fun making the pudding and it was very, very tasty.  and SO SO creamy. Yum!!

I was very excited about the Double Crusted Blue Berry Pie selected by Amy of South In Your Mouth. The Blueberries here in the tri-state area have looked amazing!!!   When we entered Wegman’s this weekend they were just unpacking crates and crates of farm fresh NJ Blueberries!  YUM!!   I had Monday off from work (thank you four day weekend!) so I decided to make the pie to have after dinner. The berries were so sweet and juicy and the dough for the crust was so buttery and light, I was seriously excited.  Dorie’s recipe used significantly more shortening and butter than my mom’s recipe that I’m used to. I used frozen ingredients, but still had some difficult rolling out the dough. For the bottom crust, I actually ended up “patching it” with the  extra dough that I had left over.   I also used lime zest and juice instead of lemon.  The pie turned out AMAZING! The crust is so buttery and sweet and perfect compliment to the berries.

On my way to work today, I told my grandmother about making the pie. She laughed and said that when she was pregnant with my mom she made so many blueberry pies before she was born in August, she is just getting to the point where she can eat them again (my mom is 54) — I told her she hadn’t tried mine yet 🙂

I actually baked this recipe a whole week ahead of time but because of a very busy week that included a bachelorette party, the 4th, a wedding and a busy time at work, I am not getting around the posting it until now. The recipe was selected by Karina of The Floured Apron. I made the scones to have along with the Barefoot Bloggers Parmesan Chicken one night when I got home early from work. I had forgotten to pick up dried apples, so I just used fresh and chopped them up pretty small. I also didn’t have grated Cheddar, so I used cheddar.  The scones were delicious and tasted very cheesy and light. I think I may have under-baked them, so next time  I will attempt to leave them in the oven a little longer. Overall, two thumbs up! especially with some butter, yum!

Ina’s recipe for Parmesan Chicken was selected by Megan of My Baking Adventures for this weeks Barefoot Blogger recipe. I was excited to try a new chicken recipe because, frankly, we eat a lot of grilled/baked chicken with some type of marinade and it had gotten to the point where I dreaded having chicken! 

The recipe was so simple, ingredient wise, so I was excited to not have to buy anything special

I don’t usually pound my chicken out and for some reason Wegmans has been selling this GI-normous chicken breasts! So, needless to say, we had more than enough food!

We both really liked the simple lemon Vinaigrette. It really enhanced the flavor of the chicken and the breading and made the whole dish seem lovely and light.  I will definitely make this again! Thanks Megan!















This weeks recipe for Mixed Berry Cobbler was chosen by Beth of Our Sweet Life. I generally really like cobblers but was distressed when I read the P & Q on the TWD site. Other posters were not liking the crust, so I decided to take their advice and add some spices to the crust. I ended up adding some “cake spice”, ginger, cinnamon and nutmeg. For the berries I used raspberries, blackberries and blue berries. The filling ended up being this gorgeous purple color and was just the right amount of sweet and tangy. The crust was nice and fluffy and soaked in the juices nicely. Very yummy!!

I would be lying if I said I wasn’t intimidated by this weeks recipe the Peppermint Cream Puff Ring selected by Caroline of  A Consuming Passion. I had never made the choux dough before and I don’t have a pastry bag! so, we were already off to a rough start! 

I think overall, it came out pretty tasty.  i thought that the dough would have puffed up a little bit more, but it ended up having a nice flavor and a little bit of crisp. 

I used fresh mint from our garden, which was exciting! The mint flavor was very tasty and the flavor didn’t overwhelm the cream. I also had a similar problem to other bakers that when I added the sour cream, the cream got somewhat liquid. I just mixed up a little more whipped cream and dumped some of the liquid out and combined them together.  It piped out nicely and it held up to the weight of the top half of the ring. 

The mint and the chocolate glaze tasted really yummy together and it ended up being a refreshing summer dessert. We took it over to a friends house for dinner and everyone really enjoyed it.  It was something somewhat special (ie,. time consuming) and I think I would make it again if I had a lot of time!

Enjoy the pictures!! 

Since I’ve enjoyed blogging my Tuesdays with Dorie adventures I’ve decided to join another blogging book that focus more on cooking and less on baking. I’m always looking for new recipes to increase my dinner repertoire so i was excited to find this new group!  Visit the home page for the group here:  Barefood Bloggers.

This weeks recipe is called Pasta, Pesto & Peas. Aaron and I both really like pesto, so I was excited to try out the recipe. I was a little hesitant about adding the peas, I considered leaving them out, but I am so glad that I stopped at Trader Joe’s to pick some up! They added a nice sweetness and texture to the salad. 

As other bloggers had mentioned, the Pesto recipe that Ina gives is out of this world! the addition of the spinach really brings something special to the pesto and it makes the pesto a little thicker to cover the pasta.  I was able to use the basil we have been growing in our little container garden, which really made a difference in the vibrant color of the pesto. Yum! I also subbed whole wheat fusilli. 

I will definitely be making this again! (probably soon!)




Pinenuts & Garlic

Pesto — mmmmm

Mix me up!!


The day before the recipe was selected by Marie of A Year from Oak Cottage was posted on the TWD website, I had purchased a beautiful quart of Jersey strawberries at the “Happiest Place on Earth” WEGMANS!. My parents, grandmother and brother were also coming to stay with us for a night on their way home from St. Simon’s Island so I was excited to have something to share with them (and to get it out of the house faster!!). For the full recipe click on the link to A Year from Oak Cottage.

Amazingly, I had all of the ingredients in the house:

I had never made this type of dough before and I was surprised how little flour was needed in comparison to the amount of butter!

As the ingredients were mixing in the food processor, I was questioning how/when they were going to turn into dough. But, just how Dorie suggested, the ingredients suddenly turned into this crumbly dough like substance and it did start making strange noises! i was delighted by her accuracy!

The product was indeed crumbly and needed to be kneaded together a little bit. My tart pan was 11 inches instead of 9, so I increased the flour and the butter by a little bit. I probably should have done a more exact math to figure out the measurements, as I did not have any extra left over to “patch” (thankfully, I didn’t need it). The dough easily pressed into the pan and I did not have any problems with it not sticking.

I put the shell in the freezer over night and baked it the next morning. It baked nicely in about 25 minutes and turned a very pretty golden brown.

The strawberries that I used were absolutely wonderful– so fresh and sweet. I did add a little bit of pepper but did not have any of the liqueurs in the house (maybe next time!). I used triple fruit jam from Wegmans and Kool Whip. I was going to make homemade whipped cream but didn’t get anywhere to get heavy whipping cream. The tart shell was crumbly and almost cookie like with a nice sweet flavor. Everyone loved it!

July 2018
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