Bowtied Beauty Boot

Tobeornot Boot

Solar Boot

Satchel

Olster

Loose Reins

Jockey

Lets Take A Ride

Pebbled and Primped

Can you tell I love me a nice tall riding boot? Mmm… now if only the weather were a little bit cooler.

It has been rainy here most of the week. (Rainy and sunny hot humid combo really.) I love staying in when its so rainy. I love just being able to enjoy life from my patio or inside our living room with the windows open, watching the rain come down and the lightning show. This is Texas, so we pretty much appreciate rain whenever we get it  — especially in the summer. So I wanted share something warm and bubbly and comforting — still summery with all of the great fruit — but definitely a great comforting dessert. This peach and strawberry crumble is not my least healthy dish either, and the ingredients are simple, not expensive or hard to find, which is always a plus.

And I really wanted to make the most of all the pretty strawberries and peaches before they are all gone because they are too far out of season. And the peaches were perfect — amazingly juicy and delicious, dripping everywhere, eat over the sink kind of peaches. And I am really going to miss peach season, but they will be back next year, and apples and fall are just around the corner.

Peach and Strawberry Crumble

adapted from At Home With Giada

Filling

Juice from 1/2 a large lemon

1 1/2 tbsp whole wheat flour

1 pound medium strawberries, halved

1 1/2 pounds yellow peaches, peeled, pitted, and sliced

1/2 c light brown sugar

Topping:

2/3 c all purpose flour

2/3 c old fashioned style oats

1/2 c pecans

1/4 c light brown sugar

1 tsp ground cinnamon

1/4 tsp fine sea salt

1/2 c unsalted butter, chilled and cut into 1/2 inch cubes

Preheat oven to 350 F. Prep an 8×8 inch glass baking dish with a non stick cooking spray.

Filling: In a medium bowl whisk together lemon juice and whole wheat flour. Add the strawberries, peaches and brown sugar Toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

Topping. In a food processor, combine the flour, oats, pecans, brown sugar, cinnamon and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light and golden. Cool the crumble for 5 minutes.

Serve with vanilla ice cream.

I cooked a good bit last week. It was pretty much awesome. I can say this… being unemployed gives me a lot more room to be the little “home maker” that I am. And goodness — the days fill up so quickly, and even when I’m not working I’m super busy. But hey, thats okay, I like being busy. And now that we are closing the month and looking at my unemployed state and looking at the bills, we are seeing over and over again all of the ways that God is providing for us, caring for us, and loving us through amazing family and an amazing gospel community. We’re still seeking the Lord in figuring out what to do next… until then, we are encouraged by the Lord’s faithful provision.

So this weekend I made a cake. I love making a good layer cake, but it does take a lot of time, so I just don’t do it as often. But I had a good reason and a great recipe to try and pecans I needed to use in pantry and white chocolate cream cheese frosting just sounded so good. And it was. It was really tasty. I’ll soon be converting this into a cupcake. Look forward to that… but for now, please, please enjoy this cake. it is really moist and delicious and the flavors and sweetness are perfectly balanced.

Blackberry Jam Cake with White Chocolate Cream Cheese Frosting

adapted from At Home with Magnolia by Allysa Torey

Cake

2 2/3 c all purpose flour

1 tsp baking soda

1/2 tsp salt

1 c unsalted butter, softened

1 c granulated sugar

1 c firmly packed light brown sugar

4 large eggs, at room temperature

1 c buttermilk

1 tsp vanilla extract

1 c seedless blackberry jam

Icing

2 8oz packages cream cheese, softened

6 tbsp unsalted butter, softened

1 tsp vanilla extract

8 oz white chocolate, melted and cooled to room temperature (I used Lindt)**

Topping

1 1/2 c pecans

1 1/2 tbsp butter

1 tsp salt

Preheat the oven 350 F. Grease and lightly flour two 9×2 inch round cake pans, then line the bottom with a round of wax paper.

Cake: Sift together the flour, baking soda, and salt in a small bowl. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars gradually, and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until incorporated but do not over beat, as this would cause toughness. Scrape down the sides of the bowl, making sure the ingredients are well blended. Fold in the jam until no large pieces of jam remain, but leave some small bits throughout the batter.

Divide the batter between the pans. Bake for 35 to 45 minutes, or until a cake tester in the center comes out clean. Let the layers cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.

Icing: In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate and beat well. Use immediately or store, covered at room temperature for up to 4 hours.

Topping: Toast the pecans on a baking sheet at 350 F for 10 to 15 minutes — or until lightly brown and fragrant. While the pecans are toasted put the butter and salt in a small bowl. When the pecans are done, put them directly into the bowl with the butter and salt and toss until well covered.

Assembly: When the layers are completely cooled, spread the icing between the layers, stack the layers, then ice the top and sides of the cake. Pile on the pecans on top.

**Note: to melt the white chocolate, place in a double boiler over simmering water over low heat, for approximately 5 to 10 minutes. Stir until smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5 to 15 minutes or until lukewarm.

So for awhile at least I have a little more time to look through the stacks of recipes I’ve saved, play in my kitchen, and take a few more pictures. In light of this, I have a new recipe for you!

I love trying new salads. I love that salads have the ability to be so much more than a wedge of ice burg lettuce and some dressing. Salads have the ability to pack in the flavor and become a meal of their own without leaving you empty feeling. Thats what this salad does. I guess it could technically be called a pasta salad. (But when I think of pasta salad I think of cold noodles with sticky flavorless dressing and packaged shredded parmesan. I know thats not every pasta salad, but I must have had a bad experience as a child.) But it is tasty and filling and easy. What could be better than that on a busy weeknight?

Layered Spinach and Tortellini Salad

adapted from Better Homes and Gardens

1 16oz pkg. cheese filled tortellini (I used Buitoni)

1 3/4 c fresh whole strawberries, hulled

1/4 c red wine vinegar

1/4 c white wine vinegar

1/4 c strawberry jam

1/4 c olive oil

1/4 tsp. ground ginger

1/4 tsp. cayenne pepper

1 5 oz. pkg. baby spinach

2 c baguette toasts (or your favorite brand potato chips)

Cook tortellini according to package directions. Drain well and set aside. Meanwhile, for the vinaigrette, place half the berries in a trifle bowl. Crush with a masher, whisk in vinegar, jam, oil, ginger, and pepper. Layer tortellini and spinach. Quarter or slice remaining berries; layer on spinach. Refrigerate covered up to an hour. To serve, top with chips.

Varsity Cardigan

A notebook for all of those inspirational thoughts

The perfect not brown paper lunch bag

Bow Un-tied blouse

A Classic Blazer

Brompton Bag

An ultra cute bag for the laptop

Mary Janes

Precious Paper Clips

A fall flowers tiered dress

Skinny chain belt

A calendar to keep you organized

Skinny Ankle Jeans

The perfect trouser shoe for those skinny jeans

Don’t forget a gift for the teacher!

Peanut Butter and Strawberry Bars

adapted from Better Homes and Gardens

3/4 c butter, softened

3/4 c peanut butter (creamy or crunchy)

1 c packed light brown sugar

1/2 c granulated sugar

2 tsp.  baking powder

1/2 tsp. kosher salt

2 eggs

2 tsp. vanilla

2 1/4 c all purpose flour

1/2 c strawberry jam

4 c strawberries halved or quartered

Heat oven to 350 F. Line 13×9x2″ baking pan with parchment paper. Beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla, beat until combined. Beat in as much flour as you can with mixer. Stir in remaining four. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and a toothpick comes out clean. Cool completely on a wire rack. Remove from pan, and remove parchment paper. Spread jam on top and pile on the berries. Cut into bars. Serve at once or refrigerate up to 6 hours.

And what a better way to start my day than with a delicious blueberry coffeecake and some coffee… it was such a nice thought I decided to make it happen. Yay! Very easy, super delicious, you will love this coffee cake. You will enjoy it for breakfast, you will enjoy if for snack… and you will enjoy it for dessert.

In the mean time I’m going to keep baking up my extra produce… especially with all of my newly found time.

Blueberry Crumb Cake

adapted from Barefoot Contessa at Home

For the streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)

3/4 cup granulated sugar

2 extra-large eggs, at room temperature

1 tablespoon pure vanilla extract

1 teaspoon grated orange zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cup fresh blueberries

Confectioners’ sugar for sprinkling

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

Now lets get down to the details. This recipe isn’t outlandish, it doesn’t require fancy vanilla beans, or 90% cocoa nibs… just the same things you already have sitting in the pantry. But here is the thing… instead of using your little cookie scoop… or a tablespoon to drop these little guys — you are going to use an ice cream scoop. Thats right… the same amount of dough you put into a normal sized cupcake.

It seems scary. So just put a few cookies on a pan at one time. And when they come out of the oven… be patient! Let them rest for a second, then let them cool on a wire rack… then attack! Its cool, I know you want to. And please, share in the attack of the giant cookies with friends. Its the neighborly thing to do.

Soft and Chewy Chocolate Chip Cookies

Everyday Food by Martha Stewart

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

I made a scalloped edged pie crust, it was really pretty, I’m not going to lie. And I chose to go with out any chocolate malt, and instead use unsweetened dark chocolate.

We shared it with friends - it was amazing.

Alyssa’s Diner Style Chocolate Pie

adapted from Baked

FOR THE CRUST

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks cold unsalted butter, cut into small pieces

1/3 cup plus 1 tablespoon ice water

FOR THE FILLING

1/2 cup sugar

3 tablespoons chocolate malt Ovaltine

1 teaspoon salt

1/4 cup cornstarch

5 large egg yolks

2 cups whole milk

1/2 cup heavy cream

5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped

2 teaspoons whiskey

1 teaspoon pure vanilla extract

FOR SERVING

2 c heavy whipping cream

1/4 c confectioners sugar

2 tbsp vanilla extract

Make the crust: Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds. Make one large dough disk and refrigerate for 1 hour or over night. Roll the crust out to 1/4 inch or so thick. Trim or fold under edges and scallop edges if you please. Line the inside with parchment paper and use pie weights to keep bubbles from forming. Bake at 350 for 20-30 min, or until golden brown. Take out and let cool to room temperature.

Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.

Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.

Add chocolate, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving.

For the whipped cream: In a cold mixing bowl beat whipping cream, sugar, and vanilla together until soft peaks form. Spread on top of the pie.

Serve to friends, or just eat it yourself. Either works!

We stayed on a family friend’s property, an amazing woman who collects art, antiques, and everything awesome.

It was so beautiful, comfortable, and quiet… you couldn’t help but relax from beginning to end. It was wonderful… full of naps, and chats and lying around. I loved it.

Then there was Royer’s Round Top Cafe. If you are ever even near the Austin area, especially on a Sunday you must take the “trip” over to eat. And please, save room for pie. You will not regret it. Our one goal for the weekend was to make it as far through the pie menu as possible. And really, I don’t truly regret it. We made it nine slices through in less than three days. I was proud honestly. And man it was tasty. My favorite… well, it wasn’t a real pie, but a “sinful cinnamon roll bread pudding,” but the strawberry rhubarb came in a very very close second.

So besides the pie and napping and porch swinging, we did go antiquing, and came back with some pretty neat finds… including a great pie dish, but that is for another post. So as our summer is quickly slipping away, I encourage to take a few minutes (or days) to relax, nap, and maybe treat yourself to something deliciously sweet.

And I promise, to not be gone for so long again…. I hope.

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