Quantcast
Channel: Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Viewing all 197 articles
Browse latest View live

The Thursday Thirteen – 05/25/2017

0
0

I don’t know about y’all but I’m super excited that Memorial Day weekend is almost here. And yes, while I may be a bit behind in decorating my house in all of it’s red, white, and blue glory, that doesn’t mean that I’m not ready for summer to begin. The only question is, “What will be I making this weekend to celebrate three days of not having to go to work?” While I don’t exactly know the answer to that question yet, I’m pretty sure that all of the recipes below would be a great way to get things started.

1

Is there a better way to kick off a three-day weekend than with Dainty White Pepper Biscuits for Saturday morning breakfast? I think not.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

2

And you’re sure as Superman flies gonna need something to go along with those biscuits, so why not break out your dusty crockpot and make this Summer Garden Breakfast Crockpot Hash?

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

3

If you don’t have a crockpot, simply put together these Breakfast Burrito Green Chile Enchiladas instead. Your stomach will thank you.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

4

So maybe now we should focus on what to make if you have a few people coming over to help you kick-off the summer. Turkey Meatballs in Spicy Beer Marmalade Sauce are an easy peasy appetizer that everyone will love.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

5

And how could we have a holiday without deviled eggs? It’s just not possible. These Simple Sun-Dried Tomato Deviled Eggs are still my current faves. However, you can check out my full list of deviled eggs by clicking HERE.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

6

Now, this next recipe is for when you need to feed a small army or just have a serious addiction to olives. Muffuletta Pasta Salad has everything you could ever want in a pasta salad.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

7

I’m not sure why everyone things that cooking out is the best idea on a holiday weekend. I myself think that simple, fast, ready-in-practically-no-time-at-all meals are the way to go. These Lemony Mayonnaise Cod, Shrimp, and Asparagus Parchment Paper Wrapped Bundles are a quick way to get dinner on the table fast in the most delicious way possible.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

8

Then there are these Drunken Irish Mussels, which practically make me swoon, slobber, and faint in pure happiness. A big bowl of these will feed a lot of people as an appetizer or a few people as a main course. I’ll let you decide just how many you think you can eat.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

9

Bread that takes no time at all to bake, is it possible? You bet it is with this Southern Honey Drenched Jalapeño Cornbread. This is the perfect accompaniment to any meal. I’m not kidding y’all, it goes with almost everything.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

10

How can you have a day off from work without wanting to make cookies? It’s a thing, right? These Weeping Angel Cherry Don’t Blinks are not only pretty, crunchy, soft, and delicious, they are also boozed up and ready to make your tummy super thrilled.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

11

Summer=Pie, always, always, always. This Summer Blueberry Pie Crisp is super easy to throw together for those of you who become complete imbeciles where homemade pie crust is concerned.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

12

I scream, you scream, we all scream for ice cream, especially when it’s this Strawberry Sauce Reese’s Ice Cream. It’s pure heaven in a spoon with Reese’s. What’s not to love? Don’t forget to check out our Summer’s Coming Favorite Ice Cream List for more ice cream recipes and tips.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

13

Last but not least, there’s cake. Cake without icing, which just happens to be my favorite. And if that’s not enough for y’all, there’s also butter, lots and lots of butter. This Aloha Hawaiian Pineapple Butter Cake is just about the most perfect way I can think of to say, “Why hello there summer, so glad that you’re finally here.”

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

Wishing y’all a happy, safe, sunny, and flavorful Memorial Day. Enjoy the weekend and try and take some time out from all of the fun activities to cook something lovely. Feel free to share pictures with us on Instagram of what you’re making to celebrate the three-day weekend. Simply tag your yummy pictures with @faith_hope_love_and_luck so that we can see what y’all are up to in the kitchen.

Make your 3-day weekend special with these unique and scrumptious Memorial Day holiday recipes. Say hello to sun, picnics, cookouts, and all things summer.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

The post The Thursday Thirteen – 05/25/2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.


First Monday Favorites – June 2017

0
0

Fresh garden mint and crushed Oreo cookies come together in this ice cream to create the most amazing creamy and super minty frozen summer treat.

Finally, a month when picking a favorite recipe didn’t take an act of God, a game of Eeny Meeny Miney Moe, or a random selection drawing from Brenna. This month the stand-out recipe was definitely Garden Mint Cookies and Cream Ice Cream, due it’s extreme minty, light, fresh, and sweet flavor. I don’t think I could have picked a better way to kick off ice cream season. If you haven’t made homemade ice cream before, you really need to change that. Make sure to check out our Summer’s Coming Favorite Ice Cream List for loads of great recipes and our post on Homemade Ice Cream Making Must-Haves, where you can find lots of tips, tricks, and products to make churning homemade ice cream a simple and sweet experience.

You can find the original recipe for this Garden Mint Cookies and Cream Ice Cream HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

First Monday Favorites – June 2017

First Monday Favorites – June 2017

Ingredients:

  • 2 Cups Heavy Whipping Cream
  • 2 Cups Whole Milk
  • 2 Cups Fresh Mint Leaves
  • 2/3 Cup Granulated Sugar
  • 1/4 Teaspoon Kosher Salt
  • 1 Teaspoon Vanilla
  • 18 Oreo Cookies

Directions:

  1. Place the cream, milk, fresh mint, sugar, and salt in a medium saucepan. Cook on medium heat for 5 minutes, stirring constantly.
  2. Pour the mixture into a heat-safe glass bowl, stir in the vanilla, and then allow to cool for 30 minutes.
  3. Cover with plastic wrap and refrigerate for at least 12 hours.
  4. Strain the mint from the cream mixture and discard it.
  5. Churn the mixture in an ice cream machine until frozen. This should take anywhere from 15 to 25 minutes.
  6. While the ice cream is churning, place the Oreos in a large plastic bag, seal, and then crush with a rolling pin.
  7. Combine the crushed Oreos and churned ice cream in a large bowl with a silicone spatula.
  8. Spoon the ice cream into freezer safe containers and freeze for later consumption.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/first-monday-favorites-june-2017/

Fresh garden mint and crushed Oreo cookies come together in this ice cream to create the most amazing creamy and super minty frozen summer treat.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

What recipe did you make last month that surprised, delighted and blew you away with how good it was; not the recipe with the most views, but your own personal favorite? Please link only recipes that are new to you and that you personally made over the past month. Add your recipe link below and feel free to visit other great First Monday Favorites.


The post First Monday Favorites – June 2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Jalapeño & Cotija Cheese Potato Stack Pie

0
0

Jalapeños and Cotija cheese transform simple potatoes into something truly outstanding in this stack pie. Top with salsa and sour cream to seriously swoon.

Correct me if I’m wrong, but aren’t we all looking for a way to transform the lowly potato into something more amazing? I mean really y’all, mashed potatoes are one of my favorite foods in the whole wide world but that doesn’t mean that I want to eat them every single itty bitty day. Although, I will have to admit, that yes, I could most likely eat them every single itty bitty day. Recently though, I’ve been relying on experimenting with several other cooking techniques to transform my potatoes into something spectacular.

It doesn’t take a whole lot of fancy dancy extra ingredients to turn a lil’ ol’ potato into something that tastes seriously yummy. Earlier this year, I made these Twice Cooked Potatoes with Spicy Ketchup, and this week, for this month’s “Jalapeno and Cheese” themed Improv Cooking Challenge, I fancied up my simple, boring, and unexciting potatoes by creating a potato stack pie. Layering thinly sliced potatoes in a springform pan with finely minced jalapeños and crumbled Cotija cheese transformed basic potatoes into something truly outstanding and unforgettable.

You see, it doesn’t take much to make something ordinary over-the-top extraordinary, now does it? Of course, a little butter never hurts things either. That, and perhaps a pair of food-safe disposable kitchen gloves, so that your hands aren’t burning like all get out for hours and hours after seeding and mincing the two jalapeños called for in this recipe. Seriously y’all, one day I will learn to wear gloves so that I don’t have to feel like my hands are literally on fire. Until that day comes though, I’ll just try and remember not to touch my eyes or pet Brenna until I have thoroughly washed my hands. Trust me, neither one of these things are a good thing when you’ve got jalapeño juice on your hands.

Jalapeños and Cotija cheese transform simple potatoes into something truly outstanding in this stack pie. Top with salsa and sour cream to seriously swoon.

 Ingredients:

  • 2 1/2 Pounds Red Potatoes
  • 4 Tablespoons Unsalted Butter, Melted
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 2 Jalapeños, Seeded & Finely Minced
  • 5-oz. Cotija Cheese, Crumbled
  • Salsa
  • Sour Cream

Jalapeños and Cotija cheese transform simple potatoes into something truly outstanding in this stack pie. Top with salsa and sour cream to seriously swoon.

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper. You will be using the outer edge of the springform pan as a mold and guideline to stack the potatoes. Set aside.
  4. Peel the potatoes and thinly slice them with a mandoline or sharp knife.
  5. Place the potatoes, melted butter, and pepper in a large bowl and toss to coat.
  6. Arrange 1/3 of the potatoes in the springform pan, top with 1/3 of the minced jalapeños, and 1/3 of the crumbled cheese.
  7. Repeat this step two more times, reserving the last 1/3 of the crumbled cheese for later use.
  8. Bake for 35 minutes.
  9. Top with the remaining 1/3 of the crumbled cheese and then bake for an additional 15 minutes.
  10. Serve topped with salsa and sour cream.

Jalapeños and Cotija cheese transform simple potatoes into something truly outstanding in this stack pie. Top with salsa and sour cream to seriously swoon.

Suggestions:

  • Not only will the parchment paper aid in cleanup, it will also help to prevent sticking and avoid burning.
  • I suggest using a Mandoline to evenly and easily slice the potatoes for this recipe.

  • You can find Cotija cheese in most markets now. If your local market has a Hispanic cheese section, I suggest you look there for a fresh variety, which will be of a much better quality.
  • You will not need to salt the potatoes in this recipe because there is quite a bit of salt in Cotija cheese.
  • As soon as you remove the potato stack pie from the oven, carefully run a sharp knife between the edge of the springform pan and the potatoes so that they do not stick.

Jalapeños and Cotija cheese transform simple potatoes into something truly outstanding in this stack pie. Top with salsa and sour cream to seriously swoon.

Improvements:

  • Top each potato layer with a clove of freshly minced garlic.
  • If you can’t find Cotija cheese in your local market, try using crumbled Feta.
  • Try to find a high-quality Salsa Roja if possible to serve with this potato dish. It’s a little bit smokier than most salsas without a lot of added heat.
  • Stacking the potatoes for this pie is made much easier when you use a Non-Stick 9-Inch Springform Pan as a guideline.
  • Use Disposable Food Grade Gloves to cut the jalapeños needed in this recipe, especially if you are sensitive to hot peppers.

Jalapeño & Cotija Cheese Potato Stack Pie

Jalapeño & Cotija Cheese Potato Stack Pie

Ingredients:

  • 2 1/2 Pounds Red Potatoes
  • 4 Tablespoons Unsalted Butter, Melted
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 2 Jalapeños, Seeded & Finely Minced
  • 5-oz. Cotija Cheese, Crumbled
  • Salsa
  • Sour Cream

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper. You will be using the outer edge of the springform pan as a mold and guideline to stack the potatoes. Set aside.
  4. Peel the potatoes and thinly slice them with a mandoline or sharp knife.
  5. Place the potatoes, melted butter, and pepper in a large bowl and toss to coat.
  6. Arrange 1/3 of the potatoes in the springform pan, top with 1/3 of the minced jalapeños, and 1/3 of the crumbled cheese.
  7. Repeat this step two more times, reserving the last 1/3 of the crumbled cheese for later use.
  8. Bake for 35 minutes.
  9. Top with the remaining 1/3 of the crumbled cheese and then bake for an additional 15 minutes.
  10. Serve topped with salsa and sour cream.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/jalapeno-cotija-cheese-potato-stack-pie/

*Some affiliate links can be found in this post.

I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

Jalapeños and Cotija cheese transform simple potatoes into something truly outstanding in this stack pie. Top with salsa and sour cream to seriously swoon.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.


The post Jalapeño & Cotija Cheese Potato Stack Pie appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Jalapeño Cornbread Filled with Blueberry Quick Jam – #BundtBakers

0
0

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Is it hot enough for y’all? I mean really, did spring have to disappear so fast? I feel like it just began. I really do yearn for summer, however, it seems a little ridiculous for it to be this steamy sweltering icky so soon in June, don’t you think? I swear; I do believe even my ankles are sweating and sweaty ankles are just not sexy at all. No way, no how.

You know what is sexy though? A cornbread bundt cake studded with jalapeños, that is also filled and drizzled with blueberry quick jam. We’re talking super racy y’all. More alluringly seductive than Sean Connery, Ryan Gossling, Bradley Cooper, and George Clooney all rolled into one. With a little dash of Harry Connick, Jr. thrown in, just for some New Orleans spiciness. Now, that’s a whole lotta sexy.

There were so many ways I could have gone with this month’s “Filled Bundt Cake” themed Bundt Bakers challenge from Bizcocheando. I could have made yet another cake I wouldn’t actually ever eat, or even a breakfast cake filled with early summer fruit, however, I wanted something seductive, spicy, and way too crazy yummy for its own good. I wanted something hot.

To this Southern girl, there’s just nothing hotter than sweet golden brown cornbread with just the right amount of heat added to it to get you all steamed up. Yup, that’s right, I’d take this blueberry drenched cornbread over Matt Damon any day. However, if I had to decide between this cornbread and Matthew McConaughey, it might be one hell of a hard decision to make. “Alright, alright, alright.”

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Ingredients:

Blueberry Quick Jam:

  • 1 Pint Fresh Blueberries
  • 1 Cup Granulated Sugar
  • 1 Tablespoon Apple Cider Vinegar
  • 1/4 Teaspoon Kosher Salt

Cornbread:

  • 1 Tablespoon Unsalted Butter
  • 1/2 Cup Whole Milk
  • 1 Tablespoon Lemon Juice
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Honey
  • 2 Eggs
  • 1/3 Cup Canola Oil
  • 2 Jalapeños, Seeded & Finely Minced

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Directions:

Blueberry Quick Jam:

  • Combine all of the ingredients in a heavy-bottom non-stick saucepan.
  • Cook over high heat for 5 minutes, stirring constantly.
  • Allow the blueberry quick jam to cool completely before beginning to make the cornbread.

Cornbread:

  1. Preheat oven to 350 degrees.
  2. Coat a Bundt pan liberally with 1-tablepoon of unsalted butter; set aside.
  3. In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
  4. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  5. In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
  6. In a medium bowl, whisk the eggs with the canola oil and milk.
  7. Add the butter and honey mixture; whisk until well combined.
  8. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
  9. Fold the jalapeños into the batter.
  10. Pour half of the batter into the prepared Bundt pan. Spoon 1/2 to 3/4 of the blueberry quick jam into the center of the Bundt pan in a ring shape. Cover with the remaining batter and then bake for 30 to 35 minutes, or until a knife comes out clean.
  11. Allow the cornbread to cool for 10 minutes before flipping it out onto a cake plate.
  12. Drizzle with the remaining blueberry quick jam.

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Suggestions:

  • I suggest making the Blueberry Quick Jam a day or two in advance of the cornbread so that it has enough time to chill and thicken. The amount of quick jam you use to fill the cornbread cake will vary depending on the size of your pan.
  • This Nordic Ware Elegant Party Bundt Pan is the one which I used in this recipe. It is smaller than an average Bundt pan and has a very pretty shape to it. If you use an average Bundt pan, you may need to reduce your baking time. Test the cake every 5 minutes after 25 minutes.
  • Nordic Ware Elegant Party Bundt® PanMake sure to remove both the seeds and the pith from each jalapeñno before finely mincing it, otherwise, your cornbread may be too hot to eat.

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Improvements:

  • If you really like spicy things, try adding an additional jalapeño to the cornbread.
  • This cornbread isn’t just for dinner. Try serving it for dessert alongside a scoop of vanilla or blueberry ice cream.
  • Try not to allow the quick jam filling to touch the sides of the Bundt pan or your cornbread may stick. If your cornbread does stick, use a Mini Silicone Spatula to gently remove the cornbread from the sides of the pan. Using a metal knife may scratch the coating of the pan.
  • Use a Domed Cake Stand to display, serve, and protect your cornbread during the long, hot, and always bug-infested summer months.
    Jalapeño Cornbread Filled with Blueberry Quick Jam – #BundtBakers

    Jalapeño Cornbread Filled with Blueberry Quick Jam – #BundtBakers

    Ingredients:

      Blueberry Quick Jam:
    • 1 Pint Fresh Blueberries
    • 1 Cup Granulated Sugar
    • 1 Tablespoon Apple Cider Vinegar
    • 1/4 Teaspoon Kosher Salt
    • Cornbread:
    • 1 Tablespoon Unsalted Butter
    • 1/2 Cup Whole Milk
    • 1 Tablespoon Lemon Juice
    • 1 1/2 Cups All-Purpose Flour
    • 1/2 Cup Yellow Cornmeal
    • 1/2 Cup Granulated Sugar
    • 1 Tablespoon Baking Powder
    • 1/2 Teaspoon Kosher Salt
    • 2 Tablespoons Unsalted Butter
    • 1 Tablespoon Honey
    • 2 Eggs
    • 1/3 Cup Canola Oil
    • 2 Jalapeños, Seeded & Finely Minced

    Directions:

      Blueberry Quick Jam:
    1. Combine all of the ingredients in a heavy-bottom non-stick saucepan.
    2. Cook over high heat for 5 minutes, stirring constantly.
    3. Allow the blueberry quick jam to cool completely before beginning to make the cornbread.
    4. Cornbread:
    5. Preheat oven to 350 degrees.
    6. Coat a Bundt pan liberally with 1-tablepoon of unsalted butter; set aside.
    7. In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
    8. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
    9. In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
    10. In a medium bowl, whisk the eggs with the canola oil and milk.
    11. Add the butter and honey mixture; whisk until well combined.
    12. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
    13. Fold the jalapeños into the batter.
    14. Pour half of the batter into the prepared Bundt pan. Spoon 1/2 to 3/4 of the blueberry quick jam into the center of the Bundt pan in a ring shape. Cover with the remaining batter and then bake for 30 to 35 minutes, or until a knife comes out clean.
    15. Allow the cornbread to cool for 10 minutes before flipping it out onto a cake plate.
    16. Drizzle with the remaining blueberry quick jam.
    Schema/Recipe SEO Data Markup by Yummly Rich Recipes
    http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/jalapeno-cornbread-filled-with-blueberry-quick-jam-bundtbakers/

*Some affiliate links can be found in this post.

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

The post Jalapeño Cornbread Filled with Blueberry Quick Jam – #BundtBakers appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Eggland’s Best Foodtography Contest

0
0

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

I need your help, I need your support, oh heck, what I really need is your vote. Several months ago, I entered Eggland’s Best Foodtography Contest with my pictures for this gorgeously delicious Spring Greens Quiche. A few months later, I was contacted and informed that my picture had been selected to move on to the second tier of the contest. I was also informed that I must keep it a complete and utter secret until July 19th, when voting on my “Main Menu” category would begin.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

Well, guess what y’all? That day has finally arrived and I somehow managed to not open my big ol’ fat mouth and tell the entire world. So what do I need from you now? I simply need your vote. Pretty, pretty, pretty please head on over to Eggland’s Best Foodtography Contest to cast your vote for Faith, Hope, Love, & Luck’s Spring Greens Quiche.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

CAST YOUR VOTE HERE

Y’all, please don’t forget to kindly head on over and cast your vote for Spring Greens Quiche in Eggland’s Best Foodtography Contest. You can vote once a day per email address from June 19th through July 2nd. I appreciate your love, support, and more importantly your vote. Fingers and paws crossed y’all. Also, don’t forget to go check out the original recipe for Spring Greens Quiche to see what all the fuss is about.

The post Eggland’s Best Foodtography Contest appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Golden Oreo Peach Cobbler Ice Cream

0
0

Golden Oreo cookies and fresh peaches give this sweet summer ice cream a unique flavor that mimics the taste of comforting southern peach cobbler.

There was no way I could even contemplate letting June’s Fantastical Food Fight go by without making ice cream yet again, especially when the theme “Peaches and Cream” was announced. I mean really y’all, what better flavor is there than homemade peach ice cream? It’s always been one of my absolute favorite homemade ice cream flavors and is perfect to make at this time of year when the sun is out in full force.

As a child, there were basically only two flavors of homemade ice cream that would appear in our house; cherry and peach. Oh, how I loved the sight of our ancient ice cream maker being brought out from its dank and dusty home, prepped with ice and rock salt, and then loaded with a homemade thick and creamy ice cream base. Nowadays, while peach and cherry ice cream are still two of the most-loved by me, I feel that I need to mix things up a bit by adding other ingredients to help balance out the sweetness of the fresh summer fruit they contain.

 

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

CAST YOUR VOTE HERE

Y’all, please don’t forget to kindly head on over and cast your vote for Spring Greens Quiche in Eggland’s Best Foodtography Contest. You can vote once a day per email address from June 19th through July 2nd. I appreciate your love, support, and more importantly your vote. Fingers and paws crossed y’all. Also, don’t forget to go check out the original recipe for Spring Greens Quiche to see what all the fuss is about.

So, why not add Oreo cookies? Oreo cookies are one of the few store-bought cookies I will even think about taking a second glace at in the market. They really do pretty much make everything taste so much better. Need proof? Remember last month when I made this Garden Mint Cookies and Cream Ice Cream? Mint ice cream can often be dull and boring, however, add a few Oreo cookies into the mix and you end up with something that tastes pretty friggin’ spectacular.

The next time you’re at your local farmer’s market, y’all need to make sure that you don’t even think about walking by those fresh summer peaches without remembering to pick up a few. I think you’ll find that homemade peach ice cream is the perfect way to celebrate after a day in the sun, whether it be a day spent at the beach, the pool, or just washing your car because once again a bird has pooped on it. Just keeping it real y’all. As you can see, I’m more than ready for a week in the sun, preferably with ice cream.

Golden Oreo cookies and fresh peaches give this sweet summer ice cream a unique flavor that mimics the taste of comforting southern peach cobbler.

Ingredients:

  • 3 to 4 Ripe Peaches, Peeled & Diced (Depending on Size)
  • 2 Cups Whipping Cream
  • 1 Cup Whole Milk
  • 2/3 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Kosher Salt
  • 18 Golden Oreo Cookies, Crushed

Golden Oreo cookies and fresh peaches give this sweet summer ice cream a unique flavor that mimics the taste of comforting southern peach cobbler.

Directions:

  1. Place all of the ingredients, except for the cookies, in a blender; blend for 1 minute.
  2. Pour the blended mixture into an ice cream machine and churn for 15 to 25 minutes, or until ice cream consistency has been reached.
  3. Empty the ice cream into a large bowl and stir the crushed cookies into it with a silicone spatula.
  4. Scoop the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.

Golden Oreo cookies and fresh peaches give this sweet summer ice cream a unique flavor that mimics the taste of comforting southern peach cobbler.

Suggestions:

  • The number of peaches you use in this recipe will depend on their size. No matter how many you use, just make sure that they are perfectly ripe; not over-ripe and not under-ripe.
  • Often when I make ice cream, I allow the mixture to refrigerate overnight so that the flavors can meld and the sugar can dissolve into the ice cream base. In this case, I churned the ice cream base immediately to prevent the peaches from browning.
  • Garnish with mint or an additional Golden Oreo before serving.

Golden Oreo cookies and fresh peaches give this sweet summer ice cream a unique flavor that mimics the taste of comforting southern peach cobbler.

Improvements:

  • Use Double or Mega Stuf Golden Oreos in this recipe.
  • Add finely chopped pecans, almonds, or praline pecans to the ice cream when adding the crushed cookies.
  • Store this ice cream in these Tovolo Mini Sweet Treats Tubs. I’ve been in love with them for quite some time now, and a friend just sent me even more of them to store my homemade ice cream in. They are the perfect single-size ice cream container.
  • Need an ice cream machine? I suggest this Cuisinart 2-Quart Ice Cream Maker. It’s affordable and churns most ice cream recipes between 15 and 25 minutes.
  • Make sure to check out all of the many other Faith, Hope, Love, & Luck homemade ice cream recipes by clicking HERE.

Golden Oreo Peach Cobbler Ice Cream

Golden Oreo Peach Cobbler Ice Cream

Ingredients:

  • 3 to 4 Ripe Peaches, Peeled & Diced (Depending on Size)
  • 2 Cups Whipping Cream
  • 1 Cup Whole Milk
  • 2/3 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Kosher Salt
  • 18 Golden Oreo Cookies, Crushed

Directions:

  1. Place all of the ingredients, except for the cookies, in a blender; blend for 1 minute.
  2. Pour the blended mixture into an ice cream machine and churn for 15 to 25 minutes, or until ice cream consistency has been reached.
  3. Empty the ice cream into a large bowl and stir the crushed cookies into it with a silicone spatula.
  4. Scoop the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/golden-oreo-peach-cobbler-ice-cream/

*Some affiliate links can be found in this post.

Golden Oreo cookies and fresh peaches give this sweet summer ice cream a unique flavor that mimics the taste of comforting southern peach cobbler.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

 Loading InLinkz ...

The post Golden Oreo Peach Cobbler Ice Cream appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

4th of July 2017 Last-Minute Recipe Ideas

0
0

A few last-minute recipe ideas to help you celebrate the 4th of July in style, including deviled eggs, cornbread, and lots and lots of homemade ice cream.

So, here’s the thing, I totally planned on sharing a recipe with y’all today for All-Purpose Grill Seasoning and then life happened and I came to the conclusion that it could wait. Not to mention, I’d also like to test out a few more recipes with it before I share it with anyone. I think it might be helpful to have a few other recipes to go along with the recipe for the seasoning. So I promise, at some point this weekend I’ll get right on that. Until then, here are a few of the recipes that might be happening in my kitchen this weekend.

I can tell you one thing that I’ll definitely be making this weekend. Deviled eggs. I even plan on making a few extra for my lovely neighbor Christie. Sweet & Spicy Candied Jalapeño Deviled Eggs are my new favorite, so I’m excited to share them with everyone I know. Also, it’s just not a holiday weekend if there aren’t deviled eggs to celebrate it with. If jalapeños aren’t your thing, don’t worry, we’ve got you covered with our many other recipes for deviled eggs.

Candied sliced jalapeños make these sweet and spicy flavored deviled eggs perfect for your next cookout, picnic, or family gathering.

Of course, there will have to be some kind of ice cream going on this weekend at some point. Hopefully, I can get my hands on some fresh cherries because that’s the flavor I’ve been craving most lately. Head on over and take a gander at our Summer’s Coming Favorite Ice Cream List to get some ideas for making your own homemade ice cream for the 4th.

Summer just isn't summer without lots and lots of ice cream. Our list of ice cream favorites is bound to inspire to make your homemade ice cream.

The other thing that I know I can’t get through the weekend without making is this Jalapeño Cornbread Filled with Blueberry Quick Jam. It’s fairly simple to throw together and even easier if you make the Blueberry Quick Jam a day or two ahead of time. I promise you that this is one Bundt you’re going to totally fall in love with at first bite.

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

By the way y’all, please don’t forget to vote for Faith, Hope, Love, & Luck’s recipe for Spring Greens Quiche in the Eggland’s Best Foodtography Contest. The details can be found below and don’t forget that you can vote once a day per email address until July 2nd. That means that there are only 3 more days to get your votes in.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

CAST YOUR VOTE HERE

Y’all, please don’t forget to kindly head on over and cast your vote for Spring Greens Quiche in Eggland’s Best Foodtography Contest. You can vote once a day per email address from June 19th through July 2nd. I appreciate your love, support, and more importantly your vote. Fingers and paws crossed y’all. Also, don’t forget to go check out the original recipe for Spring Greens Quiche to see what all the fuss is about.

Wishing y’all a very happy 4th of July weekend. Make sure you get outside and heat up that grill to make something yummy delicious. Better yet, share a picture of your dish with us on Instagram. We’d love to see what you’re making, whether it’s in the kitchen or outside in the gorgeous summer sunshine.

I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

The post 4th of July 2017 Last-Minute Recipe Ideas appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

First Monday Favorites – July 2017

0
0

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

How could one month have had so many great recipes? The month of June was pretty epic, if I do say so myself. I’m not even sure where to begin when it comes to picking a favorite recipe. It’s kind of like picking a favorite child, or at the very least, admitting that you have one child you kind of favor more than the others. Last month, there was Pimento Cheese & Dill Pickle Potato Salad, Golden Oreo Peach Cobbler Ice Cream, Jalapeño & Cotija Cheese Potato Stack Pie, and Lamb & Root Vegetable English Stew.

In addition to the recipes above, there was also one heck of an amazing Summer Caprese Shrimp Salad Roll, which I am still drooling over and planning to make again and again all summer long. I’m especially looking forward to making it on our our upcoming beach vacation for breakfast. After all, beach trips are all about eating as much seafood as possible. Of course, we’re going to need something to go along with those shrimp salad rolls, so why not pair them with these Sweet & Spicy Candied Jalapeño Deviled Eggs, which are topped with homemade Candied Sliced Jalapeños. Pretty much sounds like the best beach breakfast in the world if you ask me.

So, while all of the above-mentioned recipes won my heart and my tastebuds over last month, I just can’t help but think that there was one recipe that stood out in my head above all of the others. So y’all, here it is, I’m going to do the thing that experts say you should never do. I’m going to admit that I have a favorite and that without a doubt it’s Jalapeño Cornbread Filled with Blueberry Quick Jam. I’m not really sure if it makes for a better dessert or a side because it’s pretty much both all rolled up into one lovely blueberry drenched spicy bite of heaven. If I were you, I’d make it for yourself and see what I’m talking about.

You can find the original recipe for this Jalapeño Cornbread Filled with Blueberry Quick Jam HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

Jalapeño Cornbread Filled with Blueberry Quick Jam

Jalapeño Cornbread Filled with Blueberry Quick Jam

Ingredients:

    Blueberry Quick Jam:
  • 1 Pint Fresh Blueberries
  • 1 Cup Granulated Sugar
  • 1 Tablespoon Apple Cider Vinegar
  • 1/4 Teaspoon Kosher Salt
  • Cornbread:
  • 1 Tablespoon Unsalted Butter
  • 1/2 Cup Whole Milk
  • 1 Tablespoon Lemon Juice
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Honey
  • 2 Eggs
  • 1/3 Cup Canola Oil
  • 2 Jalapeños, Seeded & Finely Minced

Directions:

    Blueberry Quick Jam:
  1. Combine all of the ingredients in a heavy-bottom non-stick saucepan.
  2. Cook over high heat for 5 minutes, stirring constantly.
  3. Allow the blueberry quick jam to cool completely before beginning to make the cornbread.
  4. Cornbread:
  5. Preheat oven to 350 degrees.
  6. Coat a Bundt pan liberally with 1-tablepoon of unsalted butter; set aside.
  7. In a measuring cup, whisk together the whole milk and lemon juice; set aside for 10 minutes.
  8. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  9. In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
  10. In a medium bowl, whisk the eggs with the canola oil and milk.
  11. Add the butter and honey mixture; whisk until well combined.
  12. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
  13. Fold the jalapeños into the batter.
  14. Pour half of the batter into the prepared Bundt pan. Spoon 1/2 to 3/4 of the blueberry quick jam into the center of the Bundt pan in a ring shape. Cover with the remaining batter and then bake for 30 to 35 minutes, or until a knife comes out clean.
  15. Allow the cornbread to cool for 10 minutes before flipping it out onto a cake plate.
  16. Drizzle with the remaining blueberry quick jam.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/first-monday-favorites-july-2017/

Jalapeños and fresh blueberries come together in this recipe to make the most deliciously sweet and spicy cornbread you've ever tasted.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

What recipe did you make last month that surprised, delighted and blew you away with how good it was; not the recipe with the most views, but your own personal favorite? Please link only recipes that are new to you and that you personally made over the past month. Add your recipe link below and feel free to visit other great First Monday Favorites.


The post First Monday Favorites – July 2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.


Sweet Watermelon Sauce

0
0

Whether drizzled over a warm croissant or used as a mixer in your favorite summer cocktail, this Sweet Watermelon Sauce is sure to win your taste buds over.

Sadly, it’s been a few months since I participated in Food n’ Flix, a monthly event that combines food and movies to turn them into an entertaining culinary experience. I especially almost could have kicked myself in my own overly-padded derrière for missing out on sharing my thoughts on The Princess Bride, since it just happens to be one of my most favorite movies ever, ever, ever. Then there was last month’s movie Volver, which I actually attempted to watch at the last moment, only to discover that the DVD was split completely in half. While I did eventually end up watching it on Amazon Prime Video, it was past the event deadline, which means that I was forced to eat the entire block of Manchego cheese I had purchased for the recipe I was hoping to create, all by myself. Let’s just say that I may have a little bit of a cheese belly right now and that my tummy may or may not look like I’m actually carrying a watermelon.

Speaking of carrying a watermelon, this month’s Food n’ Flix movie, chosen by Chef Sarah Elizabeth is a real classic and also just so happens to be the very first movie that I ever purchased for myself. I was in my teens when Dirty Dancing was released and I saved my allowance for what seemed like ages in order to head to the video store and buy it in VHS format. Hey, at least I said VHS and not Beta, right? Many years later, I treasure this movie just as much as I did back then and still find that I can watch it over and over again without every tiring of it. I am always reminded of the long summer months as a teen that I spent watching Baby and Johnny dance the days away in the Catskills, with me dancing and singing right along beside them. And yes, in all honesty, I still dance and sing right along with them all these years later. Some things never change. Like me, looking more and more like I’m carrying a watermelon, as each year passes. Oh well, that’s what having the “time of your life” is about, right?

Whether drizzled over a warm croissant or used as a mixer in your favorite summer cocktail, this Sweet Watermelon Sauce is sure to win your taste buds over.

Ingredients:

  • 3 Cups Puréed Watermelon
  • 2 Cups Diced Peeled Watermelon Rind
  • 2 1/2 Cups Granulated Sugar
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Teaspoon Kosher Salt
  • 1 (1.75-oz.) Box Pectin

Whether drizzled over a warm croissant or used as a mixer in your favorite summer cocktail, this Sweet Watermelon Sauce is sure to win your taste buds over.

Directions:

  • Place all of the ingredients, except for the pectin, into a large non-reactive metal saucepan over high heat, stirring constantly. Bring the sauce to a rolling boil.
  • When the sauce begins to foam up and almost overflow the saucepan, reduce the heat just enough to keep it from overflowing, add the pectin, and then stir vigorously for 5 minutes.
  • Place the sauce into very clean and dry glass or plastic canning jars, place the lids on lightly, and then allow to come to room temperature.
  • Tighten the lids on the jars and then refrigerate or freeze for later use.

Whether drizzled over a warm croissant or used as a mixer in your favorite summer cocktail, this Sweet Watermelon Sauce is sure to win your taste buds over.

Suggestions:

  • Try to remove any seeds from the watermelon before you purée it in a blender.
  • For the watermelon rind, make sure that there is still about 1-4-inch of pink watermelon flesh still on it. Peel off the outer dark watermelon rind and then dice it into small pieces. This rind will give some texture to the sauce and make it look pretty in the jars.
  • Use a very large non-reactive metal saucepan to make this sauce in, so that the sauce does not actually overflow the pan and make a mess out of your stovetop.
  • Drizzle this sauce on your morning toast, biscuit, or croissant.
  • I highly suggest using these Ball Plastic Freezer Jars to store and/or freeze your watermelon sauce in. They are a bit more forgiving than glass jars when it comes to storage due to their stacking capability. I have been seriously impressed by them and would highly recommend them to anyone, especially those, who like me, choose to freeze their jam or sauce instead of processing it in a water bath.

Whether drizzled over a warm croissant or used as a mixer in your favorite summer cocktail, this Sweet Watermelon Sauce is sure to win your taste buds over.

Improvements:

  • Use this sauce as a simple syrup in your favorite cocktail.
  • Drizzle this sauce over sliced pound cake for a real summer treat.
  • Replace the jam or preserves in your favorite crockpot meatball recipe with this sweet sauce.
  • Before you jar the sauce, stir 1-teaspoon of vanilla into it.

  • Use this Collapsible Funnel to fill your jars with sauce and prevent a sticky mess in your kitchen.
  • This recipe will yield enough sauce to fill three or four jars, depending on the size of the jars that you use. Why not use these Waterproof Personalizable Jar Labels/Stickers to label each jar with and give a few away as a gift?

Sweet Watermelon Sauce

Sweet Watermelon Sauce

Ingredients:

  • 3 Cups Puréed Watermelon
  • 2 Cups Diced Watermelon
  • 2 1/2 Cups Granulated Sugar
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Teaspoon Kosher Salt
  • 1 (1.75-oz.) Box Pectin

Directions:

  1. Place all of the ingredients, except for the pectin, into a large non-reactive metal saucepan over high heat, stirring constantly. Bring the sauce to a rolling boil.
  2. When the sauce begins to foam up and almost overflow the saucepan, reduce the heat just enough to keep it from overflowing, add the pectin, and then stir vigorously for 5 minutes.
  3. Place the sauce into very clean and dry glass or plastic canning jars, place the lids on lightly, and then allow to come to room temperature.
  4. Tighten the lids on the jars and then refrigerate or freeze for later use.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/sweet-watermelon-sauce/

*Some affiliate links can be found in this post.

I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

Whether drizzled over a warm croissant or used as a mixer in your favorite summer cocktail, this Sweet Watermelon Sauce is sure to win your taste buds over.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

Want to participate in Food ‘n Flix? Drop by the Food n’ Flix site to learn more. You don’t even have to be a food blogger to get in on the fun. Simply check out this month’s featured movie, watch it by yourself or as a family, and then develop a recipe inspired by the characters, scenery, or food portrayed in the flick. Next month’s movie is Secondhand Lions for those of you who want to join in on the fun.

The post Sweet Watermelon Sauce appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Homemade Bing Cherry Pie Filling

0
0

Not only is homemade cherry pie filling better than any canned variety you will find available at your local market, it is also easy as pie to make.

Summer is here y’all and it’s totally winning my heart over, so much so, that I find myself in need of a summer vacation. Now, I’m not talking about a week at the beach, a trip to the bug and critter infested lake, or even an impromptu plane ride to someplace humid and tropical, although all of those options do sound lovely. Nope, I’m talking about a real, Heavens to Betsy, all summer long three-month vacation, like back when we were naive, unappreciative, and totally under the assumption that we would stay young forever, believing that the hot summer days of absolutely nothing to do but hang out by the pool would totally last a lifetime.

I want those long, lazy, hazy days of summer back y’all. Three months without having to drag my butt into work every morning; a vacation from everyday life and the opportunity to spend each and every day doing absolutely nothing, preferably with a book in one hand and a cold, frosting, sweet tropical drink in the other. Heck, I’m even willing to give up one day of pure luxurious nothingness in exchange for one day of cherry pickin’ in the country. Not because I find cherry pickin’ to be a relaxing hobby, nope, only so that I can spend a few of my relaxing summer evenings enjoying cherry pie, homemade cherry ice cream, and maybe even just a few of those red luscious globes of sweetness straight up in all of their glory.

Too bad I’m stuck here dreaming about this whole three-month long vacation thing until my winning lotto ticket mysteriously shows up to change things for the better. Until then, I’ll have to settle for one measly little week at the beach, a few weekend days spent lounging in the sun on our back deck, and possibly a couple of hot and humid nights by our outside fire pit meticulously roasting marshmallows until they have reached the perfect shade of golden brown. I’ll also have to pretend that the cherries I purchased at a local farmstand will last forever as well because all too soon, the homemade cherry pies and ice cream will be but a fleeting memory and the price of cherries per pound will be somewhere equivalent to the price of a new vehicle yet again.

Moral of the story? Enjoy each and every summer moment you find within your grasp, it will be over before you know it. The lightening bugs will disappear, the leaves will begin to slowly tumble to the earth, and the school buses will sadly reappear again on your agonizing car ride to work each morning. The thought of lounging poolside for an entire day in the sun will be but a memory, the idea of hanging out all day in the air conditioning reading a book will seem ludicrous, and the opportunity of even being able to afford to make a fresh cherry pie will be but a dream. So, get out there and soak up as much sun as you can, buy up all of the sweet, ripe, gorgeous summer cherries you can get your hands on, and spend each and every night being thankful for the gorgeous summer weather and the opportunity to indulge in a big ol’ slice of fresh cherry pie.

Not only is homemade cherry pie filling better than any canned variety you will find available at your local market, it is also easy as pie to make.

Ingredients:

  • 6 Cups Fresh Bing Cherries, Pitted
  • 2/3 Cup Granulated Sugar
  • 1/2 Cup Water
  • Juice of 1 Lemon
  • 4 Tablespoons Corn Starch
  • 1/8 Teaspoon Kosher Salt

Not only is homemade cherry pie filling better than any canned variety you will find available at your local market, it is also easy as pie to make.

Directions:

  1. Place all of the ingredients into a saucepan over high heat; cook 3 minutes stirring constantly.
  2. Reduce the heat to low and continue to cook for 10 minutes, stirring often.
  3. Allow to cool to room temperature and then refrigerate the pie filling in an airtight glass container until use.

Not only is homemade cherry pie filling better than any canned variety you will find available at your local market, it is also easy as pie to make.

Suggestions:

  • I halved each cherry in this recipe to ensure that all of the pits had indeed been removed. You can leave the cherries whole if you choose, just make sure to remove all of the pits.
  • Pitting cherries can literally be the pits, however, this Obecome Cherry Pitter makes the job so much easier by allowing you to pit six cherries at once.
  • If you prefer a more traditional cherry pitter, try using this OXO Good Grips Cherry Pitter.
  • This recipe will yield more than enough filling for one large pie or several small tarts.

Not only is homemade cherry pie filling better than any canned variety you will find available at your local market, it is also easy as pie to make.

Improvements:

  • Stir 1-teapoon of vanilla extract into the cherry pie filling after it has finished cooking.
  • Use a Ceramic Pie Bird when baking a double-crust cherry pie to ensure that the pie is properly vented.
  • Serve this pie filling over Buttermilk Vanilla Ice Cream and then either garnish it with shaved chocolate or crumbled shortbread cookies.

Homemade Bing Cherry Pie Filling

Homemade Bing Cherry Pie Filling

Ingredients:

  • 6 Cups Fresh Bing Cherries, Pitted
  • 2/3 Cup Granulated Sugar
  • 1/2 Cup Water
  • Juice of 1 Lemon
  • 4 Tablespoons Corn Starch
  • 1/8 Teaspoon Kosher Salt

Directions:

  1. Place all of the ingredients into a saucepan over high heat; cook 3 minutes stirring constantly.
  2. Reduce the heat to low and continue to cook for 10 minutes, stirring often.
  3. Allow to cool to room temperature and then refrigerate the pie filling in an airtight glass container until use.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/homemade-bing-cherry-pie-filling/

*Some affiliate links can be found in this post.

Not only is homemade cherry pie filling better than any canned variety you will find available at your local market, it is also easy as pie to make.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

The post Homemade Bing Cherry Pie Filling appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Cherry Graham Cracker Pie Frozen Custard

0
0

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

There are moments when I wonder if perhaps I share way too many ice cream recipes but then I stop and think “Nah, there’s no such thing as too much ice cream.” Especially, during the summer time, when it’s so hot outside that even our traumatized chipmunk without a tail refuses to come out of his hidey-hole tunnel, which extends from the back of our deck to the front of our yard and has become quite the feat of chipmunk architecture.

A few weeks ago, I left the house on a rainy morning and noticed that our almost empty recycling bin was filling up with water. I remember thinking to myself, “Self, perhaps you should turn that bin over before it’s so full of water that it becomes seriously unwieldy.” Unfortunately, Self was too busy pondering on what type of ice cream to make for this month’s “Ice Cream” themed Fantastical Food Fight instead, not to mention how important it was to get to work at a reasonable hour for once.

Later that evening, B.O.B. Bob discovered a little critter floating in the water inside of that same bin. At first, he was fairly certain it was a small rat, however, after picking it up with a reacher grabber, he discovered that in fact, it was one very wet and extremely scared chipmunk. Unfortunately, before B.O.B. Bob could place the little guy safely on the ground, his tail ripped off.

So now, not only do we have a freezer which is often overflowing with ice cream, we also have a tailless chipmunk hiding out underneath of our house, most likely suffering from post traumatic stress disorder. I don’t know about you, but if I had to choose between having way too much ice cream on hand or having my tail ripped off after nearly drowning, I’m pretty sure I’d choose the ice cream. After all, there can never be too much ice cream.

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Ingredients:

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 1/4 Teaspoon Kosher Salt
  • 6 Large Egg Yolks
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Cherry Pie Filling
  • 3 Graham Cracker Sheets, Finely Crushed

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Directions:

  1. Cook the cream, milk, and salt in a non-stick heavy bottomed saucepan over medium heat for 5 minutes, while whisking constantly.
  2. Whisk the egg yolks together in a small bowl and then slowly add some of the warm cream mixture to them, whisking constantly.
  3. Pour the egg mixture back into the saucepan and return it to the stove.
  4. Cook for 5 to 10 minutes on medium to medium-high heat, whisking constantly until the mixture thickly coats the back of a spoon.
  5. Remove from heat and whisk in the vanilla.
  6. Allow to cool for 15 minutes before covering with plastic wrap and refrigerating overnight.
  7. Churn the cream mixture for 15 to 25 minutes, or until frozen custard consistency has been reached.
  8. Spread 1/4 of the frozen custard in the bottom of a long ice cream container or bread loaf pan, sprinkle with 1/6 of the crushed graham crackers, dollop with 1/3 of the cherry pie filling, and then sprinkle with another 1/6 of the crushed graham crackers.
  9. Lightly run a knife through the layered mixture 2 to 3 times and then repeat the steps above 2 more times before finally topping with the final 1/4 of the frozen custard.
  10. Freeze for at least 8 hours before serving.

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Suggestions:

  • I highly suggest using this Homemade Bing Cherry Pie Filling for this recipe, however, you may use canned pie filling as well.
  • Don’t ever try to pick up a chipmunk with a reacher grabber; while they are quite handy to pick up cans and bottles, they can often result in tailless chipmunks.
  • Use a Silicone Balloon Whisk while making this frozen custard to protect the non-stick finish of your saucepan and prevent burning the cream and egg mixture during cooking.
  • After you have tempered the eggs with the cream and milk mixture, you may have to increase the heat to medium-high depending on how hot your stove temperature runs. If you find that the mixture is not thickening enough to coat the back of a spoon after ten minutes, increase the heat. Just make sure to stir the custard mixture constantly to prevent burning.

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Improvements:

Cherry Graham Cracker Pie Frozen Custard

Cherry Graham Cracker Pie Frozen Custard

Ingredients:

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 1/4 Teaspoon Kosher Salt
  • 6 Large Egg Yolks
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Cherry Pie Filling
  • 3 Graham Cracker Sheets, Finely Crushed

Directions:

  1. Cook the cream, milk, and salt in a non-stick heavy bottomed saucepan over medium heat for 5 minutes, while whisking constantly.
  2. Whisk the egg yolks together in a small bowl and then slowly add some of the warm cream mixture to them, whisking constantly.
  3. Pour the egg mixture back into the saucepan and return it to the stove.
  4. Cook for 5 to 10 minutes on medium to medium-high heat, whisking constantly until the mixture thickly coats the back of a spoon.
  5. Remove from heat and whisk in the vanilla.
  6. Allow to cool for 15 minutes before covering with plastic wrap and refrigerating overnight.
  7. Churn the cream mixture for 15 to 25 minutes, or until frozen custard consistency has been reached.
  8. Spread 1/4 of the frozen custard in the bottom of a long ice cream container or bread loaf pan, sprinkle with 1/6 of the crushed graham crackers, dollop with 1/3 of the cherry pie filling, and then sprinkle with another 1/6 of the crushed graham crackers.
  9. Lightly run a knife through the layered mixture 2 to 3 times and then repeat the steps above 2 more times before finally topping with the final 1/4 of the frozen custard.
  10. Freeze for at least 8 hours before serving.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/cherry-graham-cracker-pie-frozen-custard/

*Some affiliate links can be found in this post.

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

 Loading InLinkz ...

The post Cherry Graham Cracker Pie Frozen Custard appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Cherry Bundt Breakfast Danish – #BundtBakers

0
0

Try using your Bundt pan for something other than a cake for once by using puff pastry and cherry pie filling to create a quick and easy breakfast danish.

I’m super, crazy, jumping up and down in a way too tight bathing suit excited, to be hosting this month’s “Untraditional Bundts” themed Bundt Bakers. What I’m not too excited about is having to host this event from a kitchen that is not mine, whose oven is difficult in only the way that a kitchen with an electric oven can be. So please forgive the horrid pictures featured here, which will eventually be replaced when I once again have access to my normal camera gear and photography accouterments, not to mention a gas oven.

I originally chose the theme “Untraditional Bundts” because I felt that most people only envisioned cakes when they heard the word Bundt. I wanted to change all of that and show everyone that there are so many other options and possibilities when it comes to using a Bundt pan. Unfortunately, my original plan to show y’all how to craft a bird seed wreath was nixed upon discovery of our group’s rule which states that each Bundt must be baked. Quite honestly, I felt with the adherence of this rule, my original intentions for this theme were made completely null and void.

Bundt pans just aren’t for cakes anymore. Try using them to make a jello mold, meatloaf, or even stuffing. Below are a few more ideas to help spark your creativity.

Garden Macaroni Salad by Lady Behind the Curtain

Avocado Tuna Melt Sandwich Ring by I Heart Kitchen

Easy Rotisserie Chicken You Can Make at Home by Mom’s Small Victories

Bundt Pan Bacon Egg and Cheese Brunch Bread by Melissa’s Southern Style Kitchen

Taco Mac and Cheese Bundt by Old El Paso

Eventually, however, I understood that rules are rules, and in some cases not meant to be broken, so I put my thinking cap on and tried to decide on a new plan of action. After searching online, I discovered that I was unable to find any form of breakfast danish recipe which was baked using a Bundt pan. Suddenly, I had a recipe that I knew I could work with; one that would quickly and easily allow anyone to make a cherry danish for breakfast with very little effort involved.

The next time you find yourself wanting to make something for breakfast that’s a little extra special, I suggest giving this recipe a try. Puff pastry and cherry pie filling make this lovely breakfast treat one that everyone will joyfully rave over and ask for again and again. And since it’s so simple to throw together, you won’t mind doing it. So y’all, get out that Bundt pan and put it to good use for something other than dessert. I guarantee you won’t be disappointed.

Try using your Bundt pan for something other than a cake for once by using puff pastry and cherry pie filling to create a quick and easy breakfast danish.

Ingredients:

  • 1 Tablespoon Unsalted Butter
  • 1 Sheet Puff Pastry, Thawed on the Counter for 30 Minutes
  • 1 Cup Cherry Pie Filling
  • 1/2 Cup Powdered Sugar
  • Pinch of Sea Salt
  • 2 Tablespoons Half & Half
  • 1 Teaspoon Vanilla Extract

Try using your Bundt pan for something other than a cake for once by using puff pastry and cherry pie filling to create a quick and easy breakfast danish.

Directions:

  1. Preheat oven to 400 degrees.
  2. Use the unsalted butter to liberally grease a Bundt pan.
  3. Cut the puff pastry into quarters and then cut each quarter in half to form two triangles.
  4. Place each triangle into the bottom of a Bundt pan, allowing them to overlap just a bit. HERE is an example of what it should look like.
  5. Press the edges of the puff pastry down where they join one another.
  6. Evenly spoon the cherry pie filling in a circle in the middle of the puff pastry.
  7. Fold the corners of each triangle into the center of the Bundt pan. HERE is an example of what it should look like.
  8. Bake for 15 to 25 minutes, or until the top of the Danish if puffed and golden brown.
  9. In a small bowl, whisk together the powdered sugar, sea salt, half & half, and vanilla extract.
  10. Drizzle the sugar icing over the warm cherry danish.

Try using your Bundt pan for something other than a cake for once by using puff pastry and cherry pie filling to create a quick and easy breakfast danish.

Suggestions:

  • While you can always use canned cherry pie filling for this recipe, I suggest using Homemade Bing Cherry Pie Filling.
  • Use a Silicone Spatula to serve the cherry danish straight out of the Bundt pan. Each triangle of puff pastry will yield one serving.Sur La Table Glitter Spatula
  • If the puff pastry is too soft it will be hard to work with, make sure to not over thaw it.

Try using your Bundt pan for something other than a cake for once by using puff pastry and cherry pie filling to create a quick and easy breakfast danish.

Improvements:

  • Place thinly sliced cream cheese on top of the puff pastry before topping it with the cherry pie filling.
  • Add chocolate chips on top of the cherry pie filling before folding over the puff pastry.
  • There is absolutely no need to get fancy with this recipe, a normal Bundt Pan will work perfectly to make this danish.

Cherry Bundt Breakfast Danish – #BundtBakers

Cherry Bundt Breakfast Danish – #BundtBakers

Ingredients:

  • 1 Tablespoon Unsalted Butter
  • 1 Sheet Puff Pastry, Thawed on the Counter for 30 Minutes
  • 1 Cup Cherry Pie Filling
  • 1/2 Cup Powdered Sugar
  • Pinch of Sea Salt
  • 2 Tablespoons Half & Half
  • 1 Teaspoon Vanilla Extract

Directions:

  1. Preheat oven to 400 degrees.
  2. Use the unsalted butter to liberally grease a Bundt pan.
  3. Cut the puff pastry into quarters and then cut each quarter in half to form two triangles.
  4. Place each triangle into the bottom of a Bundt pan, allowing them to overlap just a bit.
  5. Press the edges of the puff pastry down where they join one another.
  6. Evenly spoon the cherry pie filling in a circle in the middle of the puff pastry.
  7. Fold the corners of each triangle into the center of the Bundt pan.
  8. Bake for 15 to 25 minutes, or until the top of the Danish if puffed and golden brown.
  9. In a small bowl, whisk together the powdered sugar, sea salt, half & half, and vanilla extract.
  10. Drizzle the sugar icing over the warm cherry danish.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/cherry-bundt-breakfast-danish-bundtbakers/

*Some affiliate links can be found in this post.

Try using your Bundt pan for something other than a cake for once by using puff pastry and cherry pie filling to create a quick and easy breakfast danish.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

The post Cherry Bundt Breakfast Danish – #BundtBakers appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Winner!!! – A Year of Eggland’s Best Eggs

0
0

Thank y'all for your support and votes in the Eggland's Best Foodtography Contest! Thanks to y'all, I have won a whole year of Eggland's Best Eggs!

Y’all may remember seeing several reminders over the past few weeks to vote for Spring Greens Quiche in the Eggland’s Best Foodtography Contest. Sadly, I am here today to tell y’all that my recipe for Spring Greens Quiche will not be advancing to the final round of voting, however, I did in fact, win an entire year’s worth of Eggland’s Best Eggs. Not too shabby, if I do say so myself. In addition to 24 gift certificates, I also received a really fancy dancy Eggland’s Best whisk, an Eggland’s Best reusable grocery bag, and yet another Eggland’s Best stuffed egg for Brenna to play with. I want to thank each and every friend, family member, Faith, Hope, Love, & Luck supporter, and loyal Brenna fan for their vote or votes over the past several weeks. While I may not be one step closer to becoming $5,000 richer, I am seriously blessed and appreciative to have had so much support. Y’all are the best.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

I need your vote. Please take a moment to head on over to Eggland's Best Foodtography Contest site and vote for my recipe for Spring Greens Quiche.

CAST YOUR VOTE HERE

Y’all, please don’t forget to kindly head on over and cast your vote for the final round of voting in the Eggland’s Best Foodtography Contest. You can vote once a day per email address from August 2nd through August 29th. I’m fairly certain that each recipe and its creator will be appreciative of your love, support, and more importantly your vote.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

The post Winner!!! – A Year of Eggland’s Best Eggs appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Chocolate Zucchini Bread Pumpkin Seed Cake

0
0

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Our garden sucks big time this year. And oh, you better believe that I mean sucks, in the suckiest, sucking way possible. We’ve had possibly a dozen tiny little cherry tomatoes, a handful of snap peas, and two gigantic, mammoth, monster size zucchinis that were left on the vine way too long. There are also two rather healthy basil plants lying in wait out there, however, with no fresh garden tomatoes to make homemade sauce with, I’m really not sure what to do with that much basil.  At some point maybe I’ll cave in and buy canned tomatoes to make “Cheater Sauce,” but until then I’m more content to just sit back and watch those basil plants grow, because hey, at least something is growing besides my animosity towards very expensive non-producing tomato plants.

When zucchini grow way too big for their britches, there’s really only one thing you can do with them. Make zucchini bread, or in my case, a hybrid zucchini bread that looks like a cake, has all of the ingredients of a bread, but in reality is somewhat closer to a brownie in texture. Right about now, I’m sure you’re all thinking to yourselves that this cake, bread, brownie-like thing pictured here doesn’t look all that appealing. Well y’all, it’s brown. Brown things that come out of the oven do usually tend to look like shit. Literally. Get over it. You have no idea what you’re missing. And speaking of missing, if you need to find me in the next few weeks, I’ll be back in our pathetic garden, staring down the tomato plants in hopes of shaming them into producing at least one decent sized tomato sometime this century.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Ingredients:

  • 1 1/2 Cups Grated Zucchini
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Espresso Powder
  • 1 Cup Miniature Semi-Sweet Chocolate Chips
  • 2 Eggs
  • 1/4 Cup Milk
  • 1/4 Cup Canola Oil
  • 1/2 Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Salted Pumpkin Seeds (Pepitas)

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Directions:

  1. Preheat oven to 350 degrees.
  2. Trace the outline of a cake pan onto a piece of parchment paper. With a pair of scissors, cut the traced circle slightly smaller than the outline; set aside.
  3. Grease the bottom and sides of a cake pan with vegetable shortening, add the parchment paper circle, and then grease the parchment paper; set aside.
  4. Place the grated zucchini between a few paper towels to absorb some of the excess moisture.
  5. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, and chocolate chips.
  6. In a medium bowl, whisk together the eggs, milk, canola oil, sugar, and vanilla.
  7. Add the wet ingredients to the dry ingredients and stir until just combined.
  8. Add the grated zucchini and pumpkin seeds; stir until just incorporated.
  9. Pour the batter into the prepared cake pan and spread it out evenly with a silicone spatula.
  10. Bake for 40 minutes, or until a knife or toothpick comes out clean.
  11. Allow the cake to cool for 15 minutes before attempting to take it out of the pan.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Suggestions: 

  • I discarded the seeds from the zucchini before shredding it. There’s really no reason to include them.
  • I use Penzeys’ Natural High Fat Cocoa in all of my baking; I think it really makes a difference in taste. I don’t suggest using Dutch Process Cocoa.
  • Make sure that you use salted pumpkin seeds without their shell for this recipe, otherwise known as pepitas.
  • You can bake this recipe in a bread pan if you choose, however, the baking time will need to be adjusted. Make sure to check on the bread every 5 minutes after the initial 40 minute baking time.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Improvements:

  • Add chopped walnuts or pecans in place of the salted pumpkin seeds if you are lucky enough to live in a household where there are no nut allergies.
  • Use an OXO Good Grips Box Grater to grate the zucchini needed for this recipe. It allows you to grate and measure at the same time.
  • Adding a little Espresso Powder to anything containing chocolate helps to bring out the chocolate flavor.
  • Serve this cake with vanilla ice cream for a sweet dessert or with a sliced banana for a breakfast treat.

Chocolate Zucchini Bread Pumpkin Seed Cake

Chocolate Zucchini Bread Pumpkin Seed Cake

Ingredients:

  • 1 1/2 Cups Grated Zucchini
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Espresso Powder
  • 1 Cup Miniature Semi-Sweet Chocolate Chips
  • 2 Eggs
  • 1/4 Cup Milk
  • 1/4 Cup Canola Oil
  • 1/2 Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Salted Pumpkin Seeds (Pepitas)

Directions:

  1. Preheat oven to 350 degrees.
  2. Trace the outline of a cake pan onto a piece of parchment paper. With a pair of scissors, cut the traced circle slightly smaller than the outline; set aside.
  3. Grease the bottom and sides of a cake pan with vegetable shortening, add the parchment paper circle, and then grease the parchment paper; set aside.
  4. Place the grated zucchini between a few paper towels to absorb some of the excess moisture.
  5. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, and chocolate chips.
  6. In a medium bowl, whisk together the eggs, milk, canola oil, sugar, and vanilla.
  7. Add the wet ingredients to the dry ingredients and stir until just combined.
  8. Add the grated zucchini and pumpkin seeds; stir until just incorporated.
  9. Pour the batter into the prepared cake pan and spread it out evenly with a silicone spatula.
  10. Bake for 40 minutes, or until a knife or toothpick comes out clean.
  11. Allow the cake to cool for 15 minutes before attempting to take it out of the pan.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/chocolate-zucchini-bread-pumpkin-seed-cake/

*Some affiliate links can be found in this post.

I’ll be joining the Fiesta Friday Link Party (Hosts – Sarah’s Little Kitchen and Caramel Tinted Life) and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

The post Chocolate Zucchini Bread Pumpkin Seed Cake appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Chocolate Covered Strawberry Poke Cake – #BundtBakers

0
0

A delicate strawberry Bundt cake, poked and filled with strawberry purée, covered in chocolate sauce, and then garnished with even more fresh strawberries.

I have been wanting to make a poke cake for quite some time now and this month’s “Strawberry Bundts” themed Bundt Bakers, hosted by Tammy from Living the Gourmet, finally gave me the perfect excuse to make one. Did I really need an excuse though? Not really. Frankly, I can’t believe it took me this long to get around to trying it on my own. Sometimes, my laziness and procrastination manages to find a way to annoy even me.

So what’s a poke cake anyway? Well y’all, it’s exactly what it sounds like; a cake poked with several little holes. You might ask, “Why the heck would anyone want to poke a perfectly good cake full of holes?” The answer is simple my friends, “To add more flavor and moisture to the cake of course.” Simply fill those little ol’ poked holes with a fruit purée or gelatin mixture and let the flavor party begin.

Now, ya’ll might first take a gander at this cake and think, “Well, gosh darn that looks like a mighty fine chocolate cake.” Sorry to disappoint, this cake may be drizzled in milk chocolate sauce, however, there is no chocolate in the actual cake itself. Nope, none at all, it’s just a tad bit on the over-baked side. You better believe there was some sadness, disappointment, and overall bitterness felt as I opened my oven door to reveal this discovery. That’s what tends to happen when using a pretty Bundt pan. All those nooks and crannies require turning down the heat if you want them to stay a pale golden yellow. My bad.

Next time around, I’ll make sure to watch this loaded strawberry cake closer than I would watch out for Brenna when she’s in one of her “moods.” Because just like being attacked by a rogue kitty with an attitude is not on my list of things to experience, finding an over-baked cake in my oven, is just no fun and often leads to heartache and hissy-fits. However, unlike the moody kitty, at least a little bit of happiness can be found in the over-baked cake. The center is tender, moist, sweet, buttery, and worth every lil’ calorie-loaded bite. It allows you to sink your teeth into it, instead of it sinking its teeth into you.

A delicate strawberry Bundt cake, poked and filled with strawberry purée, covered in chocolate sauce, and then garnished with even more fresh strawberries.

Ingredients:

Cake:

  • 3 Cups All-Purpose Flour
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Cup Unsalted Butter, Room Temperature
  • 1 3/4 Cups Granulated Sugar
  • 4 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Cup Sour Cream
  • 1/2 Cup Chopped Strawberries (Additional for Garnish)

Strawberry Purée:

  • 1 1/2 Cups Sliced Strawberries
  • 1/4 Cup Granulated Sugar
  • 2 Teaspoons Lemon Juice

Milk Chocolate Sauce:

  • 3/4 Cup Heavy Whipping Cream
  • 1/4 Cup Unsalted Butter
  • 3/4 Cup Finely Chopped Milk Chocolate

A delicate strawberry Bundt cake, poked and filled with strawberry purée, covered in chocolate sauce, and then garnished with even more fresh strawberries.

Directions:

Cake:

  1. Preheat oven to 350 degrees.
  2. Grease and flour a Bundt pan; set aside
  3. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
  4. Cream the butter and sugar together on medium speed for 3 minutes.
  5. Add each egg, one at a time to the butter and sugar mixture; mix on medium speed for 30 seconds after the addition of each egg.
  6. Add the vanilla; mix for 30 seconds.
  7. Add 1/3 of the flour and mix on low until just incorporated.
  8. Add 1/2 of the sour cream and mix on low until just incorporated.
  9. Repeat the two steps above and then add the remaining 1/3 of the flour and mix on low until just incorporated.
  10. Spread 1/3 of the batter into the Bundt pan and then top with 1/2 of the chopped strawberries.
  11. Repeat the step above and then spread the remaining 1/3 of the batter on top of the last layer of strawberries.
  12. Bake for 45 to 60 minutes, or until a knife comes out clean.
  13. Allow the cake to cool for 10 minutes.

Strawberry Purée:

  1. Place all of the ingredients into a food processor and purée until smooth.
  2. Pour the purée into a measuring cup or decorating bottle.
  3. Using a chopstick or the handle of a wooden spoon, poke several holes down into the cake.
  4. Carefully fill each hole with strawberry purée.
  5. Allow the cake to rest for 1 hour before flipping it out onto a baking rack.

Milk Chocolate Sauce:

  1. Place the finely chopped chocolate into a medium glass bowl; set aside.
  2. Heat the heavy cream and butter in a small saucepan over medium-low heat until warm, stirring constantly.
  3. Pour the cream and butter mixture on top of the chocolate; set aside for 10 minutes.
  4. Whisk the cream and chocolate together until smooth.
  5. Allow the sauce to sit for 20 minutes to thicken. Stir every 5 minutes to ensure that the sauce remains smooth.
  6. Drizzle the chocolate sauce over the cake and garnish with fresh strawberries.

A delicate strawberry Bundt cake, poked and filled with strawberry purée, covered in chocolate sauce, and then garnished with even more fresh strawberries.

Suggestions:

  • The batter for this cake will be very thick. Use a silicone spatula to spread it out evenly in the Bundt pan.
  • Bundt pans come in a variety of sizes, shapes, and metal finishes, all of which can affect the baking time of your cake. Keep a careful watch on your cake when it is baking. If the top of your cake is browning too quickly, tent the cake with foil. You may choose to lower the temperature of your oven to 325 degrees if you are using a dark coated, smaller, or decorative Bundt pan.
  • Make sure to not poke through the sides or bottom of the cake when poking the Bundt full of holes for the purée.
  • This cake is best served the same day that it is made due to the water content of the strawberries. If you don’t plan on serving all of this cake at once, you may choose to hold off on decorating it with the chocolate sauce and strawberry garnish until right before you serve it.

A delicate strawberry Bundt cake, poked and filled with strawberry purée, covered in chocolate sauce, and then garnished with even more fresh strawberries.

Improvements:

  • Add 1/4-cup of cocoa to the cake batter.
  • Add miniature chocolate chips to the cake batter.
  • I used this Nordic Ware Jubilee Bundt Pan to make this cake. I love that it has so many nooks and crannies to fill with the chocolate sauce and chopped strawberries.
  • I suggest using this Melt-N-Decorate Bottle to fill the holes in your Bundt cake with the strawberry puree.
  • Dust each slice of cake with powdered sugar before serving.

Chocolate Covered Strawberry Poke Cake

Chocolate Covered Strawberry Poke Cake

Ingredients:

    Cake:
  • 3 Cups All-Purpose Flour
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Cup Unsalted Butter, Room Temperature
  • 1 3/4 Cups Granulated Sugar
  • 4 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Cup Sour Cream
  • 1/2 Cup Chopped Strawberries (Additional for Garnish)
  • Strawberry Purée:
  • 1 1/2 Cups Sliced Strawberries
  • 1/4 Cup Granulated Sugar
  • 2 Teaspoons Lemon Juice
  • Milk Chocolate Sauce:
  • 3/4 Cup Heavy Whipping Cream
  • 1/4 Cup Unsalted Butter
  • 3/4 Cup Finely Chopped Milk Chocolate

Directions:

    Cake:
  1. Preheat oven to 350 degrees.
  2. Grease and flour a Bundt pan; set aside
  3. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
  4. Cream the butter and sugar together on medium speed for 3 minutes.
  5. Add each egg, one at a time to the butter and sugar mixture; mix on medium speed for 30 seconds after the addition of each egg.
  6. Add the vanilla; mix for 30 seconds.
  7. Add 1/3 of the flour and mix on low until just incorporated.
  8. Add 1/2 of the sour cream and mix on low until just incorporated.
  9. Repeat the two steps above and then add the remaining 1/3 of the flour and mix on low until just incorporated.
  10. Spread 1/3 of the batter into the Bundt pan and then top with 1/2 of the chopped strawberries.
  11. Repeat the step above and then spread the remaining 1/3 of the batter on top of the last layer of strawberries.
  12. Bake for 45 to 60 minutes, or until a knife comes out clean.
  13. Allow the cake to cool for 10 minutes.
  14. Strawberry Purée:
  15. Place all of the ingredients into a food processor and purée until smooth.
  16. Pour the purée into a measuring cup or decorating bottle.
  17. Using a chopstick or the handle of a wooden spoon, poke several holes down into the cake.
  18. Carefully fill each hole with strawberry purée.
  19. Allow the cake to rest for 1 hour before flipping it out onto a baking rack.
  20. Milk Chocolate Sauce:
  21. Place the finely chopped chocolate into a medium glass bowl; set aside.
  22. Heat the heavy cream and butter in a small saucepan over medium-low heat until warm, stirring constantly.
  23. Pour the cream and butter mixture on top of the chocolate; set aside for 10 minutes.
  24. Whisk the cream and chocolate together until smooth.
  25. Allow the sauce to sit for 20 minutes to thicken. Stir every 5 minutes to ensure that the sauce remains smooth.
  26. Drizzle the chocolate sauce over the cake and garnish with fresh strawberries.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/chocolate-covered-strawberry-poke-cake-bundtbakers/

*Some affiliate links can be found in this post.

A delicate strawberry Bundt cake, poked and filled with strawberry purée, covered in chocolate sauce, and then garnished with even more fresh strawberries.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:

The post Chocolate Covered Strawberry Poke Cake – #BundtBakers appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.


The Thursday Thirteen – 08/24/2017

0
0

It’s finally here y’all; the official Faith, Hope, Love, & Luck 4-Year Blogiversary. What started off as a way to share recipes with friends and family without having to write out and send the same recipe over and over again, has turned into something so much more. This lil’ blog has become a safe place for me to share my thoughts, recipes, Brenna related annoyances, and also meet some amazing people along the way. Thank you from the bottom of my heart for sharing in this crazy kitchen party adventure with me; my cup truly runneth over.

1

Nectarine Apricot Ginger Jam - Tall Clover Farm

I am seriously intrigued with the process of macerating fruit overnight for jam instead of relying on commercial pectin. This Nectarine Apricot Ginger Jam from Tall Clover Farm is a perfect example of this process. Over the next year, expect to see some sort of peach and jalapeño jam. I swear, after all of these years, I will finally put my Ball Canning Set to good use.

2

As a special treat to myself and my bestie Chris, who used to work on my VW ages ago and is solely responsible for keeping it on the road way longer than should have been humanly possible, I purchased two of these Retro Bus with Cute Little Cats Throw Pillow Covers. Every kitty should have their own VW Bus to ride around in.

3

Sweet Pea Deviled Eggs - Cooking with Curls

No big day would be complete without a deviled egg to celebrate. I am in some pretty serious love/lust with these Sweet Pea Deviled Eggs from Cooking with Curls. What a great way to use canned peas and trick your kids into eating them.

4

Halloween Yarn Pumpkin Garland - Honest to Nod

Next weekend, B.O.B. Bob and I can officially start decorating for Halloween. Yes I know, we’re fanatical when it comes to Halloween. Do you think that I have time to make a few of these Halloween Yarn Pumpkin Garlands from Honest to Nod?

5

I am obviously a serious note-taker and go through more notepads than you can imagine each year. (Many of them lose the battle in my kitchen while developing recipes for Faith, Hope, Love, & Luck.) This Oh for Fox Sake Notepad is one that I need to have around for an impromptu giggle every once and awhile.

6

Spanish Seafood Paella - Yummy Addiction

I recently had Paella for the first time and was pleasantly surprised with how much I liked it because I normally detest just about any recipe that involves rice. Now, I find myself contemplating the purchase of a Paella Pan to make this Spanish Seafood Paella from Yummy Addiction.

7

4-Year Blogiversary - Top 4 Recipes - Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Hey y’all, did you check out the 4-Year Blogiversary – Top 4 Recipes earlier this week? Which one is your favorite?

8

I often admit to people that I am not a good napper, especially in a car or on a plane. I just can’t do it. Instead, I often use the time to research, develop, and even write blog posts. Perhaps if I had this Cute Little White Dragon Neck Pillow, napping might be more apt to happen.

9

Cinnamon Roll Muffins - The Mountain Kitchen

My friend Debbie from The Mountain Kitchen doesn’t bake very often but when she does…oh la la. How could anyone say no to a Cinnamon Roll Muffin…or two…oh alright, so maybe three?

10

It seems like I’ve been waiting ages for Old Dominion’s Happy Endings CD to be released. Tommorrow is finally the day and I hope that mine is waiting for me when I get home from work. I just hope that this album is as great as their last one Meat and Candy.

11

Enter to win an Instant Pot Duo60 6 quart 7-in-1 Pressure Cooker.

Don’t forget to enter our 4-Year Blogiversary Instant Pot Giveaway. Click HERE to enter.

12

Jack Skellington Halloween String Garland - Disney Family

Remember that Halloween Yarn Pumpkin Garland I mentioned above? Scratch that. I think this Jack Skellington Halloween String Garland from Disney Family will fit our Nightmare Before Christmas theme much better.

13

And for The Thursday Thirteen 4-Year Blogiversary finale, I know that I certainly don’t NEED this, however, I sure as heck do WANT this Nordic Ware Apple Slice Cakelette pan. Maybe someone will be kind enough to send it to me as a Blogiversary present. I’m not holding my breath or anything. It would be nice though. After all, fall is almost here and who doesn’t like little apple shaped cakelettes?

Much love to all of y’all. Here’s hoping the next year is even better than the last.

*Some affiliate links can be found in this post.

The post The Thursday Thirteen – 08/24/2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Blended Cherry Chocolate Chip Ice Cream

0
0

A simple, sweet, creamy, and decadent miniature chocolate chip loaded ice cream using blended cherry pie filling, heavy cream, milk, vanilla, and sugar.

Now that the 4-Year Blogiversary of Faith, Hope, Love, & Luck is officially over, I was left with the decision of what the first recipe for our fifth year of food, recipe, and Brenna-related blogging should in fact be. Honestly, it wasn’t much of a decision. In this case, ice cream was the only way to go. I mean, really y’all, I’ve only shared four ice cream recipes so far this summer; I’m such a slacker. Just in case you missed any of those four previous ice cream recipes, they were Golden Oreo Peach Cobbler Ice CreamCherry Graham Cracker Pie Frozen Custard, Strawberry Sauce Reese’s Ice Cream, and Garden Mint Cookies and Cream Ice Cream.

Usually, I return our ice cream machine to our overcrowded garage at the end of summer so that I can focus on more baked treats. I thought it was only fitting that I should give our little ol’ ice cream machine one last chance to shine before squirreling it away for the winter. One last chance to create a creamy concoction that would allow us to sit on our back porch each evening in the cooling summer breezes and ooh and ahh after each fruit and chocolate-laden bite. One more chance to once again find ourselves covered in mosquito bites the morning after ice cream indulgence because we just couldn’t bear to bring ourselves inside away from their persistent late-summer attacks.

You get the point. Summer is ending, school is back in session, Labor Day is only a little over a week away, and mums, pumpkins, and skeletons are already starting to hit the stores. Is there a better way to say goodbye to summer than to make a batch of Blended Cherry Chocolate Chip Ice Cream? I think not. Especially considering that pumpkin spice everything is about to become a reality. Sigh. While I’m ready for all of the Halloween decorations, I’m just not sure I’m ready to be faced with the startling shock of how many foods can be ruined by adding pumpkin spice to them. Do you agree, or are you simply one of the masses that worships this disturbing food trend?

A simple, sweet, creamy, and decadent miniature chocolate chip loaded ice cream using blended cherry pie filling, heavy cream, milk, vanilla, and sugar.

Ingredients:

  • 1 1/2 Cups Cherry Pie Filling
  • 2 Cups Heavy Whipping Cream
  • 1 Cup Whole Milk
  • 2 Tablespoons Vanilla Extract
  • 1/4 Teaspoon Kosher Salt
  • 1 Cup Miniature Semi-Sweet Chocolate Chips

A simple, sweet, creamy, and decadent miniature chocolate chip loaded ice cream using blended cherry pie filling, heavy cream, milk, vanilla, and sugar.

Directions:

  1. Place the pie filling, cream, milk, vanilla, and salt in a blender; purée for 1 minute.
  2. Pour the ice cream base into an ice cream machine and churn until thick.
  3. Add the miniature chocolate chips and allow to churn until evenly distributed.
  4. Spoon the ice cream into freezer-safe containers and freeze for at least 4 hours before serving.

A simple, sweet, creamy, and decadent miniature chocolate chip loaded ice cream using blended cherry pie filling, heavy cream, milk, vanilla, and sugar.

Suggestions:

  • I suggest using Homemade Bing Cherry Pie Filling in this recipe. As an added bonus, you will have enough pie filling leftover to make two Cherry Bundt Breakfast Danishes. Canned pie filling will work just as well, however, homemade is always better.
  • This ice cream will take a bit longer to churn due to the water content of the cherries.

A simple, sweet, creamy, and decadent miniature chocolate chip loaded ice cream using blended cherry pie filling, heavy cream, milk, vanilla, and sugar.

Improvements:

Blended Cherry Chocolate Chip Ice Cream

Blended Cherry Chocolate Chip Ice Cream

Ingredients:

  • 1 1/2 Cups Cherry Pie Filling
  • 2 Cups Heavy Whipping Cream
  • 1 Cup Whole Milk
  • 2 Tablespoons Vanilla Extract
  • 1/4 Teaspoon Kosher Salt
  • 1 Cup Miniature Semi-Sweet Chocolate Chips

Directions:

  1. Place the pie filling, cream, milk, vanilla, and salt in a blender; purée for 1 minute.
  2. Pour the ice cream base into an ice cream machine and churn until thick.
  3. Add the miniature chocolate chips and allow to churn until evenly distributed.
  4. Spoon the ice cream into freezer-safe containers and freeze for at least 4 hours before serving.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/blended-cherry-chocolate-chip-ice-cream/

*Some affiliate links can be found in this post.

I’ll be joining the Fiesta Friday Link Party (Hosts – Faith, Hope, Love, & Luck and Turks Who Eat) and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

A simple, sweet, creamy, and decadent miniature chocolate chip loaded ice cream using blended cherry pie filling, heavy cream, milk, vanilla, and sugar.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

The post Blended Cherry Chocolate Chip Ice Cream appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Jalapeño and Peach Cornbread Dinner Donuts

0
0

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

I’m really not sure how I can best sum up Secondhand Lions, this month’s featured Food n’ Flix movie. It’s certainly one of the cutest movies that I have seen in quite some time, and possibly also one of the funniest. Perhaps if I had to describe it in one sentence, the following would be it. Two elderly uncles, one abandoned nephew, a pack of random hilariously scruffy dogs, lots of corn, pesky unwanted and increasingly annoying relations who drop by way too often, African adventures, a pile of hidden cash, several traveling salesmen, a pig that thinks it’s a dog, one unfit mother, and a “defective” lion all rolled up into one big ol’ family movie adventure.

As far as food in the movie went, there really wasn’t much featured, however, there was certainly a whole lot of corn to be seen. I won’t ruin that part of the movie for you though. You’ll just have to watch it for yourself to find out what I’m gabbing on and on about. I only mention it because it was the inspiration behind these sweet and slightly spicy cornbread dinner donuts. Yes, that’s right, donuts for dinner. In my mind, it’s the kind of food a bunch of crazy and adventurous old uncles would let you eat for dinner. After you got finished playing with the “defective” lion of course.

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

Ingredients:

  • 1 Tablespoon Unsalted Butter
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Honey
  • 2 Eggs
  • 1/2 Cup Heavy Whipping Cream
  • 1/3 Cup Canola Oil
  • 2 Peaches, Peeled & Finely Diced
  • 1 Jalapeño, Seeded & Finely Diced

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

Directions:

  1. Preheat oven to 325 degrees.
  2. Coat a donut pan liberally with 1-tablespoon of unsalted butter; set aside.
  3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  4. In a small bowl, microwave the butter and honey for 30 seconds; set aside
  5. In a medium bowl, whisk the eggs with the cream and canola oil.
  6. Add the butter and honey mixture, whisk until well combined.
  7. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
  8. Fold the diced peaches and jalapeño into the batter.
  9. Spoon the batter into the prepared donut pan and bake for 8 to 12 minutes, or until the donuts are golden brown and set.
  10. Flip the donuts out onto a baking rack to cool and then repeat the baking process until all of the donut batter is gone.

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

Suggestions:

  • You will not use all of the 1-tablespoon of butter to coat the donut pan, save the remainder to recoat the pan before filling the donut pan a second time.
  • Need a Donut Pan? They aren’t very expensive and I’ll have to admit that they are pretty gosh darn easy to use and store.
  • This recipe will yield between 8 and 10 donuts, depending on how full you fill the donut pan. I filled each spot in mine almost up to the rim, so my donuts took a little longer to bake. Make sure to check on the donuts every minute during the last few minutes of baking to ensure that they do not burn.

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

Improvements:

  • Dust each donut with powdered sugar before serving.
  • Serve with peach jam or preserves.
  • Watch Secondhand Lions and create a recipe based on the movie with your family.
  • Drizzle each warm donut with honey before serving.

Jalapeño and Peach Cornbread Dinner Donuts

Jalapeño and Peach Cornbread Dinner Donuts

Ingredients:

  • 1 Tablespoon Unsalted Butter
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Honey
  • 2 Eggs
  • 1/2 Cup Heavy Whipping Cream
  • 1/3 Cup Canola Oil
  • 2 Peaches, Peeled & Finely Diced
  • 1 Jalapeño, Seeded & Finely Diced

Directions:

  1. Preheat oven to 325 degrees.
  2. Coat a donut pan liberally with 1-tablespoon of unsalted butter; set aside.
  3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  4. In a small bowl, microwave the butter and honey for 30 seconds; set aside
  5. In a medium bowl, whisk the eggs with the cream and canola oil.
  6. Add the butter and honey mixture, whisk until well combined.
  7. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
  8. Fold the diced peaches and jalapeño into the batter.
  9. Spoon the batter into the prepared donut pan and bake for 8 to 12 minutes, or until the donuts are golden brown and set.
  10. Flip the donuts out onto a baking rack to cool and then repeat the baking process until all of the donut batter is gone.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/jalapeno-and-peach-cornbread-dinner-donuts/

*Some affiliate links can be found in this post.

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.Want to participate in Food ‘n Flix? Drop by the Food n’ Flix site to learn more. You don’t even have to be a food blogger to get in on the fun. Simply check out this month’s featured movie, watch it by yourself or as a family, and then develop a recipe inspired by the characters, scenery, or food portrayed in the flick. Next month’s movie is To Kill a Mockingbird for those of you who want to join in on the fun.

The post Jalapeño and Peach Cornbread Dinner Donuts appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Labor Day 2017 Recipe Roundup

0
0

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Well hello there y’all. I don’t know about you but I’m sure pretty gosh darn excited about the upcoming three-day holiday weekend. So, here’s the thing, holiday weekends don’t always have to be all about burgers, hot dogs, and potato salad; they can be about whatever it is you want them to be. I personally, see them as a blessing. Not only do I receive a little bit of extra time to get everything I need to get done, but I also get to spend a little more time in the kitchen cooking, which is something that I love to do. So, if you feel the same way about holiday weekends as I do, and are looking for a new recipe to experiment with, please make sure to check out all of the recipes below. I made sure to pick out all of my absolute favorites to share with you today. However, if you’re content to stick to your hamburgers, hot dogs, and potato salad, I’ll try my very best not to judge. Just please, whatever you do, make sure to at least make some Deviled Eggs.

Breads

Jalapeño Cornbread Filled with Blueberry Quick Jam

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Jalapeño and Peach Cornbread Dinner Donuts

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Salads

White Balsamic Blueberry, Corn, and Feta Salad

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Muffuletta Pasta Salad

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Sandwiches

Dilly Brown Sugar Bacon BLT’s

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Summer Caprese Shrimp Salad Roll

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Soups

Crockpot Pineapple Sweet Italian Sausage Chili

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Easy French Onion Soup

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Seafood Dishes

Drunken Irish Mussels

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Sheet Pan Chipotle Lime Shrimp Bake

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Cakes

Aloha Hawaiian Pineapple Butter Cake

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Chocolate Zucchini Bread Pumpkin Seed Cake

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Ice Creams

Golden Oreo Peach Cobbler Ice Cream

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Strawberry Sauce Reese’s Ice Cream

Say hello to Labor Day and goodbye to a perfect summer by making at least one of these three-day weekend holiday ready roundup recipes to celebrate.

Don’t forget to check out Faith, Hope, Love, & Luck’s full lists of Deviled Eggs and Ice Creams or our Table of Contents for additional tasty Labor Day recipe ideas.

The post Labor Day 2017 Recipe Roundup appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

First Monday Favorites – September 2017

0
0

Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

This month, there were a couple of recipes that stood out more in my mind than others. Easy French Onion Soup was a real favorite, as was this Chocolate Zucchini Bread Pumpkin Seed Cake, and this Sweet Roasted Tomato, Peach, & Fennel Chutney. However, when it came down to making a decision, I had no choice but to pick these Jalapeño and Peach Cornbread Dinner Donuts.

These sweet and spicy donuts were pretty much unforgettable and B.O.B. Bob and I couldn’t resist eating them night after night for dinner. It was also nice to finally have a chance to actually use my Donut Pan, which has been sitting in our garage for almost a year untouched. I suggest you make sure to try this recipe out for yourself while fresh peaches are still in season.

You can find the original recipe for these Jalapeño and Peach Cornbread Dinner Donuts HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

Jalapeño and Peach Cornbread Dinner Donuts

Jalapeño and Peach Cornbread Dinner Donuts

Ingredients:

  • 1 Tablespoon Unsalted Butter
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Honey
  • 2 Eggs
  • 1/2 Cup Heavy Whipping Cream
  • 1/3 Cup Canola Oil
  • 2 Peaches, Peeled & Finely Diced
  • 1 Jalapeño, Seeded & Finely Diced

Directions:

  1. Preheat oven to 325 degrees.
  2. Coat a donut pan liberally with 1-tablespoon of unsalted butter; set aside.
  3. Whisk together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  4. In a small bowl, microwave the butter and honey for 30 seconds; set aside
  5. In a medium bowl, whisk the eggs with the cream and canola oil.
  6. Add the butter and honey mixture, whisk until well combined.
  7. Use a spatula to mix the wet ingredients into the dry; mix until just combined.
  8. Fold the diced peaches and jalapeño into the batter.
  9. Spoon the batter into the prepared donut pan and bake for 8 to 12 minutes, or until the donuts are golden brown and set.
  10. Flip the donuts out onto a baking rack to cool and then repeat the baking process until all of the donut batter is gone.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/first-monday-favorites-september-2017/

*Some affiliate links can be found in this post. Diced jalapeño and peaches make these cornbread dinner donuts a particularly delicious treat with just the right hint of sweet and spicy flavor.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

What recipe did you make last month that surprised, delighted and blew you away with how good it was; not the recipe with the most views, but your own personal favorite? Please link only recipes that are new to you and that you personally made over the past month. Add your recipe link below and feel free to visit other great First Monday Favorites.


The post First Monday Favorites – September 2017 appeared first on Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Viewing all 197 articles
Browse latest View live




Latest Images