Bless Her Heart

Blackberry Buckle...

This week's basket from Farmhouse Delivery was so beautiful...full of colorful not quite summer bounty. I spotted a big basket of blackberries hidden under the rainbow chard.  The four cups of blackberries included were exactly the amount needed to make a Blackberry Buckle for dessert.  First Buckle of the Spring/Summer fruit season.  Huzzah!

 
 
Blackberry Buckle

Fruit Topping:

4 Cups of Fresh Blackberries

1 1/2 tbsp granulated sugar

1 tsp freshly squeezed lemon juice

1/2 tsp. vanilla extract

Batter:

6 tbsp butter

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

pinch of salt

1/8 tsp ground cinnamon    

1 cup of milk

1/2 tsp vanilla extract

1 1/2 tbsp coarse or turbinado sugar

Preheat the oven to 350 degrees.  In a small bowl, combine the first four ingredients in the Fruit Filling section and set aside.  Place the butter In a 2 quart baking dish and place it in the oven to melt the butter. In a medium bowl combine the flour, 3/4 cup granulated sugar, baking powder, salt and cinnamon.  In a small bowl combine the milk and vanilla.  Add this mixture to the flour mixture.  Mix until moist.  Remove the baking dish from the oven.  Spread the batter on top of the butter.  The melted butter will peek up around the edges a bit.  Layer the blackberry mix on top of the batter.  Press the blackberries down into the batter a bit.  Bake for 45 minutes.  Sprinkle with the coarse sugar and bake for 5-10 more minutes or until the batter has reached a beautiful golden brown.

Play That Funky Music...

There was a dance at the Girl's school on Friday.  Truthfully, it started out kind of bumpy.  The girl curled up next to The Man and I at our spot against the cafeteria wall.  The music was loud and all of the kids looked so big.  She was at the point of tears before she spotted a sweet 5th grade girl beckoning her over.  It broke the spell and she danced until there was no more music to be danced to.  These school dances are so bittersweet.  Watching the littles dance in such an innocent, carefree way, surrounded by friends...and realizing it's only a matter of time before they are up and out of our small school...it's enough to make a mama weepy. 

  
This picture is of the Girl playing tag with two of her good friends as the dance came to a close.  I know it's blurry, and kind of hard to tell what's going on...but I love, love, love it anyway.

 
 

Sour Cream Coffee Cake

I can't even begin to describe how stressful work has been lately.  The kind where you go to bed with a knot in your stomach and wake up with the same. In order to try and keep myself distracted and also to be more present with the kids after school, I've decided to bake more. Baking has always kind of intimidated me.  I can throw together cookies and crumbles, but when it comes to cakes and (gasp) breads I'm stumped.  It all feels so mysterious to me...I dread failure in the kitchen, and it kind of feels like the odds are against me when it comes to baking.  Nothing like a new challenge to keep your mind off the daily stressors though...and since The Girl loves to be in the kitchen, we are undertaking this new challenge together.  We started with the Sour Cream Coffee Cake recipe from The SoNo Baking Company Cookbook.  We tweaked it a little as we didn't have the right pan or mixer, but nothing too drastic. It turned out SO good y'all...it was so moist and yummilicious.  Success!

 
 
 
Sour Cream Coffee Cake (from the SoNo Baking Company Cookbook)

Topping

1/2 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

1 cup pecans, finely chopped

Cake

2 cups sour cream

2 teaspoons baking soda

3 1/2 cups cake flour, sifted

1 tablespoon baking powder

1 cup (2 sticks) unsalted butter at room temperature

2 cups granulated sugar

2 teaspoons coarse salt

4 large eggs, at room temperature

1 1/2 tablespoons pure vanilla extract

1. To make the topping: In a small bowl, stir together the brown sugar, cinnamon and finely chopped pecans with a fork until combined; set aside.

2. Set the oven rack in the middle position. Preheat the oven to 350 F. Spray a 10-inch tube pan (preferably with removable bottom) with nonstick cooking spray, or generously brush with softened butter; dust with flour and shake out the excess.

3. To make the cake: In a small bowl, stir together the sour cream and baking soda; set aside. Whisk together the cake flour and baking powder in another bowl; set aside.

4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through.  Add the eggs one at a time, beating after each addition.  Beat in the vanilla.

5. With the mixer on low speed, add the dry ingredients in three batches, alternating with the sour cream mixture and beating well after each addition.

6. Scrape half of the batter into the prepared pan.  Sprinkle half of the topping mixture, avoiding the edges of the pan so that the sides are smooth and the filling is hidden. Use a knife to gently swirl the topping mixture into the batter. Add the remaining batter and smooth the top. Sprinkle with the rest of the topping mixture.

7. Place the pan on a baking sheet and bake, rotating the sheet about two-thirds of the way through the baking time, until the top of the cake springs back when touched and a cake tester inserted in the center comes out clean, 50 to 60 minutes.

8. Transfer the tube pan to a wire rack and let the cake cool completely in the pan. Using a spatula, loosen the sides of the cake from the pan, then lift the cake up and off the center tube.  Serve at room temperature.  

The Girlies Take the Stage...

Lita gave The Girl and The Niece a most excellent gift for Christmas this year.  She enrolled them in weekly acting classes at a local theatre here in town.  Their class was based on myths and legends and the kids collectively picked two plays to learn and perform together for an end of session performance.  Not only did this mean that these two cousins got to see each other every weekend for 3 months, but they also got to learn about myths together while acting them out! Double win!  We went and watched them perform their plays a couple of days ago on the stage of the theater.  I couldn't have been prouder of those two girls.  At their age, I would have been paralyzed by stage fright. They may have been nervous...I don't know...but you never would have known it it they were.  They both seemed so comfortable on stage, delivering their lines with ease and humor. It was so nice that the whole fam damily came out to watch the girls.  Needless to say, we were beaming!

 
 
  

Baby Bok Choy with Ginger and Sesame

Baby bok choy is so tender and beautiful, I much prefer it to it's full grown counterpart.  I made a broiled teriyaki chicken breast for The Man and The Boy and this bok choy was a nice complimentary side.  I think I ate more of it than either of them though.  It went great with the tofu I made for me and The Girl as well. It is super simple and cooks up in like 5 minutes max.  You can't beat that.  :)

 
 
 
Baby Bok Choy with Ginger and Sesame

3 heads of baby bok choy, trim the greens, chop and rinse in a bowl of water

1/2-1 tsp ginger (depending on how gingery you like it) peeled and minced itty bitty  

1 tsp sesame oil

1 tsp sesame seeds

tamari to taste

Heat the sesame oil in a skillet on medium heat.  Add the ginger and stir to avoid sticking for about 2 minutes.  Add the bok choy and saute until tender but still al dente. Remove from heat. Toss in sesame seeds. Add tamari to taste. Voila!  Easy/Peasy.

A few things to share...

What I am listening to today:

 
I Am Fuel You are Friends has a great mix put together over on their blog.  It's perfect for data entry...or doing laundry.  Since I'm working from home, there is a little bit of both going on.  Download it and listen along with me while we do the work of the day. 

Blog Roll:

I've added a new category over there on the right.  It's the one called "Pretty Young Things".  This category is reserved so far for Auntie's lovely and talented (young) friends that inspire me with their adoration for all things beautiful and cozy.  Some days they feel like the new romantics...and that warmth brings me an odd sense of comfort about the future.  They are women with their eyes open to the world around them and although I watch them occasionally grapple with mundane adult things that are cold and boring...where they choose to let their longings rest are on the varied beauties that they find in the every day things all around them.  I enjoy reading their wants and daydreams, and I hope you will too.  So lovely. Did I already say that?

Introducing: Grown Up Shoes and A Place for Daydreams

Spinach Pasta Bake

This is a quick and easy adaptation of this recipe from Cooking Light from years ago.  It's a family favorite and although it seems pretty involved, after you've made it a couple of times, it goes together really quickly.  If I have extra time and ingredients, I will use fresh spinach and basil...but it's a rare night when I have all fresh ingredients at the ready.  :)

 
 Spinach Pasta Bake

• 12-16  ounces rigatoni or penne pasta
• 3  tablespoons  butter, divided
• 1  cup  chopped onion
• 3  cloves fresh minced garlic
• 1/4  cup  all-purpose flour
• 2 1/2  cups  skim milk
• 1 1/4  cups  (5 ounces) preshredded Parmesan cheese, divided
• 1 1/2  teaspoons  dried Italian seasoning
• 1/2  teaspoon  pepper
• 1  (14.5-ounce) can diced tomatoes (Italian style)
• 1  (10-ounce) package frozen chopped spinach, thawed and drained
• canola oil for coating baking dish
• 1/4  cup  dry breadcrumbs
• 2  tablespoons  (1/2 ounce) preshredded Parmesan cheese

• Preheat oven to 350°.

  Cook pasta according to package directions. Drain and set aside.

  Melt 2 tablespoons butter in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.

  Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish lightly coated with canola oil.

  Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon butter; sprinkle over pasta mixture. Bake at 350° for 30 minutes or until thoroughly heated.

Review: Canterbury Naturals - Apple Cake

I picked up  this Apple Cake mix at Central Market last night so that we could have a quick, warm dessert. I followed a few of the recipe suggestions: added one apple, 2 eggs and 2 tbsp. sour cream.  I omitted the nuts and doubled the granola...we're not really nuts kind of people over here.  Don't get me wrong...we're a little nuts and we like to munch on a handful of almonds or pistachios...but generally no one in this house likes their sweets sullied by the crunchiness of added nuts.  Anyway, for a mix this was a good dessert, and for a mix that only costs $3.99 it is a great dessert.  I added the granola thinking a cup of oats would make it a little heartier and that we could have it with breakfast.  No can do.  It's way too sweet for that, but it was indeed a nice simple dessert. There is nothing in the ingredients list that you can't recognize or pronounce, which is how it should be.  I added a dollop of Vanilla Bean ice cream to The Man's...after the week he'd had, he'd earned it.

 
 
 
   

Camping with the Brownies...

We're still recovering from our trip to Camp Champion with our Brownie Troop last weekend.  It was so inspiring to see all of these girls exploring the great outdoors, learning new skills...and learning from each other. They toughed out a Texas-size thunderstorm complete with ribcage rattling thunder and bouts of hail. They woke up bright-eyed and bushy-tailed and ready to start their day. A great time was had by all..but I'm so glad they had coffee for the troop leaders at every meal.  :)