Cherry Berry Peach Pie

Now that I have a giant kitchen island –err I mean peninsula, my daughters are constantly reminding me it is actually a peninsula, and a functioning oven, I have no excuse not to master my pie crusts. I gave my pie dough rolling skills a workout baking up two pies for a recent dinner party. It turns out that having adequate space to roll out the dough is important. Who knew? ;) I see lots of pie baking happening this fall.

Cherry Berry Peach Pie

This pie uses ingredients that are on the tail end of one season and the beginning of another. Fresh Bing cherries and blueberries are still available in my grocery store however they are starting to increase in price which means that cherry season and blueberry season are coming to an end. Peaches however are coming down in price more each week. I love peach season! Each year I look forward to indulging in Colorado peaches –my fav!

cherry berry peach pie

I piled the pie full of cherries, blueberries, and peaches. Not trying to wax poetic but each bite tasted like summer. Sweet juicy summer. Run to the grocery store and grab the last of the cherries and make this pie this weekend. Labor day is the perfect time to eat pie.

Cherry Berry Peach Pie

CHERRY BERRY PEACH PIE
for the crust:
recipe from Chef in Training
Ingredients
2-1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon sugar
1 cup cold butter
1/4-1/2 cup ice water

Directions:
1.  In a medium size bowl combine flour, salt, and sugar.
2.  Using pastry blender, forks, or two knives cut in the butter until the flour mixture is coarse and the butter is pea-sized.
3.  Stir in cold water to the mixture starting with 1/4 cup. Add a tablespoon of water at a time until the mixture forms a ball.
4.  Divide dough into two, form into disc shape, wrap in plastic wrap and place in the refrigerator for 3-4 hours.

for the filling:
1 pint fresh blueberries
2 cups fresh Bing cherries, pitted and sliced in half
4 medium size peaches, sliced
1-1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 tablespoons cornstarch
1 egg beaten with water
coarse sugar

Directions:
1. Preheat oven to 425 degrees F
2. Combine berries, cherries, peaches, and sugar in a large bowl. Set aside.
3. Roll out pie crust to fit 9 inch pie plate.
4. Mix vanilla and cornstarch with the fruit.
5. Pour fruit mixture into pastry lined pie plate. It will be piled up high.
6. Top the filled pie with pie crust or lattice crust. Crimping edges to seal. Make sure to cut vent holes for the steam to escape.
7. Brush egg wash over crust and sprinkle with coarse sugar.
8. Bake for 20 minutes, drop temperature to 375 degrees F and bake for 40 minutes or until the fruit juices are bubbling out of the vents and the crust is golden. Cool completely before serving, about two hours.

*I made a gluten free version of this pie using a Glutino brand pie crust mix which got great reviews from my friend.

Posted in Desserts | Tagged as: , , , , , , , , , | 5 Comments

Stovetop Popcorn

Have you ever thought about what food you would eat if you were forced to compete in an eating contest? Ok maybe that is just a weird thing I do. I have said repeatedly I would like to eat warm Krispy Kreme donuts in a competition because those bad boys practically dissolve in your mouth when they are warm. Popcorn, however, would be at the near the top of the list. I just love the stuff.

Stovetop Popcorn

My sister, brother, and I stayed home by ourselves during the summer. I think we made popcorn drowning in butter every afternoon. When I went off to college I hit up Sam’s Club and bought the microwave kind in bulk. Fast forward to the present, there may have been a night or ten that I actually convinced my kiddos that we were having popcorn as dinner. Ok it wasn’t actually too hard to convince them of that. :)

Stove Top Popcorn

I love traditions and lately we have developed a family movie night tradition with our kiddos and you can bet that a massive bowl of popcorn makes its appearance. Popcorn just makes the movie experience that much better. We have been throwing it back with our family movie night selections lately. Honey, I Shrunk the Kids, My Girl, and ET have all graced our living room. Tell me your favorite movies from your childhood! I think Harry and the Hendersons will be our next flick.

Whirly Pop

I have a Whirley Pop that I used to make this popcorn. If you don’t have one you can always make it the old fashion way in a pan with a lid. Make sure you chose a high temperature oil like canola, peanut, or coconut. Coconut oil was my choice and I love the flavor it added to the popcorn. It almost didn’t need any butter. My kiddos couldn’t wait to dig in!

Whirley Pop Popcorn

STOVE TOP POPCORN
3 tablespoons coconut oil
1/3 cup popcorn kernels
salt, to taste
2-3 tablespoons melted butter, to taste

Directions:
1. Over high heat add oil and seeds to Whirley Pop, stir a couple times to coat seeds
2. Once you hear the first seed pop stir the popcorn until the popping stops
3. Pour into a large bowl, pour over melted butter, shaking bowl to evenly coat popcorn, sprinkle with salt

Directions for using a pot
1. Over high heat add oil. Once oil becomes shimmery add seeds put on lid
2. Shake the pan off the burner coating the seeds with oil, about 15-20 seconds.
3. Return to burner. Once the seeds start popping shake the pan back and forth over the burner. When the popping slows down to less than one pop a second remove from heat, take off lid, and pour into large bowl.
4. Pour over melted butter, shaking bowl to evenly coat popcorn, sprinkle with salt

BE VERY CAREFUL WHEN YOU OPEN THE LID BECAUSE THERE WILL BE A LOT OF STEAM PRESENT

 

Posted in Gluten Free, Snack | Tagged as: , , , , | 18 Comments

Grandma’s Potato Salad

Grandma's Potato Salad

Does your family have recipes they are known for? Recipes that everyone looks forward to? I think I can take the liberty and say that for my family (specifically my Mom’s side of the family) everyone, besides my mayonnaise hating husband, looks forward to Grandma’s potato salad.

potato-salad

This is a recipe that I scribbled down on hot pink scratch paper when I went to college. This is a recipe that my brother and my uncle have called me for when they couldn’t find their scribbled down notes. This is a recipe that I have called both Mom and Grandma for when I couldn’t find that hot pink scratch paper. This is my favorite potato salad although my sister-in-law Jill makes my second favorite.

This recipe will make you a delicious potato salad. We like ours with chopped hardboiled eggs stirred in. No pickles. No celery. Just boiled potatoes and eggs and diced onions in a vinegar-mustard-Miracle Whip sauce. It is slightly sweet and tangy. It reminds me of home.

If you follow this recipe you will have a delicious potato salad but to have the true potato salad experience you need Grandma Bonnie to make it for you. For some reason hers just tastes better. But that is the way it is with family recipes, isn’t it? They just taste better when the person you love makes it for you.

Grandma's Potato Salad

GRANDMA’S POTATO SALAD
10 pounds potatoes, boiled and peeled and cut to bite size (I used Yukon Gold)
1 onion, diced
10 hard boiled eggs, diced
1 cup sugar
1/2 cup white vinegar
2 eggs, beaten
mustard, to taste
2 cups Miracle Whip –>my scribbles said mayo but this was wrong
salt and pepper to taste
yellow food coloring to jazz it up, optional 

Directions:
1. In a medium sauce pan over medium heat cook sugar, vinegar, and eggs until bubbly. Stir constantly so eggs don’t scramble.
2. Remove from heat and add in mustard. Stir in Miracle Whip.
3. In a large bowl add potatoes, onions, and hard boiled eggs. Pour Miracle Whip mixture over potatoes, stirring to coat.
4. Refrigerate until completely cool*, about 4 hours.

*I always like to sneak a bowl when it is still warm

Grandma's Potato Salad

Please leave a comment telling me your family’s favorite recipes. 

Posted in Sides | Tagged as: , , , , , , , , , | 8 Comments

Chocolate Chocolate Chip Zucchini Muffins

If you have a garden it is probably producing on overdrive right now. If you’re growing zucchini you probably have an overabundance. Lucky you! If you have ever grown zucchini you know that you can go harvest it and if for some reason you missed one, the next time you go harvest some, it will be as large as your arm.

This stuff is prolific. One plant will give you more zucchini than you can possibly use. There is even a day dedicated to zucchini. August 8 is National Sneak Some Zucchini Onto Your Neighbor’s Porch Day. Looks like none of my neighbors grew zucchini this year because my porch was left bare. I had to purchase my zucchini at the market instead.

Chocolate Chocolate Chip Zucchini Muffins

The first thing I did with my zucchini was shred it in my food processor to make some muffins. I also have plans for zucchini bars in the near future.  And the other night I sliced some and baked it with ravioli. I know I am not the only one sharing the zucchini recipe love.

zucchini

These muffins will satisfy the pickiest of eaters. That is as long as said picky eater likes chocolate. I’m sure you could bring these to the office and they would get devoured without anyone knowing they had zucchini in them. Kasper has actually been calling them cupcakes and he thinks it is awesome he gets to have them for breakfast.

Chocolate Chocolate Chip Zucchini Muffins

CHOCOLATE CHOCOLATE CHIP ZUCCHINI MUFFINS
Serves: 12
Ingredients
1-1/2 cups flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup milk (I used vanilla coconut milk)
1 cup grated zucchini
1/2 cup chocolate chips

DIRECTIONS: 
1. Preheat oven to 350 degrees F. Grease 12 cup muffin tin or line with paper liners. Set aside
2. In large mixing bowl mix together dry ingredients:  flour, sugar, cocoa powder, baking powder, salt, and cinnamon
3. In medium mixing bowl whisk together wet ingredients:  egg, applesauce, oil, vanilla, and milk
4. Pour wet ingredients into dry ingredients. Mixing until just combined.
5. Stir in zucchini and chocolate chips. Batter will be thick.
6. Spoon batter into prepared muffin tin. Bake for 25-30 minutes or until tester comes out clean.

Chocolate Chocolate Chip Zucchini Muffins

QUICK QUESTION: Would you be interested in seeing the nutritional information with all my recipes? 

 

Posted in Breakfasts, Vegetarian | Tagged as: , , , , , , , , , , , , , | 4 Comments
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