if you've navigated your way to my bio, i mentioned that i wanted to bake pies galore. well, so far this year i've baked two and in this post, i'll be documenting one of them. with peach season at it's peak, i couldn't WAIT to get my hands (and taste buds) on some brown's orchards' peaches. i spent this past sunday in the kitchen, gathering recipe inspo from two of the (many) cookbooks i have in my collection. i decided on a pie and some shortbread, and they were equally delish!
HEY!
i want to know all of your favorite peach season recipes -- drop me a comment below! ❤, bradania
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growing up, my dad always had this odd plant growing in the garden. i thought it was just some outrageously large weed that he never got around to uprooting. as my love for plants has grown over the past few years, i discovered it was rhubarb & was ecstatic when i found it can be used in a variety of recipes. i made it a goal this spring to bake something with it & i finally have! INGREDIENTS: 1/2 cup cut rhubarb pieces 1 cup strawberries 1/2 cup rolled oats 1 cup brown sugar 1 tsp cinnamon 1 & 1/3 cups flour 1/2 cup butter, softened DIRECTIONS: heat oven to 360 F. mix rhubarb, strawberries, brown sugar, 1/3 cup flour & 1 tsp cinnamon in a bowl |spread mixture in a pie plate | mix butter, oats, 1 cup flour, sugar and 1/2 tsp cinnamon in separate bowl |sprinkle oat mixture over rhubarb mixture | Bake 40-45 minutes, or until top is crispy & brown add vanilla bean ice cream to a warm bowl of crisp. a delicious, fresh spring treat!
finals & classes are finally over for a couple of weeks. i've had the luxury of baking twice this week! here's a quick & easy recipe for yummy sugar cookies that i promise you will disappear quickly!
(recipe has been doubled in these photos - i am taking them to a family party tonight!)
I was tired of eating the same breakfast every morning, so this morning I got creative. For the past few mornings I have been eating breakfast sandwiches on the go. This morning I didn't have to be anywhere right away, so I decided to get creative. I really like breakfast dishes where all of the ingredients are all mixed together. I threw the eggs (first), ham and cheese in a skillet to cook, while toasting the bread. Once done, I chopped it all up and threw everything into a bowl together. I prefer not to eat plain, so I sprinkled a bit of rosemary on my dish for flavor.
Delicious little breakfast with simple kitchen ingredients! Have more ideas for "dump breakfast?" Leave me a comment! :) I used to have a routine coffee stop in the mornings. After awhile, that got a little expensive. Until I became a barista, I never realized how simple it is to make iced coffee at home. Don't get me wrong, I love my local coffee shops and their coffee, but nothing compares to brewing your own coffee from fresh, ground beans at home. Try it! I have a really hard time waking up early enough to make myself a nice, sit-down breakfast and enjoy a cup of coffee. This was part of the reason that I always purchased my coffee in the mornings. When I discovered how easy iced coffee is to make, this became my new go-to. Instead of needing to wait for a fresh pot in the morning, I found that iced coffee stays good for about a week when kept sealed tightly in the refrigerator. I usually try to brew my pot on Sunday evening, so I have it for the rest of the work/school week. For my iced coffee, I use French roast. It's a very dark roast, and if you love a good, bold coffee, I definitely suggest this one! If you already have a coffee that you like, go ahead and try using that one. Be sure to play around with different coffees, both flavored and not. (I recently used a maple-walnut flavor and loved it!) Joey got me an adorable little hand-held (Mr. Coffee) coffee grinder last Christmas (thanks babe!), so now I get to grind my own beans fresh at home. For iced coffee, I usually measure out about 3.5 ounces. I simply grind my beans and pour the grinds into a filter. (I have a normal coffee pot that I use to brew.) For 3.5 ounces of beans, I use about 8 cups of water. This is usually enough for 5-6 standard size cups. After brewing is finished, I pour the coffee into my favorite glass storage bottle and let cool in the refrigerator overnight. So easy to grab-and-pour in the mornings! I like a little cream and sugar in my coffee - but I occasionally add some mocha, too. If anyone has their own iced coffee recipe, please leave comments for me! I would love to read about your morning necessity (and what gets you through your Mondays)!
8:30 pm in Wharton is not a good time to start craving a sweet snack, or really any snack at all. The general store is closed which means no ice cream, no candy and no ingredients for s'mores. Being at the cabin for only 2 short nights this weekend, I simply brought the necessities for meals. You can never really plan ahead for a craving. I decided to get thrifty and use my resources. The only real ingredients for a sugary snack in the cabin were butter and cinnamon, so there wasn't much I could do there. Then I remembered that there's a wild apple tree outside! I decided this was the perfect opportunity to write a post and satisfy my craving. It was pretty dark outside, so I grabbed a flashlight and Joey and walked across the lawn to the apple tree. Shaking wet tree branches, I picked a few good ones (from what I can see) and brought them back to get a little creative. I decided to make a warm dish of sweet, cinnamon apples. I've never used wild growing apples in any of my baking before, so I wasn't sure what to expect.
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hi! i'm bradania - lover of coffee, plants, adventure & life // thanks for visiting!
(all photos are mine unless stated otherwise. upon use, please give credit back to myself or to my blog) Categories
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