You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh, I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

Strawberry, Blueberry, Peach Cobbler
Ingredients
For the filling:
  • 1 16-ounce package fresh strawberries, sliced
  • 2 6-ounce packages fresh blueberries
  • 3 medium peaches peeled and sliced
  • Cooking spray
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
For the topping:
  • 4.5 ounces all-purpose flour about 1 cup
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons chilled butter cut into small pieces
  • 1/2 cup milk
  • 1/3 cup sliced almonds
  • 3 tablespoons turbinado sugar
  • 1 tablespoon egg white
Instructions
  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 1/2 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.
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The day I made my favorite avocado feta salsa I went to the store specifically for those ingredients. My poor Landon and I were at the grocery store before 7 am because I desperately wanted to make the salsa and of course, we needed something to go with the salsa. I like pita chips with it over the thinner tortilla chips so that’s what we were going for. Only the Pepsi guys were stocking the shelves because hello! it’s 6:42 in the morning and that’s what the Pepsi guys do that early. I couldn’t get to the pita chips and it was too early for me to politely ask them to move. I bought some crackers and decided to just deal with it.

I got home, settled down on the couch for a nap, and then decided to just make some pitas! And then turn them into chips! So what if it would take all day, it was so be worth it.

Let me tell you, so worth it. I think these were even better than store bought. They were crispy on the outside but still a little soft on the inside. So good! The pita recipe I used sucked majorly so I’m not going to include it but the chips themselves were great.

Pita Chips
Ingredients
  • pita bread
  • 1/3 cup olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 400.
  2. Combine olive oil, pepper, garlic powder, and salt.
  3. Cut triangle into 8 triangles and place on parchment lined baking sheet. Brush each triangle with olive oil mixture.
  4. Bake in preheated oven for 8-9 minutes or until lightly browned and crispy.
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This is by far one of my favorite recipes ever. Avocado and feta are two of my favorite things ever and for them, I tolerate red onion and tomato. Seriously, best thing ever.

My mom made this a couple years ago and I literally stopped at the store on the way home to pick up the ingredients. And I was extra excited because I just knew my husband wouldn’t touch it so I was going to eat it all by myself. Well, husband loves it just as much as I do so now I have to make a double batch just for the two of us! We have this as dinner at least once a month during the summer.

I don’t put any herbs in here because I just don’t like buying them but my mom uses parsley and cilantro in hers, and both are excellent.

Avocado Feta Salsa
Ingredients
  • 1 avocado chopped
  • 2 roma tomatoes diced
  • 1/4 cup red onion finely diced
  • 1 clove garlic
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 4 ounces feta
Instructions
  1. Toss together avocado, tomatoes, onion, and garlic. Gently stir in red wine vinegar and olive oil. Stir in feta. Cover and chill for at least 30 minutes.


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Week 2 of BBA!

Once again, this is a bread I flipped right over when going through the book. First off, the book calls for it to be fancy shaped into a boule with cute little decorations on top or into a braid. Neither of which I was super excited about. Second, it’s filled with dried fruit and nuts – two things that don’t belong in bread!

This bread, like a lot of the breads in the book, calls for a poolish (or barm) which is kind of a pain in the butt since you have to make it at least a few hours before. After 3 days of refrigeration, I finally pulled the poolish out and got to work.

The dough was easy, a little sticky and I feel like I added a good 1/2 cup of extra flour to the dough. I even managed to braid it which is something I’ve never done before! They aren’t perfect but I’m pretty proud of them.

My first impressions were pretty blah. It smelled super spicy thanks to the cloves, allspice, nutmeg, and cinnamon but the taste was pretty bland. Then I went back for the other end (I always steal the ends!) and my husband was all “I thought you didn’t like the bread! *giggle*” so I guess it’s not all that bad. It’s just not as spicy as I expected and I think I actually would’ve liked more dried fruit.

So now you should go buy the book and then check out Pinch My Salt for all your BBA needs.

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You already know my obsession with sticky buns. I just can’t control myself. I had no plans of making these this weekend, or making breakfast at all! But then I found myself doing my daily check of the BBA Flickr Group and saw this beautiful braided bread. I’ve always loved braided bread but never knew how to do it so I wondered over to Tammy’s Recipes because she makes lovely challah and 2 recipes above her challah recipe was this caramel pecan roll recipe.

There was no hope for me.

The recipe overall was very simple, the dough was so much easier to work with than other sticky bun or cinnamon roll recipes I’ve tried. I normally have a lot of trouble rolling dough out but this one rolled out no problem.

It was a good recipe, not really what I was expecting. The caramel sauce was really good right out of the oven but hardened very quickly. All you have to do is heat them up again, but I’m kinda lazy these days. Definitely a good recipe though!

Caramel Pecan Rolls
Ingredients
For the dough:
  • 2 cup flour
  • 1 tablespoon dry yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2-2 cup flour
For the caramel:
  • 3 tablespoon butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1/4 cup butter
  • 2 tablespoon light corn syrup
  • 1/2 cup chopped or halved pecans
Instructions
  1. In large mixer bowl, combine 2 cups flour and 1 tablespoon dry yeast.
  2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.
  3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.
  4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
  5. Punch down; divide in half. Cover; let rest 10 minutes.
  6. Roll each half of sweet roll dough into a 12×8-inch rectangle.
  7. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
  8. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.
  9. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
  10. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
  11. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
  12. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.
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