Guess what ya’ll! It was my turn to choose the Tuesdays with Dorie recipe! I had a lot of trouble deciding on one and finally settled on Dorie’s Cherry Rhubarb Cobbler since I’ve recently become obsessed with rhubarb.

I had these great fantasies of having a gorgeous picture of this cobbler and making everything perfect since it was my week and all. Yeah, didn’t quite work out for me. The cobbler was delicious (even the rhubarb hater that I call husband liked it) but it just didn’t turn out pretty for me.

I adored the topping of this one. The whole wheat flour gave it a totally different texture from the usual cobbler toppings and really enhanced the whole thing. The rhubarb was amazing. The cherries were fabulous. I’m not a fruit person but I loved this cobbler. I even made some rhubarb ice cream to go along with it. (It melted very quickly…)

Tuesdays with Dorie – Cherry Rhubarb Cobbler.
from Baking: From My Home to Yours
Ingredients
Filling:
  • 1 pound cherries pitted & halved
  • 12 ounces rhubarb trimmed, peeled & cut into 1 inch pieces
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
Topping:
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 3 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 3 ounces butter cut into 18 pieces
  • ½ cup milk
Instructions
Make the filling:
  1. In a small bowl stir together the sugar, cornflour and ginger until well mixed.
  2. Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. While making the topping, stir from time to time.
  3. Make the topping:
  4. Put the flours, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
  5. Drizzle in the milk and continue to pulse until it forms moist clumps.
  6. Turn out onto a very lightly floured board.
  7. Cut into 20 pieces and shape each into a ball.
Assemble the dish:
  1. Place the fruit and any juices that have been released into the baking dish. Spread it out evenly. Top with the prepared dough balls.
  2. Bake at 375 for 35-45 minutes or until the topping is golden and fruit bubbling.
  3. Cool the cobbler for at least 20 minutes.

 

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My mom was nice enough to buy me an ice cream maker a few weeks ago. I had bought her the same one back at Christmas and she loved it so much that she thought I should have one too. I can’t even tell you how excited I was to get it. I’ve been pulling ice cream recipes out of magazines for months hoping that I would get one eventually.

I came home that night, washed everything out, cranked the freezer up as high as it would go, and hoped that inner piece would freeze quickly. I ended up staying awake most of the night waiting for my first batch of sorbet but it was so worth it. I just wish I would’ve remembered to turn the freezer back down. The container my sorbet went into eventually cracked. Poo.

The Lemonade Iced Tea Sorbet was lovely though. Being from Alabama, I’m a sweet tea kind of girl. No lemon, please. But I really enjoyed this sorbet. It was tart but still sweet. It’s definitely a keeper, even if the husband refused to even try it.

Lemonade Iced Tea Sorbet.
Ingredients
  • 2 cups boiling water
  • 4 regular-sized English Breakfast tea bags
  • 3/4 cup sugar
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 1 cup ice water
Instructions
  1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.
  2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm.


from: Cooking Light

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Gah. I’m so behind. I made these over a month ago and I’m just now getting around to posting them. Someone tell me to get my butt in gear please. Thanks.

Waaaay back when I made these I had a bunch of apples on hand that weren’t getting eaten. I tend to buy apples because I know I should eat them but I just don’t like them so they usually go bad. My mom does the same thing with bananas so I guess I learned from her. So I went searching for apple recipes and found these little things.

They were so much better than I expected. Like I said, I’m not an apple fan but I did enjoy them. I will say that I don’t think the cream cheese frosting is really needed. It was good but it made them really sweet. So sweet that I actually ended up throwing the majority of them away. If I ever find myself with too many apples again, I’ll probably make the blondies but forget about the frosting.

Apple Blondies with Brown Sugar Frosting.
Ingredients
For the Blondies:
  • 2/3 cup butter softened
  • 2 cups brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 cup peeled chopped apples
  • 3/4 cup chopped walnuts
For the Brown Sugar Frosting:
  • ½ cup butter
  • 1 cup brown sugar packed
  • ¼ cup milk
  • 2 cups icing confectioner’s sugar, sifted
Instructions
For the blondies:
  1. Line a 13 x 9 inch baking tin with baking parchment. Set oven to 350.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples and nuts, mixing well. Spread evenly in the prepared tin and bake until set and golden, 25-30 minutes. Let cool completely in pan on rack.
For the Brown Sugar Frosting:
  1. In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.
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Well haven’t I been a bad Daring Baker? I’ve sat out the last two challenges but I’m back. June’s challenge was chosen by Kelly of Sass & Veracity and Ben of What’s Cookin’?. The recipe they chose was a danish braid which sounded pretty intimidating at first. After reading through the recipe I realized that it’s a pretty basic pastry dough but then you fold in a butter block, which is just butter and flour. It ended up being really easy and really fun, although all the turning and folding left me a little confused.

Braid
We were given the option of using an apple filling recipe that was provided to us but I decided to go with something a little more exciting. So I bought rhubarb for the first time and decided to get over my fear of the funny looking stuff. I ended up making an amazing strawberry and rhubarb filling but I can’t for the life of me remember exactly how I did it.

Braid
I also softened a block of cream cheese, mixed in some powdered sugar, and spread that out over the dough before I added the filling. It turned out great!

To see the full recipe, head over to Kelly’s blog. And check out the blogroll to see all the different variations the DBs came up with.

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It’s gotten far too easy for me to fall into a lunch rut. The kid eats pretty much the same thing everyday: a slice of ham or turkey, green beans, peas, carrots, or a combination of the 3, and a piece of fruit. Me? I usually skip lunch because I never know what to eat. So my new goal is to make a couple lunches each week. Actual meals, not PB&J.

Thai salad

My first attempt was this oh-so-pretty Crunchy Thai Noodle Salad. It was colorful and fun and I’m sure most people would really like it. One of the main ingredients of the dressing is sesame oil and I always seem to forget that I hate sesame oil. I love the smell of it, but I hate the taste. Weird, right? I think I’m going to play around with it and see if I can find a good substitution that’s not so over-powering.

That being said, the husband shocked me by eating 2 huge bowls of it. Normally he turns his nose up at anything that doesn’t have a large piece of meat sticking out of it. Even the kid ate a bowl of it.

Crunchy Thai Noodle Salad
Ingredients
For the dressing:
  • 3 tablespoons sesame oil
  • 3 tablespoons canola oil
  • 1/4 cup tamari soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
For the salad:
  • 1 pound spaghetti or linguine
  • 2 cups mung bean sprouts
  • 1 cucumber peeled, seeded, and cut into matchsticks
  • 1 carrot peeled and grated
  • 3 scallions very thinly sliced
  • 2 tablespoons shredded fresh basil
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped cilantro
  • 1/4 cup chopped dry roasted peanuts
Instructions
  1. Cook noodles until al dente. Drain thoroughly and rinse the noodles under cold running water. Place noodles in a very large serving bowl.
  2. In a medium sized bowl whisk together all the ingredients for the dressing. Pour the dressing on the noodles and toss well. Mix in all remaining ingredients except peanuts. Let the noodles sit for at least 30 minutes before serving. Serve with the chopped peanuts sprinkled on top.
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