Year in Review and Caramel Chocolate Shortbread Recipe

Here’s the latest on what’s going on in my life lately, and I will share a delicious Millionaire Shortbread Bar recipe. My husband is still working from home. It has been a year and a month since the pandemic hit and the world changed. I will attempt to describe how things have been during this challenging time and how life has changed, maybe for the better.

Here are my girlfriends waiting for me to come say hi.

First of all, I have chickens. They are five months old now and quite a handful. I’ve enjoyed spending mornings and evenings with them just hanging out with them in their chicken run. They like to be cuddled and love it when I’m around bringing them treats. They have been my saving grace while stuck at home.

Last week’s hike up Bollinger Canyon “Devils Hole” Part of Las Trampas Regional Wilderness in California

As far as the community goes, I hike occasionally with friends, and love every minute of it. In fact, I should be out there on Las Trampas with them now, but decided to hang back and write a blog instead. We don’t entertain as much, but when we do, we really love having people over. I love to cook and bake, so sharing meals has been a passion and a gift I love to give to others. 

Some people are more careful than others as far as Covid 19 goes. One friend wouldn’t hike until she was fully vaccinated, yet others are more comfortable getting together in groups. When my hiking friends celebrate birthdays, we meet at a park, bring our own food and visit. It is lovely to interact and see people more. 

Yesterday, I met two hiking friends in Benicia for lunch. Suzette initiated it and also invited Marianne to join us. We ate inside in a large dining room and I felt fairly comfortable. Tomorrow, it will be two weeks since my second Pfizer vaccination. My husband gets his second Moderna vaccination today. Lunch at Ciao Bella was lovely and I’m grateful for days spent outside my house. 

Mostly, I’ve been working in my garden the last year. I experimented with growing corn, composting, vermiculture, and growing seeds and cover crops.  I chose not to hike today because I have about 20 more tomato and vegetable plants that I need to get into the raised beds. It stresses me out to have them waiting for me. I know. It sounds crazy, but these plants are like my babies. My hikes can wait.

After lunch yesterday, I drove to REI to buy new hiking shoes. I have so many holes in my current ones, that I have no choice but to get new ones. The whole experience was anxiety provoking. First, you are met at the door and asked to use hand sanitizer. Then there are arrows on the floor showing where you are allowed to walk. The nice greeter told me the shoes were located up the stairs, so I headed in that direction. Instead of picking up a shoe and choosing which one I wanted to try on, the whole area was roped off. An employee was guarding the shoes and asked me qualifying questions to see what kind of shoe I was looking for. 

Seriously, this guy was trying to visit with me and ask me personal questions while I was trying on shoes. So awkward. I just wanted to get the damn shoes and get out of there. It was strange to have this guy watching me try on every shoe. I kind of wanted a little privacy, you know? Maybe that’s weird. But anyway, I have bad feet and having the correct shoe is important, so it’s a serious matter for me. And I really didn’t want to tell the guy my kids ages. It always freaks people out when I tell them that I have a 36 year old son and a 28 year old son. Then I feel old because they are grown men now. Ugh. In any case, of course they never have my size, blah blah blah. Eventually, the two of them, yes now there was another salesman, brought me a pair that fit. Of course, they tried to get me to sign up for the club, so I could get a 10% discount and be able to return my shoes if there is a problem. No thank you. I hate sharing my email, so they can send me spam.

Of course, I had to check to see if Krispy Kreme Donuts drive through had any warm out of the fryer yummies. Nope. So I passed on that. 

So maybe it wasn’t that unusual of a shoe buying experience, but it feels weird getting out and leaving the house. Other than shopping for food, and getting my hair done, I rarely go anywhere. My husband Ken and I like to hike or go on bike rides into Danville. Sometimes we get food to go, but I usually cook. Last night, I heated up leftover beef pot roast, roasted carrots and potatoes for dinner. We watched a little TV and called it a night.

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This morning, I will get the rest of the tomato plants into the ground before it gets too hot. It’s only mid April, but Northern California weather can change quickly and become hot and dry. In case you wondered where I buy my plants from, I go to the Contra Costa Master Gardeners website and buy from The Great Tomato Sale. Each plant is $4.00 each and they have a wide variety of peppers, herbs, squash and tomatoes. I always get extra, since they don’t all survive. I bought 17 tomato plants, lemon cucumber, spaghetti squash, butternut squash, basil, 3 types of kale, two types of lettuce, 6 pepper plants. We have critters that eat everything around here. My husband routinely traps moles, gophers, rats and mice. The owls and frogs sing to us at night. It truly is a magical place. Here’s a post about a farm in Tuscany

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Caramel spread out in the bar pan atop baked shortbread

Here is one of my favorite treats that you can make ahead. They are rich and decadent and you only need a small piece to satisfy your sweet tooth. This recipe makes a lot, so you can share with neighbors and friends.

Millionaire Caramel Shortbread Bars

Shortbread Ingredients:

1C. Cold Unsalted Butter cut into chunks

¼ C (32g) Cornstarch

1 ¾ C (219g) All Purpose Unbleached Flour (could substitute rice flour to make gluten free)

1/3C (73g) Granulated Sugar 

⅓ C Light Brown Sugar

1 Lg egg yolk

¾ t vanilla extract

½ t Maldon Salt

Caramel Ingredients:

2 14oz cans sweetened condensed milk (NOT evaporated)

14T (198g) Unsalted butter cut into chunks

1 C (200g) Light Brown Sugar (Packed)

⅓ C (80ml) Light Corn Syrup

1 t vanilla extract

¼ t Maldon Salt

Chocolate Ganache Ingredients:

2 C (340g) SemiSweet Chocolate Chips

½ C Heavy Cream

1 t Vanilla extract

½ t Sea Salt (to sprinkle over bars)

Shortbread Crust Directions:

Preheat Oven to 350 degreesF (180degreesC).

Line a 17X11.5 Pampered Chef Bar Pan or Sheet pan with parchment paper. Can use a square baking pan. Bars will be thicker.

In a Cuisinart or large bowl Mix sugar, flour,cornstarch, butter, egg yolk, vanilla and salt until combined.

Press into the pan until even. 

Bake for approximately 20-30 minutes or until light brown.

Set aside to cool.

Caramel Directions:

In a medium size heavy pot, place 2 cans sweetened condensed milk, butter, brown sugar, corn syrup and whisk continuously on medium heat for about 10-15 minutes until caramel reaches 230 degrees with a candy thermometer. This process takes time. Don’t walk away or stop stirring. Add vanilla and salt and pour onto the shortbread crust. Spread evenly. Place in the fridge or let cool a bit before topping with ganache.

Chocolate Ganache

Heat heavy cream in a heavy small to medium size pot until almost boiling. Add chocolate and vanilla and stir until melted.

Pour onto caramel shortbread and spread evenly. Sprinkle with sea salt and cool in the fridge.

Cut the bars into squares and serve. This recipe can be made ahead and the bars will freeze for up to 3 months, but they won’t last that long. 

Enjoy!

Thanks for reading and I appreciate your feedback. How has this last year been for you? Have you had a similar shopping experience that you want to share? 

Teri

 

Eating our way through Napa and smudging herbs

    Hey everyone! It’s great to be writing again. I’ve had quite a few distractions since I‘ve last written. My son Curtis introduced me to Club House, a new app on my phone. It’s super interesting and worth looking into. I’ve also started listening to The Bible in a Year Podcast with Father Mike Schmitz. I was raised Catholic, but have never read the bible. It has been interesting so far. I’m also raising chickens, baking bread from scratch, making nutritious meals and entertaining occasionally. I spend a lot of time in the garden composting, weeding, seed sowing, planting vegetables and bulbs. The garden is popping right now with paperwhites, daffodils, snow drops, anemones, calendulas, rosemary, borage, lemon balm, mint, and much much more. I hike with friends, my sister or my husband regularly. It’s a passion. I love working on puzzles when I find the time to sit. There is always so much to do around the house. And don’t forget cookie baking. I also made a yummy gluten free crispy ginger cookies recipe this week. I can share that recipe too.

Did I mention my trip to Napa with my girlfriend Marie? We started at the Model Bakery where we purchased scones, wheat bread, focaccia, and apple pies. Next to it was The Fatted Calf, and if we weren’t going to be gone all day, I would have gotten something to barbeque for dinner. They had every kind of meat, pork, duck, sausage, bacon, salami you could think of. Back to the bakery. Marie got an oatmeal raisin cookie too, and saved it for her husband Ron. We had them slice the bread and divide them up so we could both bring some home to our families. I’ve since made a grilled cheese with tuna salad on the wheat bread. Soooo gooood. Next we walked through Ox Bow Market. If you haven’t been there, it’s a must see. Of course we had to stop at the Napa Valley Distillery, Anette’s Chocolates and Hudson Greens and Goods. You can find Ritual Coffee, Napa BookMine, The Olive Press and our favorite Whole Spice. We then walked to town and had lunch at the Archer Hotel Roof Top where we enjoyed olives, crostini, beet salad and good wine. It was a glorious day and I’m thankful for a day with my friend Marie.

Bakery Items at Model Bakery. Decided to go after seeing a post from a friend about their English Muffins

Today I planted seeds of dill, Thai basil, Genovese basil, sweet peas, snow peas, and microgreens. I attended a class on Smudging on Club House today and learned which herbal plants can be used to make these potent dried bundles. They can be used for practical reasons, or spiritual or ceremonial purposes. Antimicrobial Sages, yarrow, calendula, mullein, mugwort, cedar, juniper, English lavender, rosemary, sweet grass, palo santo, thyme, bayberry, oregano, frankincense, myrrh, peppermint, basil, lemon grass, clove, cinnamon,blue spruce, dill, bay leaves, and eucalyptus are many of the herbs used in making the smudges.I’m still learning about the health benefits of burning these herbs. Many tribes from the ancient ways and traditions believe these herbs are sacred, have special healing effects and cleansing essence. They can help low vibration energies.

Blueberry scone from Model Bakery

I bake with cinnamon, ginger, cloves and cardamom whenever I make oatmeal cookies or gingerbread cake. These are my favorite warm spices. I wrote a blog and shared a gingerbread cupcake recipe. My son and his girlfriend Shannon made it together yesterday. It tasted terrific, but the cupcakes didn’t rise correctly, so I have to go back and make the recipe again myself. We still ate the moist crumbles with a white chocolate buttercream frosting. They were delicious.

It’s after 5PM already, and I have to bring in the chickens and make dinner for my husband. I’m planning on preparing a white fish with a pineapple mango salsa for dinner. It’s so yummy. I might have to share the recipe with you.

Pecan Sticky Rolls

Brioche

Sponge= Pre dough

Ingredients:

2 ¼ t dry yeast

⅓ C warm Milk

1 egg

¼ C sourdough starter

1 C All Purpose Flour or Bread Flour

Directions:

Place all ingredients in a stand mixer and combine on medium to medium low speed until combined.

Sprinkle 1 Cup All purpose flour/ bread flour (I use ¼ C. Hard Red Wheat, ¾ C Bread flour over dough so it doesn’t dry out. Let rest and rise for 30-45 min.

The sponge adds flavor to the brioche and keeping quality.

Ingredients:

 ⅓ C Sugar

1 T Kosher Salt

Crack 4 eggs into a separate bowl (approx ¾ C.)

¾ -1 C softened butter

Directions:

Place sugar, salt, and eggs alternatively with 1 -1/12 C. more Flour into stand mixer.

Using the dough hook, slowly incorporate all these ingredients adding the softened butter a Tablespoon at a time at the end until all of it is added.

Mix on medium to med high speed for 7-9 minutes until you hear the slap sound when the dough hits the bowl.

Transfer to a clean buttered bowl. Cover and let sit until it doubles in volume about 1- 2 hours.

Deflate and redistribute the dough by gently lifting edges of dough a little from the bottom, turning the bowl as you lift the dough.

Place the dough into the refrigerator for 4-6 hours or overnight.

At this point you can divide the dough in half and keep the other ½ of the dough covered in the fridge.

Pecan Sticky Buns

Pecan Sticky Buns

Smack the dough with a rolling pin  on a lightly floured flat surface into a 11/14 square or rectangle. Touch as little as possible. Dot in 3 0z softened butter onto dough. Fold over itself. 1/2 up and 1/2 down.

Roll out again. Dot with 3 oz softened butter. Fold over itself again. 1/2 up. 1/2 down. Place on a sheet pan and place in fridge for 1/2 hour to chill.

Sprinkle counter with four. Roll out dough with a floured rolling pin to 11/14 rectangle using plenty of four so it doesn’t stick. Crack 1 whole egg into a dish and whisk it until combined. Using a pastry brush, brush on egg wash onto dough. Sprinkle 4 T sugar and 1 teas cinnamon onto dough evenly leaving an inch or two at the edge free of cinnamon and sugar. Sprinkle 1/2 C toasted chopped pecans onto dough. Use more egg wash so it seals when you roll up. Roll up away from you, making sure to seal the edges. Set on a sheet pan and set in freezer for 45 min. so dough will slice easier.

Prepare a round baking dish with 1 stick of softened butter and sprinkle 1/2 C light brown sugar on top of butter.

Cut roll of dough into 1 1/2 ” slices or 7 pieces. Put 3 pecans on each slice and place pecan side down into prepared pan.. Place cinnamon rolls next to each other and let rise again for 1 -1 1/2 hours at room temperature. You can leave in fridge over night and place on counter for 1 hour before baking.

Bake in a 325 degree preheated convection oven or 350 degrees oven for 20-25 minutes. Remove from oven invert onto a dish and cool.

Enjoy!

Thanks for joining me here. I appreciate your comments and feedback if you have questions about my recipes or the smudging. 

Great friends in front of Napa’s fine art sculptures. I love hearts

Teri

 

Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Today is the day. Today is the day I break my silence. I haven’t written for a few months. It’s been one thing after another that has gotten in the way of my writing. Let me explain. 

 

In mid December, my husband became ill with kidney stones and life changed. I spent sleepless nights worrying about him, driving him to ER rooms for xrays, pain medications,and fluids. Then they scheduled a surgery the same day to put in stents in his kidneys which led to his bladder shutting down the next day and another trip to the ER, this time in Oakland. The doctor immediately gave him a catheter which relieved the pressure from the blockage.

 

He needed a lithotripsy appointment which would blast the stone into smaller pieces so he could pass them. But that appointment couldn’t be scheduled because the office that does the procedure wasn’t open for two weeks during the Christmas holiday. My poor husband didn’t attend any holiday parties because he was embarrassed about having a catheter. You can’t blame him, but it made Christmas extra sad. Eventually after 5 days Ken removed the catheter himself after watching a YouTube video and from directions from his urologist. Ken could sleep better and had less pain after the catheter was removed.

 

More CT scans and a trip to Antioch Kaiser on a Sunday to get a sonogram on his kidney. This was our new life. Many phone appointments with his medical doctor, urologists but not his surgeon because he was off for the holiday break. Let me just say, don’t get sick during the holidays.

 

Finally, the Friday after the new year, the lithotripsy appointment was scheduled for January 8th at Kaiser Hospital in Oakland which is one of the few hospitals that provide this procedure in California. Later they got him an appointment sooner on January 7th since Ken had plans to travel for work in late January and we were begging his doctors.

 

A week later, Ken passed the stones at work while I was in Disneyland at a pre-planned trip with the family. A week or so later, he went back into the urologist to have the stents removed after more xrays to make sure the stones were passed. 

 

Let’s just say I have taken a new appreciation to having good health. We’ve always eaten well as I usually cook every night. Ken has had a family history with kidney problems and has had them in the past. We weren’t unfamiliar with this illness, but we never thought we would have to go through this.

 

As I said earlier, Ken had to travel to Texas in late January and was gone for most of February with the exception of two weekend visits. During this time, I spent a lot of time on Twitter following what was happening in Wuhan China. People were dying from the Covid 19 Global Pandemic in masses. Crematories were working 24/7 according to some. 

 

Around this same time, I found Macrovoices.com podcast on Twitter and began listening to Erik Townsend who would interview people about finance and macroeconomics. Listen to the January 30th, 962 Hot Topic #6: Covid Pandemic Update episode with Chris Martenson PHD from Peak Prosperity.com.

 

I learned about the asymptomatic transmission about people that can shed the virus without being detected which makes it hard to contain.These people test positive for the disease, but have no symptoms.

 

In any case, in the past few months I have been shopping and preparing for the worst. I bought a huge bag of flour (which is the way I usually buy flour), lots of eggs, extra milk, extra sugar, etc… I even bought dry milk, and dry eggs in case we can’t get these commodities.

My seedlings getting thinned out and transplanted into larger cell packs. I’m growing tomatoes, cucumber, pumpkins, squash, beans, sweet peas, shallots, garlic, onions, and more

I’ve also spent hours and hours planting seeds for my vegetable garden knowing we could have a food shortage in the future. I listened to John Barry on Peakprosperity.com who wrote the book Author of “The Great Influenza.” He also writes a survival blog and that has inspired me to get prepared for the worst.

 

I bought a generator in case we lose our electricity so we can charge our cell phones and keep our food cold. I’ve been making bread to feed my family since it is something that I can do to keep my family healthy. I use bread flour, whole wheat flour, spelt, flax meal, rye flour, oats and sunflower seeds to make a loaf of bread and will share the recipe later.

 

The new normal is we are on lockdown here in the East Bay Area of California and we don’t know how long it will last. We don’t have a vaccination yet, and we do not have immunity to this disease. We don’t have pharmaceuticals that are effective in treatment. We are told to wear masks if we are out in public and to wash our hands often. Most restaurants and stores are closed. Only essential businesses are open like grocery stores and hardware stores. Most people are working from home and schools are closed. 

 

I have been scared that my parents will get sick since they are older and have compromised immune systems. My father lives in a skilled nursing facility which is at risk since these diseases spread easily there. We haven’t been able to visit him recently, but we can call him to check in.

Here I am with my dad when I last saw him on Jan 18th.

 

My mother’s immune system has been compromised for 6 years because she was diagnosed with a rare blood disease. It’s scary for all of us since if my parents do get the Covid 19, we won’t be able to be with them at the hospital and they could die alone. 

Here I am with my Mom in front of my favorite tulip tree in our yard. Photo taken several years ago.

So today is the day I’ve decided to speak out about my life these last few months. I’m grateful my husband is better and my kids are healthy.  I hope all of you stay safe. 

Here is my Multigrain Bread recipe for you. This recipe makes 2 loaves.

Multigrain Bread

Ingredients:

½ C Rolled Oats plus more for top of loaves

1 ⅓ C Cooked Wheat Berries

½ C Flax Meal

1 C Soaked Bulgar Wheat

2 ¾ C Whole Wheat Flour

2 ½ C Bread Flour or All Purpose Flour

1 C Rye Flour

2 Tablespoons Kosher Salt

 

2 pkg Active Dry Yeast

½ C warm water

2 teas honey

 

6 T Softened Butter

1 ¼ C plus 2 T Warm Water

3 T Honey

1 T Molasses

½ C Guinness Beer or beer of your choice room temperature

1 Egg white plus 1 teas water mixed to brush on loaves before baking

⅓ C Sunflower Seeds plus more for top of loaves

 

Crumb of my multigrain loaf perfect with butter and apricot jam.

Instructions:

Measure out all dry ingredients (Oats, flax meal, whole wheat flour, Bread flour, Rye flour, and Kosher Salt) into an extra large mixing bowl. Set aside.

 

Cook Wheat berries as directed on package. Cool.

 

Soak Bulgar wheat in 1 Cup warm water (drain)

 

Mix ½ C warm water (NOT hot) with honey and 2 packages of Active Dry Yeast and mix until dissolved. Will get bubbly.

 

In a large measuring cup, measure out 1 ½ warm water, honey, and beer together.

 

Add cooked wheat berries, soaked Bulgar and yeast mixture to a large bowl with dry ingredients. Can use a large stand mixer with dough hook instead.

 

Add wet ingredients to dry ingredients slowly adding softened butter in as well.Add sunflower seeds and knead or process on mixer for a few minutes. Let rest for 10 minutes. 

Continue to mix or knead for an additional 10 minutes adding extra All Purpose Flour if dough is too sticky.

Place dough into a large buttered bowl covered in plastic wrap and let rest for 1 ½ hours in a warm place. 

Multigrain dough after being kneaded and placed in a buttered bowl

Dough after resting 1 1/2 hours. Ready to divide, mold and put into loaf pans

Cut dough in half, roll into two rectangles, then fold over and place into two buttered loaf pans.

 

Brush with egg white and water. Sprinkle oats and sunflower seeds on top of loaves.

 

Let rise again for 1 hour.

 

Preheat oven to 450 degrees. Reduce oven temperature to 400 degrees and bake loaves in center of the oven for 45 minutes to one hour or until golden brown. 

Multigrain Loaf

Serve warm with butter and apricot jam.

Enjoy!

 

 

Thanks for reading my blog. Please leave a comment below if you have any questions or have something to share. 

 

 

 

 

Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Our family celebrated my son Curtis’ 34th birthday in the Berkeley Oakland area last month and we had a ton of fun. We ate and drank at Limewood, Mad Oak Bar, and at Mua Restaurant all evening long and truly enjoyed spending time together. It’s rare my husband and I get to take our boys Curtis and Andrew 27 out on a Friday night, so we took advantage of the opportunity. I’m hoping today’s blog will inspire you to check out Oakland and all it has to offer. Plus I will include my recipe for my home made Blackberry Pie.

Our Hansome men Curtis and Andrew out celebrating Curtis’ 34th birthday at Limewood Bar Claremont Hotel Berkeley

 

I always do a ton of research before exploring a new area, yet trying to make reservations online isn’t my cup of tea. I never want to box myself into a time in case our plans change last minute. That’s why we started off at the Claremont Hotel and their Limewood Bar. Also Curtis didn’t wanted to miss the Warriors  game, so we were happy we could keep track of the score while eating dinner.

 

The Claremont is a special place because my husband and I stayed there on our wedding night over 29 years ago. It is a gorgeous historic place and I knew my boys would love experiencing the food and nightlife there.

 

My husband Ken was our designated driver so Curtis, and Andrew and I could enjoy ourselves and imbibe in fancy libations, but we first had to eat. We ordered the crispy Brussel sprouts made with fish sauce caramel, peanuts and cilantro, olives, ahi tuna with potato chips, the roasted chicken and lentils and their braised beef cheek in tagliatelle. The food was presented nicely and everything was delicious.

Me and my number one son Curtis at Mua Restaurant checking out the art. My dad named him Montana since he was born on superbowl sunday 1985.

 

Andrew ordered a Guinness beer, Curtis had a cocktail and I had a glass of Cabernet. We asked the bartender where he suggested we go next and he recommended the Penthouse Bar Mad Oak. This place was very hip and popular. They had a rooftop bar that was packed with a fun crowd. They also had the Warriors basketball game showing on a large wall. We found a spot to sit at the roof top bar and enjoyed our drinks. Curtis had the vodka cocktail that was on special, while Andrew and I stuck with our beer and wine. We weren’t hungry yet, so we sat and talked and enjoyed the clear night and open air bar.

 

Next we went to Mua Restaurant not far from the last stop. We were lucky to find parking close by and an available table. We ordered more drinks, guacamole and chips, the half pound burger with fries, the “Mac n Cheese” made with butternut squash and cream and who knows what else. The night is a blurr and I can hardly remember much else. All I know is that we didn’t get home until 1:30 AM after dropping off our boys.

Cool art at Mua Restaurant

Mad Oak roof top Bar in Oakland

Mad Oak roof top Bar in Oakland

 

I can’t remember the last time we partied like this with our kids. It doesn’t happen on a regular basis, but we are excited to spend time with them, especially around their birthdays. I highly recommend spending the evening in Oakland and checking out the Limewood Restaurant and Bar, the Mad Oak Bar and Mua Restaurant.

 

Next you will find my favorite Blackberry Pie recipe. It’s the perfect dessert to go with your Valentine’s day dinner. It’s my husband’s favorite pie, so I had to have my friends over today and show them how to make it. We had a blast and you will too.

 

Be sure to share this blog with your family and friends on Twitter, Pinterest, Facebook or via email to a friend. And follow me for more fun recipes and travel posts.

 

Blackberry Filling for Pie

 Ingredients: 

6 Cups of Frozen Blackberries (3 bags of O Organics from Safeway or fresh if in season)

1 Cup granulated sugar

Juice and zest of 1 orange

½ t grated nutmeg

Pinch of Maldon Salt Flakes

 

¼ C Hanson’s Sonoma Organic Vodka Mandarin Flavored

2 T Cornstarch

 

3 T Tapioca Flour

3 T Unsalted Butter cut into chunks

 

1 whisked whole egg (used to brush on top of pastry)

 

1 T granulated sugar

1 T demerara sugar

 

Directions: 

Pour 6 Cups of blackberries into a heavy medium sized pot. Add sugar, nutmeg, orange juice and zest and salt and cook until bubbly.

Mix mandarin vodka and cornstarch in a small bowl and add to the pot of boiling blackberries. Cool.

Make pastry. Check out my previous post here: pastry recipe .

 

This is Nancy’s blackberry pie. She chose to use fresh blackberries and bake them without cooking first. Looks so pretty

After mixture is cooled and pastry is rolled out and placed into pie dish, mix 3 T of Tapioca Flour into blackberries and pour into pastry lined pie dish. Dot with chunks of butter. Top with remaining rolled out pastry, crimp sides with your thumb and pointed finger to make a nice edge. Cut out a tiny whoel (I made a heart shape) in center of pie.

 

Brush with egg and sprinkle with both sugars.

 

Preheat oven to 400 degrees. Place filled blackberry pie onto a sheet pan and bake for 1 hour or so until crust is golden brown.

 

Let pie cool completely so that blackberries have time to gell and set. This is the hardest part. Serve at room temperature with vanilla ice cream.

Enjoy!

Teri:)

 

 

 

Christmas in Benicia and a Gingerbread Cookie Recipe

Spent most of the day yesterday exploring Benicia California with my hiking friends. We had the best time walking through the small businesses, looking at Christmas decorations and eating our way through town. Today’s blog will be all about our day and I will also share my favorite gingerbread cookie recipe with you.

Gingerbread Christmas Cookies and a little bling

I am lucky enough to know Sharon who invited me into her hiking group at least 10 years ago. Here’s the travel blog about our hike in Spain on the Camino de Santiago. We originally met through the neighborhood swim team over 20 years ago. She also inspired me to put my son into piano lessons at FAME Music where her son Eric was taking music lessons. I’m grateful for all she has done for me and my family over the years. But hiking with her and these amazing women was the most fun of all.

All six of Nancy Solomon’s World Travel Camino de Santiago trip at our first pulperia in Sarria Spain. From left:Me, Jeanne, Sharon, Beth, Jeanne, and Marianne

Sharon emails the group which has grown over the years, every Sunday evening about where we will be hiking every Tuesday and Thursday morning. She mixes it up every week, so we are never bored of the hiking trails in the East Bay. I haven’t been as good about attending the hikes recently, but I’m always in for a foodie adventure.

Angela, Lori and me inside Farm & Flour

Angela, Renate, Lori, Joanne, Betsy and me in front of the cute antique Farm and Flour truck

Marie organized and executed this exciting fun filled day in Benicia so we could all celebrate the holiday season together. Many of us walked through town first before eventually making our way to The Camellia Tea Room  for lunch. Wanting to warm our bellies with something hot, we sat outside Farm & Flour a cool new brunch place. I bought a loaf of their house made spelt grain bread which came in a cloth flour sack bag. And if I go back, I can get a dollar off my next loaf. Great marketing idea right there, and I will be back. In fact, I was there with my Aunt Teri a few months ago.

My gingerbread men. Decorated with currants and raisins

Next we stopped in Romancing the Home store where we looked at adorable Christmas decorations sold at reasonable prices. I love getting craft ideas and seeing what other artists are making this time of year.

Juice house Company caught my eye and so I had to try some of their healthy juice samples. The owner who is pregnant, opened the shop a year ago with her sister and boy is it gooooood. My husband recently bought me a juicer and I love it. I make all kinds of concoctions with tumeric, beets, celery, grapefruit and tons of other fruits and vegetables. I fell in love with “Citrus Sea” made from grapefruit, orange, lemon, celery, cucumber,ginger and cilantro. So refreshing! But the coconut almond milk drink was equally delicious.

Can we talk about the cutest boutique on the planet? Pink Arrows Boutique is a little off the beaten path, but totally worth the visit. I didn’t catch the  owners name, but she was warm and answered all of our questions. This #boho style is infectious and I wanted one of everything. I limited myself to one cute red and black Bella Dahl flannel top, which she graciously gave me $10.00 off. I so appreciate it when businesses offer up discounts like these and I’m happy to make repeat purchases from them.

The luncheon at the Camellia Tea Room was fabulous and everything you expect from a Tea house. The service was outstanding, our waitress even offering me an extra tea pot of hot water because I like my earl gray tea weak.The best bite of the day was the egg salad on a crispy and buttery focaccia bread. To die for! Good thing I got to eat two of them. Plenty of the other standards like a lemon tart with raspberry, a scone with currants, cucumber sandwich, oatmeal raisin coconut chocolate chip cookie, carrot cake with cream cheese frosting, and plenty of clotted cream and jelly (not homemade 😦 ) I didn’t care for the water. Tasted funny to me, but there was plenty of tea going around. 

Lastly, I heard I needed to check out One House Bakery just down the street. Everything there seemed outrageously edible, yet I had just eaten. I will definitely be going back with my mom Diane and her husband Tom very soon as this kind of place is right up their alley. And funny enough, my friend Nancy saw my Instagram post You Tube One House Bakery yesterday of this place and dropped off a chocolate raspberry roulade to me this morning. She got excited about all the sweets and breads and met a friend for breakfast there. You can’t imagine my surprise when she knocked at my door with the most decadent cake ever made. Yum! And I didn’t share. It was that good.

I continue to be grateful for these simple pleasures of day outs with friends. There’s nothing better than celebrating the holidays with the ones you love. If you need a fun get away, check out downtown Benicia. You will be glad you did.

And now for my gingerbread cookie recipe that I promised. This recipe is altered from my friend Julie Birnbaum’s recipe I received many years ago. Julie and I were in a knitting group together while our kids were in school. She made these for us one year and I fell in love with the recipe. I’ve been  making them ever since. I haven’t knitted in years, because I’d rather be baking or gardening instead.

And here’s a recent blog on my time entertaining with Lise from my hiking group and her husband in Genoa Nevada.

Please comment below on your favorite holiday cookie and where you got the recipe from. And feel free to follow my blog. I’d love to share more recipes with you.

Teri’s Cut Out Gingerbread Men Cookies

#Christmas #Cookies #Gingerbread

Ingredients:

1 C Unsalted Butter (You can substitute shortening, but butter tastes better)

1 C Granulated Sugar

3/4 C Molasses

1 t cinnamon

1 t ginger

1 t cloves

1 t cardamom

1 t nutmeg

½ t Maldon salt or Kosher salt

2 whole eggs

1 t vinegar

4 1/2 C unbleached sifted all purpose flour separated (save 1/2 C for rolling out)

1 t Baking Soda

1/4 C dry currants

1/4 C dry raisins

Directions:

In a saucepan, melt sugar, butter, molasses, salt and spices and bring to a boil. Cool and move to a large mixing bowl.  Mix in 2 eggs and vinegar. Sift flour and baking soda. Add flour and baking soda until well blended.

Scoop out large portions onto parchment paper and place in fridge for 30 minutes or overnight.

Roll out on a floured surface until the dough is about 1/8″ – 1/4″ thick and cut men out with your favorite cookie cutters. Place on parchment paper 3/4 ” apart so they don’t stick together when baking. Use raisins and red hots for eyes, nose and mouth. Cinnamon candies are delicious in the cookies as well. Or leave plain and decorate with colored icing. Leave cookies on the counter to dry after icing and before you put in a cookie tin.

Preheat oven and bake at 350 degrees for approx 8-10 minutes, or longer depending on how thick your cookies are. Cool on rack. Decorate with royal icing or this cookie glaze recipe. Wrap remaining cookie dough in plastic and refrigerate for up to a week. 

Cookie Glaze Recipe

2 lbs powdered sugar

scant 1/2 C water or milk

2 tsp clear vanilla

1/2 C light corn syrup

white food coloring (found in Wilton baking section in a craft store) Not absolutely necessary.

Directions:

Place all ingredients, except water in a bowl of a stand mixer. Mix with the paddle attachment. Slowly add water and mix until combined. Scrape the sides and bottom of bowl and mix again for a couple of minutes. Don’t mix too long or you will get bubbles in icing. If you need thinner icing, add more water. Place frosting in a pastry bag with a tiny tip

Left over frosting can be kept in the pastry bag in an airtight container and left on the counter for a week.

Have fun! Wrap cookies in individual bags (also found at craft store), or put in metal tins with wax paper and give to a neighbor or loved one. You can also send these in the mail. They should taste good even a few days later. You can freeze the gingerbread cookies, but I find the chocolate decorations and sprinkles don’t fair well. You can freeze the cookies, then decorate later when defrosted.

Bea Arthur breaking the rules while my husband was sleeping

Enjoy! Thanks for joining me today and reading my blog. Please leave your email in the space provided so you can receive my future blogs and recipes. I can also be found on Instagram   

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Happy Baking!

Teri

 

Autumn Feast: Pumpkin Seed Pesto Caramel Apples and Apple Turnover Recipe

I had the pleasure of joining my friend Lise and her husband at their property in Tahoe a couple of weeks ago. Lise had never been to Apple Hill in Placerville, and I wanted her to experience it, so she invited me up to her property after. After that excursion, we spent a couple of days cooking together, eating out at local restaurants, entertaining and exploring the cute town of Genoa Nevada.

Carl and Lise at Walley’s Restaurant and Saloon

I met Lise while hiking the trails of Mount Diablo a few years back. She is a nutritionist and I love learning more about the health advantages of food. We can talk for hours about recipes and baking. And of course, we walked a lot while on this vacation. Sadly, my husband couldn’t join us because of his work.

 

First off, we stopped at Boa Vista Farms, where we bought decadent blueberry dumplings, blackberry dumplings, apple turnovers, and this is where we watched these caramel apples being made. Here’s the blog I wrote on my first trip there. They have everything apple. It’s quite a fun place to visit. Lots of activities for the kids and plenty of fresh fruit to purchase. My friends loved it so much that they wanted to go back to explore more farms on the way home.

 

Next, we drove to Carl and Lise’s home. It was lovely and we promptly took their cute dog for a walk around the neighborhood. For dinner that night we ate at David Walley’s Restaurant and Saloon. I had their French Dip and green salad and my friends had the ribs. It amused me to experience eating at a saloon. My friends told me that ordering a meal at the bar is much cheaper than eating at the restaurant especially if it is happy hour. And the food was really good. I had a beer on tap served with sliced oranges, my go to drink. I would recommend this place to anyone who needs to fuel their bodies and they have a resort on site for people that need a place to stay.

 

The next morning, Lise and I proceeded to take the family dog on a jaunt before cooking up a storm. The neighborhood is still being developed and  cottontail bunnies, jack rabbits, coyotes, rattlesnakes and scorpions are known to be living in the vicinity as well. This information made me a little on edge, since I’m not a huge fan of snakes. Luckily, we only came across one baby one in the middle of the road and he was harmless.

 

So when packing for the trip, I grabbed a few ingredients that I had in my fridge. I brought along plenty of fresh tomatoes, jalapeno peppers, canned olives, fresh corn, roasted beets, goat cheese, mandarin oranges, pistachios, bib lettuce, some of my homemade apricot jam, cheese and crackers for a cheese platter, refried beans,tortilla chips, sour cream, candied pecans, and herbs from my garden. I never leave the house without plenty of food.

 

Little did I know, Lise had invited guests over for dinner, so my provisions came in handy. We spent the morning making corn salsa, a bean dip, zucchini quesadillas with pistachio-pumpkin seed pesto, and coleslaw. Oh my! The food we made was over the top stupendous. Lise’s guests were blown away by our appetizers, beet salad and main dish quesadillas. All of it was made with love and you could taste it in the food.

Roasted beet salad w pistachios, mandarin oranges and goat cheese

Before the day got away from us, we headed town to tour Grover Hot Springs where we hiked around for a while. Feeling a bit hungry we stopped for lunch at The Pink House Cheese and Charcuterie Shop & Restaurant. We were amazed by their Fall menu selections as well as their selection of specialty foods smartly displayed on cute wooden shelves. Not only was this place located in an old victorian building, but their dishes were outstanding. I had their pork meatball on top roasted spaghetti squash and marinara, and Lise enjoyed their salmon burger with coleslaw, green salad and potato leek soup. Our waiter bragged about the chef from Philadelphia who was known for his meatballs. I found them a little bland, but they served it with a herbed goat cheese on top which made perfect sense.

 

Next was a quick stroll through the town of Genoa, where we walked by their country store, and Nevada’s Oldest Saloon where they have Sunday entertainment called porch parties. Of course there was an antique shop and my favorite store Sierra Chef Italian Pastries, (Purveyors of Bently Ranch Meats), which served coffee, tea plenty of goodies. You can also take cooking classes there! I was thrilled to see all of their ingredients stored on shelves in glass jars and their spices were stored in huge glass bottles. They must go through a lot of seasonings.

 

We were tempted by all the freshly baked goods, but don’t forget I was with a nutritionist. And we still had plenty of pastries left from Apple Hill.

 

Last stop was the Courthouse Museum where Lise and I browsed antique quilts, dolls, teddy bears, jail cells from 1865, the post office and the Genoa courthouse. I felt like I was back in an old western movie seeing how the small community lived way back when.

 

Back at the house, Lise and I prepared the remaining dishes for her friends who were about to arrive. Among the appetizers were corn salsa with avocado, candied pecans, bean dip with tortilla chips, and a cheese platter with my apricot jam and pineapple pepper jelly. Lise’s dinner entree of zucchini quesadillas with pumpkin seed pistachio pesto was exceptional and my roasted beet, goat cheese, mandarin orange and pistachio salad was delicious too. The evening went by too quickly for us all, but good memories were made.

Lise’s zucchini quesadillas and pumpkin seed pistachio pesto

Lise, Carl and their neighbors enjoying our Fall feast

High Hill Ranch was our destination before heading home where we collected apple and pumpkin donuts and a huge box of Autumn Glory Apples. They have been going fast in my house mostly because I love apple turnovers. Recipe below.

 

Fun was had by all during my mid week excursion in Tahoe. Lise and Carl were generous to let me stay with them and I’m thankful for their hospitality.

If you haven’t been to Apple Hill yet, it’s a must this time of year. Go hungry and take a few friends. They won’t be disappointed.

 

Apple Turnovers

Ingredients for filling:

3 or 4 Apples thickly sliced (depending on size about 3 or 4 cups)

1 C crushed Flaked Corn Cereal

1 C Granulated Sugar divided

1 t cinnamon (Penzey’s brand is best)

½  t ground ginger

½ t ground cardamom

½ t ground cloves

1 stick of unsalted butter (1/2 Cup) Cold cut into chunks

2 T Rum or Brandy

1 egg whisked in a small bowl

 

Mix ½ C sugar with spices and set aside.

Put cut apples in a bowl and pour rum or brandy over. Set aside.

Pastry:

3 C Flour

3 T granulated Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

Directions for making Pastry

1.  In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined) Another pie recipe here:Strawberry pie
2. In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
3. Wrap and place in fridge for 30 minutes to rest.
4. Turn out dough onto a lightly floured surface and roll with pin to flatten and cut into rounds about the size of the palm of your hand.
5. Sprinkle each round of pastry with 1 T sugar, then 1 T crushed corn flakes. Lay 4 or 5 slices of apples on center of sugar. Sprinkle again with 1 T cinnamon, sugar mixture. Bless each turnover with 1 T butter and fold over pinching the seams. Place on a sheet pan lined with parchment paper. Proceed to make all turnovers until all pastry is gone and no apples are remaining. Brush with whole egg and sprinkle again with sugar.
6. Bake in preheated 400 degree oven for about 15-22 minutes until brown and bubbly.

Serve warm with vanilla ice cream.

Enjoy! If you liked this blog, please sign up and follow me to receive more recipes and any new posts. Thank you for reading as always.

Teri

 

 

Tastes Like Vacation in Carneros and Biscotti

Grapes just picked at Heirs of my Dream Winery Sonoma

 

Took a vacation day trip out to the Sonoma area last week. I’ve been wanting to check out the new Hanson Distillery along Hwy 12 in the Carneros Valley for some time. I’ve been passing this place and dying to go in, but I usually have my Dad in the car and he doesn’t want to stop at these places. While out and about, I also had the pleasure of walking around Homewood Winery, Troika Wines, and Ceja Vineyards. Of course I took advantage of checking out Domaine Carneros,  Napa’s Stanly Lane Smokehouse Deli, their pumpkin farm next door, and Starmont Winery and Vineyards.

 

Today’s drive was spontaneous and last minute. Never enough time to schedule a pal to go along with me, so I decided to go by myself. It’s so much fun to explore these hidden gems especially this time of year. The colors are changing on the vines, the weather is cooler, and there is a crisp breeze which makes me want to drive to the wine country.

First was a tour of Heirs of my dream Winery by Ellie. She showed me around the quaint property letting me get a glimpse into her world. I was attracted to this property because I heard a man singing loudly while cleaning out wine barrels. This property is perfect for weddings and parties. Have I mentioned it is brand new? Their website is barely up, but they are doing exciting things.

 

Gorgeous venue.

 

Krzystof and Hanson’s vodka

 

Next was a mango, habanero vodka cocktail at Hanson’s Distillery carefully prepared by a Polish guy named Krzystof. I learned all about the Hanson family who are passionate about vodka and originally from Marin. They are the first non-GMO distillery in the US and make their vodka from grapes. They have many flavors: cucumber, ginger, mandarin, habanero, and limited varieties of espresso and boysenberry. The drink was delicious, a bit spicy too because of the habanero vodka and their Tajin Clasico Chili Lime Seasoning rimmed glass. The espresso had a bold rich flavor with notes of chocolate. The property is adorned with a pond and gorgeous romantic trees. It’s quite an experience if you are looking for a fun getaway.

 

On the same estate was Ceja Vineyards, but they were closed. Troika Wines were right next door and were offering tastings, but I had to decline since I was at my limit after drinking the cocktail. Across the road was Homewood Winery, but I chose to move on.

I’ve always wondered what the enormous breathtaking beautiful chateau was that is along Hwy 12 on the hill, and was pleasantly surprised to find Domaine Carneros. Reservations were required, but I was happy enough to walk around the premises. It seemed a bit stuffy for my taste, but I’m sure well worth the tasting if you are looking for sparkling wine and pinot noir.

Fancy Pumpkins in wheel barrow

On the way back to Hwy 29 on the left was Stanly Lane Smokehouse Deli and I was getting plenty hungry by then. The family run business owned by Wilcoxson’s are best known for their authentic pit smoked meats. Pulled pork, chicken, tri tip and brisket sandwiches are served just to name a few. I didn’t stay, since I was intrigued by their pumpkin farm adjacent to the restaurant. I’m quite the farmer, and appreciate what goes into growing these crops. This atmosphere is family friendly and a must see for locals and travelers alike.

My last stop in the Carneros Valley was paying a visit to the 50 acres of  Starmont Winery and historic Stanly Ranch. Gargantuan eucalyptus trees grace the property which draw you in and make you want to see more. It was quiet yet inviting and a nice place to spend a couple of hours. Since I was driving, I didn’t partake in their tastings, but will go back someday.

I enjoyed my day trip to the Carneros Valley. The habanero vodka cocktail is something I’d like to make for friends in the future. I will probably make one of my famous cheese platters to go with them as well. Included will be my pineapple pepper jelly from my homegrown organic serrano peppers. I also enjoy my blenheim apricot jam to accompany the brie and blue cheese.

So I hope I’ve inspired you to make a trip to the Carneros Valley with a few friends or loved ones. I know I will be finding my way back there soon also. But until then, here is my recipe for ginger, apricot, pistachio biscotti. They are chewy, not like an ordinary biscotti and a real treat.

Candied Ginger Apricot Pistachio Biscotti

 

Ingredients:

2 C All Purpose Flour

1 C Granulated Sugar

1 tsp Baking Powder

3 eggs

2 T Sambuca (an Italian Licorice flavored liquor)

2 T Grand Marnier

1 tsp Vanilla

1 tsp Anise Extract

1 C whole Pistachios

1 T fresh Orange Zest

1/2 t  Saltverk Licorice Salt (found in iceland) or substitute 1/2 t Kosher

½ C chopped Crystalized Ginger

¾ C Mariani Dried Apricots

 

Instructions:

Preheat oven to 325 degrees and line baking sheet w parchment paper or a silpat.

Mix flour, sugar, baking powder together in a large size bowl. In another bowl whisk eggs, both liqueurs, vanilla, anise, orange zest and salt.

Add egg mixture to flour mixture and stir until combined. Fold in pistachios, ginger and apricots.

Divide dough in half and transfer onto parchment paper into two 2.5 inch wide logs with floured hands.

Bake until golden in color, firm and dry about 20 minutes.

Remove from pan and slice loaf on a diagonal into ¼ in to ½ in thick slices. Arrange cookies cut side down onto a sheet pan and bake again for about 8 to 10 minutes.

Enjoy! Do you have a favorite biscotti recipe? This is one I’ve adapted from a culinary class taken at Diablo Valley College’s pastry program.

And here is a terrific recipe for scones dipped in dark chocolate.

 

Blackberry Turnovers and My Secret Get Away Spot

A little known fact about me that most people don’t know is that I write my blog at my gym. I belong to  Club Sport one of the nicest gyms in the Bay Area. It’s located about 20 minutes from my home and I like to come here to decompress. I know. Most people go to their gym so they can work out and get a good sweat on. Not me. I like taking an occasional spin class, yoga class or weight class here, but most of all I like to sneak away from home and write my blog.

No one interrupts me here. At home, I have to contend with my animals, kids and husband. I’ll be honest, my pets are high maintenance. As soon as I walk in the door, the dog and cats are dying to be fed. We have a doggie door that they use to come in and out of all day long. They have plenty of dry food to eat, but they demand canned food the instant I walk in the door. And it doesn’t stop there. My two cats are 12 years old. They will meow when they want to come in your room even if it is 6 AM. We could leave the bedroom door open, but my 14 year old dog has a doggie dementia and he walks around the house tapping his little paws all over the wood floors and it wakes me up.

This is why I am sitting in a comfortable chair at my gym near the hotel entrance where I’m not taking up a chair at the bar or cafe. It’s fairly quiet and I’m able to focus on the task at hand, writing my next blog.

 

People ask me why I post pictures of my food and write a blog. I guess at  some point I would like to own a bed and breakfast place. Maybe I will work in a professional kitchen again or teach cooking classes again. I’m not sure what’s in my future. For now, I love to bake and cook and share recipes.

 

Currently and for the past 7 months I have been working as a nanny. The job kind of fell in my lap. I wasn’t looking for an opportunity like this but it came along and I went for it. The baby is super cute and we are buddies. She loves spending time with me and I can’t wait to see her read her my newest children’s book. She’s the best baby, sleeping through the night for many months now and her parents are really cool animators at Pixar. They are wonderful people and I am lucky to share in taking care of their little one.

 

Many mornings last July I would walk the baby and pick wild blackberries from the running trail and make blackberry hand pies. These turnovers were to die for especially warm from the oven.

 

Who knows how long they will need me or if they will have more children. At least I have a job for now and am enjoying every minute I get to spend with the little one. Babies are a ton of fun and this one in particular has my heart. I’m finally able to cook for her some meals which makes me happy.

Here is my recipe for Blackberry Turnovers.

 

Pastry

3 C. Flour

3 T granulated Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

 

Directions for making Pastry

2.   In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined) Another pie recipe here:Strawberry pie
3.  In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
4.  Wrap and place in fridge for 30 minutes to rest.
5.  Turn out dough onto a lightly floured surface and roll with pin to flatten

Blackberry Filling:

Pick two or three cups of blackberries (or purchase 2 fresh packages/ or buy a package of frozen blackberries and defrost and drain). You can substitute blueberries, apricots or peaches. Use whatever is in season.

Sprinkle 1/2 C granulated sugar (more if not as sweet), 1/8 C tapicoa flour, ½ t Maldon or Kosher Salt, 1 T lemon zest, and 1/2t nutmeg in a bowl of washed blackberries. Place about 1 t unsalted butter on each pastry before sealing w egg wash  (1 egg whipped in a small bowl. You can add 1 tsp water or milk if you wish. I don’t)

 

After rolling out pastry, cut into large circles or squares. Separate them by placing on parchment paper or tin foil on a baking pan leaving a little room (about an inch) in between. Scoop about ½ C onto each pastry and dot with 1 t butter. Fold over, seal, crimp with your fingers of with a fork before slashing with a knife in two places, brushing with egg wash and sprinkling them with a little turbinado sugar. Pop into a 400 degree preheated oven for about 14 min or until brown and bubbly.

Serve warm with vanilla ice cream or a cold glass of milk. These are great after school snacks or a quick breakfast on the go. They never make it till breakfast in my house.

Or make a blackberry pie!

Do you have a secret place you like to sneak off to? Leave your comments below and thank you for taking the time to read my blog. I really appreciate my readers who inspire me every day. It means a lot.

Teri:)

 

 

Apple Time is Strongly Encouraged and an Apple Cake Recipe for your Sunday Supper

I’m loving the gorgeous Fall weather in Northern California these days. Last week I made a trip to Apple Hill in Placerville to celebrate and take advantage of the Fall colors, food and wine. My primary goal was to get out of town to get away from the depressing news about the Northern California wild fires, to enjoy a long drive, and most importantly take home some gorgeous colorful apples for Sunday night’s dessert.

 

First I started out at Grace Patriot Wines to sample their varietals. I tried the reds only since I was driving and wanted to save my calories for the apple and berry pastries. The women were friendly and generous with their pours and I decided to buy their orange olive oil since I love to bake pound cakes with it.

 

Next I drove a little ways up the street and came across Boa Vista Farms  fresh produce stand, gifts and baked goods. They also have a wine tasting section, as well as apple and pear samples, and fresh apple cider too. The pastries are bursting with fruit and they have a wide array of pies and donuts as well. Don’t forget the caramel apples dipped in chocolate and sprinkles, nuts and Oreo cookies. You will want to buy one of everything.

Don’t just come here for the sweets, the apple varieties are outstanding. I found bushels of Gala, Jonagold, Empire, Red Delicious, Golden delicious, Jonathan, honey Crisp, Rome, and McIntosh. For about $26.00 you can get a box of these ripe and just picked crisp apples. Of course you can find gourds, pumpkins and fresh vegetables here as well.

 

 

This place is nothing short of charming and great for the entire family. There is a map of various farms and wine makers so you won’t get lost. I find it is more fun to drive along and take a turn here or there. You never know where you might turn up. In fact, this is how I have found my most precious food and wine finds in the past. Just last July I came across Rams Gate Winery when showing our friends from Spain around Sonoma. I was delighted when they were able to accommodate our party of 8 at a long table right in the center of the excitement. They offered us a cheese board and charcuterie platter along with accompaniments like nuts, jam and chocolate truffles. 

It was just what we needed to fill our tummies before stopping for lunch at Rutherford Grill. This place has to be my favorite of all restaurants in the wine country. Their prime rib French dip is amazing and I can’t stop thinking about their focaccia and olive oil side dish. It was melt in your mouth delicious, just the right amount of salty from the bread and fruity taste from the oil. You won’t want to miss eating there. But make sure you have a reservation, because it can get busy.

 

 

So when you want a Fall themed outing and you need to get away for a day, you have a few ideas here to explore. Now for some kitchen time to make homemade cinnamon applesauce, apple cake with caramel sauce and maybe an apple strudel too. Make this for your next Sunday supper. My family will be thrilled with all these goodies and my house will smell divine.

Here is a pic of the strudel.

Fresh Apple Cake

4 C peeled and sliced apples (3-4 apples of your choice) I use Jonagold and McIntosh

1 ½ C Granulated sugar

2 C. All Purpose Flour

2 tsp Baking Soda

1 tsp cinnamon

1 tsp ground Ginger

½ tsp Nutmeg

½ tsp ground Cloves

½ tsp Kosher Salt

2 tsp Vanilla

2 Whole Eggs beaten

½ C Canola Oil

½ – 1 C Chopped Walnuts

 

Directions: 

Take sliced apples and coat with granulated sugar in a extra large mixing bowl.set aside. 

Sift dry ingredients ( flour, soda, spices, and salt)  together in a medium size bowl. 

Measure oil in a med size glass measuring cup. Add eggs and vanilla and stir. 

Take bowl with sugared apples and pour dry mixture over them and stir until apples are coated. Pour in wet mixture, chopped walnuts and stir until combined.

 

Pour into a 13X9 glass Pyrex dish, smooth out and bake in a 350 degree preheated oven for 40-45 min or until toothpick comes clean when inserted. Serve warm with vanilla ice cream and caramel sauce.

 

Enjoy!

 

Please follow my blog for more great recipes and stories of my travels. And please Ieave a comment below if you have any questions.

 

 

Why You Should Go To Pike Place Market and Lemon Blueberry Bread

 

Spent an entire Sunday morning at Pike Place Market in Seattle Washington a couple of weeks ago. It was my first time visiting this incredible food market. I was blown away with the intense heavy scent of flowers that welcome you into the building. The sunflowers and dahlia’s were mesmerizing in size and were everywhere I looked. They sold spectacular flower arrangements for only $10.00 in every color a girl could ask for.

Besides walking past every kind of flower you could ever want, my husband and I tasted  Beecher’s handmade cheese. The varieties of seasonal fruit were overwhelming finding juicy nectarines, plums, berries, sweet currants and cantaloupe just to name a few. We spotted boxes of colorful organic peppers and just around the corner and a collection of mushrooms some I’ve never heard of like maitake, eryngi, nutty shimegi, lobster, chanterell, and matsutaki  for the chefs delight. It was honestly a foodies paradise. I was in Heaven.

I was excited to spot Gosanko Chocolates  and check out their special chocolate offerings. They had dark chocolate rocky road, clusters of sunflower seeds coated in chocolate, peanut raisin, almond, walnut, and cashew  clusters. I spied red velvet, sea salt caramel and PB and J  fudge, and blackberry, strawberry, mocha, Irish cream, loganberry, peanut butter, limoncello, kahlua,grand marnier, cherry, rum and classic truffles. I wanted one of each! And of course I’m partial to almond butter toffee coated with dark chocolate. Yum! If I could travel around the world and just visit chocolate shops, I would. Most of the time I try their hot chocolate since this is always a measure of a good quality chocolate.

Next we came across local farm fresh Raw and Pure Honey and discovered wildflower and blackberry flavors. There were gorgeous really cool textiles like cotton scarves in bright primary colors and artists previewing their spectacular pieces.

Too bad we were staying at a hotel because I wanted to buy and cook the huge assortment of fresh caught trout, salmon, red snapper, rockfish, and halibut just waiting to be fried or grilled to perfection. The dungeness crab and jumbo king crab legs were enormous and reasonably priced. Apparently the cherries in Washington are abundant and family owned since 1988 Chukar Cherries Co. provided delicious chocolatey samples if you could stand waiting in the long line.

There was plenty of hot food for those that wanted a nibble with displays of fried chicken, tempura shrimp, corn dogs, chicken tenders and French fries. And of course we came across the bakery selling savory cheddar cheese rolls, chocolate dipped cookies, German chocolate and cream cheese strawberry donuts, Swedish cookies which my Danish great grandmother Helga “Nana in the white hair” is what we called her, would have wanted, cinnamon crispies (which reminded me of a pastry I had in Truckee. Here’s a previous blog with a gingerbread recipe I’m fond of and made recently)  and peanut butter cream cheese cannoli’s. Yuck.

My gingerbread cake! So delicious!

I loved the lavender products offered by https://www.allthingslavenderseattle.com/.  Baker’s dream of ingredients like these: lavender sugar, lavender and sweet orange infused honey, and tea’s for ice cream, scones and other sweet goodies.

I bet you didn’t know I’m a cheese fanatic either. My sister Julie introduced me to cheese spontaneously many years ago and I fell in love. Pike Place Market has a good deal of delicious gouda, asiago, fontina, pecorino romano, parmegiano, and lots of soft cheeses too like chevre, sheep milk feta, burrata, mozzarella, and brie. I’m planning on making a roasted cherry tomato with burrata tonight for my family. I first experienced this at a fancy restaurant in St Helena. It was simply decadent. 

Britts Pickles sold us a jar of their spicy pickles, but unfortunately for my son Curtis they were confiscated at the airport. I’ve seriously have barely scratched the surface of what Pike Place Market in Seattle has to offer. If you haven’t been, it’s a must. This vacation get away was one of my favorite vacations ever. Great food, a hippie vibe/nerdy kind of people, and super fun hikes are awaiting you.

Have you ever been? Share your Seattle experience with us. I would love to know your thoughts.

And just in case you are inspired to bake, you can find a tasty blueberry lemon bread recipe below. It’s one of my favorite breads to make and share with your friends and family, especially if you have an excess of lemons.

 

Lemon Blueberry Bread

Preheat oven to 350 degrees.

Ingredients:

½ C Unsalted Butter room temp

1 C Granulated Sugar

2 Large Eggs beaten

2 lemons zested and juiced and set juice aside

 

1 ½ C All Purpose Flour or Cake flour for a finer crumb

1 t Baking Powder

½ t Maldon Salt

½ C Milk

1 1/2 C fresh Blueberries

½ C Powdered Sugar

 

Directions:

In a mixing bowl cream the room temperature butter and granulated sugar for @ 3 minutes on high. Add lemon zest and eggs and blend for 4 more minutes on med high.

 

Sift flour, baking powder and salt until combined.

 

Alternately, starting with dry flour mixture then milk , add to wet creamed mixture in small portions and mix on low until combined. Toss in blueberries coated in 1 T flour.

 

Line a 9X5in loaf pan with parchment paper, or coat with vegetable shortening. Pour batter into pan and bake uncovered for @ 55 minutes or until a toothpick comes out clean.

While loaf is baking, juice lemons and mix with powdered sugar. When loaf is taken out of oven, poke with a wooden skewer and pour sugared juice over loaf. Cool.