Peonies and Blackberry Pie – May 22nd


Another shot of the peonies in my favorite place. I wish I was sitting there right now. But alas I have allergies and the grass pollen is so bad right now they get all worked up when I walk for my house to the car. Stupid allergies! But being stuck in the house for massive amounts of time means I have to do things to combat cabin fever. Last night was to bake a blackberry pie. I will put of pictures and the recipe later. Can’t wait to go home and enjoy it with some whipped cream. Yum! My other activities have been watching old movies, practicing watercolor brush strokes and searching for a new job. The last two are so much harder than they sound.

Have a blessed day!

Soft Sugar Cookie Puffs – December 6th


So for my Snow Day I shoveled the driveway, with a special shout out the kids next door for helping! What a blessing! And so I also got the chance to do some baking. Which is my other favorite thing to do. I made these lovely cookies from Taste of Home’s Best Loved Cookies & Candies. It is the book that they put out every year around Christmas.


Soft Sugar Cookie Puffs

This recipe was submitted by D. Elaine Rutschke from Spruce View, AB to Taste of Home.

3 eggs
1 cup heavy whipping cream
1 cup sugar
2 tsp butter, melted
1 tsp almond extract
4 cups all-purpose flour
4 tsp baking powder
Assorted colored sugars, optional


In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add sugar mixture. Cover and refrigerate for 1 hour or until easy to handle.


On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Place 1 inch apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed.


Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

I only baked them for 10 minutes and they turned out perfect. So light and yummy!

Have a blessed day!

Happy Thanksgiving – November 28th


Happy Thanksgiving everyone!!!

My day has been all about cooking and baking, and I have loved every minute of it. Even better is I am now sitting here siping some unsweet ice tea while everyone else is doing dishes, washing counters and sweeping the floor for me. This is a beautiful thing. I am very thankful for it.

My menu for today consisted of:

Herbed Roasted Turkey
Mashed Sweet Potatoes
Steamed Cauliflower
Gluten Free Stuffing
Green Bean Casserole
Cranberry Sauce
Wild Rice Casserole
Home Made Pumpkin Pie


I just love the smell of my house from the pumpkin pie and the cranberry sauce.


All I have to say is if anyone in my house is hungry it’s their own fault!

I hope wherever you are your day is blessed and filled with thankfulness!

Have a very blessed day!

Classic Pumpkin Pie – November 14th


As promised, the recipe for Classic Pumpkin Pie to go with the Pumpkin Purée recipe that I have you yesterday.

From the Williams-Sonoma Kitchen


1 1/4 cups firmly packed dark brown sugar
1 tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin purée
3 eggs
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish pie crust


Preheat oven to 375 degrees F.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if it browns too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

I would just like to say I am not the best at making pie crusts look pretty but this pie is absolutely delicious, very creamy and smooth. It didn’t have that overly sweet taste that most of those store bought pies have. It was totally worth it to make from scratch.

Have a blessed day!

Pumpkin Purée – November 13th


So because I am weird and because I enjoy to challenge myself when it comes to cooking and baking, I decided to make my own pumpkin purée. Forget that canned stuff, not that it’s bad but I wanted to actually wanted to make it myself. Here is the recipe I used, I got it off the Williams-Sonoma website.

Roast the Pumpkins

I decided to roast three, I made sure I got the pie pumpkins and I washed them before I roasted them. Each pumpkin was about 2 lbs.

Place a small whole pumpkin on a baking sheet and roast it in a preheated 350 degree F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.

For my three they were ready in about an hour.

Scoop and Purée


Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. OR you could put the seeds on a baking sheet and roast them for about 10 minutes and eat they, very healthy snack!!
Scoop out the flesh with a large spoon and purée the flesh in a blender or food processor or with a food mill.


Honestly, the pumpkins were so soft that I really didn’t need to scoop anything, I was just able to peel the skin off and put it into the food processor.

This is what you get after you put the pumpkin through the food processor.


Tomorrow evening I will post the recipe for the totally delicious pumpkin pie I made from the purée I made.

Have a blessed evening!

Blueberry Buckle – August 2nd


From Taste of Home Cooking School Cookbook I give you the Blueberry Buckle. I choose to enjoy mine with hot tea and whipped cream.

Blueberry Buckle

2 tbsp butter, softened
1/3 cup sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 cup fresh or frozen blueberries

1/4 cup all-purpose flour
2 tbsp sugar
3/4 tsp ground cinnamon
2 tbsp cold butter


In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into and 8 x 4 inch loaf pan coated with cooking spray.


For topping, combine flour, sugar and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.



Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.


The recipe says you can substitute 1 cup finely chopped peeled peaches for the blueberries. That might be my next one.

Have a blessed day!

Texas-Style Blueberry Cobbler – August 2nd


Texas-Style Blueberry Cobbler from Cook’s Country Magazine

4 tbsp unsealed butter cut into 4 pieces, and 8 tbsp melted and cooled
1 1/2 cups sugar
1 1/2 tsp grated lemon zest
15 oz blueberries
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups milk

Adjust oven rack to upper-middle position and heat oven 350 degrees. Place 4 tbsp cut-up butter in 13 by 9 inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.


Meanwhile, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tbsp lemon sugar together in bowl until berries are coarsely mashed.


Combine flour, remaining 1 1/4 cups sugar, baking powder and salt in large bowl. Whisk in milk and 8 tbsp melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, pour batter into prepared pan.


Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, bake until golden brown and edges are crisp, 45-50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.


My recommendation is to also enjoy it with ice cream!

Have a blessed evening!

Sunday Baking – July 21st


For some reason cooking and baking are one thing I can do to calm me down and relax. I love it! It isn’t work to me it is joy. I especially love the recipes that I get from Taste of Home cookbooks and magazines.

Today’s recipe is Easy Elephant Ears from Taste of Home 5 Ingredient Recipes.

1 Package (17.3 oz) frozen puff pastry, thawed
1/2 Cup Sugar
2 Tsp Ground Cinnamon

On a lightly floured surface, roll one sheet of puff pastry into an 11-in x 8-in rectangle. Combine sugar and cinnamon; sprinkle half of the mixture over pastry. Working from the short sides, roll up dough jelly-roll style toward the center. With a sharp knife, cut roll into 1/2in slices. Place on parchment paper-lined baking sheets. Repeat with remaining pastry and sugar mixture. Bake at 375 degrees for 12-15 minutes or until crisp and golden brown. Remove from pans to wire racks.

Makes about 2 1/2 dozen. I added 2 tbsp of Brown Sugar to my mixture. They are very light and with that perfect amount of sweetness.

Have a blessed day!