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A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

Over the weekend Sweet Pea (my 2 1/2 year old daughter) and I decided to take a break from the hustle and bustle of town life and head for the country. There are a lot of big changes going on in our life (new baby on the way, moving) and we just needed to get away… get away and pick BLACKBERRIES. The blackberry bushes at my parents house are overflowing with juicy, fragrant orbs of deliciousness and we couldn’t wait to get our hands on them, and I was excited to share something that was such a big part of my childhood with my child. (Scroll down for Blackberry Cobbler Recipe)

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

We started by picking lots and lots of blackberries, but for the cobbler we only needed 6 cups. The rest were divided up and frozen so we could resurrect the best and tastiest part of summer later in the year when the winter days and the endless cold seem to drag on and on. (Complete Recipe and Directions Bellow)

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

Then we headed inside poured the blackberries into a pan and collected the rest of our ingredients.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

We mixed all the dry ingredients and diced up the butter.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

After that we went to work with a pastry blender until the mixture vaguely resembled pea gravel.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

Add the milk and stir until all the ingredients are combined.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

I then spooned the biscuit topping evenly across the top of the berries.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

Popped the whole pan in the oven and 40 minutes later it was piping hot and ready to eat!

Recipe adapted from The Fannie Farmer Cookbook 13th edition

Blackberry Cobbler

 
Ingredients:
 
1 1/4 cups Flour
1/2 cup Whole Wheat Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
6 tablespoons Cold Butter
1/2 cup Raw Sugar
3/4 cups Milk (I used 2%)
6 cups Blackberries
Enough Raw Sugar for Sweetening the Berries
 
(By all means if you prefer white sugar use it instead)
 
Preheat oven to 375° F. Pour Blackberries into 8×8 inch pan and add sugar to taste. I always start with half a cup of sugar and then add more if I think the berries are going to be a little sour (like if a 2 year old helps you pick them and they have visible red spots). Set pan aside and add Flour, Whole Wheat Flour, Baking Powder and Salt to a large bowl. Cut Cold Butter into cubes and add to dry ingredients. Using a pastry blender, Fork or your fingers; work the Butter into the Flour mixture until pieces resemble small pea gravel. Add Milk and stir until combine. Spoon mixture evenly over Blackberries (I used a 3×3 grid pattern). Place pan in oven and bake for 35-45 minutes until the Blackberries are bubbling and the topping is golden brown. Remove from oven and let stand until cool enough it no longer feels like lava (about 15 minutes) and enjoy alone or with vanilla ice cream. It’s also good chilled and at room temperature.
 
A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com
 

While we were out we also saw this Douglas Squirrel sneaking a treat from the very tip top of an apple tree; it even threw a couple of apples at the dogs that were watching it pensively from bellow.

Please feel free to comment and/or ask questions. Thank you for reading.

 
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This week I have been trying some yummy recipes that I found on Pinterest. I started with this delicious Pumpkin French Toast Bake from Minimalist Baker. It was perfect for the cool autumn mornings we’ve been having and stored and reheated wonderfully. The only tiny tweak I made to the recipe was to add only 1 tsp of pumpkin pie spice because I’m always afraid of ruining a recipe with to much clove or ginger taste. oh and I only let mine set in the fridge for maybe 30min because I missed the part of the recipe about letting it set overnight, but I love the idea of being able to fix it in the evening and just pop it in the oven for breakfast the next morning.

I’d been craving Chinese and a way to get my Husband to eat more vegetables without needing to dip them in BBQ sauce so when I found this great recipe over at Chef in Training for Crock Pot Beef and Broccoli I was totally stoked. It’s a super savorty recipe and made such a easy diner that I hardly had to think about it after I threw the ingredients in the crock pot. I ended up using beef broth instead of consomme because it’s what I had on hand.

And to finish off the week I made a wonderful spin on traditional lasagna… Mexican Lasagna made from a recipe I found at Sugar & Spice by Celeste. It was SO GOOD and the leftovers made lunch quick and painless for the next few days! Since the produce was good this week at the grocery store I used all fresh ingredients instead of canned substitutes.

 

 

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After apple picking to welcome fall I realized that we were yet to bid farewell to summer. So we gathered our buckets and with SweetPea on my back we headed out to do some end of summer blackberry picking. A wonderful friend invited us to go along with her and her children and we spend a magnificent hour with the sun caressing down on our skins, the aroma of warm blackberries thick in the air and lingering piles of bear poop it was really best not to step in. (more…)

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With autumn’s rapid arrival this year I found myself scrambling to welcome her properly. But summer’s leaves are yet to turn into shades of sunshine and the weather is still warm, and without the definite feel of fall I was at a bit of a loss.

Then inspiration hit… almost literally as my toddler dropped her apple and it grazed the side of my head before plunking down and rolling across the floor. Had I just discovered gravity? No, but I had a great idea for kicking off the season! We needed to go apple picking immediately, but what would my little SweetPea(or my little Rose as I’ve started calling her) wear? Last years pumpkin hat surely wouldn’t do for apple picking.

So that evening I whipped her out a juicy red apple hat and we were ready to go. I’d originally planned on taking her to one of the local apple orchards, but then a friend offered up her own backyard as an alternative. With one large apple tree standing proud and heavy with fruit we had a ball. My little Rose squealed with delight an apple in each hand as she took little nibbles from them both. We happily began making quick work of gathering the beautiful fruits and every so often I found myself picking an apple out of the bag that Rose had already enjoyed and adding it to her special pile of yummy apples.

That evening when we got home I knew I needed to do something special with a few of the apples to have for dessert that night, but I didn’t have enough time or enough flour to make a pie or cobbler. As I wracked my brain for an idea I remembered the sticky, delicious smell of caramel apples at the county fair and knew I had to make a nice gooey caramel dipping sauce that would be perfect for apple slices.

I quickly set to work trying to find the perfect recipe, but with it being the day before my weekly grocery shopping trip our cupboards were pretty bare and I found myself lacking at least one of the ingredients called for in the recipes I had found. So I decided to wing it!
Super Easy Caramel Apple Dip

Ingredients:

1/2 cup Brown Sugar

1-2 Tbsp Butter

1/3 cup Milk

In a heavy bottomed sauce pan over low heat allow the sugar to warm and begin to melt stirring occasionally. When the sugar begins to melt add the butter and stir until the butter is completely melted and combined into the sugar. Warm the milk and add to the sugar butter mixture. Allow to boil stirring constantly until the sugar appears mostly dissolved. Remove from heat. Cool to a none scalding temperature and enjoy! Store in refrigerator and enjoy reheated or cold.

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Is it really November already?

It feels like 2011 just started, and here we are less than two months from New Years Day.

I can hardly believe it!

This week I’ve been thinking a lot about Christmas, and what gifts I’m going to give. I prefer not to spend a whole lot of money if I don’t have to, and if I can get away with making someone their gift that’s even better! But I must say I am a strong believer in only giving handmade gifts if the person is really going to like it. Because otherwise you’re working hard to make something that’s just going to be stowed away and forgotten.

I was recently turned on to this wonderful blog called The Daily Telegraph and this great post about things to do with plastic animals really struck my fancy. There’s one piece in particular where she uses the heads of decapitated plastic animals to make jewelry hooks and I can’t wait to make my own! View that post here.

About a week ago I wanted to surprise my husband with his favorite cookies so I whipped up these super yummy Chocolate Dipped Orange Sugar Cookies I came up with last year! They are really good and can be made with Oranges, Lemons, Limes or even Grapefruit!

 

Have a wonderful weekend!

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INGREDIENTS:

3 Cups flour

1 tsp baking soda

1/4 tsp salt

1-3/4 Cups sugar

1/4 Cup brown sugar

2  Sticks butter(softened)

1 tbsp orange zest

2 eggs

1 tbsp freshly squeezed orange juice

1/2 Cup Raw sugar (for rolling)

4 Cups chocolate chips(whatever kind you like best!)

DIRECTIONS:

1. Preheat oven to 350 degrees. Sift Flour, Baking soda and Salt into a medium bowl.

2. In a large bowl cream Sugars, Zest, Butter, Eggs, and Juice. Gradually add Flour mixture until completely combined.

3. Roll dough into 2″ balls. Roll each ball in Raw Sugar until coated. Place on parchment lined baking sheet 3″ apart.

4. With a flat surface (bottom of a cup/bowl) smash each ball down until about 1/4″ thick.

5. Bake cookies until golder brown. about 14 minutes rotating baking sheet halfway through to promote even cooking.

6. Fill a medium sauce 3/4 with water and place over medium heat. Pour Chocolate chips into a smaller saucepan on top of water. Cook until Chips are fully melted. Dip cooled cookies into chocolate and place on *parchment paper.

7. Enjoy!

*for best results allow cookies to set in the refrigerator.

Please feel free to Comment, Thanks

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New England Clam Chowder (India’s Roses Style)

“There is no food in this world more beloved than bacon” -just about everyone

I hate clam chowder… Probably has a lot to do with the fact that I hate clams… but like most of the things I make in the kitchen it’s said to be delicious… even if I don’t quite think so myself… The key is Bacon… No matter what you’re making if you add a healthy (well more like not so healthy) helping of bacon it’s bound to be good… so here you have it, New England Clam Chowder w/ Bacon!

Ingredients:

½ lb-1lb Bacon diced  (It really just depends on how much you like bacon)

1-2 medium Onions Sliced (again it really just depends on how much you like onions)

3 – 6.5oz cans of minced clams (save the liquid you’ll need it later!!!)

2 ½ Tbsp all purpose flour

2-3 large potatoes, peeled and diced

1 ½ tsp salt

¼ tsp celery salt

1 tsp freshly ground pepper

3 cups milk

2 Tbsp Butter

  1. Over Medium heat in a large saucepan(4-5 quarts) cook the bacon until lightly browned
  2. Add onions and continue to cook until tender: about 6-7 minutes
  3. Add enough water to reserved clam liquid to make about 2 cups
  4. Add flower to onion mixture and stir until onions and bacon are coated
  5. Gradually add clam liquid stirring constantly until the mixture begins to thicken
  6. Stir in the potatoes and spices: cover and let cook until potatoes are tender: about 12-15 minutes
  7. Add clams, milk, and butter to pan: Stir and cover let cook until all is heated. Stir again and you’re ready to serve!

This is such a hearty meal it is wonderful on its own, but is also nice when accompanied by crackers or biscuits. One of my Husbands and my Parents favorite meals in my repertoire it’s easy to make and only takes about 30 minutes to complete. It’s a wonderful recipe for feeding a crowd, though if you plan on serving more than 4 guests I would recommend doubling the batch.

Enjoy!

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