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Monday, June 17, 2013
The plus side of the poor weather was that we got to enjoy some quality time together, including a date night! It's been so long since we've done that. Then on Sunday, we got to spend time with both of our fathers. Quality time seems to be the best gift you can give someone, and I'm so thankful for both my dad and my father-in-law.
It just so happens that one of my dad's favorite snacks is peanut brittle. It worked out perfectly because I found a delicious looking recipe on Gloria's blog, The Ginger Snap Girl. I was able to make Peanut Brittle for my dad for Father's Day, as well as make the recipe from this month's Secret Recipe Club assignment.
While there were quite a few delicious looking recipes on Gloria's blog, I'm really happy that I made this candy. It came together perfectly, and has the perfect ratio of peanuts and candy. I did leave out the cinnamon and cayenne pepper from Gloria's recipe, so I would have a more typical version of peanut brittle. I believe this is the first time I've made peanut brittle (though I've helped my parents before) and I now have a go-to recipe for this candy! Plus, my dad loved it, so I know it was good!
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1-1/2 cups peanuts
2 Tablespoons butter, softened
1 teaspoon baking soda
1. In a medium saucepan, combine the sugar, corn syrup, salt, and water. Cook, stirring constantly until the sugar is dissolved.
2. Continue cooking the mixture, stirring frequently, until it reaches 275 degrees (use a candy thermometer to keep track of the temperature).
3. Add the peanuts to the sugar mixture and continue to cook until the temperature reaches 300 degrees.
4. Remove the pan from the heat and immediately stir in the butter and baking soda.
5. Pour candy mixture onto a baking sheet that has been lined with parchment paper. Spread with a greased spatula if necessary (mine spread out on its own).
6. Cool the brittle for at least 3 hours, until hard, before breaking into pieces.
Brittle can be stored in an airtight container at room temperature. However, if it is humid (like my house was), I would recommend storing the brittle in the fridge, otherwise it will become sticky!
Source: The Ginger Snap Girl
Thursday, June 13, 2013
What is your favorite season? Mine--without question--is summer. I love the warmth, the longer days, trips to the beach, and the food! Summer brings an abundance of fresh fruits and vegetables. I enjoy going to the farmer's market on Saturday mornings and keeping and eye on my garden as I watch my plants grow.
We're at the very beginning of strawberry season around here, and it's starting to show at the farmer's market. Berries are quite expensive now, but as the season gets into full swing, the prices will go down. Typically I go strawberry picking each summer, but I don't think that's going to happen at 8.5 months pregnant! Good thing I have the farmer's market...
This month's Lady Behind the Curtain Dessert Challenge brought together two of my favorite summer berries--strawberries and raspberries. Typically I enjoy my fruit fresh and plain, but for this challenge, I had to put them into a dessert. I decided to make a dessert similar my Strawberry Rhubarb Cobbler and make a Strawberry Raspberry Cobbler.
This cobbler is chock full of plump red berries. They're sprinkled with a little bit of sugar and then dotted with a bit of butter. A thin batter is poured on top of the berries before baking. It really creates the perfect ratio of berries to cake. I made this cobbler twice in one week--the first time with just strawberries and the second time with both strawberries and raspberries so I could use it for this challenge. I didn't share the first pan with anyone, but I thought I better be nicer the second time around :)
Strawberry and Raspberry Cobbler
1 quart strawberries, washed and hulled
1 pint raspberries
1 Tablespoon sugar
2 Tablespoons butter
1 cup flour
1 teaspoon baking powder
3/4 cup sugar
1 cup milk
1. Slice the strawberries into thick slices and place in a greased 9x9" pan.
2. Place the raspberries on top of the strawberries.
3. Sprinkle berries with 1 Tablespoon of sugar.
4. Dot the berries with small pieces of butter.
5. In a medium bowl, mix the flour, baking powder, sugar, and milk until just combined.
6. Pour the batter evenly over the berries.
7. Bake at 350 for 1 hour, until golden brown.
Slightly adapted from: The Kitchen is My Playground
Monday, June 10, 2013
This post brought to you by Jel Sert. All opinions are 100% mine.
School's out for the summer! I'm sure there are hundreds of kids in my area waking up this morning (after sleeping in) excited for the first day of summer vacation. This time of the year brings so much excitement for both kids and adults.
One of my favorite summer traditions from childhood took place on the last day of school. In the development where I grew up, we had the best school bus driver. On the last day of school, she would treat her kids to popsicles at the bus stop. We would line up for our Fla-Vor-Ice pop and the bus stop moms would cut the ends off for us so we could enjoy our choice of flavors. It's both a kid and "mom approved" snack.
Fla-Vor-Ice has been around since 1969 and has been a favorite of kids for over 40 years. There's a Fla-Vor-Ice pop for everyone as it comes in Original Fruit Flavors, Tropical Flavors, and even Sugar-Free Flavors. Not only do Fla-Vor-Ice pops taste great (did you know they're low in sugar and calories and made with real fruit juice?) but they are also budget friendly.
I know many of my friends who keep their freezers stocked with Fla-Vor-Ice pops. Mike and I enjoy these pops on hot summer days. After he has been working out in the yard, we often relax on the porch with a icy popsicle. I know I will continue to have our freezer stocked with these convenient treats, especially once our daughter is able to enjoy them! In fact, Mike's boss has even been known to pass Fla-Vor-Ice pops out around the warehouse on hot summer days. These convenient snacks are loved by kids, and kids-at-heart!
If you are a fan of Fla-Vor-Ice, I'd encourage you to like Fla-Vor-Ice on Facebook. It's filled with fun images and information so you can keep up with their latest news!
Saturday, June 08, 2013
(If you would like to pin any of these individual recipes, please pin from the original post, not this round up. Thanks!)
|Melissa's Cuisine--Blueberry Pie|
|Melissa's Cuisine--Blueberry Peach Cobbler|
|Melissa's Cuisine--Blueberry Scones|
|Melissa's Cuisine--Festive Marshmallow Treat Fruit Skewers|
|Melissa's Cuisine--Blueberry Banana Muffins|
|Melissa's Cuisine--Sour Cream Blueberry Pancakes|
|Melissa's Cuisine--Blueberry Cinnamon Roll Cake|
|Melissa's Cuisine--Fruit Popsicles|
|Melissa's Cuisine--Giant Streusel Topped Blueberry Muffins|
|Melissa's Cuisine--Blueberry Muffins|
|Melissa's Cuisine--Blueberry Peach Cobbler|
|Happy Food, Healthy Life--Blueberries and Cream Brownies|
|Happy Food, Healthy Life--Blueberry Quick Jam|
|Happy Food, Healthy Life--Blueberry & Peach Salsa|
|Wine & Glue--Orange Blueberry Fruffins|
|The NY Melrose Family--Blueberry Lemonade Cupcakes|
|Je Suis Alimentageuse--Blueberry Spinach Super Smoothie|
|Je Suis Alimentageuse--Blueberry Squares|
|Je Suis Alimentageuse--Blueberry Lemon Bundt Cake|
|Frugal Foodie Mama--Blueberry Lemon Cream Cheese Muffins|
|Will Cook For Smiles--Blueberry Oatmeal Cookies|
|Will Cook For Smiles--Blueberry Mini Cheesecakes|
|Will Cook For Smiles--Stuffed Blueberry French Toast|
|Crazy Lou Creations--Melt in Your Mouth Blueberry Pancakes|
|This Gal Cooks--Blueberry Preserves|
|This Gal Cooks--White Chocolate Blueberry Bars|
|A Family Feast--Blueberry Buckle|
|The NY Melrose Family--Fruit Sparklers|
|Organized Island--Blueberry Coffee Cake|
|Frugal Antics of a Harried Homemaker--Citrus Blueberry Casserole|
|Frugal Antics of a Harried Homemaker--Blueberry Cheesecake Oatmeal|
|Frugal Antics of a Harried Homemaker--Blueberry Cardamom Pancakes|
|Hezzi-D's Books and Cooks--Blueberry Lime Jam|
|Crazy for Crust--Blueberry Pie Fudge|
|Food Babbles--Lemon Ricotta Pancakes with Fresh Blueberry Sauce|
|Food Babbles--Lemon Basil Blueberry Swirl Cake|
|Hezzi-D's Books and Cooks--Fruit Salad with Mojito Dressing|
|The Kitchen is My Playground--Blueberry Gingerbread Streusel Muffins|
|The Kitchen is My Playground--Dark Chocolate Blueberry Muffins|
|The Kitchen is My Playground--Refreshing Blueberry Lime Iced Tea|
|Jazzy Gourmet Cooking Studio--Banana Blueberry Bliss|
Call Me PMc--Ultimate Blueberry Cheesecake
|Cupcakes and Kale Chips--Gluten-Free Almond Blueberry Mini Muffins|