Made-from-scratch pancakes take a few minutes longer to make than the pre-packaged mix, but they are definitely worth the extra effort. These tender and flavorful Orange Buttermilk Pancakes are perfect for soaking up the homemade Blackberry Maple Syrup. I topped these pancakes with fresh blackberries and peaches, but any other berry, sliced bananas, and toasted nuts would be delicious as well. Continue reading
It doesn’t seem that long ago that I was waxing poetic about the many things I loved about the summer. Yet, it feels like summer is quickly slipping away. June is a distant blur; July came and went in a blink of an eye. Now, the days are getting shorter and there’s a hint of autumn in the night air. August is almost halfway over. Where did the time go? Continue reading
Are you looking for something different to serve at your next barbecue? Why not grill peaches alongside the burgers and steaks to serve as an appetizer, side dish, or salad.
Peaches on the grill are delicious; their natural sugars caramelize and their flavor becomes more concentrated and slightly smoky.
I like milk. I like its creamy, buttery taste and, to me, it’s best ice cold with a chocolate chip cookie or two. On the other hand, I’ve never liked soy milk. Years ago, I tried it and I didn’t care for its watery flavor and chalky texture. Recently, however, I was convinced by some fellow bloggers to try it again and surprisingly, I found that it actually tasted good and not gritty. While it doesn’t compare to the flavor and texture of milk, I have had a change of heart. I still prefer to drink regular milk, but I have started to use soy milk, specifically in smoothies. My first attempt at making a soy milk smoothie, Chocolate, Peanut Butter, and Banana Smoothie, was such a success that I am using soy milk again for this one. Continue reading
While it is still a few weeks until the official start of summer, beach weather is already upon us here in Southern California. So this morning, I took a little time out from all the household chores and errands to relax and enjoy the moment. Don’t you just love “me” time? I grabbed a couple of beach towels, sunscreen, and some magazines, and headed out….to my backyard. Fortunately for me, when going to the beach isn’t an option, I can still enjoy the sunshine and the slightest of ocean breezes right in my own backyard. No crowds. No traffic or parking hassles. No sand to make a mess. Just peace and quiet, except for the lyrical chirping of the birds fleeting about.
A galette is a French round, flat cake made made with pastry or yeast dough and topped with either a savory or sweet filling, such as fruit, jam, nuts, meat and cheese. It is quicker and simpler to make than a pie or tart. Its deliberately free-formed shape eliminates the need for a pie tin or tart pan. A galette only requires a bottom layer of dough, so there’s no crimping or latticework, often done to finish pies. The dough is simply rolled out, the filling placed in the center, and the excess pastry pulled toward the middle to hold everything in. It’s meant to be rustic and irregularly shaped, not at all fussy nor fancy.
With the abundance of sweet, juicy peaches, it is the perfect time to make these darling little cakes. They not only look good, they taste peachy keen, too. (Sorry, I couldn’t resist!) In fact, they’re so good that I’ve baked them twice over the past 4 days. They’re also quick and simple to make, with a “couch to mouth” time of 45 minutes, including five minutes of cooling time. Not bad for a somewhat fancy-looking dessert. Top it with some French Vanilla ice cream, and you’ll be in for an unforgettable summer treat. I promise!
One of the simple pleasures of the summer is the abundance of stone fruits: cherries, nectarines, apricots, plums, and peaches. Out of them all, the fuzzy-skinned peaches are my favorite. In fact, when I got the idea to make spiked ice pops, the first thing that came to mind was how good a frozen bellini would be, especially with sweet and juicy peaches in season.
We suffer from bland, watery, and mushy tomatoes most of the year, but each summer, we get a reprieve when these deeply-colored, and tasty fruits make their appearance at farmers market and grocery stores. There are so many varieties, ranging in size, color, and shape. Depending on the type, tomatoes vary in taste, from highly acidic to very sweet. Continue reading