Happy Yellows

source

source

source

source

source

Source

Source

Cranberry Coffee Cake

I realize it has been over a month since my last post, and I will try to do much better! I don't really have any excuse, but I do has a delicious coffee cake as a peace offering. I made this last year for my friend's bridal shower, and was so sad to realize that cranberries are not sold in grocery stores all year long. However, when I was at Whole Foods Monday I saw that they were back, and I had to buy them. Hence the cranberry coffee cake.

This is one of the best coffee cakes ever... anything with nearly four sticks of butter better be good, but this has fruit and nuts too, so it must have some nutritional value. I will not post the calorie count because I think we are better off without it :) but this is something that you can certainly share with lots of friends. Everything in moderation right?

Here's the recipe:

Cranberry Coffee Cake

Cuisine at Home Issue #78

Makes 16 servings

Total Time: 1 ½ hours + Cooling

For the Streusel –

1/2 stick unsalted butter

2/3 cup all-purpose flour

1/3 cup chopped toasted pecans

1/3 cup dried cranberries

1/4 cup sugar

2 Tbsp. minced orange zest

For the Cake –

1 cup fresh cranberries

2 ¼ cup sugar, divided

Zest of ½ an orange

2 cups all-purpose flour

1 tsp. each table salt and cinnamon

½ tsp. baking powder

4 eggs, plus 1 egg yolk

3 sticks unsalted butter, softened

Directions:

Preheat oven to 350°. Coat a 9-inch-square baking pan with nonstick spray. Line the pan with parchment paper so it hangs over the edges to create handles; spray again.

Melt the ½ stick butter; stir in 2/3 cup flour, ¼ cup sugar, pecans, cranberries and orange zest. Set aside.

Pulse fresh cranberries, ¾ cup sugar and zest in a food processor; set aside. Whisk together the 2 cups flour, salt, cinnamon and baking powder in a bowl. Whisk together eggs and yolk; set aside.

Using a hand mixer, cream the 3 sticks butter and remaining sugar. Add flour mixture and eggs alternately to the butter mixture, beating well after each addition. Transfer half of the batter to the prepared pan; top with cranberry mixture and the rest of the batter, smoothing each layer. Use a knife to swirl batter and cranberries; top with streusel.

Bake cake 55-60 minutes; cool on rack 20 minutes before serving.

It's super easy and very delicious. I hope you can find someone to share it with!

I promise I won't be an awful blogger... I've got lots to share!

Falling for Pumpkins

Source

Source (two above)

Source (two above)

Source

Source

Source

Peachy Keen

I am going to be a copy cat, but I can't help it. Tonight, around 8:30, I decided I must make some type of dessert. Yesterday I bought Freestone Peaches at Paul's Fruit Market, and I knew exactly what I could make. I had seen the recipe for Peach Crumble Bars on Annie's Eats, so I decided to make them to eat tonight and to share tomorrow. This was the best thing I did ALL day! The recipe called for 5 cups of peaches, but I only had four, so I added 1 cup of frozen blueberries. I ran them under water so they wouldn't get the crust all soggy. Like I said, they are soooo good! You must make these before the peach season ends. Click on the picture to find the recipe!

Creamy Italian White Bean Soup

So sorry for the long absence! School has started again...so my time here has been few and far between. :( Despite my schedule, I am have no excuse to not make this. I think from the moment I started until the moment I finished, it took about 20 minutes to make! So try it for yourself. Hopefully I'll see you again soon!

Image Source

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 3(16 ounce) cans white kidney beans, rinsed and drained
• 1 (32 ounce) cartonchicken broth
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dried thyme
• 2 cups water
• 1 bunch fresh spinach, rinsed and thinly sliced
• 1 tablespoon lemon juice

Directions:

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

Almond Crumble Peach Muffins

I love peach season! These muffins are moist and have the perfect sweetness. I took them to a faculty meeting, and everyone enjoyed them! The topping is the best; I could just eat that with a spoon. I hope you have a chance to make them before peach season ends!

Makes 18 regular sized muffins.

Ingredients

2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (or all-purpose, if you prefer)
1 tsp. baking soda
Pinch salt
1 cup brown sugar, packed
1 cup plain yogurt (I used vanilla)
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla
1 cup peaches, peeled, pitted and diced (about 3 medium peaches)

Topping:
1/2 cup brown sugar, packed
1/2 cup sliced almonds
1/2 tsp. cinnamon
4 tsp. vegetable oil (or melted butter)

Directions

Prepare the topping: In a bowl, stir together the brown sugar, sliced almonds and cinnamon. Stir in oil or melted butter until topping clumps together. Set aside.

In a large bowl, whisk together the flour, baking soda and salt. In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla. Pour this mixture over the flour mixture. Sprinkle with peaches and stir, just until mixed.

Spoon batter into greased or paper lined muffin cups. Sprinkle with topping.

Bake in a 350° F. oven until tops are firm to the tough, about 25 minutes. let cool in the pan placed on a rack for 5 minutes. Remove from pan and let cool completely.

Source: Canadian Living

Adobo Pulled Pork

All I can say about this recipe is mmmm. I have made this pulled pork twice now in two weeks, and both times it has been absolutely delicious. This is a perfect go to recipe, and would be wonderful for company for many reasons. You can serve it with lots of different side items, and you can cook it, and simply take it out of the oven when it is time to eat. The beauty of this is that you just throw everything in a pot, and then you leave it alone for 3 hours. This is my type of meal! Here is how you make it:

Ingredients:
Juice of one orange
Juice of two limes
1 Tablespoon Dijon mustard
3 Tablespoons minced fresh garlic
1 cup extra-virgin olive oil2 Tablespoons coarse salt
1 1/2 teaspoon freshly ground pepper
1 1/2 teaspoons ground cumin
2 Tablespoons sugar
2 Tablespoons canned chipotle peppers, chopped
6 pound pork roast, leg or shoulder (mine was 2 1/2 lbs, and I kept everything else the same -- still tasted great and tender)
1 cup water

Directions:
Combine the first 10 ingredients in a heavy duty zip-top plastic bag. Add pork; seal bag and chill 24 hours, turning occasionally.
When ready to bake, preheat the oven for at least 15 minutes at 400.
Place pork in an ovenproof dish, pour marinade over pork and add water. Bake uncovered for 30 minutes.Reduce oven temperature to 300, cover, and cook for about 3 more hours.
Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.

So here are some menu options:

The first time I made this, I made cilantro lime rice and black beans. Add some queso fresco and voila.
For round two, baby squash and baked sweet potato wheels with salt, pepper, rosemary and thyme.

Either way, you will not be disappointed.

I will post pictures of the dish soon -- as you know, my computer continues to act up. Until then, here is where you can find the dish at Disney World.
The Crystal Palace -- Magic Kingdom
Source