Summer Fruit Medley Sorbet

Low fat frozen fruit sorbet

Peaches and Blueberries

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here in the Finger Lakes Region we have had some beautiful weather the last couple weeks and it has actually felt like summer should.

Every summer I promise myself that I’ll spend more time soaking up the sun and enjoying dinner on our deck,  sit under the open sky roasting marshmallows over an evening campfire, make impromptu trips to one of the two nearby lakes, scour more yards sales than I did the summer before (and have my own yard sale), complete projects around the house, keep my flowerbeds weeded better,  take the Pink Paradise camping, and pick loads of fresh fruit and make jam to carry us through the winter months.

So far, I’ve done pretty good at keeping my promises to myself but I have to admit I haven’t weeded my flowers because for whatever reason, they’ve become snake infested – yuk!!  If anyone knows how to peacefully get rid of snakes PLEASE let me know.   The other thing I haven’t done is camp in the Pink Paradise.  And that my friends is another story for another day.  It involves heavy spring rains and a serious and unexpected leak.

Have you kept the summertime promises you’ve made to yourselves?

One more housekeeping detail before I share this great low-fat, low-calorie recipe. Many of you have asked for a way to print my recipes without a lot of aggravation.  Well, I have finally found a recipe plugin that I’m giving a try.  I’m still working out the kinks so  I ask for your patience and understanding while I get acquainted with this new plugin called  GetMeCooking.   Please let me know what you think.  As you know, I love feedback!

Low fat frozen fruit sorbet

 

 

 

 

 

 

 

 

Today’s recipe was inspired by two things; warm summer temperatures and ripe fruit.  If you have ripe fruit sitting around and you aren’t sure what to do with it – think sorbet.

Summer Fruit Medley Sorbet

Serves 6
Prep time 2 hours, 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack, Starter
Misc Freezable, Pre-preparable, Serve Cold
A summer fruit medley sorbet made with ripe peaches and blueberries with a touch of cherry and lemon juice. A perfect frozen low-calorie dessert.

Ingredients

  • 1/2 cup water
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons maraschino cherry juice
  • 2 Large ripe peaches (peeled and sliced)
  • 1 cup blueberries

Directions

Step 1
In a large saucepan add water, sugar, and juices. Heat until sugar is completely dissolved.
Step 2
Remove from heat and cool slightly.
Step 3
Puree fruit in blender or food processor and add to simple sugar mixture.
Step 4
Place in your ice cream maker and follow manufacturers instructions.
Step 5
Freeze until firm before serving.

Now tell me, could you pass up a refreshing dish of this sorbet?

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Purple, white and yellow flowers

 

 

 

 

 

 

 

 

  Potluck

Raw Swiss Chard Salad With Raspberry Vinaigrette Dressing

Raw Swiss Chard Salad

Raw Swiss Chard Salad Swiss Chard Salad

This  year hubby and I did not plant a garden like we’ve been doing for the last umpteen years.  Our attempts at gardening over the past few years have proved rather fruitless.  Or should I say vegetable-less…

It has gone something like this; too much sun, too much rain, too many bugs, too many weeds, too much blight, and not enough veggies!  Why bother?

And with all that said, I have a confession.  I MISS OUR GARDEN!

So, you can imagine how happy I was when a new acquaintance of ours offered us an armful of Swiss chard from her beautiful raised vegetable beds.  Pure delight!

To be honest, when I accepted this bounty of fresh leafy greens I didn’t even know if I liked chard, but I figured that hubby and I have enough cooking creativity between the two of us that we could make good use out of this beautiful, rich in vitamin A, C, and K vegetable.

My new acquaintance suggested cooking the chard in a little olive oil and garlic, but once we tasted it, we decided that we’d go raw with our first dish and we were both happy we did.

As hubby went outside to grill a pork tenderloin he left me in charge of the salad making.  Trusting guy isn’t he!

I have to admit that I did not measure a single thing when I made this salad.   I just threw in a little of this and that.  That’s what makes cooking fun!

Chard and Iceberg Lettuce Salad

If your ready to make this healthy and super tasty salad here’s what you’ll need.

Swiss chard, iceberg lettuce, dried cherries, toasted pecans, roasted sunflower seeds, mild blue cheese, and raspberry vinaigrette salad dressing.

Chop the chard and iceberg lettuce up and put it in a large salad bowl.  Sprinkle some dried cherries, toasted pecans, and roasted sunflower seeds on the greens.  Grate some mild blue cheese into the salad. (I used, and absolutely love, Castello Noble Blue) and toss in your favorite raspberry vinaigrette dressing.  This is not a sponsored post for Castello.  It’s just another love of mine.

This salad is awesome!  It’s light and flavorful and it will leave you wanting just one more bite.  The iceberg is a little sweeter than the Swiss chard so they compliment each other well.  We ate every last morsel in the bowl and I can’t wait to make another salad.

At this rate, I’m not sure we will get around to preparing the Swiss chard any other way, but if we do, I’ll be sure to share that recipe with you too.

Raw Swiss chard salad

A perfect salad with grilled meat

With tasty salads like these who needs dessert?

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Potluck

One Rise Cinnamon Roll Recipe – Perfect for Sunday Breakfast

Frosted Cinnamon Rolls

 

 

 

 

 

 

 

Nothing is more inviting than fresh baked cinnamon rolls for breakfast on a Sunday morning.

Anything that involves something other than a half of bagel, a yogurt, or a bowl of oatmeal qualifies as a special breakfast treat to me, and these are definitely a treat!

This recipe produces delicious soft rolls that only require one rise.  Meaning, that you will probably able to produce them in a little over an hour if you get busy and have limited distractions.

Frosted Cinnamon Rolls

 

 

 

 

 

 

And what’s better, these rolls can be mixed up by hand and the dough is easy to handle.

One Rise Cinnamon Rolls (adapted from Gimme Me Some Oven)

Spray a 7″x9″ rectangle baking dish with non-stick cooking spray.

Dough

1 c. milk (I used skim)

3 tbsp. butter, plus 3 tbsp. softened butter set aside

2 tbsp. granulated sugar

2 1/4 tsp. yeast

1/2 tsp. salt

1 egg, beaten

3 1/2 cups all-purpose flour, set 1/2 c. aside

Cinnamon & Sugar Mixture

1/2 c. granulated sugar

1 tsp. cinnamon

Mix together and set aside.

Frosting (can be made while the rolls are baking)

Confectioners sugar

Half & half cream

1 tsp. vanilla extract

3 tbsp. butter, softened

To make the dough, melt 3 tbsp. butter in a small sauce pan; add milk and heat on low until just luke warm.  Pour into a large mixing bowl: add sugar, salt, and yeast.  Mix in egg and flour.  Stir until completely mixed and dough doesn’t stick to the sides of the bowl.

Knead dough on a lightly floured surface using the 1/2 c. of remaining flour.  Roll dough into a large rectangle about 1/4 inch thick.  Brush softened butter on top of the dough. Sprinkle prepared cinnamon & sugar mixture over top.

Starting with the shortest side of the dough roll into a log.  Using a sharp knife cut rolls about 1 1/4″ thick.  Place in prepared pan and cover with dish towel. Let rolls rise for about 30 minutes.  Preheat oven to 350 degrees while rolls are rising.   Bake for about 15-17 minutes.  Remove from the oven and cool.

Prepare the frosting.   I never measure the sugar or cream.  Put the softened butter and vanilla in a bowl and start alternating and mixing the sugar and cream  until the frosting is the consistency you are looking for.  In the case of these rolls, I wanted the frosting to be a little thicker so I could slather it on them.

Cinnamon Rolls - Just Frosted

 

 

 

 

 

 

Can you think of a better treat for Sunday mornings?

The Country Cook Weekend Potluck

Road Trip Cookies

Soft & Chewy Cookies

Okay, I proclaim today as the hottest day of the year!   And while most people were attempting to stay cool, I, like a fool, fired up the oven.  Call me crazy, but I have been hard at work getting my new website in order all week and much of that involved sitting on my (you know what) so I really felt like I needed to do something productive today.  And, I can’t think of anything more productive than making a batch of delicious soft and chewy cookies for an up coming road trip.  Okay, maybe I can, but I vacuumed yesterday!

To start this project I made a mad dash to the store for a bag of M&M’s.  Who doesn’t like an M&M cookie with peanut butter? Please raise your hand. Just as I thought.

M&M Candy

My goal was to create a small batch of cookies that would outshine every other peanut butter cookie I’ve ever made before.  Did I succeed?  You bet I did!

The only problem is how do you name a cookie that is soft and chewy, has peanut butter in it, along with M&M’s, mini semi-sweet chocolate chips, and white chocolate chips?  Now that’s a mouthful.   In other words, Road Trip Cookies was the best alternative name I could come up with at the time.

Soft & Chewy Peanut Butter Cookies

I am still trying to decide on a recipe plugin for WordPress.  If you have any suggestions would you please let me know via email?

Notice the moisture on the side of this dish?  It was so hot out that I put the dish in the fridge to pre-cool it so these little morsels wouldn’t melt as I took pictures.

Mini Chocolat Chips, White Chocolate Chips and M&M's

Enough babbling…

Road Trip Cookies

(Makes about 1 1/2 dozen)

1/4 c. brown sugar

1/4 c. granulated sugar

1/3 c. peanut butter

1 stick of  margarine, or butter ( I used margarine)

1 large egg

1 tsp. vanilla extract

1 /2 tsp. baking soda

1/2 tsp. salt

1 cup all-purpose flour

1/4 c. M&M’s

1/4 c. mini semi-sweet chocolate chips

1/4 c. white chocolate chips

In a large bowl mix sugars, peanut butter, margarine, vanilla, and egg.  Beat with electric mixer just until all ingredients are combined, but don’t over mix.  Beat in baking soda, salt, and flour.  Fold in M&M’s and chips.  Place in refrigerator, preheat oven to 325 degrees, and line two cookie sheets with parchment paper.

Once oven is preheated, remove the dough from the refrigerator and roll into balls and place on lined cookie sheet.  (I used a serving teaspoon to measure the dough.)  Bake for 9-10 minutes, being careful not to over bake.  The cookies will look slightly undercooked and have a light golden color when they are done.

Now, let’s hit the road! And please share the love for these cookies on your favorite social media hangout.

Peanut Butter Chip with M&M's Cookie

Coming Soon! Mini Blueberry Cupcake Recipe and a New Website

Okay folks, I have breaking news here at the Joy of Caking!

After years of procrastinating. I have finally purchased the web domain www.thejoyofcaking.com.  Yay – happy dance!  And soon (if all goes as planned) I will be moving my site from Wordpress.com to WordPress.org.

I hope (more like pray) that in the process I don’t lose all of you great people.  I have a philosophy about this transition which I’ll share with you, along with this great recipe for these delicious Mini Blueberry Cupcakes as soon as I get settled.

Mini Blueberry Cupcakes

Wish me luck!

Pizza Focaccia Bread – Ready in 1 Hour

This is a new favorite in our house.  A fresh and flavorful pizza bread that can be made and ready to serve in an hour.  Yes, you heard me correctly, 1 hour!   And if you’re intimidated by making bread have no fear…  Seriously, this recipe is great for beginner bread makers.

Pizza Focaccia Bread

3/4 c. warm water

1/2 tsp. sugar

1/2 tsp. salt

1 1/2 tsp. yeast

2 tbsp. olive oil

1 1/2 c. all-purpose flour

Toppings

1/4 c. pizza sauce

1/2 c. mozzarella cheese

8 slices pepperoni, cut into small pieces

2 dashes of Italian seasoning

Spray a 9” pie plate with non-stick cooking spray.

In a large bowl, add water, sugar, salt, and yeast.  Let sit for a couple minutes.  Add oil and flour; mix thoroughly.  On a lightly floured surface knead dough for about 1-2 minutes.  Place dough in the prepared pie plate and press out.  Poke holes in the dough (as shown below).

Top dough with pizza sauce, pepperoni, and cheese (as shown below).  Sprinkle Italian seasoning on top.

Cover with a clean dish towel and let rise for 20 minutes;  bake for 20 minutes.  Serve warm.

I like to dip this bread in fresh pizza sauce.  It makes a great appetizer, compliments a fresh salad, and can be served with a meal.

Either way, it won’t last long – I guarantee it!

Seedless Black Raspberry Sauce

Last week I shared a post for homemade black raspberry jelly.  We have berries are out behind our house that are free for the picking – and boy are they plentiful this year.  I think all of the rain we had this spring has helped them grow.   It’s hard for me to rationalize leaving these  berries unpicked because they are loaded with healthy antioxidants and are super delicious.  My only problem is that my stomach doesn’t tolerate seeds well so I have to be a little crafty and work around them.

I’m not sure why I didn’t get around to making seedless preserves and sauces before now but all I can say is better late than never.

Seedless Black Raspberry Sauce

3 c. of berries

1 1/2 c. water

Put berries and water in a large saucepan and bring a full boil for 5 minutes over medium heat – stirring often.  Mash the berries in the pan as they soften while cooking them.  (This will yield about 2 cups of juice).

Once the berries have boiled for 5 minutes remove from heat.  Strain the juice through a doubled piece of cheese cloth and discard the seeds and pulp.

2 c. juice

2 tbsp. butter

3/4 c. sugar

1 tbsp. corn starch, plus 1 tbsp. water (mixed together)

1/8 tsp. salt

1/2 tsp. vanilla

In a clean saucepan, melt the butter.  Add juice, sugar, salt, and cornstarch; bring to a boil on slow heat – stirring constantly.  Cook until liquid thickens.  Remove from the heat and stir in vanilla.  Pour into container. Makes 1 pint.  Serve warm or cool.   Store in the refrigerator (stir thoroughly before serving, or warm for a few seconds in the microwave).

Use this as a topping on ICE CREAM, MILKSHAKES, PANCAKES, or vanilla YOGURT (like pictured).  One of these days I’m going to experiment and make a homemade black raspberry vinaigrette salad dressing using this sauce and when I do, I’ll share the recipe.

Imagine how happy you’d make a friend, neighbor, or co-worker if you presented them with a small jar of this.  Think Christmas…  I have froze bags of these berries so I can make fresh batches of sauce and jam throughout the cold winter months when ripe berries are hard to come by.

Pick berries and get into the sauce!

Blueberry White Chocolate Cheesecake Pie–A Summer Treat!

Grab a fork and a plate for a taste of this Blueberry White Chocolate Cheesecake Pie.

With the 4th of July weekend here don’t pass up the chance to make one of these deliciously rich and creamy pies.  This pie is easy (no-cook) to make and will wow just about any hungry crowd.  I made a pie for a gathering of six and we didn’t leave as much as a crumb.

Bluberry White Chocolate Cheesecake Pie (Recipe adapted from Jamie Cookies It Up)

Crust

1 package (not the entire box) of honey graham crackers, crushed fine

5 tbsp. butter, melted

1 tbsp. sugar

1 tsp. vanilla

Put all ingredients in a medium sized bowl and mix completely.  Press into a pie plate and bake at 375 degrees for about 7 minutes.

Filling

12 oz.  cream cheese, softened

1/2 c. white chocolate chips, melted

2 c. powdered sugar

1 tsp. vanilla

2 tbsp. milk

2 c. whipped topping

1 pint of fresh blueberries ( add an extra half a pint of berries if you LOVE fruit)

dash of salt

In a large bowl with electric mixer, beat cream cheese and melted chips together.  Add milk, vanilla, and salt.  Mix in powdered sugar and whipped topping one cup at a time until smooth and creamy.  Fold in blueberries.  Pour into prepared pie crust.  Refrigerate for two hours before serving.

Do you have plans for the  4th of July?  What are you making for dessert?

Homemade Wild Black Raspberry Jelly

This weekend hubby and I put on our work boots and followed a wet muddy path out behind our house until we got to the wild black raspberry plants.  I have been wanting to make some homemade jelly for a while now and it just didn’t seem right to let these plump juicy berries go to waste.

Of course we had to battle mosquitos, a couple Daddy Long Legs, and some noisy birds that warned us to leave their berries alone.    But in the end – it was all worth it.

I followed this recipe for  Blackberry Jelly that I found posted by Kathy in Florida on Food.com.  If you follow the instructions just as I did, then I think you’ll be eating homemade jelly too!

When I have fruit that has a lot of seeds like these berries do I prefer to make jelly over jam because I can avoid the seeds all together.

This recipe was easy to follow and the jelly making went fairly quickly.  I used a box of SUREJELL for the pectin.  I have always had good luck with this brand and it’s what my mom used long before I started making jams and jellies.  *Cooks note: Remember to skim the foam off the top before putting the jelly in jars.

And did you know there is no written rule that says you only have to eat jelly on toast or peanut butter and jelly sandwiches?  Try it on a scoop of vanilla ice cream.

I am now officially in the jam and jelly making mood.  My next adventure?  To pick cherries and make homemade cherry jam.

Have you ever made homemade jams and jellies?  What’s your favorite flavor?

Old-Fashioned Apple Sour Cream Cake

I was ready to experiment in the kitchen yesterday.  I planned on making something with some Granny Smith apples I had on hand.  I considered making a pie, muffins, bread, and apple crisp, but I couldn’t shake the idea of creating a deliciously moist apple cake.

I started out with a big bowl and worked my way into this delicious cake.  I promise you this cake is super moist (thanks to the sour cream) and will quench any hankering you have for the combination of apples and cinnamon.   What’s even better?  You can don’t need an electric mixer to whip this cake up; simply mix by hand.

I decided to title this recipe as Old-Fashioned Apple Sour Cream Cake because it is the type of dessert my mother or grandmother would have whipped up to serve following one of their delicious home cooked meals. 

Old-Fashioned Apple Sour Cream Cake

1 c. granulated sugar

1 large egg

1 stick of butter, softened

1/2 c. sour cream

1/4  tsp. cinnamon

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1 c. all-purpose flour

1 Granny Smith apple peeled, cored, and sliced very thin

Cinnamon and sugar mixture – 1/2 c. granulated sugar and 1 tsp. cinnamon;  add prepared apple slices and set aside

Preheat oven to 350 degrees.  Grease an 8”x8” glass baking dish

In a large bowl mix by hand the sugar, egg, softened butter, and sour cream.  Add cinnamon, baking powder, baking soda, vanilla, and flour; mix until all ingredients are combined.  Don’t over mix.  Pour half of the batter into the prepared baking pan.  Layer half of the apple slices on top of the batter.  Repeat with remaining cake batter and apple slices.  The apples will be the top layer.

Bake for approximately 30 – 35 minutes, or until a toothpick comes out clean after being submitted into the center of the cake.

Cool slightly and serve warm with your favorite vanilla ice cream, or allow to cool and serve later. 

Delicious Apple Sour Cream Cake - From Scratch

 

Old-Fashioned Apple Cake - Serve Warm or Cold

What is your favorite fruit to bake with?