Slow Cooker Peach Cobbler

This is the third time I’ve made this recipe. And its the second time it burned, didn’t set right, and what have you.

First time, worked like a charm. Came out perfect. Second time, burned. Third time, burned and didn’t set.

WTF!?!?!?!?

I could not figure out for the life of me what I did wrong. The worst part is the second time I made this, I had friends over and burning food is not something I’m known for. I’ve had epic fails before, but that usually happens the first time I make it. I regroup, look at the recipe again, figure out how to make it better, and try again several months later. If it works the first time, then it should work perfectly every time after that.

Not to mention Bryan’s parents are from Georgia and supposedly his grandmother’s cobbler is the most amazing cobbler ever made. There’s a lot of pressure with peach cobbler in this household. I know it won’t be anything like his grandmother’s, although it turns out I have the recipe on my phone bwhahaha. However, the man has high expectations and I like to try to meet those incredibly high expectations.

As Bryan and I eat my third attempt, it hits me why my second and third attempt was so disastrous. And it’s such a rookie mistake, but I was pressed for time and did a shortcut. I used frozen peaches instead of fresh.

How stupid am I?

Ugh.

I should have seen this coming. Frozen anything defrosts in the cooking process causing extra water. This water ends up ruining the batter by burning or not allowing it to set. Eureka! Science outsmarts me as usual on a molecular and chemical level.

Moral of the story – DO NOT USE FROZEN FRUITS! JUST DON’T DO IT! Take the time to deseed and peel or core or whatever.

Despite the burning on the sides of the slow cooker, the cobbler tasted pretty good. Almost as good as Bryan’s grandmother’s.

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Slow Cooker Peach Cobbler

half stick butter, melted
4 cups fresh peaches, peeled and sliced about 1/2 inch
1 teaspoon vanilla
 3/4 cup sugar, divided
1 cup flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1 cup milk

Directions

Pour melted butter into the slow cooker

In a medium bowl, combine 1/4 cup sugar, peaches and vanilla. Toss to coat peaches.

In another bowl, place flour, baking powder, salt, cinnamon, nutmeg and 1/2 cup of sugar. Stir until well combines.

Pour the milk in the flour bowl and stir until there is no lumps.

Pour batter into the slow cooker.

Slowly pour peaches on top of batter evenly.

Cover and let cook on high for 3 hours.

Makes 6. Calories: 228, Carbohydrate: 42 grams, Sugar: 28 grams, Fiber: 2 grams, Protein: 3 grams.

The recipe originally has you melt the butter in the slow cooker, while you’re peeling the peaches. You can do that, or you can cheat and use a microwave. I also reduced the sugar to a cup because the natural sweetness from the peaches.

Please keep in mind each slow cooker is different. I would check around the 2 hour mark to see how fast the batter is baking. When using the frozen peaches, 3 hours proved to be too long and the cobbler ended up burned.

I love this recipe. The cinnamon spices the peaches perfectly with a hint of vanilla.

And this is perfect for those hot summers. You can make some comfort food without losing the comfort of the AC. Or if you’re like me with no AC and only window units, this is a perfect way to make a dessert without causing your house to become so hot you nearly faint. And it’s not even August in Texas yet!

Also, not at all diabetic friendly. So, make this on special occasions and only eat a sliver of it.

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Beef Stuffed Shells

When Mumika finished X-Ray school and got her first job as a rad tech, I remember her going through a beef stuff shell phase. I was either 9 or 10 and she thought they were the most amazing things ever created. She would make large batches of these bloody shells and freeze them. I swear it took roughly 3 months of eating them once a week to eat all those shells. By the time they were eaten up, I had had my fair share of them and vowed never to eat them again. These shells were also the reason behind my hatred of ricotta cheese. Well, that and premade lasagna.

21 years later, I get a craving for them. It took me 21 years, to want eat them. 21! If it was a person, it would be out with a sash stating, “I’m 21!” with a nip slip pounding down as many shots as possible trying it’s damnedest not to throw up. That sentence actually reminds me of my old friend’s 21st birthday but that’s besides the point.

What’s the point? Sometimes, it takes you a million years to want to eat food after it gets shoved down your throat for what seems like forever. This is what our weekly menu looked like when I was roughly 10:
Monday – whatever
Tuesday – Sauzas (a Mexican restaurant where I ate cheese enchiladas ever single Tuesday for I think 2 years straight)
Wednesday – whatever
Thursday – Pork Chops
Friday – Lasagna (at a person’s house that I no longer talk to)
Saturday – grilling of some kind cuz loser boyfriend # 1 was always over with his two brats
Sunday – either Burger King or at loser boyfriend # 1 house eating steak and potatoes of some kind.

And that was my food life. It’s pretty pathetic. Except for Sunday steak night despite being over at loser boyfriend # 1’s house until roughly 9PM. But I won’t go there. Those were dark times in my household, dark times indeed.

Because it had been so long since I ate beef stuffed shells, I decided why not make it myself. Looked simple, looked easy. Definitely did not look like Mumika’s recipe because I swear it took her a whole day to make these things. Oh wait, it’s cuz she made 3 month batches of them. Every time she took the frozen batches out for dinner, I would groan in “Aren’t we done with this shit yet? Where are they coming from?” despair.

I’ve made this recipe before. It was one of the first things I made at the inlaws. Bryan loved them. So when I went to visit Mumika, I decided this was going to be the first dinner I made during my visit. Add a little bit of nostalgia to her birthday visit.

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Beef Stuffed Shells
30 Jumbo Shells
1 pound lean ground beef
2 cloves garlic, chopped
15 ounce ricotta
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese
1 egg
Marinara Sauce
1 tablespoon Italian seasonings
Additional grated Parmesan cheese and mozzarella cheese

Directions
Cook pasta according to package directions.

Cook beef, Italian seasonings and garlic in a large skillet over medium heat, stirring frequently, until lightly browned and remove from heat.

Combine ricotta, mozzarella, 1/2 cup Parmesan and egg in a medium bowl. Stir in beef and garlic mixture.

Spread 1 cup marinara sauce in 13×9 baking dish.

Stuff meat mixture into each shell.

Arrange shells in a single layer baking dish.

Sprinkle any remaining meat mixture over shells. Top shells with remaining sauce. Sprinkle with additional Parmesan and mozzarella cheese.

Bake at 350 for 25 minutes.

Makes 30 Shells. PER SHELL. Calories: 136, Carbohydrates: 12 grams, Fiber: 1 gram, Protein: 9 grams.

A few tips. When stuffing the shells, use your hands. Don’t be scared to get down and dirty with it. It’s way easier than using a spoon. Also, if the shells won’t open, push the sides in, and it should open up that way.

This definitely did not taste the way Mumika made them all those years ago. I love it. The creaminess of the ricotta, the cheese in and on top of the shells. The Italian seasonings takes the flavor over the edge. It’s like individual Italian food wrapped up in a little bow. I love it. Potion control at it’s finest.

The best part is I can’t eat more than 3 shells and I’m full.

 

Lemon Parmesan Angel Hair Pasta with Tomatoes, Bacon and a Fried Egg

While I was home visiting Mumika, she got called into work. Yes, I still call Mumika’s house home because it’s my first home. It’s where everything major in my life, thus far, happened…minus the puppies. I’m not ready to call my house a home because it’s still in construction mode called remodeling. Will this ever remodeling end? I don’t know.

Anyways, where was I? Oh, so Mumika gets called into work to her real job. She has two jobs, one is fake, the other is real, that’s just the way her life works. And her real job starts early. And she lives 30 minutes away, but this is Houston we are talking about so make that an hour. Which means she has to wake up at the crack ass of dawn to get ready for it. The night before, I was out with my massage friends and came home relatively early (before 3AM) so I told her to wake me up when she got up that way I can make her breakfast. She woke me up at 6AM. I got up at 6AM to make her breakfast. 6 bloody A fucking M. I’m more of a 8:30, maybe 9AM and in more cases than I care to admit an 11AM person.

Yeah, I got up. And made her something so amazing, it blew her mind causing her to tell everyone at work what I did. I think she thought I was joking. She seemed genuinely surprised when I went into her room and told her breakfast was ready. Such a good and unique breakfast. Looking at it, it was art. Art that I made at 6AM in the bloody morning. That’s dedication people.

It didn’t originally come with bacon, but it’s morning time, bacon does the soul good especially when you aren’t used to being up at the crack of dawn. It took me an hour to get back to sleep after I ate and despite not taking any insulin because I know better, I woke up at 9:30 low. I used to wake up at 7AM, after my last hospitalization, make breakfast, shoot up, and go back to bed sleeping until 10AM and found myself in a low 40’s – high 30’s low every single morning. There’s rules. That became a new rule. If I get up, I must stay up to shoot up. It sucks.

And knowing that it sucks, made me add bacon. Because, as I stated before, it’s good for the soul.

Mumika absolutely adored her breakfast. That was a big plus. Also, luckily I had enough parmesan. I’m going to make it for Bryan one morning when the kitchen is finally up and remotely running.

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Lemon Parmesan Angel Hair Pasta with Tomatoes, Bacon, and a Fried Egg

1/2 cup grated Parmesan
2 teaspoons lemon juice
zest from 1 lemon
1/2 cup cherry tomatoes
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 oz angel hair pasta
1 tablespoon extra virgin olive oil
2 eggs, divided
2 strips of bacon

Directions

In a large bowl, combine Parmesan, lemon juice, lemon zest, tomatoes, salt, and pepper.

Cook pasta according to directions.

Drain the cooked pasta and immediately place it in the bowl with the Parmesan mixture. Add olive oil and gently toss to combine.

While pasta is cooking, heat up a skillet and fry the bacon.

Pat dry the bacon and break it into pieces.

Using the bacon fat, fry the eggs.

For each serving, plate the pasta, sprinkle some crumbled bacon, and top with a fried egg.

Makes 2. Calories: 508, Carbohydrates: 48 gram, Sugar: 4 grams, Fiber: 3 grams, Protein: 27 grams.

I can see this as a great way to start a brunch. Add some fruit salad and some mushroom crostini with it. Maybe some mimosas. Perfect little ladies brunch.

It is absolutely amazing.

Pasta for breakfast, smartest idea ever.

I love the way the lemon and parmesan comes together. The tomatoes add some acidity and the crunchiness of the bacon compliments the fried egg.

This is definitely not you normal breakfast. I like thinking out of the box. It gets way too crammed in there anyway.

When Mumika told her coworkers what her breakfast consisted of, mind blowing occurred. Hopefully this will inspire people to rethink breakfast.

Grilled Cheese

Grilled Cheese: The epitome of comfort food.

We, as humans, are brought up on these. Learned how to swim, get a grilled cheese. Fall off a bike, get a grilled cheese. Learn how to ride a bike, get a grilled cheese. Cold outside, get a grilled cheese. Sick, get a grilled cheese. In some households (not mine but Bryan’s), this comfort food is paired with tomato soup. Campbell’s soup even has a commercial with the pairing from what looks like the 1990’s that still airs in the winter.

Bread, however, is the devil in diabetic world. Carbs, carbs, and more carbs. 30 grams of carbs gone when two slices of bread is involved. And don’t even think about using white. Wheat is the trusted bread of diabetes. The amount of fiber in wheat bread is enough to stabilize the risk of high blood sugar when eating sandwiches. Wheat bread also doesn’t allow your blood sugar to rise when you go low. I learned that the hard way. I was going low and Mumika was like here I made ham and cheese sandwiches using wheat bread. I ate that sandwich and 30 minutes later I was still low. Fiber is like protein, it delays and controls the amount of sugar that goes into the blood. Cheese and Ham have no carbs, so Dairy Queen Blizzards were used to save me.

I hardly have bread in the house anyway. I’m a breadaholic. If there’s bacon in the house at the time sliced bread is introduced, I’m screwed. Bacon sandwiches for every meal!

I do love a good grilled cheese though. All you need is two slices of bread, two slices of cheddar cheese, a little bit of butter and a pan under medium heat on a stove. And it ends up looking perfect like this.

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Or you can get creative and add some golden delicious apples in between the slices of cheese and you get this:
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I’ve even made grilled cheese with swiss, tomato, and apples. It was amazing.

Grilled Cheese

2 slices of bread
2 slices of cheese
add whatever else you want
some butter

Directions

Make a sandwich out of the ingredients.

Heat a large pan on a stove.

Once heated, unwrap some butter and rub some butter onto the surface of the pan allowing a little to melt.

Place the sandwich in the pan and smear the drippings from the melted butter in the wrapper onto the surface of the bread.

After about a minute, flip the sandwich and cook the other side for a minute.

Slice in half and eat it.

Makes 1. Cheese only/with an apple slice. Calories: 328/348 Carbohydrates: 25 grams/30 grams, Sugar: 3 grams Fiber: 1 gram/2grams, Protein: 15 grams

I always use white bread. Always.

Why the post on grilled cheese? Because I have a tip on how to melt that cheese without burning the damn bread because you added too much stuff between the pieces of bread.

If you slice it and there isn’t that stringy of awesomeness that everyone hearts dearly, microwave the sandwich for 5 seconds. You still get the grilled taste and the cheese is perfectly melted.

Well, that and I seriously love grilled cheese. Almost as much as I love soda. Almost.

Slow Cooker Baked Apples

Whenever I think of baked apples, I think of fall and special occasions. This is one of those dishes that I’m pretty sure were never made during my childhood. I remember boiling apples in water when I was 13, but stuffing them with cinnamon and oats, I do not.

I love mushy apples. I love boiled apples. I love those cinnamon apples you can get at Outback with almost every steak. Most people would be put off by the texture, but not me.

I’ve been wanting to make baked apples for a while. Bryan is put off by the taste and texture, more by the texture. The biggest problem is that all the baked apple recipes I came across were either using an oven or had raisins in it. So, I made my recipe up. Because that’s what I do.

 

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Slow Cooker Baked Apples

4 firm apples
1/4 cup old fashioned oatmeal
1 tablespoons cinnamon
1/4 cup brown sugar
4 pats of butter, divided

Directions

Using a melon baller, core each apple creating a nice place to put your oatmeal mixture.

In a small bowl, combine your oatmeal, cinnamon and brown sugar with a spoon.

Stuff each apple with your oatmeal mixture and place them inside your slow cooker.

Place one pat of butter on top of each apple.

Cook on LOW for 2 hours.

Makes 4. Calories: 164, Carbohydrates: 36 grams, Sugar: 27 grams, Fiber: 5 grams, Protein: 1 gram.

I would use a melon baller instead of a knife because, believe it or not, it’s actually easier. And you are less likely to accidentally knick the bottom of the apple. I used jonagold apples. They seemed to be more fitting. You can core out as much apple as you want, there’s no right or wrong way to do it. I scooped out a little extra apple to fit more oatmeal in to create a balance.

Whatever you do, DO NOT OVERSTUFF!!!!!! Why? They apple will explode from the oats cooking. I’m dead serious, do not do it. This happens:
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I heart these apples. Absolutely love them. Pair it with some ice cream and caramel sauce. Eat them as a dessert. Or you can have it for breakfast. It’s like a deconstructed apple and cinnamon oatmeal.

Everything is perfect. The mushiness of apples. The oatmeal. The brown sugar and cinnamon. All put together to bake the perfectly tart and sweet bite. Personally, I think you could eat these year round. But I can see how this would be more of a fall desert. I do, however, like the idea of this for breakfast.

Also the reason for the high sugar and carb count is because apples tend to be high in fructose. They also are quite high in fiber. I love it when the 4 or more grams of fiber rule works in my favor when it comes to sweets.

Eat them the same day you make them, they tend to implode after a day because of the retextured apple.

So if you’re having a small dinner party and don’t want to worry about dessert, these are easy to make and comes together quickly. Pop them in the slow cooker after dinner is made and by the time everyone is ready for dessert, the apples will be done. It’s all about being a seemingly effortless host.

Slow Cooker Chicken Parmesan

Chicken Parmesan is a staple in Italian American cuisine. What’s not to like about it. There’s chicken, it’s breaded with bread crumbs and parmesan. There’s marinara sauce, there’s mozzarella cheese, and it’s usually served with an awesome side of spaghetti in marinara sauce. Seriously, what’s there not to love?

The first time I attempted to make it in the slow cooker, I fucked it up. I used one of those stupid Kraft fresh start chicken crappola things because it was free with the purchase of chicken and it seemed to have a parm chicken pouch. Yeah, it totally sucked and the chicken was bleh. Originally I thought the recipe was at fault, but nope, it was me and my stupidity. This time, this time, I followed directions…..for the most part.

The best part about this dish is that I figured out how to cook spaghetti in the slow cooker. Bwhahaha. So if you don’t have a stove, this meal is perfect for you because you don’t need one. It’s that awesome.

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Slow Cooker Chicken Parmesan

8 oz of thin spaghetti
6 thinly sliced chicken breasts
Marinara Sauce
6 slices mozzarella cheese
8 oz can tomato sauce
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese, shredded
1 egg, beaten
1 tablespoon olive oil

Directions

Spread the 1 tablespoon of olive oil into the bottom of your crockpot.

Mix the bread crumbs with the seasonings and the parmesan cheese in a shallow bowl.

Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.

Place the chicken breast pieces in the bottom of the crockpot.

Layer a slice of cheese each chicken.

Cover chicken and cheese with marinara sauce.

Close lid and cook on high for 3 hours.

30 minutes before the chicken is done, take the chicken out, place pasta and tomato sauce in slow cooker. Make sure the pasta is well coated.

Put chicken back into slow cooker and continue cooking.

Makes 6. Calories: 517, Carbohydrates: 51 grams, Sugar: 5 grams, Fiber: 3 grams, Protein: 43 grams.

Badabing, badaboom….dinner is served. And it tastes amazing.

Second time around, it’s tastes the way it should. This is perfect for those days where it’s so hot outside, you don’t want to put the stove or the oven on.

Sure I could cook it in the oven, but honestly, where’s the fun in that. Besides the whole point of a slow cooker is for it to do the cooking so you can do other things. Saves time and electricity and effort.

I originally used 16 oz of thin spaghetti, but there was way too much left over.

Also, most huge slow cookers have a limited amount of space. I had to cram the chicken breast at the bottom of the slow cooker so that they could all fit.

Other than that, easy peasy.

Although, I would probably only eat this once every 6 months due to the carb count.

 

 

Walnut Toffee Bars

I’ve been seeing recipes for toffee bars all over facebook.

Growing up, toffee bars were not even remotely part of it. I didn’t even know they existed until a few years ago.

What I do love is English toffee. Heart it. Toffee ice cream from England is by far my favorite flavor of ice cream. My aunt introduced it to me while I was visiting when I was 13. My whole entire world changed. And I can’t find it here in the States.

We had walnuts left over from New Years and this recipe happened to be on it. I had all the ingredients so I figured why not.

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Walnut Toffee Bars

1 stick butter, melted
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 tsp salt
1 1/2 cups chopped walnuts
1/2 cup semi-sweet chocolate pieces

Directions

In a bowl, mix butter, brown sugar, egg and vanilla until creamy.

Stir in flour, salt and 1/2 cup walnuts.

Spread into lightly buttered 13x 9 inch pan.

Bake at 350 for 25 minutes or until lightly browned.

Immediately sprinkle with chocolate pieces and let stand 5 minutes.

Spread chocolate over cookie base.

Sprinkle with remaining walnuts and press lightly.

Cool; cut into bars.

Makes 24 bars. PER BAR. Calories: 160, Carbohydrates: 16 grams, Sugar: 7 grams, Protein: 3 grams.

I have no clue what makes this “toffee”. I’m serious, obviously it has something to do with the butter, vanilla, and probably the chocolate, but still. How is this different from any other bar? I don’t know.

There’s hints of toffee in it. Which is nice. But I don’t know what I was expecting. Real toffee? Maybe. I don’t know what it is with this obsession to over sugar everything and turn it into a bar form. Cookies are no longer cookies anymore. They are now bars. Dry, crumbly bars. Sort of reminds me of shortbread from Europe. Maybe they crumble because I always half the sugar? Maybe they are more flat as well do to this halfization (yes, I just made up word).  Hell, I even halved the chocolate chips. It doesn’t need a full cup on there to spread nicely.

I must be expecting something else from this.

Does shortbread = bar in the States. I’m starting to think so.

It tastes yummy. I do like this toffee bar. I’m merely puzzled by it. Is it supposed to replicate a bar of toffee in a cookie shortbread form? I don’t know.

I’m sort of disappointed in it like I was in the Mounds Brownie. Good thing I’m figuring this out before I have kids. This way I’ll have a whole arsenal of baked goods for bake sales, PTA meetings, classroom parties, and what have you under my belt. Will this make the cut, probably. It’s easy, makes a lot in one batch, and doesn’t take too much time. Perfect for those, “I totally forgot I signed up for this, this here should work” situations. Always have a back up baked good plan.

Greek Pastitio

Mediterranean cuisine is so different from here. The spices they use are completely different. The flavor profile is completely different. I feel like they use spices that normally wouldn’t work and yet everything packs a punch.

When most people think Mediterranean/Greek food, they think gyros, pasta, grape leaves, and what have you. There’s so much more to it. More than baklava, hummus, pita…I came across this recipe and it amazed me it was Greek. Then I saw the cinnamon and nutmeg.

Pastitio is made differently amoungst the Mediterranean countries, but the principle is the same. You have a meat based sauce and a cream based sauce with pasta and cheese. I sort of view it as a Greek version of lasagna but a hundred times better. It’s Greek comfort food at it’s finest, literally. So if you’re tired of normal lasagna and don’t feel like attempting vegetable versions, this is the dish for you.

It’s different. But in a good way. Great for pot lucks.

Greek Pastitio

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Noodles:
a box of ziti

For the meaty tomato sauce:
1 small onion, diced finely
2 cloves of garlic, diced finely
1 pound ground beef
15 oz can of tomato sauce
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon nutmeg

For the creamy cheese sauce:
1 1/4 cups milk
1/2 tablespoon butter
2 eggs, beaten
3  oz. freshly grated parmesan cheese
1/8 teaspoon ground nutmeg

Directions

Put a pot of water on the stove to cook the macaroni and get it cooking according to the package directions.

Heat a frying pan over medium heat, then add the ground meat and chopped garlic & onion and sautee, stirring frequently, until the meat is browned and cooked and the onion is soft and translucent.

Stir in the tomato sauce, cinnamon, salt, and 1/8 teaspoon nutmeg and stir and cook until the mixture is hot.

Drain the macaroni and stir it together with the meat sauce.

Spray a 9×9 square baking pan or several with cooking spray and spread the macaraoni & meat sauce flat in the pan, pressing down with a spoon to flatten and compress the mixture a bit.

In a saucepan, heat the milk and butter till hot and the butter is melted.

In a small bowl, whisk the eggs till they are well beaten, then whisk in about half of the hot milk mixture.

Add the egg mixture in a slow stream back into the saucepan, whisking constantly with one hand while pouring with the other.

Reserve about 1/3 of the cheese, before adding the cheese and remaining nutmeg to the sauce and continue cooking and whisking for just a couple minutes or until the mixture starts to thicken.

Pour the cheese sauce over the meaty macaroni mixture, spreading with a spoon to cover the baking dish.

Sprinkle with the remaining cheese.

Bake at 325 for about 50 minutes.

Makes 8. Calories: 423, Carbohydrates: 46 grams, Sugar: 5 grams, Fiber: 2 grams, Protein: 25 grams.

This is absolutely amazing. The cinnamon and nutmeg changes the beef completely. It’s a whole new flavor profile that compliments both the tomato sauce and the béchamel. How is this possible? I have no clue but I couldn’t stop eating it.

Maybe I’ll change the way I make my spaghetti, add some cinnamon or something. I used to add chocolate to make the tomato sauce vibrant back in the day until Mumika caught me and yelled at me for it.

If you’re family is tired of the normal Italian pastas, maybe it’s time to start looking into the Greek’s version. What’s great about this recipe is that it’s a lot like your Italian grandmother’s lasagna where all you remember is her slaving over that damn stove making sure all the components are meshing and simmering to perfection. Then years later you find out it didn’t take her all day. In reality, she threw all that into a slow cooker and called it a day, but it was her little secret. This pastitio gives off those exact vibes. It looks like it took forever to make, but it didn’t.

So make this Pastitio for the family and make them think it took you all day. There will be a lot of, “No, stay seated. You put so much effort into making this amazing meal. I’ll take care of the dishes.” Because after all, that’s how your Italian grandma got out of doing anything.

 

Root Beer Float

I always text Bryan before I got to the store. Its one of those, “Hey, I’m going to HEB, do you need anything?” Usually I already know what he needs but he has a tendency to go through phases with his snacks.

“Rumchata and Fireball Whiskey.”

That was his response. So now I have to go to Specs. Great.

After doing some research on Rumchata…its horachata and rum mixed together as a cream based liqueur, I decided we were going to make Root Beer Floats. Supposedly mixing this with root beer tastes like a root beer float. I like floats, Bryan loves root beer so its a win win.

Funny story – Bryan must have researched the recipes too because he’s all like surprise I got root beer and I’m like go to the fridge. That’s when you know you married the right person.

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Root Beer Floats

8 oz A&W Root Beer
2 shots Rumchata

Directions

Pour ice into a tall glass.

Pour root beer over ice.

Pour Rumchata into glass.

Makes 1. Calories: 276, Carbohydrates: 46 grams, Sugar: 39 grams, Protein: 1 grams.

Oh my god. This tastes exactly like a root beer float.

This is also NOT DIABETIC FRIENDLY. There is no such thing as diabetic friendly mixed drinks so please keep that in mind. There is a reason why I started posting alcoholic drinks. It’s so that you know what exactly you are drinking when you pick out those fancy drinks.

Definitely my new favorite drink. And you don’t even realize you are, in fact, drunk until 4 drinks later when it hits you.

Thank you Spain for creating this amazingness.

Also please use only A&W root beer. All other root beers tend to cause separation.

Yummy Berry Purse

Today is Mumika’s birthday.

Happy Birthday Mumika!

It was also my last day in town. Originally we were supposed to make strawberry rhubarb tarts but she changed her mind. Actually, the whole time I’ve been in town all our plans have been tossed up in the air. We went to Cullen’s a day early because she had work the next day. The day my sister in law visited, instead of going to the fabric store they stayed at the house meaning I had to entertain. Which I was fine with, I haven’t been near the nephews for more than 30 minutes. But that meant no fruit tarts because it is rude to be all, “How nice of you to visit, excuse me while I stay in the kitchen and ignore you and your kids the whole time.” Luckily, due to Mumika having work, I got to spend time with one of my best friends. 4 hours of awesome Kelly time. And I got to hang out with my massage friends too (always a major plus)

However, due to everyday being different, waking up later than normal, and other conflicts, I never got to the club grilled cheese, fruit tarts, fruit salad, baked eggs with red pepper galettes, or the hibiscus lemonade.

But I did make these amazing fruit purses.

I made Mumika the rustic berry tart I made for Bryan on the first day of his new job. Instead of using pie crust, I used puff pastry. She ate the whole thing. So the next day I did the same thing but as individual purses. That way I could eat one.

You can make 9 big purse or 12 snack sized purses. Either way, it goes great with vanilla ice cream.

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Yummy Berry Purses

2 cups fresh or frozen raspberries, blueberries, blackberries, and strawberries
1 sheet of puff pastry
9 or 12 teaspoons sugar.

Directions

Cut the puff pastry into 9 squares or 12 squares.

Place a small handful of berries on top of each square.

Sprinkle a teaspoon over the berries.

Fold the puff pastry over the berries and into a ball.

Place the purse on top of a baking sheet that has foil on it covered with cooking spray.

Bake at 350 for 20 minutes or until golden brown.

Makes 9 or 12. PER PURSE (12). Calories: 146, Carbohydrates: 16 grams, Sugar: 6 grams, Fiber: 1 gram, Protein: 2 gram.

These are amazing. Perfect for a little tea party paired with ice cream, mascarpone cheese, or whipped cream.

It would be great as a way to portion control or for birthday parties or dinner parties. It’s so simple to make, it’s not even funny.

I love it. The puff pastry version tastes a lot better than the pie crust version which surprised me. There was a little more flavor, a little twang that a whole heartedly welcomes.

It makes me think of a healthier version of making individual fried pies.