indianakathy

Peach Cake

This book has delicious recipes based on orchard goodies. I have made a variety of recipes from this book, and each one has been delicious and prepared many times over the years. Today, my husband brought home peaches from a local produce stand that smelled amazing as soon as he brought them in to the house.

This recipe called for adding the peaches to the top of the cake, but I mixed them into the recipe and baked them inside the cake. I made up the glaze by adding a couple of Tbsp of melted butter to confectioners’ sugar, 1/4 tsp of maple extract, 1/4 tsp of caramel extract, and 1/2 tsp vanilla extract. I toasted 1/4 cup of pecans, chopped them, and added them to the top of the cake after glazing it, along with chopped peaches.

This cake is delicious without a glaze. My husband was curious what it would taste like with glaze. He loves it. I prefer the cake in the morning with my coffee without glaze, as I try to stay away from sugar as much as possible.

Thai Chicken Curry and Jasmine Basil Rice

This Thai Style Chicken Curry sounded delicious, and I had everything, especially since my garden peppers and basil are abundant.
Now my photos do not look appealing compared to theirs, but that is their job to market the recipe and to make you almost smell it from the page. I share my photos to show proof that I did make this. It is delicious! This is a different flavor to the chicken for us, and we enjoyed the change in our everyday go-to chicken recipes. My husband had the Jasmine rice with this dish, and I had cauliflower rice as I watch carbs.

We have plenty of leftovers as this made a lot, and it will last us for a couple more meals. I’ll share the recipe in the photos.

Strawberry-Rhubarb Pie

I don’t make pies. Jim mentioned craving rhubarb-strawberry pie after seeing rhubarb at the farmers market. I decided to surprise him. I’m curious how it tastes. It has to sit for 3 hours before we try it.

He has inspectors coming to look at the roof due to tree damage. They’ll be here a while.

I timed this perfectly for when they’re all finished

Matcha comfort

I just recently bought a sample package of the Vital Proteins Collagen Matcha powder, because I had received this beautiful matcha gift set and had to give it a try. I researched matcha tea to see the benefits and the best way to make it.

Beautiful set! The bowl is big and comforting (I share a photo of me holding it to give an idea of the size) I enjoyed using this set to create my comfort drink. I use Vital Proteins Matcha Collagen powder. First, I use the whisk to measure 1 1/2 teaspoons of matcha powder and whisk that into the beautiful, heavy bowl. I heat a tablespoon or so of water (not boiling); and add that to the matcha bowl with the powder. Use the Bamboo whisk to blend this into a smooth liquid with no clumps. Rinse the bamboo whisk and set it on the drying whisk holder to keep the shape and help it dry properly. I then have my electric frother nearby heating up either my almond milk or my oat milk (about 2/3 cups) While the milk is heating, I add a tsp or so of honey to my matcha mixture in the matcha bowl. I pour the frothed milk into the matcha bowl and using the sifter, I blend all of this until frothy. Sprinkle with nutmeg and enjoy.

A couple of tips: the spoon stand is hiding under the foam; I share a photo with an arrow pointing at the hidden spot.

This is an adorable set that is well-made. I am pleased with this set. I share a photo of the size of the bowl next to my face. This is very comforting and I feel pampered with this.

Maple Salmon

I made this https://www.allrecipes.com/recipe/51283/maple-salmon/

And the roasted butternut squash recipe I found on this site:

https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash/

When the salmon and butternut squash was finished baking at the same temperature; I put a bit of butter in a cast iron skillet and added a helping of both dishes to the skillet. I seared all of this for a minute and served with peas for my husband; and salad for me

Delicious and I will definitely make again

Chestnut Praline Syrup

We have multiple chestnut trees on our property, and I discovered a site featuring a chestnut praline syrup recipe. I enjoy the Chestnut Praline latte from a popular coffee shop, but it’s only available during the holidays, and I prefer a sugar-free option.

I prepared the recipe from The Healthful Ideas using Swerve brown sugar, and I’m thrilled with the flavor of this syrup—its aroma is simply divine. I incorporated the strained chestnuts and pecans into my oatmeal, and I plan to top brie cheese with some of this syrup as well. I’ll share a photo of the brie here this weekend.

Here is the link for the syrup recipes: The Healthful Ideas Chestnut Praline syrup recipe.

I utilized the instant pot to simplify and expedite the chestnut peeling process.

Chicken Cabbage Soup

I made the cabbage soup on page 52. Instead of frankfurters, I used chicken and bacon. This is delicious and filling. Not expensive to make, and makes a lot. Thank goodness, because my husband ate 3 bowls right away.

This is an oversized, big cookbook with vintage photos. I see so many recipes in this book I am going to make because they are every day ingredients we usually have in our kitchen. I’m not seeing unusual ingredients that I have to go to a specialty store to find, and the dishes sound yummy. I’ll update my review with more photos when I do make the other recipes that are tempting me as I browse this large book.

I enjoy the look of vintage cookbooks and the ease of ingredients.

Banana Bread

Jim purchased ripe bananas that were falling out of their peels and emitting a delightful fragrance. Wanting to preserve them, I promptly whipped up a batch of banana bread and another one with bananas and blueberries (from our own garden). After removing the loaves from their baking pans, I placed them on a cutting board to cool before packaging them as breakfast treats for Jim. I went upstairs to put away laundry, I returned to find this. Jim’s response to fresh baked breads.

He humorously remarked, “You can’t possibly expect me to resist the smell and not be drawn in that direction, can you?” 🙂

Tassimo Flat White coffee

Peppermint Dark Chocolate latte

My Tassimo coffee maker, is my favorite coffee machine. I have a variety of coffee machines, but this is the one I use every day – Period. I also bought the make your own pods, which I experiment with now and then. I just wish I could figure out how to make a latte and/or cappuccino with the empty pods.

This is my favorite Flat White mixture. The Tassimo Flat White is harder to find, so, I only treat myself to it on the weekend.

In the photos, you’ll see the sweetener I prefer. But this coffee is delicious without a sweetener. I just like the holiday flavors throughout the year.

I like to add a drop of dark chocolate liquid sweetener to the cup, before I start with the milk pod; I then add the Peppermint liquid sweetener to the top of the milk foam, before starting the espresso pod. Tassimo Flat white is a favorite over the years.

I wish Tassimo coffee was available in the U.S.

I buy it online only when I can find free shipping, as it is already a bit expensive. My second favorite latte, is the Jacob Caramel Macchiato. Tassimo also offers a variety of dark and medium roasts, which I enjoy throughout the year.

I have had my Tassimo machine for a few years, if it ever stops working, I will buy another.

Banana Rum Caramel Coconut Pie and Salted Rum Caramel Sauce equals Yummy!

Salted Rum Caramel Sauce is in the jar at top right of photo

This is a beautiful book with tempting photos. The recipes tempt you. My husband was craving banana pie, so I checked this book out of the library. After making and tasting the Salted Rum Caramel Sauce, and the Rum Pastry Cream, I had a feeling it was a keeper. My husband drooled over this, and couldn’t stop eating it. Normally, he does not care for coconut, but he did not mention it while he inhaled this pie. I ordered the book online to have on my shelf as there are a few apple and berry pie recipes I want to try, along with the crust. I give this book 4 stars for now, because the pastry cream was more of pudding rather than pie. That could be my fault, so I’m going to make it again, if I get a better pie filling result, I will change this rating to 5 stars. Of course, if the apple recipes turn out well, then that will change the stars to 5 as well. My husband said he did not mind the pudding part as it was delicious. The Salted Rum Caramel sauce will be used on apple slices today because it is delicious.

from the book: Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life