Sunday, August 28, 2016

Fresh Peach Cake Recipe From Back In The Day Bakery Made With Love Cookbook

It sort of feels like I should call this cake the "end of summer fun cake". Tomorrow my grandchildren will start a brand new school, in a brand new town, in this brand new to us, state of Nevada.

I think my daughter and son-in-law have prepped them well for this new adventure, emotionally, and with the must have new clothes, backpacks, and shoes. I think, and hope, and pray that the new school will be a great place for them.

When you live with your grandchildren like I do, there isn't really the emotional separation from their lives like other grandparents have. And so I can get caught up in what is happening to them, and just like a parent, I want everything to always go smoothly for them, and life just isn't like that as we all know.

So all I can do is offer them love and support, and cake. Trust me, cake helps. I made this delicious cake for dessert for them last night and they loved it. Who doesn't love yummy cake with peaches and whipped cream, right?

This is actually another cake recipe from the Back In Day Bakery Made With Love Cookbook, by Cheryl and Griffith Day. I absolutely love their southern style way of life and baking. It's become one of my favorite cookbooks.

I found delicious peaches on sale at the grocery store and thought this cake would be a great end of summer dessert for us, and it was. So good!!

Recipe for Fresh Peach Cake


1 cup unbleached all-purpose flour
1 teaspoon baking powder
10 large peaches, peeled, pitted, and cut in half
1 tablespoon fresh lemon juice
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon


Position a rack in the middle of the oven and preheat the oven to 350 degrees. Butter an 8-inch square (or round, like I used) cake pan, then line the bottom with parchment paper and butter it as well. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.

Stir together the flour and baking powder. Set aside.

In a large bowl, toss the peaches with the lemon juice. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand held mixer), cream the butter, 1/2 cup of the granulated sugar, and the brown sugar on medium-high until very light and fluffy, 3 to 5 minutes.

With the mixer on low speed, gradually add the dry ingredients, mixing just until incorporated.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until just incorporated.

Remove the bowl from the mixer and use the rubber spatula to incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pan and gently smooth the top with the spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.

Arrange the peaches on top of the batter, cut side down. Stir together the remaining 3 tablespoons granulated sugar and the cinnamon and sprinkle on top of peaches.

Bake for about 1 hour, or until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes, then remove from the pan, peel off the parchment, and transfer to a wire rack to cool.

- Post by Patricia


Monday, August 22, 2016

Our Favorite Back To School Snack Mix Made With Goldfish® Crackers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MixMatchMunch #CollectiveBias

My family and I moved a few weeks ago away from Seattle, and to Henderson, Nevada. Like with any move, there's good and bad, and a lot of goodbyes to close friends and family members.
I'm very happy to say that everyone is loving our new home and community, and my grandchildren have completely fallen in love with our neighborhood, which is filled with parks, pools, and walking trails. And though I know they'll miss their friends, it's just such a relief to see them settling in so well already.
Since back to school is only a few days away, it's time to start thinking about breakfasts, lunches, and that all important after school snack. A great snack that kids like can prevent the irritability or meltdown that is bound to happen after school in those first days of being back in the classroom.
Since my three grandchildren adore Goldfish® crackers, I decided to use them to make a yummy snack mix. The kids eat them all the time, and I thought that the cute, familiar little crackers would be especially welcomed as after school snacks when they start their new schools.
Goldfish crackers seem like they have always been in my house, my own five children loved them, and now so do my grandchildren. It's funny how things change, but some things stay the same, and they always bring out smiles from everyone in my family.

It's amazing how many varieties and sizes that Goldfish snacks are available in. I like buying the 30 ounce boxes because of savings and knowing we should have some on hand for a little while, I hope.
Walmart is offering the rollback price of $5.98 on bulk Goldfish crackers, so it's a great time to stock up for back to school.
My grandson Liam is six, and he'll be starting first grade. Of course he had to sample the snack mix I made, and it met with his approval.
I made it in a big bowl that has a lid, so I can keep it in the pantry. Having it already mixed together is a big time saver, and we can give the kids a snack as soon as they get home from school. I know from experience that hungry kids don't like waiting, and I don't blame them.

When I was shopping at Walmart, I picked up some of our favorite fruits, strawberries and blueberries. I'm grateful my grandchildren are not picky eaters, so eating lots of fruits and veggies are a normal part of their diets.
Pairing my Goldfish crackers snack mix with the fruit is really delicious, and I love it too!

You can make a snack mix with lots of different things, but this is my favorite recipe for a delicious sweet and salty combination. I used two varieties of crackers, Colors, and the Baked With Whole Grain Cheddar.
Here's the ingredients you need:
1 1/2 cups white chocolate chips
2 cups mini pretzels
1 1/2 cups chocolate candy pieces
1 1/2 cups salted peanuts
2 cups Baked With Whole Grain Cheddar Goldfish crackers
2 cups Colors Goldfish crackers
Make sure you use a bowl large enough so that when you mix all the ingredients together, they won't spill out. Just add all the ingredients into the bowl.
I think that the white chocolate chips go really great in this, and my four year granddaughter has agreed. I love them too.
Next, just take a big spoon and stir everything together. It's really the easiest thing in the world to make a great tasting snack mix.
Goldfish crackers are a great snack all alone, but using them to make a yummy kid-friendly snack mix like this one, is sure to put a smile on any kid's face. With new classes, teachers, and friends, going back to school can be a big adjustment for our kids. So it's nice to offer them a snack that lets them know you care.
Be sure and look for this in-store offer that may be available at your local Walmart: Save $1.00 on any ONE (1) Bolthouse Farms® 10 oz. Baby Carrots or Bolthouse Farms(® 11 oz. juice when you buy any ONE (1) Pepperidge Farm® Goldfish® crackers 30 oz. or larger.
You can find Goldfish® crackers in a variety of flavors and sizes at your local Walmart. And don't forget to take advantage of the rollback price of $5.98 on bulk size crackers.
Have you ever made a snack mix with Goldfish crackers, and if you have, what are your favorite ingredients? Leave me a comment, I'd love to know!
-Post by Patricia

Friday, August 19, 2016

Betty Crocker Recipe For Old-Fashioned Oatmeal Chocolate Chip Cookies

There's nothing I love better than a good old-fashioned recipe for one of my favorite cookies. I remember back in the day, before Martha, or the cooking shows, homemakers turned to the mythical and perfect Betty Crocker for easy and delicious recipes.

While generations of people may recognize the name, most people assume that Betty was a real person, someone nice and cheery, ready to kindly encourage us to be confident in the kitchen. But in fact, it was a made up name that was created to give letters about baking a more personal feeling response from the large company that sold products.

The company grew to be one of the largest world wide, and so did the name Betty Crocker. I remember my mother loved her Betty Crocker cookbooks, and many, many meals and baked goods graced our table that started out as recipes from those books.

Unfortunately, I don't have any of those cookbooks of my mothers, I wish I did. But I can find many of the recipes online, just like this one for Oatmeal Chocolate Chip Cookies. It's such an easy recipe but don't let that fool you. These cookies are downright delicious, and a little bit of heaven with a cold glass of milk. 

Recipe for Oatmeal Chocolate Chip Cookies


1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick cooking oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped nuts, if desired


Heat oven to 350 degrees. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda, and salt. Stir in chocolate chips and nuts.

Onto an ungreased cookie sheet, drop dough by rounded tablespoon about 2 inches apart. Bake 10-12 minutes, or until golden brown. Cool slightly, then remove to wire rack to finish cooling.

Makes approximately 24 cookies.

-Post written by Patricia

Monday, August 8, 2016

Strawberry Buttermilk Cake Recipe From Back In The Day Bakery Made With Love Cookbook

I'm rarely dazzled by celebrities, or movie stars, but I am a little star-struck when it comes to my favorite cooks and cookbook authors. I have a major couples crush on Cheryl and Griffith Day, who own the Back In The Day Bakery in Savannah, Georgia.

I just love their easygoing Southern style, and the way they produce such gorgeous cookbooks that make me want to bake every single recipe.

Their beloved bakery is a neighborhood hangout for locals, where you can have a cup of coffee or tea and a delicious made from scratch treat. If I ever make it to Georgia, their bakery is on the top of my list to visit.

But back to this fabulous recipe for Strawberry Buttermilk Cake. I love desserts made with fruit, and I love the wonderful depth of flavor that baking with buttermilk provides. There are both in this recipe, and I just know it's going to become one of my family's favorite cake desserts.

The recipe calls for baking it in a deep dish pie plate but I baked it in a 9-inch round cake pan. I wanted to be able to put it on a cake stand, so this worked out well. If you want to do this, just butter the pan and use a round piece of parchment paper in the pan.

The recipe is from the Day's second book, Made With Love. It's packed with more than 100 recipes and projects that is made for cooks of all levels. I can't wait to get into the kitchen and try some more of their recipes, especially the cakes, pies, and cookies.

Recipe for Strawberry Buttermilk Cake


1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Confectioners' sugar for dusting


Position a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly butter a 9-inch deep-dish pie pan.

Sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl, using a handheld mixer) cream the butter and sugar together on medium high speed for 3-5 minutes, until light and fluffy. Add the eggs, buttermilk, and vanilla and mix until blended, about 1 minute.

With the mixer on low speed, gradually add the flour mixture, mixing until just combined.

Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pie plate and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter. Arrange the strawberries in a concentric rings on top of the batter, cut side down.

Bake the cake for 10 minutes, then reduce the temperature to 325 degrees and bake for 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.

Before serving, dust the top of the cake with confectioners' sugar. The cake can be stored in the refrigerator for up to 2 days.

Serves 8.

-Post by Patricia   
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