CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

For the life of me I cannot remember where I adapted this recipe from, but it is a serious home run! It’s actually more sugar than I can tolerate and hubby said it was good, but felt we could go without the fudge layer completely and that it would still be great. I had also added a thin layer of blackberry jam that I will omit next time.

CHOCOLATE FUDGE MARBLE CAKE ~ THE PERFECT CELEBRATION CAKE

This recipe uses 1 batter 2 ways (vanilla and chocolate) swirled with a fudge ripple to create a simply delicious layer cake topped with a fudgy buttercream frosting. This was a scratch recipe that I’ve adapted to use weights trying for a more exact baking science.

VANILLA CAKE BATTER
3 cups all-purpose flour or 390 grams by weight
3 cups granulated sugar or 600 grams by weight
2 1/2 teaspoons baking powder or 10 grams by weight
1 teaspoon salt or 5 grams by weight
1 cup butter or 225 grams by weight unsalted butter, at room temperature
2 teaspoons or 10 grams by weight PURE vanilla extract
1 cup egg whites or 245 grams by weight – about 6 LARGE egg whites
1 1/2 cups buttermilk or 360 grams by weight, at room temperature
1/8 cup vegetable oil or 30 grams by weight

  • Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
  • Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  • Pour in egg whites, and mix on low until just incorporated.
  • Mix in the buttermilk in two installments, on a low speed.
  • Add in vanilla and oil, and mix at a low speed until fully incorporated.
  • Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Pour half of the batter (950 GRAMS) into a separate bowl and set aside.

CHOCOLATE CAKE BATTER
1/3 cup or 35 grams by weight unsweetened baking cocoa powder
1/4 cup or 50 grams by weight granulated sugar
1/2 teaspoon or 2 grams by weight baking powder
1/4 teaspoon or 1 gram by weight salt
1/4 cup egg whites or 60 grams by weight (about 2 egg whites)
1/4 cup or 45 grams by weight buttermilk

  • Whisk together the cocoa powder, sugar, 1/4 salt, and baking powder into the remaining batter.
  • Add the egg whites and buttermilk, mixing on a low speed until smooth.

CHOCOLATE FUDGE SWIRL
1 cup or 150 grams by weight MINI semi-sweet chocolate chips
1/4 cup or 55 grams by weight unsalted butter, at room temperature
1/4 cup or 60 grams by weight heavy cream, room temperature

  • Combine the chocolate chips, butter, and heavy cream into a heatproof bowl.
  • Heat in microwave for two 30-second intervals, stirring in between.
  • Allow the mixture to cool 1 minute, then stir until smooth and set aside to cool.

CAKE PREPARATION

  • Preheat oven to 350°.
  • Line three 9 inch round cake pans with parchment paper AND grease with non-stick baking spray.
  • Alternate spoonfuls of vanilla cake batter with the chocolate cake batter into the prepared cake pans, filling them roughly one inch high with batter.
  • Randomly add small dollops about one inch in diameter of fudge swirl on top of the vanilla and chocolate cake batter.
  • Drag an offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.
  • Bake for 33-35 minutes until tester comes out clean.
  • Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  • Level the cakes with a serrated knife as necessary once they’re fully cooled.

FUDGE BUTTERCREAM FROSTING – if simply icing without fancy decoration halve this recipe.

1 1/2 cups unsalted butter or 325 grams by weight (3 sticks) unsalted butter at room temperature
5 1/2 cups or 685 grams powdered sugar
1/2 teaspoon or 3 grams by weight salt
1/4 cup or 30 grams by weight heavy cream
1 tablespoon or 15 grams by weight PURE vanilla extract
1/2 cup or 40 grams by weight unsweetened baking cocoa
1/2 cup or 90 grams by weight semi-sweet or dark chocolate chips

  • Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  • Mix in the vanilla extract and salt on a low speed.
  • Gradually add powdered sugar, 1 cup at a time. Alternate with cream.
  • Mix on low for a couple minutes until the ingredients are fully incorporated, and the desired consistency is reached.
  • If the frosting is too thick, add in more cream 1 tablespoon at a time or if frosting is too thin, add in more powdered sugar 1/4 cup at a time.
  • Mix in baking cocoa powder and the melted chocolate chips.
  • Place half of the buttercream into a separate bowl.

CAKE ASSEMBLY

  • Stack the cake layers on a grease proof cake round or large serving plate.
  • Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
  • Next, center the first cake layer the cake board.
  • Spread an even layer of buttercream onto the cake layer with an offset spatula.
  • Repeat with remaining cake layers.
  • Place the top cake layer upside down.
  • Cover the cake in a thin layer of frosting, and smooth using a bench scraper.
  • Chill the cake in the freezer for about 5 minutes, until the frosting is firm to the touch.
  • At this point you can get creative with your decorating or add a final layer of buttercream smoothing as you go.

NOTES

  • You can make the parts in advance and freeze them to make the process A LOT less tedious.
  • Make your frosting ahead of time too and store in an airtight container in the refrigerator. Be sure to stir it well to smooth the consistency.
  • You can add a marmalade or berry layer on top of each buttercream layer for a bit of an added oomph!
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have any leftovers, you can use remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

ALTERNATE CHOCOLATE CREAM CHEESE BUTTERCREAM
8 ounces cream cheese – 1 brick, 226 grams by weight, softened to room temperature
1/2 cup unsalted butter – 1 stick, 113 grams by weight, softened to room temperature
4 cups powdered sugar – 455 grams by weight, sifted
3 tablespoons QUALITY cocoa powder
1/2 teaspoon salt
3 teaspoons PURE vanilla extract

  • Beat the cream cheese, butter until fluffy.
  • Add vanilla and blend until creamy.
  • Add powdered sugar, cocoa, and salt on low until combined.
  • Beat on high 3-4 minutes until smooth, light, and creamy.
  • Decorate as desired.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 38 of 2020

GOOD MORNING everyone. I hope you’ve all had a GREAT weekend. It’s been a strange week around here with the sad and horrific fires creating so much loss and devastation in our state. Many places have had to shut down again or go to much reduced hours of operation due to the smoke, ash and many of their employees being evacuated. After several days of 0% containment on our local fire, it appears they are getting a “handle” on it. It’s now at 10%. Unfortunately, resources are stretched thin and many have been displaced or lost everything 🙁 I am impressed with the local community and how they have come together to donate and offer to help wherever necessary. Some donation centers are so full they are directing people to other locations.

Personally, our biggest issue is the dense smoke and ash making an already difficult year more difficult. The orange skies, red sun and dense fog like smoke make it seem like an entirely different time of year than the end of summer 🙁 Hubby took down the large filter from the air conditioning vent for me to wash last night and I was surprised by how much had accumulated. We’re going to check the air filters in the cars too!

It’s my birthday week so I’m trying to maintain a positive attitude 🙂 and go about getting things done though not being able to be outside will change that a bit this week.

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING While I’m happy the temperatures are lower than expected and even originally predicted, I’m sad for the reason – the intense thick smoke layer blocking out the sun! 🙁 As of last update our “local” fire has burned 122,000 acres and is only 10% contained so the air quality is not likely to improve much this week or next.  They are currently predicting a containment date of September 30th!  🙁 It’s like being in the middle of a non-stop bonfire 24/7. And while we desperately need rain, we do NOT need thunderstorms with lightning! The temperatures predicted are one thing, but reality is another. We haven’t been warmer than 65° in days!

ON THE BREAKFAST PLATE Coffee and Peach Yogurt

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • PROJECT RESEARCH & PAPERWORK
  • STORAGE SORTING & REPACKING BROKEN BOXES

WHAT’S ON THE DVR/TV We’re looking for a few new shows to watch.  Dancing With The Stars starts tomorrow, but I’m not sure I’ll be watching this year 🙁

  • CABLE – cooking shows, Halloween Wars
  • IMDb – nothing last week
  • REDBOX – nothing last week
  • HULU – finished WINGS and started 11-22-63
  • NETFLIX – Hart of Dixie season 3, Project Power, The Core, Away, Cobra Kai
  • PRIME – finishing EUREKA season 2

I’M READING I just started The Silent Daughter by Claire Amarti

FAVORITE PHOTO FROM THE CAMERA It was NOT a good week for pictures so other than a few like this or food I didn’t get any.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
PORK POSOLE with S/S TOMATOES
OUT for my birthday
CUBAN POT ROAST & CHEESY BACON GREEN BEANS
C.O.R.N.
HONEY LIME PORK & PINEAPPLE SLAW
RAVIOLI LASAGNA and SALAD
BAKED BEAN CASSEROLE
DESSERT
CHERRY ALMOND BUNDT CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CHOCOLATE FUDGE MARBLE CAKE
  • ITALIAN MEATBALLS IN RUSTIC TOMATO SAUCE
  • GRANNY SMITH APPLE BREAD
  • RED BLUE CHEESE DRESSING

CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UPS

CREAMY RUSTIC TOMATO SOUP with GRILLED CHEESE ROLL-UP DIPPERS

ROASTED TOMATO MIX
2 large zuchinni peeled and slices
8 cups tomatoes (I used garden grown Roma, Cherry and Blue Indigo tomatoes)
1 bulb garlic, peeled and sliced
1 large bunch green onions, halved and roughly sliced diagonally

CREAMY RUSTIC TOMATO SOUP
3 cups chicken broth
FRESH ground sea salt and black pepper, to taste
1/3 cup chopped Italian parsley
2 tablespoons chopped FRESH Basil
2 tablespoons chopped FRESH Oregano
1/2-1 cup heavy cream

GRILLED CHEESE ROLL-UP DIPPERS
12 egg roll wrappers
12 Tillamook medium cheddar cheese snack sticks
1/4 cup grated Parmesan cheese
1 stick butter
1/2 cup avocado or canola oil

  • Start cheese stick on the corner of the egg roll wrapper and roll cheese stick twice.
  • Sprinkle with Parmesan cheese and wrap 2 more times folding in the corners as necessary.
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat butter and oil (1/2 inch deep) to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.

HAM & CHEESE PULL APARTS

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: It’s the perfect tailgating food!

HAM & CHEESE PULL APARTS
4 sourdough rolls or 1 LARGE Italian or sourdough bread loaf
1/2 cup melted unsalted butter
1 + 1/2 cup shredded Mozzarella cheese or Monterey Jack or Baby Swiss
1 1/2-2 cups SMALL diced country ham or bits of deli ham
2 green onions, minced

  • Preheat oven to 350°.
  • Cover a baking sheet with foil.
  • Place rolls foil.
  • Slice rolls in a cross hatch pattern. Be sure NOT to slice all the way through.
  • Drizzle the butter into all the crevices.
  • Stuff the crevices with 1 cup of the shredded cheese and minced ham pieces.
  • Top with minced green onions.
  • Wrap loosely with a large piece of foil on top.
  • Bake 15 minutes.
  • Top with remaining cheese.
  • Uncover and bake another 10 minutes until cheese is golden.

BUFFALO CHICKEN ENCHILADAS

BUFFALO CHICKEN ENCHILADAS
2 cups shredded or pulled chicken pieces
2 cups shredded cheddar cheese, divided
1 can ROTEL original tomatoes and green chiles, drained WELL
1 can green enchilada sauce, divided
1/2 cup Taco Bell MILD taco sauce
1 cup Frank’s ORIGINAL hot sauce
8 ounces cream cheese, softened
(8) 8 inch flour tortillas

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl combine cream cheese, half of cheddar cheese, 1/2 of the green enchilada sauce and Frank’s hot sauce until creamy.
  • Fold in chicken pieces and green onions, reserving a few green onions for garnish.
  • Fill tortillas and place seam side down tightly in a prepared baking dish.
  • Combine taco sauce and remaining green enchilada sauce in a small bowl.
  • Brush sauce over top of enchiladas evenly so that all tortillas are moist.
  • Sprinkle remaining cheese over sauce.
  • Bake 25-30 minutes until cheese is melted and enchiladas are cooked through.
  • Serve immediately with green onions, fresh diced tomatoes and sour cream as garnish.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE

I found this recipe on FACEBOOK awhile back, but can’t remember who from. I’ve adapted it slightly.  This crispy chip crusted chicken is loaded with a creamy, spicy and cheesy stuffing that’s juicy AND crunchy.

ACTIVE PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: I’ll make this recipe time and again because it was FULL of flavor, crunchy and juicy.  Not to mention, everybody raved about it.
NOTES: Original recipe called for using Kettle cooked salt & pepper chips with a whole chopped seeded Jalapeno in the cheese mixture.  Hubby and I tried the salt and pepper chips and HATED them so I had to rethink the recipe.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE serves 4

4 boneless skinless chicken breasts
1 8 ounce bag Kettle Cooked Jalapeno flavored Potato Chips
3 eggs, lightly beaten

STUFFING
8 oz cream cheese, softened
2/3 cup medium Jack or cheddar cheese
1/2 cup crumbled bacon
1 tablespoon BBQ sweet rub (recipe below)

  • Preheat oven to 375°.
  • Line a baking sheet with foil and spray with non-stick spray.
  • Use a sharp knife to slice each chicken breast almost all the way in half.
  • Open the slice and press each breast flat.
  • In a small bowl, combine the cream cheese, cheddar cheese, jalapeno, bacon, and sweet rub.
  • Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
  • Fold the breasts over and press to smear the cream cheese mixture so it is evenly distributed within the chicken.
  • Using food processor pulse chips until they are broken down into crumbs.
  • Pour the crumbs out onto a shallow plate.
  • Add eggs to a shallow dish.
  • Dip the stuffed chicken breasts into the eggs, then into the chip crumbs, coating each side.
  • Once all of the chicken breasts are coated with the eggs and Kettle Chips, place them on your grill or onto a baking sheet and into the oven.
  • Cook for about 25 minutes, or until the internal temperature of the chicken reads 165°.
  • Serve immediately and enjoy!

SWEET RUB
¼ cup dark brown sugar
1 teaspoon FRESH ground sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper

  • Combine all of the ingredients for the rub in a small bowl.
  • Stir well to combine, using a fork to break up any clumps.
  • Store BBQ sweet rub in an airtight container. It will last 3-4 weeks.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 37 of 2020

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s warming back up here for the next week, but nothing like other areas! so I’m not complaining! Plus the nights are cooling off well.  Standard uniform for me today  of Levis, comfy t-shirt and flip flops.

ON THE BREAKFAST PLATE Hot water and peach yogurt

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • DOCTOR APPOINTMENT
  • TIRE ROTATION
  • GROCERIES & ERRANDS
  • PROJECT RESEARCH & PAPERWORK
  • STORAGE SORTING & REPACKING BROKEN BOXES

WHAT’S ON THE DVR/TV

  • CABLE – cooking shows, Svengoolie, NASCAR races
  • IMDb –
  • REDBOX – Rogue
  • HULU – WINGS season 7, 11-22-63
  • NETFLIX – Hart of Dixie season 3, Project Power, The Core
  • PRIME – EUREKA season 1, we started COUNTERPOINT, but it was too dark and we won’t be finishing the season

I’M READING Marie Force’s new series MIAMI NIGHTS book #1 How Much I Feel.

FAVORITE PHOTO FROM THE CAMERA It’s that time of year when the critters are eating veggies from the garden.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
ITALIAN MEATBALLS with SWEET & SOUR TOMATOES
RAVIOLI CAPRESE & SALAD
C.O.R.N. clean out refrigerator night
COWBOY CHILI & BISCUITS
CHICKEN TARRAGON and CHEESY HASH BROWNS
HUNTER CHICKEN & SALAD
CUBAN POT ROAST & CHEESY BACON GREEN BEANS
DESSERT
MARBLE FUDGE CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • LOADED CHIP CRUSTED CHICKEN
  • BUFFALO CHICKEN ENCHILADAS
  • HAM & CHEESE PULL APARTS

LEMON ARTICHOKE CHICKEN & RICE

LEMON ARTICHOKE CHICKEN & RICE
4 LARGE boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE lemon, sliced thin
1 Vidalia onion, chopped
3-4 cloves garlic, FINELY minced
3 cups chicken broth
Juice of 1 LARGE lemon
1 1/2 cups long grain rice
2 tablespoons FRESH chopped Oregano
FRESH ground sea salt and black pepper
14 ounces artichokes, drained and chopped

  • Preheat oven to 350°.
  • Season chicken breasts with FRESH ground salt and pepper.
  • Heat butter and oil in large cast iron skillet over medium heat.
  • Add lemon slices, cooking 2-3 minutes, turning frequently until browned.  Remove from pan.
  • Add chicken and quickly sear each side 1-2 minutes. Remove from pan.
  • Add onion to skillet and saute 2-3 minutes until soft.
  • Stir in rice, garlic and Oregano, blending well.
  • Add broth, lemon juice and generously season with FRESH ground salt and pepper, sauteing for 5 minutes over low heat.
  • Remove from heat and fold in artichokes.
  • Nestle chicken breasts in rice mixture.
  • Bake, covered, 35-40 minutes until rice is tender.
  • Remove from oven and let stand covered for 10 minutes before serving.

NOTES:  Chicken and rice can be made separately without baking time if you are in a hurry!

CHILI STUFFED BREAD

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25-30 minutes
TOTAL TIME START to FINISH: 45 minutes
SERVES: 4-6 depending on appetites
WHY I’LL MAKE IT AGAIN: This is a comfort food perfect for ANY Fall evening!  It’s a quick cinch to make on a weeknight too.
NOTES: Don’t over stuff your bread (like I obviously did 😀 )

CHILI STUFFED BREAD
3/4 pound ground beef
1-2 cloves garlic, FINELY minced
2 teaspoons ancho chile pepper
FRESH ground sea salt and black pepper
1 can ROTEL tomatoes ORIGINAL, drained WELL
1 can SHOEPEG corn, drained WELL
1 tablespoon GREEN Tabasco sauce
1 tube Pillsbury PIZZA dough
1 egg, beaten
1/2 cup shredded Jack cheese
1/4 cup shredded cheddar cheese

  • Preheat oven to 400°.
  • Line 9 1/2 x 5 loaf pan with foil. Leave a couple inches hanging over on ALL sides to use as handles to remove the bread at the end.
  • Lightly spray the foil with non-stick cooking spray. Set aside.
  • Lightly spray a large skillet with non-stick cooking spray.
  • Add ground beef, onions, garlic, ancho chile powder, salt and pepper. Cook until beef is browned and everything is well incorporated.
  • Add tomatoes and corn, stirring well.
  • Stir in the Tabasco sauce and half of each cheese.
  • Cool slightly.
  • Unroll dough and form into an 8×14 rectangle.
  • Cut a 4 inch section off the short end so you have a 4×8 section and a 10×8 section.
  • Fit the large section into the loaf pan, GENTLY stretching the dough into the loaf pan so the dough goes up the sides.
  • Add cooled meat filling.
  • Top with half of the remaining cheeses.
  • Roll reserved dough into an 11 inch long piece.
  • Cut crosswise into 14 pieces.
  • Arrange cut pieces into an overlapping basket weave pattern over the top of the meat mixture, sealing the edges.
  • Brush with the egg.
  • Top with remaining cheeses.
  • Bake 25 minutes.

COBBLER COOKIE PIES

We LOVE cookies and we LOVE pies around here, but with just the two of us pies are too big and cookies don’t always have the summer flavors we’re looking for.  So, WHY not combine them into little cookie pies FULL of flavor AND the crunch of a cookie AND a streusel topping? You can also make your own sugar cookie dough and even use FRESH fruits, but why not go easy on that too?

COBBLER COOKIE PIES
Yield: 12      Prep Time: 15 minutes      Cook Time: 30 minutes      Total Time: 45 minutes

16 ounces package refrigerated sugar cookie dough
1/4 cup sugar
1 can peach pie filling, chopped small***

STREUSEL
3 tablespoon flour
2 tablespoons FINELY chopped oatmeal
3 tablespoon PACKED brown sugar
2 tablespoons COLD butter, chopped small
1/2 teaspoon cinnamon

GLAZE
1/4 cup powdered sugar
2 1/2-3 teaspoons milk

  • Preheat oven to 350°.
  • Divide cookie dough into 12 pieces.
  • Roll each piece into a ball and roll in sugar to coat.
  • Fill a well-greased muffin tin with cookie dough balls and bake for 15 minutes.
  • While cookie cups are baking, chop peach pie filling and prepare the streusel by combining the remaining ingredients in a small bowl and use a fork to blend until the mixture resembles large crumbs. Set aside.
  • Remove cookie cups from oven; press the center of each cookie cup with the bottom of a small glass. I use a small prep bowl.
  • Fill each with peach pie filling and top with a layer of streusel.
  • Return to oven and bake for an additional 5 minutes or until edges are golden brown.
  • Remove from oven, cool completely, and gently remove from muffin tin.
  • Combine powdered sugar and milk; drizzle over cooled cookie cups.

***NOTES:  Any flavor works, but for summer peach or apple is awesome.  I also really like using blackberry or a black and blue berry combo! Today was a berry combo  using strawberries, raspberries and blueberries.

BACON ROASTED POTATOES ~ AIR FRIED

BACON ROASTED POTATOES
1 1/2 pounds small new potatoes, halved
1 tablespoon avocado oil
5 sprigs thyme, leaves removed from one sprig and reserved
FRESH ground sea salt and black pepper
3 slices bacon, diced and cooked crumbly
3 shallots, cut into wedges
2 tablespoons champagne vinegar

  • Preheat oven to 400°.
  • In a large bowl toss the potatoes and thyme with the oil.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add to fryer basket on top of baking sheet.
  • Bake 30 minutes until potatoes are JUST tender.
  • Add shallot wedges and crumbled bacon pieces, tossing to combine.
  • Bake another 15 minutes until golden and cooked through.
  • Whisk together the vinegar, reserved thyme leaves and any juices from the baking sheet.
  • Toss vinegar mixture with potatoes and shallots.

WEDNESDAY HODGEPODGE ~ 384

It’s time for Wednesday Hodgepodge hosted by Joyce at From This Side of the Pond. Head over to get the questions and answer them on your blog. Come play along!

From this Side of the Pond 1. The Hodgepodge lands on the second day of a brand new month. Tell us one thing you’re looking forward to in September. I LOVE September! I used to look forward to school starting after day, but now I look forward to the cooler weather, the falling leaves as autumn approaches, my birthday, fall recipes…

2. Do you enjoy browsing second-hand shops? Last thing you bought or ‘inherited’ second hand? I LOVE second hand shops AND antique stores in general. There are priceless finds just waiting to be found. Over our anniversary we were out antiquing and visiting second hand shops when hubby found me a hundred old notebook full of handwritten recipes that we purchased.
3. Something you had second thoughts about after committing to, purchasing, or posting/commenting  online? That would have to unequivocally be the decision to go to Texas to help out my uncle with my grandparent’s house after my cousin passed away. Long story, but you can find the whole story and the pictures to go with it here (A House From Hell) if you are interested.

4. What’s a product or service you use that you’d rate as second to none? Hmmm this is a tough category. Honestly, NOTHING is coming to mind right now.

5. Something you do so often or that comes so naturally to you it’s second nature? Besides the obvious answer of breathing, there are a few not so obvious answers for me… cooking, improvising when necessary to complete household tasks especially when rehabbing houses…

6. Insert your own random thought here.