Monday, May 30, 2016

Sweet Nothing's Pancakes

 I was visiting bj at Sweet Nothing's one day and she was on a roll with pancakes.  She posted her most favorite pancake of all and since bj is the Queen of Pancakes, I immediately wanted to try them. Here's my tea tray all set up with those glorious pancakes.  My lady vase has a hydrangea from my yard!!  I am so excited this year that the hydrangea bush that my youngest son bought me is blooming.  Last year, I had one measly blossom, but this year, it's a different story. 


 This pretty Rosina, made in England teacup,  was one that I received awhile back from one of Stephanie's teacup exchanges from The Enchanting Rose. The teacup does not have a name, just some numbers, painted in gold on the bottom.  It's so pretty with it's hand painted design, don't you think?


I served these pancakes to my son, who is living here with me, and he said, "These pancakes are so fluffy.  They have to be the best pancakes that I've ever tasted"!  I have to agree.  Make sure that you use buttermilk, like bj suggests, and you will be glad that you did. Bj is the Susan Branch of Texas, and you always leave happy after a visit with her.  To see bj's post, and get the most Fluffy Pancake Recipe , you can visit her here.


(Please ignore my reflection in the window!)

Happy Memorial Day!!

 

I am sharing at these lovely parties:

Thank you for your visit! xo


Monday, May 23, 2016

Chocolate Chip Cookie Bars



 I'm still on a strawberry kick, but just with dishes!  I love using these Pier 1 strawberry plates in the warm months.  The pitcher is from Sur La Table, years ago.


 This pretty teacup is one from my friend Rosie's Mom's collection.  It's called , appropriately, Strawberry, by Royal Grafton.  It looks like a Royal Albert, doesn't it?  It has such a vintage look to it that I just love!

Before we get to the recipe, I wanted to share a picture of two little flowers that were spotted at the Dallas Arboretum!  They are cousins and two of my granddaughters.  My youngest son and DIL invited me to brunch overlooking White Rock Lake, at the arboretum.  What a fun day! 


Oh my, these chocolate chip cookie bars, recipe from King Arthur Flour are so chewy, moist and downright delectable!  Don't you just love making bars instead of cookies?  They're so much easier! I had several opened bags of chocolate chips and butterscotch chips in my pantry (how'd that happen??), and used them all up.

Here's the recipe, if you'd like to give them a try:

  • 2/3 cup butter
  • 2 cups + 2 tablespoons firmly packed brown sugar
  • 3/4 teaspoon salt*
  • 1 teaspoon vanilla
  • 1/4 teaspoon butterscotch flavor or vanilla-butternut flavor, optional (I skipped this)
  • 3 large eggs
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon espresso powder, optional (this adds a nice subtle flavor)
  • 2 3/4 cups flour
  • 3 cups chocolate chips; or a combination of different flavored chips, or chips and nuts
  • *Use 1 teaspoon salt if you use unsalted butter.

Instructions

  1. Preheat the oven to 350 degrees.  Lightly grease a 9" x 13" pan. (Since I used a glass dish, I turned the oven to 325 degrees.  
  2. Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.
  3. Allow the mixture to cool slightly (if it's very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process.
  4. Add the baking powder, espresso powder, and flour, stirring to combine.
  5. Stir in the chips or other additions of your choice.
  6. Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula (or your wet fingers). Smooth the top as best you can.
  7. Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan; the longer time in a light/shiny pan. A cake tester inserted into the center won't come out clean; in fact, the center of the very middle of the pan may look quite molten when you dig into it. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.
  8. Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.  I ended up freezing the extra bars.  When I want one, I thaw in the microwave and then heat for a few seconds....sooo good!
  9. Yield: 2 dozen nice size bars.  
I am sharing this with these lovely parties:




 

Monday, May 16, 2016

Strawberry Pie

 Please join me for one of my favorite pies in the whole wide world...Strawberry!  

 

 This is one of my favorite teacups, which is Alpine Strawberry, by Roy Kirkham.  Isn't it a pretty design with the bees,  leaves and blossoms, and strawberries?


I've shared this recipe before, but wanted to pass it along again.  The source of this recipe was from the Columbus Dispatch, when readers would submit their favorite recipes.  I cut the recipe out, probably in the early 1970's, as a new bride.  I have made this pie and shared this recipe so many times.  I hope you try it!

My Favorite Strawberry Pie:

1 pre-baked pie shell
1 quart strawberries, cleaned & hulled & set aside

3/4 cup sugar
3 T. cornstarch
1 cup water
2 T. light corn syrup
pinch of salt
3 T. strawberry gelatin

Combine sugar & cornstarch in a heavy saucepan & stir.  Add water, corn syrup & salt.  Cook until thickened & clear in color.  Remove from heat & add gelatin, stirring well to dissolve the gelatin.    The original recipe said to add red food coloring, but I never do.  Let  cool.

Pour over the berries. I usually cut the berries in half.  Mix gently & pour into the baked pie shell.  Chill.  Top with whipped cream.

I am sharing this with these lovely parties:
 

Thank you for your visit!  xo  


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