Welcome to another week of the That’s Fresh Friday Link-Up! We’re so happy that you’re hanging with us and sharing your fabulous posts!

We’re preparing for a big weekend — it’s the start of football season! And we’re thrilled to be traveling to Houston to see our Tigers take on Wisconsin this weekend. It’s going to be a great time… and now, I’m beginning to fret over what to pack for gameday because I know it’s going to be crazy hot and humid! What are y’all doing this weekend? Any wardrobe suggestions for me?

So, with that said, let’s get ready to party!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Link-Up Hosts and Co-Hosts // The Speckled Palate

Hosts for the That’s Fresh Friday Link-Up:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for the That’s Fresh Friday Link-Up:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

 Vanilla Almond Granola Cereal from Natural Chow// That's Fresh Friday Link-Up at The Speckled Palate

Vanilla Almond Granola Cereal from Natural Chow

Peach Dumplings from Seduction in the Kitchen // That's Fresh Friday Link-Up at The Speckled Palate

Peach Dumplings from Seduction in the Kitchen

Taco Bowtie Pasta from Lamberts Lately// That's Fresh Friday Link-Up at The Speckled Palate

Taco Bowtie Pasta from Lamberts Lately

Cherry Chipotle Cheeseburgers from Erica's Recipes // That's Fresh Friday Link-Up at The Speckled Palate

Cherry Chipotle Cheeseburgers from Erica’s Recipes

Simple No Bake Fruit Tart from A Dash of SANity // That's Fresh Friday Link-Up at The Speckled Palate

Simple No Bake Fruit Tart from A Dash of SANity

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday Link-Up LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 3 comments }

Fresh Cream of Tomato Soup

by Erin on August 27, 2014

in entrees, vegetables

Fresh Cream of Tomato Soup // The Speckled Palate

Have we already discussed my love/hate relationship with tomatoes?

Because it’s a thing. And it centers around fresh tomatoes and how they’re just… meh… to me.

Now, I love tomato products as much as the next person. Red sauce? Add extra to my pasta, mmmkay? Ketchup? I’ll have extra with my fries! And Tomato Soup? This girl has died and gone to heaven.

But fresh tomatoes? Eh. I could take ‘em or leave ‘em… and most of the time, I choose to avoid them.

We were inundated with fresh heirloom tomatoes from our CSA this summer, and I was confounded as to what to do with them since I don’t eat them by themselves. And currently, Tomato Pie even sounds gross… so I needed a workaround.

Fresh Cream of Tomato Soup // The Speckled Palate

So I perused the internet and realized I could make Fresh Cream of Tomato Soup.

And that’s exactly what I did, thanks to a glorious recipe from Ina as inspiration.

Fresh Cream of Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 5-6
Ingredients
  • 1½ tablespoons extra virgin olive oil
  • 1½ tablespoons unsalted butter
  • 2 large yellow onions, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 4½ pounds fresh heirloom tomatoes, coarsely chopped
  • 1½ teaspoons granulated sugar
  • 1 tablespoon tomato paste
  • ¼ cup packed fresh basil leaves, chopped, and extra basil leaves for garnish
  • 3 cups vegetable stock
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • ¾ cup heavy whipping cream
Instructions
  1. In a large Dutch oven over medium-low heat, heat the olive oil and butter.
  2. Once warm, add the onions and carrots. Sautee until tender. (About 10 minutes.)
  3. Add the garlic, and cook for a minute.
  4. Add the tomatoes and their juices, along with the sugar, tomato paste, basil, vegetable stock, salt and pepper. Stir until combined, and bring the ingredients to a boil.
  5. Once boiling, lower the heat and simmer, uncovered, for 30-45 minutes. The tomatoes will need to become very tender.
  6. Remove the soup from the heat and add the cream.
  7. In a food processor/blender/immersion blender, process the soup until smooth, then pour the soup into a fine mesh strainer to remove tomato seeds and other pieces of vegetable that will keep the soup from being smooth.
  8. Once the soup has been strained and is smooth, enjoy immediately, chill or freeze.
  9. When ready to eat, reheat soup in the microwave and serve with basil leaves as garnish on the side of the soup bowl.

This soup is delightful with a fresh grilled cheese during these hot months… or you can do as I did and freeze a portion of the batch for the cooler fall and winter months!

What is YOUR stance on fresh tomatoes?

{ 4 comments }

Sweet Potato Pancakes // Erin Skinner from The Speckled Palate for My Cooking Spot

I realize it’s still the summertime, but sometimes, a girl wants sweet potatoes.

Back when I was training for my marathon, I began eating a lot more sweet potatoes, as I’m allergic to bananas, and after a horrible bout of leg cramps on my 18-mile run that ended with several fits of uncontrollable tears, I knew I needed more potassium. Lucky for me, sweet potatoes are packed full of it!

Sweet Potato Pancakes // Erin Skinner from The Speckled Palate for My Cooking Spot

So I began experimenting, adding sweet potatoes here and there.

And then I developed these Sweet Potato Pancakes, which is utterly divine and which was eaten the day before my marathon as my final meal in Dallas.

I’m over at My Cooking Spot sharing this recipe today, and I’d love for y’all to join me over there!

Have you ever tried sweet potatoes at breakfast? What’s your favorite sweet potato recipe?

{ 2 comments }

Whole Wheat Italian Focaccia Bread

by Erin on August 22, 2014

in baking

Whole Wheat Italian Focaccia Bread // The Speckled Palate

Sandwiches and me have a love-hate relationship.

Some weeks, I love ‘em.

Other weeks, I could leave ‘em.

And other times? Well, it’s probably best y’all didn’t hear what I thought about ‘em.

Whole Wheat Italian Focaccia Bread // The Speckled Palate

A few weeks back, I was obsessed with re-creating the sandwich I fell in love in Italy… and the first part I wanted to get right was the bread.

So I began tinkering, and I ended up baking this delightful loaf of Whole Wheat Italian Focaccia Bread in response to this obsession.

And if I do say so myself, this focaccia is a game-changer when it comes to making sandwiches at home.

Whole Wheat Italian Focaccia Bread // The Speckled Palate

Sadly, the rest of the sandwich didn’t come together quite as nicely.

The canned tuna in olive oil just didn’t taste as good as it did in Italy.

The pesto I made was tasty… but it wasn’t Cortona quality.

And while the mozzarella was delicious, I felt like the overall dish was lacking.

Whole Wheat Italian Focaccia Bread // The Speckled Palate

So today?

Today, I share a really fantastic bread recipe and promise I’ll keep working on the sandwich portion of this, as I cannot wait to take a bite of the perfect recreation and then share it with y’all here. Though something tells me it’s going to take a while and a lot more tinkering because I truly believe the simplest recipes are the ones that are the most challenging to recreate.

However, this focaccia is pretty darn good, and as an added bonus, it’s pretty darn easy to pull together, too.

Here’s how you do it:

Whole Wheat Italian Focaccia Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 10
Ingredients
  • 1¾ cup whole wheat pastry flour
  • 1 cup whole wheat flour
  • 1 tablespoon dried oregano
  • 1½ teaspoons dried basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1¼ hot water
  • 2 tablespoons extra virgin olive oil
  • 2½ teaspoons active dry yeast
  • 1 teaspoon local honey
  • ½ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer, combine the flours, oregano, basil, garlic powder and onion powder. Using a whisk, stir until incorporated, then set aside.
  2. In a separate bowl, combine the hot water, olive oil, active dry yeast, honey and salt. Stir until the salt has dissolved into the water and the ingredients are incorporated, then pour into the dry mixture.
  3. Using the dough hook attachment on a low speed, combine the ingredients until the dough has become smooth. (Don't get over-anxious and speed up the mixer, as you'll get a face full of flour.)
  4. Once the dough has come together, turn up the speed of the mixer, beating the dough against the sides of the container for 2-3 minutes.
  5. Once the dough has finished mixing, spread it onto a greased baking sheet. (This will be a bit challenging, as the dough is a bit tacky and won't want to listen.) Cover it with a damp kitchen towel. Let it rise for 45 minutes in a warm place.
  6. Once the dough has risen and doubled in size, preheat the oven to 450°F.
  7. Create divets in the dough using your clean fingers, then season the bread with additional olive oil, salt and oregano.
  8. Bake for 25 minutes or until top is golden brown.
  9. Let the bread cool for 10 minutes, slice the bread into pieces and enjoy!

 

Whole Wheat Italian Focaccia Bread // The Speckled Palate

What kind of dishes have you tried to recreate from another time in your life?

Was the recreation successful?

{ 0 comments }

Welcome to another week of the That’s Fresh Friday Link-Up! We’re so happy that you’re hanging with us and sharing your fabulous posts!

I’m currently in Memphis, and I’ll be here until Saturday. It’s been a great week spent with my family, and my sister and I are embarking upon a quick day trip to my former town, Nashville, tomorrow, then I’ll head back to Dallas on Saturday morning. What are y’all up to this week? And do you have any big weekend plans?

So, with that said, let’s get ready to party!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Link-Up Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Classic Buttermilk Waffles from Natural Chow // That's Fresh Friday Link-Up at The Speckled Palate

Classic Buttermilk Waffles from Natural Chow

Homemade Corn Dogs from Ten at the Table // That's Fresh Friday Link-Up at The Speckled Palate

 Homemade Corn Dogs from Ten at the Table

Dark Chocolate Chip Skillet Cookie from Krystal's Kitsch // That's Fresh Friday Link-Up at The Speckled Palate

Dark Chocolate Chip Skillet Cookie from Krystal’s Kitsch

Plum Bruschetta with Prosciutto from La Cuisine d'Helene // That's Fresh Friday Link-Up at The Speckled Palate

Plum Bruschetta with Prosciutto from La Cuisine d’Helene

Frozen Hot Chocolate Pops from Seduction in the Kitchen // That's Fresh Friday Link-Up at The Speckled Palate

Frozen Hot Chocolate Pops from Seduction in the Kitchen

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday Link-Up LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 5 comments }

Andouille Sausage Breakfast Tacos // The Speckled Palate

For whatever reason, I always accidentally (read: not-so-accidentally) purchase extra andouille whenever I’m whipping up Shrimp and Grits… and my husband and I always go back and forth on what to do with the leftovers.

A few months back, I had the brilliant idea to make breakfast tacos with the remaining links of sausage, and the resulting breakfast dish blew both of us away.

As someone who wasn’t raised eating crazy hot dishes, the tacos were spicy enough, but not too zing-y to overwhelm and set fire to my tastebuds. For my husband, who adds hot sauce to most everything I cook (though I’d like to think I’ve gotten better at adding more heat to my recipes over the years), the tacos were well-seasoned and spicy enough. So much so that he didn’t need any additional pepper or hot sauce.

These breakfast tacos are a great compromise between the spice-lover and the not-so-good-with-spice-but-trying-super-hard person.

Andouille Sausage Breakfast Tacos // The Speckled Palate

Depending on the sausage, the heat of these tacos varies. Sometimes, it has been perfectly balanced for me, while other times, it’s been a bit of a mouth-on-fire situation.

However, as a dear friend’s dad told me a long time ago after adding an entire bottle of Tabasco to a dish he cooked for us, sometimes, you gotta send those tastebuds into overdrive and enjoy the resulting endorphin rush.

Either way, I absolutely recommend trying this dish, especially if you love a little spice!

Here’s how you can make your own:

Andouille Sausage Breakfast Tacos
 
Author:
Recipe type: Breakfast
Cuisine: Cajun/Tex-Mex
Serves: 4
Ingredients
  • 2 links andouille sausage (or any hot pork sausage)
  • 1 yellow onion, diced
  • 2 small sweet peppers, diced
  • 1 jalapeño pepper, de-seeded and diced
  • 5 eggs
  • Tony Chachere's Salt-Free Creole Seasoning, to taste
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • Flour tortillas, warmed
Instructions
  1. Remove the sausage from the casings, and add to a large skillet over medium-high heat.
  2. While the sausage is cooking, dice the onion, sweet peppers and jalapeño. Set aside.
  3. Break the eggs into a bowl, whipping together with a fork. Season with the Tony's, salt and pepper. Set aside.
  4. Once the sausage is cooked through, add the onion and peppers to the pan. Cook until the veggies have softened slightly.
  5. Pour in the eggs, stirring lightly every few moments to scrape the cooked eggs off the bottom of the pan. Continue cooking until the eggs are scrambled to your desired consistency.
  6. Measure out the filling into the warmed flour tortillas, and enjoy warm!

Andouille Sausage Breakfast Tacos // The Speckled Palate

When you have leftover ingredients, what kind of recipes do you make to feature them?

{ 5 comments }

Chicken Tortellini Soup

by Erin on August 18, 2014

in baking

Crock Pot Chicken Tortellini Soup // Erin Skinner from The Speckled Palate for My Cooking Spot

Yes, I realize it’s the middle of August, and the dog days of summer are upon us.

Yes, it’s a H-O-T outside. I live in Texas. And even though I’m currently visiting Tennessee, it’s still crazy warm outdoors and sweltering enough for me not to want to be outsi

Yes, I know soup during the summertime sounds unnatural…

But sometimes, a girl’s gotta have soup.

I’m over at My Cooking Spot today sharing a recent favorite recipe of mine… Chicken Tortellini Soup. This gem is cooked up in the slow cooker so you don’t have to sweat over the stove as you create this homemade twist on classic chicken noodle soup.

I promise it’s well worth it… even if you’re skeptical of soup in the summertime.

{ 0 comments }

Welcome to another week of the That’s Fresh Friday Link-Up! We’re so happy that you’re hanging with us and sharing your fabulous posts!

It’s Thursday evening… and this week feels like it has been both incredibly long and short. Ever had a week like that? I cannot wait for tomorrow, as I’ll be driving to my hometown to spend a week with my family, and while I’m not necessarily looking forward to the 7+ hour drive from my house to Tennessee, but it’ll all be worth it. … Any exciting plans for y’all tomorrow and/or this weekend?

So, with that said, let’s get ready to party!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Link-Up Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Individual Apple Berry Cobbler from O Taste and See // That's Fresh Friday Link-Up at The Speckled Palate

Individual Apple Berry Cobbler from O Taste and See

Classic Lemon Butter from Eliza Ellis // That's Fresh Friday Link-Up at The Speckled Palate

Classic Lemon Butter from Eliza Ellis

Tex-Mex Stuffed Peppers from Rachel at My Cooking Spot // That's Fresh Friday Link-Up at The Speckled Palate

Tex-Mex Stuffed Peppers from Rachel at My Cooking Spot

Blueberry Poke Cake from Swanky Recipes // That's Fresh Friday Link-Up at The Speckled Palate

Blueberry Poke Cake from Swanky Recipes

Triple Berry Cobbler from The Wetherills Say I Do // That's Fresh Friday Link-Up at The Speckled Palate

Triple Berry Cobbler from The Wetherills Say I Do

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday Link-Up LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

{ 9 comments }

I realize that it’s already almost mid-August, and we traveled to Cape Cod at the beginning of May… but I couldn’t help take a trip back there through the photographs from the weekend we spent there.

What We Ate: Cape Cod {May 2014} // The Speckled Palate

Some of our Nashville friends, who are from the Northeast, decided to tie the knot in the town of Chatham on the Cape. We were excited about the wedding, as we were thrilled for these friends! An added bonus of the wedding was that our Nashville friends are scattered across the country, and we hardly ever get to see them these days. We’d also never been to Cape Cod before (and I’d never been to Massachusetts).

So we booked our travel, and we flew into Boston the day before the wedding with some Nashville friends, who also live in Dallas.

Once we landed and gathered our bags, we rented a car and began our trip down to the Cape.

What We Ate: Cape Cod {May 2014} // The Speckled Palate

We landed around lunchtime, and I texted an old friend about places to eat on the way, as she lives in the area and her family used to vacation on the Cape when we were kids.

We ended up stopping in Plymouth for lunch, and we traipsed into The Lobster Hut, where my friend and I got lobster rolls and our husbands ordered fried clams and shrimp dishes from the seafood hut.

I’d never had a lobster roll before this moment, and it lived up to the hype I’ve been hearing for years. The lobster was so fresh, the dressing was light, the bun was buttery and crunchy. It was absolutely what I needed after a morning of traveling.

We walked around for a few minutes after lunch, checking out the area, then hopped back into our cars and continued down to Chatham, where we were spending the weekend.

What We Ate: Cape Cod {May 2014} // The Speckled Palate

We spent the rest of the afternoon catching up with the other friends from Nashville. A large group of the friends decided to rent a home instead of staying at a B&B, and we joined in, figuring it would be a blast to stay in the same place with so many people who we hardly ever see.

That evening, a large group of us dined at The Wild Goose Tavern. Since we were near the ocean, I was intent on eating all kinds of seafood, and I ordered a scallop dish, which was delicious. Another friend ordered the lobster mac ‘n cheese… and when she mentioned I could have some, I tried some without hesitation. It didn’t disappoint, either.

Later that night, we headed down the main street of town and met up with everyone at the post-rehearsal dinner gathering at a local taphouse, then migrated to a bar, drinking, dancing and chatting the night away before a large contingent of the group trekked back to our rental to late night.

What We Ate: Cape Cod {May 2014} // The Speckled Palate

The next day, we relaxed. Our friend made a decadent breakfast for those of us staying in the house. (Real talk: I’ve been trying to figure out a way to recreate this dish for The Speckled Palate. So far, I haven’t had any success.)

It was Derby Day, so a few of us gathered around the television and watched coverage for a bit.

Around lunchtime, I trotted down the street to Chatham Cookware for a delightful sandwich called the Dinghy, which boasted chicken salad with toasted almonds, lettuce, tomato and BACON. Yes, bacon. And y’all, I don’t know if I can have chicken salad without it anymore.

We sunned ourselves on the lawn that afternoon until it was time to prepare for the wedding.

What We Ate: Cape Cod {May 2014} // The Speckled Palate

But first, fudge!

One of the girls who’d vacationed on the Cape before went into town to visit her favorite candy store, the Chatham Candy Manor, and I asked her to get me some fudge after she raved about the sweet treat. She brought me back peanut butter chocolate… and it was divine.

I may or may not have gobbled up a good portion of this as I was fixing my hair for the wedding.

What We Ate: Cape Cod {May 2014} // The Speckled Palate

We walked down the street to the wedding, which was held at a beautiful old church in town. It was gorgeous, and the ceremony was lovely. Once the couple exchanged vows and were pronounced man and wife, we hopped on buses to take us to the reception, which was equally stunning.

The resort was breathtaking, and we marveled at the views of the ocean, munching on various appetizers during a cocktail hour as we mingled with other guests and old friends.

We eventually sat down for a four-course dinner of Creamy Potato Soup with Wisconsin Cheddar, Smoked Duck Ravioli with Truffled Veal Reduction, Forest Mushrooms and Stewed Tomatoes and a Petite Filet of Beef with a Butter-Poached 1 1/2 lb. Shelled Lobster.

There are no words to describe this, other than I sometimes dream about that ravioli. It was so good, in fact, I didn’t have room for dessert. And y’all should know that I always have room for dessert.

Once the dinner hour came to a close, a multitude of toasts were made, the couple shared their first dance and dances with their parents, then the dance floor opened up to the guests. We danced away the evening, singing and laughing throughout.

What We Ate: Cape Cod {May 2014} // The Speckled Palate

The next morning came entirely too early, as we celebrated our friends’ wedding late into the night, but we had the best time in Cape Cod. I absolutely cannot wait until we get to go back. Hopefully, that’ll happen sometime soon!

And now, it’s giveaway time!

my cooking spot

Hi everyone! My Cooking Spot and its contributors have put together a giveaway for a chance to win 51pc Chefmate Kitchen Gadget Set !

We all got together and wanted to share our love of cooking by hosting a fabulous giveaway!

cs_logo

Below are the contributors who helped put this giveaway together. Check out their fab blogs and see all the amazing recipes these ladies have done.

Be sure to enter to win!!

Enter today in the Rafflecopter entry form below.

What We Ate: Cape Cod {May 2014} + a Giveaway // The Speckled Palate

Contributors – Clockwise

Jana: Life Could Be a Dream BlogRachel: Oh Simple ThoughtsMarcella: Marcella Roses

Erin: My Cooking Spot - Natasha: Gather Around Our TableMadison: Wetherill Say I Do

Jen: Jen’s Favorite Cookies - Nathalia: Creatively ConsciousMeme: Meme IngeErin: The Speckled Palate

a Rafflecopter giveaway

{ 8 comments }

Mini Peach Pies

by Erin on August 11, 2014

in baking, dessert, fruit

Mini Peach Pies // The Speckled Palate

Peaches, y’all.

This girl can’t get enough of ‘em, and we were lucky enough to get some of the stone fruit beauties in our CSA box recently from a local farm.

They were the sweetest peaches I have ever consumed.

Mini Peach Pies // The Speckled Palate

While I absolutely adore peaches in my morning cereal and ate several this way, I decided we needed make something equally delicious with the additional fruit.

And since I was craving pie that day, well, pie it was!

This recipe started off as a regular-sized pie idea, but after fighting with the dough (which is really good, btw), I decided Mini Peach Pies would be the best thing since the dough wasn’t as malleable enough to be rolled out.

Problem solving, y’all. And I’m working on fixing the dough so we can have a regular-sized peach pie, so don’t y’all worry.

Mini Peach Pies // The Speckled Palate

We hosted some friends over for dinner that evening. We ate our meal outside, then we devoured a good portion of these Mini Peach Pies and hardly leaving any leftover Mini Peach Pies.

They were that good, y’all. And I think next time I make these babies, I’ll be adding a little bourbon to the peach mixture to jazz it up even more.

Here’s how you can make your own:

Mini Peach Pies
 
Prep time
Cook time
Total time
 
Sweet Mini Peach Pies, topped with ice cream, are the best way to celebrate the summertime favorite fruit!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For the Sweet Pie Dough
  • 1 egg yolk
  • 1 tablespoon unsweetened vanilla almond milk
  • 2 teaspoons pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • ¼ cup uncooked old-fashioned oats (not the instant kind)
  • ⅔ cup powdered sugar
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter, in ¼" cubes, chilled
  • 4 tablespoons coconut oil, chilled (but not too chilled, as it will not break apart in the food processor)

  • For the Pie Filling
  • 2 tablespoons unsalted butter
  • 2 cups peaches, chopped and with their juices
  • 2 tablespoons dark brown sugar
  • ½ teaspoon ground cinnamon
  • A pinch of salt
Instructions
  1. Make the Sweet Pie Dough: In a small bowl, combine the egg yolk, almond milk and vanilla extract. Set aside.
  2. In your food processor, measure in the flour, oats, powdered sugar and salt. Process until combined.
  3. Once the dry ingredients have been combined, add cubed, chilled butter and the chilled coconut oil, processing in 1 second intervals until the mixture looks like wet sand and is starting to come together. Pour in the yolk mixture, processing until just combined.
  4. Turn out the mixture onto a piece of plastic wrap, and wrap it securely before transferring to the refrigerator for at least an hour.
  5. Make the Peach Pie Filling: In a large saucepan, melt the butter, then add the peaches and their juices to the pan.
  6. Measure in the dark brown sugar, cinnamon and the salt, then sauté for about 3-5 minutes, or until the peaches are just tender.
  7. Set aside until it's time to make the mini pies.
  8. Prepare the Mini Pies: Grease a mini muffin tin, and preheat the oven to 400°F.
  9. Remove the pie crust from the refrigerator, and roll into 24 1" balls. Press the dough balls into the mini muffin tin, flattening with your thumb and pushing the dough up the sides of the tin.
  10. Bake the pie crust for 20 minutes.
  11. Once the pie crusts have been removed, pressed any air bubbles down with a spoon, then fill with the peach pie filling.
  12. Return the muffin tin to the oven, and bake for another 15 minutes.
  13. Remove from the mini muffin tin, and let cool for a few moments.
  14. Serve warm, topped with ice cream!

Mini Peach Pies // The Speckled Palate

What do you like to make using fresh peaches?

Related Posts Plugin for WordPress, Blogger...

{ 8 comments }