We will now get back to the regularly scheduled programming, by the way thank you to everyone who commented on my new hair do, I am loving it!
A few weeks ago I had dinner over at a friends house, I offered to bring a healthy blueberry cobbler because I know how much my friends love blueberries. I on the other hand not a huge fan of blueberries but I did enjoy this dessert and my friends raved about it! We had to have a little vanilla ice cream on top but you can just eat it plain but warm is the best 🙂
1/2 cup organic unrefined sugar
3/4 cup flour
1 tsp Baking Powder
1/8 tsp salt
1 tablespoon 2 tsp coconut oil
1/2 cup milk
1 dry pint (2 cups) cleaned blueberries
1/4 cup organic unrefined sugar
1/2 cup very hot water
Whisk together sugar, flour, baking powder, and salt. Drop coconut oil into dry ingredients, cut coconut oil into flour using a pastry cutter or two knives. Once the mixture is crumbly. Add in milk and combine. Spread batter into greased 8×8 pan. Place blueberries on top of batter. Sprinkle sugar on top of blueberries. Pour hot water on top of cobbler. Place pan on foil lined sheet to contain bubbling over. Place in pre-heated oven at 350 for 60 minutes.
Well I was going to post a food recipe today but instead I thought I would share my exciting evening that I had last night. We went to the beach to see the Supermoon. We also wanted to see the beginning of the Perseid Meteor Shower, though we did not see any meteors we saw something even rarer, we watched as 54 baby Sea Turtles Hatched. We watched the moon until about 9:30 and decided to go home, we drove down the beach road one more time as we left. We saw people out on the beach with red lights and wondered if perhaps the turtles were hatching. Dad went down to see and sure enough they were, he ran back up to get us. We got to the nest in enough time to see several hatch then we went down with the turtle volunteers to the edge of the sand where the sand meets the water. Before we could let the baby turtles go we had to cover any crab holes so that the crabs would not come out and try to eat the turtles. Once we were sure the coast was safe the head volunteer placed ten turtles at a time onto the sand so they could crawl towards the ocean. She even let me release ten turtles, I was amazed at how strong their little fins were. I think I checked an item off my bucket list even though I never even thought I would have the chance to release baby sea turtles. It is a event that is not seen by very many people and we were so blessed to be a part of it. Thankfully all 54 turtles from last night made it safely into the ocean. The rest of the nest should hatch over the next few days. Between seeing the Supermoon and the baby turtles hatch I was in awe of God’s wonderful creation and it brought to mind the verse I have posted below.
The heavens declare the glory of God; the skies proclaim the work of his hands. Psalms 19:1
Below are a few pictures from our night. The pictures of the turtles are not very good since you can not use the flash, so I had to take them using the Red Lights. The flash will disorient the baby sea turtles. I also have included a few pictures of the Supermoon.
Placing the baby sea turtles onto the sand.
Well I did it, and… I love it! Even though I already miss my long hair 😦 The cut turned out just the way I wanted. I went to Pansy at Solian, in Pensacola at the suggestion of a dear friend who has gone there for several years. I highly recommend her Salon, I have gone to many hairstylist over the years and few have truly cut it the way I wanted it. Pansy hit the nail on the head. I feel like I have lost 10 lbs getting it cut, if only it were that easy 🙂 I am slowly getting use to the cut, I keep fluffing and running my fingers through it. I am thrilled to think that the hair I am donating to Locks of Love will help a young Cancer Patient, this is Priceless!
Below is the process of the Chop.
Enjoy the pictures below I had to stop and do a quick photo shoot with the new hair.
If you follow me on Instagram you know I post pictures occasionally of my long hair. Well tomorrow that will be changing, I will be cutting somewhere around 16 inches off. The last time my hair was cut was well over two years ago. I love my long hair but unfortunately it is no longer healthy. I know I will miss it but thankfully my hair grows very quickly. I will be donating my hair to Locks of Love, this will be my second time donating. Somewhat ironically the last time I donated was right before we moved away from Florida, I think I had around 12 inches cut off. Before I donated the last time my hair was straight with a touch of wave to it, after it was cut it grew back curly, maybe this time it will grow back straight, who knows. The picture below, was taken shortly after I donated to Locks of Love. We met some friends in Chicago to visit the American Girl Store circa 2006. Tomorrow I will post the After shot 🙂
Today I bring you traditional Peach Dumplings. After researching a bit these Peach dumplings have roots in Czech, Slovak, Bohemian and Jewish cultures. My great Grandma Vlcek made these when my mom was little, as my mom grew older my Great Grandmother taught her to make them. Every year around the last week of July we make these dumplings in remembrance of Great Grandma Vlcek. As I have grown up my mom has passed on the torch of making Peach Dumplings. When you think of Peach Dumplings you think of a sweet dessert but that is not the case with these, they make a yummy meal. Grandma always served the dumplings with Roasted Pork.
First you make potato dumpling dough then you wrap the dough around a peach with its skin on. We then top the cooked dumplings with cottage cheese, and melted butter; you can also sprinkle a bit of sugar on top which is delicious and very decadent. I never had the chance to meet Great Grandma but I know I would have loved her! From what I have been told about Great Grandma, she was a real hoot. You never knew what she was going to do next. Great Grandma was the person who taught my mom to cook, when Great Grandma passed on she left her precious cookbook to my mom.
I treasure this tangible piece of my Great Grandma! Every time I make a dish from the cookbook I feel closer to her. I hope you enjoy this recipe as much as my family does.
Potato Dumplings Recipe
6 medium potatoes, (use all-purpose)
1 tsp. salt
2 cups flour more or less if needed
Cover potatoes with water then boil until fork inserted into potato comes out easily. Once the potatoes have cooled, peel then using a potato ricer, rice potatoes into a large bowl. Form a well in the center of the potatoes and add the eggs. Add the flour and salt to the potatoes and mix with your hands. Knead until thoroughly mixed. The dough should be firm and stiff but not sticky.
Roll into fist sized balls. Drop into large pot of boiling salted water.
Cook 12 minutes. The dumplings should float to the top.
Peach Dumplings Recipe
6 Peaches, firm and just barely ripe, not too soft
You can lightly flour your hands but too much flour will toughen the dough.
Prepare potatoe dumpling recipe, according to directions above, but separate into 6 pieces . Flatten each piece into a “pancake” in the palm of your hand, flour your hands if the dough is sticky. Place a peach atop the “pancake”. Curl your fingers around the peach, work the dough around the peach and pinch seams to close, it’s important to close the seams securely. Finish the dumpling by rolling each one as you would roll a meatball, in your hands. This evens the dough over the peach and makes sure the seams are closed.
Drop each dumpling into the pot of boiling water and cook for about 20 minutes. Serve dumplings steaming hot in a large bowl. We serve one dumpling per person, cut each dumpling up then place cottage cheese on top of the dumpling then pour a touch of melted butter on top.
Today I bring you Cappuccino Chocolate Cookies, perfect for a rainy day. I have been reading the Hannah Swensen Book Series by Joanne Fluke, in each book Joanne includes several recipes for desserts as well as a few main courses. I have been wanting to try a recipe but had not had the chance until two weeks ago. A friend of ours had a family emergency so I offered to bring over Dinner and some dessert for the whole family.
This recipe makes somewhere in between 8 to 10 dozen cookies, if that is to much to eat at once feel free to freeze the extras 🙂 The recipe calls for espresso powder, I used Greek Nescafe Classic, next time I think I will try Coffee Extract.I did make a few changes to recipe to accommodate my taste. I absolutely love this recipe, I know I will continue making it for years to come! Enjoy 🙂
4 sticks, (one pound) unsalted butter, melted
1/2 cup espresso powder
1 TBL 1 tsp vanilla extract
3 cups white granulated sugar
3 eggs, beat in measuring cup
2 tsp baking soda
1 tsp baking powder
3 cups milk chocolate chips (A bag plus half a bag of chips)
5 1/2 cups all purpose flour, measured with the scoop and level method
Mix into melted butter the espresso powder and vanilla extract, continue mixing until espresso powder is dissolved. Add in the sugar, eggs, baking powder, and baking soda, mix well. Add in the flour one cup at a time mixing until evenly distributed, continue until all flour has been added in. Mix in chocolate chips using a spatula. Using a medium cookie scoop, drop unto parchment lined cookie sheet, 12 to standard sheet pan. Flatten each cookie with a two inch flat surface (I used a small ramekin bottom). Place cookie sheets into a preheated 375 degree oven for 9-11 minutes. After they come out of the oven leave on pan for two minutes then transfer to cooling rack.
Today I bring you my Dad’s Chocolate Trifle. I remember when I was little my mom and I would make this for Father’s Day. This dessert is perfect and quick! This year I did not put any candy in the trifle but typically we use crushed Heath Bars in between the layers. I used a box brownie mix but you could also make homemade. I use Cool Whip since it is stabilized, I suppose you could make homemade whipped cream but I am not sure how it would hold up for a few days in the fridge.
1 boxed brownie mix, made and cut into 1 inch pieces
1 container Cool Whip
1 box chocolate pudding, prepared according to package
1 trifle bowl or small punch bowl
Optional: Crushed Candy
Layer in brownie pieces, make sure to cover bottom of bowl. Next layer in pudding. After that if you choose layer in crushed candy. Next layer in Cool Whip. Repeat layers. I did two complete layers then crumbled bownie on top of the last layer of Cool Whip. Can be made up to a day in advance. Enjoy!