Peach Bundt Cake

During these hot, humid Southern summers of Alabama, one of my most favorite things is a juicy, ripe peach. I can remember going to the farmers market as a little girl to buy straw lattice baskets of fresh, ripe peaches with their fuzzy flesh and sweet smell perfuming the humid air. Peaches are my favorite fruit and when summer comes, I look forward to utilizing them in as many ways as I can.

I found the recipe for this delicious peach bundt cake quite by accident and I am so glad I did. Bundt cakes are so versatile and very easy to put together - you mix a batter, pour it in a pan, and bake. Although they do take a while in the oven, they are a lot less fussy than a layer cake since you do not have to worry about cooling, splitting layers, frosting, etc. This cake is just flipped out of its pan, cooled twenty minutes, and topped with a very simple glaze. It can be eaten warm or room temperature, and tastes like peach cobbler in cake form. A dense yet moist, cinnamon-scented vanilla cake studded with bursts of sweet, ripe juicy Southern peaches. Could there be anything better?

I made this cake for my Memaw's birthday and it turned out just like her - sweet and southern.

Try it soon - you won't regret it!

Peach Bundt Cake
slightly adapted from blessherheart.typepad.com

Ingredients

For the cake:

• 3 cups all-purpose flour, sifted
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup of unsalted butter, softened
• 1 1/2 cups granulated sugar
• 6 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup peach puree (1-3 peaches pureed in blender or food processor)
• 2 cups peaches, peeled and diced (about 6 peaches)

For the glaze:

• 2 cups confectioners sugar
• 2-3 tbsp peach nectar (find it in the fruit juice aisle - I used Kearn's brand)

Directions

1. Preheat your oven to 350 degrees and spray a 10 inch bundt pan with baking spray.

2. In a medium bowl, sift together flour, baking soda, salt, and cinnamon and set aside.

3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, lightly beating after the addition of each egg.

4. Add the vanilla extract and beat.

5. Add the sour cream and peach puree and lightly beat to incorporate.

6. Add the flour mixture in three separate batches, mixing on the lowest setting possible after each addition - do not over mix.

7. Gently fold in the peaches

8. Pour batter into pre-greased bundt pan, and smooth the top.

9. Place the pan on a baking sheet and bake, rotating the sheet about halfway through the baking time, until a cake tester inserted into the center of the cake comes out clean, 60-70 minutes. Cool in the pan on a wire rack for 20 minutes. Invert the pan on the rack to turn the cake out; let cool completely on the rack.

10. To make the glaze: In a small bowl, whisk the peach juice into the confectioners' sugar, adding the juice gradually, so that the glaze is just liquid enough to pour easily but still opaque. Place a sheet pan under the cooling rack. Spoon the glaze over the cooled cake, allowing the excess to drip onto the baking sheet. Allow the glaze to cool completely for 30 minutes, then serve.

Jamie Oliver's Chicken in Milk

I can't remember where I first saw this recipe. It was probably on one of the food blogs I read. Or maybe I saw a picture of it on Tastespotting.com. I do remember being immediately intruiged by it. Chicken in milk? Not two things you would normally put together, or that you would think would even taste good together. At least, I wouldn't. After purchasing a Staub Coq Au Vin (aka a fancy dutch oven), I knew this would be the perfect recipe for it. Granted, you do not have to own a Staub, any oven safe large dutch oven or pot will do the job just fine.

This chicken recipe is wonderful. It's comfort food at its finest, perfect for winter, or really any time you are craving roast chicken. It's moist and delcious, practically falling off the bone, and is perfectly easy to prepare. The milk melds with the garlic, lemon, and sage to make a delicious sauce. The garlic roasts along with the chicken, and is delicious on it's own. We enjoyed it spread onto toasted bread. I served this with brown rice (which we poured the sauce over), but it would be equally as good with mashed or roasted potatoes. You can use the leftover shredded chicken in recipes during the week, if you don't eat it all first! This would also be perfect for guests, as it's also beautiful looking and a great conversation starter when you tell them what it's made with.

You must try this today. It really is very easy and delicious!

Chicken in Milk

Recipe courtesy Jamie Oliver

Ingredients

• 1 3lb organic whole chicken


• salt and pepper


• 1 stick butter


• 1/2 cinnamon stick


• 1 handful fresh sage


• 2 lemons, zested


• 6 garlic cloves, skin left on


• 2 cups milk
  

Directions

Preheat the oven to 375 degrees. Remove giblets from the cavity of the chicken (if any), and season it generously with salt and pepper. Melt the stick of butter in a dutch oven or oven safe pot that's large enough to fit the chicken. Fry the chicken on all sides in the pot, until its golden brown and crispy. Remove the chicken from the pot and discard the butter, leaving the brown bits from the chicken in the bottom of the pot. Return the chicken to the pot, and add the rest of the ingredients. Cook in the preheated oven for 1 1/2 hours. If your chicken is over 3 lbs, add 20 minutes per pound to the cooking time. I cooked mine with the lid on for one hour and then removed it for the remainder of the time.

Enjoy!

Quick Monte Cristo

I have two new recipes coming up for you all very soon, but before I post those, I thought I would give you this quick, easy recipe idea that makes a great simple lunch or dinner. This is a lighter version of the monte cristo sandwich, which is typically a ham, turkey, and swiss cheese sandwich that is dipped in batter and fried. This sandwich is a favorite of my husband's and is served at Bennigan's and Cheddar's. While their versions are quite delicious, my version is dipped in egg and toasted in a pan (instead of battered and deep fried) to keep it lighter. Instead of being a very occasional treat, we can now enjoy Monte Cristos regularly.

This Monte Cristo is a nice change from your typical American grilled cheese. It's almost like a savory french toast. On a cold, rainy day like this one, it would be wonderful paired with a steamy bowl of tomato soup. The egg on the outside gives it a nice crust, and the dijon provides a tangy contrast to the creamy provolone cheese. To keep it similar to the sandwiches you'd get at Bennigan's or Cheddar's, serve it with some raspberry preserves on the side... but it's just as good without them!

Quick Monte Cristo Sandwich

makes 1 sandwich

Ingredients

• 2 slices bread of your choice (I used Nature's Own Honey Wheat, whatever you have on hand is fine)
• 2 slices deli ham
• 2 slices deli turkey
• 2 slices provolone cheese (You can also use Swiss, cheddar, or whatever you like. I love provolone in this sandwich.)
• Dijon mustard
• 2 eggs, lightly beaten, seasoned with salt and pepper

Directions

1. Heat a nonstick skillet over medium low heat and spray with cooking spray.

2. Lightly spread each slice of bread with a thin layer of mustard.

3. Top one slice of bread with one slice of provolone, followed by 2 slices of ham, 2 slices of turkey, and the remaining provolone. Top with remaining bread slice.

4. Dip the whole sandwich in the beaten egg mixture.

5. Place the sandwich in the heated pan, cooking for 2-3 minutes per side or until light golden brown.

Enjoy!

Spinach and Artichoke Dip

Photo courtesy MyRecipes.com

Okay, so you caught me. Once again, I am picture-less. But I just had to post this recipe for you, it's so good and so easy! I've been making this over and over again for more than a year now, and there are some great reasons why. First of all, it's yet another of my favorites from Cooking Light, so it's a little healthier for you than traditional Spinach and Artichoke Dip. In fact, I like this version much, much better than anything I've had in restaurants lately since it's not greasy. It's creamy and delicious, with a slight tang from the artichokes, and I promise that you won't miss the full fat cream cheese at all. Also, I dare you to find a better way to eat your spinach!

My biggest piece of advice when making this dip is to make sure that you thaw the spinach (overnight in the fridge or a few hours on the countertop works) and drain it really well. Put it in a kitchen towel and squeeze out as much liquid as you can - this will keep the dip from being too watery.

Make this today! You won't regret it. It would be perfect for a football party, or as an appetizer at your next holiday gathering. Trust me, if you put a bowl of this out with some chips or crudites, it will be gone in no time!

Spinach and Artichoke Dip

adapted from MyRecipes.com

Ingredients

• 2 cups lowfat mozzarella cheese, divided
• 1/2 cup fat free sour cream
• 1/4 cup grated Parmesan cheese, divided
• 1/4 tsp black pepper
• 3 garlic cloves, crushed
• 1 14oz can artichoke hearts, drained and chopped
• 2 8oz blocks neufchatel cheese (or reduced fat cream cheese), softened
• 1 10oz package frozen chopped spinach, thawed, drained, and squeezed dry
• Pita chips, baked tortilla chips, or vegetable crudites (optional - for serving)

Directions

1. Preheat the oven to 350 degrees F.

2. Drain and squeeze the spinach dry. Set aside.

3. Drain the can of artichokes and chop them into bite sized pieces. Set aside.

4. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, artichoke hearts, and spinach in a large bowl until well combined.

5. Spoon mixture into a baking dish and top with remaining Parmesan and mozzarella cheeses.

6. Bake at 350 degrees for 30 minutes or until it's bubbly and the cheese has melted and is slightly golden brown.

7. Serve with chips or veggies and soak up all the compliments!

Favorite Fall Recipes

Today I have been working on giving this shabby old blog a facelift! I've added a new background and a couple of new pages at the top - "About" and "Recipes". The About page is exactly what it sounds like - a description of who I am and what biscuits and honey is. I'm very excited about the Recipes page. This will give everyone a much easier way to access all the recipes I've posted here. It's a work in progress, so bear with me as I update it and categorize everything. It has been really fun working on it, though. I've loved going back and re-reading posts, looking at the evolution of my blog. In some ways, it's a little like ready a diary I wrote as a child. It's endearing yet a little bit embarrasing in a way. I've had such lofty goals and desired such big things for this little place on the web, but it seems they've never been fulfilled. But still, I am going to press on and try my best to keep it up, little by little, if I can.

So since I've had this nostalgic time of re-living recipes and blog posts, I wanted to re-visit some of my favorite fall recipes. I just adore fall - the changing of the leaves, the crispness, the flavors, football, and gatherings of family and friends. It's the ushering in of sweater weather and the busyness of the holiday season. I hope one of these recipes gives you an idea and makes it a little easier for you to get dinner on the table this week.

Chicken Corn Chowder - I love this soup. It's easy and light, with a hint of cayenne to warm things up a bit. It tastes like something from Atlanta Bread Company or Panera, so it's sure to impress.

Taco Soup - Who doesn't love Taco Soup? It's super easy to make and perfect for any gathering. I love to make this in the Crock Pot on Mondays and then we have it for lunches for the rest of the week.

Spicy Chili with Cornbread Waffles - Now this is a great recipe! I never would've thought to pair waffles and chili, but it's such a great combination. This would be absolutely perfect for a football party. Your guests will be so impressed with the creativity and deliciousness of this recipe, and you will love how easy it is!

Dorie's Devils Food Cake

Until I get into my Ready for Dessert challenge, I wanted to share this easy, delicious devil's food cake recipe with you. This is actually the cover recipe from Dorie Greenspan's Baking From My Home to Yours (which I highly recommend, by the way). I made this cake for my uncle for his birthday, but this cake would be wonderful for any occasion. Paired with a tall glass of milk, its dark but mild chocolatey flavor would brighten up any day. I actually made this cake with a basic cream cheese frosting instead of Dorie's marshmallow one, but I know either would be good. This is a great recipe that makes a very sturdy, easy to work with cake that won't fall apart on you. The addition of buttermilk is what makes it characteristically devil's food and makes it very, very moist.

So, to tide you over until the real blogging begins, you can find the recipe for the cake here. However, I do recommend buying Dorie's wonderful book.

Changes & A New Challenge

Hello again. Is there anyone out there? I would definitely be surprised if anyone was still aware of my little blog out here. Life got in the way, and my posting ceased. I've been mulling over what I wanted to do with this blog for a long while, and I've missed writing in it terribly.

After much thought, I've kind of settled on making biscuits & honey a blog not just about food, but about my life. Since I stopped writing, we've made some changes in how we approach food at my house. I've always been a proponent of homemade and gourmet, but now we are trying to incorporate as much natural, organic, and local food into our diets as we can. It hasn't been easy, especially on our budget, but I am thoroughly convinced it's more than worth it.

Also, as you may or may not know, I made the decision not to participate in the same local farmer's market that I sold baked goods at last year. I've missed it, but I have to say the break has been nice. I've been cooking and baking mostly for my family, friends, and church, and it's been really nice. And so many times, I've wanted to share those things with you.

I had the opportunity to meet with a local business owner here in town who has her own restaurant and catering business and has been in the food business for over thirty years. While I don't think the timing is right to open my own business right now, she suggested a project I had actually thought about and had been wanting to tackle for a while: to cook my way through a cookbook. And since baking is my thing, I am going to try to bake 1 recipe a week from a cookbook from now until whenever I finish. This is going to be a huge challenge for me, since we lead such a busy life, but I really am going to try hard to do it! The book I've chosen is Ready for Dessert: My Best Recipes by David Lebovitz. He is very well respected in the pastry world, and I believe the book is the right skill level for me - just the right mix of challenging and fun recipes. I am really looking forward to tackling this!

In other news, we got a puppy. Her name is Tallulah Mae (we call her Tallulah, Lulah, or Lulah Mae), and I couldn't imagine my life without her. She is the cutest little red and white basset hound. You'll probably be hearing a lot more about her on here.

I am so excited to return to the world of blogging! I can't wait to share my stories and creations with you.

The Black Hole That is My Freezer

For a few months now I've had "cleaning out the freezer" on my mental lists of projects that needed to be done around the house. It's a project I've been dreading and procrastinating on. Our freezer has become a black hole of bags and bags of vegetables, freezer burned containers of meat, and unlabeled containers of liquids (chicken broth? lemon juice? who knows) that frankly, I haven't had the desire to venture into for quite some time.

Even though I really enjoy cooking, meal planning has been the bane of my existence. People are often surprised by this, but I really do get stumped by the question "What's for dinner?" so very often. So much so, that I started subscribing to a meal planning service. However, even that has fallen by the wayside since I am too much of a "food snob" to enjoy the meals. I am just not a fan of eating a lot of dishes that rely on "cream of" soups, dry seasoning packets, and convenience foods, and that's what this service's meals were comprised of most of the time. So I fell back into my previous rut, forgetting to take anything out of the freezer, and then coming home after a long day at work only to stare blankly at my pantry. It was a sad place to be, opening the pantry, staring ahead at cans and boxes and then opening the fridge or freezer, staring blankly at the black hole, repeat, repeat.

Finally, I had had enough. Yesterday, I decided to tackle it. I took everything out and reorganized it. You wouldn't believe what all was packed in there, especially for a household of two! I am challenging myself to plan my meals around what I already have, instead of wasting money eating out or buying new groceries. I threw a lot out, but here is a list of what was left:

1 package Aldi Strawberry Shortcake Ice Cream Sandwiches
1 pint Ben and Jerry's Everything But The.... Ice Cream (which is gone now...)
1/2 10oz bag chopped spinach
1 pan of herb yeast rolls
1 homemade peanut butter pie (if you would like to take this off my hands, please comment, and it's yours)
1 bag medium shrimp
1 package turkey keilbasa
1/2 package maple pork sausage links
corn, corn, and more corn! enough frozen corn for the rest of the year!
cut okra
broccoli
portobello mushroom rigatoni
1 Healthy Choice Asian Potstickers meal
corn on the cob
1 bag pearl onions
1 bag mixed veggies
1 bag yellow squash
1/2 bag cauliflower with cheese sauce
whole wheat Sister Schubert's dinner rolls
1 package Sweet and Sour stir fry veggies
6 boneless, skinless chicken breasts
2 1lb packages ground turkey
1 package ground pork sausage
1 bag tiliapia fillets
1 bag salmon fillets
1 package Oscar Meyer hot dogs
1 bag Steamfresh Southwestern Rice
4 packages butter
2 packages shortening
various kind of nuts
strawberries
blueberries
peaches
orange juice concentrate
pina colada mix
2 deep dish pie crusts
homemade peach puree
6c. leftover homemade tomato soup
5 bananas

Any suggestions?

A Blog in Limbo

For a while now, I've been really debating what to do with this blog. It's kind of stalled and fizzled out. I've been cooking.... oh, have I been cooking. I've baked more in the past few months than I ever have in my life, and in this past year I've discovered it's my main passion and talent. I've attempted to launch a small business, or really, to explore what having my own small business would be like, which has been rewarding, frustrating, interesting, and exhausting all at the same time. I've pretty much come to the conclusion that owning a bakery is not in my immediate future.... at least, I don't see it right now. I know that God has gifted me with this talent; I am not at all sure if that's how He intends me to use it.

I am not even sure if I will return to the farmer's market come Spring. Don't get me wrong.... I loved being there. I loved making people happy with my baked goods. Seeing customers that I didn't know before come back each week to buy my brownies or my cupcakes. I couldn't believe that people actually enjoyed my food that much. It really spurred me on the whole season to keep baking, keep creating. I enjoy serving people and giving them something comforting to lift up their day and bring a smile to their face.

On the flip side, it wasn't always easy. All of my Thursday and Friday evenings were completely taken over. And it didn't just effect me; my hubs was usually always there beside me, helping me. He always came with me on Saturdays, too. The time commitment is just huge. And, ultimately, there are just bigger priorities in my life than just baking. Like my relationship with Jesus. And my marriage. I could go on and on.

Ultimately, this had an effect on the blog. I had no time to take pictures, and if you're trying to start a business, you're not going to share your recipes. At least, not until you've actually made money.

All of this rambling and almost stream-of-consciousness chatter is to say that I'm at a crossroads in my life. I'm still figuring out "what I want to be when I grow up" and taking time for that has affected the blog (that and my laptop dying, etc).

I guess what I am wondering is.... if I stopped writing Biscuits & Honey, and blogging about food, would anyone miss this? Would I miss it? I know I have these last few months... I just have to find the time.

Until then.....

much love,
Sarah

Mrs. Salter's Peanut Butter Pie

A really good slice of delicious, creamy pie is one of my very favorite desserts. My Mema's chocolate meringue pie is one of my favorites. I hope to share the recipe with you here one day, but until then, let me just say - it is fabulous.

I don't know who Mrs. Salter is, but this pie is fabulous, too, in its own way. It's definitely creamy (thanks to lots of whipped heavy cream and cream cheese). But the true reason for its fabulousness is that it is so, so easy and so versatile. See my notes after the recipe for some ideas on ways you can adapt this pie, but the sky's the limit. It's delicious enough for your holiday table and you can make it in advance. It comes together so quickly and the ingredients are so few and simple it's a great dessert to prepare for unexpected company or to take to a dinner party. I doubled the recipe and was able to get enough filling for three store bought pie crusts. Also, I only chilled the pie for about 2 hours instead of 4 before we ate it, and it was still very good. However, I do recommend chilling it for at least 4 hours for best flavor and slicing.

Mrs. Salter's Peanut Butter Pie
recipe adapted from Paula Deen

Ingredients

• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar
• 8 ounces cream cheese, softened
  
• 1 cup peanut butter (creamy or crunchy works fine here, use your favorite)
• 1 cup confectioners sugar
• 1 tsp vanilla extract
  
• 1 9" pie crust
  

Directions

1. Pour the heavy cream and granulated sugar into a stand mixer fitted with the whisk attachment (or you can also use a large bowl and a hand-held mixer). Whisk on high speed until stiff, heavy peaks form. Be careful not to overbeat or you will end up with butter! When you lift the beater, a peak of whipped cream should stay standing.

2. Transfer the whipped cream to another large bowl and wipe out the bowl and return it to the mixer. (If using a handheld mixer, you will need another medium bowl for the cream cheese mixture).

3. Add the cream cheese and confectioners sugar to the mixer. Cream them together first on low speed, then on high speed until all of the sugar is incorporated.

4. Add the peanut butter and vanilla and beat on medium speed to combine.

5. Fold the whipped cream into the peanut butter mixture gently until the two mixtures are completely combined.

6. Transfer the pie filling into the pie crust and chill for at least 4 hours.

Some ways to adapt and dress up this pie:

• Top with more freshly whipped cream and chopped, toasted peanuts.
• Use a chocolate cookie crust and top with cooled chocolate ganache before chilling (To make chocolate ganache, put 1/2 cup of semisweet or milk chocolate chips in a bowl. Heat 1/2 cup of heavy cream to a simmer, but not boiling, in the microwave or on the stove top. Pour the hot cream over the chocolate, and whisk until combined. Let come to room temperature and pour over pie). You can also cheat and use those chocolate hard shell ice cream toppings.
• Garnish with peanut butter cups.
• To make a lower fat, lower sugar version, you can use a sugar free graham cracker crust, fat free Cool Whip in place of the heavy cream, Neufchatel cheese in place of the cream cheese, reduced fat peanut butter, and Splenda or another sugar substitute in place of sugar.
  

Chicken Corn Chowder

One of my most favorite things in the world is a delicious, steamy bowl of soup on a chilly fall day. Especially if its rainy. I made this soup for my small group, and I think it turned out great. They all seemed to like it, too. It will definitely become part of my regular rotation. The best thing about this recipe? It came from Cooking Light magazine so it's pretty healthy! But, I promise you won't be able to tell..... This creamy soup has all the rich, comforting goodness of a full fat recipe, and just the right amount of spice to warm you up. Also, did I mention it is ridiculously easy? Perfect for a weeknight meal or even for company. Oh yes, this one is a keeper!!

Chicken Corn Chowder

adapted from Cooking Light

makes 6 servings

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons all-purpose flour
• 3 cups 2% reduced-fat milk
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt (plus more to taste)
• 2 cups small diced potatoes

Directions

1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender and onions are translucent, stirring frequently.

2. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients.

3. Bring to a boil; cook until thick (about 5 minutes). Taste the soup, and tweak seasonings if desired. Enjoy!

Recipe Tips & Serving Suggestions:

• I used shredded rotesserie chicken from my grocery store's deli to cut down on time.
• I also used rosemary instead of the thyme, since I don't care for the taste of thyme. You can use whatever herb you like. If you enjoy cilantro, I am sure it would be great in this soup.
• If your soup is not as thick as you would like, thicken it quickly with a cornstarch slurry by adding a few tablespoons of the soup's liquid to a couple of tablespoons of cornstarch (it doesn't have to be exact). Add the slurry to the soup and stir, and it should thicken in a couple of minutes.
• I served this with sour cream and shredded cheddar, but if you want to really take it over the top, I bet some crumbled bacon would be amazing!
  

Pumpkin Spice Sweet Rolls with Pumpkin Cream Cheese Frosting

One of my very favorite things to do is to surprise my husband on Saturday mornings by sneaking out of bed early and whipping up a fabulous breakfast in bed for him.....

Okay, so, I wish I could say it was true! Or at least that it has actually happened more than once or twice in our nearly year and a half of marriage. Since we started waking up at 5am every Saturday to sell my baked goods at the Farmers Market, and also because a lot of the time my hubby wakes up before I do, all of the surprise Saturday morning breakfasts I've planned in my head have yet to happen. But my heart is in the right place! And, since the Farmers Market is over for the season, I am sure he now has at least a few secret breakfasts ahead of him.

These Pumpkin Sweet Rolls would be the perfect recipe to surprise your sweetie with on a chilly fall morning. They're super quick and easy, so you could have them all done and frosted before the delicious scent of cinnamon and nutmeg wakes up the whole house. Not only are these rolls easy, but they're delicious. Buttery cresent rolls are filled with a brown sugar, cream cheese, and pumpkin filling and sliced into sweet rolls and topped with yummy pumpkin cream cheese frosting. You could even freeze the unfrosted sweet rolls to save for later to make for an even easier breakfast treat. Unfortunately, I don't have a picture, but you can take a look at the original blog post where I got this recipe from at Picky Palate, here.

Try these this weekend for someone you love!

Pumpkin Spice Sweet Rolls

• 2 packages/cans Pillsbury Crescent Rolls
• 4 oz cream cheese, softened
• 1/4 cup brown sugar
• 1/4 Libby's canned pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle.

2. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.

3. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces.

4. Place around 2 9 inch cake pans that have been sprayed with cooking spray.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with pumpkin cream cheese frosting recipe below.

Pumpkin Cream Cheese Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Hint: Make sure that your Cresent Roll dough is very cold before you start. When I made these rolls, I had just arrived home from the grocery store and my dough had gotten a little warm. They were very doughy and hard to cut. I would recommend chilling the rolled "log" of dough for at least 30 minutes before slicing. You can also use unflavored, plain dental floss to help you get nice, uniform slices.

Chocolate Cobbler & Thoughts on Blogging

So, it's been a while! It's funny to me as I read my last post which was over a month ago: "I haven't forgotten this blog." Well, I kind of did. Life became a whirlwind and took over, and before I knew it, blogging had taken a back seat.

As I mentioned before, I recently began selling baked goods at our local farmer's market and trying to being starting up my very own home delivery baked goods business (with hopes of one day opening a real bakery). The farmers market just ended this past Saturday, and I have enjoyed it immensely. Seeing people enjoy my baked goods was worth all of the late nights and dirty dishes.

I have really missed blogging and sharing my recipes and food with you. I thought of the blog often, but became discouraged because I felt like I had nothing post-worthy. It wasn't that I hadn't been cooking; it's just often I don't have the time to snap a picture, much less a truly good picture. And I would think, who wants to read a pictureless food blog? And another week or so would pass by with no posts. I had to come to the realization that this is MY blog. Sure, its not the best or most read, but it's mostly for me, and if people enjoy reading it, all the better. So, I'm going to continue posting. My posts may not always have a picture, but one thing you can count on: tried and true recipes with helpful instruction.

So, away we go! This recipe is a wonderful go-to dessert when you don't have a lot of time. I've made it on several occasions and it is always a crowd pleaser. Who doesn't love warm, gooey chocolate? This is reminiscent of those chocolate lava cakes you get at restaurants, just not with all the fuss. It's also a comforting, warm dessert for those cold winter nights. This is a place to use a good quality cocoa, since it's the star ingredient. I use Hershey's Special Dark, which is a high quality, yet economical choice. Try it - you won't regret it!

Chocolate Cobbler

Ingredients

• 1 cup self rising flour*
• 1/2 cup granulated sugar
• 1/4 cup plus two tablespoons cocoa, divided
• 1/2 cup milk
  
• 3 tablespoons canola oil
• 1 cup packed light brown sugar
• 1 3/4 cups hot water
• Vanilla Ice Cream, for serving (optional)
• cooking spray

Equipment Needed:

• 8x8 baking pan
  
• 2 medium sized bowls
  

Directions

1. Preheat oven to 350 degrees.
2. Prepare your baking pan by spraying it with cooking spray.
3. In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. 4. Pour into prepared baking pan.
5. Combine the brown sugar and remaining cocoa; sprinkle over batter.
6. Pour hot water over top (do not stir).
7. Bake at 350° for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. Makes 6-8 servings.

*You can make your own self-rising flour by combining 1 cup all purpose flour with 1 1/4 teaspoon baking powder and 1/8 teaspoon salt.

Nutrition Facts: 1 serving (1 each) equals 267 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 198 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.

Where I've Been

This past month, biscuits & honey has kind of fallen off the food blogger map (so to speak), so I wanted to let you all know I am not giving up on this blog. I've been really busy the past month or so with baking for the Farmer's Market each weekend (see previous post), a couple in our small group had their first (adorable) child, two of my best friends got married (Congratulations, Matt and Sarah!), and I'm in the process of starting my very own bakery delivery service (see theflourgirl.wordpress.com), so I've been super busy. I've done a lot of cooking, but it's been so hurried there's been no time for pictures. I hope to return this month with lots of delicious recipes to for you to read about and try. So stay tuned!

Madison Farmer's Market

I have been given a great opportunity recently and wanted to let my few readers know!

If you live in the Madison/Huntsville area, I just wanted to let you know that I will be at the Madison Farmer's Market this weekend selling a few of my baked goods (giant red velvet cupcakes, chocolate chip cookies, and double chocolate fudge brownies), as well as giving away free samples! My friend Shelly will also be there with me selling her amazing homemade cinnamon rolls, breads, and muffins.

We'd love to see you there! If you have any questions, please email me at biscuitsandhoney [at] gmail [dot] com.

Mushroom and Proscuitto Pizza

This pizza is so simple and delicious, and comes together in less time than it would take for your local pizzeria to deliver a pie to you. My hubby - who doesn't even like mushrooms very much - gobbled it up. Then again, it is covered in lots of yummy prosciutto. Truth be told, the salty proscuitto, earthy mushrooms, and melted, creamy provolone all make for a delicious pizza. Serve this up with a mixed green salad, and you've got yourself a very quick, easy dinner!

Mushroom and Prosciutto Pizza

adapted from Cooking Light, original recipe found here

Ingredients

• cooking spray
  
• 1 10 oz prepared thin pizza crust (I used Boboli brand)
  
• 8oz sliced baby portobello mushrooms
• 1/4 cup finely minced shallots
• 1 teaspoon Italian seasoning
  
• 1 garlic clove, minced
• 2 teaspoons balsamic vinegar
• 2 ounces prosciutto, sliced into thin strips
  
• 1/2 cup shredded mozzarella and provolone cheese blend

Directions

Preheat oven to 450 degrees.

Heat a skillet over medium high heat and spray with cooking spray. Add mushrooms and shallots and saute 7 minutes or until tender. Add garlic and italian seasoning, saute 1 minute. Add vinegar and remove from heat. Set aside.

If you want a crispy crust, place it on the bottom rack of your oven and heat for 4 minutes. If you want a softer crust, skip this step.

Spread mushroom mixture onto crust. Top with prosciutto and cheese. Return to oven for 6 minutes, or until cheese is melted and bubbly.

Enjoy!

Pudding Topped Fruit Salad

Fruit salad is another classic that can be made a million different ways, and everyone has their favorite. I am kind of a purist when it comes to fruit salad; just cut up some fruit and toss it in a bowl. This particular salad takes that sentiment and elevates it just a little bit with the addition of a cool, creamy pudding topping. It comes together in no time at all, and looks lovely when served in a glass container. This would make a perfect summer salad for your 4th of July picnics or would also be a lovely companion at brunch or for a shower or other occasion. Or, really, just anytime! Take advantage of all of the fresh, beautiful summer fruits and whip up this salad today! One word to the wise: as delicious as it is, the salad only keeps for a day or two in the fridge after making it, so eat it quickly or cut the recipe to just the amount you need.

Pudding Topped Fruit Salad
adapted from All Recipes

Ingredients

• 1 (20 ounce) can pineapple chunks
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup sour cream
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 medium ripe bananas, sliced
• 2 cups fresh blueberries or frozen blueberries, thawed
• 3 medium or 4 small ripe peaches, peeled and sliced
• 2 cups sliced fresh strawberries
• 1 cup seedless green grapes
• 1 cup seedless red grapes
• fresh mint

Directions

1. Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.

2. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired.

Strawberry Shortcake Cookies

These cookies were made by accident. They were part of the food I made for my friends' shower, and were not planned. But I accidentally messed up the caramel brownie bites I had planned. I know, I know.... who messes up brownies? Well, me, apparently. However, I did have everything on hand to make these delicious cookies.

They are very light and moist, and very muffin like. A not too sweet, biscuit like dough is studded with pieces of fresh strawberry and topped with sanding sugar, or in my case, a sprinkling of turbinado sugar. A very unique cookie, they were a hit at the shower. They did turn out a little bit overly soft, but I think that had to do with the humidity outside. I think these would be even better drizzled with a glaze. A perfect summer cookie!

Strawberry Shortcake Cookies
adapted from Martha Stewart

Ingredients
Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar (or turbinado sugar), for sprinkling
  

Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Dilled Artichoke Potato Salad

I often think of potato salad as a quintessential American dish, a must at any summer barbecue or picnic. However, potato salad has been around since the 16th century, and was first introduced to America by European settlers who adapted it to local ingredients, according to this article at foodtimeline.org. Many peoples around the world have their own versions of potato salad.

I made this version for a cookout / picnic / shower that I helped throw for 2 friends of ours who are getting married next month (congratulations Matt and Sarah!). The recipe was originally given to me by my friend Samantha. I have to say, so far, this is the best potato salad I have ever had. It's not like the typical plain Jane southern versions of my youth that were laden with mayonnaise. It does have mayo, but it also is very creamy and has tons of flavor from the dill and all of the seasonings. I think everyone at the cookout liked it, too.

Try this recipe out for your next cookout or barbecue. I promise you won't be disappointed!

Dilled Artichoke Potato Salad
adapted from Better Homes and Gardens Magazine, original recipe here

Ingredients

• 3 pounds tiny new potatoes
• 1 cup mayonnaise or salad dressing
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon-style mustard
• 1 tablespoon lemon-pepper seasoning
• 1 tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed
• 4 hard-cooked eggs, peeled and chopped
• 2 6-ounce jars marinated artichoke hearts, drained and sliced
• 3/4 cup chopped green onion
• 2 tablespoons chopped dill pickles (if you love dill pickles like I do, I would double this)

Directions

1. Scrub potatoes with a vegetable brush under running water. In a Dutch oven cook unpeeled potatoes, covered, in boiling lightly salted water about 20 minutes or just until tender. Drain. Cool potatoes; cut into bite-size pieces.

2. In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.

Make-Ahead Tip: Cover and chill salad up to 24 hours before serving.

Nutrition Facts

• Calories 224,
• Total Fat (g) 14,
• Cholesterol (mg) 61,
• Sodium (mg) 572,
• Carbohydrate (g) 22,
• Fiber (g) 1,
• Vitamin C (DV%) 27,
• Iron (DV%) 13,
• Percent Daily Values are based on a 2,000 calorie diet

Shrimp and Grits Casserole

Don't let this pretty dismal picture fool you, this shrimp and grits casserole is pretty delicious, if not the most photogenic thing in the world. Shrimp and grits is a classic Southern dish, and it's one of my favorites. Delicious gulf shrimp meet creamy grits. Even though I've lived in Alabama my entire life, I never actually had shrimp and grits until a couple of years ago. Once I tried it, I was hooked, and whenever we go to a restaurant that has it on the menu, I always order it.

This casserole is a quick and easy version in casserole form. And, even better, it's from Cooking Light magazine so it's healthier for you than the typical shrimp and grits. This would be the perfect side dish for a Sunday brunch, or you can serve it for dinner as an entree all to itself.

You can find the recipe here.

Some tips: Do not cook the shrimp before putting them in the casserole. Shrimp do not need very long to cook, and if you over cook them, they will be tough. Watch the casserole while it's in the oven, too. I cooked mine for the full 25 minutes given in the recipe, and to me, it came out a little dry. Next time, I will try 10-15 minutes and check to see if the shrimp looks done. I also topped my casserole with a sprinkling of paprika to give it a little more color.