I love gingerbread, so when I saw this yummy recipe I had to give it a try. It starts with a gingerbread mix and adds apples and a brown sugar, crushed nuts topping. I even had some whipped cream to put on it to. The picture with the recipe is much nicer, mine was not that pretty. It turned out pretty good, although I prefer just plain old gingerbread.
This is my third completed project for Trish’s holiday 2012 edition of Pin It and Do It.
I am so happy Trish is hosting round 2 of her Pin It and Do It Challenge. I have pinned so many things, recipes, crafts, gift ideas, and her challenge is a good reminder to actually give them a try.
We do a garden every year, with the usual things, tomatoes, peppers, green beans, zucchini, etc., and this year we added a few jalapeno pepper plants. They’re actually in pots, but that’s beside the point. So now we have a bunch of jalapenos and I finally got around to using some the other day in jalapeno popper grilled cheese sandwiches, a recipe I pinned about a month ago.
This picture is from Jo Cooks, because I forgot to take a photo. Mine didn’t look this nice anyway, but they were pretty good. Basically it’s a grilled cheese made with shredded cheddar and marscapone cheese on country white bread with some sliced jalapenos in the middle. I actually used cream cheese instead of the marscapone because it was like half the price and it is just grilled cheese. Really yummy, although next time I’ll add a few more pepper slices, give it a little more of a kick. I don’t know why I never thought of adding cream cheese to a grilled cheese before, really a good idea. David and I both liked them, but Amber wouldn’t even try them. She had a provolone grilled cheese, her favorite, even if she would have preferred it to have pepperoni on it too.
Of course, I served it with tomato soup.
You can find my pin here and the recipe at Jo Cooks.
Ah, I love my blackberry bush. The berries are delicious, and we’ve picked probably a couple of pounds already. This weekend, I made my first pie. It may not be pretty, but it’s delicious!!
I used Paula Dean’s recipe, which thankfully used a refrigerated pie crust. I think I did pretty well for my first attempt.
- 6 cups (1 3/4 pounds) blackberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon zest
- 2 disks refrigerated pie dough (one 14-ounce package)
- 2 tablespoons unsalted butter, diced
- 1 large egg
Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.
Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.
Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.
Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.
So that’s what I’ve been up to. While I’ve been cooking, my daughter, Amber, has been drawing as usual. It’s been a while since I’ve shared one of her drawings. She’s been doing a lot of birds lately. This is her blue-gray gnatcatcher.