Sweet Vanilla Cashew Cream

This is healthy, yummy, dairy free and sugar free!  Almost doesn't seem real?! But it totally is! This is so yummy on fresh berries, in Choffy (if you don't know what this is, click here!) or any drink you want to be creamy and sweet! Or just eat it by the spoonful (I obviously DON'T do this). You should totally try this!

Sweet Vanilla Cashew Cream

makes about two cups

1 cup raw, unsalted cashews

1/2 cup almond milk

2-4 T pure Maple Syrup (depending on sweet you want it)

1 t vanilla extract

a pinch of salt

Place the cashews in a bowl and cover with water. Let them soak for at least two hours.

Drain the water and place the cashews in a blender. Add the almond milk, syrup, vanilla and salt and blend on high for 30 to a minute or until smooth.  Refrigerate to thicken. Will keep in the fridge for unto 5 days or freeze.

Texas Caviar

I am such a huge fan of Mexican food!  It is my go to for dinner, snacks and just about anytime!  I came across this recipe and couldn't get enough! I found the recipe here. And no, it doesn't have fish eggs in it!

Texas Caviar

1 (15 oz) can black eyed peas for black beans, drained and rinsed

1 (15 oz) can corn

1 avocado, pitted, peeled and diced

1/2 cup diced red onion

1 red bell pepper, stemmed, seeded and diced

1 jalapeño (2 if you want it spicer)stemmed, seeded and finely chopped

1/4 cup chopped cilantro

1 1/2 T fresh squeezed lime juice

1 T extra virgin olive oil

1/2 t salt

1/4 t paprika

1/8 t pepper or cayenne if you like the heat

Whisk together oil, lime juice, paprika, salt and pepper.

Toss all the other ingredients together in a bowl.  

Pour the dressing on top and toss until mixed together.

Serve with tortilla chips!

Hot Chocolate Bombs

This is such a fun way to do a Hot Chocolate Bar! My boys love a good cup of hot chocolate and I love that they can just heat up milk and drop one of these babies in!  I found the recipe here. 

Hot Chocolate Bombs

(about 15 balls)

2 3/4 cup semi-sweet chocolate chips

1 cup heavy whipping cream

1 T sugar

1/4 t salt

2 t vanilla extract

cocoa powder, crushed candy canes, mini chocolate chips, mini marshmallows for rolling

Place all ingredients in a pot (except the items for rolling) and melt together on low heat until smooth.  Stir constantly.  

Let cool in the fridge until stiff enough to scoop (I left mine over night).

Make small scoops, about 2 Tablespoons each.  I used my cookie scoop. Place on wax paper and freeze for an hour.

Roll each scoop into a ball and then roll in your choice of decoration.  Crushed candy canes, cocoa powder, mini chocolate chips, mini marshmallows or anything you want! You will need to push the bigger things in to make them stick.  

Keep chilled until ready to use. (I leave mine in the freezer)

When ready, drop 1 hot chocolate ball into 1 1/2 cups of hot milk and stir until completely dissolved.

Yum!

Brioche French Toast

You can make French Toast with any kind of bread, but you really haven't lived until you make it Brioche!  Trader Joe's has heavenly thick sliced Brioche that is so perfect it makes me want to cry! But if you don't have a Trader Joe's close, any thick sliced bread will do!

Brioche French Toast
(about 10 thick slices)

5 eggs
3/4 cup milk
1 t cinnamon
2 t vanilla
thick sliced Brioche (or any kind of bread)

Heat griddle over medium heat.  In a shallow bowl, whisk together the first four ingredients. Dip bread slices in egg mixture letting each slice absurd the mixture on both sides. Place on hot, buttered griddle.  Cook for about 1 minutes per side or until they are golden brown and spring back to the touch.  Repeat until all the slices are cooked. Serve hot with your favorite toppings.

Peach Hand Pies

My husband LOVES hand pies! It is a good thing I know how to make them or I would fear he loved them more than me! There is just something so amazing about being able to eat pie with your hands! If you haven't done that, you haven't lived! These are a breakfast food as well as dessert in my house!  I found the recipe for the peaches (the best!) here. I always use my favorite pie crust (see below). Now, get going!

Peach Hand Pies
(about 20)

Pie Crust

(adapted from Bon Appetite)

2 1/2 cups flour

2 t sugar

1/4 t salt

1 cup (2 stick) cold butter, cut into 1/2 inch cubes

6 T ice water (or more)

1 egg

1 T milk 

whisk this together

(this is for brushing on the dough)

Whisk together flour, sugar, and salt in a large bowl.  Add butter, rub with your fingertips until the mixture resembles course meal.  Add 6 T ice water and toss with a fork until moist clumps form, add more ice water, 1 teaspoon at a time if the mixture is too dry.  Gather dough into a ball and flatten into two disks.  Cover with plastic wrap and refrigerate for at least 30 minutes.  Roll out one disk at a time on a lightly floured surface until about 1/8 inch thick. Cut out as many 4 inch circles as you can. Repeat with other disk.  While the dough disks are in the fridge, make the peach filling. 

Peach Filling

5 medium to large peaches
1/2 cup sugar
2 T corn starch
1/2 t cinnamon
dash of salt
juice of 1/2 a lemon
a few drops of almond extract (this enhances the peach flavor!)

Peel and dice the peaching into 1/2" pieces. Place the diced peaches in a bowl and sprinkle with the sugar. Toss to combine.  Cover the bowl with plastic wrap and set aside for an hour. After an hour, drain the juice into a medium sauce pan.  Set aside the diced peaches. Whisk in the cinnamon, cornstarch and salt.  Cook over medium heat until the syrup boils. Whisking constantly, cook for about 2 minutes or until the syrup thickens. Remove from the heat and stir in the lemon juice and the almond extract.  Gently fold in the diced peaches and any extra juice.  Set aside to cool while you roll out the dough.

Icing
1 cup Powdered Sugar
1 T milk
a few drops vanilla extract
a few drops almond extract


Putting it all together:

Preheat oven to 350. Take a 4 inch dough round to a lightly floured surface and brush it with the egg and milk mixture.  Place a Tablespoon of peaches in the middle and fold the sides up like a taco. Gently pinch the sides together starting at one end and working to the middle. Lay the hand pie on its side and seal the edges using the tines of a fork.  Poke a couple of holes in the top, using your fork, to vent it.  Place the hand pie on a cookie sheet covered in parchment paper and repeat with the remaining dough circles.  Bake the pies for 30 minutes or until golden at 350.  While they are baking, whisk together the icing.  When they are hot out of the oven, gently brush the pies with the icing.  Cool as long as you can!  They are so yummy warm!

** If you have left over peach filling (I always do) place the peaches in a small oven safe dish.  Mix together a couple tablespoons oats, a couple tablespoons melted butter, a dash of cinnamon and a couple tablespoons brown sugar.  Put this onto of the peaches and bake at 350 until bubbly and lightly browned!

Corn and Zucchini Chowder

Such yummy soup! It is still so hot here in Texas, but I am so ready for soup! Sorry family, we are eating soup even if it is nearly 100 degrees! I found this recipe here.

Corn and Zucchini Chowder
(about 6 servings)

1 T Butter
2 strips bacon, chopped
1 cup diced yellow onion
2 celery ribs, chopped (about 1/3 cup)
1 medium carrot, chopped (about 1/2 cup)
2 cloves garlic, minced
1/2 t dried thyme
2 medium russet potatoes (about 1 lb.) peele, and diced into 1/2-inch cubes
4 cups of water
1 bay leaf
4 ears of fresh corn, husk and silk removed and kernels cut from the cob (about 2 3/4 cup)
1 medium zucchini, diced into 1 inch cubes (about 1 1/2 cups)
1 cup half and half
salt and fresh ground pepper to taste
chopped fresh parsley, for garnish
cayenne pepper, to serve

In a large heavy bottomed pot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown. About 3-4 minutes.
Add onion, celery, carrots, garlic and thyme. Cook until veggies begin to soften, stirring multiple times.  About 5 minutes.
Add potatoes, water and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
Add zucchini and corn.  Season with salt and pepper to taste, and simmer for an additional 8-12 minutes or until the veggies are completely tender.
Discard bay leaf and then transfer 2 cups of the soup to a blender or food processor. Puree until smooth. Stir the mixture back into the pot.  Add half and half and cook until heated through. Adjust seasonings and serve with fresh parsley and a sprinkle of cayenne pepper.

Perfect Biscuits

I haven't posted in Forever! But I just HAD to post these most amazing biscuits!  They are so quick and EASY! No buttermilk? No Problem! Don't have time to make perfect layers? No problem! I wanted to cry when these came out of the oven looking and tasting so perfect! And on the first try! So go on already and make some biscuits! I found the recipe here! (I could kiss this girl, I am so happy!)

Perfect Biscuits
makes about 12

3 cups flour
3 T sugar
1/2 t salt
4 t baking powder
1/2 t cream of tartar
3/4 cup COLD butter
1 egg
1 cup milk

Preheat oven to 450.  Lightly grease a cookie sheet. Cut the butter into small pieces and place them in the freezer just while you mix the dry ingredients. Mix together the dry ingredients. Cut the butter in using a pastry cutter.  Mix together the milk and egg and add it to the dry ingredients. Mix until just combined (mine still had some four at the bottom and wasn't completely together). Turn the dough out onto a floured surface and knead about 10 times adding flour if it gets too sticky until you have a nice ball. Roll or pat the dough on a floured surface until it is about 1 inch thick. Cut with a biscuit cutter or a cup.  Place on a cookie sheet so the edges are almost touching. Bake for 10-15 minutes until they are older brown.  Brush the tops with a little melted butter. Prepare to be amazed!!