blueberry cobbler

blueberry cobbler

There are moments when you want to be all fancy and make something that requires a lot of time, effort and skill. And then there are the times when you want to throw something together with one eye open and not even half your noggin in use.

Cobbler is your BFF on a day like this. Mix. Pour. Place it in the oven. (Don’t forget to turn the oven on and don’t burn yourself.) 35 to 45 minutes later you have got yourself a warm, sweet, delicious dessert that is loaded with your favorite fruit (blueberries today) and pairs perfectly with wine ice cream.

You are a flippin’ rockstar. Even on an off day. Who knew you were that amazing? (I did.)

blueberry crumble blueberry crumbleWanna hear something really, really stupid? I am on a sort of carb fast. I had a mouse size bite of this crumble (to ensure it was indeed yummy, and it is dammit)….and I am sort of dying over here for more. I mean, I haven’t even had chocolate in over 48 hours and there is ice cream dripping down warm berries nestled in cake at my dining room table. I love my husband and children but I want to attack them right now….AARRRGGHH!

blueberry crumble blueberry crumbleIf you are much smarter than me, aka not on a carb fast, then you must make this fantabulous dessert before blueberry season leaves us. It is seriously so easy and a great way to use up your haul from the market!

Enjoy!

Brandy J

 

 

blueberry crumble
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
  • 1¼cup flour
  • ½cup granulated sugar
  • ¼tsp kosher salt
  • 1½tsp baking powder
  • ¾cup milk
  • 5tbsp butter melted
  • 2cups fresh blueberries
  • ¼cup sugar
  • 1tsp vanilla extract
Instructions
  1. Preheat the oven 350ºF. Grease an 8X8 baking dish with butter.
  2. Place flour, ½cup sugar, salt and baking powder in a bowl and combine. Add the milk and butter, stir with a rubber spatula until just combined. Pour into baking dish and spread evenly.
  3. Place blueberries evenly on top of batter. Sprinkle sugar over top and then drizzle vanilla on top of that.
  4. Place in preheated oven for 35 to 45 minutes or until a toothpick comes out clean from the center. Allow to cool for 10 minutes before serving. Good on it's own, REALLY good with a scoop of vanilla ice cream.

blueberry cobbler

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off shoulder transition

Oh you guys know how I love me transition season trends and this one is absolutely no exception. We see off shoulder pieces every year, but right now they are seriously EVERYWHERE… and I say the more the merrier!

There’s shirts and tunics and dresses and rompers…long sleeves, short sleeves, casual and sexy. If you can’t find yourself an off shoulder item you love right now, I can only assume you are not a fan of your shoulders. And if that is the case I beg of you to at least try some on (varying styles, varying stores of course). Sort of like skinny jeans…you’d be surprised what is out there, and made just for you!

Off Shoulder Trend1ASOS Minimal Off Shoulder Top in Crepe with Tie Sleeve 2Mango Off Shoulder Blouse 3Ana Off Shoulder Oversized Midi Skater Dress 4Love…Ady Solid Off Should Romper 5Mango Off Shoulder Printed Dress 6Shoptiques Off Shoulder Tunic

xo,

Brandy J

 

 

 

 

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easy almond peach cake

easy almond peach cakeAny and all recipes involving peaches are getting a rise in traffic which can only mean one thing – it’s PEACH season. I would love to tell you that I bought myself a big ol’ batch of fresh peaches and made this cake. I didn’t. Instead I used the frozen peaches from the big ol’ batch I purchased last summer…you know, the ones I forgot about and said I wouldn’t.

Oh well, this is sort of how all my good intentions go. At least I’ve still got cake.

easy_almond_peach_cake_2 easy_almond_peach_cake_3Looking at these images I am thinking some fresh peaches would have been nice. Sort of would of made these images look a whole heck of a lot pur-tier. Do not let their lack of beautifulness fool you though – this cake is 100% awesome. Not only do you only need one bowl to mix it but you can pretty much substitute any fruit for the peaches. Fresh or frozen. (Except fruit like watermelon but seriously, who would do that? Wait…watermelon cake sounds good. Hmmm….)

easy almond peach cakeAs for the taste…it’s phenomenal! If you like almonds you absolutely cannot go wrong here. This is just one of those desserts that I feel like you can have ready for company and they will absolutely adore you for it. Not that they wouldn’t otherwise, but cake always helps.

Enjoy!

Brandy J

 

 

easy almond peach cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • ½cup sugar
  • 6tbsp unsalted butter, room temp
  • 1 large egg
  • ½cup milk
  • ½tsp vanilla extract
  • ¼tsp almond extract
  • 1cup flour
  • ½cup fine ground almonds (or almond flour)
  • 1tsp baking powder
  • ¼tsp baking soda
  • ¼tsp kosher salt
  • 2 cups diced frozen peaches, drained well (or 3 ripe peaches, diced - no need to peel)
Instructions
  1. Preheat the oven 350ºF and grease a 9" cake pan. Set Aside.
  2. In a large bowl, mix the sugar and butter together well with a spatula. Add the egg. milk and extracts and combine.
  3. Next add the flour, fine ground almonds, baking powder, baking soda and kosher salt. Carefully fold those ingredients in until everything is combined. It will be a little lumpy. Add the peaches and gently fold.
  4. Pour the batter into your prepared pan and bake for 10 minutes on the middle rack. Reduce temp to 325ºF and bake for another 25 to 35 minutes or until a toothpick in the center comes out clean. Allow to cool 10 minutes before serving. Enjoy!

easy almond peach cake

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bingham at two

bingham_2_years_old_5Cute, so sweet and rotten as hell.

First he’ll smile at you. A charming, mesmerizing, not to be trusted sort of grin. Then he’ll come in for the snuggle…a hard, “best snuggle ever” sort of snuggle. And next, out of nowhere, he will bite you. Or pinch you. Or grab something on your body he is not suppose to grab (ie glasses, hats, moles…).

My mom says “he’s a sour patch kid.” He totally is…and I wouldn’t want him any other way. (Most of the time.)

bingham_2_years_old_2One thing about this kid, he rebounds pretty fast. At first, we had this reaction to a photo shoot:

bingham_2_years_old_3Not a minute later we had this:

bingham_2_years_old_7But mostly we chased while he ran. All boy, all the time. 100%.

bingham_2_years_old_1 bingham_2_years_old_4When Jettie turned 2 I honestly do not remember the “terrible” part. (My man claims I have a memory like a steel trap, therefor I am fairly certain I would recollect such an experience.) Bing though…pretty sure I won’t forget this kind of orneriness.

On one hand, he’s exhausting and the rottenness is incredibly trying on my patience. On the other, it’s the most fun I have ever had in my entire life. And that my friends, is spectacular.

bingham_2_years_old_6Or guy Bing. The best son, baby brother and little shiz our family could ask for. I am so grateful for the joy he brings to us and everyone he encounters. He truly is impossible not to love.

Cheers to TWO Bing-A-Ling!

xoxo,

Brandy J

Posted in Kids, kids style, personal, the rammels | Tagged | Leave a comment

red, white and blue ice cream sandwiches

strawberry_blueberry_ice_cream_sandwiches_for_the_4th_1Hi. How’s it going? It’s been awhile. Like, a long long while. Sorry about that.

So where have I been? Well, busy but the good kind of busy. Shortly after Jettie’s birthday things really started picking up with my etsy shop. Custom orders came in that ate up a lot of my “work time”. It was a great experience, one that I enjoyed not only on a creative level but on a overall “this is what you truly enjoy doing at this time in your life” sort of way. Which feels pretty darn amazing.

That said, I missed this space and am ready to be back. It was frustrating to not have the time to “do it all” the last few weeks, but the reality is I can’t and never will be able to literally DO. IT. ALL. Oh how I wish I could but that whole “I’m only human” thing gets in the way. Story of my life…

Good news is I’ve got all sorts of posts shot and/or thought up that I can’t wait to share. There’s also some exciting things coming (think parties…and baby names, not necessarily combined). And let’s not forget that a certain someone who turned TWO last month and boy did he have one heck of a party!

But first…there’s these ice cream sandwiches. One’s that were suppose to go up before the 4th of July. Instead they are going up today, and you know what? There’s plenty of summer left to make them.
strawberry_blueberry_ice_cream_sandwiches_for_the_4th_3Like many of you, I grew up eating the standard ice cream sandwich – vanilla version with soft chocolate “bread”. Best served on the brink of melting. It was an alternating process of bite, lick, bite, lick…ending with fingertips covered in layers of chcolate goodness. It was messy and it was good.

These guys are a little more grown up but they’re still plenty messy and of course just as yummy.

strawberry_blueberry_ice_cream_sandwiches_for_the_4th_4 strawberry_blueberry_ice_cream_sandwiches_for_the_4th_5These were a huge hit with my kids who thought it was pretty awesome that their mom served them up sandwiches made with ice cream. What they don’t know is I hid most of them in the back of the freezer for their dad and I. The way I see it is that being the adult has to have it’s perks…hiding the good food is one of them.

Enjoy!

Brandy J

 

 

red, white and blue ice cream sandwiches
 
Author:
Serves: 8 sandwiched
Ingredients
  • For the blueberry compote:
  • 1cup fresh blueberries
  • 2tbsp sugar
  • ½tsp lemon zest
  • 2tsp freshly squeezed lemon juice
  • 1tsp cornstarch
  • For the strawberry compote:
  • 1cup fresh strawberries, hulled and halved
  • 2tbsp sugar
  • ½tsp lemon zest
  • 2tsp freshly squeezed lemon juice
  • 1tsp cornstarch
  • for the graham sandwich:
  • 1cup all-purpose flour
  • ½tsp baking powder
  • ¼tsp baking soda
  • ¼tsp kosher salt
  • ⅛tsp ground cinnamon
  • ½cup unsalted butter, room temperature
  • ¾cup packed light brown sugar
  • 1 large egg
  • ½tsp pure vanilla extract
  • 2 pints quality vanilla frozen yogurt or ice cream
Instructions
  1. For the Compotes: In a medium pan, cook the blueberries, sugar, and lemon zest over medium-high heat, thoroughly crushing the berries with a potato masher or the back of a large fork until the juices have released and the sugar has dissolved, about 2 minutes. In a small bowl, stir together the lemon juice and cornstarch. Stir the lemon juice mixture into the blueberry mixture. Bring the entire mixture to a boil, stirring until the mixture is thickened, about 1 minute. Transfer the mixture to a bowl and cool to room temperature. Cover and refrigerate until ready to use. Repeat with the strawberries. (Can be made up to one day in advance).
  2. For the Sandwich Layer: Preheat the oven to 375º F with the rack in the middle. Butter and flour two 8-inch baking pans, then line with parchment paper with sides over hanging for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the speed and add the flour mixture in two batches, mixing just until combined. Evenly divide the batter between the prepared pans, spreading with an offset spatula. Bake until golden brown, but still tender, 10-12 minutes. Cool completely in the pans for least 1 hour.
  3. To Assemble: Keeping one sandwich layer in the pan, dollop the blueberry compote over the base. Spoon all of the softened frozen yogurt/ice cream over the blueberry and spread evenly using an offset spatula. Dollop the strawberry compote over the yogurt/ice cream. Using the parchment overhang, carefully remove the second sandwich layer from the pan. Invert the layer over the berry compote and yogurt/ice cream layer, pressing gently to form and even sandwich. Fold parchment overhang over the sandwich and wrap baking pan in plastic wrap and freeze for at least 4 hours, preferably overnight.
  4. When ready to serve, remove plastic wrap and unfold parchment. Using parchment, transfer the sandwich to a cutting board. Trim edges if desired, then cut into bars. Ice cream sandwich (before cutting) can be made 1 week in advance wrapped in plastic wrap and then in foil. Enjoy!

strawberry_blueberry_ice_cream_sandwiches_for_the_4th_pin

Posted in 4th of july, Easy Freezy, holiday fare, something sweet | Tagged | Leave a comment