I have always loved Yorkshire Pudding. Ever since eating it as a child it has been on my fave food list. But I have never made it. I have wanted to. When we went to London on Spring we made sure to have Sunday dinner at a Pub – Roast Beef with roasted potatoes and Yorkshire Pudding. Sooo good!!

This week’s pick for Wednesday with Donna Hay was Gaye’s. I FINALLY made Yorkshire Pudding!!

P1040867These Puddings are NOT puddings but rather similar to a pop-over. Light and hollow they are perfect for dipping or scooping up gravy.

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So the next time you fix a roast, try making some of these handy little ‘scoops’. They are easy, tasty, and, for me, they bring back lots of memories.

Check with Gaye, Kayte, Sarah, and Chaya for their ‘Puddings’.

The recipe is on page 120 of Donna’s modern classics: Book 1

The Bees bring us honey from the flowers of the field.

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    Indian Paintbrush, Colorado

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    Sticky Geranium, Colorado

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    Hydranga, St. Francisville.

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    Tiny

DSC01810Wild Rhododendrum, Blue Ridge

{52 Photos} Gallery 11

I have been in a baking funk. I haven’t felt like doing ANY baking. Which is unusual for me. I LOVE to bake. Even when it’s hot. I bake. Until recently. Thank goodness for SRC because the blog assigned to me was so full of goodies to bake I just HAD to get back into the kitchen. In case you are wondering, SRC is the Secret Recipe Club. Each month we are assigned a blog to cook from and, in Group C, we REVEAL on the third Monday of the month. This month’s assignment was a good one because thanks to Jamie at Our Eating Habits I am out of my baking slump!

I usually pick two or three recipes to feature on the SRC post. Usually savory. But this time I went strickly for baking goodies.

We started out with Jamie’s

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    Blueberry Muffins

This is the first year our Blueberry bushes have yielded enough berries to actually use in something. So exciting to know I will have fresh berries in the freezer.

    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    2 cups all-purpose flour
    1/2 cup Stevia
    2 tsp baking powder
    1/2 tsp salt
    1 cup fresh or frozen blueberries

1. Mix together the milk , oil, and egg. Reserve 1 tbl dry ingredient mix. Add remaining dry ingredients to liguid and stir until just combined. Toss berries with about 1 Tbl flour mixture. Gently fold in blueberries.

2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes. Original Recipe

I added a simple Lemon glaze. Perfect for Breakfast. Snack. Dessert. Blueberries!

Then we were completely out of cookies, so…..

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Chocolate Peanut Butter Oat Cookies

    1/2 cup butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar + 1/2 cup Stevia
    3/4 cup peanut butter
    1/4 cup Eggbeater
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup rolled oats
    1 cup semisweet chocolate chips

1. Beat together the butter, peanut butter, sugars and Stevia.
2. Add Eggbeaters and vanilla, beat together again.
3. Add flours, baking soda, and salt, mix until just comes together.
4. Beat in chocolate chips and oats.
5. Bake for 8 minutes at 375 degrees, transfer to cooling rack. Original Recipe

The cookies didn’t last long. Between the Peanut Butter and the Oatmeal in the cookies they made for one perfect cookie.

The Man eats sandwiches most days for lunch so I bake bread every week. This week I used Jamie’s recipe for

    French Style Baguettes

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Jamie’s recipe made 2 large baguettes but I made 4 by cutting the dough into smaller pieces. I also subbed out some Whole Wheat for some of the flour. These were good and made great sandwiches. Just the right amount of ‘chew’ with the WWF. So much better than ANY store bought bread. You can find the recipe HERE!

So I am out of my Baking Funk. Spending the day with Jamie in the Kitchen was just the therepy I needed. Of course with all the other recipes I pinned there will be more days spent in the kitchen with Jamie.

Discovering new foodie blogs through SRC is always good for one’s baking psyche. Check out the other discoveries from the SRC members below.


Last week I was in one of our local bookstores. They were having a BOGO $1 on the bargain books. Including a whole slew of cook books. I had promised myself I wasn’t going to buy Any.More.Cookbooks. I don’t need them. I have more than recipes I will ever use, which I know is NOT the reason we buy cookbooks, but I really DON’T need any more. REALLY! But this sale was just TOO good. So, since I have no self control…

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Bittman for $4.00. I could NOT pass that up. Or Krieger. Or Hay. So I buckled under and bought the books. Lucky for me POTLUCK this week so I am using at least one of my unnecessary purchases. Bittman for Potluck!

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    Wild Rice with Celery and Steamed Salmon

I have to admit I have NEVER cooked Wild Rice before. Eaten yes, cooked, no! I was a little leary. But while it took FOREVER {58 minutes} it was delicious. The celery, garlic, onions, bay leaf added so much flavor. And so much better than white rice. I loved the idea that the salmon was steamed on top of the rice before the rice was completely finished. It did make it a one pot meal. I think I would like to add some color to this one – red or orange bell peppers would be nice.

The recipe is HERE! It is delicious. Low cal. Dellicous. Healthy food. And, as Bittman would say – Food Matters!

Check out the other Potluck dishes at I heart Cooking Club.

Potluck

When I think of Summer I think of fresh fruits and veggies. When I think of Summer Fruit I always think of watermelon. And Blueberries. And PEACHES. Juicy, sweet, round, ripe orbs of deliciousness. What better fruit to put into a Bundt Cake!

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    3 cups all-purpose flour
    pinch of salt
    2 teaspoons baking powder
    1 cup granulated sugar
    3/4 cup Stevia (or Splenda)
    1/4 cup unsweetened apple sauce
    1/2 cup butter, melted and cooled
    2 eggs
    1/2 cup Egg Beaters
    1/3 cup orange juice
    1 teaspoon vanilla extract
    1 29 oz can sliced peaches in syrup, syrup reserved.

Preheat oven to 350ºF. Grease a 12 cup bundt pan with Baker’s Joy. {All the batter fit into a smaller pan with a little extra left for a minie}
In a mixing bowl add the eggs, eggbeaters, and lightly beat them with a whisk. Stir in the orange juice, applesauce, butter, and vanilla extract.
Gently fold in the flour, salt, baking powder, and granulated sugar, and Stevia. The batter will be somewhat thick.
Mix in 1/2 can of the peaches, pureed.
{I placed slices of peach in each of the crevices of the bundt pan – looked nice.}
Pour batter evenly into the prepared pan.
Bake uncovered for 1 hour – 1 hour and 10 minutes. Let cool for 15 minutes before invert onto serving plate.
Cool completely.
Drizzle with warm Peachy Syrup

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The bundt was sweet but not too sweet since I subbed out some of the sugar. The added peach syrup increased the peachy flavor more than the pureed peaches did. Nice summer dessert.

Felice is our host this month so if you want to see all the luscious Stone Fruit Bundts hop on over to All That’s Left are the Crumbs.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board.

Water is calming. Being at the water’s edge is calming.

    The babble of a passing brook.
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    A tumbling waterfall.
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    The waterside birds.
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    The footsteps of water edge birds.
    tracks
    Or creatures who like the water’s edge.
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    The creatures that are watching out FOR the waterside birds!

    {52 Photos} Gallery 10: at the water’s edge.

Why is it when I know I have a month to plan and cook/bake I wait til the last minute to actually do it? Could be because it has been a crazy month. In town. Out town. Even the weather has been crazy. Mid-June and we had Spring. Now it’s HOT! Summer. And of course summer means more time out side {Unless you live in the humid hot deep South} and more picnics and the chance to eat al fresco which happens to be this months LETS LUNCH theme. I didn’t even decide what to do until Thursday afternoon. Sheesh! So if it looks hurried…. But it was fun. And tasty!

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    Pudding and Cookie Jars

I have seen lots of ‘jarred’ desserts around the internet. Some with cake. Some with Cheesecake {YES PLEASE!} Some with fruit. Some ‘trifled’. I thought that would be a perfect easy to carry dish to bring to the Lets Lunch picnic.

In small pint jars layer your cookies, I used mini Oreos and NutterButters, with pudding. Flavor of your choice. I had some vanilla – NOT what I wanted but what I had – thanks to boxes. And I made some tofu Chocolate pudding from Ellie Krieger.

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Using the puddings layer them with cookies, or cookie crumbles in the jars. Top with whipped cream and garnish with cookie bits, mini chocolate chips. It’s all up to your imagination. Go WILD!! Put on the lid. Place in a cooler and everybody gets their own individual dessert. No big bowls. No big spoons. No bowls to mess with. Easy!!

Dark Chocolate Mousse
adapted from Ellie Krieger’s The Food You Crave

    1 (12.3 ounce) package silken tofu, drained
    3 ounces high quality bittersweet chocolate, finely chopped
    1/4 cup unsweetened cocoa powder
    1/4 cup water

Puree the silken tofu in a food processor until completely smooth.
Combine the bittersweet chocolate, cocoa powder, water, and brandy. Microwave on medium until chocolate starts to melt. Stir. Continue until all the chocolate is melted and ingredients are combined. Stir in 1/2 cup of confectioner’s sugar, a little at a time, until smooth.
Add the chocolate mixture to the tofu in the food processor and puree until well-combined and smooth. You may have to stop it a few times to scrape down the sides.
Pour the mousse into individual serving dishes, cover tightly, and refrigerator for at least one hour, up to three days, to set properly. {I let mine partially set and then spooned into the jars in layers.}

Want to enjoy the picnic? This month’s Lets Lunch is hosted by Annabelle at Glass of Fancy and she will have the complete list in case I miss someone here.

Enjoy the Picnic, Y’all!!

Follow us on Twitter: #LetsLunch

Annabelle’s Butterscotch Brownies
Betty Ann’s Adobong Mani or Peanuts in Garlic
Grace’s review of The Great Outdoors Cookbook
Karen’s Watermelon Mint Cocktails
Linda S.’s Spicy Nectarine and Tomato Salad
Lisa’s Spinach and Three-Cheese Coil Pastries
Anne Marie’s Peachy Picnic Sliders
Linda’s Spicy Nectarine and Tomato Salad
Cheryl’s Perfect Summer Pesto

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