Irish Soda Bread...and other things

Well, hello!

So it's been close to a year since I've updated my blog.  I feel terribly guilty about this, however, I would like to think I have an excuse.

As you know, Mr. PT and I were blessed with a sweet little girl in June of 2013.  Well, that sweet little girl has grown into a sweet, big toddler who will be two this summer!  This is very hard for me to believe; the time has truly flown by, just like everyone said it would.

I'm happy to say that our little one finally decided to grow some teeth and is eating like a madwoman these days!  She has a relatively diverse palate, and although genetics and personality are likely the cause, I would like to think I played a role in this!  Hopefully all those vegetable stir fries, smoothies, and salads gave her a heads up as to what she would be eating post-delivery.  Her favorites these days are cheese, milk, strawberries, bananas, and pancakes (my little pancake girl!).  However, she also eats rice, beans, avocado, pasta, oatmeal, broccoli, and plain yogurt!  I can't complain!

Our little girl has also grown up watching her crazy parents exercise.  While nestled in her car seat, Mr. PT would take her outside and use her as a weight for lunges and bicep curls (I'm pretty sure this is how she learned the concept of "up and down").  When big enough to stand, she would watch Mommy and Daddy share the bands for arm workouts.  She now screams "Run! Weee!" when it's time to get in the jogging stroller and shouts "my turn!" when I pull our the weights.  Her favorite toy?  Balls, of course!

Anyway, more big news on the way.  Mr. PT and I are now expecting our SECOND little blessing!  This, again, is very hard for me to believe.  Come August, we will be starting all over again with a new little person to feed healthy foods and teach band exercises to.  Not sure if our little one will be a "he" or a "she," but either way, we are very excited to give our little peanut a playmate.

So that's life here!  I'm sure life out there has been continuing on and you have many changes to report as well.  But let's get to a more serious matter...HAPPY ST. PATRICK'S DAY!

Yes, it's that day when we must wear green to avoid getting pinched from our coworkers (this almost happened to me today).  It's also the day to celebrate our Irish heritage, whether we can claim it or not.  To celebrate, I thought about giving our little girl green milk in her cereal, but of course, she requested pancakes for breakfast so my plan was foiled.  Next year!

Instead, I pulled out my wonderful King Arthur's Flour cookbook, given to me at my high school graduation, and found three different recipes for Irish Soda Bread.  The first was traditional, the second fruity, and the third an "Americanized" version of the old classic.  After consulting with Mr. PT, we decided to go with the American version..."but with less raisins."

So here you go!  I included the link for the recipe.  I did not make a glaze for the top since the bread has a nice, subtle sweetness of it's own. I also used less raisins, per the husband's request.  Enjoy!

Americanized Irish Soda Bread

Peaches galore!

 Mr. PT and I had big plans this Labor Day weekend!

Make a peach cobbler...eat a peach cobbler.

We considered sharing, but we never got around to it.

Okay, okay.  We didn't just sit around and eat, I promise!  Scatter in some bike riding and running up Mill Mountain, a walk on the Greenway, and 4 hours of kayaking on the James River and you'll get a better picture of our 3 day weekend.  We are a household with a personal trainer, after all!

Peaches are peaking!  Now is the time to buy them in crates, barrels, buckets, whatever you can find to haul these golden delights home in.  Pair them with ice cream, cereal yogurt, peanut butter, or munch on them solo.

And if you have an extra hour on your hands, or a few helping hands, make this fantastic peach cobbler.

You will need:

-4 cups sliced peaches (7-8)

-1 tbs lemon juice

-1/2 cup sugar

-1 tbs tapioca

-2 tbs melted butter, plus 1/4 cup chilled

-1 cup flour, sifted

-1 1/2 tsp baking powder

-1 tbs sugar for batter, plus 1 tsp for top

-1/4 tsp salt

-1 egg, beaten to a froth

-1/2 cup milk

Preheat oven to 350.  Grease a 12x8x2 pan.

Combine peaches, lemon juice, sugar, tapioca, and melted butter.

 Sift flour for a second time with baking powder, sugar, and salt.  Work butter into flour mix with pastry cutter to consistently like cornmeal. 

 With a fork, stir in combined egg and milk.  Spread evenly over peaches.

Bake until crust is golden brown and peaches are bubbling (40-45 min).

*for extra flavor, add 1/4 tsp almond extract and a pinch of cinnamon and cloves to the peaches!

Enjoy this heavenly seasonal fruit paired with outdoor exercise while you still can!

Something Sweet

If you market this one as you cookie, you might get some weird looks.

But if you are on the lookout for some homemade chewy granola bars that can be eaten alone, as cereal, or sprinkled on yogurt, look no further!

This recipe was inspired by Blueberry Girl!

1/2 cups old fashioned rolled oats
1 cup unsweetened coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup of peanut butter
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 dried cherries, and 1/2 raisins)

2 ripe bananas, mashed
1/4 cup apple sauce
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 375F. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, peanut butter, mixed nuts and coconut flakes. Stir in spices. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana, applesauce, and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Form dough into balls and place on baking sheet. Bake for about 20 minutes or until edges are golden brown.

I had to make these "cookies" for a work event, so I drizzled some dark chocolate on top!  I would also consider mixing in chocolate chips to make them sweeter. 

 But, for a nice hearty granola cookie, keep it simple!

Combine with a Friday style workout...get out there and move but keep it chill.  You've had a long week!  Mr. PT and I got in about 15 miles on the bikes, but I was coasting and enjoying the scenery. Ah!

Baker's Biscotti

Whether you like it or not, the holidays are here!  For me, that means spending more time with family and friends, filling the house with familiar decorations and smells, and enjoying the warmth of the season.

That is, when I'm not lying in bed sick with a nasty cold.  Unfortunately, along with the holidays comes the winter season which means cold and flu bugs are abundant.

Anyway, before I got this nasty virus, I was able to make one of my favorite Christmas treats, biscotti!  I got this amazing recipe from my Aunt Claudette who has quite the Italian background.  Mr. PT, who is not a moca drinker, loves this recipe because it produces a cookie that is soft and can be eaten on its own...dipping these biscotti into coffee is encouraged, but not necessary.

You will need:
-3 cups flour
-1 1/4 tsp baking powder
-1/4 tsp salt
-3 eggs
-1 cup sugar
-1/4 cup butter
-1/4 cup vegetable oil
-1 tsp almond extract
-1 tsp vanilla
-1/4 tsp lemon zest
-1 cup almond slivers or your favorite nut
-1 cup dried fruit, optional (I use dried cranberries or cherries)

Grease your cookie sheet or cover in parchment paper.  Melt butter and let cool.  Combine flour, baking powder, salt.  Set aside.  Whisk eggs, sugar, butter, oil, vanilla, almond extract and lemon zest.  Gradually stir in dry ingredients.  Stir in nuts.

Form one large or four small logs from dough.  I make 3-4 small logs and flatten into a square.  Bake 30 minutes at 325 degrees.

Let cool, then cut on the diagonal into slices.  Toast each side in the oven for 10 minutes to give it a little crisp.

You can wrap these up and freeze them for the holidays, drizzle them with icing to make them fancy, or snack on them straight from the oven!  They have  a wonderful flavor and are not too sweet.  Enjoy!  And remember, everything in moderation, even Christmas cookies!

Combine with some Pilates!  Find a class at your local gym or get yourself a video to follow at home.  You might re-discover your abdominal muscles!

Apples Apples Everywhere!

Tis the season for apple picking!  Find a local orchard, grab a friend or two and pick a peck or bushel for a good time and delicious dishes to follow.  Mr. PT and I found a great orchard nearby with several different varieties of apples and picked 1/2 bushel.  So far we have enjoyed apple tarts, apple sauce, and apple muffins!  Hopefully this entry will inspire you to channel your inner Johnny Appleseed.

French Apple Tart

I actually borrowed this recipe from Ina Garten...that woman knows what she's doing!  It was quite simple to make and the final product was beautiful and delicious!  

See her recipe here! 

I actually made this tart instead of cake for Mr. PT's birthday.  It was a nice change!

Next, Mr. PT helped me peel apples for apple sauce.  This is a very simple recipe to follow and a great way to use a bunch of apples if you have them!

Fill the bottom of a big pot with about 1/4 inch of water.  Peel and slice as many apples as you can fit in your pot and let them simmer and steam until they are mushy and at your desired consistency (either more lumpy or smooth).  I added 2 cinnamon sticks, cloves, vanilla, and a little honey.  That's it!  I plan on taking this to school for lunch, eating it on pancakes, and freezing it for later! Yum!

Now it's time for apple cinnamon muffins.  This is a recipe I got from my sister's mother-in-law when Mr. PT and I tied the knot (thanks Bobbi!).  They are an easy muffin to make and not overly sweet.

You will need:
-3 cups flour
-2 cups sugar
-1 tbs baking powder
-1 stick butter melted

Mix all together and set aside a heaping cup of above mixture for muffin topping later.  To remaining mixture add:
-2 eggs
-1 cup milk
-1 tsp vanilla
-1 tbs cinnamon
-1 cup apples (chopped into small pieces)

Mix these and pour into muffin pans with cupcake paper liners.  Fill papers 3/4 full saving room for crumble topping.

To the cup of mixture set aside earlier add:
-2 tbs melted butter
-1 tsp cinnamon

Mix all. Sprinkle on top of batter in pans. Bake at 350 for 20-30 minutes.  Test with toothpick insert.  Makes 20-22 muffins!

After all this, I still have a serious amount of apples left, so stay tuned for more yummy apple ideas!

Combine with an orchard hike, followed by a steady bike ride on your favorite path.  Enjoy this autumn weather while it lasts!

Birthday Berries

I am very happy with the career I have chosen.  The idea of helping children learn, communicate, and socialize with their peers is a great motivation to get up for work every day.  However, if a backup profession is needed, you will find me back in school learning the skills to become a pastry chef.  I cannot imagine a better way to spend my days than in a kitchen turning flour, sugar and butter into delicious works of art.

In the meantime,  I will take full advantage of my opportunities to bake, especially birthdays.  There is nothing more special then turning off the lights, presenting a flaming platter of cake, and of course, eating it!  My friend Meghan had a birthday this past weekend, and we definitely lived it up.

I like to keep things light in the summertime, so this birthday cake recipe is a favorite.  Especially if you have fresh strawberries.  It is very easy to make and will definitely impress your guests with its sweet, but not too sweet flavors.

Strawberry Swirl Cake

You will need:

-1 pkg (2 layer size) white cake mix

-1 pkg (4 serving size) Jell-O Brand strawberry flavor gelatin

-2/3 cup light sour cream

-1 tub (8 oz) light Cool Whip whipped topping, thawed

-1 1/2 cups sliced strawberries

Preheat oven to 350.  Grease 2 (8 or 9 inch) round cake pans; set aside.  Prepare cake batter as directed on package.  Pour half of the batter into medium bowl.  Add dry gelatin mix (I only add half of the powder...it still turns plenty pink and has a strawberry flavor); stir until well blended.

Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan (I pour them at the same time...this requires some hand-eye coordination, so if you want you can use a helper to pour one side while you pour the other).  Swirl batters together lightly using a teaspoon (do not overswirl, or the color of the cake will be all pink and not marbled).  Bake 30 min.  Cool 30 min in pans.  Remove to wire racks; cool completely.  Mix sour cream and powdered sugar in a medium bowl until well blended.  Gently stir in whipped topping.  Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.  Top with 1 cup of the strawberries.  Top with the remaining cake layer.  Spread top and side of cake with remaining whipped topping mixture.  Top with remaining 1/2 cup strawberries just before serving.  Store leftover cake in refrigerator.  Makes 16 servings, 1 slice each.

Combine with laughing, singing, smiling, and time well spent with loved ones!