I found a box of these on my doorstep last week.

My friend's asian pear tree was ready to pick and she was kind enough to share.

They were great sliced, but it was chilly and I was looking for a warm fall dessert.  Everything I read about them suggested they were a similar texture to apples so I took my usual apple bake and spiced it up a bit to really accentuate the pear flavor.

asian pear bake

6-8 asian pears peeled and diced (the texture can be a bit grainy, but I found cutting them into smaller pieces helped cook them through and reduce the graininess)

1/4 cup butter - chilled and cut into cubes

1 cup brown sugar

2/3 cup flour

1 teaspoon cinnamon

1/2 teaspoon vanilla powder

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Preheat oven to 375 degrees.  Place apples in bottom of 8 x 8 pan.  Combine dry ingredients and use a pastry blender or fork to blend in butter.  Sprinkle brown sugar mixture over the apples.  Bake for 30-60 minutes or until it bubbles in the center.

our elementary served as host to the Tiny Circus last week. They helped make this happen.

[youtube=http://www.youtube.com/watch?v=ZsiGnd1knyw]

It's getting colder, but I know when summer rolls around again I will be craving one of these.

Over the past month I have been tweaking the recipe quite a bit, so I think it's best to write it down now.  When summer rolls around again, I don't want to be left standing at the blender starting from scratch.

coffee frappe

2 scoops ice cream (caramel swirl works great)

1 cup ice

1 1/2 cup chilled coffee

1/2 cup milk

1 1/2 Tablespoons simple syrup

Put everything in your blender and mix well.

Can be topped with whipped cream.

I loved these crazy prints the moment I saw them, especially the rooster...

I cut them into little bricks and pieced them into diagonals.  I think the repetition of the diagonals really emphasizes the cool graphics on the fabrics.

Here is what the back looks like

It's available now in my etsy shop.

Our day started with a cup of tea and these -

The recipe is from Richard Bertinet's Dough.  I love it because you can mix the dough weeks in advance, shape them, and then pop them into the freezer.  The night before you need them you can take out a few and let them rise overnight and they are ready to fry in the morning.

Here is the recipe for the dough.  After the first rise you shape small pieces of dough into balls.  You can leave them that shape or press the center in and stretch to create a ring.  I started making them into rings so I don't have to worry about getting the center cooked through.  At this point, you can either let them rise for another 45 minutes (covered with a towel) and fry immediately, or you can freeze them.  Once frozen you can store them in a bag in the freezer and fry as needed.  If they are frozen, let them rise (covered with a towel) overnight.  In the morning using a large pan with an inch or so of oil, heat the oil to 350 degrees.  Fry the doughnuts a few at a time, on each side, until browned.  Remove from oil and dredge in sugar.  I usually use a blend of standard powdered sugar and non-melting powdered sugar.

happy weekend

so summer is over - at least by the looks of my schedule - the kids are back to school and the aspen trees are almost empty so fall must be lurking around so here I sit in peace and quiet ready to get back into the swing of things

We did manage to get some great things done in August -

I mastered the granny -

This bit of charred pork was transformed in to some serious South Carolina style pulled pork

We took the kids to tour the museum I worked at while I was in college...

where I learned that aluminum is no longer in style...

this would be less of an issue if I didn't have the same cake carrier in red in my house.

I decided that next party I throw will be a tea and scissors party

We also managed to sneak in some swimming lessons.

This...

became this...which means I'm one step closer to a workshop

and yes that pun was totally intended.

Here's a full view of the spouse's new quilt.

It's made from the Happy Trails line by Benartex.  I took my cue for the design from the name and created lines from all different sized strips of fabric.  The quilted the center of the top with horizontals in various widths.  I quilted all the seams as well.

The back is also from the Happy Trails line - I used a strip each of pistols and barbed wire along with the orange plaid.

Here it is on it's first test drive.

When I saw the prompt for this week's The Sunday Creative was "connect" the first thing that came to mind was connecting pieces to make a quilt.  I planned a shot of rows of pieces that had just been stitched together.  I even cut them out last night so I could take the pictures today.  They are waiting in a stack by the sewing machine. Then I caught this -

It's the quilt I finished last night for the spouse.  He was taking it for a test spin.

pieced top - quilted layers - gift to spouse - wedding ring

When I saw the photo in the viewer, a big light bulb flashing *connect* went on above my head.

I'm participating in The Sunday Creative over at Madeline Bea: Life Set to Words.  I actually did last week too but didn't get a chance to post my pic, so here's last week's and this week's. Last week's prompt was *open*

This week's prompt is *denim*

looks like it's going to be pie for supper tonight

It seems I'm finally getting things right.

At least when it comes to stir-fry.

I have been practicing every week with veggies from our CSA.

The spouse is thrilled.

And lulu and cj look great with their chopsticks in hand.  Of course, she will only eat the rice and he uses them to pick up crackers.

But to be honest, I'm afraid if I don't get this recipe written down I will forget it by the time the CSA veggies start rolling in again next spring.

And I most certainly don't want to forget my secret ingredient, because nothing says stir-fry like Noilly Prat.

csa stir-fry

1 pound ground pork

some form of chopped garlic (I've been using garlic scapes lately)

chopped onion

shredded greens (bok choi, cabbage, or kale)

1 Tablespoon toasted sesame oil

3 Tablespoons soy sauce

1/4 cup vermouth

1 Tablespoon sugar

extra vegetables are nice too (like peas or broccoli)

If using extra vegetables, blanch them in boiling water for a couple of minutes and then set aside.

In a very hot, large skillet or wok, brown the pork with the garlic, onion, and some black pepper.  Stirring constantly, add sesame oil and vegetables.  Cook for 2-3 minutes.  Add greens.  Cook for another couple of minutes, until greens wilt down a bit.  Add soy sauce, and vermouth.  Stir well.  Add sugar.  Cook for about 3 more minutes.

Serve over rice.  We also like it with a drizzle of sweet and sour sauce on top.

This can also be used to fill egg rolls.

Sometimes I forget the sugar.

Tis the season for barbecuing with friends.  It's becoming a bit of a tradition to head over to our friends' place for the fourth.

In keeping with the theme, I like to do a red, white, and blue dessert for the evening.  Last year we had massacre in a snowstorm, which looks more festive than it sounds (the name came from a similar dessert by Nigella Lawson).  This year we will be trying raspberry sorbet and blueberry sorbet that will be served with whipped cream.

happy weekend!

raspberry sorbet

2 cups water

1 1/2 cups sugar

1 teaspoon vanilla extract

2 1/2 pints fresh raspberries

juice of one lemon

In small saucepan, bring water and sugar to boil.  Stir to dissolve sugar.  Reduce heat to low and simmer for 5 minutes.  Transfer syrup to bowl and stir in vanilla.  Chill syrup for 15 minutes.

Puree raspberries, syrup, and lemon juice in blender.  Strain mixture through sieve, discarding seeds.  Chill sorbet base overnight.  Freeze according to ice cream maker's directions until slushy.  Transfer sorbet to container and freeze completely.

blueberry sorbet

1 cup sugar

1/2 cup water

3 pints fresh blueberries

juice of one lemon

Follow directions as seen in above recipe.

These were one of my favorite treats growing up.  Now I get to share them with the cj and lulu.  Sometimes we even leave some to share with the spouse.

peanut butter bars

3/4 cup butter

3/4 cup sugar

3/4 brown sugar

1/2 cup peanut butter

2 eggs

1 teaspoon vanilla

1 1/4 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cup oatmeal

Preheat oven to 350 degrees.  Cream butter and sugar.  Add peanut butter and mix well. Add eggs and vanilla.  In a separate bowl, mix together the flour, salt, and baking soda.  Slowly add flour mixture to butter mixture.  Stir in oatmeal.  Spread  on to bottom of a 9 x 13 pan.  Bake for 35-40 minutes.

Place on rack (in pan) to cool.  Frost while still a bit warm.

peanut butter frosting

1/2 stick butter (at room temperature)

3 cups powdered sugar

scant 1/4 cup milk

1 teaspoon vanilla

1/3 cup peanut butter

Cream butter with electric mixer.  Slowly add one half of powdered sugar.  Add milk and vanilla.  Add remaining powdered sugar.  Mix until it reaches a spreading consistency.  Adding more milk or powdered sugar as needed in small amounts as needed.  Mix in peanut butter.

I made this bunting for lulu's fourth birthday.

Actually I made it around 10pm the night before her fourth birthday party.  I was in a hurry so I used fabric-tac glue instead of sewing it.

Last year it was blazing hot, so we celebrating inside.

It was quick and easy.

All I did was cut a length of twine to the length I needed and then cut triangles out of my stash fabric.  I used pinking shears too keep the fraying of the fabric to a minimum.  This year they were hanging outside for a couple of days through wind and rain so the edges have been softened.

I also trimmed the top corners off a bit so they wouldn't overlap and show from the front.  Then I glued them around the twine.

lulu celebrated a birthday this weekend - there were flowers

there were buntings

there was cake

there were candles

fun was had by all

The little people are on summer break so I have a ton of extra help around the house. They are in charge of things such as making sure snack is served on time and making sure lunch is served on time.  Shortly after lunch they start asking what's for supper so that I don't fall behind schedule on that either.

I did get a chance to take part in Creativity Bootcamp led by Maegan of Madeline Bea - Life set to Words.  I chose photography for my medium since it would allow for quick turn around so I could complete the assignments each day.

Here's a little slide show of my photos inspired by the bootcamp process.

[slideshow]

As a sort of continuing education, Maegan will be leading the Sunday Creative over at Life set to Words.  I'm looking forward to having an entire week to consider her prompts.

Someone was kind enough to share.

I had never cooked with sour cherries before and wasn't sure what to expect.

deliciousness

sour cherry cake

1 1/2 pounds pitted sour cherries

1/4 cup flour for cherries

2 stick butter softened

1 3/4 cups sugar

1 egg

1 teaspoon vanilla

1/4 teaspoon almond extract

2 cups ap flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 Tablespoons coarse crystal sugar

Preheat oven to 375 degrees.  Toss cherries in bowl with 1/4 flour to coat and set aside.

Butter and lightly flour jelly roll pan.

Using an electric mixer, cream butter and sugar.  Add egg.  Add vanilla and almond extract.

In a separate bowl, whisk together four, baking powder, and salt.

With mixer on low, add flour slowly, by thirds, alternating with thirds of milk.

Spread batter into jellyroll and top with layer of cherries.  Sprinkle top with coarse sugar.

Bake for 40-45 minutes.  Let cool before cutting.

School is out which means the kids are home and looking for something to occupy their time. I broke down and bought a snowcone maker last week.  I figure it will fill a couple of afternoons, right?

I skipped over the syrup in the store and went with a homemade version instead.

strawberry syrup

3 cups strawberries (hulled)

3/4 cup sugar

Place strawberries in saucepan and mash to a pulp.  Cook over medium heat for 5 minutes.

Push mixture through a sieve (you should have about 3/4 cup juice)

Return the juice to the pan and add the sugar and mix well.

Bring to a boil and let simmer for 1 minute.

Remove from heat and pour through sieve again.

Skim any foam that may have formed.  Chill before using.

Syrup can be stored in fridge, covered for up to a week.

I spent a couple of days last week making cookies for a graduation party.

pecan shortbread

white chocolate peanut butter with chocolate chips

double chocolate

peanut butter

chocolate chews

gingersnaps with pearl sugar

ready for delivery

step one - cut out mustache and punch hole step two - slip lollipop through hole in moustache

step three - help 22 kindergarteners grow a moustache

Lulu has a summer birthday so I sent her treats in last week so the class could celebrate.