Stone Fruit Cobbler

Stone Fruit Cobbler

The bees have been extraordinarily good to us this year by pollinating almost every flower on our fruit trees, thus making for an abundant harvest. I have so many nectarines, apricots, and peaches that I am having a hard time using up. Even at Ben has spent countless hours and the base of the trunk eating his way through the batches, and 10 batches of jam, I still have so much fruit, and we still have plums and figs that are beginning to ripen!

Stone Fruit Cobblers

Lately, I have been cutting up the ripe fruit (the ones that don’t get dated right away) and have been freezing them for smoothies. I have also been baking up a storm! A cobbler a week is almost obligatory dessert during our summer stone fruit season, and there are never any complaints. Cobblers are one of the easiest desserts to make and really allow the stone fruit flavors to shine.

Oxo glassware set

 

Stackable Glassware Set

I recently received a Glass Bakeware 14 Piece Glass Bake, Serve & Store Set from Oxo, and have finally decided to ditch the plastic. Not only is the glass bakeware convenient and have easy-to-read size markings on the container, but it can also go in the oven. I absolutely hate having to do extra dishes when I make something, and having a dish that will go from the oven to the fridge (and even the microwave) is perfect! The raised, slosh-proof lid for easy transportation and storage without squishing your baked goods and the wide, comfortable handles that work flawlessly with oven mitts. The are stackable, nest able, and the lids are interchangeable between Snap Glass Line and Snap Plastic Line.

Stone Fruit Cobbler

The leak-proof seals made transporting this cobbler to last weekend’s cookout a breeze. The thick glass kept the cobbler warm for hours, making it the perfect temperature to serve with a scoop of ice cream.

Cobbler with Stone Fruits

If you have fruit trees, or score some hot deals on stone fruit this season, I urge you to make this. While Peach Cobbler is delicious, combining multiple stone fruits add a juicy combination perfect for celebrating summer!

Stone Fruit Cobblers

Stone Fruit Cobbler

Yield: Serves 6 to 8. Note: This recipe can be doubled or tripled for larger baking pans.

Ingredients

  • 1/4 cup plus 2 Tablespoons butter
  • 1 1/4 cups sugar, divided
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3 cups sliced stone fruit (peaches, plums, apricots, nectarines, and cherries)
  • Additional sugar and cinnamon for sprinkling

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt butter in a two-quart baking dish in the oven.
  3. While it is melting, combine 3/4 cup sugar, flour, baking powder and salt; add milk and vanilla and stir until mixed.
  4. Pour batter over melted butter in baking dish, but do not stir.
  5. Combine fruit and remaining 1/2 cup sugar; spoon over batter. Do not stir.
  6. Sprinkle a cinnamon and sugar mixture on top if desired.
  7. Bake at 350 degrees for 60 minutes.
http://theseasidebaker.com/stone-fruit-cobbler/

 

 

Movie Night With Crunchkins

Crunchkins and Cupcakes

Friday Family Movie Nights are no joke around here. My kids start planning for it days ahead of time. While it is fun to watch a movie as a family, I think they really enjoy it because they get special treats. On Friday after school we make our way to the store where the kids get to pick out a candy to enjoy while watching the movie. I usually have a special treat from the blog too, but they seem to prefer to purchase their own prepackaged goodies. Go Figure.

Crunchkins

Last weekend, I surprised the family with something new. Crunchkins™ are dessert-flavored poppers with a creamy coating and a light crunchy in three delectable flavors: Birthday Cake, Fudge Brownie and Glazed Donut. Considering that these are all of our favorite flavors, I knew they would be a hit. After testing each one out, we were split between the birthday cake and the glazed donut. I couldn’t help but feel like they were something out of “Charlie and the Chocolate Factory.” So much so, that we actually decided on watching that movie while eating these.

Crunchkins

We really enjoyed the crunch and I thought it would be the perfect addition to a chocolate cupcake. My husband almost always requests chocolate cake as his treat on Friday nights, so it was nice to change them up a bit with Crunchkins™. They also are cute decorations to the cupcakes. Next time, I may even add them into the cupcakes for a burst of flavor and crunch!

Chocolate Cupcakes

Whenever my kids go over to someone’s house for a sleepover, I also send them with a little “Thank You” gift to the parents. It usually consists of movie night treats. I can’t wait to stock up on bags of Crunchkins™ to include in our little gifts! You can find these bags at your local Walmart at checkout, so make sure to pick up one the next time you are out.

Movie Night With Crunchkins

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened Special Dark cocoa powder (or regular cocoa powder)
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup strong coffee
  • Chocolate Frosting
  • 4 oz. semi-sweet chocolate chips
  • 3 cups confectioners’ sugar
  • 1 stick (8 tablespoons) unsalted butter
  • 3 Tbs. heavy cream
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • Sprinkles and Crunchkins™ brand dessert poppers for decoration

Instructions

  1. Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
  2. In the bowl of your mixer, combine all dry ingredients.
  3. Add eggs, buttermilk, melted butter and vanilla and mix on low until combined.
  4. With a wooden spoon, stir in coffee. Batter will be runny.
  5. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a knife is inserted and comes out clean.
  6. Cool completely.
  7. Frosting:
  8. Melt the chocolate in a double boiler, constantly stirring with a wooden spoon to avoid burning. Stir until the chocolate is melted and smooth.
  9. Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, cream, the vanilla and salt and beat on low speed until combined, about 1 minute.
  10. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
  11. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 2 cups.
  12. Frost cupcakes and garnish with sprinkles.
http://theseasidebaker.com/movie-night-with-crunchkins/

I was selected for this opportunity by Crunchkins™ as a member of Clever Girls but the content and opinions expressed here are all my own.

 

Hummus Pasta Salad

This post has been sponsored by Sabra. They are and always have been one of my favorite products! 

Hummus Pasta Salad

I know many of you have gotten up this morning, skeptical about starting your day because it is Friday 13th. Well, I am here to tell you that there is actually a reason to celebrate…today is National Hummus Day!

Tuscan Hummus Pasta Salad

Sabra Hummus is one of those things that we ALWAYS have in our fridge. Whether I am munching on some celery and hummus in the afternoon, or quickly making hummus wraps for the kids lunches, it always saves the day. Sabra Hummus is also a fantastic ingredient to add protein to a meal.

Sabra Hummus

What is even better is that Sabra has come out with a slew of new and delicious flavors to make meals more interesting. I almost jumped for joy when I saw the Caramelized Onion and Smoke Paprika flavor. I can eat just a plate of caramelized onions and be one happy camper! The Rosemary Sea-Salt is also another favorite of ours and pairs perfectly with some crispy French bread.

Hummus Pasta Salad

With Memorial Day right around the corner, I thought a good pasta salad was in order. However since I am not a huge fan of Mayo, I opted to swap it out for hummus instead. For this particular recipe I used the new Garden Hummus Tuscan Herb. Let me tell you that it added the most delicious flavors to an otherwise bland pasta salad! It is my new secret ingredient!

Hummus Pasta Salald

Because today is National Hummus Day, Sabra has released a special coupon for today (5/13/16) only! Print it out now and stock up for all of the upcoming BBQ get-togethers ! Enjoy!

 

Hummus Pasta Salad

Ingredients

  • 1/2 pound pasta (any shape)
  • 1/2 pound cheese tortellini
  • 1 cup black olives
  • 1 cup marinated artichokes, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup flavored Sabra Hummus
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 chopped parsley

Instructions

  1. Cook pasta according to the package.
  2. Before draining pasta, reserve 1/2 cup of cooking liquid
  3. Mix together cooked pasta, black olives, marinated artichokes, and cherry tomatoes.
  4. In a small bowl, whisk together hummus, 1/4 cooking liquid, olive oil, and lemon juice. If you would like the dressing a bit more runny, add more cooking liquid.
  5. Pour dressing over pasta ingredients and toss to mix.
  6. Sprinkle with chopped parsley.
  7. Serve immediately or cover and refrigerate for up to 2 days.
http://theseasidebaker.com/hummus-pasta-salad/

Strawberry Rhubarb Ice Cream Shortcakes

Strawberry Rhubarb Ice Cream Shortcakes

These past few months have been really tough on the food home front. At the end of February, I joined a weight loss camp challenge. I had to sign a contract that I would lose 20 pounds in 6 weeks or forfeit my $500 deposit. I have finally found that money is my biggest motivator! This has truly been one of the only diets/workout regimens that I have been able to stick to. After successfully completing my 1st six-week challenge, I am smack dab in the middle of the second challenge.

I must admit that this go around has been a lot more mentally challenging. After weeks of working myself to the absolute maximum physically and mentally, the only thing I wanted to do on Mother’s Day was stroll through the Farmer’s Market and make a seasonally delicious dessert. Baking is truly one of my favorite things to do and is probably the most relaxing.

Rhubarb Strawberry Shortcakes

As soon as I saw the glorious stalks of rhubarb and fresh sweet strawberries, I knew that a shortcake was in order. What better way to cheat and celebrate Mother’s Day then with a sweet compote, fresh ice cream, and a buttery biscuit?

As delicious as this was, making it was just as rewarding, if not more. There is something about chopping ingredients, massaging butter into flour, rolling dough, and churning fresh ice cream. Bringing it all together on a beautiful plate was the perfect end to a wonderful day. Despite cheating on my diet, and thus having to work extra long on the treadmill, it was worth every single bite.

Delicious Rhubarb Strawberry Shortcakes


I used my favorite Roasted Strawberry Ice Cream recipe to make these however any strawberry or vanilla ice cream or whipped cream would work. I think this would be the perfect dessert for our next dinner party! Enjoy!

The Perfect Spring/Summer Dessert

Strawberry Rhubarb Shortcakes

Yield: This recipe makes 4 large servings

Ingredients

    Shortcakes
  • 4 cups flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 teaspoons baking powder
  • 12 tablespoons (1 and a half sticks) butter, room temperature
  • 1 and 1/4 cup heavy whipping cream, plus more for basting
  • Strawberry Rhubarb Compote
  • 2 cups 1/2-inch-thick rhubarb slices (about 1/2 pound)
  • 1/4 cup sugar
  • 1 tablespoons water
  • 1 cup dice strawberries
  • 1/2 teaspoon vanilla extract
  • Strawberry or Vanilla Ice Cream or Whipped Cream

Instructions

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, sift together flour, sugar, salt, and baking powder.
  3. Mash in softened butter with flour mixture until small pea like clumps form.
  4. Mix in whipping cream until mixture forms a ball.
  5. Wrap dough in plastic wrap and chill for one hour.
  6. Once dough is chilled, roll out on a lightly floured surface about an 1/2 inch thick.
  7. Using a 3-inch biscuit cutter, cut an even number of rounds.
  8. Place rounds on baking sheet and baste with heavy whipping cream.
  9. Bake shortcakes for 10-15 minutes or until golden brown.
  10. In a small sauce pan, add sugar, water, strawberries, and rhubarb.
  11. Cook on medium heat, stirring regularly, until strawberries melt and rhubarb is soft, about 10 minutes.
  12. Stir in vanilla.
  13. To assemble the shortcakes, place a large scoop of ice cream or whipped cream on one shortcake.
  14. Spoon a generous amount of warm compote onto the ice cream and top with another shortcake.
  15. Enjoy immediately.
http://theseasidebaker.com/strawberry-rhubarb-ice-cream-shortcakes/

Peanut Butter Cheerios Bars

This is a sponsored post on behalf of  General Mills and Acorn Influencer. All opinions are my own. 

Peanut Butter Cheerios Bars

Growing up, there were very little sweets in the house. My mother would come home from the store with bags and bags of food, however they were all things like flax seed and quinoa. While I appreciate these things now, I dreaded them back then. Thankfully, my dad was (and still is) a lover of peanut butter and Honey Nut Cheerios, so there was always one bag filled with these. I remember on the nights where I was craving something sweet, I would roam into the kitchen and make myself a peanut butter dipped marshmallow covered in Honey Nut Cheerios.

Cheerios

 

Making Bars

 

Making the Bars with Kids

 

Kids Making Bars

 

Kids Making Bars

There are three children in our family. On the days that we were required to bring in something homemade my mom would always scramble around to make something quickly and easily to prepare. I never understood why she was not able to prepare things in advance since she stayed home all day. Now that I have three of my own, I totally get it! Life with kids is not easy, even as a stay-at-home mom.

Peanut Butter Cereal Bars

When she made her Peanut Butter Cheerios Bars, we all (my dad more than anyone) would get so excited. Her bars were but so delicious. She would mix up peanut butter, marshmallows, butter, and Honey Nut Cheerios just as you would if you were making rice crispy treats. I think that this recipe developed as an accident, but it quickly became a favorite in our family.

Grown Up Cereal Bars

Now that I am older with a family, I totally appreciate the simplicity in these bars. Like my mother, I have made these bars last minute for more bake sales and soccer snacks, then I can count. It has since become one of my children’s favorite treats too. Since they are so easy to make, my daughter has even learned the process and has made them herself!

While the original recipe was just the bars, I have developed quite a reputation for my baked goods so I always like to add some toppings to make the bars extraordinary. One of our favorite additions is adding some creamy Dulce de Leche. We either always have a homemade jar in the fridge or a can in the cupboard. Layered with the peanut butter cereal bars, chocolate, and the salty sweet pretzels and honey roasted peanuts, these bars are absolutely delicious! So, the next time you are in a pinch and want something that will be a best seller at the next bake sale, make these!

Delicious Grown up Cereal Bars

The next time you are in the recipe isle at Walmart, pick up a box or two for those unexpected moments. For more recipe ideas, head over to the Día de los Niños page or follow them on Pinterest! Enjoy!

Peanut Butter Cheerios Bars

Ingredients

  • 3 tablespoons butter
  • 1 (6 cup) package mini marshmallows
  • 1?2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 5 cups Honey Nut Cheerios
  • Toppings
  • 1 cup dulce de leche or caramel sauce
  • 1 cup chocolate chips
  • 1/4 cream
  • Pretzels and Peanuts

Instructions

  1. Generously spray a 9x13 inch backing pan with nonstick cooking spray.
  2. In a large microwave safe bowl, combine butter, marshmallows, and peanut butter.
  3. Microwave on high for one minute. Stir until smooth. If not completely melted, return bowl to microwave and heat for another 20 seconds.
  4. Pour in Honey Nut Cheerios and stir until combined.
  5. Pour mixture into pan and spread and flatten with the back of a wooden spoon.
  6. Allow to cool and set for 30 minutes.
  7. Once set, spread dulce de leche or carmel sauce over bars.
  8. Melt chocolate chips and cream in the microwave for 30 second increments, stirring in-between, until melted.
  9. Once smooth, spread chocolate over the bars and sprinkle with coarsely chopped pretzels and peanuts.
  10. Allow chocolate to set, then cut into squares. This pan makes 12 good sized squares.
http://theseasidebaker.com/peanut-butter-cheerios-bars/

Dulce de Leche Milkshakes

Dulce de Leche Milkshakes

Fancy milkshakes seem to be all the rage right now. I am desperately trying to talk my husband into letting me do a food tour in New York, secretly to just have a milkshake from The New York Milkshake Lounge. Unfortunately, he is not having it. So until I can convince him otherwise, homemade milkshakes will have to do.

Extravagant Dulce de Leche Milkshakes

Thankfully, this milkshake is good enough to hold off my travel desires…for now.     These are certainly the perfect dessert drinks to impress someone special. They would be the perfect way to end a fun dinner party. With thick silky dulce de leche swirled around the glass, creamy milkshake in the glass, a generous dollop of cinnamon whipped creamy, and finally a bit of crunch from the pepita brittle, they are a sure way to have your guests swooning.

Pepita Brittle Milkshake Topping

I initially had the wonderful idea of making homemade churros to add to the milkshake toppings. While they did add a delicious touch, they were a pain in the butt to make. I can honestly  say that I have sore arms from trying to pipe that dough, 2 days later! With that being said, homemade churros are the bomb.com, so if you have patience and some tough are muscles, I would highly recommend them. I will send you over to one of my favorite bloggers, Sugar Hero, for the recipe. I managed to make one churro ice cream sandwich and it was just about the best thing I have ever had.

Churro Ice Cream Sandwich

Now back to these milkshakes! I made my Dulce de Leche using this simple recipe, however if you are in a pitch, you can purchase the pre-made version from most grocery stores. They even have the handy dandy squirt version. Whether you are making these for a fun dinner party, or just a treat for your family, you will be sure to enjoy them!

Dulce de Leche Milkshakes!

Dulce de Leche Milkshakes with Pepita Brittle

Ingredients

    Pepita Brittle
  • Non-stick cooking spray
  • 2 cups sugar
  • 1 stick (8tablespoons) unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 2 teaspoons flaky sea salt
  • 1 1/2 cups of raw pepitas
  • Milkshakes
  • 4 cups dulce de leche swirl ice cream (or vanilla ice cream)
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • Dulce de Leche for drizzle
  • Cinnamon Whipped Cream
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon

Instructions

  1. To make the Pepita Brittle, line a baking sheet with parchment paper and lightly spray with non stick cooking spray.
  2. In a medium size pot, cook sugar, butter, and corn syrup on medium heat, stirring regularly.
  3. When mixture begins to turn golden, remove from heat and stir in baking soda (mixture will foam).
  4. Using a wooden spoon, stir in pepitas and pour into pan.
  5. Carefully spread and flatten the mixture with the spoon.
  6. Sprinkle with flaked sea salt and allow to cool completely.
  7. Once cooled (about 1 hour) break brittle up into pieces and store in an airtight container for up to two weeks.
  8. To make the milkshakes, swirl dulce de leche around four milkshake glasses and freeze while making the milkshakes.
  9. In a blender, combine ice cream, milk, and vanilla extract and blend until smooth.
  10. Pour into glasses and freeze briefly while making the whipped cream.
  11. In a clean bowl, beat whipping cream, sugar, and cinnamon until stiff peaks form.
  12. Dollop whipped cream onto the milkshakes and drizzle extra dulce de leche syrup. Garnish with pepita brittle and a churro if desired.
  13. Enjoy immediately.
http://theseasidebaker.com/dulce-de-leche-milkshakes/

Chipotle Beans and Taco Salads

Thank you Vons, Albertsons, and Pavillions, for sponsoring this post. Check out the new Signature family of brands from Vons, Albertsons, you and Pavillions,, with more than 4,000 Signature products available and a 100% money-back guarantee.

Easy Weeknight Meals

With the end of the year fast approaching, I think I am finally able to say that I getting organized. Better late than never right? Meal prepping and bulk cooking have become a necessity in our household with busy week nights and jam packed weekends. I think that the most important thing that I have learned during this time, is that stocking up on the basics is essential. This is why I love the NEW Signature line, available exclusively at Vons, Pavilions and Albertsons. It includes more than 4,000 items – from coffee to juice, soup to cereal, fresh produce to fried chicken, and delicious prepared foods to trusted home staples – all with a 100% money back guarantee. I personally buy my Signature products at Vons, Pavilions and Albertsons, and you can also find them at all Albertsons Companies grocery stores, including Jewel-Osco, Safeway, ACME, Randalls, Tom Thumb, Shaws, Star Market, United Express, United and Carrs/Safeway. 

Ingredients for Meal Prepping

With a few common ingredients such as boneless, skinless chicken breasts, black beans, lettuce, fresh produce, and some delicious canned veggies, you can make multiple meals that your family will love. 

Black Beans

 

Crock Pot Chipotle Beans

At the start of the week I made a large batch of Crock Pot Chipotle Black Beans. This quick and easy recipe takes minutes to prepare and cooks itself in the crock pot. I served it in bowls topped with cojita cheese, radishes, and fresh cilantro, along side a simple quesadilla. It made for the perfect Meatless Monday meal that my whole family loved.

Chicken Taco Tuesday

The next night was of course Taco Tuesday so I fried up chicken breasts with some Signature Taco Seasoning. I then diced up the cooked chicken and served it  with all of the taco fillings and a side of beans. The kids love creating their “own” tacos! We ALWAYS have at least to tubs of this Salsa Fresca in the house, because as you can see, there is almost always an almost empty container. We use this stuff on anything and everything!

Salsa Fresca

On the third night, I took all of the leftovers along with some canned olives, corn, diced chilies, and pico de galleo, and made a delicious Taco Salad with avocado dressing. I am fortunate that my family (including the 4 year old) loves salad, there we have a “left over” salad at least once a week. It is a delicious way to use up ingredients!

Taco Salad

So, you see, with the proper preparation and essentials, meal time can be fun and easy! It may have taken 13 years for me to understand this, but I am happy I finally did! And don’t forget…always have dessert. Life is too short not to!

 

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Crock Pot Chipotle Black Beans

Ingredients

  • One 1-pound bag black beans
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 1 bay leaf
  • 1/2 chipotle pepper (from a can of chipotles in adobo sauce) finely diced
  • 1/4 teaspoon black ground pepper
  • 1/2 teaspoon salt
  • 1 can Fire Roasted Tomatoes
  • 1/2 can diced green chilies
  • 2 cups chicken broth
  • Water

Instructions

  1. Soak beans over night or use quick soak method according to package. Drain when ready to use.
  2. Place all ingredients in crockpot and pour enough water in to cover beans 1/2 inch.
  3. Cook on low for 8 hours or high for 4 hours.
http://theseasidebaker.com/chipotle-beans-and-taco-salads/

Chicken Taco Salad

This recipe makes enough for 4-5 large dinner salads.

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup taco seasoning
  • 1 tablespoon olive oil
  • 2 heads of romaine lettuce, chopped coarsely
  • 1 can corn
  • 1 can olives
  • 1 cup Pico de Gallo
  • 1/4 chopped cilantro
  • 1/4 sliced radishes
  • 1/2 cup shredded cheddar cheese
  • 2 avocados, sliced
  • Salad Dressing

In a large skillet, heat olive oil on high heat.

Sprinkle both sides of chicken breast with taco seasoning, then place in skillet. Brown each side, then reduce heat to medium low and continue cooking until chicken is not longer pink.

Remove from skillet and dice into cubes.

Place chopped romaine in a large bowl and layer with the chicken and the rest of the ingredients.

Pour salad dressing over salad and toss.

Serve immediately.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.