Cool nights and blooming goldenrod tell us that fall is rapidly approaching. The pumpkin vines are hanging full and ready for harvest. I love pumpkin cake and this one is a winner with Bake Believe Dark Chocolate Chips. This cake didn’t last long at our house and I a sure it won’t at your either. You may wonder why I have chosen to add peanut flour to this cake! I find that peanut flour helps the texture of low-carb cakes making the more like the sugar/flour laden ones.
Have you ever wanted a way to preserve the fresh taste of peaches all year long? You can! Peaches freeze very well and they taste just as good as when you have them tree-ripened in the summer. My family loves frozen peaches slush in their packed lunches. Freestone peaches like Red Haven, John Boy, and Contender are the best peaches to use for freezing. Peaches are available from late May into early October depending on your location.
What is better with a hot cup of tea/coffee than a scone! And who is going to argue with a Triple Chocolate Scone!! These fudgy scones combine 3 types of chocolate to please your taste buds. Pair this with your morning coffee and you will have a delightful treat.
Pickling cucumbers always find an honored place in my garden. These cucumbers are different than the cukes you buy in the stores. Pickling cucumbers are especially bred for pickling–just like their name says. They are short and blocky, medium yellow/green in color, and have black spines. They make the BEST pickles. I love to can all different kinds of pickles and my family loves them.
Fresh juicy peaches have come to our produce markets in the north-east corner of Pennsylvania where we now live. One of my favorite ways to serve fresh peaches is in a pie. My family loves it and if I am not careful, it is gone before I get to taste it. I used John-Boy Peaches and they have a very good flavor. Some of my favorite peaches are Red Haven, Contender, and for fresh eating Saturn Peach. Saturn peaches have white flesh and are donut shaped.
Are you ever in a hurry for breakfast? This Quiche is my favorite Fuel Pull breakfast when I need a quick option. You can use any kind of low carb vegetables in it. One of the great things about summer is that you can go out to you garden and pick veggies to use. You can’t get it any fresher than that. I have a small 6 inch pie plate that works perfect for this quiche. This quiche can be made dairy free by omitting the cottage cheese.
Have your every wished for a healthy Trail Mix to take along when you travel or are hiking? Something that is not loaded with sugar? The new Bake Believe Chocolate Chips in three flavors, Dark, White, and Semi-sweet add just the right sweetness with the saltiness of nuts and a bit of fruit to make this mix a winner.
Canning and preserving foods has become a lost art to many people in our generation. I still enjoy gardening and processing most of our food. Our family loves tomato soup and grilled cheese sandwiches. If I don’t preserve enough of soup to last a year–they let me know very quickly.
Pennsylvania is often referred to the mushroom capital of the world. 63% of the United States white mushroom crop is grown in this state. What is better than stuffed mushrooms for an appetizer or even stuffed portabellas as a main entree? This tasty ground beef filling is chock full of hidden veggies and lots of flavor. I will often triple this recipe, stuff, and bake the mushrooms. They then can be frozen in a single layer on a cookie sheet. When totally frozen; vacuum pack in bags and return to the freezer. In need of a quick meal–defrost and heat.
Hot humid summer days are here and our family enjoys lighter meals on these days. Salads are always a favorite. This recipe was inspired by our family’s love for spicy food. Grilling the onions and jalapenos add a wonderful flavor. You can add more or less jalapenos to adjust the spiciness to your preference. My husband smokes all of the bacon we use in his smokehouse. This has me spoiled with wonderful bacon for my cooking.
