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dessert

Peach Turnovers

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What a fun conversation we had tonight in the Kitchen with Alesia!  

Alesia shared some history and fun facts about her home state of Missouri. I got to share a fun recipe I found in the cool cookbook she brought me back from her recent visit home.

The recipe for “Peach Turnovers” is a local favorite, and couldn’t be easier to make! I can see (and taste ) why locals love this seasonal fruit dessert.  But seriously, they could. be breakfast too! 

Peach Turnovers (recipe found in “Missouri Back Road Restaurant Recipes”)

3 large peaches

2 (8 ounce cans) crescent rolls

2 sticks butter

1 1/2 cups sugar

1 tsp. vanilla extract

1/2 tsp. salt

6 oz. Mountain Dew

1 pinch ground cinnamon (I used more than a pinch, I sprinkled my cinnamon sugar mixture on all of them)

Preheat oven to 350. Slice peaches and set aside. Unroll crescent dough, separate into 16 triangles. Please one pech slice at base of each and rollup. Arrange in a 9X13 pan as you work. Melt butter, add sugar, vanilla and salt. Pour over turnovers in baking pan. Pour Mountain Dew over turnovers, sprinkle with cinnamon. Bake 30-40 minutes, or until turnovers are golden brown and liquid is bubbling. 

Enjoy! 

Make sure to visit the Kitchen on  Facebook every Monday at 5 pm as we talk travel and share local recipes. 

And make sure to share pics and tag @fromginaskitchen and @ibooktravelforu if you make this recipe!

Enjoy!

Gina

Brownie ice cream bites (July’s brownie!)

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Happy July, foodie friends! 

Let’s get the patriotic party started with the July brownie from “A Year of Brownies” over at Food Network magazine. 

I used the recipe from the magazine, but made them a little differently. 

I made my brownies a little thicker. and cut them into smaller bites, so that when I made the sandwiches I just scooped about one tablespoon of vanilla ice cream onto each brownie bottom , topped it with another brownie, and sprinkled the sides with patriotic non-pareils.  

Click here for the original recipe.

I made mine in an 8×8 pan, instead of the larger pan they called for.  It made my brownies thicker and denser, so I opted to call my version “brownie bites” rather than full sandwiches. You still get a homemade ice cream treat that takes next to no time to make

I think they will make a nice addition to the July 4th dessert table! They are bite sized, ice cold, and  all dressed up for the fireworks show! 

Let me know if you make this, by tagging @fromginaskitchen in you social media posts! 

Have a wonderful holiday!

Gina

Mid-way through “a year of brownies”!

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Ok foodie friends, where did the time go? We all want 2020 to get on out of here… but June flew by and I almost forgot about my mission to bake a brownie a month  thanks to inspiration from Food Network Magazine!)

I FINALLY got into the kitchen to make this month’s brownie , and boy is it a good one! 

Have you ever made a “skillet brownie’?  I love to make them, because it’s quite the showstopper dessert to impress a crowd, especially if your guests are around to watch you remove that giant cast iron skillet from the oven! 

This is what my “Pecan-Toffee Skillet Brownie ” looked like as soon as it came out of the oven.  The key with this brownie is to be patient, and give it time. First you make the brownie batter on the stove top, and bake it in your skillet. Then, after it’s done, let it cool. While it cools, you make the toffee topping. 

As you drizzle that gooey pecan mixture over the entire brownie, you can’t help but taste-testing a bit of the homemade toffee goodness!  Then… while you wait for the topping to set (about 90 minutes) you can lick the pan! Be careful though, it’s hot, lol! 

I can’t take credit for inventing the recipe, so I have to give props to my favorite foodie magazine for coming up with so many new and creative ways to makes brownies. Trust me, you want to see what I’m baking up next month (which is sadly already next week!)

To make this yummy recipe, visit Food Network Magazine’s site here.

I enjoyed my slice today , after it set up overnight:

See you next month, for a star-spangled brownie you’ll want to have around all month long.  

 

Gina

 

 

 

Microwave Mug Brownies for One

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Good Morning, foodie friends! If you caught my FaceBook Live yesterday, you saw me make this quick and easy treat.

I adapted the recipe from the March “Brownies in a Year” post that makes four mugs of chocolate brownie goodness.

Microwave Mug Brownie

So, if you are in the mood for a warm mug BROWNIE, make this recipe ! If you are so inclined, top yours with whipped cream, ice cream, Baileys, or Kahlua! Enjoy!

Microwave Mug Brownie (one serving)

One mug, lightly greased with butter/butter spray

In your mug, add:

1/4 cup all purpose flour

1/4 cup brown sugar

2 Tbsp. cocoa powder

pinch of salt

1 egg yolk

3 Tbsp vegetable oil (I used butter olive oil! )

3 Tbsp. coffee

1/4 tsp. vanilla

Mix together until blended, microwave for 1 minute and 30 secs.

Let me know if you try it, and post pics to social media… dont forget to tag @fromginaskitchen!

Gina

In the Kitchen this week!

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Happy Easter Monday , foodie friends!

I hope you had a blessed Easter! I know for us all it was a very different way of celebrating, and that’s ok. We have to take one day at a time in the “new normal” we are all living in. Take care of each other and reach out virtually to check in with loved ones near and far! And don’t forget to do something fun in YOUR kitchen!

Not sure if you caught me on FB Live last week (Friday to be exact) as a guest of PWC Moms. I demonstrated a few quick and easy ways to decorate Easter cupcakes. But really, these cuties can be considered spring themed as well. Watch here !

Farmers Market Menu:

The City of Manassas Farmers Market will be open this Saturday for pre-order, pre pay orders only. On the menu in the Kitchen this week:

Artisan brownie trays, baked with olive oils from Manassas Olive Oil Company .
Trays are 8×8, will serve 1-12 or more depending on how you cut them!  Each tray is $20 plus tax.  You can ask for traditional chocolate, blood orange, or chipotle cinnamon. 

Spring themed sugar cookie mixes, and make your own brownie mixes. $6.50 each.

Starting next week you can customize the cookie cutters in your kit!

Depending on availability of butter in the area, all-butter pound cakes (new larger size) could be on the menu. $7.50 each 

All Butter Pound Cake
NEW Larger Size !

ORDERS MUST BE PLACED BY WEDNESDAY APRIL 15th, and payment received by the 16th. 

The market is open at 10am in the parking lot across from Baldwin Elementary.  Pick-up between 10am-10:30am or by special arrangement.  

Place your order at fromginaskitchen@gmail.com

Have a sweet week, foodie friends!

Gina

My favorite banana bread recipe (and it should be yours, too!)

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It’s “Tip Tuesday” in the kitchen, and I have a great one for you!

My go-to idea for softened bananas (if we don’t throw into a morning smoothie) is always banana bread. But not just any banana bread… it’s Martha Stewart’s banana bread.

Stay with me here, it’s EASY! You probably have everything you need on hand, and here’s a secret- it calls for sour cream, but when I’m out I substitute greek yogurt and it still comes out moist and delicious!

I found the recipe years ago in one of my favorite cookbooks, pictured here.

My favorite banana bread recipe can be found in this trusty old gem!

I was excited to see the recipe in a FB post last week! If you don’t have the cookbook (it’s on page 106 if you do) click here .

You know how I love to share the kitchen sweetness. This makes one standard loaf of bread, or several smaller loaves perfect for gift giving.

Oh and if you DO have a copy of the book, try the recipe for Bourbon Bread, found on the same page. You’re welcome!

Hoping you are staying healthy and safe around YOUR kitchen table.

Gina

Thirsty Thursday… in a mug?

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Happy Friday Junior, Foodie Friends!

Welcome to what has become a monthly blog post-I really must get better at this writing and posting thing, lol. Well, I am thankful for my Food Network Magazine inspiration for “A Year of Brownies”.

It’s March already! I have been happily baking for my family this week, as I have my son home on spring break, as well as my niece visiting from Pittsburgh on her break. My house is full of happy taste testers! My heart is full having almost all my family together. The rest of my brood returns to the nest this weekend.

Last night I whipped up a batch of the “Irish Coffee Brownies” which happens to be the March featured brownie. You bake them in individual mugs, which are the perfect portion size for individual desserts!

I made a few minor adjustments, and I have to say they were DELICIOUS!! A little boozy (only a tablespoon of Bailey’s Irish Cream) , very dense, rich and fudgy. Highly recommend for all ages (without alcohol of course)! You could substitute the Irish Cream for a coffee flavored liqueur or Irish whiskey if you prefer. This recipe could also be the base of a brownie ice cream sundae!

I was lucky enough to find this mug at Home Goods, perfect size for “Irish Coffee Brownies” AKA “Mug Brownies”

The recipe was easy to follow, had minimal ingredients and serves four hearty dessert or snack portions of these totally cool mug brownies. You divide the batter among four microwave safe mugs, with each mug taking only 1 minute and 30 seconds to bake. Winner -winner for after dinner sweetness!

The recipe called for making your own flavored whipped cream for garnish, but I had store bought whipped cream in the fridge and opted to use that instead for ease and convenience. I had all other ingredients on hand , with the exception of coffee extract. I didn’t have that so I substituted vanilla extract and it was still amazing.

Click the link above for the original recipe. My only tweaks were store bought whipped cream and vanilla extract. We still enjoyed every bite!

I hope you try your hand at this recipe, and if you do, let me know!

Reach out to the Kitchen via email fromginaskitchen@gmail.com! I’d love to hear from you!

Until next time….

Make everyday a sweet one!

Gina