Berry Cobbler

Since 4th of July is approaching fast, I decided to make a red, white, and blue berry cobbler. I placed the blueberry filling on one side. The other side had a raspberry and strawberry filling. I really liked both sides but my husband preferred the raspberry and strawberry filling better. Next time I make this recipe, I will mix all the berries together. This cobbler is really good and easy to make. I really should make more cobblers. They make me think of my Mom. She spoiled us by making cobblers for us. It would be perfect to bring to a 4th of July celebration!

Mixed Berry Cobbler
Filling:
1/4 cup sugar
1 1/2 Tbsp flour
7 cups blueberries, strawberries, and raspberries

Dough:
1 1/3 cup all purpose flour
1/2 cup sugar plus more for sprinkling
1 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, unsalted butter
1/2 cup chilled milk

Directions:

1. Preheat oven to 400 degrees. 
2. Spray the 2 quart baking dish with nonstick baking spray

For Filling:

1. In a large bowl, combine the berries.
2. Fold in the sugar and flour with the berries. Set aside.

For Dough:

1. In a medium bowl, combine the flour, sugar, baking powder, and salt.
2. Add the butter and mix until coarse meal forms.
3. Stir in the milk. Combine until incorporated. 
4. Add the berries into the prepared baking dish.
5. Spoon on the dough evenly over the berries.
6. Sprinkle the top of the dough with a little sugar. 
7. Bake the cobbler for 25 minutes or until the crust is golden brown.
8. Allow to cool for 30 minutes before serving.

Recipe adapted from Epicurious.

One year ago................................................I made Tri-Berry Pancakes.
Two years ago..............................................I made Raspberry Cheesecake Cookies.
Three years ago............................................I made Dulce de Leche Macaroons.

Did you already know.......................................
-Since 1777, Americans have been celebrating the 4th of July as Independence Day.
-In 1870, Congress made 4th of July an official holiday.
-Our 30th President Calvin Coolidge was born on the 4th of July.

PB Pancakes

Yes, I made pancakes again. I made these pancakes with my husband specifically in mind. They are peanut butter pancakes. I had found some peanut powder at the store which I thought would add a nice flavor to the pancakes. Also, some of them had peanut butter chips but the chips tended to make the pan really messy. So, I had to whip it down after each batch. I really thought the kids would be excited about these pancakes but they were hesitant about trying them. Once they tried them, they loved them. To top them, I even microwaved some peanut butter which my husband mixed with maple syrup. He loved them. The kids loved them. These pancakes are definitely for a peanut butter lover.

Peanut Butter Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
1/4 cup peanut powder
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 cup peanut butter chips

Directions:

1. Whisk together the eggs and buttermilk in a large bowl. 
2. Whisk in the baking soda until combined.
3. Add the flour, peanut powder, baking powder, salt, and sugar. Whisk until incorporated.
4. Stir in the melted butter and mix well.
5. Heat a frying pan over medium heat.
6. Add a little oil to the pan and wait about 30 seconds.
7. Pour 1/2 cup of the batter into the frying pan. 
8. Top the pancakes in the pan with some of each peanut butter chips if desired. 
9. When bubbles form on top of the pancake, flip the pancake over.
10. Cook the pancake until the bottom is golden brown.

Recipe adapted from The Pastry Queen cookbook. 

One year ago.........................................I made Paint Splatter Cupcakes.
Two years ago.......................................I made Flag Cookies.
Three years ago.....................................I made Broccoli and Cheese Chicken Bake.

Did you already know..........................
-Peanut powder is just roasted peanuts.
-Peanut powder has 85% less fat than the commercial peanut butter.
-Peanut powder can be added to smoothies and baking ideas.

Southern BBQ Chicken

Do you have plans this weekend? Are you celebrating the Summer Solstice? Are you visiting your Dad? Maybe you want to eat some barbecue chicken with your Dad while celebrating the Summer Solstice? This recipe does need some planning ahead with the marinade. It does make the chicken tender. I cooked the chicken in the oven but it could be grilled. My husband really liked the sauce. The sauce had a little tang to it.

Southern BBQ Chicken
2 Tbsp brown sugar
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
1 Tbsp vegetable oil
1/2 cup onion, grated
3/4 cup ketchup 
2 Tbsp white wine vinegar
2 Tbsp Worcestershire sauce
1/4 tsp cayenne pepper
10 chicken legs

Directions:

1. In a large freezer bag, combine the brown sugar, garlic, salt, pepper, vegetable oil, onion, ketchup, vinegar, Worcestershire sauce, and cayenne pepper. 
2. Add the chicken legs and coat well.
3. Refrigerate the chicken for 12 hours.
4. Preheat oven to 400 degrees F.
5. Spray a baking dish with nonstick baking spray.
6. In a single layer, place the chicken in the baking dish. 
7. Cook the chicken for 1 hour or until the chicken is thoroughly cooked.

Recipe adapted from Allrecipes.

One year ago.....................................I made Steak Stir Fry.
Two years ago...................................I made Radish and Potato Soup.
Three years ago................................I made 4th of July cupcakes.

Did you already know.................
-Summer Solstice begins on June 21st at 12:38 am. 
-In Southern England, Stonehenge is a popular destination to celebrate the Summer Solstice.
-The word solstice means sun stop in Latin.

Macaroni Salad

For us, summer begins when the kids are out of school. In the summer, I always think about making some chilled side dishes like macaroni salad and potato salad. So, I asked my husband if he wanted me to make some macaroni salad. He said it sounded good as long as there were no peas in it. I said I would make sure there was no peas in it. Growing up, I remember peas in our macaroni salad. My husband said his Mom made it with peas. I made the dressing up and had him try it. He liked it very much. My goal was to make a creamy macaroni salad with a mild taste. Why mild? I wanted a nice side dish which wouldn't overpower the rest of the meal. If this dish was the main dish, then I would have made more dressing and added a protein. For a side dish, we thought it was pretty good. My husband even ate the leftovers. When he eats the leftovers, it is always a good sign.

Macaroni Salad
1 1/2 cups uncooked macaroni salad
1 tsp olive oil
1 cup mayonnaise 
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp sugar
1 Tbsp celery seeds
Salt and pepper to taste
1 medium onion, grated
1/4 cup red pepper, finely chopped
1 stalk celery, finely chopped

Directions:

1. In a large pot, cook the pasta according to the box directions until al dente.
2. Drain and run under cold water to cool. Drain well.
3. In a  large bowl, toss with olive oil.
4. In a medium bowl, combine the mayonnaise, mustard, lemon juice, sugar, and celery seed.
5. Season to taste with the salt and pepper.
6. Mix in the grated onion, red pepper, and celery.
7. Toss with the pasta to coat well.
8. Refrigerate for at least one hour before serving.

Recipe created by Jen of Sweet Morris.

One year ago........................................I made Peanut Butter Dipping Sauce.
Two years ago......................................I made Steak Stir Fry.
Three years ago...................................I made Fruit Crostatas.

Did you already know..........................
-In the 1800s, urban children  attended school in the summer with time off during the spring for planting and fall for harvesting.
-In the 1800s, children of immigrants living in the city would attend school for 11 months so the children could learn English in a safe environment. 
-Less than 10% of students will attend summer school.

Creamy Peanut Butter Pie

Since my husband loves peanut butter, I wanted to make him a peanut butter pie. I figured it really should be topped with miniature peanut butter cups. I will admit this dessert is pretty good. It has a slight tang from the cream cheese. It is creamy from the cool whip. My husband loved it. It is very simple. I highly recommend it especially if you are serving it to someone who loves peanut butter like my husband.

Creamy Peanut Butter Pie
1 (8 oz.) container of cream cheese spread, softened
1 cup peanut butter
1/2 cup sugar
2 cups creamy Cool Whip topping, thawed
1 (6 oz.) Oreo Pie Crust
1 cup miniature peanut butter cups, quartered
1 cup miniature chocolate chips

Directions:

1. In a large bowl, whip the cream cheese, peanut butter and sugar together until incorporated.
2. Fold in the Cool Whip topping. Mix until incorporated.
3. Spread the mixture into the pie crust.
4. Top with the peanut butter cups and chocolate chips.
5. Refrigerate for 1 hour before serving.

Recipe inspired by Kraft.

One year ago..................................I made Lime Pie.
Two years ago................................I made Cheese Crackers.
Three years ago..............................I made Icebox Dessert.

Did you already know...............................
-It takes over 500 peanuts to make 12 oz. of peanut butter.
-In the U.S., peanut butter must consist of 90% peanuts.
-The fear of having peanut butter stuck to the roof of your mouth is called archibutyrophobia.

Msemmen Moroccan pancakes

If you have been following my blog for awhile, you would know I like pancakes. It was one of the first things I learned to cook well. I love cooking them. Even my husband was naming the different types of pancakes I have made. I have made a lot of different pancakes from yogurt to pineapple. Here are a list of the international pancakes I have made.....
-English pancakes
-German pancakes
-Russian pancakes
and now I've made Moroccan pancakes! I'm taking recommendations for other types of pancakes I should make- just let me know! I will so make them! Can you tell I like pancakes?

Msemmen Moroccan pancakes
2 1/2 cups all purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
2 tsp sugar
1 large egg
3/4 cups warm water
vegetable oil
semolina flour for sprinkling

Directions:

1. In a large bowl, combine the flour, salt, baking powder, sugar, and egg. Mix until combined.
2. Add a little warm water at a time until the mixture forms a ball.
3. Knead the dough for 5 minutes until the dough is smooth and elastic. 
4. Brush the dough with a little vegetable oil.
5. Divide the dough into small balls about the size of a ping pong ball.
6. Place the dough onto a place and cover with plastic wrap sprayed with nonstick cooking spray.
7. Allow the dough to rest for 15 minutes.
8. On a clean counter, brush the counter lightly with vegetable oil.
9. Press down on the dough and flatten. Roll out the dough gently to form a very thin disk of dough.
10. The dough should be almost transparent. 
11. Sprinkle a little semolina over the dough.
12. Take the upper edge and fold it over to the center.
13. Take the lower edge and fold it over to the center.
14. Fold the right edge to the center.
15. Fold the left edge to the center to create a long rectangle.
16. Sprinkle the dough with a little semolina. 
17. Place the dough onto a plate and cover. Allow the dough to rest for 15 minutes.
18. Brush the counter with a little vegetable.
19. Roll out the dough to flatten it. The dough should be three times large thin square.
20. In a large skillet, heat a little vegetable oil over high heat.
21. Reduce the heat over medium high heat. 
22. Cook the msemmen for a few minutes until golden brown.
23. If the dough puffs up while cooking, then flat by pushing down. 
24. Turn the dough and allow the other side to cook until golden brown and thoroughly cooked through. 
25. Place the msemmen onto a paper towel to absorb any excess oil. 
26. Serve with honey, cheese, maple syrup, etc.

Recipe adapted from Cooking with Alia. Check out her site for a great video instructions.

One year ago......................................I made White Chocolate Ice Cream.
Two years ago....................................I made Pizza Quesadilla.
Three years ago..................................I made Macaroni Grill Bread.

Are you done taking my picture, yet?

Did you already know.............................
-The official language of Morocco is Arabic.
-Islam is the religion of the majority of Moroccans.
-In Africa, Morocco is the fifth riches country.

Amlou Dip

Since my children and husband likes to eat dips, I figured I would try this Moroccan recipe. I thought this would taste similar to peanut butter but I was wrong. It is nutty tasting. I will admit this recipe had mixed reviews. My husband ate the majority of it. I only made a small batch since Argan oil is expensive. It does have a unique taste. If you are serving a Moroccan theme dinner, this would be something to try.

Amlou Dip
1/3 cup Almonds, roasted
1.7 oz. Argan oil
1 oz. Honey

Directions:

1. In a food processor, grind the almonds to form a paste.
2. Slowly add the Argan oil to the almond past.
3. Add the honey and combine well.

Recipe adapted from Food.com.

One year ago...........................I made Popovers with chive and cheddar.
Two years ago.........................I made BLT with Aioli.
Three years ago......................I made Peanut Butter Florentines.

Did you already know..............................
-Argan oil is made from the kernel of the Argan tree.
-The Argan tree are grown in limited area but is native to Morocco.
-Argan oil can be found in high ended cosmetics since it is good for the hair and skin.

Khobz Moroccan bread

I didn't mean to disappear. The flu knocked me out. There really wasn't even much of a fight. One day I was feeling fine then bam! All I wanted to do was sleep. So, I did. I didn't cook. I hardly ate and I slept. My family didn't complain but just let me sleep. Since I wasn't up to cooking, my husband planned our meals which was snacks. Yes, snacking is my husband's favorite meal. Chips and dips are a meal, right? Well, I am feeling better so I figured I would try making some more Moroccan dishes. The bread alone is pretty plain tasting but it is used to be torn and dip into a side dish. I made little loafs to make it more easier for the kids.

Khobz bread
1 1/2 cups warm water (110 degrees F)
1 (1/4 oz.) active dry yeast
1/4 tsp sugar
2 cups bread flour
1 cup semolina flour
1/2 tsp salt

Directions:

1. Line two baking sheets with parchment paper. Set aside.
2. In a large cup, combine the warm water with the yeast and the sugar.
3. Allow the yeast to proof for 5 minutes. 
4. In a large bowl, combine the bread flour, semolina flour and salt. 
5. Add a cup of the water mixture to the flour mixture. Mix to combine.
6. Add a little water at a time until the dough forms a ball. The dough shouldn't be too sticky or dry.
7. Knead the dough for 10 minutes until a soft and smooth dough forms.
8. Place the dough into a bowl sprayed with nonstick baking spray. 
9. Cover the dough with plastic wrap which had been sprayed with nonstick baking spray.
10. Allow the dough to rise for 1 hour.
11. Punch down the dough and divide evenly into 6 pieces. Form the dough into disk. 
12. Place the dough onto the parchment lined baking sheets. 
13. Cover with sprayed plastic wrap and allow to rise for 1 hour.
14. Heat oven to 400 degrees F.
15. Bake the bread for 15 minutes.
16. Rotate the two baking sheets from high rack to the lower rack.
17. Allow to bake for another 15 minutes or until golden brown.
18. The bread is done when the bottom of the bread is tapped and it sounds hollow.

Recipe adapted from SBS.

One year ago............................................I made Pasta with sausage.
Two years ago..........................................I made Dulce de leche cheesecake.
Three years ago........................................I made Skillet Lasagna.

Did you already know............................
-Khobz is the Arabian word for bread.
-The bread is often used in place of utilities.
-Khobz should have a nice crust with a soft interior.