sweet memories...

Isn't it funny how your senses can trigger a flood of memories?

One bite of this amazing pie and I was back in my Grandmommy's kitchen circa 1981.

Growing up in the Midwest town of Muncie, Indiana, being raised by my grandparents.

Life was pretty simple back then.

I was in the 7th grade at Wilson Middle School and my best
friend in the entire world was Alicia.  She and I were inseparable.
We sang Joan Jett's "I Love Rock n' Roll" at the top of our lungs as
we experimented with black eyeliner, and rode our bikes all over town.
Her mom, "Bombie", made THE. BEST. mac n' cheese and had the
tannest, longest legs I had ever seen... Daisy Duke had nothing on Bombie.

Most Friday nights were skating night at Gibsons...
until the Disco opened, then they were dancin' nights.

My Grandaddy was a handsome Sailor man, who after
serving his country, settled down and worked at Warner Gear.
He had a passion for fishing, gardening, country music
and cooking a big Sunday morning breakfast.

My Grandmommy was a beautiful, kind, nurturing, lady
and would give her last dime to anyone in need.
She had a passion for canning and baking.

And even though Grandaddy was the Sailor,
it was my Grandmother who could cuss like one. ;)
I miss that about her.

Every May, when strawberries and rhubarb grew hearty
in his garden, he'd selectively pick and bring them
in for my Grandmommy to make her pie.

She made her entire pie from scratch, crust and all.

My Grandmommy passed away suddenly in the Summer of 1997
and I had failed to get the recipe for her Strawberry
Rhubarb Pie, among many others.
I have regretted it since.

My Grandaddy lived for 10 more years after her.
He finally took his brides hand once again in the late Fall of 2007.

I loved them both dearly and miss them desperately every day.

Every May when I see rhubarb is in season, my heart aches.
Not only for them, but for "their" pie.  And because I never
got her recipe, I always pass up the rhubarb and just try
to remember the taste and smell of it.

This year, I bought some.
I brought it home and searched the web for a recipe.
I found one that I sounded yummy, made it,
(slightly different than she used too), put it in the oven and waited.
About an hour later I pulled it out of the oven, and got excited.
The aroma of this pie brought back memories.

*Strawberry Rhubarb Pie with Streusel Topping*

FOR THE FILLING~
2-3/4 cup sliced fresh rhubarb... about 5-6 medium stalks
2 cups sliced strawberries
2/3 cup sugar
3 Tablespoon cornstarch

FOR THE TOPPING~
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter (1 stick), cut into pieces
1 unbaked deep dish pie crust... either store bought
or your favorite recipe

Preheat oven to 400 degrees.

In a medium bowl, combine the rhubarb, strawberries,
 sugar and cornstarch.  Mix well.  The mixture should be
thick and syrupy after sitting for several minutes.

While the filling mixture plays nices for a few minutes,
grab a small bowl.  Toss in the flour and brown sugar.
Cut in the butter until it resembles course crumbles.

Pour the filling mixture into your unbaked pie crust
and sprinkle the streusel topping over the entire pie.

Place onto a shallow rimmed baking sheet.
Bake for about 50 minutes... you more than likely will
need to put foil around the edges about half way through baking.
Keep an eye on it!

Cool completely before slicing.
Serve with a dollop of whipped cream.

Enjoy!
I truly meant to take more photos as I cut into it...

but I got caught up in the tidal wave of sweet memories with each bite.

In loving memory for Clyde and Margaret...  You'll always be a part of me.

triple layer chocolate crunch brownies...

These should really be called "To. Die. For. Brownies"... or,
"The Best Brownies I've Ever Had"... or,
"I'll pay your mom forty bucks if she makes me some of my
very own Brownies"!
Ha ha ha, on that last one...
I packed one single brownie in my baby homegirl's lunch yesterday.
She shared with many... don't ask me how. *Cringe*
Anywho, when I picked her up from school she told me that one of her friends couldn't believe how awesome it was and told her that he'd pay me forty dollars to make him his own batch.
After I stopped laughing, I stopped by the store to pick up what I needed to make more!

These are incredibly easy to make and oh so darn delicious.

~Triple Layer Chocolate Crunch Brownies~

1/2 cup butter, at room temperature
1 1/2 cup sugar
2 eggs
2 teaspoons vanilla
3 Tablespoons cocoa powder
1 1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk chocolate chips, divided use
20 whole Oreo cookies, divided use
1/2 cup creamy peanut butter

~Preheat oven to 350 degrees.
~Butter and flour an 8x8 cake pan.
~Mix together in a bowl the butter and sugar until fluffy.
~Add the eggs one at a time.
~Add in the vanilla and the cocoa powder. Mix until combined.
~Add the flour and salt, mixing until well combined and smooth.
~Fold in 1/2 cup of chocolate chips.
~Spread into the 8x8 cake pan.
~Sink 9 Oreo cookies into the batter and press down slightly to partially submerge.
~Bake for 25 to 30 minutes.
~While baking, crush the remaining Oreo cookies in a Ziploc bag.
~Remove from oven and sprinkle with 1/2 cup chocolate chips and the crushed Oreo cookies.
~Put back in oven for 2 to 3 minutes.
~During this time melt the remaining chocolate chips and peanut butter together in the
microwave for 30 seconds, stir, and melt again.
~Remove brownies from oven and pour melted chocolate mixture
over the top, spreading with a spatula. Be sure the chocolate gets down
into the Oreo crevices, as it is the "glue" that holds the top to the bottom.
~Refrigerate at least 2 hours before serving.
~Let sit at room temperature about 15 minutes before cutting.
~Have a giant glass of milk ready.
~Take one humongous bite.
~*faint* Make 'em this weekend... sharing is optional.

fat witch...

I received something fun in the mail this past Saturday.

I just love getting fun stuff in the mail, don't you?
Whether you order it for yourself or a friend sends you a card...
there is just something special, something that makes you
smile and feel warm and fuzzy inside when opening something other than bills.


Isn't this the cutest thing?!


And the bag is adorable.
I'm a full-fledged bag lady. hee hee


Lets see what's inside...




Oooooooh... I love the packaging.

How clever.


Baby brownies! Awwww...
Aren't they adorable?!

Perfect for snacking.

Look, there's more...

Mmmmmm... bigger brownies!

Big fat brownies
This one is the "Blonde Witch".
Yum!

More?

Ahhhh... this one is MINE!
I must eat it now.

But first...

Let me share with you where I found
these lil' witches.
Over the holiday's I picked the
premiere issue of Where Women Cook.

I fell instantly in love.
And no, it doesn't have anything to do with
the fact that PW is on the cover...
Well, sort of.

This magazine is beautiful.
It was created by a woman.
It showcases women.
It's lovely.

Best thing is, it's full of information, ideas and inspiration.
I know that each time I pick it up I'll find something new.

Here is the section where I discovered
the famous Fat Witch Bakery, located
in Chelsea Market in New York.

I quickly looked up the link online and placed my order.

Had to have some of this goodness. Stat!

Now, lets eat one...

Again, I love the packaging.

I think I'll try this one first... it's the original.

Ooooh, I can't wait.

Huh?

Seems my homegirl was hiding behind me and couldn't wait either...


Back for seconds and I haven't even tasted yet...

She shows no remorse.

She pretty much grabbed, chewed and bolted...
but in her wake she proclaimed, "YUM"!

Fine... I'll go ahead and have the Java Witch.
Each one has their own little saying on the back.
Adorable.

Oh. My.
Pure deliciousness.
Simple satisfaction.

Give 'em a try. Order yourself a Fat Witch...
it'll make you smile.

xo
rolo

an peace offering...

A Holiday treat...
I offer you for my non-bloggin' self.
Please forgive me for my lameness the past six months or so.


Now, with the majority of our casa
updating complete, I'm back in my kitchen.
Yippee!


And just in time for the holiday's no less.

I made these the other day to give away...
that was after I "tested" it. mmm... ;)

*Salted Caramel Pecan Bars*

1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 Tablespoon whipping cream
1 tsp. vanilla extract
1/4 tsp kosher salt

~ Preheat oven to 350 degrees. Bake pecans in a single
layer in a shallow pan 10 to 12 minutes or until toasted
and fragrant, stirring halfway through.
~ Line a 15- x 10-inch jelly-roll pan with foil;
lightly grease.
~ Arrange graham crackers in a single layer
in prepared pan, slightly overlapping edges.
~ Combine sugar, butter, and cream in a medium-size
heavy saucepan; bring to a boil over medium heat,
stirring occasionally. Remove from heat, and stir in
vanilla and pecans. Pour butter mixture over crackers,
spreading to coat.
~ Bake for 10 to 11 minutes or until lightly browned and bubbly.
~ Immediately sprinkle with salt, and slide foil from pan onto
a wire rack. Cool completely (about 30 minutes). Break into bars.

Enjoy!

Peace, Love, Good Food and Warmth...
Rolo

pumpkin bread...

Oh. My. Word.
This pumpkin bread melts in your mouth.
It's deeelish!
You must make and snack on it immediately...
or freeze it for holiday gift giving. I did both today.

Here's what you need...

3 cups sugar
3-1/3 cups flour
2 teaspoons baking soda
1/2 Tablespoon baking powder
1-1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
4 whole eggs
1 can pumpkin (15 oz)
1/2 cup oil
1/2 cup vanilla yogurt... *secret ingredient
1 cup water

*Optional Streusel Topping*
1 stick butter, softened
1 cup brown sugar
1/2 cup chopped pecans

~Combine all dry ingredients in a large mixing bowl.
~Combine all wet ingredients in a medium mixing bowl.
~Pour wet ingredients into the dry and blend well.
~Grease 3 (9x4) loaf pans or 7 to 8 mini loaf pans.
~Divide batter equally into pans.
~Bake at 350 degrees for 40 minutes to 1 hour... Baking time will
depend on what size pan you are using. Be sure to watch closely
for cracking in the top of the bread... that means it's done. But
you'll want to double check with a toothpick or knife.

*Streusel Topping*
~In a medium mixing bowl, combine the softened butter,
brown sugar and pecans with a fork until crumbly.
~Sprinkle over top of bread in the last 5 to 10 minutes of baking.


Be ready... you're gonna want to eat this straight out of the oven.

Enjoy.

it's time...

It's that time of year when I start getting requests...


So, today's the day.

Cake Balls coming right up!

Hope you're enjoying your day wherever you are.
rolo

pecan pie mini-muffins...

Hello all you pecan pie lovers.
Today is October 1st!
I love the month of October.
"Not a pecan pie lover", you say?
Well, this one is certain to change your mind.
Give 'em a try.
They're tasty little bites of sweet goodness.
For real.

And believe it or not, this is all you need to make 'em.
~ 1 cup packed light brown sugar
~ 1/2 cup all purpose flour
~ 1 cup chopped pecans
~ 2 whole eggs, beaten
~ 2/3 cup butter, softened

For real.

However, next time I make 'em I'll double
the ingredients and make bigger muffins.

First things first... preheat your oven to 350 degrees.

Line your muffin pan with paper cups...
or spray well with a non-stick spray.


In a large mixing bowl, stir together the brown sugar, flour and pecans.



Take your beaten eggs...

and pour into a small to medium size mixing bowl with the butter.

Then, grab this bad boy and mix together until blended.
And yes, I'm aware my mixer only has one beater...
all I can say is, never hand your mixer to a computer guy.

It will look like this... little chunks of butter.
It's a good thing.

Pour you egg and butter mixture over the dry sugar, flour mixture.


Stir/blend well.
See those chunks of brown sugar and butter?
That's a really good thing.

Fill your muffin cups about 2/3 full.

Then, grab this...

and do this...

sprinkle a little on the top of each muffin.

Pop in the oven for 15 to 20 minutes.


Now, here's the best part...
spread a little butter on top of one straight out of the oven.

*faint*

Make 'em this weekend...
Remember to double the recipe
because you're family will want some too.

I'll see you soon with Homecoming updates...
can't wait to see my baby freshman in her dress!

xo
rolo