French Apple-Cherry Galette with Salted Caramel sauce

Happy Weekend! I hope your week was fantastic!! This week coming up is going to be exciting! My children have the week off from school for Fall break, and this week we'll be going to our first Oktoberfest, here in Tempe, among a few other fun things. With it finally cooling down, I have the energy to tackle decorating my daughter Katelyn's room. She has some really cool ideas that I can not wait to share with you!

One of my favorite fall foods has to be anything made with Apples. One of my fondest memories growing up, was watching my paternal grandmother as she made Apple pie from scratch. Her pie crusts were delicate and flaky. She didn't use a recipe, everything was a pinch of this and a handful of that, but I'd watch her as she'd put ice cubes with her butter and flour, and marvel as she'd work the butter into the flour with her pastry blender. Then, I'd watch her, as she cut and peeled her apples, effortlessly. I've cut and peeled apples, and trust me, I've yet to match her speed, or precision! So for today I'm sharing with you my take on a French Apple Galette with Cherries.

French Apple-Cherry Galette

with

Salted Caramel Sauce

(adapted from Epicurious)

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water
1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges 4 tablespoons sugar
1/3 cup dried  cherries (about 2 ounces)
1/4 teaspoon ground cinnamon

Caramel Sauce

1 1/2 cups sugar

1/2 cup water

3 tablespoons unsalted butter

1 cup whipping cream
1/4 tsp. sea salt

For crust: Mix flour and salt together. Add butter and cut in using a pastry blender until the dough resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic  and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)

For filling:

Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.
           
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough.  over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
           
Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with Caramel sauce and Vanilla Ice cream.

For Caramel Sauce:

Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, about 12 minutes. Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously) and salt. Stir over low heat until smooth. Cool to lukewarm before serving.

As always, I saved a slice for you!

Is there a family comfort food recipe that you cherish cooking?

Have a beautiful weekend!

Until next time!

xo,

Sharing at these Parties!

If you like this recipe, than you are going to love

Applesauce Bundt cake with Caramel Icing

A Week in CASL Photos: September 21st- 27th

Happy Monday! Hope you all had relaxing weekends!

I enjoyed mine by planting some bushes out in the back yard,

crafting with Lindsay, and more Fall decorating,

(it was more like Halloween decorating)! I can already tell,

October is going to be a fun and busy month!

What I like about doing a Photo365, is that I get to share with you a peek into what my week has been like, and possibly a sneak peek to what next week will bring. I've tried 365 Photo or Daily photo memes several times before, and surprisingly, I am getting farther posting my photos once a week, instead of once a day. It makes a big difference, and it's really nice to look back and see a slice of my day!

This week was a fun week, with Colors for prompts! 

September 21st- Red....Love Red peppers and Apples, just to snack on.

 They are so delicious and sweet!

September 22nd- Orange...I love the fiery Orange of leaves when they change color in the Fall. This is a sneak peek of what's on my porch!

September 23rd- Yellow....I am not sure how many times I have walked into the office at my son's school, and never noticed these, stunning yellow bromelaids.

September 24th- Green....Hello, Green Pumpkin! This is one of the pumpkins in my Mother's Garden. Mine were doing fine, surviving through the heat, until Monsoon season struk, and the humidity just suffocated them.

September 25th- Blue...Blue ironstone tea cup! I love Blue and White patterns! This one is a Johnson Bros "Coaching Scene"! Think I will have a cuppa tea!

September 26th- Pink..Such a gorgeous pink color for an Orchid! 

September 27th- Rainbow... I'm sad to see this week go...I had fun playing with the prompts! I took this picture on our trip to Vegas in 2013 The Chihuly Chandelier in the Bellagio.  

Are you on Instagram? You really should be!! 

You can follow me here on Instagram! 

   I recently started following a photo a day prompt on #fmsphotoaday.

 Let me know if you decide to join in the fun!

Here's to an amazingly fun week!
Until next time!
xo,

Random 5

Happy Weekend! What a gorgeous week, we've had! It may be in the high 90Fs, but when winter comes we'll be enjoying 70-80F weather. It's been absolute bliss in the early morning or night time, sitting on the front or back porch, drinking my coffee or tea, enjoying finally some fresh air. I can take the heat of the Summers, rather than the bitter cold in the Winter!

Here are Five Things that caught my attention this week

With Summer coming to an end, while I love Pumpkin anything, but

 I still want to taste one last Peach recipe, and

 this bundt cake had me dreaming of the past long Summer days.

Peach and Lavender bundt cake

Flower arrangements for me are more attractive when combined with all things grown in the garden, especially gorgeous Kale, and lovely artichokes.

Autumn Florals by Maria Maxit

With my first paint project, DIY Faux Patina Flower pot, I've been looking for something new to paint. I am in love with metallic, especially Copper and Rose Gold. I have some milk paint leftover and these would look lovely filled with fresh herbs.

 Copper or Rose Gold via Etsy

When I was younger growing up my mother had this gigantic, gorgeous Blue Hydrangea bush in our back yard, and when our German Shepard was a puppy, when ever he was naughty, he'd run under the bush to hide from my mother. The Sunflowers, remind me of my oldest daughter. With my grandparents moving, it has made me a little nostalgic for the sunflowers that grew wild at the front of her driveway. When my daughter was not even two, we took some fun pictures together, that remind me of an Indian Summer. Now, where we live after the monsoons, the wild Sunflowers are growing rampant on the side of the roads, remind me of my daughter, or any time I see Sunflowers in the floral department. I absolutely love the combination of the two.

Hydrangeas and SunFlowers via Pinterest

It's curious to me that I can count on my fingers the times I have eaten Eggplant. One of my aunts makes an amazing Eggplant Parmesan, but I honestly have never cooked eggplant myself. In the September issue of Victoria, one of the articles highlighted chef Carolyn Robb who cooked for Princess Diana, and one of the recipes she shared was a stuffed Aubergine with Tomato and Goat-Cheese. It looked so comforting and something I would not only enjoy cooking but eating as well.

Here is a recipe from House Beautiful for Stuffed Eggplant.

The Royal Touch: Simply Stunning Home Cooking from a Royal Chef by Carolyn Robb (affiliate link)

Thank you for visiting me! Enjoy the rest of your weekend!

Until next time!

xo, 

And Please Be Sure to Check Out my 1 Year Blogiversary Giveaway going on now until 9/24!

 

Pumpkin-Ginger pound cake with Maple-Cheesecake filling

Happy Day before Friday! Hope you all are enjoying your short week this week! This week has been a fun and interesting one for me. The hubs and I joined a bowling league, I haven't bowled in at least 15 years. He is from a family of bowlers, and when we first got married, Nana loved to bowl, so we joined a league and all bowled together with his famly. I was a little rusty the first two games, but found I got back into the groove by the third. Tonight, I am checking out and joining one of the Rose societies here in the Valley, I don't know why I haven't sooner. Lindsay's coming along too! She really loves roses as much as I do.

Is anyone else excited for Pumpkin everything as much as I am?! Last week, I picked up my first Starbuck's Pumpkin spice Latte, and I knew Fall is fast approaching!

I am *SO* looking forward to cooler and crisper mornings, so I can throw open my windows to let the fresh air in!! I couldn't think of a better recipe than pumpkin poundcake to be my first pumpkin recipe for Fall! How excited I was to open my first can of pumpkin?! I'd be even more excited when I can can my own pumpkin puree, with my own pumpkins!

When I was making the filling with the maple syrup, it amazes me how perfectly sweet real maple syrup is! I am really going to enjoy a slice of this with my morning coffee. It can't be bad if it tastes so good, to have for breakfast, I mean, pumpkin is good for you?!

Pumpkin-Ginger Pound cake with Maple Cheesecake Filling and Glaze

 (adapted from FineCooking) 

Pumpkin Pound cake:

• 1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
• 9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
• 1 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground cloves
• 4 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 2 cups packed light brown sugar
• 1 cup unsweetened pumpkin purée
• 1/4 cup unsalted butter ,melted   
• 2 tsp. grated fresh ginger 

Maple Cheesecake Filling:

8oz. cream cheese

1/4 cup granulated sugar

1 egg

2 Tbls. pure maple syrup

Maple Cream Cheese Glaze

4 oz. cream cheese

4 oz. unsalted butter

1 Tbls. pure maple syrup

1/2 pound of confectioners sugar 

1/4 cup of milk

1.) Pre heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan. Tap out any excess flour.
2.) Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside.
3.) Using  a stand mixer, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.
4.) With the mixer on low speed, add the eggs slowly to the butter-sugar mixture, one at a time. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, melted butter, and fresh ginger. Beat until smooth.
5.)Using a rubber spatula, mix in half of the flour mixture, and continue mixing just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture. Scrape down the sides of the bowl and set it aside.
6.) Spoon half of the batter into the prepared pan, spreading it evenly with a rubber spatula. Spoon over top with the Maple Cream cheese filling, and then top the filling with the remaining half of the Pumpkin poundcake batter.
7.)Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. 8.)Invert the cake onto the cooling rack and gently remove the pan. Let cool completely. Drizzle Maple Cream cheese glaze over top and serve, with Vanilla Ice Cream or fresh whipped cream.

As always I saved a slice for you! 

Wishing you all a wonderful rest of your week!

Until next time!

xo,

Sharing at these Parties!

Follow Friday #33:Fall's Beauty

Happy Fri-Yay!  I'm glad you stopped in to visit me today! Happy Labor Day Weekend! Let me just start by saying, that I am super excited for this weekend, mostly because it is a long one!! It's been monsooning all week, everyday we've gotten rain and cooler temperatures, and yesterday when I was taking the kids to school, not only was it cooler, but I love the smell, it wasn't just the smell of rain, but there was a smell of Fall in the air! Then last night, and this is why I love this time of year, all our neighbors left their houses to come out and enjoy the night air, seeing all the kids getting outside to play! Now I can get out of the house and actually do things, living here in the desert feels like the reverse, we don't get snowed in, we get shut in from the heat! Today it's supposed to be in the low 90Fs and I am loving it!

With that, I am going to be sharing 4 Autumn/Fall decorating, baking, styling, decorating and gardening blogs for Follow Friday!

Here's a bonus, if you love Starbuck's Pumpkin Spice Lattes,

here's your chance to pick one up Early!!

Beet, Cheddar and Apple Tart by ClockWatching Tart

This time of year I love Apples, and not just in pies, cakes, and breads! When I found this blog, which if you love food and travel, you are going to enjoy reading it, but this recipe just reminded me of Nana, when she ate her Apple pie with a slice of cheddar on Top, and I thought that was the strangest thing, but if you haven't tried it you should. This recipe, also intrigued me, because I only recently began enjoying roasted beets, I would never touch them before, until my Sustainable Cooking glass when one of the other students, twisted my arm to try them. This savory recipe, is on my to make list!

Facebook      Twitter     G+      Pinterest     Instagram

Fall Planting Ideas via The Gardening Cook

Great Fall Gardening Ideas from preparing gardens for the fall, planning for a Spring garden, Seed saving, to What to plant now!

Facebook     Twitter     Pinterest      Instagram      G+

Autumn Coffee Filter Wreath by Recaptured Charm

I don't know why I haven't seen this blog sooner, amazing diys and decor ideas! I love this whole wreath, with dried flowers, sunflowers, artichokes and feathers, and the best part it's a DIY!

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Autumn Porch by My 1929 Charmer

Another blog, I can't believe I hadn't found before. Her blog is both beautiful and charming. Ok, I've said it before, I am starting to get a little obsessed for decorating with roosters, but I love how cozy and inviting her porch is, from the window box, to the plaid pillow and throws!

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Hope you all enjoy your Labor Day Weekend!
Until next time!
xo,

Weekend Notes

Happy Last Weekend of August! Hope you all enjoyed your week?? My week was full of surprises, mostly good, and much busier than I had imagined! I'd mentioned before my daughter Katelyn is in a blended learning program, that teaches her to integrate technology in her classwork. Which I thought would be something she would enjoy {and she does}, that the class room sizes are smaller, with only twenty students to a class, and the teachers are wonderful.  Let's just say, that even though she's been doing all the work, I've had to help in the back ground more than I thought I would be, and that she has had twice the amount of school work, my high school son has. Which is good, I've been saying for a long time now, that children nowadays, really don't understand what we went through in school with using typewriters, and not having google to check out answers, instead of looking it all up in encyclopedias. We couldn't use calculators or our cell phones to do math, in our heads, memorizing formulas. They are living in a different age! Some of what they are learning is good in a different ways, and some things make me go Hmmmmm....With that, I apologize for not getting around like I normally do, and today I am making another quick day trip up North, again to help my grandparents move, but I do promise that I am catching up!

Over at West Elm I found these cute fringe pillows and they are on sale for $15. Love the Fall color 'Sweet Potato' one is my favorite.

Where has this salad been all my life. Avocado and Tangerine Salad with Jalapeno Vinaigrette via Bon Appetit

One item I have always wanted was a Chalkboard Menu. I am updating my Autumn Bliss Pinterest board, and this pin is my absolute favorite!

I found a new series on Netflix to watch, called Chef's Table. If you like Travel and enjoy food as much as I do, you'll love this show!



Weekend Notes

Happy Weekend! Did you all have a great week? I am so glad it is the weekend! That means I get to escape up to the cooler mountains, for some needed relaxation! Yesterday, my MIL and I went to breakfast and spent the morning catching up. About the same time, she called, my daughter in Washington called, and I had a fun talk catching up with her. As much as, and I know is going to sound strange, but I am grateful for Social Media, because, and I know some of you are like Ugh, Social Media and Technology, I will admit that it really has changed our society, but I'm not posting about my thoughts on it today, that would take over this post. My point is, my daughter loves photography and posts on Instagram, about the hikes that she takes, the places she's traveled in the Pacific Northwest, and I love the fact that even though she is so far away, I can still feel connected to her. This is no way to say that social media can replace,  a phone call to her momma,  that makes all the world of difference, just to hear the sound of her voice and how she's doing, how happy she is. You can't get that feeling from a text or a tweet!

source

This photo is one of the inspirations for an upcoming post!


Here are a few links that caught my attention this week!

20 Fall Decroating Ideas

How to grow dahlias

Enjoying the Aromas of Fall or anytime of the year

10 Greens that are healthier than Kale

50 Summer Salads

(affiliate)With Fall approaching, I wanted to pick up a few items, like this and one of these

Wishing you all a wonderful weekend! Enjoy it with the ones you love!

Until next time!

xo,

 

Five Favorite Things

Happy Weekend! It's another busy weekend around here, finishing up with Back to School! I am not quite ready to give up the lazy relaxing days of Summer. This year, I am with the children, I think one more week of Summer Vacation is in order. Last night we finally got our monsoon. I didn't get to finish painting Katelyn's dresser, but we needed the rain so much more! Here are Five Things that have been on my mind this week!

Lil Luna

Back To School- I've started a  Back to School Pinterest Board if  you are looking for Inspiring Back to School Ideas, from lunches, to organizing back packs to things  you can buy at the $1 Store!

It's *almost* Fall Y'all

Salted Caramel Apple Rosette Tart 

Are you thinking of Fall yet? It is hard for me to believe it is August already! With Back to School starting Monday, and a few posts about Fall have caught my attention, to tell you the truth, I'm ready for some cooler temperatures, apples and spice, pumpkins. You'll find these and so much more on my Autumn Bliss Pinterest Board

Peonies and Roses

via

It being Summer, I haven't been too concerned about my new rose bush. When we left the nursery last week, they took care of the deadheading of the old roses, removing the dead leaves, and pruned it up a little for me. That is until the other day I noticed orange spots on my roses. I found this article helpful on How to take care of Roses in the Hot Weather.

Ironstone & Blush

via

Another *hint* about my upcoming project! Funny thing happened last night, my husband and I are walking around Walmart , I needed to pick something up for my roses. After leaving the garden center, we are walking through the craft aisles. Another interesting fact about my husband, he can sew, his mother worked in a drapery shop, and she taught him, and yet, he won't sit down to teach me. He'll teach me how to sharpen a knife, but not to use a sewing machine...Moving on...he's looking at sewing machines first, and wanting to know which one I wanted, I told him I wasn't ready for that commitment or disappointment of buying another sewing machine, and getting frustrated and it just sitting not getting used, but I am needing a new camera, as the last couple posts, my photos have starting looking a little grainy! Back on topic, I'm picking up my first batch of milk paints today! I am super excited! The colors, Miss Mustard Seed's Ironstone and Tricycle. This is where the funny part comes in....He says, (the master cabinet maker aka my husband) "You know you can mix milk paint colors"...He knew I was looking for a certain shade....and this is why I adore this man...of course I already knew that, but I thanked him for his help, with a little grin!

Green Smoothies

Starting Monday, I will have made a weeks worth of green smoothies. I did this a couple of summers ago, and I loved how it made me feel, I just needed to make it a habit to make a weeks worth of smoothies on Sunday a habit. During the school week, I'd get so busy some days that I'd forget to eat breakfast, and a smoothie really jump starts my day! This is my go to Green Smoothie with Citrus Green tea, Pear, Ginger and Spinach, but I found ways to combine ingredients and customize them to just how you like your smoothies, with these 10 Smoothie Hacks

Wishing you all a fun weekend!
 Until next time! xo
 

Top Posts 2014

It's unbelievable that 2014 is almost over. Even though I only started my blog several months ago, I've enjoyed visiting and being inspired by a variety of some fabulous bloggers. Looking forward to acquiring new friendships and inspiration as well as building the new friendships I've already made.

 

Cheers! Here's to wishing all of you a Healthy and Prosperous New Year!!

 

 

4. DIY Gold Monogramed Anthropologie KnockOff Mug

 

 

3.Christmas Sugar Cookies with Candy Cane Kisses

 

2. Autumn Tablescape

 

1. DIY Watercolor Mug

 

This is my Number 1 post so far, and I have to say it was not only easy to create, every time I use it, it seems to give me more inspiration. It's simply lovely and very personable to suit anyone's taste, style and creative mood.

 

Thank you to everyone for being part of my year! Hope to see you next year!

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ConfessionsofASerialDIYer
MakingLemonade
Southeren Hospitality
Yesterfood
 

Roasted Butternut squash-Pear soup

Here in Arizona, we really don't get our first  chilly days until November, and then it changes drastically. The last week in October we are usually in the 90's, and then the next week we're in high 70's with mornings in the 40s or 50s, that's freezing for us. It is definitely soup weather now. There is something warm and cozy about Butternut squash soup, not to mention satisfying. Looking through recipe after recipe for Butternut squash soup, I came across this one from Martha Stewart. Her recipe uses apples. When I think of apples, I think of the end of August to the middle of October, in November and December I like the taste of pears, so I substituted a pear for the apple. Another flavorful ingredient is the cayenne pepper, gives the soup a little heat, that warms you up from the inside.

 

When I roast my Butternut squash I like to rub olive oil and sea salt over the halves, and then fill the cavities with fresh herbs; thyme, rosemary, sage. I roasted them at 425F for 25-30 minutes until they were fork tender. Discard the herbs, and set aside to cool.

 

 

 

 

 

 

 

Roasted Butternut squash- Pear soup

serves 6

 

1 Medium size butternut squash, seeded, roasted

olive oil

sea salt

1 small white onion chopped

1 tsp. butter

Fresh thyme, rosemary or sage

1 Pear chopped

1 small piece of fresh ginger, minced

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

4 cps. broth, either chicken or vegetable

Plain yogurt/ Parmesan cheese 

 

1. Preheat oven to 425F. Half the butternut squash. Rub with olive oil and sea salt. Fill cavity with fresh herbs. Roast for 25-30 minutes, until fork tender. While still warm, with spoon, scoop out flesh, leaving only the skin.

 

2. Melt the butter. Saute the onion and ginger, until soft about 4 minutes. Add the roasted squash, pear, fresh herbs (if you are using rosemary or thyme, destem the herbs, use only the leaves) , cayenne, and broth. Simmer on medium heat until pear is tender, about 10 minutes.

 

3. With a stick blender, blend soup until smooth.

 

4. Ladle into cups or bowls. Serve with a Tbls. of yogurt and fresh herbs, or Parmesan cheese for garnish.

 

 

 

Candy Apple Candle

Autumn is my favorite time of year, and there is nothing that compares to the crisp, sweet taste of an apple! Isn't this fresh apple candle holder lovely? It was very simple an easy to make.

 

• You score the tealight on the top of the apple.
• Then with a spoon scoop out enough apple, ( I actually went to the core) to sit the tea light in.
•  Before placing the tealight in, squeeze with lemon juice to keep the apple from turning brown.

 Light and enjoy the glow!