Southern Sass and a Battered Bride Page 28

  “I’m good.” I couldn’t help the smile that began to spread as I met his warm hazel gaze.

  A smile began to play on Javy’s lips in time with mine, and his eyes lit up with what I read as mischief. “If you’re sure.” Javy held out his hand to me. “Want to go for a night swim?”

  Much to my father’s chagrin, I had a reputation for enjoying the freedom and pleasure of swimming in the buff on my nearly private beach. I’d since curtailed the activity and, to be honest, I’d missed it. I didn’t think, didn’t worry, didn’t weigh the pros and cons. And come what might, I decided to live and love fiercely. “You bet.”

  RECIPES

  Healthy Pumpkin Muffins

  1½ cups Medjool dates, pitted

  4 tablespoons water

  1 cup canned pumpkin puree

  1 teaspoon salt

  1 teaspoon pumpkin pie spice

  1 teaspoon vanilla

  2 eggs

  2 cups oats

  1 teaspoon baking soda

  1½ cups dark chocolate chips

  Preheat oven to 350° F and line muffin tin with paper liners.

  Add all ingredients except chocolate chips into a food processor fitted with the S blade. Process until smooth. Pour mixture into a bowl and fold in chocolate chips. With a standard 2¼-inch ice cream scoop or a large spoon, scoop batter into prepared cups, filling them almost full.

  Bake for 20–25 minutes or until they spring back when lightly touched. Serve warm or at room temp.

  Note: Refrigerated leftovers will keep a week.

  Note: Microwave a leftover cold muffin for 10 seconds and they taste freshly baked.

  Prosecco Strawberry Cupcakes

  For the cupcakes

  1 box white cake mix

  ⅓ cup vegetable oil

  3 egg whites

  1 ¼ cups prosecco

  ¼ cup strawberry preserves

  For the frosting

  3 cups powdered sugar

  ⅓ cup butter, softened

  1½ teaspoons pure vanilla extract

  3 tablespoons prosecco

  For the strawberry topping

  4 sliced strawberries

  1 teaspoon sugar

  Preheat oven to 350° F and line a cupcake tin with cupcake liners.

  Beat cake mix, oil, egg whites, and prosecco until thoroughly combined (it will be bubbly). Fold in strawberry preserves, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes—typically for 18 to 20 minutes—or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set aside to cool.

  For the frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla and prosecco, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.

  For the strawberry topping: Slice strawberries and add sugar. Let them sit for 18 to 20 minutes to release juices, then top each cupcake with a slice.

  Irish Soda Breakfast Bread

  4 cups all-purpose flour, plus extra for dried fruit

  5 tablespoons sugar

  1 teaspoon baking soda

  1½ teaspoons kosher salt

  4 tablespoons (half stick) cold unsalted butter, cut into half-inch dice

  1¾ cups cold buttermilk, shaken

  1 large egg, lightly beaten

  2 teaspoons grated orange zest

  1½ cups mixed dried fruit

  ½ cup chopped walnuts

  Preheat oven to 375° F. Line a sheet pan with parchment paper.

  Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

  With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the dried fruit and walnuts with 1 tablespoon of flour and mix into the dough. It will be very wet.

  Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

  Cool on baking rack. Serve warm or at room temp.

  The Peach Diner’s Cheesy Potato Soup

  ½ pound smoked bacon, chopped

  2 tablespoons olive oil

  ½ cup butter

  1 large onion, chopped

  3 garlic cloves, chopped

  1 peeled carrot, chopped

  3 pounds gold potatoes, peeled and cut into half-inch cubes

  ¼ cup flour

  6 cups chicken stock

  1 pound shredded sharp cheddar cheese

  1 cup of heavy cream

  Salt and pepper to taste

  A pinch of thyme

  Scallions for garnish

  Cook the bacon over a medium heat until crispy in olive oil. Remove with a slotted spoon and set aside. Add butter onions, garlic, carrots, and potatoes cook for five minutes, stirring occasionally.

  Stir in the flour, making sure to coat the vegetables. Add the stock and bring to a boil. Cook, partially covered, for fifteen minutes or until potatoes are tender.

  Place the shredded cheese in a large mixing bowl and add a quarter cup of the hot soup, mixing until smooth. Return it to the pan. Gradually add in the cream, salt and pepper and thyme. Heat until almost boiling.

  Serve garnished with bacon, chopped scallions, and extra cheese.

  Some good crusty bread for dunking is also delicious.

  Cranberry, White Chocolate, and Pistachio Biscotti

  2¼ cups all-purpose flour

  1½ teaspoons baking powder

  ¾ teaspoon salt

  6 tablespoons (¾ stick) unsalted butter, room temperature

  ¾ cup sugar

  2 large eggs

  1 tablespoon grated orange zest

  1½ teaspoons vanilla extract

  1 teaspoon whole aniseed

  1 cup dried sweetened cranberries

  ¾ cup shelled natural unsalted pistachios

  6 ounces white chocolate chips

  Preheat oven to 325° F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs one at a time. Mix in orange zest, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries, white chocolate, and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1¼ inches wide). Carefully transfer logs to one prepared baking sheet, spacing 3 inches apart.

  Bake logs until almost firm to the touch but still pale, about 28 minutes. Cool logs on baking sheet for 10 minutes. Maintain oven temperature.

  Carefully transfer logs, still on parchment, to a cutting board. Using a serrated knife and gentle sawing motion, cut logs crosswise into generous half-inch-thick slices. Place slices, one cut-side down, on remaining two prepared sheets. Bake until firm and pale golden, about 9 minutes then flip and another 7-9 minutes on the other side. Transfer cookies to racks and cool.

  Pecan Sandies

  1 cup pecan halves

  2 cups all-purpose flour, divided

  ¾ teaspoon kosher salt

  ½ teaspoon baking powder

  ½ pound (2 sticks) unsalted butter, at room temperature

  ½ cup brown sugar

  2 teaspoons pure vanilla extract

  Preheat the oven to 350° F.

  Place the 1 cup of pecan halves in a nonstick skillet and toast over low heat for about five minutes, shake the pan often to toast evenly. Set aside to cool. Place the cooled pe
cans plus ¼ cup of the flour in a food processor fitted with the steel blade and process until the nuts are finely ground.

  Place the mixture in a medium bowl and add the remaining 1¾ cups of flour, the salt, and the baking powder. Stir to combine.

  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the vanilla and the flour mixture, mixing just until the dough comes together.

  Using a small ice cream scoop or your hands, form the batter into balls. Place the balls 1 inch apart on sheet pans lined with parchment paper. Bake for 20 to 25 minutes, until the cookies turn golden brown around the edges. Cool for 5 minutes. Place on a wire rack and cool completely.

  Healthy Fudgy Brownies

  1 medium-sized sweet potato (baked, cooled, and peeled)

  ¼ cup raw honey (if you like sweeter chocolate use ⅓ cup)

  ½ cup almond butter

  1 teaspoon pure vanilla extract

  ¼ cup cocoa powder (the higher quality the better)

  ¼ teaspoon sea salt

  1 teaspoon baking powder

  ⅔ cup oat flour

  ½ cup chopped pecans

  ⅓ cup chocolate chips (optional)

  Preheat the oven to 350° F.

  Line an 8 x 8-inch baking pan with parchment paper. Set aside.

  In a food processor, add sweet potato, honey, almond butter, and vanilla extract. Pulse till smooth and pour into mixing bowl.

  Add cocoa powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick batter is achieved. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).

  Bake on the center rack for 28 to 32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean with a few crumbs. Remove from oven and let cool in the pan for 30 minutes to1 hour.

  Lift out of pan and slice. If you like a denser brownie, refrigerate for an hour or so before cutting. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 7 days, or in the freezer up to 1 month.