The boots are out, warm sweaters are on (75F in SD now…Burrrrrr), and we are surrounded by pumpkin flavored everything. This can mean only one thing: Fall is here. But Fall isn’t just for the pumpkins. It’s also the season of turnips, potatoes, persimmons, cabbage and BEETS. ::Insert corny beet jokes here::
In the past, I’ve been inclined to buy canned beets or prepackaged beets because they are so easy and convenient, but les-bi-onest they don’t quite taste as good as fresh beets. With beets now in season, I’ve decided to hone my mad beet skills (hah). It’s JUST like boiling potatoes! It takes about 10 mins of prep and 4 easy steps! Now we have no excuse for avoiding fresh beets! You can boil them in a pot or cook them in the oven (see step #4).
A lot of bloggers posted on the First Day of Fall (yesterday), but I wanted to be different. So I’m posting today, September 24th, on the Second Say of Fall. Or, I just happened to realize that it was the second day of Fall as I wrote this post. You decide.
Fall means a few things to me, of which I’ll share with you:
Dragon Fruit Season. Well these are ripe more like end-of-summer-beginning-of-fall. A friend gave me a few bags of these from her tree, and we’ve been eating them non-stop. Try freezing them for a few hours (no more) and then cutting them in half (see above) and eating with a spoon. Best “ice cream” substitute.
The Mindy Project. Fox was dumb enough to let go of The Mindy Project, which forced me to sign up for Hulu because there was no way I was missing the fourth season (the end of last season left us on such a cliff hanger!). That show is one of the few that literally makes me LAUGH OUT LOUD. I recently re-watched the pizza-box episode and almost peed my pants.
Shorter Days. Although not as short as winter days, Fall is the sad, slow transition into days becoming darker sooner and longer. Tears. The only upside to this is…ok I can’t think of any.
It’s Still Beach Weather. I live in SoCal, so no gorgeous leaves-changing-on-the-trees for me. Although I do enjoy seeing your pictures on insta, if you are lucky enough to live in such a place. I supplement my sadness for the lack of seasons by buying cute bathing suits on sale and lounging at the beach. September is like the hottest month anyway (100 degrees for like the past 3 weeks).
Gearing up for Holidays…and Weddings! I, like many, adore Thanksgiving and Christmas. I love visiting wintry retreats during this time, and then love coming back to jeans-and-sweatshirt weather where I don’t have to scrape snow off my car, or fear that the sleek, shiny stuff on the pavement (black ice) is going to be the death of me. I am also looking forward to my baby brother’s lightening-speed-engagement wedding in a few short months!
If you need to know one thing about me, it’s that I am a cookie addict. I will do anything for a good cookie. This may not sound very healthy, and you’re probably right, but my motivation for most things is driven by anything cookie. What time will I eat my next cookie? What type of cookie will I eat? I should probably run that extra mile because of those 5 cookies I just ate. Full disclosure. No joke. I’ve been known to consume an entire Costco container of cookies in one sitting. On a separate occasion, I did consume about 30 homemade cookies in one day. I know. I have a problem. BUT I’d like to share that problem with you, because it’s that good. Now I don’t just settle for ANY cookie. I do have standards you know. My top three are oatmeal raisin, chocolate chip, and snickerdoodle. This cookie is like the best combination of all three!
Good morning ~ I hope you are all waking up to fresh peach pancakes with large, ripe peaches on top! Last week Costco had boxes of big, plump, juicy, ripe, fresh peaches and I thought I had died and gone to peach heaven. I always got the best peaches when I was living in Utah for undergrad, but discovered that California has some amazing peaches too. Most of the time, Costco produce is spot on, so I only buy fruit from there.
If you didn’t wake up to this — don’t fret! Do it next weekend! Here’s my Fresh Peach Pancake recipe, adapted from the Buttermilk Pancake Better Homes and Gardens recipe that I got for a bridal shower present when I was getting married. For baking anything, that book is the best.
In a large bowl stir together flour, sugar, baking powder, and salt. In another bowl use a fork to combine egg, almond milk, peach extract, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. While pancakes are cooking, slice peaches into thin (or thick) slivers. Serve pancakes warm. Top with peach slices, maple syrup, and–if desired–drizzle with cream.
I have many talented friends, and as you know, Anna is one of them! She whips up the most amazing things, and today she’s sharing her easy ice cream cake recipe with all of us here at foggy dress. She’s married, lives in San Diego, and saves lives for a living (literally…she’s a nurse). So….take it away Anna!
This month, my hot (literally & figuratively) husband turned the big 2-8! And I couldn’t think of a better way to cool him down than to make him a big ice cream cake. What I like most about making ice cream cake is that it’s always a different experience based on time constraints, the ingredients, and tools you choose to use. You can go all-out-organic-and-homemade or you can do it quick and dirty in between chores or errands, like I’ll show you here.
First things first, make sure you set aside enough time to make this cake. I made it about 6 hours ahead of when he would be home because I wanted it to be a total surprise. If he saw an ice cream cake in the freezer, it would’ve spoiled the surprise. You’ll see that I was pushing that ice cream to the limits by the melt factor in the last picture. I recommend you mold the ice the morning of or even the day before and bake the cake the morning of so it has plenty of time to cool. All that’s left is the assembly.
What you’ll need: Yummy ice cream that you’ve strategically paired with an easy bake cake and some frosting. Ideally, you have two cake pans that are the same size so you can do step one AND step two at the same time and save yourself a few hours of cake cooling/freezer time.
First, bake the cake. Let it cool for at least an hour before taking it out of the pan. Then, trim the top off so the top of the cake is flat.
Second (or simultaneously if you have 2 identical pans), while the ice cream is soft, take the cake pan you used for the cake and mold the ice cream into it. I am using one 10″ silicone cake pan that’s easy to release food from. If you have a metal cake pan, line your pan with wax paper to ensure an easy release. Place in freezer until it sets (approximately 1 hour. The longer the better)
Third, take the ice cream from the freezer and release the ice cream onto the trimmed cake
At this point, if your ice cream has already started to melt (like mine) return to freezer for about an hour. Once your ice cream holds together, use a silicone spatula to mold the ice cream to whatever shape or form you want. Then it’s time to frost your cake. Cool whip spreads like a champ. Return to freezer one final hour to let it set before serving.
Hope you enjoyed your cake as much as we have this entire week! Have a good weekend ~~