Yellow Rose Shortcakes

I grew up migrating around Texas most of my life. I lived in several different cities throughout the great state including Pasadena, which is a suburb of Houston known for refineries and strawberries. "Stink-adena" held an annual strawberry festival that my dad and I both attended and manned a booth for. At the festival you could buy strawberry in any flavor from daiquiris and bread to homemade jams. They even had a booth for a giant Texas shaped strawberry shortcake that was about as big as my living room. I remember almost making myself sick each season as I gobbled up buckets of berries the size of my hands. I have always loved strawberries, especially when they are paired with a tender shortcake and big dollop of cream. You can easily convert store bought biscuit mix into a quick fix shortcake but they don't compare to the tender flaky dough of a homemade version. This entire recipe is created in a food processor, so it is appealing to even the laziest of cooks. But, you can't forget the brushing of the cream and sprinkling of sugar crystals right at the end. That sends them over the top. I top these babies with anything from peaches to ice cream but my favorite has, and will always be strawberries.

Shortcakes- Makes 6-8

1 1/2 c All Purpose Flour

3 Tbsp sugar

2 Tsp baking soda

1 Tsp salt

1 Tsp baking powder

Zest of 1 orange or lemon

Place all of the above ingredients into the bowl of a large food processor and pulse until blended. 

1 stick of cold butter cut into cubes

1/3 cup cold heavy cream, plus 2 Tbsp.

1 egg

Gently dump a few cubes in at a time to the processor and pulse 3-4 times. Repeat until you have added all of the cubes. Pour in the cream and egg and pulse just until the dough comes together. Dump out the dough onto a lightly flour surface and pat down unto an even rectangle that is about 3/4" thick. Cut into 2x2 squares, or if you are feeling fancy you can use a mason jar to cut into circles. Place onto a lightly greased cookie sheet. 

Gently brush the tops of the shortcakes with the remaining cream and sprinkle with sugar crystals (available in the baking aisle at a craft store or Walmart in the cake aisle). Bake at 350 degrees for around 14 minutes until set. If they get too golden they will be overcooked and not as delicate.

Enjoy Y'all!

White Elephant- Black Banana Oatmeal Bread

I feel like half of my life was lived vicariously through my sister. She is six years older than me, always has been, so when I was just on the brink of awkward middle school she was well into her collage years. I love to reminisce her past with her, things she did, the Olan Mills photos she had taken with boyfriends, matching clothes she and her boyfriends wore (I won't mention the Hee Haw overalls that were a true treasure) things she made me do in secrecy promising to be my best friend if I didn't tell, typical big sibling, little sibling friendly banter. I know my shadow probably drove her crazy growing up because I loved to hear about her latest tee-pee runs, learn about what bands were cool and how high bangs should go. She and her group of friends were always up for pranks and parties and I loved living the wild moments through her days later. One of the white elephant parties she attended growing up has always been burned in my brain for the ultimate gift that was at that party. My sister drew her number and picked up an innocent looking gift bag and noticed it was a bit wet and soggy on the bottom before opening it. She reached her hand in to pull out the tissue paper and oh, so delicately wrapped up was a bunch of thawing black bananas that belonged to a mom of one of the rowdy boys. He mentioned how they always had black bananas hanging around in the deep freeze and didn't think his mom would notice if he gifted a few. Classic teenage boy. I am already preparing myself.
Black bananas are one of the few things you will consistently find in my freezer. We may not have any ice on hand or extra chicken but I will always have a bunch of bananas. I learned the trick from my mom that they freeze and make beautiful breads and cakes once thawed. I thought this was common knowledge but recently learned that it must have been a Texas thing. We love homemade quick breads around here and homemade banana bread is at the top of the list. For years I made another recipe that involved butter and creaming and it was okay but it seemed to be lacking in texture and depth of flavor. I created this little treasure a few weeks ago and have enjoyed making it a few times with my youngest Muffin. I like to make a batch of the mini loaves (it makes three) and freeze them to have on hand for a quick breakfast. You could easily sub coconut oil for the vegetable oil and could omit the chocolate chips and peanut butter drizzle...but why would you?

Black Banana Bread (makes 3 min loaves, 12 muffins or 1 large loaf)
3- Frozen Black Bananas, thawed, peeled and smooshed in a bowl (If you freeze them in the peels they will literally slide right on out when you remove the stem...they look a little gross so I will spare any photos

In a big bowl combine the following:
1 3/4 cup flour
1/2 cup white sugar
1/4 cup brown sugar
1 cup quick cooking oats
1/2 cup mini chocolate chips
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 Eggs
1 tsp. vanilla
1/2 cup vegetable oil
1/2 cup sour cream or Greek yogurt (I have used full fat and reduced fat but don't do fat free)
Combine all of the above, including the bananas and mix until combined.

Pour into greased and floured pans and bake at 350 degrees (45-50 minute for full loaf, 30-35 minutes for mini loaves or 12-14 minutes for muffins). Allow it to sit for a few minutes before turning out to your counter to cool.

3 Tbsp. Creamy Peanut Butter - Place the peanut butter into a small Ziploc bag and microwave for 15 seconds until warm and runny. Snip one corner of the bag and drizzle the peanut butter over the loaves. Allow this to cool to set up a bit. If you want to freeze for later, pop them into the freezer to firmly set up the peanut butter before wrapping with saran wrap. Thaw before serving.

Enjoy Ya'll!

If:Table

The table is set. Invitations are out. Flowers are in place. Heart is ready.

Tonight is the first of what I hope will be many dinners of women who I know and love and want to know better. The movement is called If and all started with a simple gesture to open up your home, no matter what your home may look like, and break bread with women and get to know them on a deeper level. My favorite author who I love and adore and am best friends with (though she secretly doesn't know) posted about this movement a few weeks back and after reading the article my brain went into overdrive. Who do I invite first? What on earth do I make? How soon can I do this? The movement is based off of Acts 4:26 where it states that "They broke bread in their homes and ate together with glad and sincere hearts."

I sent my first group of women an email promising that this was not a secret plea to get them to my house to sell them Tupperware or necklaces but an honest invitation to a simple meal around a simple table to share a bit of my heart and home. I know each of these women from different areas of life, all stemming from church and our creator. If we didn't have Him in common then we might not have ever known each other. I am overwhelmed with God's goodness and allowing me to be blessed by so many that it was difficult to narrow down this first attendee list. But, alas, they will be here soon.

So, if you know me you know my mind went straight to the food. The If gals say to keep it simple and non-fussy so that is exactly what I have done. I have prepared a couple of favorites, things like Spinach Enchiladas and homemade corn salsa but I was totally stumped when it came to dessert. I know that may sound silly but the possibilities are limitless and I didn't know where to begin. So, let me begin.

I went into college not knowing A soul! No not one. I quickly connected with a loud bombshell blond from "You-ston" (Houston), another brown haired blue eyed Dallas gal with an amazing sense of humor and my two suit-mates who also shared Texas roots. We were instantly connected. One of the girls became friends with one of the guys on campus and a few weeks into school he invited all of us to his home outside of Memphis. We were all so excited about our first trip to a real home we didn't know what to do. I remember driving to the boonies and arriving with a nervous anticipation about trying to stay on my best behavior. Their beautiful home was the epitome of what a Southern mom's house should feel like; comfy, cozy, kinda messy, surrounded by a beautiful farm land with the smell of chocolate, laundry soap and sweet tea lingering in the air. We all instantly felt at home. She fed us plate after plate of scratch made food while we each took rounds doing laundry and jumping in the pool. We sat around the table and made so many memories. Later that night she brought out a pan of homemade rice krispy treats and a big pot of chocolate gravy. I thought my eye balls might pop out of my head and that I had heard her wrong. Let me repeat, chocolate gravy. Oh. My. Goodness. We dipped and dunked everything we could get our hands on from the krispy treats and leftover fried chicken to the homemade biscuits at breakfast and crispy bacon strips. Although I never did go back to Rob's parents I will always remember that sensation of feeling right at home in a home so far away from my own. I will always remember how the sun set across that soy bean field and how we all felt a sense of peace on the rocking chairs sharing our feelings of loneliness and anxiousness about this new adventure. 

It is the way I want my home to feel as well. I am forever grateful to that sweet mom for allowing a bunch of rowdy kids to come in and mess up her home for the weekend and show the love of Jesus to all of us. May all who come through my doors feel that this is where they belong. May the Salesman and I allow others to see that this life is lived messy and wild and to the glory of our Maker. For more information go to www.ifgathering.com.

Drum roll please.....

Chocolate Gravy

1 1/2 cups sugar

1/4 c cocoa powder

1/4 Cup + 1 Tbsp. Flour

3/4 c milk

1/2 tsp. Salt 

1 tsp vanilla

Combine all ingredients in a heavy duty saucepan.  With the temperature on medium heat, stir the ingredients together until combined.  Allow mixture to slightly simmer, but not boil, until sugar has dissolved. Continue to stir so your gravy doesn't clump then turn the heat to low until ready to use. Gently reheat mixture when ready to serve. Perfect with ice cream, to use as cake frosting, dunk a strawberry in or drink with a straw. I paired the gravy with some homemade shortcakes with fresh berries and orange scented cream. 

Enjoy ya'll!