Peach & Blackberry Cake with Brown Butter Glaze

I'm back....and I brought cake!

It has been over a year since my last post. I really missed you guys. The past year has been crazy. I spent nine months as the Acting Executive Director of our local animal shelter and worked 70 hour work weeks during that time. It was supposed to be a two-three month assignment but went three times as long. Then, just as the new director was hired, I fell in love with a very shy, scared, formally abused dog that I just had to adopt. (Of course, I fell in love with every dog and cat in the shelter, but this one ripped my heart out.)

The boys watching me get ready. Jax is one the right.

So I have spent most of the summer working to develop a bond with our newest dog (Jax.) It has been a long and sometimes painful process. He is terrified of men, and I am working with the shelter's trainer to establish trust between Jax and my husband. Very slow going, so please keep this sweet boy in your thoughts. The best thing for all of us is to live our lives as normally as possible so he gets used to being part of a family...I am blogging today while both dogs sleep at my side...and my husband watches football. Pure happiness.

Yesterday was Saturday, and there was a hint of Fall's crispness in the air. Our local farmers' market carried beautiful peaches and the sweetest blackberries I have ever tasted. Nothing to do but bake a cake, right? I am always happy when cooking or baking so having the time to hang out in the kitchen for the day was a gift. Cake, homemade pasta, homemade pesto sauce, salad from ingredients grown in our garden...perfect day.

I have baked all of my life but, after moving to Taos, New Mexico with our 7000 ft elevation, I was lost. I didn't know how to make my tried and true recipes work with our higher altitude and needed help from numerous online sources and cookbooks. This cake is an adaptation from one of my favorite bloggers, Mountain Mama Cooks. Her recipes are tailored for cooking in the mountains. I tend to pick something from her blog as a starting point and either make it exactly as is...or try some slight tweaking. I used her Apple-Spice Bundt Cake with Brown Butter Frosting and substituted peaches and blackberries for some of the apple. Delicious. *** BTW, this one is not a high-altitude recipe so it should work for anyone at sea level. AND, I did not need to make any adjustments so higher elevation friends...you are in luck too. Enjoy!

Peach & Blackberry Cake with Brown Butter Glaze
(adapted from the Mountain Mama Cooks blog)

Ingredients:

2 cups white, unbleached flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups diced fresh peaches

1 pint blackberries

1 Granny Smith apple1 tablespoon sugar
1 teaspoon ground cinnamon
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup extra virgin olive oil
4 eggs
1/4 cup plus 1 tablespoon apple cider vinegar
1 tablespoon vanilla extract

Preheat the oven to 350 F degrees. Grease a 12-cup bundt pan. Set aside

In a medium size bowl, sift together unbleached flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside. 

In a small bowl toss peaches, blackberries, apple, 1 tablespoon sugar, 1 teaspoon ground cinnamon and 1 tablespoon apple cider vinegar; set aside.

In a large bowl of stand mixer fitted with paddle, beat together both sugars and oil. Add one egg at a time incorporating each one thoroughly. Mix in vanilla extract and apple cider. Slowly stir in flour mixture into wet batter stirring just to combine. Fold in fruit and any juices that have accumulated. 

Pour batter into the prepared bundt pan. Bake in preheated oven on the middle rack for 55-60 minutes or until cake is done. (Mine took exactly 55 minutes.) Test using a cakes tester or thin chopstick. Cake is done when tester comes out clean.  Remove from oven and let cool in pan on a baking rack for 10 minutes before turning out of pan. While cake cools, prepare glaze.

For the Glaze:

8 tablespoons (1 stick) butter
2 cups sifted powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons milk

In a small saucepan, melt butter over medium-high heat until light brown in color, 8-10 minutes. (It took me 7 minutes. Maybe my heat was higher?) Remove pan from heat and pour butter into a bowl. Add powdered sugar, vanilla, and 3 tablespoons milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Then use immediately and pour over warm cake. Frosting will harden as cake cools.

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Additional peach recipes you may enjoy:

• fresh peach cookies
• fresh peach and coconut cake
• healthy peach crisp smoothie
• kale and rainbow chard salad with peaches, blackberries & pine nuts

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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"Grownup" Caramel Apples

I am part of a group hosting a "scotch tasting party" in November. This was a silent auction item at a fundraiser for our local food pantry. The other hosts are contributing the scotch. I have the task of creating an appetizer menu to pair with each scotch offering. Yikes!  Food and scotch?  This should be interesting. I am still working on the savory items...but dessert? That one is in the bag.

I loved caramel apples as a kid. Still do. It is my guilty fall snack. I make a big batch of caramel and then dip sliced apples into the deliciousness. Not very healthy, I admit. But, once in a while, a very welcome treat. There is something so magical about combining apples and caramel sauce. For the party, I decided that a bit of spice and a shot of the aforementioned scotch would add a grownup component to my childhood treat. So... "Grownup Caramel Apples" were born.

I baked apples filled with coconut sugar, honey, spices and extra virgin olive oil and then drizzled lots of warm dulce de leche sauce spiked with a bit of scotch. My husband and I did a taste test in preparation for the party. I won't admit to how fast we devoured every bite. A shot of scotch with the apples was the perfect finish to the day. This recipe is a keeper and will be a welcome addition to our Thanksgiving dessert table. Enjoy!

Grownup Caramel Apples
(makes 6)

6 Granny Smith or Fuji apples
extra virgin olive oil
2 tablespoons honey
3 tablespoons coconut sugar
1 tbsp allspice
1 tbsp cinnamon
1/4 teaspoon sea salt
2 cups dulce de leche sauce (homemade) or best quality purchased. I use this brand.
2-3 tablespoons Scotch
pinch sea salt

Preheat oven to 350 degrees. Grease rimmed baking pan with olive oil.

Core apples and place in prepared pan. Drizzle olive oil in the center of each apple and along the tops. Drizzle honey equally in the center of each apple. (Heat honey in microwave for a few seconds if necessary to make it pourable).
In a small bowl, mix together the sugar, allspice, cinnamon and sea salt. Sprinkle equally in the center of each apple.

Cover the pan with foil and bake in preheated oven for 1 hour, or until the apples just easily pierce with a sharp knife. Do not overcook the apples, you want a bit of texture.

Remove from oven and place apples on serving plates. Drizzle some of the pan juices over each apple.

Place dulce de leche in a microwave safe bowl and heat, in 10-second increments, until soft and very pourable. Quickly stir in the Scotch and salt. Drizzle into the center of apples and along the top. Serve immediately.

Note...you could serve this with vanilla ice cream, but I don't think it works for the scotch tasting party. I love it as is.

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It is Apple week at Food Network's Fall Fest roundup. Do you have a favorite apple recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Sparkling Apple Cider Punch
Creative Culinary: Boozy Apple Crisp
Homemade Delish: Apple Chips
Healthy Eats: 6 Healthy Treats to Make After Apple Picking
Daisy at Home: Fall Farmer's Market Salad
Virtually Homemade: Gluten-Free Salted Caramel Apple Bars
TasteBook: Caramel Baked Apples with Cinnamon-Oat Crumble
Napa Farmhouse 1885: "Grownup" Caramel Apples
Red or Green: Caramel Apple Spiced Shortcakes
Big Girls, Small Kitchen: Whole Grain Oat & Millet Pancakes with Shaved Apples
Domesticate Me: Roast Chicken, Apple and Brie Grilled Cheese
Taste with the Eyes: Classic Apple Tarte Tatin with Cognac and Crème Fraîche
FN Dish: Quickest, Easiest Apple Dessert Recipes

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Mary Lane's Pasta With Pesto Tomato Sauce

My friend Mary Lane is the President for one of the non-profit boards of which I am a member. She recently hosted a board meeting at her home and served this delicious pasta for lunch. Regular readers know I am addicted to pesto and am always looking for new recipes so I begged her to share. This one is a keeper. Easy, fast, delicious and chock full of greens, it is perfect tossed with hot pasta and equally delicious topping steamed vegetables, potatoes or slathered on toasted french or sourdough bread. Yum!

This pesto recipe combines tomatoes, fresh spinach and Italian parsley with the more typical basil, garlic, walnuts and Parmigiano-Reggiano cheese. Unlike traditional pestos, this one contains no oil, so it has a very light & fresh taste. I used a gluten-free pasta to ensure my "no pasta, I am avoiding gluten" friends could partake.  We all loved the final result as much as I did at Mary Lane's.

I make 2 tweaks to the original recipe. I seasoned with salt & pepper and added a pinch of hot red pepper flakes. I will experiment with using fresh tomatoes in season and add some sauteed vegetables like red bell peppers, summer squash and/or roasted asparagus. But, trust me, the basic recipe is delicious as is. Enjoy!

Mary Lane's Pasta With Pesto Tomato Sauce 
(6 servings)

1 1/2 cups crushed canned tomatoes (or fresh in season)
2 cups spinach leaves 
1 cup Italian parsley
1/2 cup basil leaves
2 cloves garlic
1/2 cup Parmigiano-Reggiano cheese, plus more for passing at the table
juice of 1 lemon
1/4 cup plus 2 tablespoons walnuts (chopped), toasted
1 pinch red pepper flakes
sea salt
freshly ground black pepper

1 lb tubular pasta (like fusilli, penne or rigatoni) cooked according to package directions

Combine the tomatoes, spinach, parsley, basil, garlic 1/2 cup cheese, lemon juice 1/4 cup walnuts and red pepper flakes in a food processor or powerful blender. Pulse until you have a sauce with a bit of texture.

Pour into a large saute pan and simmer over medium-high heat, frequently stirring, until the sauce is hot. Season to taste with the salt and pepper. Add the cooked pasta to the pan and stir to combine. Serve immediately topped with additional cheese and chopped walnuts.

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Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Something Cheesy. Do you have a favorite cheese recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Spelt Salad with Apples, Cheddar and Scallions
Jeanette's Healthy Living: Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}
Creative Culinary: Cilantro Serrano Rice
Virtually Homemade: Stove Top Mac and Cheese with Apples and Bacon
Napa Farmhouse 1885: Mary Lane's Pasta With Pesto Tomato Sauce
Red or Green: Cheesy Polenta with Spicy Leeks
The Wimpy Vegetarian: Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers
Homemade Delish: Cheesy Zucchini and Summer Squash
Daisy at Home: Bell Pepper Pizza
Elephants and the Coconut Trees: Indian Cottage Cheese & Bell Pepper Quick Stir-Fry
Weelicious: Cheesy Turkey Meatballs
Swing Eats: Frico: Parmesan Cheese Crackers (gluten-free)
The Mom 100: Leek, Mushroom and Goat Cheese Quiche
FN Dish: 6 Ways to One-Up Side Dish Favorites with Cheese

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Applesauce with Maple & Cinnamon

Oh applesauce.  Why did I ever buy those glass jars of applesauce?  Seriously, this ever-so-easy to make dish is, like most things, a million times better when homemade.

I recently joined the Board of Directors for our local Habitat for Humanity affiliate.  We just celebrated our 20th anniversary and threw a big party. I volunteered to make the desserts.  What to make for 300 people? I decided on crisps and made apple/pear and peach/nectarine.  I overbought the ingredients and had a ton of apples left over.  What to make?  Applesauce of course. This easy recipe pairs apples with cinnamon and a touch of maple syrup.  Not too sweet; perfect for savory dishes as well as breakfast or dessert. Tip, make a huge batch and freeze what you cannot use in a week.  Perfect way to have homemade applesauce whenever you wish!  Enjoy.

Applesauce with Maple & Cinnamon 
(makes 6 cups)

6 large Granny Smith apples, cored and cut into 1 inch wedges
1/4 cup water
1 small cinnamon stick
small pinch sea salt
2 tbsp freshly squeezed lemon juice
2-3 tbsp maple syrup

Add apples, water, cinnamon stick and salt to medium saucepan.  Bring to a boil, cover, reduce heat to medium low and cook for 25 minutes.  Add apples to bowl of food processor fitted with the metal blade. Pulse until applesauce is as smooth as you like.  I like mine a bit chunky. Stir in lemon juice and 2 tbsp maple syrup.  Taste and add additional tbsp maple syrup if desired.

Serve as is, over ice cream, with pancakes or french toast, as a side dish with pork....lots of options.  How will you use?

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It is "apples" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite apple recipe of your own? Please share in the comments section of this post. 
The Lemon Bowl: Whole Grain Pancakes with Warm Apple Topping
In Jennie's Kitchen: Homemade Apple Breakfast Bars
Jeanette's Healthy Living: Almost Crusted Cinnamon Apple Grilled Cheese
Dishing With Divya: Fresh Apple Salsa
Virtually Homemade: Potato Apple Gratin
Weelicious: Apple Almond Cake
Dishin & Dishes: Kale Waldorf Salad (A Healthy Recipe Redo)
Domesticate Me: Apple Cinnamon Baked Doughnut Holes
Napa Farmhouse 1885: Applesauce with Maple and Cinnamon
Red or Green: Apple and Green Chile Crustless Pie
The Sensitive Epicure: Toaster Oven Cinnamon Apple and Walnut Muffins with Almond Flour and Maple Syrup 
And Love It Too: Apple Pie Cookies
Taste With The Eyes: The Culinary Legend of Apple Tarte Tatin
The Heritage Cook: Gluten-Free Apple Crisp
FN Dish: Early Morning Apple Recipes

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

do you love animals?

the first thing i did when i started my company...before i sold my first item...was to create our vision statement.  the "road map" if you will as to the guiding principles of how the company would be run.  read the entire document here.  one plank in the statement is:

"we believe companies need to clearly articulate their philanthropic position so consumers can make informed choices as to the brands they support. napa farmhouse 1885™ is actively involved in our community by supporting not–for-profit groups working to green the planet, care for animals and improve quality of life for people in need. we sponsor neighborhood events and contribute at least 5% of total net profits to not-for-profit organizations."


we have been supporters of napa humane since i started napa farmhouse 1885, usually by donating to their annual event, "cause for the paws".  this year we are walking...and sponsoring a team...for their first walk for the animals.

so....i'm moving my paws for the cause! (and mosey is walking too)

that's right… we are proudly walking in napa humane's inaugural Walk for Animals on august 5, and need your support!

because every animal deserves a healthy life in a happy home, i'm collecting donations to sponsor my participation and meet my fundraising goal!

100% of the proceeds go to the amazing programs and services napa humane offers:
• affordable spay/neuter services
• weekly low-cost vaccination and microchipping clinics
• shelter support services, including the mobile adoption program
• humane education programs serving adults and children alike

Donating through this website is simple, fast, totally secure, and the most efficient way to support my fundraising efforts. (checks and cash are appreciated forms of donations, too, of course—just let me know if you'd prefer to donate offline!)

and hey, you don't have to sit on the sidelines… if you live in/near napa, you can walk with us! register and join team napa farmhouse 1885.  (and for those of you who dislike asking people for money...trust me i am in this camp....you can just register and walk...that would be a big help!)  the walk is short...only a mile...your dog can walk too...and registered walkers get a t-shirt and "goodie bag".  who wouldn't want a goodie bag??!!  here is some additional info from the napa humane website:

100% of proceeds benefit Napa Valley’s pets and their people.

Join us for the inaugural Walk for Animals – a fun Napa Humane event walking a one-mile route through Downtown Napa (with or without a pooch!) in support of pets throughout the Napa Valley.


This short walk goes miles and miles for animals!


Beginning and ending at Veterans Memorial Park on Main Street, registered walkers will receive a Walk for Animals t-shirt and a goodie bag, and enjoy live music, doggie contests, our Napa Humane puppet show, "The Right Pet for Princess Penny," give-aways, and activities with our pet-centric sponsors as we walk together to raise funds for Napa Humane – serving Napa Valley pets and the people who care for them.

many thanks for your support, and don't forget to forward this to anyone who you think might want to donate, too!  once again, if you are able to donate (any amount would be so helpful), please click here to get started.

thank you!

diane and mosey
napa farmhouse 1885