Recipe Blog

Hot Little Suppers — baking

Peach Upside Down Cake

Posted by Callies Biscuits on

The girls and I bake every Sunday and each week they get to choose the dessert we make. This cake is inspired by Mama's pineapple upside down cake. Since we have an abundance of local peaches, we put a twist on the original dish. 

Peach upside down cake keeps well and can even be served in the morning as coffee cake. It's just as good served at room temperature-perfect for picnicking!

Peach Upside Down Cake

Ingredients

    - 12 tablespoons (1 1/2 sticks) butter, at room temperature - 3/4 cup packed light brown sugar - 4 peaches - 1 1/2 cups all-purpose flour - 1/2 teaspoon ground cinnamon - 2 teaspoons baking powder - 1/4 teaspoon kosher salt - 1 cup white sugar - 1/2 cup whole milk - 2 large eggs - 1 tablespoon maple syrup - 1 teaspoon pure vanilla extract

Instructions

    1. Preheat the oven to 350°F 1. Melt 4 tablespoons of the butter in a 9-inch cast iron skillet. Remove from the heat and stir in the brown sugar Slice the peaches 1/2 think. Making a circular patter, place the slices flat side down to cover the bottom of the skillet. 1. Whisk together the flour, cinnamon, baking powder, and salt in a large bowl. In another bowl, heat the remaining 8 tablespoons butter and the white sugar with a handheld mixer until a pale lemon colored. In a third bowl, combine the milk, eggs, maple syrup, and vanilla. 1. Add the butter mixture to the flour mixture and mix on low speed. Stir in the milk mixture until a smooth batter forms. Pour the batter over the peaches and level with a spatula. 1. Bake 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean and the top is golden brown and does not jiggle. 1. While hot, flip the cake onto a plate for presentation.


      Red Rice Bake

      Posted by Callies Biscuits on

      Red rice is a Southern tradition and a big part of my growing up.  Honestly, I never loved it. Often times red rice can be soggy.  This recipe is my way of making it a little tastier!  The savory addition of the smoked sausage and the good crunch on top added perfect texture.  The best part... it's a one-pot meal and absolutely beautiful.

      Red Rice Bake

      You'll Need:

        - 6 slices bacon - 1 yellow onion, diced - 3 celery stalks, diced - 1 bell pepper, diced - 4 cloves garlic, minced - 1 (28 ounce) can crushed tomatoes - 1 tablespoon tomato paste - 1 tablespoon oregano - 1 teaspoon crushed red pepper flakes - 1 ½ cups Basmati rice - ½ cup chicken stock or water - 1 teaspoon lemon juice - Salt and pepper to taste - 3 tablespoons butter, divided - 1 pound smoked sausage, cut into ½ inch thick pieces - 1 cup fresh bread crumbs

      How To:

        1. Preheat the oven to 350°F. 1. Fry the bacon in a large cast iron skillet over medium heat. Once bacon is cooked through and crisp, remove and set aside. 1. To the same pan add the onion, celery, bell pepper and garlic. Sauté for 5-7 minutes or until vegetables are tender. Remove from heat. 1. Transfer vegetables to a large bowl. Add the crushed tomatoes, tomato paste, oregano, crushed pepper flakes, rice, chicken stock, lemon juice, bacon, salt and pepper. Stir to combine. 1. Add 1 tablespoon of butter to the same cast iron skillet over medium heat. Once butter has melted pour in the rice mixture. Add the smoked sausage slices and top with bread crumbs. Dot the remaining 2 tablespoons of butter all over the bread crumbs. 1. Bake for one hour. Serve immediately and enjoy!

          "I did my best to give it traditional red rice texture and saltiness." ~Carrie

          Coffee Crème Brûlée

          Posted by Callies Biscuits on

          For anyone that knows me, it’s no secret that I have a mild obsession with coffee really great strong bold coffee or “buttery greasy” beans as I call them. I drink almost an entire French press every morning. I drink it black or sometimes with a sprinkle of cinnamon. The taste of a dark, rich, black coffee is truly the best.

          King Bean is my favorite coffee specifically our Callie’s Biscuit Blend, so I began to brainstorm about how to use it in a dessert. What better way to indulge in my favorite beverage than to make a Crème Brûlée! Not only is this dessert out of this world because it is velvety smooth with a crisp top, but it also gives me the perfect end of meal pick me up that I crave. If you were wondering, it doesn't even begin to keep me up at night!

          I made this two ways — in ramekins and in a large pie dish. I love both, and there is something about the large pie dish that makes it okay to keep in the fridge along with a spoon and get a few bites here and there during the course of my day. I was always intimidated by making a Crème Brûlée, but once I tried it, I realized it's really a cinch and a great make-ahead dessert. 

          Coffee Crème Brûlée

          You'll Need:

            - 4 cups whipping cream - 1 cup, plus 8 teaspoons sugar - 4 tablespoons coarsely ground espresso coffee beans - 1/2 teaspoon cinnamon - 1 teaspoon vanilla - 8 large egg yolks

          How To:

            1. Place 8 ramekin cups in a large roasting pan and set aside. 1. In a saucepan combine the whipping cream, 1 cup sugar, ground espresso, vanilla, and cinnamon. Bring to a low boil, whisking until sugar and espresso are combined. 1. Remove from heat. Cover and let stand for 30 minutes. After it has cooled, strain through a fine sieve. 1. Preheat oven to 325°F. 1. Using a stand mixer or handheld, whisk egg yolks until they are frothy, about two minutes. Using a ladle, slowly whisk in a little of the warm cream mixture to temper the eggs. (You don't want to scramble the eggs).Once the eggs have tempered, slowly add the rest of the cream mixture, whisking until combined. Skim the foam off the top of the custard mixture before pouring into ramekins. 1. Divide among custard cups in the pan. Pour enough boiling hot water into roasting pan to come halfway up the sides of the custard cups. 1. Bake the custards until the center moves only slightly when cups are gently shaken, about 35-45 minutes. 1. Carefully remove custards from the pan and let cool. Refrigerate uncovered for at least three hours up to overnight. 1. Preheat oven broiler to high heat. (If you have a kitchen torch, you do not need to broil.) 1. Sprinkle 1 teaspoon of sugar over each custard. Place custard cups on a baking sheet. Broil (or torch) until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning about 1 to 2 minutes. Chill custards one hour before serving and enjoy!

              "Don't sweat it if you don't have a torch — although I highly recommend as they are a ton of fun — you can always use your oven as I did in this recipe. Or, do what I did in Idaho in a pinch and use a plumber's torch!" ~Carrie

              Chocolate Pie

              Posted by Callies Biscuits on

              This chocolate pie is oh so good and it has a great story!

              A customer reached out to me on Instagram and told me that she was good friends with my aunt in college. She was very sweet and said that they all looked up to my mom. Apparently, they got this recipe from my grandmother and she wanted to share that story!

              After doing some digging, I found out that my aunt remembers her college friend but not the pie. However, my mom remembers this chocolate pie as my grandfather's favorite pie that my grandmother made for him!

              I love the power of Instagram! I was able to connect with a customer, have a fun trip down memory lane with my mom and aunt, and recipe test the most delicious pie. We're going to make this for Father's Day! 

              Chocolate Meringue Pie

              You'll Need

                - 4 ounces dark chocolate - 4 ounces semi-sweet chocolate - 1 ½ tablespoons powdered sugar - 3 tablespoons hot water - 1 teaspoon vanilla - 3 egg whites - 1/3 teaspoon salt - 1/8 teaspoon cream of tartar - 2 cups heavy whipping cream - 1/2 cup sugar - 1/2 cup chopped toasted pecans

              How To

                1. Preheat oven to 300°F. Butter a pie dish and set aside. 1. Melt the chocolate in a double boiler with the powdered sugar, hot water and vanilla. Whisk until chocolate has melted and is smooth. Remove from heat and let cool slightly. 1. For the meringue, use a stand mixer or hand-held and beat the egg whites on medium-high speed until foamy. Add the salt and cream of tartar and continue to beat until stiff peaks form. 1. Slowly and gently fold half of the chocolate mixture into the meringue. This will take a few minutes to do. You want to go slowly so you don’t deflate the meringue. Once combined pour into the buttered pie dish. Bake for 30 minutes. 1. Remove from oven and let cool completely. 1. While the meringue is cooling, make the whipped cream. Using a stand mixer or hand held, beat the cream on medium-high speed, gradually adding in the sugar. Beat until shiny and stiff peaks form. 1. Reserve half of the whipped cream and set aside. With the remaining half of the whipped cream slowly and gently fold in the remaining half of the chocolate. (You still want the chocolate to be warm and not cold or it will seize up in the whipped cream). Stir until combined. Fold in the toasted pecans. 1. Top the cooled meringue with the chocolate whipped cream and place in the refrigerator for 2-3 hours to chill. 1. Serve with the remaining whipped cream and Enjoy!

                  "My husband loves a good chocolate pie so I've decided that this will be the perfect Father's Day treat!" ~Carrie

                  Homemade Valentine's "Pop-Tarts"

                  Posted by Callies Biscuits on

                  final poptarts

                  Pop-tarts were one of my top 5 favorite kid foods. I would beg for them at the grocery store! There is something about the delicious fruit-filled pastry that I couldn't get enough of. Especially when toasted...so warm and buttery, a bit salty yet sweet... my mouth is watering.

                  I have always loved Pop-tarts but honestly, I refuse to buy them for my girls! I know, I know, but they are full of artificial sugar and so addictive it is better that we don't have them in the house.

                  This Valentine's Day we are going to make a super simple version of Pop-tarts together! 

                  step 1 step 2  step 3 step 4

                  Homemade Blackberry Pop-Tarts

                  You'll Need

                    - 1 box (2 sheets) frozen puff pastry thawed according to package directions. - Flour for dusting - Callie’s Blackberry Jam - 1 egg white beaten - For the Glaze: - 1 cup powdered sugar - 2 to 3 tablespoons milk - 1 teaspoon vanilla extract

                  How To

                    1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. 1. Lightly flour your working space and cut each sheet into 6 rectangles. 1. Evenly fill half of the rectangles with a heaping tablespoon of jam. Carefully spread it around making sure to leave a ½ inch border (so the jam won’t ooze out). 1. Gently use your finger and wet the edges of the pastry. Lay the remaining 6 rectangles over the filling and seal the edges by crimping with the back of a fork. *Dip the fork in water if it sticks to the dough* 1. Place on the parchment lined baking sheet. Don’t overcrowd because these will puff up! Use two baking sheets if needed. 1. Brush each top with the egg white. 1. Bake for 15-20 minutes or until pop tarts are golden brown. Remove from oven and let cool slightly. 1. While the pop tarts are cooling make the glaze. In a small bowl whisk together the powdered sugar, milk and vanilla. Whisk until smooth. If it is too thick add a touch a milk, if too thin add more powdered sugar. 1. Drizzle the glaze all over the pop tarts. Top with sprinkles if desired. Allow to set at room temperature and Enjoy!

                      "I am hoping that maybe my girls can whip up a batch and pamper me with breakfast and coffee in bed. Now that is true love!"~Carrie

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