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


    - 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


    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.

      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 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

          Drunk and Toasty Myers Pecan Pie

          Posted by Callies Biscuits on

          Babbie Myers was my stepmother, Caroline's, mother. She always made a pecan pie for Christmas dinner, and Caroline has carried on that tradition. I added the rum (imagine that!) and made sure to use Myer's brand in honor of Babbie.

          This pie is based on a recipe from Charleston Receipts, a classic cookbook compiled and published by the Junior League of Charleston in 1950. I highly recommend adding Charleston Receipts to your cookbook collection for classic Lowcountry favorites and for inspiration. 

          This particular recipe has made the full evolution from the cookbook to Babbie to Caroline and to me. With the addition of the Myer's rum, using Mama's Butter Piecrust, and the step of toasting the pecans in butter and salt, this is the perfectly salty-sweet pie your family will beg you to bring to every holiday gathering!

          Myers Pecan Pie

          You'll Need

            - Mama's Butter Piecrust (recipe in cookbook and on the blog) - 1 cup pecan halves - 2 tablespoons butter, melted - 1/2 teaspoon kosher salt - 1 cup sugar - 1 cup dark corn syrup - 1 tablespoon dark rum (I used Myer's) - 1 teaspoon pure vanilla extract - 3 large eggs, lightly beaten - Optional: 1 (6-ounce) package of chocolate chips


            1. Fit the dough into a 9-inch pie dish. Trim and crimp the edges. Prebake according to the instructions. Remove to a cooling rack and reduce oven temperature to 350°F. 1. Combine the pecans with 1 tablespoon of the melted butter and the salt. Spread in a baking sheet and toast for 8 to 10 minutes, until fragrant. Set aside to cool. 1. Mix the sugar, corn syrup, the remaining 1 tablespoon butter, the rum, and vanilla. Stir in the eggs. add the pecans and the chocolate chips, if using. Pour into the cooled piecrust. 1. Place on a rack in the lower thrid of the oven. Bake 50 to 60 minutes, until the center feels like Jell-O when pressed. 1. Remove to a cooling rack. 1. Serve with whipped cream or ice cream, if you wish!

              "As with every pie I make, I use Mama's Butter Piecrust recipe to make this pecan pie. I also serve it with homemade whipped cream."~Carrie

              Mama's Butter Pie Crust

              Posted by Callies Biscuits on

              This recipe is tried and true! My grandmother, Mama, used this for sweet and savory pies and naturally I do the same. Enjoy!

              Mama's Butter Pie Crust

              For the Pie Crust

                - 2 1/4 cups cake flour or 2 cups all-purpose flour - 1/3 teaspoon kosher salt - 12 tablespoons (1 1/2 sticks) cold butter, cut into small cubes - 5 to 7 tablespoons ice water


                1. Mix the flour and the salt. Add the butter and work into the flour with your fingertips just like making biscuits until the mixture has the consistency of grated Parmesan cheese. Mix the cold water by the tablespoon with your fingers until the dough holds together in a rough ball. 1. Flour a sheet of waxed paper or parchment paper. Dump out the dough onto the paper. Flour the top of the dough and cover with another sheet of paper. Place the whole dough "sandwich" on a baking sheet. Refrigerate 2 hours or overnight. 1. Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper. 1. With the dough still between the sheets of paper, roll it out to a circle 12 inches in diameter, 1/4 inch think. 1. Peel off the top paper and flip the dough into a 9-inch pie dish. 1. Peel off the other piece of paper. Trim off any extra dough that's hanging over the edge of the pie dish. Press the tines of a fork on the top edge of the crust to crimp it. Fill and bake as the recipe directs.

              To Prebake the Pie Crust Before Filling

                1. Prick the crust in several places with a fork. Chill in the fridge for 30 minutes. 1. Preheat the oven to 400°F 1. Line the crust with waxed paper and fill with rice or dry deans to add weight. (Save them in a mason jar to reuse the next time. Do not cook them after using for piecrust.) Bake 15 minutes. 1. Remove the waxed paper and weights and bake about 5 to 7 minutes more, until golden brown. 1. Let cool on a rack.

                "I use this recipe for every version of pie I make!" ~Carrie 

                Nutter Butters

                Posted by Callies Biscuits on

                This summer our family took an adventure down the Salmon River on a five day overnight rafting trip. What a challenge this was on many levels for us all– but an amazing unforgettable family journey! Everyday we floated down the river working together as a team trying not to let the rapids take us down. What it really did in the end was make us a stronger unit, overcoming our fears and working together to accomplish our goals. The meals on this trip were the reward! Each day our guides would pull over halfway through the trip and make us lunch and dinner. What a treat that was, and if I do say so a true vacation for me. Not many people cook for me, so this was an indulgence.

                Of course at the end of the trip the one thing my girls said was their favorite were the nutter butter cookies that were served everyday at the end of lunch. What?! Out of all that amazing homemade food made in the middle of an electricity barren homestead and you want the packaged cookies from the grocery store?  

                I decided immediately we had to make homemade versions when we came home! And so we did. We borrowed the recipe from our friends at Food 52 and they were divine. We added a few things to make it our own but all in all I think the nutter butters will always remind us about our best family vacation to date!  





                Nutter Butter Cookies

                Nutter Butter Cookie Ingredients

                  - 1 ½ cups King Arthur Flour - ¾ teaspoon baking soda - ¼ teaspoon salt - 1 stick salted butter, room temperature - 1 cup light brown sugar - 1 egg - ½ teaspoon vanilla - ¾ cup chunky peanut butter - ½ cup sugar for rolling dough in

                Peanut Butter Cream Filling Ingredients

                  - 4 tablespoons salted butter - ½ cup chunky peanut butter - 1 cup powdered sugar - 2 tablespoons whole milk - ½ teaspoon vanilla - 8 ounces dark chocolate, melted


                  1. In a small bow whisk together the King Arthur Flour, baking soda and salt. Set aside. 1. Using a stand mixer or hand held; beat the butter and brown sugar together for 2 minutes or until light and fluffy. 1. Add in the egg and vanilla. Mix until combined. 1. Add in the peanut butter and mix until combined. 1. Slowly add the flour mixture and mix until just combined. Cover and chill dough for at least one hour or overnight. 1. Preheat oven to 350. 1. Roll 1 tablespoon of dough into logs that are 1 inch long. Roll each log into the sugar until coated. Place dough 2 inches apart on a parchment lined baking sheet. 1. Using a fork, make a criss-cross pattern in the dough. Pinch the middle to make the dough resemble a peanut. Place dough in freezer for 15 minutes. 1. Bake for 9-11 minutes or until cookies are lightly golden. They will still be soft to the touch and that is ok. Let the cookies set on the baking sheet for 5 minutes. Transfer to a cooling rack and let cool completely. 1. Make the peanut butter cream filling. Using a stand mixer or hand held; mix the peanut butter, butter, powdered sugar, milk and vanilla until combined. 1. Spread a thick layer of the cream onto one cookie and then sandwich another on top. 1. Dip half of each sandwich into the melted chocolate and place onto wax paper. Place in the refrigerator and chill until chocolate has hardened. 1. Enjoy!

                  "I highly recommend this trip for a family vacation. Look up Salmon River Rafting and ask for Wayne. The experience was beyond any of our expectations!" ~ Carrie