Food gifts are always welcomed gifts and each year on Christmas Eve, I like to bake something delicious to give to my friends and family. Continue reading “Give the Gift of Food: Double-Drizzle Pecan Cookies”
Category: Baked Goods
Pecan Sugar Cookies Made Easy
If you’ve ever been to the Cracker Barrel gift shop, you may have noticed the Gooseberry Patch line of cookbooks. This recipe for Pecan Sugar Cookies is taken from the Christmas in the Country edition and is one of the easiest and most tasty cookie recipes I’ve ever made. Continue reading “Pecan Sugar Cookies Made Easy”
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Easy Glazed Double-Chocolate Pumpkin Bundt Cake
Fall baking is one of my favorite past times, and whether you’re baking this cake for fun or for Thanksgiving, it’s sure to please. My Glazed Double-Chocolate Pumpkin Bundt Cake starts with a boxed cake mix and is filled with classic fall spices. Continue reading “Easy Glazed Double-Chocolate Pumpkin Bundt Cake”
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How To Roast Perfect Pumpkin Seeds
I love the tradition of carving pumpkins in October, and roasting the pumpkin seeds afterwards is just icing on the cake. Crunchy and a great snack with a seasonal beer, using the seeds is a special little take away from the festive and fun activity.
Rinse the seeds in a colander to get rid of all the pulp.
I’ve gone crazy with various seasonings in the past, but I find salt, pepper and olive oil to be the best combination.
Eat the seeds alone or sprinkle on top of a salad for added texture. You can also toss them into homemade granola, garnish your soup with them or even use them in baking! Check out these 21 Delicious Things to Do with Pumpkin Seeds from BuzzFeed Life. You can also learn what’s new and beneficial about pumpkin seeds by visiting the World’s Healthiest Foods website.
Hope you’re enjoying the fall season as much as I am. Have fun with this recipe, and happy fall, y’all!
Roasted Pumpkin Seeds
- Pumpkin seeds
- 2-3 tablespoons of Olive oil
- Salt & Pepper
Place pumpkin seeds in a colander and rinse off all pulp. Pat seeds dry with paper towels, then place them on a greased baking sheet. Sprinkle seeds with salt and pepper, then drizzle with olive oil. Use your hands to toss the seeds around until they’re evenly coated. Roast in a pre-heated 350 degree oven for 15-20 minutes until golden brown. Best enjoyed with a festive beer.
Do you have a favorite way to enjoy pumpkin seeds? I’d love to hear about it!
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Foolproof Apple Crisp for the Love of Fall
There are 14-layer cakes, lattice pies, meringues and souffles. Then, there’s Apple Crisp. Labor intensive, complicated desserts have their time and place, but a dessert that’s good enough for a weeknight is good enough for me. No other delicacy screams fall and comforts the home and heart like it. What’s more, the dish is easily adaptable for large or small crowds. Dinner for two? Serve it in ramekins. Family coming for Thanksgiving? It’s time to dust off that trusty ol’ casserole dish. With its warm nutmeg and cinnamon spices, served alongside a scoop or two of cold vanilla ice cream, it’s the fall season in a nutshell (or in this case, a bowl). Continue reading “Foolproof Apple Crisp for the Love of Fall”
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Celebrate Summer with Local Blackberry-Georgia Peach Crumble
Summertime may be my absolute favorite time to visit the farmers’ market and fruit may be my absolute favorite thing to purchase. On Saturday morning, I scored a large package of plump blackberries and the season’s first Georgia peaches. You can imagine my excitement when I came across a delicious recipe for Peach-Berry Crumble in the latest edition of Southern Living. Sunday afternoon just got better.
I paid $5 for this huge container of blackberries. You can’t beat that! Well worth the money, especially knowing I’m supporting the local farming community. Thanks Ricardo from Poor Robin’s Produce! The peaches came from my friends at Jacob’s Produce. I snuck a few pieces while slicing them for the crumble. Irresistible, juicy and sweet.
Crumbles make the perfect summer dessert. Simple to throw together, they’re special enough for entertaining yet quick enough for a post-dinner weeknight treat.
I substituted 1/2 cup of uncooked regular oats with Honey Bunches of Oats with Vanilla. It’s what I had on hand and it got the job done! Assembling this dessert is so much fun because it’s rustic and hands-on. Butter makes everything better.
Bake for 40-45 minutes at 375 degrees.
The end result is a crunchy, buttery topping filled with warm, sweet fruit. Serve with cold vanilla ice cream or sweetened whipped cream. Garnish with fresh mint. Savor summertime!
Here’s a quick glance at the recipe. Thanks Southern Living for the inspiration!
Peach-Berry Crumble
Serves: 6-8
Prep Time: 1 Hour, 20 Minutes
Ingredients
- 3 cups fresh peach slices (about 3 medium)
- 2 cups fresh blackberries
- 1 large egg
- 1 large egg yolk
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup uncooked regular oats
- 1/4 teaspoon kosher salt
- 1/2 cup butter, melted
- Vanilla ice cream
Preparation
- Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.
Related Content:
- Foolproof Apple Crisp for the Love of Fall
- Fried Pie Features Georgia’s Finest Fruit
- Georgia Blueberries Star in Summer Tart
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Zucchini Walnut Muffins with Citrus Rosemary Glaze
At the Statesboro Mainstreet Farmers’ Market last Saturday, I picked up a basket full of Screven County’s latest crop of zucchini. I’ve had some fun in my kitchen this week discovering fresh ways to prepare it. With a need for a grab-and-go breakfast, my Zucchini Walnut Muffins with a Citrus Rosemary Glaze fit the bill. Special thanks to my friendly neighbor, Ms. June, who allows me to use her backyard rosemary plant at my leisure.
Be sure to pick up a copy of this Sunday’s (June 1, 2014) Statesboro Herald and read my food column, where I’ll dish on more fun facts about the summer squash and share inspired ways to eat it! No worries if you aren’t from around these parts. I’ll share my column on the Some Kinda Good Facebook page.
Zucchini Walnut Muffins with Citrus Rosemary Glaze
- 1 cup of zucchini, grated
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- ¾ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup walnuts, chopped
For the Glaze:
- 1 cup of confectioners’ sugar
- Freshly squeezed juice of ½ an orange
- 2 teaspoons of orange zest
- 1 tablespoon of fresh rosemary, chopped
Place a rack in the bottom third of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with cooking spray.
In a large bowl, whisk together the zucchini, sugar, oil, eggs and vanilla. In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking soda and baking powder. Using a rubber spatula, gently fold the flour mixture into the zucchini mixture just to combine. Divide the batter evenly into muffin cups and gently drop muffin pan on the counter to remove any air.
Bake until a toothpick comes out clean and the top is golden brown, 35 – 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Meanwhile, in a small bowl, combine all ingredients for the glaze. Pop the muffins out of the pan and one by one, dip them into the glaze, in a circular motion. Place dipped muffins on a wire rack to cool and set.
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White Chocolate Almond Bark for Your Special Valentine
Take a trip to Wal-Mart during Valentine’s week and you’ll see them everywhere…those guys with good intentions carrying around fluffy teddy bears and mass-produced, heart-shaped boxes of less than desirable chocolates. I just want to walk up to each of them and say, “No.” There’s simply nothing romantic about getting the same thing every other girl on the block is getting, and whoever said it’s the thought that counts, lied. Continue reading “White Chocolate Almond Bark for Your Special Valentine”
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Watch My Video Segment on The Dr. Oz Show MONDAY!
2014 is off to a great start! Tune in to The Dr. Oz Show this Monday, Jan. 27 at 4 p.m. on WSAV-3 Savannah to watch my video segment during Dr. Oz’s Healthy Recipe Challenge. I was asked to submit a healthy recipe to represent my home state, featuring Georgia peaches. Three finalists were chosen to appear on the show to have Dr. Oz taste their dessert. Though I wasn’t chosen as one of the top three finalists, the video I submitted will appear in a segment! Be sure to check your local listings for the time the program airs in your area.
I submitted my Grilled Georgia Peaches with Toasted Granola and Honey. If you’ve never tasted grilled peaches, start living. Something about grilling fruit makes it that much more desirable, and Georgia peaches really shine in this lightened up dessert. While we all know there’s no real substitute for one of Georgia’s best Southern recipes–good ol’ peach cobbler, this dish satisfies your sweet tooth without packing on the pounds. The great thing is, when fresh peaches aren’t in season, you can substitute frozen ones. The peaches may also be grilled outside or on an indoor grill pan. Not an ice cream fan? Forgo it and serve it with fresh, sweetened whipped cream instead.
Here’s what you’ll need:
Grilled Georgia Peaches with Toasted Granola and Local Honey
Serves 2
Ingredients
- 2 Large Georgia Peaches, peeled and cut in half, or 1 bag of frozen, sliced peaches
- 1/2 – 1 cup of granola, toasted
- Kosher Salt
- 1-2 Tablespoons of local B&G Tupelo Honey
- Low-fat Vanilla Yogurt or Fat Free Ice Cream
- Butter or Light Non-Stick Cooking Spray
Directions
To grill a fresh peach, slice it right down the middle, remove the pit, brush the halves with melted butter and season with kosher salt. Allow the peach to grill skin side up for about 3-4 minutes. Meanwhile, toast granola in a saucepan over medium heat, about five minutes, stirring slightly, until golden brown and fragrant. Place 1-2 scoops of cold ice cream in a bowl. Top with grilled peaches. Sprinkle with granola and drizzle with honey.
Once the program airs, the episode will be available online here. Also, be sure to check back on Some Kinda Good for what you won’t see on the show…my blooper reel!! Thanks for watching, y’all.
P.S. A few other bloggers from around the U.S. will also be featured on The Dr. Oz Show. Check out the recipes they offered up to show state pride!
- Jeanette’s Healthy Living: Skinny New England Clam Chowder
- Stephanie Eats Chicago: Mini Deep Dish Pizzas
- I Breathe…I’m Hungry: Southern Fried Chicken (Low Carb and Gluten Free)
- The Newlywed Notebook: Chipotle Avocado Mac and Wisconsin Cheese (Gluten Free)
- Kitchen Concoctions: Slow Cooker Barbecue Chicken Stuffed Sweet Potatoes
- Gimme Some Oven: Skinny Kansas City BBQ Chicken Wings
New to Some Kinda Good? Welcome!
I’m a Georgia food writer and Statesboro-based TV personality. A Season 2 Contestant on ABC’s “The Taste,” I’m honored to make my second national TV debut on The Dr. Oz Show. Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. If you want, learn more about me, and thanks for visiting!
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Lunch “A Latte” at The Daily Grind
The Daily Grind
Statesboro, Georgia
The first place to cross your mind when deciding on a lunch locale may not be a coffee shop, but when you visit Statesboro’s The Daily Grind, that Gingerbread Latte won’t be the only thing that tempts you. Serving up more than freshly roasted espresso beans, I’m totally impressed by the plates they produce out of that tiny little kitchen, like Roasted Red Pepper Soup with Smoked Gouda, Hot Ham and Cheese Croissants, Shrimp and Roasted Corn Soup and an array of other nutrient-packed wraps, inventive salads and flavored teas. Open since 2000, the quaint and cozy hideaway boasts a notable Noonday menu, but wait until you discover the 14-layer cakes, giant cookies and homemade muffins.
On the day I ordered this wrap, I remember tweeting this photo with the words, “This is the kind of pretty little lunch that inspires me to write.” Presentation is everything. At The Daily Grind, they take great care in plating. Whether it’s an over-sized coffee mug brimming with fresh whipped cream and steaming hot mocha or a cup of soup, when your order is up, it’s placed on a feminine and delicate doily and served alongside a single napkin-tucked utensil.
Cold beverages are served in faux, branded hurricane goblets. One guest commented, “I’ve never felt so elegant drinking Mountain Dew.” It’s these special touches and subtle notes of detail that add to the comfortable home-away-from-home vibe. Customers have their choice of fountain drinks, sweet or unsweetened tea, and flavored teas including raspberry, pomegranate, peach, mango, kiwi and my personal favorite–blackberry. Arabic coffee beans like Pumpkin Pie and Caramel are also roasted in small batch orders.
The atmosphere sets The Daily Grind apart. Large area rugs cover the cement floors, two wingback chairs sit directly in front of the fireplace and a mixture of round and square tables fill the dining room. You can also take a seat at the bar area and read the morning news, or catch up on your Facebook news feed. No matter where you chose to sit, it’s easy to slip into a corner with a good book and enjoy a cup of Joe.
Chocolate covered biscotti and caramel and chocolate cakes sit on the countertop.
Baskets of fresh baked muffins, and giant cookies call your name near the register.
A tip jar near the cash register reads, “Thanks a Latte.”
THE FOOD:
Hot Ham & Cheese Croissant with Roasted Red Pepper Soup
Wrap with side salad
Sweet tea in a faux goblet
Side salad featuring The Daily Grind’s house-made Italian dressing.
Roasted Red Pepper Soup with Smoked Gouda
The menu features soups, sandwiches, wraps and sides like chips, pickles and cookies. Lunch prices vary but average around $10. Open Monday – Friday from 6:45 a.m. – 10 p.m., and Saturdays from 8 a.m. – 5 p.m., live music happens every Friday night.
As a college student circa 2001, I was a regular at this unique spot. Twelve years later, that fact hasn’t changed.
Some Kinda Good® 