You know what’s great? The little lip balms that look like mini eggs. Piano music on a blustery day. Smiley face stickers. Finding a ten-dollar bill in an old purse. Laughing so hard you cry a little. And most of all…cinnamon rolls. Specifically, these cinnamon rolls. The best EVER. No, I’m not kidding. They are perfection.
Great neighbors are hard to come by. I know someone (who shall remain nameless) who lives next to a family where the kids play a game called “Am I Being Murdered?”. An activity that’s such fun, it has to be enjoyed during every single hour of every single day. A jolly good time for the whole housing development I’m sure. On the other end of the spectrum are the good folks who reside just over the fence from me. Specifically the very talented gardener of the family, who delivers just picked fruit and vegetables to my greedy doorstep all summer long. I get nature’s bounty freely given with zero effort on my part. It’s simply divine. Just this week I’ve received zucchini, cucumber, apples (two kinds), and most delicious of all, plums. They arrive in bags and buckets. Fragrant, juicy, mildly tart and perfect.
It didn’t take much convincing for my children to believe that plums are far better than candy. They have free reign to enjoy a succulent treat from the plum basket whenever they want. Both munchkins are now consistently a sticky mess of dribbly plum juice and I don’t even care.
This recipe is a quick bread that tastes dangerously close to a cake. It’s sweetness and light with a hint of tart sprinkled throughout from the plums. Delicious. It would be perfect for a brunch, ladies tea, afternoon snack, or dessert. Basically, whenever you want to eat it, do.
You can use yogurt instead of sour cream if that’s what you have handy. The batter is nice and thick so all those beautiful plum pieces won’t sink to the bottom of your bread. I also baked this in mini loaf pans as well as a 9-inch square cake pan. Both turned out with a perfect texture and golden crust. Just adjust your bake time accordingly. I started by baking about 30 minutes then checked on my cake bread every 5 minutes or so until it was done.
Plum Cake Bread
adapted from Allrecipes.com
1 cup pitted, chopped plums
1 tablespoon all-purpose flour
1/2 cup butter
1 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/3 cup sour cream
1/4 cup brown sugar
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×5-inch loaf pan with cooking spray, or line with parchment paper.
2. Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the butter, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt, cinnamon and baking soda. Stir the dry ingredients into the egg mixture, alternating with sour cream until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
3. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.
I was given a big bag of pears from my mom last week from the bounty of her orchard. Ok, it’s not a real orchard, just a few trees in her yard. But my mom’s green thumb is absurd. She’s like the plant whisperer. There’s so much fruit on her trees, you’d think she had fruit fairies painting them on at night. What? Fruit fairies are totally a thing. When I returned home that day, I had more pears from my neighbor on my front step. She’s also a crazy awesome fruit and veggie magician. See? I don’t need to learn to garden…people just give me produce. It’s luxurious. None of the work and all the rewards! Since I kill every growing thing I touch, I need people like this in my life.
My kids absolutely LOVE pancakes. Especially my son. “With SYRUP!” is his typical exclamation when I tell him I’m making pancakes for breakfast. It’s adorable. This is my go to recipe for a perfect short stack. I’ve modified the daylights out of the original recipe as I’ve made these at least 50 times. I first started making these when my daughter had a pretty severe dairy allergy, it’s easily adjusted to accommodate any food issues. I’ve made it with combinations of rice milk, shortening, butter, soy-butter, non-soy-non-dairy “butter” & applesauce. They’re all still delicious. Of course now that Madison doesn’t have any dairy issues (Thank you LORD!), I make it as listed below. This recipe makes a small batch, the perfect amount for my kids…about 3 pancakes each. When I’m really feeling like supermom, I add blueberries or chocolate chips to these. Yum! [Read more…]
I look forward to these potatoes every time my mom has a brunch. They are amazingly rich. They equally amazingly bad for you. But I don’t care. I love them. Now you can too. I actually was so excited to dig into these when I made them recently that I forgot to take a photo. So, I took one after half the dish was gone. Oh well.
There’s a hard way and an easy way to make these potatoes. I make them the hard way for special occasions like Easter dinner. I make them the easy way for pretty much everything else. [Read more…]