As I pulled into the driveway after a 5am spin class this morning, the rise of the garage door slowly revealed a pair of bare feet waiting for me. A sleepy boy, with his sun-kissed, freckled face smiled and whispered a sweet, ‘good morning’ as I got out of the car to enter the house. I knew my intention of sharing a post about our Tuesday cherry picking was about to change, as my early risers had other plans. Breakfast, snuggling up to talk about ideas for the day that include friends and swimming.
So, instead of a lovely detailed post about our time amongst the cherry trees yesterday, I offer up an abundance of pictures and a simple recipe for a sour cherry galette. For the crust, I used the whole wheat pie crust recipe from Erin Alderson’s wonderful, new offering, ‘The Homemade Flour Cookbook’. Of course you can use whatever your favorite pie crust recipe may be, but the nutty, hearty wheat from Erin’s crust adds to the already rustic quality of this galette. I served it topped with vanilla bean whipped cream, but it would be equally delicious with vanilla ice cream. I’m already thinking this might be a great Fourth of July dessert. Enjoy!
A little over a year ago, I began doing short food segments on a local television station. When I received that first email, asking if I’d be interested, my first thought, was ‘no way’! It was so far out of my comfort zone, I couldn’t imagine being in front of the camera. Much to my surprise, I’ve actually come to enjoy these segments. Talking about good food is fun! Usually, the segments revolve around cooking for kids and families with recipes that use simple, seasonal, whole food ingredients. Only recently, did it occur to me that it would be fun to share the segments here.
For this latest television installment, I was asked to share a recipe for families to enjoy, while celebrating the men in their lives this Father’s Day. After a brainstorming session of dessert possibilities, I landed on German Chocolate Cake Sundaes. A delicacy inspired by my own dad with his love for both German Chocolate Cake and ice cream.
- 2 pints chocolate or vanilla fudge swirl ice cream
- 1 bottle caramel sauce, or homemade
- 3/4 cup pecans, chopped
- 1 cup wide flake coconut, toasted
- Preheat oven to 350 degrees.
- Spread the coconut and pecans in 2 separate baking sheets.
- Toast the shredded coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant.
- Remove from the oven.
- Let the coconut and pecans cool.
- Coarsely chop the pecans.
- Scoop the vanilla fudge swirl ice cream into individual sundae bowls. Top with warm caramel sauce, toasted coconut flakes and chopped pecans. Serve immediately.
In the last week, there has been a palpable shift in our household. End of the year activities, such as picnics and field trips, a peak in baseball and soccer games along with playing outside among friends until the last possible minute, before being called in to wash away the grime of a day fully played. This shift of lightness and activity can only mean one thing…summer is near. We are on countdown to the end of the school year….only 5 more days to go.