This week: Autumn Treats!
Sorry about the huge pic of acorn cakelets I just havent mastered that sizing thing yet as much as Liz has tried to help me!- so I excuse myself by thinking that you really do need to see the detail ;-)
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-JT
It’s a beautiful picture. No worries!
I like the acorn pan!
Fall always means harvest season. This is the first year in a long time that I haven’t grown any squash, we still have a freezer-full from last year! I’m just waiting for the weather to cool down a bit before I try some new pumpkin pie-ish recipes. I say “ish” because I have trouble rolling out the dough for crusts, and the pre-made ones taste like plastic, so I end up making cobblers or something similar instead.
I never used to like pumpkin pie, but last year I figured out that what I really don’t like is the nutmeg. I now leave that out, and use a touch of maple extract as well. Tastes much better :)
Grilled Chicken Breasts With Peach Preserves.
The peach sauce along with the smokey flavor of the bacon give this chicken such a great flavor.
Make sure you let the peach sauce caramelize some when grilling the chicken on the BBQ grill for added flavor.
4- 6 Chicken Breasts: Boneless, Skinless
Directions:
In a small bowl mix together ketchup, peach preserves, brown sugar, Worcestershire sauce, brandy and garlic together. Wrap each breast with a slice of bacon, using toothpicks to hold bacon. Coat chicken with the peach sauce mixture; grill about 5 minutes or until sauce has caramelized;turn chicken over and apply more sauce and continue cooking for another 5 minutes or until sauce has caramelized on the chicken.
NOTE: For liberals only - remove toothpicks before eating.
Oh my gosh, those acorn cakelets are adorable! I want to cuddle them & then devour them.....
They’re adorable.
I love the size. It’s perfect!