Fruit Buckle Recipe

Today I'm honored to be doing a guest post over at Pink Chilli Vintage! 

Go check out Jessica's gorgeous blog and while you're there, grab my recipe for my tasty - Fruit Buckle!

I am always interested in supporting guests posts both on my blog and on other blogs.  If anyone is interested in doing a guest post on my blog or interested in me doing a guest post on your blog - please contact me at bakingitonmyown [at] gmail [dot] com - I'd LOVE to hear from you.

Our First Garden

Carl and I have wanted to have a garden for as long as we have been living together.  Carl grew up eating fresh veggies from his dad's garden and has very fond memories of it.  For the past few years we have been growing herbs and tomatoes in pots and really enjoyed being able to incorporate them in our summer meals.  Since this was our first complete spring in our first/new house, we decided to go big or go "home"!

Of course we don't do things simple around here.  You think we would have learned our lesson especially with the other bazillion half started projects we have going on right now but after much planning we were ready to execute our idea!

I'd like to consider my father-in-law a garden guru.  He has had gardens for years and there was even a time when he had three separate gardens at three separate locations going all at once. I really respect his advice and he let us in a little secret about a fantastic gardening book that has ended up being a HUGE help for us - Crockett's Victory Garden by James Underwood Crockett.  If interested, you can purchase a copy here.  This book is an oldie for sure, but definitely a goodie for any person wanting to learn more about gardening.

Carl drew up the plans (gotta love being married to an engineer) and worked with his dad on finding the best wood to withstand a lot of moisture and wetness.  We finally settled on hemlock and secured the proper lumber and hardware.  For soil, we ordered 6 yards of organic loam from our local independently owned nursery and garden center.

We decided to go with an above ground garden bed for a few reasons - the main one being the variety of woodland creatures that think our house is the hottest spot to chill this side of town.  Don't get me wrong - we are animal lovers through and through... but they really started to cramp our "style" last year.  Literally.

See exhibit A - this past fall:

Woodland creatures = very happy.... Nicole = not happy.

Once we had the design planned, we needed to figure out the dimensions.  We both had a lengthy list of things we wanted to attempt growing and knew it needed to be a whopper of a garden.  The final design ended up being 16x6 ft and stands 2 ft tall.  We also planted peas and cucumbers in a separate patch that is about the same size as our raised bed garden.

View from back deck

View from Driveway [front]

View from Side

Pea and Cucumber Patch [first planted]

Our final list of veggies/herbs we are attempting to grow is below.  I also included whether we started these from seed ourselves or if we purchased a starter plant.  I really want to track what was the most successful for us so that we can modify appropriately next year.

• Thomas Laxton (early) Peas [grown from seed]
• Calypso cucumbers [grown from seed]
• Organic Relay Lettuce [grown from seed]
• Black Seeded Simpson Lettuce [grown from seed]
• Sardinia Spinach [grown from seed]
• Scallions/Bunching Onions [starter plant]
• Black King Eggplant [grown from seed]
• French Breakfast Radishes [grown from seed]
• Detroit Dark Red Supreme Beets [grown from seed]
• Italian Dark Green Parsley [grown from seed]
• Sweet Basil [grown from seed]
• Cilantro [starter plant]
• Dill [starter plant]
• Oregano [starter plant]
• Rosemary [starter plant]
• Thyme [starter plant]
• Trailing Tomatoes [starter plant]
• Sweet 100 Cherry Tomatoes [starter plant]
• La Roma II Red Tomatoes [starter plant]
• Early Girl Tomatoes [starter plant]
• San Marzano Tomatoes [starter plant]
• Orange Blaze Peppers [grown from seed]
• Hungarian Hot Wax Peppers [grown from seed]
• Fat 'n Sassy Peppers [grown from seed]
• Horn of Plenty (early bush crookneck) Squash [grown from seed]
• Richgreen Summer Squash [grown from seed]

Clockwise from top left: Radishes, Spinach, Tomatoes x 5, Summer Squash Seedlings

So far - everything has been going great.  We started planting some of our seeds in small containers inside in early April.  This ensured that they had stable roots for transplanting and really helped us in the end. 

Transplantation of Homegrown Seeds

We had a few issues with some rabbits eating some pea seedlings from our ground garden patch but we set up some fencing and they haven't been a problem since. 

Peas Currently

Within the past week our radishes are finally fully grown and we had the chance to pick them and enjoy a few as a snack.  It was so exciting to eat our first garden veggie and we are both looking forward to when we can start eating the "fruits" of our labor! 

Transplanting Starter Herb Plants

Mapping/Raking Out Rows

I am hoping that we will continue to have success with our garden but I know better than to count my chickens before they hatch.  Until then, I'm keeping my fingers, toes and anything else that can be crossed - crossed!  Wish us luck.

I'll be posting updates periodically throughout the season so stay tuned!

NOTE:  Carl wanted me to note that we ordered our seeds from Veseys.  Veseys is a Canadian company that specializes in all things garden and has been in business for over 73 years.  My father-in-law has bought their seeds for years and swears by them.  He says it is very rare that you get lots of great germinating seeds in each packet and Veseys seeds have never failed him.  Our starter plants came from a local garden center in which we purchased a Groupon to - McCue's Garden Center.  If you are from Boston, I HIGHLY recommend paying them a visit.  Their plants were not only gorgeous, but VERY affordable and their employees were very helpful, polite and overall - outstanding.  We got all of our starter plants (see above) for less than $20 including the price of the Groupon.

Disclaimer:  Both Veseys and McCue's Garden Center have no idea who we are and we did not receive compensation for this post.  We just love their products and wanted to share our opinions and recommendations. Over and out!

Double Chocolate Almond Joy Brownie Bars

Once upon a time - there was a delicious decadent brownie that fell in love with an even tastier almond joy and it was a match made in Heaven!

Trust me when I say that these bars are TO. DIE. FOR .  They very well might rank in the top three best things I've ever made.

For all the almond joy/coconut/brownie lovers out there - run to your local grocery store and stock up on these ingredients.  Making these ASAP will be the best decision you'll ever make!  I pinky promise that you will NOT be disappointed.

[Recipe adapted from my homemade brownie recipe]

Serves 12-16

3/4 cup butter, melted (1.5 sticks) 1 and 1/2 cups granulated sugar 2 teaspoons pure vanilla extract (1 and 1/2 tsp for brownies, 1/2 tsp for coconut mixture) 2 eggs 3/4 cup all-purpose flour 1/2 cup unsweetened cocoa powder (I prefer Hershey's) 1/2 teaspoon salt 2 Hershey's special dark extra-large (4.25 ounce) candy bars (you can also use milk chocolate if you prefer) 14 ounces shredded sweetened coconut 14 ounce can sweetened condensed milk 1/4 cup almonds Preheat oven to 350 degrees F.  Spray an 8x8 or 9x9  inch square pan generously with non-stick cooking spray.  You can also use parchment paper or foil to line pan but also spray generously with non-stick cooking spray. In a large bowl - blend melted butter, sugar and vanilla.  Once well combined, beat in eggs one at a time.  In a separate bowl, combine - flour, cocoa and salt.  Slowly blend cocoa flour mixture into egg mixture.  Set aside. Combine coconut, sweetened condensed milk and 1/2 teaspoon vanilla in bowl and combine.

Now the fun part starts!

Spread half of the brownie batter into prepared pan.  Unwrap chocolate bars and place side by side on top of brownie mixture.  Gently place coconut mixture on top of  chocolate bars and press down gently until even.  Distribute almonds on top of coconut mixture.  Place the remaining half of the brownie mixture on top and spread evenly.

Bake for 55 - 65 minutes.  Cooking time for these brownies is tricky.  You want to make sure the top layer cooks but the bottom layer does not burn - this is why I like to use a glass pyrex baking dish so I can gauge how they look on the outside as well as the inside.  The edges will be crisp but that makes them even more delicious.  You can insert a toothpick into the top layer of brownie to see if they need to be cooked longer.

Once fully cooked, cool completely on wire rack.  Refrigerate 3-4 hours or overnight before cutting.  I find that a pastry cutter is the best tool to cut these into bars.  You can also use a very sharp thick knife.  Enjoy!

Click here for a printable version of this recipe.

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Happy 4th Birthday, Henry!

Four years ago today... this scrumdiddlyumptious boy was born.

WAHHHH! I can't believe it's been four years since we welcomed this little guy into our family!  To say that I love this dog to the moon and back is an understatement.  Henry has brought so much unconditional love to our lives and makes my heart so full and happy.

I just can't get enough of this sweet little boy...

Tonight will be filled with lots of birthday toys, tennis balls, cheese treats, a long walk and birthday ice cream!

HAPPY BIRTHDAY, HENRY - I love you oh so much!

Crooky teef and all. xoxo.

Can't get enough pictures of this little guy?  Follow me on Instagram [at] nicolemhartford.

Savory Zucchini Casserole

Happy Sunday! 

I hope you are all enjoying a nice weekend filled with relaxation and sunshine!  We have been so busy lately doing stuff around our house, including building our first massive above ground vegetable garden.  I cannot wait until we have fresh herbs and vegetables from our garden to make this tasty recipe I have to share with you today.  

I got this recipe from my friend Ron's mom.  Ron constantly used to talk about this casserole so I knew that I had to try it.  His mom was so kind to share this recipe with me and now it's one of my go-to summer recipes.

The consistency of this recipe is less like a true casserole and more like a corn bread (minus the corn - of course).  I love to make this savory casserole to serve alongside pulled pork and BBQ baked beans.  It is the perfect addition to a great summer meal!

Savory Zucchini Casserole

Serves 12-15

3 cups zucchini, shredded (about 2.5 medium zucchini)
1/2 cup onion, chopped or shredded
1 clove garlic, minced
1/2 cup freshly grated parmesan
1 cup Bisquick
1/2 teaspoon salt
freshly cracked pepper, to taste
1/2 teaspoon garlic powder
Oregano (1 tsp fresh or 1/2 tsp dried)
1/2 cup veggie or canola oil
4 eggs

Preheat oven to 350 degrees F.  Spray a 9x13" casserole dish with non-stick cooking spray.  Set aside.

Shred zucchini using a hand shredder or food processor.   The shredding blade on the food processor gets this task accomplished in less than 2 minutes.  I also use the same blade to shred the onion right into the zucchini mixture.

Combine zucchini, onion, garlic and parmesan cheese in bowl.  Combine Bisquick, salt, pepper, garlic powder and oregano is separate bowl. 

Add oil and eggs to zucchini mixture and gently stir.  Once combined, add Bisquick mixture and stir until moist and blended.

Pour mixture into greased casserole dish and bake until top is light golden brown - approximately 35 to 40 minutes.

Cool on wire rack and cut into squares.  Best served warm or at room temperature.  Enjoy!

NOTE:  I also used the shredding blade on my food processor to shred the parmesan cheese.  I found this to be easy and super simple.  If you do not have a food processor, a hand grater works just as well.

Click here for a printable version of this recipe.

Stay tuned this week for lots of great posts and recipes - including the marriage of these with one of my favorite candy bars (OMG - to die for!) and my famous banana bread.  I'll also be blogging about our veggie garden and of course, my favorite little guy's birthday.  I can't believe my sweet sweet little Henry is going to be four years old this week!!