easy peach cobbler

Mmmm cobbler. One of my favorite summer desserts. It’s fresh, light and always a crowd pleaser. 

EASY-PEACH-COBBLER

I woke up yesterday with a hankering for some homemade cobbler so I made my way to the grocery store for some fresh fruit. Originally I was going to go with the mixed berry route but when I saw the display of fresh, ripe peaches in front of me my inner wannabe-Southern-Belle spoke up and my mind was changed! 

easy peach cobbler

The recipe I’m sharing with you today is so easy and versatile – I bet you already have everything you need sitting in your pantry. Clean up is minimal too (major plus) so I don’t really see a reason for you not to have this sitting on your kitchen table tonight. What kind are you going to make?

Easy Peach Cobbler
A delicious, easy peach cobbler recipe
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 4 medium-sized peaches
  2. 1 Tablespoon lemon juice
  3. 1 cup sugar
  4. 1 cup flour
  5. 1 egg
  6. 6 Tablespoons butter
Instructions
  1. Preheat oven to 375 degrees
  2. Slice peaches and add to lightly greased 8x8 square baking dish
  3. Drizzle lemon juice over peaches
  4. In separate bowl, combine egg, sugar and flour with a fork until it resembles a course meal
  5. Sprinkle flour mixture onto peaches
  6. Melt butter in small dish and pour over peach and flour mixture
  7. Bake in preheated oven for 35 minutes
Notes
  1. This recipe is very versatile - substitute berries or other fresh fruit for peaches
  2. Serve warm with vanilla ice cream or whipped cream
BRINGING UP BYRDS http://www.natashabyrd.com/

 

Continue Reading

robin eggs milkshake

Guys, my life just got turned upside down.

Until right now [when I double checked the packaging to make sure I was spelling it correctly for this post] I had always referred to those perfectly pastel candy delights that I found in my Easter basket as ‘robbin’s eggs’.

Nope. There is no “s” at the end. They are simply ‘robin eggs’. And now I feel like that annoying person who unnecessarily pluralizes everything. Sorry, people!

Robin Eggs milkshake

ANYWAYS

After not blogging for what seems like a year, I am back. February was long (even though it was short – HA). It was full of big changes and hard decisions. But now we are back in our groove and ready to welcome spring.

And I can’t think of a better way to bring on a new season than with a delicious milkshake. Can you?

Robin Eggs Milkshake

This milkshake looks fancy but is super easy to make. Throw a few scoops of vanilla ice cream into your blender with a handful of robin eggs and some milk. That’s it! (although we did have half of a banana waiting to be used on the counter that I threw into the mix tonight)

My trick with milkshakes is to add the milk last, and pour until the milk line is about half an inch away from the top of the rest of your goodies. Perfect consistency every time. 

After blending, just throw a dollop of cool whip or whipped cream on top and sprinkle with crushed robin eggs. Voila! 

To get the robin eggs rim, I dipped the ends of our cups in Hershey’s chocolate syrup and then rolled around on a plate filled with crushed candy. Then, I placed the cups in the freezer so that the chocolate would harden and the robin eggs pieces wouldn’t fall off. 

What’s your favorite Easter candy?

Continue Reading

pot roast pizza

Seeing how much of the country is freezing this week, I’m willing to bet that the general crockpot population (yep, that’s a thing) is feeling the love. If you find yourself with any leftover pot roast, then I have just the recipe for you.

Heck, it was so good even if you don’t have leftover pot roast you should probably just make one now so you can make this pizza.

pot roast pizza

In our household, a good crockpot meal will last for days. But (much to my husband’s dismay) I get tired of eating the same thing for days at a time. I’m really trying to get better at this. So re-purposing our meals is key.

pot roast pizza

Last Friday morning I was preparing dough for our weekly pizza night and I remembered that we had leftover pot roast. 

It was sitting in the outside fridge and I could basically hear it crying out to me:

“Don’t forget me!”

“Ditch the pizza, use me up!”

“Alex will be so disappointed if you let me go bad”

Talk about a guilt trip. 

I couldn’t ignore the pot roast, but didn’t want to break tradition. So I put the pot roast on the pizza. Problem solved. 

Pot roast + gouda + parmesan + onion + arugula = pot roast pizza.

No one was mad. 

Pot Roast Pizza
A unique, delicious pizza using leftover crockpot pot roast
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. pizza dough (homemade or prepared)
  2. favorite pizza sauce
  3. freshly grated gouda cheese
  4. freshly grated parmesan cheese
  5. leftover pot roast
  6. 2 TB red wine
  7. 1 onion
  8. 2 TB butter
  9. 1 tsp brown sugar
  10. arugula
Instructions
  1. preheat oven to 425F
  2. shred leftover pot roast and add to skillet over low heat
  3. add red wine to skillet and allow to simmer
  4. chop onion into small pieces
  5. add butter to small pan over low heat
  6. once butter is melted, add onion and dust with brown sugar
  7. stir onion mixture until onions have caramelized and are fragrant. remove from heat.
  8. line a cutting board with paper towels
  9. remove pot roast from heat and transfer meat to paper towels to drain excess moisture
  10. roll out dough on floured surface into desired shape
  11. layer pizza with sauce, pot roast, onion and cheese as desired
  12. bake in preheated oven for approximately 15 minutes
  13. once cooled, add arugula to top of pizza
  14. slice, serve and enjoy
Notes
  1. Baking times may vary due to oven and/or dough thickness. Check on pizza intermittently to avoid burning.
BRINGING UP BYRDS http://www.natashabyrd.com/

 

Continue Reading

byrd food: coconut marshmallows

Mmmm…There’s nothing better than a mug full of chocolate on a cold winter’s night. amiright? Especially when said mug is overflowing with fluffy marshmallow goodness. 

homemade  coconut marshmallows

I can feel the judging eyes through the computer screen. You don’t think I know what I’m talking about because “it doesn’t get cold in Hawaii”, right?

homemade  coconut marshmallows

Well, I’m here to tell you that it does get cold in Hawaii. Sure, not below-freezing cold. But cold enough for our coconut oil to turn solid(ish). 

Solid(ish) oil = cold. It’s science. 

homemade  coconut marshmallows

Speaking of coconuts (kinda) go back to that mug of hot chocolate with me. Imagine it now overflowing with fluffy, COCONUTTY marshmallows. Ohhhh yeah. It’s as good as you think it is. And they are super easy to make! 

I’m sharing the recipe with you now, so wipe that drool off your chin and get in the kitchen!

coconut marshmallows
Yields 12
Fluffy, coconutty marshmallow goodness.
Write a review
Print
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 2 packs gelatin
  2. 8 TB cold water
  3. 1 1/2 cups granulated sugar
  4. 1/3 cup cold water
  5. 2 tsp coconut extract
  6. 1 tsp vanilla extract
  7. 1/4 tsp salt
  8. confectioner's sugar for dusting
Instructions
  1. In a small bowl, pour gelatin and stir in 8 TB cold water. Set aside.
  2. Grease an 8x8 pan with butter, then sprinkle confectioner's sugar in pan to coat well.
  3. In a small saucepan, combine 1/3 cup cold water and the granulated sugar. Over medium heat, continue stirring until the sugar has dissolved (approximately 3-4 minutes)
  4. Add gelatin mixture to the saucepan and whisk until boiling. Once boiling, remove from heat.
  5. Pour saucepan contents into bowl of electric mixer and let cool (about 5 minutes)
  6. Add coconut extract, vanilla extract and salt.
  7. With the whisk attachment, beat the mixture on medium-high speed for 10-15 minutes. Just enough for the mixture to turn white, shiny and thick.
  8. Spread into your 8x8 pan and top with confectioner's sugar.
  9. Place into fridge and allow to set until ready to serve (approximately 3 hours)
Notes
  1. Want to make these extra special? Try dipping them in melted dark chocolate and sprinkling toasted coconut or macadamia nut on top!
Adapted from food.com
Adapted from food.com
BRINGING UP BYRDS http://www.natashabyrd.com/
Continue Reading

byrd food: turkey burger pizza

I love turkey burgers. And turkey burgers love me. At least, I’m guessing that’s what they would say if they could talk. Kind of a weird thing to think about, yea? Even weirder way to start off this blog post. I’m sorry. Blame my seriously sleep-deprived mom brain.

ANYWAYS.

I had a serious hankering for a turkey burger last week but it was Friday. And in the Byrd household, Fridays are for pizza. And beer. (can’t forget the beer) So I did a little bit of Googling and came across this recipe.

homemade pizza dough

sweetbabyjesus it was delicious.

Ground turkey in Worcestershire sauce (I swear that’s the secret to any good burger). Onions caramelized in butter. Cheese. Onions caramelized in butter. Homemade dough. Onions caramelized in butter. And did I mention onions caramelized in butter?!

turkey burger pizza

Do yourself a favor and make this pizza immediately. Or come over to my house so I have an excuse to make it again.

turkey burger pizza
Serves 4
Favorite turkey burger mix, but on a pizza. Hello, yum!
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 3/4 pound ground turkey
  2. 1/2 red onion, chopped
  3. 1 TB crushed garlic
  4. 2 TB Worcestershire sauce
  5. 1/2 cup parsley, chopped
  6. salt and pepper
  7. pizza dough
  8. mozzarella cheese, shredded
  9. tomato sauce
Instructions
  1. preheat oven to 350 degrees
  2. in a small pan, caramelize the onion in a mixture of olive oil and butter
  3. in a skillet, brown the ground turkey
  4. add garlic, onion, Worcestershire and parsley to turkey mixture, warm for 1 minute, then remove from heat
  5. on a floured surface, roll out the pizza dough to desired thickness and shape
  6. spread the tomato sauce evenly onto the dough
  7. dress your pizza with turkey mixture and cheese
  8. slide your pizza into the oven and bake approximately 15 minutes
  9. remove pizza from oven and allow to cool slightly
  10. top with chopped parsley, slice and enjoy!
Notes
  1. keep an eye on your pie! baking times will vary depending on your oven and cooking method (pizza stone, baking sheet, etc)
Adapted from Bev Cooks
Adapted from Bev Cooks
BRINGING UP BYRDS http://www.natashabyrd.com/
Continue Reading

byrd food: baked greek yogurt donuts

baked greek yogurt donuts

Is it “doughnut” or “donut”?

I found myself pondering that question this week more times than I would like to admit. And then I remembered — Google.

To make a long story short, both are correct. The original spelling is “doughnut” but the shortened version was introduced approximately 100 years later and stuck. I find it really funny that someone just introduced a shortened version of a word and BAM it’s part of the English language. Like, way funnier than it actually is. I blame sleep deprivation.

I read that “donut” is really only a recognized spelling in America. So that’s the spelling that I decided to go with. Because I’m an American.

baked greek yogurt donuts

I came across this recipe on Pinterest awhile ago and decided that these little donuts had to be made for Alex’s birthday.

I followed the recipe exactly with the exception of the pan. I do not (or is it donut…hahaha) own a donut pan nor do I think I ever will unless we are blessed someday with a gigantic kitchen filled with lots and lots of storage space. Instead, I borrowed a mini bundt cake pan from my auntie. They still turned out great!

DSC_0218 copy

Ingredients

1 1/2 cup all-purpose flour

1/2 cup packed brown sugar

1 1/2 tsp baking powder

1/2 teaspoon baking soda

dash of nutmeg

1 egg

3 tablespoons unsalted butter, melted

1/4 cup milk

2/3 cup plain greek yogurt

1 1/2 tsp vanilla extract

for the topping:

1 1/2 cups chocolate chips

1/3 cup milk

sprinkles

Preheat your oven to 350 degrees. Mix your dry ingredients together in a medium sized bowl. In a separate bowl, whisk together your wet ingredients. Combine the two, slowly stirring the wet mixture into the dry.

Grease your baking dish and fill each part about 3/4 full. Place into oven and bake about nine minutes. When done, transfer donuts to baking rack and allow to cool.

To make the topping, warm the milk in the microwave (for about 90 seconds) and then add chocolate chips. Let bowl sit for a few minutes and then stir until smooth.

Dip your cooled donuts into the chocolate mixture, dust with sprinkles and enjoy.

greek yogurt baked donuts

I’m not really a donut person, but I did have to try one of these and was really happy with it! Because they are baked instead of fried, they didn’t sit heavy in my belly (yep, belly) and I think that the greek yogurt kept them nice and moist.

These were super simple to make and I am already thinking of tweaks I want to make for next time. Pumpkin-spice with a caramel drizzle? White chocolate frosting with Christmas tree sprinkles? What kind of donuts do you want to see next?!

Continue Reading

byrd food: flatbread frenzy

There is something about Friday night that screams pizza for dinner, am I right?

Our usual go-to for pizza is Domino’s – quick, easy and delicious (and I might have a few family connections) but sometimes I feel like making my own!

A few weeks ago, I picked up a pack of naan bread from Costco and decided they would be perfect for flatbread pizzas. I had a few different ideas in mind as far as what type of pizza I wanted to make, so I gathered all of the ingredients I needed and headed home.

Once home, I cracked open a couple of cold beers (one for me and one for Alex) and told him to prepare himself for a flatbread frenzy. I had a flatbread in mind for an appetizer, entree AND dessert. Shit was about to get real.

We started off with a caprese flatbread, using some of my homemade pesto as the sauce.

caprese flatbread

Next came a BBQ chicken pizza with green onions and a spicy ranch sauce.

BBQ chicken flatbread

And finally, for dessert I made a warm apple and brie flatbread with cranberries and cinnamon.

apple brie flatbread

They were all so good. Once we are fully up and running in our new place, I’ll get around to making them again and posting the recipes. Until then, I’ll just look back at these pictures and drool 😉

What’s your favorite kind of pizza?

Continue Reading