Today (Saturday) in the car on the way to the farmers market my oldest Son Owen says "Mama LOOK..." as he tries to show me something he made with his silly puddy in the 3rd row of my suv.
"Owen I can't buddy I'm driving, can you show me when we get there? I have to keep my eyes on the road."
"Mama.... you can just use the eyes you have in the back of your head." He was dead serious and using that DUH MOM tone with me...
You see we have an open concept downstairs in our home so when I am in the kitchen doing dishes the kids are not far away playing in the living room. Though my back is turned to them... I can see everything they do in the reflection in the window above the sink.
They think they are smart trying to get away with things when my back is turned... little do they know I am watching.
So when I catch them doing something that is a no no... They ask "What?!?! How did you see that!?"
......."Listen up kiddos... I don't miss a thing I have eyes in the back of my head!".......
Apparently he really believed me.
So today when I say, "Owen, I don't REALLY have eyes in the back of my head."
He was shocked and almost angry at me "Mama, you have been tricking me all this time?"
I know totally not food related and has absolutely nothing to do with today's recipe. But he's just so darn funny and cute I had to share.
Now onto this fanflippingtastic cake.
I missed Sundays with Joy last week due to Blog and Bake, however the group didn't miss a beat! They all made a fab Strawberry Cookie Dough Ice Cream and linked up at my co-admin's page, Indigo Scones. If you missed their posts go check them out!
I will be making the ice cream this weekend and posting about it later next week.
To stay on track I caught right up this week with the Avocado Pound cake from The Joy the Baker Cookbook: 100 Simple and Comforting Recipes.
The only changes I made to Joy's recipe were.... I halved it. And boy do I wish I hadn't done that... this cake was so good everyone in the fam could have gone for another slice.
To add to it (not that it needed it) I made a caramel peach sauce to pour over the top then I dolloped some chèvre Whipped Cream on top.
I'm speechless. I seriously can not tell you how good this was.
For hubs who hates cooked peaches... I macerated some berries poured them over a slice of cake and topped with the chèvre cream. His exact words "best dessert I have had in a really long time."
Way to go Joy! Thanks for bringing another winner of a recipe into our lives!!
For the Caramel Peaches
3 ripe peaches sliced (skin left on)
2 tbs of unsalted butter
1/4 cup brown sugar
pinch of salt
Melt butter in a medium sauce pan, whisk in sugar and salt add in peaches. Simmer of med/low heat for about 15 minutes or until the peaches are cooked and the sauce thickens.
Pour hot over pound cake.
For the ChèvreWhipped Cream
4 oz of room temp chèvre (if you don't like goat cheese you can sub with room temp cream cheese)
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
2 tbs of powdered sugar
On medium/high speed in an electric whip cream until you have soft peaks. Whip in your cheese, vanilla and sugar. If you like a really sweet cream you can add additional sugar to taste.
Use as a dessert topping.
Do you love Joy the Baker as much as me?
If so come join my facebook group Sundays With Joy, we have about 70 members baking our way through her book. Come join our fun, or even just hang out a bit to chat about your love from brown butter or bacon.... cause we are all nutty for all things bacon and browned butter!