Banana & Zucchini Muffins with Dark Chocolate Chips

These muffins have it all: whole grains, fruit, vegetable and chocolate, what more could you want?? They are moist because of the bananas and coconut oil and they are tender and flaky because of the addition of a little sour cream, you can substitute yogurt but I needed to use up some, getting ready to expire, sour cream. The combination of bananas, zucchini and dark chocolate is perfect...sweet, a little bit savory with pops of rich, chocolatey goodness. I didn't add any extra sugar into these muffins, I used a bit of honey and the sweetness of the overripe bananas is more than enough, so they are super healthy and great "grab and go" breakfast option. Make a double batch and freeze them to eat all week or month long!

I adapted this recipe from another fellow blogger, her recipe is low fat (and I am sure just wonderful) but I personally don't like using low fat ingredients and I also hate using just the whites of an egg, what the heck do you do with the leftover yolk? I know you can make lots of things with yolk, but lets be realistic, after making muffins who wants to bother with something else, mine end up sitting in the fridge till they go bad. I did include a link if you are wanting a recipe that is lower fat, but these muffins are small so you will most certainly burn the fat off by mid-day, and they are loaded with so many healthy ingredients, the fat is really a non-issue for me. I prefer having a full fat (healthy fat) muffin that satisfies me rather than a lower-fat one that just ends up with me eating something else in 30 minutes, to satisfy cravings...just my opinion.

Makes 12 medium size muffins.
Adapted from Ambitious Kitchen, Skinny Zucchini Banana Chocolate Chip Muffins.

Ingredients

1 Cup unbleached, organic all purpose flour, mine has the germ on so it has more nutrients. Whole wheat flour can be substituted.

1/2 Cup wheat germ

1 1/4 tsp baking powder

1/2 tsp baking soda

1 Tbsp organic ground cinnamon

3 Small, fair trade, overripe bananas, mashed.

3 Tbsp coconut oil, melted.

1/4 Cup local honey

1 Tbsp pure vanilla extract

2 Medium, farm raised eggs, beaten.

1 Cup organic zucchini, shredded, about 1 medium one.

1/4 Cup pasture raised sour cream, yogurt can be used.

1/2 Cup dark chocolate, fair trade mini chips, I like mini because they distribute evenly in small muffins.

Directions

Preheat oven to 375 degrees F.

Line a muffin tin with liners.

In a clean kitchen towel, squeeze out the excess liquid from the zucchini, and then let hang over a bowl in a fine mesh strainer while you prepare the rest of the muffins, this is a critical step.

In a medium bowl combine the flour, wheat germ, baking soda, baking powder, and cinnamon. Whisk to combine and break up lumps.

In another bowl combine the bananas, honey, vanilla, eggs and sour cream. Mix well and then add wet to dry and mix just to incorporate, do not over mix. Fold in the zucchini and chocolate chips carefully.

Using an ice cream scoop, scoop the batter into the muffin cups evenly, it might overflow them, this is fine. Bake for 20 minutes or until they are golden brown and spring back to the touch. Remove from the oven and let cool for 5-10 minutes before serving, they will fall apart if you try to remove them while super hot.

Serve with butter or a nice fall pumpkin butter would be wonderful!

A Visual Recipe Index: Breads & Muffins

Roasted Grape, Blue Cheese & Rosemary Focaccia

This homemade focaccia is crispy on the outside, chewy on the inside and topped with a combination of flavors that is to die for! Roasted grapes provide a sweet burst to contrast creamy, pungent blue cheese and then a sprinkling of sea salt and rosemary rounds it all out. I ate it hot right out of the oven and burned my mouth, moaning with every single bite...not caring one bit! It was seriously the best, best, best bread I have ever made. The recipe is essentially a pizza dough that you allow to rise twice so that it makes a thick, fluffy bread. The outside is baked in lots of extra virgin, heart healthy olive oil for a sweet, crispy texture that, I liken to "french fry" bread. This bread is so perfect for anything: soup, salad, dipping in egg yolk or even giving it away as a gift...its a super special treat that every single person will love! The hardest part is waiting the 2 hours for it to rise, but I assure you it is so worth it.

This recipe makes one large loaf that will serve 10-12 people easily.
Adapted from Anne Burrell's focaccia recipe.

Ingredients

1 3/4 Cups warm tap water

1 Package active dry yeast, I used one specifically for pizza crust.

1 Tbsp fair trade, organic raw cane sugar

4 Cups unbleached, organic all purpose flour, more for kneading.

1 Cup wheat germ

1 Tbsp fine sea salt

1 Tbsp coarse finishing sea salt

1 Cup extra virgin olive oil

1 Cup organic green grapes

1 Tbsp fair trade, organic raw cane sugar

2 Tbsp fresh, organic rosemary, leaves only, chopped finely.

1/4 Cup blue cheese crumbles, I used Ewe's Blue from Old Chatham Sheepherding Company, a sheep's milk blue cheese.

Directions

Combine the warm water, yeast and 1 tbsp of sugar in a small bowl and set in a warm place for 15 minutes, it will be bubbly and aromatic when it is ready.

In a large bowl combine the flour, wheat germ and fine sea salt, whisk to combine well. Add in the water, yeast mixture and 1/2 cup of olive oil. Mix it with your hands for about 5 to 6 minutes making it into a dough ball. The mixture will probably be sticky, just add a little flour if it becomes unmanageable.

Flour a work surface and knead the dough on the floured surface for 4 minutes, adding flour as needed to get a soft, non-sticky dough.

Place the dough back in the large bowl, with a bit of olive oil, just to keep it from sticking, about 1 tbsp. Cover with a clean kitchen towel and set in a warm place to rise, for 1 hour.

While the dough is rising, preheat the oven to 425 degrees F.

Lay out the grapes in one layer on a baking sheet and sprinkle with 1 Tbsp of sugar. Roast for 10 minutes or until they are browned and slightly charred. Remove from the oven and set aside.

Coat a large baking sheet, like one you use for jelly rolls with 1/4 cup of olive oil, place your dough onto the sheet and spread out with your fingers to make it fit the sheet, dimpling it with your fingers to make the signature "focaccia crags."

Top with the roasted grapes, blue cheese, rosemary and finishing salt, evenly. Drizzle with the remaining 1/4 cup of olive oil and allow to rise for another hour, in the same warm place, I didn't cover mine but you can, if you do it very carefully.

Bake in a 425 degree oven for 20-25 minutes, or until it is golden brown and springs back to your touch.

Remove and allow to cool for 10 minutes before cutting, I say this, but I ate mine right away and I don't regret it one bit!

ENJOY!!

Summer Vegetable Pasta with Creamy Ricotta Sauce

My parents are overflowing with green summer vegetables and they look so pretty in this summer pasta dish, covered in a creamy cheese sauce. Green beans, peas, zucchini and onions are cooked quickly with a little white wine and then tossed in an herby, ricotta and parmesan sauce that coats everything just beautifully. Serve over whole grain pasta and your whole family will be eating a fulfilling and healthy homemade meal in just minutes! You can use any combination of vegetables that your family loves, I just went and picked whatever was ready in my parent's garden so this combination cost me very little and was so delicious together. The peas are creamy, the green beans are crunchy and the zucchini adds a subtle sweetness, what more could you want!

I used to subscribe to Everyday Living and this recipe was inspired by a pasta recipe that I found in one of the monthly subscriptions. The ricotta sauce in that recipe was a little bland and lacked something. This recipe I feel has a lot more flavor and personality that the original, I hope you agree!

This pasta serves 6.
Adapted from Everyday Living, Herbed ricotta pasta with corn and zucchini.

Ingredients

1 lb whole grain pasta, I used Barilla ziti.

1 Tbsp olive oil

1 tsp Pasture raised butter

1 Medium organic zucchini, chopped.

1 Small organic onion, chopped.

Organic green beans, chopped in half, I just used a large handful, about 2 cups when cut.

1 Cup fresh, organic peas

1/4 Cup dry white wine, I used Pinot Grigio.

14 oz Ricotta cheese, I used Maplebrook Farm hand-dipped ricotta.

1/3 Cup parmesan cheese, grated, more for serving (optional).

10 Fresh, organic basil leaves, chopped finely.

1 Sprig fresh, organic oregano, leaves only, chopped finely.

1 Bunch organic chives, chopped finely.

Sea salt & fresh ground black pepper, to taste.


Directions

Bring a large pot of salted water to boil and blanch the green beans and peas (quick cooking them) for 2 minutes, remove from the water with a slotted spoon and set aside. Bring the water back to a boil and cook pasta based on the package directions, reserve 1/2 cup of pasta water and drain.

In a saute pan heat the butter and olive oil over medium heat add in the onion and zucchini, season with a bit of salt and pepper and cook till soft and slightly browned, about 4 minutes. Add in the peas and green beans and cook for another 2 minutes. Add in the white wine and cook till the wine has evaporated, about 2 minutes. Remove from the heat.

In a large bowl combine the ricotta, parmesan, herbs and the vegetables. Add in the pasta water and the pasta and stir everything to combine well. Taste for seasoning and salt and pepper as needed. Serve with an additional sprinkling of parmesan cheese.

Couscous & Ground Beef Stuffed Peppers with Quick Summer Tomato Sauce

I picked up a whole bunch of rainbow colored peppers at the farmers market and knew exactly where they would end up...stuffed and in my belly! I just love stuffed peppers, they are so easy and you can fill them with whatever you have on hand, grains, cheeses and even other veggies. I like to do a combination of all three; I usually clean out my fridge and call it a meal! These particular peppers are super sweet and filled with equally sweet zucchini, onions and lots of oven roasted tomatoes...oh good gosh! I added in some whole wheat couscous to hold everything together, plus it happens to be one of my favorite fillers (I am terrible at cooking rice). Then I mixed in some cheese, a little bit of pasture raised ground beef and I had every single food group covered! I like to make up a whole bunch of these babies because they freeze so beautifully and they can go with a salad, soup or a piece of crusty bread anytime of the week for a quick and incredibly healthy, home cooked meal.

This recipe makes 6 half peppers, which are 1 serving each. (you can easily double the recipe and freeze the remaining)

Ingredients

3 Large organic bell peppers, any color.

2 Cups whole grain couscous, cooked.

2 Cups quick summer tomato sauce (see recipe at the end), if it is not summer I recommend using a favorite jarred sauce.

1/2 Cup parmesan cheese, grated.

1 1/2 Cups pasture raised mozzarella cheese, grated.

1/2 lb pasture raised ground beef

1 Small, organic zucchini, diced.

1 Small organic onion, diced.

2 Cloves organic garlic, minced or grated.

1/3 Cup mixed, fresh, organic Italian herbs, chopped. My mixture had thyme, rosemary, oregano and basil, leaves only and all chopped finely.

2 Tbsp olive oil

Sea salt & fresh ground black pepper, to taste.

Fresh organic chives, finely chopped to serve, optional.

Directions

Preheat oven to 350 degrees F.

Cut the tops off the peppers and remove the seeds and ribs carefully, I use my hands. Cut the peppers in half and set them aside.

In a large saute pan, over medium high heat, heat 1 tbsp of the olive oil and cook the ground beef with some pepper and salt till browned and cooked through, about 7 minutes. Remove from the pan and turn the heat down to medium and add in another tbsp of olive oil. Saute the onion, zucchini and garlic till browned and softened, about 5 minutes. Add the ground beef back in and stir to combine. Turn off the heat.

In a large bowl combine the veggies, meat, couscous, 1/2 cup parmesan, 1/2 cup mozzarella, herbs and 1/2 cup of the oven roasted tomato sauce. Stir well to combine everything.

Fill the peppers with the mixture, they may overflow this is fine, just use up all the mixture. Spread 1/2 cup of the oven roasted tomato sauce on the bottom of the baking dish and place the peppers in the dish. Top with the remaining mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes or until the cheese is bubbly, browned and the peppers are easy to pierce with a knife. Remove from the oven to cool slightly before serving.

To serve, heat up the remaining sauce and serve over top of the warm peppers with a bit of the pan drippings and a snip of chives. Enjoy!

Quick Summer Tomato Sauce

Ingredients

6-8 Organic roma tomatoes, boiled a few minutes to remove the skin and squished with your hands to break up.
1 Small organic onion, diced.
4 Cloves, organic garlic, minced or grated.
1/4 Cup extra virgin olive oil
1/3 Cup fresh, organic basil, leaves only, chopped.
1 Tbsp fair trade, raw cane sugar.
Sea salt & fresh ground black pepper, to taste.

Directions

Heat a sauce pan over medium low heat, with the olive oil. Add in the onion and garlic and saute for a few minutes till soft. Add in the tomatoes and cook for 15 minutes, stirring occasionally. Add in the basil, sugar, salt and pepper and cook for another 5 minutes. Taste for additional seasoning. This sauce only tastes amazing when you are able to use summer tomatoes. 

Cabbage & Sausage Stuffed Bread

There is an empanada stand at my local farmers market that sells the most amazing Peruvian food, the Empanada Llama. The last time I was there I got the chorizo and cabbage rice and was instantly in love, the combination couldn't have been more delicious! We always get a whole bunch of goodies when we stop there for brunch. We find a picnic table among the stalls after and eat outside watching everyone buy the freshest produce around. This is what inspired me to create this homemade stuffed bread. Sweet caramelized cabbage and onions paired with luscious, fatty sausage and ooey, gooey mozzarella...can you say ahhhhmazing! The hot bread was so perfect dipped in a simple homemade pizza sauce and served with some cold beer, mmmmm!! I could have eaten a whole loaf to myself.

Its almost fall here in upstate New York and this bread is going to be on my recipe rotation for sure, alongside a hearty vegetable soup...what more could you want! Cabbage is such a humble and incredibly healthy vegetable and its very underutilized, I wanted to highlight it here because I feel that, if treated with some respect, it can be the most delicious vegetable you will ever eat...I promise even professed haters will love it! Now don't let me scare you off with the mention of homemade bread dough. My recipe is really just pizza dough so if you want go to a local pizza shop and buy some it will still be amazing; the stars of the dish are the "stuffins" anyway!

This recipe makes 2 loaves, it freezes beautifully. One loaf will serve 4.

Ingredients

1/2 my pizza dough recipe, local bought dough is also fine I would get a large to make two loaves.

1 lb pasture raised breakfast sausage, mine was bulk. If you buy links just remove the casing.

1 Tbsp olive oil

1 Large organic onion, diced.

3 Cloves organic garlic, minced or grated.

1 Small head organic cabbage, stem removed and sliced like you would for cole slaw.

1 Sprig fresh organic thyme, leaves only, chopped.

Sea salt & fresh ground black pepper, for seasoning while cooking.

1/4 Cup water

1/2 Cup bench flour, for rolling out the dough.

2 Cups mozzarella cheese, shredded.

1 Egg beaten with a tiny splash of water, for an egg wash.

3 Tbsp sesame seeds

Pizza sauce for dipping, optional. (I would purchase some from a local pizza shop while getting your dough if you aren't inclined to make your own.)

Directions

Make sure your pizza dough is room temperature, leave it out for at least 2 hours prior to cooking. If it is not the dough will be very difficult to work with and won't roll out, it will keep springing back.

Preheat oven to 375 degrees F.

Heat a large skillet over medium high heat and saute the sausage with a tiny bit of salt and pepper, till it is browned on all sides, about 6 minutes. Remove from the pan and turn the heat down to medium. Add the olive oil and saute the cabbage, onions and garlic with the thyme and some salt and pepper till they are caramelized and browned, adding water as needed if the pan gets too dry, about 15-18 minutes. Cover the pan while cooking, but remove when you add water to let it cook off. Add the sausage back into the pan and cook for 2 more minutes just to combine the flavors. Remove from heat and set aside.

Flour a work surface and roll out half your dough into a large rectangle, I don't measure, its homemade it doesn't have to be perfect. Sprinkle your dough with some salt and pepper evenly, about 1 tsp each (I like salt so use less or none if you want).

Spread out half of your meat and cabbage mixture onto the dough leaving a border all around on all 4 sides. Spread out one cup of the mozzarella cheese over top of this.

Brush the border with the egg wash. Starting with the long side, roll up the dough like a jelly roll using your fingers to hold in the stuffing and roll as tightly as possible. Tuck the ends under and place, seam side down on a pizza stone or oiled cookie sheet.

Brush the whole thing with egg wash and sprinkle with half the sesame seeds. Repeat the whole process with the other dough and bake both in the preheated oven for 30-40 minutes or until they are golden brown. Remove them from the oven and cool for 10 minutes before cutting, if you cut right away your stuffing will just fall out all over the place, it needs time to cool and set.

Slice thickly, about 1 1/2 inches each and serve with any dipping sauce you like: spicy marinara, tomato soup or a homemade garlic butter would be wonderful!

Baked Chicken over Oven Roasted Cream Corn with Tomatoes & Zucchini

Corn is sweet, creamy and decadent and when cut from the cob and baked with herbs and other summer veggies, it makes a beautiful and flavorful side dish. The cob is full of "milk" that makes an incredibly creamy sauce full of sweet, summer flavor. I cut oregano, chives and basil right from my back yard, added lots of salty manchego and some fresh tomatoes & zucchini to make this wonderful and easy side dish. You throw everything into a large baking dish and your work is done! Its healthy, flavorful and uses up all the overflowing amounts of tomatoes, zucchini and corn that are in your garden or in your fridge during August. I chose chicken thighs because they are fatty and can stand up to the 60 minute roasting time, without drying out. The fattiness is also an amazing contrast to intense sweetness of the corn, amazing!

This recipe serves 6.
Adapted from Ree Drummond's recipe.

Ingredients

6 farm raised chicken thighs, skin on, bone-in.

1 Tbsp bacon fat, melted, olive oil or butter can be substituted.

8 Ears non-GMO corn, cut from the cob and cobs reserved.

1 Pint organic cherry tomatoes, cut in half.

1 organic onion, diced.

1 Small organic zucchini, diced.

1/4 Cup pasture raised half & half

1 Sprig organic oregano, leaves only, chopped.

10 Organic basil leaves, chopped.

1 Bunch organic chives, chopped.

2 Cloves organic garlic, minced or grated.

1/2 Cup manchego, shredded, parmesan can be substituted.

3 Tbsp pasture raised butter, cut into small chunks.

Sea salt & fresh ground pepper, to taste.

Directions

Preheat oven to 400 degrees F.

Place the corn, zucchini, tomatoes, onions, garlic, herbs, cheese and 1/2 & 1/2 in a large baking dish. Take the corn cobs and scrape them with the back of a knife, this will release a creamy "milk." Scrape the milk into the baking dish. Sprinkle with salt and pepper, mix everything to combine. Top the mixture with the pieces of butter all over.

Rub the chicken thighs with the bacon fat and sprinkle with salt and pepper on both sides. Place them on top of the corn mixture.

Bake for 45-60 Minutes or until the chicken is deeply browned and crispy and the corn is bubbling and creamy like mac and cheese. Remove and let cool for 10 minutes before serving.

Peach & Heirloom Tomato Salad with Peach Vinaigrette

This is one of my most favorite salads, especially during August when tomatoes and peaches are at their finest. I used heirloom roma tomatoes for this salad but any heirloom variety would be wonderful. While perusing the farmers market I found some beautiful, zebra striped romas that were just dying for me to buy them and use them as is, no cooking required! The peaches are so ripe this time of year just touching them causing bruising and you have to eat them within a few days...I don't mind because mine never last that long. I love opening my refrigerator and smelling the sweet, floral aroma of them, it inspires me to make all kinds of peachy delights! This salad is a perfect combination of flavors, ripe tomatoes that are just the right amount of savory, mixed with sweet, juicy peaches, sharp and creamy Italian cheese from Rome and topped with pungent, fresh basil right from my backyard garden. Seriously a salad does not get better than this, ok well maybe when topped with a peach vinaigrette made with small batch, Hudson Valley peach brandy...oh yes I went there!

This salad serves 4-6.

Ingredients

4 Heirloom roma tomatoes, any tomato will work.

4 Organic peaches

8 oz Sharp cheese, mine was a sheep's milk from Rome but any hard cheese with sharpness will work. (suggestions: blue cheese, parmesan or feta)

1/3 Cup fresh basil, chopped finely.

Dressing

1/4 Cup white wine vinegar

1 Tbsp dijon mustard

1 Tbsp peach preserves

1/2 tsp local honey

1/2 Small organic shallot, finely minced.

1/4 Cup peach brandy (optional), I used Peach Jack from Harvest Spirits.

1/2 Cup extra virgin olive oil

Sea salt & fresh ground black pepper, to taste.

Directions

Cut up the tomatoes, peaches and cheese into similar size chunks. Place in a large serving dish and toss to combine. Top with the basil and set aside.

In a dressing shaker or bowl with a tight fitting lid place all dressing ingredients except salt & pepper. Shake vigorously to emulsify, it will look thick and creamy. Taste for salt and pepper and season to taste.

To serve: Place a serving of salad onto a place and top with dressing and enjoy! I do not dress the whole salad because it makes the peaches and tomatoes soggy if you don't eat them all in one sitting.

Ginger & Vanilla Cider Poached Pears

I had some friends come and visit (one an executive chef) and I wanted to prepare a simple, elegant dessert that would not heat up my kitchen, these poached pears were just perfect! The right amount of sweetness to end a meal and so easy to prepare. They also have a certain wow factor that make anyone you serve them to feel so special. The ginger is spicy and fragrant and  the vanilla is sweet and floral, together they create a wonderful rich flavored sauce that is amazing with the super sweet pears. The pears poach for about 20 minutes soaking up the flavors of the cider, vanilla and ginger and then the sauce is cooked down with some honey and a touch of butter to make a thick caramel, easy and beautiful! I like to sprinkle the pears with some toasted almonds for a bit of crunch and salt.

This recipe makes 6 pears.

Directions

6 Organic pears, whatever are in season are the best, you want firm slightly under ripe ones.

1 Hunk fresh ginger, peeled and chopped, mine was the size of my thumb.

1 Vanilla bean, sliced in half

5 Black peppercorns

3 Cups apple cider

2 Tbsp local honey

1 Tbsp pasture raised butter

6 Tbsp sliced almonds, toasted, 1 Tbsp for each pear.


Directions

Peal the pears.

In a large sauce pan place the cider, ginger, vanilla bean, black peppercorns and the 6 pears. I lay mine down on their sides and cover them all with a piece of parchment paper cut to fit the top of the pan. This prevents the pears from discoloring and turning brown.

Heat the liquid over medium high heat till simmering and then turn down to medium and simmer for 10 minutes, turn the pears and cook for another 10 minutes or until the pears pierce easily with a butter knife, you want them soft but not falling apart.

Remove the pears and set them in a refrigerator while you cook the sauce. Remove the vanilla bean, ginger and peppercorns. Cook the sauce over high heat for 10 minutes, add in the honey and cook for another 5 minutes or until it becomes thick like maple syrup. Remove from heat, whisk the butter in and pour the sauce into a serving bowl.

To serve: cut off the bottom of each pear, just so that it will stand up. Place the pear on a small dessert plate, ladle with warm sauce and sprinkle with almonds. Enjoy!

You can also serve the pears with crumbles of a sharp goat or blue cheese, or a scoop of lemon sorbet is also a great flavor contrast.

Plum & Mixed Berry Skillet Cake

This is the best cake I have ever made, its moist, decadent and just so incredible! The cake is full of whole grains and topped with lots of antioxidant rich berries and plums. Its super simple to make; saute the berries with butter and sugar, top with a rich batter and bake! Top with homemade whipped cream or vanilla ice cream and you have a dessert your friends will be talking about for days...maybe years! This cake is perfect for summer because you can use up any fruit that is local and in season, the combinations are endless!

Makes one 10 inch cake, serves 6-8.

Ingredients


6 Small organic Italian plums, sliced into rounds, any plum will work.

1 Cup organic mixed berries, I used black raspberries, red raspberries and blueberries.

1 1/2 Sticks pasture raised butter, room temperature.

1/2 Cup fair trade brown sugar

2 Tbsp orange liquor, fresh squeezed orange juice can be substituted.

1 Cup unbleached, organic all purpose flour

1/2 Cup wheat germ

2 tsp baking powder

1/2 tsp sea salt

1 Cup fair trade, organic raw cane sugar

2 Farm raised eggs, room temperature.

1 Tbsp pure vanilla extract

1/2 Cup pasture raised whole milk


Directions

Preheat the oven to 350 degrees F.

In a 10' cast iron skillet* heat up 1/2 stick of butter over medium high heat. Add in the brown sugar, plums, berries and cook for 5 minutes, stirring frequently. Add in the orange liquor and cook for another 2 minutes. Turn off the heat and set aside.

In a bowl whisk together the flour, baking powder, salt, and sugar.

In another bowl mix together the eggs, vanilla, rest of the butter and milk with an electric mixer. Add the wet to the dry and mix just to incorporate with a spoon. Do not over mix.

Pour the batter on top of the berries and plums and spread out, carefully with a spatula in an even layer. Bake for 30 minutes or until the cake springs back when touched and is golden brown. Cool completely and then run a knife around the edge of the pan and turn out onto a serving platter with a lip, there will be a sauce that runs off.

Slice and serve with homemade whipped cream or vanilla ice cream and enjoy!

*This dessert can be made in a non-stick round baking dish but cooks best in cast iron.