Blueberry-Poppy Seed Brunch Cake. New Music From Matthew And Me.

Blueberry-Poppy Seed Brunch Cake


That made me laugh.

Blueberry-Poppy Seed Brunch Cake makes me happy. This cake is pure ace.

It’s been a long time since I baked something with poppy seeds. I forgot how totally delicious they are. The combination of lemon and poppy seed in the cake layer and the moist blueberry filling is terrific.

Blueberry-Poppy Seed Brunch Cake
Blueberry-Poppy Seed Brunch Cake


2/3 cup sugar
1/2 cup butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Blueberry Filling (recipe follows)
Glaze (recipe follows)


1. Preheat oven to 350°F. Grease and flour bottom and sides of a 9 or 10-inch springform pan.

2. In large bowl, combine sugar and butter. Beat with an electric mixer until light and fluffy. Add lemon peel and egg. Beat for 2 minutes longer at medium speed.

3. In medium bowl, combine flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream, beating until well combined.

4. Spread batter over bottom and 1 inch up sides of prepared pan, making sure batter on sides is 1/4 inch thick.

5. Spoon blueberry filling over batter.

6. Bake for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes then remove sides of pan.

7. Drizzle glaze over warm cake. Serve warm or cool.

Serves 8

Blueberry Filling


2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg


1. Combine all filling ingredients and mix well.



1/3 cup confectioners’ sugar
1 to 2 teaspoons milk


1. In small bowl, blend confectioners’ sugar and enough milk for desired drizzling consistency.

Recipes from Pillsbury
Blueberry-Poppy Seed Brunch Cake
Blueberry-Poppy Seed Brunch Cake
Blueberry-Poppy Seed Brunch Cake

Matthew Board along with Lucy Fawcett are the core of UK-based band Matthew And Me. I adore Matthew’s soft, high vocals on “Figure” over the driving insistent beat.

Check out Matthew And Me on the band’s Website where you can learn of upcoming shows in the UK. You can buy their music here.


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Swedish-Style Hash (PyttiPanna). New Music From Avakhan.

Swedish-Style Hash (Pytt Panna)
PyttiPanna, which translates to ‘little pieces in a pan’, is Swedish comfort food. A simple combination of potatoes, onions, bacon and sausage never tasted so good. The egg topper seals the flavor deal.

Swedish-Style Hash (Pytt Panna)
Swedish-Style Hash (Pytt Panna)


600 g (1 lb 5 oz) potatoes, peeled and cut into cubes
1 oz butter
1 Tbs oil, plus extra to fry the eggs
2 onions, finely chopped
2 Tbs parsley, chopped
250g unsmoked back bacon, roughly chopped
3 cooked sausages, sliced
4 eggs
Pickled beetroot, to serve (optional)


1. Heat a large non-stick frying pan on medium heat. Add the oil and butter and when foaming add the potatoes and onions. Cook until golden brown and potatoes are soft, stirring occasionally, about 15 minutes. Stir in parsley and set aside.

2. Meanwhile, heat a separate pan and when hot add the bacon. When the bacon is crisp add the sausage and cook until warmed through. Season to taste with salt and pepper, stir into the potato mixture and keep warm.

3. Fry the eggs in a little oil.

6. Serve hash topped with the eggs and a side serving of pickled beetroot, if you like.

Serves 4

Recipe from BBC Good Food Magazine
Swedish-Style Hash (Pytt Panna)
Swedish-Style Hash (Pytt Panna)
Swedish-Style Hash (Pytt Panna)

Here’s some breezy pop from Sweden to get us dancing into the weekend.

Check out Avakhan on the band’s Website where you can buy their music.


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Italian Gentleman Cocktail. Listening To Sydney Wayser.

Italian Gentleman

Probably not Italian. But pretty freakin’ scary.

The Italian Gentleman Cocktail, on the other hand, is not one bit scary. Not sure what the origin of the name is, but I do know that this slightly bitter whiskey drink is worthy of any gentle man or woman.

Italian Gentleman
Italian Gentleman Cocktail


1 1/2 ounces Campari
1 1/2 ounces bourbon
3/4 ounce lemon juice
1/4 ounce simple syrup (equal parts sugar and hot water)
Dash of orange bitters


1. In a cocktail shaker with ice, combine Campari, bourbon, lemon juice, and simple syrup. Add some orange bitters.

2. Shake and strain into a coupe class. Garnish with a lemon wheel.

Serves 1

Recipe from Food & Wine
Italian Gentleman


Is Ethan Hawke Italian? A Gentleman?

Don’t know.

I do know that This One Goes Out To Ethan Hawke. I’d bet he would like to listen to this folksy, sweet song while sipping a cool beverage.

Check out Sydney Wayser on her Website where you can buy the music.


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Popcones. New Music From Blume Hinges.


I made some treats this weekend to sell during my son’s soccer game. I thought these Popcones were so adorable and different.

Just fill sugar cones with a marshmallow-popcorn-almond mixture and display in a cute box stand.



4 tablespoons unsalted butter
8 cups popped popcorn
3/4 cup slivered almonds, toasted
40 large marshmallows
6 sugar cones


1. Grease a large bowl. Add popcorn and nuts to bowl.

2. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted.

3. Pour marshmallow mixture over popcorn mixture and stir to coat evenly.

4. Using buttered hands (I found it more effective to dip my hands in water), fill cones with mixture and shape into a ball to look like an ice cream scoop.

5. Stand cones in a cardboard box with holes cut out of top. Cool completely.
cut holes in box

Note: You can make the Popcones a day ahead. They are much easier to transport after they have lots of time to set up.

Makes 6 cones

Recipe from Martha Stewart

Any leftover popcorn mixture can be pressed into a greased baking dish. I had some broken bits of sugar cone so I mixed them in, too. When cool, cut into squares.
Popcorn squares
Popcorn squares

I’m loving this gritty, rocking tune. It’s new from Canadian duo Blume Hinges.

Check out Blume Hinges on the band’s Website where you can buy their music.


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Beef And Guinness Pot Pie. New Music From Escapists.

Beef And Guinness Pot Pie
Q: What happened when the teacher tied all the kids’ shoelaces together?
A: They had a class trip.

Warming, comforting, hearty.

Beef And Guinness Pot Pie is all of the above. Meat and vegetables are cooked to tender perfection in the dark stout gravy. The flaky puff pastry top crust contrasts beautifully with the savory stew within. Butternut squash is an unexpected addition that adds a lovely sweetness.
Beef And Guinness Pot Pie
Beef And Guinness Pot Pie


2 tablespoons extra-virgin olive oil
1 pound boneless chuck roast, fat trimmed, cut into ¾-inch pieces
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons flour, divided
1½ cups chopped leeks 
(2 medium leeks)
1 cup chopped carrots (2 large carrots)
2 tablespoons chopped fresh thyme, divided
½ cup Guinness stout beer
2½ cups beef stock
1 cup chopped butternut squash
½ (17.3-oz) package of frozen puff pastry sheets, thawed
1 egg, lightly beaten
1 tablespoon water


1. Preheat oven to 425°F.

2. Heat the oil in 
a 10-inch cast-iron skillet (I used an 8 inch one and it worked fine) over medium-high.

3. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet and cook, stirring, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes.

4. Add the beer and cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet.

5. Whisk together the stock and the remaining flour. Add to the skillet and bring to a 
simmer, stirring frequently. Reduce heat to medium. Cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes.

6. Roll out the puff pastry into a 12-inch square (about 10 inches if using a smaller skillet). Place the pastry over 
the simmering beef mixture.

7. Whisk together the egg and water then brush over the pastry. Cut several slits in the center of the pastry.

8. Bake until the 
pastry is golden brown, about 15 minutes. Sprinkle with the remaining thyme.

Recipe from Real Simple
Beef And Guinness Pot Pie
Beef And Guinness Pot Pie

We are going to quietly get away from it all on a trip with Escapists.

‘Silence’ is new from the London-based band Escapists. It’s synthelicious.

Check out Escapists on the band’s Website where you can learn of an upcoming show in London and buy their music.


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Slow Cooker Chicken Enchilada Soup. New Music From Cocoa Futures.

Slow Cooker Chicken Enchilada Soup

Warm yourself up with some super easy slow cooked soup. This Chicken Enchilada Soup is wicked good. Just combine some basic chicken enchilada ingredients in a slow cooker and let it work its magic. You’ll have a wonderful bowl of soup waiting for you to top with some cooling ingredients to cut the spiciness.

Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup


1 tablespoon olive oil
1 (4 oz) can chopped green chiles
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
48 ounces chicken broth
2 (10 ounce) cans diced tomatoes with chiles, such as Rotel
1 can (10 ounces) red enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon pepper
1 teaspoon hot pepper sauce, optional
⅓ cup minced fresh cilantro
Toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips


1. In a skillet, heat oil over medium heat. Add peppers and onion. Cook for 6 minutes or until tender. Add garlic and cook 1 minute longer.

2. Transfer onion mixture and chicken to a slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and pepper sauce.

3. Cook, covered, on low setting 6-8 hours or until chicken is tender.

4. Remove chicken from slow cooker. Shred and return to slow cooker. Stir in cilantro.

5. Serve with toppings as desired.

Note: To Freeze: Freeze cooled soup in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Serves 8

Recipe from An Affair From The Heart
Slow Cooker Chicken Enchilada Soup
Slow Cooker Chicken Enchilada Soup

Time to rock into the weekend.

‘The Blue’ is the first single from Cocoa Futures’ “Blue” EP due out in December. Oh! That sick little riff is killing me. And that is a good thing.

Check out Cocoa Futures on Facebook. You can buy the music here.


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Peaches ‘n’ Cream Bars. New Music From Marla Mase.

Peaches 'n' Cream Bars

Keep that summer feeling going with these sunny Peaches ‘n’ Cream Bars. The contrast of juicy peaches, sweetened cream cheese and the nutty crumble topping is wonderful.

Peaches 'n' Cream Bars
Peaches ‘n’ Cream Bars


1 tube (8 ounces) refrigerated crescent roll dough
8 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 can (21 ounces) peach pie filling
1/2 cup flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds


1. Preheat oven to 375°F.

2. Unroll dough sheet into a rectangle. Press into bottom and slightly up sides of a greased 13 x 9-inch baking pan and press seams together.

3. Bake 5 minutes. Cool completely on a wire rack.

4. In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.

5. In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds and sprinkle over peach filling.

6. Bake 25 minutes or until edges are golden brown. Cool in pan on a wire rack.

7. Cut into bars. Store in an airtight container in the refrigerator. The bars can be served warm or cold.

Makes 2 dozen

Recipe from Allrecipes
Peaches 'n' Cream Bars
Peaches 'n' Cream Bars

“Everyone Dies” is a pretty cool song with a frenetic beat and spoken word bits. It’s 1980s music with lyrics that speak to modern day social media.

Check out Marla Mase on her Website. You can buy the music here.


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