Sunday, September 25, 2011

Peach Cobbler

In my last post, I discussed my love for peaches. They are The Fruit of The Gods. Why can't they just be in season all year? Then I could make Peach Cobbler anytime I want. This recipe is from the awesome cookbook The Pastry Queen by Rebecca Rather. This recipe is super easy and so, so good.

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all purpose flour
1 tablespoon baking powder
1/4 cup milk
3 cups sliced fresh peaches, peels left on
1/2 cup firmly packed golden brown sugar

Preheat the oven to 350°F. Melt the butter in a medium sauté pan set over medium-high heat until it bubbles and turns a nut-brown color. Watch the butter closely, as it can go from browned to burned in a few seconds. Pour the butter into an 8-inch-square baking dish. In a medium, stir together the granulated sugar, flour, baking powder, and milk. Pour the milk mixture on top of the melted butter. Do not stir. Without mixing, arrange the peaches evenly on top of the batter. Evenly sprinkle the brown sugar over the cobbler.

Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the peach slices. Serve warm or at room temperature.

Monday, September 19, 2011

blueberry peach crumb muffins

When blueberries are on sale, I can't seem to help myself from buying as many as possible. So, due to my recent influx of those little blue bits of glory, I needed to find an awesome blueberry muffin recipe. I've made a lot before, but when I saw this recipe from The Modern Baker by Nick Malgieri, I knew I had to try it. I'll be honest, he had me at "Crumb Topping".  Also, I needed to add peaches, cause well, peaches are awesome. Do I really need another reason? Didn't think so. Without further ado, here is the recipe...

Blueberry Peach Crumb Muffins
(This says it makes 12 standard muffins, but I definitely had batter leftover. I bet it could make 18, with my muffin tins)

Crumb topping:
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
6 tbsp. unsalted butter
1/2 cup light brown sugar

Muffin batter:
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 freshly grated nutmeg
8 tbsp. unsalted butter, barely softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained and picked over (I personally would use more than this next time)
1 peach peeled and diced

1. Preheat oven to 375°

2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour es evenly moistened. Set aside while preparing the muffin batter.

3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.

4. Combine the butter and sugars in the bowls of an electric mixer fitter with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat eggs one at a time, beating smooth after each.

5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.

6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.

7. Add the blueberries and peaches to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.

8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.

9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.

Monday, September 5, 2011

foods from my trip, part ii

More deliciousness...

Fresh garden tomatoes. (Yellow is my favorite!)

Freshly juiced apple juice from homegrown apples in my parent's yard. (One of the best things I've ever had!)

Mint It's-It!! Yummy. The real San Francisco treat.

- Posted using BlogPress from my iPhone

Sunday, September 4, 2011

foods from my trip home

Mom's homemade Rhubarb Pie.

Lunch from Dottie's. Zucchini cakes with poached eggs grilled cornbread. Grilled cornbread is the best thing ever.

My favorite ice cream from childhood and just life in general: Chocolate Malted Crunch from Thrifty's.

-Posted using BlogPress from my iPhone.