Posts Tagged ‘peaches’
If you thought fruit crisp topped with ice cream was good, try mixing it all together. Sweet and crunchy black cherry-peach crisp layered throughout vanilla ice cream.
The affliction of living with a food blogger is waiting to devour the food until all the photos have been taken at all possible angles. Waiting to be given the go-ahead to eat that gorgeous plate/bowl of food is just as torturous for you as it is for us, I promise. But how do you know for sure when the photo shoot has been completed, particularly for multi-step recipes such as ice cream? Without asking it’s a risky business.
Yes, this ice cream was dug into before I was finished (photo evidence above). It’s my fault for not stressing this fact to my parents but I was still upset to find a large chunk already scooped out, especially when it was not even completely set yet. Normally I don’t bother with pictures of ice cream in the container but I purposely used a loaf pan this time to get all stupid-food blogger on you by putting ice cream in a baking pan and then taking aerial shots of it being scooped out. Like those first steps in pristine just-fallen white snow. I’ll just have to make more ice cream soon – darn.
Thankfully the flavor of the ice cream did not suffer from it’s premature scooping. My parents’ inability to wait just shows how much they could not wait to try it. It starts out simple enough with a vanilla base which is then layered with bits of black-cherry peach crisp (notice those beautiful chunks of crisp topping in the post-churn/pre-freeze photo above). I baked a crisp just to turn it into ice cream. Which means this ice cream tastes just like a black cherry-peach crisp a la mode. Cannot really blame my parents, can I?
One year ago: Greek Yogurt Everything Bagels
You would think that after sending off a 172 page document to my committee that all I’d have to do for the week leading up to my defense is study. But oh wait there’s the powerpoint presentation to prepare! Thankfully I give presentations on my research at least once a year so I have old slides to pull from, but it’s still yet another thing to do before I can take a moment to relax. Honestly there will be no relaxing until after 4pm on Monday, September 23rd.
Guest posting today is Becca from Becca Bakes. She wins pb-loving hearts with her chocolate peanut butter pretzel fudge, inspires others to be daring bakers with a tutorial on how to make a checkerboard cake, and gets creative by making pop tarts with a ravioli press. She even has her own line of cookie mixes! But the thing I enjoy most is her honesty. Recently she posted a recipe for a shoofly pie – not because it’s a recipe she thinks you should make, but in fact warns you not to make it unless you are a huge lover of molasses. Maybe one day I’ll be brave enough to post a recipe disappointment of my own.
One year ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce
Two years ago: Tomato-Basil Eggs Alfredo in Bread Baskets
Hello! My name is Becca and I will be stepping in for today’s blog entry so Erin can maintain sanity and produce an awesome dissertation. You go girl! I’m going to honor your hard work with the only way I know how – cake.
I recently moved to New England from Florida where they have these weird things called “seasons”. No longer is the weather hot, kind of hot, or really freaking hot. Here in Boston you can actually smell the air changing from summer to fall. The weather is in transition and you find yourself taking on and off a light jacket all day because you can’t quite decide. I wanted this cake to reflect this period of the year and I think it does a very good job. The peach is an obvious homage to summertime where the juicy stone fruits can be found in everything from ice cream to pie. The cake itself is a subtle nod at fall with a strong flavor of cardamom, followed by compliments of nutmeg, cloves, and cinnamon. These spices are often found in pumpkin pie, apple cider, and everything pretty much every fall food you’ve ever loved. This best-of-both-worlds cake is perfect for when you’re not quite sure if you’re ready to let go of summer or if you’re excited for fall.
Tracey’s Culinary Culinary Adventures has always been one of the food blogs I trust and go to for many recipes since my early days of food blogging. Not only are her pictures beautiful, but the corresponding recipes are frequently being added to my neverending must-make list (except when it involves shrimp) and I’ve never not liked a recipe I have made from her blog. She recently posted a red velvet ice cream recipe that I absolutely must make once all the ice cream I made for ice cream week is gone. I also find myself drooling every kebab recipe she ever posts, with the most recent recipe being these Chipotle Chicken Kebabs with Avocado Cream Sauce. Basically, she and I need to live near one another so I can have her cook for me. I’m lucky enough to consider her a friend and excited to have her guest posting today!
One year ago: Root Beer Cake Brownies
Two years ago: Biscoff Cheesecake Ice Cream
Hi everyone! I’m Tracey from Tracey’s Culinary Adventures, and I am thrilled to be guest posting for Erin today. I’m beyond impressed with her dedication to this blog despite the pressures of her PhD program and couldn’t be happier to help her out as she puts the finishing touches on that dissertation and moves toward graduation. Yay Erin!
Labor Day weekend always seems to mark the unofficial start of fall, but I’m still clinging to the last weeks of summer with everything I have. It feels like some of the best summer produce (tomatoes, corn, eggplant, zucchini, etc) is really just starting to flow into the stores here so how I could not take advantage of it? Apples, pumpkin, and all the other fall goodness will still be waiting later this month when I’m ready…
In recent weeks, more than anything else, I’ve been obsessed with the peaches. So juicy and sweet, they are literally like candy! It’s always my first instinct to bake with fruit, but the peaches have been so darn good I couldn’t help but eat my weight in them just as they were. This whole wheat peach-oatmeal bread had been on my to-do list since last summer, and finally I convinced myself to part with a few of the peaches to make it happen. And I’m oh so glad I did!
Not only is this bread super quick and easy to throw together, it’s actually fairly low in fat with only four tablespoons of oil in the whole loaf. Combine that with the high percentage of whole wheat flour in the recipe as well as the oats and fruit, and I think we can all agree it’s practically health food The bread is definitely more hearty than your standard quick bread, but still moist and tender, with the peaches providing added sweetness and texture. You can get away with serving it for breakfast, but it’ll also curb your sweet tooth nicely as a late-night snack. That’s what I call a win-win!
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A couple days ago I sent out a meeting request to my graduate committee in order to schedule my dissertation defense. Commence total freak out/panic attack. 4 of the 5 have responded thus far and it looks like it may be either Sept 23 or 24th, assuming the 5th person has no conflicts those days. It’s a little over 2 months away but just thinking about it gets my heart racing in nervous anticipation. I feel as though I have so much to do still! You may not notice by looking at me but inside I am screaming. Once I know the date for sure I’ll be in desperate need of food blogging friend-guest posts the week or two beforehand. Until then I’ll do my best not to neglect the spiffyness.
After what I just shared, you’d think that I would be posting a crazy comfort food dish today for Single Serving Sunday. It almost happened and I am sure it will in the future but for now I chose an easy recipe that took less time and ingredients to prepare. You simply bake a chicken breast with fresh peach slices and then top with a balsamic reduction. The peaches help keep the chicken moist and the balsamic seals the deal.
Have you had a chance to try the new Chobani blended flavors yet? I was sent a case of all six flavors (mango, vanilla chocolate chunk, black cherry, blueberry, peach, and pineapple) and ended up making at least one recipe with each flavor, which I will be posting over the next week – it’s Chobani week here on The Spiffy Cookie! So how would you like to win some!? One of you will be the lucky recipient of all six 16 oz blended flavors just like I received. This giveaway is open to US residents only. To enter, please use the Rafflecopter widget at the end of this post. Giveaway ends Monday, August 20th. Winner will be contacted via e-mail and has 48 hours to respond. GIVEAWAY IS CLOSED.
The first recipe I am going to share with you used the 0% peach Chobani Greek yogurt. I took a slight spin on and old favorite, strawberry yogurt pie, but obviously with peach instead. With peaches being in their prime right now I have not been able to get enough of them. The end of peach season is always a sad time, so I make sure to take in (literally) as much as I can while it lasts!
Despite the bagfuls of peaches I devour every week, some of them managed to find their way into this fluffy pie. And good thing they did, because the bits of fresh peaches resulted in perfection. It’s almost like a peaches and cream.
You could also use a pre-made graham cracker crust, but I like to be an over-achiever sometimes O:-).
Side note: Did you know that graham crackers go bad? Not just stale, but disgusting, bitter-tasting bad? My parents had an unopened box of graham crackers which they claimed to be only a couple months old, but they were in fact 3 years past their expiration date. We did not realize this until I tasted one and immediately spit it out. Awfully awful. I do not recommend.
Do you know what “stone fruit” means? Because I sure didn’t until a few weeks ago. I had never even heard of the term “stone fruit” let alone knew what it meant and now here I am posting about making something with said fruit.
Oh, and I used all yellow stone fruits, to continue my current yellow fruit obsession. Peach, yellow plum, and yellow (Rainier) cherries. I can’t take credit for the fruit combination (Audra at The Baker Chick), but what a flavor combination it was! A wonderful explosion on my taste buds. Can it be stone fruit season all year long? Please?
I really enjoyed the ease of using a pre-made crust, although next time I will make it with a less puffier kind. I enjoyed the flaky texture, but wish it weren’t so puffy. (Who knew that PUFF pastry gets puffy?) Although they actually remind me of the apple hand pies (sans apples) you can get at McDonald’s. But better. And bigger. Did I mention better?
STONE FRUIT HAND PIES
Makes 6 hand pies
2 Tbsp cornstarch + 2 Tbsp cold water
1 peach, pitted and cut into chunks
1 yellow plum, pitted and cut into chunks
6 Rainier cherries, stemmed, pitted and quartered
Juice of 1 lemon
1/2 cup sugar + more for sprinkling
1 box frozen puff pastry, defrosted in fridge
1 egg + 1 Tbsp warm water, beaten
- Whisk together the cold water and cornstarch in a small bowl until all the cornstarch is dissolved. Set aside.
- Combine the fruit, lemon juice and sugar in a saucepan and heat over medium high on the stove. Once the mixture has started to simmer, slowly drizzle in the cornstarch/water and stir constantly while bringing up to a boil briefly. Remove from heat and let cool while you prepare the pastry.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Working with one piece of puff pastry at a time, roll out to smooth edges and then slice into three equal sized rectangles*. Place on prepared baking sheet.
- Divide the fruit mixture onto each half of the pastries. Carefully fold over pastry and pinch all edges together well**. Make three small slits into the top of each. Brush the egg mixture on each pie. Sprinkle sugar over each.
- Bake for 30 minutes or until golden brown.
*I cut mine along the seams of the dough. Worked great!
**A fork works great
I give to you the grand finale of basil week – cheesecake with goat cheese and peaches roasted in basil itself! After covering the three main meals of the day, I knew I had to figure out something with basil for dessert. But basil doesn’t strike me as something I would really want in a dessert. So here is how this recipe came to be:
I wonder if there is anything dessert-like with basil saved in my recipe folder – search for “basil”.
Hmm Annie’s Eats has a strawberry bruschetta that looks amazing. Goat cheese, basil and strawberries? I think I can work with that. What about a cheesecake with goat cheese? Then the strawberries and basil on top? Hmm, let’s search for goat cheese recipes.
Ooo this recipe from Whole Foods has roasted pears on top with rosemary to go with the goat cheese cheesecake. Maybe I could swap the rosemary for basil? Does basil go with pears? Or maybe peaches? Yea peaches are stupid amazingly good right now, I can totally do that. But where on earth will I ever find peach juice? Let’s improvise…
From there I followed the recipe from Whole Foods pretty close for the cheesecake itself (I made minis instead of a big full cake), then using the recipe as inspiration I did my own thing for the roasted peaches and sauce. And you know what? It rocks. The slight tang from the goat cheese works beautifully with the sweetness of the peaches. And the basil, although not the main focus, adds that little bit of extra.
GOAT CHEESE CHEESECAKE WITH BASIL ROASTED PEACHES
Makes 24 mini cheesecakes
GRAHAM CRACKER CRUST
1-1/2 cups graham cracker crumbs
2 Tbsp sugar
6 Tbsp unsalted butter, melted
2 (8- oz) packages reduced fat cream cheese, cut into pieces
3 (4-oz packages fresh goat cheese, crumbled
2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1-1/2 tsp vanilla extract
1-1/4 cups sugar
2 ripe but firm peaches
2 Tbsp unsalted butter
1/2 Tbsp fresh lemon juice
2 Tbsp grade A dark amber maple syrup, divided
3 Tbsp agave syrup, divided
2 basil leaves, plus more for garnish (optional)
1 Tbsp water
- For the crust, preheat oven to 400 degrees. Place crumbs in a medium-sized mixing bowl and pour in butter. Stir until crumbs are thoroughly moistened.
- Press crumb mixture into the bottoms of 1-12 lined cupcake pans. Place pan on a baking sheet and bake until crust is golden brown and firm, about 6-8 minutes.
- For the cheesecake, reduce oven heat to 325 degrees. Place cream cheese, goat cheese, lemon zest, lemon juice and vanilla in a large mixing bowl. With an electric hand mixer, beat until just smooth, scraping down sides of the bowl as needed. In two or three additions, beat in sugar until mixture is creamy. Add eggs, one at a time, beating and scraping down sides of the bowl after each addition. Continue to beat until mixture is very smooth.
- Pour batter into prepared crusts. Bake until edges of cheesecake look set and the center is still soft and slightly jiggly, 20 to 25 minutes. Place pan on a rack to cool completely in the pan. Then cover and refrigerate for at least 3 hours or overnight.
- Increase oven temperature to 400 degrees. For the roasted peaches, halve them and remove pits. Put butter, lemon juice, a tablespoon of maple syrup and 2 tablespoons agave in a medium baking dish. Bake for a minute or two, just until butter melts. Swirl to mix ingredients, then place peaches, cut side down, in dish along with basil leaves. Bake for 15 minutes, basting with cooking liquid, until tender. Transfer peaches to a plate to cool. Cut each half into 6 slices (24 total).
- Place remaining agave and maple syrup in a small bowl with water. Strain juices from baking dish into bowl and stir to combine.
- When cheesecake has thoroughly chilled, remove from pan. Stir cooled sauce and drizzle sauce on the top with a peach slice and a basil leaf.
Source: Adapted from Whole Foods