Peach Dutch Baby
There is nothing like a good rain storm to make everything seem fresh and new and wonderful. There is also nothing like waking up on a rainy day to the smell of peaches and cinnamon – or baking something that smells like cinnamon and peaches! Hurricane Arthur decided to chill off the coast a few days ago and while I waited for the heavier bands to go away I decided to make my hubby a delicious (and not so nutritious) breakfast featuring fresh peaches. I’ve had dutch babies before and while I thought I made them before apparently that was not the case – so husband was quite surprised by the fluffy breakfast item.
2 tbsp unsalted butter
1/2 cup milk
1/2 cup flour
1/4 tsp salt
2 peaches, pitted and sliced
1 tsp cinnamon
1/4 tsp nutmeg
- Preheat oven to 400. Place the butter on a 10 inch tart pan and preheat in the oven.
- Whisk the eggs until foamy in a large bowl before adding the milk, set aside. Blend the dry ingredients together in a small bowl then quickly blend with the wet ingredients until just mixed.
- Toss the sliced peaches in the cinnamon and nutmeg, once the tart pan has been preheated align the peaches on the bottom. Pour the dough over top and then bake for 20-25 minutes or until the outer rim is golden brown.
- Remove and Serve!
by AmandaE at dancingveggies.com
I enjoyed mine “naked” but powdered sugar would be a great addition to this treat for those who like things on the sweeter side. I’m sending this over to /52weeksofcooking for their pit fruit challenge – and as a bonus this recipe would also work fantastically with cherries and other pit fruits. In fact I might give a cherry version a try this weekend – regardless of weather!
Vanilla Bean Peach Cookies
Bonus SRC recipe! This afternoon I saw a post calling for volunteers to help with some orphaned SRC blogs. Always up for checking out new blogs I jumped at the opportunity and was given Heavenly Treats and Treasures. It took me only a moment to realize that someone had missed out on an amazing blog. This proclaimed southern mom offers a treasure trove of sweets, ranging from Brownies to Macaroons to Whoopie Pies to Giant Snickerdoodles! She even gives out cooking tips for those new to the kitchen. For a fair amount of time I debated trying out the whoopie pies, however I have a flight tomorrow so I wanted something that could travel with me. So I kept on searching and then I found IT, the perfect summer time cookie recipe. Even better, all I needed was to grab some vanilla beans on the way home. This proved slightly harder than I thought but luckily World Market had some, and in keeping with HT&T I made sure to grab Fair Trade Vanilla Beans.
I had never tried a recipe with vanilla beans before but oh my goodness what a difference! This dough was so heavenly I had to quickly get the cookies in the oven to avoid picking off the dough balls. I made one slight change to the recipe, after finding out that my chocolate stash was lower than I remembered, by adding using fresh peaches in place of the chips. To say the vanilla bean enhanced the flavor of the peach doesn’t even begin to describe the joyous dance my taste buds were doing. I can’t wait to give this recipe another try, this time I’ll make sure to hide the chocolate away!
I am slowly getting back to normal in terms of health, which is good seeing as how we are leaving on Sunday for the Eastern Shore. Now it’s just a matter of taking it easy and not pushing myself too fast so that I can avoid winding up back in bed. The good thing to come from all of that I’ve got time on my hands to do some much needed blogging.
I am finally ready to post my Peach Cake Recipe. This was my first attempt to do a vegan cake, and only my second experience making a cake from scratch so this was more than a little daunting. While it wasn’t as thick as I wanted the taste was amazing, and in the end that’s really all that matters!
- 1/4 cup(s) (1/2 stick) soy butter
- 1/3 cup(s) granulated sugar
- 1/3 cup(s) (packed) light brown sugar, mixed with above granulated sugar
- 1 pound(s) ripe peaches, peeled, pitted, and cut into 3⁄4-inch-thick slices
- 1 1/4 cup(s) all purpose flour
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) grated nutmeg
- 1/4 teaspoon(s) salt
- 1/2 cup(s) (1 stick) soy butter, softened
- 1/2 cup(s) granulated sugar
- 2/3 cup apple sauce
- 1/3 cup(s) milk
- 1/2 teaspoon(s) maple syrup
- 1/2 teaspoon(s) vanilla extract
- Place oven rack in lowest position; heat oven to 350 degrees F.
- Melt butter over medium-low heat in a medium skillet. Add sugars, crumbling brown sugar; cook, stirring over medium heat, until mixture bubbles and looks creamy and smooth, 2 to 3 minutes.
- Pour butter mixture into the bottom of a spring-form cake pan, making sure to brush up on the sides of the pan; arrange peach slices on top of butter mixture in concentric circles.
- In a large bowl mix flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl until blended. In a large bowl with a mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes; add applesauce and mix until well blended. On low speed, beat in half of the flour mixture, milk, maple and vanilla, once smooth add in the remaining flour mixture and mix again until batter is smooth.
- Spoon batter into pan, and using a spatula, gently spread batter over peaches in an even layer to reach the sides of the skillet. Bake 35 to 40 minutes, until top is golden brown and a pick inserted in center comes out clean.
- Let cool in pan on a rack 10 minutes. Run a knife around edge. Invert a serving plate over top of the cake pan. Using oven mitts, invert cake onto platter (replacing any peaches that stick) Serve warm or at room temperature!
Cakey Maple Peach Cookies
Two posts in one night?!? Say it is so!
To me there are only a few things that really say SUMMER, and I’m not talking about the heat and the humidity that make you feel as if you just took a shower as soon as you walk outside. One of those things: Peaches! Yummy moist juicy sticky peaches. These peaches are even better than the average because these are fresh from the farm hand-picked peaches. On Saturday Joe and I got up early, and headed out to Purcellville and the Crooked Run Orchard
. I went here once last year with some friends to pick apples (20lbs!) and couldn’t wait to go back to get some more fresh fruits. I wound up leaving with 5lbs of peaches and almost 4lbs of blackberries. While the majority of the peaches are on reserve for the b-day cake I’m making this weekend, the ones left needed a purpose. So after looking over a new cookie book I decided to try my hand at making some vegan peach cookies, and as an ode to my trip last week I decided to use maple syrup. The result was an amazingly moist cake-like cookie.
2 1/4 cup flour
1 tsp salt
1 1/4 sticks of soybutter, softened (Willow Run)
1/2 cup sugar
1/2 cup applesauce
1 tbsp Maple Syrup
1 large peach, pitted and minced (cut in a bowl in order to save the juice!)
1. Preheat oven to 375
2. In a small bowl mix the flour and salt. Set aside.
3. In a large bowl cream together the butter and sugar. Blend in the applesauce and then add the maple syrup, mixing well. Stir in the peaches adding as much juice as possible.
4. Spoon out the mixture onto lightly greased cookie sheets or onto sheets covered with parchment paper. Bake for 13-15 minutes. Once removed allow to cool on the sheets. Enjoy!
This was my first attempt at making cookies sans recipe, which is saying something since this time last year my roommate I wasn’t “allowed” to bake cookies. Something about burning cookies…and flat cookies…and cookie dough caramelizing on a baking stone.