Oh Honey, Honey

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
  1. Place oven rack in lowest position; heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


Peaches and Cream

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.    

Maple Peach Cookies on Foodista