Tag Archives: baking

Peach and Pecan Muffins

27 Aug

Last week I posted a recipe for a rad summer salad. “Accidentally” having bought too many peaches and pecans, I thought what better way to use them than as ingredients for muffins!

Sometimes, you guys, I think I’m a genius.

Peach and Pecan Muffins

Ingredients
2 C all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 C vegetable oil
3 eggs
2 C granulated sugar
2 C peeled, chopped peaches
1/2 C coarsely chopped toasted pecans (in the oven for 4-5 minutes at 325 degrees)

Preparation
Preheat oven to 400 degrees. Grease muffin pan or line with muffin cup liners.

Mix your dry ingredients together. Set aside. With a mixer, beat the oil, sugar, eggs together. Blend the dry and wet mixes together. Stir in peaches and pecans.

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Bake for 23-25 minutes, or until set in the middle. Allow to cool and remove from the pan. Muffins will keep for about 3 days properly stored. I recommend baking all the muffins and then wrap up the majority of them for the freezer. That way, they are the muffiny gift that keeps on giving.

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Chocolate Fudge Pie

5 Aug

If I were to retire from using Real Simple recipes, this would be the one to go out on.

Where are my laurels? I’m ready to rest on them, dammit!

I made this dessert for a mini housewarming party we attended at our friends’ house the other weekend. It turned out absolutely decadent and divine. To top it off, the recipe called for easy ingredients and was a cinch to put together.

Steve’s review? “This might beat out my favorite [lemon meringue]. I think I’ll request this for my birthday.”

Awesome. Considering I’ll have a newborn and grad school to contend with around his birthday, I can easily manage this pie.

OLYMPUS DIGITAL CAMERACheck out that pie dish – isn’t it adorable? It was a gift from my in-laws a few Christmases ago. I normally keep it out on display (it would be a crime to hide it in a cabinet) but thought the dish suited the occasion. It did the job well!

Chocolate Fudge Pie, c/o Real Simple

Ingredients
1 store-bought piecrust, fitted into a 9-inch pie plate
6 OZ semisweet chocolate, chopped. Plus more shaved for topping.
1/2 C unsalted butter
3 eggs
1/8 tsp kosher salt
1/2 C plus 3 TBSP granulated sugar
1 1/2 C heavy cream

Preparation
Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.

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Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.

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Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes.

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Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

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Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

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Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.*

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*I recommend having the chocolate at least at room temperature to create really good shavings. A potato peeler will do the trick nicely.

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Pumpkin Cookies

9 Nov

Canned pureed pumpkin is in my pantry, year ’round. Why? Because you never know when you are going to be faced with a burning need for pumpkin spice chocolate-chip cookies.

My recipe is taken from Libby’s, my preferred pureed pumpkin provider. I add the chocolate chips to provide a little texture in the cookie.

Pumpkin Cookies, c/o Very Best Baking

Ingredients

2 1/2 C all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/2 C granulated sugar

1/2 C butter, softened

1 C pureed pumpkin

1 egg

1 tsp vanilla extract

1 C chocolate chips (I used mini chips this time around)

Preparation

Preheat oven to 350 degrees.

Mix dry ingredients together.

Beat sugar and butter together. Add pumpkin, egg and vanilla; mix until smooth.

Stir in dry mixture with wet mixture. Don’t forget your chocolate chips!

Bake for 15-18 minutes or until the edges are firm. The cookies will be very soft-set, so allow them to set on the baking sheet for about two minutes before moving them to a cooling rack.

Bananarama Bread

13 Jun

I’m very specific to the sorts of bananas I will eat. I like an early-ripe banana – preferably with the tiniest bit of green on the stem. Soft, mushy and overly sweet bananas are not up my alley. However, those sorts of bananas create the perfect storm for banana bread.

Baking Tip 1 – have bananas on hand, but no time to make banana bread? Wrap the bananas in foil, and drop into freezer bags. Leave in your freezer to use at a later date and time. The freezer ripens the bananas up (don’t be worried about the black peel when you unwrap the foil, the bananas are perfectly fine) and once defrosted, gives you a quick route to a breakfast treat.

Baking Tip 2 – no buttermilk in the fridge? Use whatever milk you do have available with a tablespoon of vinegar mixed in.

Banana Bread

Ingredients

1 1/4 C sugar

1/2 C butter (1 stick)

2 eggs

1 1/2 C mashed ripe bananas

1/2 C buttermilk

1 tsp vanilla

2 1/2 C all purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 C chopped walnuts or pecans – if desired

Preparation

Preheat oven to 350 degrees. Grease loaf pans (2 pans if 8 1/2 x 4 1/2 x 2 1/2 inches; 1 pan of 9 x 5 x 3).

Mix sugar and butter. Add eggs, mix until blended.

Add mashed bananas, buttermilk, vanilla. Mix until well blended.

Add in flour, baking powder, salt and baking soda. Stir until mixed through. Add nuts at this time if using.

Bake for 60-70 minutes or until an inserted toothpick comes out clean.

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