Tag Archives: pecans

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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Arugula, Peach & Cheddar Salad

21 Aug

Here’s a tip – if anyone invites you to dinner and asks you to prepare a salad, you say “yes” and never look back.

Why? Because salads are one of the easiest items to bring to a dinner party. I usually go for appetizers or desserts because they feel creative and fun. Ends up a salad can be just as gratifying to prepare. As decadently fun to eat as this? Don’t be ridiculous.

I over bought on peaches and pecans for this recipe, which meant I made peach pecan muffins after. Look for that blog post, coming next week.

And thanks to Real Simple, this recipe was easy and delicious.

Arugula, Peach and Cheddar Salad, c/o Real Simple

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Ingredients

1/4 C pecans
3 TBSP olive oil
1 1/2 TBSP red wine vinegar
1/2 tsp dijon mustard1/2 tsp honey
kosher salt and black pepper
2 bunches arugula, rinsed
1 1/2 peaches (I increased this from the original recipe), sliced
2 oz sharp Cheddar cheese, cut into chunks

Preparation

Preheat oven to 350. Sprinkle pecans onto baking sheet (with a lip) and bake for 4-5 minutes, or until nicely toasted. Allow to cool, then coarsely chop.

Mix together olive oil, vinegar, Dijon, honey, salt and pepper.

In a bowl, add arugula, peaches, pecans, and cheese. Dress with dressing and serve.

I took this salad to our friends’ home, which is about 30 minutes away. I put the salad into a serving dish, then packaged all the ingredients in their own Tupperware, to keep everything from becoming soft or wilted. Right before dinner was served, I quickly tossed the salad together.

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