You’re a Peach!

Happy long weekend to my Canadian friends and family! It’s been a loooooong time since I posted two blog posts in the same week, let alone a couple days from each other. I feel like I’m on a bit of a roll! 😉

I actually have another recipe that I’m sure you’ll enjoy – Peach Pie!! ❤ Turns out it’s now Matt’s new favourite. It actually pushed his beloved strawberry rhubarb pie aside to second place, and that says a lot! To be honest when I told him I hoped to bake a peach pie with all of the peaches we bought, he eagerly washed, peeled and sliced each one to give me a head start on making it! This pie is SO yummy! I even made the crust (yay me!), which always seems like such a process (ugh!). I was more partial to Tenderflake crust, but after asking around I discovered that a homemade pie shell isn’t actually all that hard. And all this recipe called for is 4 ingredients! You can handle 4 ingredients, right? 😉 I’ll walk you through it. 🙂

Streusel Topped Peach Pie

  • Time: 45 minutes
  • Difficulty: medium
  • Print
Peach pie

Ingredients

    Filling:
  • 1/4 c. sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 lbs. (approx. 4 cups of Peaches – halved, pitted, cut into 1/2″ slices & cut in 1/2 crosswise
  • 1 Tbsp. lemon juice
  • Pie Shell:
  • 1 c. flour
  • 1/2 tsp. salt
  • 6 Tbsp. butter, cold
  • 4 Tbsp. water, ice cold
  • Streusel Topping:
  • 3/4 c. flour (all-purpose)
  • 1/2 c. brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/3 c. butter, cold

Directions

Filling:
1. Make filling by whisking sugar & cornstarch in a large bowl.
2. Add peaches & lemon juice; toss to combine. Set aside.

Crust:
1. Mix together flour and salt in medium sized bowl.
2. Cut in butter with pastry blender (or forks) until mixture is pebble sized crumbs.
3. Add water and blend until mixture pulls together.
4. Roll into ball and place on lightly floured surface.
5. Roll out dough to about 13″ circle.
6. Gently roll dough around rolling pin and unroll over pie pan.
7. Gently press into pan and turn edge under (I didn’t have time to make it pretty, but you can if you wish!)
8. Spoon peach filling into your pie crust.

Streusel Topping:
1. In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon.
2. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
3. Sprinkle streusel topping evenly over pie filling.
4. Place pie onto a baking sheet (to prevent bubbling mess in oven), and bake at 375f for 35-45 minutes.
5. Pie will be done when filling is bubbling and crust is golden brown.
IMG_2640

Mmm – this pie is so good! Juicy peaches in a flaky crust…It’s the perfect thing to bring along to your next potluck or BBQ. Enjoy!

Try my keylime pie recipe!

Signature

Do You Know the Muffin Man? 

Hello friends! Today I hope to change your life. Your breakfast life, that is! I mean, just look at these delicious blueberry almond coffee cake muffins 😀 .

Now, I love coffee cake. And coffee cake filled with fresh fruit is even better. Give me coffee cake in muffin form and JACKPOT! These muffins are perfect for brunch, with coffee, without, or as an on-the-go snack. Make a batch of these warm, comforting muffins for the weekend, for a gift to share and whoever is lucky enough to taste these, well, they’ll just be begging you for more! 😉

I like to bake on the weekend and enjoy the leftovers during the week. This recipe should only take you about 25 minutes to make, so I encourage you to try it. I think you’ll be pleasantly surprised how easy and delicious these are. These are the perfect thing to make after a picking up some blueberries from your local farmer’s market!

 

Blueberry Muffins recipe

Signature

 

 

 

 

Key Lime

Happy first day of Summer friends and followers! June 20th and what a beautiful first day of Summer it was. The sun was shining and I was just craaaaving a key lime treat! Seems to me that tangy sweet lime accompanies warm, Summer days well and so I decided to whip up somethin’ to embrace the change of seasons 😀 .

I love citrus flavours, but I’m admittedly not much of a pie person (cue the gasp!). But hubby loves ’em and I can dig a slice once in awhile. Now, I have never attempted to bake a lime pie before. But why not try? The recipe I found was super easy and I was able to successfully bake it while Levi was napping – which is definitely a plus. It took about 30 minutes, and it is SO addicting. You won’t be able to stop at just one slice ❤ .

Key Lime Pie

Confession time: So I did NOT use actual key limes. They are just waaay too small to be bothered with and too hard to find (gave up searching after 2 stores :P! ) So I used plain, ol’ limes and it really made no difference on the taste factor in my opinion.

Key Lime Recipe

So, if the mood strikes ya, try out this recipe! The crust is simple for being homemade, and I love the whipped topping. I’m sure if you were in a REAL hurry, you could just use a store bought pie crust and a can of whipping cream. The pie would still be delightful, no doubt! 🙂

Enjoy the rest of your week!

 

Signature

Pumpkin Scones – Starbucks Copycat

PUMPKIN EVERYTHING! Ok, maybe not pumpkin everything, but I’ve been wanting to whip up pumpkin recipes left, right and center, in anticipation for the Fall season!

Pumpkin scones

This recipe is pretty easy, and it can save you loads of moolah if you’re one of the many who frequent your local Starbucks and wait in their long lineups for their undoubtedly tasty (but overpriced) treats! These Pumpkin Scones are irresistibly delicious with their fluffy and moist (due to the pumpkin) scone base and their not one – BUT TWO kinds of glazes! Once you mix up your batter (which doesn’t require a mixer), knead the dough and cut them into triangles you’re golden! Also, let it be known that you’re saving yourself 90 calories choosing to eat one of these homemade versions rather than picking one up at Starbucks!

Pumpkin Scones


Recipe adapted from Damn Delicious

Makes 8 Scones

Pumpkin Scones Recipe

I had fun making this “recipe card”, however there is one small typo. Just to reiterate, you’re **cutting each rectangle into TWO triangles, making 8 triangles.** This is the step before placing the scones onto the baking sheet.

Let it be known that the dough CAN be fairly tacky, so you can lightly flour your hands when kneading, and flour the knife/cutter before making into triangles.

**Also, if you’ve made my Pumpkin Pie Spice then 4 tsps. of THAT will substitute the ingredient additions of the ground cinnamon, cloves, nutmeg and ginger.**


Pumpkin sconePumpkin Scone pic

Let me know if you decide to try them! They’re too good to pass up 😉 . Happy Monday, all! 


Signature

Pumpkin Pie Spice

Happy Sunday, friends and followers! It’s a B-E-A-Utiful sunny day here today. The temperature is cool and comfortable and I’m just sitting here enjoying a homemade pumpkin spice latte (more on THAT later 😉 ), listening to one of Elevation Worship’s albums. I hope today is your day of rest, too, and your time can be spent amongst your family and friends.

Last night as I was perusing through good ol’ Pinterest, I came across a recipe for a Pumpkin Spice recipe, and I wanted to share it with you. I made a few adjustments of my own, made a couple pumpkin spice lattes with it and believe me – tasty!

Why bother to pre-make a pumpkin spice mix? Well, for one thing it’s super simple, and if you love all things pumpkin (like me!) at this time of year then it’s handy to have ready-made! Secondly, it’s economical and good to know what’s going into your food. PLUS, this spice can go waaay beyond its namesake. Sure, you can make a delish pumpkin pie with it, but it can also be used in other baking recipes. It’s yummy in smoothies, on oatmeal, in lattes, mixed in whipped cream, in pancakes, on toast, and as a pumpkin seed or popcorn topping – among other things! I’ll post some recipes below to show more examples. So versatile. 😀

Pumpkin Pie Spice

I have a few spice jars on hand that I bought at my local dollar store awhile back, but there are other really cute ones around that you can purchase (Williams and Sonoma)! One day when I’m feeling particularly OCD and ambitious, I plan to make chalkboard labels for all of mine. Right now, I just have a taco seasoning and the pumpkin pie spice, and so far haven’t gotten confused yet by my laziness unlabelled jars (although that would be a pretty awful tasting latte if I were to get them mixed up!) 😉

ANYWAYS! Onto the recipe:


Pumpkin Pie Spice

Ingredients:

1/4 c. (4 Tbsp.) ground cinnamon

2 Tbsp. ground ginger

4 tsp. ground nutmeg

2 tsp. ground all-spice

2 tsp. ground cloves

Directions:

In a small bowl, whisk together ingredients until well-blended. Store in an air-tight jar.


Pumpkin Pie Spice recipe Pumpkin Pie Spice DIY


Pumpkin-Pie-Spice-Coconut-Oil-Granola-4pumpkin-pie-spice-white-chocolate-caramel-popcorn4+text1Punpkin-Spice-Smoothie-6Pumpkin-Spice-Whip-Dip-Recipe-from-TheFrugalGirls_com_pumpkin-spice-trifle-recipe

Mmm! Pumpkin season is my favourite! ❤

**If you make this let me know what you try it on!**

Signature

Jumbo Raspberry Chip Muffins

Let me just say this: there’s raspberries AND chocolate in these muffins, so I pretty much guarantee you’re going to love them!

I made these muffins for Matt to take with him to work (or that’s what he THINKS at least 😉 ) but I was feeling pretty good (getting my energy back!) and really wanted to bake. Plus I’ve been digging fruit so I decided to roll with it. So he took a few…and I got to keep some to enjoy as well, of course!

Ingredients:

– 3 c. all-purpose flour (careful not to over measure)

– 4 tsp. baking powder

– 1/2 tsp. salt

– 1 tsp. cinnamon

– 2 lg. eggs (at room temp)

– 1/2 c. granulated sugar

– 1/4 c. brown sugar (I used light)

– 1 c. milk (at room temp)

– 1/2 c. coconut oil, melted (you CAN use canola/vegetable oil)

– 1 tsp. vanilla extract

– 2/3 c. white chocolate chips (dark or semi sweet would be delightful, too!)

– 1 & 1/4 c. fresh raspberries*

Raspberry & Chocolate Chips

Directions:

Preheat oven to 425′. Brush muffin tray with oil/spray with non-stick spray. Set aside.

In a large bowl, gently whisk together flour, baking powder, salt and cinnamon. Mix until all combined. Set aside.

In a medium bowl, whisk together eggs and both sugars until combined. Mix in milk, oil, and vanilla extract. Mixture will be a bit of a pale yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over mixing which would result in tough, dry muffins.* Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and lumpy. Fold in the chocolate chips, then very gently (to avoid them from leaking their colour), fold in the raspberries.

Spoon batter into prepared muffin tin, filling all the way to the top.* Sprinkle tops with extra sugar. Bake at 425′ for 5 minutes.* Keeping the muffins in the oven, reduce temperature to 375 and continue to bake for 14 minutes until tops are lightly golden. Insert a toothpick into the centre and it should come out clean. Allow to cool for 10 minutes. Muffins taste better the same day, but they will last for up to 5 days if stored at room temperature in an airtight container.

*Be sure to read below for details and rationale for baking temps, etc…*

6-e1428683087408

These muffins are so good!!! Super – moist and they come out extra tall if you fill the batter to the brim in your muffin tins. Baking them at a higher temp for the first 5 minutes (before lowering the oven temperature) lifts the muffin top up quickly and creates a tall crust.

They taste like your favourite bakery style muffins – you really should try them. Muffins from scratch are super easy, especially if you have a recipe to follow ;). These would be great with dark chocolate chips or semi as well. I actually wanted to use semi-sweet, however I didn’t have enough chipits left in the bag! Then I saw that I had a full bag of white chocolate chips and I actually did a bit of both (even though the recipe states “white chocolate”)! Be sure to use fresh raspberries as the frozen ones have too much juice – leakage.
Tart, sweet, and decadent all in one bite 😀 . Put away the cereal, don’t toast that bagel and you’ll thank me later! 😉

image

A Sweet Visitor and An Even Sweeter Coffee Cake

My sister came up to visit us a couple weekends ago. It’s such a blessing to be staying in a place where we have room for guests to stay when they come to visit! My sister and I are super close, more so now than when we were younger. There are eight years in between us, and when you’re graduating elementary school, while your sister is starting elementary school, it’s hard to relate to one another. But as we’ve grown into adulthood, we developed a strong bond and she is my very best friend. We have more in common now, too, which makes spending time together even more enjoyable.

Britt & I image1

She spent the weekend here, and it was nice just to talk and visit. I haven’t seen her since the holidays, so it was nice to catch up. We went to the mall, watched a few movies, and went out for lunch a couple of times. Some much needed quality “girl time”. And of course, we HAD to find some time to bake in there. I think she likes to bake just as much as I do (or is she just being the agreeable younger sibling to her first born sister? 😉 ).

We decided to bake a coffee cake. Something sweet that would accompany our addiction favourite morning drink…you guessed it – COFFEE! We’re pretty big fans of any caffeinated bevy. A cinnamon streusel coffee cake. Streusel means “something strewn” in old German – easy to throw together! It’s topped with a sweet glaze, which is perfect for it. And has a delicious inner circle of cinnamon. Everyone needs a solid coffee cake recipe in their repertoire, so here ya go!


Cinnamon Streusel Coffee Cake:

Ingredients:

Streusel Topping and Center:

1 3/4 cups all-purpose flour

1 cup light brown sugar, packed

1 1/4 tsp. ground cinnamon

course salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 1/2 cups pecans, coarsely chopped

For the Cake:

1 stick unsalted butter, room temperature

2 cups all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. baking soda

course salt

1 cup granulated sugar

2 lg. eggs

1 1/2 tsp. vanilla extract

1 cup sour cream (I used plain greek yogurt)

For the Glaze:

1 cup confectioners’ sugar

2 tbsp. milk

Directions:

Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. I put some plastic wrap on the top, and popped it in the fridge until I was ready to use it.

For the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.

Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.

Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream (or greek yogurt!), beginning and ending with flour. Continue to beat until well combined.

Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an spatula. Sprinkle streusel topping mixture evenly over batter.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 50 mins – 1 hr. Once a bit cool, remove from pan and transfer to a wire rack. Let cool completely.

Make the glaze: Once completely cooled, you can glaze it up! Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

** Best enjoyed with a hot cuppa java 😉 **

Cinnamon Streusel Coffee Cake

Recipe adapted from Southern Food

{Check out my cinnamon scone recipe here!}