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

  • Difficulty: medium
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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.
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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!

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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

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DIY Cloth Wipes 

 

So our order of cloth diapers just came in and so far I’m liking them. We have a good sized stash and now that Levi is beginning to outgrow his newborn disposables, we’ve started to implement these bad boys. We came up with a plan to cloth diaper while I was pregnant, and I’m glad we’re deciding to stick with it! We didn’t want to order numerous sizes (can you say “expensive”?! 😛 ) so we wanted to wait until he was at least 8lbs. Having been born a little premature, it has taken a little while to reach this point but he’s finally surpassed that! Babies always lose a little at first, and getting him up to his birth weight was a small feat of its own (having had difficulty with his latch in the beginning 😥 )!

Now, I don’t think there’s anything wrong with disposable diapers, nor do I have any judgemental thoughts about exclusively using disposables (or cloth). To each their own! But we decided to use disposables at first while newborn babies excrete meconium. Also the added expense of purchasing the newborn sized cloth diapers was a tough pill to swallow. We also received quite a few packages of disposables at Levi’s baby showers, so having taken that into account, we opted to use those overnight as well as when we go out. That being said, we finally placed our order and I actually found myself EXCITED to receive the shipment in the mail! There’s just so many cute colours and patterns – a mom could really get carried away! 😉

Cute, right?! And it’s great because diapers really do add up, and although cloth are more of an expense up front, you’ll get your monies worth out of them. Especially if you reuse them on more than one baby! We opted for more gender neutral prints for this reason. 😉

So we basically had no idea about cloth diapers, so we read reviews and asked friends. Upon discussing the diapers, the topic of wipes came up. I began searching for a do-it-yourself wipe “recipe” . There were disposable ones (think paper towels), but I figured why not do cloth wipes as well?! We may as well go all. the. way :D. We snatched a couple packs of cloths (10) and emptied a case of Huggies disposables wipes. Figured it could be reused to store my cloth ones and – voila! Now, you can always use whatever material you want, be it flannel or heck – even bamboo! And it’s on my to-do list to eventually mod podge over the container with some scrapbook paper or fabric. 🙂

Now, don’t go reading this and dismiss the idea yet! I wouldn’t steer ya wrong. I know how precious your time is! But, they’re actually pretty fast and simple to make. It literally takes me maybe 5 minutes every 3 or 4 days to make a new batch! Pretty good, if you ask me.


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Cloth Wipes Mix: 

Dry washcloths

1 c. Hot water

1 Tbsp. Dr. Bronner’s Pure Castile liquid soap

1 tsp. Aloe Vera gel

1 Tbsp. Coconut oil

1). Mix your tablespoon of coconut oil with your cup of hot water. Add soap, and the aloe gel. Mix thoroughly.

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2). I add just a few cloths to the wipe ingredients at a time. Wring them out slightly before placing on a flat surface. Now we fold them so they’ll fit into our wet wipes container.

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3). Place one cloth down flat, and lay another on top of half of it…(see below).

4). Bring the bottom half (that’s been tucked under the top cloth) up…

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5). Place another wet cloth on top of the bottom part you just folded up…

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6.) Now you can fold the top half down. Continue this pattern until all your wash cloths have been soaked in the soap mixture and folded.

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7.) Place them inside your emptied container. If you have a wipes warmer these would work well in that too! Pull the first wipe out of the top slightly so it’s ready to be used when it’s time. 😉 All your wipes should come out after one another if they’ve been folded correctly.

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Super easy! Now you know exactly what’s going on your baby’s delicate skin. They’re reusable and eco-friendly, and you don’t have to worry about those dangerous chemicals that are found in disposables! And I tell, ya – they make clean up a cinch. It may seem like a hassle at first, but once you’ve tried them and you see how much better they work than disposables, you might decide to make the change a permanent one in your home as well. 🙂

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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.**


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


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Wine Cork Pumpkin DIY

The other day I had a bit of a crafty craving come over me! Does anyone else ever feel like that 🙂 ? I was just itching to make a craft or two. I had pulled out our Fall decor, and then I began rummaging through my craft supply bins. I started making a “FALL” sign for our front entrance (which I’ll share another day), and then it occurred to me to utilize the wine corks I’d been storing…

A friend of mine actually collected them over time, and asked if anyone would be willing to take them off her hands. Of course I couldn’t pass them up! After snatching them off her, they sadly sat, unused for roughly a year. I finally put them to good use, and they are looking pretty cute! 😉

This craft is super simple to make yourself and I, this perfectionist, did it in about 40 minutes.

What You’ll Need:

  • 25 Wine Corks
  • Green fabric or scrapbook paper
  • Scissors
  • Orange paint
  • Paint brush
  • Paper/styrofoam plate
  • Newspaper
  • Gluegun
  • Thin, crafting wire
  • Spanish moss

What To Do:

  1. Pour a little paint onto your disposable plate.
  2. Using the paint brush, paint the bottom ends of each wine cork (I used the bottom because the other sides had been punctured with the bottle opener). *You COULD just dip each end in paint, but I think using the brush would make it more neat.*
  3. Lay each cork to dry on some newspaper.
  4. While the paint is drying, plug in your glue gun to get it hot. (Also place on newspaper to protect the surface you’re working on).
  5. Using the scissors, trace out a leaf onto the piece of fabric/craft paper you’re using. Set aside.
  6. Once paint is dry, beginning gluing each row together. First (bottom row) is 4. Next row is 5, then 6. Then glue 5 more together side by side, and lastly 4 again (for the top).
  7. Allow to dry.
  8. Start stacking cork rows and gluing together. (Cork rows are as follows: 4,5,6,5, and 4).
  9. In between the 4 on the top section, using thin wire, puncture corks and ‘screw on’ last remaining cork on for the ‘stem’ 😀
  10. While corks continue to dry, gather a small bit of moss together and glue into place at the center. Glue into place under the pumpkin ‘stem’/ cork.
  11. Glue your ‘leaf’ shape just under the moss and cork stem.

And there you have it! Your cute, little wine cork pumpkin that is pretty easy and quite budget friendly. Ours resides on our dining room shelf next to a wine glass and bottle. Enjoy! 😀

*Check out the rest of the Fall decor I have out so far!*

Dining room shelf

Lemons & Homemade Lemonade

Mmm…there’s nothing quite like a cool, refreshing glass of that sweet and tangy lemonade on a warm Summer day. If it’s homemade, I think it’s even BETTER. I love lemonade. Pink lemonade. Yellow lemonade. From the can (frozen) or from the carton, I’ll drink it any way it’s served. But for a real treat, I thought I’d try my hand at homemade lemonade and – wow! It was amazing.

When it comes to a refreshing Summer-time drink, you can’t beat that glass of old-fashioned, fresh-squeezed lemonade <3. It’s tart, delicious and super easy to make! Just 3 easy steps and 3 ingredients. Look below for details 🙂 .

Lemonade

 Homemade Lemonade:

Ingredients:

  • 1 c. sugar
  • 1 c. water
  • 5 lemons
  • 5 more cups of water

3 Easy Steps:

1. Simple syrup

2. Squeeze all the lemons

3. Mix it all together

Let’s start with the simple syrup:

This part always used to intimidate me a little. Just because I didn’t know what went into a “simple syrup”. But trust me, it couldn’t be more simple! It takes like, 2 minutes…

Directions:

1. Combine 1 c. sugar with 1 c. water in a small pot and stir over medium heat until sugar has completely dissolved.

That’s it! 😀

2. Remove pot from element and let cool.

3. Begin squeezing lemons (If you don’t have a handy dandy lemon juicer – don’t fret! Read below)

Another method on how to juice a lemon:

1. Spear a lemon half with a fork.

2. Hold the lemon half in one hand and the fork in the other.

3. Squeeze the lemon in one hand while pumping the fork up and down with the other hand, as if it were the handle of a water pump.

4. Continue to squeeze until you’ve extracted all the lemon juice that you can!

Continue making lemonade:

1. Pour the lemon juice through a strainer, and mash the pulp around to get every last drop of that lemony goodness 🙂 .

2. Pour your lemon juice into a pitcher and add those 5 cups of water.

3. Add as much or as little of that simple syrup as you like.

4. Pop it in the fridge to chill, or serve immediately over ice!

The nice thing about making your own is that you can sweeten it as much as you like. We have an infuser pitcher which has a column in the middle that allows you to add fruit. I can make infused water, or fruit juice fruitier, which is nice. So I fill it with lemon slices to make lemonade that much tangier 😉 .You can always float extra lemon wedges/slices in whatever pitcher you have to give it that extra zing!

Iced tea pitcher

I was shocked and delighted at how easy it was to make your own. And what to do with those lemon rinds? Well, you could always wash them out, fill them with water and put them in muffin tins. Stick them in the freezer overnight and you have icy lemon cups to toss into a fruit punch or jug of ice water. Or not, but the option is there 😉 .

Oh, and this week I’m 14 weeks!! Which according to Google searches means Baby K is the size of a lemon. Whad’ya know! 😀 Happy Thursday friends.

14 weeks

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…*

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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! 😉

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