Yum

Thursday, August 8, 2013

Creamy Peach Hand Pies

Today I am participating in the Behind The Curtain Dessert Challenge. This is a fun challenge that really gets your creativity flowing. This months two ingredients? Peaches and Cream. Can you say yum!? I wanted to make something special, and several different ideas came to mind, but these Creamy Peach Hand Pies were the clear winner! They are simple to make (I used ready made pie crust), incredibly cute, and you can be sure that whoever tastes these pies will love them!
Creamy Peach Hand Pies
(loosely adapted from A Feast for The Eyes)

3 ripe Peaches
1/4 cup Sugar plus 2 teaspoon Sugar
1 1/2 tablespoons Flour
Pinch Salt
1 1/2 ounces Heavy Whipping Cream
1 large Egg Yolk
1/4 teaspoon Vanilla
1/2 teaspoon Cinnamon
1 box unbaked Pie Shells
1 Egg,  beaten
Peel, halve, and pit your peaches.
Place your peaches in a pan on top of the stove.
Heat the peaches over medium heat until they are soft 
and the juices have emptied into the pan.  
This will help prevent the crust from becoming soggy.
This should take about 10-15 minutes.
Once the peaches are nice and soft, cut the peaches
into thin slices. Set aside.
Mix together the 1/4 cup sugar, flour and salt.
In a separate bowl , mix together the cream, egg yolk,
 vanilla and cinnamon. Add in the dry ingredients and mix 
until smooth.
Pour the cream mix over the peaches.
This is the pie mold that I used. It isn't really necessary
to use this mold to make the pies, but it is fun to use!

  Place the closed mold on the pie crust.
Cut two for each pie. One will become the 
pie top and one will become the pie bottom.
Set your mold up like this. I put 2 teaspoons of
 peaches and cream filling in each pie.
Edge each of the pie crust pieces with the beaten egg.
This will help the edges stay together.
Fold the two pie pieces together.
Pierce the pies in a few places, and sprinkle with the
2 teaspoons sugar. Bake at 400 degrees for 18-20 minutes.
Enjoy your pies!

Thanks for joining me today, and please check out 
all the other recipes for today's challenge!


Lady Behind the Curtain Dessert Challenge

Tuesday, July 30, 2013

Biscoff and Toffee Popcorn

Do you like Biscoff? I just love it! I keep waiting for the time I am grocery shopping, and I don't buy 2 jars! I think it is clearly on it's way to being an obsession for me. So I guess I will have to feed this craziness until it stops. It's the only thing I can do!  :) I am also loving toffee and popcorn right now, so I thought I would put them all together, and make the ultimate treat! So, yum!
Biscoff and Toffee Popcorn
2 bags of popped microwave Popcorn
1 cup of Biscoff Spread
1/2 cup of Heath English Toffee Bits
Melt the Biscoff in a double boiler...
 until it is smooth.
Pop your popcorn, 1 bag at a time.
It is easier to control when you are mixing the popcorn.
 
Pour the melted biscoff over the popcorn,
 Mix the biscoff and 1 bag of popcorn together.
After the first bag is mixed together, add the other bag in.   
 Add the toffee bits and mix in.
 Spread the popcorn into a large pan, spread it out so it can dry.
After it is dry, munch out and enjoy! 

Thanks for joining me today!
Stop by again!

Sunday, July 21, 2013

Best Banana Muffins Ever !!

It is time for Secret Recipe Club reveal today, and this month I was assigned the blog, Eliots Eats. If you haven't read this blog yet, please do so as soon as you can! Debra is the writer, her husband is her inspiration, and her recipes are amazing! For the second month in a row, I choose a Banana Bread recipe. I didn't do this on purpose, but when I saw Debra's recipe for The Best Banana Bread Ever, I had to put it to the test. Another thing I love about this recipe? Coconut Oil substituted for butter. Oh, so good! I made two changes to Debra's original recipe. I left out the chopped pecans, and I made muffins instead of a loaf. Oh, and yes, they are the best banana muffins, ever!


The Best Banana Bread {Muffins} Ever
1/2 cups coconut oil (in solid form)
1 cup sugar
2 large farm fresh eggs
1 cup mashed bananas (2 or 3)
2 cup flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat your oven to 350 degrees.
Cream together your coconut oil and sugar.
 Mix until creamy.
Add the eggs one at a time. Mix until incorporated.
Add bananas and mix well.
In a separate bowl, mix together the flour, baking soda and salt.
On low speed, mix the flour into the coconut oil and
egg mix. Just mix until incorporated. Do not over mix.
Spray mini muffin pan. Bake muffins for 10-15 minutes.
Remove from pan and let cool for 10 minutes.
Enjoy your muffins!

Thanks Debra for a great recipe!
Check out what everyone else made!!

Thursday, July 4, 2013

Red, White and Blue Mini Cupcakes

It's 4th of July! One of my very favorite holidays. I hope you have something fun planned. These cupcakes are easy and quick and they will fit perfectly into your holiday menu! I had fun using the Twizzler red, white and blue licorice strings to decorate.  
Red, White and Blue Mini Cupcakes   
(adapted from BHG)

egg whites 
2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup butter or shortening, softened 
1 3/4 cups sugar 
1 teaspoon vanilla  
1 1/3 cups buttermilk 


Allow egg whites to stand at room temperature for 30 minutes.
  In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
  Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the cupcake liners

  Bake for 20 to 25 minutes. Cool thoroughly on racks.



Frosting
6 oz warm water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Red, white, and blue licorice strings


In a mixing bowl, place the warm water and the meringue powder.
Whisk for 30 seconds.
Add the cream of tartar. Whisk for 30 seconds more.
Pour all the confectioners sugar in the bowl at one time.
Mix on low speed for 10 minutes. Cover with towel to keep frosting fresh.




 Color 1/3 of the cake mix red, and 1/3 of the mix blue.
Add some white cake mix, some red mix, and......


 some blue.


Swirl the colors together.


Bake for 20-25 minutes.  Let cool.


Make your frosting.
 Cut your licorice into small pieces.
Top each mini cupcake with frosting.
Top each cupcake with pieces of the licorice.
Enjoy and celebrate!

Happy 4th of July! 

We are partying here:
Fabulous Fridays! 

Saturday, June 29, 2013

4th of July and the living is easy!

 I love the 4th of July! 
The picnic table over loaded with holiday favorites, swimming and relaxing in the sunshine, water gun and water balloon fights, family and friends coming together to laugh, eat, and tell stories, and the oohs, and aahs as the fireworks show up to magically end the day! What could be better?

Here are a few of the goodies you will find on our picnic table!.

 Have a great 4th!


Thursday, June 20, 2013

S'mores Popcorn!

Follow my blog with Bloglovin Today is the Improv Cooking Challenge reveal day! This month's two ingredients~fish and chips! Being a non fish lover, I decided to put a little fun twist on the traditional, and go with graham cracker fish and melted chocolate chips! What I came up with is a S'mores Popcorn, perfect for summer celebrations and campfires!
S'mores Popcorn
1 bag popped Popcorn
16.5 ounces Milk Chocolate Chips
1 cup Graham Cracker Goldfish
1 cup mini Marshmallows
Pop your popcorn.....
and spread your popcorn in a single layer on a baking sheet.
Melt your chocolate chips in a double boiler, 
or in the microwave.
Drizzle your chocolate over the popcorn.
Place your graham cracker fish on top of the chocolate 
drizzle throughout the baking sheet.
I got my graham cracker gold fish by buying a bag of
S'mores goldfish and picking out the graham cracker fish to use.
Then drizzle more chocolate over the popcorn
 and graham cracker fish in the opposite direction 
that you drizzled the first time.
Add mini marshmallows on top of the drizzled chocolate,
just as you did the graham cracker fish.
Drizzle more chocolate over the mini marshmallows,
drizzling every which way, making sure there is plenty
of drizzled chocolate over all of the popcorn.
Let the chocolate set up and dry.
Enjoy your S'mores Popcorn!

Check out the rest of the Improv Cooking Challenge entries:

Sunday, June 16, 2013

Banana Mini Muffins

Today is Secret Recipe Club reveal day and I am so excited because this month the blog assigned to me is Canela Kitchen! I love this blog! There are so many recipes to choose from that I changed my mind about 4 times before I finally decided on these Banana Muffins. I made mine "mini muffins" to accommodate my family, but oh boy, these are sooooo good! I know there are a lot of banana muffin recipes out there, but I love trying new ones, and I know you will want to make these!!

Banana Mini Muffins

250 g plain flour
1 tbsp baking powder
1 teaspoon ground cinnamon
130 g  sugar
75 g butter chilled and grated
1 egg
175 ml milk
  1 medium sized ripe bananas peeled
Preheat your oven to 350 degrees.
Add your flour, baking powder, cinnamon,
sugar and grated butter together in a large bowl.
Stir to coat the butter in the flour mixture.
Beat together the egg and milk and stir into
 the bowl until just blended.
Don't over mix - it should still be lumpy.
Place your muffin cups in your pan,
and add batter. Slice your banana into 1/2"
slices, and cut each slice into quarters.
Place a quarter on top of each cup of batter.
Bake for 15 minutes. 
I used this scale to measure out the ingredients.
It works great when you are making a recipe 
that is measured in grams.
Thanks for joining me today!
Thank you to Gloria from Canela Kitchen for such a great recipe!

Here's what everyone else made: