Baked Peaches

I am certain many of you have seen the baked peaches recipe going around pinterest lately. We decided to give them a try because we LOVE peaches. The original recipe calls for one tablespoon of butter (we put a thin slice of butter) and one tablespoon of brown sugar and then bake at 350 degrees until warm.

While vague at best as to how long to bake them and confused by exactly what they should looked like we went for it anyways. We baked ours for probably twelve minutes at 350 degrees. We took them out of the oven and ate them up.

Result: Pinterest success. They are actually really good, it is sort of like eating peach pie but not quite. I definitely wouldn't put the full tablespoon of butter, the thin slice of butter was more than plenty to give the peaches just a little bit of flavor and I don't think I will use as much brown sugar next time.

Twelve minutes at 350 degrees seemed to be plenty to get nice and warm peaches.

I didn't read the instructions fully to see that we also were suppose to sprinkle cinnamon on the peaches, I am sure that would also add to it - I just happened to space it out. Overall, we are marking this one in the books as a victory and to eat again soon. Not to mention they were husband approved.

I love peach season and can't eat enough of them this time of year. It makes me wish I live somewhere warmer where I could have a peach tree or two in my backyard, but for some reason peaches don't love northern Minnesota. Drats.

On with peach consumption......



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Crockpot connoisseur - Caramel Apple Cider

4 cups apple cider

3 tablespoons caramel syrup (the ice cream topping)

1/2 tablespoon ground cinnamon

1/4 teaspoon ground cloves

I times this recipe by four and made a gallon's worth of hot cider. 

I made this recipe for the pintrest party I hosted last Friday night. The group absolutely loved the cider, I was sort of hoping that I would have some left over so I could drink it throughout the week, but alas they drank it all minus a glass that I drank while cleaning up my house.

This was delicious and seriously way too easy to be this good, this will totally be my holiday party go to drink to bring somewhere. I only had it heating for a couple hours on high before the party, the drink was plenty warm and delightful. The only helpful hint I will give is each time before you serve it give the mixture a good whisking because the caramel does tend to sink to the bottom, but this is seriously trivial for how good this stuff is!

I highly recommend everyone make this!

Pumpkin Streusel Muffins - Review

This past week I made some delightful pumpkin streusel muffins that I found on pintrest (I LOVE pintrest). Here is the pin.

I followed the recipe exactly as it is written. It made 12 muffins although I think there was a ton of dough and could have easily made 18 muffins just as easily. If you make 12 know that your muffin cups will be super full, but it does still work out fine. This was a super easy recipe to make. I made them for our all board retreat at church, they were gone fast. I am making them again this week (I think I am going to take them down to my brother & his girlfriend).

Pumpkin Streusel Muffins:

INGREDIENTS:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract

For the cinnamon streusel topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter, cut into bits

For the glaze:

• 1/2 cup confectioners’ sugar
• 1 tablespoon unsalted butter, melted
• 1-2 tablespoons milk

DIRECTIONS:

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together pumpkin puree, butter, eggs and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.

Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine confectioners’ sugar, butter and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.

Allow glaze to set before serving.

Foodie Pen Pal - August Reveal

My foodie pen-pal for the month who sent to me was Elise. Elise blogs as the jersey flower, feel free to click on that and see her blog. I got an amazing package from her (thank you thank you thank you). It contained: a note explaininig everything inside of the package, hot chocolate, peanut m&ms, lipton tea, vegan butterscotch disks, granola bars, Cherryberry crunch bites, and some orbits gum (in a flavor I haven't tried in the past.... yummy).

The contents of the delicious package I recieved.

 

 

If you are interested in signing up I highly encourage you to click the picture below and sign up for next month, it is super fun to get mail that is not bills or junk mail but rather yummy treats.