peach

Peaches & Cream Pretzel Pie

/ Jodi / 27 Comments

Peaches & Cream Pretzel Pie.

Oh My Goodness Friends!  This Pie!!!

I think it might be my favorite thing I’ve made in a long time!

As many of you know, I love to bake.  It brings me such joy to see the people I share with enjoying the “fruits” of my labor of love.  But, I can usually pass on dessert.  I am more of a salty, savory girl than a sweet one.

But this pie!!!!!!!  I cut a piece to photograph and was only going to take a bite to taste it.  Thirty seconds later, it was somehow all gone as I literally moaned and squealed with delight eating it!

The cream filling is lusciously light and fluffy and so perfect…..  especially on top of the salty, crunchy, buttery pretzel crust with a hint of cinnamon………. and then the glorious topping of sweet juicy honeyed peaches….   It’s just so divine!

I couldn’t wait to share it!  Hubby loved it, and I shared it with a sweet friend and her family for the recent holiday.

I originally saw this recipe at Half Baked Harvest and tweaked it up ever so slightly.

I cannot wait for you all to try this!  Please do while peaches are so perfect right now and let me know what you think.

Thank you Tieghan for such a great recipe!

Peaches & Cream Pretzel Pie

Ingredients:

Pretzel Crust:

  • 2 cups finely ground salted pretzel crumbs
  • 1 stick (8 Tbsp.) + 3 Tbsp salted butter, melted
  • 3 Tbsp. honey
  • 1 tsp. cinnamon

Filling/Topping:

  • 1 1/2 cups heavy whipping cream
  • 2 tsp. vanilla
  • 8 oz. cream cheese, softened to room temperature
  • 4 Tbsp. powdered sugar
  • 3 Tbsp. raspberry preserves
  • 1/2 cup honey
  • 4 ripe, but firm peaches, sliced

Directions:

Preheat oven to 350 degrees F.

Make pretzel crumbs using food processor.  Add crumbs to medium bowl and combine with melted butter, honey, and cinnamon.  Reserve 2-3 Tbsp. of crumb mixture (for topping) and place in small baking dish.  Press remaining into 8-9 inch pie plate.  Put both in oven for 8 minutes and bake until toasted.  Cool completely before filling.

Beat heavy cream and vanilla on medium high with electric mixer until soft peaks form (about 2-3 minutes).  Add the cream cheese and powdered sugar and beat until incorporated (about another minute).  Place in refrigerator to chill until ready to use.

Bring 1/2 cup honey to a low boil in a medium saucepan, and simmer for one minute.  Remove from heat and stir in sliced peaches (I did not remove skin).  Let sit for at least 10 minutes to cool.

Spread red raspberry preserves into bottom and up sides of cooled pretzel crust.  Fill crust with cream.  Refrigerate for at least 3-4 hours or overnight.

When ready to serve, top with honeyed peaches and sprinkle with additional pretzel crumb mixture.  You could also top with fresh red raspberries for an extra treat!

This pie can also be frozen for up to two weeks.

ENJOY!

Cheers & Hugs,
Jodi

 

 

Painting Spring

/ Jodi / 52 Comments

Bold Pink and Peach Spring Tulip 11×14 Original Watercolor

Painting Spring.

It is March,
and the temperatures
are still
below freezing
where I live.

But we are
“Springing” ahead
this weekend
to daylight savings time.

Longer days,
warmer temperatures,
birds singing,
flowers blooming….

But for now,
all I can do is
paint
Spring.

Cheers & Hugs,
Jodi

Navy and Peach

/ Jodi / 31 Comments

Navy and Peach.

They complement each other so well.
One soft and subtle…
One strong and bold.

It was fun to use just three primary colors – indigo, red, and yellow ochre to create this loose abstract flower painting.

I swirled and splashed and dabbed and splattered.
And then I scribbled with a micron pen to create some fun shapes.

So good to find time “in between” to let loose with my watercolors!
So fun to “create” make-believe flowers.
So glad to cherish the moments
at TheCreativeLifeInBetween!

Cheers & Hugs,
Jodi

Fresh Peach and Blueberry Greek Yogurt Cake

/ Jodi / 39 Comments

Peach Blueberry Greek Yogurt Cake 1

Sunday was a rather rainy, oppressively humid, relaxing, fabulous, lazy, stay-in-the-house kinda day.  What better kind of day to bake a beautiful treat like this Greek yogurt cake with fresh, juicy, ripe peaches…

Peach Blueberry Greek Yogurt Cake fresh peaches

and tart, tangy, locally-grown blueberries…

Peach Blueberry Greek Yogurt Cake fresh blueberries

for a lovely dessert!

Peach Blueberry Greek Yogurt Cake slice

OH How Yummy…

Peach Blueberry Greek Yogurt Cake

and OH How Beautiful!

Peach Blueberry Greek Yogurt Cake 2

Moist and sweet – but not too sweet, bursting with fresh summer fruit flavor, delicious warm or cold, amazing alone – and possibly even more amazing with a dollop of whipped cream or melting vanilla ice cream.

Hope you’ll give this a try.

Here is the recipe slightly adapted from JuliasAlbum.

Fresh Peach and Blueberry Greek Yogurt Cake

Ingredients:Peach Blueberry Greek Yogurt Cake 1

  • 1/2 stick (1/4 cup) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup Greek vanilla yogurt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 3 fresh, ripe peaches, sliced into wedges
  • 1 cup fresh blueberries
  • 1 Tbsp raw or granulated sugar
  • 1/4 cup powdered sugar

Directions:

Preheat oven to 350°F. Spray the side and bottom of a 9″ springform pan with Pam cooking spray.  Line bottom with parchment paper, and spray it too.

Cream butter, sugar, and eggs until light and fluffy for approx. 2-3 minutes on high speed of an electric mixer.  Add vanilla and Greek yogurt, and continue beating for another minute.

With the mixer on low, add baking powder, baking soda, and then flour, and mix just until combined.

Pour batter into the prepared pan. Top with two of the peaches, sliced, and two-thirds of the blueberries in any design you like.  Sprinkle the fruit with sugar.

Bake for 30 minutes.  Pull cake out and add the third peach, sliced, and the remaining blueberries.  Return to oven, and continue baking for 15-20 more minutes until cake is golden, and a toothpick inserted into the center comes out clean.

Allow to cool in pan for about 40 minutes, and then release cake from the springform pan.   Sprinkle with powdered sugar, and serve warm or cold.  Enjoy!

Cheers & Hugs,
Jodi

Fresh Peach & Blueberry Streusel Muffins

/ Jodi / 48 Comments

fresh peach and blueberry struesel muffins

Do you know a muffin man?  One that might live on your lane?

If so, you might want to make him this yummy Fresh Peach and Blueberry Streusel Muffin recipe this weekend for Father’s Day brunch.

After all, we would be muffin without our dads – right?

fresh peach and blueberry struesel muffins 3

Silly nursery rhymes and puns aside….   I was excited to try out some new silicone muffin “pans” I got on clearance at Tuesday Morning a while back, and they did not disappoint.

No need for liners, the muffins popped right out, and clean up was SUPER easy!

The pair of baking pans I bought were slightly odd-shaped I came to find out when I tried to stand the finished little buggers up.  They are wider at the top and quite narrow at the bottom.  (They are likely shaped for some other baking delicacy, but the muffins still tasted AMAZING even though they could stand up straight on their own! Hence my inspiration for the picture to the left.)

These muffins are bursting with fresh fruit flavor and moist from the addition of creamy vanilla yogurt and milk.

And who can pass up a crumbly topping swirled with icing?!

fresh peach and blueberry struesel muffins 2

Peaches are just coming in season around our neck of the woods.  Mixing the tart burst of blueberries with the sweetness of ripe peaches is a muffin combination that is sure to make for happy tummies when you bake these for your family or friends or even just for you!

Fresh Peach and Blueberry Streusel Muffins*

Ingredients:fresh peach and blueberry struesel muffins

Muffin Batter:

  • 1 stick (1/2 cup) softened butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup vanilla yogurt
  • 2 tsp vanilla
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup half and half or milk
  • 1 cup peaches, peeled chopped
  • 1 1/2 cups blueberries

Crumb Topping:

  • 1/3 cup brown sugar
  • 1 Tbsp white sugar
  • 1 tsp cinnamon
  • 1/2 stick (1/4 cup) softened butter
  • 2/3 cup all-purpose flour

Glaze:

  • 1 cup confectioners’ sugar
  • 3 tablespoons half and half or milk or Italian Sweet Creamer*
  • 1/2 tsp vanilla extract

Directions:

Preheat the oven to 425 degrees F. Spray muffin pan with nonstick spray.

For muffin batter, beat butter on high speed in electric mixer until smooth, about 1 minute. Add sugars and beat on high until fluffy, about 2 minutes. Add eggs, yogurt, and vanilla, scrapping down the sides of the bowl as needed. Beat until mixture is combined.  Add, baking soda, baking powder, cinnamon and salt and beat 30 seconds or so to combine.  Add flour and mix until well combined.  Add milk and mix until no lumps remain.

Add a teaspoon of flour to the blueberries to coat and do the same to the peaches.  This helps them to no all sink to the bottom of the batter when baking.

Fold fruit gently into batter.

For the crumb topping, combine sugars, cinnamon, and flour.  Mix in softened butter until thick and crumbly.  You can use a spoon or fork or even your fingers.

Divide the batter evenly among the muffin cups, filling them all the way to the top or even a little over. Divide the crumb topping among each of the muffin cups, crumbling with your hands to make some big chunks.

Bake for 5 minutes at 425, then lower temperature to 350 and bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool.

Make glaze by mixing the confectioners’ sugar, milk and vanilla together. Drizzle over muffins when most of the way cool.

*slightly adapted from SpoonfulofNature

Enjoy!

Cheers & Hugs,
Jodi

 

Peach and Red Raspberry Galette

/ Jodi / 34 Comments

peach raspberry galette

I’ve always wanted to make a galette.

I love the beauty of the free form, rustic French-inspired dessert that is like a simple version of a fruit pie.

peach raspberry galette slice

I had some peaches and raspberries hitting their peak of ripeness that were just screaming to be combined into a dessert fit for “company” dinner with our BFF Janet visiting one day this past week.

peach raspberry galette 2

Can you tell how well loved my baking stone is?

And Grandma always taught me a pie was done when the filling started bubbling and oozing out (usually onto the oven floor), so I figured the same holds true for a galette.

It turned out beautifully and was a fine tribute to end our dinner on the last day of summer!  The guys loved it, but Janet was too full of stuffed peppers and Yukon gold mashed potatoes to eat hers, so she took some home.   (Did you enjoy Jan?)

Here is my recipe derived from combining my pie crust recipe with several galette recipes found on the web.  You could make it with apple filling.  How yummy would it be with apples, golden raisins and walnuts??!!!  It would also be great with plums or apricots or cherries or blueberries.

Have you ever made a galette?  I’m feeling rather “French” as I write this.  Jouir!

Peach Raspberry Galette

Ingredients:peach raspberry galette

Crust:

  • 2 cups all-purpose flour
  • 2/3 cup butter-flavored Crisco shortening
  • Dash of Salt
  • 2/3 cup cold water

Filling:

  • 5 large peaches
  • 1/2 fresh lemon, juiced
  • Pinch of salt
  • 3/4 cup sugar
  • 2 Tbsp all-purpose flour
  • 1 cup fresh red raspberries
  • 1 Tbsp butter
  • 1 egg
  • 1/3 cup sliced raw almonds
  • 2 Tbsp coarse sugar

Prepare dough by combining flour, Crisco, and salt with pastry blender until it forms a crumbly mixture.  Add water, and mix just until incorporated.  Form ball, wrap in plastic wrap, and refrigerate while preparing filling.

Preheat oven to 425 degrees F.

Cut peaches in half, pit, and slice into 1/2 inch wedges (leaving skin on).

In a large bowl, combine peaches, freshly squeezed lemon juice, salt, sugar and flour.

Dust a large baking stone with flour.  Remove pastry dough from refrigerator, and roll out to 15″ circle.  Place on baking stone.  fill center with peach filling, leaving 2-3 inches of dough all around.  Gently add fresh raspberries.

Fold dough up and around edges.  Cut butter onto top of filling.  Brush pastry dough with beaten egg.  Sprinkle with sliced almonds and coarse sugar.

Bake for 20 minutes at 425 degrees F.  Reduce heat to 375 degrees F and bake until pastry is golden and juices are bubbling, about 20 minutes more.

Let cool completely, and serve with whipped cream, vanilla ice cream, sweetened yogurt or all by itself.  Enjoy!

Cheers & Hugs,

Jodi

How I turned Peach Coffee Cake with Browned Butter Peach Glaze into the HEALTHIEST Fruit Dessert EVER!

/ Jodi / 47 Comments

peach coffee cake with brown butter glaze

First, I spent about an hour or so early in the morning blanching, dicing, mixing, melting, streuseling,  spreading, baking, glazing, and plating.

peach coffee cake with brown butter glaze 2

I then cut a slice,
took a photo of the whole cake,
plated a slice for a photo,
placed it on the edge of the deck railing with the cake where I was photographing for good lighting so I could share here,
considered how I should be careful balancing so much on the railing….

peach coffee cake disaster

Shrieked!
Cursed……
cleaned up the broken plate, ENTIRE cake AND plated slice out of the mulch 10 feet below the deck…

and cut up a ripe, juicy cantaloupe for dessert.

cantelope

I’ll have to try that one again another time…

or not….

The upside:

We saved hundreds of calories,
The cantaloupe was SUPER sweet,
and I allowed myself an extra glass of wine that evening.  🙂

Cheers & Hugs,
Jodi

PS  If you would like the recipe for the Peach Coffee Cake (which I cannot tell you how it tasted), here is a link to The SeaSideBaker where I found the recipe.  If you would like the recipe for my Cantaloupe dessert: cut up one fresh, ripe, juicy delicious cantaloupe into bite-sized pieces, and enjoy.  🙂

Old-Fashioned Fresh Peach Pie

/ Jodi / 37 Comments

old fashioned fresh peach pie 2

It is fresh peach time in our little corner of the world, and some of the best come from Chambersburg, Pennsylvania, an area known for micro-climate, soil and slopes conducive to growing sweet, juicy, high-quality peaches.  Though Chambersburg is about three hours from Mars, we have a local feed store (that I frequent for bird food) whose owner has a connection and receives fresh peaches and several varieties of plums for just a few weeks every August from a farm in Chambersburg.

old fashioned fresh peach pie slice

Fresh warm peach pie a la mode is one of hubby’s all-time favorite desserts.  He is a fruit pie lover, and peach is at the top of his list.

Old Fashioned Fresh Peach Pie

I was happy to have an opportunity to bake a pie in my less-than-usual spare time this weekend.

blanched peaches

You see, we got a new family member Saturday morning…

Meet Charlie.  We rescued him from a shelter about an hour and a half away.  They believe him to be about a year old.  Day one, he was very shy, but warmed up quickly enough to actually help himself to jumping up and snuggling right in between hubby and me at bed time.  (not sure how long that is going to fly!)

Day two found him to be 45 pounds of galloping, fetching and retrieving exuberance.  His confidence is growing, and his puppy-ness kept me busy.

charlie 080215

He was right by my side in the kitchen while we made this yummy pie for “dad.”  We were both in our happy place!

Enjoy the old-fashioned taste of this classic recipe from our family to yours.

Old-Fashioned Fresh Peach Pie

Ingredients:old fashioned fresh peach pie 2

Preheat oven to 450 degrees F.

Blanch, peel and slice peaches.  (To blanch, place peaches in boiling water for 3-4 minutes, then remove with slotted spoon and place immediately in large bowl of ice water.  The skin will slip right off. )

Mix peaches, sugars, juice of lemon, flour and cinnamon in bowl and let set aside while you prepare pie crust

Line pie pan with one crust.  Add filling.  Cut remaining crust into strips to form lattice top.  Brush with milk, sprinkle with a little white sugar.

Cover edges of pie with aluminum foil to prevent pie crust from burning or overbaking.

Bake at 450 degrees F for 10 minutes.  Reduce heat to 350 degrees F and back for another 30-35 minutes.  Remove aluminum foil during last 10 minutes.

Peach pie is good served warm or cold, and especially yummy with a scoop of vanilla ice cream.

Cheers & Hugs,
Jodi

Old Fashioned Peach Dumplings

/ Jodi / 30 Comments

peach dumpling

What is better than a warm apple dumpling with a scoop of vanilla ice cream?

How about an old-fashioned peach dumpling with ice cream and peach brandy in the caramel sauce?!?!

peach dumpling 4

O M G are these amazing!

Hubby loves peach pie, and I had some peaches getting very ripe on the kitchen counter Father’s Day morning.

peach dumpling 1

So I decided to make him this special treat of flaky pie crust wrapped around sweet juicy fresh peaches stuffed with brown sugar, cinnamon, butter and vanilla and drizzled with a creamy, caramely, brandy infused sauce.

Is that Merv a lucky guy or what??!!

peach dumpling 2

It was a great weekend, beginning with my boss winning Entrepreneur of the Year Friday evening at a gala I was so fortunate to attend with him and some of our colleagues and friends, and ending with having the kids over for Father’s Day.

Our oldest son, Jake, grilled an amazing pork tenderloin he marinated in fresh herbs and lemon, and he also brought over his homemade macaroni salad (one of hubby’s faves).  Our  daughter-in-law, Colleen, brought hubby more goodies – homemade apricot turnovers and homemade cinnamon swirl bread.  He’ll be set for a while!  And this is all after being treated out to breakfast at one of his favorite spots with our youngest son, Nick.

Unfortunately, I ended up getting some kind of nasty “crud.”  It started Friday evening at the gala when my voice started going and my throat got scratchy and sore.  I woke up Saturday morning with my right eye sealed shut, coughing up a storm, and absolutely no voice.  I tried to take it easy, and we had to cancel Saturday evening dinner plans with friends.

I’m still feeling pretty punk, but oh well – still bucked up and prepared this yummy treat and enjoyed visiting with the family and playing Cranium and laughing way too much!  Did you ever try to do a humdinger challenge with no voice?!  Thank goodness whistling worked!

peach dumpling 3

But back to these amazing peach dumplings…

I am the queen of improvising in recipes and had not had a chance to go to the grocery store this weekend feeling like I did, so when the recipe I found (at A Flock in the City) called for heavy cream in the sauce and I had none in the refrigerator, I decided to try substituting vanilla ice cream.  Where there is a will there is a way!  And I’m not sure I’d do it any other way after this!!  I made a few other tweaks – using my own standby pie crust recipe, blanching and peeling the skin from the peaches, leaving out the nutmeg, and adjusting a few quantities of sugar and butter, but I really liked this recipe I found.

peach dumpling

Hubby loved them, so I’m glad I made this treat for him.  I also got him a new bird feeder – a Squirrel Buster (thanks for the recommendation Jo) and an Oriole feeder, so the birds are sure having a good time.

The squirrel however…..  well – just watch this video (thanks Nick for allowing me to share!)

Old Fashioned Peach Dumplings

Sauce

  • 1/2 cup brown sugar
  • 3 Tbsp butter
  • 1/2 cup vanilla ice cream
  • 1/2 cup peach brandy
  • 1 tsp vanilla extract
  • pinch of salt

Directions

  • Bring a large pot of water to a boil, and blanch peaches for 2 minutes.  Immediately remove to ice water.  The skin will slip right off to peel the peaches.
  • Cut peaches in half and remove pit.
  • Roll out pie crust and cut into 6 squares (approx 4″ x 4″) or large enough to wrap peaches
  • Place one peach half in center of each square, and fill with brown sugar and cinnamon, a dollop of butter, and a drizzle of vanilla.
  • Place second half of peach on top, and wrap entire stuffed peach with dough – sealing to keep juices in.
  • Place in 9 x 13 rectangular baking stone or dish.
  • Prepare sauce by melting brown sugar and butter.  Bring to a boil.
  • Add vanilla ice cream and stir until melted and boiling again.
  • Add peach brandy, and continue boiling for 2-3 minutes.
  • Add vanilla and salt.
  • Pour sauce into bottom of baking dish around dumplings.
  • Bake at 450 degrees F for 35-40 minutes.
  • Serve warm with a dollop of ice cream or whipped cream.

Hope you all had a nice weekend celebrating Fathers and families.

Cheers & Hugs,

Jodi