Peaches and Cream Cupcakes

I love and adore peaches. My Dad does too. I think I have purchased 15 pounds this summer. My Dad asked me to make another dessert with peaches, so I decided on cupcakes. The cupcakes are full of chopped sweet peaches and topped with delicious cream cheese frosting. The cupcakes on their own without frosting would be great as peach muffins. This recipe is for you Daddy.

These cupcakes are delicious without frosting. Would make a great peach muffin.

Ingredients:

1 1/4 flour

1 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 teaspoon peach extract, or peach schnapps

1 egg

1/2 cup water

2-3 peaches chopped

Preheat oven to 350 degrees. Line cupcake pan with liners.

Whisk together all dry ingredients. Set aside. In a mixing bowl, combine milk, oil, extracts and egg. Add liquid ingredients to the dry, scraping down the sides as needed. Slowly add the water. Fold in chopped peaches. Fill cupcake liners 2/3 full. This recipe will make 14-16 cupcakes. The cupcakes are are so moist, fluffy and so full of peach flavor. These cupcakes vanished right before my eyes.

Cream Cheese Frosting:

1 stick of butter

1 8 ounce page cream cheese

2 teaspoons vanilla extract

1 pound of powdered sugar

Garnish with sliced peaches, optional

Cream butter and cream cheese together. Add extract and incorporate powdered sugar. Pipe frosting on cupcakes (I used a 1M tip). Enjoy!

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Mile High Lemon Meringue Pie

  I love lemon meringue pie but I never made one. I understand that meringues do not like humidity. I really don’t care for it either. ๐Ÿ˜‰  So I decided to try it but it had to a mile high meringue. 

  
Pie Crust:

Preheat oven to 375 degrees. 

1 stick of butter melted and cooled

1 1/2 cups of graham cracker crumbs

1/2 cup of crushed macadamia nuts*

1/2 cup granulated sugar

in a bowl, mix together butter, graham cracker crumbs, nuts and sugar. Press into a 9 1/2 inch deep dish pie plate. Bake at 375 degrees for 8 minutes or until golden brown. Cool completely before making the pie. 

*If you are allergic to nuts, use 2 cups of graham cracker crumbs and omit the nuts.   
Pie Filling:

Preheat oven to 325 degrees. 

2 cans of sweetened condensed milk 

8 egg yolks

3/4 cups fresh lemon juice (I used 5 lemons)

2 teaspoons of lemon zest

In a large bowl whisk sweetened condensed milk and egg yolks. Whisk in lemon juice. Add in zest and whisk until it all blended. Pour into pie crust and bake for 14 – 17 minutes until custard is set. Mine was done in 14 minutes. Remove from oven and make meringue.  You want to cover your pie while it’s still hot. Do not turn your oven off. 

  
Meringue:

8 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

3/4 teaspoon vanilla

Use a metal or glass bowl only. Wipe the inside  of the bowl and and attachments with with white vinegar. This will remove any oil from the bowl and whipping attachments. Beat egg whites on high speed until soft peaks are formed. Add cream of tartar and continue beating on high speed until stiff peaks are formed. Add sugar and mix to combine. Finally add vanilla. Top your pie with meringue and seal the edges. I tried to make spikey tips on my meringue but it was too stiff. Live and learn! It still tasted great, spikes or no spikes! Bake in oven at 325 degrees for 10 – 15 minutes until golden brown.  Cool completely before slicing.  (I cut mine too soon.)  Store at room temperature covered an inverted bowl as a dome or with a cake cover on top.  

  

  

Please stop by and check out the other spring desserts from my blogger friends.

  
http://crumbsinmymustachio.wordpress.com/2016/03/14/chocolate-strawberry-tart/

Chocolate Strawberry Tart

  
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http://www.therowdybaker.com/?p=4395/

Irish Coffee Macaroons 

  
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http://cookingfromasahm.blogspot.com/2016/03/easy-reeses-peanut-butter-cup-pie.html

Easy Reeses Peanut Butter Cup Pie

  

It’s A Snappy Pumpkin Pie

It’s that time of year when everything is pumpkin, pumpkin and pumpkin!  Last year I created an Egg Nog Pie with a gingersnap crust so this year it was time for a pumpkin pie with a gingersnap crust. 

  
Crust:

I box of gingersnap cookies, I used store brand, crushed into crumbs

2 Tablespoons sugar

3 Tablespoons of butter, melted
Preheat oven to 325 degrees. Mix gingersnap crumbs, sugar and melted butter together. Press into a 9″ deep dish pie pan. Set aside. 
Pie:

1 15 ounce can of pumpkin purรฉe, not pie filling

1 12 ounce can of evaporated milk

3/4 cup packed light brown sugar

2 eggs, I used extra large

1 Tablespoon cornstarch 

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

1/4 salt

Whip cream, nutmeg or sprinkles for garnish. 

  
Pie:

Combine pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, pumpkin pie spice, vanilla and salt. On medium speed, mix well until combined. Pour into the pie crust. Bake for one hour or until the pie is set and lightly brown on top.  Cool completely before serving. Garnish with whip cream, nutmeg or sprinkles. Enjoy!

Joan’s Apple Cake

I am very happy to present January’s Food Blogger of the Month, Debbi Horseman Powers. Debbi may look familiar, she sent in the delicious Pumpkin Muffin recipe in November. This recipe is a vintage recipe, I love those. Joan’s Apple Cake is named after Debbi’s Mother’s friend, Joan Dobie. Supposedly this is a recipe from an old Kansas City restaurant, Stephenson’s Apple Orchard. This recipe has been prepared in Debbi’s family kitchen since 1968. You might notice that there is not any liquid in the recipe. That is not a mistake. I made this cake and it is fabulous. Thank you again Debbi for sharing this wonderful recipe with us.

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Debbi Horseman Powers

Ingredients:
2 cups sugar
1 cup shortening
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoon cinnamon
1 Tablespoon lemon juice
5 cups diced apples
1/2 cup black walnuts, chopped

Mix ingredients in order in glass pan, 13 x 9. Bake 1 hour at 350. Spread icing on top while cake is still warm.

Icing

3 Tablespoons cream or condensed milk
3 Tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla

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Boozy Birthday Black Forest Cake


Hard to believe that one year ago today, I published my first post on my blog. One year! Where did the time go? It has been a very fun year, making great recipes, but more importantly, great friends. You make my job fun! Before I start with my recipe, there is one special person I need to acknowledge, Amy Mustachio, from Crumbs In My Mustachio. Amy asked me to join a group of bloggers that were doing a cake series. I was very flattered and thrilled. When that cake was published, I officially became a food blogger. Amy, you have been a great friend and I can’t thank you enough for all of the help and support you have given me. My baking sister in spirit all of the way. XOXO. It’s been a fun adventure. To honor my German heritage, I made a delicious Black Forest Cake, a little booze to celebrate ๐Ÿ˜‰๐ŸŽ‰๐ŸŽˆ๐ŸŽŠ. โค๏ธโค๏ธโค๏ธ. However, this could be made very easily and still taste yummy if you prefer not to add the alcohol.

Chocolate Cake
Ingredients:
1 3/4 cups flour
2 cups sugar
3/4 cups premium unsweetened baking cocoa, such as Ghiradeli’s (do not use Hershey’s or Nestles)
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
2 eggs
1 stick of unsalted butter, melted
1 cup buttermilk, please use real buttermilk
2 1/2 teaspoons pure vanilla extract
8 ounces of very hot coffee

Preheat oven to 350. Spray pans with Bakers Joy. Line bottom of 8″ cake pans with parchment paper. Spray bakers Joy on top of parchment paper.

In a mixing bowl, blend all of the dry ingredients together with wire whisk attachment. In a separate bowl, combine eggs, buttermilk and melted butter. Add the wet ingredients to the dry. Mix well. Add the hot coffee. Blend and add vanilla. Divide batter equally between your 2 pans. Bake for 30 – 35 minutes. Cool on cooling rack completely before removing from pans. Cool completely before filling and frosting.

Boozy Cherry Filling
Ingredients:
1 12 ounce bag of cherries
1/4 cup water
1/4 – 1/2 cup of sugar
1 Tablespoon of cornstarch
1 shot of cherry brandy, I used Kirschwasser

Place cherries in a pan, with water and sugar. Bring to a boil and reduce down. Check for cherry pits, I had several! Sift in cornstarch and add in cherry brandy. Let cool completely before filling cake. **Double this recipe if you would like to have it on the top of your cake instead of the chocolate curls. This can be made a day before your cake and refrigerated. I highly recommend making this the day before. This should be thick like jelly.

Boozy Whip Cream Frosting
Ingredients:
1 quart of heavy whipping cream
1 shot of cherry brandy, Kirschwasser
1 to 1 1/2 cups of powdered sugar

Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes. Beat whipping cream and brandy until stiff peaks have formed. Add one cup of powdered sugar and mix. Taste to see if you want it sweeter.

Chocolate Curls
2 large chocolate bars, Ghiradeli’s or Hershey’s
I sharp peeler

Candy bars need to be room temperature. Using peeler, make chocolate curls for top and side of cake.

Jumbo maraschino cherries for garnish, optional

Assembly:
Make a dam with whip cream. Add cherry filling. See photo. Place top layer of cake on top of bottom layer. Frost with whip cream. Add chocolate curls to top and sides. Add maraschino cherries if desired. Store in refrigerator.

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I did a little research on Black Forest Cakes. What I learned is the cake is always chocolate, it’s always frosted in whipped cream and cherries must be showing on the cake. I hope you enjoy my Boozy Birthday Black Forest Cake.

Snickers Overload Cheesecake


October Assignment: CANDY! This was easy. I love chocolate and I love cheesecakes. This was a delicious naughty good cheesecake. No tricks with this cheesecake, it was a treat to eat!

Crust:
1 package of Oreo cookies, not double stuff
4 Tablespoons butter, melted

Place on package of Oreo cookies in a food processor and pulse into fine crumbs. Combine with butter and place in a springform pan that has been sprayed with Pam. Place pan in freezer to set crust while you prepare the cheesecake.

Cheesecake:
3 8 ounce blocks of cream cheese
1 cup sugar
1 Tablespoon vanilla
11/2 Tablespoon cornstarch
3/4 cup sour cream
3 eggs
1 Fun Size package of Snickers candy bars, cut in quarters

Preheat oven to 325 degrees. Whip softened cream cheese until smooth. Add sugar and blend well. Add vanilla, cornstarch, eggs and sour cream. Mix to combine. Cut 1 package of Fun Size Snickers Bars with kitchen shears into fourths. Add to mixing bowl. Stir to combine. Pour into crust and bake for 1 hour. If your cheesecake is not set in the center after an hour, turn oven off and close the oven door. Leave the cheesecake in the oven for an additional hour with the oven turned off. Remove from oven and cool completely. Once cheesecake has cooled, place in refrigerator for 5-6 hours. Best if it’s overnight.

To decorate top:
Whip cream
1 bag bite size Snickers Candy Bars
1 bag of Snickers Fun Size Bag of candy bars
1/2 or more jar of caramel ice cream topping

Pour caramel sauce over top surface of cooled cheesecake. Pipe whip cream flowers using a Wilton 1M tip around outside edge of cheesecake and place bite size Snickers bars on whip cream flowers. Build a centerpiece with additional Snickers bars in the center of the cheesecake. Keep refrigerated until you ready to dive in. Enjoy!

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