Peach Streusel Coffee Cake. If I had to pick one summer fruit that I couldn't live without, it would have to be a peach. Growing up in the South, one could smell a peach stand miles away. That sweet floral and fruity scent is unmistakeable. Once at the stand, there would be bags filled to the brim with juicy, ripe peaches. And when I say juicy, I mean "bend the top half of your body and your eating arm forward-running down your arm and drip off your elbow" juicy. This coffee cake is one we enjoy for a Sunday summer breakfast treat.
*One note-- make sure you use ripe, but still firm peaches. Peach Streusel Coffee Cake serves 8 For the Streusel 3/4 cup unbleached all-purpose flour 1/3 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 6 Tablespoons (3 ounces) cold unsalted butter, cut into small pieces For the Cake 1 1/2 cups unbleached all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 extra large egg at room temperature 1/2 cup milk at room temperature. Empanadas de Fresa | Sweet Life. This recipe was featured on Spanglish Baby. Sending warm hugs to all who stopped by to shower my Chuls with love. Strawberry Empanadas By Sweet Life By Angelica Rodriguez with Vianney Rodriguez Make 18-20 Dough: 3 cups all purpose flour, plus a little more for rolling dough½ tsp salt3 tsp piloncillo, grated with zester2 sticks of butter, diced and chilled in freezer until needed¾ milk, chilled and divided Filling: 2 cups strawberries, diced1 tsp cinnamon¼ cup brown sugarFor egg wash:1 egg beaten with 1 tbsp of milk Prepare filling (can be made the day before) Over medium high heat in a medium saucepan add strawberries, cinnamon and brown sugar.Cook until brown sugar dissolves and strawberries become thickened about 15 minutes.Move filling to a bowl and cool to room temperature.
Prepare dough: Further Instructions: © 2011 – 2012, Sweet Life. The Perfect Beginner's Yeast Doughnuts. What a storm we had last night! It looked like the Blitzkrieg outside with all of the lightening and thunder, I’ll say that much. The rain was much needed here, though – it’s been so hot and humid that I thought summer was coming back for a second round, but today is gorgeous, sunny, and cool, or at least it was at 7 AM, so here’s to hoping that fall is around the corner.
Kramer and I keep joking that “winter is coming,” so we need to enjoy the warm weather while we can, but I’m really looking forward to jeans-and-sweaters season. I’m sure that come December, though, when I’m trekking through a few feet of snow on my way to work, I’m going to be wishing that it were hot and humid again. These doughnuts really changed my mind about how hard it is to make a doughnut.
I had never tried it before, because not only do doughnuts involve using yeast, which always scares me a bit, but you also have to fry them in hot oil, another one of my fears. Measure out your shortening. Chocolate Chip Espresso Bars. The most important thing you should know about chocolate chip espresso bars is that they make your entire world smell like you're baking a small Starbucks coffee shop in your oven. We're talking cinnamon, sugar, butter, coffee, chocolate... all of my favorite words.
Sidenote: They're also dangerously addictive. For the same reasons. ... and for the crackly cinnamon-sugar glaze. They have a super soft, super rich, brown sugar cookie bar base. Swoon. And look at those flecks of cinnamon and coffee! They really make the chocolate flavor pop. Seriously. I know. And if I hadn't made these, I might be a little closer to that myself. And there totally should be. P.S. Chocolate Chip Espresso Bars Bars1 cup (2 sticks) butter, at room temperature 1 cup brown sugar, firmly packed 1 tablespoon espresso powder (I used instant coffee) 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups semisweet chocolate chips.
Triple-Threat Rocky Road Cookies. Ever wondered how Rocky Road got its name? William Dreyer, the founder of Dreyer’s Ice Cream, had created a new ice cream flavor – one with chocolate, nuts and marshmallows – just before the stock market crash of 1929. He named it “Rocky Road” in the hope that it would make people smile during the “rocky road” ahead. Smart man. These Triple-Threat Rocky Road Cookies look like your basic chocolate-chocolate chip, but they are so much more. So full of chocolate, pecans, walnuts and marshmallows that they barely hold together. Outside, they have a crisp, thin layer that fools you into thinking they might be dry. But then you take a bite, and – holy goodness – these cookies are melt-in-your-mouth moist inside. Crunchy, chewy, sticky, gooey – all four food groups are represented. And when you get a bite full of chocolate chips? They rendered my sister speechless, and she’s an actress, so that’s MAJOR.
If you know someone who could use a pick-me-up, make them a batch of these cookies ASAP. Ryan Bakes: Peach Cinnamon Swirl Bundt Cake. I can't believe September is next week and Labor Day is around the corner. I say this every year but where did the summer go? Kids are going back to school, and I'm starting to see big displays of mums at the nurseries and grocery stores-- always the first signs that fall is near. I must admit that I'm extremely excited about this because I love, love, love, LOVE the fall. I'm already looking forward to fall recipes, sweaters, cool days (hopefully sooner than later), and some pumpkin bread!
BUT, before I leave summer behind, I am still very much enjoying the wonderful produce we had this summer. I don't know if it was the extreme heat we had in Virginia this year, but we seemed to have a great year for fruit-- peaches, cherries, and blueberries especially. Anyway, I decided to use some of this year's bounty to make a peach pound cake and added a cinnamon swirl layer to the middle. Preheat oven to 350 degrees F. Instructions: Preheat oven to 325 degrees F. Nectarine frangipane fran with verjuice glaze and sourcream crust. Cookies n’ Cream Brownie Bars. Happy Friday! If you follow me on Facebook, then you know that I am out of town! My cute little family drove 12 hours to surprise my younger sister {who was visiting my older sister} before she goes to college. Man, was her reaction priceless! We recorded the whole thing, so maybe I’ll have to post that video later! We are having a ball hanging out with my side of the family, enjoying some seriously HOT weather.
In the mean time, here is a recipe I whipped up last week that my family devoured. You know how on the back of the brownie mix boxes, there are directions to make cookies? Man are these good! And by healthy I mean easy. So, I hope you guys find some time to make these this weekend! Cookies n’ Cream Brownie Barsyield: 12 servings Print This Recipe Ingredients: for the brownies- 1 box brownie mix 2 eggs 1/3 cup melted butter or oil 1/2 cup white chocolate chips 10 Oreo Cookies, crushed Directions: Preheat oven to 350 degrees. Food + words. » bananas foster croissant bread pudding. Bananas foster croissant bread pudding. you might want to go ahead and slip into some stretchy pants, because this is some seriously decadent, addictive bread pudding. bananas. foster. croissant. bread. pudding. don’t say i didn’t warn you! I was going to post this last week, you know because of banana week. but since i’m currently in New Orleans, the birthplace of bananas foster, it just felt a little more appropriate to share this with you today. speaking of sharing, you’re really not going to want to share this bread pudding with anyone at all, ever. but you should, because it will make people fall in love with you. that’s a fact. also, it might not be the best idea to eat this entire recipe by yourself, since you can’t just wear stretch pants forever. not very stylish. so remember last week, when i was saying things like “i don’t like bananas!”
It was a bit of a religious experience. i mean, when copious amounts of cream, rum, caramel and croissants are involved, how could it not be?