Tags: fruit

Suzy Homemaker

Blueberry Filled Peach Cupcakes

These are a peach cupcake base, with blueberry curd filling and whipped cream frosting. As you can see, even the mint sprig is giving this an enthusiastic \o/! Mmmm.

Cupcake!

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Verdict: Keeper. The peach cupcakes aren't super peachy, so I might next time use peach flavor in the whipped cream frosting. They are, however, moist and fluffy and melt-in-your-mouth delicious. The blueberry curd is vibrant and tart, simply amazing. Topping these with a dollop of whipped cream frosting calls to mind pie, not too sweet, doesn't compete with the other flavors at all. YUMMMMM.
64falcon

Bacon Peanut Butter Peach Cookies Recipe

-roughly 16 ounces of pork bacon, cooked and drained of grease
-1 (14 ounce) can sweetened condensed milk
-2/3 cup peanut butter, creamy
-1/3 cup peach jelly
-about 5 slices of harvest peaches (from the can) drained on a paper towel
-2 1/4 cup jiffy baking mix, sifted
-1/2 teaspoon vanilla extract
-baker's joy spray for the pan

Preheat oven to 375 degrees.

Use a mixer to combine peanut butter, sweetened condensed milk, and peach jelly. When fully combined, add in peaches and beat until broken into tiny pieces and combined well into the dough. Sift jiffy mix into dough, mix well. Add vanilla and mix. Crumble bacon, and fold into batter.

Spoon onto greased cookie sheet (baker's joy for the win!) and bake in preheated oven for 5-6 minutes or until done.

Makes about 2 dozen fluffy, soft cookies.

Enjoy!

(cross posted)
kingkong

Vegan fruitcake.

Being vegan around the holidays has certainly gotten easier over the years, though I certainly missed my grandmother's fruitcake. All 20 pounds of that wee loaf was something to write home about. Because I don't drink, I had to come up with a spiced something to soak my fruit and nut mix in.. I went with pineapple juice and a big chunk of ginger. It softens the mix and adds a badass kick to everything.

This is a 4-part recipe, which may seem a little terrifying - but in actuality, it's easy peasy, lemon squeezy.

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squid

Grape seed flour

I keep seeing this ingredient in various bread recipes (usu. half a cup, not more)... in your opinion, is it worth adding? I know it changes the color but is there a weird taste or does it have a different consistency?

I'd never heard of it until about a week ago and now.. ITS EVERYWHERE

help! there is so much goodness posted in this community, I figured someone may have had experience with this type of flour.

thanks! and keep baking and sharing!

Concord Grape Pie


Concord grape season is dwindling down (although I'm sure there are some wine grapes that grow late into September), so I wanted to share with you all a unique pie before grapes disappear from the fruit stands. I grew up in Western NY, and one of my fondest memories is Irene Bouchard's grape pies. Vineyards in Western NY have to deal with cold winters, so it has a grape variety that you don't really hear about in other states, like California wine country (or maybe you do, I've just rarely hear of them). Concord grapes, a.k.a. the grapiest grapes of all grapes, is in relative abundance come fall season in NY. And since this grape imparts a musky taste to wine, its bounty is better served when wrapped up in all sorts of grape pies, pastries, and jams. If you like pies that tend on the tarter side, you'll love this.
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zomg
  • mee_eep

Pantry-Shelf Cookies

High Tea anyone?
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I've been told they look grey in pic - cookie/cakes are actually a mauve colour!

My Cereal Cookie/Cake Recipe - takayanagi's Cornflake Cookies appeared as mine were baking, looking very moist and tasty;
these are pretty much the same idea, though a denser texture due to the using oats...

Yummy cereal cookies, made using whatever nice things can be found on the pantry shelf, so never the same twice ^____^
Chewy and as sweet as you like, suprisingly moreish.
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Leeks!

Chewy Raisin Oatmeal Cookies

I love baking for people--I love feeding people, period. I never go to my husband's work, but everyone there knows me. I have something of a reputation: I'm the one who's trying to murder them with delicious cookies.

Every so often, these people seek out their own demise. My husband came home from work one day and said, "A guy at work has a request for you. He wants a really good, chewy raisin and oatmeal cookie."

I took this on as a personal challenge.



I wanted a recipe that was highly rated, one that was reliable and oh-so-good. This also meant I needed the best ingredients, too. I'm from the great San Joaquin Valley of California, home of the California Raisins. On a 3rd grade field trip, we toured the Sun-Maid Raisin factory in the Raisin Capital of the World, Selma. I love me some good raisins--and by far, I prefer golden raisins.

These cookies are amazing. The raisins bake up like succulent nuggets of gold. The other key elements here are the high amount of brown sugar and that full tablespoon of vanilla. Oh, the flavor!

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Always feel free to pin my recipes!

This recipe was originally posted on Bready or Not.