Peach Fritters #SundaySupper

 

Peach Fritters with Bourbon Maple Glaze

Fear is a controlling factor in my life and has been since I can remember.  Fear of getting sick.  Fear of saying the wrong thing.  Fear of my parents dying.  Fear.  Lots and lots of fear.

Fear isn’t always a bad thing.  It’s a defense mechanism to protect us, to keep us safe, to remind us that we shouldn’t run into traffic or eat food that smells funny.  It’s part of our lives, and an important one at that.

But in some of us, it goes too far.  We all have good and bad traits, good and bad habits, and for me, fear and giving into it are the bad.

Peach Fritters with Maple Bourbon Glaze

But over the years I’ve gotten better at overcoming it.  Don’t get me wrong, some days are better than others.  Some days I proceed with what for me is practically reckless abandon, but on others, I want to live in a bubble for real.

And fears run the gamut from not wanting to go to concerts (which I’ve overcome pretty damn well, just ask Mom who’s been to three with me this year) to not wanting to travel to not wanting to make doughnuts.

Well, that’s the wrong word.  I’ve wanted to make doughnuts for a long, long time.  Real, fried doughnuts, hot out of the oil and dipped into glaze.  But with making those kinds of doughnuts, the fear of searing hot oil is real.  And it’s enough to decide over and over again to make something else.

Peach Fritters with Bourbon Maple Glaze

But with this week’s Sunday Supper theme of Oktoberfest, I knew I wanted to make fritters.  And okay these should really be apple fritters to fit better with the theme, which I had planned to make, but then I had so many lovely peaches that I just had to go with them.  I’ll be stuck with apples all winter.  Peaches are my ride or die until the bitter end.

In order to alleviate some of the fear, I shallow fried these fritters.  Just a couple inches of oil in the bottom of a huge pot prevented me from ever fearing the oil would boil over and was plenty to fry these babies.  This also made discarding the oil easier.

Peach Fritters with Bourbon Maple Glaze

Since I chose not to use a thermometer (hey, if my Granny could fry chicken over and over without one, I could fry some fritters), the first batch wasn’t great, but that’s okay.  I had plenty of fritters to eat and learned two important lessons: smaller is better and you have to figure out how to control the oil on your stove.

With a bit of practice, Mom and I were making bakery worthy fritters in no time.  They are crazy good (I may or may not have eaten three for breakfast) especially hot out of the oil and dunked into a bourbon maple glaze.

They are crispy on the outside and soft and slightly chewy on the inside with pockets of peachy goodness and sweetness from the glaze.  This fear has officially been conquered and I can’t wait to make more doughnuts!

Peach Fritters with Bourbon Maple Glaze

Peach Fritters #SundaySupper

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 20 minutes

Yield: About 20 fritters

Ingredients

Dough
½ cup warm water
4 ½ teaspoons (2 packets) active dry yeast
1 tablespoon granulated sugar
1/3 cup vegetable shortening
¾ milk (I used almond coconut blend, use what you love)
¼ cup granulated sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon
4 cups all-purpose flour, plus more as necessary
2 large eggs
Vegetable oil for frying
Peaches
2 tablespoons coconut oil
5 medium peaches, peeled, pitted, and diced
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
Glaze
2 cups confectioners’ sugar
1 tablespoon bourbon
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
Water as necessary

Instructions

  1. Make the dough. In a small bowl, combine the water, yeast, and 1 tablespoon sugar. Allow to proof until foamy.
  2. In a large bowl, microwave the shortening and milk until the shortening is melted. Add the salt, sugar, and cinnamon, and stir until well combined. Stir in the eggs and 1 cup of flour. Then stir in the remaining 3 cups of flour.
  3. Turn the dough out onto a floured surface and knead for about five minutes until the dough is no longer sticky. I added about ½ cup additional flour during this process. Oil the bowl you mixed the dough in and return the dough to it. Cover the bowl tightly with plastic and place in a warm spot to double in size. This will take about 2 hours.
  4. While the dough rises, make the peaches. Heat a large skillet over medium high heat. Once hot add the coconut oil and allow to melt. Add the peaches, sugar, and cinnamon and cook, stirring constantly until softened, about 5 minutes. Transfer to a bowl to cool.
  5. Once the dough has risen and the peaches are cool, place the dough on a well-floured surface and roll out to a rectangle ¼ inch thick. Spread ¾ of the peaches onto half of the dough. Fold the other half of dough over and press the edges together to seal the dough. Spread the remaining peaches on half of the dough, fold it over, and seal the edges.
  6. Roll the dough until it is 1 inch thick. Cut the dough into squares. Take each square of dough and form it into a ball, trying to keep the peaches inside. Flatten the ball slightly and place on a parchment lined baking sheet. Repeat until all the dough has been formed.
  7. Cover the tray tightly with plastic wrap and refrigerate overnight. In the morning, remove the tray from the oven about 1 hour before cooking.
  8. When ready to cook the fritters, heat about 2 inches of vegetable oil in a large (very large) pot. I used a stainless steel stockpot.
  9. While the oil heats, make the glaze. In a medium bowl, whisk together sugar, bourbon, syrup, and vanilla until combined. Add water as necessary until a spreadable glaze is formed.
  10. Once the oil is hot, begin to fry the fritters. I started with two at a time until I became comfortable with controlling the temperature of the oil. Fry about 1 minute on the first side, turn, and fry and additional minute. Then check the fritter for doneness and continue cooking and flipping as necessary.
  11. Drain cooked fritters on a paper plate lined with paper towels. While still hot, dip them in the glaze, covering them entirely, shake off the excess, and place on a serving platter to set.
  12. Fritters are best served warm, but may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from The Seaside Baker

Additional rising time is necessary.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/peach-fritters-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Thanks to this week’s host Cricket’s Confections!

APPETIZERS (VORSPEISEN)

BREAKFAST (FRÜHSTÜCK)

CONDIMENTS (WÜRZE)

DESSERT (NACHTISCH)

MAIN DISH (HAUPTGERICHT)

SIDE DISH (BEIGABE)

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peach Blueberry Breakfast Bars

Peach Blueberry Breakfast Bars - vegan and gluten free

Have you ever been to the state fair in your state?  I hadn’t until this weekend.  The Michigan State Fair has a long history and was originally in Detroit.  After funding evaporated it disappeared for a bit until it was reinvigorated at the Suburban Collection Showplace in Novi.

I’ve been on a kick of doing everything I can this summer and Novi is not terribly far from home, so we headed to the state fair.  We weren’t sure if we would enjoy it, but we didn’t have anything else to do, so we went in with an open mind.

Once we found a parking spot, which was a but challenging and hilariously made Dad super impatient, we headed inside to get our wristbands and explore the indoor portion of the fair.

Peach Blueberry Breakfast Bars - vegan and gluten free

There were tons of vendor booths with locally made products and local business owners.  While a few of the vendors were a little too pushy in trying to sell their product or service, most of them were very nice and we picked up some local honey and some roasted lentils for snacking.  There was even a mini farmers’ market which was cute.

There was a showcase of things that had won fair prizes from paintings to quilts to floral arrangements to baked goods.  I really enjoyed exploring the wonderful things people had made.  Of course, the animals made up a large portion of the indoor exhibit.  There were giant cows, tons of adorable goats, baaing sheep, and some pigs that we didn’t get a good look at.

We headed outside on what I am fairly certain was the nicest Labor Day weekend ever weather wise.  It was seriously perfect out – 80s, sunny, a gentle breeze.  We explored the numerous food stands with all the classic fair foods: hot dogs, fries, ice cream, cotton candy, funnel cake, roasted corn, before walking around the rides, games, and more animal exhibits with adorable bunnies and beautiful birds.

It was a lovely day and I really hope if you have the chance to explore a state fair near you, I really hope you go.  It’s such a fun, relaxing summer experience that really is quintessential.

Peach Blueberry Breakfast Bars - vegan and gluten free

You know what else is quintessentially summer?  These Peach Blueberry Breakfast Bars.  I made a purely peach version last summer, and I only improved them by adding blueberries.

These are vegan and gluten free and kind of healthy, loaded with oats and fruit and nuts.  And they are crazy delicious.  I want to sit down and eat the whole pan.  They have this almost fritter thing going for them with the glaze and gooey interior, but they are much, much healthier than fritters.

I’m not letting summer go and you shouldn’t either.  We have Peach Blueberry Breakfast Bars and fairs to keep things sunny!

Peach Blueberry Breakfast Bars - vegan and gluten free

Peach Blueberry Breakfast Bars

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 18 bars

Ingredients

Bars

3 cups old fashioned rolled oats (gluten free if necessary)

1 ½ cups gluten free flour or all-purpose flour

1 ½ cups packed light brown sugar

¼ teaspoon kosher salt

1 tablespoon ground cinnamon

2 teaspoons pure vanilla extract

Scant 1 cup olive oil

1 cup walnuts

3 cups chopped peaches

1 ½ heaping cups blueberries, picked over

Glaze

3 cups confectioners’ sugar

2 teaspoons vanilla extract

Juice of 1 lemon

Instructions

Preheat oven to 350 degrees F. oil a 9 by 13-inch baking pan.

In a large bowl, stir together oats, flour, sugar, salt, and cinnamon. Add the vanilla and oil and stir to combine. Add the walnuts, peaches with their juices, and blueberries and stir until the mixture is combined and no dry spots remain.

Pour into the prepared pan and bake for about 35 minutes until golden brown and mostly set on top.

Make the glaze. In a medium bowl, stir together sugar, vanilla, and lemon juice, adding more sugar or lemon juice as necessary until a drizzleable glaze is formed. Drizzle glaze evenly over hot bars.

Serve warm or store in an airtight container at room temperature for up to 3 days. Bars may also be individually frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 – 60 seconds.

Notes

Recipe adapted from Nutmeg Nanny and How Sweet It Is

http://piesandplots.net/peach-blueberry-breakfast-bars/

Summer Fruit Crisp #SundaySupper

Summer Fruit Crisp - a vegan and gluten free dessert the whole family will love!

A couple weeks ago, we were having a normal summer day.  Mom and I spent some of the day chilling and watching a movie (A Hologram for the King with Tom Hanks if you are wondering, and it was rather good), then we made dinner and ate and as we were cleaning up the house seemed suddenly rather hot.

The air was running but upon further investigation, it was only the fan and not the actual unit that was running.  I’m not certain about this sequence of activities since I am unfamiliar with how an air conditioning unit works, but that’s what I’ve been told.

Summer Fruit Crisp - vegan and gluten free

It was around 8 o’clock at night and with temperatures in the 90s still, we weren’t really keen on spending the night without ac.  #firstworldproblems, I know.

So we got to Googling and phone booking.  Yes, we still have phone books in the house.  Mom called around five places and only one could come out.  You would think there would be more 24/7 service out there, although since this incident I’ve seen numerous commercials for such heating and cooling places.

Summer Fruit Crisp - vegan and gluten free

So, the technician, who had finally been relaxing at home after a long day at work, got the call and arrived at our house around 10.  Within an hour, he had mercifully fixed the seventeen-year-old machine.  In fact, he seemed like a pretty smart guy.  He didn’t have the necessary part but managed to use other parts to make it work.  We ae very thankful to him.

Within a few hours, the house had cooled back down and life easily returned to normal.  What is so interesting to me, is that I love summer.  Love it!  If you know anything about me, you know this, but if you know me personally, you also know that I love air conditioning.  In fact, if you ever come over to my house, bring a jacket, you’ll probably need it.

Summer Fruit Crisp - vegan and gluten free

Of course, if you come over to my house, you’ll also be given dessert of some kind.  Like this Summer Fruit Crisp.  It’s every summer fruit I love packed into one gluten free, vegan dessert.  We’re talking peaches, nectarines, plums, blackberries, cherries, and blueberries.

Because I don’t want to say goodbye to summer desserts just like I don’t want to say goodbye to summer, I freeze desserts like this crisp regularly.  In fact, I freeze almost all of the desserts I make.  Most of the time they come out as good, if not better, than when they were fresh.  Only very, very rarely do I find one that just doesn’t make the trip to the deep freeze and back well.

Crisp is something you might not think to freeze, but you totally should.  I freeze it in plastic Glad containers.  It keeps for up to three or even four months.  When I am ready to eat it, I definitely enjoy sampling it cold, but I also really love placing it on a plate and warming it in the microwave.  A little ice cream on top doesn’t hurt either.

Summer Fruit Crisp - vegan and gluten free

A tip about freezers and why I think the things I freeze survive so well is that I keep my freezers (yes I have two), super-duper cold.  My upstairs freezer is set at -6 and the one downstairs is set on the coldest setting, which I think is even colder than -6.  This allows foods to freeze quickly and stay very frozen and therefore super tasty.

Don’t let summer go.  We can still eat Summer Fruit Crisp when it is snowing out!

Summer Fruit Crisp #SundaySupper

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings

Ingredients

Topping

1 cup old fashioned rolled oats (gluten free if necessary)

¾ cup oat flour (gluten free if necessary)

½ teaspoon kosher salt

¾ cup packed light brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

½ cup pecans

5-7 tablespoons melted coconut oil

Filling

6 cups mixed summer fruit (peaches, nectarines, cherries, plums, blueberries, and blackberries in any combination)

Juice from 1 lemon

2 tablespoons cornstarch

1/3 cup granulated sugar

Instructions

Preheat oven to 375 degrees F.

Make the topping. In a medium bowl, stir together oats, oat flour, salt, sugars, cinnamon, and pecans until mixed. Add 5 tablespoons of coconut oil and stir. Add additional oil 2 tablespoons at a time until all ingredients are coated and clumps form. Set aside.

Make the filling. In a large bowl, stir together fruit, lemon juice, cornstarch, and sugar.

Pour the fruit filling into an 8-inch square pan. Top evenly with the topping. Place on a lined baking sheet in case it bubbles over and bake for 30-40 minutes, until golden brown on top and the fruit is bubbling.

Serve immediately or refrigerate in an airtight container for up to 3 days. The crisp may also be frozen in plastic containers. Thaw at room temperature for about an hour or in the microwave for 1-2 minutes until warmed through.

http://piesandplots.net/summer-fruit-crisp-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Condiments

Main dishes

Sides

Snacks

Dessert

Beverage

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peach Blueberry Iced Tea

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #CollectiveBias

Peach Blueberry Iced Tea

When I was a kid, I always felt like an adult when I ordered iced tea at a restaurant.  It seemed like the cool thing to order.  A way to be more mature.  A way to grow up more quickly.

Now I still think iced tea is cool but for better reasons than it makes me seem like an adult.  I’ve realized that whole adult thing is overrated.  Instead I love that iced tea is a refreshing, healthy option for my morning wake up, an afternoon energy boost, or an evening treat sitting outside.

Peach Blueberry Iced Tea

Tea is so full of nutrients and is super low cal.  It is a great way to get more water into my life and is gluten free and non-GMO.  Woo hoo!  Plus, iced tea is so easy to make.  I’ve been making a big batch for Mom and me to enjoy for a few days.  Then whenever the craving strikes, it is there waiting for me.

But what I love most of all is that I get to be creative with my iced tea.  Sure, classic iced tea is awesome, but I like to take things to the next level by playing around with flavors.

Shopping at Walmart

For this iced tea, I picked up two of my favorite Bigelow teas on my last trip to Walmart: Cinnamon Stick, a black tea with cinnamon, and Perfect Peach, an herbal tea that is fragrant and floral with hibiscus, citrus, spices, and of course, peaches!

Neither of the teas overpowered each other.  The power of the black tea came through, as did the floral notes in the peach, and the warm spices in each made the two flavors work together.

Peach Blueberry Iced Tea

After I chilled the tea, it was already a great refreshing drink, but I expect nothing less from Bigelow teas, which Mom introduced me to when I was in grade school.  I wanted to make this an extra special iced tea.

So I added frozen peaches and blueberries instead of ice.  This doesn’t water down the tea and it provides some yummy fruit, extra nutrition, and some sweetness without adding any sugar.  Because I have had a few drinks at restaurants with herbs lately I was inspired to take things to the next level with some mint and basil.

This might sound like an odd combination, but the freshness of the mint and the earthiness of the basil pair well with the tea and the fruit. 

Peach Blueberry Iced Tea

This is my new favorite iced tea, but I’m excited to try other combinations.  That Bigelow Wild Blueberries with Acai is calling my name!  I think it would work great with the peach too!

So as this hot summer continues, take just a few moments to make some Bigelow iced tea, letting your creativity shine through.

Peach Blueberry Iced Tea

Peach Blueberry Iced Tea

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

4 cups boiling water

2 Cinnamon Stick tea bags

2 Perfect Peach tea bags

3 large peaches, frozen

1 cup blueberries, frozen

1 small bunch fresh mint

1 small bunch fresh basil

Instructions

Add the tea bags to the boiling water. Steep for 5 minutes. Remove the bags and allow the tea to cool at room temperature 1 hour. Place tea in the refrigerator and chill at least 4 hours and up to overnight.

Add the frozen peaches and blueberries, along with the fresh mint and basil. Serve immediately or store in the refrigerator for up to 2 days.

Notes

Additional chilling time is necessary

http://piesandplots.net/peach-blueberry-iced-tea/

Summer Fruit Pie #SundaySupper

Summer Fruit Pie

Mom and I were debating the foods, desserts really, that are the true joys in life.  We ended up agreeing that there’s nothing like an awesome pie with flaky, crispy, golden brown crust and overflowing, gooey fruit filling and a layer cake with tender, moist cake and fluffy frosting that melts in your mouth.  I think the cake needs sprinkles too, but that’s where our agreement would end.

Sure cookies are great, blondies, and brownies too.  I love a nice scoop of ice cream and even a popsicle.  Tarts and waffles and pancakes and cinnamon rolls have their high points as well.  But really, it’s all about perfect cake and perfect pie.

Summer Fruit Pie

The two are American classics.  The foods we dream about, and hope to see in bakeries and on restaurant menus.  They make our mouths water and no matter how full we are, we always have a little extra room for a piece a pie or cake.

I don’t actually make cake or pie that often.  In fact I haven’t made a layer cake since December.  I need to change that!  But I have made two pies so far this summer.  One had crumbs topping and berries and there’s a piece sitting in the freezer that I now desperately want.

Summer Fruit Pie

And then there’s this.  Summer Fruit Pie.  I wanted to make a pie that just has all the fruit I love during these warm months.  I used a mixture of sweet, sour, and rainier cherries, blackberries, and yellow and white peaches and nectarines.  Use whatever you love in whatever combination you like.

The end result is that crispy, flaky, golden brown crust that is to die for and a juicy, tender filling where there is so much fruit that it falls out when you pull a slice out of the pan.  This celebrates summer’s bounty as well as the perfect pie.

Summer Fruit Pie

By the way, this is the perfect pie because it tastes good and was homemade and is perfectly imperfect.  When Mom and I were assembling this pie, the crust was cracking and we had to press it back together, but it tasted amazing in the end.  So when you are making this pie or another pie or any meal, dessert or otherwise, have fun and in the end it will be just great.

Summer Fruit Pie

Summer Fruit Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold and cubed

½ cup pure vegetable shortening

3-7 tablespoons very cold water

2 tablespoons milk (any variety, I used almond)

2 tablespoons coarse sugar

Filling

8 cups summer fruit

½ cup granulated sugar

2 tablespoons bourbon

¼ cup cornstarch

1 tablespoon ground cinnamon

Instructions

Make the pie crust. In a large bowl stir together flour, granulated sugar, and salt. Add the butter and shortening and mix until the dough resembles coarse meal. I like doing this with my hands or two forks, but a food processor will work too! Add 3 tablespoons of water and mix. Add additional water 1 tablespoon at a time until the dough comes together when pressed.

Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours and up to overnight.

After the dough has chilled, flour a large surface and divide the dough in half. Roll one half of the dough into a large round that will fit into your pie pan. Once it is rolled, place it in the pie pan. Roll the other half and reserve it for the top. Refrigerate while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the fruit, sugar, bourbon, cornstarch, and cinnamon. Use any combination of fruit you like. I used 1 cup sour cherries, 1 cup rainier cherries, 1 cup Bing cherries, 1 cup blackberries, and 4 cups of white and yellow peaches and nectarines.

Remove the crust from the refrigerator and add the filling. Be sure to leave the vast majority of the liquid in the filling behind or the pie will never set.

Top with the other half of crust and crimp the edges however you like. Cut slits in the top and brush with the 2 tablespoons of milk. Sprinkle with the 2 tablespoons of coarse sugar. Place the pan on a foil lined baking sheet because it will bake over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F, and bake for an additional 1 hour. Check the pie halfway through to see if it needs to be turned or covered with foil. The pie is done when the crust is golden brown and the filling is bubbling.

Allow pie to cool at room temperature for at least 2 hours before slicing. Pie may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional time is necessary for the dough to chill and the pie to cool.

http://piesandplots.net/summer-fruit-pie-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Starters:

Breakfasts:

Beverages:

Condiments:

Sides & Salads:

Main Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Yeasted Waffles with Peach Syrup #SundaySupper

Yeasted Waffles with Peach Syrup

There are many things I love about being a part of Sunday Supper, most of all my fellow bloggers.  Blogging can be a lonely, isolating thing, but being a part of the Sunday Supper community has been wonderful.  I always look forward to reading their posts and comments on my post.

Another thing that I enjoy about the community is that it often forces me to prepare recipes I might otherwise not.

Yeasted Waffles with Peach Syrup

Since each week has a theme, I am always thinking of a creative, yummy idea to make that fits the theme.  Some weeks that is easier than others.  And a few weeks it is so tough that I have to take a week off.  But most of the time, it gets my creative juices flowing in a way they otherwise may not, and it pushes me to make recipes I have always wanted to make.

This week’s theme is waffles.  I have a waffle maker; in fact, I’ve had the same one for upwards of ten years.  I used to make waffles quite regularly, but now my waffle maker sits idle most of the time.  I talk about using it.  I talk about making waffles.  Trying different recipes.  Whipping up something new for breakfast.  Talk and talk and talk.

Yeasted Waffles with Peach Syrup

But I never do.  I make oatmeal and smoothies and cereal and muffins and crisps, but not waffles.  Rarely pancakes either.  Can we have a pancakes Sunday Supper soon???

So this week, I made waffles.  Yeasted Waffles with Peach Syrup to be exact.  And I am so glad I did.  These are really easy to prepare.  You make the batter the evening before you want the waffles, and it is a breeze to put together.  Then in the morning, you whip up the peach syrup which is to die for!  And make the waffles and breakfast is served.

Yeasted Waffles with Peach Syrup

The waffles are tender and fluffy and everything I have ever wanted waffles to be.  They are good plain but with that peach syrup showcasing the pure maple syrup and peak of the season fresh peaches, really my words can’t even do them justice.

So stop putting off making waffles or whatever else you talk about making over and over again.  Have fun and do it!

Yeasted Waffles with Peach Syrup

Yeasted Waffles with Peach Syrup #SundaySupper

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

Waffles

1 ½ cups warm milk (I used almond/coconut blend, use what you love)

6 tablespoons olive oil

3 tablespoons honey

1 package active dry yeast

2 cups all-purpose flour

¼ teaspoon kosher salt

2 large eggs, lightly beaten

1 tablespoon vanilla bean paste

Syrup

1 heaping tablespoon coconut oil

4 peaches, sliced

½ cup pure maple syrup

Instructions

Make the batter. In a large bowl, stir together the milk, oil, and honey. Mix in the yeast and allow to sit until foamy, about 5 minutes. Stir in the flour and salt until combined. Then mix in the eggs and vanilla.

Cover the bowl with plastic wrap and place in the refrigerator to rise overnight. The mixture should double in size.

In the morning, remove the batter from the refrigerator while you make the peach syrup.

In a medium pot over medium heat, melt the coconut oil. Add in the peaches and sauté, stirring frequently, until lightly caramelized, about 10 minutes. Add the syrup and simmer while you make the waffles.

Cook waffles according to your waffle maker’s instructions. I liked mine on a medium setting, but use whatever setting you prefer.

Serve waffles immediately with the warm syrup.

Notes

Additional time is necessary for the batter to rise

Adapted from How Sweet It Is

http://piesandplots.net/yeasted-waffles-with-peach-syrup-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Sweet and Sinful:

Savory Brinner Winners:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Vegan and Gluten Free Peach Coconut Crumb Bars

Vegan and Gluten Free Peach Coconut Crumb Bars

Can you tell I’m obsessed with peaches?  Here on the blog you’ll find tons of them.  From this peach cake which I make every summer to peach granola bars, peach crumb bars, peach oatmeal bars, peach breakfast bars.  I’m sensing a pattern.

I don’t know why, but I just love peaches.  Nectarines are cool too, but peaches are the star in my kitchen.  They are juicy and flavorful and summer in a tangible form.  I buy more peaches than I probably should, but when I see them at the store or Costco, I just can’t resist.

Vegan and Gluten Free Peach Coconut Crumb Bars

I eat at least one every single day in the summer, more if I can.  And then I bake with them.  I try to keep coming up with new and exciting peach recipes for you and these Peach Coconut Crumb Bars are going to be a huge hit with you.

They are a bit messy, but messy food tastes good.  These bars are easy to make, vegan and gluten free, and perfect to share with friends or bring to a party.

Vegan and Gluten Free Peach Coconut Crumb Bars

The base is pretty sturdy with the juicy filling where vanilla bean paste really makes those peaches shine, and then the sandy topping adds fun texture and flavor, especially since I added some flaked coconut to the topping.

While these aren’t quite health food, they fit most dietary concerns and are full of nutrition.  Whether you eat these for breakfast, snack, or dessert, be sure to make the most of peach season with Peach Coconut Crumb Bars.

Vegan and Gluten Free Peach Coconut Crumb Bars

Vegan and Gluten Free Peach Coconut Crumb Bars

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 24 bars

Ingredients

3 cups old fashioned oats (gluten free if necessary)

1 ½, plus 2 tablespoons cups all-purpose gluten free flour mix (I love Bob’s Red Mill)

½ cup packed light brown sugar

½ cup, plus 2 tablespoons granulated sugar

½ teaspoon baking powder

1 1/3 cups coconut oil, room temperature

5 cups peaches, peeled and diced

2 teaspoons vanilla bean paste

1 cup flaked unsweetened coconut

Instructions

Preheat oven to 375 degrees F. Oil a 9 by 13 inch baking pan.

Make the crust. In a large bowl, stir together oats, 1 ½ cups flour, brown sugar, ½ cup granulated sugar, and baking powder. Add coconut oil and work into the dry ingredients using forks or fingers until well combined and mixture resembles sand.

Pour 2/3 of the crust mixture into the prepared pan and press firmly into the pan. Bake for about 13 minutes, until light golden brown.

While the crust is baking, make the topping. In a medium bowl, stir together peaches, remaining 2 tablespoons flour, remaining 2 tablespoons sugar, and vanilla bean paste.

Once the crust is out of the oven, pour the filling over it. Add the coconut to the remaining crust mixture and stir to combine. Sprinkle over the filling and bake an additional approximately 30 minutes until golden brown on top.

Cool completely in pan. Once cool, cut into bars and serve or store in an airtight container at room temperature for up to 4 days. Bars may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 30 seconds.

Notes

Recipe adapted from Texanerin Baking

http://piesandplots.net/vegan-and-gluten-free-peach-coconut-crumb-bars/

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

I’m typically not a very busy person in terms of social events. I love to do things, and would like to do more, but a lot of the time I can’t find fun events or people to go with.

Lately that hasn’t been much of a problem. I’ve had dinner plans, gone shopping, went to a soccer game (more on that soon), and this week I’m going to another event with one more soon to follow.

Peach Blueberry Crumb Pie

Being busy doing fun things and not just stressing about writing and blogging is super awesome. It’s great to get dressed up and actually have somewhere to go.

I have a confession though: it’s tiring! I’m not complaining, not at all. Really. I love it and it can be rather invigorating, but sometimes when you’re out late at night, it’s hard to get motivated the next day. And when you’re out late several nights in a row – oh, man, you better get ready to push yourself to get things done.

Part of this is because I’m 25, but sometimes act like I’m 75. I like to be at home by the time it’s dark out and run out of energy sometimes after I’ve been going eight or ten hours, cooking baking, writing, and blogging, and I just want to sit down and watch TV … even game shows.

Peach Blueberry Crumb Pie

For now, I’m trying to enjoy the nice weather and get out as much as possible. I can sleep and watch game shows all winter long.

Whether you are 25 or 75 you should totally make this Peach Blueberry Crumb Pie before peach season slips away. I love all the pies I’ve made, but this one is really something special. The crust is so flaky and buttery and just a little too thick, which I love because my pie crust recipe has made me obsessed with pie crust. If you haven’t tried it, you HAVE to, you will LOVE it!

Then I loaded it with peaches, blueberries, cinnamon, and a little rum. OMG! I could eat the unbaked filling with a spoon. And then I made my first crumb topping pie. Whoa! So good with the oatmeal goodness. Instead of going out tonight, I’m making another pie!

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold, cubed

½ cup vegetable shortening

2-5 tablespoons cold water

Filling

5 cups peaches, peeled and sliced

2 cups blueberries

½ cup granulated sugar

2 tablespoons rum

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ cup cornstarch

Crumb Topping

½ cup all-purpose flour

1/3 cup granulated sugar

1 teaspoon ground cinnamon

½ cup pecans, coarsely chopped

¼ cup old fashioned rolled oats

6 tablespoons unsalted butter, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the butter and shortening. If you choose you can make it in a food processor and pulse until the butter is in pea sized pieces. Lately, I have found that mixing with your finger until the butter is in pea sized pieces is better. Use which method you like. Add enough water so the dough comes together when pressed firmly in your hands.

Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.

When you are ready to make the pie, roll about ¾ of the dough so that it is a little bigger than your pie pan. Save the rest of the dough for pie crust cookies or homemade pop tarts! Place the rolled crust into your pie pan and form a decorative edge. Place back in the refrigerator while you make the filling.

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.

Make the crumb topping. In a medium bowl, stir together flour, sugar, cinnamon, pecans, and oats until combined. Add the butter and stir until clumps of various sizes form.

Pour the filling into the prepared pan. Top evenly with crumb topping. Place pie on a foil lined baking sheet to catch drips (and it will drip). Bake for 15 minutes. Without opening the oven, reduce oven temperature to 350 degrees F. Bake for an additional 30 minutes. Rotate pie and bake about an additional 30 minutes until golden brown and bubbling.

Cool pie completely in pan and serve. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in quarters in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 30 minutes.

http://piesandplots.net/peach-blueberry-crumb-pie/

Summer Peach Cake #SundaySupper

Summer Peach Cake

I talk a lot about Granny, my mom’s mom, but I haven’t spent much time talking about Grandma, my dad’s mom.

The truth is, like the rest of my grandparents, my memories of her have faded. I vaguely remember a couple parties thrown in her honor. I know we frequently went to her house and out to dinner with her, often for Chinese food. At nearly every holiday and birthday, we spent time with her, but I was so young for much of it, I can barely recall a single thing.

Summer Peach Cake

An even harsher truth is that I was kind of scared of her. She was a bit rough around the edges and when you’re an incredibly nervous child, that’s hard to understand and harder to deal with. But she did love me, I knew that then, and I know it now, looking at all the cards she sent me and photos we took with her.

Just like Granny, I miss her and wish that I had time now to get to know her. To talk to her and learn about her, to make memories with her. I have grown so much since I had the chance to see her and am a different person almost entirely. To share that with her would be something.

Summer Peach Cake

But I can’t do that, so I just have to think about it. Even her favorite things to cook aren’t known to me save for a few recipes. Apparently she was known for her chop suey. Mom also talks of one day she spent with her baking tons of different Christmas cookies. That sounds like something right up my alley.

Like I imagine sharing cinnamon rolls (and really whatever I make) with Granny, I imagine sharing this Summer Peach Cake with Grandma. I hope she’d like it. Maybe with a cup of coffee or tea – I don’t even know which she preferred. We could talk about her past and my future. We could bond.

Summer Peach Cake

I made a different version of this cake awhile ago based on Ina Garten’s recipe. Look at the photos if you dare! I revamped it this time, swapping the sour cream for almond milk, the pecans for walnuts, and most importantly the butter for olive oil. Something was just telling me this cake needed to be made with olive oil. With a bit of trepidation the cake wouldn’t bake up properly, I did it.

I am so glad I did. This is a much better version of the cake (sorry Ina!). It baked up perfectly and is so wonderfully moist. So let’s all make this cake and share it with the grandparents we may still have and remember the ones that are gone.

Summer Peach Cake

Summer Peach Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: 8 slices

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

1 teaspoon ground ginger

4 teaspoons ground cinnamon, divided

½ cup olive oil

1 ½ cups granulated sugar, divided

¾ cup milk (I used almond – use what you love)

3 large eggs

2 teaspoons pure vanilla extract

3 large peaches, peeled and sliced

¾ cup walnuts

Instructions

Preheat oven to 350 degrees F. Oil a 9 inch round cake pan. Line the bottom with parchment and oil the parchment.

In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, and 2 teaspoons of cinnamon.

In a large bowl, stir together the olive oil, 1 cup sugar, eggs, and vanilla until emulsified. Alternately add the flour mixture and milk, beginning and ending with the flour. Mix until combined.

In a small bowl, stir together remaining 2 teaspoons cinnamon and ½ cup sugar.

Pour half the batter in the prepared pan. Top with roughly half the peach slices, placing them in a decorative pattern. Sprinkle with half the cinnamon sugar mixture.

Pour the remaining batter over the peaches. Top with the remaining peaches using a decorative pattern. Sprinkle with walnuts, pushing them gently into the batter, and sprinkle with the remaining cinnamon sugar mixture.

Bake for 65-75 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Tent the cake if at any time it is getting too brown during the baking process. Cool cake completely in pan or serve warm (which I recommend). Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Ina Garten

http://piesandplots.net/summer-peach-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Sweets that are the Sweetest

Savory Meals with Special Memories

5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Peach Breakfast Bars

Peach Breakfast Bars - a hearty, vegan, adn gluten free breakfast treat!

Last week I went to see my friends at the dentist. Hi, ladies! I never thought going to the dentist could be fun, but here I am looking forward to my visits. And they look forward to them as well. We all enjoy chatting and catching up, but mostly, I think they like the treats 😉

So I made a seriously amazing treat. It wasn’t too hard to make, it featured peaches, and it tasted ah-mazing. Oh, and it’s vegan and gluten free.

I tasted it hot out of the oven. Packed some up for the dentist. Ate one for breakfast. Saved some for the freezer. I couldn’t stop craving another one. I was planning my post … and then I realized something.

I forgot to take pictures.

Peach Breakfast Bars - a heart, vegan, gluten free breakfast treat!

It was one of those moments where you wonder where your head went. So I made them again. And now I can present you with Peach Breakfast Bars.

Let me tell you, worse things have happened than having to make these again. They are seriously so good. Though I wouldn’t quite call them healthy due to the sugar in them (maybe you could swap in honey or maple syrup), they are full of oatmeal, nuts, peaches, and cinnamon, so I definitely think they’re breakfast appropriate.

With the glaze (yeah a little more sugar – but I wouldn’t skip it), they almost have this apple … er, peach fritter thing going on. They’re dense and chewy and super satisfying. Make these once or twice or more, just make sure you give them a try.

Peach Breakfast Bars - a hearty, vegan, gluten free breakfast treat!

Peach Breakfast Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 bars

Ingredients

Bars

3 cups old fashioned oats (gluten free if necessary)

1 ½ cups gluten free flour (I used Cup4Cup – I wonder if oat flour would work)

1 ½ cups packed light brown sugar

¼ teaspoon kosher salt

3 teaspoons ground cinnamon

2 teaspoons pure vanilla extract

¾ cup olive oil

4 cups chopped peaches, peeled and pitted

1 cup pecans

Glaze

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

2-5 tablespoons water

Instructions

Make the bars. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a large bowl, stir together oats, flour, sugar, salt, and cinnamon.

Add the oil and vanilla and stir to combine. Add the peaches and pecans and stir until they are well distributed and the mixture is completely moistened.

Pour into the prepared pan and bake 35-40 minutes, until golden brown and set on top.

Make the glaze. In a medium bowl, stir together sugar, vanilla, and water. Add more sugar or water until a pourable glaze is formed. Pour evenly over the hot bars.

Serve warm or at room temperature. Bars may be stored in an airtight container at room temperature for up 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Nutmeg Nanny and How Sweet It Is

http://piesandplots.net/peach-breakfast-bars/

Related Posts Plugin for WordPress, Blogger...