Peach blueberry pie

September 17, 2017 at 4:54 pm | Posted in Pie | Leave a comment
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Filling

3/4 cup sugar – 1/2 cup
2 tablespoons cornstarch
1/2 teaspoon ground ginger – omitted
5 medium (3 cups) fresh peaches*, peeled, sliced – frozen but should’ve thawed it before hand
1 cup fresh blueberries – would be nicer if it was thawed
2 teaspoons freshly grated lemon zest

Topping

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar – I used white sugar instead, slightly less than 1/2 cup
1/2 teaspoon ground cinnamon
1/3 cup cold Land O Lakes® Butter, cut into chunks – I over melted my butter
  • Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool. – I think my fruits were frozen so it took extra long to bake, ended up with burnt crust and watery inside but my brother and I thought the sweetness was just fine.

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Peach and Blueberry Greek Yoghurt Cake

September 4, 2017 at 7:41 pm | Posted in Cakes | Leave a comment
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Ingredients

Recipe taken from Julia Sallbum

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries -> I added 1/2 c frozen berries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

I just greased my pan without parchment paper. the cake is a little much, bland and dry? I’d add less flour next time and push my fruits deeper into the cake next time. 

Prune Plum Torte

September 4, 2017 at 11:48 am | Posted in Cakes | Leave a comment
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Prune Plum Torte
Recipe from a friend

Ingredients:
1 Cup All purpose flour, sifted
1 Teaspoon baking powder
3/4 to 1 Cup granulated sugar plus 1 to 2 tablespoons
1/2 Cups unsalted butter, softened
2 large eggs
12 purple prune plums, halved and pitted
2 Teaspoons fresh lemon juice
1 Teaspoons ground cinnamon or more, to taste
1 Pinch salt

Instructions:
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the butter and 3/4 to 1 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides up. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top. sprinkle lemon juice over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

I find it tastes best the next day after all the plum juice settle into the cake ☺
let me know how it turns out if you guys make it~

I cut down the sugar to 0.6 cup and added a tbs of milk. Baked for 4mins.

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baking hacks

September 2, 2017 at 7:02 pm | Posted in miscellaneous dessert | Leave a comment
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marshmallow on top of muffin and bake @350F for 6mins

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