Peach Blueberry Crumble

Sigh, it is so sad when local peach season is over.  Luckily I stocked up this year and froze a bunch of them so I can enjoy them all winter.  I made this peach-blueberry crisp when they were at the peach of perfection and it was unreal.  My husband who does not really even enjoy fruity desserts loved this (although I think he had as much whipped cream as he had crisp).  Enjoy!

Ingredients

For the Filling:

• 2 pounds fresh peaches, peeled, pitted and cut into wedges
• 1/3 cup granulated sugar
• 1 1/4 tsp. cornstarch
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup blueberries

For the Crumble:

• 1 cup all-purpose flour
• 1/4 cup + 1 Tbsp. granulated sugar, divided
• 1/4 cup light brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 tsp. vanilla extract
• 6 Tbsp. unsalted butter, at room temperature, cut into pieces

Directions

1. Preheat oven to 350 degrees F.

2. Make the Filling: Combine the peach slices and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain the peaches in a colander set over a large bowl, reserving the drained juices.

3. In a small bowl, whisk together 1/4 cup of the drained peach juice, cornstarch, lemon juice, cinnamon and salt (you can discard any excess peach juice). Return the peach slices to a large bowl and toss with the juice mixture. Gently fold in the blueberries and transfer the fruit mixture to a 2-quart baking dish.

4. Make the Crumble: While the peaches are draining, you can start on the topping. In a medium bowl, whisk together the flour, 1/4 cup of the granulated sugar, the brown sugar, cinnamon and salt. Add the butter and vanilla extract and use a pastry blender to work the butter into the flour and sugar mixture. Blend it together until a crumbly mass forms.

5. Transfer the mixture to a parchment-lined baking sheet and spread out into a single layer. Bake until the crumbles are lightly browned and firm to the touch, about 20 minutes. Adjust the oven rack to the lowest position and increase the oven temperature to 375 degrees F.

6. Assemble & Bake: Transfer the baked crumbles to the top of the peach and blueberry filling, spreading it into an even layer. Break up any large pieces and lightly tamp down on the crumbles so they adhere to the filling.

7. Sprinkle the remaining tablespoon of granulated sugar evenly over the top of the crumble. Bake until the crumble is golden brown and the fruit filling is bubbling around the edges, about 30 minutes. Allow to cool on a wire rack for at least 15 minutes before serving.

Source: Brown-eyed Baker

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Pesto Turkey (or Chicken) Burger

I pretty much only cooked on our grill for the entire Summer – it was just too hot in the kitchen!   Also the main reason I haven’t been doing any baking either!   But these pesto turkey (or chicken) burgers are just too good to pass up.  I liked that the pesto was a mix of spinach and basil – so it wasn’t overpowering and provided even more nutrients.   Enjoy this for the rest of Summer while it lasts!

Ingredients

• 1 cup fresh basil leaves
• 1 cup baby spinach
• 1 clove garlic
• 1/4 cup walnuts
• 4 Tbsp. olive oil
• salt and pepper
• 1 lb. ground turkey or chicken
• fresh tomato slices
• sliced fresh mozzarella
• burger buns

Directions 

1. In a food processor, combine the basil, spinach, garlic and walnuts.   Add in the oil while the machine is running.  Add in 1 Tbsp. of water and season with salt and pepper.  Scrape down sides of the bowl until pesto is all combined.

2. Heat grill over medium-high.   Combine 1 Tbsp. pesto, 3/4 tsp. salt, 1/4 tsp. pepper and chicken or turkey and form into 4-5 patties. 

3. Grill patties, covered for about 4 –6 minutes.  Flip patties and top with cheese.  Add tomatoes to the grill and grill until lightly charred.  Toast buns.

4.  Assemble burgers with tomatoes and extra pesto.  

Source: Everyday Food July/Aug 2012

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Chocolate Zucchini Bread

It’s the time of year where zucchini start winding up on your doorstep – or in my case, my desk at work.  I only grow herbs in my garden – but I know that people who grow zucchini wind up with more of it than they know what to do with.  I am always happy to take any extra – just one less thing to buy at the market!   I always make my favorite summer meal – summer pasta bolognese – whenever I get a fresh summer zucchini.  But I decided that its been too long since I made any sort of quick bread so this chocolate zucchini version was in order.   Especially since I was already grating the zucchini in my food processor for dinner – it made sense to grate some for this recipe as well. 

Ingredients

• 2 eggs
• 1/3 cup honey
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 tsp. vanilla extract
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. espresso powder, optional
• 1/3 cup Dutch-process cocoa
• 1 2/3 cups all-purpose flour
• 1 cup chocolate chips
• 2 cups shredded, unpeeled zucchini

Directions

1. Preheat oven to 350 degrees F.  Lightly grease an 8 1/2” by 4 1/2” loaf pan.

2. In a large bowl combine the eggs, honey, oil, brown sugar and vanilla.  Beat until smooth. 

3. Add the salt, baking soda, baking powder, espresso powder, cocoa and flour, stirring just until combined.

4. Fold in the chocolate chips and the shredded zucchini.  Pour into the loaf pan.

5. Bake for 65-75 minutes, or until a toothpick(tester) comes out clean.  Cool in pan for 10-15 minutes and then cool completely on a wire rack before slicing and serving.

Source: King Arthur Flour

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Key lime Bars

When its hot – and this summer has been HOT – I crave citrusy desserts.  I’ve been meaning to make key lime bars forever.  And I don’t know what has taken me so long to finally make them.  They are so refreshing and the perfect summer dessert.  The crunchy toasted coconut on top – gives these the perfect tropical crunch.  Get yourself a margarita or pina colada and you will be all set for a perfect summer evening.  

yep – you really need to make these now!  Enjoy!

Ingredients

For the crust:

• 5 oz. animal crackers
• 3 Tbsp. brown sugar
• pinch table salt
• 4 Tbsp. unsalted butter, melted and cooled

For the filling:

• 2 oz. cream cheese, room temperature
• 1 Tbsp. grated lime zest
• pinch table salt
• 1 (14 oz.) can sweetened condensed milk
• 1 egg yolk
• 1/2 cup fresh lime juice (key or regular limes)

garnish:

• 1/2 cup sweetened shredded coconut, toasted

Directions

1. Preheat oven to 325 degrees F.  Line a 8 inch square baking dish with a foil sling and spray foil with baking spray.

2. In a food processor, pulse animal crackers until broken down – about 10 1-second pulses.  Add brown sugar and salt and continue to process – about 12 1-second pulses.  Drizzle butter over crumbs and pulse to combine.   Press crumbs firmly into bottom of prepared pan.  Bake until golden brown – 18 to 20 minutes.  Cool on wire rack while making filling.  Do not turn off oven.

3. In a medium bowl, combine cream cheese, zest, and salt with a rubber spatula until softened and combined.   Add sweetened condensed milk and whisk until incorporated and no lumps of cream cheese remain.  Whisk in egg yolk and lime juice until incorporated.

4. Pour filling into crust and bake until set and edges begin to pull away from sides of the pan – about 15 to 20 minutes.   Cool on wire rack fro 1 hour then refrigerate until chilled – at least 2 hours.

5. Remove bars from pan and cut into 16 squares.  Sprinkle with toasted coconut and serve.

Source: Cooks Illustrated

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Brownie bites

Whenever I make a dessert for work or a large gathering I always try to make something that is all ready to grab-n-go – no cutting or scooping involved.   That is what I loved about these brownie bites – there were the perfect size and very people pleasing.  Who doesn’t love a bite of brownie – topped with chocolate ganache and toffee bits or sprinkles (or walnuts or coconut, etc. etc.)

Ingredients

For the brownies:
3 oz. unsweetened chocolate, chopped
5 1/3 Tbsp. unsalted butter
1 cup granulated sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup all-purpose flour

For the ganache:
1/4 cup heavy whipping cream
1/2 cup bittersweet chocolate, finely chopped

For topping:
Toffee bits, sprinkles, chopped nuts, coconut, etc..

Directions

1. Preheat the oven to 350 degrees F.  Grease a 24-cup mini muffin pan.  Set aside.

2. In a medium saucepan, combine the unsweetened chocolate and butter.  Cook and stir over medium-low heat just until melted and smooth.  Remove the pan from the heat. 

3. Add the sugar, eggs, vanilla and salt, and whisk until combined.  Stir in the flour until just incorporated.  Spoon a heaping tablespoon of batter into each mini muffin cup. 

4. Bake for 12-15 minutes or until completely set.  Allow to cool in the pan for 10-15 minutes.  Remove brownies from the pan and transfer to a wire rack to cool completely.

5. To make the ganache: heat the whipping cream in a small saucepan over medium heat just until it simmers; remove from the heat.  Add the bittersweet chocolate to the heated cream, let stand for 30 seconds, then whisk until the chocolate is melted and the mixture is well blended.

6. Gently dip the top of each brownie in the ganache and then sprinkle with toppings.  Allow the glaze to set completely before serving.

Source: Annie’s Eats

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