Dessert
Last summer Jim and I were gifted a bottle of Peach Whiskey. Fast forward to this summer and still a full bottle of whiskey. Jim came across a recipe using plain whiskey so I made a number of changes and out came this summer filled, delightful peaches and cream cake. Calling it a cake is a bit of a stretch but we are going to go with it.
This is great for a snack, dessert, or with your morning cup of coffee. I did not overkill it with the whiskey but if you want to have more whiskey in your loaves go ahead and add some to the batter by adding extra whiskey and less cream in the glaze. I made this in 3 four-inch loaf pans, you know the little aluminum ones you find in the supermarket. I like using the smaller pans as most of the time it’s just Jim and I home and I like to share with family and friends. This would be great to share around the holidays as well! UPDATE- this is my own creation I submitted to taste of home and won in a contest! It’s a keeper!
INGREDIENTS
- 1 1/2 cups flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar plus 2 Tablespoons
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 Tablespoon of Peach Whiskey
- 2 eggs
- 1 cup (2 large peaches) peeled and diced peaches (see below)
- 1/2 cup chopped pecans
FOR THE GLAZE
- 1 cup confectioners sugar
- 4 Tablespoons of heavy cream or milk
- 3 Teaspoons peach whiskey or to taste
DIRECTIONS
Preheat oven to 350 degrees. Grease 3 mini loaf pans and set aside. To make peeling the peaches really easy simply bring a large pot with water to a boil. On the bottom of both peaches using a sharpie knife score an X through the skin but not too far just enough to break through the skin. When the water is at a boil put the peaches in for 2-3 minutes depending on the size of your peaches but you will be able to see the skin where you sliced it to pull away just slightly, that’s when you know it’s ready. Put the peaches in an ice bath to stop any further cooking of the softening of the peaches. Once cooled simply peel with your hands or you can use a knife to help get the skin off but it usually comes off very easy. Once they are peeled cut into small dices and add to a small bowl with the 2 Tablespoons of peach whiskey and the 2 Tablespoons of brown sugar and set aside.
In a large bowl combine vegetable oil, sour cream, vanilla, and two eggs. Fold in the remaining dry ingredients and stir until combined. Add the peaches and whiskey mixture along with the pecans. Stir to combine. Divide evenly between the loaf pans and bake for 30-35 minutes or until cooked through. Remove from oven and allow to cool for 10-15 minutes and then remove the loaves from the pans and continue to let cool completely.
FOR THE GLAZE
Simply add all of the glaze ingredients together and stir well. When the loaves have cooled drizzle or coat the top of the loaves with your glaze.
Enjoy!
This is another favorite dish of ours from last summer. We made it many times over the summer and it never failed to disappoint. As you can see in the picture I served it as a side dish with st.eak and shrimp but this would make a fantastic dessert served over vanilla ice cream!
INGREDIENTS
- 1 pineapple cut into spears
- 1/2 cup of pure maple syrup
- 1 teaspoon cinnamon
DIRECTIONS
In a small bowl whisk the pure maple syrup and the cinnamon together. Turn your grill onto medium heat and place the pineapple spears on the grill. Grill the pineapple for 7-10 minutes turning the pineapple.and basting the pineapple with the maple cinnamon sugar mix until the pineapple is just heated through and slightly softened. Remove from grill and serve warm.
Enjoy!
Well, what a crazy time we have been in! The world has certainly changed significantly since I posted last. But as you all know with the states shutting down and grocery stores at many times being limited it has certainly slowed my cooking down. But like many of you, I have used the time to work on other projects around the house! I will be posting off and on but I hope this first post back finds you all happy and healthy.
I’m going to start this week’s post off with some of my absolute favorite things before Covid-19 took over. This is hands down one of my favorite Taste of Home recipes and my favorite recipe that I made last summer! This was so easy and no one could stop eating it. Our son-in-law Steve in particular loved this!
I also made this using fresh blackberries (that is the picture in this post) and the result was just as good as the blueberry. I may try strawberries next time. I also added some extra crumble of the graham crackers. You won’t be disappointed with this simple and delicious summertime treat!
INGREDIENTS
- 3/4 cup fresh or frozen blueberries or blackberries (I used fresh)
- 1/4 cup sugar
- 1 Tablespoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 4-5 whole graham crackers coarsely crushed
DIRECTIONS
in a small saucepan combine blueberries, vanilla, and sugar. Bring to a boil and reduce heat. Simmer until mixture begins to thicken about 5 minutes stirring frequently. Remove from heat and cool completely. Refrigerate until chilled.
In a large bowl, beat cream until soft peaks form. Add condensed milk and beat until the mixture thickens. Gently fold in the graham crackers into cream mixture. Transfer to a freezer container allowing headspace to expand. Drop blueberry mixture by tablespoonfuls over the ice cream, cut through the ice cream with a knife,and swirl. Freeze for 8 hours or overnight before serving.
Enjoy!
When I came upon this recipe on Pinterest from the website Momma Knows Gluten Free, I knew right away Robby would love this dish. I also made this dairy-free using Earth’s Balance butter. I used a gluten-free flour that HAS xanthan gum, so if yours does not be sure to add 3/4 teaspoon to your flour mixture. You and your gluten-free friends will love this dish and your gluten eaters won’t know the difference! It’s a win, win! Robby has already requested this one again and that does not happen often!
INGREDIENTS
For the cake
- 1 cup softened butter. For dairy-free, use Earth’s Balance or Smart Balance
- 2 cups of sugar
- 4 eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups gluten-free flour
- 3/4 teaspoon xanthan gum if your flour does not have it already in it
- 1 teaspoon GF baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 cup buttermilk for dairy-free. I used Fair Life and added 1 Tablespoon of white vinegar to the milk and let stand for 5 minutes.
- 3 cups of apples, peeled and chopped
- 1 cup pecans, chopped
For the glaze
- 1/3 cup melted butter, I used Earth’s balance
- 3/4 cup brown sugar
- 2 Tablespoons water
- 2 teaspoons pure vanilla
- 1/4 teaspoon ground cinnamon
- sprinkle with powdered sugar-optional
DIRECTIONS
For the cake
Preheat the oven to 325 degrees. Spray a bundt pan with non-stick spray and set aside. In a large bowl, cream butter and sugar together in your mixer. Add the rest of the dry ingredients and wet cake ingredients to your bowl and mix until combined. The batter will be thick. Add your peeled and chopped apples and the pecans and stir by hand to combine. Pour the batter into your prepared pan and bake for 70 minutes or until a toothpick inserted into the cake comes out clean.
For the Glaze
Combine all of the glaze ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Don’t bring it to a boil.
While the cake is still warm and still in the pan, poke holes all over the cake using toothpicks going down as far into the cake as you can without going all the way to the very bottom. Pour the butter glaze all through the cake letting the mixture soak into the cake. Allow the cake to cool completely in the pan and then invert to a serving platter. Sprinkle with powdered sugar if desired.
Enjoy!
I love the combination of caramel and apples so when I saw this recipe from Taste of Home, I knew I wanted to make it. I’m so glad I did as this was very good. It did take a little bit of time to make but the outcome was sweet and creamy with a nice crunchy top.
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
- 2 packages cream cheese, softened 8 Oz.
- 1/2 cup plus 2 Tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 3 medium tart apples, peeled and chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the streusel
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 cup quick-cooking oats
- 1/3 cup cold butter, cubed
- 1/3 cup caramel ice cream topping
DIRECTIONS
Preheat oven to 350 degrees. In a small bowl combine flour, brown sugar, cut in butter until crumbly. Press into a well-greased 13×9 baking dish and bake for 15-18 minutes or until lightly browned.
Meanwhile in a large bowl beat cream cheese, 1/2 cup of sugar and vanilla until smooth. Add eggs and beat on low speed just until combined. Spread over the cooled crust.
In a small bowl toss apples with cinnamon nutmeg and remaining sugar. Spoon over the cream cheese layer. In another bowl mix flour, brown sugar, and oats. Cut in butter until crumbly and sprinkle over the apple layer.
Bake 25-30 minutes or until filling is set. Drizzle with caramel topping. Cool in the pan on a wire rack for 1 hour. Refrigerate at least 2 hours. Cut into bars.
Enjoy!
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