RAW SUGAR PEACH GALETTE

 

this year i am taking full advantage of ontario’s peach season. last year… not so much. i happened to be visiting home in niagara the same weekend peach festival was taking place in niagara-on-the-lake. knowing my love for peaches & pie, my mom suggested we go. we got there early afternoon and immediately got in line to get our self a pie. shortly after, we heard through the grape vine that the last pie was just purchased. WHAT! so disappointing. pretty much all that was left at peach festival was burgers, fries & live music. so this year instead of risking going, only to see the customer ahead of me swipe the last pie (the peach pie equivalence to the Seinfeld chocolate babka episode), i decided to take matters into my own hands! i started off by making these peach cobblers last week & today i bring to you a raw sugar peach galette! of course if you wish this can be made into a pie, but i love the rustic feel of an imperfect galette. also, i finally did a pie crust made of half butter + half shortening & i am NEVER going back. um, why didn’t i do this sooner?! thank you ina garten aka barefoot contessa for the perfect crust recipe.

ingredients

for the crust (adpated from the barefoot contessa)

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted butter, cold
  • 2 tablespoons vegetable shortening, cold
  • 1 teaspoon vanilla
  • 3-4 tablespoons ice cold water (more or less as needed)

for the filling

  • 1 1/2 pounds ripe peaches (about 5 large, 7 small)
  • 1/2 cup raw sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cornstarch

directions

  • begin by making the dough: using a food processor pulse the flour, salt and sugar a few times.
  • add the cubed butter, shortening and vanilla, pulse until a crumb like mixture forms.
  • add the cold water one tablespoon at a time until the crumbs begin to come together. turn out onto a pastry board and shape dough into a disk using your hands. if you added too much water, add a bit more flour. if the dough seems a bit dry, add a bit more water.
  • wrap in cling wrap and refrigerate for 2 hours or for best results overnight.
  • for the filling mix peaches, sugar, vanilla, cinnamon and corstarch in a bowl. toss until evenly coated and combined.
  • once you are ready to assemble, pre-heat oven to 400 degrees.
  • roll out your dough on parchment paper and add peach filling, leaving a little over a 1-inch border around the edges.
  • fold the edges of the crust over the peaches and brush with egg wash if desired. sprinkle dough with raw sugar and bake for 30 minutes.
  • serve hot or cold! enjoy!

like what you see? get it here. pie server | wood knife | plates | linen | cutting board | cake stand

NO CHURN ICE CREAM

 

over the past several months i kept coming across people posting about “no churn ice cream”. frankly, i didn’t buy it. it just seemed WAY to simple a process to have the same texture & taste as ice cream. so the only way to find out was to make it myself. seeing i am now blogging about it, you can guess the results were pretty positive. essentially, two basic ingredients (sweetened condensed milk + heavy cream) freeze into a perfectly creamy ice cream, without any fancy ( and expensive) ice cream machine. you can keep it as a simple vanilla ice cream or you can stir in anything you can possibly think of. here i did raspberries but some other options could be peaches, strawberries, jam, chocolate sauce, caramel, crushed oreo’s OR COOKIE BUTTER!!! okay, i have yet to actually try it with cookie butter because the jar does not last long enough in my pantry to do anything other then eat it with a spoon.

ingredients

  • 1 can sweetened condensed milk
  • 500 ml heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • optional: 1 cup of fruit (crushed) or sauce

directions

  • in a large bowl whip heavy cream until it forms stiff peaks.
  • fold in the vanilla & condensed milk until it is well combined, trying not to deflate the whip cream too much.
  • stir in desired fruit or sauce and pour into a freezer safe loaf/baking pan.
  • freeze over night and voila! you have yourself the worlds easiest ice cream.

like what you see? get in here. mug/cup | boyfriend (n/a)

COCONUT CUPCAKE

 

i can’t believe its taken me this long to do a cupcake post! i guess that cupcake trend has faded.. & then the funky doughnut trend took over.. i wonder what will be next?! while i much prefer making a cake over cupcakes, sometimes a cupcake is a better option. they are much easier to transport + serve (already in individual portions) & the stack of frosting just look so inviting (2:1 frosting ratio right?)! i made these particular cupcakes for a one year olds birthday party. since a one year old is probably too young to eat & appreciate a cupcake, i more made them for all the adults attending. these are a coconut cupcake, with a vanilla butter cream & toasted coconut sprinkles. i know some people HATE coconut, but an equal amount of people LOVE it! seriously though, how can you hate coconut.. what about coconut cream pie?! also the left over toasted coconut makes for a delicious snack.

ingredients

for the cake

  • ½ cup butter
  • 1 ½ cups raw sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup whole milk
  • 2 ¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup sweetened shredded coconut

for the frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sweetended shredded coconut, toasted

directions

  • preheat oven to 350 degrees.
  • in a stand mixer with the beater attachment beat butter & sugar until light and fluffy.
  • add in eggs one at a time, followed by vanilla.
  • mix in oil & whole milk until evenly combined.
  • sift in flour, baking powder & salt until just mixed.
  • stir in shredded coconut.
  • line pan with baking cups & fill each cupcake ¾ full of batter. Should have enough batter for 24 cupcakes.
  • bake for approximately 15 minutes, let cool completely before frosting. • for the frosting add all ingredients in the bowl of a stand mixer and beat until light and fluffy, about 8-10 minutes.
  • decorate cupcakes as desired & sprinkle with toasted coconut.

note: to toast coconut spread it out on cookie a sheet & place it in a hot oven for 4-6 minutes, constantly checking. it goes from toasted to burnt coconut very fast!

like what you see? get it here. measuring spoons | cocotte | linen | egg holder