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Project Pastry Queen – Peach Queen Cake with Dulce de Leche Frosting

July 24, 2011 in cake, cupcakes, Project Pastry Queen

I took a short break from Project Pastry Queen while we moved and got settled but I’m back and ready to bake! I’m coming back just in time for the Peach Queen Cake with Dulce de Leche Frosting which was chosen by Shawnda.

So… peaches and dulce de leche? Not exactly two things I’d combine normally but I’m so glad I didn’t chicken out. It works somehow. Like really works. Like I could eat 5 of these cupcakes at once. They kind of reminded me of Millionaire’s Cake which I now want to make after looking up recipes!

Shawnda will have the recipe for you but I thought I’d share the changes I made. I did cupcakes instead of a 3 layer cake – I halved the recipe (ended up with 12 and enough batter for another 1 or 2) and baked them for about 25 minutes. I also used buttermilk instead of sour cream because that’s what I had on hand, and I doubled the vanilla. Because I wanted to.

For the dulce de leche, I used the crockpot method. All you do is put a can of sweetened condensed milk in your crockpot with enough water to cover it completely and then cook for about 8 hours. It’s like magic.

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Peach Cobbler

July 21, 2011 in cobbler

The past few times I’ve gone to the grocery store, I’ve made the mistake of taking my husband and both boys. I’m sure you understand the problem with this. They. Want. Everything. Every cookie, every cereal, every ice cream, and in the case of my 4 year old, every piece of fruit. So I ended up with a ton of peaches recently. A ton.

The peaches are kind of ridiculous right now. They’re so sweet and juicy and perfect for this old-fashioned dessert which you can assemble in the time it takes dinner to simmer on the stove. This is seriously easy and so comforting. The only way it could’ve been better is if we’d had vanilla ice cream to go with it!

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Peach Cobbler

from Gourmet

Ingredients

6 large peaches, cut into thin wedges
¼ cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For the topping:
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¾ stick cold unsalted butter, cut into small pieces
¼ cup boiling water

Instructions

  1. Preheat oven to 425F.
  2. Toss peaches with sugar, lemon juice, and cornstarch in a 2 quart baking dish and bake in middle of oven 10 minutes.
  3. While the peaches bake, stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
http://fakeginger.com/2011/07/21/peach-cobbler/

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PPQ – Fredericksburg Peach Cream Cheese Tart

August 8, 2010 in Project Pastry Queen, tart

This week’s Project Pastry Queen recipe is the Fredericksburg Peach Cream Cheese Tart and it was chosen by Tara of Smells Like Home.

If you can believe it, this was my first time working with peaches this season. Normally I make some cobblers or pies by now but for some reason peaches just didn’t appeal to me this year. But the idea of half a peach sitting in the center of a tiny tart? That made me happy.

I really liked the idea of of this tart. The entire thing is baked which was a nice change from the last one I made where only the crust is baked. The tart shell itself was delicious and I think it might be my new go-to. I did think the recipe has an unnecessary step by calling for it to be rolled out. The beauty of tarts is that you don’t have to roll them out. The dough is crumbly enough that you can just press it into place so that’s what I did. It worked perfectly. The filling is a cream cheese and mascarpone mixture which I was excited about. I have never used mascarpone before and actually had some trouble finding it. At one store, the cheese lady tried to get me to buy a yogurt dip, saying that it’s “pretty much the same”. Uhh.. no. Once I found it though, I had to try it plain and it was so good. Like a creamy ricotta! The mascarpone and the cream cheese made a truly delicious filling that bubbled up all around the peaches in the oven. And the peaches… what’s not to love about cinnamon sugar covered peaches? I can’t wait to try this with apples!

Thanks Tara for the awesome choice. Make sure you stop by her blog for the recipe and visit the Project Pastry Queen blogroll to see how everyone else made out.

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Tuesdays with Dorie – Summer Fruit Galette

July 29, 2008 in Tuesdays with Dorie

This weeks Tuesdays with Dorie recipe, Summer Fruit Galette, was chosen by Michelle in Colorado Springs. This was a great choice for me as it challenged me to try something I’d never made before and also have me the opportunity to get over the… fuzziness of certain fruits. *shudder*

The idea of this galette is layering sliced fruit over some marmalade (or plum jelly in my case) and then covering it all with a custard. Very simple and very elegant looking.

My original plan was to go with plums since it’s one of the only stone fruits I’ll touch but for some reason I was feeling a little wild while grocery shopping and picked peaches instead. I must admit, they’re much less intimidating when you boil and peel the skin off.

Overall this was a good dessert. I think it definitely would’ve been better with plums, but the peaches weren’t awful. I’m not sure I’ll make the galette again but I will say that I almost cried when the kid dropped half of it on the floor.

Michelle has the full recipe on her blog and make sure you check out the blogroll.

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