Peach Shortcake Muffins

Oh how I LOVE peaches.  Just love love LOVE them.  They are one of my most favourite fruits.  I am so lucky that we live in a beautiful peach producing region.  Each summer we are able to purchase wonderful, juicy peaches from the orchards that surround our city.  So so lucky!

Last summer, I totally did not get my fill of peaches. I'm not into canning (plus, last summer I had a newborn...my hands were full!) - I prefer peaches when they are fresh.  We bought what seemed like tonnes last summer, but alas, it wasn't enough as I have been craving peach season ever since.

My parents were away earlier this summer, they were camping south of our city, and did me the ever so kind favour of bringing us back a case of the early peaches, as the fruit is always ready earlier a few hours south of us. That first case was so very good, and I am just waiting for the signs to go up at the local orchards letting me know I can get more peaches.

I had just a few peaches left from the first case, so I decided to bake some muffins.  I didn't have enough for a pie, otherwise peach pie it would have been. Instead, I went with Peach Shortcake Muffins, from the Robin Hood Baking Festival baking brochure from 1996.  Yes, 1996.  No, I am not a hoarder.  I collect recipes!!  Here is the recipe:

MUFFIN:
1 2/3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
6 tablespoons butter or margarine (softened)
1 cup milk
1 2/3 cups coarsely chopped peaches

TOPPING:
2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 400F.

In a large bowl, combine the flour, sugar, baking powder, salt and ginger.  Cut in the butter or margarine with a pastry blender until the mixture is crumbly.  Add in the milk and peaches.  Stir to combine, but do not overstir.  Spoon into prepared muffin cups (greased or lined).  Sprinkle with topping.

Bake for 20-22 minutes, or until set and golden.

Note - Canned peaches may also be used.  And, try substituting other fresh fruits for the peaches, such as strawberries!

VERDICT:
So delicious!  I just love these muffins!  So does our 1 year old, he's a big "bread" kid, and these were a hit with even the littlest man in our family!

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Creamsicles

Last month I wrote a blog post for One Artsy Mama as part of her Fun in the Sun Summer Series. I wanted to make sure that you didn't miss out on this great summertime treat, so I am sharing it here on my blog today! Enjoy!

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We are huge ice cream fans in our house. And popsicles. And really anything that will cool us off during our hot hot summers! I love to make my own popsicles for the family, and lately I've been craving creamsicles...but have you noticed that they just don't taste the same as they did when we were kids? So I spent a little time on Pinterest and I found a lovely little recipe over at Mrs. Happy Homemaker that I pinned.

Here is my version of the recipe:

Homemade Creamsicles

2 cups of orange juice (fresh squeezed...by my husband!) - I even included some chunks of orange, just because I wanted to!
1/3 cup honey
2 cups of heavy cream
2 cups of milk
1 tablespoon of vanilla

Squeeze/juice the oranges.

In a saucepan over medium, mix the orange juice and honey. Cook until it is reduced by half, approximately 15 minutes.

In a separate bowl, whisk together the cream, milk, and vanilla.

Combine the reduced orange/honey mixture into the cream/milk/vanilla mixture. Mix well. Pour into popsicle molds. Freeze until set.

VERDICT:

I made these creamsicles while our oldest son was away camping, so he missed the "first try"...we couldnt wait...sorry bud! These were so creamy and so tasty. The orange flavour wasn't overwhelming, it was subtle and nice. I wondered about adding some orange zest into the mix to amp up the orange flavour. The original recipe called for orange extract, but I don't have any so I skipped that part. My husband and I both agree that this would be awesome with raspberries too...I will be making those next time! When our oldest came back from camping we gave him one to try, and he just loved it. he follows in our footsteps with a love for ice cream and popsicles. I forsee me making these again!

Toffee Crunch Lunch Box Cookies

For Christmas I received a new cookbook, "Whitewater Cooks with Friends".  I love the Whitewater Cooks series of books, for a whole bunch of reasons.  Any recipe that I've made out the books has been delicious, the books themselves are beautiful, and they are written by a BC resident - out of Nelson.  Now the third book (with Friends) is another great book, though I am having troubles with some of the recipes only because there are a lot of almonds or scallops in their recipes , and my hubby is allergic to both.  So, I'll need to get a little creative with the recipes to make some substitutions, and then all will be great!  If you have never seen these cookbooks before, I recommend you check them out.  So far there are three in the series.  Many thanks to my friend Jody who introduced them to me, and to my hubby who keeps fueling the recipe addiction by giving me the latest book!

My husband claims that he doesn't like chocolate, and when I make cookies, they are usually my Mom's chocolate chip cookies (they are my favourites!).  In the newest Whitewater book, there is a recipe for Toffee Crunch Lunch Box Cookies...complete with Skor bits, and my hubby loves Skor bits so I figured these cookies might be a hit.  Plus it's a pretty easy recipe, a perfect Mother-Son baking session (which was a lot of fun!).  Sure enough, these cookies were a big hit, with hubby and oldest son alike.  They LOVED them!  Here is the recipe:

2 1/4 cups flour
1 teaspoom baking powder
1/2 teaspoon salt
1/2 lb butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 package (200g) Skor toffee bits
White sugar for sprinkling (though I left this step out)

Combine flour, baking powder and salt.

Beat together butter, sugars, and vanilla until light and fluffy in a large bowl.

Add eggs and blend thoroughly.

Add flour mixture in thirds, mixing well after each addition.

Stir in toffee bits.

Drop by rounded teaspoon onto a parchment lined baking sheet.

Sprinkle with white sugar (as mentioned, I left this step out).

Bake in a 350F oven until golden brown, for about 12 minutes.

Cool on rack when done.

Easy breezy, and a hit with the boys.  I enjoyed the cookies (I AM a cookie monster), though it is hard to beat my Mom's Chocolate Chip Cookies!  Thanks again, Whitewater Cooks!