There are a few things that always make me sad about the start of fall:
school and it’s evil 8 am classes are back
the days quickly get shorter,
the weather gets colder and wetter, and
all of the beautiful local fruits and berries disappear from the produce aisle
Last week I stocked up on some Okanagan peaches to make this delicious Peach Crumble Ice Cream! I adapted a recipe that I found online by removing a few ingredients, and coming up with a makeshift crumble mixture to churn in at the end. “Unreal” was just one of the words my sister used to describe this dish, and who would I be to disagree with someone of such discerning taste?
This recipe involves a few different steps and requires cooling time in the fridge at various points. Therefore the earlier in the day that you get started on this, the earlier to you get to enjoy it!
1 ½ pounds fresh peaches, peeled, pitted, and cubed
1 tsp cinnamon
¼ cup brown sugar
¾ cup sugar
2 cups whipping cream, divided
1/8 tsp salt
1 cup whole milk
2 tsp vanilla extract
¼ cup brown sugar
¼ cup flour
¼ cup oats
2 tsp cinnamon
Pinch of salt
3 Tbsp cold butter
In a large skillet over medium heat, simmer the peaches, brown sugar, and cinnamon until the peaches soften and the mixture reduces (approximately 15 minutes). Transfer to a glass bowl and chill in the refrigerator until cool.
In a small sauce pan, heat 1 cup of whipping cream, sugar, and salt over medium heat until the sugar is dissolved (stirring regularly). Remove from heat and allow mixture to cool in fridge for about 10 minutes.
In a medium mixing bowl, add remaining whipping cream, milk, and vanilla. Add the cooled cream and sugar mixture, half of the peaches and whisk to combine.
Refrigerate mixture until absolutely cooled (the colder the better!).
Add chilled mixture to ice cream maker and churn according to the directions (I used my Kitchen Aid ice cream maker attachment and churned for about 20 minutes).
During the last minute of churning, add ¼ of the crumble mixture, and the remaining peaches.
Transfer to a container, spreading a thick layer of ice cream and sprinkling with the remaining crumble. Repeat this process until all of your ice cream is in the container. This will give a nice rippled effect when scooped.
Preheat oven to 375 degrees.
Combine all dry ingredients in a small bowl, whisking to combine.
Work the butter in with your fingers, breaking it up, until the mixture is crumbly, but cohesive.
Bake until the mixture is browned and crisped (10-15 minutes), keeping an eye on it to prevent over-baking.
The summer has officially come to an end now, and as school has been back in session for about a week, I thought it would be the perfect time to share one of my recent creations. A couple of weeks ago I made a calculator cake for a going away party at an actuarial firm. The worst part about making this cake was digging out my school bag two weeks early to find my calculator 😦
The cake was red velvet with vanilla & raspberry buttercream, and fresh raspberries in between the layers. I would tell you that it was delicious, but I wasn’t at the farewell party so I can only assume!
The white writing was done in royal icing and the black was food colouring markers.For all of you that have gone back to school like myself, don’t worry–Thanksgiving holidays will be here before we know it! 😉
There has been an overwhelming about of blueberries in my house lately. So much so that we have resorted to freezing them to save for the upcoming blueberry-less months. When I went to bake lemon cupcakes the other day, it seemed as good a time as any to experiment with adding some fresh-frozen blueberries from the freezer.
The ombré ruffle effect on these is really simple. Here is what you will need:
2 piping bags & couplers
petal tip (I used a Wilton 103 tip)
1 batch of vanilla buttercream and blueberry compote (blueberry buttercream recipe below)
nonpareils, jimmies, sugar pearls, etc.
Divide your icing in half, and add blueberry compote to one half. Pipe a ruffled ring around the outside of the cupcake using a petal tip. Add some of the remaining vanilla icing to the blueberry icing until a desired lighter colour is reached. Refill the same piping bag, and pipe another ruffled ring around the inside of the first. Using a new icing bag and a clean petal tip, use the remaining vanilla icing and pipe a ring in the middle. You can leave it as is, or garnish with nonpareils or sugar pearls.
Preheat the oven to 350 F. Line 28 mini muffin tin cups with liners.
In the bowl of an electric mixer, beat the butter, sugar and lemon zest on medium speed until blended and lightened in colour, about 2 minutes.
Sift the cake flour, baking powder, and salt into a small bowl and set aside.
Measure the milk and add the lemon juice. Set aside
Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute.
On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix just until the flour is incorporated and the batter looks smooth.
Fold in blueberries.
Using a mini cookie scoop, fill cupcake liners.
Bake for 12-15 minutes. Cool completely before frosting.
Source: Cake for Thought
1/2 cup fresh or frozen blueberries
1/8 cup granulated sugar
1/8 cup water
1 tsp cornstarch
3/4 cup unsalted butter
1/2 tsp vanilla extract
3 cups icing sugar
1-2 Tbsp milk
In a small saucepan set on medium heat, combine the first 4 ingredients to make a compote. Cook for 10 minutes, or until the mixture is thickened and the blueberry skins have burst.
Remove from heat and strain to remove the skins. Refrigerate compote until fully cooled.
In the bowl of an electric mixer, beat the butter and vanilla until smooth on medium speed using the paddle attachment.
Gradually sift in icing sugar, and add the milk until desired consistency is reached; add compote to icing until desired blueberry flavour is reached.
After a two month hiatus I am finally back in action! This summer has proved to be one of the most memorable so far, for a number of reasons. I’ll give you a hint…or two (okay, more like eight!):
See? I wasn’t slacking on the cake front for no reason, I was a bit preoccupied with a trip to Maui and then to Austria! Now it is back to the real world though; I have a summer course starting up today and of course I am also back to my never-ending experiments in the kitchen!
So anyways, when Father’s day rolled around this year I couldn’t be bothered making yet another “vanilla cake with chocolate icing”…it was time to switch it up! Several weeks ago my sister came home from a bridal shower with a huge chunk of mango cake (the kind you get from an Asian bakery). Lo and behold my Dad was an instant fan, so I made a mental note to attempt a replication for Father’s Day and it was a hit!
I will definitely be making this cake again. In Austria, I fell in love with the desserts because nothing was too sweet and the textures were extremely light. This cake definitely fit the same description. I made a very light sponge cake and used stabilized whipped cream for the frosting…I think the mango chunks in the middle also helped add some stability; although, next time I would add even more to make it more “mango-ey.” I can also see this cake being delicious with strawberries, raspberries or blueberries added to the filling as well! Yum!