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!
Peach Crumble Ice Cream
Source: adapted from She Wears Many Hats
- 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.
- Once cooled, break apart by hand.
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.
Mini Lemon-Blueberry Cupcakes
Source: adapted from Style at Home
- 1/2 cup + 2 Tbsp cake flour
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup softened butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tbsp lemon juice
- zest of 1 lemon
- 1/4 cup whole milk
- 1 1/2 cups of fresh or frozen blueberries
- 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.
Can you believe it? I can’t either: summer has come and gone, and the first week of school has already ended! Where did the time go? The onset of fall not only brings many of us back to school and work, but it also takes the warm weather, daylight, and beautiful flowers with it!
I’ve seen many ideas for hydrangea cupcakes on Pinterest in the last few months and have wanted to make them all summer. Luckily, I found the time, just as the hydrangea bush in my backyard was starting to die. Phew!
For these cupcakes I used the Wilton 2D tip, and filled an icing bag half-and-half with blue and purple. I don’t like using too much food colouring becuase I find that even the pastes can change the texture of the icing (not to mention the copious amounts of chemicals!). I have also found that the icing colour darkens over time anyways (well, usually, but apparently not in this case). With that said, I wish I had added more food colouring this time; the colours look so muted in these pictures. Oh well, lesson learned!
I know my posts have been scarce lately, and now that school is back they will probably continue to be this way, but don’t forget about me! I’ll be back! 🙂
Okay, so I’m a little bit late on this post, I’ll admit, but I’m getting a little preoccupied with school these days. As I sit here in bed at 2 in the morning trying to make sense of all that I’ve studied today, I might as well take a little break and make time for this while it can still be considered fashionably late!
I made plans for July 1st and let me tell you, baking was NOT on the agenda. But when my Dad brought home this beautiful bottle of authentic Quebecois maple syrup I was inspired to pump out the quickest batch of maple walnut cupcakes with maple syrup buttercream that the western world had ever seen!
Sure, they’re nothing extraordinary on an aesthetic level, but I promise they made up for it in taste. Oh, and shame on me I don’t own any maple leaf fondant cutters (imagine that!) so bear with me these daisies will just have to do for now!
Happy belated Canada Day to all of my fellow proud Canadians!