Peach and Meyer Lemon Hand Pies

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If there’s one thing I’ve learned during my time here in Las Vegas, it’s that you need to get very creative during the summer months. Last Saturday afternoon we found ourselves staring at a thermometer that read 111 degrees. Luckily we had some peaches and Meyer lemons leftover from the farmers market that morning so we decided to roll out some hand pies! These are a great afternoon snack. They are light and super easy to make. Check it out below!

What You’ll Need:
Peaches (chopped)
Meyer Lemons
Granulated Sugar
Brown Sugar
Pie Crust / Dough

Start off by slowly boiling your peaches. I kinda just winged this mix with a few cups of cubed peaches, about 1/4 cup brown sugar and 3-4 juiced lemons. As that boils you can roll out your dough. We made ours from scratch (based off this fab Martha Stuart recipe) but if you don’t feel like doing that, any store bought crust will do. I like to use pie crust for this because it’s got a more buttery texture and it’s easier to roll out than a flakey pastry dough. When you’ve got a nice flat surface of dough to work with you’ll want to cut out your circles. I winged it again just using a bowl I had handy at the time (flipping it over then tracing with a knife) you can also free hand a circle or use a pasta cutter. Lightly egg wash each circle when they are cut. When the peach mix has been boiled down enough to where you get a nice gooey texture take it off and let it cool for about 10 mins then start dropping about 1-2 tbsp into the middle of each circle dough cutout. From there just flip over one side of the cutout to make a half moon shape and press the edges together. Slice a few air holes in the top to make sure the pastry doesn’t explode on itself then finish it off with some granulated sugar sprinkled on top! Throw these bad boys into the oven at 350 for about 10-15 mins or until the dough gets that nice golden coloring. Let them cool for a few mins (if you can stand to wait) then voila! You’ve got yourself some great summer afternoon snacks. The thing I love about hand pies is you can sub out that peach-lemon mix with any types of fresh fruits. Go with cherries in the spring or apples in the fall!

 

 

What-to-Make Wednesday

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Hoodsie CupsBread + Barrow

Boursin & Caramelized Onion Tartlets – Two Red Bowls

Rye Orecchiette with Stinging Nettle, Sheep’s Milk Feta and Chive Blossoms – Chocolate + Marrow

We are closing in on another weekend, can you believe it? It’s Monday then Wednesday then all of a sudden it’s Friday afternoon. Crazy! I wanted to take a few mins today to share some killer recipes I came across recently, which will all be finding their way onto my what-to-make list sometime soon. All three of these ladies write incredible food blogs and I really look up to them all for inspiration. I’m feeling pretty ambitious so I might actually attempt all 3 recipes this weekend. We will see! Tune in next Wednesday for another round and make sure to leave me a comment with any food blogs you’re loving right now. I would love to check them out!

Lemon Buttermilk Bundt Cake with Apricot Glaze

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Baking has become quite a Sunday ritual at my house. When it’s 110 degrees outside, the last thing you feel like doing is going out on an adventure let alone attempt to get any Sunday style errands or projects done. To make the most of these hot summer afternoons we’ve decided to make our way through some traditional desserts, in hopes of really mastering the flavors and technique behind each one. Growing up a Bundt Cake was always present at Sunday family dinners so that became top of my list last weekend. We decided to go with a Lemon, Apricot and Buttermilk combo because citrus is in season and we had some killer Meyer Lemons laying around to use! Check it out below:

What You’ll Need:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
Finely grated zest of 8 lemons (about 1/2 cup)
4 large eggs
1 cup buttermilk
3/4 cup apricot or peach preserves
1/4 cup fresh lemon juice

When it comes to baking, it’s the opposite of how I like to do pretty much everything else in my life. You have to take your time, measure things out, follow the recipe, and be patient. GAH! So instead of trying to throw something together like I normally do, this weekend I really went for it. I laid everything out in advance, measured everything into it’s own dishes, re-wrote the recipe into simpler steps and took my time. Here’s how it works –

Step 1. Pre-heat oven to 350, butter-flour your bundt pan (set aside), measure out all your ingredients

Step 2. Mix baking powder, salt, and flour into medium size bowl and set aside

Step 3. Mix sugar and lemon zest into large bowl (I mean LARGE, this recipe makes a ton of batter) then rub the sugar/lemon in your hands until it becomes a thicker lemon sugar combo

Step 4. Add butter (75% melted) to lemon sugar mix then blend until the mix is light and fluffy (4 mins or so) then addd eggs one at a time, scrap bowl and mix between each egg addition

This last part is where I think the difference was made in the texture of this kick ass bundt cake. In a 2/3 ratio you want to add your dry ingredients and buttermilk to the rest of the mix. What I mean by this is while mixing, add 1/3 dry mix then blend, add 1/2 milk, then blend more, then add more dry and more milk until it’s all really light and smooth. You’ll notice a difference in how much batter  you get from this as soon as the mix really starts to blend out. From here you just pour it evenly into your bundt pan then smooth out the top. Depending on your oven I would do 50-70 mins at 350.

Step 5. The glaze comes last and to get that ready just add your lemon juice and preserves to a small saucepan. Bring that to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced. Strain your glaze into a small pitcher or bowl then let it sit for about 2 mins. When it looks like it’s about to get hard that’s when you want to drizzle it along the top of the cake. If you do it right from the heat (like I did with this cake) most of the glaze will slide off and land on the plate/stand you’ve got the cake resting on. From there dig in and for added yumminess serve it with some old fashion vanilla ice cream!

 (Find the original recipe at Bon Appetite!)