Baking the most of it….

So these last few weeks have been kind of stressful, what with the dislocated knee, the move and now my parents are moving as well. Not being able to help them because I can’t carry anything really stresses me out. What do I do when I’m stressed? I bake things. Delicious things. Things that make me gain 10 pounds. Combine this with the fact that I now have 1:00 pm church and I baked up a storm this last Sunday. So in order of appearance:

these were so delicious!

Mini Pistachio Muffins! I love Pistachio anything. My Study Abroad in France turned me into a pistachio fiend and now if I ever find pistachio recipes I must try them. These little muffins were easy to make and just the right size to not feel guilty about eating 10 of them! Find the Recipe here.

And then because I saw the recipe on the same blog and still had some peaches left over I made this amazing peach bread.

this bread made me long for fall!

This was yummy and delicious and healthy and made me long for Sweaters and boots and scarves and fall leaves. Sigh! Having popped this lovely bread in the oven I whipped up a quick batch of blueberry waffles and served them with homemade buttermilk syrup (so decadent) and whipped cream.

Liquid Gold Syrup

 1 cube butter

 1 cup sugar ( I use raw sugar)

 ½ cup buttermilk

 ½ tsp baking soda

 1 tsp vanilla

 Bring butter, sugar, buttermilk and soda to a boil, stirring constantly.  Boil one minute.  Remove from heat.  Add flavoring and serve, if you have leftovers store in the fridge and then warm and drizzle over any fruit you have handy. Delish.

look on me ye mighty and despair!!

At this point my new roommate looked at me with disgust and wondered exactly how many pounds she was going to gain from living with me. Hehe, this was of course after I had made her mushroom risotto the night before. So yeah, stress eating, it’s a beautiful thing. I think this Sunday I’ll make peach cobbler and really make my roommate hate me!

Peachy Keen

So now that I’m moved I finally have a full sized kitchen at my disposal and it’s been a long time since that has happened. My roommate and I also got a chest freezer for the garage, and I ended up with a full box of peaches this last week, so deliciously ripe and juicy. What does all of this mean? It means I made Sorbet and now I’m sharing my wild success with you. 

Blanching the peaches to peel them, very steamy work.

I made two kinds of Sorbet. A Peach and Pineapple Sorbet and a Raspberry Sorbet. The recipe is below. It was super simple once you got past the peeling the peaches step. Doesn’t take long at all and tastes so delicious. 

making the peach puree with my now naked peaches.

 

 

Ingredients

 

• 1 cup granulated sugar
• 1 cup water (for the Peach and Pineapple sorbet I used 1 cup pineapple juice)
• 6 cups raspberries (about 1 3/4 pounds) or 6 Cups Peeled and chopped peaches
• 1 teaspoon freshly squeezed lemon juice

 

Instructions

1. Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly.
2. Place the raspberries (Or Peaches) and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute. At this point you can use a fine mesh strainer to sieve out the seeds/solids but I left mine in.
3. Whisk the sugar syrup into the raspberry/peach purée. Cover and refrigerate until cold, at least 1 hour.
4. Whisk the raspberry mixture to recombine. Freeze in an ice cream maker or just dump into a container and put in the freezer. Transfer to a container with a tight fitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving. 

The raspberry sorbet post freezing. So Yummy!

Once finished I served my sorbet with a dollop of Spray Cream and a little wafer cookie. It was delish.

I ate the wafer cookie before I took the photo, I cannot pass up a good wafer cookie.