Fuzzy peaches. Alright, I know that Kristie just posted a peach recipe – Kolaches. Which, may I add, were delightful. I ate them non-stop at her house. Summer is long since over in this part of the world…. but last weekend the farmer’s markets still had the odd container of peaches kicking around. So, last time I was at the market I couldn’t help myself but buy the last peaches of 2009 and turn them into a tart.
Puffy balls of sugar. I’ve got a thing for marshmallows. I like to eat them right out of the bag – unroasted. As a matter of fact, sometimes I dip them into the peanut butter jar as a snack. Marshmallows are also a camping staple. When we get to our campsite and realize that we’ve forgotten them, we panic to find the closest town or gas station where marshmallows might be available for purchase. What can I say, I need my s’mores.
Sex in a pan. It’s an easy to make, light and fluffy dessert. However, lets be honest here, the name is ridiculous. Using the name in a conversation never comes off well. Eg. Oh wow, this Sex in a Pan is delicious. Can I have some more Sex in a Pan, please? Call me juvenile, I just can’t take it seriously. Rumor is that when the recipe was first printed there was a typo and Six was turned to Sex, but I never found any information to back this up. Whatever, I know what you are thinking. Shut it and get on with the dessert. Right. So back to the Sex…which is in a pan.
Peanut Butter, Chocolate and Banana – Is there a better combination? I didn’t think so. I had forgotten about some bananas on the counter and by the time I remembered where I’d stashed them, they were starting to turn to the dark side. Personally, I enjoy a banana that’s starting to turn a little brown, but these little yellow gaffers were too far gone for even me to enjoy. I pondered for a good 6 hours about what I would transform them into when my sister actually put in the request: Banana Cream Pie.
I love pie. Pie with ice cream. Pie and whipped cream. Steaming hot pie straight out of the oven. Leftover pie from the refrigerator. I LOVE PIE. So naturally, when my hubby came home from work with a grocery bag filled with sour cherries, all I could think of was pie. These beautiful berries were a gift from a co-worker. Taken fresh off the tree, the cherries were prime for baking, literally bursting from the juices. Just pulling the stems off the cherries alone made the berry juice come flooding out which resulted in my kitchen looking like a scene from Kill Bill.
Chocolate cake without a reason. Genius. I managed to miss every one of my family member’s birthdays this summer with the exception of my dad. My sister’s birthday was in July along with my grandpa’s. My mom and grandma both have August birthday days. The next birthday is in October and as far as I’m concerned that’s about 30 days too long to wait for a cake.
Peanut Butter. Those two words always get my attention – immediately. My mind races with questions like: Do you have peanut butter? Are we going to get peanut butter? How long until I have peanut butter in my mouth? And much to my husband’s dismay, I am often found in the kitchen eating spoonfuls of PB out of the jar – it’s a good source of protein, right? Regardless of its nutritional value, peanut butter is delicious and I love it! Making these cookies perfect as they are packed with peanut butter goodness!
Bring out the vodka – we are making pie! This pie is FAN-tastic. And I wasn’t kidding about the vodka, you seriously do need it. This recipe calls for two tablespoons, chilled, but trust me it is essential to the pie crust. You will not be disappointed. The crust is flaky, crisp and buttery just as the recipe promises. The filling is packed with naturally tart, lemony favouring and the meringue sits high on the pie without weeping or turning spongy. It’s beautiful!
Sour cherries in a slab pie is the taste of summer. My parent’s neighbours are an elderly couple who use to live in British Columbia, where fruit is in abundance during the summer months. Amazingly, they try to grow all sorts of fruit here in Alberta, even with Edmonton’s less than favourable climate (read: short summer, long, long, long winter). However, in spite of our ridiculous weather, we’re actually able to grow a surprising number of fruits here. This couple next door seems to have more success than everyone I know.
What’s a perfect use for a zucchini? Cupcakes. We can’t think of anything better to bake out of the summer’s most famous harvest vegetable. The new Martha Stewart Cupcake book is fresh on bookstore shelves, so naturally we wanted to see what all the fuss was about! With zucchini aplenty in the refrigerator, it was clear to the both us that Martha’s Zucchini-Spice Cupcake recipe was the perfect choice for our first crack at the book. We were so intrigued by the idea of a ‘zucchini’ cupcake.
