Tag: icing

Breakfast · Cakes · Desserts

Peach Cobbler Coffee Cake

cathysmahaLeave a comment

Oh glorious peaches! I look forward to peach season each year, and love to try new recipes. The Peach Cobbler Coffee Cake does not disappoint, although I would tweak a few things next time. The crumb topping is so good, you want a piece in each bite, with peaches. Next time I would bake the cake in a rectangle shallow pan, similar to brownie thickness and perhaps add a few more peaches with a splash of lemon juice or lemon zest (or both). I made extra glaze and it was delicious drizzled on the cut piece of cake.

Peach Cobbler Coffee Cake

INGREDIENTS:
  • Cake:
    • 2 cups all purpose flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 cup milk
    • 3/4 cup brown sugar
    • 1/2 cup sour cream
    • 1/4 cup butter, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cup sliced peaches
  • Crumb Topping
    • 1 cup brown sugar
    • 2/3 cup flour
    • 6 Tablespoons softened butter
  • Glaze
    • 1/2 cup powdered sugar
    • 2 1/2 teaspoons milk
    • 1/8 teaspoon cinnamon
DIRECTIONS:
  1. In a medium bowl, combine 2 cups flour, baking powder and cinnamon. Set aside.
  2. Beat 1/4 cup milk, ¾ cup brown sugar, 1/2 cup sour cream, ¼ cup butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
  3. Fold in peaches.
  4. Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
  5. Crumble Topping: Combine 1 cup brown sugar, ⅔ cup flour in a bowl. Cut in 6 Tablespoons softened butter until mixture is crumbly.
  6. Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
  7. Combine ingredients for glaze and drizzle over baked, cooled coffee cake.

Recipe from LemonTreeDwelling

Breads · Breakfast · Cakes

Peach Streusal Muffins

cathysmaha1 Comment

Every year I purchase a box of Palisade (Colorado) peaches from one of the local high schools. They are always big, beautiful and delicious. Peach Streusal Muffins sounded delicious and they were. I opted to skip the icing and the family didn’t mind at all.

Peach Streusal Muffins

INGREDIENTS:
  • CRUMB TOPPING
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour
  • MUFFINS
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk, at room temperature
  • 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)*
  • VANILLA ICING (OPTIONAL)
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS:
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
  6. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
  7. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
  8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Recipe from Sallysbakingaddiction

Cookies and Bars · Family

Golden Carrot Cookies

cathysmaha1 Comment

My Mother gave me the Betty Crocker Cooky Book for Christmas 1967, when I was 14 years old. I have used this book for a ‘few years’ and for the first time I noticed how Cooky was spelled. I have always spelled these delights as cookie but Merriam Webster says it can be cooky or cookie.

Golden Carrot Cookies are like a carrot cake in a cookie with a delightful orange glaze on top. While some of the children and grandchildren were hesitant to try carrot cookys, they all agreed they were good. 

If you ever see this Cooky Book at a garage sale or Goodwill, it’s worth adding to your collection!

Golden Carrot Cookies

INGREDIENTS:
  • 1 cup shortening (part butter or margarine)
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup mashed cooked carrots
  • 2 cups Gold Medal flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup shredded coconut
  • Orange Butter Icing:
    • 2 tbsp. soft butter
    • 1 1/2 cups sifted confectioners’ sugar
    • 1 1/2 tbsp. orange juice
    • 2 tsp. grated orange rind
DIRECTIONS:
  1. Heat oven to 400 degrees Fahrenheit.
  2. Mix shortening, sugar, eggs and carrots.
  3. Measure flour by dipping method or by sifting. Blend flour, baking powder, and salt into shortening mixture. Mix in coconut.
  4. Drop dough by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake 8 to 10 minutes, or until no imprint remains when touched lightly. Frost cooled cookies with Icing. Makes 4 dozen.

Recipe from Betty Crocker’s COOKY BOOK Copyright 1963

Cookies and Bars · Czech Heritage and Dishes · Holidays · New Favorite

Slovak Honey Cookies

cathysmahaLeave a comment

Czech and Slovak heritage is of great interest to me, given my Father’s family roots.  Late 2020, I participated in ‘Czech & Slovak Christmas’ offered through Global Slovakia Academy.  It was a wonderful class, offering education of the Slovak advent and holidays, celebrations and food.

The Slovak Honey Cookies are traditional Christmas treats and I had to try them.  They are very similar to our traditional Gingerbread cookies, using honey instead of Molasses.  They are absolutely delicious and a new favorite for the holidays.

SLOVAK HONEY COOKIES

3 cups (400 g) plain flour
1 cup (140 g) icing sugar
4 tbsp (60 g) butter softened
3 eggs
1 tsp bicarbonate soda
2 tsp of gingerbread spice mix
3 tbsp clear honey
  • Preheat your oven to 180 C/ 350 F. Line a baking tray with paper.
  • Sift together the flour, icing sugar, soda bicarbonate and spices.
  • Add butter and honey to the dry ingredients along with the eggs, and mix well to form a soft dough.
  • Wrap in a cling film and leave overnight in the refrigerator to chill.
  • Roll out the dough on a floured surface to a thickness of half a centimeter.
  • Cut out with your desired cookie cutter and place well apart on the baking sheet.
  • Bake for 10-15 minutes. Transfer to a wire rack to cool completely.
  • Decorate with icing if you wish.

ICING

1 egg white
1 ½ cup powdered sugar
1 tablespoon lemon juice.

  • Whisk the ingredients together until stiff peaks form.
  • Add more sugar if needed and have patience.
  • Spoon your icing into a sandwich bag, twist the bag tightly until the icing wedges into one corner, and then poke or cut a tiny hole into the corner. Make sure your cookies are completely cool before beginning to decorate.
GINGERBREAD SPICE MIX

10g ground cinnamon
4g whole cloves
3g fresh ground nutmeg
3g cardamom pods
3g star anise

  • Crush the cardamom pods, star anise and cloves using a pestle and mortar. Ground in a coffee grinder and add to the ground cinnamon.