simple to make – Peach Pear Plum Cafe

Pumpkin Pecan Muffins

Posted on October 14, 2017October 14, 2017 by peachpearplumcafe

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors! A simple yet flavorful muffin to satisfy your taste buds. I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish. These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

Wet

3 eggs

1 and 1/2 cups pumpkin puree

1 tsp vanilla extract

Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Directions

Preheat Oven to 375 degrees
Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin. Or use 2 mini muffin tins 24 count each (for a total of 48).
Sift all the dry ingredients into a large bowl. Use a whisk to make sure it is mixed well.
Whisk together the wet ingredients.
Combine the wet and dry ingredients until well blended.
To make the pecan mixture, melt the butter in a small pot on the stove. Sprinkle in flour, brown sugar and chopped pecans. Mix well, until flour is not longer visible.
Carefully fold in 3/4 of the pecan mixture until evenly blended.
Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.
Sprinkle the rest of the pecan mixture over the tops of each muffin.
Bake in the oven for 20 to 25 minutes if using regular muffin tin. Bake for 12 to 18 minutes if using mini muffin tins.
When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
Plate them and enjoy!

Thanks for reading and hope you enjoy them!

Katie

Chocolate Pound Cake with Orange Glaze

Posted on September 23, 2017September 23, 2017 by peachpearplumcafe

With just a few tweaks I made my grandmothers chocolate pound cake with a bit of a Florida twist. Florida oranges with a delicious chocolate cake, so good. You just can’t go wrong with a chocolate cake and orange glaze. It’s sweet yet tangy all in one bite. Another refreshing recipe just for you. I’m so grateful for a grandmother who shares her recipes, and this is one for the books. The recipe book that is.

Ingredients

Pound Cake:

3 sticks of unsalted butter (room temp)

3 cups sugar

5 eggs

3 cups of all purpose flour

1/2 tsp baking powder

1/2 tsp salt

4 tbsp. cocoa powder

1 cup of gran. sugar

1 tsp vanilla extract

Orange Glaze:

1 tbsp. fresh orange juice

1 tsp. orange extract

1 – 2 cups of confectioners sugar

Candied Orange Peel

1 Orange

1 cup of water

1 cup whole milk

Instructions

1. Cream the butter and sugar in a large mixing bowl.

2. Add in eggs one at a time and beat well after each egg.

3. Sift the rest of the dry ingredients into a large bowl.

4. Scoop and dump in sifted dry ingredients (a cup at a time) and pour in milk (1/4 cup at a time) by alternating them. Blend well after each addition.

end result of dry ingredients and milk mixing

5. Add vanilla extract and beat well.

6. Grease tube pan or bundt pan with butter (or shortening) and if you’d like, dust it with cocoa powder (or flour).

buttered pan

butter and cocoa powder on pan

7. Preheat oven to 350 degrees.

8. Add in the blended ingredients using a spatula and bake for 70 to 75 minutes.

9. While the cake is baking, peel the skin off of an orange. Slice the peel into thin strips.

10. Heat 1 cup of water in a pot on the stove. Add in sliced orange peel and simmer for about 15 minutes.

11. Add in a little more than 3/4 cup of sugar and stir. Continue to let simmer on medium low heat until the sugar dissolves. Stir occasionally so that it stays a simple syrup instead of caramel.

12. Drain the orange peels using a metal strainer and spread the peels out onto parchment paper on a pan.

13. Sprinkle the orange peels with the remainder of the sugar.

14. When the cake is finished baking, let it stand and cool before removing it from the pan.

15. Preheat oven to 200 degrees F. Place orange peels in the oven for one hour. The candied orange slices should be hard and dry when finished baking (set them aside for later).

16. Whip together the orange extract, orange juice and confectioners sugar until you get a nice smooth glaze that is easy to pour but thick enough to not run off the cake.

17. Cut off the end/bottom of the pound cake so that it sits perfectly on the cake stand or large dish and let it finish cooling. Then carefully drizzle the glaze over the top of the cake.

18. Sprinkle candied orange peel over the top of the cake.

19. Slice, serve and enjoy!

Hope you enjoy a Florida twist on an Alabama favorite family recipe. What is your all time favorite recipe from grandma?

Katie

Thanks for sharing your delicious chocolate pound cake recipe Bigmama! I love that family recipes can be passed down from generation to generation.

Crafty Jar Holder

Posted on September 20, 2017 by peachpearplumcafe

Reuse what you have to increase storage and organization in your home.

There are so many ways you can use this piece and it seriously only cost 5 to 10 dollars to complete.

The below steps are guidelines and are not meant to be exact for viewers. You can use what you have in your home to make it work for you. Make sure you measure and level before doing all the painting.

Steps:

1. Keep jars after you have used them (pickle jars, jam jars, sauce jars, etc) and make sure to soak and scrape off labels

2. Cut the wood

3. Drill holes for jar wire holders

4. Sand the wood

5. Add hangers on the back of the wood

6. Stain the wood

7. Paint the wood (Check your garage for any left over paint or check out the clearance section of Lowes or Homedepot)

8. Add Stencil for name or title

9. Add the wires with jars and make sure they are tight (label them if necessary). The neat things about these wire cords is that they can be loosened and tightened.

10. Hang on the wall

11. Fill them with many different items. Things you just enjoy or things you are trying to organize. We are using our crafty jar holders for our children to put their money earned. A SHARE jar and a SPEND jar. We are hoping to teach them the importance of spending/saving money wisely as well as learn to give to others in need.

I hope you enjoyed this How To; let me know what you think and be sure to share what you would put in your jars 🙂

Thanks,

Katie

Peach Semifreddo

Posted on March 5, 2017 by peachpearplumcafe

I’m a pretty big fan of Giada on Food Network. She makes this incredible Pineapple Semifreddo that literally melts in your mouth. Every time I make it for friends and family it is devoured quickly. So, why not modify the recipe a smidgen, and make it with peaches instead? My thoughts exactly. By the way this is a huge dessert success for the kiddos too and pretty simple to make.

Ingredients:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3 egg whites

1/2 cup simple syrup, recipe follows
1 (15-ounce) can diced peaches, drained, and mashed
1 cup crushed gingersnap cookies, for sprinkling

Simple Syrup:

1/4 cup water

1/2 cup sugar

1. Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal bread ban lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.

2. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside until step 5.

3. In another medium bowl, whip egg whites until foamy. With the mixer still on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 3 to 5 minutes.

4. Since crushed peaches in a can is not something you find anywhere you need to mash a 15oz can of diced peaches. Place diced peaches into a strainer and smash the peaches with a masher.

5. Using a rubber spatula, fold the peaches into the egg whites. Then fold the whipped cream into the egg white mixture.

6. Gently pour the mixture into the bread pan. Fold over the plastic wrap (cling wrap) to cover and freeze for 8 hours (or up to 1 month).

7. To serve; unfold the plastic wrap and invert the semifreddo onto a cutting board. Remove the plastic wrap and cut the semifreddo into one inch thick slices. Place on individual serving plates and top each slice with the crushed ginger cookies.

Simple Syrup:

In a small pot, combine water and sugar over medium heat. Bring to a boil, reduce heat and let simmer for 5 minutes, until the sugar has dissolved fully. Take the pan off heat and cool the syrup (makes 1/2 cup). Any extra cooled syrup can be saved in an airtight container.

And here is the final tasty product:

Visit: FoodNetwork to get Giada’s Pineapple Semifreddo recipe (the only differences are; instead of crushed pineapple I replaced it with mashed peaches and I used ginger snap cookies instead of amaretti cookies).