8.31.2014

Peach Ginger Muffins and Silicone Baking Cups from New York Baking Company


Peach season is not over yet, Baby.  I still have a good month to toss these lovelies into everything I eat.


Nothing beats biting into a fresh peach and having the juices trickle over my wrist and down to my elbow.


Peaches really perk up these coffee cake muffins.


I received a package from The New York Baking Company asking if I would review silicone baking cups by Rizzi

Absolutely.

Perfect timing.


They asked me to give an honest review, which is pretty easy for a person who has a tendency to say exactly what's on her mind.

I have no filter.


I decided to give them a spritz of non-stick spray for easier clean up.


You will need:

Peach Ginger Muffins
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup crystalized ginger, roughly chopped
1/3 cup butter, softened
1/2 cup sugar
3/4 cup creme fraiche or sour cream
1 cup fresh peaches, peeled and chopped

Streusel topping:
1/3 cup flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, cold
2 tablespoons crystallized ginger

Print recipe



Streusel topping.




Begin with making the streusel topping.

In a medium size bowl add 1/3 cup flour and  1/4 cup sugar.


1/2 teaspoon cinnamon


Stir together.


Add cold butter that has been cut into small chunks.


Mix in butter using your fingers or a pastry blender.


Add 2 tablespoons crystallized ginger bits


Stir.  Set aside while preparing muffins.


In a mixing bowl add 1 1/2 cups flour.


add 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoons salt.


Whisk or sift together.


Coarsely chop 1/3 cup crystallized ginger.


Add to dry ingredients.  Set aside.


Peel peaches.


Chop approximately 2 large peaches or 1 cup.


Set aside.


In a large mixing bowl, beat 1/2 cup sugar with 1/3 cup butter.


Mix until mixture is creamy.


Beat in 1 egg.



Mix in 3/4 cup creme fraiche or sour cream.



Stir in dry ingredients. Just until flour mixture is barely mixed in.


Do not over mix.


Gently stir in chopped peaches.



Spoon in approximately 1/4 cup batter into prepared cups. I like using an ice cream scoop.

Paper baking cups can be used or grease muffin tins before adding batter.



Sprinkle with reserved streusel topping.


Place in a preheated 375 degree Fahrenheit oven.

Bake for 20-25 minutes or until center springs back when pressed.


Remove from oven.  Cool.

However, I found that letting the muffins cool in the silicone cups make to bottoms soggy.  Once the muffins have cooled enough to handle, the cups just slip right off.  The streusel started to fall off a bit and was kind of messy while trying to remove the cups.

For muffins, I prefer buttering the tins because I like the muffin to be have a bit of a crust around the edges. Paper work great for easy clean up but have of the muffin can stick to the paper.

The silicone baking cups are fun and bright.  The grandkids will love them.



  I ate two muffins hot from the oven while wishing I had a scoop of peach ice cream on the side.




Pretty darn peachy.

Peach Ginger Muffins
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup crystalized ginger, roughly chopped
1/3 cup butter, softened
1/2 cup sugar
3/4 cup creme fraiche or sour cream
1 cup fresh peaches, peeled and chopped

Streusel topping:
1/3 cup flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, cold
2 tablespoons crystallized ginger

 Preheat the oven to 375 degrees F. Grease 12 muffin cups or line with paper liner.  Set aside.

In a mixing bowl combine flour, baking powder, baking soda, salt, and crystallized ginger. Set aside. In a large mixing bowl cream butter and sugar. Add egg.  Mix in creme fraiche.  Gently fold in flour mixture.  Do not over mix. Add peaches and gently stir.  Fill muffin cups with about 1/4 cup batter.

For the topping:
In a small bowl stir together flour, sugar, and cinnamon.  Cut in cold butter using your fingers or a pastry blender.  Stir in crystallize ginger.

Sprinkle topping on top of each muffin.  Bake for 20-25 minutes or until golden brown.  Makes 1 dozen muffins.

Print recipe


I would love your thoughts on silicone baking cups and products.




8.21.2014

Farm Stand Kale and Quinoa Salad


Let the harvest begin!  I'm in heaven.  This is my absolute favorite time of year.  Local fruits and vegetables stands are popping up everywhere.  The farmer's market is in full swing with seasonal produce.  This week I decided to swing by my favorite farm stand to see what was available.  I decided to be inspired by whatever caught my eye for this post.

You should know how I feel about supporting our local farmers. This is the perfect time of year to bypass the local grocery chain and taste fruit and veggies the way the are supposed to taste.  Vine ripe and farm fresh.



Jenson Farm has had the most amazing heirloom cherry tomatoes.  They were so vibrant that I had to incorporate them into something beautiful, healthy and delicious.  




Tucked away in the superb's just south of Salt Lake City is a wonderful family run farm.  Fresh vegetables and melons are picked daily.

I hope you enjoy this little tour of the Jenson Family Farm



If no one is available at the stand, they will leave a little tin for money labeled "On your honor".  Folks drop by and fill a bag then leave their money in the little tin.  Unfortunately the tin was not out today.  I love how they trust their neighbors.




A variety of of home bottled jams, jellies and pickled vegetables are available for purchase.




Best corn I have ever had.



This is my favorite corner.  Honey!  Their spring honey was outstanding.



Vine ripened melons.  This is what melon's are supposed to taste like.


Can you see why I have been obsessed with their heirloom tomatoes?


You'll have to bear with me while I share a bit of my garden with you.  I'm rather proud.

Two years ago I was given this 12 foot Eiffel Tower.  My totally awesome neighbor was moving and didn't want to take this massive tower with them.  He was a fan of the Tour de France and is an avid biker.  He knew that my daughters had a complete obsession with France.  He told us the Tour Eiffel was ours if we would just come a get it that day.  It was just days before my daughters wedding and we were able to use it at her reception for decoration.  After the wedding the huge tower was placed in the center of our garden.



I planted two bird house gourd plants at the base of the tower.  I let nature do the rest.  I can't believe that my two plants have exceeded the top of this 12 foot spire.  Every time I went into my garden I would give the gourds encouragement.  I would cheer them on as they grew at least 6 inches daily.



Birdhouse gourds are now forming and the vines weave their way around their French tuteur.


My garden is beginning to thrive.


If only the tomatoes would turn red!

I'll spare you the remaining photo's that I have taken and get on with the salad recipe.


As I strolled through Jenson's veggies I decided to make a Kale and Quinoa salad using their beautiful produce.

I purchased a huge bunch of Kale, purple peppers, cucumbers and heirloom cherry tomatoes.


For this fresh and simple salad you will need:

1 bunch Kale (I'm using a mixture of flat and curly leaf)
1 large or 2 small peppers
1 cucumber, peeled, seeded and diced
1 cup cherry tomatoes, sliced
1 cup cooked quinoa
1/3 cup pumpkins seeds
1/2 cup shredded Parmigiano Reggiano cheese

Dressing:
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
1/2 cup extra-virgin olive oil


Cook the quinoa first.  Add 1 cup water to a sauce pan.


Add 1/2 cup quinoa.


About 1/2 teaspoon salt


Bring to a simmer. Cover and cook for about 20 minutes or until tender.



Set aside to cool.


To toast the pumpkin seeds, add 1 teaspoon butter into a skillet with the pumpkin seeds.


Add a dash of salt.


Cook over medium heat until the seeds begin to pop and brown.


Place the hot seeds on a plate to cool.  Set aside.


Remove the tough center stem from the kale.


Chop the kale.


Chop the pepper.





Add to the kale.


Peel the cucumber.


Slice in half.


Remove the seeds.


Chop.


Add to salad.


Slice cherry tomatoes in half.


Add to salad.


Add cooled quinioa.


and pumpkins seeds.


Pour on lemon dressing.  For directions on how to make the dressing click on this link:  Lemon Garlic dressing.


I like to a course shredded Parmigiano.


Sprinkle on top.


Toss.  Serve.


 Thank you Jenson Family Farms.




 This is how I do the harvest.  Vibrant.  Fresh.  Locally grown.



Farm Stand Kale and Quinoa Salad

1 cup cooked quinoa (1/2 cup uncooked)
1/3 cup pumpkins seeds, toasted
1 teaspoon butter (for toasting seeds)
1 bunch Kale (I'm using a mixture of flat and curly leaf), chopped
1 large or 2 small peppers
1 cucumber, peeled, seeded and diced
1 cup cherry tomatoes, sliced
1/2 cup shredded Parmigiano Reggiano cheese

Dressing:
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
1/2 cup extra-virgin olive oil


To cook quinoa, add 1 cup water to 1/2 cup quinoa and a pinch of salt.  Bring to a simmer. Cover and cook over low heat for about 15-20 minutes or until quinoa is tender.  Cool completely.

To toast pumpkin seeds, place seeds with 1 teaspoon butter and a pinch of salt into a skillet. Cook over medium heat until the seeds begin to pop and are lightly golden.  Remove to a plate set aside to cool. 

To assemble.  Toss all ingredients in a large bowl.  Drizzle with dressing.  This salad will hold up completely dressed and refrigerated for a few hours.  Makes 4-6 servings.

For the salad dressing:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl.  Stir to blend.  Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.