Today I made Peach Blueberry Thyme Cupcakes!
1/2C butter, 1C sugar, 1 egg, 1 egg yolk, 1 1/3C flour, 1t baking powder, 1/8t salt, 1/2C milk, 1/2C roasted peach mush, 1/4C blueberries, 2t loosely packed fresh thyme leaves
Preheat oven to 350F.
Beat the butter. Add sugar.
Add egg and yolk. Add dry ingredients, along with milk. Fold in peach mush.
Fold in blueberries.
Fold in thyme.
Spoon into cupcake tin.
Bake 22-25 minutes or until toothpick comes out clean. Cool and eat.
Today we made Carrot Pie!
This recipe is from John Anderson.
2 1/2C sliced carrots, cooked and mashed, 1 1/2C milk, 1/2C caster sugar (aka superfine sugar; not powdered sugar), 1 large egg, 1t salt, 1/2t ground ginger, 1/2t cinnamon, 1/2t nutmeg, one 9″ shortcrust pastry shell (not a graham cracker crust)
Preheat oven to 450F. Beat all ingredients until smooth. Pour into pastry shell. Bake 20-30 minutes or until firm.
Today we made Blueberry Jam Cake!
This recipe is from John Anderson. But we added fresh blueberries instead of raisins, and we omitted the nuts.
3/4C unsalted butter, 1 1/2C sugar, 4 eggs, beaten, 3C flour, divided, 1t soda, 1t allspice, 3t cinnamon, 1C buttermilk, 1C blueberry jam, 1/4C orange juice, 1C fresh blueberries, well drained
Preheat oven to 350F.
Butter and lightly flour a tube pan. Cream butter and sugar until light and fluffy.
Add beaten eggs gradually. Blend well.
Sift flour. Coat blueberries with 1/4C sifted flour.
Sift remaining flour again with other dry ingredients. Sift into creamed mixture alternately with buttermilk. Stir in jam and orange juice.
Fold in blueberries mixture.
Turn into prepared tube pan.
Bake 1 1/2 hours or until toothpick comes out clean.
Today we made Molten Chocolate Cakes for three!
This recipe is from Food Network. We made 1/3 the recipe, and we skipped the berries.
1/3C unsalted butter, 1/4C sugar, 1 egg, 1 egg yolk 2 2/3oz bittersweet chocolate, chopped, 1 1/3t flour
Preheat oven to 450F.
Butter and lightly flour three ramekins. Over a double boiler, heat butter and chocolate. Whisk until chocolate is almost all melted. Remove from heat and cool.
In bowl, beat egg, yolk and sugar until fluffy and pale in color. Gradually beat in chocolate.
Add flour and stir until just combined. Pour into ramekins.
Place ramekins on parchment paper on baking sheet. Bake 7 minutes or utnil top and sides are set but inside is still liquid.
If desired, invert on plate (before you insert a spoon in the middle).