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Peach Cobbler Cupcakes
Peach Cobbler Cupcakes
This recipe from cupcakeproject.com takes the essence of cobbler and turns it into a treat that you don’t need a fork to enjoy. They are moist and rustic – the cupcakes won’t look identical and the peach chunks poking out of the sides and tops of some of the cupcakes will give them a definite homemade look.
INGREDIENTS
DIRECTIONS
With a fork, whisk flour, baking powder, and baking soda in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Mix in flour mixture. Fold in peaches. Fill cupcake liners 1/2 full. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Optional Crumb Topping:
If you like your muffins, pies, or oatmeal with crumb topping, you can follow this recipe and add it to the top of your cupcakes. You can bake the crumb topping separately and put it on top of frosting on top of your cupcake, or you can bake it on top of your cupcake all at once.
Using your hands, mix equal parts brown sugar and flour with half as much unsalted butter (e.g. 1/2 C brown sugar, 1/2 C flour, 1/4 C butter). It should stick together and form crumbs.
Spread the mixture onto a baking sheet lined with parchment paper or top muffins with crumb mixture before baking.
Bake topping alone at 350 F for 20 minutes or follow cupcake baking instructions. Crumble on top of frosted cakes and cupcakes.
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Sauteed Kale with Pine Nuts and Raisins
Sautéed Kale with Pine Nuts and Raisins
This is a classic Sicilian side dish, prepared with leafy greens, toasted pine nuts and raisins. It may sound like an odd combination, but it works; it’s sweet, savory, salty, spicy and just a little bitter. Many leafy greens will work in this recipe by Elise Bauer.
INGREDIENTS
DIRECTIONS
Heat a large sauté pan on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards or kale, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
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Chickpeas and Greens
Chickpeas and Greens
This recipe goes well with some crusty baguette
bread to soak up all of the juices. The lemon juice really rounds out the
flavors. This myrecipes.com dish and it can also be made with spinach or
collard greens.
INGREDIENTS
DIRECTIONS
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.
Wine Pairing:
A Cabernet Sauvignon with notes of black cherries, oak, and a nice, smooth taste would counterbalance the meaty bacon and beans and earthy greens in this hearty dish.
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