The Best Peach Shortbread

Peach Shortbread 6

1 cup white sugar
1 teaspoon baking powder
2 3/4 cups plus 2 tablespoons cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon  salt
1 cup room temperature unsalted butter
1 large egg
2 -3 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

 

Preheat the oven to 375°F.

Butter a 9×13 inch pan, or spray it with a nonstick spray.

In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the butter and egg into the flour mixture. It will be crumbly.

Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Peach Shortbread 1

I like to whisk the spices with the sugar first, then the flour.  It helps to make sure everything is well distributed.

Peach Shortbread 2

Press 3/4 of the flour/sugar mixture into your baking pan, reserving the rest for topping.

Peach Shortbread 3

These peaches are really the star here, but that buttery crust plays an amazingly delicious supporting role.

Peach Shortbread 7

Not so much topping that the peaches are hidden, and for a little extra crunch, sprinkle the top with a little raw sugar.

Peach Shortbread 4

OOOHHH, the smell of sweet peaches and buttery crumb can’t be beat.

Peach Shortbread 5

It might be difficult to wait, but they cut so much better if you let them cool.

This recipe came from smitten kitchen.com, so if you want to go one more step towards deliciousness, head over to her blog …. Deb Perelman …. she also browns the butter for a nutty flavour that apparently really comes through.  Today, I just didn’t have time, as I wanted to get these slightly cooled bars out to the workers to enjoy the fruits of their labours with peach picking, sorting and packing!

Zucchini Ricotta Galette or Tomato Galette

Got a plethora of zucchini in your garden?  Here you go, you are very welcome.  Even if you don’t, head to the grocer or market and buy some because this galette is just that good.

Galette 8

This photo is gorgeous …. but even that doesn’t do it justice.  Oh, the crispy puffy pastry, the creamy rich base …the fresh from the garden (or market) zucchini …. and the aroma as it bakes. This is a sure winner, and certain to be on repeat.

Veg Galette 3

Incredibly delicious as a tomato galette also.

Serve this with a salad for a great vegetarian meal or cut into small pieces for an appetizer, either way it’s fantastic!

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Veg Galette 2

Glazed and ready for the oven – they already look and smell fantastic.

 

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Galette 2

See …. not quite enough cutting in yet, those butter cubes are too big.

Galette 3

Small, pea sized bits now and the liquid added.

Galette 4

Do not over mix, just get it together and wrap it to put in fridge for at least 30 minutes).

Galette 7

Salt, and allow to sit for a bit in order to draw the liquid out.

Galette 5

As you can see …. I’m not the best at an exact “12 inch” circle …. but I’m working on that!

Galette 6

Mix all your cheeses with the olive oil & garlic blend … adjust to taste with salt and pepper.

Galette 1

WHAT??  Already I’m crazy about this and it hasn’t even hit the oven yet.  Yes, I need to work on my even edges … ha ha

Veg Galette

Tonight we had enough people celebrating Stella turning 6 that I needed to make 2 …. so I did a tomato galette as well as zucchini.  Both were delicious.

Be as inventive as you like with the cheeses, using the amounts as your guidelines.  With the tomato galette I used aged gouda as well as the ricotta and parmesan.  With the zucchini, tonight I had old white cheddar on hand ….  What won’t change is how amazing your house smells!  Go ahead, invite the neighbours in …..

 

Absolutely full credit (as well as the copy/paste feature) for this recipe – IN TOTAL – goes to Deb Perelman at http://www.smitten kitchen.com  – one of the very rare recipes I didn’t play around with at all …. okay except I used a couple of patty pan squash because I had them….

 

Cheesy Zucchini Herb Loaf

I love the way the herbs stay fresh and green, and the cheesy tender dough is delicious.

Cheesy zucchini herb loaf 6

Cheesy, crispy on the crust and so tender inside.  You are going to want to try this one out!

  • 1 1/2 cups grated zucchini
  • 4 cups flour
  • 6 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp white sugar
  • 3/4 cup cubed cheddar cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup herbs, chopped finely (today I used parsley, chives, oregano and basil)
  • 1 tsp salt

Toss together, and set aside.

  • 1/2 cup melted butter
  • 3 beaten eggs
  • 1/2 cup minced fresh herbs
  • 2 cups milk

Whisk together.

Pour wet ingredients into flour/zucchini mixture and mix together lightly.  DO NOT OVERMIX.  That leads to tougher dough.

Pour into parchment lined loaf pans.

Sprinkle a little flake salt over top.

Bake at 350 for 45 – 60 minutes.  Start testing at 45, and as soon as the tester comes out clean remove from the oven.

Cheesy zucchini herb loaf 1

The herbs are vibrant, the eggs are free run and the flavour is out of the park!

Cheesy zucchini herb loaf 2

Once you have everything ready, the final assembly is pretty quick!

Cheesy zucchini herb loaf 3

Using parchment means it is easy to lift out, and helps to get such a crispy exterior.                         This recipe makes two loaves.

Cheesy zucchini herb loaf 4

Cheesy zucchini herb loaf 5

Golden crust, with craggy cheesy bits and Maldon sea salt adding a bit of crunch on the top.

 

Strawberry Rhubarb Pie

The first fresh fruit pie of the season … strawberries and rhubarb are ripe at about the same time and those two belong together!  The strawberries are sweet, and the rhubarb is tart …. its a perfect match.

Strawberr rhubarb pie 3

INGREDIENTS

  • 1 recipe unbaked double pie crust
  • 2 1/2 cup rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
  • 2 1/2 cups hulled and sliced fresh strawberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon grated lemon zest
  • 2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
  • large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Strawberry rhubarb pie

When the fruit looks this fresh, colourful and juicy you just know the pie will be perfect.

NSTRUCTIONS

  1. Preheat the oven to 450°F.
  2. Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.
  3. Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry. Dot with the butter pieces.
  4. Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.
  5. Brush the egg glaze over the crust. Transfer the pie to a baking sheet.
  6. Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
  7. Remove from the oven and cool on a rack before serving.
  8. Strawberry rhubarb pie 2

    I have a fancy little roller press that cuts this lattice pattern, but I can never get it onto the pie with it all looking smooth and even … I think I prefer just doing an old fashioned lattice … stay tuned for a photo next time I do that!

    Strawberry rhubarb pie 4

    Cut the pie while it is still warm, and you will end up with juices running … still delicious, but if you want it to be a firm slice, let it cool for at least a couple of hours.

    Strawberry rhubarb pie 5

     

     

Rosemary Focaccia Bread

 

Rosemary Focaccia 2

Crackly crust, soft and delicate inside, this focaccia is amazing, but even more so considering how quickly it comes together.

I love my own focaccia bread recipe …. but it takes a few hours to complete.  Tonight I was planning on making a sun dried tomato pasta with chicken and spinach, and had the brilliant idea of making a focaccia to go with it …. so I typed in quick focaccia, and this came up.  What a stroke of luck for us!  Thanks go directly to “flavour the moments” for this recipe.  Head’s up … it makes a very small loaf – just enough for two people.  Of course I looked at that, and thought it wasn’t enough for 2, so I did another one.  That’s just the way I roll.  So, now we have leftovers.  That’s perfect.

INGREDIENTS:

  • ¾ cup warm water (heat in the microwave for 10 seconds and stir — it should be just lukewarm)
  • ½ teaspoon sugar
  • 1½ teaspoons yeast (1/4 ounce package such as Fleischmann’s Rapid Rise)
  • 5 1/2 tablespoons extra virgin olive oil, divided
  • 1 3/4 cups all purpose flour, divided (plus more for sprinkling the dough)
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon freshly grated parmesan (optional)
  • 1 clove garlic, finely chopped (optional)
  • 1 tablespoon fresh rosemary or 1 1/2 teaspoons dried, divided
  • flaky sea salt for topping, optional

DIRECTIONS:

  1. Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine.
  2. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
  3. Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined.
  4. Add 2 tablespoons of the olive oil and 1/2 tablespoon of the fresh rosemary or 1 teaspoon dried and mix until combined.
  5. With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
  6. Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9″ cake pan with 1/2 tablespoon of the olive oil.
  7. Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well.  Gently shape the dough into a flat disk and place in the prepared skillet.
  8. Gently press the dough evenly in the bottom of the skillet and 1″ up the sides, then cover with a clean towel.
  9. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
  10. Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
  11. In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, and remaining rosemary.
  12. Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
  13. Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired.
  14. Cool slightly on a wire rack and serve!
Rosemary focaccia 1

Naturally I looked at the dough, once it came together …. and thought it wasn’t enough.  So I quickly put another loaf together … of course the first one would have been enough so now we have leftovers, which is just perfect.

Raspberry Macaroons

Raspberry macaroons

So pretty, these raspberry macaroons are absolutely delicious.

  • 1 1/4 Cups granulated sugar, divided
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 4 large egg whites, at room temperature
  • 4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
  • 1 Tsp. salt
  • 1 Tsp. vanilla extract
  • 6 Ounces dark chocolate, chopped
  • 1 Tsp. coconut oil
  • PREHEAT oven to 325˚F.
  • LINE two baking sheets with parchment paper.
  • PLACE 1/4 cup sugar to a medium bowl.
  • ADD 1 package raspberries.
  • MASH mixture with a fork or muddler until berries are broken down.
  • SET ASIDE raspberry mixture to macerate, about 2 minutes.
  • PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
  • ADD 4 eggs whites.
  • WHISK mixture on high speed until foamy.
  • ADD raspberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
  • WHISK until well combined.
  • ADD more coconut as needed to make sure all liquid is absorbed into mixture.

    Raspberry macaroons 4

    Depending on how juicy your raspberries are, it may take up to a cup of additional coconut in order to get the right texture.

  • SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
  • PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
    Raspberry Macaroons 5
  • BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATEsheets halfway through bake.
  • PLACE baking sheets onto cooling racks.

    Raspberry macaroons 2

    Bake until just lightly golden.

  • ALLOW macaroons to cool for about 10 minutes.
  • PLACE 6 ounces dark chocolate into a microwave safe bowl.
  • ADD 1 teaspoon coconut oil.
  • HEAT chocolate mixture in microwave for 15 seconds.
  • STIR chocolate mixture.
  • CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.
  • DIP bottoms of macaroons into melted chocolate.
  • DRIZZLE tops of macaroons with remaining melted chocolate as desired.
    Raspberry Macaroons 1
  • CHILL macaroons in refrigerator until chocolate is set, about 20 minutes.
  • ALLOW macaroons to come to room temperature before serving.Raspberry macaroons 3

I watched a video on Instagram from feedfeed, and they made these macaroons with blackberries – they looked so delicious, and I had everything already in the house, as long as I worked with raspberries instead of blackberries – the recipe came from Driscoll’s Berry website.

Oatmeal Coconut Cookies

 

Oatmeal cookies 6

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups quick-cooking rolled oats
  • 1/2  cup walnuts, finely chopped
  • 1/2 cup cranberries
  • 1 cup coconut, shredded

Preheat oven to 375 degrees.

Oatmeal cookies 1

Make sure you beat the butter, sugar, egg & vanilla mixture until it is fluffy before stirring in the dry ingredients.  Only stir until everything is combined.

  1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  2. In a bowl of a standup mixer, cream together the sugars and butter. Add in the eggs and vanilla and beat well. Slowly add the flour mixture and continue to mix in batches. Stir in the coconut, oats, cranberries and walnuts.

Oatmeal cookies 2

  1. Using a 1¼” cookie scoop (or small spoon) drop small balls on a ungreased cookie sheet spacing 2″ apart. Bake for 12-14 min. or until golden brown. Cool on cookie racks. Store in airtight containers. Will freeze well.

Oatmeal cookies 4

Oatmeal cookies 5

Crispy on the edges, chewy in the middle, these oatmeal coconut cookies are fantastic!