Fresh Peaches with Sugared Scones | And... My New Store Coming Soon!

For last weekend's brunch I wanted to serve a dessert that was early day appropriate.  I thought about strawberry shortcake, but the local strawberry season has faded and I'm not a huge fan of shortcakes... but I do love scones (no surprise, right?).  And what about peaches?   Are peach shortcakes a thing?  

You'll notice in the photos that I've switched from using the silpat baking liner to pre-cut sheets of parchment paper.  We used them at the bakery I worked at in college.  I'm crazy about them - no cleaning and non-stick.  They are so nice to have around for packaging, too - work great for wrapping up loafs of banana bread.  I love them so much that they are going to be one of the items I am going to stock in my new... store!

That's right.  I've been working on developing an online shop (Update! Now available, here!) to be part of the blog that will contain all of my favorite things and things that I always get inquiries about.  I'll carry a variety of "everyday essentials" (like the parchment liners, hemstitch napkins, linen tea towels, candles, kraft cookie/cupcake boxes, etc.), mailable gifts and special seasonal items as well (like cozy throws and pillows in the Fall, and goodies gift packaging for the Holidays).  I'm also designing some custom products that I will carry, too.  I'd love your input on what you'd like to see in my store! 

Back to the scones : 

To make the simple scone a little more special, I added almond extract and crunchy sanding sugar.  The sugar gives great texture and crunch to the fluffy and moist scone.  To put it over the edge, I topped it with vanilla bean whipped cream. 

I can't tell you how good this is.  Silly good and very, very simple.  I think this is what shortcake is actually supposed to taste like!  I highly recommend baking them just before serving (they only take 10-12 minutes) so they are hot and fresh with the cold peaches and whipped cream - or ice cream.



Fresh Peaches with
Sugared Scones
and Vanilla Bean Whipped Cream

makes 12 small scones

2 cups plus 1/4 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 teaspoon of vanilla
...
egg yolk
course sanding sugar
....
1 cup of heavy cream
2 tablespoons of sugar
1 teaspoon of vanilla bean paste (or vanilla extract)
....
fresh peaches
sugar
lemon juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs, whipping cream and vanilla with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.

Turn the dough out onto the floured surface.  Divide into 2.  Add some flour onto the top of the dough, then pat it out into a 2 disks - about 6 inches in diameter.  Cut the disks into 6 pieces like a pie.

Separate the pieces and put them on a parchment lined baking sheet.  Brush on a little bit of a beaten egg yolk, then top with sanding sugar.

Bake at 400 degrees for 10-12 minutes.   

They are non-stick, too.  Perfect for cookies and scones, of course. 
 

Whip heavy cream with sugar and vanilla bean paste until fluffy - about 3-4 minutes.

Peel and slice peaches, then toss with lemon juice and sugar.  Serve scones sliced, topped with peaches and whipped cream.



Back to the store :

I'd love your help as I make final selections for the store.  What items do I often feature in my photos that you'd love to buy?  What sort of things would you like to see me carry?


If you want to pre-order the parchment paper sheets, just leave me a comment and I'll set some aside for you.  I'm thinking they will run about $12 for 200 sheets (that should be a year supply!).  What do you think?  Is that reasonable?  I'm verrrry open to feedback, so please, fire away!

Update : Visit my online store, here!

Baking Pantry in a Cabinet

When I’m in the kitchen, I want it to feel like a relaxing and pleasurable experience- like I have all of the time in the world, which is hardly ever the case.  For me, when I open the cabinet of this baking station in my kitchen, it feels like walking into the most cozy room in my house.  Everything is well-stocked, beautifully displayed and I am at ease as I begin creating something that I know my family is going to love.   I love coming down to the kitchen on Saturday morning with bare feet to have a hot cup of coffee and stir together a quick batch of scones (of course... I'm clearly obsessed!) before the day starts.

Most kitchens are organized by the type of item versus by use, meaning all of the dry goods like spices, flour, sugar, oils, seasoning and vinegars are stored together- usually someplace near the stove.  While it makes great sense to keep the spices and seasonings handy while you’re whipping up dinner, adding a pinch of this and a dash of that, it makes less sense to keep baking powder and powdered sugar in the same spot.

Having this station in my kitchen simplifies my baking processes and allows me to be more creative.  It makes me feel like I have a clean slate to begin creating whatever it is I can dream up.  When I have everything at my finger tips in a well organized and attractive station, whipping up a batch of muffins in the morning or a late night dozen of cupcakes will become a breeze- and a pleasure.

List of Supplies :
   
    Shelves
    Paint
    Brushes & Rollers
    Spice Containers
    Small, Medium & Large Canisters
    Bottles
    Printed Labels
    Hooks
   


Shelf Risers
So you no longer have to shuffle things around when you’re searching for the coconut extract, give your shelves multiple levels by using a riser in the back of your cabinet.  In my kitchen, shallow shelves made from pieces of moldings are painted and turned upside-down. 





A Place for Everything...
Arrange your dedicated baking area so that everything has a spot in the cabinet.  It may seem daunting to assign an individual spot for all of your baking essentials... and keep it there, but knowing exactly where to find everything will make your time in the kitchen efficient and more enjoyable.  Place like items together- spices, extracts and flavorings on the bottom; baking powder, baking soda and salt in the middle; and pastry bags and tips up top.  Don’t forget about untapped storage areas like the inside of the cabinet doors.  Here, hooks hold mixer attachments and measuring spoons.

Clean Containers
Consider putting all of your essentials in your own containers.  It will make your space more visually appealing and less cluttered.  Clear glass containers allow you to easily see what’s inside and to see how much of that item you have.

Labels
I love to label everything - I like the way it looks and I like that it is sort of 'branded' for my kitchen.  Visit my new store to see my collection of organizing materials.

Vanilla Sugar & Homemade Vanilla Bean Syrup : My Pantry Essentials - get the recipes here!

Salted Sticky Toffee Caramel Spice Cake with Vanilla Bean Whipped Cream

This was a fantastic cake.  I feel like I can say that because I borrowed each element from some of my favorite recipes (of others).  The cake itself was derived from my favorite Chocolate Cake that was inspired by Tessa from Nine and Sixteen (I've mentioned it before - one of my favorite blogs.  Good genuine lovely family life).  I took out the cocoa and coffee and added fall spices - cinnamon, nutmeg and ground clove.  

I baked it in my 8x3" Cake Pan, you can find here >



It is a moist and fabulous cake - good on its own, but better when topped with caramel sauce.  Salted Sticky Toffee Caramel Sauce.

This sauce was borrowed from the Barefoot Contessa's "Sticky Toffee Date Cake" - it is crazy easy to make... no boiling (burning) sugar like most caramel sauces.  I added sea salt to it to make it extra tempting.  And Vanilla Bean Whipped Cream.  Serve it warm, with extra warm sauce poured over... such a treat for these first cool Fall nights.

Salted Sticky Toffee Caramel
Spice Cake 



New! Printable Recipes, here.

1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
pinch of ground cloves
2 eggs
1 cup milk
6 tablespoons of melted butter
1 tsp vanilla
...

1/2 pound butter
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla

1 teaspoon of sea salt

....

Vanilla Bean 
Whipped Cream

1 cup of whipping cream

1 tablespoon of sugar

1 teaspoon of vanilla bean paste

Whip the cold cream and sugar in the mixer with the whisk attachment until almost stiff - then add vanilla bean paste.

In a mixer, combine sugar, flour, baking powder, soda, salt and spices.  Stir to combine.  Add egg, milk, melted butter and vanilla.  Mix on low until combined.  Beat for 1 minute on medium high.


Line a 8-inch round baking pan with Parchment Paper, or spray it with non-stick spray.  Bake at 350 degrees for 30 minutes.

I baked it in my 8x3" Cake Pan, you can find here >
Here are my Parchment Paper Sheets >

Meanwhile, make the Salted Sticky Toffee Caramel Sauce - it is the easiest caramel sauce you'll ever make. 

Combine the butter, brown sugar, cream and vanilla in a saucepan over medium heat. Bring it to a simmer, then lower the heat, stirring until slightly thickened.  Remove from heat.

When the cake comes out of the oven, let it cool for 10 minutes, then remove it and transfer the warm cake onto the cake plate.  Poke holes in the top with a toothpick, then pour half of the sauce over the cake.  Reserve the rest to serve with each slice.  

Serve warm if possible - I like to reheat the sauce (microwave or stove) and pour the hot sauce over each slice, then top with vanilla whipped cream.

 What a way to wake up from a nap... sticky toffee fingers : )

Shop my Baking Collection Essentials, here >

Salted Caramel Sauce | Caramel Apples with Simple Homemade Salted Caramel Sauce | Easy!

Making homemade caramel sauce might sound difficult.  It's not... it takes minutes.  If you can boil water (and sugar) then you can make it.  It is even easier than unwrapping all of those caramels to melt - and so much better!  It is really is so delicious.

 Especially when it is warm, right off of the spoon.

There is something about the sea salt that adds so much flavor and the vanilla that brings out a warm sweet aroma.



It takes just a little bit of effort and can be used on apples for a snack or on top vanilla ice cream with candied pecans for a quick and easy dessert.



Homemade Caramel Sauce
with vanilla and sea salt


New! Printable Recipes, here.

1 1/2 cups of sugar
1/3 cup of water
1 1/2 cup of heavy cream
2 teaspoons of sea salt
1 tablespoon of vanilla bean paste or the seeds from 1 vanilla bean

In a saucepan, mix together sugar and water.  Heat on medium until the mixture begins to bubble (for about 3-5 minutes), then raise the heat to medium high.  Do not stir - only swirl the pan.  Cook for 5-7 minutes until it becomes light chestnut in color.  Again, do not stir, just swirl the pan.

Remove from heat and add heavy cream slowly.  It will bubbly up, so stand back!  Stir over low heat for a couple of minutes until the caramel melts into the cream and it is smooth.  Add sea salt and vanilla.  Let it cool.

Serve over apples, or ice cream... or apple crisp.  Or anything.
 

The sugar is just beginning to turn a caramel color. 

This is when you should remove it from the heat - it can go from chestnut to molasses colored in 30 seconds!

I've just added the cream and cooked for about 1 minute - it goes from separated taffy to a smooth sauce.

I need some more ideas for Fall Favorites...  what are your favorites?!

Here is the easy-to-pin strip for the Salted Caramel Sauce!

Meringues on Warm Vanilla Bean Custard with Raspberries | Valentine's Day Dessert

The obvious choice for Valentine's Day is chocolate.  Creamy, smooth and fluffy meringues served on warm Vanilla Bean Custard will be a welcome surprise to your sweetheart.

Meringues on Warm Vanilla Bean Custard
with Raspberries


2 egg yolks
1 cup of light cream
1/4 cup of sugar
2 teaspoons of Vanilla Bean Paste

2 egg whites
1/2 cup of sugar
1 pinch of cream of tarter

1 pint of Berries for serving

To make vanilla cream, whisk together egg yolks, cream, 1/4 cup of sugar, Vanilla Bean Paste.  Cook over low heat for 8-10 minutes, stirring constantly until it thickens slightly.  Remove from heat and set aside.  

To make meringues, in the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

 
Transfer the mixture to your mixer fitted with the whisk attachment.  Whisk on high for 7-10 minutes.  The mixture will cool and froth into a thick meringue as it whips. 

Dollop a scoop of the mixture onto each dessert plate shaping them into hearts.  You may use a pastry bag to make the heart shapes more perfect.  Toast the meringues with a mini torch, or place them on a baking sheet and toast them in the oven under the broiler for 1-2 minutes.  Pour vanilla cream (still warm, or heated in the microwave) around clouds and top with berries.

I carry the Vanilla Bean Paste in my store, $12... it will last for ever and make all of your baked goodies really special.

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Vanilla Bean Sugar | Easy No Bake Homemade Gift... And Valentine's Sale!

As you may have guessed by now, I'm sort of a coffee person.  Anytime I'm making plans I always add it in : Getting out of bed for early cold morning walks are so much easier when envision the steaming coffee in my thermos.   I love going to Target just so I can get a latte while I shop (and Emma can have a "lollipop" aka cakepop) and browse.  There are not many activities that the thought of a hot cup of coffee or creamy cappucinno doesn't make better - everything seems a little more cozy and comforting when I'm clutching my coffee. 

Actually, now that I write this, it sounds a little nuts - is anyone else relating to this?  It is not that crazy... right?  I guess Starbucks' success answers that question.

To further my point, I said to Mike just yesterday, "I think the Nespresso is my favorite gift of all time."   (This is not a sponsored post.)

Maybe I am nuts. 

Or maybe it is because I've been adding Vanilla Bean Sugar to the milk pre-frothing in my Aeroncinno and it whips it up so frothy, it is almost like hot vanilla bean whipped cream?

 

The best part of this "recipe" is that it is not really a recipe at all.   It takes seconds to make.

 I used to make it by scraping vanilla beans, but my new favorite way is to add vanilla bean paste to sugar in the food processor (or blender or mixer) and mix until combined.   You can add as little or as much as you like.

I put it in these Kraft "Coffee" Bags to give as gifts.  Literally the easiest gift to make.

It is ready to be added to coffee or  used for baking.  As I said, I add a good tablespoon or two to my pre-frothed milk for my lattes.

 

Or for Vanilla Bean Scones...

You can see how frothy the milk is and laced with the tiny vanilla beans from the Vanilla Bean Paste.

 


Supplies Needed :

Kraft Coffee Bags (set of 20), $10-12


Vanilla Bean Paste, $12

Vanilla Sugar Labels, On Sale $4



Granulated Sugar

Tomorrow is the last day for Valentine's Day orders... and I have a couple of things on sale:

Rosy Lip Gloss Pink Ribbons, $8-20

Vermont Red Ribbons, $8-20

Rosy Lip Gloss Pink Bakers' Twine, $14

Vermont Red Bakers' Twine, $14
















Emma's Room Pink Celebration Candles :

6" Celebration Candles, $5.50

15" Celebration Candles, $12.00







Don't forget- I have $5 Shipping on any order : )