Blueberry Peach Muffins

Blueberry muffins have always been one of my favorites.  I also think the combination of blueberry and peach together is just perfect. This recipe is also the one that I use for blueberry muffins. Just add another cup of blueberries and leave the peach out.
I've used both frozen and fresh berries and both work well in this recipe.
This is a slightly adapted recipe from a friend. I always have to eat one while it's still warm!

Blueberry Peach Muffins

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt

1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 eggs

1 teaspoon vanilla extract

1 teaspoon chia seeds, optional

1/2 cup milk or buttermilk

1 cup blueberries, fresh or frozen (do not thaw if using frozen)

1 large fresh peach, diced
turbinado sugar, optional

Grease a 12 cup muffin pan well, including the top of the pan. Do not use paper liners as the muffins will stick.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Add vanilla and chia seeds if using and mix.

Add half of the dry ingredients to wet mixture and mix until just combined. Mix in the milk. Add the rest of the dry ingredients and mix until just combined.

Dust the blueberries with a teaspoon of flour to prevent them from sinking to the bottom of the muffins. Fold blueberries and diced peaches into batter. 

Using a large scoop, drop the batter evenly between the cups. Sprinkle with turbinado sugar if desired.

Bake at 375 for 25-30 minutes or until golden brown.

Cool in pan for 15 minutes. Remove from pans and cool completely on a rack.

I use a spoon to support the bottom of the muffin to remove it.

Hot Fudge Cake

Serve this dessert warm for the "hot fudge" but it's also delicious cold from the refrigerator. Serve with whipped cream or vanilla ice cream if desired, but it's also delicious on it's own. 
In other words, I'll eat it hot, cold, plain or with cream-it's all good!

Hot Fudge Cake

2 cups unbleached all- purpose flour

1 1/2 cups sugar

1/3 cup baking cocoa

4 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 cup vegetable or coconut oil

1 cup milk

1 1/2 teaspoons vanilla extract

2 cups  brown sugar

1/2 cup baking cocoa

3 1/2 cups hot water

In a large bowl, whisked together the flour, sugar, 1/3 cup cocoa, baking powder and salt. Stir in the oil, milk and vanilla, mixing until smooth. Pour  in an ungreased 9 x 13 baking dish. Combine brown sugar and 1/2 cup cocoa; sprinkle evenly over batter. Pour hot water over all but do not stir. Bake at 350 for about 40 minutes. 

Easy Cheesy Tomato Pie

It's tomato season and this is a must on our table when we get those juicy vine-ripened tomatoes. It's an easy and tasty dish that I look forward to making every summer!  You can add some sliced green pepper if you like.

Easy Cheesy Tomato Pie

1 can of the big home style buttermilk biscuits (5 count)

1 large vine ripened tomato, sliced

chopped fresh basil- to taste

1 small  onion, thinly sliced

1 cup colby-jack cheese, grated

1 cup mozzarella cheese, grated

2/3 cup mayonnaise  

5-6 slices cooked bacon- crumbled

Slice tomatoes and put in a colander over a bowl. Sprinkle a little salt and pepper and let drain while preparing rest of pie.

Press biscuits into the bottom and up the sides of a greased pie plate. Layer tomato slices over biscuits, then sprinkle with fresh chopped basil. Next layer onion. In a bowl, mix cheeses, mayonnaise and bacon, then spread over top of the pie. Bake at 350 for about 30 minutes. Let stand for about 15-20 minutes before cutting.

German Chocolate Cake

Oh my, how I love this cake! It is so moist and the icing is scrumptious! It's one of my favorite cakes.

German Chocolate Cake
source- slightly adapted from American Profile Hometown Cookbook page 267

¼ cup cocoa powder

½ cup boiling water

1 teaspoon vanilla

1 cup unsalted butter (2 sticks)

2 ¼ cups sugar

4 eggs

2 cups unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup buttermilk

1 cup evaporated milk

1 cup sugar

1 egg, beaten

½ cup unsalted butter (1 stick)

a good pinch of kosher salt

1 teaspoon vanilla

1 1/3 cup flaked coconut

1 cup chopped toasted pecans

Preheat oven to 350. Grease and flour 2 (9-inch) square cake pans. Mix the cocoa and boiling water in a measuring cup. When cool, add vanilla to cocoa mixture. Cream butter and sugar until fluffy. Add eggs one at a time. In a separate bowl, whisk together flour, baking soda and salt. Alternately add the flour mixture and buttermilk to the creamed mixture. Pour batter into cake pans and bake for 38-40 minutes. Cool on wire racks while making frosting.

For the frosting, cook the milk, sugar, egg, butter and salt in sauce pan over medium heat. Stir constantly until thickened, about 12 minutes. It will become a light amber color. Remove from heat, add vanilla, coconut and pecans. Allow the cake to cool before frosting. Frost the top of each layer.

Peanut Butter Cookies

I love peanut butter cookies, especially when my husband makes them for me! 

Peanut Butter Cookies

2 1/2 cups unbleached all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter

1 cup peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

Whisk together flour, soda and salt. Set aside.

In a large bowl or stand mixer, beat butter. Add peanut butter and sugars and beat until fluffy. Add eggs and vanilla and beat well.

Add dry ingredients to wet and combine.

Shape into balls and roll in a bowl of sugar to coat. Place on an ungreased cookie sheet. Using a fork, make criss cross marks on them.

Bake at 375 for about 10 minutes.