Peach Crumb Bars

Now that peaches are in season, I just had to bake a batch of these peach crumb bars. They’re full of wonderful fresh peaches. The sweet yet tart fruit filling and the buttery crumb are complimented perfectly by a simple drizzle of glaze across the top. They’re absolutely delicious!

Peach Crumb Bars

Just as with another favourite recipe, blueberry chocolate chip crumb bars, these peach crumb bars are made using a simple crust that is also used for the crumble topping. Using plenty of fresh peaches lets this gorgeous summer fruit shine. You can easily substitute any stone fruit or berry for peaches, in this recipe, if you like. These peach crumb bars are wonderful with a cup of coffee. Serve them with a scoop of vanilla ice cream, as I did last night after a family dinner, for an extra special treat.

Peach Crumb Bars

Enjoy the recipe…

Peach Crumb Bars

The sweet yet tart fruit filling and the buttery crumb base and topping and complimented beautifully by a drizzle of glaze across the top of these peach crumb bars. They're absolutely delicious!

This recipe was adapted slightly from Saving Room for Dessert.

Ingredients

For the crust:

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups unbleached all-purpose flour
  • 1 cup/ 225g butter, cold, cut into small cubes
  • 1 large egg, lightly beaten

For the peach layer:

  • 4 cups fresh yellow peaches, peeled and diced 1/4″ square (6-8 large peaches or 10-11 small peaches)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch/ cornflour
  • 1 teaspoon fresh lemon juice

For the icing:

  • 1 cup powdered sugar/ soft icing mixture
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk (use more or less for desired consistency)

Directions

  1. Preheat oven to 350F/ 180C if using a glass pan, or 375F/ 190C for a metal pan.  Lightly grease or spray a 13×9-inch baking pan and set aside (I like to use Pyrex).

For the crust:

  1. In a large mixing bowl, whisk together 1 cup of sugar, 3 cups flour, baking powder, salt, and cinnamon.  Using a pastry cutter or two table knives, blend in the butter until the mixture resembles coarse sand.  Add the lightly beaten egg and mix together thoroughly.  Press 2/3 of the dough into the prepared pan, using the back of a large spoon (like a table spoon), until a smooth base is formed.

For the peach mixture:

  1. In a large mixing bowl, whisk together the sugar, cornstarch/ cornflour, and lemon juice.  Add the diced peaches and stir gently to combine.  Pour the peach mixture over the crust and spread evenly.
  2. Crumble the remaining dough over the peach layer.
  3. If using a glass pan, bake at 350F/ 180C degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375F/ 190C degrees for 40-45 minutes.  Cool completely in the pan on a cooling rack, loosely covered with a clean tea towel. Then chill bars for at least one hour before cutting.
  4. For the icing, whisk together the powdered sugar, vanilla extract, and milk.  Drizzle across the top of the bars, using a small spoon, about 10-15 minutes before serving.
  5. Store bars in an airtight container in the refrigerator. They will stay fresh for about 3 days.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

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Blueberry Lemon Sour Cream Muffins

Blueberry Lemon Sour Cream Muffins

 

Today, I’m sharing one of my all-time favourite muffin recipes with you. Who doesn’t love fresh blueberry muffins? They are such a classic, right? I absolutely LOVE this Blueberry Lemon Sour Cream Muffin recipe! These muffins are bursting with berry flavour.

 

Blueberry Lemon Sour Cream Muffins

 

A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar. I just love the little bit of crunchy sweetness the sugar topping gives these muffins.

 

Blueberry Lemon Sour Cream Muffins

 

Blueberry Lemon Sour Cream Muffins

 

Trust me, these muffins need to be in your baking repertoire. They’re fabulous! Honestly, they’re better than just about any muffin I have ever had at cafes. Seriously, they’re that good.

 

Blueberry Lemon Sour Cream Muffins

 

Enjoy the recipe…

Blueberry Lemon Sour Cream Muffins

  • Servings: 12 muffins
  • Print

These muffins are bursting with berry flavour. A hint of lemon brings out the fruitiness of the blueberries, while sour cream creates a lovely crumb in these delicious muffins. They are super soft inside, with a little crunch on top, provided by a sprinkle of coarse sugar.

Ingredients

Topping: (optional)

  • coarse sugar, to taste (approx. 2 Tbsp)

Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda/ bi-carb soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 Tbsp unsalted butter, melted and slightly cooled
  • 1 cup/ 230g low fat sour cream (full fat sour cream makes the muffins too dense); you may substitute buttermilk or plain yogurt for sour cream, if desired
  • 1 tsp pure vanilla extract
  • 3/4 tsp finely grated lemon zest
  • 1 1/ 4 cups fresh or frozen blueberries

Directions

  1. Preheat the oven to 375F/ 190C/ 180C fan-forced.
  2. Butter a 12-cup muffin pan, or line with muffin cups/ pattypans.
  3. In a medium bowl, whisk 1 1/2 cups of flour with the baking powder, baking soda/ bi-carb soda, and salt.
  4. In a large bowl, using a handheld mixer or stand mixer, beat the egg at low-medium speed until frothy. Add the sugar and melted butter, and cream them together until pale yellow, about 30 seconds to 1 minute. Add the sour cream, vanilla, and lemon zest and mix until blended.
  5. Add the dry ingredients and mix at low speed (mark 1) until just blended. Then turn up the mixer speed (to mark 2) and mix for about 20 seconds, until batter looks a bit fluffier.
  6. In a bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, very gently fold the blueberries into the batter. (If you stir too much, then too much blueberry juice will colour the batter, which may give the muffins a slight greenish hue, once baked.)
  7. Fill the muffin cups 3/ 4 full of batter and sprinkle with coarse sugar. Bake for 25 minutes (15-20 min fan-forced), or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

 

Cheesy Cauliflower Fritters

Who doesn’t love a dish that’s quick, easy, and full of delicious cheese? I know I do. Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They’re a perfect weeknight food.

Cheesy Cauliflower Fritters

I prefer making these cauliflower fritters with leftover roasted cauliflower, because I love the deep flavour from the cauliflower being browned in the oven. Using leftover cauliflower makes these fritters so quick to throw together. They can be on the table in about 15 minutes. You can use steamed cauliflower, instead, if you like. I’ve given directions for both roasting and steaming methods in the recipe, below.

Cheesy Cauliflower Fritters

You should use a really flavourful cheese, for these fritters, like sharp or vintage cheddar, for the best taste. You can use more than one kind of cheese, to make the fritters even more delicious. I like adding a crumbly Greek feta or smoked gouda.

Cheesy Cauliflower Fritters

I haven’t tried it, yet, but I’m guessing that these cheesy cauliflower fritters would make delicious vegetarian burgers. They have a great texture and hold together really well. They even taste good the next day, so they’re wonderful for an easy lunch.

Enjoy the recipe…

Cheesy Cauliflower Fritters

  • Servings: 20-24 fritters
  • Print

Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They're a perfect weeknight food.

Recipe adapted from Cauliflower Cheddar Fritters recipe on Gimme Delicious.

Ingredients

  • 1 head of cauliflower, washed very well under cold water
  • 2 cups shredded sharp or vintage cheddar cheese
  • ¼ cup parmesan, crumbly feta, or smoked gouda cheese (optional)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Kosher salt, to taste
  • ½ tsp fresh minced garlic or ¼ tsp garlic powder
  • A dash of onion powder or fresh finely chopped chives, to taste
  • A dash of dry basil and/ or oregano (optional)
  • Extra virgin olive oil

Directions

  1. Chop cauliflower into small florets.
  2. To prep cauliflower, you can roast it or steam it. To roast: Preheat oven to 400F/ 200C/ 180C fan-forced. Lightly oil a baking sheet. Toss chopped cauliflower with a drizzle of olive oil. Spread cauliflower on baking sheet in a single layer. Roast for 20-25 minutes, until cooked through and browned a bit. Or steam cauliflower until tender, using a stovetop steaming pot.
  3. Pulse the cauliflower in a food processor until it becomes the texture of rice. Or chop the cooked cauliflower into very small pieces.
  4. Combine the chopped cauliflower, cheeses, eggs, flour, salt, and seasonings in a large bowl. Stir gently to combine thoroughly.
  5. Heat a large skillet on medium-high. Coat pan lightly with olive oil.
  6. Form cauliflower mixture into patties about 3 inches across, placing in hot oil as you go. (Just form the patties as you go, to save space in the kitchen, and to save time.)
  7. Cook fritters until golden brown and set in the middle, about 3-4 minutes per side. Cook the fritters in small batches. Set cooked fritters aside on a large plate or platter, covered with foil to keep warm until ready to serve.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

 

Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies

Is there anything that apples cannot do? The humble apple is such a versatile, delicious fruit in baked goods. I love apple in pies, muffins, cakes, fritters, danishes–pretty much anything you can think of. When I saw this recipe for Apple Cinnamon Oatmeal Cookies, I knew I had to make them.

Apple Cinnamon Oatmeal Cookies

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness. I’ve got to tell you, these are some of the best cookies I’ve ever had. I can’t wait to bake another batch. My little boy enjoyed helping me make these cookies, as well. It’s a really quick and easy recipe, which makes it great for doing with kids.

Apple Cinnamon Oatmeal Cookies

You probably already have the ingredients in your kitchen, to make these cookies, other than one large apple. I’ve made a few slight changes to the original recipe, to suit my tastes, and to use spices which are readily available in Australia. (Apple pie spice is not something I’ve seen here, but it is very easy to create a similar flavour, as you can see in the recipe below.) Feel free to add a handful of chopped nuts or sultanas, if you like, or to play a bit with the spices. I flavoured the glaze with vanilla and cinnamon, but you could simplify it and just use milk and powdered/ confectioner’s sugar, if you want.

These Apple Cinnamon Oatmeal Cookies are wonderful. They’re the perfect treat for autumn, or any time of year.

Enjoy…

Apple Cinnamon Oatmeal Cookies

  • Servings: 20 cookies
  • Print

The chewy center and crisp edges of oatmeal cookies pair perfectly with the tender sweetness of tiny chunks of apple in these marvelous cookies. A little spice, vanilla, and brown sugar, not to mention the magic of butter, combine to create a delectable treat. A sweet-and-spiced glaze is drizzled on top for even more deliciousness.

This recipe was adapted slightly from Sally’s Baking Addiction.

Ingredients

Cookies:

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda/ bi-carb soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice (or an extra tsp cinnamon, or a dash of cardamom and a dash of Allspice)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled (it needs to be warm—not hot or cold, for the cookie texture to turn out right)
  • 1/2 cup (90g) unsweetened applesauce
  • 3/4 cup (150g) gently packed dark or light brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely diced apple (about 1/2 of a large apple)

Icing:

  • ¾ cup powdered/ confectioners’ sugar
  • 1 tsp pure vanilla extract or pure maple syrup
  • 1 Tbsp milk
  • A dash of cinnamon

Directions

  1. Preheat oven to 350°F/ 180°C. Line two large baking trays with parchment/ baking paper or silicone baking mats. Set aside.
  2. Whisk together the oats, flour, baking soda, salt, cinnamon, and apple pie spice (or other spices) in a large bowl.
  3. In another bowl, whisk the melted warm butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the vanilla and egg. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the diced apple. The cookie dough will be thick and sticky. (If the dough looks runny, at this stage, you should to chill it for 1-2 hours, to firm up.)
  4. Using a large spoon or table spoon, scoop cookie dough and form into balls (about 2 Tbsp of dough each). Place them about 3 inches apart on the baking trays. Slightly flatten the balls out with the back of the spoon, because the cookies won’t spread much.
  5. Bake cookies for 14-15 minutes or until lightly browned and set on the edges. Remove trays from the oven and allow to cool on cooling racks for 10 minutes before icing the cookies. Keep the cookies on the trays.
  6. Make the icing: Whisk the icing ingredients together in a medium bowl or small measuring cup.
  7. Drizzle icing over cookies, using a small spoon.
  8. Cool finished cookies on trays, then store them in tightly-lidded containers. If you put them away too soon, while still warm, they will soften up too much, and the edges won’t be nice and crunchy.

Recipe Notes:

  1. Make sure you are using a thick applesauce. Anything too liquid-y could cause excess spreading. Unsweetened applesauce really is best for the recipe, to keep the apple flavour from being overwhelmed by too much sugar.
  2. Iced cookies stay fresh covered in the refrigerator for up to 1 week.
  3. The cookie dough can be made and chilled in the refrigerator for up to 3 days before baking the cookies. Allow dough to come to room temperature, then continue with the recipe at step 4.
  4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

Roasted Chicken and Chorizo with Potatoes and Cauliflower

 

Roasted Chicken and Chorizo with Potatoes and Cauliflower

I’m always on the hunt for easy one-pan recipes. If it feeds a crowd, that’s even better. This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower does just that. It’s perfect for when you have a bunch of people coming over for dinner, and you really just want to make something delicious and impressive that you can simply pop into the oven and forget about until dinner time. Then, you can sip your wine and enjoy being with your guests, instead of spending half the evening in the kitchen.

Chicken and Chorizo Tray Roast with Three Veg

The chorizo in this recipe is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. It’s delicious. I love to use bone-in skin-on chicken thighs for this recipe, because they’re really flavorful. I’ve made it with boneless, skinless chicken thighs, too, and it was still really tasty. The original recipe, by Nigella Lawson, was a bit simpler. I’ve added a couple of vegetables to my version. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together.

Chicken and Chorizo Tray Roast with Three Veg

If you want to get a head-start on the prep for this recipe, you could chop the vegetables and chorizo in advance and refrigerate them until you’re ready to cook. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

Roasted Chicken and Chorizo with Potatoes and Cauliflower

Enjoy…

Roasted Chicken and Chorizo with Potatoes and Cauliflower

This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower is perfect for feeding a crowd. You just pop everything into the oven and let it roast. The chorizo is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together. It's delicious.

This recipe was adapted from Nigella Lawson’s recipe for Spanish Chicken and Chorizo with Potatoes.

Ingredients

 

 

  • 12 chicken thighs (bone in, with skin, ideally)
  • 750 g/ 1.5 lbs chorizo sausages, in bite-sized pieces (squeeze the meat out of the casings and tear it into pieces)
  • 500 g/ 1 lb baby potatoes, cut the larger ones in half
  • 500g/ 1 lb sweet potatoes, peeled and cut to about the same size as the baby potatoes
  • 2 red onions, peeled, halved, and thickly sliced
  • 1 head of cauliflower, cut/ broken into florets
  • 3 Tbsp extra virgin olive oil
  • Dried oregano, to taste
  • Dried basil, to taste
  • Kosher salt, to taste
  • Black pepper, to taste

Directions

  1. Preheat the oven to 220°C/ 200°C fan-forced/ 425°F, and place 2 oven racks on the middle and lower thirds (unless you have a very large oven, as I do, then just use the middle rack).
  2. Spray oil on the bottom of 2 shallow roasting trays or baking sheets with raised sides.
  3. Brush olive oil on the fronts and backs of the chicken thighs. Place them on the pans, skin side up, leaving plenty of space around them for everything else. Season thighs with basil, oregano, salt, and pepper. Put the vegetables into a large bowl. Drizzle the olive oil all over them. Add salt, pepper, basil, and oregano to the bowl. Using your hands or a large spoon, toss to coat everything thoroughly.
  4. Divide the chorizo pieces and vegetables evenly around the chicken thighs on the 2 trays.
  5. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven (skip this step if you have a large oven).
  6. Continue cooking for about 15-30 more minutes, until chicken is cooked through and the juices run clear. (Cooking time will be less for fan-forced ovens, around 45-50 minutes total.)
  7. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.