It's time for another Secret Recipe Club reveal! This month, I was assigned Pale Yellow - written by a science teacher (informal science educator/curriculum specialist?) and avid baker with two adorable turtles.
She has a TON of great dessert recipes - Brown Butter Biscoff Rice Krispie Treats, Brown Butter Banana Bourbon and Bacon Cupcakes with Peanut Butter Frosting (someone call Elvis), and Tres Leches Cupcakes with Dulce de Leche Buttercream. She also has some yummy looking boozy recipes - Banana Leche y Cafe con Chocolate y Rum, Boozy Nutella Milkshake, Painkiller Cocktail, and Vanilla Pudding Shots. There are also some tasty sounding savory baked goods - Roasted Strawberry Blue Cheese and Walnut Biscuits, and Caramelized Onion Bacon and Smoked Gouda Biscuits.
I ended up settling on these Blueberry Rhubarb Streusel Muffins, except that my store didn't have any rhubarb (not even frozen!) so I used raspberries instead. I thought the color and tartness would be similar to rhubarb. They came out great! Tender and sweet, but with a little tang.
If you are starting to panic because Christmas (or whatever holiday you celebrate) is closing in and you don't have a dinner plan yet, fear not - I have you covered! I have a round-up of all of my holiday recipes, from protein to sides to dessert, and even breakfast! So please enjoy and Happy Holidays!
Everybody knows that peaches and cream go well together, so it makes sense to think that peaches would also pair perfectly with creme fraiche. I recently discovered that you can make creme friache at home with just heavy cream and buttermilk - which is way cheaper than buying it! I used the thick, creamy, and tart product in not one, not two, not three, but FOUR peach recipes. So let's dig in!
First up is a pie that I have blogged about before, but am bringing up again because it is just so freaking good. Peaches, creme fraiche, and streusel - layered into tender, flaky pie crust. Definitely one of my favorite pies ever.
Next up we have muffins made moist with the help of creme fraiche, packed with chunks of juicy peach, and with a little kick from both fresh and candied ginger. My husband LOVED these - we went through all 24 muffins in 2 weeks!
What is better in the summer than a lovely bowl of ice cream? This peach sherbet gets it's tart creaminess from (you guessed it!) homemade creme fraiche.
It's pretty easy to make, too, as far as ice cream goes. You do have to cook the peaches first, and then chill them. But after that it is just blend and freeze!
Last, but not least, is a white peach and lemon thyme galette served with sweetened creme fraiche. I, foolishly, did not notice that my peaches weren't ripe before I peeled them and had to get a bit creative, poaching them in honey, lemon thyme, and white wine in order to soften them before baking.
There are many recipes to choose from here, all of them delicious. Enjoy those peaches while they last!
When I made ricotta to use for the squash galette, I made a lot of it. I had a whole series of ricotta recipes lined up to try out, and these muffins were one of them. Using up that last batch of summer berries, these muffins are creamy and dense and delicious.