Perfect Peach Muffins

 

When I'm in a bad mood, baking just makes me feel better.  Manipulating a few simple ingredients on top of a basic recipe is so much fun.  I have been wanting to test out this peach muffin recipe for quite some time, especially now that summer is winding down.  I only had canned peaches on hand at the time, but they seemed to work well. I'm in a better mood now. :)

This is my version of a peach tree. ^.^

Perfect Peach Muffins
Makes about 22 medium-sized muffins
Recipe adapted from allrecipes.com

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon cinnamon, plus 1/8 teaspoon for sprinkling
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, plus 1 tablespoon for sprinkling
• 1/4 cup reduced fat milk
• 1/2 teaspoon vanilla extract
• 1/4 cup peach juice (optional)
• 2 cups peeled, sliced, and diced peaches (or 1 15-oz. can)

Directions

1. In a medium bowl, whisk together the flour, 1 tablespoon cinnamon, baking soda, and salt.  Set aside.
2. In a large mixing bowl, stir together the sugars, oil, eggs, milk, and vanilla extract.  If you are using canned peaches, also add the peach juice.  When all the ingredients are combined, gradually add the flour mixture until the batter is uniform throughout.  Fold in the peaches.
3. Preheat the oven to 400 degrees F.
4. Spray the tops of two 12-cup muffin pan with baking spray.  Line the cups with muffin liners.  Using a ladle, fill each cup just under the tops of the muffin liners with batter.  
5. In a small bowl, combine 1 tablespoon brown sugar and 1/8 teaspoon cinnamon.  Sprinkle mixture over each cup.
6. Bake for 22 minutes until a toothpick inserted in the center comes out fairly clean. 

Shortbread Cookies

This recipe may be used for all occasions, and it gave me the perfect chance to use one of my new cookie cutters.  The dough was quite crumbly when I formed the disc, but worked well when I brought it out of the fridge.  I was able to make 19 cookies from my dough and scraps, but the results will obviously change depending on which cookie cutters you decide to use.  Ina Garten suggests dipping the shortbread in chocolate too.  Enjoy!

Shortbread Cookies
Original recipe by Ina Garten

Ingredients

• 1 stick butter, at room temperature
• 1/3 cup sugar
• 1/3 teaspoon vanilla extract
• 1 cup plus 2 1/2 tablespoons all-purpose flour
• small pinch of salt
• colored sugar or melted chocolate for decorating

Directions

1. In a medium bowl, use a whisk to combine the flour and salt.  Set aside.
2. In a large mixing bowl, use a wooden spoon to cream together the butter and 1/3 cup of sugar.  Use an electric mixer to combine the flour mixture with the butter mixture.
3. Once all the ingredients are incorporated, flatten the dough into a disc and wrap with plastic wrap.  Put dough in the refrigerator for at least 30 minutes. 
4. When you're ready to make your cookies, preheat the oven to 350 degrees F.
5. Roll the dough out to 1/3-inch thick.  Use a cookie cutter to cut desired shapes.  Place on a baking sheet lined with parchment paper.  
6. Bake for 16-18 minutes, until edges begin to brown.

Peanut Butter-Twix Cookies

 

Peanut Butter-Twix Cookies
Original recipe by Brown Eyed Baker

Ingredients

• 1 stick unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped Twix candy bars (about 1 1/2 king-size package)
• 3/4 cup milk chocolate chips

Directions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
2. In a separate, large mixing bowl, use a wooden spoon to cream together the butter, peanut butter, and sugars.  Using an electric mixer, add the egg, milk, and and vanilla until combined.Gradually add the flour mixture and beat until combined. Using a wooden spoon, stir in the chopped Twix and chocolate chips. 
3. Preheat the oven to 350 degrees F.
4. Line two baking sheets with parchment paper.  Form the dough into walnut-sized balls, and flatten slightly before baking.  Bake for 12 minutes. 

 

 

Peanut Butter Cinnamon Blondies

Peanut Butter Cinnamon Blondies (with Peanut Butter Frosting)
original recipe from evilshenanigans

Ingredients

For the blondies:

• 1/3 cup butter, at room temperature
• 1/2 cup peanut butter
• 1 cup plus 2 tablespoons all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 tablespoon corn syrup

For the frosting:

• 1 tablespoons butter, softened
• 2 tablespoons peanut butter
• 1 cup powdered sugar
• 1-2 tablespoons milk

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk together the flour, cinnamon, salt, and baking powder.
3. In a large bowl, use an electric mixer to combine the butter, peanut butter, brown sugar, and egg.  Add the syrup until combined.
4. Pour the wet ingredients into the dry and stir until no flour remains. Pour into an 8" x 8" well-buttered or sprayed pan and spread batter to the edges. 
5. Bake for 27-30 minutes.  Let blondies rest and cool while you make the frosting.
6. For the frosting: In a small bowl, use and electric mixer to whisk butter, peanut butter, sugar, and milk together. 
7. Cut and frost the blondies before serving.