Weekly Eats- Video Version

Lots of new things going on here! I’ve been in a creative slump recently. I’ve been super busy with admin type work that I just was not making the time for my blog or video. But I just bought a new editing software to use with one of my clients and I have since been re- invigorated to start making videos again.  I’ve also been doing a lot of perusing over the internet and stumbled on these vloggers- The Michalacks. I’ve been totally inspired by Stef’s work and so I decided to start making more “vloggy” style videos. Plus I thought it would be fun for the time being to document my life as it is now and just see where it takes me!

Here is Monday’s Vlog:

Tuesday Vlog:

Also as promised in the youtube description box here are the recipes I used in the vlog:

Peach Cobbler

Peach Cobbler

  • 6 large ripe peaches (4 pounds), peeled and cut into 1/2-inch-thick wedges
  • 3 tablespoons light brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

Preheat the broiler on high and position a rack about 6 inches from the heat. In a large bowl, toss the peaches with the brown sugar and scrape them onto a rimmed baking sheet. Broil the peaches for about 15 minutes, flipping them halfway through, until caramelized and juicy. Let the peaches cool slightly. Lower the oven temperature to 375°.

Meanwhile, in a large bowl, combine the flour, granulated sugar, baking soda and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.

In a bowl, toss the cooled peaches with the lemon juice; Sprinkle with the crumb topping and bake until the topping is golden and the fruit is bubbling, about 20 minutes.

 

Almond Madeleines 

Madeleines

  • Nonstick cooking spray
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon almond extract (I did not use)
  • 1/2 teaspoon finely grated lemon zest, optional
  • 1/2 cup all-purpose flour
  • 1/2 cup ground almond meal (I got mine from whole foods and I feel like it made a difference)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 stick (1/2 cup) butter, melted

DIRECTIONS

Special equipment: two 12-mold madeleine pans (24 molds total) or mini- or regular-muffin pansPreheat the oven to 350 degrees F. Spray two 12-mold madeleine pans with nonstick cooking spray and set aside.

In the bowl of a standing mixer fitted with the whisk attachment,cream together the eggs and granulated sugar on high speed until the mixture thickens and develops a light pale color, 3 to 4 minutes.

Beat in the almond extract, lemon zest if using, flour, almond meal, salt and baking powder. Turn the mixer down to low speed and slowly pour in the melted butter. Mix until everything is incorporated, but don’t over mix.

Divide the batter evenly between the molds in the prepared pans. Bake until lightly golden around the edges, about 8 minutes.

Let the madeleines cool for about 2 minutes in the pan, and then invert them onto a cooling rack to cool completely.

 

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