Peach Cobbler Muffins

Peach Cobbler Muffins | Bakewell Junction

Peach Cobbler Muffins | Bakewell Junction

We got about a hundred peaches from our peach tree this year.  Normally the squirrels get them all before they’re larger than an walnut.  I wouldn’t think they would be too tasty at that size but it didn’t stop the squirrels the prior three years.  I don’t know what we did differently this year, if anything.  I’d love to hear any tips about how to stop the squirrels in the future.

With all the extra fruit, we gave a lot of the peaches away and my husband was eating a few a day but I still wanted to make a quick easy recipe with some of them.  I had some recipes pinned and an internet search returned a lot of peach pies, cobblers and crisps but I wanted something a little different.  Then I found Peach Cobbler Muffins on Barbara Bakes.  Barbara has a lovely website and she had posted her recipe last year so I hoped she wouldn’t mind.  These muffins are great for breakfast.  My hubby gave me a hearty – “I like ’em.”  And, they’re so moist too.

What’s your favorite peach recipe?

Peach Cobbler Muffins 2 | Bakewell Junction

Peach Cobbler Muffins 2 | Bakewell Junction

Enjoy!

Peach Cobbler Muffins

Yield:  15 – 16 muffins                  Cook Time:  25 minutes

Batter:

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cups whole milk
  • 2 cups (2 large or 7 small) fresh peaches, pitted and diced (I cut them into very small pieces)

Streusel:

  • 8 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 4 teaspoons oil (I used olive oil)

Directions:

Step 1:  For the Streusel:  Mix together sugar, flour and cinnamon in a small bowl.  Add oil to the sugar mixture.  Mix well to incorporate; the final mixture will look like wet sand.  Set aside.

Step 2:  For the batter:  Line a regular-sized cupcake/muffin pan with paper liners or spray with cooking spray.  Mix together flour, baking powder, cinnamon and salt in a medium bowl.  Cream butter and sugar in a large mixing bowl with an electric mixer for 3 to 4 minutes; the mixture will look pale in color.  Add eggs, vanilla and milk to the butter mixture.  Beat to combine.

Step 3:  Reserve 2 tablespoons of the flour mixture.  Stir the remaining flour mixture into the butter mixture; stop when combined and do not over mix.  Mix the reserved flour into the peaches.  Add the peaches to the batter and stir.

Step 4:  Fill the cupcake wells up to 3/4 full with batter.  Top muffins with streusel.  Bake in a preheated 350 degree oven for 20 to 25 minutes.  When done, a toothpick inserted in the center will come out clean.  Cool the muffins in the pan about 10 minutes.  Depan the muffins and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe slightly adapted from Barbara Bakes, Peach Cobbler Muffins recipe; originally from Bizzy Bakes.

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Asiago Soft Pretzel Buns #TwelveLoaves August

Asiago Soft Pretzel Buns | Bakewell Junction

Asiago Soft Pretzel Buns | Bakewell Junction

This month’s #TwelveLoaves linky party theme is savory breads.  Ever since I found out the theme of this month’s party I’ve been thinking about how I could incorporate a fresh Asiago cheese I’d found in the local warehouse club into a bread recipe.  The cheese is soft and delicious on its own and my hubby loves it.

Making soft pretzels has been on my baking bucket list for a long time, so the Asiago Soft Pretzel Buns were born.  I couldn’t wait to try the finished product because I wasn’t sure whether the amount of cheese was enough or too much to provide a nice flavor after baking.  It turned out very well; I could taste the cheese without it being overwhelming.

I’m thinking this bun would be great as a hamburger bun or just about any cold cut filling.  What would you like as a filling?

Enjoy!

Asiago Soft Pretzel Buns

Yield:  8 buns                  Cook Time:  25 minutes

Dough:

  • 3 1/2 cups flour
  • 2 1/4 teaspoons instant yeast (I used bread machine yeast)
  • 1 1/8 cups warm water (I heated it to 115 degrees in the microwave)
  • 2 tablespoons softened butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 pound soft Asiago cheese, grated and divided (grate using the large side of a four sided grater so the pieces are flakes)

Topping:

  • Coarse salt
  • reserved grated Asiago cheese

Water Bath:

  • 6 cups water
  • 2 to 4 tablespoons baking soda (more baking soda adds to the pretzel taste)
  • 1 tablespoon sugar

Directions:

Step 1:  For the dough:  in the mixing bowl of a stand mixer add the flour and yeast.  In a small bowl, combine the warm water, salt, sugar and butter.  Stir the water until the butter melts completely.

Step 2:  Add the water to the flour mixture and begin mixing with the dough hook.  Scrape down the sides of the bowl as needed.  Once a dough ball forms, knead for 7 minutes.  Lightly flour a clean work surface and spread the dough out to about a 12 by 12 inch square and sprinkle about 3/4 of the grated Asiago cheese evenly across the dough.  Reserve the remainder of the cheese.  Fold the dough over itself in thirds and knead briefly.  Fold the dough over again and knead briefly to incorporate the cheese into the dough.

Step 3:  Divide dough into 8 pieces using a bench scraper and form into buns.  Cover buns with plastic wrap and let rise for 25 minutes.  Do not let the dough rise too much.

Step 4:  For the water bath:  In a large stock pot, heat 6 cups of water to boiling.  Add baking soda and sugar and give a quick stir to dissolve.  Lower the heat under the water and poach the buns two at a time for about a minute while turning constantly.  Remove the buns and drain in a strainer.

Step 5:  After draining, place buns on a parchment lined cookie sheet.  Using a knife or kitchen shears, cut Xes on top of each bun.  Sprinkle buns with the reserved Asiago cheese and coarse salt.  Place in a 375 degree preheated oven and bake for 20 minutes.  Buns should be golden brown.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Home Cooking in Montana, Pretzel Buns (Laugenbroetchen) recipe.

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#TwelveLoaves August: Savory.  After a gorgeous month of July stone fruit breads, our August baking mission is taking on a savory side. Think breads with cheeses and spices.  Garlic and onion, oh my!  What savory mood are you in?  Share your favorite savory bread recipe (yeast or quick bread).  Let’s get baking!

Delicious savory bread happening at our baker’s blogs…run and see what’s been baking!

Want to join the #TwelveLoaves group?  It’s easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this August 2013, and posted on your blog by August 31, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme
June:  Summer Buns
July:  Stone Fruit

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

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Deep-Fried Mocha Chocolate Chip Cookie Dough #Chocolateparty

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Calling all chocolate lovers.  Once again I planned to share a different recipe today but I changed my mind due to a busy weekend.  This Deep-Fried Mocha Chocolate Chip Cookie Dough recipe is pretty easy to make so it won out over a more involved recipe.  Plus there are a few county fairs during August in Dutchess County, New York area and this ties in well.

Ever since I had seen the pictures of all the available decadent goodies tweeted during the Blog Her conference in Austin, I’ve wanted to make fried cookie dough.  I believe it was Jenny from Picky Palate that tweeted the the fried cookie dough but I could be mistaken.

Since this month’s #ChocolateParty featured coffee combined with chocolate, I adapted the original recipe to incorporate a mocha flavor.  My husband and his friend dubbed this recipe as super good.

A couple of weeks ago I shared a Red Velvet Cake with Cream Cheese Frosting which had coffee as an ingredient too.  Check it out too.

Would you prefer this treat with or without coffee?

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Enjoy!

Deep-Fried Mocha Chocolate Chip Cookie Dough

Yield:  40 – 45 fried balls                  Cook Time:  3 minutes

Dough:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 cup (2 sticks) room temperature unsalted butter
  • 1/2 cup sugar
  • 1 1/2 cup brown sugar
  • 1/2 cup pasteurized eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Batter:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 cup pasteurized eggs
  • 1/2 – 1 1/2 cup seltzer water or club soda, plus more if needed (I used root beer because that’s what I had in the pantry)

Topping:

  • 1/2 cup cups semi-sweet chocolate chips (I used Ghirardelli’s regular chips)
  • 2 tablespoons prepared coffee, room temperature
  • powdered sugar for dusting

Oil for frying (I used olive oil)

Directions:

Step 1:  For the dough:  Combine flour, baking soda, salt and espresso powder in a medium bowl and set aside.  With an electric mixer, cream together butter and sugars for about five minutes.  Add the eggs in two additions; mixing to combine after each addition.  Mix in vanilla and then flour in small batches.  Stir in chocolate chips.

Step 2:  Chill dough for 1 to several hours to make the dough easier to form.  Form cookie dough balls (about 2 teaspoons) and place on a wax paper lined cookie sheet.  When all dough balls are formed, chill in the freezer at least 1 hour.

Step 3:  For the batter:  Mix the flour, sugar and baking powder in a mixing bowl.  Combine the egg and 2/3 of the seltzer.  Add the remaining soda in small increments until the batter resembles a loose pancake batter.

Step 4.  To make the cookies:  Dip the dough balls in the batter and ensure they are well coated.  Carefully fry the dough balls (a few at a time) in the oil preheated to 350 degrees.  A few minutes total is enough time for the dough balls to become a deep golden color.  Mine turned over on their own when they were done on one side but you may need to turn them over to cook evenly.  Using a slotted spoon remove dough balls with a slotted spoon and drain on a paper towel lined plate.

Step 5:  For the topping:  In a small microwave safe bowl, combine the chocolate chips and prepared coffee.  Microwave the mixture for 30 seconds at 50% power (may vary based on your microwave oven) and let sit for a minute.  Stir the mixture until it’s smooth and thick and drizzling consistency.

Step 6:  To serve, place three on a plate and drizzle liberally with mocha topping and sprinkle with powdered sugar.  These are ooey and gooey when served warm and just as delicious when cooled before serving.  If the drizzle cools too much, then just microwave it in small increments to return it to a more liquid state.

Storing:  Store dough balls in a sealed plastic container for a few days but they are best the first day.

Enjoy!!!

Recipe adapted from Food Network, courtesy of George Duran.

This month’s Chocolate Party features coffee (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group. All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Ice Cream Party.

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Cheesecake

Cheesecake | Bakewell Junction

Cheesecake | Bakewell Junction

July 30th was National Cheesecake Day and it just so happened that my Mom asked me to make cheesecake for her Birthday.  I had my family and brother-in-law over for dinner yesterday to celebrate my Mom’s birthday and cheesecake was the perfect dessert.

This recipe is a version based on the New York Cheesecake recipe.  The resulting texture is lighter than NY cheesecake.  The flavor is different but delicious just the same.

Enjoy!

Cheesecake

Yield:  12 servings                  Cook Time:  60 minutes

Crust:

  • 16 to 18 chocolate graham cracker squares (about 1 1/2 cups finely ground)
  • 5 tablespoons butter, melted

Filling:

  • 3 8 ounce tubs of whipped cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 15 ounces Polly-O ricotta cheese, room temperature (the Polly-O brand doesn’t become grainy, so be sure to use this brand)
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/2 cups sugar
  • 3 eggs, room temperature

Directions:

Step 1:  For the crust:  If your spring form pan leaks, line the outside with aluminum foil (it may be better to do this regardless).  Finely crush the graham crackers.  I generally do this by hand while the crackers are still in the plastic package but you can put them in a mini chopper or food processor.  Place the crackers and the 5 tablespoons of melted butter in a medium bowl.  Mix thoroughly.  Lightly spray the pan with cooking spray.  Transfer the mixture to a 10 inch spring form pan.  Distribute the mixture evenly across the pan.  Press the mixture onto the bottom of the pan and at least 1/4 to 1/2 inch up the sides of the pan.  Set the prepared pan aside.

Step 2:  For the filling:  Preheat the oven to 375 degrees.  Whip the ricotta cheese until smooth in a mini chopper, blender or food processor.  In the bowl of a stand mixer, mix together the whipped cream cheese, butter, ricotta cheese, cornstarch, vanilla, lemon juice and sugar until well blended.  Scrape down sides as needed.  Add eggs one at a time.  Mix each addition until completely combined before adding the next.  Scrape down sides as needed.

Step 3:  Transfer the filling into the pan and spread evenly across the pan.  Fill a roasting pan (that is larger than the spring form pan) 1/3 of the way with hot water.  Place the filled spring form pan in the center of the roasting pan.  Be sure that the water is about half way up the sides of the spring form pan.

Step 4:  Bake at 375 degrees for 60 minutes.  After the cheesecake is finished baking, I usually let it cool completely with the oven door open.  I believe this helps resist cracking.

Storing:  Store in the refrigerator covered with plastic wrap.

Tips:  Drizzle with Hershey’s syrup after plating.

Enjoy!!!

Recipe from my Sister-in-law and I believe originally adapted from Philadelphia Cream Cheese.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.