Peach Muffins

This recipe is from Tate's Bake Shop.  I was introduced to Tate's when I bought some of their chocolate chip cookies at a local organic market.  They were great.  I went on their website and signed up for emails.  Each month I get a newsletter with a recipe.  This is the first time I actually made one of their recipes. 

I made quite a few more than 15 muffins from this batter.  I also had to bake it a bit longer than 25 minutes.  I think it was more like 30 - 35 minutes for baking these.  I added the struesel that was suggested.  The recipe I used from http://www.myrecipes.com/ made way too much streusel but it was still pretty darn yummy.  You could halve the recipe for the streusel. 


INGREDIENTS:

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ cup sugar
1-¼ cup buttermilk
1 tablespoon vanilla
2 large eggs
¾ cup melted butter
2 cups peeled, pitted, chopped peaches

DIRECTIONS:

(1)  Preheat oven to 400 degrees. Grease fifteen 3 x 1 ½ inch muffin cups.

(2)  In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and sugar.

(3) In a medium bowl, combine buttermilk, vanilla and eggs. Whisk mix to combine eggs. Add melted butter.

(4) Fold liquid ingredients into the dry ingredients. Fold in peaches.

(5) Bake muffins for 25 minutes or until a cake tester or toothpick inserted in the center of a muffin comes out clean.


Optional: add your favorite streusel top before placing in the oven if you prefer a sweeter muffin.

Yield: 15 muffins

Streusel Topping
from http://www.myrecipes.com/

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Beat butter at medium speed with an electric mixer until creamy;
Gradually add granulated sugar and brown sugar, beating well;
Add flour, cinnamon, and nutmeg;
Beat just until blended.

Enjoy!

The Creative Cook

Milk Chocolate Ice Cream

I love ice cream.  Every summer I make at least one or two batches of ice cream at home.  This summer I decided to go with the traditional and I made Milk Chocolate Ice Cream by David Lebovitz.  David Lebovitz published this recipe in his Perfect Scoop cookbook.  I used my Big Chill by Salton Ice Cream machine that I bought for $2.00 at a church sale.  It works great.  I didn't feel the need to spend $50 plus on a machine that would only be used once or twice a year.  Besides, my Big Chill is not electric.  I simply put the insert into the freezer for a few hours and take it out to churn the ice cream.  It couldn't be easier. 

Milk Chocolate Ice Cream 
adapted by from the Perfect Scoop

8 ounces milk chocolate with at least 30% cocoa solids, finely chopped
1-1/2 cups heavy cream
1-1/2 cups whole milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons vanilla (the original calls for Cognac)
3/4 cup cocoa nibs or semisweet chocolate chips (optional)

Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water.  Stir until the chocolate is melted, then remove the bowl from the saucepan.  Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer into the milk chocolate mixture, add the vanilla (cognac), and mix together.  Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  During the last few minutes of churning, add the cocoa nibs or chips, if using.

Enjoy!

The Creative Cook