Are you shocked that I voluntarily made a peach dessert? I am. We hosted a summer get-together with K’s side of our friend family. I decided to make this peach dessert because it seemed both easy, simple in ingredients (what you always want for a fruit dessert so that the main ingredient shines through), and something that was better made ahead. It was also easy to serve for a crowd since I could make pieces smaller for people to eat as much or as little as desired.
For my birthday, I had asked for the book from blogger Cookies and Cups. I have liked reading through it, and have even made some of the recipes. I didn’t really alter the recipes much to feel it warranted a whole post for each…I also am still trying to figure out how I feel about the recipes. So far, they are a bit sweeter than I like (shocking!) so I will definitely cut out some sugar with future recipes right from the start. I also don’t use salted butter, and she uses it in most of the recipes. So, I’ve tried adding a bit more salt into the recipes while using unsalted butter. But, I have found them to maybe be a little too salty then. Anyway, still figuring it out. These bars and cookies were good, but probably not ones I would make again.
I’ve made pierogi before, but it was back when K and I were first dating. They were the traditional type, and he helped me fold all of them. This time, I folded them all on my own and felt like the effort was not worth the end product. Ravioli are worth it to me, but not pierogi, or at least not this recipe. Before you decide to click away to another website or recipe, let me remind you that today’s post is a mixed bag. That means there was something good that came out of the pierogi. An easy cheeseburger pie! Nothing fancy, nothing crazy, but it was deemed tasty by all of us.
Half of these recipes are from America’s Test Kitchen/Cook’s Country. The chicken is from the Food Network Magazine and the last one was a random blog I used to make something date-related for the Fudgelet. None were super successful, as you will see below. All are B-related! Maybe these are B recipes for their grades, too.
Like last week, I am feeling a little lazy and sharing some pictures of desserts I made that turned out pretty good…but I didn’t feel like documenting all of the details for you. Call it sleep-deprived blogging or just enjoying-the-good-weather blogging, I am okay with it.
Let’s start with the biggest success of the three…the pies! I took a recipe that I have documented for you and made it into mini-pie form. In case you were curious and wanted to try it, I kept the recipe as is, and it ended up making 4 small pot pie-sized pies. The only problem was some extra liquid because I used frozen berries. I wanted to use fresh but they just weren’t good at that time of year. A friend had wanted fruit pie, so I made these for her birthday. She got two and K got two. I had some of his, as well, but just a few bites. I am a chocolate girl, but it was tasty!
My lattice work got so much better this time than last time. You can see the little bits of butter tucked in, too…don’t forget that step of the recipe even though the pies are smaller.
Any berries work. This mix was blackberry, strawberry, and blueberry.
Also don’t forget the egg wash. Mmmm.
With a little turbinado sugar on top, it is a great texture.
Next up, we have a different kind of pie…
I believe I know what recipe I used, but I’m not positive, so I can’t share that (sorry).
I was worried about the results because this didn’t look so good. The peppermint glaze got all funny from the melted chocolate on top. But, this is how it set up:
Still a bit messy, but tasty. A refreshing, chocolatey, rich treat that was a bit crisp on top and gooey inside.
Speaking of chocolate treats, here is another one.
The middle is made up of a recipe much like my fudge recipe, which I feel isn’t soft enough for bars. I prefer a softer middle. So, it might just be my preference. The oat part also didn’t taste as interesting to me as the other recipe…clearly I need to make the other recipe again!
But, I did like how quickly they came together, and that I could make them with the Fudgelet watching.
One treat he could not sample were these marshmallows.
I actually haven’t made marshmallows for awhile, so it was nice to make them again. What made these extra special (besides the sprinkles) was the champagne in them! It worked out because we had some leftover from this recipe, so I figured it was a good way to use it up. The marshmallows taste slightly boozy, but mostly the fruity flavor of the Asti was front and center. The recipe came from How Sweet Eats but I also came across this recipe which might be even better?
Don’t get me wrong, these marshmallows were tasty, but the texture and height wasn’t as good as they could be.
The sprinkles were fun, but I needed fewer sprinkles in ratio to the marshmallows.
So. Many. Sprinkles.
Tune in next time and I will have a recipe for you. 🙂
I’ve mentioned before…I’ve been braising a bunch of chicken thighs recently. For whatever reason, I keep finding new recipes for it that look appealing. It’s a fairly straightforward style of cooking the chicken with ways you could adapt it to your tastes. The one I am showing today is a Moroccan style one. I also am sharing a lesser hit. It was okay…but not worth a full blog post. Some cookies from a fellow blogger…read ahead to find out.