Peach Power Muffins ~ I can’t believe it’s here but, it is and I am thrilled about it. Peach season! Roadside stands and farmers markets are starting to pop with these juicy, golden spheres of natures candy. And when I found out years ago that peaches even grew in Texas I was doing a BIG happy dance. Peaches are fine, of course, on their own and are best stored on the kitchen counter in a brown paper bag until they are just soft enough to bite into. However, last week I went a little peach crazy (moi?!) and bought a LOT. So … I made these Peach Power Muffins which turned out great to serve as a breakfast on-the-go or for an after school snack.
I love, love, love peaches.
Top the muffins with a few sprinkles of sugar and almonds.
Then bake them up.
WATCH: They are so good I decided to make them on Studio 512 with Amanda Tatom.
Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
In a large bowl combine flour, protein powder, baking powder, and salt and set aside. In another bowl, add butter, eggs, and milk mixture and stir together until well combined. Slowly add the flour mixture into the milk mixture and continue to stir together. Finally add in the remaining peaches and and continue to stir until well combined. Fill prepared muffin cups half to 3/4 of the way up. Sprinkle each one with a 1/4 teaspoon of sugar and two teaspoons of almonds. Place in the oven and bake for 20-28 minutes or until a toothpick comes out clean.
Asparagus + Pecorino Cheese Frittata ~ It’s that frenzied time of the year (again) when we are in between saying goodbye to the lovely spring we had alongside hearing the knocking on the door from summer –– both on the home front and at the farmers market stands. Inundated with end-of-the-school-year (GAH!) activities, parties, book fairs and projects I am taking some solace –– at least for the couple of weeks that we Texans are aloud to –– and making pretty much anything and everything I can with the few weeks of fresh produce that seems to disappear almost as quickly as they arrive into our lives –– including things such as artichokes, berries, and asparagus. One of the great things about serving a frittata is that it can feed a few people in one swoop and, of course, that it can be eaten at almost anytime of the day. Eggs, folded in with tender asparagus and topped with some good pecorino cheese is best served with a glass of bubbles in my opinion but, not every meal can be so glamorous so a good cup of coffee will do in the morning at least.
Long live asparagus … well … at least for a few weeks anyway.
Place a small cast iron skillet over medium high heat and add shallots, garlic and coconut oil to the pan. Next add the asparagus and saute for 3-6 minutes or until lightly golden on both sides. Once golden, slowly add whisked eggs to the pan and give a gentle stir to coat the asparagus. Next add in half of the pecorino cheese around the pan followed by the salt and pepper.
Let frittata cook for 1-3 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the center will still look runny.
Turn the broiler on to 500 degrees. Carefully remove the pan from the stove top, sprinkle the remaining cheese onto eggs and place it into the oven just below the broiler. Let broil until the top of the frittata turns golden in color and the eggs are cooked through - about 3-5 minutes. Remove from the oven and serve.
Caramelized Onion Crepes with Honeyed Blue Cheese Sauce ~ It’s been a bit quiet over here on the ole blog, not because I haven’t been busy (believe me!) but because I have been busy and in a bit of a food blogging funk. Don’t worry we are still eating and cooking at home most days but I am in need of a big break. I’ve been working on my Textiles Project as well as gearing up to start a new project as of late –– but more on that later. What I can tell you is that things are starting to heat-up for the spring, and food events galore are happening around these parts. One of my favorite events this time of year is the Austin Food & Wine Festival –– not only filled with talented chefs, delicious food, copious amounts of alcohol but wonderful people are involved in staging such a fun time to be had by all. One thing that still makes my mouth water to this day is the ridiculously amazing dish from Chef Monica Pope –– O-M-G that Honeyed Blue Cheese Sauce was the sauce of all sauces and made you want to lick the plate clean. In honor of her, the upcoming festival, and THAT sauce … I made these Caramelized Onion Crepes with Honeyed Blue Cheese Sauce. Serve them up for brunch, lunch or dinner or keep them all to yourself.
Seriously, these are dang good.
Start with your golden crepes.
Make your onions.
Assemble together, then drizzle with a little (or a LOT) of this HOLY MOLY Honeyed Blue Cheese Sauce.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.If needed add a bit more (1-2 Tbs) water for thinner consistency.
Heat a lightly oiled small pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 1 minute. Remove from heat and repeat until batter is gone. Add your favorite filling and serve hot.
for the sauce
Place a medium sauce pan over medium high heat and add in olive oil. Next, add in garlic and shallots and let cook for 30 seconds. Then, slowly add in white wine (or water) and continue to stir. Then add in the cream. Let it cook for a 2-3 minutes while stirring on occasion. Sauce should start to thicken and reduce as that starts to happen add in blue cheese and continue to stir. Cook for another 2 minutes, then remove from the heat. Add in salt and pepper to taste then finish with honey.
for the onions
Add onions, water, brown sugar and salt into a heavy duty pan and place over medium high heat. Gently stir together then allow to cook for 20-30 minutes until water begins to reduce and onions begin to soften. Give another stir and continue to cook for another 5-10 minutes or until water is gone from the pan. Remove from heat and begin to assemble the crepes.
Place a few crepes at a time onto a flat surface. Top each one with 2 Tablespoons of the onions, then fold into half and then half again. Place onto a serving plate and drizzle a Tablespoon of sauce over each. Continue the process until they are all made then serve.
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