French cut green beans, coated in a creamy sour cream roux, and topped with all the sharp cheddar cheese you could ask for. who wouldn’t want this as a Thanksgiving side dish?
I grew up on this extremely simple 7 ingredient dish, 9 if you include the salt and pepper. It was a staple for Thanksgiving upon my dads request. This is a dish you can prepare a head of time and then bake right before serving.
Serving 6-8
Prep & Cooking Time 30-40 mins
Ingredients
• 1/2 yellow only finely chopped
• 2 Tbsp unsalted butter
• 1 large garlic clove minced
• 1/4 cup all purpose flour
• 1 cup of sour cream
• 16oz frozen bag of French cut green beans
• 1/4 tsp of salt
• 1/2 tsp of cracked black pepper or heavier on the cracked black pepper
• 1 1/2 cups of grated sharp cheddar cheese
Directions
1) Pre heat oven to 350F or wait until 20mins before serving
2) Take green beans out of the freezer and start to defrost about 30mins prior to cooking them. Beans will still be frozen a bit when placing in the pan. But the water from the frozen beans will help thing out the sauce a bit, to make it extra creamy
3) In a sauté pan melt your butter over medium high heat. Add your onions and sauté in the butter until translucent. Now add your minced garlic and stir in.
4) Sprinkle your flour over the onions. Add your salt and pepper and stir to form a roux. Now add your sour cream. Stir until all is well combine and smooth and creamy.
5) Now add the whole bag of French cut green beans. Turn the stove off, and stir until all the beans are well coated and creamy.
6) Pour the green bean mixture into a quiche dish or a shallow casserole dish. Top with the cheddar cheese. Now you can either keep out until ready to bake, or place in the oven at 350F for 20 mins or until cheese on top is all melted and bubbling. ENJOY!
This cake says everything Fall. It has pumpkin, raisin’s plumped up in Rum, warm spices that make you feel all cozy inside, and then topped with a brown butter rum glaze, that as a praline texture. This cake is perfect for a Thanksgiving/Fall brunch or dessert at dinner. Something a little different that will knock your family and friends socks off.
Ingredients for Loaf Cake
– 3/4 cup or 1 1/2 sticks of unsalted room temperature butter
– 1 2/3 cup all purpose flour
– 2 tsp baking powder
– 3/4 tsp ground cinnamon
– 1/8 tsp ground clove (make it a heaping 1/8 tsp)
– 1 tsp salt
– 1/4 tsp freshly grated nutmeg
– 1 cup pumpkin purée
– 1/2 cup granulated sugar
– 1 cup packed light brown sugar
– 2 eggs room temperature
– 1 cup of raisins
– 1 1/2 cups of dark rum (darker the better)
Ingredients for Brown Butter Rum Glaze
– 1/2 stick of buttef
– 1/2 to 3/4 cup of brown sugar
– 1/2 – 3/4 cup of dark rum
Directions
1) Preheat oven to 325F.
2) In a sauce pan place your raisins and rum. Make sure rum is covering the raisins. Turn the stove to medium high heat. Bring the rum to a boil for about 3-4 mins. Remove from heat and set aside for about 20-30 mins. Longer the better.
3) Take your loaf pan and smear with a paper towel, some butter. Then throw some flour in there and move the flour around to coat all the edges.
4) In a bowl whisk together all your dry ingredients flour, spices, baking powder and salt. Set aside
5) In a standard mixer, with the whisk attachment, whisk together your butter, pumpkin, sugars and eggs. Once all throughly combine add your flour mixture and mix until all are incorporated together.
6) Remove bowl from mixing stand and attachment whisk. Take your raisins and any left over rum that is in the pot and pour into the batter. Now fold with spatula all the raisins into the batter. Make sure everything is folded in evenly.
7) Pour your batter into your loaf pan. Place in the center of the rack, and bake for 60-70 mins, or until a toothpick that is placed in center of cake comes out clean. Once finished, remove from oven. Take a knife and run it around the edges to make sure the cake is loose. Let cool for about 10 mins before flipping it out onto a cooling rack, then onto a plate once fully cooled
8) While cake is cooking you can now make the Browned Butter Rum Glaze. In a sauce pan brown your butter on medium low. Try not to burn the butter. Once browned add the brown sugar and the rum. Bring to a boil so your cooking down the rum a bit and making a caramel type sauce. You want a nice rich golden brown color. When cake is all cooled, pour the glaze all over the cake. Now your ready to serve. ENJOY!
Who doesn’t love the mustard pretzels you buy in the snack isles?! I have very strong memories as a kid, traveling for dance competitions in the USA, hitting up the Wal-Mart for mustard flavored pretzels. In the late 80’s early 90’s, you could only find them in the Wal-Marts. My parents would buy bags, to take back to Canada. We would devour a bag in the car. We didn’t have much willpower.
So a few years back I saw a photo of a recipe on Pinterest, through scrolling of chicken covered in pretzels. I thought, how can I make this my own. Well Daniel ( my husband) loves dipping his chicken fingers or nuggets in honey mustard sauce. And we both love the honey mustard pretzels. So why not combine the two on chicken? It has been a favorite ever since. At least for us. The kids are so so.
Definitely a cooler weather dish for some reason. A dish you eat with either mashed potatoes or a good old Mac n cheese. Served with a veggie of some sort.
When preparing the chicken you going to do the 3 step breading technique. Flour, egg wash, and bread crumbs and or more flour. However in this case it’s, flour, honey mustard and crumbled up pretzels. In the flour portion, I combine onion and garlic powder along with S&P. The mustard portion is, a small jar of Dijon mustard and half a jar 1/4 cup of honey mixed together. The pretzels you smash or use a food processor to break up. I usually just place in a zip lock, use a meat tenderizer and smash the crap out of them. But you do want to leave some in tacked and just look like they were snapped in 3rds.
This is a really flavorful chicken, made with boneless thighs. You could use breasts, but tights are more forgiving, and don’t dry out like the breasts do. If you do choose to use a breast though, use chicken tenders or slice the breast into a butterfly or butterfly in half and cut to make two separate pieces. I really hope you enjoy the this honey mustard pretzel dish as much as we do.
Ingredients
Prep 20 mins
Cook time 40 mins
Serves 4-6
Ingredients
• 8 chicken thighs – boneless and skinless
• 1 cup of flour
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• salt and pepper
• 1 8oz jar Dijon
• 1/4 honey
• 3 cups smashed pretzels
• 2 Tbsp unsalted butter melted
Directions
1) Preheat oven to 400
2) In a ziplock bag or food processor break down the pretzels. If using a ziplock bag, use either a rolling pin or a mallet to smash the pretzels.
3) Set up your dredging station. In one bowl your going to whisk together the flour, onion and garlic powder along with S&P. In the 2nd bowl your going to stir your mustard and honey together. In the 3rd bowl your going to place your smashed pretzels.
4) On a parchment paper or silicone lined baking sheet, brush all the melted butter on top.
5) In order do these steps
1- take chicken thigh, cover and shake off flour.
2- place chicken in mustard and cover all edges
3- place chicken in pretzels and fully cover
4- place chicken in buttered on the baking sheet
5- repeat until all chicken is used
6) Bake in the oven 15-20mins preside, until chicken temp is reading 165F. ENJOY!
Note – serve this dish with either mashed potatoes, fries or Mac n cheese and hearty very like broccoli or squash.
Are you looking for the perfect grainy side dish, that is loaded with roasted butternut squash, dried cranberries and pistachios? You are?! Well that is fantastic! I have that recipe, right here for you. It pairs perfectly with my Apple Cider Pork Chops. https://tfwohmyinc.com/2020/10/01/apple-cider-pork-chops/
The butternut squash is cut into small bite sized cubes, that are tossed in some cayenne, smoked paprika, brown sugar, salt and olive oil. Roasted until nice and caramelized. I use a wild rice blend, that gives this dish a beautiful hearty fullness. I cooked the rice in homemade chicken broth, but you can absolutely use, store bought. Once rice was cooked, I tossed in dried cranberries, pistachios, chopped up fresh thyme and rosemary, and the roasted butternut squash. Zested some of an orange on top to give it a little bit more brightness in each bite. So simple and it’s autumn in each mouth full. A little sweet, a little spice and a lot of savory.
Recipe
Serves 4-6
Prep Time 1hr
Ingredients
• 2 cups butternut squash cut into bite sized cubes
• 1 cup uncooked wild rice blend, cooked
• water, chicken broth and or vegetable broth to your rice in. Use the amount the rice container recommends
• 1 1/2 Tbsp of olive oil
• 1/8 tsp cayenne pepper
• 1/8 tsp smoked paprika
• 2 Tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 1/2 cup dried cranberries
• 1/2 cup salt pistachios shelled
• 1 tsp thyme minced
• 1 tsp rosemary minced
• 1 orange zested
Directions
1) Preheat oven to 375F. Line a baking sheeting with parchment paper
2) Start making your rice. The rice will take about 30- 45 mins. This is because it’s a wild rice blend.
3)While oven is heating up, cut up the butternut squash into bite sized cubes. Lay them on the lined baking sheet, and toss them with the cayenne pepper, smoked paprika, brown sugar, salt, pepper and olive oil. Place in oven for approximately 20-30 mins. With tossing half way through. You want to get a nice caramelized coating on them before bringing them out.
4) When squash is finished roasting, let cool for about 5-10 mins.
5) One rice is good to go and finished cooking, place in a serving bowl. Fluff with fork and let cook for 5 mins.
6) Take the squash, dried cranberries pistachios and herbs along with a pinch of salt and toss all together. On top with a zested, zest an orange on top of the rice. ENJOY!
This is the perfect Fall dish. Packed with sweet, tangy, cinnamon punch. These Pork Chops sit in an Apple cider brine for 18-24hrs. Then cooked on a bed of cabbage and topped with apples. It’s still light, but comforting enough to make you feel like you had that cozy meal, that you crave this time of year.
The cabbage has a sauerkraut taste to it and the apples have that baked apple cozy warm comfort feeling, you get with an apple crisp. Pork, apples and cabbage are a classic pairing. And in my opinion, a Fall staple. So go ahead and make this for either a group of friends or a week night meal, that everyone will love.
Recipe
Serves 4
Prep time 1hr
Brine Time: 4-24hrs
Cook time 45mins
Brine Ingredients
• 4 thick bone in Pork Chops
• 2 large sprigs of Rosemary
• 6-8 sprigs of Thyme
• 1/4 cup Salt
• 3 cups Apple Cider
• 1/2 cup Apple Cider Vinegar
• 1/2 cup Bourbon (I used Makers Mark)
• 2 Cinnamon Sticks
• 2-3 smashed garlic cloves
• 1 tsp Pepper
Directions
1) In a zip lock bag or a large baking dish, place the pork chops, herbs and cinnamon sticks.
2) In a bowl combine the rest of the ingredients. Stir well and then pour over the pork chops. If in a baking dish, wrap with plastic wrap. Place the pork chops into the fridge and let marinate in the brine for 4hrs or over night until ready to cook.
Dish Ingredients
• 2 apples quarters and core removed (I used Granny Smith and Honeycrisp)
• 1/2 head of Cabbage cut into quarters and then thinly sliced strips
• 1/2 a Red onion sliced into strips
• 1/2 cup Apple Cider
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Bourbon
• 2 Tbsp Maple Syrup
• 1 sprig of Rosemary
• 4 sprigs of Thyme
• 1 Cinnamon Stick
• 1 cup Brown Sugar
• 1 tsp ground cinnamon
• Olive Oil
• 2 Tbsp unsalted butter
Directions
1) Preheat oven to 400F. Pull Pork Chops out of the fridge and out of the brine. Pat dry with a paper towel.
2) In a large iron skillet or an oven proof pan, heat stove top on medium high heat. While skillet is getting hot, pat dry your pork chops with a paper towel. Add about 1Tbsp of olive to the skillet. Place your pork chops 2 at a time down in the skillet. You want to give them a good sear 2-3 mins a side. You don’t want to cook the pork chops all the way through. You just want a good carmalized crust. Once all pork chops are seared, move them to a plate for later.
3) quarter your apples with skin on, cores removed, and slice your cabbage and onions.
4) Take 1/2 a cup of your brown sugar and ground cinnamon and mix them together in a bowl. Take each chunk of apple, and roll it in the brown sugar and cinnamon. Just so they are lightly coated. Set aside until ready to use.
5) Reheat the same skillet the pork chops were seared in. Toss in your cabbage and onion, along with your rosemary, thyme and cinnamon stick. Cook for about 2-3 mins until it starts to get a little soft and cooked down. You don’t want to cook it down too much. You want to have a nice thick bed to lay your pork chops on.
6) Turn off heat on stove top. Now that cabbage is slightly cooked, place your pork chops on top of the bed of cabbage.
7) In a bowl combine the apple cider, apple cider vinegar, the last half of brown sugar, maple syrup and bourbon. Mix together and pour over the pork chops.
8) Take your butter and cut it into 4 pieces. Place a piece of butter on each pork chop. Take your chunks of apples and place one chunk on top of the butter on each chop. Then fit the rest of the apples where you can find a spot. Sprinkle a pinch of salt and some fresh ground black pepper on top of the dish. Now carefully place in the oven for 15mins. At the 15min mark your going to want to take a spoon and baste the chops and apples. Bake for another 5-10 mins. You want the temp to read 155F-160F. Pull the pork out and let rest, for 5-10 mins before serving. ENJOY!
It’s Soup Season! Yes! Soup in my honest opinion has a season. I personally feel, this particular season starts when you have that first Fall rainy day. When that cool damp air turns into a Fall crisp air. Soup Season lasts until almost mid Spring. Once that warm weather sets in here in NE Ohio, I’m so over soup. Are you a all the time, doesn’t matter what time of year it is Soup person or just certain times of the year?
Daniel (my husband) has been hinting at Tortellini soup for over a week now. So guess what he got? That’s right, a heaping bowl of it last night. It was a beautiful Fall day yesterday, but then in the late afternoon evening it turned into a Fall rain. So it was perfect for this cozy soup on Meatless Monday.
In a Dutch oven I cut up 4 large heirloom tomatoes, 3 medium sized vine tomatoes and then 8 Campari tomatoes. Chopped up one and half yellow onions, 3-4 large cloves of garlic, fresh thyme, oregano and basil. Added salt, pepper, chili flakes, a cup of chicken broth (you can use veggies broth) a cup of white wine and a drizzle of honey. Do a light stir and then a light drizzle of olive oil. Roast in the oven at 375F for about 2hrs, or until the veggies are nice and roasted.
Once they are finished roasting, let cool on your counter for about 30-40 mins. This is so you can fully handle the removal of the herbs off their stems, if they have not fully called off. Also when you blend it’s not so hot.
In whatever type of blender you have in two batches or one, add your roasted veggies, 3/4 cup of heavy cream, 1/2 cup Parmesan and more 2 cups more of broth. Blend in your blender, until smooth. Pour back into your Dutch oven or another pot if doing in two batches. Taste your soup so see if you need more salt and or pepper. And then add spinach or whatever type of green you prefer.
Boil water and cook your fresh or frozen cheese tortellini. Once cooked you will drain and set aside. You are not going to place your tortellini, in the pot of soup. If you do that, you will continue to cook the pasta, which is not what you want to do. So instead bowl your soup, place as many tortellinis on top of your soup, top with extra parm and a sprinkle of chili flakes. And there you have it, a cozy bowl of comfort on a rainy Fall day.
Recipe
Servings 4-6
Time & Prep 3hrs
Ingredients
• 4 large heirloom tomatoes
• 3-4 medium vine tomatoes
• 8 Campari tomatoes
• 1.5 large yellow onion
• 3-4 large garlic cloves
• 3-4 sprigs of fresh thyme
• 2-3 sprigs of fresh oregano
• 1/2 cup whole basil leaves removed from stem not chopped up
• 1 cup of chicken or vegetable broth, plus another 2 cups for after blending
• 1 cup of white wine
• 1 tsp salt
• 1 tsp cracked black pepper
• chili flakes to your desire
• 1/2 Tbsp of honey
• olive oil
• 3/4 cup of heavy cream
• 1/2 cup of Parmesan grated, plus more for topping soup
• 3 cups of spinach
• a package of fresh/frozen cheese tortellini
Directions
1) Pre heat oven to 375F. While oven is heating up, cut up all your larger tomatoes in 1/4’s and smaller tomatoes in 1/2. Chop up you onions and smash your garlic. Add all to the pot. Continue to add your herbs, broth, wine, S&P, chili flakes and honey. Give a light stir so everything is just a little wet. Drizzle a little olive oil on top. Place in the in the oven for 2hrs or until everything is lightly roast and the liquid has reduced by half.
2) Bring roasted tomatoes out of the oven and let cook for about 30-40 mins.
3) If there is still herbs attached to the stems, remove all the herbs, by gently sliding your fingers down the stem. Discard your stems.
4) Bing a pot of water to a boil for your tortellini. The water can start to boil while your blending your soup together.
5) In one or two batches, ladle all the veggies into the blender/food processor/vitamix. If doing in batches, divide your cream, parm and your extra cup of broth. This is so everything gets blended together.
6) Once all is blended, pour back into either your Dutch Oven, or another pot. Bring to a simmer. Do a taste test and see if you need more, salt, pepper and or chili flakes. At this time of you wish you can also add more Parmesan to melt into the soup. Once simmering, add your spinach and cook until spinach is wilted.
7) When soup is simmering, cook your tortellini. Follow package directions. Drain your pasta, and set aside in a bowl.
8) Ladle your soup into a bowl and top with as many tortellinis as you wish. Sprinkle some extra parm and chili flakes on top. ENJOY!
These Thai Chicken Burgers, are packed with flavor. All the fresh Thai flavors are packed into one bite. They are a great anytime of the year burger, since you make them on your stove.
Making these burgers on the stove vs. the bbq is key, when making them. The bbq will dry them out completely. On the stove you steam them without steaming them. When trying to figure out the correct balance of texture and flavor when creating this dish, the bbq went all wrong in so many ways. First, it dried them out. Second because they were dried out, they lost all their flavors. Ground chicken can be tricky to work with when making a burger. You need the right balance of moisture and binder to make these stay intact and juicy. By adding peanut butter and shredded zucchini you can achieve both a great binder and moisture to the meat.
The other key to keeping them moist and juicy is steaming them without steaming them. I pan cooked the burgers on one side. Once I started to get a good sear, on the burger, I added a bit of water to give them that extra bit of moisture they needed. Plus it deglazed the pan and added more flavor into the patties. I then flipped them over and repeated with the seat and water. Until cooked through to 165F.
Now I used a Thai seasoning from our local Shaker Heights Spice store Spice For Life https://spice-forlife.com/about-us , if you’re don’t live in Shaker Heights, but have your own Thai spice blend use that. I’m sure it will be wonderful.
I topped the burgers with a slaw that was mixed with a coconut peanut dressing, jalapeños, and some Asian pickled cucumbers. But you can place what ever your hearts desire is with these.
Recipe
Serves 6
Prep Time to serving Time 3hrs
Ingredients
• 2 lbs of ground chicken
• 1 Tbsp heaping of peanut butter (I used creamy)
• 1 1/2 Tbsp grated ginger
• 3 large garlic cloves minced
• 1 large zucchini grated and ringed out in a paper towel
• 1 1/2 Tbsp of Thai seasoning. If you can’t find Thai seasoning, 1 Tbsp of red curry paste will do
• 1 1/2 green onions minced
• zest of one lime
• 1 Tbsp soy sauce
• 1-2 cups of water
Directions
1) In a bowl combine all the ingredients and blend together with your hands.
2) Once all blended, take a 1/2 cup measuring cup and scoop out the meat. Roll into a ball and then form into a patty. Place on a baking sheet lined with plastic wrap or on a plate. Repeat until all the burgers are formed. You should have 6-8. Cover with plastic wrap and place in the fridge for up to 2hrs. You really want the flavors to mold together.
3) In a skillet on medium high heat, add some olive oil. Place no more then 3-4 burgers in the skillet at a time. Cook on one side until it starts to lightly brown. Add 1/4 cup of water around the outside of the skillet around the burgers. Move the skillet around so everything deglazes and the water and flavors deep back into the burger. Now flip the burger and repeat. Wait for it to brown and add another 1/4 cup of water. Cook until internal temperature reaches 165F. Remove and start the next batch of burgers.
4) Once burgers are made, you can top them with jalapeños, your favorite Asian slaw and Asian cucumbers. ENJOY!
Recipe below for cucumbers.
Asian cucumbers
Ingredients
• 1 large cucumber slices thin in rounds
• 1 Tbsp granulated white sugar
• 3 Tbsp rice wine vinegar
• salt to taste
• 1/4 tsp chili flakes
Directions
1) combine all the ingredients into a bowl. Place in fridge and let sit for 1hr at minimum.
Ok. Ok. I know it’s end of peach season. I also know I have not posted anything in about a month. Our kids started back to school after being home for 6 months. Spring Break is officially over. And with that being said I’m figuring life out all over again. Getting fully caught up on laundry, cleaning out and getting rid of what we don’t need. It’s been WONDERFUL! It feels sooooo good to get rid of clutter. So basically I have put this blog on the back burner, but I’m ready to dive in for the Fall season for you guys.
I love to cook with alcohol. Bourbon, Rum, Tequila, Wine and Port. Do you? I feel the alcohol gives an extra layer of flavor and depth depending on what you use and how you use it. Probably one of my favorite ways is deglazing a pan when cooking to make a sauce. Mmmmmmm. I love hearing the sound of the alcohol hitting that hot skillet. Sizzling as it breaks up all the flavor in the brown. And then the smell that comes after, that tingles your taste buds. Oh I love it!
But this is not that type of dish. This is a crisp. I love the warm cooked fruit, with the oatmeal crisp topping. I’m not really a vanilla ice cream or any kinda of ice cream on my crisp. I like to keep them separate. I know, I know I’m weird. But if you enjoy the ice cream with the crisp add it.
There are about 5-6 peaches and 1/8 cup of bourbon. If peaches are sweet don’t use the full amount of sugar I put in. You can really taste the warmth of the bourbon, in every bite.
Serving 6-8
Time – 1hr 30mins
Ingredients
• 4-5 cups of sliced peaches with skin on (this is about 5-6 peaches
• 1/4 cup corn starch
• 1/4 tsp cinnamon
• pinch of salt
• 1/2 cup granulated sugar
• 1/8 cup bourbon
• 1/2 tsp vanilla
• 2 cups Old Fashioned Rolled Oats
• 3/4 cup All Purpose Flour
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup brown sugar
• 3/4 cup of unsalted butter at room temperature
Directions
1) Preheat oven to 350F.
2) Slice all the peaches into half moons.
3) In a bowl combine peaches, starch, 1/4tsp cinnamon, pinch of salt, granulated sugar, bourbon and vanilla. Stir all together, until well combine. Place in an 8×8 baking dish
4) In a separate bowl combine the oats, flour, 1/4 tsp cinnamon, salt, brown sugar and butter. Blend and incorporate all ingredients together with your fingers. You want to make sure it’s all blended and butter is evenly distributed.
5) Place crumble topping on top of the peaches. Place in oven for 40-50 mins until peaches are bubbling and topping is crispy.
6) remove from oven, let’s cook for about 15mins before serving. ENJOY!
We went peach picking on the weekend. Took a little road trip about an hour west from our house. Headed out to a family owned and working orchard. Quarry Hill Orchards, out in Berlin Heights, OH. It was an awesome experience, and fun family activity. We paid $5 each to get a picking time. So for my family it was $20. You get an education lesson on picking the peaches. They then take you out to the orchard, where you get in your cars and drive about 8mins up the road. They take you through the types of peaches you will be picking that day. They hand you 2 baskets. You can pick as much as you want of the peaches that are ready. You pay for peaches at the end by pound. The family is super nice and easy to talk to. We honestly can’t wait to go go back!
We have been enjoying these peaches since Saturday. They are so good. I have frozen a bunch. So we can enjoy them here and there.
Today though I made Rosemary Peach Scones. The perfect balance between sweet and savory. Light and airy, not too dense.
I start with grating my butter. This is a perfect way to incorporate your butter if your going to be binding the flour and butter together with your hands. After I grated into the bowl I placed in the freezer.
I then mixed all the dry ingredients together, the flour, sugar, baking powder and salt.
Chopped up 2 Tbsp of fresh rosemary from my garden tossed it in and then added the frozen butter. I mixed it all with my fingers to blend the butter and dry ingredients together.
I then chopped up the peaches with the skin on into little bite sized cubes. I also whisked heavy cream and 2 eggs together. I added the liquid and the peaches and folded it all gently together.
Once gently folded, take out of your bowl and onto a floured surface knead your dough. Not too much, as you don’t want to over work the butter, or squish the peaches. Form into a large circle about 1 inch thick. Place on a lined baking sheet.
Once in the baking sheet your going to cut it into 8 triangles. Don’t worry if not perfect. They aren’t supposed to be. Once they bake they take on their own shape. Spread the scones out so they have room to breath while in the oven. Brush and egg wash on and sprinkle some sugar. Bake at 450F for 16 mins.
Take out of the oven and let cool. Don’t let cool too much. You want to enjoy warm.
Prep and cook time – 45mins
Serves 6-8
Ingredients
• 2 cups of all purpose flour plus extra for kneeling
• 4 tsp baking powder
• 1 tsp salt
• 2 tsp sugar and more for sprinkling on top
• 5 Tbsp of grated cold butter
• 2 Tbsp of freshly chopped rosemary
• 2 peaches chopped into bite sized cubes
• 2 eggs 1 eggs for egg wash
• 3/4 cup of heavy cream
• 1 Tbsp water
Directions
1) preheat oven to 450F
2) Grate your butter and place in the freezer. Chop up your rosemary and your peaches and set aside.
3) In a large bowl, combine all your dry ingredients. Whisk them to make it airy and to blend evenly.
4) Add your butter to the dry ingredients and blend while kneading the butter and dry together with your fingers. Once that is incorporated add the rosemary. Make sure it’s all evenly distributed.
5) In a bowl or a large measuring cup, whisk your heavy cream and eggs together. Once all mixed, add to your dry mixture. Gently fold about 2-3 times.
6) Now add your peaches. Gently fold everything together. Do NOT over do it.
7) On a lightly floured surface, place your dough and knead gently until it all comes together. Again don’t over work the butter or the peaches. Form into a 1 inch thick disk. Transfer onto a lined baking sheet.
8) Cut into 8 pie slices. Technically 8 triangles. Evenly space them out. Whisk together the last egg, and water. Brush on top of the scones, and sprinkle with extra sugar. Bake for about 14-16 mins. They will be all puffed up and a little golden on top.
9) Remove from oven, and let cool for about 5-10 mins before serving. ENJOY!
We went peach picking on the weekend. Took a little road trip about an hour west from our house. Headed out to a family owned and working orchard. Quarry Hill Orchards, out in Berlin Heights, OH. It was an awesome experience, and fun family activity. We paid $5 each to get a picking time. So for my family it was $20. You get an education lesson on picking the peaches. They then take you out to the orchard, where you get in your cars and drive about 8mins up the road. They take you through the types of peaches you will be picking that day. They hand you 2 baskets. You can pick as much as you want of the peaches that are ready. You pay for peaches at the end by pound. The family is super nice and easy to talk to. We honestly can’t wait to go go back!
We have been enjoying these peaches since Saturday. They are so good. I have frozen a bunch. So we can enjoy them here and there.
Today though I made Rosemary Peach Scones. The perfect balance between sweet and savory. Light and airy, not too dense.
I start with grating my butter. This is a perfect way to incorporate your butter if your going to be binding the flour and butter together with your hands. After I grated into the bowl I placed in the freezer.
I then mixed all the dry ingredients together, the flour, sugar, baking powder and salt.
Chopped up 2 Tbsp of fresh rosemary from my garden tossed it in and then added the frozen butter. I mixed it all with my fingers to blend the butter and dry ingredients together.
I then chopped up the peaches with the skin on into little bite sized cubes. I also whisked heavy cream and 2 eggs together. I added the liquid and the peaches and folded it all gently together.
Once gently folded, take out of your bowl and onto a floured surface knead your dough. Not too much, as you don’t want to over work the butter, or squish the peaches. Form into a large circle about 1 inch thick. Place on a lined baking sheet.
Once in the baking sheet your going to cut it into 8 triangles. Don’t worry if not perfect. They aren’t supposed to be. Once they bake they take on their own shape. Spread the scones out so they have room to breath while in the oven. Brush and egg wash on and sprinkle some sugar. Bake at 450F for 16 mins.
Take out of the oven and let cool. Don’t let cool too much. You want to enjoy warm.
Prep and cook time – 45mins
Serves 6-8
Ingredients
• 2 cups of all purpose flour plus extra for kneeling
• 4 tsp baking powder
• 1 tsp salt
• 2 Tbsp sugar and more for sprinkling on top
• 5 Tbsp of grated cold butter
• 2 Tbsp of freshly chopped rosemary
• 2 peaches chopped into bite sized cubes
• 2 eggs 1 eggs for egg wash
• 3/4 cup of heavy cream
• 1 Tbsp water
Directions
1) preheat oven to 450F
2) Grate your butter and place in the freezer. Chop up your rosemary and your peaches and set aside.
3) In a large bowl, combine all your dry ingredients. Whisk them to make it airy and to blend evenly.
4) Add your butter to the dry ingredients and blend while kneading the butter and dry together with your fingers. Once that is incorporated add the rosemary. Make sure it’s all evenly distributed.
5) In a bowl or a large measuring cup, whisk your heavy cream and eggs together. Once all mixed, add to your dry mixture. Gently fold about 2-3 times.
6) Now add your peaches. Gently fold everything together. Do NOT over do it.
7) On a lightly floured surface, place your dough and knead gently until it all comes together. Again don’t over work the butter or the peaches. Form into a 1 inch thick disk. Transfer onto a lined baking sheet.
8) Cut into 8 pie slices. Technically 8 triangles. Evenly space them out. Whisk together the last egg, and water. Brush on top of the scones, and sprinkle with extra sugar. Bake for about 14-16 mins. They will be all puffed up and a little golden on top.
9) Remove from oven, and let cool for about 5-10 mins before serving. ENJOY!
