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Holy smokes Batman! This is out-of-this-world good! I scored the peaches at the Saturday Farmers’ Market, and was inspired by one of my favorite bakers: Joy.

Peach Mascarpone Pie

Crust:

Pie crust recipe

Preheat oven to 350 degrees F. Take out the dough from the fridge and let sit on the counter for 7-10 minutes before working it. Use a rolling pin to roll out the dough on a lightly floured surface. You want to create a circle that, when gently placed into your pie pan, will slightly overlap the edges. Press it gently (it’s the key word!) into the form of the pan. If the dough breaks into chunks while you’re rolling it, don’t worry! Simply place the dough into your pie pan and work it gently with your fingers until it evenly covers the bottom, walls, and rim of the pan.

Next, use a fork to jab tiny holes in the bottom and sides of the pie. (This is so that it doesn’t bubble.) Finally, using the index and thumb of one hand, and the index finger of the other, crimp the edges of the dough to form a uniform scalloped edge.

  

Before you place it into the preheated oven, cut a piece of parchment paper or aluminum foil so that it covers the dough. Then, pour pie weights or dried beans into it. This will ensure that the dough maintains the form of the pan while you bake it. Bake at 350 for about 22-25 minutes. You should see a light golden color on the edges. At this time, remove the crust from the oven, and take out the weights/beans and the parchment/foil. Return the crust to the oven for 5-7 minutes more to let the bottom set. You want the crust to be golden in color. Remove from oven and set aside to cool. Let cool completely!

Filling: 

1 c. mascarpone cheese

3/4 cup sour cream

1/3 cup honey

1 teaspoon pure vanilla extract (DIY for next time here!)

6 fresh peaches, sliced

extra honey for drizzling (optional)

Combine the mascarpone and sour cream in a medium bowl and beat on low until smooth. Add honey and vanilla and stir with a spoon to combine it. Spread mixture evenly across the bottom of the cooled pie crust. Arrange sliced peaches in a design of your choice along the top. Drizzle with a little more honey, if you desire, and invite friends over for dessert!

   

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These cupkins (*cupcake/muffin hybrid term by Lady Gardner) remind me of snowballs, except they taste better and don’t require you to wear winter accessories. You totally can, though, if you want to.

Yesterday was all about getting the weekend off to a good (“academically productive”) start. This meant a breakfast potluck — complete with cupkins, cinnamon rolls and fruit — in the park at 8:30am. It was slightly chilly, but we had mate to pass around. Conversation was light. And then, a group of mini-marathoners sprinted by our picnic table.

Dear runners: I respect you, and somewhat envy your perfect stride, but I have no idea why you purposefully place yourselves in these situations. Put me on a field with a soccer or rugby ball, and I will be the first one charging up and down the pitch. Put me on a track, however, and I feel like I need a little motivation. Maybe if you chased me wielding a pitchfork or something equally fierce . . . 

Regardless of your running preferences, we can all get down with these bad boys:

Bourbon Banana Walnut Cupkins (makes about 12)

Ingredients:

1 and 1/4 c. flour

3/4 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

2 large, ripe bananas

1 – 2 oz. of bourbon (your preference and taste here)

3 T. sour cream

3/4 c. brown sugar, firmly packed

1/2 c. (one stick) unsalted butter, room temperature

1 egg

1 tsp. vanilla

3 T. milk

1/2 c. of chopped walnuts

 

Directions:

1. Preheat oven to 350 °F. Line your muffin tin with paper liners.

2. In a small bowl, mash together the bananas, bourbon, and the sour cream. Set aside.

3. In a medium bowl, sift together the flour, baking soda and baking powder. Also set aside.

4. In a large bowl, cream the butter and brown sugar together until slightly fluffy. Add the egg, milk, and vanilla, and mix until combined. Be sure to scrape down the sides, too.

5. Add the flour mixture and beat on low-speed until ingredients are just combined. Fold in the banana mixture, as well as the nuts. Don’t overmix the batter.

6. Divide batter evenly among your muffin liners, and bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean. Place on a wire rack until cooled completely.

Although the frosting receives an F in appearance, the taste is amazing. I really have to figure out how to play with mascarpone cheese the proper way so it doesn’t . . . . um, clump a little. (Help?)

Mascarpone “Frosting” — Please attempt this only if you are planning on improving it.

“May the odds be ever in your favor.”

8oz. of mascarpone cheese

1/3 c. of powdered sugar

1/4 c. unsalted butter, room temperature

a few drops of vanilla

Directions:

1. Cream butter and vanilla until a little fluffy. Add mascarpone cheese. Mix it up!

2. Add powdered sugar and combine thoroughly.

3. Depending on the consistency, you can add some milk (very little at a time) to make it more runny, or more powdered sugar to thicken it. Again, best of luck.

4. I sprinkled the top with unsweetened, shredded coconut. It’s a lovely thing, that.

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