- Sweet & Salty Cinnamon Toasted Granola (Plant Paradox-friendly, vegan, and sugar-free)
- Peaches and Cream Biscuits
- The Ultimate Chocolate Peanut Butter Crunch Cake
- the gardens at ball – the most vibrant + colorful day ever!
- Four Products We’ve Been Obsessing Over Recently
- Chocolate Espresso Muffins (aka Get Your Ass Outta Bed Muffins)
- One-Pan Chicken with Salty Peaches and Caramelized Onions
- Lemon Drizzle Cheesecake!
- Roasted Chili Verde Braised Jackfruit (vegan & gluten-free)
- Roasted Summer Vegetable Quiche
- Smoked Mackerel Pate with Fresh Dill and Chives
- Loaded Nachos w/ Avocado Strawberry Pico, Roasted Jalapeno Queso, Meaty Oyster Mushrooms, and Tangy Sour Cream (lectin-free, vegan, and grain-free)
- Stuffed Aubergine Parmigiana
- Raspberry Ripple Ice Cream!
- About Us, For Real.
- Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies
- The $70 Week: Late Summer Edition
- caramelized onion + pancetta dip
- Creamy Seaweed-Infused Mushroom Chowder (vegan, lectin-free, and gluten-free)
- Malteser Cookies!
- Toffee Espresso Chocolate Chip Cookies
- Vegan Chick-fil-A Sandwich
- cauliflower tacos with lime + cilantro cream sauce
- Simple Egg Curry
- Fresh Corn, Cheddar and Blackberry Muffins with Blackberry Honey Butter
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- Top 10 Vegan-Friendly Food Spots in Los Angeles
- Everything Chocolate Chip Cookies from The Cookie Book!
- 1-Pan Cheesy Scrambled Chickpeas (vegan, Plant Paradox-friendly, & gluten-free)
- Banana Cream Pie Cake
- Pimms Cupcakes
- Chinese BBQ Jackfruit Fresh Spring Rolls (vegan, gluten-free, lectin-limited)
- Smoked Salmon and Soba Noodle Bowl From Kelli Foster’s NEW book “Buddha Bowls”
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For some reason, making granola has always been an intimidating task for me. Maybe it’s because most granolas are pre-packaged, thus hinting “you can’t make this shit at home.” Well guess what: we did, and it’s really easy. Although, before we get to the “how easy it is part,” few successful things come without a…
I guess I drank the Kool-Aid.
For years after moving to Alabama, I enjoyed the South but never really identified myself as a Southerner. I bought cowboy boots, listened to Keith Urban, and picked up a preference for bourbon, all along thinking that I was merely a spectator enjoying the best of what Southern culture had to offer. Even after marrying and moving with my husband to the seriously deep-South town of Selma, AL, I still felt a little like a Yankee on an extended vacation.
Somewhere over the course of the past 10 years, I drank the Kool-Aid. I fell in love with sweet tea and grits and banana pudding. I grew accustomed to barefoot toddlers that called me “Ma’am” and spoke with a drawl. And I especially loved the warmth of the people, the significance of a supper table here, and the fact that this is a place where manners and kindness still matter.
With that being said, I have big news to share with you: we’re building a house! For a while now, my husband and I have been planning and building our forever home. It has been a hugely intense project, but as we closer to moving in, I’m so proud and grateful to have found such a special corner of the world to settle down in. Over the coming months, I look forward to sharing more with you about our place and the exciting things to come, but for now, know that you’ll forever get a Southern flair in the recipes you find here because we are making a permanent stay out of our sweet home Alabama. Hooray!
On that same note, I have a seriously Southern treat to share with you today: peaches and cream biscuits. If the most Southern fruit (peaches) had a baby with the most Southern baked good (biscuits), and we drizzled said baby with an over-the-top frosting (as one does in the South), it would be these peaches and cream biscuits. Two layers of buttery biscuit dough filled with a cinnamon and brown sugar-spiced peach filling make up these breakfast treats, and I think you’ll agree that they make a fun and yummy twist on your run-of-the-mill breakfast. Let’s chat about how to make them!
To prepare peaches and cream biscuits, we start with the filling. Sliced peaches are cooked in a frying pan with brown sugar, butter, cinnamon, and salt. Once the butter has melted and the peaches are coated, remove the pan from the heat and allow the mixture to cool while you prep the biscuit dough.
In a large bowl, stir together your dry ingredients. Use a pastry cutter to cut in chunks of ice cold butter until the mixture has pea-sized clumps throughout. Pour in the milk and stir until a shaggy dough comes together. Dump the mixture out onto a lightly floured counter and quickly work the dough together with your hands. Use a rolling pin to roll the dough out into a large rectangle and arrange the peach filling onto half of the dough. Fold the second half of dough over the fruit and pinch the edges of dough together to seal in the filling. Transfer the stuffed biscuit to a pan and use a sharp knife to slice into squares. Bake in the preheated oven until the peaches and cream biscuits are golden brown.
Once baked, you have the option to drizzle the biscuits with a cream cheese glaze. This is kinda messy and totally optional, but I think the tangy sweetness works well here. These biscuits are best served warm, so if you don’t plan to eat them immediately, hold off on the glaze. They’ll reheat nicely the next day in a toaster oven.
Make these peaches and cream biscuits for an upcoming breakfast or brunch! This recipe will serve a crowd, so feel free to halve it if you’re just preparing for your small family of three or four. Either way, whip up these biscuits for the people you love and enjoy. Happy baking!
If you like these peaches and cream biscuits you should try:
Peaches and Cream Biscuits
These peaches and cream biscuits are southern-style biscuits stuffed with a cinnamon and brown sugar peach filled. Finish them off with a cream cheese glaze for a delicious breakfast or brunch option!
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 12
- Category: Breakfast
For the peaches:
- 2 small peaches sliced in 1/8” slices (about about 215 gm or 1-1/4 cup of slices)
- 2 tablespoons unsalted butter
- ¾ teaspoon cinnamon
- 2 tablespoons brown sugar
- pinch of salt
For the biscuits:
- 3 cups (420 gm) all-purpose flour
- ¼ cup (50 gm) brown sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (170 gm) unsalted butter, cold and diced
- 1-1/4 cup (300 gm) milk (I use whole)
- Extra milk and sugar for sprinkling, if desired
For the cream cheese glaze, if desired:
- 2 ounces (60 gm) cream cheese, at room temperature
- ½ cup (60 gm) powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
To prepare the peaches:
- Add all of the ingredients to a medium-sized pan over medium heat. Allow the butter to melt completely, stirring the ingredients to combine. Once the butter has melted pull the pan off the heat and allow to cool while you preheat the oven.
To prepare the biscuits:
- Preheat the oven to 400 degrees. Combine the flour, brown sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it has bene reduced to pea-sized clumps throughout. Add a cup of the milk and stir to bring the dough together, adding an additional tablespoon of milk as needed until a shaggy dough has formed. Dump the clumps of wet dough out on the counter and use your hands to bring it together. Pat the mixture out into a flat disk and use a rolling pin on your floured surface to roll the dough out into a 9”x12” rectangle. Dump the peaches mixture out on half of the dough and fold the other half over top of it, pinching the edges to seal in the fruit. Transfer the rectangle of folded dough to a sheet pan. Use a sharp knife to cut the dough into 12 biscuits. Brush the top of it with milk or cream and sprinkle with a couple of tablespoons of sugar. Bake in the preheated oven for about 20-22 minutes or until the top is golden brown. Remove from oven and allow to cool for 5-10 minutes before slicing and serving.
To prepare the cream cheese glaze:
- Cream the cream cheese and powdered sugar with a hand mixer on medium speed until smooth. Add the milk and vanilla and stir to combine. Drizzle over the biscuits and enjoy!
Today I give you, my favorite cake: the Ultimate Chocolate Peanut Butter Crunch Cake. Of all the cakes I’ve loved – THIS is the one to have stolen my heart and run away with it. She gets me all swoony and dramatic, this cake, and I am so confident that you guys will enjoy it as much as I do. Unless, that is, you dislike chocolate. Then I can’t make any promises, but I still say you should try it. You just never know when something might turn you …
I’ve talked here before about how I was born with an allergy to chocolate. Gasp! The horror. So unfair and terrible, right? But I busted right through that little hurdle, sampling and tasting various chocolatey things until there was nary an allergic reaction in site. Now, I don’t actually recommend this approach to anyone, particularly if your allergy happens to be life-threatening (mine was not) but it seemed to have totally worked for me – that persistence and determination paid off in the most delicious way. If it hadn’t been for my sheer bravery (read: carelessness and mild stupidity) and my willingness to just throw caution right into the wind, I may very well have lived years and years of my life without any chocolate at all.
But no. One day, while traveling somewhere along the road of my childhood, I stopped to let chocolate in for a ride. It was a brownie, in fact, and it was very much against my better judgement (I was a kid, though, so there’s that). Go big or go home, right? I indulged in this brownie, sure that I’d pay for it later. But nothing happened. I was fine. Totally free and void of any and all allergic reactions (the gory details of which I will spare you here). It seemed that I had beaten that allergy after all. Poof! It was gone … Like it was all just a bad dream.
Okay fine. I didn’t technically beat the allergy – you can’t do that, right? I just grew out of it. I suppose it really just beat itself, bless its heart. But I didn’t give up on the hope that one day I’d be able to eat all the chocolate things that my heart desired, and as fate would have it, that hope actualized or materialized or, whatever you’d like to call it – it came true.
Okay, back to the cake at hand. My “Ultimate Chocolate Peanut Butter Crunch Cake” (did you read that with a deeply booming and dramatic voice?) is essentially my recreation of one of my favorite cakes at the beloved Indianapolis bakery, The Cake Bake Shop. This place makes the best cakes I’ve ever had that weren’t made in someone’s home, and I have to keep myself to a minimum number of visits per year or I’d be in trouble. They are SO good at what they do.
Now, I genuinely believe that there is a special sort of magic to homemade, from-scratch cakes that is almost never achieved by professional bakeries. Sure, bakeries can construct unbelievably beautiful, towering confections that are truly sights to behold. But when it comes to flavor, a homemade, single-batch cake is almost always going to be better. It’s just the way it is. The Cake Bake Shop’s cakes are the closest you’re going to get to that magical homemade goodness, while also being insanely good looking, and this is why it’s my very favorite bakery in this land … in your land, in my land … in all of the lands.
I’ve created a version of their chocolate peanut butter crunch cake that is utterly doable for the home cook. The recipe reads really long, guys, I realize this. But I like to fully explain things so the whole process is clear, and easily understandable. Also, you don’t have to make all of the components to this cake. You can simply prepare the cake and frosting and leave it at that. It will still be the best chocolate cake ever.
I’ll roadmap the whole thing for you here:
- My Midnight Magic Cake works as the base, and it’s essentially a black-as-night, one-bowl dark chocolate cake that is unreasonably moist and delicious (apologies to those of you who don’t care for the “m” word. It’s just the best way to describe a cake, you know?) Also, why make a two-bowl cake when you can do it in one with extraordinary results? Important questions, these are …
- The peanut butter Swiss meringue buttercream is easy and foolproof – promise. Swiss meringue buttercream, unlike traditional American buttercream, is made by heating sugar and egg whites to 160 degrees F and then whipping them up into a frothy meringue. You gradually add softened butter (lots of it) to the meringue and once it’s all in, you wind up with the fluffiest, light-as-air frosting imaginable.
- A good thing to keep in mind when making Swiss meringue buttercream is to not give up until you’ve added all of the butter. Somewhere along the way, as you’re adding in the butter, your frosting will probably start to look very thin and almost broken. But fear not! Just trust the process and keep adding that butter. Once it’s all in, it will transform into a thick, rich frosting fit for any cake with which you choose to pair it.
- The ganache layer. This is technically optional, as you can absolutely make this cake with just the cake itself and the frosting and call it a day (it will still be a delicious day). BUT! This easy, two-ingredient ganache adds an element of “special” to the cake and its density provides a nice contrast between the airy cake and the whipped frosting. It’s nice to have different textures going on in a cake. Which now leads me to …
- The chocolate crunch! This was the hardest part of the cake to crack for me, as I’m not sure what The Cake Bake Shop uses for their crunch. (Is it made in house? Do they special order the little crispy bits?!) But, in the name of accessibility and ease of recreation for you, my fellow home cooks, I’ve opted to not even ask them, and I created my own version here. Guys, it’s just chocolate covered Rice Krispies. Two ingredients. Simple! I tested the cake by adding these crispies between the layers, but found that they still softened just a bit (the moisture from the frosting is the culprit there). SO! I just pile them on top of the cake right before serving, along with some toffee and call it good. You still get the crunch without having to worry about anything getting soft and sad. Problem solved.
Alright then. I’m going to share the actual recipe now, it’s time. I need to turn my rambles off and leave you with what I think is the best chocolate cake ever. For some solid tips and caking advice, be sure to check the notes at the end of the recipe. The hints are helpful! And with that, happy baking guys.
The Ultimate Chocolate Peanut Butter Crunch Cake
My favorite, go-to, one-bowl chocolate cake recipe makes two perfect 8-inch cakes. But! I personally like the way a three-layer cake looks, so I simply slice one of my cakes in half, creating a taller, more impressive-looking cake, and giving you more surface area to cover in frosting.
The cake layers here are a riff on Robyn Stone’s (Add a Pinch) chocolate cake recipe. Also, please note that you will need a candy thermometer to make the buttercream.
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened dark cocoa powder (such as Hershey’s Special Dark)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 3 tsp vanilla extract
- 1 cup boiling water
- 1 cup chocolate-covered toffee bits (such as Heath (optional))
Peanut Butter Swiss Meringue Buttercream
- 8 egg whites
- 2 ¼ cups granulated sugar
- ¼ tsp salt
- 6 sticks ((3 cups) unsalted butter at room temperature)
- 3 tsp vanilla extract
- 1 cup creamy peanut butter
- Candy thermometer (special equipment you can purchase right in the baking aisle)
Chocolate Ganache (optional)
- 10 ounces semi-sweet chocolate chips (I use mini)
- 1 cup heavy cream
Chocolate Crunch (optional)
- 1 cup Rice Krispies cereal
- ½ cup melted semi-sweet chocolate (from about 1/2 to 2/3 cups chips)
Chocolate Glaze (optional; for decorating the top)
- 2.5 ounces chocolate chips (semisweet)
- 3 Tbsp butter
To make the cake:
- Preheat your oven to 350º F. Grease and flour two 8-inch cake pans.
- Combine the flour, sugar, dark cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl or in the bowl of a stand mixer. Whisk or mix (with the whisk attachment) to thoroughly combine.
- Add the buttermilk, oil, eggs, and vanilla to the dry mixture and mix everything together on medium speed, using the whisk attachment, until well combined. Reduce the speed and carefully add the boiling water to the cake batter, mixing just until well combined (make sure to scrape the bottom of the bowl to ensure everything is mixed all the way down.
Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, until a cake tester inserted in the centers comes out clean. Remove the cakes from the oven and allow them to cool in the pans for at least 20 minutes before removing and transferring them elsewhere to cool completely.
When the cakes are cool, slice one of them in half horizontally through the center with a long, serrated knife. This will give you three cake layers.
- To assemble the cake:
Place a cake layer down on your cake stand and spread it with a layer of ganache. Next, spread a thick layer of buttercream over top and then sprinkle with some of the toffee (if you’re using toffee). Add another cake layer and repeat the same process (ganache, buttercream, toffee). If things are very soft on you right now, you can always pop the cake in the fridge for 20 minutes or so, to allow the ganache and frosting to firm back up for you.
Place the final cake layer on top and frost with a thin layer of buttercream, covering the top and sides. I like to drag my inverted spatula (or whatever frosting implement I’m using) across the entire surface, scraping any excess frosting and ganache away as I go, and creating a smooth cake surface. Pop the cake in the fridge for 30 minutes. This will be the “crumb coat.”
After 30 minutes, finish frosting the cake by smoothing a nice, thick layer of buttercream all over the top and sides of the cake. Top with the chocolate glaze, allowing it to spill over the sides. Sprinkle with some of the chocolate crunch, and some extra toffee, if you like.
To make the buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar, and salt. Mix until well combined.
- Place a small pan with about an inch of water on the stove over medium-heat. Place the mixing bowl with the egg white mixture over the pan with water, ensuring that the bowl doesn’t actually touch the water (you’ve made a double boiler!).
Gently heat the mixture to 160 degrees F, stirring frequently with a rubber spatula so the whites don’t cook and the sugar doesn’t stick to the sides of the bowl. Once you’ve reached 160 degrees, transfer the bowl back to the mixer and mix (with the whisk attachment) until you get stiff peaks, about 8 to 10 minutes. The bowl should have cooled to room temperature by the time you’re done with this step.
Now, with the mixer on medium speed, add the soft butter, about 2 Tbsp at a time, to the meringue until you’ve used it all up. If you find that it’s looser than you’d like, just pop the bowl in the fridge for about 20 minutes and that should do the trick.
- Add the vanilla and the peanut butter, and mix until combined. I like to store the buttercream in the fridge until I frost the cake.
To make the ganache (optional)
- Place the chocolate chips in a bowl. Heat the cream in a small saucepan over medium heat just until it barely simmers. Pour the hot cream over the chocolate chips and stir until the chocolate is fully melted and the mixture is smooth and creamy. Pop the bowl in the fridge until the ganache is thick and fudgy (you want it spreadable, but not loose and runny); about 25 to 30 minutes.
To make the chocolate crunch (optional)
Spread the krispies out on a baking sheet that has been covered with either parchment paper or a silicone baking mat. Drizzle the melted chocolate over top and stir to fully coat the cereal. Feel free to add more chocolate, if needed. You want the cereal completely covered. Allow the mixture to fully harden before using it to top the cake (I put it in the fridge).
To make the chocolate glaze (optional)
- Combine the chocolate chips and the butter in a small saucepan over medium heat. Warm just until the butter and chips have melted, creating a glossy, smooth glaze. Cool to room temp before drizzling over the cake. If it gets too firm to drizzle, just warm it for a few seconds in the microwave, and add a little extra butter, if needed.
I find it helpful to bake the cake the night before. Then all you have to do the next day is whip up the buttercream (which takes about 20 minutes); and the crunch and ganache (both of those two things take 5 minutes to make).
It is also helpful to leave the butter for the frosting out overnight, so you get a true “room temperature.” I don’t always think ahead enough to do this, but when I do … man am I proud of myself.
The cake batter will be thin after adding the boiling water. This is totally fine and what you want.
Freezing instructions: Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight. The next day, the layers are ready to fill and frost.
Well I had the best darn day touring the beautiful, lush Gardens at Ball! I was invited to tour the grounds and to learn about upcoming flower, herb and veggie trends from their super-knowledgeable experts. I’ve only been dabbling in gardening since we moved into the house two […]
I hope your Sunday afternoon is going well. What did you start today off with? Two glasses of mimosas? A giant stack of pancakes? Or maybe even a book club gathering, followed by a plate full of cookies and cupcakes? I’m a simple gal – I just want my daily morning coffee and I’m set…
Hey Beautiful! How are you? How’s the weekend treating you? I made us a muffin that could (does?) double as an excellent cupcake. We load in heaps of chocolate chips + espresso and call it breakfast on-the-go. The espresso comes in the form of fresh-brewed espresso + finely ground espresso…you could in a pinch use some strong-brewed coffee in its place. So no worries there.
My days have been filled with heaps of planning for The Cookie Book — we are just one month from release day and I can hardly wait to share it. Frankly, I worked my ass off for a really long time and now I feel like we just get to party and clink wine glasses and small talk butter and sugar. Not sure life gets much better.
There are lots of logistical things happening now, like organizing signings and parties and events and giveaways (see below) and lots of fun stuff. There will be a chocolate chip cookie baking class in Brooklyn (so looking forward to this…you have no idea), Lucini is throwing a swanky little release party (which I’m so flipping excited about) and there will be signings in NY, LA, SF, OC and maybeeeee Chicago and Portland. Keep an eye on this page for updates (there are some dates in there now) and always email (or comment below) with any questions. The most exciting part is getting to see all of you, sip some wine and talk cookies.
A QUICK NOTE ON PRE-SALE GIVEAWAYS:
Pre-sales are very important to a book — they inspire bookstores to carry it + you get the book first, before anyone else! I am starting pre-sale giveaways next week and they include The Cookie Book Luxe Sprinkles (yep, I had a sprinkle blend custom made just for us); really cute canvas shopping bags that say Get Stuffed (the name of the stuffed cookie chapter and PS these are SO CUTE); my favorite madeleine tin (I have two sets of these to giveaway); and OF COURSE I will be giving away some signed copies of The Cookie Book before it even hits the stores. All you have to do is email your receipt to firstname.lastname@example.org (just need a screenshot/photo of proof of purchase). Keep your eyes peeled in your inbox and/or on Instagram for when I announce the giveaways for more details. I’ll be doing one pre-sale giveaway a week until the book releases!
Get your copy of The Cookie Book here!
OK, back to this muffin… she is endlessly adaptable. You could easily ditch the espresso and just add an extra 1 tablespoon of buttermilk in its place and skip the ground espresso. You could add a heaping tablespoon of raspberry jam to the middle of the batter (are you feeling me on this?)…or maybe peanut butter? I think they’re quietly whispering that they’d like cacao nibs sprinkled over the tops for some crunch. Sea salt flakes? Why not? You do you.
Bottom line is, we’re getting jacked up on basically a cupcake masquerading as a muffin for breakfast. You’re welcome and my love for you runs deep.
Let’s get our muffin on, shall we?
Chocolate Espresso Muffins
(aka Get Your Ass Outta Bed Muffins
Makes 15 Muffins
For the Cakes
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, room temperature
- 1 tablespoon espresso
- 2 teaspoons real vanilla extract
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon finely ground espresso
- 3/4 teaspoon sea salt
- 1 cup buttermilk, shaken and at room temperature
- 7 ounces dark chocolate chips
- Preheat the oven to 375F and place a rack in the top 1/3 of the oven. Grease a regular muffin tin or use muffin liners.
- In a large bowl, whisk together the butter, granulated sugar, brown sugar, eggs, espresso and vanilla until completed blended together.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chocolate chips, reserving about 3 tablespoons of chocolate chips for the tops of the muffins. Scoop the batter into the muffin liners and filling until just barely ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional).
- Coarsely chop the 3 tablespoons of chocolate that you set aside and sprinkle over the tops of the muffins.
- Bake for 15 minutes in the top third of the oven or until a toothpick comes out clean. You want the tops to be puffed up. For best results, bake one tin at a time.
- Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.
- Thank you for making these muffins!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful creations!!!
ON MY MIND
*First, WordPress changed they’re interface for inputting blog posts and I’m really digging the photo thing and I am loathing the formatting. It feels stiff. And I can’t figure out how to make a bulleted list unless I copy and paste from Word or Google and ain’t NOBODY got time for that.
*If you’re looking for something simple, fluffy, funny and easy to watch, might I suggest The Good Place on Netflix?
*I really want to talk about what is happening with The Affair but I don’t want to blow it for anyone that isn’t caught up but HOLY SHIT.
*Feeling excited for fall. I’m already thinking about all the things I get to make with pumpkins and apples. Do you love me or hate me for this?
OK, that’s all I got. PEACE.
One-Pan Chicken with Salty Peaches and Caramelized Onions
I’ve got a one-pan dream dinner here for you today that is as delicious as it is fetching. Just look at this beauty of a recipe! The bright pops of sweetness that you get from these glowy peaches and the lightly caramelized onions is wonderfully complemented by the savory chicken and pretzels – as well as a good sprinkling of crunchy, flaky sea salt. I don’t think you even need to make the mustard sauce that I include here, because this recipe is so solid as it is. BUT. The sauce takes just a couple of minutes to whip up and makes for the perfect, sweet and tangy drizzle to finish off a meal that is so satisfying, and so simple that you might have time to actually … oh I dunno, start a book … or finish a book, for that matter.
The is the kind of recipe that I reach for all the time, as it’s just so beautifully flexible. In the fall, you can swap apples for the peaches and even add some browned chicken sausage to the mix. Boom! So good. I hope you guys enjoy this one as much as I have been lately. And if you make it, as always, let me know! I LOVE to see when folks make my recipes. Makes a girl swoon, I tell you.
Happy weekend, all. See you back here tomorrow with another winner of a recipe that I’m chomping at the bit to share with you.
Some additional suggestions for your weekend kitchen agenda:
Salty Peach & Caramelized Onion Skillet Chicken with Pretzel Croutons
One-pan dinners are always on the top of my list, which is partly why I never take my trusty cast-iron skillet off my stove. This summery combo of salty/sweet peaches, lightly caramelized onions, and savory chicken makes for a totally satisfying meal. I add a splash of white wine and some pretzel croutons to the mix as well, and the easy honey mustard sauce ties the whole thing together, making for one intensely addicting weeknight (or any night) meal.
- 6 boneless-skinless chicken thighs
- Olive oil (for cooking (or other neutral oil with a high smoke point))
- Salt and pepper (to taste)
- 2 pretzel buns/rolls (cut into ½”-inch pieces (available in most supermarkets or grocery stores))
- 1 large yellow onion (thinly sliced)
- 1 large peach (thinly sliced)
- 1/3 cup white wine (such as pinot grigio)
- 8- oz fresh mozzarella (either small cigliene or a large ball, torn into pieces)
- 1 scallion (thinly sliced (for topping))
- Crunchy sea salt (for sprinkling)
- 1 cup mayonnaise
- 1 Tbsp Dijon mustard (to taste here; depends on how mustardy you like things)
- 1 Tbsp whole grain mustard
- 1.5 Tbsp honey
- Preheat your oven to 375 degrees F.
Season the chicken on both with some salt and pepper. Heat about 1 Tbsp of the oil in a large, well-seasoned cast-iron or other oven-proof skillet/braiser set over medium heat. When the oil is hot, cook the chicken thighs and brown on both sides; about 3 to 4 minutes per side. Transfer the browned thighs to a plate and set aside.
In the same pan (keep those juices!), add the pretzel bun pieces and toss to coat in the chicken fat. Season to taste with salt and add more olive oil, if needed. I typically add about 1 to 3 extra Tbsp here, to really get these babies crispy and brown. It’s okay! Copious amounts of oil is what makes a good crouton a good crouton. Taste one, and if it’s crispy and salty and delicious, you’re good. Transfer them to a plate, and set aside for a sec (same as the chicken is fine).
Add another good glug of oil to the pan (maybe a couple of Tbsp this time) and add the sliced onions. Cook for 5 minutes, stirring occasionally so they tenderize a bit. Next, add the peaches, stirring occasionally, and season everything with a little more salt and pepper to taste. Cook for an additional 5 minutes, until the onions and peaches are tender and softened.
Add a splash of white wine (about 1/3 cup) and stir it all around. Add the chicken and pretzel bites back into the pan and scatter the cheese all around. Pop the pan in the oven to roast for about 10 to 12 minutes, just until everything is browned and bubbly on top.
Serve right away, garnished with some of the chopped scallion and a sprinkling of crunchy salt. Serve with some of the honey mustard sauce on the side, for drizzling (see below).
To make the simple mustard sauce:
- Combine the mayo, Dijon, whole grain mustard, and honey in a medium bowl and stir until well-combined.
The post One-Pan Chicken with Salty Peaches and Caramelized Onions appeared first on Harvest and Honey.
A Lemon Drizzle soaked Lemon Sponge with a No-Bake Lemon Cheesecake Topping… a Lemon Drizzle Cheesecake! I’m all about anything Cheesecake, because yum. I’m also...
In the same vain of Mexicali food (peep them nachos from three days ago), we present to you Jackfruit Chili Verde! It’s 100%… kind of… sorta… not really lectin-free. SORRY GUYS. In all honesty, I set out to make this a lectin-free dish but little did I know that tomatillos are pretty much all seeds; “roast,…
Today’s recipe is a roasted summer vegetable quiche, also known as your new throw-all-your-leftovers-into-a-one-dish meal. This is the no-frills, adapt-as-you-wish type of dish that you can enjoy as breakfast, lunch, or dinner. Truly, if it gets any simpler than this, I don’t want to know.
This roasted summer vegetable quiche came out of a desire to use up all of my fresh produce. All summer long we have subscribed to a farmer’s market basket, and as a result, our fridge has been stocked with some seriously random (albeit delicious) produce. Some weeks I’d have a baby eggplant, a bag of okra, a handful of greens, and a pint of tomatoes. Other weeks they’d deliver me a Ziploc full of banana peppers, three giant zucchini, and fresh oregano. At the end of the week, I’d scrape together all the leftovers in my fridge and scour the Internet for a clue on what to do with them.
This roasted summer vegetable quiche is the answer to all those leftovers. Nearly any forgotten tomato, chicken breast, or leftover sausage link would find a home nestled inside a buttery, flaky pie crust. If you’re in a dinnertime rut or just need to clean your fridge out, I really think that quiche is the answer!
To make this roasted summer vegetable quiche, we start with the crust. I’ve switched out my trusty, all-time favorite pie crust for an all-butter pastry. You can make this ahead of time, storing in the fridge or freezer prior to use. If you use a tart dish like I did, you’ll want to make sure you roll your dough out large enough to build the edge of the crust up an inch out of the pan. I find that pie dough shrinks pretty easily, particularly when using glass or ceramic dishes like I did. Fit the dough into the pan and par-bake until the crust is set and ready to receive the filling.
The filling is just about as easy as it sounds! The eggs and dairy serve as the glue, holding together all the little morsels of savory veggies and meats your heart desires. Whisk four eggs with one cup of milk, salt and pepper, and a little bit of seasoning as well. I used cheddar and parmesan for my quiche, but you can really use whatever kind of melted shredded goodness you have on hand. Goat cheese, feta, and mozzarella would be killer here as well, just keep your proportions true to the original recipe and you’ll be in good shape.
For this roasted summer vegetable quiche, I included 2 cups of cooked veggies. You can use 2 cups of just about any filling your heart desires, but it is important that it’s already been cooked. Vegetables and meats will often release a whole lot of juices which could attribute to a watery or undercooked mess. For convenience, I’ve given instructions on how to roast a pan of summer veggies below.
Bake the quiche in the oven until the crust and filling have begun to bronze. Serve warm with a fresh salad or even just on it’s own! This roasted summer vegetable quiche should be as easy to serve as it is to make.
I’m sharing today’s recipe with a bunch of other bloggers who are featuring tomato-filled foods on their sites! Thank you to Annie, Rebecca and Ruth for hosting this #wesaytomatoes round-up. Be sure to check out their site for the full list of recipes. I hope you enjoy this savory treat today and come back next week when we resume the onslaught of sugary treats. Love to y’all!
If you like this roasted summer vegetable quiche you should check out:
Roasted Summer Vegetable Quiche
This roasted summer vegetable quiche is filled with fresh summer veggies, melty cheese, and is served in a flaky all-butter pie crust. Substitute in your favorite filling options in this seriously adaptable dish!
- Prep Time: 35
- Cook Time: 35
- Total Time: 1 hour 10 minutes
- Yield: 12
- Category: Lunch
- Cuisine: French
For the pie dough:
- 2-1/2 cups (350 gm) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (230 gm) unsalted butter, cold and chopped
- ½ cup ice water, plus more as needed
For the quiche:
- 1 cup (240 gm) milk
- 4 large eggs, plus one extra for pie wash
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ cup grated parmesan
- 2 cups roasted vegetables (see notes)
- ½ cup shredded cheddar cheese
To make the pie dough:
- Stir the flour, sugar and salt together. Use a pastry cutter or the backs of two forks to cut in the butter until there are pea-sized clumps throughout. Add about 6 tablespoons of the ice water into the flour mixture and begin to stir together. It will likely be dry and require more ice water, so keep adding water 2 tablespoons at a time until a shaggy dough comes together. Dump the mixture out on the counter and use your hands to form the dough into one ball. It should come together as a dough without feeling wet or too tacky. Cut the ball in half and flatten each half into a disk. Wrap each with plastic wrap and store in the fridge for at least an hour or up to a week. You will only need one half of the dough for this quiche. The other can be wrapped in foil and frozen for up to two months.
- To prep the quiche:
- Preheat the oven to 375 degrees. Use a floured rolling pin to roll the dough out onto a floured work surface into a round of dough about an inch and a half wider on all sides than your 9” tart dish. Roll the dough back onto the rolling pin and the transfer it to the dish, unrolling as you go. Gently work the dough into the edges of the dish and trim off any excess dough, leaving about an inch of excess hanging on all sides. Fold the dough under itself and gently crimp the edges into the dish, allowing the top of the dough to extend about ¾-1” above the lip of the dish. This will help keep your crust tall even after baking. If your dough has gotten soft or warm while rolling it out, place it in the freezer for 5-10 minutes to chill up again.
- When ready to bake, place a crinkled sheet of parchment paper into the bottom of the crust and fill it with pie weights or uncooked dry beans. Bake in the preheated oven about 10 minutes, then remove the paper and weights and bake for an additional 5-10 minutes, or until the bottom of the crust doesn’t look too wet and soggy. While the crust is baking, begin to assemble your filling.
- Whisk together the milk, 4 eggs, garlic powder, salt and pepper. When the crust is finished baking, crack your additional egg in a separate bowl and brush a thin layer of egg white over the bottom of the crust. This will help to keep the crust from becoming soggy. Sprinkle the parmesan evenly over the crust and then spread out the roasted veggies. Sprinkle on the cheddar cheese and then carefully pour the egg mixture into the dish. Be careful to not overflow the tart or the eggs could run over the edge of the crust and into the bottom of your dish. Whisk together the egg from the egg wash and use a pastry brush to brush a thin layer over the exposed crust. Bake in the preheated oven for about 35 minutes or until the top is golden and the center is no longer jiggly. Serve warm or reheat individual slices in the toaster oven!
- To roast your own veggies at home, cut a mixture of vegetables (I use eggplant, tomatoes, onion, bell peppers, and squash) into ½” sized pieces. You’ll need about 6 cups fresh vegetables to make about 2 cups roasted vegetables. Toss the chopped veggies with 3 tablespoons of olive oil on a large rimmed sheet pan. Sprinkle with salt and pepper and roast at 420 for about 20-25 minutes, tossing every 8 minutes or so, until the vegetables are tender and beginning to brown around the edges. You can make these in advance and store in the fridge until ready to use in your quiche!
- As an alternate to the pie wash, you can reserve a small bit of egg white from one of the 4 eggs for the filling. Brush this over the bottom of the quiche and then add the remainder to the filling mixture.