The Foodie Blogroll

Peach and Blueberry Upside Down Cake + Ginger Peach Bread + Honey Crystallized Ginger Cookies + Ginger Scones + Peach Salsa

Here is an entry all about peaches and ginger! These were basically my favourite flavours this summer, I played around with them in many different recipes and enjoyed them as much every single time. Ginger has been a long time favourite since I was introduced to molasses cookies and then again to sushi. Peaches, well they're juicy, sweet, refreshing and cute, could you possibly hate something so beautiful? I think not. I'm going to start you guys off with my FAVOURITE peach recipe that I tried this summer.

Peach and Blueberry Upside Down Cake

Recipe adapted from here

Holy cow, there are no words to describe this amazing object. I had never had an upside down cake, and my mom had bought a whole case of peaches that no one seemed to be eating. This being perfect since I was in the mood for cake and was also craving some peaches. I immediately started looking for recipes containing peaches in cake, and I found the perfect one. This was so so good. There was none left for the next day, the WHOLE thing went. I changed the recipe up slightly and am really glad I did because I didn't feel as bad eating it. Oh my goodness though, the smell that was brought into the house while this was baking was unbelievable. Then, when you cut the cake and the beautiful blue hues stained the sides of the cake and you bit into the sweet, sugary cake oh, there is nothing like it. This is a fantastic summer-time cake and if I ever need to make an upside down cake again this will certainly be it, modified to how I did it and all, I will not even search for another recipe because this is it!

Ingredients:
  • 3 tbsp butter
  • 1/2 cup brown sugar
  • 4 large, ripe peaches, peeled and cut into thin slices
  • 2 cup blueberries
  • 1/3 cup applesauce
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup vanilla fortified soy milk
Directions:

Set oven to 350F. Place the 3 tbsp butter and brown sugar in a deep, 9-inch round cake pan and place in the oven while it heats. Once the butter has fully melted, remove the pan from the oven. Stir the butter and sugar until they’re well blended and evenly coat the bottom of the pan.
Peel and slice the peaches. Sprinkle the peaches evenly over the bottom of the pan. Insert the blueberries, rounded side down, between the peaches.

In a large bowl, cream the 1/3 cup applesauce and sugar together. Add the egg, and vanilla, beat until combined.

Sift the flour and baking powder together. Add a third of the flour to the batter and stir until blended. Add half the milk and stir until blended. Add the remaining flour and milk, alternately, being sure to end with the flour. This is important to the texture of the cake.
Spoon the batter gently over the fruit.

Bake for 55 to 60 minutes or until the cake is golden brown all over and springs back when tapped.

Cool on a rack for 10 minutes, then run a knife around the edge to loosen the cake. Invert the cake onto a plate.
Ginger Peach Bread

Recipe taken from here

This was the another recipe that I used that case of peaches for. This was such an extremely moist bread from the oil and the applesauce. It was fluffy. Full of flavour from the peaches, ginger, cinnamon and brown sugar. It was filling but it wasn't heavy. It hit the spot with just the right amount of sweetness but hitting you with a perfect balance of spice. This was so good. The smell that wafted through the house too while the peaches were cooking down and then baking in the oven, undescribable, so good. This was the perfect summer time afternoond snack with a cup of tea. This will certainly be made next year, and possibly with some crystallized ginger pieces snuck in ;).

Ingredients:
  • 1 1/2 eggs
  • 1/2 cup cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 4 tbsp applesauce
  • 1 tsp ground ginger
  • 2 large peaches
  • 1 1/2 cup of all-purpose flour
  • 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Directions:

Preheat oven to 350 degrees. Grease and flour 8 x 4 inch loaf pan.

You can do the peaches 2 ways: Either peel and dice and set aside to simply add into batter later. Or you can peel and cut into wedges and cook (medium low heat) with a couple tablespoons of sugar, and about ½ a cup of water. Cook about 15 minutes covered and then 15 uncovered until you have a thick compote and water has mostly evaporated. Mash with fork and set aside.

In a large bowl, beat the eggs lightly and remove 2 tablespoons (that equals about 1/2 an egg so you can meet the 1 1/2 eggs this recipe calls for). Blend in the sugar, oil, applesauce and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon and ginger. Mix just to combine.

Stir in the peaches (either compote or diced pieces or a combination of both). Pour batter into prepared pan.

Bake for about 30-35 mins, or until a tester inserted in the center comes out clean.

Honey Crystallized Ginger Cookies

Recipe taken from here


I saw this recipe and was so incredibly excited. I had just bought candied ginger and was really wanting to use them in a cookie recipe, well I found the perfect one. Plus it was from Lovin' From the Oven and I've used a few of her recipes before and wasn't let down so I was confident that this one would be a winner as well. This was such a delicious cookie. I had it in the morning and loved the smell that the cookies gave to the house for the better part of the day. These were perfect ingredients too, plus if there is ONE ingredient that can make the ginger peach combination even more lustworthy it's honey. I love honey because it adds the perfect amount of sweetness without overpowering the rests of the flavours. Plus it's natural so it doesn't make me feel as bad when I used it. These were such delicious cookies. Everything about them was delectable plus they were so so soft, even after I froze them and munched on some every now and then they were still just as pillowy soft. Ahhh, I'm wishing I still had some stashed away... darn, but yeah, definitely a good cookie recipe, different, spicy, sweet, soft, chewy, delicious.

Ingredients:

  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 tbsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup honey
  • 1/4 cup candied ginger, roughly chopped
  • 1/3 cup sugar
  • Pinch of cinnamon
  • Pinch of ground ginger

Directions:

Whisk flour, baking powder, cinnamon and salt in a medium bowl.

In a separate bowl, combine the butter, sugar, egg and honey.

Add the wet ingredients to the dry and combine well. Fold in the ginger and chill for at least 30 minutes.

Meanwhile, combine 1/3 cup sugar with a pinch of cinnamon and ground ginger in a small bowl. Preheat oven to 375° and line a baking sheet with parchment paper.

Once the dough has chilled, roll the dough into small Tablespoon sized balls and roll in the sugar mixture. Place on baking sheet and bake for 8-10 minutes.

Ginger Scones

Recipe taken from here

Then there is THIS recipe. Holy moly, this was sooooooooooooo good. I've mentioned before how I am a gigantic scone fan, well these, oh boy did they ever hit the spot. I can't even tell you why they were so good but they were just PERFECT. I still have one that I'm saving for a rainy day... no, not really, I just, I want to save it because it was so good. I've never had a scone that tastes' like that. It was simply delicious. I don't even want to descripbe it I just want you to try it, they were so good too to have with a cup of Chai tea, ahhhh... maybe I'll head downstairs and have that scone now... see you later.

Ingredients:

  • 2 1/4 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp lemon zest
  • 1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
  • 2/3 cup candied ginger, finely chopped into 1/4-inch pieces
  • 3/4 cup vanilla fortified soy milk

Directions:

Adjust the oven rack to the middle position and preheat the oven to 400 degrees

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.

Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.

Brush the tops with the remaining cream.

Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

Peach Salsa

I had some peaches left and I wasn't in the mood to bake or cook them, I just wanted something simple to do with them, (other than simply eating them like that). I had some other random vegetables left so with what I had left it was perfect for a salsa. Perfect indeed. I'm not much a fan of salsa but this was delicious, it had the same consistency, it had crunch, bite, sweetness, some zing, yes some zing from the mint leaves and garlic, it was just great. I ate it as is, I didn't even bother taking out the pita chips or anything. It was a healthy and delicious snack and would definitely be perfect as a party appetizer or just a random chip and dip afternoon snack, and it's pretty, it looks like Mexico with all the beautiful colours!

Ingredients:
  • 2 peaches
  • 1 tomato
  • 1/8 cup mint leaves
  • 1 cup red onion
  • 1 tsp garlic
  • Juice of 1 lime

Directions:

Mix all ingredients in a medium sized bowl. Let the salsa sit for 30 minutes to let the juices mesh. Then gobble it up!

Go on, and get your party on with these delicious treats!

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