Since I had made those strawberry banana muffins and they went so quickly I decided to try and come up with another fruity muffin. We had a bunch of peaches in the fridge that were bruised, I love bruised fruit for baking because they are just SO sweet! I wanted to use more yoghurt in this recipe because I loved the texture of the other muffins. These came out incredibly well, and are absolutely fantastic! Yummy! I really am loving putting yoghurt and fruit into baked goods. Oh how I love summer and don't want it to end.
- 1 cup all-purpose flour
- 1/2 tbsp baking powder
- 1/2 heaping tsp ground cinnamon
- 1/4 cup butter
- 6 tbsp brown sugar
- 1 large eggs
- 7 tbsp strawberry goji yoghurt
- 2 peaches cubed, except for eight pieces of halved peached slices to garnish
Sift together flour, baking powder and cinnamon. Set aside.
In a mixing bowl, whisk together butter and brown sugar until creamy. Add in eggs in batches and whisk until the mixture is fluffy.
Fold in flour in batches, alternate with liquid/yogurt.
Fold in chopped peaches. Transfer batter into muffin cases, mine reached the top of the muffin tin and didn't overflow. Place slivered peach on top for garnish.
Bake in preheated oven, at 350F for 25 minutes.
Cool on rack.
"Student" Charlotte (Charlotte aux Pêche)
Recipe adapted from here
Elizabeth Bard - "A real charlotte is a ritzy affair, made with creme patissiere and ladyfingers soaked in alcohol. To this day, I prefer the student version, framage frais or Greek yogurt and canned apricots straight from the supermarket. This is essentially an arts and crafts project - all assembly - but it does need to be done the night before you want to serve it, so the ladyfingers have time to soak up the juices. Ideal for breakfast, lunch, or a casual dinner with friends."
The other day I had made lady fingers. Ideally my plan was to make tiramisu since I had leftover mascarpone cheese from the cake I had made my mom, so I thought that this would be a great opportunity to make tiramisu. Well apparently the lady fingers were so good that I couldn't make my tiramisu. My uncle had devoured those bad boys. Since I had bought a little package of lady fingers to contrast with the ones I had made I had a few of those and decided I wanted to make a healthy desert with them. I NEVER eat past 9 o'clock, but there was an exception for this... this was soooooo good. I couldn't stop eating it, I was supposed to bring it into my mom's office to share, (it was very small a one serving, but I thought I could give people a little taste), but no no no, this was just WAY too good. It was healthy, refreshing, sweet, tart from the yoghurt, just AMAZING. I will definitely make this time and time again, with different yoghurts, fruits, anything, there are so many possibilities, oh yum you MUST try this! Here is what I did...
- 1 peach
- 1/2 cup of plain yoghurt
- 2.5 lady fingers
Line the sides of a small ramekin with plastic wrap.
Line the sides of your mold with your lady fingers. They should stand shoulder to shoulder like toy soldiers. You can use a dab of yogurt to keep them in place if you like.
Arrange a layer of biscuits on the bottom of the pan (cut them to fit). Try to make them symmetrical, as this layer will become the top when you serve
Add a layer of plain yogurt and a layer of sliced peaches. Top with a layer of biscuits, press gently, then pour over with your honey. I only got one layer since it was a single serving, but if you had a bigger dish, and were making it for more than one person keep adding your fingers until you have a couple of layers.
Cover with plastic wrap and press the top lightly with a plate or saucer to condense the mixture. Chill for at least 12 hours.
To unmold, place the serving plate on top of the saucepan and flip, giving the pan a gentle shake. Carefully peel away the plastic lining if it sticks.
Homemade Lady Fingers
Recipe taken from here
- 3 eggs, separated
- 6 tbsp granulated sugar
- 3/4 cup cake flour
- 4 tbsp confectioner's sugar
Beat the egg whites until stiff peaks form. Then add in the granulated sugar and beat again until you get stiff peaks.
In a separate bowl, beat the egg yolks together, then fold into the meringue.
Sift the flour over the mixture, then fold GENTLY until just incorporated. Don't get overexcited here, or you'll have very flat ladyfingers.
Fit a pastry bag (or a big ziploc if you want) with a star-shaped tip, snipping off the corner you're going to pipe out of. Fill it with batter.
Take out a cookie sheet, then place four drops of batter on each corner. Lay a piece of parchment paper over it. The four corners will hold the paper in place so it doesn't move everywhere.
Pipe the batter in long strips about 1 in apart from each other. You can get creative with the shapes, I guess, so long as they are all uniform.
Sprinkle half the confectioner's sugar over the ladyfingers, then wait 5 minutes. This will make them crisp.
Sprinkle the rest onto the fingers.
Bake at 350F for 10 minutes, then rotate the sheets and bake another 5 minutes until they are slightly brown.