peach – The Pajama Chef

Peach Cobbler Scones

June 11, 2015August 19, 2020 Sarah

These Peach Cobbler Scones are flaky and tender… the epitome of summer, with a sprinkling of cinnamon sugar on top. 🙂

Yes, I know that says Peach Shortbread Scones. They are really Peach Cobbler Scones. Details, details… the DETAIL that is important is how excellent these scones are, no matter what they are called. 🙂 To say that I loved these scones is an absolute understatement. I LOVED these scones. Sorry for shouting, it’s true though.

I made these scones at the tail end of summer last year, with the last of the impossibly delicious and super fresh Georgia peaches that come into Nashville by the truckload. I don’t think I’ve had a bad peach since moving south. But a bad apple? By the dozen, unfortunately. But this isn’t apple season… it’s peach season! So let’s celebrate with these scones. 🙂 I waited patiently to share them with you, but now I’ll have to make another batch with the first peaches of the year.

These scones are such a treat, and a wonderful way to enjoy fresh peaches. Normally fruit scones can be difficult to work with because the juices soak into the pastry dough, but this time the fruit is layered between the dough, cobbler style. Hence the name, ha. The dough bakes up around the peaches, creating a delicious pillowy effect. A dusting of cinnamon sugar completes these tasty treats. When you make them, be sure to use good peaches. There’s not much added sugar so the sweetness is totally fruit-driven. Enjoy!

one year ago: Tabbouleh
two years ago: Italian Chicken & Veggie Couscous Bowls
three years ago: Orange-Glazed Chicken Stir-Fry
four years ago: Strawberry Chocolate Coconut Pancakes

Peach Cobbler Scones

Servings: 8
Time: 45 minutes
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from Tracy’s Culinary Adventures

Ingredients:

3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup cold unsalted butter, cut into 1/4-inch pieces
1 large egg
3/4 cup cold buttermilk + extra for brushing
1 teaspoon vanilla extract
1 1/2 ripe peaches, thinly sliced – can leave skin on or peel it off
1 tablespoon sugar
1/4 plus 1/8 teaspoon ground cinnamon

Directions:

Preheat oven to 400 F. Line a baking sheet with parchment paper or a silpat.

Whisk the flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs [butter pieces shouldn’t be larger than a pea]. In a measuring cup or small bowl, use a fork to beat together thee egg, 3/4 cup buttermilk, and vanilla. Pour into the bowl with the dry ingredients and use a fork to gently mix until dough comes together.

Turn dough out onto a floured countertop. Gently knead a few times to bring dough together, then press into a 12×10 inch rectangle. Brush the long half of the dough with buttermilk, then place peach slices in a single layer over the buttermilk-brushed dough. Fold the opposite side of the dough and place on top of peaches to cover completely, then press edges gently to close. Cut dough into eight equal pieces and transfer to the prepared baking sheet.

Refrigerate scones for at least 20 minutes if they are soft, then combine sugar and cinnamon. Brush top of scones with buttermilk and then sprinkle with cinnamon sugar. Bake for 16-18 minutes, or until golden brown and the edges don’t appear wet/gooey. Cool on a wire rack for 5-10 minutes before serving.

Unbaked scones can be frozen until ready to bake, just add a few minutes to baking time. Scones are best within two days of baking, but refrigerate any leftovers and they’ll last a little longer. 🙂

Appetizers, Recipes

Mystery Dish: Watermelon Salsa

July 29, 2014August 1, 2014 Sarah

A sweet watermelon salsa that has just a bit of kick to it… this may be my new favorite summer snack! Hey hey! This was my month to host Mystery Dish and it was so fun! I got to invite a guest to participate with us and chose to ask my lil sis, Kathleen at Two Happy Bellies! So glad she could bake up a yummy treat this month. 🙂 These ingredients I chose included:

coffee [grounds or brewed] – an unexpected summer ingredient
sour cream – for something creamy
farro – because I have a bag in the pantry I’ve been trying to use up…clearly that didn’t happen
almonds – for a crunch
cherries – they’re in season
watermelon – my favorite summer fruit…even more than berries [I know!!!]
cantaloupe – if you get a good one, they’re like candy
jicama – crunch crunch
cucumber – they’re super cheap at the farmer’s market and I love them
tomatoes – never buy these when it’s not summertime…just not woth it
infused or flavored olive oil – see farro
fresh herbs [any kind] – because fresh herbs rock
cornmeal – I have no idea, but thought it could be good for a crust or something
hot peppers [any kind] – spice, spice, spice it up!

I hope my other Mystery Dish gals had fun with the ingredients I chose for them to play with…and now they know a little bit about why I chose the ingredients I did. I asked them to choose three for their dish. I used five–watermelon, cucumber, infused/flavored olive oil, fresh herbs, and hot peppers, and I meant to use a sixth–jicama, but forgot. Oh rats. This salsa is like the stuff of my dreams. Though I love your basic smooth tomato-based salsas, sometimes a chunky fruit-based salsa just hits the spot. This salsa combines some of my favorite summertime fruits and veggies [watermelon, peaches, and cucumber] with some spicy jalapeno and chili powder for the tiniest kick to make things interesting. 🙂 If spicy salsa isn’t your thing, leave out the jalapeno or use some bell pepper instead. Now, I know that some of you may be a bit hesitant to make a spicy watermelon salsa, or even to use watermelon in salsa to begin with. I have to admit, that not too long ago I was right there with you! I love eating watermelon in the summer [really, all year round but they are only GOOD in the summer] and rarely use it in recipes because I just love it plain. But I wanted to stretch myself and try a spiced up watermelon dish because I’ve seen tons of recipes doing just that. And I’m really glad I did. Yay for Mystery Dish! The salsa isn’t really too spicy, so don’t worry… the watermelon and cucumber cool everything down and the peaches provide a bite of sweetness. It’s pretty much a perfect combo. I served this salsa with regular tortilla chips as well as the pictured multigrain tortilla chips [my fave!], but I think some cinnamon sugar tortilla or pita chips could be really good too! One last thing: be sure to make this salsa right before serving it. The watermelon definitely makes it pretty liquidy the longer it sits so eat up! 🙂
one year ago: Blueberry Buckle
two years ago: Mango Coconut Granola
three years ago: Lavender-Lime Scones
four years ago: Creamy Baked Spaghetti

Watermelon Salsa

Servings: 6
Time: 10 minutes
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Ingredients:

1 1/2 cups watermelon, chopped into small cubes and drained in a mesh colander for 10 minutes
1 small peach, chopped into small cubes [about 2/3 cup]
1/3 cup cucumber, chopped into small cubes
1/2 of a jalapeno, seeded and diced – optional
1/4 cup cilantro, chopped
1 teaspoon coconut white balsamic vinegar [regular white balsamic vinegar is fine too]
1 teaspoon blood orange infused extra virgin olive oil [some orange juice/zest mixed with a bit of evoo is fine too]
pinch of chili powder
garlic salt, to taste
freshly ground black pepper, to taste
tortilla chips, for serving

Directions: In a small bowl fold together watermelon, peach, cucumber, jalapeno, and cilantro. In a measuring cup, use a fork to whisk together vinegar, olive oil, chili powder, garlic salt, and pepper. Pour mixture over watermelon, then stir to coat. Taste and adjust seasoning if necessary. Serve immediately with tortilla chips. Would also be great over fish, chicken, or pork, with tacos, or even with a spoon!

Watermelon Salsa – The Pajama Chef
Farro Salad – Chez CateyLou
Cherry Almond Coffee Cake – Two Happy Bellies
Watermelon Fruit Salad with Mint Lime Dressing – Yummy Healthy Easy
Toasted Almond Caramel Mocha Gelato – Culinary Couture Blog
Cherry Galettes with Almond Sour Cream Crust – The Well Floured Kitchen
Cherry Watermelon Granita – Joyful Healthy Eats
Cherry Almond Mocha Smoothie – Baking a Moment
Pepperoni Pasta Salad – I Want Crazy
Almond Cherry Bars – I Dig Pinterest
Cucumber Salsa – Weary Chef
Cherry Almond Popsicles – Blahnik Baker

Linked up with: Weekend Potluck.

Main Dishes, Recipes, Soups

Mystery Dish: Sweet Corn Soup with Peaches

June 30, 2014August 28, 2014 Sarah

Sweet Corn Soup with Peaches is a twist on a classic corn chowder and is a perfect soup for summer since it can be enjoyed hot or cold!

When I saw corn on this month’s Mystery Dish ingredient list I was SO excited because this Indiana girl loves her corn! If you’ve ever been to central or northern Indiana, you may have heard the jingle: “there’s more than corn in Indiana, it’s the best part of Americana, and it’s right within your reach… it’s Indiana Beach!!” [on beautiful Lake Shafer, Monticello, Indiana… proving once again there’s more than corn in Indiana.] C’mon, I’m sure you guys all have commercials/jingles memorized. Hearing that song was always a sign that summer was coming because Indiana Beach, a local amusement park, was opening. I haven’t been to Indiana Beach in years, but every time I think about corn, Indiana Beach pops into my head too. Successful marketing? I think so! But that’s not where we’re going today.

Meriam of Culinary Couture is this month’s hostess for Mystery Dish, and her list of ingredients for us to work with included: peaches, cheddar cheese, green beans, corn, chicken, nectarines, butter, pecans, heavy cream, pesto, and coconut milk/cream. We were supposed to use three ingredients. At first, I wanted to make something with peaches and cheddar cheese! You know me… I like to try interesting flavor combinations. But then I decided that might be a little too odd, even for me. 🙂 So I did what I usually do: consulted my good friend Mr. Google. An obvious thought I had was making some kind of salad with peaches, nectarines, corn, and green beans. An even more obvious thought was baking! But somehow I landed on this soup: a twist on corn chowder using peaches, corn, and coconut milk off the list. And it was fabulous!

I’ve made a Mexican Corn Soup before, but this version is different. It’s a sweet soup. There’s no sugar or sweetener of any kind added, but there is plenty of sweetness from the corn [and the cobs that cook in the soup for a bit], peaches, and coconut milk. I know that sounds a bit odd, but it just works! It’s a taste of summer in a bowl, and you can serve it hot or cold depending on your preference. This is a great soup to enjoy for a light meal with a side salad and some cornbread, or it could be an awesome first course to serve with some bbq + fixings. I hope you enjoy this unique soup!

one year ago: Coconut Chocolate Chip Buttermilk Crumb Cake
two years ago: BBQ Ranch Pasta Salad
three years ago: Lemony Roasted Vegetable Couscous

Sweet Corn Soup with Peaches

Servings: 8
Time: 45mins
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adapted from Whole Foods

Ingredients:

6 ears sweet corn
4 cups low-sodium chicken or vegetable broth
1 onion, diced
3 cloves garlic, minced
pinch of cayenne pepper
3 large ripe peaches, pitted and chopped [peel them if you want–I didn’t]
1 1/4 cups coconut milk
large handful Thai basil, chopped + more for garnish

Directions:

Cut kernels from corn cobs and place both kernels and cobs in a large soup pot. Add broth, onion, garlic, cayenne, and 2 cups water and stir together. Add two thirds of the peaches to the pot too, and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 30 minutes.

Then, use tongs to remove corn cobs from soup pot and discard. Add coconut milk and Thai basil. Using an immersion blender, blend soup until smooth. [A blender or food processor can also be used but you may want to let it cool first.] Simmer for another 5 minutes or until hot. Garnish with remaining chopped peaches and chopped Thai basil.

Check out what the other Mystery Dish girls made this month!

1. Ice Cream Sundae Cookie Bars by I Want Crazy
2. Old Fashioned Corn Pudding by The Weary Chef
3. Raspberry Peach Cobbler with Oatmeal Pecan Crumble by Joyful Healthy Eats
4. Peach Raspberry Galette by Blahnik Baker
5. Pecan Crusted Chicken with Apple Cream Sauce by Yummy Healthy Easy
6. Sweet Corn Soup with Peaches by The Pajama Chef
7. Dutch Peach Pie Bars by I Dig Pinterest
8. Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup by Baking A Moment
9. Brown Sugar Pound Cake with Butter Rum Pecan Glaze by The Well Floured Kitchen
10. Peach Pecan Cinnamon Roll Cake by Chez Catey Lou
11. Peach Frozen Yogurt with Pecan Graham Cracker Crumble by Culinary Couture

Breakfast, Muffins, Recipes

Roasted Peach Muffins with Cinnamon Streusel

August 30, 2013August 30, 2013 Sarah

The end of summer is always bittersweet. I love fall–everything about it [except football haha] is so great… sipping on a pumpkin spice latte while on a long walk with my husband, going to an apple orchard, baking on a chilly day… ahh it is just so wonderful. I could go on and on. But summer holds a special place in my heart too, especially since living in Bloomington, IN.

The farmer’s market in Bloomington is just excellent. Ben and I have perfected our routine to enjoy it almost every week that we’re in town. We get up early, drive to the farmer’s market, go for a run, and then head over to the market for coffee and a sweet almond roll [me] and a BBQ sandwich [him]. After eating our treat, we wander through the market and buy all sorts of delicious produce for the week! Gorgeous tomatoes, boatloads of fresh basil, the best sweet corn I have ever had, crisp cucumbers, and juicy peaches have been our favorites as of late.

Usually those peaches don’t make it much past Monday, but recently I was a little overzealous with my peach purchase and baking with them was a must! And what a treat these Roasted Peach Muffins with Cinnamon Streusel were! They were absolutely scrumptious. Roasting peaches just makes them extra sweet and tender, and folded into a vanilla-y muffin batter, I might even call them divine. The crisp cinnamon walnut streusel just was the icing on the cake [the topping on the muffin? :)]. If you make one more thing this peach season, make these soft, fluffy, fruity muffins! I insist!

one year ago… Brown Rice, Feta, and Tomato Salad
two years ago… Healthy Fried Rice
three years ago… Cornmeal Pizza Dough in the Breadmaker

Roasted Peach Muffins with Cinnamon Streusel [from HealthyDelicious]
click to print

Ingredients:

for muffins

3 large peaches, peeled and chopped into 2 inch pieces [~2 cups]
3 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/3 cups plain Greek yogurt [fat free or low fat]
5 tablespoons unsalted butter, melted
2 eggs
1 teaspoon vanilla extract

for streusel

1/3 cup sugar
1/4 cup dark brown sugar
1/4 cup chopped walnuts
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees. Place peaches in a small baking dish and roast for 30 minutes.

Meanwhile, line muffin tin with paper liners and prepare muffin batter.

Combine flour, sugar, baking powder, cinnamon, and baking soda in a large bowl. In another bowl, stir together yogurt, butter, eggs, and vanilla. Fold wet ingredients into the dry.

When peaches are roasted, fold them in as well and divide between muffin cups, filling nearly to the top.

Then, turn oven to 400 degrees.

Make the streusel by stirring together sugar, brown sugar, walnuts, flour, and cinnamon. Use a fork to mix in melted butter, then evenly top each muffin.

Bake for 20-23 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool completely before serving. Can be kept at room temperature in a sealed container or bag for up to 3 days, then freeze leftovers.

Time: 70 minutes [15 active].

Yield: 12 muffins.

Linked up with Weekend Potluck and Foodie Friday.

Desserts, Other, Recipes

Peach Raspberry Clafouti

September 12, 2012 Sarah

Another peach recipe in a hurry! I certainly did not plan well on this front–I made this amazing fruity custard back in June, people! But alas, some things just have to be shared, no matter the practicality of the season.

Like this Peach Raspberry Clafouti! Eeeek!

It is just the perfect warm summer dessert. It’s a gooey, creamy pudding-like dessert studded with sweet, juicy raspberries and peaches. Though this version of a clafouti isn’t authentic [the original French version is made with cherries], it’s pretty darn amazing.

If you wanted you could add a little spice for extra flavor, but it didn’t really seem necessary… fresh fruit on its own is just perfect!

And maybe a little more amazing with a dab of real whipped cream? Mhmm, that’s what we thought too. This gooey, custardy fresh fruit delight is a fun out of the ordinary dessert that I will definitely be trying with other fruits, and maybe a bit of chocolate too! Enjoy!

Peach Raspberry Clafouti [adapted slightly from About.com]
click to print

Ingredients:

1 cup raspberries, rinsed
2 cups sliced fresh peaches
1/2 cup all-purpose flour
2/3 cup sugar
1 1/4 cup milk
3 eggs, beaten
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray [I used a large round casserole dish].

Place raspberries and peaches in baking dish.

Then, whisk together flour and sugar, then pour in milk, eggs, and vanilla. Whisk until well combined. Pour over fruit, then bake for 45 minutes or until golden brown, puffy, and set in the middle.

Cool 5-10 minutes before serving with whipped cream.

Time: 60 minutes [5 minutes active].

Yield: 6 servings.