Chocolate Cheesecake

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By Christy

Mom gave me a new cookbook for my birthday: Southern Living Home Cooking Favorites. There are so many delicious recipes in this cookbook it was hard to choose which recipe to try first but I decided on making a chocolate cheesecake. I based it off the recipe listed as a German Chocolate Cheesecake in the book but I decided the cheesecake was perfect enough, even without the topping. It's just the right amount of sweet, and chocolate, and deliciousness.

Ingredients:

1 cup chocolate graham cracker crumbs

2 tablespoons sugar

3 tablespoons melted butter

3 (8 ounce) packages of cream cheese, softened

3/4 cup sugar

1/4 cup unsweetened cocoa

2 teaspoons vanilla

3 large eggs

Preheat the oven to 325. Stir together the first three ingredients (crumbs, sugar, butter) and press ingot an ungreased 8 or 9 inch spring form pan. Bake for 10 minutes and cool crust.

Increase the temperature to 350. Beat cream cheese, sugar, coca, and vanilla at a medium speed until blended. Add eggs, 1 at a time, beating just until blended after each addition.  Bake for 35 minutes. Once removed from oven, run knife around the edge of pan. Cool completely in the pan. Cover and chill for 8 hours.

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"Subway" White Chocolate Chip Macadamia Nut Cookie

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by Cindy

Subway is one of my favorite sandwich and salad places to eat.  They make it easy to eat healthy and I love that, but their cookies don't really go along with the healthy eating idea.  I don't buy cookies there regularly now, but there was a time when as a family we would buy the 3 for $1 deal.(See that was a long time ago lol) We would split them up so that there wasn't too much damage to the diet.  I love all of their variety of cookies but my favorite is the White Chocolate Macadamia Nut Cookie.

 

I have tried several different recipes looking for the one that tastes the most like the White Chocolate Chip Macadamia Nut Cookie, and I think I've found it.  This recipe is very similar to any regular chocolate chip cookie recipe.  I loved the way they turned out.  They are soft and chewy and totally yummy.  I'm going to have one with my morning coffee as soon as I post this, but I'm giving the rest away so that they don't tempt and talk to me all weekend.  

Have a safe and enjoyable Labor Day weekend! 

"Subway" White Chocolate Macadamia Nut Cookies

1 lb butter

1 2/3 cups brown sugar

1 cup granulated sugar

3 large eggs

1 T vanilla

4 1/4 cups unbleached white flour

2 t baking soda

1 t salt

1 (12 oz) bag white chocolate chips

1 1/4 cups macadamia nuts, chopped

1.  Make sure oven keeps the right temperature.  The cookies may need a minute or two more or less than stated.

2.  Preheat oven to 350 degrees F.

3.  Line baking sheets with parchment paper (no need to grease).

4.  Measure flour, baking soda and salt in a large bowl and blend together.  Set aside.

5.  In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.

6.  Add brown sugar and beat again.  Scrape down the bowl and add the granulated sugar.  Beat until fluffy.

7.  Add eggs one at a time, beating after each addition.

8.  Add vanilla, beat and scrape again.

9.  On low speed, add flour mixture 2 cups at a time, and mix well.

10. Mix in white chocolate chips and macadamia nuts. Mix only until blended.

11.  Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.

12.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Do NOT over bake these cookies.  They continue to bake for a few minutes after they are removed from the oven.

13.  Transfer to cooling racks.  Store in air tight container or plastic bag to stay soft and moist.

14.  Makes 48 warm and gooey cookies.

recipe by

Gingerly J on

www.food.com





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Vote 'Best Food Blog' of Nashville

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Calling all readers and followers from Nashville! It is that time of the year in the great city of Nashville when we get to vote on "the best of Nashville" for the Nashville Scene. This survey covers every possible facet of the Nashville market, which of course includes Nashville's best food blogs. Even though our site is comprised of women from 3 different states, I am proud to represent Nashville on our site and we would LOVE your vote for the Best Food Blog!

Follow the link and under the media/politics to find the the Best Food Blog category and enter Buttercream Baker!

Thanks!!! If you have any questions, don't hesitate to ask.

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Blueberry Cheesecake Ice Cream

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by Cindy

I've really wanted to make homemade ice cream this summer and haven't found the time until this last week.  Christy has spoken about our homemade ice cream memories, but I have a whole lot more of those than she does.  When I was growing up, we made homemade ice cream several times during the summer and it was always a big deal.  We would all sit outside and watch Dad pack in the ice and salt, and wait and wait and wait. When it was finally done, Mom would give us a big mixing bowl to put the mixing beater in.  We would take spoonfuls off of it.  It was soooo good.  It sounds like Christy enjoyed our ice cream making experiences, but I wish that we had made it more often.   I have never been able to replicate the ice cream my mom made.  I think it's just something about the memory of it that can't be replicated  If anyone out there has one of those old fashion custard ice cream recipes, please send them my way. 

I've been on a blueberry and cream cheese kick for the last month, and I saw this recipe a while back and tried it last week. It's a simple recipe, but takes a little time for some of the mixtures to cool before freezing the ice cream.  I made the graham cracker crust and the blueberry sauce the day before, and then I made the ice cream mixture the next day and froze it.  It taste delicious and I like the cheesecake flavor and blueberries together.  After putting it in your freezer, it freezes really hard so I would suggest taking it out of the freezer at least 30 minutes before trying to serve.  With all the new kitchen ice cream makers, it's so quick and easy to make.  Making the ice cream only took 30 minutes, so give it a try and make some memories for your family. 

Blueberry Cheesecake Ice Cream

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1-1/4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• GRAHAM CRACKER MIXTURE:
• 2-1/4 cups graham cracker crumbs (about 36 squares)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• ICE CREAM:
• 1-1/2 cups sugar
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

Directions

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

• In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

• Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

• Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts

recipe from

Taste of Home

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New Resturant in Nashville : Silo

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By Christy

I promise I haven't given up baking and trying out recipes but I have been more on the social scene in Nashville the last couple of weeks. Last night was girls night, which for us is the perfect excuse to try out a new restaurant among the always evolving Nashville scene. A restaurant that has been high on our list to try as soon as it opened was Silo in the Germantown area of Nashville.

Last night was the first night the restaurant was open to the general public and sure enough we got our ressie for 7:45. Upon walking in this restaurant, I was instantly impressed by the very architecturally and aesthetically pleasing decor. The restaurant has a very warm and modern ambiance but has a touch of vintage class.

Now for the most important part.... the food! Silo focuses on a farm to fork menu, which basically means they use fresh local products to prepare their food. We covered our basis pretty good ordering wine, first and second courses, getting extra sides and we tried all of the available desserts. I am pretty sure there wasn't anything we had we didn't like.



My entree was the gulf shrimp, tasso "dirty" grits, tomato & okra stew and it was down right amazing! 



The menu was very unique, delicious and you could tell how fresh all the ingredients were. Most entrees were around $18 but the bang was worth the buck. I have no doubts that Silo will do well and if you are looking for a great new place for a date or a girls night put this on your to do list!

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East Nashville Tomato Festival

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Happy Birthday to me!!

This weekend marked yet again another year under my belt as I  turned 27. Besides a romantic dinner with Big Cat, we also decided to attend an East Nashville tradition: The Tomato Festival. The Nashville Scene said it perfectly, "East Nashville is known for many things — exceptional restaurants, fun bars, fabulous old houses, lost dogs, and a vibrant and vocal community. Since 37206 — and 37216 for you Inglewood dwellers — is bursting with creativity and diversity, it's no surprise this area would embrace an event that celebrates an inanimate object that is a uniter, not a divider."

This was my 3rd summer living in East Nashville and all the hype (it has been polled the best Nashville festival since 2007 ) about this festival was so fun and exciting I broke my almost nearly decade tradition of going to KY lake for my birthday to attend this 9 year old Nashville festival. The Tomatofest was exactly what I pictured of a festival in East Nashville-Very Original. There was a 5k, a parade, tons of (tomato) art, live music stages throughout, tomato costume contests, best bloody mary contest, super dog friendly, fashion show of vintage clothing and animals to adopt, delicious food, unique shopping booths, about 20000 hipsters all in one place and tons more. I even had a friend that participated in Nuvo Burritos wet burrito contest- which as crazy as it sounds is actually a contest to see who can eat a burrito the fastest while getting sprayed with a water hose. Anything really does go in East Nashville! lol

If you are interested in the Tomato Festival, please check out their website for more information. Also, if you went, leave some comments about your favorite part!

Barkley, my 5 1/2 month old Goldendoodle also attended the event with Big cat and me and he LOVED it. Turns out my little guy is a big ladies man. ;o)

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Blueberry Cream Cheese Coffee Cake

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by Cindy

Well we're celebrating two birthdays at the office today, so I made a blueberry coffeecake for our potluck breakfast.  It is more like a blueberry cheesecake because it turned out to be more dense than a regular cake.  It's kind of a combination leaning more toward the dense texture.  I followed the recipe as printed but when it said to pour the batter, my batter was not pourable.  When it said to drop the cream cheese on top of the cake, I had to pour the cream cheese mixture on.  I don't really know why this happened, but I just went with it and it worked out.  I didn't use the almond extract or dust it with powdered sugar, and I used pecans instead of almonds (and only put them on half of the cake as you can see in the pic).  It's not too sweet but sweet enough and tasted great with my coffee.  ;)

Blueberry Cream Coffee Cake

Cream Cheese Filling

8 ounces cream cheese, at room temperature

2/3 cup granulated sugar

2 large eggs

Cake

1 cup all-purpose flour

1 1/2 t baking powder

1/2 t salt

1/2 cup (1stick) unsalted butter, at room temp

1/2 cup granulated sugar

3 large eggs

2 t vanilla extract

1/2 t almond extract

1 cup fresh or frozen thawed blueberries or raspberries

1 cup sliced almonds

 1.  Preheat oven to 375 degrees.  Butter and flour or use Bakers Secret Spray on a 10-inch spring form pan.

2.  To make the filling, combine cream cheese, sugar and eggs in a large mixing bowl with an electric mixer on medium speed.  Set aside.



3.  To make the cake, combine the flour, baking powder, and salt in a mixing bowl.

4.  Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.  Add the eggs one at a time, beating well after each addition.  Beat in vanilla and almond extracts.

5.Gradually add the flour mixture on low speed until just blended.  Stir in 3/4 cup blueberries (or other berry) and 1/2 cup almond into the batter.



6.  Pour half the batter into the pan.  Drop spoonfuls of the filling over the batter and swirl it with a knife.

  Add the remaining batter, then top with the remaining blueberries and almonds.



7.  Bake for 35-40 minutes, or until a knife inserted in the center comes out clean.  Cool in the pan.  Dust with confectioner's sugar before slicing. 

adapted from Crazy About Cakes by 

Krystina Castella "Raspberry Cream Coffeecake" 

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Cake Boss Tour

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by Cindy

The Cake Boss came to Evansville last night and I was in the audience.  There was quite a crowd and it was a very diverse group with women, men and children.  There were vendors set up on the second floor showing and giving away samples of their tasty cakes and delights.  There was one cake that was especially Cake Boss worthy and it was done really well.  It showed many important features about Evansville. 

 All of the samples were delicious and right on spot.  I also took a picture of a cake that I thought was super cute and hope to copy myself someday.   

The Cake Boss came out a few minutes late just like a rock star.  He's looks exactly like he does on TV.  He talked to the audience about his beginnings and how he got started in the business when he was just 17 years old.  His father was sick so he quit high school (hoping later to return to finish high school when his father recovered)  and he started there by filling in for his father at the bakery.  His father didn't recover and that's how it all began.  It was a very inspiring and motivating story.  He said he's working harder now than ever and that he loves what he does.  He used audience participants to have 3 competitions, with the last prize being a cake from his bakery, which is going to start selling cakes nationwide soon.  I would love to taste one of his cakes, but I'm sure they are a little too pricey for my pocketbook. 

I do love watching cooking and baking shows on television so I think I'll put him back on my DVR list because he is a lot of fun to watch. 

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Chocolate Bourbon Pecan Pie Bar

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By: Christy

One word for this dessert: SINFUL! It is this amazing ooey gooey bar filled with pecans, coconut, chocolate, and bourbon on top of a dense brown sugar shortbread cookie. Is your mouth watering yet? Even though this treat is super rich, the flavors combined make a very finger licking good dessert that you just want more of. The bourbon really does complete the dessert and actually really compliments the sweetness of the filling.  I had a piece of pie bar this morning with a big cup of hot coffee and I think the quote "eat dessert first" finally made complete sense to me. Amazing!



Big Cat and I at the Jim Beam Bourbon Distillery



Ingredients:

Crust:

1 and 1/2 sticks butter, softened

1/2 cup packed light brown sugar

2 cups all purpose flour

1/2 teaspoon of salt (leave out if you used salted butter)

Filling:

1/3 to 1/2 cup of semisweet chocolate

1 tablespoon butter

4 large eggs

3 cups packed light brown sugar

1/8 cup bourbon

3 tablespoons butter, melted

1 tablespoon vanilla extract or paste

1/2 cup all purpose flour

1/2 teaspoon salt (leave out if you use salted butter)

1/2 - 1 cup sweetened flaked coconut

1 cup chopped pecans

Preheat the oven to 350 degrees. This will be a messy dessert once finished, so I recommend lining your pan with parchment paper sprayed with cooking spray. Also this recipe calls for a 10 inch square pan.

Start by making the crust. Using a mixer (I recommend the paddle attachment), beat the softened butter until nicely whipped. Add the sugar and beat until well combined. Add the flour and salt and mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust until it has turned golden brown (about 20 minutes)

While the crust bakes and cools, start on the filling. Place the chocolate and 1 tablespoon of butter in a bowl and melt in the microwave. Start with 30 seconds, then stir, and follow with 10 second increments until the chocolate has fully melted and is creamy. Let this mixture cool slightly while you mix together the eggs and brown sugar in a separate large bowl.  In the egg/sugar mixture, stir in the chocolate mixture, bourbon, butter, vanilla, flour and salt. When the mixture is well combined, add the chopped pecans and coconut.

Pour the filling over the cooled crust and bake until set (about 30 minutes). Cool bars, and then refrigerate them before slicing (if not the filling will run everywhere!). Keep bars stored in the refrigerator until ready to serve.

Recipe adapted from The Pastry Queen

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Cindy's Birthday

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Rarely do I write anything that is not baking related but today I felt like sharing a few little personal notes. Saturday was my mom's birthday. Mom, Sarah, Carter (Sarah's toddler) and myself headed off to Florida, not only for a little girl time, but also to celebrate another year of my mother's wonderful existence for a few days.

Of course we had to have something sweet to celebrate! :)

First and foremost, I want to say how thankful I am for my mother's birth! :) (Thanks Grandma Kate)  And secondly, I want to thank my mother for birthing me and being a wonderful mother and role model.


Carter building his first sand castle



Looking back since her last birthday its crazy to think of how much our family's lives have changed, especially my mother's-- it's almost unrecognizable. New town, new house, new job, new friends... new life. It is obvious that all of us are entering into a new chapter in life as we grow older (and hopefully wiser) and one thing God guarantee's us (well besides death and taxes lol) is that change is 100% certain. This year my mother's birthday reminded me of that and also reminded me how difficult change can be- Change is hard. It is new and uncharted territory. Change means not knowing what to expect....which can be super scary!

Sarah and Mom beach bound

As a blogger, readers get to see our lives unfold to some degree but we have no idea what is going on in the lives of our readers. Today and in honor of my mother's birthday and to any of you who are going through a change, I ask you to embrace the changes in your life and remember that it's the changes in our lives that take us on a journey and without it we would miss out on so many new, exciting, and different experiences, emotions, relationships, trips, etc. Carpe Diem!             Christy

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Jack Daniels Whiskey Cupcakes

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by Cindy

Since today is our intern, Brian's, 21st birthday, I volunteered to bring cupcakes. I looked around on the net trying to find a masculine liquor inspired cupcake and decided to make these cupcakes that have Jack Daniels in them.  Christy has made a couple of cupcakes with fun themes so this was my turn.  I personally think I like the fruity flavors like Pina Colada and Margarita more than the whiskey flavor, but that's just a personal preference, and this was about Brian not me. lol

I  used a box mix for the chocolate cupcakes, and then I made the Ganache Filling and Jack Daniels Buttercream Frosting. 

Ganache Filling

8 1/2 ounces semi-sweet chocolate (chips or chopped up)

2/3 cup heavy whipping cream

2 T butter at room temperature

1 to 2 t whiskey

Whiskey Buttercream Frosting

6 cups powdered sugar

1 1/2 stick butter, at room temperature

6 T Jack Daniels, or other whiskey

Put the chocolate in a heatproof bowl.  Heat the cream until simmering and pour it over the chocolate.  Let that sit for one minute and then stir until smooth.  It takes a few minutes.  Add the butter and whiskey and stir until combined.  Let the ganache cool until thick but still soft enough to be piped.  This takes several hours.  Using an apple corer, paring knife, or melon baller, cut the centers out of the cooled cupcakes.

Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

* If you make the ganache a day ahead of time, it will keep fine and minimize waiting time.  Just make sure to let it come to room temperature before storing it in the refrigerator, and allow to come to room temperature before trying to pipe it into the cupcakes. 

Whisky Butter Cream Frosting

Mix butter in a mixing bowl for several minutes.  Slowly add the powdered sugar.  Add whiskey a tablespoon at a time until the right consistency and flavor is achieved.  I used about 4 T. 

Put in a piping bag and pipe it onto the cupcakes. 

adapted from

bakingforneighbors.woodpress.com

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Oatmeal Cookie Ice Cream

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By Christy

Did you know that a week ago today was National Ice Cream Day? In honor of the holiday, Big Cat and I headed to a local ice cream shop in East Nashville (we have claimed this one as our favorite ice cream shop),  The Pied Piper Creamery in 5 spots. They always have super fun flavors and they are always super delicious. (One time they even had Sun Drop flavored ice cream--- Delish!) But my recent favorite has been their Oatmeal Raisin Cookie Ice Cream. It is rich, creamy, has the perfect blast of cinnamon, and it's full of oatmeal cookie dough (I think). Now if any of you are on a budget, you know a homemade waffle cone full of creamery made ice-cream can almost run you $5 a cone so I decided I wanted to attempt to recreate a similar version of this ice-cream so we can indulge in this treat more often. While The Pied Piper Creamery has mastered their art, I thought this recipe ended up being a great alternative that was very easy to make. I baked my cookie dough into cookies and the crunch of the cookie lasted even when it was in the ice-cream. I love having the little bit of crunch in my tasty treat. Enjoy!

Ingredients:

8 pre made oatmeal raisin cookies baked or raw (I baked them)
2 cups heavy cream
1 cup milk (I used 2% but for rich ice-cream whole milk is usually recommended)
2 eggs
3/4 cups granulated sugar
1 teaspoon vanilla
2 teaspoons cinnamon





If you choose to bake the cookies, make according to the directions. Once cool, chop the cookies into small pieces the cool in the fridge and save for later.


Mix the milk and cream together in a pan over medium-low heat. Heat the milk mixture for 10 minutes or until it reaches 140°F and then remove it from the heat. In a bowl, beat the eggs until lighter in color and fluffy. Add the sugar and the vanilla to the egg mixture very slowly.


 Then slowly whisk the milk mixture into the egg & sugar mixture to temper the eggs. If you added the milk to the egg mixture quickly then the hot milk would cook the eggs and you would have scrambled eggs, you don't want that! Now add the the entire egg/sugar/milk mixture into a pot and heat over medium-low heat for 15 minutes, stirring frequently. Remove mixture from the heat and pour it into a clean bowl and refrigerate the mixture for 1 hour. Stir in the cinnamon and freeze the ice cream according to your ice cream maker's manufacturer instructions.


 I added half of the cold oatmeal cookie pieces into the ice cream mixture 5 minutes before it was done mixing and then folded in the rest after removing the ice cream from the ice cream maker.


This recipe was inspired by Shannon from Dinner or Dessert. 

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Low Fat Peach Cobbler

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by Cindy

I love the fresh fruits and vegetables that come with the summer season.  I've enjoyed green beans and tomatoes from my little garden. I made a BLT last night just to enjoy my delicious tomatoes.   I'm disappointed though that my garden hasn't produced any green peppers.  I love stuffed bell peppers, and I hate to buy the green peppers when I'm so close to having some free.  I miss the fresh sweet corn that I could get so easily on the farm, but I've had a couple of good ears from the vegetable stand at KY lake. 

 I just love eating fresh peaches that are ripe and naturally sweet.  I decided to make this recipe because it reminds me of the low fat cakes that use the cake mix and diet soda, which are delicious.  This is a very similar recipe but you just put fresh or frozen fruit in first and then add the cake mix and diet 7up.  There is no mixing, because if you do mix it will be more cake like and less crumbly like a crust.  I didn't add any sweetener to the fruit but if you wanted it to be sweeter, you could add sugar or splenda.  The recipe I used was for berries but I think any fruit would work, fresh or frozen.  It's very quick and easy to make, and top it off with a little low fat or low sugar ice cream for that finishing touch.   

Ingredients

Two 12-oz bags frozen mixed berries or fresh fruit (about 7 peaches)

1 box white cake mix (no pudding)

1 can of diet 7-up or sierra mist (clear soda)

Instructions

Place frozen fruit in a 9x13 baking dish.

Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'.

If you stir the two, you will have a cake like topping.

Bake 350 for 45-50 min.

adapted from

http://livingachangedlife.blogspot.com/

Berry Cobbler

Source, SRKAUTZ

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Fresh Peach Tart

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By Christy



One of my favorite fruit seasons is peach season. There is nothing better than a large, juicy, freshly picked peach. For me, it is actually hard to believe that the peaches you get from a can are actually the same fruit. The last three weeks I have been in heaven and have kept fresh peaches stocked in my kitchen. Such a tasty treat to just pick up and eat just they way they are, BUT.... they are also quite amazing all dazzled up in a recipe too. Last year BCB's also featured peach recipes and we gave you all 3 stellar recipes: Fresh Peaches & Cream Dessert, Peach Cobbler, and Fuzzy Navel Cupcakes with Sweet Cream Icing. This year we have a few more to pass along that pass the BCB's approval of greatness.

My recipe post this week is definitely a keeper. It is about as easy as a recipe can get, requires very few tools, and not only looks beautiful but taste amazing! I was inspired by a peach contest winner and modified the recipe to fit the ingredients I have in my kitchen.

Ingredients:

Crust:

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup vegetable oil

2 tablespoons milk

1/2 teaspoon vanilla extract

Filling:

3 - 5 fresh peaches

3/4 cup granulated sugar

2 tablespoons flour

1/4 teaspoon salt

2 tablespoons butter, cold

Preheat the oven to 450 degrees F. You will start by making the crust. In a mixing bowl, stir together the flour, salt and sugar. In a separate bowl whisk together the oil, milk and vanilla extract. Pour the liquid mixture into the flour mixture and combine until mixed (just until dampened, not over worked). Transfer the dough to an 11 inch tart pan and use your fingers to pat out the dough until it is about 1/8 an inch thick all around and on the sides (I used a deep dish tart pan so I only put my crust half way up the sides).

Slice and peel your peaches (some people prefer to keep the peeling on, but I prefer without). Arrange your peaches on top of the crust. Starting with the outside, arrange the peaches overlapping in a concentric circle over the pastry. Fill the center in whatever pattern makes sense. Make sure the peaches fit snugly.

To make the filling, mix together the sugar, flour, salt and cold butter. (If your peaches are especially juicy, add 1 tablespoon of additional flour). Using your fingers, pinch the butter into the dry ingredients until it makes a crumbly mixtures of fine granules. Sprinkle this mixture on top of the peaches.

Bake for 35 to 45 minutes, until shiny and thick bubbles are enveloping the fruit and the crust is slightly brown. Cool before serving. I actually had a bit of trouble getting the dessert out of my tart pan because the glaze end up hitting the pan above the crust when it cooked So just be careful not to stack you peaches too high up against the crust to prevent this because the filling spreads out and boils when it melts in the oven.

This dessert is best when served ala mode or with whipped cream (but what dessert isn't lol). Happy Baking!

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