It’s been a rough week for a lot of people. That’s maybe an understatement. I guess that it goes along with it being the worst year of my life, so I almost expected this. But, in my attempt to be ever optimistic, I know there is one thing that I can do, and that is bake and baking makes me happy. In the midst of cookie madness, here I am baking crumble bars.
It’s been a banner year for peaches in Massachusetts. That isn’t always the case — was it last year that the entire crop was lost due to a hard frost right as the blooms were coming out? While I went to the orchard for apple picking, in the store they had all these beautiful yellow peaches, so I decided to buy some and have a few things planned. First off these Bourbon Vanilla Peach Cobbler Bars. Simply delicious. I think the bourbon and vanilla pair nicely to give it a little bit extra too.
I went apple picking yesterday and of course that means it is the season for Apple Cider Donuts, so I was inspired to make a slightly healthier version of said doughnut in muffin form (so baked not fried). They do have that special cider donut taste though, so overall a big success. Warning though, if you make this recipe, if feeds a crowd — it’s enough batter for 18 standard sized muffins, so come hungry or be able to pass them out to friends and neighbors.
I am a big fan of plums — all kinds really, but if I can find Mirabelle plums (the little yellow, or pinkish one, not much larger than a cherry), I am in plum heavy. I found some of them the other day, organic ones no less, so I made this Mirabelle Plum Crumble Tart, with a Pâte Sucrée. What’s a Pâte Sucrée? It’s a pie crust that is more like shortbread, one that you don’t have to roll out, you just “pat” it into the pan. Lovely cake, just tart enough to make your mouth tingle a bit and just sweet enough to make you smile.