Classic Peach Cobbler

I feel like this summer has passed by so quickly. It's already the end of August! With the end of summer, you get peaches. Peaches and nectarines are transitioning out, but are still in season. They're going to be well prices and flavorful. I tossed a few peaches with some brown sugar, spices, and topped with with a flaky pie dough. It's a southern classic that praises the end of summer and sings in the new season.

Peach Cobbler (serves 2-4)
3 Peaches
2 tbsp Brown Sugar
1/2 tsp Cinnamon
1/8 tsp Clove
1/8 tsp Nutmeg
1/8 tsp Ginger
1 tbsp Corn Starch
pinch Salt
1/2 stick Cold Butter
3 oz Flour
pinch Salt
1 oz Cold Water

1. Peel peaches and cut into a large dice, about 1 inch thick
2. Toss the peaches in brown sugar, spices, salt, and corn starch. Allow to sit.
3. Preheat oven to 350 degrees F
4. Cut butter into small dices.
5. Place butter into a mixing bowl with flour and salt. Mix with a paddle attachment until the butter is broken down and flaky. If you don't have a mixer, you can use your fingers to press the butter and rub it together to break up the pieces.
6. Add the water to the flour mixture and allow it to form a loose dough.
7. Wrap the dough and allow to chill for about 30 minutes.
8. Place the peaches into a small cast iron skillet or a casserole dish.
9. Roll out the dough into a disk that covers the skillet.
10. Brush the dough with egg wash (1 egg, a little water, salt) and sprinkle with cinnamon sugar. Cut a few slits in the top to vent.
11. Bake the cobbler for 30-45 minutes, until golden brown.

The warm spices bring fall to your palate with the cinnamon, clove, nutmeg, and ginger. It's juxtaposed with bright peaches. The flaky crust is the best pairing for the warm peaches, and it's even better complimented with ice cream.

This is best served warm, just a few minutes out of the oven. I like spooning a generous portion onto a plate with a scoop of vanilla bean ice cream. I would definitely suggest you try this out before summer leaves us for the year!

Jalapeno Corn Bread

Summertime in Georgia is hot, humid, and sticky. Which means that you're either staying indoors for your fun or hanging out by the pool with the grill going and an ice cold drink in your hand.

If you're grilling out, corn bread is a must have (especially in the south). I think a lot of people see it as a Thanksgiving side, but BBQ and cornbread is what dreams are made of. Hot dogs and hamburgers are overdone, and you have to get tired of them eventually. My idea of a perfect grill out would be some baby back ribs, corn bread, and maybe a spritzer to go with it, plus, you can find out how to make it all on this blog ;)

Jalapeno Corn Bread (Makes about 20-24 servings)
1 stick Butter
1 cup Sugar
3 Eggs
1.5 cup Buttermilk
1.5 tsp Baking Soda
1.5 cup Cornmeal
1.5 cup Flour
1.5 tsp Salt
1/4 cup Corn
1/8 cup Pickled Jalapeno Slices

1. Preheat oven to 350 degrees F. Chop jalapeno pieces into small bits.
2. Cream butter and sugar together
3. Add eggs slowly, scraping the bowl between additions
4. Add baking soda, salt and half of the buttermilk while mixing on low.
5. Add cornmeal and mix very slowly until almost incorporated.
6. Pour in the remaining buttermilk and mix well.
7. Add the flour, corn and chopped jalapeno. Mix until fully incorporated and smooth.
8. Prepare a sheet pan by spraying it with baking spray and lined with parchment paper. Pour the batter into the pan and spread into an even layer.
9. Bake for 25-35 minutes, turning halfway. The top of the cornbread will be golden and it will bounce back slightly when pressed.

I love biting into this corn bread and getting pieces of corn. It adds an additional texture, and who doesn't like corn?! Plus, the jalapenos add a little kick that really makes this a treat! It's savory enough to enjoy indoors and outdoors. I made an open face sandwich with some BBQ chicken and bourbon peaches. It tasted amazing, but was definitely a fork and knife sandwich. What would you pair your cornbread with?

Korean Shaved Ice Dessert: Bing-Soo (빙수)

It's Labor Day weekend! Usually this means the end of the summer- and everyone is trying to squeeze in the last of it! I'm celebrating the end of summer with a cool treat! This is a simple Korean dessert that you usually find at every Korean bakery during the summertime. It's a simple classic that never goes out of style!

The best part of this dessert is that it doesn't require measuring! You can really just choose whatever you think would taste good, and put it in there! It works best if you have an ice shaver or snowcone machine, but if you're able to crush the ice into small pieces, it should work too! I'm including a recipe that I used, but you're always able to change it to whatever suits you!

Bing-Soo (빙수)
Ice Cubes
Strawberries
Roasted Grain Powder (미숫가루)
Rice Cake Pieces (Mochi)
Green Tea Ice Cream
Sweetened Condensed Milk

1. Shave the ice using a shaver or snowcone machine. If this is not available, be sure you crush the ice to tiny pieces. 
2. Place the ice into the freezer while you get the rest ready. 
3. Slice strawberries. 
4. Scoop ice cream. 
5. Arrange strawberries, mochi, and ice cream onto the ice. 
6. Sprinkle roasted grain powder. 
7. Drizzle sweetened condensed milk over the dessert. 

This dessert is usually made with sweetened red bean paste also. I'm not a huge fan, so I decided to go without it this round. This dessert is totally up to your own interpretation, which allows you to express your own creativity! Post your creations on Facebook or Instagram and tag @deliciowhso!

Lemon Pound Cake

I received a request for a lemon pound cake recipe a couple of weeks ago. Unfortunately, I didn't have the chance to make any until today... Nonetheless, this is a very simple recipe (with a few components) that makes a simply delicious cake. This is a great recipe for a light pound cake filled with lemon flavor. It's a perfect summer treat!

Lemon Pound Cake (Makes 3 small loaves)
Cake Batter
1 stick Butter
1.25 cup Sugar
1.5 tbsp Lemon Juice
1.5 Lemon's Zest
4 Egg Yolks
.5 cup Buttermilk
.25 tsp Baking Soda
.25 tsp Salt
1.5 cup Flour
 4 Egg Whites
2 tbsp Sugar

1. Preheat the oven to 325 degrees F.
2. Cream butter, sugar, lemon juice, and zest until light and fluffy.
3. Add the yolks and blend well.
4. Add buttermilk to the mixture and mix until smooth.
5. Add salt, baking soda, and flour and mix until combined.
6. Whip whites and sugar together until the meringue reaches soft peaks.
7. Fold the meringue into the batter until completely smooth.
8. Spray 3 small loaf pans with baking spray and add the batter to each. There should be about an inch of space from the top.
9. Bake at 325 degrees F until the loaves are golden brown and a toothpick comes out clean.
 

Lemon Syrup
1/4 cup Sugar
1/4 cup Water 
Lemon Slices of Half a Lemon

1. Put all ingredients into a pot and bring to a boil.
2. Remove from heat.
3. When the loaves are finished baking, allow to cool for about 5 minutes. Remove them from the pan and place onto a glazing rack
4. Brush the loaves on all sides with the syrup. 

Lemon Glaze

.5 Lemon's Zest
1 cup Powdered Sugar
1 tbsp Milk
1 tbsp Lemon Juice

1. Mix all the ingredients together using a rubber spatula. Mix until smooth.
2. If the glaze is too runny, add additional powdered sugar.
3. Pour the glaze over the loaves and allow to drip and harden.

Though this recipe seems long, it's a bunch of simple steps that you can take to make your pound cake even better! It's a great way to enhance the lemon flavor of this light pound cake.

Summer Peach and Honeysuckle Cocktail

When I was in elementary school, there was a honeysuckle plant right outside the blacktop fence where we used to play for recess. I remember always reaching over and picking the flowers and sucking on the ends. The floral scent with the sweet flavor was always so satisfying. It was always a challenge to find them (since all the other kids liked them, too), but whenever I managed to get one, it was magical! This cocktail perfectly captures those moments, with a balance of sweet, tangy Georgia peaches.

Two classic Georgia flavors come together in this refreshing, delicious, and pretty cocktail that's perfect for a hot summer day! This week has been extremely hot in Georgia... Some days the highs reached the high 90's (which is actually normal for a Georgia summer...) Luckily, we've had some rain over the past couple weeks, so it hasn't been quite as hot. But with the temperatures rising again, this drink is a MUST! Cathead Honeysuckle Vodka is paired with refreshing peach juice for the perfect balance of sweetness!

Peach and Honeysuckle Cocktail (Makes 8)
3 Cups Peach Juice
3 Cups Tonic Water
4 oz Cathead Honeysuckle Vodka
1 Peach, Sliced

1. In a pitcher, mix peach and vodka together.
2. Add the peach slices to either the glasses or the pitcher. The slices float, so either one will work. If you put them in the pitcher, they pour out with the drink.
3. Fill glasses (or mason jars) with ice.
4. Add the tonic water to the pitcher last. This will go flat, so it's best to do it right before serving so the drink stays fizzy.
5. Pour the drink over the ice and serve immediately.

This simple, elegant drink is sure to wow your guests! I served this at a recent event (post coming soon!). It was a huge hit among all of the guests! If you're unable to get honeysuckle vodka, Southern Comfort is a good alternative. It has a fruitiness to it that will complement the peach well! You can also make a non-alcoholic version without the vodka. Adding a little bit of mint or lavender simple syrup (boil 1:1 ratio sugar and water and drop the mint/lavender after you remove from heat) might add a complexity similar to the honeysuckle.

Nectarine Mint Macarons

Earlier today, I catered a bloggers brunch for Lululemon! It was a great experience, and I'll be posting more from it next week! One of the dessert items I made for the brunch was this macaron! It's a refreshing macaron with a mint white chocolate ganache and a tangy nectarine jam! Perfect for any summer party!

Nectarine Mint Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Red and Yellow Gel Food Coloring

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.


Whipped Mint Ganache
6 oz White Chocolate
3 oz Heavy Cream
3 Mint Leaves

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Finely chop the mint leaves and add to the white chocolate ganache. 
5. Allow the ganache to cool and set slightly.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Nectarine Jam
2 Nectarines
1/4 cup Sugar
1 oz Water

1. Cut nectarines into small pieces. They do not need to be exact.
2. Place into a pot with sugar and water.
3. Heat on low to medium heat and mix occasionally to avoid burning.
4. Heat until the nectarine is soft and can be crushed easily with a spoon.
5. Pour the mixture into a food processor and pulse a few times to ensure there are no large pieces.
6. Allow the mixture to cool completely before you pipe into the macaron shell. You can speed up the process in the fridge in a thin sheet.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

Though the thought of nectarine and mint seems a little strange, the combination is extremely refreshing and delicious! This was a huge hit at the brunch, and I'm sure it will be a hit with your friends as well! :)

Stay tuned for a full post on my first solo catering event next week!!!

Baby Back Ribs

4th of July is right around the corner! This means grilling, barbecue, and fireworks :) An independence day tradition at my mom's house is baby back ribs! She slathers the ribs in barbecue and grills them to perfection! All the while singing the baby-back ribs song from Austin Powers :) Sadly, I don't have a grill in my home, so I am including an oven recipe!


Baby Back Ribs
1 rack Pork Loin Back Ribs
1 tbsp Salt
1 tsp Pepper
1 tbsp Garlic Powder
17 oz bottle Barbecue Sauce
1/4 cup Honey
1/4 cup Sugar

1. Preheat the oven to 350 degrees F.
2. Rinse the ribs with cold water to remove excess blood.
3. Place ribs onto a sheet pan and sprinkle on both sides with salt, pepper, and garlic powder.
4. Bake for about 20 minutes, flipping the ribs halfway.
5. In the meantime, mix sauce, honey, and sugar together to incorporate.
6. Spoon and spread the mixture onto the ribs after the first 20 minutes. Flip after about 10 minutes, and then coat the other side the same way. 
7. Allow the sauce to thicken slightly on each side and then repeat the process.
8. Remove from the oven and slice the ribs into individual slices.
9. Lay the ribs down on their sides and coat the sides with sauce. Allow to bake for another 5-10 minutes and repeat on the other side, so that you use the rest of the sauce.
10. Turn off the oven and allow the sauce to glaze over in the heat. This will ensure that the barbecue flavor seeps into the meat.
11. Once the sauce glazes over, serve. That process should take about 10 minutes.

If you don't have a grill, don't worry! You can make delicious barbecue style food in the oven :) These ribs also can easily be grilled, with a similar process. The time that it cooks should be slower, and sauce should be spread more often. Once cooked, slice and allow the ribs to get a glaze in the oven.

Arnold Palmer (Cheers to 1 Year!)

Today marks the 1 year anniversary of delici-owh-so! It's been a great year, with a lot of learning. I think over the year I've grown as a chef, food blogger, and photographer, but also as a person. I realized how difficult it would be to continuously post (on time). There were a few slip ups, but I feel like I was able to get a rhythm going for the most part. I was amazed at the level of creativity it took to create 55 different recipes. The blog pushed me to my creative limits, but I definitely had help along the way. The followers of this blog have been an inspiration. I am so grateful to people who shared this blog with friends, and I am astonished by kind messages and recognition by strangers (albeit only a couple of times). I'm continuously seeing God's blessings through this blog, and I hope that delici-owh-so will continue to grow. I hope that I'll continue to be able to have the privilege of sharing my food experience with everyone who reads.

This post is somewhat of a "throwback". It traces back to my first blog post, the peach tea granita. I wanted this blog to epitomize southern elegance. The local, regional, seasonal, natural beauty that comes in each place is something that can't be ignored. I reflect on that first post through a classic southern mash up- an Arnold Palmer. The drink boasts a perfect balance of smooth sweetened iced tea with the tangy lemonade. This is simple to make, and can easily be spruced up with some delicious honey whiskey!

Honey Whiskey Arnold Palmer (makes about 3 portions)

1 cup Water
1 teabag Black Tea
2 tbsp Sugar
1 cup Water
4 tbsp Sugar
1 large Lemon

2 oz Honey Whiskey

1. Boil the first water with the sugar. Once it comes to a boil, pour into a heatproof vessel, and steep the tea bag for at least 15 minutes. 

2. Boil the second sugar and water. Allow the mixture to cool down slightly. 

3. Add the zest and juice of one lemon. Allow the mixture to cool the rest of the way.
4. Combine the tea and lemonade in the pitcher, and make sure it cools completely. You can add a couple pieces of ice if it is lukewarm. Don't add too much because it will dilute the flavor.
5. Add the honey whiskey to the mixture, and stir to combine. If you want a stronger whiskey flavor, add more. I prefer a subtle flavor for this drink.
6. Pour into tall glasses over lots of ice with a lemon slice, and a mint sprig if desired.

Enjoy this treat through the hot summer- with or without the whiskey :) It's a refreshing cool-down, and a perfect way to relax and take a break!

I am extremely grateful to my family and friends, who also played a large part in this blog's success over the year. Encouragements, recipe ideas, and constructive criticism played a large part in my growth. Again, I am thankful to every one of you, and would like to raise a glass to this past year, as well as the future of this blog.

Moscato and Red Grape Sorbet

I turned 21 this weekend (finally legal) ! I enjoyed the night spent with some of my closest friends :) I was able to make many great memories of the day.  A big thanks to Cynthia aka @icook247 for the picture <3

I got a bottle of moscato wine as a birthday gift, and figured it would go to good use in a blog post! This sorbet is simple, with only 4 ingredients! It boasts the sweetness of grapes with a subtle wine flavor that adds depth and complexity.

Moscato and Red Grape Sorbet (Makes about 10 oz of sorbet)
12 oz Seedless Red Grapes
1.2 oz Sugar
1.2 oz Water
1.5 oz Moscato Wine

1. Combine grapes, sugar, and water in a small pot.
2. Cook the grapes until tender on medium heat, about 20 minutes.
3. Remove the pot from heat and pour the contents through a fine sieve.
4. Take the grapes from the strainer and put into a food processor or blender.
5. Puree the grapes, and pour back into the sieve.
6. Use a spoon or spatula to push the puree through the sieve. Once all the moisture is removed, discard the remaining grape pulp and skin.
7. Add the moscato wine and cool completely in the fridge.
8. Once cold, spin the sorbet in an ice cream machine, according to the manufacturer's instructions. This may require you to place a base in the freezer for at least 24 hours. I like to keep my base in the freezer just in case I spontaneously make ice cream.
9. Once the sorbet is frozen, pour into an airtight container and place into the freezer to harden for at least 3 hours.
10. Serve in chilled glasses or bowls.

This sorbet would also go great in a glass of champagne. It would create a great fruity flavor to accompany dry champagne. It's a refreshing treat perfect for summertime! Cheers!!!

Summer Berry Bread Pudding

I am so sorry for the late post! I am moving away from Providence to Atlanta this weekend, and I have been attempting to prepare by spending time with friends, packing, and of course getting ready for graduation on Saturday! But first, I have to get through finals...

I recently made some delicious bread pudding with summer berries! It's a great, simple treat for summer, and quick and easy to make! I used Portuguese sweet buns from a local bakery. Croissants would also work well with this recipe.

Summer Berry Bread Pudding (Makes 1 9x13" pan)
Portuguese Sweet Buns (enough to overfill a 9x13" pan)
1 cup Milk
1 cup Heavy Cream
1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/2 tsp Dried Orange Peel
1/2 tsp Dried Lemon Peel
9 Eggs
1 tsp Vanilla Extract
1/2 cup Sugar
1/4 cup Brown Sugar
Berries (Strawberries, Blueberries, Raspberries, Blackberries)

1. Preheat oven to 350 degrees F.
2. Slice the bread into large cubes.
3. In a pot, heat milk, cream, ginger, cinnamon, lemon peel, and orange peel to a boil.
4. In the meantime, whisk eggs, vanilla, and sugar together in a large bowl.
5. Once the milk comes to a boil, remove from heat and gently pour into the bowl with the eggs, whisking the eggs the entire time.
6. Once incorporated, add the bread into the bowl and move the bread around to soak in the mixture.
7. Put the bread into the casserole dish after it has soaked slightly. As you do this, place sliced berries throughout.
8. Pour any remaining batter over the bread, and place into the oven. You do not want berries to exposed at the top because they may burn.
9. Bake for about 30 minutes, until the bread pudding is set.
10. Remove from oven and serve warm.

I like to serve this bread pudding with a scoop of delicious ice cream :) The ice cream will melt slightly, creating a cream that soaks into the bread pudding. It's a refreshing, comforting summer dessert!

Stay tuned for my goodbye Providence post on Sunday! I will do my best to be on time!

Blueberry Picking

It's blueberry season! There are several farms in Georgia that allow you to go to the fields and pick your own blueberries! Although it takes some work to find the freshest, plumpest blueberries, the hard work yields amazing results. Not only are the blueberries cheap ($1.99/lb), but you can sample along the way! It's a great experience and tons of fun. They are cheap, delicious, and they are organically grown!

There are tons of things you can do with blueberries! Eat them fresh, use them in a smoothie, decorate cakes/tarts, make blueberry muffins, make some pancakes... There are so many options! I used the blueberries to make blueberry muffins. Use this recipe to make brunch for the family or have a breakfast on the go. It's easy, quick, and you don't need a mixer!

Blueberry Muffins (makes 18 muffins)
1 Stick Softened Butter
1.5 cups Flour
1 cup Sugar

1 tsp Salt
1.5 tsp Baking Powder
3 Eggs
1/2 cup Milk
1.5 cups Blueberries

1. Preheat oven to 350 degrees F.
2. Use your hand to mix butter, flour, sugar, salt, and baking powder together. Do this by squeezing/rubbing the mixture between your fingers repeatedly.
3. Stop mixing just before it becomes a dough. It will have a crumbly texture.
4. Whisk together milk and eggs.
5. Add liquid slowly to the dry as you mix with your hand to incorporate.
6. Fold in about 1 cup of blueberries.
7. Scoop about 3/4 of the way up in muffin tins lined with paper muffin cups.
8. Put a small handful of blueberries on top of each muffin.

Oat Topping
1 cups Oats
1/4 cup Brown Sugar 
1 tbsp Butter

1. Melt butter.
2. Use your hands to mix brown sugar and oats with the melted butter until completely incorporated.
3. Top each muffin with a small handful of topping.
4. Bake for 25 minutes, until the center springs back when pressed and the color is golden.


Unfortunately, blueberry season's almost over. So make your way to a local blueberry patch and get them before they're gone!

Pecan and Peach Butter Macarons

Macarons are the latest trend in the dessert world. Every bakery around the corner seems to be selling them, although some are better than others. This macaron is a Georgia twist on the French classic. Made with pecans and local Georgia peach butter (similar to a jam), they are the perfect dessert to have after some soul food.

When I eat a macaron, I look for texture and flavor. It should have a crispy outside, but the inside should be moist and cakey. The flavor should be full and nutty. The filling should be strong, but balanced with the shell. It is not easy to make all of this happen in one cookie, but following some simple tips can help you get there! It is very important to allow your macarons to sit overnight in the refrigerator or freezer so that the flavors develop and the texture softens. The macaron will suck up the moisture from the fridge to yield a soft, chewy product instead of a crispy one. The flavors will not only be embedded in the filling, but the shell will also absorb the flavors. Eating a macaron as soon as it's assembled is delicious, but if you let it sit over night, it only gets better! Just set them out so that they warm to room temperature before you eat them!

Pecan and Peach Butter Macarons (makes about 20 macarons)

Shells
50 g Almond Flour
50 g Pecan Pieces
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg White (2 large whites)
Toasted, Crushed Pecan Pieces

1. Pulse almond flour, confectioner's sugar, and pecans in food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
11. Before they dry, sprinkle some crushed pecan pieces on one side of the shell. 
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Peach Butter Buttercream Filling
1 Egg White
1/4 cup Sugar
1/4 cup Butter
1/4 cup Peach Butter/Peach Jam

1. Fill a pot with some water and begin to boil.
2. Place the egg white and sugar into a medium sized, heat proof, grease-free bowl. Place over the boiling water.
3. Stir until the sugar is completely dissolved (110 degrees F). Check by rubbing the mixture between your fingers to feel for sugar granules.
4. Mix on high speed to make a meringue.
5. When cool to the touch, add softened butter and mix until it comes together.
6. It will break apart and look like scrambled eggs. Continue to mix until it becomes a soft paste.
7. Add the peach jam to the buttercream and mix until completely incorporated.  The buttercream may not be completely smooth, but it will work fine for a filling for a macaron.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the buttercream into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the buttercream so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them.

The recipe for the shells is a recipe adapted from Artful Food, a blog made by a couple friends of mine! Annie and Connie are extremely talented! They bake to help fund raise for many different non profits and clubs at their school. Their macarons are absolutely beautiful, and I definitely recommend using their recipe for macaron shells.

If you would like to save your macarons for later, place into an airtight container and freeze. Bring the macarons to room temperature before you serve them. I love to make macarons, so you can definitely expect more flavors on this blog! Comment with any suggestions!

Summer Berry Jam

During the summer, all of the fresh berries go on sale. I'm a sucker for fresh raspberries, strawberries, blueberries, and blackberries. Sometimes I get a little bit too greedy and buy more than I can eat. They end up sitting in the fridge and getting soft, mushy, and even moldy. Rather than throw out the berries, there is a solution to be able to eat them (as long as they're not too moldy)! Make some homemade jam!

Making jam is simple. There are very few ingredients, and lots of ways to use it! Jam is a great way to utilize many types of leftover fruit. The composition of each fruit differs, which can affect the texture and color of your jams, but do not be afraid to experiment!

Summer Berry Jam (makes 1 quart of jam)
1 lb Fresh Strawberries
6 oz Fresh Raspberries
1 pint Fresh Blueberries
6 oz Fresh Blackberries
1/2 cup Sugar
2 tbsp Apple Juice 
1/4 cup Honey

1. Cut the greens off the strawberries, and cut them in half. Put into a pot that is big enough to hold all of the berries. Place other berries into the pot as well.
2. Pour sugar and apple juice into the pot with the berries.
3. Place pot on the stove, and turn the stove to low heat. 
4. Allow the jam to cook for about 1.5 hours, stirring every 10-15 minutes. Make sure you stir the bottom so that the berries do not burn.
5. Test the viscosity of the jam by spooning a small portion onto a plate and cool. If the jam is runny, allow it to cook longer.
6. As you test for viscosity, taste the jam. If you want it to be sweeter, add the honey until you are satisfied with the flavor. Stir in the honey.
7. When the jam is cool, move it to a bowl or casserole dish to cool.
8. After the jam has cooled, transfer it to a container to store. Store in the fridge for up to 2 weeks.

Jam has many applications besides on toasted sandwich bread in the mornings. Use it as a topping on French toast or pancakes for breakfast, or in some sandwiches for lunch (think wheat bread, turkey, brie cheese- toasted! Or try sourdough, chicken breast, provolone cheese). You can even cut 3-inch circles out of pie dough, place some jam in the center, brush the edges with a little egg, seal with a fork, and bake at 350 degrees F until golden to make turnovers for dessert! Experiment with the jam and comment with your experiences!

Tuscan Herb and Balsamic Penne

Pasta can be a quick, simple way to satisfy your hunger. I'm living at home with my parents while I'm on summer break since I attend school out of state. When my mom said that she forgot to defrost meat for dinner, we needed to come up with some solution. We didn't have any leftovers in the fridge or rice in the rice cooker... and I was getting hungry. I looked in the pantry to find 3 boxes of penne pasta. Looked in the fridge and found some tomatoes, broccoli, onions, and a bag of old spinach (how long was that in there?!). Of course i threw the spinach away, but I was able to use the veggies to make a meatless pasta. I love balsamic vinegar, and despite the tartness of the vinegar, the pasta came out mild but flavorful. The extra flavor of the herbs and veggies completed the yummy pasta and created a balance unlike the strong vinegar.

For this recipe, it is important to use a high quality balsamic vinegar. A well-aged balsamic will have a pronounced natural sweetness that will balance out the tartness. A good balsamic will evaporate well, leaving a pasta that is not sour, but well balanced. I bought my balsamic and olive oil from a local olive oil tasting bar and boutique. It is all natural and has been aged 17 years! I used a Tuscan herb flavored oil that complimented the tart balsamic perfectly!


Tuscan Herb and Balsamic Penne - Serves 6
1 pound Penne Pasta
1.5 tablespoon Oil
3 Tomatoes
2 Scallion
1 Large Onion 
1 Broccoli
3 tbsp Salt
1 tsp Pepper
1 tbsp Garlic Powder
1.5 teaspoon Basil (Spice)
1 teaspoon Sage (Spice, not Herb)
1 teaspoon Parsley (Spice
1/4 cup Olive Oil (Tuscan Herb Flavor)
1/2 cup High Quality Balsamic Vinegar

1. Boil water and add a couple pinches of salt to season the water.
2. Pour the pasta into boiling water. Cook almost completely, then strain and cool. 
3. In a separate pot, heat oil.
4. When the pot is hot, add all of the vegetables.
5. Add salt, pepper, garlic powder and spices to the vegetables.
6. Cook until the onions are translucent, about 3-5 minutes.
7. Add cooled pasta to the pot with the vegetables. Mix to incorporate.
8. Add balsamic and olive oil to pasta. Mix well.
9. Add more salt, balsamic, pepper, or olive oil to taste, if needed.
10. Turn off heat, serve, and enjoy!

I made this dish without any meat, but Italian sausage would pair nicely with the balsamic. If making the dish with Italian sausage,  put the meat in before the vegetables and brown the meat before the vegetables are added.

Southern Peach Tea Granita

Georgia summers are hot, humid, and sometimes unforgiving. During a hot, summer day all I want is something cold and refreshing. A peach tea granita does just the trick! It's made with southern style sweet tea and fresh, local peaches. This is a simple, elegant, and refreshing dessert that would be a hit at any party! But eat it before it melts!

I love to include tea in my cooking, especially because it's not seen very often in desserts. It adds a slight bitterness that brings perfect harmony to a sweet treat! Here in the South, sweet tea is a staple, to say the least. I wanted to introduce this blog with something local, natural, and "me"- and this frozen dessert seemed to do just the trick!

Here's how to recreate this frozen treat at home: 4 Servings

Granita:
1 cup Water
1/2 cup Sugar
2 Tea Bags 
1 Fresh Peach
1 cups Cold Water
Strainer
Freeze-Safe Container
Fork

1. Bring the water and sugar to a boil. Remove from heat.
2. Add peach slices to the hot liquid. Reserve a few slices to finely dice and put into the granita.
3. Steep your tea in the liquid for 10 minutes.
4. Strain into the freeze-safe container and add the cold water. Add diced peach pieces and stir.
5. Freeze. Run your fork a few times through the mixture every 20 minutes until completely frozen and icy. This will prevent the mixture from becoming a solid block to maintain a light texture.
6. When frozen, spoon into a cold glass and serve with peach chips or peach slices.

Peach Chips:
1 Peach
Confectioner's Sugar 

1. Thinly slice peaches to about 1/8 inch.
2. Place peaches onto a sheet pan with a silicone baking mat.
3. Use a strainer to dust powdered sugar over the top of the peach slices
4. Bake at 200 degrees F until dry. Check if they are done by removing one from the pan and letting it cool. Try to break it (or just taste it). If it is crispy, it is done.
5. Remove from pan and shape as desired. If they are difficult to shape, put it back into the oven and let it warm up. If you do not want to shape them, just remove once cool. You may need a spatula if it sticks to the pan.

For a sweet-and-savory twist, pair with some hot-skillet corn bread and peach butter! Enjoy! :)