I always thought that summer would stop going by so quickly when I wasn’t in school anymore, but I was wrong. The weather here in North Carolina is going to stay warm for a while still, but we all know that September is the unofficial end of the season.
In an attempt to hold onto summer a little longer, I used one of my favorite summer fruits to make this tasty treat – peaches. I actually pulled this recipe out of Southern Living last summer, but never got around to making it. I decided to make a few small tweaks to turn this recipe into my own!
Yup, May 6th is Hanson Day! Let’s just get the answers to all the usual questions out of the way –
Yes, Hanson as in MMMBop.
Yes, Hanson is still my favorite band.
Yes, Hanson is still making music. Check out newer songs here, here, and here.
No, I’m not the only Hanson fan left. In fact, you can see in the links above that really cool people like Weird Al and Kat Dennings are Hanson fans.
Anyway, to celebrate Hanson Day, I decided to make cupcakes. I thought about making Twinkie cupcakes (if you’re a Hanson fan that makes sense to you), but decided to work with ingredients I had on hand. I also decided to make a one bowl, no mixer required recipe. So now I’ve given you some music education and a great new recipe. You’re welcome!
And now for something completely different – a savory recipe!
There’s a backstory attached to this post, so I’ll start from the beginning. I discovered Julie of Willow Bird Baking through LiveJournal (yes, that’s still a thing), and at first I just enjoyed her recipes. Then, I realized that she lives near me! I immediately emailed her and asked if she would be interested in baking together.
I was thrilled when she responded that she would love to meet up with me! Unfortunately, it took a long time for our schedules to match up, but we finally made it happen this past weekend! Now, here’s the part where I explain how the savory recipe fits into the mix.
Have I mentioned how much I love my Martha Stewart cupcake book? This chocolate cupcake is not specifically a Passover dessert, but it only has four ingredients! Sugar, chocolate, eggs and butter are all kosher for Passover, so it was a go for the seder at my parents’ house.
I have a love/hate relationship with Passover. On the one hand, seders are fun and involve delicious food. On the other hand, all my favorite foods are taboo for a week!
In the olden times (like when I was a kid), there was no such thing as a good Passover dessert, besides macaroons. Passover cakes and cookies were always dry and tasted weird. But that is no longer true, and these cookies, snagged from The Shiksa in the Kitchen, prove it!
Ah, the snickerdoodle. Simple, yet so delicious. Who doesn’t love them? My sisters and I made them all the time as kids, but I hadn’t made them in years. Then I found this recipe.
The only thing that could make snickerdoodles better is to make them soft and chewy! Oh man, did this recipe deliver. The dough was super thick so I had a tiny bit at the bottom of the stand mixer that didn’t get incorporated, but I got about 2 dozen good-size cookies.
One of the secrets to these, of course, is under-baking. It took exactly 11 minutes for these babies to be perfect! I took them to my office today and they disappeared. I wonder how many batches of these I have to bring in to get a raise?