Peach and Pistachio Frangipane Hamantashcen #creativecookieexchange

Spring is here, the sun is shining (well at least here in Southern California it is) and the flowers are in bloom! What could be better? Umm....cookies of course! 

 

 

The theme for this month's Creative Cookie Exchange was Traditional Spring Cookies from Around the World. Originally I wanted to post a recipe for Chinese Spring Festival (also known as Chinese New Year or Lunar New Year) Moon Cookies. It is traditional to eat Moon Cakes during this time of year, but I wanted to make them in cookie form using these beautiful moon cake molds. 

I travel to China quite a bit for work, so the Chinese Moon Cookie was a cookie I could relate to. Unfortunately, I ran into a glitch finding the ingredients I needed, so that's a recipe I'll have to save for another day. In the mean time, I still have these cool moon cake/cookie molds which I love...

 

So operation "Plan B" was Hamantaschen, a Jewish cookie traditionally eaten during Purim. I have never had Hamantaschen before, but I've always been intrigued by the traditional triangular shape and the wide variety of flavors. I decided to take this traditional Jewish cookie and give it a twist with Pistachio Frangipane and Peaches! Normally frangipane is made with almonds, but I wanted to use pistachios for a more unique flavor and also for the beautiful color it would give to the cookies. I added cardamom to the cookie dough to compliment the peach and pistachio flavors. The result was delicious twist on a traditional Spring Cookie!

Peach and Pistachio Frangipane Hamantaschen
Makes approx. 20 Cookies

Note: You will have leftover frangipane from this recipe. It makes a great croissant filling, just spread into an already baked croissant and bake until crispy/heated through


Cookie Ingredients:
1 cup unsalted butter, softened
4 oz cream cheese, softened
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon salt
2 1/2 cups all purpose flour
Powdered sugar for dusting your work surface

Pistachio Frangipane Ingredients:
1/2 cup raw shelled pistachios
1/4 cup granulated sugar
2 teaspoons orange peel
1/8 teaspoon baking powder
3 tablespoons unsalted butter, softened
1 large egg


Other:
1/2 cup peach jam or preserves (I used Sara Beth's)
Sugar in the raw for sprinkling
Egg wash (1 egg beating with a little water)



Instructions:

Make the filling

Place the pistachios, sugar, orange zest and baking powder in a food processor and process until the nuts are finely chopped.

Add the butter and egg and process until you have a fairly smooth paste.

Make the dough

Place the butter and cream cheese in the bowl of your stand mixer fitted with the paddle attachment. Beat on med-low speed until creamy. Scrape the bowl down with a rubber spatula.

Mix in the egg yolk on low speed, then mix in the vanilla extract, cardamom and salt. Mix just until combined.

Add the flour and pulse a few times to incorporate some of the flour, then mix on low until a dough if formed. Divide the dough into 2 disks, wrap in plastic wrap and refrigerate for 2 hours.

Assemble the cookies

Working with one disk of dough at a time, place the disk on a flat surface generously dusted with powdered sugar. Sprinkle powdered sugar on top of the disk, then roll into the dough to 1/4" thickness. Cut into shapes using a 3" cookie cutter. Place the disks of dough onto a parchment lined baking sheet.

Place approx. 1/2 tsp of frangipane in the center of each disk, then place 1/2 tsp of peach jam on top.

Using your fingertip, wet the edges of the dough with water. Fold one side of the dough (either the left or right) partially over the filling, then fold the other side over at an angle to create a triangular shape. Last, fold the top part over.

Cupcake Project has a great visual tutorial on the folding process. Check it out here

Brush the cookies lightly with egg wash then sprinkle with raw sugar.

Bake at 400f for approx. 10-15 minutes or until lightly browned.

Remove from oven and allow the cookies to cool on the baking sheet for a few minutes then transfer to a wire cooling rack.

We all associate cookies with “The” holidays in December, but spring holidays are a great time for cookies also! Whether you are celebrating Easter, Passover, or something else, we’ve found some great traditional cookies from around the world for you!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Chocolate Candy Coconut Cookies from Magnolia Day
• Easter Biscuits from Baking in Pyjamas
• Easter Egg Cookies from Karen's Kitchen Stories
• Egyptian Date Crescents from Food Lust People Love
• Hamantaschen from A Shaggy Dough Story
• Lemon Hamantaschen from Spiceroots
• Lemon Meltaway Cookies from A Baker's House
• Ma'amoul – Stuffed Date Cookies from All That's Left Are The Crumbs
• Malt M&M's Easter Cookies from Hezzi-D's Books and Cooks
• Maltese Figolli Cookies from Upstate Rambling
• Peach and Pistachio Frangiapane Hamantaschen from Live Bake Love
• Persian Nan e Nokhodchi or Chickpea Cookies from Flours and Frostings
• Taralli Dolci di Pasqua – Southern Italian Easter Cookies from The Spiced Life
• Zesty Citrus Bar Cookies from 2 Cookin' Mamas

Blueberry Peach Cobbler Donuts/Fritters

Who doesn't want donuts for breakfast? But, I have to admit, sometimes you just don't want to make the effort to get dressed and drive to the donut shop. Well, the good news is you don't have too! You can make amazing donuts at home in your pj's!

 

I've already posted the recipe for these amazing baked donuts made with homemade blueberry jam swirled in (click here). Soooo good! But the recipe I am sharing today is for fried donuts. Yum...fried.

 

A little more work, but definitely worth the effort.

Blueberry Peach Cobbler Donuts/Fritters
Makes about 9-10 donuts or 12-14 small fritters
Adapted from How Sweet Eats

Donut Ingredients:
2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup whole milk
1 large egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, washed and dried
1/2 cup diced peaches (small dice), placed on a paper towel lined plate to remove excess moisture

Glaze Ingredients:
1 1/2 cups powdered sugar
1 tablespoon milk
splash of vanilla extract

Directions:

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. Whisk  to combine.

In a small bowl, combine the egg, milk and vanilla extract. Set aside.

Add the melted butter to the dry ingredients and stir to combine. The mixture should look like small crumbs.

Add the egg/milk mixture to the flour mixture and stir lightly just until almost combined. Add the blueberries and peaches and fold with a rubber spatula to combine.

Place the mixture on a floured surface and roll/pat the dough until about 1/2" thick. Cut into donut shapes using a biscuit or donut cutter. If using a biscuit cutter, cut holes in the center of each donut with a knife or a frosting piping tip like I did. An alternative option is to make fritters by just scooping the dough using a small scoop instead of rolling it out.

Heat oil in a large pot or deep fryer. I used my heavy Dutch oven with about 5" of oil. Oil temp should be about 375f.

Fry donuts 2 at a time until golden brown and cooked though, approx. 1 1/2 minutes each side, flipping when the first side is done. If making fritters, fry 3-4 fritters at a time.

Cooking time will vary. Checking for doneness after the first donut/fritter will give you a better gauge of the cooking time needed. Be sure to maintain 375f frying temp to prevent overbrowning and/or undercooking the donuts.

Drain donuts/fritters on a paper towel lined wire cooling rack.

Dust with powdered sugar or make the glaze and drizzle over the donuts/fritters when donuts are only slightly warm. If your donuts are too hot, the glaze will melt off. 

To make the glaze: Combine the glaze ingredients in a bowl and stir well. Adjust to desired consistency. The glaze should be thick but able to be drizzled with a fork or spoon. Add a little more liquid, a little at a time, if needed being careful not to add too much.

Enjoy!

These donuts are best enjoyed immediately after they are made.

Cinnamon Cake with Fresh Peach Filling and Whipped Cream Frosting

Cake is my favorite dessert, any type any flavor. I love bready things (is bready a even word? If not, it should be!). 

September was my sister Wendy's birthday.  All bakers will understand this, sometimes you are not in the mood to bake. It doesn't happen often, but it does happen every once in a while...especially when its 90 degrees outside and you have no air conditioning!

Anyways, my sisters asked me to bake a cake for Wendy's birthday.  I asked them, “ why don’t you buy a nice ice cream cake? Doesn’t that sounds gooood! “ Their response, “WHAT! LIVEBAKELOVE doesn’t bake for their own families?”This comment still makes me laugh when I think about it…so that is how this delicious peach filled birthday cake came to be...

Since I still had a few peaches left from the cobbler (you need to try that recipe too, it was so good), I decided to take the basic cake recipe I love, add some cinnamon and make a nice peach filling to go with it.  The results were a success!  

The cake was delicious! The hint of cinnamon was just right, not overpowering, the filling was naturally sweet and the whipped cream frosting was fluffy and light.Definitely the perfect way to end a birthday dinner.  In fact, I'm still craving that damn cake. I guess someone will have to have a birthday again real soon! 

I hope you give this delicious cake a try. It's great for any occasion or just because....

Happy Cooking everyone!

Cinnamon Cake with Fresh Peach Filling and Whipped Cream Frosting
Makes one 8" - 9" Cake, serves 10-12 people

Cake Ingredients:
1 cup Granulated Sugar
1 3/4 cup Cake Flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (if you can find Vietnamese Cinnamon that is the best)
5 tablespoons Butter (unsalted, softened to room temp & cut into small pieces)
2 large eggs, room temperature
1/3 cup sour cream (use full fat, not the light)
1/4 cup vegetable oil
2 tablespoons pure Vanilla extract (not imitation)

Peach Filling
2 fresh large peaches, peeled & chopped into 1/2 inch squares
2 tablespoons granulated sugar
3 tablespoons water
1/4 teaspoon cinnamon
1 tablespoon Flour
1/4 teaspoon vanilla extract

Whipped Cream Frosting
3 cups heaving whipping cream
6 tablespoons granulated sugar
1 1/2 teaspoons Vanilla extract



Prep work:
a. Preheat oven to 350 degrees
b. Grease and flour two 8 inch cake pans.

Directions for the cake: 
1. In the bowl of your Kitchen-aid (or mixing bowl and a hand mixer) combine sugar, cake flour, baking powder, baking soda, salt and cinnamon.  Mix at low speed until combined. Set aside.

2. Add butter and mix on low speed until it resembles a crumble (about 2-3 minutes).

3. In a separate bowl, combine eggs, sour cream, vegetable oil and vanilla. Mix until all ingredients are combined. 

4. Add the egg mixture to the flour mixture. Mix until  combined.

5. Slowly add the milk into batter mixing just until combined. The batter will be liquid when done. but that is ok.

5.  Divide batter equally between both of the prepared cake pans.

6.  Bake for 15-20 minutes or until a toothpick inserted in center comes out clean.  
7. Remove from oven and cool on a wire cooling rack for 30 minutes. Remove cakes from pan and continue to cool on the wire cooling rack until completely cooled (approx 1-2 hours).

Directions for Filling:  (can be made the day before)
1. Peel and chop two large peaches and place them in a medium size saucepan.
2. Add sugar, water, cinnamon and vanilla. Cook at medium heat.

3. Sprinkle in the flour.  Stir as you add so it doesn't bubble up.
4. Cook for about 3-5 minute until it boils and thickens up. Do not over cook, otherwise the fruit will start breaking down.

5. Cool about 1-2 hour (I put mine in the refrigerator to speed up the process)

Directions for Frosting:
1. Prepwork: Chill your bowl, either the kitchen-air bowl or a plain mixing bowl. 15-30 minutes is fine
2. Add 3 cups of heavy whipping cream in the bowl with , 6 table spoons of white sugar (not powder) and 2 teaspoons of vanilla.
3. Mix at a high speed for about 2-3 minutes with kitchen-aid, about 5 minutes with the hand mixer.  The Cream will appear firm. 

Assemble:
1. Put one layer of cake on a large platter.
2. Add about 1 cup of whipped cream to top of layer.
3. Add all the peach filling on top of whipped cream

4. Add second cake layer
5. Frost with remaking whipped cream frosting. 

6. Decorate as you wish.

ENJOY!!!!!

"Best of Summer" Pie and My Favorite Pie Crust Recipe

Since Summer seems to be far from over here in San Diego, I was inspired this weekend to take some of my favorite Summer fruit (peaches, nectarines and blueberries) and bake them into a pie. For me, pie is the ultimate Summer dessert. It's relatively easy to make, portable (take it to a party, barbecue or potluck) and you just feel good eating it!

This also gives me the perfect opportunity to share my favorite pie crust recipe with you. I've tested several pie crust recipes - all butter, all shortening, a combination of butter and shortening, but to me the all butter recipe wins hands down. You just can't beat the taste of butter. Butter really is better. While some may believe you need shortening to achieve the flaky texture that everyone loves, you really don't as long as you remember the 3 important rules for good pie crust - keep your ingredients cold, don't overwork your dough and use proper techniques. After a lot of testing, this recipe and method from Inspired Taste (via Cooks Illustrated) worked best for me. I love that it's made in the Food Processor which gives you consistent results. When it comes to research, you really can't beat Cooks Illustrated. They really get behind the science of why certain recipes and techniques work and they do all the research for you!

Click here for my favorite pie crust recipe.

 

Check out all the marbling in the dough...when the heat from the oven hits the moisture from the butter, it creates steam which results in a flaky c.rust

 

 

Now on to this delicious pie. The combination of peaches, nectarines and blueberries really is a winner, but feel free to use your favorite Summer fruit. The crust, as promised, is golden, buttery and flaky. I hope you'll give this "Best of Summer" Pie recipe a try!

 

 

"Best of Summer" Peach Nectarine Blueberry Pie
3 large peaches, peeled and sliced into 1/4" slices
2 large nectaries, peeled and sliced into 1/4" slices
3/4 cup fresh blueberries, washed and dried
1/4 cup brown sugar*
2 1/2 tablespoons all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Zest and juice from half of a fresh lemon
1 tablespoon unsalted butter, cut into small pieces
1 double crust pie crust
egg wash (1 egg beaten with 1 tablespoon cold water)
Sugar in the Raw for sprinkling on crust
* increase amount of brown sugar if your fruit isn't very sweet

Directions:

Place all of the fruit into a large bowl. Add the brown sugar, flour, cinnamon and nutmeg. Toss with a rubber spatula to coat. Add the lemon zest and juice and toss again. Set aside. Tip: Don't use fruit that is overly ripe or it will get too mushy during baking. Adding fresh lemon zest and juice to fruit fillings brightens the flavor of the fruit

Crack the egg into a small bowl or ramekin. Add 1 tablespoon cold water and whisk with a fork to combine. Set aside.

Roll out one disk of pie dough on a well floured surface. Carefully place into pie pan. Arrange the fruit mixture on top. Make sure the fruit is distributed as evenly as possible. Tuck the small chunks of butter into the filling.

Roll out the top crust and place on top of the fruit filling. Trim if needed, then fold under the edges of the bottom crust and crimp to seal and create a decorative border.

Place the pie in the refrigerator for 15 minutes. Tip: This gives the dough time to chill and relax.

While the pie is chilling, preheat oven to 400f and place a rimmed baking sheet in the oven to preheat it. Tip:  Preheating the baking sheet helps to bake the bottom crust. No soggy bottoms here!

After 15 minutes, remove the pie from the refrigerator and brush lightly and evenly with egg wash. Sprinkle crust with sugar and cut a few vent holes in the top. Tip: Brushing with egg wash and sprinking with sugar helps to create a golden crust and add sweetness and texture.

Place the pie on the preheated baking sheet in the oven. Bake at 400f for 15 minutes then reduce oven temperature to 350. Bake for another 45-50 minutes or until filling is hot and bubbly. Cover the edges of the pie crust with stripes of foil or a baking shield if the edges start to get too brown before it's ready to remove from the oven.

Remove from oven and allow to cool at least an hour and a half before slicing. This gives the filling time to thicken.

Store at room temperature for 1 day or lightly covered in the refrigerator for 2 days.