Two recipes for you this week due to a spur of the moment decision to make popsicles.  The other recipe is brioche, which is about to go into the oven as I write this post.
This will be my first time making anything bread related, so I'm hoping it works out!
The popsicles I made, though were amazing! I would really recommend them to anyone as a great summer treat!

Peach and Honey Yogurt Pops

Adapted from: Bon Appetit, August 2010
Makes 6 pops

2/3 cup water
2/3 cup sugar
2 peaches
1 cup honey Greek yogurt
3 tsp honey
4 tsp lemon juice

Place small paper cups into a muffin tin and set aside.
Bring the water and sugar to a boil, stirring until sugar dissolves. Transfer the syrup to a small bowl and refrigerate until cool, approx. 1 hour.
Cut peaches into wedges and peel each wedge with a small knife. Place peaches into a food processor and puree until smooth. Transfer the puree to a medium sized bowl and add 1/2 cup of the syrup, yogurt, honey, and lemon juice.
Pour the mixture into the small paper cups stopping 1/4 inch from the top. Place small squares of plastic wrap over the cups. (Use a rubber band if needed to hold the plastic wrap in place). Take a knife and make a small cut into the plastic wrap and insert a wooden popsicle stick into the cut. Freeze for at least 4 hours before serving.


From: foodwanderings
Makes: 16

3 1/2 cups flour
2 1/4 tsp active dry yeast (1 packet, 1/4 oz)
1/3 cup sugar
1/2 tsp salt
1/2 cup water
1/2 cup butter softened (2 sticks butter)
4 eggs
1 egg yolk
1 tbls milk

In a large bowl combine two cups flour, yeast, sugar and salt, mix well. In a sauce pan heat butter and water until warm (120F-130F) and add to the flour mixture. Add the eggs, one at a time and mix by hand until smooth. Gradually stir the remaining flour to make a very soft dough. Cover bowl with a plastic wrap and refrigerate from 6-12 hours.
Preheat oven to 350F.

Punch down dough and divide into three parts. Keep two parts in the refrigerator until ready to shape. Divide each third to six parts. Cut off 1/4 from each part. On a lightly floured surface, shape each large and small piece into a smooth ball. Press large ball into a greased brioche or muffin tin. Make a large indentation in the middle of the large ball and press the small ball into the indentation. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Whisk egg yolk and milk together, brush the top of the brioche gently and bake for about 15-20 minutes until golden brown. Remove from muffin or brioche tins and let cool.

Continue working with the next two batches as stated above

This is another great recipe as well, but for a first time bread maker like me, I probably will have an issue with this. Well, off to put it in the oven! Wish me luck!

Until next week...
This week in August I have an unusually large amount of friends celebrating birthdays, and for me this means a lot of sugar flying around in the kitchen. Although, I have been busy in the kitchen, I have really not gotten a lot of time working with my camera. Still no photographs of the food this week, and there may not be for another two.
But I will continue to share with you the recipes I have been whipping up, and my experiences with them.

This week I really wanted to make cupcakes for one of my best friends birthday and I wanted something flavorful. I chose to do a lemon cupcake and they turned out great, however, the frosting never quite reached the right consistency. Although I was unhappy with this, the frosting was still amazing, and I was able to tweak the recipe so you shouldn't have to worry about it!

Lemon Cupcakes with Vanilla Frosting

Makes 12

For the cakes:
1 1/4 cups cake flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
2 eggs
3/4 cup sugar
zest from 1 lemon
4 tablespoons butter (at room temperature)
1 teaspoon vanilla extract
1/4 teaspoon lemon extract

Preheat oven to 350 degrees F and line muffin tin. In a small bowl, combine the flour, baking powder, and salt. In a big mixing bowl, add the sugar, lemon zest, and butter. Cream three minutes or until light and almost fluffy. Add the extracts, eggs, and buttermilk, and stir until combined. Add the flour mixture slowly, scraping the sides of the bowl, until thoroughly mixed. Divide evenly in a muffin tin, and bake for approx. 20 min. Fully cool before frosting.

For the Frosting:
3 egg whites
2 teaspoons corn syrup
1/2 teaspoons cream of tartar
1/3 cup cold water
1 1/2 cups sugar
1 teaspoon vanilla extract

In a large metal bowl, combine egg whites, light corn syrup, cream of tartar, water, sugar, and vanilla. Place bowl over a medium saucepan filled with about 2 inches of water over medium high heat* (the water should not touch the bottom of the bowl). With a handheld mixer, beat on high for 5 to 10 minutes until stiff peaks form. Remove from heat and fully cool.

* Be sure your heat is high enough or your frosting will never whip up.

That's the recipe for this week! Hope you enjoy, and happy birthday to all my friends this month!

This week I went to the Uptown Art Fair here in Minneapolis, and I was going to take pictures to show on this blog, but there was a chance of rain and I decided it's better to be safe than sorry. Although, the fair was beautiful with its amazingly talented artists. But me being a kitchen nerd, I went right past all those to my favorite kitchen store's sidewalk sale where I contemplated buying almost everything I laid my eyes on. And after all the compemplation, I only bought one pastry tip. Well, that's usually how all my shopping adventures go.

Anyways, this week I decided to get away from my cookbooks and go back to one of my favorite blogs, Tarteltte. So here you have this week's recipe:

Nectarine Tart

Serves 8 to 10
From: Tarteltte

For the Crust:
2 tablespoons slivered almonds
1/2 cup powdered sugar, unsifted, divided
1/2 stick unsalted butter, at room temperature
pinch of salt
3/4 cup all purpose flour

Place almonds and 1 tablespoon powdered sugar in a food processor. Pulse until the nuts are finely ground. In bowl of electric mixer fitted with paddle attachment, cream butter, ground nuts and salt on medium speed until well-combined. Slowly add remaining powdered sugar and flour and mix well. Add a couple of tablespoons of cold water to help the dough come together if necessary. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight.
Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/4-inch thick round.
Place in a 9-inch tart pan, trim the edges. Prick the dough with a fork and refrigerate 30 minutes up to 2 hours. (you can even freeze the dough in the tart pan at this point and let thaw in the fridge overnight when you are ready).

For the Filling:
4 to 6 just ripe nectarines halved, pitted, and sliced thin
2 tablespoons honey
1 tablespoon slivered almonds

Once the dough is chilled, preheat the oven to 350 degrees F and position a rack in the middle shelf.
Layer the nectarines in the shell, overlapping each other until the whole tarte area is covered. Drizzle with the honey and almonds.
Bake for about 35 to 45 minutes until the tarte is golden.

Again no pictures this week due to comutermalfuntions, no editing software, and no way of even viewing my pictures! I hope to have everytihign back up and running by next week!