Rustic Peach Galette

Rustic Peach Galette: Fresh sweet peaches wrapped in a freeform flakey crust

Doesn’t that just sound divine? Take my word for it, it is!

Peaches are one of my favorite fruits on earth. And every spring, I go a little crazy when we go peach picking at Schnepf Farms Annual Peach Festival and this year was no exception. We picked about 28 pounds of peaches! You read that right. 28 pounds!

I realize that might sound like overkill for my sweet family of four, but I like to pick enough to make two to three desserts and have enough extra to slice up and freeze for later use. Not to mention all the fresh peaches we eat with meals and snacks!

In terms of the desserts, one of the unspoken agreements in my marriage is that I will make a peach cobbler with the fresh peaches we pick each year and I am more than happy to oblige. But, the remaining peaches are fair game for anything else I come up with. This Rustic Peach Galette was one of the other desserts I made this year and it was a hit with the whole family.

peach galette
The dough is laced with butter which makes it perfectly crisp and flaky. And the peaches! They are the star of the show with just a few choice ingredients intended to elevate the peach-y flavor. Put them together and you’ve got heaven on a plate.
Rustic Peach Pie

 
But, what makes this dessert taste even better is the fact that you don’t have to fuss over it. No crimping, no fluting, no weaving or braiding. Just fold the dough over the peaches and your ready to go! Easy and delicious! You just can’t beat it.

Rustic Peach Galette

Rustic Peach Galette
Serves 8
A flaky freefrom curst hugging fresh sweet peaches make this rustic dessert not just delicious, but easy to make too.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Crust
  1. 1 1/2 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1 1/2 sticks unsalted butter, cut into 1/4 inch cubes
  4. 1/2 cup cold water
Filling
  1. 6-8 peaches, skin removed and cut into 1/2 inch slices
  2. 1/4 cup sugar
  3. Juice of half a lemon
  4. 2 tablespoons cornstarch
  5. 1/4 teaspoon salt
  6. 2 tablespoons unsalted butter, cut into 1/4 inch peices
Egg Wash
  1. 1 egg
  2. 1 tablespoon water
Instructions
  1. In the bowl of a food processor, pulse together the flour and salt. Add the butter and pulse several times until butter is about the size of peas. With the food processor running, slowly pour in the cold water, just until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Meanwhile, dust the work surface with flour and roll the dough out to 14-16 inches in diameter. Continue dusting the surface, dough and/or rolling pin, as necessary, while you roll the dough. Transfer the dough to the prepared baking sheet and set aside.
  3. Prepare the egg wash by whisking together the egg and water. Set aside.
  4. In a large bowl, stir together the peach slices, sugar, fresh lemon juice, cornstarch and salt, until the cornstarch has been absorbed. Spoon the filling into the prepared crust, leaving a 2 inch boarder of crust exposed. Fold the crust over the filling, using the egg wash to glue the crust onto itself. Then, brush the egg wash all over the crust and dot the filling with the butter.
  5. Bake for 40-45 minutes, rotating the pan once during baking, until the crust is golden brown. Let the galette cool for about 15 to set the filling. Serve warm or room temperature.
Notes
  1. Peaches can be substituted with any stone fruit.
  2. Can be served on it's own, or with whipped cream or ice cream.
The Lovebugs Blog http://www.thelovebugsblog.com/
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10 Minute Banana Cream Pie Trifle

About a month ago, I found Biscoff cookies at my local Target store, which I was thrilled about! They are my favorite cookies and since I can get them down the street, they have been a staple in my pantry. I usually like to have them with with a hot cup of tea, but lately, I have been fantasizing about pairing them with bananas for some reason. Specifically, I have been dreaming of using the Biscoff cookies as the crust for a banana cream pie. I just knew it would be a match made in heaven.

The only problem is that I am not a very patient person. I wanted to test my theory and I wanted to do it now. So, I did what any reasonable person would do. I deconstructed the pie and turned it into a trifle. Immediate gratification. 🙂

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Chocolate Chip Walnut Banana Bread

Have you ever run into somebody that you were super close to but haven’t seen in a long while? At first the conversation can be a bit awkward and clunky but then you fall back into a natural exchange that is easy and comfortable.

That’s kind of how this post has been for me… I’ve been sitting here staring at the screen for a while not sure what to say. I start typing but stop short and then start over. I’m hoping that I’ll find that natural rhythm soon…

So, it’s been pretty quiet around here, as you probably have noticed. While I have had the best intentions of posting, time constantly evaded me. In fact, I have had such a hard time carving out time for blogging that I considered just walking away. But, I still have so much I want to share. So, what can I say? Here I am.

I had promised to share my Chocolate Chip Walnut Banana Bread last week, but I moved to a new platform and had some technical difficulties. So, it’s a week late (hopefully this isn’t a sign!) but at least it’s finally up!

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Marshmallow Cream Cheese Dip


She’s alive! 
 
You guys!  Life has been so crazy lately that I have hardly had a moment to catch my breath, let alone share a post with you.  If you follow me on Instagram, you already know that Lovebug started kindergarten a couple weeks ago.  And if you’ve been around for a while, you know that change and I don’t always ever get along.  But, we are settling into a groove and I’m excited to be able to focus back on blogging.  
 
I thought I’d ease in slowly with a super simple and delicious recipe with you and this Marshmallow Cream Cheese Fruit Dip recipe fit the bill perfectly!
 Marshmallow Cream Cheese Dip
I first had this Marshmallow Cream Cheese Fruit Dip at a girlfriends college graduation party many moons ago and I was surprised at how much I loved it.  See, I usually prefer fruit on its own because fresh fruit is so sweet and juicy that I don’t think it needs anything to make it better.   However, this dip seriously takes fruit to the next level.  
 
The secret ingredient is the fresh juice of an orange…  Not to be confused with “fresh” orange juice out of a bottle.  Trust me, you will want to give your arms a little workout and squeeze the juice out of a fresh orange.  It makes all the difference in this dip and gives it delightful fresh taste.  
 
The dip pairs perfectly with berries, stone fruits, apples, pears, pineapples and even some melons.  In fact, I love it with so many different fruits that I usually serve it with a fruit platter or salad so that I can have options.  It is so good!
 
I am still a fruit purist, but love pulling this fruit dip out for parties, potlucks or for a simple dessert.  It is always a hit with both kids and kids at heart!
 
Marshmallow Cream Cheese Fruit Dip
Serves 6
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 8 oz cream cheese, softened
  2. 7 oz marshmallow fluff
  3. Juice of 1 orange
  4. 1/3 cup powdered sugar
  5. Fresh fruit
Instructions
  1. Blend cream cheese and marshmallow fluff together in a large bowl using a hand mixer. Add the juice and powdered sugar and continue mixing until smooth. Keep refrigerated until ready to serve. Serve with fresh fruit.
The Lovebugs Blog http://www.thelovebugsblog.com/
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German Chocolate Cake
My Love absolutely loves German Chocolate Cake.  It is his very favorite cake and he asks for it at every opportunity, which creates a bit of a dilemma in our home…

See, German Chocolate Cake is not my favorite cake.  In fact, it might be my least favorite cake.  The  rich chocolate cake part, I love.  It’s just the frosting that I’m not much of a fan of.  And the frosting in my recipe is so sticky and gooey, full of coconut and pecans, that it oozes and seeps down into the nooks and crevices of the cake.  So, there is just no avoiding the frosting, which is great for someone who loves this cake.  But, not so great for someone like me who just wants to enjoy the cake part and skip the frosting.

My Love only requests it for special occasions (birthdays, Father’s Day, etc.) because (1) he feels that it is a burden for me to make it when I don’t like it (it’s not), (2) he doesn’t want to be the main consumer of this cake’s “awesomeness” (his word, not mine) and (3) he feels bad that I skip dessert when this cake is on the menu (a few skipped desserts never hurt anybody, right?).

Lucky for him, Father’s Day was last month, so he got to indulge in his favorite treat, which gave me the opportunity to share the recipe with you!  

Moral of the story: If you are a German Chocolate Cake loving family, this recipe is for you!  If not, then you should skip this recipe because there is no getting around the dark chocolate, coconut, pecan flavor combo. 
German Chocolate Cake 
 
See what I mean by sticky and gooey?  The frosting literally makes its way all over the cake, making sure each bite is full of chocolate cake, coconut, pecans and sweet sauce.  
 
 
Originally, I made this a mountainous four layer cake.  But, since we are a small family of four, we scaled it back a bit to prevent My Love from becoming diabetic from German Chocolate Cake consumption.  The cake is fantastic as shown (I’ve tested it with many family and friends since I can’t judge it myself), however, I highly recommend doubling the cake and frosting recipe to create a four layer cake, if you are serving a large crowd.  A four layer cake is always impressive but the flavors in this cake will make it an even bigger hit! 
 
 
German Chocolate Cake
Serves 8
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Prep Time
20 min
Cook Time
45 min
Total Time
2 hr
Prep Time
20 min
Cook Time
45 min
Total Time
2 hr
Cake
  1. 2 cups sugar
  2. 1 3/4 cup all purpose flour
  3. 3/4 cup plus 2 tablespoons unsweetened cocoa
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 2 eggs
  8. 1 cup buttermilk
  9. 1 cups coffee, cooled slightly
  10. 1/2 cup vegetable oil
  11. 2 teaspoons vanilla
Coconut Pecan Frosting
  1. 1 cup sugar
  2. 1 cup evaporated milk
  3. 3 large egg yolks, slightly beaten
  4. 1/2 cup unsalted butter, cut into 1/2 pieces
  5. pinch salt
  6. 1 cup lightly toasted pecans, finely chopped
  7. 3/4 cup sweetened flaked coconut
  8. 3/4 cup unsweetened flaked coconut
  9. 1/2 teaspoon vanilla
  10. Decorations: pecans and flaked coconut
Chocolate Cake
  1. Preheat oven to 350 degrees. Grease two 9-inch cake pans, line the bottom with parchment paper cake circle and grease the top of the paper. Set prepared pans aside.
  2. Over a sheet of parchment paper, sift together the sugar, flour, unsweetened cocoa, baking soda, baking powder and salt. Using clean hands, mix the dry ingredients together until distributed evenly. Set aside.
  3. In the bowl of stand mixer fitted with a paddle attachment or using a hand mixer and large bowl, mix together eggs, buttermilk, coffee, vegetable oil and vanilla. Add the dry ingredients to the wet and mix to combine. Note - the batter will be thin.
  4. Divide the batter as evenly as you can between the two prepared pans. Bake for 30-35 minute, until cake tester or toothpick comes out clean.
  5. Allow the cakes to cool in the pans for about 10 minutes before moving them to a wire rack. Cool completely.
Coconut Pecan Frosting
  1. Combine sugar, milk, egg yolks, butter and salt in a medium saucepan over medium heat. Stir constantly until mixture begins to boil and thinking. Remove from heat and stir in chopped pecans, coconut and vanilla. Let cool for at least thirty minutes until cool and spreadable.
To Assemble
  1. Place one layer of cake, top side down, on your serving plate and cover with half the coconut pecan frosting, spreading the frosting to the edge of the cake but not spilling it over. Place the second layer of cake, top side down, onto the first layer and cover with the remaining coconut pecan frosting, spreading the frosting to about 1/4" of the edge. To decorate, place 5-6 pecan halves in a circle in the center of the cake. Place about a teaspoon of flaked coconut in the center of the pecan halves.
  2. Serve immediately or keep refrigerated until shortly before serving.
The Lovebugs Blog http://www.thelovebugsblog.com/
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