Dessert: How to make an upside-down PEACH CAKE
A classic upside-down cake with Fresh peaches and caramel. It's so fluffy and delicious, perfect for an afternoon tea party. Make it easy, follow our recipe and let us know if you liked it.
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Love & Best Dishes: Peach Hoecakes Recipe
Peach Hoecakes Recipe - Paula decided to try something new in the kitchen—she added fresh peaches to her Southern hoe cakes recipe for a delicious dessert recipe with peaches.
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How to make a southern peach cobble dessert
Step by step ingredients and technique for making a traditional southern peach cobbler dessert
Peach shortcakes from Callie's Hot Little Biscuit on Good Day Atlanta
Callie's Hot Little Biscuit is celebrating one year of being open in Atlanta. Founder Carrie Morey joined Good Day Atlanta anchor Alyse Eady on set with a delicious peach shortcake recipe and to talk about her book Callie's Biscuits & Southern Traditions. The restaurant will be donating a percentage of all sales this month to the Atlanta Community Food Bank. They are also accepting monetary donations as well as donations of new school supplies specifically for the Kids In Need program of ACFB. For more on Callie's Hot Little Biscuit visit their website at CalliesBiscuits.com . For today's recipe see below:
Callie’s Hot Little Biscuit Peach Shortcakes
Yields 12 (3-inch) Shortcakes
Ingredients
2 cups self-rising flour (White Lily preferred), plus more for dusting
1/3 cup white sugar
7 tablespoons butter: 6 tablespoons at room temperature for cutting into the dough, and 1 tablespoon melted
½-3/4 cup whole milk
1 teaspoon pure vanilla extract
1 tablespoon turbinado sugar
Macerated Peaches (recipe follows)
Peach Puree (recipe follows)
Preparation
1. Preheat oven to 450F
2. Measure the flour into a large bowl. Mix in the white sugar. Incorporate the cubed butter into the flour, using your fingers to “cut in” the butter until the mixture resembles cottage cheese. It will be chunky with some loose flour.
3. Stir together the milk and vanilla. Make a well in the center of the dough. Pour in the milk and, using your hands, mix the flour into the milk. The dough will be wet and messy.
4. Sprinkle flour on top of the dough. Using a plastic bench scraper or rubber spatula, create a well between the dough and the bowl. Sprinkle a bit more flour in this crease.
5. Flour a work surface very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and a rolling pin. Roll out the dough to 1 to 1½ inch thickness into an oval shape. (No kneading is necessary - the less you mess with the dough, the better.)
6. Flour a 3-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet, lined with parchment paper, with the biscuit sides touching. Brush the tops with melted butter. Sprinkle with the turbinado sugar.
7. Bake 16 to 18 minutes, rotating the pan once while baking, until golden brown. To serve, cut the shortcakes in half and spoon 1 tablespoon macerated peaches on the bottom halves, put the tops on the shortcakes (sandwich-style), and then drizzle the peach puree over the top of the biscuit.
Peach Puree
Ingredients:
1 cup sliced peaches
1 teaspoon fresh lemon juice
3 tablespoons cup white sugar
1 tablespoon water
Instructions:
1. Place peaches, lemon juice, ¼ cup white sugar and 2 tablespoons water in the bowl of a Robot coupe.
2. Puree for 1 minute.
3. Taste for sweetness and ad more sugar if necessary. (We want it to be sweet, but still taste like peaches.) Add more water if necessary to achieve a soupy - not watery - consistency.
Macerated Peaches
Ingredients:
1 cup frozen peaches, thawed
1 teaspoon fresh squeezed lemon juice
3 tablespoons white sugar
1 teaspoon water
Instructions:
1. Place all ingredients in a large metal bowl and mix together thoroughly. Using kitchen scissors cut up the peaches in to 2 inch pieces.
Top Winning Peach Cobbler Recipe!
Top Winning Peach Cobbler Recipe
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Claire Saffitz Makes Peach Cobbler | What's For Dessert
Claire Saffitz Makes Peach Cobbler | What's For Dessert
Introducing on the Dessert Person YouTube channel, the inaugural recipe from Claire’s new book, What’s For Dessert. It’s an easy but carefully crafted recipe that honors one of the pure joys of late summer: ripe peaches. This is the peach cobbler of your dreams, featuring a fluffy and tender biscuit topping (with none of that squidgy, under-baked layer of dough underneath) and a silky bed of lightly sweetened peaches that’s neither gloopy nor watery. We’re so excited to preview more recipes from the new book, which comes out November 8th, and don’t forget you can preorder it here :
Here’s a little more on What’s For Dessert:
Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.
#peaches #peachcobbler #clairesaffitz
Peach Cobbler Ingredients:
4 pounds (1.8kg) fresh firm but ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges, or thawed frozen sliced peaches
3⁄4 cup packed light brown sugar (5.8 oz / 165g)
1 tablespoon cornstarch
1 1⁄2 teaspoons ground ginger
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
All-Purpose Drop Biscuit Dough
(page 336), formed into biscuits and chilled
Heavy cream, for brushing and serving Demerara sugar, for sprinkling
All-Purpose Drop Biscuit Dough
1⁄3 cup sugar (2.3 oz / 66g)
1 teaspoon finely grated orange or lemon zest
3 cups all-purpose flour (13.8 oz / 390g), plus more for the surface
4 teaspoons baking powder
11⁄2 teaspoons Diamond Crystal kosher salt or 3⁄4 teaspoon Morton kosher salt
1 1⁄2 sticks unsalted butter (6 oz / 170g), frozen
1 1⁄2 cups heavy cream (12.7 oz / 360g), plus 1⁄2 cup (4.2 oz / 120g) if making drop biscuits, chilled
Video Breakdown
0:00 Start
0:01 How To Make Peach Cobbler
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What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar