It’s hot. I hate heat. Heat makes me lazy…..and cranky. It also makes me want ice-cold drinks. One  of my favorite adult drinks, is the Wallaby Darned at a steakhouse restaurant called Outback. I love this drink. It’s peachy, slushy, cold, refreshing and delicious. It does have vodka, but if you are not a drinker….whattt????……you could certainly leave out the vodka. I used to live across the street from this restaurant and it was way to easy to walk across the street……mozy on up to the bar and see that big ol machine spinning that slushy drink.  These days, they don’t use those slushy machines. They make them to order, in a blender. They are just as good, if not better. But since they are so easy to make, I just make my own. Mine is even better annnnnnd more fun. You know why? I use my little ice cream maker!!! Yep, I sure do. I make several drinks in the ice cream maker. Margaritas are wonderful this way. Mmmm-mm-m-mmmm. If you don’t have an ice cream maker, you can use your blender….it’s certainly quicker, but I just think its fun to make them in the ice cream maker.

So, it’s going to be another hot day and I just happen to have some peaches. Hmmmmmmm, what to do…..what to do….

Are ya thirsty?

Wallaby Darned (my version)

2  oz vodka
2  oz peach schnapps (must use this)
1  cup peach nectar (I use Kerns…comes in a can)
2  cups frozen, chopped peaches (I use fresh and freeze them, but you can buy a bag of frozen peaches)
4  oz champagne or white wine
1/2 cup ice (or a bit more) for blender method only

Blender method:  dump everything in your blender and give it a blitz….blitz…blitz. Let it blend away until its nice and slushy smooth. Yummmmm.

Ice cream maker method: put the frozen peaches in a food processor and chop them up quickly so they don’t completely thaw. Then mix them in a bowl with all your other ingredients. Turn on your ice cream maker and let it go. It will take a few minutes, but it’s worth the wait, trust me. So, so good. Slurp, slurp.

It’s peach time. Peaches are in abundance and so juicy and sweet this year. I have been buying pounds of them and have made so many things with them. This week will be a week of peach posts…….peach fried pies, peach sangria, peach simple syrup, peach iced tea, and a delicious copycat peach drink from a well-known Aussie restaurant. Ohhhhh, you’re going to love that one. So check back this week. I hope you like peaches!

ok, so….one of my favorite pies is a good peach pie. I was watching one of the food channels and they profiled a restaurant that made fried pies. I love fried pies. I was drooling as I watched them making those heavenly things. I immediately went to the kitchen and had to make one. I have made them with homemade crusts, but the best ones I think, are from the store-bought crust that you just unroll. So, this makes fried pies so easy to make! You can use any pie filling, but whether you use a ready-made crust or make your own, just make sure your filling isn’t real runny.

I also made a couple of mini pies in ramekins. Those are fun too. It’s great to serve guests their very own little pie.

So, I suggest you go buy plenty of peaches cuz I have some good recipes coming up. Stay tuned…..

Fried Peach Pie or Mini Peach Pie

pie crusts (I used the store-bought kind that come 2 in a box) 2 crusts will make 4 fried pies or 4 mini pies
4 – 5 medium size peaches, sliced (I leave the peel on them)
2/3 cup sugar
3  Tblsp cornstarch
2 tsp freshly squeezed lemon juice
1/4 tsp cinnamon

Note: for the fried pies, you will cook your filling first (see below). For the mini pies, you don’t have to cook the filling first.

For Fried Pie:
In a medium-sized pot, mix together the peaches, sugar, cornstarch, lemon juice and cinnamon. Cook over medium heat till thickened and it doesn’t taste like cornstarch. Allow to cool.

Cut  circles out of your crust, big enough to be able to fill and fold over. Spoon some peach filling onto your circle of crust. Fold the top half of your circle of dough down to cover the filling. Dampen the edges and seal. Place approx. 2″ of oil into a pan and heat it to medium high heat. Very carefully place your pie into the oil. Only fry 1 or 2 at a time, until golden brown. Remember the filling is already cooked, so you only need to brown the crust. Place on paper towels to drain the oil and immediately sprinkle with sugar or cinnamon sugar. Allow to cool before you bite into it.

For Mini Pie:
Cut a circle of pie crust dough that is bigger than your ramekin. Fit dough down into and up the sides of the ramekin, like you would in a pie pan. Place a good amount of peach filling into your ramekin. Cut another circle of dough to fit over the top of your filling. Crimp the edges of dough together. Make a slit on top of the dough and bake at 375 for about 30 – 35 minutes. Crust should be golden.  Allow to sit out and cool.  Serve with ice cream!

Everyone loves Snickerdoodle cookies right? I did a post on them awhile back. 🙂 I mean, what’s not to love? A light, crispy, slightly chewy cookie with cinnamon and sugar….how could you not like snickerdoodles?  Recently, I went to my favorite bagel shop and I noticed that they had snickerdoodles. They were big, thick crackly cookies, dusted with cinnamon and sugar. I noticed some little shiny specks on the cookie top and realized they were toffee bits. Well, I had to buy one, right? I mean, after all, it was for research……..for my blog…..for you all. Yes, I bought the cookie and forced myself to eat it. I did it all for you!!

Well, to be honest, I was not impressed. It had a very commercial taste…like an after taste. It was overly sweet too. It was disappointing to say the least. Now, I will admit, I am very picky about cookies….and cake….and brownies….and wellllll, pretty much all food. But I just had to make a good version of this cookie. I did do a post not long ago, for a peanut butter cookie with toffee bits. That is one of my favorite cookies. So I was anxious to try a Toffeedoodle. I must tell you, this cookie is sweet. First of all, you have the sugar in the cookie..and the sweet toffee bits….and then the dough balls are rolled in cinnamon and sugar. So, I would recommend rolling the dough LIGHTLY in the cinnamon sugar mixture. I don’t want any of you going into  sugar shock! Oh, and I did make a batch with very, very light sprinkle of the cinnamon sugar. Delicious. I think you will like this cookie. OH, and the dough itself is so perty. I like perty dough.

This cookie here, has extra toffee bits and very little cinnamon sugar

Toffeedoodles

1  1/4 c sugar  (I used 1 cup plus 2 tblsp)
1/2 c shortening
1/2 c softened butter
2   eggs
2   3/4 c flour
2  tsp cream of tartar
1  tsp baking soda
1/2 cup toffee bits
1/4  tsp salt

Coating

2  tblsp sugar
2  tsp cinnamon

heat oven to 375. Line a baking sheet with parchment paper. In a large bowl, either by hand with a wooden spoon, or mixer, mix together the sugar, shortening and butter, until smooth and creamy. Add eggs and mix until smooth. Stir in the dry ingredients and the toffee bits, until everything is well incorporated. I scooped about 2 big tablespoons of dough per ball.  Roll into the cinnamon sugar mixture and place on baking sheet, about 2″ apart. Place the sheet in the fridge for about 20 minutes.  Bake for about 10-11 minutes until lightly browned. Allow to set until cooled.

Note: Before I put the cookies in the oven, I poke a few toffee bits on the cookie tops.

I have always loved French toast. I like a basic French toast…no fancy batter, not rolled in nuts, not stuffed with stuff. I like it with a simple milk and egg batter. But some people find it odd that I like mine really mushy or soggy. I really dislike dry French toast. So, the good thing about making it yourself, is that you can make it any way that you want, right? I like using cracked wheat bread, brioche, oat bread and of course….good ol cheap white bread like my mom always used. She would use the entire loaf of bread for the three of us kids. As I’ve told you before, my mom was Japanese and could never pronounce her R’s. She would kinda combine the L’s and R’s together. But it would mostly sound like flench tose. Yep…..so that is what I call it to this day. When my daughter was little, my mom would make this for her. My daughter would try to correct her and say “Nannaaaaaa, it’s not flench tose…its frrrench toassssttt”. My mom would get so annoyed and say “ohhh, you no collect (correct) nana….you justa eat”. Hahahahaha.

Anyway, use any bread you like, but the star in this show, is the home-made syrup. Ohhhhh, yum. I am not a maple fan. I mean, it’s ok, but eh. I don’t care for maple flavor.  I prefer this homemade syrup. This is my  orange version, but you can make lemon, blueberry, raspberry and even peanut butter. Yep, peanut butter.

I have to tell you…..as I write this, I am drooling. I need some French toast right this minute. My sweet daughter and her darling hubby are coming for breakfast this weekend and I plan on fattening them up with this stuff. Amanda, may I suggest you two wear stretchy pants?

French Toast with Homemade Orange Syrup
serves 2

4 slices of your favorite bread
2 eggs
2 cups milk ( I use whole milk)
1/2 tsp vanilla
1/4 tsp cinnamon (optional)
1/2 tsp orange zest (optional, but highly recommended)

In a shallow dish, mix together the milk, eggs, vanilla, cinnamon and orange zest.
In a large non stick skillet, over medium heat, melt 2 tablespoons of butter.

Dip a slice of bread into the egg/milk mixture. Turn to coat the other side. If you like your toast soggy, leave it in the milk mixture a few seconds, but not too long. Gently place the bread in the hot buttered skillet. If you have room in your pan, do the same with another slice.  Once your toast is browned on one side, flip it over to brown the other side. Remove from heat and serve immediately with hot syrup. Oh, and butter, of course.

Orange Syrup

1 cup white granulated sugar
1 cup brown sugar
2 cups water
1/2 cup corn syrup
3 tblsp butter
a wee pinch of salt
1/4 tsp vanilla extract
zest of 1 orange

In a medium size saucepan, combine the sugars, water, corn syrup. Cook over medium heat until it comes to a boil. Reduce the heat to a simmer and add the orange zest and vanilla. Let it cook until it thickens. This will take about 10 minutes. It wont be super thick, but it will thicken as it cools.  Remove from heat and add the butter. Stir until the butter is all mixed in.
This is good hot, warm or room temp. Store any leftovers in the fridge.

Optional flavors:

Berry – add 1/4 cup fresh berries (blueberries, raspberry, blackberry) with the sugars, water, corn syrup
Lemon – replace orange zest with lemon
Peanut Butter – omit the zest and add 1 tblsp peanut butter