Here are the two requested recipes:
The Homemade Hostess Cupcakes recipe can be found on this blog:
http://www.whatmegansmaking.com/2010...-cupcakes.html
The three changes I made/will make next time are:
For the Ganache:
I subbed in half milk choc. because I like mine sweeter
For the Icing:
I left this out because I had extra filling left and decided to use that instead of making another thing
To Assemble:
I had a bunch of leftover filling (and it is so good!) so next time I'll try inserting it three times in a triangle formation to fill it, rather than just once in the center. I'm hoping that will help fit more of the delicious filling inside. And if you have trouble fitting the tip in, I used a drinking straw to poke holes in each of them before I filled them
Source: originally from the Food Network, although I only ever saw it on a blog
Peach Squares
1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon light brown sugar
Table salt
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces
1 1/2 pounds frozen peaches partially thawed
1/2 cup peach preserves
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
-= Instructions =-
1. Preheat oven to 375 degrees. Line a 13 x 9-inch baking pan with tin foil, spray the pan with thin coating of oil. Add to your food processor the flour, almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt and pulse until combined, about 5 seconds. Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
2. Set aside 1/2 cup of flour mixture in a bowl, adding in the remaining 1 TB of Brown Sugar to be used as a topping later. Press remaining flour mixture into bottom of baking pan. Bake until golden brown, 15 minutes.
3. While crust is baking, clean off the food processor and add the peaches and preserves, pulsing until mixture has 1/4-inch chunks, about five 1-second pulses scraping down sides if necessary. Pour peach mixture into a large nonstick skillet over high heat until thickened and jam-like, 10 minutes. Remove pan from heat and add a pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
4. Pinch reserved flour mixture to create small clumps and sprinkle over peach mixture. Return to oven and bake until golden brown, about 20 minutes. Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are can become soggy and so are best served the day they are made or reheated by being placed touching side by side on a cookie sheet and baked 10-12 minutes at 350 degrees until the bottoms are crisp. Cool before eating.
Adapted From: Cooks Country
The Homemade Hostess Cupcakes recipe can be found on this blog:
http://www.whatmegansmaking.com/2010...-cupcakes.html
The three changes I made/will make next time are:
For the Ganache:
I subbed in half milk choc. because I like mine sweeter
For the Icing:
I left this out because I had extra filling left and decided to use that instead of making another thing
To Assemble:
I had a bunch of leftover filling (and it is so good!) so next time I'll try inserting it three times in a triangle formation to fill it, rather than just once in the center. I'm hoping that will help fit more of the delicious filling inside. And if you have trouble fitting the tip in, I used a drinking straw to poke holes in each of them before I filled them
Source: originally from the Food Network, although I only ever saw it on a blog
Peach Squares
1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tablespoon light brown sugar
Table salt
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces
1 1/2 pounds frozen peaches partially thawed
1/2 cup peach preserves
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
-= Instructions =-
1. Preheat oven to 375 degrees. Line a 13 x 9-inch baking pan with tin foil, spray the pan with thin coating of oil. Add to your food processor the flour, almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt and pulse until combined, about 5 seconds. Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
2. Set aside 1/2 cup of flour mixture in a bowl, adding in the remaining 1 TB of Brown Sugar to be used as a topping later. Press remaining flour mixture into bottom of baking pan. Bake until golden brown, 15 minutes.
3. While crust is baking, clean off the food processor and add the peaches and preserves, pulsing until mixture has 1/4-inch chunks, about five 1-second pulses scraping down sides if necessary. Pour peach mixture into a large nonstick skillet over high heat until thickened and jam-like, 10 minutes. Remove pan from heat and add a pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
4. Pinch reserved flour mixture to create small clumps and sprinkle over peach mixture. Return to oven and bake until golden brown, about 20 minutes. Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are can become soggy and so are best served the day they are made or reheated by being placed touching side by side on a cookie sheet and baked 10-12 minutes at 350 degrees until the bottoms are crisp. Cool before eating.
Adapted From: Cooks Country
