Roasted Peach Rosemary Cornmeal Cake

While I gushed about trying to hold onto summer … I realized tomorrow is actually the official first day of fall.

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I don’t do well with change.

I need a little transition time.

And so I mix fresh sweet peaches, and earthy herbs, throw in some cornmeal and call it a cake.

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Cake helps with change. And this one smells incredibly delicious. It’s hearty and comforting like fall – yet, bright and sweet like summer.

Are you ready to dance with a brand new season? Have you been for a while? Am I kind of late to the game … or just being stubborn– I’m still not buying a PSL from Starbucks … not until October. And the most ironic thing about all of this is fall is my favourite season.

Instead, let’s eat cake.

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Roasted Peach Rosemary Cornmeal Cake.

Upside Down-ness

¼ cup butter

½ cup brown sugar

4 Large Peaches, sliced in half

1 large Rosemary sprig

 Directions

Place 1/4 cup butter in a prepared cake pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter).

Remove pan from oven. Sprinkle brown sugar over melted butter .

Arrange peach slices evenly over brown sugar mixture – add large rosemary sprig smack dab in the middle.

Set a side.

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 Cake

1 ¼  cups all-purpose flour

1 Cup Cornmeal

¼ cups ground almonds
1/2 teaspoons baking soda
1/2 teaspoon sea salt

1 tsp fresh thyme – finely chopped  
1 cup butter, softened
1 ¼ cups brown sugar
3 large eggs, room temperature

1 cup peach greek yogurt
1 tablespoon pure vanilla extract

 Directions:

sift together flour, cornmeal, ground almonds baking soda, sea salt and dried thyme. Set aside.

Next with a mixer, cream the butter and sugar until light and fluffy for about 3-5 minutes. Beat in the eggs one at a time, then add the greek yogurt and vanilla.

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Mix until smooth.

Next add the flour mixture, a little at a time to the wet mixture. Scrape the bowl frequently. 

Add cake batter on top of peach arrangement. Bake 45 min.

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Happy fall ladies & gents – as I say so long to the sweetest summer that will ever be, I’m actually excited for fall. It’s going to be a lovely couple of months!!

Blood Red Orange Dark Chocolate Scones

I’m on a bit of a kick these days … a deep – intense –  flavour kick.

I’ve been in the mood for food with not just great textures, but goodies and delectable that look as appealing as they taste and when it comes to taste … I want it to be through the roof.

If I’m going spicy – I want to feel the heat!

If I’m yearning for something sweet – bring on the sugar!

Pizza? – I want it extra saucy and good quality cheese.

Doughnuts? – Chocolaty and crazy amounts of sprinkles … or jam-packed with jelly.

Oatmeal? – Extra cinnamon

Coffee? – Dark Roast Please.

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I guess it’s not a kick … I guess it’s life.

If I’m going to eat, I might as well eat good food and fall in love with the experience.

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Hence Dark chocolate and blood red oranges; Bonjour Belle

YES … let it happen.

Let the sweetness of this stunning fruit play with the emotions of the dark chocolate. Let the two romance each other – have a little alone time

… and taadaaa beautiful Blood Red Orange, Dark Chocolate Scone babies are born.

Don’t kid yourself, your food gets frisky too.

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Blood Red Orange, Dark Chocolate Scones

Fresh Zest and Juice of 2 Blood Red Oranges

1/3 Cup Granulated Sugar

2 Cups Flour

1 Tsp Baking  Powder

1/4 Tsp Baking Soda

1/2 Tsp Sea Salt

1/2 Cup Sour Cream

1 Egg

1/2 Tbsp Vanilla  Extract

1/2 Cup Cold Butter

1 100g Dark Chocolate Bar – coarsely chopped ( the bigger the chunks, the better ;) )

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Directions:

Preheat oven to 350 oc. Prepare a large baking sheet, by spraying with non-stick cooking spray. Set aside until ready to bake

In a medium-sized bowl, mix sugar and blood-red orange zest.

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In a large bowl, sift together all of your dry ingredients (Flour, Baking Powder, Baking Soda & Sea Salt). Toss in your orange-sugar.

In a separate bowl, mix together sour cream, egg, vanilla extract and orange juice.

Next, using a box greater ( or you can use 2 forks, or a pastry cutter) grate cold butter into your dry ingredients. Note: the colder the butter, the better!! 

Mix together the dry ingredients and the butter. Next, toss in the chopped chocolate.

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Add your liquid mixture to your dry. Mix until well combined.

On a well floured surface, form a 1 inch round disk. Cut your dough into half – then quarters – then eighths ( or you could form round scones, by using a biscuit cutter :) )

Bake 25 minuets.

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I say, put up a pot of dark roast to percolate – we’re just about ready for the weekend!!