Category Archives: Martha Stuff
A peachy delight from way back in September 2010.
Rustic and elegant. That’s how I’d describe this incredible Peach Buckle from issue #14 of Everyday Food Magazine.
First, it’s almost the perfect time of year to be using the sensationally seasonal peach. I have to say, this recipe made for a divinely moist cake. And the crunchy, cinnamon-sugar-almond topping was perfect. The magazine indicates that you can use a square baking pan, but if you have a cast-iron skillet, you should use it. It makes the presentation of the final product that much more special. I have a feeling that this is the first of many buckles to come.
Peach Buckle – Everyday Food, November 2003
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
- 3/4 cup plus 2 tablespoons sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 pounds peaches, pitted, peeled and cut into 1/2 inches pieces (4 cups)
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds
Preheat oven to 350 degrees Butter a 10-inch cast-iron skillet or 9-inch square baking pan. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
In a medium bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
Spread batter in prepared skillet or pan. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon and almonds. Sprinkle mixture over top; bake until a toothpick inserted in the center comes out clean the topping is golden, 45 – 50 minutes. Let cool 20 minutes before serving.
And now, for something a little different. This week’s Way Back Wednesday features my most popular post from back in November 2010, Slow-Cooker Bacon Jam:
I have an important introduction to make. That, up there in the photo, is slow-cooker bacon jam. Intrigued? I was. You see, I love all things bacon. Well except for canadian bacon, that’s just ham with really good public relations. This edition of Everyday Food (December 2010), devotes an entire section to the crisp and smoky and delectable food that is bacon. There are recipes for bacon-wrapped chicken tenders, bacon pancakes, onion and bacon soup, maple-glazed bacon, bacon-wrapped potatoes, and the one recipe that stopped me in my food-ever-loving-tracks…slow-cooker bacon jam.
A day after receiving the issue, I swung past the grocery store on the way home from work to pick up the several items I needed to make this jarred treasure. A simple shopping list of bacon, yellow onions, garlic, cider vinegar, dark-brown sugar, maple syrup and cup of piping hot Dunkin Donuts coffee. When I make this again, and I will, it won’t be at 5 pm on a weeknight. This is surely a Saturday or Sunday project. After crisping up the bacon, sauteing the onions and garlic, and mixing in the rest of the ingredients, everything goes into an uncovered slow-cooker for four hours. A quick blitz in the food processor, then portioned into glass jars to cool on the counter followed by a visit to the fridge. The recipe took me about five hours all together.
I had some doubts about the final product when I gave it a taste while it was still warm. But after a night and a day in the fridge the flavors have mellowed a bit. The jam makes a great spread on crackers and bread or my favorite, a dip for crispy salty pretzels. It’ll last up to four weeks in the fridge. Well, probably not in our house.
If you’re looking for a unique way to get more bacon in your life. And let’s be honest, who isn’t? Give this recipe a shot.
May has been an incredible month for me and my little blog. And I have you to thank you for that. More views, more likes and more comments than any month before. In fact, the number of views in May, rivals all the people who live in my hometown.
There are some people who deserve a lot of the credit. First, and most importantly, the person that I love to bake and cook for the most, my partner Greg. He’s the guy that frequently gets stuck with the “less than photograph-able” baked goods. He also has to wait to eat dinner until I’m done getting all of the photos taken. On the plus side, he always gets the cookie dough-covered mixer blade to enjoy. Without his never-ending support, there would be no Made by Mike. Second, to all my friends and co-workers that never have a problem eating all the treats I bring to work and get-togethers. Without you, I’d be tipping close to 500 pounds. Finally, to my good friend Jason who did a guy a tremendous favor. He redesigned my logo and gave my blog a more professional look. That new logo energized me to work on Made by Mike more consistently.
So thanks for a great May. I look forward to an even better June. In the meantime, I’d like to give one of you loyal readers a thank you gift. Comment below, in this blog post, with your favorite item that I made in May. A list of those items is below. I will randomly select a comment and that person will receive a year’s subscription to Everyday Food magazine. (U.S. resident only. Contest ends on Sunday, June 3, 5 pm eastern time.)
Welcome to the first Way Back Wednesday at Made by Mike. A new weekly feature where I spotlight a recipe and post from some time ago. I realized that I get new readers every day. Readers that may have missed all the fun we had way-back-when. To kick off the series I reintroduce you to the Cappuccino Brownie from Everyday Food magazine. I originally wrote about this very special brownie back in August of 2010. Here’s the post:
My partner Greg has declared this, the best brownie ever. And who am I to disagree?
What I liked most about this recipe was the addition of several spices that really rounded out the flavor combination of the chocolate and espresso. These brownies really pack a kick. Don’t even get me started on the chewy fudge-like texture. Bake a batch today.
Cappuccino Brownies - Everyday Food, March 2004
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 1 tablespoon instant espresso powder
- 2 teaspoons pure vanilla extract
- 4 large eggs, lightly beaten
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Preheat oven to 325 degrees. Place rack in center of oven. Butter a 9-inch square baking pan, and line the bottom with parchment paper. Coat paper with butter, set aside.
In a large saucepan over very low heat, melt chocolate and butter together, stirring until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla and eggs.
in a medium bowl, whisk together flour, cinnamon, nutmeg and salt. Add to the chocolate mixture, and stir until just combined. Don’t over mix. Fold in chocolate chips.
Pour into prepared pan and bake until a toothpick inserted in the center comes out slightly wet, 30-35 minutes, Transfer to a wire rack and cool completely.
A little sweet, a little crispy and a little chewy. These Orange-Vanilla Meringue Swirls are a perfect little treat. It’s amazing what a few great ingredients can become when combined with simple techniques.They taste almost like one of those delightful orange creamsicles.
Featured in the May issue of Martha Stewart Living, I’ve been looking forward to making these meringues for weeks. But first, I needed to find a half-inch plain pastry tip. After searching many stores, I had to settle for a half-inch star tip. And to be honest, I kind of prefer the look of the meringues with the decorative ridges.
The recipe calls for half of a vanilla bean’s seeds. I threw the other half and the seeded bean into the jar where I’m making homemade vanilla extract. I’m still about a month or so away from it being ready. More on that in another post, on another day.
Finally, I love the design left on the parchment paper after I removed the baked meringues. I’m thinking about framing the design. You can see a portion of the meringue imprint in the lower left image of the collage below.
Orange-Vanilla Meringue Swirls – Martha Stewart Living, May 2012
- 3 large egg whites, room temperature
- 1/2 vanilla bean, seeds scraped
- 3/4 cup sugar
- Large pinch of salt
- Large pinch of cream of tartar
- 1 teaspoon finely grated orange zest
- Gel-paste food color, orange
Preheat oven to 200 degrees. Place egg whites in a heatproof mixing bowl. Add vanilla seeds and sugar, and whisk by hand to combine. Set bowl over a pot of simmering water, and whisk constantly until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in orange zest.
Using a small paintbrush, paint 3 vertical stripes of food coloring inside the pastry bag fitted with a half-inch tip. Fill bag with meringue, and pipe 1 3/4-inch circular shapes 2 inches apart on 2 parchment-lined baking sheets.
Bake meringues until crisp on the outside but still soft on the inside, about 75 minutes. (I baked mine an additional 15 minutes.) Let cool completely on a wire rack.