Peach Sauce

peach sauce

If you have fresh peaches on hand, this peach sauce is a great way to use them. You can spoon it over ice cream or use it instead of syrup on your pancakes, like I did.  It’s sweet and delicious.

peach sauce

Peach Sauce
Author: 
 
Ingredients
  • ¾ C Sugar
  • ¾ C Water
  • 1 Fresh peach, skin removed
Instructions
  1. Cut up your peach into chunks (you don't have to be perfect)
  2. Add water, sugar and peach to a small pot and bring to a slow boil for 10-15 minutes.
  3. Remove from heat and let it cool for 5 minutes.
  4. Use a hand blender/food processor to blend.
  5. *you can add the pit to the pot during boiling to get any peachy goodness that you couldn't cut off, but take out before you blend.

peach sauce syrup

peach sauce 4

Mascarpone Frosting

mascarpone frosting edited

mascarpone frosting edited

Mascarpone Frosting
Author: 
Recipe type: Dessert
 
Ingredients
  • 4oz mascarpone cheese
  • 4oz butter
  • 2-3 cups powdered sugar
  • 1 teaspoon almond extract
  • Milk
Instructions
  1. Remove the butter and the mascarpone from the refrigerator about 1 hour before preparing the frosting.
  2. In the bowl of an electric mixer, combine the mascarpone and butter until smooth. With the mixer speed on low, add in the almond extract, and then slowly add in the powdered sugar. You may or may not want a dash of milk depending on the consistency.

 

Classic White Cupcakes

Classic White Cupcakes edited

Delicious Classic White Cupcakes from scratch

If you have a sweet tooth, what can be more satisfying than a yummy cupcake? This classic white cupcake is sure to fulfill your need for a little sugar and a lot of tastiness. Pair with this Mascarpone Frosting and you will be in cupcake heaven!

These are decorated red, white, and blue for 4th of July or Memorial Day, but they are perfect to decorate for any non patriotic holiday.

Classic White Cupcakes
Author: 
 
Classic white cupcakes from scratch
Ingredients
  • 1 cup butter, room temperature
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350-degrees.
  2. Line 2 muffin tins with papers, or spray generously with cooking spray.
  3. In another large mixing bowl, cream together the butter and shortening, then add in the sugar one cup at a time. The mixture should be light and fluffy.
  4. Beat in the eggs one at a time, making sure each is mixed in before adding the next.
  5. In another large bowl, sift together the dry ingredients.
  6. Measure the liquids into a large measuring cup and stir to combine.
  7. Alternately add the wet and dry ingredients to the fats/sugar mixture until it is all incorporated.
  8. Fill the muffin cups about two-thirds of the way full. Bake for 15-18 minutes until a toothpick comes out clean.
  9. Let set for 5 minutes before removing from the pan to a wire rack to cool completely.