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I am a Honey Bee

All about my adventures with cooking, crafts, and travel

peaches

Grilled Pork Tenderloin with a Summery Peach and Berry Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SmithfieldFlavors #RealFlavorRealFast #CollectiveBias

Grilled Pork Tenderloin with a Summery Peach and Berry Salad is a wonderful way to have a flavorful dinner while keeping things light on a hot summer night.

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We have just 2 more weeks left of school!!! I’m so excited about having some summer fun!

I’m hoping we get to enjoy going to Disney, plenty of trips to the beach, the library for story-time, lots of afternoons hanging out at the pool. It is going to be a jam packed fun summer. We need to load in the fun before Autumn starts Kindergarten.

What do you have planned?

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Peaches and Cream Scones

These Peaches and Cream Scones are tender, light, sweet, and filled with fresh ripe peaches. The drizzle of vanilla glaze make them perfect.

Post Contains Affiliate Links. Read my full disclosure HERE

We went peach picking this past weekend. It was awesome!!

Well, it got off to a rough start since I stepped into a fire ants hill. I didn’t realize it and stood right there on it as I got Hunter in the carrier. Holy crap!!!!! OUCH!!!!!!! 

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Sour Cream Waffles with Bourbon Peach Compote and Vanilla Bean Whipped Cream

Sour Cream Waffles with Peach Compote

So, I joined Snapchat.

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I am still confused by it. I think I have figured out how to use it. I just don’t understand why. It’s kinda like Instagram but with disappearing pictures that have a 24 hour time limit. It just seems like random bits and pieces of things. Which I guess I get. It’s kinda like IG but even less serious. I dunno. It just makes me feel old. ha!!

That being said… BE MY FRIEND!!!!! I’m having fun sharing random pictures and videos of my exiting/boring/quick/slow/dull/colorful life. I’m at: iamahoneybee!!!

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Anyway, I have a major thing for peaches in the summer.

I just can’t get enough of them. When I as pregnant they were the thing I craved all summer. I would eat several a day. I could right poetry about peaches. Maybe I could start with a haiku. 5-7-5. I dunno. Whatever, I’d just get distracted eating another peach.

So,I think these might just be my favorite waffles so far. For serious.

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The waffles are packed full of flavor with the sour cream and the spices I added. Then they are topped off with a warm boozy peach compote. Oh, the combination of bourbon and peach is amazing. Then there is a big dollop of vanilla bean whipped cream. You can’t go wrong with whipped cream. And this one is loaded with vanilla.

I was thinking about these ever since I saw them on Brunch with Bobby, but I wanted to rework them after I ad made the Banana’s Foster Waffles. I think it worked out really well!

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One thing to note about these waffles is that they are not that crisp. I love waffles with a crunchy, crisp surface, but I got over that with these as I really loved that they had so much flavor. It’s the sour cream and the nutmeg and ginger. It all worked together with the peaches and the whipped cream. However, if you are adamant about not having fluffy waffles and you need a crisp one then I suggest making the Best Buttermilk Waffles and just using milk instead of the buttermilk and adding in the nutmeg and ginger.

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These will be your next summer time breakfast favorite!

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Sour Cream Waffles with Bourbon Peach Compote and Vanilla Bean Whipped Cream

Makes 8 waffles, 4 servings

Ingredients

For the Waffles

  • 1 1/2 Cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 Cup whole milk
  • 1 Cup sour cream
  • 3 Tablespoons unsalted butter, melted
  • 2 Tablespoons pure sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Nonstick spray or melted unsalted butter, for the waffle iron

For the Bourbon Peach Compote

  • 2/3 Cup brown sugar
  • 2 Tablespoons butter
  • 4 peaches, thinly sliced
  • 2 Tablespoon2 bourbon

For the whipped cream

  • 1 Cup heavy whipping cream
  • 1 Tablespoon sugar
  • 1 teaspoon bourbon
  • 1 vanilla bean

Process

  1. Preheat your waffle iron.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger.
  3. In a medium sized bowl, whisk together the milk, sour cream, butter, sugar, vanilla extract and eggs in a medium bowl.
  4. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
  5. Spray your waffle iron spray with nonstick spray or brush with butter. Scoop out 1/3- 1/2 cup of the batter per waffle. Cook the waffles wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes. Place on a cooling rack while you make the rest.
  6. While the waffles are cooking, begin the compote. In a large skillet, over medium heat, add the butter and brown sugar. Stir occasionally and cook until they have melted together and the mixture is bubbly.
  7. Add the peaches and bourbon and cook over medium-low heat until the peaches are soft, about 4-5 minutes.
  8. Make the whipped cream by beating the heavy cream and sugar until soft peaks are forming, add in the bourbon and scrapings from the vanilla bean. Continue to beat until you have stiff peaks.
  9. Serve your waffles by stacking 2 together on a plate, top with a quarter of the peach compote, and a big dollop of whipped cream. Enjoy!

Waffles inspired by Bobby Flay

Streusel Topped Peach Pie

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Streusel or Strudel… I always mix them up. Always.

So when I was going to tell Price I was making a Streusel Topped Peach Pie I practiced it in my head over and over again. AFTER googling it to make sure I was right.

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It’s just one of those weird mind farts I have. And I’m okay with it. I do imagine a strudel topped peach pie would be good too… ha!

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Anyway, right now peaches are crazy good. I have always loed peaches but I fell head over heels in love with them while I was pregnant last summer. I developed the craziest sweet tooth. Instead of grabbing for donuts and cupcakes I had a bit of restraint and went after fruit, and lots of it! Peaches were my crutch as I ate insane amounts of them. They are hard to resist when they are perfectly ripe, sweet, and juicy late in the summer. Bliss.

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Well, I still really love peaches so I wanted to make a peach pie with them. And then I thought I would put some strudel streusel on top. It’s kinda like a weird marriage of peach pie and coffee cake. The crumbs on coffee cake are the best part. The bigger the crumb the better, too.

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This pie starts off really high, but falls as it bakes so don’t worry about it being too tall. Or having too much streusel prepared. You do use it all up as you place small mounds on the peaches and then gently even it all out and get the crumbs in the nooks between the peach slices.

I used almond meal in the Streusel to add some more flavor to the crumbs but if you can’t find it then just use flour. I just love the flavors of peaches and almonds together, you know from all the strudels I’ve had. ha!

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Enjoy this pie within a day or 2 as the juicy fruit will soften the butter crumbly topping and then it just gets soggy and no one likes soggy streusel.

I suggest serving this pie by warming it slightly and topping it off with some vanilla bean ice cream. And of course you should sit outside with your feet in the grass as you enjoy the evening cool down. Damn, I love summer.

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Streusel Topped Peach Pie

Makes a 9″ Pie

Ingredients

  •  1 pie crust to line a 9″ pie plate, or a store-bought 9″ pie shell
  • 2 1/4 lbs fresh peaches
  •  3/4 Cup sugar
  • 2 teaspoons vanilla extract
  • 2 heaping Tablespoons cornstarch
  • 8 Tablespoons of unsalted butter, cut into small pieces (1/2″ Cubes)
  • 1/2 Cup almond meal
  • 2/3 Cup flour
  • 1/2 Cup sugar

Process

  1. Preheat the oven to 375 degrees. Prepare the pie crust in the pie plate. Place the pie plate on an aluminum foil lined cookie sheet.
  2. Cut peaches into thin slices. Combine the peaches, sugar, vanilla extract, and cornstarch in a large bowl, mix well.
  3. In a medium-sized bowl, combine the butter, almond meal, flour, and sugar. Using a pastry cutter or your fingers, incorporate the dry ingredients into the butter to created large crumbles.
  4. Place the peaches in the pie crust. Pile the struesel crumbles onto the peach slices.
  5. Bake for 45-55 minutes, until the crumbles are golden brown and the when a knife is inserted into the pie there is little resistence from the fruit.