Summer Peach Cake

Have some ripe peaches lying around?  Maybe you would like to use them in this peach of a cake:

This recipe is from the Sweet Summer Endings episode of the America's Test Kitchen cooking show.  You can watch the episode HERE.  If you sign up for a free account, you will be able to access this recipe, and every other yummy recipe from the show.

Ashlyn's Mary-Janes

Did I mention that I love to knit for babies?  Well, I do.  My neighbors recently added another little girl, Ashlyn, to their brood and I wanted to make a sweet something to welcome her into the world.  I found a free pattern for Mary-Jane Booties and it just so happened that I had the exact yarn called for in the pattern.  So, how could I not make them?

They are so tiny and cute!  When I look down at my big, ol' feet, it's difficult to believe that they could have ever been that small at any point in time.

Ravelry notes HERE.

Summer Berry Pie

This jewel-box of a pie is from The America's Test Kitchen Family Baking Book.

FOR THE CRUST:

1.  Adjust oven rack to middle position and heat oven to 325 degrees.  In a food processor, process

9 graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).  Add

2 Tablespoons granulated sugar and pulse to combine.  Melt 5 Tablespoons unsalted butter and continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. 

2.  Transfer crumbs to 9-inch glass pie plate, forming crust evenly in bottom and up sides.  Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.

FOR THE FILLING:

1.  Combine 2 cups fresh raspberries, 2 cups fresh blackberries, and 2 cups fresh blueberries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.

2.  In food processor, puree 2 1/2 cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk 1/2 cup granulated sugar,

3 Tablespoons cornstarch, and 1/8 teaspoon salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in 1 Tablespoon lemon juice, and set aside to cool slightly.

3.  While puree is cooling, place remaining berries in medium bowl. Heat 2 Tablespoons red currant jelly* in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day). 

FOR THE WHIPPED CREAM:

1.  Just before serving, beat 1 cup cold heavy cream, 1 Tablespoon granulated sugar, and

1 teaspoon vanilla extract with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds. 

2.  Cut pie into wedges and serve with whipped cream.

*Apple jelly can be substituted for the red currant jelly.

Striped Summer Tote

I crocheted and lined a new bag to tote around my summer essentials:

The crochet pattern (Market Tote Bag) is from Lily Sugar'n Cream Yarn and can be found HERE.  (You may have to sign up for a free account to view it.)

I added a lining with pockets, and a magnetic snap closure.

Striped, puckery seersucker is actually more difficult to work with than I anticipated, but I'm happy with the results.

Ravelry notes HERE.

Tara's One-Skein Baby Set

I knit up another One-Skein Baby Set for my friend's new grand-niece, Tara, who lives in Scotland:

Sending love to you, little one, from across the Atlantic.