photos of foods in mid creation.

When I bake it puts me such a happy mood. I love taking all these various ingredients and magically transform them into a succulent cake or tasty yet healthy muffins (I know, oxymoron but you haven't tasted MY muffins)

When I am baking, I'll mix the ingredients together; the dry together; the wet together and then take a few minutes to admire how pretty they look.

Here are a few photos of ingredients I had the presence of mind to run for the camera to snap a few pics:

 this jumble of spoons caught my eye. These are my favourite measuring spoons. There are in metric, keeps me honest (Canada is metric after all. I would fail the test if I had to convert cups to ml. The only place I use metric in my cooking is these measuring spoons--1/4cup=60ml=4Tbs; 1Tbs=15ml. That's it folks. Otherwise I need paper or my handy laptop to google it)

flour with cinnamon

upside down pineapple cake

oil, yoghurt, egg, vanilla.

I love making muffins for this reason you see above. Just before I whisk up the wet ingredients, I pile them all together and have a look to admire the colours.

Peach Crisp photos

First, let me apologize for the quality of these photos. They were taken in my somewhat dimly lit kitchen using Photobooth on my MacBook. I usually use my Canon Elph with is a real gem but my husband needed it for work tonight and knowing my penchant for procrastination, I decided to use Photobooth. Fun little application.

Above the blanched, peeled peaches that have been tossed with 1/4cup brown sugar and 1tsp flour are waiting for the crumb.

Above, the crumb has been sprinkled on and dish is about to be put into a 350F oven for about 45min.

Fresh out of the oven. This picture doesn't do it justice. Believe me, the crisp was still bubbling and the smell was amazing. Fresh peach smells wonderful but cooked peach makes me swoon.

Peach Crisp

It's peach season so naturally I made a crisp. This is my favourite way to eat peaches besides  fresh and nicely ripe.

I used my good ol' Joy Of Cooking, changing the recipe a bit. Here it is:

4 cups fruit (5-6 peaches, more or less depending on size)
tossed with 1/4cup brown sugar and 1tsp flour.
Blanch to peel (blanching: in a pot, bring some water to a boil. Leaving it on high, place the peaches in the boiling water for a minute exactly and remove with a slotted spoon. Once cool, slip the skins off. If you've never done this, the skins might not look like they'll slip off but a bit of encouragement with a pairing knife will start it. It's so satisfying that you'll want to blanch more peaches and do tomatoes next. Seriously)

In a food processor:

1/2 cup oats
1/2 cup whole wheat flour (use whole spelt if you have it)
1/2 cup white flour (use white spelt if you have it)
1 cup brown sugar
1/2 tsp salt
1/2 cup cubed cold butter.
Process until crumbly.

Butter a baking dish, any will do as long as it has a 8-9" diameter or 8" square dish. I usually use one of my pottery bowls but today I used a baking dish I (sort of) inherited from a dear friend who passed away last Fall; we call it the Stewart Dish (in a booming echoey voice). Notice the green handles in the photo. Be still my heart.

Pour the prepared fruit in the bottom of buttered dish. Sprinkle the crumb on top and bake for about 45 minutes in a 350*F oven. (175*C for you Metrics out there)

Note: adding cinnamon is a nice touch. Add 1tsp to the crumb and 1/2 to the fruit with 1/4tsp of freshly grated nutmeg (or 1/2 tsp pre-ground but frankly, nutmeg is amazing freshly grated, get yourself a little grater and discover what nutmeg is supposed to taste like)

Enjoy!!