guess who baked!
i’m not all that great at it but it’s becoming more fun. although, i’m not even going to try to tell you that i created this little guy out of my own brain.
although, when i decided i wanted to make this little gooey goodness, i knew i had to make it with my carb soulmate – puff pastry sheets. if i was one of those people with a really fast natural metabolism (you know, those people that eat everything they want and think working out consists of “the elliptical.” i dont know why i put that in quotes, like they allegedly do it, i’m sure they do. sort of like the meteorologists over at the weather channel were sure there was a thunderstorm coming with nickel size hail and 50 mph gusts of wind so i cut my run short. two hours later, the sidewalks are still dry.) anyway if i was one of those people, i would eat an entire puff pastry sheet with dinner every night. with paula deen amounts of butter on top. probably in a bikini. just because i could.
instead, i’ll eat brussels sprouts in men’s sweatpants. because they haven’t made instagram filters for real life yet.
besides, apparently everyone is a genius just like me because the puff pastry idea is about as original as melting cheese in between two slices of bread and calling it a sandwich.
i decided to bake this little lady after i had been in la for the weekend. i had taken the redeye back to chicago, and i just felt like being home. mostly because after redeyes i become narcoleptic and fall asleep every time i sit down or stand in one place for too long. and apparently it’s weird when you’re at line in the grocery store and gently lay your head down on the man’s shoulder behind you in line.
so i stayed home. but sundays are for cooking and i wanted my tiny city home to smell so good that your soul couldn’t help but calm to it.
i wasn’t in the mood for chocolate. i wanted fruit. i’ve told you, but if i could only have one food for the rest of my life, it would be fruit. which i know is a massive umbrella of foods, but whatever. i’ll let you say pizza. or tacos. guarantee those are the top two answers.
and so i thought blueberries. because my family is obsessed with them constantly has a gigantic bowl of them and we inhale them like the girl from the willy wonka factory that has to get rolled out. and they’re finally not $19 a carton. but i’ve made 19 thousand blueberry recipes, and people keep telling me change is good.
i’m not a giant strawberry fan. i like them just fine. but they don’t get me jazzed. unless they’re dipped in chocolate. then we’re braiding friendship bracelets.
i wanted summer, so i went peachy. and then googled the queen of all things cooking, julia child and i took parts of her recipes and married it with other ideas.
and this ooey, gooey, gives you a hot tub kind of feeling, dessert was baked.
- 6 tablespoons butter
- 4 peaches, pit removed, sliced
- 2 teaspoons vanilla
- 1/3 cup sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1 sheet frozen puff pastry, thawed
- preheat oven to 375.
- heat a small saucepan or skillet, add butter unitl melted. then add sugar, vanilla, lemon, salt and stir until combined. sugar should dissolve nicely.
- lay out puff pastry sheet on pie dish.
- layer the pieces in a circle, working from the outside in.
- then pour sugar mixture over the peaches.
- place in oven, cook for 30 minutes until it’s bubbling in the middle and the crust is golden brown.
- let sit for 5 to 10 minutes.