My family’s favorite treat;Â Crepes.Â Sweet or savory, these hitÂ the spot everyÂ singleÂ time.Â We simplyÂ loveÂ them. This time IÂ changedÂ thingsÂ up a bit and added crepes in the deliciousÂ sauce.Â It was really satisfying and perfectly coated with sweet cocoa coconut flavors. Sometimes a picture couldÂ tellÂ a thousand words instead of me pouring my heart […]
Pancakes. There are many different types of pancakes from savory to sweet, and I enjoy them all! There is not even one pancake that I did not like. This is, as you can see DUTCH BABY PANCAKE, or sometimes called German pancake. […]
Peach Tart with Lemon Thyme is such an amazingly delicious and at the same time beautiful tart.
Baking and Cooking, the hands-down are the most relaxing things to do on my list. Both being extremely therapeutic, of course, just like reading a good book or taking a power nap on your sofa after work.
When you find what you enjoy and love, life truly becomes easier. I rarely go out to eat, mainly because I enjoy preparing meals for my family and friends, but most of all watching them eat it.
With 2 teens in my house, and one more slowly entering the early stages of teenage life, I had to find something, perhaps find myself, and stress less over the little things.
I know, sometimes that is easier said than done. However, unless you find “me” time, exhaustion hit you like a truck. Life becomes the same each day with the one-way route, and 24 hours begin to seem too short to accomplish anything.
That’s why I take a step back and do things for myself, by myself just to recharge. Somewhere between laundry, looking for that missing sock, packing school lunches, driving to all after-school activities, you could easily lose yourself.
Just last week, I thought to make a nice, stress-free evening for myself. Maybe read a book that I have just gotten from the library.
Since my husband went to work and our kids were out doing their own thing it was peaceful. Also, I should say, it was a remarkable unwinding evening.
I made this lovely tart, brewed ginseng tea and gave me more than 2 hours of quality time. A few years prior that would be almost unthinkable, nonetheless. I am gradually learning more and more about how to manage my time.
As well as give my precious time to the people that are important to me, instead of squandering on the things that really don’t matter at all.
Everything begins to fall into place, it is absolutely astonishing how life works. Well, if you just take your time and enjoy those simple moments.
Recipes you might like:
If you make this tasty and easy Peach Tart with Lemon Thyme, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for your support.
Easy, simple and most definably the best-tasting peach tart.
- 1 1/4 cups All-Purpose Flour
- 1/2 teaspoon salt
- 1/2 cup cold Organic Vegan Superfood Shortening blend of coconut and palm oils or use cold unsalted butter
- 5 tbsp Ice Cold Water
- 4 fresh ripe peaches sliced (Nectarines would work well)
- 3 tablespoons Granulated Sugar
- 3 sprigs of Lemon Thyme
- 1/2 tbsp. Corn Starch
- 1/2 tbsp Lemon Juice
- 1/2 tbsp Lemon Zest
- 1 Egg for brushing the dough before baking
- Springle of sugar on the dough before baking
- 1 teaspoon All-purpose flour before arranging the peaches in the dough
- 1/4 teaspoon sugar before arranging the peaches in the dough
- In a food processor, place the flour and salt then process until combined. Add the Organic Vegan Superfood Shortening and process until the mixture resembles coarse meal.
- Pour about 4-5 tbsp of water in, slowly, one tbsp at the time, steady stream through the feed tube until the pastry just holds together when pinched.
- Place the pastry on your counter, make into a ball, wrap tightly with plastic wrap (film), and refrigerate for about one hour to rest and chill.
- Once the dough has chilled enough, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 10 -13 inch round, then cut into a rectangle by cutting the circular sides.
- Try to make an even thickness. Keep lifting up and turning the dough disk and a quarter turn as you roll to prevent from sticking to the working surface.
- Transfer the dough to a parchment paper-lined baking sheet, cover, and place in the refrigerator.
- Important: You must rest the dough in the fridge to allow the hydration to even out. If after doing that the dough is too dry, use just a bit more ice water. That way the water will absorb evenly and quickly in just a few minutes, allowing you to roll the dough. Use Regular blade in the food processor. You can buy store-bought pie crust. Defrost and use as suggested on the packaging. Shape it as you like; as a tart, galette, mini tarts, etc.
- Wash and gently rub the peaches to remove fuzz (not necessary for nectarines). Cut the peaches in half, remove the pits, and cut into thin slices.
- Place the peach slices in a large bowl and add the sugar and gently toss to combine, then add cornstarch, lemon thyme (remove leaves from the steam), lemon juice and lemon zest. Toss everything to coat the peaches.
- Take the dough out of the fridge and dust with a bit of flour and sugar. Just a light sprinkle.
- Arrange the peach slices on the dough, placing them close together. You can make double raw or triple, depending on how large you want your tart to be. Leave about a two-inch-wide border around the peaches and the edge of the dough. Scrape any remaining sugar from the bowl and drizzle over top of the peaches.
- Fold the edges of the dough over the peaches. Make sure to seal any cracks in the pastry. You can make it circular as a galette, but this rectangular one is pretty amazing as well.
- Brush the dough with mixed egg and sprinkle a bit of sugar on the dough.
- Place it back to the fridge for 15-20 minutes before baking. This will make it even better.
- Bake in a preheated oven at 400 Fahrenheit for about 35-40 minutes or until the dough is golden brown and the peaches are tender.
- Remove from the oven and place it on a wire rack to cool down. Serve warm or cold with Ice-cream or a dollop of whipped cream.
You may use vegan shortening to brush on the crust instead of the egg. Also, if you wish to use cold unsalted butter instead of the vegan shortening, you can do that too. This is also perfect for nectarines, plums, apples or berries.
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Chocolate Dipped Strawberries – Crisp and playful on your tongue, with the rich blanket of chocolate, sparking magnificent taste of delectable comfort. It’s fun, delicious and comforting dessert-like strawberries. Chocolate-Dipped Strawberries, a fantastic treat for the parties, or giving it to your valentine. My family […]
One thing that my family loves is yogurt. It’s one of those things that you can enjoy for breakfast, in a smoothie or with fruit. Sometimes with Greek Chicken for lunch or dinner, and lastly in the baked goodies.
My family use it excessively over holidays but to be honest, it became our daily necessity. I have these 3 beautiful kids who are growing and yogurt is essential for their growth.
Mountain High Yoghurt is by far better for you in every possible way. Walmart is my go-to place to get all my groceries in one place, and we love that they carry our favorite Mountain High Yogurts.
My kids and I will be doing a lot of baking this holiday season, and on top of my list is to grab a couple of tubs of Mountain High Yogurts and get my “baking” on. However, since my children will be home for the winter break, we will be preparing smoothies and delicious treats, too.
We absolutely love the texture and the taste of Mountain High Yogurt. I am old fashion kind of gal, so plain yogurt for me is the best, but I got to say that my children love to use organic granola or homemade and fruit to top Mountain High Vanilla Yoghurt Flavor. It’s like dressing it up with endless possibilities.
I thought to share this delicious and easy Meyer Lemon Pound Cake, since the holiday season is almost here, and lemons are in season as well, so why not make something like this and have it for breakfast or when your friends or family come to visit.
Sandra’s Easy Cooking is Amazon Affiliate
Meyer Lemon Pound Cake
- 2 sticks unsalted butter room temperature
- 2 cups granulated sugar reserve 1/2 cup for syrup
- 3 large eggs at room temperature
- 1/3 cup grated lemon zest
- 3 cups flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed lemon juice divided
- 3/4 cup Mountain High Yoghurt Plain, at room temperature
- 1 cup confectioners’ sugar sifted
- 3 tablespoons freshly squeezed lemon juice
- 1/2 tsp Meyer Lemon
- 1 TBSP. Â Mountain High Yoghurt Vanilla Flavor
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a larger loaf pan or two smaller ones ***you can line the bottom and sides of the pan with parchment paper instead.
- Cream the butter and 1 1/2 cup granulated sugar in the bowl of an electric mixer until light in texture and creamy. Make sure the butter is at the room temp.
- The mixer should be on medium speed, then start to add the eggs, one at a time, and the lemon zest.
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
- In another bowl, combine 1/4 cup lemon juice and Mountain High Yoghurt.
- Add the flour and lemon-yogurt mixtures to the batter; add more flour as needed to become a thicker batter. If you are using a large pan, pour all the batter in, but if you are using two smaller pans divide the batter evenly between the pans, smooth the tops and bake for about 40 to 50 minutes, and/or until a toothpick comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves completely. When the cake is done, allow it to cool for approximately 10 minutes.
- Remove the cake from the pan and set it on a cookie rack and over a tray pan then spoon the lemon syrup over them. Allow the cakes to cool completely before adding a glaze.
- For the glaze, combine the confectioners’ sugar, the lemon juice, and lemon zest in a bowl, mixing with a whisk until smooth in texture, then add yogurt and mix again.
- Drizzle over the top of the cake using a fork or similar and let the glaze to drizzle down the sides.
Using a regular Lemon is fine too, or any other brand of yogurt.
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Disclosure: I have been compensated by General Mills for this post; however, I am sharing my own thoughts. All opinions and pictures are my own as well as the recipe.
When I tasted this so-called cake, more like bars, I had that moment of “I’ll have what she’s having”… Can I just say, this is OMG!? I am not addicted to sweets, I am far from it, yet sometimes, I like having something sweet like […]
Hello, helloooo… How are ya? I hope your week is going well! I am sharing today amazingly delicious, mind-blowing, fluffy PANCAKES! SWEET POTATO PANCAKES! Did ya hear me? These are gluten-free, but you can make them with regular all-purpose flour. Also, they are packed with […]
The Galette is a term used in French cuisine to designate various types of flat round, sometimes flaky, crusty cakes. The beauty of galette is that you can fill it with all kinds of fillings, sweet or savory. I love them all! It’s one of those desserts or pastries that are incredibly tempting and very pretty.
If your galette dough is too thick, the crust will be gummy and chewy, rather than flaky. It does not have to be perfect. Actually, I like it very much when it comes out rustic and in-prefect, but still looks like a taste of home, and beautiful.
What is your favorite galette?
I will have in the next few months more galette recipes, again sweet and savory. This one is sweet, and have that sour and tart taste due to the berries and a gentle squeeze of the lime. If you love that exact taste with a dollop of butter pecan ice cream or vanilla, then you will love this guilty pleasure galette!!!
Now let’s get to this delicious, summer delight, berrilicious recipe.
Triple Berry Galette
- 1 Pie Crust or make your own.
Homemade Galette Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks cold unsalted butter cut into pieces
- 1/4 tsp. Salt
- 1 tbsp. Sugar
- 1/3 cup ice cold water
- 1 tablespoon Strawberry or Raspberry Jam
- 1 tablespoon all-purpose flour
- 1 tablespoon Sugar
- 1 cup Blueberries
- 1 cup Blackberries
- 5-6 Strawberries or 1 cup raspberries or both
- 1/2 Lime
- 1 tablespoons butter
- 1 tablespoon sugar
- You MAY USE Store bought Crust. Just defrost overnight in the fridge, or 30 minutes on the countertop before using it.
- Rub the cold, diced butter into the flour, salt, and sugar with your fingers until it’s pretty well combined and looks like breadcrumbs. Mix in the ice cold water and bring the dough together into one lump. Wrap it in plastic wrap or large ziplock bag and store in the fridge for about 30 minutes.
- Preheat an oven to 400°F (200°C). Place the pastry on a floured surface, roll out into a circle about 16-by-18-inch and 1/16 to 1/8 inch thick. Spread 1 tablespoon of peach or plum jam all around. Transfer the crust in the well greased and floured circular pie pan, or line the pan with a parchment paper. Spread evenly Strawberry or Raspberry jam. Scatter a spoon of the flour and sugar over the rolled out pastry, leaving a border of about 3-4 inches all around the edge - This will help, so your galette bottom won't become soggy during baking and the game will give a nice flavor, and sweetness.
- Wash and pat dry berries with kitchen paper towel, very gently. Place it in the middle of the disk and over the all-purpose flour and sugar combo. Close the crust over the fruit. Brush the edges of the pastry with melted butter or beaten egg. Add about 1 tablespoon of cubed butter or just use chunks or butter all around the berries, squeeze half of the lime on top over the berries and then dust it all with granulated sugar or any sweetener that you use.
- Bake the Galette in the middle of the oven for 45-50 minutes, or until the filling is bubbling and the crust looks nicely golden brown. Allow it to cool down for a bit and enjoy it with ice cream or a dollop of whipped cream.
I believe every season should be celebrated with GALETTE. There are so many options, sweet or savory, but my favorite is plum and peach or apple and plum combination. Which I usually make as soon as the Fall season comes around. I had a few […]