Tea Infused Peach cupcakes

From Paula Dean....ya know they gotta be good!
These are maybe a little extra work.........
             but sooo worth it!
Make these ahead.

Tea Infused Butter
1 c unsalted butter
1/3 c loose Earl Grey or English Breakfast tea

In a small saucepan heat butter until just melted
Stir in tea, keep over low heat 5 min.
Remove from heat, let stand another 5 min. Pour through fine sieve, pressing on tea firmly. Let butter come to room temp and then refrigerate until no longer liquid. You may do this the day before.

Lemon infused Sugar
1 1/2 c sugar
zest of 1 lemon
Allow zest to sit, mixed into sugar at least 30 min up to one day, covered.

Cupcakes
Preheat oven to 350

Cream infused sugar and butter.
Beat in 3 eggs, one at a time
Beat in 1/2 tsp ginger
 add alternately
1 1/2 c flour
and 1/2 c milk (add 1/2 c flour, 1/4 c milk, etc until mixed in)
add 1 c finely chopped overripe peaches

Fill lined muffin tins 2/3 full bake 20 min or until done. These are rather flat....so you can add lots of icing!

 Icing
12 oz cream cheese
3/4 c unsalted butter
3 c powdered sugar
3/4 tsp lemon extract or 1 Tbs lemon juice
Cream together cheese and butter, add extract and powdered sugar, spread generously onto cupcakes.

 Printable recipe here.




 Linking to Foodie Friday

Baked Oatmeal

Lightly spray a 9X13 pan, set aside.
 Preheat oven to 350
3 eggs, lightly beaten
1 1/2 c brown sugar
2/3 c oil
2/3 c applesauce
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
2  c milk
5-6 c oats, not instant oatmeal, use regular, 5 min, or thick cut
 Combine ingredients evenly, pour into pan and bake 30 min.  Do not over bake.
Serve with milk or cream, berries, nuts and brown sugar. Great for a large crowd or brunch.

Peach Smoothie

In a blender.....
add 1 1/2 c chopped frozen peaches
1 frozen banana, peeled and cut into large chunks
1 c apple juice
1 c milk

You may adjust amounts to your taste. Blend and enjoy!

Peanut Butter Bars

Easy and Yummy!

4 c powdered sugar
1 package graham crackers, (1 of 3 packs in box) Crushed
1 c creamy peanut butter
1 c butter, melted
1 1/2 c chocolate chips or 8 squares of almond bark, chopped and melted over double boiler.


Crush grahams in food processor or in a bag using a rolling pen to crush.

Stir together powdered sugar, grahams, peanut butter and butter. Press into a sprayed 9X13 pan.
Melt chocolate over double boiler and pour onto bars. Let cool at room temp. Cut and store in air tight container at room temperature.