Stud Muffin: Oatmeal Peach Muffins with Streusel Topping

A few years ago some friends threw a brunch surprise party for me, and someone made peach muffins.  I had never thought of putting peaches in muffins before, but I loved the idea, and they were super tasty!  I have used frozen and fresh peaches.  If you use fresh peaches, then you need to skin them.  I got the original muffin recipe from here.

Muffin Ingredients:

• 2 cups peaches, chopped
• 2 cups flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup oatmeal
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil

Streusel Ingredients:

• 1 cup brown sugar
• 1 cup oatmeal
• 3/4 cup flour
• 1/2 cup butter, chilled and cut into pieces

Preheat oven to 350 degrees.  In a mixing bowl mix together the oil and sugar.  Mix in the eggs.  In a separate bowl mix together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.  Mix the dry ingredients into the sugar mixture until just incorporated.  Mix in the oatmeal, then fold in the peaches.  Divide into muffin tin.  In another bowl mix together the streusel ingredients until it's the consistency of wet sand.  Sprinkle streusel topping on top of muffin batter.  Bake for 20 minutes or until an inserted toothpick comes out clean.

Sour Cream Rhubarb Pie

It's rhubarb season!  I did not grow up with rhubarb, so when a coworker gave me some a few years ago, I wasn't quite sure what to do with it.  I found this recipe, and now it's my go-to pie whenever there's rhubarb around.  I got the recipe from here.  I don't make the streusel topping that the original recipe calls for, because I don't think it needs it.  I got the original recipe from here.

Ingredients:

• 1.25 cups sugar
• 1 cup sour cream
• 3 eggs
• 1 tablespoons flour
• 1 teaspoon vanilla extract
• 2.5 cups fresh rhubarb
• 1 9 inch unbaked pie shell

Preheat the oven to 375 degrees.  Mix together the sugar, sour cream, eggs, flour, vanilla, and rhubarb.  Pour into the pie shell.  Bake for 30 minutes and then reduce the heat to 350 and bake for another 30 minutes.  

Overnight Oatmeal

When the weather begins to get warmer, I like to have something cold in the morning for breakfast.  I also like this recipe because you make it the night before, so you just get a bowlful in the morning, and you're ready to go!

Ingredients:

• 2 cups of oatmeal
• 2 cups of milk
• 1/2 cup dried cherries
• 1/2 cup pecans
• 3 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon almond extract
• 1/2 teaspoon lemon extract

Combine all the ingredients and refrigerate overnight.  

Enchilada Sauce

To celebrate cinco de mayo this year I wanted to make enchiladas.  Usually, we use enchilada sauce in cans, but I've never found one that is as good as the enchiladas in a restaurant.  So it was time make my own. I combined these two recipes and gave it my own twist..  Given that my husband is really into craft beer, I decided to add some beer to our sauce.  We used a chili stout, and I think it was a really great choice.  Here's what we did:

Ingredients:

• 15oz can tomato sauce
• 6oz can tomato paste
• 1 cup beef broth
• 1/2 cup beer
• 1 tablespoon adobo sauce
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder
• 1 teaspoon dried oregano

Combine all ingredients in a saucepan and bring to a boil on medium heat.   Once boiling, reduce heat  to low and simmer for 10 minutes.