From the moment I read the recipe for Dorie’s Summer Fruit Galette, I knew I wanted to make it with peaches. But, I also knew I couldn’t get Martin to buy peaches if they weren’t Ontario peaches. They’re the only ones we ever buy and they weren’t in season yet.
So fast forward to this past weekend when we’re at the store to get a few things for dinner and there they are, baskets full of gorgeous, ripe, fragrant Ontario peaches. Woohoo! As Homer would say. Since I had no problems with the Good for Everything Pie Dough for the Blueberry Pie a few weeks back, except for the fact that I found it too buttery, I decided to tweak it just a bit and reduce the butter by a few tablespoons. That did the trick.
Ha! I’m standing out from the crowd, no dealing with Dorie on Tuesdays for me. I’m a rebel, Dottie. (If you get that reference, let me know and I’ll give you a reward.)
Anyway. On Wednesdays I work from home, and this morning I had several things going for me (aside from working at home): really ripe bananas, a bunch of fresh blueberries to use, a desire to bake as always, and a real hard craving for a muffin.
So at 6:30 this morning, I made a banana cake, courtesy of Dorie and her wonderful baking book. Post on that to come, tonight. While it was baking, a quick shower and all the rest of the morning-getting-ready business. Cake out of the oven, begin the muffins. Blueberry muffins — don’t yawn and turn away! I’m not done ye…