Peach Frozen Yogurt and Georgia Peach Buttercream

I have been playing around with my photos a little bit. It's pretty fun.
I don't really remember how it came up, but some of us were talking about making ice cream and Nancy mentioned how delicious David Lebovitz's Peach Frozen Yogurt was and since I had peaches, I made it.

I didn't weigh my peaches (mistake)- I just assumed that my peach mixture was the perfect amount, but when I churned it, I realized I should have just measured the darn things. My frozen yogurt yielded way more than 3 cups and it was really peachy, which was fine with me, but I don't think it turned out exactly how the recipe wanted it to. We still enjoyed it. My youngest came in and saw me taking pictures and snatched the cone from me- so I let her hold it for the pic.

My mother-in-law had a birthday at the end of July and I decided I would make her a little cake. She had a really busy day, so I just made it, took it over and put it in her fridge, and she was surprised later, when she came home.

I saw the recipe for Georgia Peach Buttercream in the June issue of Southern Living and it sounded like a perfect, summery frosting. Plus, I live in Georgia, so I pretty much had to make it.
The frosting is a basic buttercream with peach puree added to it, to give it a light peachy flavor. I read a couple of the reviews and one of them said that the peach flavor was really light, so I added more peach puree than it called for. It did add a little extra flavor, but made the frosting extra hard to keep on the cake. I think this frosting would work great on cupcakes or a 9x13-inch cake. Maybe it was just really hot- once I put the cake in the fridge it was all good.

I used this cupcake recipe, which uses a white cake mix, but adds buttermilk, butter, and almond extract, which all give it a great texture and flavor. I made three 6-inch cakes and my mother-in-law called me later raving about the cake. She said it was her new favorite. Yay! for birthday success!
Here are all the links to the recipes

David Lebovitz's Peach Frozen Yogurt

Georgia Peach Buttercream Frosting

Basic White Cupcake

One Year Ago-Greek Chicken Pizza

TWD- Dorie's Blueberry Sherbet and not Dorie's Blueberry-Strawberry Frozen Yogurt

This week's recipe, Blueberry Sour Cream Ice Cream, was chosen by Dolores over at Chronicles in Culinary Curiosity. I made that Ice Cream for the 4th of July, to go along with that delicious Blueberry Pie. So for the recipe, go to Dolores' blog or go to this post when I made it 6 weeks ago. I was planning on making it again because it really is that good and I think making homemade ice cream is easy. But, then, as I was thumbing through a cookbook, I saw a recipe that was Dorie's, that she gave to her friend Nick Malgieri, and it was for Blueberry Sherbet. I decided that I would make that and it could still count since it was a Dorie recipe and I wasn't really trying to get out of making the ice cream, since I have already made it. Too much info? Sorry.
I decided that as long as I was making sherbet, I might as well make frozen yogurt too, since there was a recipe I had been wanting to make that I saw it in the local paper. It didn't require the ice cream maker, so I threw them both together and we did a taste test. The kids preferred the sherbet because it was slightly sweeter. I liked both, but liked the yogurt a little bit more, since it wasn't as sweet. The straining step is essential in the sherbet recipe, I think because it uses frozen berries, the skins don't puree as well. In the picture below, the sherbet is on the left (no visible skins or seeds) and the frozen yogurt is on the right.
In the picture below, the frozen yogurt is on the left and the sherbet is on the right.

Confusing? Maybe, but very tasty! Go to the TWD Blogroll to see all the other delicious ice cream!
"A gift from my friend Dorie Greenspan, author of the award winning Baking with Julia. this recipe uses frozen berries...."

Dorie's Bluberry Sherbet found in Perfect Light Desserts by Nick Malgieri and

David Joachim

1 cup water

1 cup 2% reduced-fat milk

1 1/2 cups sugar

3 Tbls light corn syrup

1/3 cup strained lemon juice

1-pd bag frozen blueberries, thawed

1-Combine the water, milk, sugar and corn syrup in a medium saucepan and whisk to mix. Place over medium heat and bring to a boil, stirring occasionally.

2- Pour the syrup into a bowl and cool it to room temperature. Cover the bowl with plastic wrap and chill the syrup until it is very cold.

3- Stir the lemon juice and blueberries into the syrup.

4- Puree the mixture in batches in a blender. Strain the mixture to remove the skins and seeds.

5- Freeze the mixture in an ice cream maker according to the manufacturer's directions.

6- While the sherbet is churning, place a bowl in the freezer. Empty the churned sherbet into the bowl as you remove it from the ice cream maker. Press plastic wrap against the surface and freeze the sherbet.

Texture is best if served within 24 hours.

Blueberry Frozen Yogurt

3 cups fresh blueberries (I used 2 cups blueberries, 1 cup strawberries)

2/3 cup sugar

2/3 cup water

2/3 cup plain yogurt (I used Greek yogurt)

In a saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Let cool completely. Wash and stem blueberries and puree with yogurt. Mix with the syrup mixture.

Freeze in a shallow metal cake pan for 4 hours or until firm (only took 2 1/2 hours, I used a 9 by 13-inch pan). Break into chunks; puree in food processor. Pack into airtight containers and refreeze for 4 hours or until firm or for up to 2 days.

TWD- Cherry Rhubarb Cobbler with Mango-Banana Frozen Yogurt

This week's pick was chosen by Amanda of Like Sprinkles on a Cupcake. Check her blog for the recipe. I like rhubarb and have eaten it since I was little, so I had no problem there. Cherries, well I like them too. Cobbler isn't my favorite dessert, but I was willing to give it a try. We have rhubarb growing in the garden and tons of frozen Bing cherries from my grandpas cherry trees, so I was ready to go. Then the oven died. It has been throwing fits alot lately, not wanting to light the pilot light, and usually I can fix it, by timing it just right and lightly a long match, sticking it under the bottom of the oven and somehow lighting it. But, this time, it wouldn't work. I was making cookies at the time, and we had to take the oven apart. To make a long story short, we didn't fix it. I waited until the last minute on this one and then, I happened to open the latest issue of Everyday with Rachel Ray (I knew all those magazine subscriptions would pay off someday) and saw a feature on how to make cobbler on the grill. SO-problem solved. I got out a cast iron skillet, followed the recipe to a tee, and then tried to get the gazillion year old grill hot enough to bake something. I covered that thing with foil and, after 1 1/2 hours, ta-da! It worked! There was a bit of a smoky grill flavor, so I will have to try this again, when the oven is fixed, but at least I know it is possible. I also threw together some great Frozen Yogurt (check it out below). Go check out everyone else's take on this cobbler by checking out the TWD blogroll.