I leave Dallas today and fly to Madison to begin our house hunting trip! It’s been a crazy, stressful few weeks and the stress is going to continue but I am resting knowing these things:
- We have great friends who love my family and have been praying for us and my mother and sister
- A home is where you make it
- God is in control; we just have to trust
- I have a few jars of this caramel to get me through the tough times 🙂
The overwhelming support from friends and family has been wonderful. We are so thankful; there are no words. And each time I visited my mother in the hospital, there was a new plant, new orchids, vase with fresh flowers or a big ass box of fresh, sweet white peaches.
Her hospital room is filled with love.
I think it’s when things like this happen, that we realize how much we have, how precious life and health are and how awesome and supportive friends and family can be. It’s been an emotional few weeks but – for my mom and sister- I think/hope/pray we are past the hard stuff and are moving into recovery.
Each morning in Dallas, I’ve been baking (my peace/my therapy) and my little nieces and nephews have been helping. It’s been fun and when I received my jars of Farmstead Goat’s Milk Caramel from Fat Toad Farm, I wanted to re-create this delicious baked dessert I had here in Dallas at Cane Rosso, their Bella Pesca. . Vanilla bean mascarpone, caramelized peaches, sea salt and caramel on a homemade pizza-like crust. Freaking delicious. But I am not in my kitchen and didn’t have a pastry cutter so opted for a quick recipe I knew would work out well.
- 1-2 fresh sweet peaches (depending on the size); sliced thin
- 2-3 tablespoons granulated sugar
- 3-4 teaspoons ground cinnamon
- 2 sheets frozen puff pastry; thawed
- mascarpone; ½ container
- ½ tablespoon honey
- Egg wash: 1 egg yolk beaten with 1 teaspoon water
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Cut the peaches in half and remove the pit. Slice each peach half into 6-7 slices. In a small bowl, mix the sugar and cinnamon together. Set aside.
- Roll out the thawed puff pastry. Mix together the mascarpone and honey and spread onto the puff pastry sheet.
- Cut the puff pastry sheet in half vertically and then horizontally so you have 4 equal square pieces. Rotate a square so it looks like a diamond. Place 3-4 peach slices across the center of the diamond from left to right. Sprinkle about one-fourth of the cinnamon mixture evenly over the peach slices and the puff pastry. Grab the top and bottom corners and bring them to the center, pinching them together to seal them. Repeat the process with each of the remaining puff pastry squares.
- Place the croissants on the baking sheet. Brush the puff pastry with the egg wash. Bake for about 23-25 minutes, or until the croissants are golden brown.
- Remove from the oven and allow to cool slightly and then drizzle each peach croissant with caramel.
Adapted from the Peach Croissant recipe from the Sweet Savory Life cookbook by Alice Currah.
I’ve made these Peach Croissants before so the step-by-step photos are from my previous post.
Now, this goat’s milk caramel isn’t like anything I have had before .. it’s creamier, lighter, the perfect balance of sweet and just delicious! And they have other amazing flavors too: Original, Vanilla Bean, Cinnamon and Salted Bourbon! Can it get any better? and just so we can allow one lucky reader here to try this wonderful caramel, we are giving one jar away! See below for details and to enter.