Saturday mornings we herd the two little ones post-pancake breakfast into the stroller and we hit the road to visit our neighborhood Farmer’s Market. After I ogle the heirloom tomatoes to see if one is worthy for my lunch, we hit the mini doughnut stand (that’s a vegetable, right?), loop around the road wishing I had bought less at the grocers and then head for the nearby park rife with mulch and giggling children.
Today however there was a stand toppling with peaches at a reduced price. Cobbler I thought … and it was pretty much downhill from there. This is what our kitchen looked like this evening after one round of cleaning:
So it turned out to be a peach crumble – thanks Ina! – and what’s left of it is hiding under two bowls and spoons. Yup, we ate all of it.
Because the oven was already at temperature and the crumble needed a while to bake, I decided to make walnut biscuits (aka cookies in our multicultural household). Walnuts are perfect for our girls to bulk up on, and while they are crazy about eating almonds as a snack they look at me like I’ve played a dirty trick on them when I try to get them to eat walnuts.
I adapted a recipe for Vanilla Crescents (in Philippa Vanstone’s 500 Cookies) – replacing almonds with walnuts, doubling the quantity of nuts and halving the sugar. The girls adore these just sweet enough biscuits that crumble with omega-3 goodness.
Cut 1 stick softened butter into 1 cup of flour making. Grind 2 cups walnuts, using fork to incorporate walnut meal into butter/flour mix. Add 1/2 cup powdered sugar and 2 teaspoons vanilla extract, using fork to incorporate. Form large ball (should be slightly sticky), divide evenly into 16 mini balls, shape as desired making each biscuit 1/4-1/2 inch thick. Bake at 350 for 20 mins or until light golden color. Can spend a week in the fridge if they survive that long!