Using this great video posted over at Instructables, I made butter. Delicious, delicious butter. And under 10 minutes.

So, I had two apples and one lonely peach, that didn’t make it into my peach muffins, and they all needed to be eaten. So what was a girl to do?

Make a bundt cake of course!

Apple Peach Bundt Cake

* 1 cup white sugar
* 1 cup vegetable oil
* 1 egg
* 3/4 cup honey
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon apple pie spice
* 1/4 teaspoon ground allspice
* 2 apples - peeled, cored and diced
* I peach - pitied and diced

In a large bowl combine the sugar and oil. Beat in egg until light, then stir in the honey and vanilla. Add in the flour, baking powder, baking soda, salt, apple pie spice and allspice. Gently fold in the apples and peach. Pour into a greased and floured nine inch Bundt pan. Bake at 325 degrees for 60 minutes or until a knife inserted into the center comes out clean. Let cool for 10 minutes then invert on a cooling rack. Let cool completely then drizzle glaze over the cake.

For the glaze you’ll need:

* 1/4 butter
* 2 cups confectioners sugar
* 2 tablespoons milk
* 1 teaspoon vanilla

Melt the butter in a sauce pan on low heat. Using a whisk, slowly add the confectioners sugar, the milk and vanilla. Continue to whisk until all the ingredients are combined. While warm, drizzle over the bundt cake, covering the cake and letting it pour down the sides of the cake.

My glaze came out a bit too thick, which could’ve been remedied by adding a little more milk to thin it out. But it tastes good nonetheless.

Needing to use up the last of my freshly picked and very ripe peaches, I stumbled upon this recipe and created some tasty muffins perfect for brunch.

Ingredients
* 3 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/4 cups vegetable oil
* 3 eggs, lightly beaten
* 2 cups white sugar
* 2 cups peeled, pitted, and chopped peaches

Combine all the dry ingredients and then the wet, in separate bowls. Mix them together and fold the peaches into the batter. Bake in a 400 degree oven for 25 minutes.

Of course I still haven’t restocked my cinnamon, so apple pie spice was used once again for the substitute. The recipe should yield about 12 muffins but I got 18. They were perfect both fresh out of the oven and cooled several hours later.

This past weekend brought me out to the countryside and to a “pick your own farm.” Blackberries and peaches are in season and of course I ended up with too much.

So into a pie they went!

If you haven’t had peaches and blackberries together I highly recommend it. They are great complements both in taste and in color.

Here is the recipe I used:

Blackberry Peach Pie

* 3 cups fresh blackberries
* 3 fresh peaches - peeled, pitted and sliced
* 3 tablespoons cornstarch
* 3/4 cup white sugar
* 2 tablespoons butter, melted
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients and add into an unbaked pie crust. Dot with butter and cover with the remaining crust. Bake at 450 degrees for 15 minutes then reduce to 350 and bake for an additional 35-45 minutes or until the crust is golden brown.

I didn’t have cinnamon so apple pie spice was a good substitute. Also the peaches were very ripe, so much so that an extra tablespoon of cornstarch or two wouldn’t have hurt.

It smelled so good while baking and tastes even better. If you would like a piece you should let me know ASAP, as this pie is gonna go fast!

Late night baking attack produced these yummy spice bars. Jealous?