Food blogging, and cooking in general, involves constantly adapting recipes from others. Occasionally it includes coming up with your own ideas from scratch, but it seems there really isn’t much out there that hasn’t been done yet. In this recipe, we’ve decided to rip off one of our recent favorite recipes and combine it with a family dessert I had as a child, chocolate nectarine shortcakes. To make use of the bounty of peaches now in season in Indiana, we adapted this strawberry shortcake and turned it chocolate-style to compliment the peaches (or nectarines, whichever you have on hand).
Speaking of food blogging, I’ve been reflecting on this concept, this thing that we do that we never before would have dreamed of doing. Creating recipes, taking photographs of our food, writing about food and wellness-related concepts and sharing with people around the world? When I went to college, things like this did not exist (or were in their infancy). Now, I couldn’t imagine our lives without this way to express ourselves and connect to the community around us.
We are so thankful for each and every one of you who read this, truly. Every comment, response to our thoughts, sweet note on a recipe that worked out, correction of a typo — you are what keeps us going. Thank you for reading what we write, engaging in dialog with us, encouraging us, and partnering with us to care about food, cooking, and the world. We have so many more things we’re dreaming about for this space, and can’t wait to journey along with you.
To you, our readers and fellow bloggers!
We also created this recipe for Broad Ripple Farmer’s Market, our neighborhood farmer’s market, as a way to utilize all the peaches in season! Thanks to BRFM for your profound positive effect on our community.Print
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 1/2 tablespoons cocoa powder
- ½ cup turbinado raw cane sugar
- Pinch kosher salt
- 1 large egg
- ¾ cup low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 to 3 peaches or nectarines (about 2 cups chopped)
- 1½ tablespoons sugar
- 1 teaspoon balsamic vinegar
- Sweetened whipped cream or coconut whipped cream
- Preheat the oven to 375°F.
- In a medium bowl, combine the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 2 ½ tablespoons cocoa powder, ½ cup turbinado raw cane sugar, and one pinch kosher salt.
- Add the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
- Mix the wet ingredients into the dry ingredients. Spray with cooking spray or grease 6 cups of a muffin tin, then pour in the batter equally to the 6 cups (or 7 or 8, for slightly smaller cakes). Lightly spray the tops of the cakes, then bake for 15 to 20 minutes until the tops are lightly browned. Let stand in the muffin tin 1 minute, then remove to a wire rack to cool for 5 minutes.
- While the cakes bake, wash the peaches and slice enough for about 2 cups into a medium bowl. Stir in 1½ tablespoons sugar and 1 teaspoon balsamic vinegar, then let stand until serving, stirring occasionally.
- Make the whipped cream, using whipping cream or coconut milk.
- When ready to serve, cut the cakes in half. Spoon over peaches, top with whipped cream and the remaining half of the shortcake.
Adapted from A Couple Cooks