Saurus is staying at my parents’ ranch and was so excited to tell me about his new friends:
Saurus: Mom! Guess what?!
Saurus: I have two new friends!
Me: Oh great!
Saurus: Yes, they’re frogs.
Me: Oh. Did you catch them yourself?
Saurus: Yup! They like for me to hold them. There’s a big giant fat one who is named Big Fatty and a litte small fat one who is named Little Fatty.
Saurus: And everyday I go outside and the Fatties are waiting for me to pick them up!
Me: Are they though?
Saurus: Yes! And sometimes I can hold both at once and I stack Little Fatty on top of Big Fatty. They like it.
Me: You catch two frogs at once by yourself.
Saurus: Yup! They like me. They’re my friends.
Me: Good for you!
Saurus: I also had a turtle friend named Slug. He was a red-eared slider but he runned away back to the pond so I don’t get to hold him anymore.
Me: You’re just the best, kid.
Saurus: I know. I love you, Mama. And Big Fatty and Little Fatty. And Slug. And all my farm animal friends.
I’m digging another recipe out of the archives from the old blog and I’m ashamed it’s taken me this long to do it because these suckers are GOOD. Summer peaches combined with a little spice and peach ale takes them to the next level. I’m a believer in fall spices being acceptable year-round. I’m always spicing it up…doing all sorts of crazy things…like staying up until 10:15 on a Friday night (I know!), letting the dishes wait until tomorrow, and…most shocking of all…wearing yoga pants to things other than yoga. Spicy! Yeow!
- 1 C peach ale (I used Peachy King)
- 3 fresh peaches, peeled and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 1/2 C flour
- 1/3 C pure cane sugar
- 1/3 C pure cane brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 tsp vanilla
- 4 Tbsp oil
- 1 1/4 C flour
- 1/2 C brown sugar
- 2 tsp cinnamon
- 1/2 C cold butter
- 1 C powdered sugar, sifted
- 2 Tbsp milk (give or take)
- 2 Tbsp peach/beer mixture
- Combine beer, peaches, cinnamon, nutmeg, and ginger in small bowl, set aside.
- Mix together topping ingredients in small bowl with a fork or pastry cutter until crumbly. Set aside.
- Preheat oven to 350F
- In large bowl, beat eggs and vanilla. Add oil
- Add dry ingredients (flour, sugars, baking powder, salt) and stir until combined.
- Reserve 2 Tbsp peach/beer mixture (make sure to get good chunks of peaches in there!) and stir the rest into the batter.
- Spoon into prepared muffin tin and top with a generous helping of crumb topping (from step 2)
- Bake at 350 for about 20 minutes or until toothpick inserted in the center comes out clean.
- Set aside to cool.
- Muddle the peach/beer mixture until you have more of a goop than peach chunks in beer.
- Stir in the powdered sugar and add milk until you have the right consistency.
- Drizzle over muffins and enjoy!