Nectarine Cupcakes

Recipe from Martha Stewart Living...

Nectarine Cupcakes

(also works with peaches, plums, or apricots)

1 1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup whole milk

1 teaspoon vanilla extract

6 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 large eggs

2 medium nectarines, peeled, halved, pitted, finely chopped (about 1 1/4 cups)

Preheat oven to 350. Sift together flour, baking powder, and salt. Stir together milk and vanilla. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs one at a time. Beat in flour mixture in 3 additions alternating with milk mixture. Line muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and 2 additional tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Make topping:

1 cup cold heavy cream

1/2 cup sour cream

3 tablespoons sugar

1 medium nectarine, halved, pitted, thinly sliced

Whip cream, sour cream and sugar until soft peaks form. Top cupcakes with a dollop of topping and a slice of nectarine.

Potato Salad with Bacon and Parsley

We have made this Real Simple recipe several times.

Potato Salad with Bacon and Parsley

1 1/2 lb new potatoes (we find this to not be enough... we tend to add closer to 2 lbs)

4 slices bacon

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 cup fresh flat-leaf parsley, roughly chopped

1 3/4 teaspoon Kosher salt, divided

1/4 teaspoon black pepper

Place potatoes in a pot and cover with water and 1 teaspoon salt. Simmer until tender, about 15 minutes. Drain and run under cold water. Cut into quarters.

Cook the bacon, transfer to paper towels, crumble when cool.

Whisk together oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon, and parsley

If preparing salad in advance, wait to add bacon so it will remain crispy.

Plum Skillet Cake

This recipe is from Martha Stewart. It is an easy recipe and very tasty.

Plum Skillet Cake

4 tablespoons unsalted butter, room temperature, plus more for skillet

1 cup all purpose flour, plus more for skillet

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

3/4 cup plus 2 tablespoons sugar

1 large egg

1/2 cup low-fat buttermilk

2 ripe medium plums, thinly sliced

Preheat oven to 375. Butter an 8" oven proof skillet (or cake pan); dust with flour and tap out excess. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 3/4 cup sugar together on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet and fan plums on top, Sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and toothpick comes out clean, 35-40 minutes. Let cool slightly.