Meditation has carried me thought the past couple stressful months.
Work and life has been insanely busy, and I’ve been struggling to balance it all. I constantly feel that feel a cloud of stress my midsection, a tangible reminder of the physical toll of my workload. I started meditating regularly at about 2 months ago, and it has made an incredible difference in my day to day. I feel much more relaxed, and interestingly much more capable of tackling everything on my plate. There’s a sense of calm that hangs over the day, a positive aura over everything I need to get done.
“When your attention moves into the Now, there is an alertness. It is as if you were waking up from a dream, the dream of thought, the dream of past and future. Such clarity, such simplicity. No room for problem-making. Just this moment as it is.” ~Eckhart Tolle
I’ve been using the app Headspace each day to guide me. According to their website, online guided meditation has been proven just as effective as in-person training and the benefits of meditation, stress and anxiety reduction, are research proven! I find the app to be very convenient and helpful; the techniques I’ve learned help me grab those opportune moments throughout the day when I need to untangle my thoughts and center myself. I’d highly recommend it!
Fall is a stressful time for educators, but as a baker I can’t help but be excited. The change of the season brings my favorite flavors and the cooler weather allows for firing up the oven. This past weekend I did my first baking of the season, incorporating delicious fall peaches into a cupcake and it’s frosting.
This is one of my favorite fall cupcake recipes from scratch.
It’s my second time making these cupcakes. The first time, I followed this wonderful recipe exactly. So delicious! This time, I made a few changes to my liking, namely simplifying the recipe and upping the cinnamon. The pecans were a great added crunch. The result was a lovely cupcake, moist and dense, with a great peach, pecan and cinnamon flavor. I used the tip below to pipe the frosting.
Looking for other delicious cupcake recipes? Try out these delicious Apricot Almond Cupcakes or my favorite Avocado Cupcakes! It’s not a cupcake, but this French Apple Custard Pie is an amazing fall dessert too. 🙂
Cinnamon Peach CupcakesPrint Recipe
- 1 1/4 cup butter, divided
- 1 1/2 cup peach puree, divided
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 1/2 tsp vanilla
- 2 large eggs, room temperature
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 2 cups finely diced peaches
- 4 oz cream cheese, softened
- 5-6 cups powdered sugar
- 3/4 cup candied pecans
Preheat oven to 325 F. In a food processor or blender, puree about 3 peaches after removing their pits. Set aside.
Place butter and sugar into a stand mixer. Beat until creamy and smooth, 2-3 minutes. Add eggs, beat until light, 2 minutes.
Add 1 cup peach puree and 1 tsp vanilla into the batter and mix until incorporated.
In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into batter until just incorporated. Fold in diced peaches.
Fill lined cupcake tins ¾ full. (Makes 18 regular sized cupcakes or 9 cupcakes in the larger size shown.)
Place the candied pecans in a small bag. Crush and sprinkle half over cupcake batter.
Bake for 20 minutes (regular sized) to 45 minutes (larger size) or until toothpick comes out clean. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until smooth. Beat in scant 1/2 cup peach puree, 1/2 tsp cinnamon and 1/2 tsp vanilla. Add powdered sugar one cup at a time until desired consistency is reached. I used just over 5 cups. Spread or pipe onto cooled cupcakes.
Sprinkle the other half of the pecans over the top of the cupcakes.