I had a fabulous time at the 2nd annual Taste of Huron Event in Huron County, Ontario. I was asked to be a guest judge for the Recipe Challenge competition where chefs had to use Turkey products and were given only 20 bucks to shop at the local Farmers Market for fresh ingredients. Judging was based on ease of preparation for at home cooks, use of Farmers Market ingredients, tastiness and presentation. The winner was Terry head chef from .Thyme on 21 in Goderich Ontario.
I also taught a baking class. We had a blast making cupcakes and mini cheesecakes. Thanks to everyone for supporting this award winning event. There are still a couple events left! Tonight is the Plowing Match and this week-end is the Zurich Bean Festival. For more details visit Taste Of Huron Website.

Hey Everyone here is the link to my trailer for my new web series The Happy Baker on Food Network.ca ... coming this fall!!

Food Network Canada Trailer

So this peach pie got rave reviews from everyone and apparently is quite addictive. If you have a party to go to and need to impress people this pie is for you! It was inspired by the end of my Situation Relationship. It was good while it lasted and then just crumbled away. At least I got a great pie recipe out of it:) I hope you enjoy.

1 package of box pie crust (prepare as directed) or use a frozen deep dish pie crust

FILLING:
8-10 peaches, peeled, pitted and sliced (10 for a deep dish pie plate)
3 tbsp. fresh lemon juice
2- 3 tbsp. cornstarch (3 for deep dish)
½ tsp. almond extract
pinch of nutmeg

CARAMEL SAUCE:
½ cup light brown sugar, packed
¼ butter
¼ whipping cream

CRUMBLE TOPPING:
½ cup ground almonds
¾ cup quick cooking rolled oats
¼ cup light brown sugar, packed
¼ butter, softened
2 tbsp. flour
pinch of nutmeg

Preheat oven to 425 degrees.
Prepare crust and place in a pie plate trim excess and crimp edges (preferably deep dish pie plate).
Combine the sliced peaches and lemon juice; stir to coat peaches. Set aside.
In a small heavy bottom saucepan over medium heat bring the ¼ cup butter, ½ cup brown sugar and whipping cream to a gentle boil: stirring constantly. Continue boiling until mixture thickens and becomes more caramel like. Remove from heat continue to stir for a minute; set aside to cool slightly.
Combine the ground almonds, oats, flour, nutmeg and remaining butter and brown sugar in a medium sized bowl. Using a fork blend all the ingredients together until they are thoroughly mixed and the texture is crumbly. Set aside.
Drain the lemon juice from the peaches. Add the almond extract, cornstarch and nutmeg; mix well. Place into pie crust. Pour caramel sauce over top of peaches. Evenly sprinkle crumble topping over caramel sauce and peaches.
Place pie in the bottom rack of the oven. Bake for 15 minutes at 425 degrees and then change temperature to 350 degrees. Loosely cover the top with foil as too not brown the crumble too much. Continue baking for 45 minutes. Let cool and set completely and enjoy. Best eaten within a couple days.

Super excited for my US release date and to be a part of the Harlequin family. With an October release date you can grab a copy of my book and all major retailers across the state: Barnes & Noble, Borders, Walmart, IndieBound, Books- a-Million.
as well as some fantastic speciality shops. Red Velvet Stefanie
Thanks everyone for the fantastic support y'all are making me a very Happy Baker.

Hola mi amigas y amigos
Super excited to inform you I have a new web series on Food Network Canada. Yahhh. I can't wait to share the videos with everyone and the many many out takes. I hope I made good TV for you and I hope you enjoy a few recipes from my book as well as some new ones inspired by my latest dating shenanigans.
A big thank you to my producer Reni and my fab camera/editor dude Dave. Thanks for making me look good.
The series will launch sometime in the fall. I will keep you posted on the exact date. Muchas Gracias. src="/blog/upload/t/h/thehappybakerchick.com/a0b5491773d83c7b866308346d9d3ed1.j pg" target="_new" alt="food1">