One of my favorite memories growing up is the dessert my sister and I used to get just before bed. Most of the time I would choose vanilla ice cream…and not much has changed since then. I may not eat dessert right before bed anymore, but I still looove vanilla ice cream. I wanted to put a fresh twist on my fav dessert by adding some hot cooked peaches. It makes this cool dish, cozy. Who knew a summer dish could actually be cozy?!
3-4 fresh peaches, pitted and thinly sliced
1 tsp vegetable oil
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp of water
2 tbsp of brown sugar
A dash of salt
1 sprig of mint leaves
1 pint of vanilla bean ice cream
Preheat the oven to 350 degrees and cover a cookie sheet in foil with enough slack on the sides to form a packet. In a large mixing bowl, whisk together the oil, cinnamon, vanilla extract, water, sugar, and salt. Slowly add in the sliced peaches and mix until fully coated. Lay the peaches flat on the cookie sheet and close the foil over top. Bake for 20 minutes or until slightly soft and they have a glaze on them.
Place two scoops of ice cream in a small bowl for serving, and top with the hot peaches, garnishing with a mint leaf.
My ex bf used to call me the “muffin man”, I know, how sexy! LOL but seriously, I just love making muffins. I think they are so easy and filling. They can be used as breakfast, a snack, or dessert (dollop anything with whipped cream child and its a dessert!) Anyway, to impress him early on when we were dating I made my scrumptious pumpkin muffins, and you know I just tossed my leftover veggies in some muffins just last week. So clearly, there is no stopping me on my muffin mania rampage. I realized I needed to do something more traditional and since its still summer and the berries are in abundance, I wanted to do a mixed berry muffin. Watch out Dunkin Donuts low fat blueberry, you may now be my 2nd favorite. Hope you love these as much as I did!
3 cups (375g) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar (honey works as well)
1 cup milk, at room temperature (original recipe calls for buttermilk, but I don’t have that stuff on hand so I just used the 1% I had in my fridge for cereal).
½ cup canola oil (don’t skip the oil, this will make the muffins moist, you could use melted butter, but this muffin is better w the oil)
1 teaspoon vanilla extract
2 cups (340g) mixed berries**
coarse sugar for sprinkling on top if you wanna really be like Dunkin Donuts.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing which will make for tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries. ** For a little culinary twist I like to add some citrus zest or peel to the muffins. Lemon tends to be a good tart compliment to blueberries and orange works well with the raspberries and strawberries. You pick which one or both you want and throw in a tsp. if you feel so bold.** Then, spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar if you fancy. Bake at 375 degrees for 20-25 minutes and let cool before serving.
Sorry guys, but I have to throw you a curve ball on this one. I know we’re trying to do the whole “clean eating in the new year!” thing, but I love baking (and eating) sweets too much to give them up. And I just couldn’t keep this recipe a secret: The chocolate chip cream cheese cookies – try saying that five times fast!
I don’t know about you, but I never seem to be able to use the whole bar of cream cheese when I buy it. I use half, and then find it in the back of my fridge way later than its expiration date. (Yikes!) So, this time I decided to attempt to use what I had left over in a classic chocolate chip cookie recipe. It really brought out the best in the cookie – chewy middle and crunchy edges. Mind you, I made them small so I didn’t feel completely guilty for popping one after eating a wholesome salad or smoothie!
2 cups brown sugar
1 cup granulated sugar
3/4 cup unsalted, melted butter
4 oz cream cheese (you can use less if you don’t have the 4 oz)
Dash of vanilla extract
2 dashes of salt and baking powder
2 cups of flour
1 cup chocolate chip cookies
Heat your oven to 325. Begin mixing the sugars, butter, cream cheese and vanilla until combined. In a separate bowl, mix together the flour, salt and baking soda, then slowly add to the sugary mix. When it starts to look like dough, mix in the chocolate chip cookies. Lightly grease your cookie sheets and move on to the fun part – playing with the dough!
Scoop about a tablespoon full of dough, roll it, and lightly flatten on the cookie sheet. Bake for about 18-20 minutes. Mine were pretty thick so I left them in a little longer. And don’t forget, you should definitely “taste test” them while they’re hot!
So Jess is the baker out of the two of us. She dazzles at Superbowl with blue moon cupcakes or amps up new years eve with a dazzling champagne cupcakes, and I just eat. It’s not that I don’t enjoy making desserts, I just don’t have a stand mixer or other proper baking appliances, utensils, tools. So this recipe, like the pumpkin muffins or blueberry Danish, is very friendly to the non-baker, baker.
2 cans of peaches (30 oz)
Box of yellow cake mix (I know every reader from south of the Mason Dixon line just shuddered, but lets’ just say this is way easier than their method of doing cobbler & still pretty damn delish).
1-2 tbsp brown sugar
1-2 tsp cinnamon
1/4 to 1/2 cup of sliced almonds (or walnuts or pecans…doesn’t matter it was an addition I made to the recipe that added a nice crunch to the topping of the cobbler)
1 stick of melted butter (see that was pretty southern of me)
Dump the peaches (don’t drain, add with juices) in a pan and cover with cake mix (make sure to evenly distribute/coat the peaches because this will ensure even cooking and even soaking up of canned juice). Then drizzle the melted butter & sprinkle the cinnamon/brown sugar/nut mixture last on top.
Bake at 350 degrees for 25-30 min or until golden brown. (I ended up doing mine for 35 min because I wanted the top to crisp up some more so just keep and eye on it & you be the judge on how soft you want it)
Serve a la mode with a scoop of your favorite vanilla ice cream or just dollop with some whipped cream to keep as a warm dessert.
Check out our Instagram to see the final product! So tasty!