Grilled Peaches

Tags

dessert, fruit, gluten free, grilled, peaches, quick, Southern

It’s that perfect time of year…. PEACH TIME!

Nothing beats sweet, juicy Southern peaches warm from the summer sun. I don’t like to do too much to them. I want to embrace their perfection, not mask it. This dessert is a quick one, perfect to thrown on the grill while you each the burgers you just made.

Grilled Peaches

• 2 ripe peaches, halved
• 2 tbsp honey
• Cinnamon, to taste
• Almond slices to garnish

In a bowl, drizzle the peach halves with the honey. Sprinkle with cinnamon to taste. Place on grill over medium heat. Grill for 2 minutes per side. Garnish with the almonds. Serves 2.

Advertisement

Fruit Salad with Sweet Basil and Lime Dressing

Tags

basil, dessert, dressing, fruit, gluten free, lime, salad, summer

I love good fruit but sometimes it gets old eating the same old apples and bananas. This fruit salad tastes fancy but is a snap to toss together. And the lime/basil combination is delicious. You could substitute the basil for mint or thyme too. Yum!

Fruit Salad with Sweet Basil and Lime Dressing

• 1 cup of 4 kinds of fruit (I used grapes, blueberries, raspberries, and kiwi)
• 1 lime, zested and juiced
• 2 tbsp powdered sugar
• 5 to 8 leaves of basil, julienned

In a bowl, combie the lime juice, zest, and sugar. Pour over the fruit. Toss lightly. Sprinkle with basil. Serves 4.

Peach Pecan Crisp

Tags

crisp, dessert, oats, peach, pecan, Southern

There is nothing more representative of the delicacies of the South than peaches and pecans. They are quintessentially Southern. This crisp is quick, delicious, and embraces the South at its best. You will love it.

Peach Pecan Crisp (inspired by Sally’s Baking Addiction)

The Filling:

• 5 cups thinly sliced peaches
• 1/4 cup all purpose flour
• 2/3 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract

The Topping:

• 3/4 cup brown sugar
• 2/3 cup all purpose flour
• 3/4 cup quick oats
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup pecans, roughly chopped
• 1/2 cup unsalted butter, at room temperature

In a bowl, combine the peach filling, gently tossing so as not to crush the peaches.

In another bowl, combine the sugar, flower, oats, cinnamon, and salt. Using a fork, cut the butter into the dry ingredients until clumpy (much like pie crust). Stir in the pecans.

In a lightly greased 8×8 inch glass pan, add the peach filling. Sprinkle the topping over the peaches. Bake at 375 degrees until the filling is bubbly, about 35 minutes. Serves 6.

Mixed Berry and Coconut Popsicles

Tags

berry, coconut, dessert, frozen, gluten free, popsicle, summer

Hot summer weather requires something cool and refreshing. That something doesn’t have to be something high in calorie. These Popsicles are a snap to make and full of flavor.

Mixed Berry and Coconut Popsicle

• 2 cups mixed berries of your choice
• 2 tbsp honey (more to taste)
• 1/4 cup coconut flakes
• 1/2 cup coconut milk

In a blender, puree the berries with the honey. Gradually add the coconut milk. Puree until smooth. Stir in the coconut flakes and pour into your Popsicle molds. Freeze until solid and enjoy!

Coconut Pecan Oatmeal Cookies

Tags

baking, coconut, cookies, dessert, oatmeal, pecan

I am not normally a baker. It requires too much exactness for my preference. I like to be able to dabble and change and play with the flavors. It changes the chemistry though. Which means cakes flop, caramels are runny, and breads are rock solid. It seems like I can manage cookies, however. These cookies are fantastic! The texture is chewy; the flavor buttery and delicious. The only slight change I might make is to add cinnamon to the next batch. But I won’t have any trouble eating this batch!

Coconut Pecan Oatmeal Cookies (from the Food Network)
2 sticks salted butter, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups old-fashioned oatmeal
1 cup chopped pecans
1 cup unsweetened grated coconut

Preheat oven to 375 degrees. In a stand mixer, cream together butter and sugars. Add eggs and vanilla; mix well. In a separate bowl, mix together the soda, baking powder, salt, and flour. Mix into the wet ingredients until just incorporated. Stir in the oats, pecans, and coconut. Place tablespoonfuls of the dough onto ungreased cookie sheets. Bake for 10 minutes, until lightly browned. Allow the cookies to cool for a couple of minutes before removing to cooling racks. Makes 40 cookies.

Lime and Ginger Popsicles

Tags

dessert, ginger, lime, low calorie, popsicle, refreshing

The past few weeks I have eaten like a pig. A total pig. Steak and Shake, Mexican, pho, beer, a Brazilian steakhouse, delicious brunch, Southern food, a huge brownie with hot fudge and ice cream. Basically, if it was offered to me, I said yes. No big deal, right? Until I put on my jeans. Holy smokes! Those calories have caught up with me. It makes sense. One cannot consume endlessly without consequences. But I am not giving up my flavor. Sometimes I just want a pop of flavor without a load of calories. These popsicles are perfect for that. So delicious!

Lime and Ginger Popsicles

• 1/2 cup water
• 1/2 cup white sugar
• Zest and juice of 2 limes
• 10 cm piece of ginger, peeled and roughly chopped

In a small saucepan, combine the ingredients and bring to a boil. Turn off heat and allow to cool to room temperature. With a slotted spoon, remove the chunks of ginger. Pour the mixture evenly into your popsicle molds. I divided mine evenly between 6 molds and then topped them off with more water. Stir each mold to be sure the syrup is evenly mixed in. Freeze until solid. Enjoy!!!

Perfect Pecan Pie

Tags

dessert, pastry, pecan, pie, Southern, tradition

Sometimes pecan pie can be sickly sweet, overwhelming the nutty flavor. This pecan pie is our family favorite. My grandmother has been making it for years from her stained, tattered red gingham Better Homes and Gardens cookbook. You will appreciate the simplicity of the flavors and how easy it is to make.

Perfect Pecan Pie

• 1/2 cup white sugar
• 1/4 cup butter, softened
• 1 cup light corn syrup
• 1/4 tsp salt
• 3 eggs
• 1 1/4 to 1 1/2 cup pecan pieces
• 1 prepared 9 inch pie crust

Preheat oven to 350 degrees. Using a mixer, cream together the sugar and butter. Add the syrup and salt, beating well. Beat in the eggs, one at time, until combined. Stir in pecans. Pour the mixture into the pie crust. Bake for 1 hour and 10 minutes, or until a knife inserted into the filling comes out clean. Serves 8 to 10.

Chocolate Peanut Butter Cupcakes

Tags

chocolate, cupcakes, dessert, peanut butter

One thing I have discovered- everyone likes good food, especially chocolate when they are stressed. These cupcakes got rave reviews from my ophthalmology clinic friends. And they had protein so they make great snacks on the go…. (ok, that’s a stretch but they are still super tasty)

Chocolate Peanut Butter Cupcakes (from Bunny’s Warm Oven)

Chocolate Batter:

• 1 1/2 cups all purpose flour
• 1/3 cup cocoa
• 1 cup packed brown sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 1 cup water
• 1 tbsp white vinegar
• 1/2 tsp vanilla

Peanut Butter Batter:

• 1 egg
• 1 package (8 oz.) cream cheese, softened
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar

Topping:

• 1/4 cup peanut butter chips
• 1/4 cup semi-sweet chocolate chips

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix). In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. Makes 18 cupcakes.

Apple Crisp with Walnuts and Oats

Tags

apple, crumb, dessert, oat, walnut

This apple crisp is one of my favorite little desserts to throw together. Maybe you can make it for your Thanksgiving. Or save it and eat it all yourself!

Apple Crisp with Walnuts and Oats 

Topping:

• 1/2 cup flour
• 1/2 cup old fashioned rolled oats
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/3 cup cold unsalted butter, cut into small chunks
• 1/4 cup English walnuts

Apple Filling:

• 3-4 large tart apples, peeled and thinly sliced
• 3 tbsp butter, melted
• 3 tbsp flour
• 1 tbsp lemon juice
• 1/8 cup milk
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Preheat the oven to 375 degrees. In a bowl, combine the topping ingredients with a fork until it becomes crumb like. Set aside.

Place the apple slices in another bowl. Add in the butter, lemon juice, milk, and vanilla. Stir to coat. Sprinkle the dry ingredients over the apples. Stir again to incorporate the dry ingredients evenly. Spread the apple mixture evenly into a 8×8-inch baking dish. Sprinkle the topping evenly over the apples. Bake for 35 minutes or until golden brown and top is set. Serves 6 to 8.

The Perfect Chocolate Cake

Tags

cake, chocolate, dessert, homemade, icing, perfection

Luscious. Decadent. Moist. Sinful. Perfection on a plate.

It is not an exaggeration to say this is the most perfect cake I have ever had.

You simply MUST make it. Trust me.

The Perfect Chocolate Cake (from Diethood)

Cake:

• butter for pans
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• ¾ cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1 cup brewed strong black coffee
• ½ cup vegetable oil
• 1 tsp vanilla extract

Chocolate Frosting:

• 12 oz semi sweet chocolate chips, finely chopped
• 1 1/2 cups heavy whipping cream
• 1 stick butter

Preheat your oven to 350 degrees. Generously butter then flour two 9 inch round cake pans. In a mixer bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. Make a pond in the middle and add in the eggs, buttermilk, coffee, oil, and vanilla. Combine the ingredients using the mixer, beating the ingredients on medium speed for about 2 minutes. The results will be a thin batter. Pour the batter into the prepared cake pans, being sure the batter is evenly dispersed. Bake for 30 to 35 minutes or until the cake tester comes out clean. Cool for 10 minutes then remove from the pans onto wire cooling racks. Allow to cool completely before frosting.

For the frosting, chop this chips into small pieces and add to a medium mixing bowl; set aside. In a saucepan, add the whipping cream and butter. Cook over medium heat until just at a boil. Pour the hot mixture over the chocolate. Whisk until the ingredients are totally incorporated and smooth. Cover and refrigerate for an hour. Remove from the fridge, stir, and place back in the fridge for another hour. Check the icing again. It should be at a spreadable consistency.

On a cake pan, place the first layer. Spread 1/4 to 1/3 of the frosting evenly over the first layer. Top with the second layer and frost the entire cake evenly. Serves 12.