Chocolate Peanut Butter Cookie

Ingredients:

2 tablespoons unsalted butter, softened
2 tablespoons sugar
2 tablespoons light brown sugar, packed
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
2 tablespoons natural creamy peanut butter
1/2 cup unbleached all purpose flour
1/4 teaspoon baking soda
1/4 cup Reeses Pieces
1/4 cup semi sweet chocolate chips

Directions:

Preheat the oven to 350F and set aside a parchment paper or silpat covered baking sheet.
In a medium bowl whisk the butter and sugars together until combined. Whisk in the egg and vanilla.
Stir in the peanut butter. Stir in the flour and baking soda. Stir in the Reeses Pieces and chocolate chips.
Scoop the dough onto the baking sheet. Bake for 16-18 minutes.

Notes:

For peanut allergies, feel free to substitute Almond Butter. I recommend the brand Barney Butter because it is processed in an almond only facility to avoid cross contamination. Most of the recipes are taken from HERE!

Fresh Strawberry Galette

For me, strawberries mark the beginning of summer. It’s time for warmer days, late nights, pool parties, picnics, and I’ve got a basket full of fresh strawberries here to get it all started!

Hardly anything tastes better than a fresh, juicy strawberry in the early days of summer. The kids and I can, and often do, eat flats of fresh strawberries plain, plucking off the stems as we dig in.

Ingredients:

For the Crust: 1 1/4 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons frozen, unsalted butter, cut into small pieces
1/4 cup plain Greek yogurt
1/4 cup ice cold water
2 teaspoons lemon juice
For the Filling: 3 1/2 cups fresh strawberries, washed, hulled, and sliced
1/2 cup ground almonds
1 tablespoon flour
1/4 cup sugar, plus more for dusting
For the Glaze:
1 egg yolk
1 teaspoon water

Directions:

To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.
In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
To prepare filling, whisk together almond meal, flour, and 1/4 cup sugar in a small bowl.
To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the almond meal mixture evenly over dough. Arrange strawberries over the mixture and dust with sugar. Fold over the edges of dough, pleating to make it fit.
Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until crust is puffy and golden brown.Most of the recipes are taken from HERE!

Best Pancakes in the world

Summer is always a nice break from the daily grind. I don’t normally take on as much blogging during the summer months because the kids are home and I like to focus on them. As much as I love spending time with Logan and Madeline, I’m looking forward to being able to spend quality time with them when they’re home, working when they’re not, and being better able to separate work and family time.

How to Freeze and Reheat Pancakes and Waffles

1. Cook pancakes or waffles according to recipe directions. Allow the pancakes or waffles to cool completely.
2. Line a baking sheet with a sheet of parchment paper.
3. Place the cooled pancakes or waffles on the baking sheet making sure that they do not touch each other.
4. If you are freezing more that one layer of pancakes or waffles, you can simply use another sheet of parchment to separate the layers.
5. Place the baking sheet into the freezer. Allow the pancakes or waffles to freeze for at least 6 hours.
6. Once the pancakes or waffles are completely frozen, stack them in a zip top freezer bag or freezer-safe container.
7. Use a marker or tape label to add the date to your storage container.

How to Reheat the Pancakes

Option 1 for Reheating Pancakes:
Preheat oven or toaster oven to 350 degrees. Line a baking sheet with parchment paper. Line the desired number of pancakes on the baking sheet and cover with foil. Bake for 10-15 minutes or until they are heated through.
Option 2 for Reheating Pancakes:
Stack pancakes on a microwave safe plate and heat on high for 1 ½ – 2 minutes or until the pancakes are heated through.

How to Reheat Waffles

Option 1 for Reheating Waffles:
Place frozen waffles into toaster and toast as you would a piece of toast. This may take more than one cycle depending on your settings.

Option 2 for Reheating Waffles:
Preheat oven or toaster oven to 350 degrees. Line a baking sheet with parchment paper. Line the desired number of waffles on the baking sheet. Bake for 10-15 minutes or until they are heated through.Most of the recipes are taken from HERE!

Whole Wheat Blueberry Muffins

The beauty of this recipe is it will only make 2 muffins and it’s fully of whole wheat flour, ensuring you’ll last until lunch! No leftovers and hardly any dishes to clean up. Now, that’s my kind of breakfast. All you need to have is a giant muffin tin and your baking ingredients!
The muffins are filling and when served warm with a pad of butter, makes for a delectable treat! The pops of blueberries are just incredible in every bite.

Ingredients:

3/4 cup white whole wheat flour
1/2 tsp baking soda
pinch salt
2 tablespoons brown sugar
1 1/2 tablespoons of a beaten egg
1 tablespoon unsalted butter, melted
3 tablespoons skim milk
1/2 teaspoon vanilla extract
1/4 cup blueberries (fresh or frozen)

Directions:

Preheat the oven to 375°F.
In a large bowl, whisk the flour, baking soda, salt and brown sugar together. Set aside. In a smaller bowl, stir the egg, melted butter, milk and vanilla together. Stir the wet ingredients into the dry ingredients. Gently fold in the blueberries.
Evenly distribute the batter into two sections of a giant muffin pan that has been sprayed with canola oil. Bake for 19-23 minutes or until a cake tester comes out clean. Allow to cool for 3 minutes before enjoying.Most of the recipes are taken from HERE!

Dutch Babies dessert

If you've never tried a dutch baby before here are three reasons why you should soon: 1. They are delicious. Think if a pancake and crepe had a child. 2. They're called Dutch Babies. That's adorable. Duh. 3. They are super easy to make. It's kind of a baked pancake. No flipping required.I've been making these for a while now. I originally learned from this recipe and this lovely blog. Here's what I do.
Dutch Babies, makes two (very filling) servings.
Needed: 4 eggs, 1 tablespoon sugar, 1/2 teaspoon salt, 2/3 cup flour, 2/3 cup milk and 2 tablespoons butter for the pans.Preheat your oven to 350 F. Place a tablespoon of butter into two small cast iron skillets (or other oven safe pans) and place them in the oven while it heats up, melting the butter.

In a bowl combine the eggs and milk, whisk to combine. Add in the other ingredients and stir until no lumps remain in the batter. Once your oven is preheated remove the hot pans and give them a shake to evenly distribute the butter (if needed). Divide the batter in half and pour into each pan. Bake for 12-15 minutes. Serve with powder sugar, fresh fruit and plenty of maple syrup.Most of the recipes are taken from HERE!

Caramel Apple Bites

Caramel apples are an absolute classic snack of the autumn season! I love how you can decorate them with sprinkles, nuts, candies or just a drizzle of chocolate to go with whatever tastes you prefer. I thought it would be fun to try and make a mini version! I thought these would be a fun appetizer at a party or get together.

Mini Caramel Apples makes 2 dozen.

Needed: 1 package of caramel apple wrap, 2 Granny Smith (or other variety) apples, 1 cup melted dark chocolate, nuts or other garnishes you prefer (optional). You will also need a melon baller and toothpicks.
Use a knife to prep your caramel sheets by cutting them into small squares. Then use your melon baller to carve out small globes of apple. Gently stretch the caramel to fit over the apple balls, place on wax paper and insert a toothpick in the top. Once you have all your little apple globes covered, drizzle melted chocolate over the top of all the apples and then refrigerate for 1 hour. Serve at room temperature, if serving at a party decorate your toothpicks with cut ribbon or decorative tape.Most of the recipes are taken from HERE!

Blueberry Icebox Cake Recipe

Blueberry Ice Box Cake makes 6-10 servings

Needed: 1 package of ladyfingers (soft oval-shaped cookies, you can use other cookies like vanilla wafers if you prefer), 1 carton (half gallon) vanilla ice cream, 3 cups frozen blueberries, 1 large jar marshmallow fluff, 1/3 cup blueberry juice, 1-2 drops blue or purple food coloring (optional) and whip cream for the top.

Have things ready to go as much as possible, you will want to work quickly as everything will get softer and more melty as you go. If you prefer, you can always freeze any layer/step described below while you prep for the next.

Line a springform pan with ladyfinger cookies along the outside edge. Spoon softened half of the vanilla ice cream into the bottom of the pan, use your spoon to evenly spread it. In a bowl combine the remaining ice cream and 1 cup blueberries. Spoon this on top of the vanilla layer and use your spoon to even it out. Now sprinkle the remaining blueberries on top to form another, all blueberry, layer. In a bowl combine the marshmallow fluff and blueberry juice, I also added a few drops of blue food coloring just for fun. Mix until well combined then spoon over the top of the blueberry layer. Freeze the cake for 2-3 hours or over night.

When you are getting ready to serve the cake fill a pastry bag with whip cream and pipe it on top of the cake in little peaks. Slice and serve!Most of the recipes are taken from HERE!

Baked Apples Recipe

I adore apple pie, apple spiced cake, apple fritters, caramel apples, etc. This time of year there is really nothing more festive and delicious than apples! Here's a yummy (and cute!) alternative to apple pie, that has less sugar but without losing any of the deliciousness. You can make these for Thanksgiving or another festive get-together with friends. I recommend planning on serving one baked apple per guest, or 1/2 of one with a large scoop of ice cream on the side.

Baked Apples, makes 3-4

Needed: 3-4 apples (I love Granny Smith, but you can use any variety you like), 1/2 cup chopped pecans, 3-4 tablespoons corn syrup and one package puff pastry sheets.

Peel and core your apples. Now you can get creative and wrap them in (thawed) puff pastry a number of ways. We did ours in a lattice design, a spiral, and with heart cut-outs. Once the apple is mostly covered fill the middle with pecans a little corn syrup. I like to top mine with a little leaf and a sprinkle of cinnamon. Bake at 375 F for 14-18 minutes until the crust is golden brown. Serve with ice cream or a little drizzle of caramel syrup.Most of the recipes are taken from HERE!

Mini Peach Pies!

Mini pies are super easy to make when you use puff pastry as your pie crusts! Simply buy a box of puff pastry (usually located in the freezer section of grocery stores), a can of peach pie filling and sprinkle in a little cinnamon to add some extra flavor. If you use a cupcake liner as your guide when cutting out your pie crusts and a pizza cutter to make thin strips out of the excess dough-then you can create these mini peach pies in a snap! It seriously only took us 10 minutes to make, 20 minutes to bake. So fun!Most of the recipes are taken from HERE!

Spiced Cider Whoopie Pie Recipe

If you've never had a whoopie pie before than you might not know that it's a delicious homemade cookie sandwich. These have two soft, spicy cookies on the outside and a creamy frosting filling. They taste vaguely like spiced apple cider and are a wonderful afternoon coffee-break treat for the autumn season!

Spiced Cider Whoopie Pies, makes 12-15.

Needed: 1/2 cup softened butter, 1 cup brown sugar, 1 egg, 1/3 cup sour cream, 1/2 teaspoon vanilla extract, 2 cups flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of cloves and 1 apple (Granny Smith or other tart variety) peeled cored and cut into small pieces.
Cream together the butter and sugar, add the egg, sour cream and vanilla and mix until just combined. In another bowl combine all the dry ingredients, whisk together. Combine the wet and dry ingredients until there are nearly no lumps left. Then stir in the apple pieces.
Place spoonfuls of batter on a greased (or parchment paper lined) baking sheet and bake at 375 F for 8-10 minutes.

For the filling combine 1 package (8 ounces) cream cheese, 2 tablespoon melted butter, a pinch of cinnamon and 1 cup to 1 1/2 cup powder sugar until you get the frosting consistency you prefer. Pipe filling on to one cookie, the top with another (pictured above)Most of the recipes are taken from HERE!

Sundae Sunday: Mini Banana Splits

Welcome to another edition of Sundae Sunday. Today we are talking mini treats, baby sundaes; just a shot of sugar. You know what I mean? This is a fun idea for serving a small dessert-make a sundae in a shot glass!

I made mini banana splits by slicing my banana into four matchstick pieces and using a melon baller to create mini scoops of vanilla, chocolate and strawberry ice cream. Top sundaes with caramel, chocolate or strawberry syrup and you have the perfect little treat.Most of the recipes are taken from HERE!

Cupcake Mixology

I thought it would be fun to show you how I get the most mileage out of my favorite cupcake recipes. It's easy to customize a basic recipe that you trust and love with a few simply add-ins, creating more treats with less work. This is a great tip for anyone looking to impress guests at their next party or for a bake sale. I'm going to show you how I used 2 basic cupcake recipes (vanilla and chocolate) and 1 frosting recipe to create six different flavor combinations!

Cupcakes made: 

1. PB & J cupcakes

2. Homemade Hostess cupcakes

3. Marmalade Dream cupcakes

4. Peanut Butter Monster cupcakes

5. Classic Party cupcakes 

6. Cinnamon Sugar cupcakes

Simple Vanilla Cupcakes makes 1 dozen
Most of the recipes are taken from HERE!

Needed: 2 1/2 cups flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 cups water, 2/3 cup oil, 1/2 teaspoon vanilla extract and 2 tablespoons vinegar. (Note: this cupcake recipe is vegan friendly!)


In a bowl whisk together the dry ingredients. In another bowl mix together the wet ingredients. Combine these and stir just until no lumps are left. Pour the batter into a lined cupcake pan and bake at 350 F for 22-25 minutes.


Simple Chocolate Cupcakes makes 1 dozen


Needed: 2 1/4 cups flour, 1/4 cup cocoa, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 cups water, 2/3 cup oil, 1/4 teaspoon vanilla extract and 2 tablespoons vinegar. (Note: this cupcake recipe is vegan friendly!)

In a bowl whisk together the dry ingredients. In another bowl mix together the wet ingredients. Combine these and stir just until no lumps are left. Pour the batter into a lined cupcake pan and bake at 350 F for 22-25 minutes.

Simple Butter Cream Frosting makes about 2 1/2 cups

Needed: 4 sticks of softened butter (2 cups), 1/4 teaspoon vanilla extract (the clear kind is better for frostings) and 2-3 cups powdered sugar.

In a bowl cream together the butter and vanilla extract. Add the powdered sugar, 1 cup at a time, and mixing in between until you have the perfect frosting consistency.

Now that you have the basic recipes we can mix them up to make all our flavor combinations!


1. PB & J cupcakes- vanilla cupcake base. Use a sharp knife to carve a small (inverted) pyramid out of the center, fill with jam or jelly (I used Blue Chair Damson Jam). Now take 1 cup of your butter cream frosting and stir in 1/3 cup peanut butter. Pipe the peanut butter frosting over the top.


2. Homemade Hostess cupcakes- chocolate cupcake base. Use a sharp knife to carve a small (inverted) pyramid out of the center, fill with marshmallow cream. Pipe marshmallow cream over the top.


3. Marmalade Dream cupcakes- vanilla cupcake base. Use a sharp knife to carve a small (inverted) pyramid out of the center, fill with marmalade (I used Blue Chair Orange-Kumquat Marmalade). Top with marshmallow cream, toast in the broiler for a few seconds if you like.


4. Peanut Butter Monster cupcakes- chocolate cupcake base. Pipe on peanut butter frosting (see flavor #1) and top with chopped peanut butter cups!


5. Classic Party cupcakes- chocolate cupcake base. Top with classic butter cream and sprinkle on some pretty sprinkles.

6. Cinnamon Sugar cupcakes- vanilla cupcake base. Top with classic butter cream and sprinkle on a little cinnamon and sanding sugar.

Nutella Sandwich Cookies

So I've been trying to dream up different ways to use this magical new-to-me spread and I thought that in between two cookies might be the perfect place for Nutella.

Along with on top of toast. Like, every morning.
You can enjoy these cookies in the late afternoon along with some coffee or in the evening with some milk while watching the latest episode of Glee. (That's right-I'm a Gleek, and I'm not sorry!)

Nutella Sandwich Cookies, makes 10-12.

Ingredients: 1/2 cup softened butter, 1 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon (aluminum-free) baking powder, 1/2 teaspoon salt and plenty of Nutella.

Cream together the butter and sugars, stir in egg and vanilla. Now mix in flour, baking powder and salt until just combined. The batter should be crumbly and you will probably need to use your (clean) hands to combine it a bit more to form a dough ball. Cover in plastic wrap and place in the freezer for 20 minutes.

Now form into small round disks, about 2-3 inches in diameter and uniformly thick. You want your cookies to all sort of match each other in size because you will be placing one of top of another to form sandwich cookies. Bake at 350 F for 15-18 minutes, allow to cool completely on a cooling rack before adding filling. Once cool, spoon a couple of tablespoons of Nutella on one cookie and place another on top.Most of the recipes are taken from HERE!

Carrot Cake + Red Velvet Cake Donuts!

We thought it would be fun to try our hand at making a few fancy cake donuts. Elsie and I just love Red Velvet and Carrot Cake cupcakes so we thought we'd try making these flavors into cake donuts! If you've never had a cake donut before you are in for a treat-they are little different than traditional donuts as they are more dense and rich in flavor.

Carrot Cake Donuts makes 1 dozen

Needed: 4 tablespoons vegetable shortening, 1/2 cup sugar, 1 egg, 1/2 cup evaporated milk, 1 teaspoon vanilla extract, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1/2 teaspoon cinnamon and 1/2 cup finely shredded carrot.

Red Velvet Cake Donuts makes 1 dozen-Most of the recipes are taken from HERE!

Needed: 4 tablespoons vegetable shortening, 1/2 cup sugar, 1 egg, 1/2 cup evaporated milk, 1 teaspoon vanilla extract, 1 1/2 cup flour, 1/2 cup cocoa, 2 teaspoons baking powder, 1/2 teaspoon salt and a few drops of concentrated red food dye.
For each of these donuts the method is the same. Combine the vegetable shortening and sugar, add in the egg, evaporated milk and vanilla and mix until combined. If making the Red Velvet add the food dye at this stage. Now add in the remaining ingredients and stir. Then use your clean hands to form the dough into a ball, cover in plastic wrap and refrigerate over night.
Roll out the dough, 1/2 inch thick and use cookie cutters or biscuit cutters to cut out your donuts. I used heart shaped ones for the Red Velvet donuts-just for fun! Heat 2-3 inches of vegetable shortening to 375 F. I highly recommend using a candy thermometer for this step. And remember to use extreme caution when working with liquids this hot! Carefully lay a few donuts in the hot oil at a time. Allow them to cook for 1-2 minutes, flip and cook another 1-2 minutes. Remove with a slotted spoon or tongs and place on a  plate with paper towels. And don't forget to fry up the donut holes too!

For the cream cheese frosting pictured I simply combined 1/2 block softened cream cheese, 1 stick softened butter and 1 cup powder sugar. The frosting is optional, but I highly recommend cream cheese with anything Red Velvet or Carrot Cake flavored.

Potato Chip Brownies Recipe

Hear me out: potato chip brownies; it's a good thing. Chocolate plus a crunchy, salty, starchy topping. Yes, please! Earlier this year we made a big batch of chocolate covered potato chips for a party we were throwing. And I absolutely fell in love with chocolate covered potato chips, like, in a big way. And that's how I got the idea to create potato chip brownies. Why not?

Potato Chip Brownies, makes two 8x8 pans (Most of the recipes are taken from HERE!).
Needed: 1 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon sea salt, 1 cup butter, 10 ounces dark chocolate chips, 1 tablespoon cocoa (I used dutch processed), 2 1/4 cup sugar, 1/2 teaspoon vanilla extract, 5 eggs and 3 cups crushed potato chips (I like to used the ridges kind, but you do as you will).

In a bowl whisk together the flour, baking powder, salt and cocoa. Set aside. In a small pot melt together the butter, 8 ounces of chocolate and sugar. Once melted together remove from heat and set aside. Add eggs and extract to the flour mixture and stir until just combined. Pour in the chocolate butter mixture and stir until just combined. Pour into prepared baking pans. Top with potato chips. Bake at 350 F for 28-32 minutes. Remove from oven and drizzle on the additional 2 ounces of melted chocolate. Allow this to set before serving. *Note: if you are saving these be sure to cover them and refrigerate. Do your best to make sure the potato chips don't dry out and become stale.

Frozen Chocolate Peanut Butter Pie

Chocolate and peanut butter, the very definition of soul mates. My goodness, do I love chocolate and peanut butter! I love them each on their own, but together they are a force. (I get dramatic about food sometimes, you'll have to forgive me.) This is such a delicious pie, and since it's frozen it's an excellent make-ahead dessert. This is super easy to make and (warning) highly addictive to eat. If you're really adventurous add some banana slices or raspberries to the middle.

Frozen Chocolate Peanut Pie, makes one.(Most of the recipes are taken from HERE!)
Needed: graham cracker crust (you can make your own or buy one, I went the easy route and bought one!), 6 ounces dark chocolate chips (plus a few more for garnish), 2 cups whipping cream, one 8 oz package cream cheese, 1 cup peanut butter, 1/2 cup dark brown sugar, 1 teaspoon vanilla extract, chop peanuts and chocolate sauce for garnish.
In a small pot melt together the 6 ounces dark chocolate chips and 1/2 cup whipping cream. Stir until just melted and no lumps remain, remove from heat. Pour into your crust shell and allow to cool as you make the next layer.

In a mixer combine 1/4 cup whipping cream, softened cream cheese, peanut butter and brown sugar. Mix until light and fluffy. Add in extract and the remaining 1 1/4 cup whipping cream and beat until stiff peaks form. Spoon over the chocolate layer. Cover and freeze over night. Allow your pie to slightly soften before serving. Sprinkle on more chocolate chips, chopped peanuts and drizzle with chocolate sauce.

Dark Chocolate Crepes

Welcome to another edition of Sundae Sunday! I don't know if it's the Valentine's season or what but lately we have totally been in the mood for chocolate! So we created a dark chocolate crepe sundae as a special treat for this month. Mmmmmm!

Dark Chocolate Crepes, makes 5-6(Most of the recipes are taken from HERE!)
Needed: 2 eggs, 3/4 cup milk, 3/4 cup flour, 1/2 cup water, 2 1/2 heaping tablespoons dark cocoa (I used dutch-processed cocoa) and 3 tablespoons melted butter.
Combine all the ingredients in a blender and pulse until no lumps remain. Allow batter to rest in the blender container, in the refrigerator for 30 minutes (up to over-night). Heat a non-stick pan over medium heat. Pour 4-5 tablespoons at a time on to the hot pan, tilt the pan slightly to evenly distribute the batter. Cook for 1-2 minutes until some bubbles form, then flip and continue to cook for another minute or so. (These cook much faster than pancakes because they are so thin.)

Serve with a big scoop of ice cream and some chocolate syrup for the full sundae experience

Fruit Cobbler

Confession: I think cobbler is my favorite. Don't get me wrong, I love pie. I love cake. I own a cupcake business, so, like, I'm obviously a big believer in those too. But I think cobbler is my favorite. I love how it's dessert but not overtly sweet (perfect for summer!). I love the rustic, country look of cobblers. I love the word cobbler. I'm into it. Here are my favorite three variations on classic cobbler. The recipes below are for the toppings only. For the fruit base I usually combine 4-5 pints fresh or frozen berries, 1/3 cup sugar and 1 tablespoon cornstarch. This is for a small cobbler, double if you're using a large pan.
Strawberry Spoon Cake Topping
Needed: 3/4 cup flour, 1/2 cup sugar, 3/4 stick of melted butter, 3/4 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup milk and 1/2 teaspoon vanilla extract.
In a bowl cream together the sugar and butter. Add all the other ingredients and stir to combine. Spoon batter over the fruit. Bake at 375 F for 45-50 minutes.
Blueberry Crumble Topping
Needed: 3/4 cup flour, 1/3 cup brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 stick of cold butter and 1/2 cup oats.

In a food processor combine the flour, sugar, baking soda and salt. Pulse to combine. Cube the cold butter and add it to the processor. Pulse until the batter is crumbly. Stir in the oats and spoon over the fruit. Bake at 375 F for 35-40 minutes.(Most of the recipes are taken from HERE!)

Raspberry Classic Cobbler Topping
Needed: 1 cup flour, 1/4 cup cornmeal, 1/2 cup sugar, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1 stick of cold butter and 1/2 cup milk.

In a food processor combine flour, cornmeal, sugar, baking powder and salt. Pulse to combine. Cube and add in the cold butter. Pulse until batter is crumbly. Pour in the milk and pulse until moistened. Scoop mounds of batter over fruit. Bake at 375 F for 45-50 minutes.

Peaches and Cream Stuffed French Toast Recipe

I adore french toast; it is one of my all time favorite breakfast foods! There are all sorts of ways to change up classic french toast, I love trying out different stuffed french toast varieties whenever possible. A current favorite is peaches and cream!
Peaches and Cream Stuffed French Toast, makes 4 servings.
Needed: 16 thin slices of french bread, 6-7 eggs, 2-3 tablespoons cream or milk, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 3 peaches, 8 ounces cream cheese and butter for the pan.
In a bowl whisk together the eggs, cream (or milk), extract and cinnamon. Thinly slice the peaches (you can remove the skin or leave it).

Heat your pan over medium heat and melt a tablespoon of butter in it, coating the whole pan. Spread 1 ounce of cream cheese over 8 of the slices of bread. Dip on cream cheese covered slice in to the egg mixture. You don't have to full submerge it, but you do want the entire non-cream cheese side to be covered in egg mixture. Lay the egg dipped side face down in the hot pan. Layer sliced peaches over the cream cheese. Dip another slice of bread, one that was not covered in cream cheese, and lay this over the top of the peaches. When ready flip the french toast sandwich over and cook the other side. Continue with remaining bread slices.Most of the recipes are taken from HERE!

Ricotta and Raspberry Pie

This is a fun variation on cheesecake. Sort of. I mean... it's a pie. Not a cake. And it's less sweet than cheesecake. So there's that too. You can add any kind of berries or fruit that you have to the top. We decided to go with raspberries!

Ricotta and Raspberry Pie, makes one
Needed: pie crust (make one or buy one, I cheated and bought one), 10 ounces ricotta cheese, two eggs, 1 tablespoon brown sugar, 1 tablespoon white sugar, a pinch of salt and 2-3 handfuls of fresh raspberries.
Preheat the oven to 375 F and bake the pie crust for 8 minutes.

Mix together the cheese, eggs, sugars and salt. Pour into the partially baked pie crust. Add berries to the top. Bake for 40-42 minutes until set. Allow to cool before serving.Most of the recipes are taken from HERE!