Peaches and cream Cake

Peaches and Cream Cake

This Peaches and cream cake recipe is one of my favorite Summer dessert.

We have a peach tree loaded with the most delicious peaches. The tree is so prolific the fruit fills every branch and limb, often ripening all at once.

And what would summer be without a peach cake? I love summer fruit desserts, what I don’t like is spending a lot of time making them.

This peaches and cream Cake comes together quick, is simple and can be on your table in an hour, and it’s deliciously easy to make.

Peaches tend to sink to the bottom in cakes, in this recipe we put them on top of the batter. I like to use a spring form pan for this recipe, it releases the cake easily and makes a pretty presentation. To make it more elegant for special occasions, I drizzle it with a lemon glace, sprinkle it with powered sugar and almonds.

Oh and don’t forget the ice cream….Summer is exciting, not only for warm , lazy days laying in the hammock daydreaming, although I love these simple pleasures,

I look forward to the fruits and vegetables of the Summer . My food becomes more relaxed, not so fussy in Summer. This recipe is a prefect example, using in season fresh peaches.

What’s on Of Top This Peaches and Cream Cake

The beautiful thing about this Peaches and cream cake recipe is you can keep it real simple like I did ,and top it with powered sugar and slivered almonds. Or you can get a little more fancy and make a simply glaze by mixing 2 cups of powdered sugar 2 tablespoons of lemon juice, to drizzle over the cake while still warm.

And if you want to really dress it up serve it warm with a scoop of vanilla ice cream.

Plain or fancy your going to love this easy and delicious Peach cake recipe!!!

Make it and then Please leave me a comment, let me know your experience with this recipe. And please don’t forget to tag me on Instagram, I love hearing from you!!!

Ingredients

4 cups unpeeled sliced peaches
1 cup sugar
2 eggs
1 stick of butter room temperature
juice from two lemons
1/2 cup sour cream
1 1/2 cups flour
3 teaspoon baking powder
2 Tbs. lemon rind
1 Tablespoons each vanilla, cinnamon and nutmeg
Instructions
Heat oven to 350
Grease a 9 inch spring from pan with butter
Beat sugar and butter until light
Add eggs and beat until pale about 1 minute
Add sour cream, vanilla and lemon juice mix well
Combine baking powder, nutmeg and cinnamon with flour Mix until just blended
Pour into greased pan
Mix peaches with 1/3 cup sugar 2 Tbs. of flour, 1 Tablespoon each cinnamon, lemon rind and lemon juice
Pour peach mixture over cake batter
Bake in a 350 degree oven for 1 hour
Make a glaze of powder sugar and lemon juice to drizzle over cooled cake or sprinkle with powdered sugar and almonds.Enjoy!!!!!

Vanilla Yogurt Sugar Cookies

Don’t let the heart shape of these Vanilla Yogurt Sugar cookies fool you into thinking they are only for Valentines Day. These sugar cookies are my go to recipe when ever am making cutout cookies, the only thing that changes are the shape and flavoring.

Use this recipe to make Saint Patrick’s Day Shamrock cookies sprinkle with some green sprinkles and you have the prefect recipe for any Holiday cutout cookie

The dough in this recipe is easy to roll out, the cookies are crisp on the outside and chewy on the inside full of delicious buttery flavoring, that make this recipe a winner!!!!

3 Tips When Making Vanilla Yogurt Sugar Cookies

The first tip when you make these Vanilla Yogurt Sugar cookies is, the dough needs to be refrigerated and sit at room temperature for 10 minutes for easy rolling.

Two don’t overmix the dough once the flour is mixed in, overmixing at this point produces tough cookies.

And 3 use the right size cookie sheet, this allows for even air flow and even baking.

One more thing if you make this cookies please leave me a comment., and please don’t forget to tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!!

Ingredients

1 stick butter at room temperature
3/4 cup sugar
1 egg
1/2 cup plain Greek yogurt
2 1/2 cups flour
1 tsp baking powder
1/2 tsp. baking soda
2 Tbs. vanilla
FOR THE ROYAL ICING Ingredients
3 egg whites
3 cups powdered sugar
1 tsp. vanilla
Red food coloring
Desired sprinkles for decorations

Instructions

Preheat oven to 375
Cream the butter and sugar together until light
Add the yogurt, egg and vanilla mix until well blended
Mix the baking powder and baking soda together
Slowly mix the flour mixture with the liquid ingredients
Mix just until all ingredients are well incorporated
Gather dough into 2 balls flatten into disks, wrap in saran wrap and chill for 2 hours or overnight
Take out one disk at a time let sit for a few minutes at room temperature
On a lightly floured board roll dough out to 1/4 inch thickness, cut out into different shape hearts
Bake for 8 to 10 minutes
Cool completely before frosting with royal icing
INSTRUCTIONS FOR THE ROYAL ICING
In an non reactive bowl on high speed beat the egg whites until frothy, add the vanilla then slowly add the powdered sugar will mixing on medium speed
Divide into 3 bowls leave 1 white 1 add 1 drop of red food coloring for a pink shade. In the third bowl add enough red food coloring to get a deep red shade. Decorate with sprinkles while still wet or let dry completely to add a top coat of royal icing using a tooth pick to draw patterns in different shades.

Chocolate Mousse Filled Pizzelle

These Chocolate Mousse Filled Pizzelle are a sweet ending to a Valentine dinner or anytime you want a dessert everyone will love.

Delicate, thin, wafer like this recognizable Italian cookies aren’t baked in the oven, they get their shape by pressing the batter between the hot Pizzella Iron .

This easy, quick cookie can be flavored with vanilla, anise, almond extracts and even chocolate, and shaped into cones to hold delicious fillings.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron.

Things To know When Making Chocolate Mousse Filled Pizzelle

The first thing to know when making these Chocolate Mousse Filled Pizzelle cookies is to be sure the pizzella iron is well oiled and hot.

Another thing is the amount of butter and how tightly you press the iron will determine the texture and thickness.

I like mine thin and crispy, so I add a little less flour, and 2 tablespoons more of butter. You can use margarine or canola oil in place of the butter, I like the flavor of real butter in cookies. As for the flavoring my favorite is that of my childhood, vanilla and anise. Sometimes I use almond extract and mix finely ground almonds in the mix. To form them into a cannoli , you have a few seconds while still hot to shape them into cylinder shapes, let them cool before filling with the chocolate mousse.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron, to create restaurant quality desserts at a fraction of the cost without leaving home!!!

Ingredients For the Pizzelle

3 eggs
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons each vanilla and anise
1/2 cup melted butter
Ingredients For the Chocolate Mousse
1 cup cold heavy whipping cream
4 oz. bittersweet chocolate
2 Tbs. butter
2 Tbs. strong coffee
3 eggs separated
1 Tb. sugar
Instruction For the Pizzelle
Heat Pizzelle iron
Beat eggs with sugar, until light
Add melted butter, vanilla and anise extract
Combine baking powder with flour
Add flour to liquid ingredients
Mix until well blended
Drop by tablespoon on to hot pizzelle iron
Press the iron shut
Bake 3 to 4 minutes
While still warm fold the Pizzelle cookies into a cannoli shape
Repeat with remaining dough
Sprinkle with powered sugar
Instructions For the Chocolate Mousse
Whip the heavy cream to soft peaks, then chill
Melt the chocolate: put the chocolate, coffee and butter in the top of a double boiler over hot steamy water stirring frequently until smooth
Remove chocolate form heat let cool until still warm to the touch
Whip the egg whites until foamy and beginning to hold it’s shape
Slowly add in the sugar and whip until the egg whites form stiff peaks
Add the egg yolks to the cooled chocolate mix well
Gently fold in 1/3 of the whipped cream to thin and loosen the chocolate
Fold in 1/3 of the egg whites repeat until all the cream and eggs are incorporated into the chocolate chill for at least 2 hours or until set
Fill a Pastry bag with the chocolate mousse fill the Pizzelle cannoli with the chocolate mousse sprinkle with powdered sugar

Christmas Cream Puffs

This Christmas cream Puff recipe is so easy with such elegant results, sure to impress family and friends. Cream puffs are an iconic and well loved pastry that can be found in French and Italian bakeries, but they are surprisingly easy to make at home.

They require simple, inexpensive ingredients, about 1 hour of your time and basic kitchen tools, a medium pot, a wooden spoon, or a hand mixture and a pastry bag if you want to pipe the filling into the Cream puff shells, that’s all you need to make a decant restaurant quality dessert.

Three Tips When Making Christmas Cream Puffs

This Christmas Cream Puff recipe is easy. But to ensure success there are a few things to remember. First, to prevent the Cream puff shells from becoming soggy leave them in the oven with the door slightly ajar and the oven off for 1 hour.

Second be sure to cool the puffs completely before filling, or even better fill them just before serving.

And third you can make the cream puff shells ahead of the time and freeze them filling them when you plan on serving them.

If you make this Christmas Cream puff recipe please be sure to leave me a comment, and please don’t forget to tag me on Instagram with your creations. I love hearing from you, It’s my favorite part!!!

Ingredients

1 stick of butter
1 cup water
1 cup flour
3 eggs
1/4 cup sugar
1 Tablespoon vanilla
2 3.5oz. vanilla instant pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter

Instructions

Mix together the vanilla pudding mix cream and milk cover and refrigerate to set
Preheat oven to 400
In a large pot bring the water, vanilla and butter to a rolling boil
Mix flour with the sugar slowly mix into the water and butter mixture, stirring continually until the mixture forms a ball
Using a mixer beat in the eggs one at a time mixing well after each addition
Drop by Tablespoons on ungreased cookie sheet bake 20 to 25 minutes until golden brown
Turn the oven off open the door and leave the cream puffs in the oven with it off for one hour
Cool completely split them in half and fill them with the pudding mixture
Shape them into a Christmas tree drizzle with chocolate and sprinkle with powered sugar
keep refrigerated until ready to serve

Peppermint Hot Chocolate

So it begins, my Christmas baking and tree decorating. When I start baking I make these Peppermint Hot Chocolate to really get in the spirit!!!These are not your typical powder mix hot chocolate.

No, no these Peppermint hot chocolate drinks are what dreams are made of. Real melted chocolate, milk, cream and full of peppermint flavor that screams Christmas is coming!!!

Pour them into pretty glass mugs to add a sparkle to your Holiday mood and be sure to add the candy canes when the hot chocolate is hot.

The heat melts the candy canes for extra peppermint flavor, that I love this time of year!!!!!

You Can Adult These Peppermint Hot Chocolates

Oh yeah you can easily adult these Peppermint Hot chocolates. Here’s how, You can add any kind of liqueur you like. Brandy works particularly well in this recipe,

If your like me and are allergic to alcohol adult it up with some real strong coffee.

You could use espresso if you have an espresso machine, I still use my stove top espresso coffee maker like my mother did, it works perfectly or you can use regular coffee

But if your wanting espresso any time of the year, but don’t want the expense of a home espresso machine get the stove top one. I also used real whip cream, but you don’t have too. You can use what fits your lifestyle and taste.

If you make these holiday inspired drinks please leave me a comment and don’t forget to tag me on Instagram with your creations.

I love hearing from you, that’s my favorite part!!!!

Ingredients

3 cups milk
1 cup heavy cream
1 cup white chocolate chips
1 cup semi sweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 teaspoons peppermint flavoring
Peppermint Candy canes
Whipped cream, candy canes and marshmallows for garnish

Instructions

Combine the milk and heavy cream with the white chocolate and peppermint flavoring
Simmer over low heat until the chocolate is melted
Remove two cups for the white chocolate hot chocolate
Now to the remaining milk mixture
Add the chocolate and cocoa powder
And cook whisking until melted about 2 to 3 minutes
Ladle into mugs Add a few marshmallows and a candy cane in each
Reheat the White hot chocolate if necessary

Italian Pizzelle Cookies

No Italian Holiday is without these crisp, thin, buttery Italian Pizzelle Cookies.

Delicate, thin, wafer like this recognizable Italian cookies aren’t baked in the oven, they get their shape by pressing the batter between the hot Pizzella Iron .

This easy, quick cookie can be flavored with vanilla, anise, almond extracts and even chocolate.

These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron.

Things To know When Making Italian Pizzelle Cookies

The first thing to know when making these Italian Pizzelle Cookies is to be sure the pizzella iron is well oiled and hot.

Another thing is the amount of butter and how tightly you press the iron will determine the texture and thickness. I like mine thin and crispy, so I add a little less flour, and 2 tablespoons more of butter.

You can use margarine or canola oil in place of the butter, I like the flavor of real butter in cookies. As for the flavoring my favorite is that of my childhood, vanilla and anise.

Sometimes I use almond extract and mix finely ground almonds in the mix. These cookies are easy, quick, delicious and use few ingredients, the only thing you need is a pizzella iron.

And while still hot , you have a few seconds to shape them into different curvy shapes, these Italian Pizzelle cookies made great waffle cones for ice cream too!!!

These classic Italian Pizzelle cookies don’t need much more than a dusting of powered sugar.

If you need a company’s coming quick dessert top them with vanilla ice cream, and drizzle some chocolate sauce over the top, sprinkle with chopped almonds for a decant flare.

You will want to make these quick, versatile cookies more often than for the holidays, when you make them, please leave me a comment, that’s my favorite part…..

Ingredients

3 eggs
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons each vanilla and anise
1/2 cup melted butter
Instruction
Heat pizzelle iron
Beat eggs with sugar, until light
Add melted butter, vanilla and anise extract
Combine baking powder with flour
Add flour to liquid ingredients
Mix until well blended
Drop by tablespoon on to hot pizzelle iron
Press the iron shut
Bake 3 to 4 minutes
Repeat with remaining dough
Sprinkle with powered sugar…….Enjoy!!!!

Roasted Fruit Pie

This Roasted Fruit Pie is prefect for your Thanksgiving table, and so easy when you use store bought pie crusts. Sure nothing beats homemade, but at this time of year semi homemade can be a real time saver. In this rustic one crust recipe I roasted apples, pears and grapes. You can add or subtract from this combination of ingredients, to fit your lifestyle and taste or what you have on hand.

Am not a fan of double crusted pies, I prefer a crumble toping. And one more thing there’s no rule you have to bake a pie in a pie pan.I used a 9.5 inch tart pan that goes from oven to table, to dishwasher, and it’s easier to cut prettier slices.

Speaking of ovens this is another recipe that I baked in my Toaster oven/ air fryer using the confection option, right now it’s on sale. click the link it will take you there.

The Why’s Of This Roasted Fruit Pie

In this Roasted fruit Pie I like to roast the fruit before baking. Roasted the fruit sweetens the it and caramelizes it to a golden tenderness.

I also bake the pie in a shallow tart/quiche pan for a firmer filling, and more often than not I prebake the crust before filling, I don’t like soggy crusts And I use A crumble topping because personally I don’t like that much dough.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram I love hearing from you !!!!

Ingredients

1 ready made pie crust
3 unpeeled cored apples thinly sliced
2 unpeeled cored pears thinly sliced
2 cups red grapes
1 cup sugar
3 Tablespoons melted butter
2 teaspoon each cinnamon, allspice and vanilla
1/2 cup flour
1/2 cup brown sugar
1/2 stick cold butter
1 teaspoon cinnamon
1 egg yoke slightly beaten

Instructions

Preheat oven to 375
unfold prepared one pie crust in 10 inch round pan tart pan reserve the other
Pick crust with fork and prebaked for 10 minutes
Meanwhile in a medium boil toss the fruit with the melted butter spices and 1 tablespoon of flour
Roast the fruit mixture for 20 minutes
Fill the prebaked crust with the roasted fruit mixture
Cut the reserved pie crust into 9 straight thin stripes interwind three stripes to form a braid repeat with remaining strips
Wrap the braided pie crust around the tart pan brush with egg yolk
Make the crumble mixture by mixing the flour with the brown sugar and cinnamon, Mix in the butter mix to form a crumbly mixture
Top pie with crumble mixture
Bake in 375 for 30 minutes or until golden brown

Brown Butter Apple Tart

This easy brown butter apple tart , has everything you want in a dessert. A chewy almond short bread crust, followed by a custard like filling, topped with apples, brushed with brown butter and baked to a golden deliciousness.

As much as I like layer, piled to the sky cakes, I like simple rustic cakes that don’t require hours to prepare or need special ingredients. I save those fancy cakes for Birthdays. Although this cake is simple in nature, it is packed with Fall flavors that will have your house smelling like warm apple pie.

What Apples for Brown Butter Tart

There are 7,500 varieties of apples in the world, 2,500 in the united states. Your not going to see these many varieties in the grocery store.

With this many different kinds of apples the possibilities are endless, I used honey crisp in this Brown Butter Apple Tart, Use what you like and have on hand, even mix different kinds.

One more thing I used a 10 inch tart pan that goes from oven to table, you can also use a 9 inch square pan.

Ingredients

11/2 cups flour
1/2 cup almond flour
1/2 cup brown sugar
1/3 cup almonds
1/2 cup cold butter cut up
1/4 cup butter
And so forth
1/2 teaspoon each cinnamon and allspice
2 eggs beaten
1/2 cup sugar
1/3 cup apple juice
1/4 cup cream
2 Tablespoons flour
3 medium apples cored and thinly sliced

Instructions

Preheat oven to 350
Butter a 10 inch tart pan
In a food processor combine the 11/2 cup flour, almond flour, almonds and brown sugar cover and pulse
Add the butter pulse until crumbly
Pat mixture into prepared pan
Bake 15 minutes
Meanwhile make the spice brown butter by melting the 1/4 cup butter in a small sauce pan until brown about 10 minutes add the spices and set aside
for filling mix the eggs, granulated sugar, 2 Tablespoons of flour and the cream
Pour filling over hot crust bake 15 minutes
Arrange apples in a circular design overlapping as necessary brush with the brown butter
Bake 10 to 15 minutes or until apples are tender.

Banana Crust Cheesecake

Happy June, It’s my birthday today and am celebrating with this delicious Banana Crust Cheese Cake. This cheese cake is like eating two cakes at once.

This recipe was created by a mistake. I wasn’t planning on making a cheese cake, I was making blueberry banana bread in a spring form pan, maybe it wasn’t the right pan or it could have been because I opened the oven to take a peek,

I don’t know but my banana cake was not as raised as I would have like. now what? Well now lets make an unbaked cheese cake… Introducing Banana bread Cheesecake!!!!

Making the Banana Crust Cheesecake

Start by making the bottom banana crust. I mashed the ripe bananas with a fork than added the rest of the ingredients. The crust needs to cool completely before

filling it with the cheese mixture. Be sure to dissolve the gelatin in warm milk before mixing it into the cream cheese mixture. I topped the cake with a mixture of sliced bananas, toss them in a little lemon juice to prevent browning , walnuts and shredded coconut.

Don’t let the looks of this cheese cake intimidate you, it’s easy to make and a new way to use those over ripe bananas.

If you make this recipe please leave me a comment and don.t forget to tag me on Instagram with your creations. I love hearing from you!!!!!

Ingredients for the crust

3 ripe bananas
2 eggs
1 cup sugar
1 cup blueberries
1/2 cup oil
1 1/2 cups flour
2 teaspoons baking powder
2 Tablespoons grated lemon zest

Instructions

Preheat oven to 350
Oil a 8 inch spring form pan
Add all the liquid ingredients and mix well
Combine the flour, baking powder, and lemon zest
Fold in the Blueberries
Heat oven to 350
Mix into the liquid
Oil a 8 inch spring form pan
Bake Banana bread crust for 30 minutes
Meanwhile make the cheese cake
Ingredients for the cheese cake
2 8oz. cream sheese
1 cup sugar
1/2 cup milk
1/4 cup lemon juice
1 Tablespoon Vanilla
1 packet gelatin
INSTRUCTIONS
Dissolve the gelatin in the 1/2 cup warm milk
Beat the rest of ingredients until light
Fold in the gelatin chill for 1 hour
Pour the cheese cake filling over the cooled Banana Bread Bottom
Chill for 2 hours
Top with sliced bananas, coconut and chopped walnuts

Easy Strawberry Bars

These easy strawberry bars are full of fresh strawberry taste. Loaded with good for you ingredients, oats, walnuts and fresh strawberries make this dessert a guilt free option if your craving sweet but still want something a bit more healthy.

We are heading towards the end of May and Memorial Day weekend, and hopefully a light at the end of this pandemic tunnel. I know it will all look different as we return to a new normal.

The comforting thing is food, and am happy to share this recipe with you all. Memorial day weekend has always been the unofficial start of Summer to me and the start of berry season.

And what better way to show case strawberries than these melt in your mouth super easy strawberry bars.

How To Make Easy Strawberry Bars

Start by cleaning the strawberries and cutting them in medium dice. Put the strawberries in a bowl with the white sugar, cinnamon, lemon zest and lemon juice set aside.

Then preheat your oven to 350 degrees, mean while in a bowl combine the oats and rest of ingredients, mix until well blended. Pat 3/4 of the crumb mixture in a 8 x 8 panspread the strawberry mixture over crust sprinkle top with reserved crumble, bake for 45 minutes. I topped my with a simple icing made by mixing 2 cups of powered sugar with 2 Tablespoons of lemon juice.

It’s better to let the bars cool off a bit before icing and cutting. This is another one of my versatile recipes, in this recipe you can use different berries to fit your lifestyle and taste or what you have on hand.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, hearing your experience with my recipes is my favorite part.

Ingredients

2 cups oats
1 cup flour
1 stick butter melted
3 cups cubed fresh strawberries
1/2 cup sugar
1 tablespoon lemon rind
juice from 1 lemon
1 cup chopped walnuts
1 cup brown sugar
1 Tablespoon each vanilla and cinnamon

Instructions

Preheat oven to 350
Mix strawberries with 1/2 cup white sugar, lemon rind, lemon juice, and 1 teaspoon vanilla set aside
In a bowl mix the oats, flour, baking powder, vanilla, butter, cinnamon, walnuts and brown sugar
Pat crumble mixture in bottom of 8 x 8 lightly greased pan, reserving 2 cups for crumble topping
Pour strawberry mixture over bottom layer
Sprinkle remaining crumble mixture over strawberries
Bake 45 minutes
Drizzle with simply icing
Cool before cutting