Peach Crisp

It’s the end of peach season, and I am dreading it! I have been enjoying peaches daily for months on end, and I can’t stop making this peach crisp. I am soaking up every last delicious peach morsel that I can. This dessert has been the request of my fruit-hating husband time and time again, and it will work for yours, too:).

Peach Crisp

Printable Version

Peach mixture

6 cups peeled and diced peaches, about 8 large peaches

1/2 cup sugar

1/2 Tbs. flour

1/2 tsp. cinnamon

Crisp mixture

2 cups quick oats

2 cups flour

2 1/2 cups brown sugar

1/2 cup white sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1 1/4 cups butter, melted

Preheat oven to 350 degrees. Mix peaches, white sugar, 1/2 Tbs. flour and cinnamon together and spread mixture evenly over the bottom of a greased 9x13 inch dish. In a large bowl, combine oats, 2 cups flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, cloves, and melted butter together. (This mixture will be crumbly). Crumble evenly over apple mixture. Bake at 350 degrees for 45 minutes.

Serves 12-15

The Best Pumpkin Snickerdoodles

I labeled these “the best” pumpkin Snickerdoodles, because, I think they are! They have the perfect amount of pumpkin and spice to them (because I added to to original recipe), without losing the whole “snickerdoodle cookie” effect. Honestly, I ate about 3 straight from the oven (I’m pregnant or I’m sure the dough would have been consumed in large quantities), and at least 5 more throughout the evening. I’m not proud to admit it, but I guess that is a testament to just how yummy they are! Just as a disclaimer, these are a “cakey” cookie, so if a nice chewy cookie is what you are looking for, look the other way! All my friends and neighbors that I shared them with loved them as much as I did, I hope you do too!

The Best Pumpkin Snickerdoodles

Printable Version

Cookies

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup light brown sugar

1 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 3/4 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 tsp. pumpkin pie spice

Coating

1/2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe from Teddy and seededatthetable.com

Makes about 60 cookies

Lemon Dijon Quinoa Salad

Quinoa has been a staple in my house for a long time. Not only do we use it for dinner at least two times a week, but I ALWAYS make extra so I can use it for other meals. Warmed with milk in the morning makes the perfect cereal, or adding a delicious dressing and fresh veggies turns your lunch into something special. I was planning on having a friend over for lunch, and I knew I wanted to serve a quinoa salad as a side dish to our meal. This recipe popped off the page, and I am sooo happy that I made it! Really, my friend raved after each and every bite. AND, I can’t even believe this, but my PICKEY 18 month-old son loved. every. bite. You will too!

Lemon Dijon Quinoa Salad

Printable Version

Salad

1 cup quinoa, cooked

1/2 15 oz. can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 onion

2 small cloves garlic

Dressing

Juice of 2 lemons

zest of 1 lemon

2 tsp. dijon mustard

2 tsp. olive oil

1 tsp. honey

1/2 tsp. cumin

dash of salt and pepper

In a food processor, add your spinach, cilantro, onion, and garlic and process until they are finely diced. You can do this by hand as well if you don’t have a food processor.

Add the mixture to a large mixing bowl. Next add your chickpeas, avocados, tomatoes, and quinoa and stir until everything is combined and coated.

Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Set in fridge for about 10-15 minutes before serving so the flavors set.

Recipe from thediva-dish.com

Makes about 4 cups salad

Bacon and Brussel Sprout Salad

You are not alone...brussel Sprouts scare everyone. Even when I told my very own mom about this recipe she sounded skeptical! She told me that she has never had a brussel sprout that she liked, and I told her that she hasn’t’ had mine! I have two recipes, one quick, one that takes a little more time, that I urge you to make if you are scared of this delicious veggie! These Roasted Brussel Sprouts give a deep, garlic flavor, while this Steamed Brussel Sprouts recipe is light and fresh. While this recipe has raw brussel sprouts, it is totally different than cooked. It almost tastes like a cabbage salad...BUT it has bacon and Parmesan!!! That makes it right up my husbands ally, and it’s just how I drew him in to eat this healthy side dish:) You and your family will love it, too...give it a shot.

Bacon and Brussel Sprout Salad

Printable Version

1 lemon

1 orange

1 shallot, minced

1/4 cup olive oil

salt and pepper

6 slices cooked bacon, crumbled or chopped

1 dozen brussel sprouts

1/2 cup almonds

1 cup grated Pecorino-Romano cheese

Cook and crumble the bacon.

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Cut off stems to brussel sprouts, peeling off the 4 outer leaves.  Using a mandoline or sharp knife, shave the brussel sprouts into thin slices to make a shredded/slaw texture. Rinse and dry to be sure they are clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top.

Serves 3 as a side dish

Recipe from pinchofyum.com

Fried Rice with Homemade Yoshidas {Copycat recipe}

Well, if you keep up on the blog you know that we are busy around our house! My husband is doing a Oral Surgery fellowship and I’m at home with two 18-month old boys...and 8 months pregnant! Quick, easy meals are exactly what has been keeping us alive these days. This one was inspired from a friend, but I had nothing she required to make her recipe...so I googled a few things here and there and this delicious dish is what we ended up with. It is worth every second of the 15-minute prep!  

Fried Rice with Homemade Yoshidas {Copycat recipe}

Printable Version

Yoshidas {Copycat recipe}

2 cups soy sauce

3/4 cup brown sugar

3/4 cup white sugar

1/2 tsp. fresh ginger, minced

1 garlic clove

1 cup honey

Mix together, heat in saucepan and serve as desired. This sauce can be refrigerated for up to 1 week.

Fried rice

4 cups rice or quinoa (prepared in advance)

1/2 cup frozen peas

1/2 cup shredded carrot

2 eggs

3 tablespoons sesame oil

Heat sesame oil in a large skillet on medium heat.

Add peas and carrots. Stir fry until tender.

In a separate pan, crack eggs and cook desired way. We love to have our yolk a little soft in order to break over noodles, but many prefer to scramble eggs.

Combine rice or quinoa, eggs, and desired amount of yoshida sauce(the entire recipe above will be too much) to pan.

Sauce makes 2 1/2 cups

Fried rice serves 2 as a main dish