You’re a Peach!

Happy long weekend to my Canadian friends and family! It’s been a loooooong time since I posted two blog posts in the same week, let alone a couple days from each other. I feel like I’m on a bit of a roll! 😉

I actually have another recipe that I’m sure you’ll enjoy – Peach Pie!! ❤ Turns out it’s now Matt’s new favourite. It actually pushed his beloved strawberry rhubarb pie aside to second place, and that says a lot! To be honest when I told him I hoped to bake a peach pie with all of the peaches we bought, he eagerly washed, peeled and sliced each one to give me a head start on making it! This pie is SO yummy! I even made the crust (yay me!), which always seems like such a process (ugh!). I was more partial to Tenderflake crust, but after asking around I discovered that a homemade pie shell isn’t actually all that hard. And all this recipe called for is 4 ingredients! You can handle 4 ingredients, right? 😉 I’ll walk you through it. 🙂

Streusel Topped Peach Pie

  • Difficulty: medium
  • Print
Peach pie

Ingredients

    Filling:
  • 1/4 c. sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 lbs. (approx. 4 cups of Peaches – halved, pitted, cut into 1/2″ slices & cut in 1/2 crosswise
  • 1 Tbsp. lemon juice
  • Pie Shell:
  • 1 c. flour
  • 1/2 tsp. salt
  • 6 Tbsp. butter, cold
  • 4 Tbsp. water, ice cold
  • Streusel Topping:
  • 3/4 c. flour (all-purpose)
  • 1/2 c. brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/3 c. butter, cold

Directions

Filling:
1. Make filling by whisking sugar & cornstarch in a large bowl.
2. Add peaches & lemon juice; toss to combine. Set aside.

Crust:
1. Mix together flour and salt in medium sized bowl.
2. Cut in butter with pastry blender (or forks) until mixture is pebble sized crumbs.
3. Add water and blend until mixture pulls together.
4. Roll into ball and place on lightly floured surface.
5. Roll out dough to about 13″ circle.
6. Gently roll dough around rolling pin and unroll over pie pan.
7. Gently press into pan and turn edge under (I didn’t have time to make it pretty, but you can if you wish!)
8. Spoon peach filling into your pie crust.

Streusel Topping:
1. In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon.
2. Cut in butter, using pastry blender (or fork or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
3. Sprinkle streusel topping evenly over pie filling.
4. Place pie onto a baking sheet (to prevent bubbling mess in oven), and bake at 375f for 35-45 minutes.
5. Pie will be done when filling is bubbling and crust is golden brown.
IMG_2640

Mmm – this pie is so good! Juicy peaches in a flaky crust…It’s the perfect thing to bring along to your next potluck or BBQ. Enjoy!

Try my keylime pie recipe!

Signature

Advertisements

Do You Know the Muffin Man? 

Hello friends! Today I hope to change your life. Your breakfast life, that is! I mean, just look at these delicious blueberry almond coffee cake muffins 😀 .

Now, I love coffee cake. And coffee cake filled with fresh fruit is even better. Give me coffee cake in muffin form and JACKPOT! These muffins are perfect for brunch, with coffee, without, or as an on-the-go snack. Make a batch of these warm, comforting muffins for the weekend, for a gift to share and whoever is lucky enough to taste these, well, they’ll just be begging you for more! 😉

I like to bake on the weekend and enjoy the leftovers during the week. This recipe should only take you about 25 minutes to make, so I encourage you to try it. I think you’ll be pleasantly surprised how easy and delicious these are. These are the perfect thing to make after a picking up some blueberries from your local farmer’s market!

 

Blueberry Muffins recipe

Signature

 

 

 

 

Pumpkin Scones – Starbucks Copycat

PUMPKIN EVERYTHING! Ok, maybe not pumpkin everything, but I’ve been wanting to whip up pumpkin recipes left, right and center, in anticipation for the Fall season!

Pumpkin scones

This recipe is pretty easy, and it can save you loads of moolah if you’re one of the many who frequent your local Starbucks and wait in their long lineups for their undoubtedly tasty (but overpriced) treats! These Pumpkin Scones are irresistibly delicious with their fluffy and moist (due to the pumpkin) scone base and their not one – BUT TWO kinds of glazes! Once you mix up your batter (which doesn’t require a mixer), knead the dough and cut them into triangles you’re golden! Also, let it be known that you’re saving yourself 90 calories choosing to eat one of these homemade versions rather than picking one up at Starbucks!

Pumpkin Scones


Recipe adapted from Damn Delicious

Makes 8 Scones

Pumpkin Scones Recipe

I had fun making this “recipe card”, however there is one small typo. Just to reiterate, you’re **cutting each rectangle into TWO triangles, making 8 triangles.** This is the step before placing the scones onto the baking sheet.

Let it be known that the dough CAN be fairly tacky, so you can lightly flour your hands when kneading, and flour the knife/cutter before making into triangles.

**Also, if you’ve made my Pumpkin Pie Spice then 4 tsps. of THAT will substitute the ingredient additions of the ground cinnamon, cloves, nutmeg and ginger.**


Pumpkin sconePumpkin Scone pic

Let me know if you decide to try them! They’re too good to pass up 😉 . Happy Monday, all! 


Signature

Buffalo Chicken Pasta Bake

Umm, there’s really no words to describe how GOOD this recipe is…I guess that’s if you like Buffalo Chicken! 🙂 Which, both Matt and I do, so this recipe is a keeper!!!

I was REALLY craving Buffalo Chicken, and was looking for a recipe that would satisfy. I stuck to a recipe fairly closely, adding just a few ingredients of my own to make it my own. Feel free to use more or less of everything to personalize it and have it suit your tastes!


Buffalo Chicken Pasta Bake

Adapted from Homemade Delish

Ingredients:

1 16oz. box of Penne pasta, cooked and drained

2 Boneless, skinless chicken breasts, cubed

1 c. Button mushrooms, sliced

1/2 c. White onion, diced

1 c. Hot sauce (Frank’s)

3/4 c.- 1 c. Blue cheese dressing (ranch would be yummy, too!)

1/2 c. Shredded cheddar cheese

Buffalo Chicken Bake

Directions:

  1. Preheat oven to 350’f. and get out baking dish (I used a 9×13″ glass Pyrex).
  2. In a frying pan, add a little oil (whatever you use, I used 1 tsp. olive oil) and place chopped chicken inside. Season with whatever you choose! I used just a little sea salt and pepper and start frying.
  3. Add onions and mushrooms and sauté along with chicken.
  4. Add hot sauce to mixture while continuing to cook chicken until it’s done the way you like.
  5. Put cooked pasta in the baking dish, and then add the chicken mixture and stir together.
  6. Pour blue cheese on top and maybe a few more squirts of hot sauce – for good measure! 😉
  7. Sprinkle cheese on top and pop into the oven and bake for 20-25 mins.

It’s soo good! 😀 We enjoyed ours with a simple side salad. I kind of forgot to take a picture of the end result because we gobbled it up so quickly… 😉 I hope you’ll try it sometime!!

Have a fantastic weekend everyone!

Cucumber Tomato Salad Recipe

Why, good morning! I hope you’re doing well. It’s been a terribly hot and sticky week here where we are. As most of you know, we just recently moved into our new house and were eager to run the central air while we were unpacking. However, sometimes unexpected things happen, and it wasn’t working properly 😥 . So we’ve been gradually unpacking bit by bit, and sweating it out all the while. Cold showers mid day, day trips to places indoors where we can bask in their nice cool air…anything to keep cool! Drinking lots of lemonade, iced tea and indulging in frozen treats have been helping as well ;).

When Matt went to work his 24 hour shift the other day, I didn’t really know what to make for myself for dinner. It’s hard cooking for one person sometimes! And I just wanted something that would be refreshing….didn’t want to turn on my oven or stove top AT ALL. I ended up making this delicious salad which was just the thing I needed! The recipe is super easy and it makes the perfect side dish for any BBQ/ Summer time meal!

photo


Cucumber Tomato Salad

Ingredients:

2 cucumbers, sliced and quartered

5 Roma tomatoes, quartered

3 green onions

2 Tbsp. extra virgin olive oil

1 Tbsp. rice vinegar

Feta cheese

Dill seasoning, and salt & pepper to taste!

Directions:

1). Stir to combine tomatoes, cucumbers and green onions in large bowl.

2). Whisk oil and vinegar, dill, salt and pepper in a small bowl.

3). Pour dressing over veggies, and sprinkle with feta.

4). Refrigerate a few hours before serving. Enjoy 🙂 !


 This salad is healthy and delicious and has no carbs! Light, refreshing and like I said, the perfect side dish.

*What are some of your favourite Summer side dishes?*

KFC Knockoff Coleslaw Recipe

Sorry it’s been awhile! Life has been busy, but at the same time, not exactly “blog-worthy”. However I wanted to share this recipe that I just made tonight!

I’ve been feeling so good lately, I really have no complaints, but been having random food aversions and cravings. I’m suddenly such a picky eater! I REALLY was in the mood for a refreshing side dish to go with some of the BBQ we’ve been having. The weather here has been quite hot and humid the last couple of days (almost feels as if we just skipped right past Spring!) so we’ve been enjoying chicken and burgers on the grill.

This coleslaw is a copycat Kentucky Fried Chicken recipe, and I have to say that it tasted pretty darn similar! I made a big serving, so we could refrigerate it and have it with a couple meals. I used my food processor on the cabbage, carrots and onion, and while it makes things faster it’s not necessary. I don’t think KFC has onion in their slaw, nor do they use red cabbage but I did. And some say adding Tarragon Vinegar instead of white vinegar would give it a more true KFC flavour, however I did not have any on hand, and this mama-to-be wanted coleslaw and she wanted it NOW!! 😀

Red Cabbage
  

KFC COPYCAT COLESLAW

Dressing Ingredients:

1/2 c. mayo

1/4 c. granulated sugar

1/4 c. buttermilk

2 1/2 Tbsp. lemon juice

1 1/2 Tbsp. white vinegar

1/2 tsp. salt

1/8 tsp. pepper

Salad Ingredients:

4 c. red cabbage, finely chopped (approx. 1/2 head)

1 lg. carrot, shredded

2 Tbsp. onion, minced

Instructions:

1. Combine dressing ingredients in a large bowl, and beat until smooth.

2. Add salad ingredients to the dressing and mix well.

3. Refrigerate for at least 2 hours before serving.

I hope you enjoy this side dish! It’s great for BBQ’s, potlucks and parties and you’re bound to get people raving about it! If you make this, be sure to let me know how it turns out! Keep me in the loop with any additions/alterations you may make! I’m always willing (maybe not so much lately, with this picky baby 😉 ) to try new things and tweak my recipe.

**You might want to check out some of these salad recipes too**

Until next time,

Scrumptious Salads

I don’t know what it is about the Spring, but as soon as it starts getting warmer out, and the days stay light a little longer, I start to crave salads. Winter is over, Spring is finally here, and I make comfort food no more! Gone are the Shepherd’s Pies, meatloaves, chillies, Mac and Cheese dishes and soups from my ‘menu’. I start to say, “Hello” to the crunchy, refreshing, colourful salads of Spring and Summer! A perfect side dish to so many entrees; they’re so versatile! Some of them are hearty enough to BE the main event at a meal!

My my love for salads runs deep, but it can be easy to get bored with them and to get into a bit of a salad rut 😥 . Here are a few of my favourite recipes I’ve collaborated that I have either already tried, or they are on my ‘must-make’ list. Hopefully these can inspire you too!