Healthy Peach Crumble

During a weekly trip to Costco I saw cases of peaches. Immediately, I had the urge to buy a case and bake with them. I started brainstorming ideas of what I could make when I thought of a crumble. I knew with some modifications of a typical crumble recipe I could make a healthy and easy dessert. The end result - delicious! I will definitely be experimenting more with this recipe. I would like to try it with apples next time. With apples and cinnamon it'd be a great fall recipe.

Ingredients

2 1/2 - 3 1/2 peeled peaches (enough to completely cover an 8x8 baking dish)

1/3 cup rolled oats

1/3 cup oat flour

2  to 2 1/2 tablespoons brown sugar

2 tablespoons coconut oil

1 teaspoon ground cinnamon

1/2 cup chopped pecans

Directions

Line the baking dish with the peaches (feel free to layer)

In a bowl, stir together the oat bran, oatmeal, brown sugar, coconut oil, and cinnamon. Next, add the pecans.

Sprinkle the mixture over the peaches. Bake in the oven for about 15 minutes on 400 degrees.

Enjoy!

Chocolate Chip Pecan Cookies

I am always eager to think of new cookie ideas outside of the typical chocolate chip, sugar, oatmeal raisin, etc. My brother and I were talking about the possibility of a chocolate chip pecan cookie. I found a recipe used by a former caterer who raved about how delicious these cookies were. I gave her recipe a try and they turned out really really well. I normally love cookies best right after they come out of the oven, still gooey and warm, but I have to say I think these are best once cooled completely.

Ingredients

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped pecans (I used a little bit less than a cup)

1 cup semi-sweet chocolate chips (I used 1 1/4 cup but I tend to always add extra chocolate)

1/2 cup Crisco shortening 

1/2 cup butter (softened)

1 cup brown sugar (packed)

1/2 cup sugar

2 eggs

1 teaspoon vanilla

In a medium sized bowl, combine the flour, baking soda, and salt. Add the pecans and chocolate chips and set bowl aside.

In a large bowl, combine the shortening, butter, brown sugar, white sugar, eggs, and vanilla.

Pour the bowl of dry ingredients in and mix well.

Refrigerate dough for a half hour.

Form dough into golf ball sized clumps and split in half. Place each half on the cookie sheet with the flat end face up. Make sure the half spheres of dough are spaced out as they will expand in the oven. Bake at 350 degrees for 10 to 12 minutes.

Enjoy!

Dessert Pizza

I have been remiss in posting new recipes lately. Things have been crazy but I am finally getting to this wonderful recipe my brother made on July 4th that would be the perfect dessert for a summer BBQ. He found a Pampered Chef recipe a while back and was inspired to give it a shot. It was so scrumptious he wanted to make it again for July 4th. While he used strawberries and blackberries to make a US flag, any assortment of fruits would be great on this sweet pizza.

Ingredients

1 package refrigerated cookie dough

8 ounces of cream cheese, softened

1/3 cup sugar

4 cups of fresh fruit (kiwi and berries are most common with this dessert but feel free to get creative!)

Reshape dough so it is easier to work with.

Spread the dough on a baking stone or baking sheet.

Bake at 350 degrees for about 18 minutes. Remove from oven and let cool completely.

In a medium bowl, combine the cream cheese and sugar.

Spread the frosting on the cookie dough.

Decorate as you wish with the fruit.

Enjoy!

PS - thanks Aaron for the recipe and delicious dessert!

Goat Cheese and Spinach Ravioli

This is one we made a while ago, but were a little lazy about posting. It was delicious though, and super easy. We're big goat cheese fans, but obviously it works just as well with any filling. 

Here's our filling. Goat cheese and steamed spinach. 

We love our pasta maker. Roll out the dough just as if you were making pasta. Check out our pasta recipe for instructions on how to make the dough. 

http://phxculinaryadventures.blogspot.com/2012/03/homemade-pasta.html

Place your filler and cut around the dollops in whatever shape you prefer. Cut the other blank sheet of dough into pieces roughly matching in size. The trick with the filling is to put enough in each piece to have a good filling-to-dough ratio without putting so much in that it breaks and oozes out when boiling.

Complete your ravioli by pressing the edges gently with a fork

Boil until the dough is cooked through.