You turn me right ’round

Posted on April 28, 2017. Filed under: Deserts, Uncategorized | Tags: |

Like a record baby…

Anywho. Let’s talk rhubarb. Last year for Christmas I got my dad a bunch of different seeds. The tomatoes grew great, the purple broccoli didn’t (disappointed) and the rhubarb is finally ready. I know what you’re thinking, it took over a year to grow? Yes, according to the research my mom did, you plant it one year, but you don’t get to harvest till next spring. Weirdly enough, the stalks are actually green instead of the normal red color I’ve seen.

They brought me a bunch this last Sunday, and I’ve been looking over Pinterest for recipes. I didn’t feel like going to the store to buy stuff (temperature dropped 30 degrees again…oh spring), so I had to find something that would only take what I have at home. That’s when I found this upside down cake. The only ingredient I didn’t have was nutmeg, so I used cinnamon instead. I also only had almond milk, but it seemed to work just as well as normal milk. This is a super easy recipe and is done in less than an hour. I have to say, it is super good. Sweet, but not terribly sweet and like every other upside down cake, it makes it’s own sauce.

Upside down Rhubarb Cake

Here’s what to get from the store:

Nutmeg or cinnamon

Upside Down Rhubarb Cake
(From Taste of Home)


3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted


1/4 cup butter, melted
3/4 cup sugar
1 large egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional

  1. Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired. Yield: 8-10 servings.

I still have a lot of rhubarb left and I’m still going to get a decent amount from my parents (mom doesn’t like rhubarb and dad isn’t allowed to have sugar) so I’m going to make a lot of cool stuff. My friend Kati has found some recipes for me, and I’m going to look for some savory ones too, just to spice things up.

The temperature dropped from 80 yesterday to 50 today. I’ve had a headache since last night, and I’m blaming the weather. My muscles are also sore, but that’s from exercising.

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Coco-nutty for ice cream

Posted on February 24, 2017. Filed under: Deserts, Uncategorized | Tags: , , , , , |

Ah. Puns puns puns puns.

So, right after I decided to be vegan for a week (which wasn’t 100% effective, but still pretty good) I started my time of the month. I wanted ice cream pretty badly. But, Ben and Jerry’s does have a non dairy ice cream option, so I thought I’d try it. Sunday after a production meeting, I ran to Walgreens expecting them to have some, they did not. I decided to google how to make vegan ice cream, and it looked pretty easy.

Now, I have always believed that desserts shouldn’t be healthy, it’s fine to eat healthy most of the time, but it’s completely ok to indulge every once in a while. This ice cream, while vegan, is not really healthy. The base is full fat coconut milk and it does a pretty good job at mimicking a dairy ice cream base.

The recipe I used called for an ice cream machine, which I have. However, I had it churning for a while and it never changed, so I ended up putting it straight into the freezer. This resulted in it being very hard when frozen, but leaving it out of the freezer before serving softens it up just enough.

Vegan Ice Cream with Toasted Coconut, Pineapple and Walnuts

Here’s what to get from the store:

Full fat coconut milk
Honey or agave
Corn startch
Coconut flakes

Coconut Milk Ice Cream
(From the Kitchen)

 2 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
1/4 teaspoon salt
2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)
1 1/2 teaspoons vanilla extract
Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.


  1. Shake the coconut milk: Cans of coconut milk separate into a thick, creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.
  2. Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside.
  3. Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan.
  4. Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar), and add it to the coconut milk, along with the salt.
  5. Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
  6. Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved.
  7. Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk while whisking gently.
  8. Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
  9. Stir in the vanilla: Remove the base from heat and stir in the vanilla.
  10. Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn’t form a skin quite as badly as a milk-and-egg base, but it doesn’t hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days.
  11. Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.
  12. Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.
  13. Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming.
  14. Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least 4 hours to harden the ice cream.
  15. Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!

Wednesday it was about 70 degrees outside. I was off so I went to the Lake Front Trail to take a walk. I’ve lived here for 7 months and I hadn’t gone down there yet. It was beautiful. I love this city so much .

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You Batter Believe it

Posted on December 13, 2016. Filed under: Deserts, Uncategorized | Tags: , , |

I’m back!

…I didn’t go anywhere, just uninspired recently (even after watching Chopped for some reason. ) I did make something for Thanksgiving, but it wasn’t that big of a hit and I forgot to take a picture, so I decided to skip that post.

I’ve been dating a really sweet guy named Rocky, we met in late October. He and I are very different in how we eat, I’m mostly vegetarian but will indulge when I want, he is very high protein and very regulated; almost never eats sweets. While he doesn’t eat sweets often, he will eat them. He had told me a few times that is favorite ice cream was cake batter, and had asked me when I was going to bake him something. I asked him what his favorite baked good was and he said cheesecake. I figured, there has to be a cake batter cheesecake out there, and I was right. The recipe I used didn’t have a crust, so I added that, and I cut the recipe in 1/3 so I could use my mini spring form pans.

I really wish I had filmed his reaction when he had his first bite because it was awesome. Out of all the food I’ve ever made for someone else, he had the best reaction. He’s requesting I call the cheesecake “Insanity” and so I shall.

This recipe is actually pretty easy for a baked cheesecake. My only issue is that I should have split it up into 3 pans instead of 2 because it ended up going over the edge, then falling. The flavor is pretty awesome though (and I’m not the biggest fan of cake batter myself).

Insanity Cheesecake

Here’s what to get from the store:

Cream cheese
Sweetened condensed milk
Vanilla wafers
Almond Extract
Vanilla Extract

(Cake Batter Cheesecake)
(Based off Wine and Glue)

For the Crust:

1/2 a box of Vanilla Wafers
4 tbsp melted butter

For the cake

1 8 oz block of cream cheese, at room temperature
1 egg at room temperature
Slightly over 9 tbsp sweetened condensed milk
3/4 tbsp vanilla extract
1/2 tsp almond extract
1/4 cup rainbow sprinkles

  1. In your food processor, crush the vanilla wafers until they are crumbs. Add the butter and mix until moist. Press in the bottom of mini spring form pans. Bake in a 375 degree oven for 5 minutes.
  2. With your mixer on low and with the paddle attachment, beat together the cream cheese until smooth. Then beat in the sweetened condensed milk, vanilla, and almond extract. Finally, beat in the eggs. Continue mixing until you can no longer see the yolks and the eggs are fully incorporated. The batter may have a few lumps left at the end, but that’s okay.
  3. Slowly mix in all the sprinkles with a spoon.
  4. Pour the batter into your prepared pans  and bake for 40 minutes. Turn the oven off and let the cheesecake sit for an additional half hour.
  5. Remove from the oven and at least four hours in the refrigerator.

This is probably the least healthy thing I’ve made in a while, but that’s ok, life is about balance. I’ll also be writing about the soup I made last night that I healthy in a later post this afternoon.

This is my first winter in Chicago. It’s not much different than Valpo, except I don’t have to drive, and they’re way better at clearing the streets if I do. I’ve been a bit depressed, but that was the lack of sun. The past few days we’ve had sun and I’ve been doing a lot better. Rocky also gave me some vitamin D, and I bought myself a therapy light, so fingers crossed that it doesn’t last long this year.

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Super sweet

Posted on June 3, 2015. Filed under: Deserts | Tags: , , |

If you’re vegetarian for a long time and you accidentally have meat, whether it’s a broth or something that wasn’t indicated, you end up feeling a little sick. I discovered that since I almost never have processed foods, that if I have too many, my stomach isn’t feeling too hot. Between lunch with Austin on Friday, then the taco bell Saturday and Jimmy John’s yesterday, I could actually HEAR my stomach saying “Dude, WHAT are you doing” I didn’t really have that much, I thought, but my body wasn’t having it. It’s crazy how a body reacts to changes in diet. My metabolism hasn’t decided to slow down at all..I was starving when I got to work after a pretty filling salad.

Luckily I was able to get back to my normal eating routine (besides the Jimmy John’s yesterday) on Sunday so I’m feeling much more like myself.

Neil and Maureen are moving to South Bend so Neil can start working for a new brewery, and they’re leaving in a little over a week. They’re having their going away party on Friday, but I got scheduled to work so I’m hanging with them tomorrow. Whenever I go to their place, they make dinner and I bring some sort of dessert. I decided on a no bake cheesecake with a chocolate crust and a raspberry sauce. I was going to use a recipe I found online, but I didn’t buy the whipped topping so I made something that worked out pretty well.

Here’s what to get from the store:

Cream Cheese
Sour cream
Heavy Whipping Cream

Cinnamon Spiced No Bake Cheesecake with Raspberry Sauce

1 1/2 tablespoons butter, melted
8 oz cream cheese, softened
1/3 cup sugar
2 tsp vanilla
1 cup Sour Cream
1-2 tablespoons Heavy whipping cream
2 tsp cinnamon
2 pints raspberries
1/4 cup sugar
1 tbsp lemon juice

  1. Put most of a package of Oreos into a food processor and process until turned into crumbs. Add the melted butter and mix. Press into the bottom of a pie tin and put in the fridge.
  2. Beat the cream cheese and sugar until soft. Add the vanilla, sour cream, whipping cream and cinnamon and beat until light and creamy. Put into the prepared crust and put back in the fridge.
  3. Put the raspberries, sugar and lemon juice in a saucepan and cook until the raspberries are cooked down. To have a thicker sauce, had a little bit of flour. Put on top of the cheesecake.

Not going to lie, I did the fattest thing I’ve ever done; dipped a left over oreo into the left over cheesecake mixture….it felt amazing.

Guys, it’s June…right? Or…May?…or…March? Can’t tell anymore…

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Posted on May 27, 2015. Filed under: Deserts | Tags: , |

No, I’m not talking about the movie, I’ve never seen it and I’ve been SO ANNOYED with how much advertising for toys that has been shoved in my face for the past two years.

I had some Greek Yogurt left over from the Buffalo Quiona Bites I made last week. I didn’t want to just make more of my siracha cream to dip crackers in again. (I did do that, but it was a big tub I had gotten, that’s way to much dip). I saw that you can freeze it to make it into Popsicle and thought, why not? I always have extra fruit left over when I put my smoothie packs together.

This recipe takes about 24 hours to actually set, if you don’t wait that long, it’ll not be frozen and will stay in the cup. Nothing wrong with that, but if you want a treat on a stick to lick, just wait the 24 hours. I also didn’t add any sweetener, and I almost thawed them out to fix it, but I really don’t think you need it.

Frozen Greek Yogurt Pops

Here’s what to get from the store:
Greek Yogurt
Almond or cashew milk
Fruit of your choice (I did blackberries and strawberries)
Popsicle moldes or paper cups with popsicicle sticks.

Frozen Yogurt Pops

1 1/2 cup Plain Greek Yogurt
1/2 cup Almond or Cashew milk
Dash of cinnamon
Handful of berries, chopped

  1. Mix the yogurt and milk in a bowl until smooth and not as thick. You may need to add a little more milk than suggested.
  2. Add the fruit and the cinnamon and incorporate.
  3. Pour into molds and put in the freezer.

Today was my first day off in 2 weeks. The only work I did was send out the call e-mails to my Burlesque ladies. (Which I actually had to resend because I looked at the wrong date…woops) and it was nice. I haven’t been taking whole days to myself and I know I’ve needed it. I thought about going to the beach with a book, but the day got away from me doing other things. That’s ok, I think I have Tuesday next week….

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Sweet Rewards

Posted on May 22, 2015. Filed under: Deserts | Tags: , , , |

Guys, I have a confession to make, I didn’t go grocery shopping this week. Between a ton of work, plans with people, and my car being out of commission for a few days, I just haven’t had the time. But, honestly, I haven’t really needed to get anything, so why go? What I haven’t done is post the recipes for the surgery treats I made last week.

Mother’s day was a few weeks ago, and I wasn’t able to see mom on mother’s day because my parents were out of town for my sister’s graduation. I couldn’t think of anything to get her anyway. My mom has always been so hard to get stuff for and I just didn’t want to get her another plant from the nursery like I have in the past. Luckily for me, I stumbled on a BuzzFeed article that had a lot of home made candy recipes in it, one for peppermint patties. While mom doesn’t like a ton of different foods, she does like dark chocolate and peppermint.

On top of that, I got bored one night and decided I NEEDED chocolate pudding. But, I don’t normally have milk on hand anymore because I’ve been using almond milk for my smoothies. But, I went to the internet and found a recipe on the Silk website for a chocolate pudding. Now, I didn’t have corn starch so I had to use flour as a thickener, but it works just as well.

Here’s what to get from the store:

Refined coconut oil (unrefined will taste like coconut and won’t go with peppermint!)
Dark Chocolate chips
Peppermint extractCoco powder
Almond milk
Corn starch

Homemade Peppermint Patties
(From The Prairie Homestead)

1/2 cup coconut oil
3-4 tablespoons honey
1/2 t. vanilla
6-10 drops peppermint essential oil OR 1 teaspoon peppermint extract
2/3-3/4 cups chocolate chips, melted


  1. With a stand mixer or hand mixer, beat the coconut oil, honey, and vanilla until very smooth.
  2. Drip in the peppermint essential oil or extract. Taste as you go to make sure you are satisfied with the level of mintiness.
  3. Place this mixture in the freezer for 10-15 minutes to allow it to slightly harden (It will be far too sticky to handle at this point.)
  4. Once the mixture is firm enough to handle, divide the coconut oil mixture into 12 portions, and roll them into small balls.
  5. Place the balls on a cookie sheet lined with parchment paper. Gently flatten them to form a disc.
  6. Place the cookie sheet back in the freezer for 10-15 minutes to allow them to firm up once more.
  7. While the discs are chilling, melt the chocolate chips over a double boiler until smooth.
  8. Remove the discs from the freezer and dip them into the melted chocolate. Place them back onto the parchment paper and allow to set.
  9. Store your homemade peppermint patties in the fridge to prevent them from getting sticky and melting.


Chocolate Pudding with Almond Milk
(From Silk)

1/3 cup unsweetened cocoa
3/4 cup sugar
1/4 tsp salt
1/4 cup cornstarch or 1/3 cup flour
3 cups Silk soy, almond or coconutmilk, any flavor except Light
3 Tbsp margarine (or butter)
1 1/2 tsp vanilla

  1. Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well.
  2. Slowly add the Silk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly.
  3. Lower the heat to a simmer, cover and simmer gently for 8-10 minutes, until pudding begins to thicken
  4. Remove from the heat and whisk in the margarine (or butter) and vanilla.
  5. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour until thoroughly chilled.

I also had to skip yoga for a few days and I HATED it. I actually felt my energy levels go down throughout the week, it was crazy. Granted, I had a great time with an awesome person AND my car got fixed, so I can’t be too mad about it.



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Pop Pop Pop!!

Posted on February 20, 2015. Filed under: Deserts | Tags: , , |

I’ve been posting a lot more and there’s only 2 reasons why; I want to make sure I keep up on my at least once a week healthy recipe, AND I found out I have some regular readers! (Shout out to you guys!). But, I did get out of tech recently so I’ve been having quite a lot of free time. If you remember me from college, free time = way to much cooking. Not saying it’s a bad thing, every time I bake people I work with or my ladies in my shows get to reap the benefits.

Calli got me a cake pop maker for Christmas, and when I was first looking through the recipe book that came with it, I was a little frustrated because EVERY recipe either included buttermilk or cake mix. The buttermilk isn’t a big issues, but it’s cold and I don’t want to go out there that often. The cake mix is; I really feel it’s lazy to use cake mix when you can just use flour and eggs, ect. I decided to look online for brownie pop recipes and I didn’t really find any, but I DID find a recipe by Alton Brown for brownies using brown sugar (at the time I didn’t have a lot of white sugar) and it works great in the cake pop maker. The brownies come out very light and fluffy with a lot of flavor. But, I couldn’t stop there, chocolate and peanut butter are a classic pairing, so I dunked them in a peanut butter glaze. The result makes a very tasty looking, doughnut hole style treat.

This recipe is very easy to make and you can either bake it the was Alton suggests, or you can pour it into a cake pop maker like I did and the glaze will work either way.

Brownie Pops with Peanut butter Glaze

Here’s what to get from the store:

Peanut butter
Powdered Sugar

Cocoa Brownies
(From Alton Brown)

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

Peanut Butter Glaze

1/3 cup powdered sugar
2 tablespoons peanut butter
1-2 tablespoons milk

  1. Whisk everything together until smooth.

I take pictures of everything I post on here onto instagram. Feel free to follow me, my username is remihich.

While I’ve been trying to teach healthy cooking, I understand that it’s hard to always keep up. (I have been craving BLOCKS of sharp cheddar). I bake because I like to; but I love even more to give it away to my friends. There is something so amazing about seeing how happy people are when they eat something I make. That is almost better than eating the entire pan of brownies myself.

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Fat Kid!

Posted on January 19, 2015. Filed under: Deserts | Tags: , |

This is not a healthy food post, just to warn you.

Everyone has a fat kid inside them. A fat kid is the little voice inside you saying “Hey, eat that thing you shouldn’t eat!” Now, there is nothing wrong with listening to the kid, just don’t listen to him every day. I’ve been ignoring my fat kid for a while now. She’s been wanting cupcakes and brownies for WEEKS. I’ve been ignoring her because I just haven’t felt like baking anything, and none of the pre-packeged stuff didn’t look good either. I finally caved in today because I’ve been staring at a recipe for thumbprint cookies and I’ve been wanting to make a gingerbread cake since Christmas (I literally just had to buy molasses, lazy me!!)

Today I’m going to hang out with Neil and Maureen, and most of the time I bring dessert, so I decided to make little gingerbread cakes with these cute Lego pans they got me for Christmas.

Gingerbread Cake with Salted Caramel

Here’s what you need from the store: (Assuming you have things like flour and sugar)

Ground ginger
Ground NutmegButter
1/2 cup
 white sugar

Gingerbread Cake
(From Allrecipies)

1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

With something like this, eat in moderation. It’s fine to indulge, just don’t do it too often. I’ve been overloading on veggies, so one piece of cake isn’t going to kill me. I’m also going to bring it to other people; for me, baking for my friends is one of my favorite things to do. So listen to your inner fat kid, just don’t him take over.

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For the love of coffee!

Posted on July 19, 2014. Filed under: Deserts |

Every once in a while, I need to make brownies. Today I stumbled on a site that had a bunch of different recipes and saw a coffee brownie recipe. I’m not sure why I haven’t thought of those before; I love coffee, I love chocolate, I love brownies. I based my recipe off of theirs, but I couldn’t follow it 100% because I was missing a few things from their list. They’re in the oven right now, and honestly, from the batter, I’m not too sure. It’s probably because I only had 1 egg and had to use corn starch, but we’ll see. Try these out with your own substitutions! (HOLY CRAP I FORGOT FLOUR THIS IS NOW FLOURLESS)

Coffee Brownies
(Based off Love from the Oven)

2/3 cup cocoa powder
 1 1/2 cup sugar
1/2 cup powdered sugar
3/4 cup salt
1 cup flour (if you remember it, woops!!)
4 tsp coffee grounds
1/2 cup semi sweet chocolate chips
1 bar 72% dark chocolate
1/3 cup greek yougurt
3 large eggs (or 1 large eggs plus 4 tbsp corn startch and 4 tbsp water)
1/3 cup oil
2 tbsp brewed coffee (I used hazelnut because that’s what I’m drinking)

  1. Mix together all the dry ingredients, I used my stand mixer but you could probably just use a bowl and spoon. Once everything is incorporated, all the wet until mixed. 
  2. Put the batter into greased large muffin tins and bake at 350 for at least 25 minutes, or until a toothpick comes out clean.
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Sweet Peach!

Posted on August 21, 2013. Filed under: Deserts | Tags: , , |

I completely forgot to post about the dessert I made the other day! Last Thursday, Calli wanted to have a cook out, and how could I say no to that? She made grilled chicken and salmon and a grape salad, and I made baked peaches with a bourbon maple cream sauce. Not to toot my own horn, but they were pretty fantastic. Everything is very easy to make and the peaches themselves are pretty healthy. Make sure you make this before the good peaches go away!

Baked peaches
(From The Kitchen is my Playground)

2-3 peaches, halved and pitted
Butter, divided into 1/2 teaspoons
2 tsp brown sugar

  1. Line the peaches, halves up in a baking pan. Put half a teaspoon of butter in the middle where the pits used to be, cover with brown sugar and cinnamon and bake in a 375 degree oven for 30 minutes. Top with cool whip, or Bourbon Maple Cream sauce

Bourbon Maple Cream Sauce

1 pint bourbon (I used Jim beam, Maker’s Mark would be better)
3/4 cup maple syrup8 oz heavy cream

  1. Bring the bourbon and syrup to a boil and let reduce to about half, making sure to stir. Add the heavy cream once reduced. Taste to make sure it is sweet enough. Serve warm over peaches, or ice cream.
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