Peach Berry Crumble

A few years ago my husband was a part of a volunteer group and they would take turns bringing dinner for everyone. He told me that one of the members was a vegan so I took the opportunity to make an entirely vegan dinner that everyone would love. For dessert I made this fruit crumble that my whole family absolutely fell in love with! In fact, we love it so much that we will eat it for dessert, breakfast, and sometimes at snack time. Plus, it comes together very quickly. Healthy, fast and amazingly delicious?!?! I couldn't ask for more.

Peach Berry Crumble (vegan & gluten-free)

 

6-7 c. sliced peaches, pitted and skinned (I used frozen sliced peaches)*
2 c. berries (I used frozen mixed berries)*
1/4 c. brown sugar (or more, depending on the sweetness of the fruit)
2 T. corn starch
1 t. cinnamon
1 & 1/2 c. oat bran
1/2 c. oats
1/2 c. brown sugar
1/2 t. salt
1 c. unsalted almond butter
1 & 1/2 t. almond extract

*If using frozen, thaw before preparing this dessert.

In a large bowl, combine fruit, 1/4 c. brown sugar, cornstarch, and cinnamon. Mix well.

 Pour fruit mixture into a 9x13" pan.

 In another bowl, combine oat bran, oats, brown sugar, and salt. Cut in almond butter until crumbly. Add almond extract and continue mixing until the mixture is uniformly moist and crumbly.

 Sprinkle crumb topping over fruit.

 Bake at 425 F for about 20-25 minutes.

 Serve warm.

 I didn't have any vanilla ice cream, but that would have been perfect!

Enjoy!

Cherry Chocolate Macaroons

I've been wanting to make these cookies for a while now. So yesterday we made a batch and took some to my daughter's elementary school teacher for teacher appreciation week. I've gotta be honest, there is nothing quite like these cookies! They're a class all their own. Just imagine soft, chewy, almost cakey cookies with coconut, cherries, and chocolate. I just can't even describe the deliciousness...

Cherry Chocolate Macaroons

1 c. (2 sticks) butter, softened
1 & 1/4 c. sugar
1/2 t. salt
1 & 1/2 t. almond extract
2 eggs
2 t. baking powder
2 t. baking soda
3 & 1/2 c. flour
1 & 1/2 c. sweetened shredded coconut
1 (10 oz.) jar maraschino cherries, halved (reserve 2-3 t. liquid)
1 c. chocolate chips

In a large mixing bowl, cream butter and sugar for about 4 minutes. Add salt, extract, and eggs.

 Cream again until light and fluffy.

 Add baking powder, baking soda, flour, and coconut. Mix until dough is crumbly.

 Add cherries, cherry liquid, and chocolate chips. Mix by hand until dough comes together.

 Scoop dough onto a parchment-lined cookie sheet.

 Bake for about 9 minutes.

 

These cookies are such a unique, tasty treat. The combination of flavors and textures is just divine. Enjoy!

Homemade Chocolate Peanut Butter

Yesterday, the kiddos and I went for a stroll and hit some stores along the way. I stocked up on some chocolate bars ... I went a little crazy. I should really learn to not go food shopping when I'm hungry. Anyway, today I discovered a great way to use those chocolate bars. My two favorite loves combined into one amazing spread.

Homemade Chocolate Peanut Butter

1 (3.5 oz.) bar dark chocolate, broken in pieces (or 1/3 c. dark chocolate chips)
1 t. coconut oil
2 c. roasted salted peanuts
2 T. brown sugar
1/2 t. vanilla

I used dark chocolate, but I suppose you could experiment with milk if you like.

 Combine chocolate and coconut oil in a microwave safe bowl.

 Microwave in 30 second intervals until melty and smooth. Set aside while preparing the peanuts.

 Put peanuts in a food processor.

 Process for about 4-5 minutes or until smooth.

 To the peanut butter, add chocolate mixture, brown sugar and vanilla.

 Process for another 2 minutes.

 Pour into a jar and refrigerate.

 It firms up very nicely after it's been in the fridge for a few hours.

 Honestly, I haven't even put this on anything yet because I just keep eating it with a spoon...

Enjoy!

Arugula Pesto

Last week was the first time I have ever tried arugula. It was on sale for $0.89 at the store so I decided to give it a try. It has a lovely, somewhat mustard-y bite to it. It's quite unique and delicious. It gives traditional pesto a very unusual and tasty twist.

Arugula Pesto
5 c. loosely packed arugula
1/2 c. parmesan cheese
1/2 c. toasted walnuts (toast in a skillet over medium-high heat for about 5 minutes, tossing occasionally)
3 cloves garlic
1/3 c. olive oil
salt and pepper

In a food processor, combine all ingredients except oil and salt & pepper.



 While food processor is running, add olive oil in a steady stream.

 Season with salt and pepper and viola!

 Store pesto in the fridge.

 It's a wonderful on sandwiches, breads, veggies, pasta, or in soup. Today I used this pesto to make Tomato & Feta Crostini.

 I spread the Arugula Pesto on baguette slices, added sliced tomatoes, crumbled feta, and cracked black pepper. Delightful!

Enjoy!

Reese-a-roos

When I was dating my hubby, I remember his mom introduced me to Scotcharoos. They are a delicious peanut butter rice crispy treat with a chocolate/butterscotch topping. Since my husband and I are both HUGE peanut butter fanatics, I decided to put my own spin on these bars and call them REESE-a-roos ... get it? Because they're full of Reeses cups. Hahaha, I crack myself up. And I'm sure Reeses is a registered trademark so ... Dear Hershey's Company, please don't sue me!

Reese-a-roos
7 c. corn chex
1 c. corn syrup
1/2 c. sugar
1 c. (heaping) peanut butter (I used Jif)
1 c. Reeses cups, cut into large pieces (I used Reeses Eggs leftover from Easter)
1 (12 oz.) bag milk chocolate chips
1 T. refined coconut oil
1 c. mini Reeses cups, quartered

Measure corn chex into a large mixing bowl.

In a saucepan, combine corn syrup and sugar. Bring to a boil and remove from heat.

Add peanut butter to hot sugar syrup.

  Stir well.

 Pour hot mixture over chex.

 Mix well, then gently fold in 1 c. chopped Reeses.

 Reeses will get melty and delicious, but don't overmix it. It's lovely to have chunks of peanut butter cups still somewhat intact.

 Press mixture into a greased OR parchment-lined 9x13" pan.

 Now for the topping, combine chocolate chips and coconut oil. Microwave for about 1 minute, stirring halfway through.

 Pour chocolate mixture over chex. Spread evenly.

 Sprinkle the top with remaining Reeses cups. I used the Reeses minis that come already unwrapped in the bag.

 

 Cover and refrigerate for several hours or overnight. Once chocolate has set, cut into bars.

 I've made these twice in the past week. They're just so dang good. Enjoy!