Hot Peach Cereal

Ingredients

6 peaches (about 1 1/2 pounds)
1 cup canned coconut milk
2/3 cup roasted cashews, plus more for serving, optional
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon, plus more for serving
1/2 cup craisins, plus more for serving, optional

Directions

1. Slice and reserve 1 peach. Set aside 1/4 cup of the coconut milk.
2. Peel and remove pit from remaining 5 peaches and cut into 1-inch chunks. Add the peach chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the peaches are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the peaches, making sure to leave some chunks for texture.
3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and craisins into the mashed peach mixture and stir until well combined.
4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with peach slices, crushed cashews if using, craisins if using, and a sprinkle of cinnamon.

Notes: This went over really well with about half my family. The other half ate it without complaining but also without enthusiasm. I ran out of cashews so used sliced almonds to make up the difference and as the topping. The peaches I used were still crispy and refusing to ripen so it took at least twice the amount of time to cook them. 

Source: Modified from a recipe for Hot Apple Cereal found here. I had no idea what Whole30 was when I found the recipe - just thought hot apple cereal sounded interesting.

Pancake Bread

Ingredients

Nonstick cooking spray, for the loaf pan
Pinch ground cinnamon
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons packed dark brown sugar
Kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
2 large eggs

Directions

1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
2. Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
3. Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
4. Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

Notes: The kids really enjoyed this sweetbread. I considered reducing the sugar but ended up making it as is. Maybe next time.

Source: Food Network

Overnight Oats: Tres Leches

Ingredients

1 cup whole milk
1 cup whole evaporated milk
3 tablespoons sweetened condensed milk plus 2 teaspoons, divided
2 tablespoons chia seeds
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups old-fashioned rolled oats
¼ teaspoon ground cinnamon
½ cup sliced fresh strawberries

Directions

1. Whisk whole milk, evaporated milk, 3 tablespoons condensed milk, chia seeds, vanilla and salt together in a medium bowl until fully combined. Fold in oats.
2. Spoon 3/4 cup of the oat mixture into each of 4 (8-oz.) jars. Cover and refrigerate for at least 8 hours and up to 4 days.
3. Just before serving, drizzle each jar of oats with 1/2 teaspoon condensed milk. Sprinkle with cinnamon; top each jar with 2 tablespoons strawberries. Serve chilled.

Notes: Google thought I would be interested in this recipe and Google was correct. Really enjoyed this one and will likely make it again. 

Source: EatingWell

Overnight Oats: Peanut Butter Chocolate

Ingredients
½ cup rolled oats
1 teaspoon flaxseed meal
2 teaspoons peanut butter smooth
1 tablespoon cacao powder
½ cup almond milk
1 tablespoon pure maple syrup
½ teaspoon vanilla extract

Topping

⅓ medium banana sliced
1 teaspoon peanut butter
½ teaspoon hemp seeds

Instructions

1. Add the rolled oats, flaxseed meal, peanut butter, cacao powder, almond milk, vanilla extract and maple syrup to a bowl. Stir to combine.
2. Transfer to a container or jar and fix the lid on firmly. Place into the fridge overnight or for at least 2 hours.
3. To serve top with a spoonful of peanut butter, hemp seeds and sliced banana.

Notes: I made a peanut butter chocolate recipe a while back but lost the recipe when my phone died in July. This is not the same recipe I made last time, but it was tasty and another good option for overnight oats (we are liking our overnight oats recently). I did not have hemp seeds so used flax seeds for the topping instead.

Source: Our Nourishing Table

Overnight Oats with Frozen Fruit

Ingredients

1 ½ cups rolled oats
1 ½ cups almond milk or milk of choice
3 tablespoons pure maple syrup
3 teaspoons chia seeds
3 teaspoons hemp seeds
1 ½ cups frozen fruit of choice mango, strawberries, raspberries or pineapple
1 ½ cups coconut yogurt or yogurt of choice
3 tablespoons toasted flaked almonds
Fresh berries to serve

Instructions

• To each individual jar add ½ cup rolled oats, ½ cup milk of choice, 1 tablespoon maple syrup, 1 teaspoon chia seeds and 1 teaspoon hemp seeds. Stir the mixture in each jar until well combined.
• Add the ¼ cup of frozen fruit of choice to each jar and stir to combine.
• Place the lid onto each jar and place into the fridge to set overnight or for at least 3 hours.
• Serve each jar of overnight oats topped with ½ cup yogurt, 1 tablespoon flaked almonds and fresh berries.

Notes: I made a few different kinds of overnight oats and did not try this one myself, but it was enjoyed by those who had it. Decided to make it last minute and did not have hemp seeds so I replaced those with flax seed meal.

Source: Our Nourishing Table

Baked Street Corn Dip

Ingredients
8 oz cream cheese, softened
1/4 cup sour cream
3 Tbsp mayonnaise
1 tsp ground cumin
1/2 tsp chili powder, plus more for garnish
Salt and pepper, to taste
2 Tbsp (1/4 stick) butter or vegetable oil
3 cups sweet corn kernels (about 4 ears)
1 cup diced tomatoes
1 jalapeno pepper, seeded and diced
1 clove garlic, pressed or minced
2 Tbsp chopped cilantro, plus more for garnish
1/4 cup shredded cheddar or Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cream cheese, sour cream, mayonnaise, cumin, chili powder, and salt and pepper. Stir until creamy, then set aside.
3. Melt butter or heat oil in a large skillet over low heat. Add corn, tomatoes, jalapeno, and garlic. Sauté gently 8-10 minutes.
4. Remove corn mixture from heat and stir into cream cheese mixture. Add cilantro and shredded cheese, stirring until well blended.
5. Pour into a medium baking dish and bake 12-15 minutes. Remove from oven and let cool 5 minutes. Garnish with chili powder and cilantro and serve warm with tortillas or corn chips. Serves 12.

Notes: I made this for a game night last night and it was well received. I really liked it and wouldn't mind having it again soon.

Source: Texas Co-op Power magazine (April 2020) 

Cheeseburger Sliders

Ingredients

16 oz. package dinner rolls
1 tbsp. vegetable oil
1/2 yellow onion, peeled and chopped
1 1/4 lb. ground sirloin (90/10)
1 1/2 tbsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 c. mayonnaise
2 tbsp. ketchup
1 tbsp. mustard
8 oz. shredded cheddar-jack cheese
1/2 c. dill pickle slices
2 tbsp. olive oil
1 tbsp. everything bagel seasoning

Directions

1. Preheat the broiler. Remove the rolls from the packaging in one piece. Using a serrated knife, cut crosswise through all of the rolls at once to divide the top half from the bottom (keeping the sides of the rolls intact). Place both halves cut-side up on a sheet tray and broil for 2 minutes until lightly toasted. (If using slider rolls, separate the tops from the bottoms and place cut-side up on the sheet tray, sides touching; broil as instructed). Set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until just slightly softened. Add the ground sirloin and cook, breaking up into small pieces with a wooden spoon. Increase the heat to medium-high. Add the Worcestershire sauce, salt, and pepper, and stir well to combine. Cook until the beef is no longer pink and the liquid from the pan has almost fully evaporated, about 8 minutes. Remove from the heat.
3. Preheat the oven to 375˚. Mix together the mayonnaise, ketchup, and mustard in a small bowl.
4. Spread the cut sides of the rolls with the mayonnaise mixture, then sprinkle with half of the cheese in an even layer. Layer the meat mixture over the cheese, then top with the remaining cheese and the pickles. Cover with the top half of the rolls.
5. Brush the tops of the rolls all over with olive oil and sprinkle with everything bagel seasoning. Bake for 10 to 12 minutes or until the cheese is melty and the tops of the rolls are golden and toasted. Pull sliders apart and serve warm.

Notes: We like these and have had them a few times already. Sesame seeds or 1/2 teaspoon of garlic salt mixed into the olive oil before brushing on the rolls can be used instead of everything bagel seasoning.

Source: Pioneer Woman

Cottage Cheese Pancakes

Ingredients
4 eggs
1 1/2 cups small curd cottage cheese
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt

Instructions

1. In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out 1/4 cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
4. Serve immediately, topped with pure maple syrup.

Notes: This recipe was recommended by Brittany's sister, Kimberly (thanks!). A couple of our kids were skeptical because they knew what was in it. I thought they were tasty.

Source: A Couple Cooks

Cornmeal Pancakes with Blueberry Sauce

Ingredients
1 cup all-purpose flour

2 Tbsp cornmeal

1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1 beaten egg

1 cup buttermilk or sour milk

2 Tbsp cooking oil

Sauce

1 cup fresh or frozen blueberries

3 Tbsp sugar

1/3 cup water

1 Tbsp corn starch

3 Tbsp cold water

Directions

1. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
2. In another bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 
3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.

Sauce

1. Heat berries, sugar and 1/3 cup of water to boiling. Stir until blueberries start to break apart.
2. Mix corn starch with cold water in a small bowl or cup. Add to boiling mixture and cook until thickened (a couple of minutes).
3. Serve over pancakes.

Notes: The original recipe had blueberries included in the pancake batter. The pancakes were optionally topped with maple or blueberry syrup. Brittany modified it and left the blueberries out of the pancakes but topping with a blueberry sauce instead.

Source: Better Homes and Gardens New Cook Book 12th Edition

New Orleans-Style Beignets

Ingredients
1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners’ sugar

Instructions

1. In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
3. Line a large rimmed baking sheet with three layers of paper towels, set aside.
4. In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
5. In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
6. Dust with powdered sugar and serve at once!

Notes: We visited New Orleans during Spring Break in 2020, right before the pandemic lockdown hit. We loved the beignets we had there. I requested that Brittany make beignets for my birthday breakfast several months later (December 2020) and this is the recipe she tried. Over two and a half years later I am finally posting the recipe. We have had beignets at least once or twice since then and always enjoy them. They are a lot of work though and take a lot of time to make.

Source: Baker By Nature

Easy Overnight Oats Without Yogurt

Ingredients

½ cup large flaked, rolled oats
⅓ cup unsweetened apple sauce

2 tablespoon maple syrup (or agave, honey...)
1 tablespoon chia seeds
¾ cup milk of choice (regular milk or non-dairy option such as soy milk, almond milk, oat milk...)
¼ teaspoon vanilla extract (optional)
tiny pinch of salt (optional)

Instructions

1. Combine all of the ingredients in a small bowl.
2. Give the mixture a good stir so that everything is well combined.
3. Refrigerate for at least 4 hours but preferably overnight.
4. Add your toppings of choice shortly before serving.

Notes: I wanted to make overnight oats but discovered last minute we didn't have any yogurt. So I found this recipe and made it. It has been quite a while now (I made it in January) but I remember it being tasty and worth having again.

Source: Wholefood Soul Kitchen

Raspberry Coconut Macaroon Pie

Ingredients

1 9-inch single pie dough
5 cups (20 ounces or 570 grams) frozen or fresh raspberries
⅔ cups (135 grams) granulated sugar
3 tablespoons (21 grams) cornstarch
¼ teaspoon salt
1 cup unsweetened shredded coconut
½ teaspoon almond extract

For Topping:
4 tablespoons (56 grams) unsalted butter
¾ cup (150 grams) granulated sugar
¾ cup (90 grams) all-purpose flour
1 cup unsweetened shredded coconut
Pinch salt
¼ teaspoon almond extract

Instructions

1. Pre-heat oven to 425ºF and place oven rack on the second to lowest level.
2. Roll out pie dough to a 11" circle. Fit pastry in a 9” pie plate, tucking in and crimping the edges as desired. Set in the refrigerator to chill while making the filling.
3. In a large bowl add raspberries, sugar, cornstarch, salt, coconut and almond extract and toss to coat. Set aside.
4. Make the streusel: Melt butter in a medium pot, turn off the heat. To the pot add sugar, flour, coconut, salt and almond extract and mix until fully combined.
5. Place the raspberry filling inside of the pie crust. Sprinkle the macaroon streusel evenly over the top of the filling.
6. If desired, put an egg wash on the edges of the pie dough.
7. Bake in the preheated oven for 10 minutes.
8. Lower the oven to 400ºF and remove pie and cover loosely with foil. Place back in the oven and continue to bake for 40 minutes or until the center of filling is puffy.
9. Let cool at least 2 hours before serving, or until the pie is just barely warm.

Notes: I think I liked this one more than the Raspberry Cream Pie. I just used a store-bought crust as this was my backup pie for a pie contest at work. I used the larger unsweetened coconut flakes as that is what we had. I think the texture would have been better with shredded coconut instead.

Source: Everyday Pie

Raspberry Cream Pie with Coconut Crust

Ingredients

1 (5.3-oz) package shortbread cookies
⅔ cup packed, shredded unsweetened coconut
½ cup (1 stick) unsalted butter, melted
1 heaping cup fresh raspberries, plus more for topping
3 large egg yolks, beaten
2 tsp cornstarch
1 (14-oz) can sweetened condensed milk
¼ cup cream cheese
Grated zest of 1 lemon
Confectioners’ sugar, for topping (optional)

Preparation

1. Finely grind shortbread cookies in a food processor. Add coconut; pulse to combine. Add butter; pulse to combine. Spoon into an 8-inch pie plate and press across bottom and up sides. Freeze 15 minutes.
2. Meanwhile, put raspberries in a fine-mesh strainer set over a small saucepan. Press berries through strainer with back of a large spoon, catching juice in pan below. Scrape juices from underside of strainer with spoon. You will need ⅓ cup raspberry juice. Discard solids.
3. Whisk raspberry juice with egg yolks, cornstarch, and condensed milk in saucepan and cook over medium heat, stirring constantly, until it just starts to simmer, about 8 minutes. Remove from heat and beat in cream cheese and zest. Let cool 5 minutes, stirring occasionally.
4. Pour filling into crust and refrigerate at least 2 hours, until set. Pile raspberries on top and dust with confectioners’ sugar.

Notes: I only had a 9-inch pie plate. The crust end up being thinner and harder to shape up the sides of the plate than I would have liked. We really enjoyed the flavor of this pie, though.

Source: Parade

Vanilla Berry Pudding

Ingredients

2 large egg yolks
½ cup (100 g) sugar
⅓ cup (37 g) cornstarch
2¼ cups whole milk, divided
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
½ cup (1 stick) unsalted butter, cut into 1" pieces, room temperature
1 Tbsp. vanilla bean paste or extract
2 cups chilled heavy cream
⅓ cup strawberry or other berry jam
18 oz. mixed fresh berries (such as raspberries, blackberries, and/or blueberries), halved if large
½ 11-oz. box Nilla Wafers

Directions

1. Vigorously whisk egg yolks, sugar, cornstarch, ¼ cup milk, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat remaining 2 cups milk in a medium saucepan over medium until steaming. Pour in egg yolk mixture, scraping bowl with a spatula to get every last bit, and cook, whisking constantly and making sure to get into corners of pan, until bubbling and thickened, about 3 minutes.
2. Reduce heat to low and continue to simmer, whisking constantly, 1 minute. Remove from heat; add butter and vanilla bean paste and whisk until butter is melted and pudding is smooth. Scrape pudding into a large bowl and cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Chill until cold, about 30 minutes.
3. Using an electric mixer on medium-high speed, beat cream and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl until stiff peaks form, about 5 minutes.
4. Using electric mixer, beat chilled pudding until smooth and glossy, about 45 seconds. (It may look clumpy and broken initially, but don’t worry. It will quickly smooth out.) Stir one quarter of whipped cream into pudding to loosen, then fold in remaining whipped cream.
5. Set 4 or 5 cookies aside for serving. Stir jam in a medium bowl to loosen; gently fold in fresh berries.
6. Spoon one third of whipped pudding into a medium serving bowl or dish. Top with a layer of cookies, breaking each into 2–3 pieces. Top with half of berries. Repeat layers once more, using half of remaining whipped pudding. Top with remaining whipped pudding. Lightly crush reserved cookies and sprinkle over. Cover with silicone lid or plastic wrap; chill at least 6 hours before serving.

Notes: The photo is terrible but really enjoyed this dessert for Father's Day this year and wanted to include it on the blog.

Source: bon appetit

Berries and Cream French Toast Casserole

Ingredients

1 (12–14-ounce) loaf French bread, sourdough bread, or challah
8 ounces (224g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners’ sugar
2 teaspoons pure vanilla extract, divided
2 cups (280–300g) fresh mixed berries such as blueberries, blackberries, and sliced strawberries
8 large eggs
2 cups (480ml) whole milk
1/2 teaspoon ground cinnamon
2/3 cup (133g) packed light or dark brown sugar
optional for serving: confectioners’ sugar, maple syrup

Instructions

1. Slice and cut the bread into 1-inch cubes. You should have around 12 cups of cubed bread—a little more or less is fine. For best results, let the bread cubes sit uncovered at room temperature for a few hours (or up to 1 day) to dry out. If you don’t have the time for that, spread the chunks of bread on a lined baking sheet and toast in a 300°F (149°C) oven for 10 minutes. 
2. Grease a 9×13-inch or any 3–4-quart oven-safe dish with nonstick spray. Spread half of the bread cubes into the prepared baking pan.
3. Using a handheld or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Top with most of the berries (reserve a few berries for the top, for looks) and then the remaining bread cubes. Place any reserved berries on top. Set aside.
4. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3–4 hours and up to 24 hours. Overnight is best.
5. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
6. Bake uncovered for 45–55 minutes or until golden brown on top. Dust with confectioners’ sugar, and/or drizzle with maple syrup. Serve warm.
7. Cover leftovers tightly and store in the refrigerator for 2–3 days.

Notes: I requested this for my birthday this year. We used to have a tradition of doing a French toast casserole on everyone's birthday but have gone away from that (not everyone likes it as much as I do). I enjoyed it a lot and wouldn't mind having it again.

Source: Sally's Baking Recipes