Peaches are all I can think about this time of year. And every year, it’s the same. It’s the break between spring strawberries and late summer figs and blueberries. Peaches are the bright, juicy bridge carrying me into fall.
Every summer, when our counter is covered in peaches, cobbler is the first dessert we think of, but I’m here to tell you that I have a new favorite summer dessert.
Last year, it was blackberry.
This year, it’s peaches.
No matter what you want to put in it – blueberries, cherries, or apricots – a clafouti is one of the quickest and easiest desserts to whip up. It’s almost a cross between a custard and a dutch baby pancake….which means it’s perfect dessert and it makes a killer breakfast.
The batter bakes up into a creamy mixture that wraps around the slices of peaches and the top crisps up, leaving a crust on top that’s just begging for a splash of milk or ice cream.
Plus, a stress-free dessert like this means it’s especially easy to make for guests and customize, too! Have someone with a gluten intolerance? Try swapping in gluten free flour in the batter. Lactose intolerant? Use lactose free milk in the batter – easy, peasy. Did you know lactose free milk and milk products are real milk products, just without the lactose? They taste great and provide the same nutrients as regular dairy foods so it’s a simple swap to make in every recipe.
Still looking for your perfect summer dessert (or breakfast)? This might just be it.
A perfect light summer dessert, the clafouti is an easy way to show off juicy summer fruits. Cherries, peaches, berries - you name it.
- 4 medium peaches
- 3 eggs
- 1/3 cup Dixie Crystals sugar
- 1 and 1/2 tsp vanilla bean paste (or vanilla extract)
- 1 cup lactose free milk
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup whole wheat pastry flour
- pinch cinnamon
- heavy cream, for topping (optional)
- Preheat oven to 400 degrees.
- Spray or butter a 8×8 baking dish.
- Slice the peaches and place in the dish.
- Beat eggs until frothy.
- Add sugar to eggs and mix.
- Beat in the vanilla and milk until combined.
- Slowly add the salt, baking powder, flour, and cinnamon until everything is combined.
- Pour the batter over the peaches.
- Bake at 400 for 35-40 minutes, until the batter is set.
- Let cool for 5 minutes.
- Serve warm or room temperature.
Disclaimer: This post was sponsored by NDC – all recipes and opinions are my own, as always. I also have an ongoing partnership with Dixie Crystals.
It seems I have a new problem.
I am hooked on making my own homemade sodas.
First there was the cucumber lime spritzer, which is still one of my favorites (and I don’t even like cucumber!).
Then, just a few weeks ago, I was stuck on an easy strawberry honey soda.
But this. This may be taking my soda addiction a little too far. Maybe? Maybe not. It’s still homemade. I know everything that’s in it. I say it’s still healthy and way better than a can of soda.
This soda has one surprising ingredient in it, and it makes this soda frothy and creamy and all kinds of delicious.
The secret ingredient? Coconut milk.
Straight up, full fat coconut milk. Don’t be scared. Plus, buying coconut milk means you’ll have enough to make this soda AND use it in your coffee this week (*maybe I just have a coconut milk problem, because this is my other new addiction).
Soda gets such a bad wrap, but if you’re making something like this at home with your own fruit syrups and club soda, there’s nothing to worry about! No HFCS, no crazy amounts of sugar or sodium, no artificial sweeteners.
And come on….sometimes, you just need bubbles. Straight water doesn’t cut it all the time –especially in the summer.
For the syrup in this, I used another batch of the strawberry honey mix from my strawberry honey soda, but you could use whatever fruit syrup you want in this – the coconut is subtle enough that it will be great with anything (especially blueberries or pineapple!).
- 2 cups strawberries, hulled and halved
- 1 Tbsp honey
- 1 can coconut milk
- club soda
- Place the strawberries in a medium bowl and toss with the honey. Cover the bowl with a lid or foil and let them sit at room temperature for a couple of hours until the berries have started soften and given up some juice.
- Pour the berries and the syrup that has released in the bottom of the bowl into your blender or food processor. Blend the berries until the mixture is smooth. (At this point, you can strain the mixture to remove any seeds that didn’t get pureed or you can leave them in; I’m lazy and didn’t feel like straining it, but I don’t mind some seeds in my drinks.)
- To make 1 soda, put 1 tablespoon of coconut milk and 1 tablespoon of the strawberry honey base in the bottom of a glass. Slowly add at least a cup of club soda (or more), stirring to combine. Add ice and serve.
This is one of those weeks where I’m going to hate my computer. A little because it messed up on me this weekend but mostly because we’re going on vacation and I’m going to ignore it for the next week.
I had this post scheduled to go up a few days ago and – nothing.
I wanted to share this bread recipe with you over the weekend so you could go ahead and put it on your 4th of July menu. Since it didn’t happen when it was supposed to, let’s talk about this now.
We love bread in this house, especially a loaf right out of the oven. And this recipe is going to be put in our regular rotation from now on.
I turned 30 this week.
It wasn’t the life-changing event I always thought it would be. Really, it was just another work day plus a fun dinner with friends at the end of it. Unlike any other day, I did get a new banjo(!) from Nick that I’m very excited about. To see those words written out – that I got a banjo for my birthday – is definitely something I never thought I would say.
Even though there were no fireworks or instantaneous changes that happened when 29 became 30, I do feel different. Some of that is simply getting older, but some of it is because I’ve made some changes recently to try to make things easier on myself, and I think it’s working.
It seems to be, for me, anyway, that simple is the best. Simple meals, easy foods, non-fussy recipes. And even though I’ve made some changes lately in how I’ve been cooking (new recipes coming soon!), I feel like some creativity is finally coming back to me. And that is exciting….since I’ve felt like I’ve been stuck in a rut for months now.
Enter my new favorite dessert: easy chocolate coffee cups.
When I tried describing these to Nick as an easy pot de crème, he asked “So….you made pudding?”.
And yeah, I guess I did. But without the normal cornstarch you would have in pudding and this dessert is made in the blender with almost no cook time (except to heat the milk). Easy enough for you? It was for me.
My favorite part about this recipe is that even though it takes almost no time to make, it’s a pretty fancy way to end your meal. And no one else has to know just how easy it was.
I swear I’m not trying to slack off with recipes here. Real life is simply taking over.
Call it busy summer days with longer lasting daylight. Call it the-garden-is-taking-over-our-lives-again. Call it traveling too much. Call it, more often than not, laziness once I finally sit down at night. Mostly, it’s dreading turning the computer on after a long day at work spent – you guessed it – on the computer.
There are some days, weeks even, when making the simplest thing is hard for me. And this really doesn’t do well for the blog, if you couldn’t tell. I feel weird about sharing this, like I’m the only one that feels this way or goes through this and that’s always the worst feeling. That no one else feels the same or understands, but I don’t think that’s true.
Like most of you (or so I hope), I lose steam…motivation…creativity. Every few months, I find myself in a rut and sometimes, it’s hard to dig myself out of it. I get comfortable where I am and have no desire to change things, to make new things, to do anything that requires thought again. This is when I fall back into books, reading for hours, and not wanting to do anything else. Between work, commuting, making meals, pulling lettuce and chard, making jam, freezing berries, doing laundry, cleaning house, taking care of pets and reading, I just don’t want to do anything else.
So it’s been easy things here lately.
Quick meals, lots of leftovers, nothing that requires too much work. I know I’ll get back to the point where I want to spend an entire day making croissants or roasting a chicken while making bread and braising something else. But that day is not today.
I started to feel bad about this, about not making lots of things lately or not having much in the way of motivation to cook. But we all go through this, right? It can’t just be me.
Sometimes, you just need a break.