Peach Cream Cheese Coffee Cake

It is peach season here in the NW and we are taking full advantage of that. Not only have we been picking peaches, but I have been buying them by the box full.  We all love eating peaches, but I also love baking with peaches. I usually bake my peach pie and this yummy cobbler,  but today I decided to go with something a little more simple. A peach coffee cake. Let me tell you, it is so good! With the creamy cheesecake filling, succulent peaches and crumbly streusel topping. You won't be disappointed. 

Print recipe here

Ingredients

Streusel topping:
• ⅓ cup granulated sugar
• ½ cup flour
• 3 tablespoons butter, cold and cubed
Cream cheese filling: 
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
Cake: 
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 stick butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup Greek yogurt
• 2 peaches, sliced into wedges

Instructions

            Preheat oven to 350°F with rack in middle. Grease a springform pan

          To make streusel topping: 

          Combine the sugar, flour, and butter (chilled and cubed) in a food processor and pulse until 

          crumbly. 

          Set in the refrigerator until ready to use. 

To make cream cheese filling: 


In a the bowl of your stand mixer, beat softened cream cheese and granulated sugar until smooth, for about 30 seconds. Add vanilla extract and an egg, and beat for about a minute more until combined and very smooth. Set aside. 


Make cake:
1. Sift flour, baking powder, baking soda, together into a medium bowl.
2. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
3. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
4. Transfer the cake batter to the springform pan. Spread cream cheese mixture evenly on top. Top with sliced peaches. Sprinkle the streusel mixture over the fruit. 
5. Bake until the cake turns golden, and a toothpick comes out clean in the center, about 45 minutes to 1 hour, depending on your oven. 
6.  After cake has cooled, release the cake from the springform pan. 

What is your favorite thing to bake with peaches? 

Hawaiian Chicken Kabobs

Now that summer is just around the corner, so is grilling season. I gave my grill a good cleaning after the long, wet winter and am so excited for all the barbecues we are going to have with our family and friends. 

This chicken is amazing! We all love it- even the kidos.  I make a few skewers for them without "vegetables", but the rest are loaded up with chicken, bell peppers, red onions and pineapple. Grilled pineapple is so good, especially when it is coated in this marinade. It caramels beautifully, I seriously would just eat skewers of grilled vegetables. 

You can print the recipe HERE

Ingredients

• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• olive oil
• 2 Tbsp rice vinegar
• 5 garlic cloves, minced 
• 1  tsp sesame oil
• Salt and  pepper
• 1  lb boneless, skinless chicken breast ( I use 2 chicken breast for our family of 5)
• *chopped into cubes
• 3 cups  fresh cubed pineapple 
• 1 large green or red peppers, diced into cubes
• 1 large red onion, diced into  pieces

Directions:

• In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate for at least 3 hours.

Soak wooden skewer sticks in water for 1 hour

• Preheat a grill over medium heat to 400 degrees. 
• Thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill about 7 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 7 minutes longer. The chicken should be beautifully brown and caramelized. 

Thanks for visiting, 

Poppy Seed Muffins

There are two things I bake every week. Muffins and cookies. Muffins are quick and easy to make and they are something we can grab for a quick breakfast or as a snack.

 I have been alternating between my blueberry and strawberry muffins every week, which we all love, but I wanted to find a recipe for the perfect poppy seed muffin.   I have a tried a few and was always disappointed until I found this one. These muffins are delicious, moist and full of flavor. 

Recipe makes 24 muffins 

( I always freeze half, to have later)

Click to print recipe HERE

Ingredients

3 eggs

1 cup vegetable oil

1 1/2 cups milk

2 1/2 cups white sugar

1 1/2 tsp salt

1 1/2 tsp baking powder

2 TB poppy seeds

1 tsp almond extract

3 cups flour

sliced almonds

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Directions

1. Beat together the wet ingredients: eggs, vegetable oil, milk and almond extract.

1. Add the dry ingredients: sugar, salt, baking powder, flour and mix together. 
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3. Line muffin tins with muffins liners. Fill 3/4 full and sprinkle with sliced almonds. 

      Bake at 350 for 20-25 minutes. The tops should be golden brown a toothpick inserted in 

      the enter should come out clean. Remove from oven and cool on wire racks. 

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2. Thanks for visiting, 

Pasta with Chicken & Sundried Tomatoes

I like making pasta dishes for dinner, because they are fast, easy and filling, plus my picky kids love eating almost any kind of pasta.  This pasta with sun-dried tomatoes and asiago cheese is so so so good ( I am not exaggerating) I will be putting  this recipe into my monthly menu rotation.  

The chicken breast is sauteed with garlic and sun dried tomatoes, and a creamy sauce is made in the same pot with half & half and asiago cheese. You can use a ziti or a penne pasta, both are perfect for the creamy sauce. You can also use a gluten free pasta if you prefer.

Print Recipe Here

Ingredients

• 1 8oz jar of sun-dried tomatoes in oil (sliced)
• 2 TB olive oil
• 1 lb chicken breast, chopped into small pieces
• 4 garlic cloves, minced
• salt/pepper 
• paprika
• 1 1/2 cups half and half 
• 1 cup Asiago cheese, grated
• 8 oz penne pasta
• 2 cups fresh spinach

Instructions

1. In a large non stick skillet, heat 2 TB of olive oil, and add the jar of sliced sun dried tomatoes and minced garlic.  
2. Sauté for about 3 minutes, add chopped chicken breast to the sun-dried tomatoes and oil - season the chicken in the skillet with approximately 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika. Sauté chicken until golden brown.
3. To the same skillet, with chicken and sun-dried tomatoes, add 1 1/2 cup of half and half and bring to boil. Add grated Asiago cheese and stir to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts.  Taste the sauce and adjust seasoning to your liking.
4. Cook pasta according to package instructions and drain.
5. Add cooked pasta to the sauce. Add spinach, toss everything together. 

Enjoy!

Thanks for visiting, 

Garlic Herb Roasted Salmon

The butter, garlic and herb combination makes this salmon recipe amazing. It is extremely easy to make and tastes so good. 

Even my kids who are picky ask for seconds. 

I love how flaky the salmon is, I like to serve it with rice and roasted veggies. 

Click to print the recipe here

Ingredients:

salmon fillet (16 oz)

3 TB butter

4 cloves of garlic

2 TB chopped parsley

1/2 tsp salt

1 tsp lemon juice

black pepper

olive oil

Directions:

In a glass measuring cup, melt butter. Add garlic, parsley, salt and about 3 dashes of pepper. Stir well until combined. Arrange salmon on a baking sheet or casserole dish. Spoon the garlic herb mixture on the salon and coat the all sides well. 

You don't have to marinate. If you have fresh salmon, you don't need much flavoring. I however prep my dinners in the morning/afternoon. So I cover the salmon and stick in the fridge until dinner time. 

Preheat oven to 400F.

Drizzle salmon with 1 TB olive oil, bake salmon for 20 minutes. 

Remove salmon to serving dish and drizzle with pan drippings. Serve with lemon wedges. 

Enjoy!

Cabbage Beet Salad

I saw this salad on my instagram's friend @venera_cher, and I just had to ask her for the recipe. She said that the recipe has been in her family for 80 years, from her great grandmother in Belarus.
I made it right away, and we love it.  It is delicious, crisp and fresh. I love that it keeps in the fridge for days.

Click HERE to Print

Ingredients:

2 small heads of cabbage or 1 large one
2 large beets
8-10 cloves of garlic

4 cups of water
1/2 cup of vinegar
1/3 cup of sugar
3 TB salt
10 TB veg oil
10-15 black peppercorns
2-3 bay leaves

Directions:

-Cut the cabbage into small chunks. Peel, half and slice beets. Slice all of the garlic cloves.
-In a medium sized pot, bring water, vinegar, sugar, salt, veg oil, peppercorns and bay leaves to a boil.
-In a large bowl, layer 1/3 of the cut cabbage, followed with 1/3 of the beets and 1/3 of the garlic. repeat again until all of the vegetables are used.
-Pour boiled  marinade over the cabbage. Weigh the cabbage down into the liquid with a heavy plate in the bowl. Refrigerate for at least 24 hours before eating.
-The longer you refrigerate it, the pinker the cabbage will turn. I think it is perfect 48 hours after making.
-You can serve as a side dish, I use a slotted spoon to scoop up all of the cabbage/beets.
-Transfer the cabbage into a large glass jar filled with the liquid. Refridergate up to 2 weeks

Coconut Cake - Spring Cake

I decided to make a spring themed cake for the family, and what better cake then a delicious coconut cake. I used shaved chocolate and toasted coconut for a birds nestled with some cadbury eggs. The kids thought it was the best thing ever. 

Print recipe 

Ingredients:

3 c. cake flour

1 1/2 tsp. baking powder

1 tsp. salt

1 c. veg oil

1 c. half-and-half

1 c. sugar

1 tsp. pure vanilla extract

1 tsp. pure coconut extract

1 large egg plus 2 large egg whites

coconut frosting (recipe below) 

Directions:

1) Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans and line bottoms with parchment paper rounds. 

2)You need three bowls to make the batter

3) In the first medium sized bowl,  sift together flour, baking powder, and salt. Set aside. 

4) In the 2nd bowl (or large measuring cup)  whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg until smooth.  Set aside. 

5) In the third bowl, beat 2 egg whites until stiff peaks appear. 

6) Combine the flour mixture with the liquid ingredients. Stir until combined. Fold in the egg whites, gently stir until combined. 

7) Divide batter among prepared pans. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.

8) Place one layer on a cake plate and frost top with 1 cup Coconut Buttercream. Repeat two more times. Frost sides with remaining Coconut Buttercream.

9) optional: Arrange chocolate shavings and toasted coconut into a nest and nestle with egg candy. 

coconut frosting-

Ingredients:

1 c. unsalted butter (room temperature)

1/2 c. cream of coconut

6 c. powdered sugar

1 tsp vanilla extract

pinch of salt

gel food coloring

Directions

1) Beat butter and cream of coconut with an electric mixture on medium speed until smooth, 1 to 2 minutes.

2) Gradually beat in sugar.

3) Beat in pure vanilla extract and a pinch of kosher salt until combined.

4) optional ** Beat in blue gel food coloring, one drop at a time, to desired color.

Thanks for visiting, 

Strawberry Orange Poppyseed Scones

These scones are perfect! They are moist and full of flavor. I don't know if you know if you know this, but scones are incredibly easy to make, like super easy. If you don't have a food processor to cut the butter, then just freeze your butter and grate it with your cheese grater. You can whip these up in 30 minutes and have fresh scones for breakfast or an afternoon tea.  

Print Recipe Here

Ingredients-

3 cups all purpose flour

1/2 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

2 tsp poppy seeds

zest of 1 large orange

8 TB cold unsalted butter (diced)

1/2 cup heavy cream

1 egg

1 tsp vanilla

1 cup diced strawberries

course sugar

Orange glaze-

Juice of one orange

1 cup confectioners sugar

1 TB half and half

Directions-

1. Preheat oven to 400°F.  Line a large baking sheet with parchment paper or a silicone baking mat. 
2. In a food processor, pulse the flour, sugar, baking powder, salt, and poppy seeds. Add the lemon zest and pulse again. Add the cold cubed butter and pulse until the butter is pea sized. Dump the flour mixture into a medium sized bowl. 
3. In a small bowl or glass measuring cup, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Work the dough into a ball and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a knife. Top with a sprinkle of coarse sugar.
4. Bake for 25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.

Enjoy!

Lemon Cupcakes with Strawberry Frosting

These cupcakes are incredible. Biting into one, you get the tangy lemon cake,  along with a burst of fresh strawberries. I can't help but think of summer with each bite. They take me back to sipping fresh strawberry lemonade out on the patio. Boy, am I looking forward to those days again. Especially right now, when it is raining outside.

Print recipe here

Ingredients:

Lemon Cake-

1 box of white cake mix

1/3 cup veg oil

3 eggs

zest of 2 lemons

fresh squeezed juice of 2 lemons

1 cup sour cream

Strawberry Frosting-

1 cup fresh strawberries

1 cup butter (softened)

2 1/2 cups confectioners sugar

Directions:

Preheat oven to 350 degrees and line cupcake pan with liners.

Sift cake mix into a large mixing bowl. Add the veg oil, eggs, lemon zest and juice. 

Using the paddle attachment on your stand mixer, mix until combined and smooth. 

Fill cupcake liners 3/4 full and bake for 20-25 minutes, until a toothpick inserted comes out clean. 

Let cool completely. 

FROSTING-

Place the fresh strawberries into a food processor or blender. Blend until pureed.

Transfer the puree to a small saucepan over low-medium heat. Bring to a boil (stirring often), until the puree is reduced to about half (15 minutes) Remove from heat and cool completely. 

Beat the softened butter in a stand mixer with a paddle attachment, until light and fluffy. 

Add 1 cup of confectioners sugar into the butter, and beat until blended. 

Add 2 TB of strawberry puree, and mix until blended (don't forget to scrape the sides)

Add 1 cup of  the confectioners sugar and mix. Add 2 more TB of the puree and continue mixing. 

Add the last 1/2 cup of the confectioners sugar and mix until all is combine (scrape the sides).

 Fill into a pastry bag and ice the cupcakes. 

Enjoy!

Apple Pecan Pull Apart Rolls

I remember these rolls from my childhood, all seven of us kids, loved them. We always used to fight for the top parts, you know, the ones covered in glaze. 

I now make them for my family, It is a breeze with my bread machine, but even if you don't have a bread machine, you can still make them, it just takes a little time and effort with the dough. 

They are great for breakfast or just a snack with a glass of milk. Each piece is filled with pecans and cinnamon covered apples. Definitely a mouth watering treat. 

Print Recipe Here

Ingredients:

dough-

1 cup of warm water

1 egg

1/4 cup of butter (melted)

1 tsp salt

1/3 cup sugar

3 1/2 cups of flour

1 1/2 tsp quick active yeast

Filling-

3 apples (peeled and chopped)

1 cup pecans (chopped)

1 tsp cinnamon

1/4 cup sugar

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1/4 cup of butter (melted)

Glaze-

2 TB melted butter

1 cup of confectioners sugar

1-2 tb milk 

Directions-

I make the dough in the bread machine- Carefully place all of the dough ingredients into the bread machine pan, and select the dough cycle. Do  not use delay cycle.

If you do not have a bread machine, use your stand mixer.  In you stand mixer bowl, dissolve yeast in warm water. Add the butter, egg, sugar, salt, and flour. Beat until smooth. Add more flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6/-8 minutes. Place into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-2 hours.

While the dough is rising, combine the chopped apples, pecans, cinnamon and sugar in a medium bowl and mix well. 

Once the dough has risen, punch it down and divide it into 20-25 pieces. 

On a floured surface, pat and roll each piece of dough into a small circle. Fill with 1 tsp of filling and pinch the sides together to form a ball. 

Melt 1/4 cup of butter, dip each ball into the butter before placing them seam down in a spring form pan. Layer the balls and then sprinkle the remaining apple filling. 

Cover and let rise for at least 1 hour, until doubled. 

Bake at 350 for 45-50 minutes, until golden brown. Cool for at least 15 minutes and remove the sides from the pan. 

Combine the glaze ingredients and drizzle over the warm bread. 

Chocolate Cream Pie

 I love cream pies, especially a good chocolate cream pie. It satisfies the sweet tooth, without being to heavy or filling, This chocolate cream pie is easy to make and we never have any leftovers because it is so amazing. To make the large chocolate shavings, I use this technique. 

Print recipe here 

Ingredients

crust:

30 nabisco wafers (I buy these at wincos)

1/3 cup of sugar

6 TB butter - softened

filling :

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate
• 2 ounces unsweetened chocolate
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

topping:

• 1 cup chilled heavy whipping cream
• 2 tablespoons sugar
• shaved chocolate

Directions:

1. Preheat the oven to 375 degrees.
2. Make the filling: place the sugar, cornstarch and salt in a heavy medium saucepan, on medium/low heat. In a  measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook, whisking constantly until thick. (to prevent eggs from scrambling)    
3. Turn off the heat, add the chocolate and whisk. Add the butter and vanilla extract. Transfer the filling to a bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; refrigerate until cool, 1-2 hours.
4. Make the crust: Combine the chocolate wafers, sugar and butter in a food processor and pulse until the cookies are finely crushed. Press the mixture firmly into a pie pan. Bake for 10 minutes until crisp. Cool completely.
5. Once the filling and crust are cooled, spoon the filling into the crust and spread evenly and chill for at least 6 hours or up to one day.
6. Up to 3 hours before serving, make the topping: Place the heavy cream and sugar in a stand mixer. Whip on medium speed until the whisk leaves  tracks in the cream. Add the whipped cream over the filling and sprinkle with the grated chocolate and refrigerate until ready to serve.

Thanks for visiting,