Peach Fluff

I am so excited to be sharing this very famous (at least in our house) recipe today! This one brings up so many memories for me as we had this at a close friend's home quite a few times when I was growing up. This also happens to be one of my dad's favorite recipes, and since his birthday was recently I was able to surprise him with it! Food gifts are my favorite to give! 

This recipe is a summer staple. It's fairly easy to make, and it makes A LOT so if you have a picnic or BBQ to go to this would be the perfect option. This dessert also looks impressive in the pan, and it's a great way to use up the best summer fruit....PEACHES! 

This dessert starts with a shortbread-like crust with delicious pecans in the crust. I toasted mine and it gave it an extra nutty flavor. The crust is topped with a sweet cream cheese mixture, and then all of that gets finished with a peachy, fruity, delicious topping. Crunchy, nutty, sweet, tangy, peachy! This hits all those delicious notes all in one bite. 

May I introduce you to: Peach Fluff!

Peach Fluff

recipe from a sweet lady at church who was gracious enough to share it with me!

To Make the Crust

1 1/2 cups all purpose flour

1/4 cup brown sugar

1 cup pecans, toasted and finely chopped

1 1/2 sticks unsalted butter, melted 

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl and press into a 13 x 9 inch glass baking dish.

Bake for 15 minutes. Remove and allow to cool. 

To Make the Cream Cheese Filling

1 8oz tub Cool Whip, defrosted 

1 8oz brick cream cheese, softened 

1 cup powdered sugar

In a large bowl combine all ingredients with a hand mixer on medium speed until light and fluffy. 

Spread mixture onto cooled crust.

To Make the Peach Topping

1 cup water
1 cup sugar
2 tablespoons cornstarch
1 3oz box peach Jello
8 fresh peaches, chopped

Add water, sugar, and cornstarch in a medium saucepan over medium heat. Cook until sugar is dissolved and mixture is thick and clear.

Remove thickened mixture from heat and add in box of peach Jello. Whisk until combined.

Add chopped peaches into thickened sugar mixture and stir to combine.

Pour peach topping over cream cheese filling.

Refrigerate for at least 2 hours.

I hope your family enjoys this dessert as much as my family does! Happy summer to you and yours! 

caramel corn cupcakes

I blame these cupcakes on last week's weather. 

Last week was absolutely wonderful. The air was warm, but there was a crisp breeze to cut through all the humidity. Perfection. Plus, it seems like everywhere I went I smelled fried food and I automatically started craving fall. 

I love summer, but I'm definitely ready for football games, crunchy leaves, apple desserts, pumpkin lattes, bath and body works candles, and craft fairs. For me, fall is all about caramel and I always equate the season with caramel corn. I guess it's because the scent is so warm and inviting. All these things inspired me to put the flavors of caramel corn into a cupcake. 

So, these cakes start with boxed white cake mix, but we aren't going to follow the directions on the back of the package. We're adding whole eggs instead of egg whites, salted butter in place of oil, and substituting milk (with a little something extra) for the water. My goal was to make the cake itself taste more salty, buttery, popcorn and top it all off with a sweet puff of caramel-y frosting. Mission accomplished thanks to a few tricks!

 

Caramel Corn Cupcakes

makes at 24 cupcakes

For the Cake

1 16.5 ounce box Duncan Hines Classic White Cake

3 large eggs

1 cup milk

1/4 cup salted butter, melted

2 cups caramel corn plus more for decoration ( I used Cracker Jack but homemade would be good too)

1/8 teaspoon butter extract

Pinch of salt

Preheat oven to 350 degrees. Put caramel corn in a large bowl and set aside.

In a small saucepan on medium-high, heat milk until tiny bubbles appear around the edge and immediately remove from heat. Pour scalded milk over the caramel corn and allow to steep and cool for about 10 minutes.

Once the milk is cool add it to the bowl of a mixer along with the cake mix, eggs, and melted butter.Mix until just combined and the cake mix is fully incorporated. Add in the butter extract and salt. Mix until just combined.

Spoon batter into 24 lined cupcake tins and bake for 13 - 15 minutes. Or until a tooth pick inserted in the center comes out clean.

Allow to cool for about 5 minutes before removing cupcakes from the pan and cooling completely on wire racks.  

For the Frosting

2 sticks butter
3 - 4 cups powdered sugar
1/4 cup caramel (either store-bought or homemade)
Pinch of salt

In the bowl of a stand mixer cream butter on medium speed. Once the butter is light and fluffy add powdered sugar, one cup at a time, mixing completely before adding more. Add in caramel and salt and mix until well combined. Turn mixer on higher and whip until frosting is light and fluffy. 

Pipe frosting onto cooled cupcakes and top with caramel corn and more caramel if you want!

Bring on the apple pie floats!

s'mores donuts

S'mores are so summertime, and I think we can all use a little summer right about now! Raise your hand it your tired of cleaning your car off every morning and driving with a fear of black ice in the back of your mind…psssst I'm raising my hand!

Let's all be in denial together about what season we're in, ok? Let's think about sitting on the dock at the lake in cut-off shorts with our toes in the water watching the sun set. Or, hiking our favorite trail. You know the one - it's so peaceful and skirts the lake. How about late night campfires! Roasting a homemade marshmallow over an open fire so it's a little charred and stuffing it between chocolate and graham cracker. Is there anything more delicious? 

I know something that's more delicious….these DONUTS! They are sooo soft and spiced with just the right amount of cinnamon. Fry the dough up, stuff it with the most fluffy marshmallow creme, and top it with chocolate ganache and graham crumbs. So perfect. Make these!

S'more Donuts

Dough inspired by Joy the Baker

Marshmallow Creme inspired by How Sweet it Is 

Pillow-soft dough gets fried to perfection, stuffed with a puffy cloud of the most perfect marshmallow creme, and finished chocolate ganache and salted graham cracker crumb. Who needs summer when you have these donuts?

Makes 10 - 12 donuts

For the Donuts

1 (1/4 ounce) packet active dry yeast

2 tablespoons warm water

3 cups all purpose flour

1 cup milk at room temperature

1/4 cup unsalted butter, softened

3 large egg yolks

2 tablespoons granulated sugar

1 1/2 teaspoons salt

1/2 teaspoon cinnamon

For the Marshmallow Creme

4 large egg whites

1 cup granulated sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

For the Ganache

1/2 cup dark chocolate chips

1 teaspoon coconut oil

For the Salted Graham Topping

3 whole graham crackers

1 teaspoon salt

Stir together the yeast and warm water in the bowl of a stand mixer fitted with the paddle attachment. Allow to bloom for at least 5 minutes or until the yeast is foamy.

Add milk, softened butter, egg yolks, sugar, salt, and cinnamon to the yeast. Mix on medium speed until just incorporated. Remove paddle attachment and switch to the dough hook.

Add four 1 cup at a time until the dough comes together and is soft and sticky. Remove dough from the mixer and place in a large well-oiled bowl. Cover with a kitchen towel and let the dough rise for 1 1/2 - 2 hours, or until doubled in size. 

Once the dough has risen, turn it out onto the counter and knead a little until you have a smooth ball of dough. With a rolling pin, roll dough out into a 12-inch round circle. Using a 3-inch cutter, cut dough and place on a parchment lined cooling rack to raise for another 30 minutes until puffed.

In a large pot, empty a large container of canola oil and heat to 350 degrees. Once the oil is ready, gently place 2 donut rounds into the oil and fry until golden. Flip and repeat on the opposite side. Immediately remove from the oil onto a paper towel-lined cooling rack. 

Allow oil to come up to temperature again and repeat with the remainder of the donuts, two at a time.

While donuts cool, prepare the marshmallow creme filling.

For the Filling

In the bowl of your stand mixer, combine egg whites, sugar, and cream of tartar. Place the bowl onto a pot of simmering water to create a double-boiler. Whisk the egg mixture continuously over the heat until the sugar has dissolved and the egg whites are warmed through. Immediately remove the bowl and attach it to your stand mixer. Mix on high speed until the mixture is thick and shiny, about 6-7 minutes. Add in the vanilla extract and beat for another minute to ensure it's incorporated. Place marshmallow creme into a pastry bag fitted with a large tip.

For the Chocolate Ganache

In a heat proof bowl, microwave chocolate chips and oil for about 1 minute. Remove from microwave and stir until the chips have melted and the chocolate is shiny and smooth.

For the Graham Topping

Break graham crackers into pieces and place them in a food processor. Pulse until the crackers are fine crumbs. Stir in salt to combine. Pour into a medium size bowl.

To Assemble Donuts

poke a hole in the side  of the donut using the handle of a wooden spoon. Insert the tip of the marshmallow creme filled pastry bag, and pipe in filling. The filling with push the tip out of the donut when it's properly filled.

Next, dip creme filled donut into warm chocolate ganache and place on a cooling rack over a large baking sheet. Finish filling and dipping the remainder of the donuts to allow the chocolate ganache to set.

After the ganache has set a little, dip donuts into salted graham topping and return to baking sheet to set.

These donuts should be served within a day of preparing. Store in an airtight container. Enjoy!

cinnamon sugar kettle corn with spiced chocolate drizzle

A few weeks ago I bought a few bags of this popcorn and fell madly in love. I really wanted to recreate it at home, but I woke up one night with an ingenious idea - a spiced chocolate drizzle. I absolutely LOVE the flavor of chocolate with the heat of cinnamon and cayenne pepper mixed in. You get a nice extra hint of sweetness from the cinnamon, and a nice kick from the cayenne. 

Making and personalizing your own popcorn at home is so simple, and you can make it as healthy or as decadent as you want. I used a mixture of coconut oil and butter for this recipe, but you could easily use all coconut oil to make it a little less naughty. I also used dark chocolate for the drizzle so this is practically a health food! 

Cinnamon Sugar Kettle Corn with Spiced Chocolate Drizzle

2 tablespoons coconut oil

2 tablespoons unsalted butter

1/2 cup popcorn kernels

3 tablespoons granulated sugar

1/2 tablespoon ground cinnamon

1 teaspoon salt

In a large saucepan with a tight fitting lid, melt the coconut oil over medium heat. After the coconut oil has melted, increase the heat to medium-high and melt the butter.

Meanwhile, in a small bowl combine the sugar and cinnamon. Set aside.

Once the butter and oil have melted, add the popcorn kernels and sprinkle with the cinnamon sugar mixture as evenly as possible and cover with the lid.

Once the kernels begin to pop, remove the pan from the heat and gently shake so the sugar doesn't burn.

Move pan back to the heat and shake continuously until the kernels begin to pop.

Once the popping begins to slow down, turn the heat off, and crack the lid to release the steam. 

Once the popping stops, remove the lid and sprinkle with salt.

Immediately pour onto a baking sheet lined with parchment paper. Be careful not to touch the popcorn since the sugar sill be really hot.

For the Drizzle

1/2 cup dark chocolate chips

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

While the kettle corn cools, melt the chocolate chips in the microwave. Add the ground cinnamon and cayenne pepper to the melted chocolate and stir to combine.

With a spoon, drizzle the melted chocolate over the cooled popcorn. 

Let the chocolate set for several minutes before enjoying. 

Popcorn will keep in an airtight container for 2 days.

PS - spicy and sweet make a good valentine treat. 

caramel apple pie floats.

You aren't really a fan of dessert. I will never understand why chocolate cake isn't your favorite thing, or why you don't crave a warm cookie dunked in milk. I asked you once when we were kids what your favorite dessert was just so I could perfect it. You said apple pie. Now apple pie anything brings my mind back to you…not that it was too far away from you anyway. 

Today was cold and snowy. The roads were terrible and the interstate was shut down in places because there were so many accidents. Days like today, when the weather's bad, you're always on my mind. I pray for your safety, that you will stay warm and dry, and that if you're on the road somewhere you stay out of harms way. 

Days like today I think about the possibility of "us", and what it will be like when you're mine. I'd like to make these for you after a cold, hard day at work. They would warm you up from the inside out, and make you happy since it's your favorite flavor. I hope it's not too fancy. 
You'd probably say it is. 

Caramel Apple Pie Floats

These a so very easy. You don't really need a recipe, just use as much or little of each ingredient as you'd like so it tastes good to you!

Caramel Apple Cider

2 - 3 scoops salted caramel gelato per person

refrigerated pie crust

1 egg, lightly beaten

1 tablespoon course sugar

a pinch of cinnamon

In a medium size saucepan over medium-low heat, warm cider. 

Line a baking sheet with parchment paper. 

Remove pie crust from package and unroll. Using the edges of a teaspoon, cut pie crust into small circles and place on parchment lined baking sheet.

Brush crusts with egg and sprinkle with sugar and cinnamon.

Bake according to the package directions and let cool completely.

Scoop gelato into large mug. Pour cider over gelato and top with mini pie crust rounds.

Serve with two straws and enjoy with someone you love. 

Be grateful you have someone to share with. <3

caramel apple cider.

To say that I'm addicted to the caramel apple spice drinks from Starbucks would be an understatement. Those drinks seriously taste like an apple pie in a drink! Who doesn't want something like that!? I think I've convinced everyone in my life to at least try those drinks, and while they aren't obsessed with them like I am, everyone thinks they're delicious too! 

I've been trying to recreate their delicious spicy, creamy, perfection at home for years…that's right people, YEARS! I've tried every kind of caramel sauce I could find (or make myself), and while it tasted ok, it wasn't nearly as good as the drink from Starbucks.

While doing some shopping at Target I saw a caramel coffee syrup and I had a brilliant idea! I knew those syrups would mix easily into a hot cup of cider without getting lumpy or settling into the bottom of my cup; that syrup did not disappoint! These not only taste almost identical to the Starbucks drink, but I can make more for less money….uh, HELLO YES! I recommend using a cider that is more tart with not a lot of extra spices.

Caramel Apple Cider

50.7 fl oz apple cider (I used this kind that I bought from Target)

6 fl oz caramel coffee syrup (I used this kind…also from Target)

1/2 teaspoon cinnamon

Combine all three ingredients in a medium saucepan and heat on medium until warmed through. Do not boil.

Serve immediately! 

Coming later this week. Caramel Apple Pie Floats! I can't wait to share!

white cheddar ranch snack mix.

Sometimes when I sit down to write in this little internet space I have so much to say that I don't even know where to begin. Maybe the thoughts should come tumbling out, but they just stay stuck! One day I'll start writing and never stop. 

This snack mix is SERIOUSLY delicious. Cheez-its, popcorn, pretzels, goldfish crackers - it's all in there mixed together with buttery oil and ranch dressing mix. I will warn you though - this recipe makes a lot of snack mix - enough to share with people you like! 

White Cheddar Ranch Snack Mix

Makes at least 10 cups of mix

16 oz bag waffle pretzels

21 oz box Cheez-Its

6.6 oz bag parmesan goldfish crackers

8 oz bag bagel chips

1 oz packet ranch dressing/seasoning mix

16 oz bottle Orville Redenbacher's butter flavored popping oil

6.5 oz bag white cheddar popcorn, halved 

Preheat oven to 250 degrees.

In a large baking pan combine pretzels, Cheez-its, goldfish crackers, and bagel chips. 

In a large bowl whisk together popping oil and ranch dressing mix until combined.

Pour ranch mixture over the crackers and pretzels. Mix to ensure everything is evenly coated in the oil.

Bake at 250 degrees for 1 hour, stirring every 15 minutes to make sure everything gets evenly browned.

Remove from oven and allow to cool in the pan. Once the mixture is cool pour popcorn over the top and mix gently to distribute. 

Store in an airtight container.