{ Personal Peach Crisps }

Before peaches go completely out of season, 
I have one last recipe you absolutely need to make! 

Personal Peach Crisps. 

A peach, cut in half, 
packed with an incredible crumb topping, drizzled with honey,
and served with a melty scoop of vanilla ice cream. 
They're really easy & really tasty.

I made this recipe a couple weeks back, spur of the moment, 
for a last minute dessert idea. Considering how fast I threw them 
into the oven, I honestly didn't expect them to taste as delicious as they did.

The secret ingredient that made these so good was definitely the honey.

 The peaches were sweet, warm, & juicy,
the crumb topping was crisp but slightly chewy 
because of the honey - which caramelized when baked . 
And that ice cream on top, can't do without it. 

It was the perfect, satisfying after dinner treat. 

To make these Personal Peach Crisps,
preheat the oven to 350 F. Then slice your 
peaches in half, removing the pits. 

{You can peel the skins off if you'd like. 
Though, personally, I didn't mind them.}

Next, make the crumb topping by combining the flourbrown sugar, and salt
Once mixed together, cut in the cold butter

Finally, add the vanilla and coconut oil and crumble everything 
together with your fingers until the mixture clumps together like wet sand.

{Start with just 1 tbsp. of coconut oil, and add another only if needed.}

Line the 4 peach halves on a parchment lined baking sheet. 

Pick up each half, one by one, and with your other hand pack a handful 
of crumb topping onto the peach - as much as you can without it falling off! 

Once you've done this with all four halves, 
drizzle the tops of them with honey and bake them in a 350 degree 
oven for about 15 minutes, until the crumb topping is brown and the peaches are tender. 

{Freeze any additional crumb topping for later use.}

See what I mean?!

While they baked, the honey caramelized. 
I peeled off a little puddle of that caramelized honey from the pan 
once it cooled - and it was chewy, almost like candy!

While the peach crisps are warm, 
top each with a big scoop of vanilla ice cream and dig in!


Serves 4

You'll need...

2 ripe peaches, halved & pitted

For the crumb topping...

1/2 cup flour
1/4 cup brown sugar
a pinch of salt
2 tbsp. butter
1 - 2 tbsp. coconut oil
a few drops of vanilla extract
A drizzle of honey {on the top of each peach}

 top with: vanilla ice cream



{ Strawberry Cheesecake French Macarons }

I'm SO excited to finally share this new video & recipe with you all - made specially for the wonderful Lexi of Glitter, Inc. I've been lucky enough to have a few different recipes featured on her lovely blog already, but this one is definitely my favorite so far.

I've added a few additional pictures below 
- I couldn't resist adding them to my own blog, these French Macarons were so fun to photograph -
but you can find the full recipe and more on Lexi's blog! 

In my opinion, there's nothing quite as impressive as homemade French Macarons - 
a cookie that is notoriously tricky to make. The main goal is to get that signature ridge, or "foot," lining the bottom of the meringue cookie. (I literally shrieked the first time my macarons came out of the oven with feet.)

However, after making them at home a few times (pretending to be a professional pastry chef,) 
I've realized that these delicious & delicate little cookies aren't nearly as difficult as I thought they'd be. And they're so impressive once you get them right!

 Regardless if they come out a little lopsided or bumpy on top, as long as you follow the written steps on Glitter, Inc. - or watch the video above - I guarantee you'll have a French Macaron that tastes absolutely delicious!

Don't forget to visit Glitter, Inc for the full
{ Strawberry Cheesecake French Macaron } 
recipe & instructions. 
And while you're there, be sure to check out my other 
recipes that have been featured on Lexi's site!



{ Banana Berry Smoothie Bowl }

One of my favorite things to eat lately are these smoothie bowls. 
They're a bit thicker than your average smoothie - you eat them out of a bowl and top them 
with just about anything. Like frozen yogurt, but healthy!

It's the perfect, filling snack for any time of the day.

I've listed my favorite combination of ingredients below, but of course you
can always swap out ingredients. Switch raspberries for blueberries, 
or orange juice for coconut water...

Adding kale to a smoothie might sound a bit odd if you've never tried it - 
but trust me, once blended in you can't even tell that it's there! 
(And you get that extra, healthy punch from the veggies.)


For the smoothie...

4 frozen strawberries
1 frozen banana
8-10 frozen raspberries 
a small handful of fresh kale (optional)
a spoonful of greek yogurt
a splash of orange juice
a drizzle of honey

Top with...

unsweetened coconut
slivered almonds
pumpkin seeds
sliced banana



{ Pumpkin Apple Butter with Homemade Buttermilk Biscuits }

Next on the list of pumpkin recipes: 

Pumpkin Apple Butter!

I'd never made any sort of apple butter before this - 
and every recipe I came across online required
 endless hours in a slow cooker (which I sadly don't have.) 

Not in the mood to give up - or wait 12 hours - I decided to wing it. 
I came up with my own recipe and attempted to cook it on the 
stovetop for a just couple of hours - in the hopes that it 
would thicken into something that at 
least resembled apple butter. 

To my surprise, it actually worked!

With the addition of the pumpkin, within just about 
an hour and a half the apple butter thickened up 
and had my entire apartment smelling like Fall.

And with a pot full of pumpkin apple butter 
(which I would've gladly eaten by the spoonful), 
I had a lovely excuse to make some homemade buttermilk biscuits 
 (which are actually A LOT easier to make than I would've ever guessed.)

So here's how you make the pumpkin apple butter...

1. Start by peeling, coring, & dicing 4 small apples
(I used 3 Fuji's & 1 Granny Smith for a little tang.)

2. Place the apples into a deep pot, 
and pour 1 and 1/2 cups of apple cider over them.

3. Sprinkle on 1/2 tsp. of nutmeg and 1 tsp. - 1/2 tbsp. of cinnamon
depending on how powerful you want the spice to be. 
(I used 1/2 tbsp. and found it just a tiny bit overpowering.)

4. Lastly, add in 1 tsp. of vanilla extract and up to 1/2 cup of brown sugar
depending on how sweet you want it.

5. Bring this mixture to a boil and then reduce the heat 
& let the apples simmer until tender enough to smash with a fork 
(about 15 - 20 minutes.)

When the apples are cooked through, 
let the entire mixture cool slightly & then add it into a blender. Blend until smooth.
(I left a few small chunks in mine, to give the final product a bit more texture.)

Once the apple mixture is smooth, pour it back into the pan that you cooked it in.

Turn the heat onto low and stir in a 15 oz can of pumpkin, 
the juice of half a lemon, and a pinch of salt.

(Be sure to taste everything as you go. If you find that the mixture is too sweet, 
simply add more lemon juice until the flavors balance out.)

All that's left is to cook the mixture on low for about 1 and a half hours, 
stirring occasionally, until it thickens. You'll know it's done when you 
can draw a line on the bottom of the pan with your spoon, 
and the apple butter doesn't run back into place.

(And you'll probably need to cover the pan with a lid for the first 30 minutes or so, 
because the mixture tends to bubble & burst as it cooks.)

Once thickened, you can store your pumpkin apple butter in mason jars 
& even give it away as a gift!

But make sure to save some for yourself... After all, 
you'll need something to slather on these flaky & fluffy buttermilk biscuits.

The biscuits really couldn't be easier to make.

Just like the apple butter, I'd never made biscuits from scratch before. 
(Lots of new adventures for me this week!) 

I was sad it took me so long to realize how quick they come together 
& how awesome they taste.

All you need to do is combine 2 cups of flour with 
1 tbsp. of baking powder and 1/2 tsp. of salt.

Next, chop up 1 stick of cold butter into small cubes 
& cut them into the flour mixture until it looks like crumbs.

Lastly, pour in 1 cup of cold buttermilk 
and stir with a fork until the dough comes together.

(To make this even easier, combine all of the ingredients 
above in a blender or food processor!)


{ Time for some honesty... I never use real buttermilk.
It's just so easy to create a homemade version of it 
with ingredients you probably already have 
- plain milk & lemon juice - so for me, 
buying the real stuff just seems like a waste of $... }

Have you tried this method & do you think it makes a difference? 
Let me know in the comments!

Plop the dough onto a clean, floured surface 
& pat it out until it's about 1 inch thick.

Fold the dough back onto itself a few more times 
and press it down to about 1/2 inch thickness.

Finally, use a floured glass, or a floured round cookie cutter, to cut out circles.
Once you've cut as many circles as you can, fold the remaining dough scraps back together 
and repeat the process. Continue cutting circles until all the dough is used up.

(But remember - the key to a flaky biscuit is the cold butter, which melts & 
creates pockets in the biscuit. So work fast before the butter melts.)

Brush the tops of the biscuits lightly with milk & 
bake them at 450 F for about 10 minutes.

While they're fresh out of the oven, slather them with pumpkin apple butter 
(and some real butter) & enjoy immediately. 

You'll thank me later for that suggestion! 


For the Pumpkin Apple Butter...

4 small apples
1 and 1/2 cups apple cider
1 tsp. to 1/2 tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
up to 1/2 cup brown sugar
1 (15 oz) can of pure pumpkin
Juice of half a lemon
A pinch of salt

For the Buttermilk Biscuits...

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1 stick cold, salted butter
1 cup buttermilk
(A bit of plain milk to brush 
on the biscuits before baking)

(Buttermilk Biscuit recipe adapted via One Sweet Appetite)



{ Pumpkin Pie Oatmeal with Candied Pecans }

Although it's not quite officially Fall, that doesn't mean you can't get a head start on all the incredible flavors of the season. (Pumpkin is definitely at the top of my list - so brace yourselves for an influx of pumpkin recipes within the next couple of months...)

First up, this wonderfully delicious Pumpkin Pie Oatmeal that happens to taste just like - you guessed it - pumpkin pie. Top with some warm maple syrup & homemade candied pecans, and you're set.

Watch the quick video above, or read on for more info on this oatmeal - reinvented!

First of all, it's crucial to use steel cut oats. Personally, I was never a huge fan of oatmeal until I tried steel cut oats - they're chewier, nuttier, & much more hardy than rolled oats. And a lot less likely to turn into pure mush (a pet peeve when it comes to oatmeal.)

They're also really easy to make. Just bring 3 cups of water to a boil in a deep pot. Once boiling, add in 1 cup of steel cut oats, lower the heat, and stir. Continue to cook and occasionally stir the oats for about 15-20 minutes, until the water is absorbed and the oats are tender.

Once the oats are ready, add 1/3 cup of milk, 1/3 cup of pure pumpkin, 1/4 cup of brown sugar, 1 tsp. of vanilla, & a few dashes of cinnamon to the pot. 

Stir it all together & serve it up!

Don't forget to top it off with a drizzle of warm maple syrup & a sprinkle of candied pecans.


3 cups water
1 cup steel cut oats
1/3 cup milk
1/3 cup pure pumpkin
1/4 cup brown sugar
a few dashes of cinnamon
1 tsp. vanilla

{ top with warm maple syrup



{ Simple Candied Pecans }

I'm so so so excited for Fall - and all the baking to come, of course. Although it's not officially Fall just yet, I'm easing my way in with a super delicious (pumpkin filled) breakfast post - to come within the next couple of days.

I figured I'd start with these Simple Candied Pecans - they're the garnish on that upcoming breakfast post. But honestly, they're good on just about anything. I've been eating the extras on everything from my vanilla ice cream to my raspberry vinaigrette salads. They add such a unique flavor to every dish! And of course, they're delicious by themselves. 

Wouldn't a jar of these pecans make such a cute little gift, too?! 
(I'm getting a bit eager for the holidays...)


1 cup chopped pecans
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup water
1 tsp. vanilla extract
A few dashes of cinnamon

1. Chop the pecans.
2. Bring the sugars, water, vanilla, & cinnamon to a boil.
3. Reduce the heat slightly and add the chopped pecans.
4. Continue to stir the pecans in the syrup until the liquid evaporates.
5. Once the sugar crystallizes (and is no longer wet/syrupy) turn off the heat.
6. Place the pecans on a parchment lined baking sheet to cool.
7. Store & enjoy!

{Recipe adapted via The Photographer's Wife}



{ Peanut Butter Pie with Chocolate Covered Pretzel Crust }

I made this pie a few weeks ago, while staying with my cousins - the same ones who helped me with that genius idea for a S'mores Baked Alaska. Turns out a knack for baking - and love of dessert - runs in the family. {I miss them already!}

Now that it's feeling a bit more like Fall, I figured it was finally time to share the recipe with you all. We threw this pie together as a spur of the moment dessert idea for dinner that night, and I'm proud to say it was a hit. After all, I think everyone can appreciate a dessert that includes chocolate, peanut butter and pretzels

It's the Holy Trinity, in pie form.

It all starts with the pretzel crust. Grind pretzels in a food processor until it becomes super fine, almost like a flour. 

Combine two cups of the crushed pretzels with 2 tbsp. of brown sugar and 4 tbsp. of melted butter. Add some honey until the pretzels stick together like wet sand {about 1-2 tbsp.}

Pack this tightly into a pie dish and bake it at 350 F for 5-7 minutes, until it turns golden brown. Once it's cooled, spread a thin layer of melted chocolate all along the bottom and sides of the crust.

To make the peanut butter filling, whip together 1 cup of creamy peanut butter with an 8 ounce package of cream cheese and an 8 ounce container of cool whip

Once those are combined and smooth, slowly incorporate 1 and 1/4 cup of powdered sugar and 1 tsp. of vanilla extract. Continue whipping until everything is smooth.

Now, scoop all of the peanut butter filling into your cooled Chocolate Covered Pretzel pie crust.

Smooth the filling out with a spatula 
and chill the pie for about an hour, until the filling has firmed up.

Before serving, top with homemade whipped cream and some pretty chocolate twirls for an impressive garnish. {The twirls are a lot easier to make than you'd think! Click the link to learn how.}


For the pretzel crust...

2 cups finely crushed pretzel
2 tbsp. brown sugar
4 tbsp. melted butter
1-2 tbsp. honey 
{add honey until crust holds together like wet sand}
1/2 cup melted semi-sweet chocolate chips
{use excess to make the chocolate twirl garnish}

For the peanut butter filling...

1 cup creamy peanut butter
1 - 8 ounce package of cream cheese
1 - 8 ounce container of cool whip
1 ¼ cup powdered sugar
1 tsp. vanilla extract

{top with homemade whipped cream & chocolate twirls for garnish}

{Pie filling recipe adapted via The Pioneer Woman}