Mini Peach Pie Pockets

We always have tons of PEACHES, so I'm always trying to think of new ways to use them! I thought a peach PIE sounded yummy, but knew we didn't need a whole one. So, I made some MINI pies, and then FROZE the ones we didn't eat. Perfect!

Mini Peach Pie Pockets
4 cups peeled and chopped peaches
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon (heaping) cinnamon
1/4 teaspoon nutmeg
Dash of salt
1 box store-bought pie crusts, cut into fourths

 Combine all the ingredients in a bowl except the crust. Spoon the peaches into the center of each piece of uncooked pie crust and then fold over sides to enclose. Place on a parchment-lined cookie sheet and then brush with a little of the peach juice from the bowl. Bake at 450 degrees for 20 to 22 minutes, or until golden brown and filling is bubbling. Makes 8 mini pies.

TIP: You could brush the top with butter to help it brown better, but I figured the sugary juices would be yummy. Obviously you can serve this with vanilla ice cream (my family's number one choice!) or whipped cream.

Peach Muffins

I've posted this recipe before, but since it is my FAVORITE muffin recipe, I figured I better do it again while all the PEACHES are coming on. Every year I make up a few batches of these DELISH muffins. I make so many that I FREEZE a bunch and then pull some out whenever I get the craving!

Peach Muffins

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil 

3 eggs, lightly beaten

1 cup sugar

1 cup packed brown sugar

3 cups fresh peaches, peeled and chopped

Preheat oven to 400 degrees and prepare a muffin pan with nonstick spray.

In a large bowl, mix together the flour, spices, soda, and salt; set aside. In another bowl, mix together the oil, eggs, and sugars. Combine mixtures and stir in the peaches. Fill muffin cups about 2/3 full and then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 5 minutes in the pan and then let cool completely on a wire rack. Makes about 2 dozen.

TIP: I'm sure this would be great with canned peaches as well—just make sure if they are in syrup that you give them a rinse before putting in the batter. Another great addition would some yummy chopped pecans or walnuts.

Favorite Buttercream Frosting

So, I make CAKES. Obviously, you can see here on the right that I have a couple CAKE books. This just happens to be my FAVORITE frosting recipe. It's super YUM and goes with every cake you can imagine!

Favorite Buttercream Frosting
1 cup butter, room temp
4 ounces cream cheese, room temp
Dash or two of salt 
1 teaspoon vanilla extract
4 cups powdered sugar
2 to 3 tablespoons milk, if needed

In a bowl, beat the butter, cream cheese, salt, and vanilla together until smooth. Beat in the powdered sugar 1 cup at a time. Add milk to frosting until desired consistency is reached. (You will want a more stiff frosting if piping onto cupcakes or for decorating.)

TIP: If you want a cream cheese frosting (which I also love!), reduce the butter to 1/2 cup and use a whole block of cream cheese instead. You probably won't need the milk this way, or maybe only 1 tablespoon. And the basic frosting tip: if you need your frosting more stiff add more powdered sugar. If you need it thin, add milk by the tablespoon until desired consistency is reached!

BONUS TIP: Add all sorts of fun flavors to your basic frosting by using different extracts or yummy citrus zests. Just add the extract on top of the vanilla, reducing the amount slightly. Add the zests according to your taste. For chocolate frosting, add about 1/2 cup cocoa. (You may be able to add less powdered sugar if doing the cocoa.)

Coconut Zucchini Pancakes

These SWEET pancakes are the perfect way to start your day. Not only are they delicious, but they have VEGGIES in them too! PinchofYum.com had a YUMMY sounding recipe for Sweet Zucchini Pancakes that I used as the base of the recipe, but I made a few little changes. I think they turned out FAB for sure!

Coconut Zucchini Pancakes

1/2 cup all purpose flour

3 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg, beaten

1/2 cup greek yogurt

2 tablespoons melted butter

1/4 cup milk

1/2 cup grated unpeeled zucchini

2 to 3 tablespoons coconut

2 to 3 tablespoons mini semisweet chocolate chips (optional)

Preheat a nonstick skillet to medium or medium-high heat.

Combine the dry ingredients in a bowl first, then stir in the wet ingredients. Fold in the zucchini, coconut, and mini chips.

Scoop some batter onto the heated pan and gently spread if necessary.  When you see bubbles rising around the edges, flip the pancakes. These pancakes may cook a little longer than other pancakes, so just watch them and don’t let them burn! Top with butter and maple syrup.

TIP: The consistency of these pancakes is just a little different than other pancakes. Again, just make sure to watch them while they are cooking. I'm sure these would be fantastic with coconut syrup or even a little chocolate syrup drizzled over top with some whipped cream!

Lemon Zucchini Bread with Sweet Lemon Glaze

Have I said before how much I LOVE Pinterest? With the zucchini coming on, I've found TONS of new recipes to try! This moist bread turned out DELICIOUS and I'm so glad I found the recipe at NancyCreative.com. Hope you LIKE it too!

Lemon Zucchini Bread with Sweet Lemon Glaze

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup canola oil

2/3 cup sugar

1/2 cup buttermilk

Juice of 1 lemon (or 2 tablespoons)

Zest of 1 lemon

1 cup grated unpeeled zucchini (I don't think I used a full cup)

Lemon Glaze

1 cup powdered sugar

Juice of 1 lemon (or 2 tablespoons)

Preheat oven to 350 degrees. Grease and flour a 9 × 5-inch loaf pan; set aside.

In large bowl, blend the flour, baking powder, and salt; set aside.

In medium bowl, beat the eggs, then add the oil and sugar; blend well. Stir in the buttermilk, lemon juice, and lemon zest. Fold in the zucchini until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared loaf pan and bake for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, make the glaze. 

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled bread. Let glaze set, then serve.

TIP: Try putting some parchment paper in the bottom of your bread pan so nothing sticks to the bottom!

Blackened Salmon Sandwiches with Creamy Basil Sauce

I think I've mentioned before that my husband WANTS to gain weight. He is required to eat a lot of HEALTHY protein, so we've been having salmon once or twice a week. Our whole family LOVES fish, even the 1-year-old twins! Anyway, this SIMPLE dinner was fantastic and full of flavor thanks to the cajun seasoning and SECRET sauce.

Blackened Salmon Sandwiches with Creamy Basil Sauce

Salmon, cut into portions that will fit on bun

Olive oil

Cajun seasoning (I buy this in the spice aisle)

Creamy Basil Dressing

Hamburger Buns

Lettuce

Lightly pat all sides of the salmon portions with olive oil. Sprinkle a good amount of the Cajun seasoning over both sides and then cook in a grill pan (or bbq) until done. Spread a spoonful of dressing on both sides of the buns then put salmon on top. Finish off with another drizzle of the dressing and top with the lettuce. Enjoy!

TIP: The dressing is from one of my favorite salads EVER! I've been making it with Greek yogurt instead of mayo and it is still delicious. Also, if you don't have the oil marinade from a container of those fresh mozzarella balls when you make the dressing, just use olive oil instead. I usually throw in a couple dashes of garlic powder and oregano and parsley when I don't have the marinated mozzarella that I can steal oil from.