Roasted Peach Pie Crumble

Did you know that today is National Peach Pie Day? It also happens to be National Waffle Day – how is a girl supposed to choose? I ended up making these peach pie-inspired roasted peach crumbles. These are super delicious and incredibly easy to make. They also make a great breakfast. IMG_8419.jpg

This recipe can also easily be made vegan by swapping out the butter for coconut oil.

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Roasted Peach Pie Crumble

Servings: 4

Ingredients:

  • 2 peaches, halved and pitted
  • 1.5 tablespoons butter, melted (or coconut oil)
  • 1/2 cup + 2 tablespoons oats
  • 1/4 teaspoon cinnamon
  • 2 tablespoons flour of choice (I used almond flour)
  • 2 tablespoons brown sugar or sweetener of choice
  • pinch of salt (larger pinch if using coconut oil)

Instructions:

  • Preheat oven to 375 degrees. Arrange peaches, cut side up, in a greased baking dish.
  • Combine melted butter, oats, cinnamon, flour, brown sugar, and salt in a bowl. Spoon topping over peaches.
  • Bake for 30-40 minutes until peaches are cooked through and topping is browning. Enjoy!

roasted peach crumb

Eclipse-Inspired Moon Pies

Who enjoyed watching the eclipse today? We only got a partial view, and it got a little bit darker, but it was still really awesome to see! I’m going to keep this post short and sweet, like these eclipse-inspired moon pies. Only 3 ingredients and you’re ready to go!

Eclipse-Inspired Moon Pies

Servings: 4

Ingredients:

  • 8 graham crackers
  • marshmallow fluff
  • 3/4 to 1 cup semi-sweet chocolate chips

Instructions:

  • Cut graham crackers into circles using a cookie cutter almost as big as the graham, if you have one. Spread marshmallow fluff on half of the graham crackers and cover with the other half. Heat chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between each round, until chips are beginning to melt. Spread over marshmallow/graham combination with a knife. Enjoy!

Easy Rustic Sweet Cherry Galette

Why did I ever waste my time trying to make perfect pies? Rolling out the dough, cutting strips of pastry, moving it all to a pie dish, adding the filling, trying to arrange the strips of pastry perfectly all the while they are getting gooey from the filling and starting to fall apart… Why put myself through that torture? I am much too impatient for all of that work, just for a tasty dessert. But then I learned how to make a galette. IMG_8158.jpg

What is a galette, you might ask? It is the French term for a flat crusty cake. You start out with a pie crust dough, roll it out, add filling, and bake. The end result has the buttery crispiness of a pie dough mixed with the sweet fruit filling. It is delicious, for half the work of a regular pie. I have tried a lot of pie crust recipes, and my favorite is the William’s Sonoma recipe. It always turns out perfect for very little effort. I make my pie dough in the Cuisinart because that is how my mom taught me to do it.

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One thing I would recommend would be to move wrap your pie crust around your rolling pin and move it to your baking sheet before adding the filling. The galette can get pretty heavy with all of the filling inside and you don’t want to risk spilling the filling or poking a hole in the bottom when transferring (definitely didn’t do that….).

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You may remember that I have a surplus of sweet cherries laying around (https://lifeoffite.com/2017/08/19/cherry-limeade-smoothie-bowl/). They made the perfect filling for my summer galette. I added less sugar than most people would, because my husband does not like sweet desserts. A small dollop of whipped cream or ice cream was enough to sweeten it up for me.

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Easy Rustic Sweet Cherry Galette

Servings: 6

Ingredients:

For the crust (Adapted from Williams Sonoma Pie Crust)

  • 1 1/4 cups All Purpose flour
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, cut into 1/2 inch cubes
  • 1 tablespoon Morena sugar
  • 3 tablespoons ice water
  • egg white

For the filling:

  • 3 1/2 cups sweet cherries, pitted and halved
  • 1/4 to 1/3 cup Morano sugar (depending on your taste buds)
  • juice of 1/2 lemon
  • 1 1/2 teaspoons corn starch

Instructions:

  1. Add all purpose flour, salt, and sugar to a food processor. Pulse 2-3 times to combine. Add butter and pulse until the mixture resembles a coarse meal. Add ice water 1 tablespoon at a time, pulsing in between until mixture starts to come together. Be sure not to add too much water, as the dough will be sticky. Wrap in saran wrap and refrigerate for 1-2 hours.
  2. Mix together the cherries, sugar, lemon, and corn starch.
  3. Preheat oven to 375 degrees. Roll dough on a floured surface until approximately 1/8 inch thick. Wrap around rolling pin and transfer to a baking sheet. Add filling to the middle, taking care to just add the fruit, without the juice. Too much juice will make the crust too soft. Fold in the ends, pleating as you go.
  4. Brush with egg white and bake for 35-45 minutes until fruit is bubbly and crust has browned. Enjoy!
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Cherry Limeade Smoothie Bowl

I accidentally bought 3 pounds of sweet cherries today.  Apparently it is almost the end of sweet cherry season in the south. In other news, lots of cherry recipes coming your way! I rarely buy cherries, but after eating a few (dozen) handfuls of these babies, I was wondering why I don’t buy them every summer. They are the perfect mix of sweet and tart. This smoothie bowl is like drinking a cool refreshing cherry limeade but in smoothie form, it is delicious!IMG_8113.jpg

Cherry Limeade Smoothie Bowl

Ingredients:

  • 1 cup lime yogurt
  • 1 ripe banana
  • 1/4 ripe avocado
  • juice of 1/2 lime
  • 1/2 cup pitted cherries, halved
  • Cherry jam
  • Other toppings: pomegranate seeds, more cherries, toasted coconut, almonds, etc.

Instructions

  • Add yogurt, banana, avocado, and lime juice together in a blender, Vitamix, or Magic Bullet.
  • Swirl in cherry jam. Add cherries and other toppings if desired. Enjoy!

Secret Ingredient Vegan Chocolate Chip Cookie Dough For One – NO oil or butter

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Sometimes my chocolate chip cookie dough never makes it to the oven. I much prefer a big bowl of cookie dough to a baked cookie. It’s just better. I love cookie dough so much that I probably make a small batch of chocolate chip cookie dough at least once a week and eat it with a spoon.

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Traditional recipes usually have at least 1-2 tablespoons of butter or coconut oil. Some recipes will use applesauce in place of oil, but that usually needs to be cooked in order for it to work. If I ever tried to substitute something like milk to bring everything together, the recipe would be more gummy and would be more the texture of scone or biscuit batter. While those batters are delicious, the recipe did not compare to the buttery deliciousness of a true chocolate chip cookie dough. The other recipes I have seen involve chickpeas. I have made many a chickpea cookie dough in my day, but no matter what I do, there is always an underlying grittiness to the dough. But yesterday I started to make my usual cookie dough and had a stroke of genius. 

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Trust me when I say that this recipe is super delicious. I have never seen a recipe that substitutes the fat of coconut cream for butter or oil in cookie dough. This recipe also isn’t super coconut-y. I mean, if you hate coconut, then you may not like this recipe. But if you enjoy something else with a hint of coconut flavor such as curry, then trust me, you will like this recipe.

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Secret Ingredient Vegan Chocolate Chip Cookie Dough For One

Servings: 1

Ingredients:

  • 1 1/2 tablespoons coconut cream (if you only have canned coconut milk, be sure to use the cream that you scrape off the top)
  • 1/4 teaspoon vanilla
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • pinch of salt
  • 5 tablespoons all purpose flour
  • 2 tablespoons semi-sweet chocolate chips

Instructions:

  • Mix together coconut cream with vanilla. Add sugars and salt to combine. Add flour and mix completely. Fold in chocolate chips. Enjoy!

 

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