Can you go wrong with a sweet peachy pink, gold shimmer, and a little ruffle? I think not. This duo is perfection and is totally helping me get through this gross January day.
Summer is coming to a close and I cannot believe how fast it flew by. It’s getting dark earlier and I’m so eager to wear my new suede booties, but before we move into fall, I couldn’t forget to share a little more of summer’s juicy peaches.
I made these peach cupcakes topped with vanilla whipped cream a few weeks ago and I just love how simple they are. The recipe isn’t complicated and it highlights these gorgeous farmer’s market peaches so well. You should still be able to find peaches for another couple of weeks so snatch some up before they’re gone!
For the frosting: beat 2 cups of heavy whipping cream with a 1/4 cup powdered sugar and a teaspoon or two of vanilla extract. Spoon on to your cupcake just before eating.
I can’t think of a better way to celebrate the end of summer! These might just make another appearance at a Labor Day party this weekend for one last peach hurrah before we break out the boots and pumpkin.
Is it really already Monday? I’m still in post-vacation shock that I have to go back to (rainy) reality today. Wasn’t I just on beautiful Lake Michigan? Oh well. There’s nothing better to start the week than with something sweet, right?
One night on vacation, we celebrated the upcoming wedding with a big family dinner and I volunteered to bring dessert. Here’s what I had to work with: dessert for around 30 people, some great local produce, and an empty rental house with no kitchen staples. The result: a perfect pan of peach cobbler. And my secret weapon: Bisquick.
So I can’t take a whole lot of credit for the perfect crumbly crust, but I concocted the idea of everything that I poured into that pan and to my surprise, it all worked out. And vacation peach cobbler was a success! – Also, I think it’s pretty tough to f-up Bisquick. That’s why it’s great. Oh, and adding fresh whipped cream to anything makes it heavenly. No brainer here.
Here’s the thing. Sometimes you’ll have to cut corners. Sometimes you won’t have flour or nutmeg or that special kitchen tool with you. Oh my, sometimes you won’t actually make dessert entirely from scratch. Get over it. What matters is what goes on when you’re eating your semi-homemade (cue nails-on-chalkboard Sandra-Lee grimace) dessert. Celebrating family and joy and outlasting love and the breathtaking I-can’t-believe-we’re-in-Wisconsin Lake Michigan view and sweet ripe summer peaches. That’s what matters.
This recipe will be rough and random. I dare you to concoct your own vacation dessert mess and see what happens. If you share it with fun, smart, beautiful, people – I promise it will go well. (And if not, you’ll be with people with a great sense of humor.)
Toss sliced ripe peaches with sugar and cinnamon. I used about 15 peaches, 1 cup sugar, 1 tablespoon cinnamon. Pour into a large baking dish.
In a large bowl combine Bisquick and milk. It’s roughly a 1:1 ratio, but I felt mine was a little too runny so I added more Bisquick. I used a little over 3 cups Bisquick. Pour this mixture over the peaches.
Bake for 60 minutes. Serve warm-ish and with fresh whipped cream.