Rustic Strawberry Peach Tart

I got this recipe from sallysbakingaddiction.com. She seriously has the best recipes, and this one did not disappoint! When I first saw the recipe I was a little intimidated, but I was so wrong! It was so simple and the end result not only looks amazing, but tastes great too!

Ingredients:

Filling

2 ripe peaches, peeled, pitted, and sliced

2 cups fresh strawberries, sliced

2 Tbsp. granulated sugar (I only used 1 Tbsp. sugar)

1 tsp. vanilla extract 

Crust

1 1/2 cups all-purpose flour

3 Tbsp. granulated sugar

1/4 tsp. salt

1/2 cup (1 stick) cold, unsalted butter, cubed

1/4 cup ice water, plus more as needed

1 egg beaten for egg wash

additional sugar for sprinkling 

Directions:

1. Filling- Mix peaches and strawberries together in bowl. Add sugar and vanilla and toss well to coat. Let fruit sit and soak in its juices while you make the crust. 

2. Crust- In medium bowl whisk flour, sugar and salt together. Cut in the butter using a pastry cutter or your hands. I used the bottom of a wire wisk. Continue until the mixture resembles course, pea sized crumbs. 

3. Add 1/4 cup ice water and stir with fork until flour is moistened. Add up to 2 Tbsp. ice water if mixture seems dry. Gently knead the mixture until dough is formed. Shape the dough into a ball and flatten into a thick disc. Wrap in plactic wrap and refrigerate for about an hour. 

4. Preheat oven to 425 degrees. Line baking sheet with parchment paper or silicone baking mat. 

5.  On a lightly floured surface, roll out dough into a 12 inch circle. If needed you can use a pizza cutter to help trim the circle. Transfer dough to baking sheet.

6. Spoon the fruit (not the juices) into the center of the dough. Leave a border about 2-3 inches around the sides. Gently fold the edges up over the fruit, overlapping the dough as needed. Pour most of the remaining juice over the fruit (too much will make the crust soggy). Brush the crust with beaten egg and sprinkle with sugar. Bake for 25-35 min. until golden brown. Allow to cool slightly before serving.

ENJOY!

Homemade Hummus

After buying hummus at the store and reading the ingredients, which basically consists of chick peas, tahini paste (sesame seeds), olive oil, lemon juice, garlic, and spices I figured I mine as well make my own! This recipe is really simple and hummus is something you make to your own liking. Meaning they're no exact ingredients or directions. You can add anything to your hummus depending on what you like; roasted garlic, avocado, sun dried tomatoes, roasted red peppers etc. 

Ingredients:

1 can chick peas

4 Tbsp. olive oil (varies depending on the consistency you like)

Juice from half a lemon

1 1/2 Tbsp. of toasted sesame seeds (I added this in place of tahini paste)

2 Tbsp. minced garlic

2 Tbsp. plain greek yogurt (optional) *I added this for a more creamy texture, hummus recipes don't usually contain yogurt*

cilantro

Sriracha 

salt and spices to taste

Directions:

Mix all ingredients in a food processor (I used my Ninja) until you reach your desired consistency.

*If you have tahini paste use that, I just didn't have any. Again all these ingredients you can add more or less of, it's really just a personal preference!* Hope you Enjoy!

Soft-baked Peanut Butter Chocolate Swirl Cookies

Ingredients: Makes about 2 dozen cookies

Chocolate Cookie Dough

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup sugar

1/2 cup light brown sugar

1 large egg

1 tsp. vanilla extract

1 cup all-purpose flour

1/2 cup + 2 Tbsp. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

2 Tbsp. milk

1 cup semi-sweet chocolate chips

Peanut Butter Cookie Dough

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup brown sugar

1/4 cup sugar

1 large egg

3/4 cup creamy peanut butter

1 tsp. vanilla extract

1/2 tsp. baking soda

1 1/4 cups all-purpose flour

1/4 tsp. salt

1 cup semi-sweet chocolate chips

Directions:

Make chocolate dough. Cream butter and sugars together until light and fluffy. Beat in egg and vanilla until combined. In seperate bowl combine flour, cocoa powder, baking soda, and salt. Slowly mix into the wet ingredients. Then mix in the milk and fold in the chocolate chips. 

Make peanut butter dough. Cream the butter and sugars together until light and fluffy. Mix in the peanut butter, egg and vanilla. Slowly mix in the baking soda, flour, and salt. Do not overmix. Fold in the chocolate chips. 

*Chill both doughs for 1-2 hours*

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Measure 2 Tbsp. of peanut butter dough. Roll into ball. Repeat with Chocolate dough. Smoosh the two balls together and roll into 1 large ball. Bake the cookies for 10-12 minutes. Cookies will look a little underdone, but allow them to cool on cookie sheet.

recipe from sallysbakingaddiction.com

Chocolate Almond Banana Bread

Ingredients:

1/2 cup brown sugar

1/4 cup white sugar

1 stick softened butter  (1/2 cup)

3 overipe bananas

1/2 cup vanilla greek yogurt

2 large eggs

2 cups all purpose flour (I used whole wheat flour for 1 cup)

1 tsp. baking soda

1/2 tsp. salt

3/4 cup semi-sweet chocolate chips

1/2 cup chopped almonds

Directions:

Preheat oven to 350 degrees. Butter and flour bottom of loaf pans. Beat softened butter and sugar together until light and fluffy. Add yogurt, eggs, and bananas until well incorporated. Slowly stir in flour, baking soda, and salt. Stir in chocolate chips and chopped almonds. Pour into 2 8x4 loaf pans or cupcake pans. Bake 25-30 minutes for cupcakes and 50-55 minutes for loaf pans. 

Peanut Butter Cup Cookies

Ingredients: 

3/4 cup (1 1/2 stick) unsalted butter-room temperature 

3/4 cup brown sugar

14 cup granulated sugar

1 large egg

2 tsp. vanilla extract

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup chopped peanut butter cups (additional for topping)

3/4 cup semi-sweet chocolate chips

Directions:

Cream butter and sugars in large bowl until light and fluffy. Add in egg and vanilla. In seperate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add in flour mixture to other bowl. Stir in chocolate chips and peanut butter cups. Preheat oven to 350 degrees. Drop rounded cookie dough onto ungreased cookie sheets. Bake for 8-10 min. 

Homemade Tortillas

These tortillas are so good and so easy to make! Pretty similar to Cafe Rio's!

Ingredients

2 3/4 cup unbleached flour

1 1/4 tsp. table salt

1/4 cup olive oil

1 cup water

Directions

Mix flour and salt in large bowl. Add in olive oil and water. Mix well until dough forms. Separate dough into balls, about the size of a golf ball. Warm pan on stove to med high heat. Roll out balls on lightly floured surface. Cook tortillas on one side till they are golden brown and bubbles start to form, then flip. 

*Makes about 10 small tortillas*

Recipe from: homegrownandhealthy.com

Quick Cinnamon Rolls

Ingredients: *Makes about 18 rolls*

1. 1 3/4 C. warm water

2. 6 TBSP sugar

3. 1/2 C. oil

4. 3 TBSP instant yeast

5. 1 1/2 tsp. salt

6. 2 eggs

7. 5 1/2 C. flour

Melted butter, brown sugar, and cinnamon

Directions:

Mix together #1-4. Let sit for 15 minutes, then add next 3 ingredients. Mix together and roll out into a rectangle, about 1/2 inch in thickness. Spread with butter, brown sugar, and cinnamon mixture. Roll up dough and cut each individual roll about 1 inch in thickness. Place cut side down on greased cookie sheet or in greased muffin tins. Let sit 15 minutes. Preheat oven to 400 degrees. Bake for about 15 minutes or until lightly browned. Cool slightly, then frost. 

Frosting: Mix powdered sugar w/ small amount of milk or cream. Should be consistency to drizzle on rolls. 

* I'm not a huge fan of powdered sugar frosting, I would suggest making a cream cheese frosting instead*

-Recipe from my mother in law-

Homemade French Bread

I've been wanting to learn how to make some things in the kitchen that I've never made before, homemade bread being one of them. This recipe is super simple and my mother in law was kind enough to share it with me. 

Ingredients: *Makes two large loafs*

2 TBSP dry yeast

1 TBSP honey (sugar works fine too)

1/2 C. warm water

2 C. hot water

3 TBSP sugar

1 TBSP salt

5 TBSP oil

6 C. flour (unsifted)

1 egg white 

Optional: sesame seeds/ seasoning etc.

Directions: 

1. Dissolve yeast in 1/2 C. warm water w/ 1 TBSP honey. Let stand for 10 minutes

2. In large bowl combine 2 C. hot water, sugar, oil, salt, and 1/2 the flour. Mix well. Stir in dissolved yeast. 

3. Mix in remaining flour.

4. Stir dough, then allow to rest for 10 minutes.

5. Repeat 4 more times. (If you have a mixer turn it on for about 5 seconds, then rest dough for 10 min.)

6. Roll out dough into 2 rectangles. Take the long side of the rectangle and roll up the dough and pinch ends. 

7. Place side by side on greased cookie sheet. Take knife and diagonally cut three small cuts across the top of each loaf.

8. Baste with egg white/sprinkle with sesame seeds etc. 

9. Let loafs stand for 30 minutes/ Preheat oven to 400 degrees

10. Bake for 25 minutes.