It’s peach season!  There is nothing like a fresh ripe peach in the late summer!  I love them and wish they lasted a little longer, but alas just like homegrown tomatoes and basil they must be relished and appreciated while they are here!  This pie is absolutely fabulous!  I am a sucker for pies, period!  This one is definitely one of my top 5 and it’s quite simple to make!  Serve with vanilla ice cream or fresh sweetened whipped cream!

Recipe

You will need:

3 ripe peaches, sliced

1 baked pastry pie shell (recipe below)

2 large peaches, smashed

1 c. organic sugar

3 T. corn starch

1/2 c. water

2 T. butter

1 t. almond extract

Place the sliced peaches inside the baked pastry shell.  Set aside.

Place mashed peaches and sugar in a large sauce pan over medium high heat.

Whisk the cornstarch and water in a small bowl and then add to the mashed peaches.  Cook, stirring constantly until thick, about 5-10 minutes.  Remove from heat and add butter and almond extract.  Cool slightly.

Pour thickened mashed peach mixture over the fresh peaches in the baked pie shell.  Chill for a few hours and serve with ice cream or whipped cream.

Pie Crust

Makes 2 pie crusts

In a food processor combine:

2 1/2 cups flour

1 t. salt

1 t. sugar

Add 2 sticks of cold butter one tablespoon at a time, pulsing until mixture becomes like course meal.

Add 1/4 – 1/2 cup ice cold water, pouring and pulsing little by little until the dough barely begins to come together.

Remove from food processor and shape into 2 round disks.  Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.

Preheat oven to 400`

Roll out into a round shape at a 1/4 – inch thickness.  Place into pie pan and shape egdes with fingers or a fork.  Pierce bottom with knife or fork for ventilation and line the pie shell with foil.  Add pie weights or dry beans and bake for 10 minutes.  Remove foil and pie weights if using and bake for another 8-10 minutes.  Let cool completely.

These cookies are good enough by themselves but with a little vanilla ice cream sandwiched in between two, you’ll be sure to cool off in the summer heat!

Recipe

1/2 lb. butter (2 sticks), at room temperature

1 cup organic granulated sugar

1 cup brown sugar

2 teaspoons pure vanilla extract

2 extra-large eggs

2/3 cup unsweetened cocoa (dutch processed is a good choice)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

2 cups semisweet chocolate chips

Preheat the oven to 350 degrees.  Cream butter and sugars until light and fluffy.  Add the vanilla and eggs.  Add the cocoa and mix again.  In a small bowl mix together the flour, soda and salt.  Add the flour mixture and mix until just combined.  Fold in chocolate chips.

Drop 2 tablespoons of dough onto baking sheets that have been prepared with parchment paper.  Flatten the dough slightly with your hands and bake for 15 minutes.  Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

These little delicious desserts are simple and fun to make!  I love adding just a few drops of peppermint essential oil to the dough to give it a refreshing and bright flavor!  Try making them for your next gathering!  People will go crazy over them!

Recipe

1 package reduced fat Oreo cookies

1 8ounce package cream cheese, room temperature

3-4 drops peppermint essential oil

Good dipping chocolate such as Guitard  (I like to use a mix of dark and milk chocolates).

Parchment Paper

Toothpicks

Prepare a jelly roll pan lined with parchment paper.  In a food processor fitted with the blade, blend all the Oreos’ until it turns into crumbs.  In a separate bowl add the Oreo mixture and cream cheese.  Blend with beaters until just combined.  Add the essential oil if using.  Roll the dough into 1-inch balls and place on the parchment lined pan.  Freeze for 6-12 hours until the balls are firm.

Melt the chocolate over a double broiler and add 1 tablespoon organic canola oil to help the chocolate melt more evenly.

Use a toothpick to dip the cold Oreo ball into the chocolate.

Place on newly lined parchment and allow the chocolate to set.  Remove the toothpick with the help of another and swirl the top to finish.

The word that comes to mind for these little gems is divine!  This cookie is delicate in its buttery crumble cookie and sweet with its raspberry jam and almond icing!  Life doesn’t get much better than this when these are in the house!  Perfect for afternoon or evening tea too!

Recipe

1 cup butter, softened

2/3 cup organic sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup good raspberry jam

Almond icing

In a large electric bowl fitted with a paddle attachment cream together the butter and sugar and almond extract.  Add the flour and mix until just combined.  Cover and chill for one hour or until the dough is easy to handle.

Preheat the oven to 350` F.  Shape dough into 1-inch balls.  Place them on the pan 1-inch apart.  Using your thumb, press an indentation into the center of each ball.  Spoon 1/2 teaspoon into each cookie and bake for 10-12 minutes or until the bottoms are lightly browned.  Cool on wire racks before icing.

Icing

Mix together 1 cup powdered sugar, 2-3 teaspoons water and 1 1/2 teaspoons almond extract.  Place icing in a small sandwich baggy, cut off a tiny tip of one corner and drizzle on cooled cookies!  Enjoy!

These cookies aren’t what you think!  They pack a little heat and a big chocolate punch!  The caramel adds a smooth chewiness that balances the cocoa and cayenne!  I promise you won’t be disappointed!

Recipe

3/4 cup butter, softened

1 cup sugar

3/4 cup dutch processed cocoa

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 egg

1 1/2 teaspoons vanilla

1 1/4 cups all-purpose flour

1/2 cup prepared dulce de leche or Peter’s caramel

Cream butter and sugar in a large electric bowl fitted with a paddle attachment.  Add cocoa, cinnamon, slat, cayenne, egg and vanilla.  Add the flour.  Divide dough in half and chill for 30 minutes of until it is easy to handle.  Shape each portion into 1 3/4-inch logs.  Wrap and refrigerate for 4 hours or until firm enough to slice 1/4-inch thickness.

Preheat oven to 325` F.  Line cookie sheet with parchment and place slices 1-inch apart.  Bake for 12-14 minutes.  Cool completely on wire racks and then heat caramel so it is easy to use.  Sandwich the cookies with caramel inbetween and let set before eating.  Careful the caramel can get very hot!

Although the 4th has passed us by I still wanted to post one of my most favorite desserts!  It can be made in a round tart shell pan and served with a variety of fruit on top!  This beautiful and patriotic tart is so delicious with it’s secret chocolate bottom and creamy filling, you think you’d died and gone to heaven!

Recipe

For the crust:

2 1/2 cups all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

1 cup (2 sticks) butter, cold and cubed

2 large egg yolks

2-4 tablespoons cold heavy cream or ice water

Pulse flour , sugar and salt in a food processor until combined.  Add the butter, and pulse just until mixture resembles coarse meal.  Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds.  If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse.  Divide dough in half, pat each half into a disk, and wrap in plastic.  Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).

On a lightly floured surface, roll out 1 disk of dough into an 18-by-18-inch rectangle, 1/8-inch thick.  Roll out a round if using a round pan.  Fit dough into a 14-by-4-inch fluted tart pan; trim excess dough flush with rim.  Pierce bottom of shell all over with a fork.  Refrigerate or freeze until firm, about 30 minutes.  Repeat with second disk of dough.

For Filling and Topping:

8 ounces cream cheese at room temperature

1/2 teaspoon vanilla extract

1/2 cup powdered sugar

1 cup whipping cream

4 ounces semi-sweet chocolate chips

Fresh berries and chopped fruit (blue berries and raspberries for the flag)

Preheat the oven to 375 degrees.  Place pans on a rimmed baking sheet.  Line shells with parchment or foil, leaving a 2-inch overhang.  Fill shells with pie weights or dried beans.  Bake until edges are just starting to color, about 25 minutes.  Remove parchment and weights; continue baking until crusts are dry and evenly browned, 10-15 minutes more.  Transfer to wire rack; Place the 4 ounces of chocolate on the bottom of the warm tart shells and allow to sit for a few minutes.  Spread evenly over bottom and allow to completely cool before taking the tarts out of the molds.

Beat the whip cream, vanilla and powdered sugar on high until the cream starts to form peaks.  Set aside.  Beat the cream cheese until smooth and fold in the cream mixture.  Smooth over the chocolate in the tarts.  Place berries according to your liking.  Enjoy!