Marshmallow Whipped Cream (Vegan)

Guys this recipe was so easy I feel guilty about blogging it.

2/3 can chilled from fridge of organic coconut cream.  (weird ratio because I used 1/3 in another recipe)

Whipped.

add s l o w l y ;
1 tablespoon marshmallow root powder from Mountain Rose Herbs
1 tablespoon organic sugar
dash of vanilla.

that's it.  really.  I could eat it by the spoonful.

Lemon Rosemary Cookies

Ingredients:
10 Tablespoons butter {softened}
3/4 cup sugar
1 tablespoon freshly grated lemon
2 organic eggs room temperature
1/2 lemon juice
2 cups all purpose flour
2 sprigs fresh rosemary washed and chopped
1 1/2 teaspoons baking powder {I didn't have any and substituted baking soda}
3/4 teaspoon pink Himalayan salt
1/4 cup pine nuts

Glaze:
1 cup powdered sugar
2 tea spoons heavy cream or almond milk
2 teaspoons fresh lemon juice

mix

scoop

bake 325* f for 12 minutes.

glaze with kids.

enjoy.

Chocolate Peanut Butter Football Cake

I decided to get in the football spirit this year! As cheers turned into yells and back to cheers in the corner of my home, I snuck off to the kitchen with my friend {and amazing baker} Stephanie along with my daughters to create a football cake to celebrate the holy day of Football. Here's our Superbowl Super Awesome Chocolate and Peanut Butter Football Cake Recipe...


Cake Ingredients:
2.5 cups all-purpose flour
1.5 cups sugar
¾ cup hot cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk {we used almond milk}
½ cup coconut oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

mix dry ingredients together and then add in wet ingredients slowly, cake mixture might be watery after adding water but that's okay and normal, bake at 350* f and pour into round baking pan. If you want to bake it into two pans you can cut down on baking time; in one pan it took about an hour, in two pans original recipe suggested only 30 minutes. Once cooked cut a section of the middle out to frost separately and slide outer halves together to form the shape of a football.

Chocolate Peanut Butter Frosting

5 tablespoons unsalted butter at room temperature
1 cup powdered sugar
1/2 cup hot cocoa powder
1 cup creamy peanut butter
teaspoon vanilla extract
1/4 teaspoon pink Himalayan salt
1/3 cup vegetable shortening

whip together until smooth and creamy.


Laces'  Icing:

1 cup confectioners sugar

2 tablespoons almond milk

1 teaspoon vanilla extract

2 tablespoons butter

mix together with whisk attachment until smooth add to piping bag and draw laces.

Sorry but I'm saving the big reveal until Game Day.

What are your favorite entertaining desserts? got any fun football desert recipes? share them in the comments, I'd love more resources!

Pumpkin Brie Apple Crossants

It's October so obviously I'm doing all things pumpkin for the whole month.  Here's one of my favorite recipes and it's literally the easiest thing ever to make, but be careful, because I eat like 6 of these in one sitting... 

Ingredients:

Pumpkin butter

Crescent rolls

Brie 

Organic apple

Cut apple into eighths and cut eight slices of brie, roll with a schmear of pumpkin butter and roll up crescent rolls, and bake as directed usually 350* f for about 14-16 minutes.

How to use 10 pounds of fresh peaches in a week {recipes and links}

After going peach picking last week, we had close to 10 pounds of peaches, we ate most of them the same day, binging at the farm and on the drive home, but after a couple of days, we were over it.  But I wasn't about to let my peaches go to waste so we started getting creative.

Just a small amount of the peaches we needed to use.

So with the help of our backyard eggs, I had husband make some waffles.

I prepped about 4 or 5 peaches while he started the batter.

He used this recipe.

and Sonja helped as we added the fruit {I threw in some blueberries at the last minute}

The batter was fluffy but heavy, there was so much butter! 

The girls enjoyed their peaches with syrup!

And then the next morning I made crescent rolls with brie and peaches, I also used some of the sugar free peach jam from Schnepf Farms {the peaches were sweet enough, I didn't need extra sugar!}

This is one of my go to entertaining recipes, and I modify it slightly with whatever we have in stock at the house.

They turned out delicious, because, duh, they had melted brie in them!  You could totally add walnuts to the mix if you wanted something crunchy in there as well.

They didn't last 5 minutes. I might have eaten like 5 of them.

Once we had a decent breakfast I thought I'd start on some peach bourbon for our Memorial Day BBQ, So I wiped out a cast iron skillet, set it on a low heat and coated the peached in agave {could have used honey, but we were out, sad face} I also threw in a few vanilla pods to give it a fully body of sweet flavor.

Once the peaches have seared for a couple of seconds, maybe minutes, I added the mixture to a ball jar.

You can see the gooey goodness of that agave! yum.

Then, I added a bottle of bourbon to let sit for several hours {better if overnight} perfect in lemonade or even straight up. 

How do you use peaches in your home?  I'd love a collection of even more recipes.  Post all the links!