Peach and Ginger Frozen Yogurt

It might be time to go back to school, but the weather still feels like summer! This is my last week of summer break so I'm soaking up as much sunshine as possible. Along with the sunshine, I'm also taking advantage of the amazingly delicious peaches I found at the farmer's market.

We received an ice cream maker as a wedding present and I couldn't wait to use it. This frozen yogurt is super simple to make and absolutely delicious. It has a bit of tartness from the yogurt, but the sweetness from the peaches and honey is the perfect compliment.

I am kind of obsessed with Greek yogurt. I buy a huge container every time I go to the grocery store. I just can't help it. I use it in everything and it's so good for you! 

Peaches + Greek yogurt + honey + ginger. It just doesn't get much easier than that. In about 20 minutes you have the perfect guilt-free summer treat! 

Peach and Ginger Frozen Yogurt

Ingredients:4 ripe peaches, peeled and sliced

1/4 cup honey
2 cups Greek yogurt
1 tsp finely grated ginger

Directions:With a food processor, puree peaches. Add in honey, yogurt, and ginger. Continue to puree until smooth. Pour into an ice cream maker and follow manufacturer's instructions. (Mine took about 25 minutes). Freeze for an additional 2 hours or until firm.

Peanut Butter + Pretzel Truffles

Salty + sweet. 

Peanut butter + chocolate.

These little balls of sweet peanut butter and bits of crunchy pretzels, dipped in chocolate are seriously dangerous. Dangerous and oh so delicious! Good luck eating just one, or two...or ten.

The peanut butter filling is like eating the center of a Reese’s peanut butter cup. Amaaazzzing.

 Perfect bite-size pieces of heaven. You really need to make these right now. Dooo itt.

Peanut Butter + Pretzel Truffles

Recipe adapted from Annie's Eats

Ingredients:

1 cup whole tiny twist pretzels

1/4 cup creamy all natural peanut butter

3 oz cream cheese, softened

2 tablespoons light brown sugar

3 tablespoons powdered sugar

1 tablespoon vegetable shortening

1 cup semisweet chocolate chips

3 tablespoons peanut butter, slightly melted

Directions:

• Line a baking sheet with waxed paper; set aside.
• Place pretzels in a resealable plastic bag and crush the pretzels into small bits using a rolling pin; set aside.
• In a small bowl, combine the peanut butter, cream cheese, brown sugar, and powdered sugar until completely blended and smooth. Add the pretzel bits and mix thoroughly. Chill in the freezer until firm, about 15 minutes.
• Shape into balls. Place on prepared pan and place in the freezer until firm, at least 15 minutes.
• Melt chocolate chips in a microwave safe bowl, stirring every 20-230 seconds until completely melted. Add in shortening and still until smooth.
• Dip balls in chocolate using a spoon or a fork and place on a waxed paper lined baking sheet. (I did about 3 at at time.) Keep the other undipped balls in the freezer until ready to dip.
• Once you have covered all the balls in chocolate, place in the refrigerator until the chocolate coating is set. Once the coating is set melt the peanut butter and drizzle over each truffle. Return to refrigerator until drizzle is set. Store in an airtight container in the refrigerator.

Peanut Butter S'mores Dipped in Chocolate

This is one of those delicious treats that has you saying "Dang, that's good!" as soon as you take the first bite. I mean the flavor combo says it all – smooth creamy peanut butter, ooey gooey marshmallows, crunchy graham crackers and of course the delicious melty chocolate!

You start by spreading smooth peanut butter onto both sides of the graham cracker halves.

Then, place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.

Finally, one by one dip the sandwiches in the chocolate half way.

They are perfectly bite sized and oh so yummy.  This would be a great treat for a girls night or a birthday party...trust me, both adults and kids will be devouring them!

Peanut Butter S'mores Dipped in Chocolate

Recipe adapted from Food Network
Ingredients:

1/4 cup smooth peanut butter

10 whole graham cracker squares (broken in half)

30-40 mini marshmallows
1 cup semi sweet chocolate chips

Directions:

• Spread smooth peanut butter onto both sides of the graham cracker halves.
• Skewer the marshmallows onto metal skewers and carefully toast over a flame on the stove top.
• Place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.
• Melt the chocolate in the microwave for 20 second intervals. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the chocolate is room temperature, one by one dip the sandwiches in the chocolate half way, allowing any excess to drip off. Place on a piece of parchment paper as you continue with the others.
• Refrigerate for at least 30 minutes before serving.

Raspberry and White Chocolate Crumb Bars

These bars are so good! I love the flavor combo of the preserves combined with the sweetness of the white chocolate chips...yum! They are super easy to make and you could change up the flavors with any kind of fruit.  

You start with a layer of rich buttery crust, then a layer of raspberry preserves mixed with fresh raspberries, a sprinkle of yummy white chocolate chips, and then a buttery crumb topping with oats and almonds.

I seriously recommend you make these, you won't regret it! Enjoy :)

Raspberry and White Chocolate Crumb Bars

Recipe adapted from Cookie Monster Cooking

Ingredients:

1 1/4 cups all-purpose flour

1/3 cup granulated sugar

1/4 teaspoon salt

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, divided, cut into ½ inch piece

1/4 cup packed light brown sugar

1/4 cup rolled oats

1/4 cup sliced almonds

3/4 cup raspberry preserves

1/2 cup fresh raspberries

1/2 teaspoon fresh lemon juice

1/3 cup white chocolate chocolate chips

Directions:

1. Preheat the oven to 375 degrees. Line an 8 by 8 inch baking pan with aluminum foil, making sure it is long enough to hang slightly over the edges. Spray with nonstick cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, granulated sugar and salt. Mix on low speed for about 5 seconds, until combined. With the mixer on low, add 8 tablespoons of the butter one piece at a time. Once the pieces are added, continue mixing on low speed until the mixture resembles damp sand, about 1 minute.
3. Measure out 1 cup of the flour mixture and add to a medium bowl. Set aside. Transfer the remaining flour mixture to the prepared baking pan. Using your fingers or a spatula, press the mixture firmly into the bottom of the pan in an even layer. Bake for 14 to 18 minutes, until the edges of the crust begin to brown.
4. Meanwhile, add the brown sugar, oats and pecans to the reserved flour mixture. Mix until combined. Add in the remaining 1 tablespoon of butter and use your fingers to work the butter into the flour mixture until it is fully incorporated. Pinch the mixture into hazelnut-size clumps and set aside.
5. In a small bowl, add the preserves, fresh raspberries and lemon juice. Use a fork to mash together the ingredients until combined, leaving some small chunks of fresh raspberries.
6. When the crust is done baking, carefully spread the raspberry filling over the hot crust. Evenly sprinkle the chocolate chips over the filling. Next, evenly sprinkle the topping over the raspberry/chocolate filling (do not press into the filling). Return the pan to the oven and bake for another 20-22 minutes, until the topping is deep golden brown and the filling is bubbling. Transfer the pan to a wire rack to cool completely. Once cooled, use the foil overhang to lift the bars from the pan. Cut into squares to serve.

Brown Butter Bourbon Chocolate Chip Blondies

I just love the idea of booze and dessert coming together...and I'm definitely no stranger to adding a splash of alcohol to a recipe. I'm actually a big fan of it!

I was planning on sticking to the original recipe and just melting the butter, but then I remembered how much better browned butter is! The first time I tried it was with these  Chai Spiced Coconut Blondies. Amaaazzzzzing!  

The brown butter gives the blondies a super rich and nutty flavor. Throw in some bourbon and chocolate and you have a winner!

If you're not a fan of the booze you can always leave it out, along with the extra tablespoon of flour. But seriously, why would you want to do that?!?

If you're looking for some other boozy recipes be sure to check out these Bourbon Pecan Pie Brownies, Stout Chocolate Cupcakes, and Champagne Cupcakes...enjoy! :)

Brown Butter Bourbon Chocolate Chip Blondies

Recipe adapted from Smitten Kitchen
Ingredients:

1 stick butter
1 cup light brown sugar

1 large egg
1 teaspoon vanilla extract

1/8 teaspoon salt
1 cup all-purpose flour, plus 1 tablespoon
1/4 cup bourbon
1/2 cup semi-sweet chocolate chips

Directions:

• Preheat oven to 350 degrees. Line a 8 x 8 inch baking pan with foil and lightly spray with cooking spray. 
• In a small saucepan over medium heat, melt butter. Cook butter, stirring frequently (swirling the pot also works well), until a deep golden color develops. There will be little bits and pieces in the butter that will turn brown, but make sure they don’t burn. The butter should take on a nutty sort of flavor, and this should take around 7-8 minutes. Immediately pour brown butter into a heat-proof mixing bowl, scraping all the bits into the bowl.
• Whisk together the flour and salt in a medium bowl. Set aside.
• Beat butter and brown sugar in a large mixing bowl until smooth. Add the egg, vanilla, and bourbon, mixing until combined. Stir in the flour mixture, followed by the chocolate chips.
• Spread the batter into the prepared pan. Bake for 20-25 minutes, until the top is golden brown. Remove the pan and allow to cool on a wire rack. Once cool, cut into bars and serve.

Butterfinger Mason Jar Trifles

Oh. My. Goodness. 

I think I’ve found my new favorite dessert. 

These little babies are made by layering super rich and moist chocolate cake, peanut butter sauce, whipped cream, and crushed Butterfinger bars…all wrapped up in individual jars. 

Be sure to make them in advance so that the chocolate cake has time to soak up the peanut butter...so gooood!

The best part is that they are super easy to make and they’re portable. The perfect dessert for a summer picnic, or a great gift for a lucky friend! :)

Ingredients: 
{for the cake}
1 box Devil's Food cake mix

1 cup fat free Greek yogurt
1/2 cup water

1/2 cup coffee, cooled

{for the peanut butter sauce}
1/4 cup light corn syrup
2 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 cup all natural peanut butter

{to assemble}
16 snack size Butterfinger bars, crushed

2 cartons (8 oz) whipped topping, thawed
8 pint-size mason jars

Directions:

• Preheat oven to 350 degrees.
• Combine cake mix, Greek yogurt, water, and coffee in a large mixing bowl. Batter will be very thick.
• Bake in a greased 9x13 inch pan for 25 minutes or until a toothpick inserted near the center comes clean (be careful not to over bake). Cool on a wire rack. Cut into ¾-inch pieces.
• To make the peanut butter sauce: melt corn syrup, sugar, vanilla, and butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted.
• In the bottom of each of 8 mason jars, place a few pieces of cake. You can crumble the cake in order to get it to fit into the bottom of the jar. Drizzle peanut butter sauce over the cake. Add a layer of whipped topping, and a sprinkling of crushed Butterfingers to each trifle. Repeat layers to fill jars, finishing with whipped topping and a few crushed Butterfingers. Refrigerate until ready to serve.

Cardamom Snickerdoodle Ice Cream Sandwiches

I LOVE ice cream sandwiches. They are the quintessential summer dessert. Seriously, what is better than a cookie and ice cream all in one bite? What more could you ask for? 

So what is so great about these ice-cream sandwiches? Well, they're made with the most delicious Cardamom Snickerdoodle cookies. The cardamom gives it a bit of a grown-up twist to your typical cinnamon and sugar cookie. They are crisp around the edges with a chewy center. Pair that with some spiced banana ice cream and you have perfection!

Now, lets get to the "ice cream" part of this recipe. I was utterly shocked when I realized how easy this was to make. Just throw a couple of ingredients into a food processor and you have the most delicious and creamiest ice cream everrrr. It's like magic! 

Oh and did I mention that the best part is that it's guilt free?! Which means having ice cream for breakfast is totally acceptable! :)

Cardamom Snickerdoodle Ice Cream Sandwiches

Recipe adapted from The Nest
Ingredients:
1 stick unsalted butter, at room temperature
3/4 cup plus 2 tablespoons sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom

Directions:

• Preheat the oven to 350 degrees. 
• Cream the butter and ¾ cup of the sugar in a large mixing bowl until light and fluffy. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the butter mixture and beat until combined. 
• Sift the flour, cream of tartar, lemon zest, baking soda, and salt into a medium bowl. Gradually add the flour mixture to the butter mixture and beat until combined. 
• Mix together the remaining 2 tablespoons of sugar, cinnamon, and cardamom in a small bowl. Scoop the dough by rounded tablespoons and shape the dough into balls. 
• Roll the dough balls in the sugar mixture and place them 2 inches apart on an ungreased baking sheet. 
• Bake the cookies for 13 to 14 minutes, or until the centers are set. Remove the cookies from the oven and allow them to cool completely before removing them from the baking sheet.
• Place one cookie top side down. Scoop 1/3 to 1/2 cup of ice cream onto the cookie. Place another cookie top side up on the ice cream and press gently to flatten the ice cream between the two cookies. Serve the ice-cream sandwiches.

Spiced Banana Ice Cream

Recipe adapted from The Kitchn

Ingredients:

4 peeled medium bananas, sliced into coins and frozen until solid

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

Directions:

Blend bananas in food processor until they are the consistency of soft serve ice cream. (It will take a few minutes, just keep scraping down the bowl and keep blending!)
Blend in cardamom and cinnamon. Transfer to a freezer container and freeze until solid.