Peach Raspberry Pie


 This pie is the perfect taste of summer.  I can’t get enough of it.  Peach Raspberry Pie   Save Print Makes 1 small 6″ pie. Ingredients For the crust: 1 cup unbleached flour 2 teaspoons sugar ¼ teaspoon salt 4 tablespoons cold unsalted butter, diced ½ teaspoon apple cider vinegar 3-4 tablespoons ice cold water [ Click to continue Reading! ]

Faux Peach Pies


When I’m craving peach pie but don’t feel like indulging in a buttery pie crust, I make this.  It has all the same flavors of a peach pie, but in a meringue cup that doesn’t make you feel guilty.  I make these with white peaches because they are my favorite, but yellow peaches are also delicious. 5.0 [ Click to continue Reading! ]

Pound Cake with Stewed Plums

Pound cake, laden with butter and sugar, is a true Southern delight.  The moist, dense crumb of this cake can’t be beat.  It’s great on its own, but the stewed plums really take it over the top.  I find one plum to be enough for two servings, but if you like lots of sauce, go ahead [ Click to continue Reading! ]

Strawberry Banana Ice Cream

This recipe does not just make two scoops of ice cream.  How sad would that be?  But it is a recipe for a smaller batch of ice cream that two people can share over a few days.  My honey loves strawberry banana yogurt, so I decided to turn it into an ice cream flavor.  This [ Click to continue Reading! ]

Boysenberry Hand Pies


  I use store-bought refrigerated pie crust for this recipe.  Why?  Well, normally I’m a big advocate of making everything from scratch.  I don’t even buy tortillas or bread anymore.  But when I was creating this recipe I remembered my favorite pie that my grandmother used to make.  Around the holidays, all the adults ate pecan [ Click to continue Reading! ]

Zucchini Muffins with Lemon Glaze

Is your garden overflowing with zucchini?  I have no sympathy–we picked almost 9 pounds of zucchini in one day.  I planted 6 zucchini for just the two of us.  Crazy, I know.  But I figured I would eat one every day with an orzo salad dressed with a lemon-mint vinaigrette.  This is one of my favorite lunches.  [ Click to continue Reading! ]

Blueberry Cobbler


This isn’t just blueberry cobbler.  It’s blueberry cobbler with cornmeal biscuit topping.  The addition of fine cornmeal in a biscuit makes for a sweet, tender topping for the juicy berries.  The blueberries are dressed simply in lemon juice and a pinch of cinnamon.  This dessert begs for a scoop of vanilla bean ice cream and two [ Click to continue Reading! ]

1 Dozen Cowboy Cookies


I hope there’s only one cowboy in your life because this recipe only makes 1 dozen.  I did not create this recipe from scratch.  I simply took former first lady Laura Bush’s recipe and halved it.  If these cookies are good enough for the President, they’re good enough for me.  I had the privilege of visiting [ Click to continue Reading! ]

Chocolate Cupcakes with Blackberry Buttercream


Aren’t y’all glad it’s blackberry season?  These chocolate cupcakes are made with oil instead of butter, and they use low fat buttermilk to keep them extra moist.  But this isn’t a health advertisement–the buttercream frosting more than makes up for the lack of butter in the cupcakes.  I only point it out because some of you have asked [ Click to continue Reading! ]

Peanut Butter Pie


I’m very particular about my peanut butter pie.  True peanut butter pie does not have cream cheese in it—that would make it a cheesecake.  Peanut butter cheesecake is delicious, but that’s a whole other recipe we’ll get to on another day.  You may be tempted to drizzle this pie with chocolate or make it with [ Click to continue Reading! ]