- Though I ate many peanut butter & jelly sandwiches while I was in school, I’m still a fan of this classic combination. With schools now heading back into session (in most areas), consider trying a different format for this classic lunchtime favorite, such as Food Fanatic‘s Peanut Butter And Jelly Muffins.Â The peanut butter-y muffins have a homemade raspberry jam filling and are topped with a brown sugar streusel that makes them a little more addictive than your average sandwich.
- Every time I make a galette, I wonder why I don’t make them more often. These rustic tarts can be sweet or savory and Coley Cooks baked up a Peach Galette with Blue Cheese and Caramelized Shallots that has both elements in it. The beautiful tart is easy to make and almost too pretty to eat, but packed with sweet peach and tangy cheese in every bite, accented with honey and fresh thyme. This could be served in thin slices as an appetizer or in larger portions with a side salad for a summery lunch option.
- Sometimes chocolate desserts and fruit desserts seem like they’re in two different categories, but theÂ Flourless Chocolate & Pear Cake with Chantilly CreamÂ from The Kiwi CookÂ proves that the two types of desserts can become one. TheÂ simple cake recipe is loaded with dark chocolate, spiked with a bit of brandy and enriched with ground almonds (almond flour). Halved pears are placed directly into the batter and tenderize while baking, as the flavorful cake rises up around them. Though the brandy in the cake is optional, it pairs so well with pears that I would consider adding a splash to the chantilly cream before serving to tie everything together, too.
- Recipe Throwback: Vanilla ice cream is a staple in my freezer, but during the summer I tend to like fruitier desserts even more. This Fresh Pineapple SorbetÂ is incredibly easy to make and really delivers the flavor of the fresh fruit in every bite Â – largely because you use almost an entire pineapple to make it! It’s delicious on its own, paired with other fruit desserts or used to make champagne cocktails for a summer brunch.
What do you think?