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Bites from other Blogs

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Bites from other Blogs
The end of August generally means the end of summer. This is a bittersweet time of year for me because I love summer baking, as much as I look forward to the spicier flavors of fall. Keep your summer baking and barbecuing going for as long as you can, getting the most out of the season’s weather and food. The throwback recipe is one of my all time summer favorites, and the rest of this list will make sure the last days of your summer are tasty!

  • I eat tons of tomatoes during the summer and Vintage Kitty‘s Heirloom Tomato Tart is another wonderful way to enjoy them. The gorgeous tart has a cream cheese and chive filling that is studded with tomatoes of all shapes, sizes and colors. The finished tart looks very impressive, but is actually easy to put together, so you don’t have to spend all day in the kitchen to enjoy it.
  • The Fresh Peach Cobbler from A Sweet Pea Chef is a classic way to use up a bunch of peaches when they’re in season. The cobbler is topped with a whole wheat topping that includes almond meal, coconut sugar, coconut oil and almond milk. You don’t need to peel the peaches, so assembling your cobbler is quick and easy.
  • The Wooden Skillet‘s Peaches and Cream Popsicles are an easy end-of-summer option for those last few hot weeks. The vegan popsicles are made with coconut milk, sweetened with maple syrup and studded with fresh peach slices. You can use peach chunks if you like your pops even fruitier.
  • Another batch of popsicles can be found with Vanilla and Bean‘s Matcha-Mango Coconut Popsicles. These sweet, cool treats have a two-tone look that is very eye-catching, as it blends both matcha and mango-coconut popsicle bases. The earthy match is a nice match for the mango in both color and flavor.
  • If you have more peaches after all that dessert baking, try your hand at these Small Batch Green Chile Peach Preserves from MJ’s Kitchen. The preserves are easy to make, as they don’t require any pectin. Peaches are diced and cooked with green chiles and sugar, until the mixture is thick and flavorful. Use it up right away as a spread on toast or as part of a marinade, or jar it and save for later.
  • Recipe Throwback: I use my barbecue on a regular basis all summer long and these Cumin Glazed Grilled Ribs with Tequila Pineapple Salsa are always a huge hit. The grilled ribs use a fool-proof method you’ll come back to time and again. The salsa is fresh, fruity and spicy – and it bakes a big batch, so you can use the leftovers to pair with chicken, steak or tortilla chips once the ribs are all gone.

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