Peach Quick Bread

Does anyone remember when I put tea in all my recipes?  If ya do, I'm totally doing it again.

I tend to forget about tea during the summer months.  Except for the Passion fruit Iced Tea from Starbucks (love that stuff), I never really crave a cup of tea when it's so hot out.  But now that the weathers cooling down, I'm visiting my special tea drawer much more often.  The peach flavor caught my eye last weekend.  And then the peaches sitting on the counter captured my attention.  After I spotted the loaf pan in the pantry, I knew what had to be done.

Peaches + Peach Tea + Loaf Pan = some peach bread that's packed with flavor!

Last year I made Apple Cinnamon Bread.  This recipe is based on that one, with some small changes.  It's like the summer version (because summer is still here)!

A slice of this Peach Bread is soft, slightly sweet, and filled (and I mean filled) with peach flavor, thanks to both peach tea and chopped peaches.  This is a great way to keep the summer mood going, although it would be great on a cold day too.  Really this bread is just good for anytime.  By the way, that includes right now.  Get baking!

Peach Quick Bread

• 1 cup spelt flour
• 1 cup oat flour
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• the leaves of one bag peach flavored tea (caffeine free)
• 1/3 cup egg whites (2)
• 1/2 cup applesauce
• 1/4 cup honey
• 2/3 cup milk
• 3/4 cup chopped peaches

Preheat oven to 350F.  Mix together dry ingredients in a large bowl.  Add egg whites, applesauce, honey, and milk.  Mix together until a smooth batter forms.  Fold in chopped peaches.  Pour into a greased loaf pan.  Bake in preheated oven for 20-25 minutes, until a toothpick comes out clean.  Slice when cooled, and then serve.

Peach Cobbler Baked Oatmeal (My 100th post!)

You are now reading Mix it Up's 100th post!

Even now, as I write this, I'm having a hard time believing it.  To be honest, in my mind, this still seems like a baby blog that's slowly working it's way up to the "big guys", even though I know I've made some huge progress from the start of Mix it Up to now.

For example, now I've started to create some of my very own recipes, instead of just slightly tweaking others.  I'm glad I have, too, as it's definitely a great feeling when you think up something, try it out, and then get to devour it later on.

In fact, today's recipe is actually one that I though up all by myself.  I wanted it, I tried it out, and I absolutely loved it.

What was it, you ask?  Peach Cobbler... breakfast style.

I took a classic Peach Cobbler... and then made it healthy, easy, delicious enough for breakfast.

Surprisingly, it wasn't all that hard.

All you've got to do is think a little bit outside of the box.  Sub oatmeal for the buttery topping, throw in some extra spices, and, then, after much thought, omit the sugar (don't worry, you can't notice).  Now that I think about it, you could even add some greek yogurt (or frozen greek yogurt) on top, to complete the dessert-for-breakfast theme.

So, you see, this breakfast dish really isn't all that different from it's dessert twin.  You just have to go in with an open mind, and then prepare for it to be blown by the amazing-ness of the following recipe.

Peach Cobbler Baked Oatmeal
(serves 1)

• 1/3 cup rolled oats
• 1/4 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• pinch cloves
• 2 tbsp + 2 tsp applesauce
• 2 tbsp water, milk, or other liquid
• pinch salt
• 1/3 cup chopped peach

Combine all ingredients, but peaches, into a small bowl, and mix well to combine.  Gently stir in peaches.  Pour mixture into a greased microwave safe dish (a ramekin, for example).  Microwave for around 3 minutes, or until it is firm and no longer watery.  Let cool a bit before either eating strait from the dish, or breaking into smaller pieces and serving in another plate/bowl.  (You could try to keep it whole, like a cake, but when I attempted this it just fell apart, so do it at your own risk)

Can you believe that only that short list of ingredients and, at the most, 5 minutes of your time, can lead to such a heavenly breakfast.  I'll admit, I was a bit doubtful at first.  That is, until a took a bite.  Major yummy-ness I tell you.  Just give it a go and you'll see.

Revisited Recipe of the Day:

Healthy Pumpkin Squares

(the first recipe I ever posted!  These are the start of everything you see on the blog today)

Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction

Oh look, more peaches.

I told you they'd be coming, gave them to you 2 days ago, and now here they are again. What can I say?  They're delicious!

Although, today, the delicious-ness of peaches isn't the only thing that caused me to share this recipe. The daily food holiday also inspired me.

It's Cheese Pizza Day!

Of course, this isn't exactly your classic cheese pizza.

But, then again, I don't often do classic.  I like to stick to uniquely delicious instead.  And in case you had any doubt, yes, this pizza is definitely uniquely delicious.

Juicy peaches, creamy ricotta, and a just a bit of arugula make it one of the best of it's kind.  The fluffy and easy homemade dough is just the cherry on top, or, bottom, I suppose.

Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction - original recipes can be found here and here
(serves 4 people)

Dough:

• 1/2 cup warm water
• 1/2 tsp active dry yeast
• 1 tbsp olive oil
• 1 1/2 cups flour
• 1 tsp coarse salt

Place warm water in a medium sized bowl and sprinkle yeast on top.  Stir to dissolve, then set aside 5 minutes, or until yeast is foamy.  Add olive oil, flour, and salt to yeast mixture.  Mix to combine.  Turn dough onto well floured surface, and knead for 2 minutes or until elastic.  Place dough in oiled bowl, cover with plastic wrap, and let stand in warm place for at least 30 minutes.  When ready to make pizza, turn dough onto lightly floured surface and roll out to about 1/4 inch thick.

Pizza:

• 1 recipe pizza dough (from above)
• around 2/3 cup ricotta cheese, or enough to generously coat your whole pizza
• 3 ripe peaches, sliced (not peeled)
• 1/2 cup arugula
• Optional:  Balsamic reduction, to drizzle on top

Heat up grill until hot.  Evenly (and generously) coat your already rolled out pizza dough with the ricotta cheese, leaving about 1/2 inch empty around the sides.  Arrange peach slices (I did mine in flowers) around the whole pizza.  Cook pizza, on the back of a sheet pan, in grill for around 15-20 minutes, or until the edges of the dough have browned and the cheese begins to bubble and melt.  Remove pizza from heat.  Sprinkle arugula evenly over top and drizzle with a bit of the balsamic reduction, if using.  Then, slice and serve.

I'm telling you, this pizza is the way to celebrate Cheese Pizza Day.

All your friends, with their "classic" greasy mozzarella cheese pizzas with be begging for a slice.  But don't worry, if you decided this pizza is too good to share, I won't tell anyone.  I promise.

Revisited Recipe of the Day:

Greek Pasta Salad

Peach Greek Frozen Yogurt

So simple, so nutritious, so good.

That is how you describe this frozen yogurt using only 4 different words.

If I wanted to get more descriptive, I could say that it’s creamy, rich, fruity, tangy, healthy, easy, refreshing, delicious, and perfect for your labor day plans.

But that takes more time.  Time that I could be using to eat this frozen yogurt.

And while I'm on the subject of time, I should probably inform you that to make this yogurt, you need next to none.  I'd say about 4 minutes of hands-on is all that's really required.  All you need to do is blend together you're ingredients, pour the mixture into an ice cream maker, and, BAM, you're done.  Sounds easy right?

And that's without the added knowledge that there are only three ingredients total.

That's right, only three.  Honey, Greek yogurt, and peaches.

Alright, so let's recap.  This Peach Greek Frozen Yogurt is extremely delicious, absurdly good for you, takes about 4 minutes of hands-on time, and only uses three ingredients.

Now, tell me, why wouldn't you make it?

Peach Greek Frozen Yogurt
(makes a little over 1 cup, recipe easily doubled)

• 1 cup plain non-fat Greek yogurt
• 2 peaches, pitted (there's no need to remove the skin)
• 1 tbsp honey (or to taste)

Blend ingredients together in a blender until smooth.  Pour into ice cream maker.  Let mixture churn until it thickens into an ice cream like consistency.  Pour frozen yogurt into a small container and freeze for at least 1 hour or until ready to serve.  If you freeze your mixture overnight, you may have to thaw a bit before scooping.  If you don't have an ice cream maker, you could try just pouring your blended ingredients into a container and freezing.  However, I haven't tried this and am not sure how well it would work.

  

Happy Labor Day everyone!

Do you have anything fun planned?  Any way your going to celebrate what feels like the last weekend of summer?

Maybe this frozen yogurt is part of your agenda (hint, hint)?

Revisited Recipe of the Day:

Protein Vanilla Milkshake

Ginger Peach Sorbet

I have a confession.

I may be the slightest bit obsessed with peaches.

At first I thought my newly found love was just because of all the perfect peaches available this time of year, but, then, when I automatically reached for peach tea over every other flavor, I knew that, maybe, that wasn't it.

Let me explain.

A couple days ago, I received a whole bunch of tea samples for the awesome folks at Celestial Seasonings (seriously, they're so nice).

There were tons of different teas to try, and I immediately began brainstorming up different ideas on how to use them in new and unique ways.

Smoothies, muffins, ice cream.  I had tons of ideas, all of which could have used any one of the tea flavors.  But you know which one I decided to try first?  That's right, peach blossom.

So, you see, I might have a teensy-tiny problem.

I think I can come to terms with it, though.  I mean, there are worse obsessions than peaches.  What if I was obsessed with mushrooms?  Now, that would be weird.

Now that I think about it, it's actually a good thing that I decided to use the flavor tea I did, because my peach blossom tea choice resulted in a really delicious Peach Ginger Sorbet.

It's light, with a subtle peach flavor, and a hint of ginger.  This is not a sorbet that's going to smack you in the face, but one that has just a enough flavor to make you want more... and more... and more.

Yeah, it's that good.

Ginger Peach Sorbet
(makes about 3 cups)

• 3 cups water
• 3 bags Celestial Seasonings Peach Blossom Green Tea (you could probably also use another brand of peach flavored tea)
• 1/4 cup sugar (or to taste)
• 1 1-inch cube fresh ginger root, sliced into small pieces
• 1 peach, fresh

In a small saucepan, boil ginger in water.  Once water has boiled, turn off heat, and add tea bags and sugar.  Let cool to room temperature, then transfer to a jar, or other container, and refrigerate at least overnight so that as much flavor can come from the tea bags as possible.  When your tea mixture has been sitting for long enough, cut up one peach (leave skin on).  Blend your peach in a blender.  Once blended add the tea mixture, but make sure not to include the tea bag or any ginger pieces.  Blend until smooth.  Next, transfer your "juice" to an ice cream maker and let the machine do it's thing.  Once the sorbet is done, freeze for at least and hour, and enjoy!

Note: If you don't have an ice cream maker, you can try just freezing your sorbet without churning it first, and then blending in a blender or food processor once it's frozen.  I haven't tries this, however, and am not sure how well it would work.

Just a warning:  This is not the last peach recipe you'll be seeing.  I've still got lots coming (pizza and ice cream to name a few).  So, if you're a peach lover like me, you'll want to keep a look out.

And you know what else you should keep your eyes peeled for?  A chance to win some tea!  That's right, there's a giveaway coming soon.  Stay posted!

Revisited Recipe of the Day:

Chili Glazed Cod (to have for dinner, before this sorbet)

Peaches and Ice Cream

I'm gonna miss peaches.

They're one of those fruits that just isn't the same during the colder months.  Therefore, I'm trying to eat peaches as much as possible before summer draws to a close.

I've made crumbles, pizzas, salads, and, now, you're about to hear about my most recent creation:

Peaches and Ice Cream.

Simple, but heavenly, this summer treat will help you beat the heat, without weighing you down.  It's light, fruity, and, most importantly, super yummy.

Perfection on a spoon.

Peaches and Ice Cream
(makes one serving)

For the Ice Cream:  I used this recipe, which makes just one serving, and is very healthy as far as ice cream goes.  However, when making it, be aware of the type of milk you use because it strongly affects the flavor.  I made my ice cream with unsweetened vanilla almond milk and about 1 tbsp sugar, and I could definitely taste the almonds in the final product (though not in a bad way).  Feel free to use your favorite brand of vanilla ice cream, too, if you like.

For the Peaches: I simply cut up one peach and topped my ice cream with it.  It tasted amazing, though very simple.  If you want to get a bit fancier, one option could be making a peach compote and topping your ice cream with that.  Some whipped cream on top of the peaches would probably also taste really great.

I learned a long time ago that, when in the kitchen, simplicity is often the way to go.

If a recipe has 30 steps, it doesn't mean it's any better than one with 3, and most of the time, it's actually worse.  When dishes get over-complicated, all the great flavors of the ingredients you're working can get muddled and lost, creating something that's far less tasty than what it could have been.

Of course, that's not to say that a complex dish will taste bad.  When done right, it can taste amazing.

Unfortunately, i'm not really one of those people who can do it right.  My complicated meals usually end badly.  And with a lots of leftovers.

But simple?  Simple I can do.

And I'm gonna keep doing it, because when it ends in something like Peaches and Ice Cream, there is no good reason to stop.

(This post is also in honor of soft ice cream day, which is today!)

Revisited Recipe of the Day:

Grilled Peach and Sausage Salad

Grilled Peach and Sausage Salad

If there's one thing I want to come of this post, it's you grilling up some peaches.

Sure, I want this awesome recipe to be made, and for one of the following pictures to be accepted by foodgawker (it's been way to long since that happened), but ultimately, you need, need, need to try grilled peaches.

They.  Are.  Amazing.

Everything you love in a peach... made even better!

Pair them with juicy grilled sausage and fresh greens, and boy, there is about to be a party in your mouth!

Grilled Peach and Sausage Salad
(makes 4 servings)

• 4 peaches
• 4 sausages of your choice, cut into slices (I used Trader Joes Chicken Apple Sausages)
• Mixed greens of your choice

Cut peaches in half and spray lightly with olive oil.  Grill on medium high, flipping over once, until grill marks start to appear (3-4 minutes per side).  Grill sliced sausages on medium high heat, flipping once, until grilled marks appear (about 5 minutes per side).  Lay down a bed of greens on a plate and top with peaches and sausage.  Serve while sausage and peaches are still warm.

If you aren't already sold, I don't know what I'll do.

Maybe this picture will help.

Do you see that juicy little peach up front?

Don't you just want to sink your teeth in?

I know I do.  Or... did.  It's in my belly now.

But don't worry, you can still have something just as good.  All you need to do is follow the recipe above!

Revisited Recipe of The Day:

Barley, Farro, and Preserved Lemon Salad

Peach Blueberry Breakfast Crumble

Never underestimate the peach.

 I mean it.

Take this from someone who's done it before, and don't you ever walk past those quiet little peaches at the farmers market. 

Because when they're good, they're good. 

A perfectly juicy peach can change your view on life.

And your view on crumbles.

Peach Blueberry Crumble - inspired by this recipe
(makes 6 to 8 servings)

Fruit Part:

• 4 peaches, cored and chopped
• 1 cup blueberries
• 1 tsp ground cinnamon
• 2 tbsp honey (or another liquid sweetener for vegan option)
• 1 tbsp all purpose flour

Crumble:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1 tsp ground cinnamon
• pinch salt
• 4 tbsp buckwheat groats
• 1/2 cup applesauce plus 1-2 tbsp more if needed
• 2 tbsp honey (or another liquid sweetener)

Preheat oven to 350F.  In a bowl mix together chopped peaches, blueberries, cinnamon, honey and flour.  Make sure all the fruit is evenly coated with the spice and honey mixture.  Pour fruit into a 13x9 pan and set aside.  In another bowl mix oats, flour, cinnamon, salt, and buckwheat groats.  Blend in applesauce and honey, adding more applesauce if mixture is too dry.  Sprinkle crumble oven fruit in clumps, making sure all the fruit is covered.  Bake in oven for 40 minutes.  Serve warm or cold.

Can you believe that this qualifies as a healthy breakfast?

After devouring my huge bowl this morning, without hesitation, I certainly can't.  Though it isn't your traditional crumble, it sure tastes amazing.  I was sneaking little nibbles all day!

I also give you full permission to top this with whatever delicious toppings you can come up with.

Greek yogurt drizzled with honey was especially heavenly.

But, no matter how you eat it, I promise this crumble will make you fall in love with peaches and healthy desserts.


Yes, it is that good.