Give summer one last hurrah with this peach panzanella salad tossed with burrata and fresh basil pesto dressing.

Jump to recipe

Recently I went out to lunch with coworkers to Osteria Pizzeria with the intention of trying their lunch special but then I saw the limited peach-inspired menu and I had to try their peach panzanella salad before the end of summer banishes good peaches for another year. It ended up being one of the best things I have had all summer.

Naturally I had to recreate it at home and our neighborhood Lab Day potluck seemed like the right time as this is a salad best eaten the same day it is prepared and makes enough for 8 servings (but when served at a potluck goes much further obviously). I brought it along with my potato chip buckeyes and both were a hit.

This was actually the first time I’ve made any panzanella salad, let alone a peach panzanella salad. You could use bread that been left out overnight but since I didn’t prepare ahead of time I found a recipe that lightly toasted the bread cubes in the oven – worked like a charm. Similar to Panzanella Toscana, traditional panzanella was originally created to reduce food waste – hence the standard to use old, dry bread.

The best part was most of the ingredients were also acquired from my garden or the farmers market with the exception of the cucumber, burrata, olive oil, and vinegar. Mostly because I already had a cucumber and the olive oil on hand.

What makes up this peach panzanella salad?

• Toasty bread
• Cucumber
• Tomatoes
• Peaches
• Fresh basil
• Burrata
• Basil pesto dressing

Toss everything together and let it sit for an hour and you’ve got a summer worthy side dish. And I am just as obsessed with my homemade version of peach panzanella salad as the one I had dining out so that’s a win. So grab those peaches while you still can and make some for yourself!

Missed out on peaches? I bet this would also be good with other stone fruits, figs, or apple. As usual I enjoy a recipe that can be easily adapted for what I have on hand or the seasons and panzanella salad is definitely one of them.

Four years ago: Lemongrass Coconut White Chocolate Chip Cookies

Five years ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Seven years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Eleven years ago: Grilled Polenta with Spicy Steak

Thirteen years ago: Peanut Butter and Chocolate Popcorn

Fourteen years ago: Buffalo Chicken Meatball Subs

PEACH PANZANELLA SALAD

Print

Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEACH PANZANELLA SALAD

• 1 loaf very crusty Italian bread, cut into 1-inch cubes
• Olive oil*
• 1 seedless cucumber, halved and sliced
• 2 cups quartered cherry tomatoes**
• 2 peaches, pitted and thinly sliced
• 0.66 oz. fresh basil leaves, torn
• 8 oz. burrata, torn

BASIL PESTO DRESSING

• 1/4 cup basil pesto
• 2 Tbsp champagne vinegar (or white wine vinegar)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 275°F.
2. Evenly spread bread cubes on a large rimmed baking sheet, and drizzle lightly with olive oil. Toast in the oven without browning, 25-30 minutes. Remove the bread from the oven and let cool to room temperature.
3. Meanwhile, make the dressing. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
4. In a large bowl, combine the bread, cucumber, tomatoes, and peaches. Pour the dressing over the salad ingredients, tossing gently. Add the basil and burrata, and toss again. Cover and allow to sit at room temperature for 1-2 hours before serving.
5. Sprinkle with more salt and pepper to serve.

Notes

*I used Pomora basil olive oil. **Any kind of tomatoes will do, but preferably one you enjoy.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Pioneer Woman and inspired by a seasonal menus item at Osteria Pizzeria.

You’ll be a fiend for this no-bake peaches and cream dessert lasagna. With layers of cinnamon graham crackers, juicy peaches, and a creamy filling, it’s the perfect make ahead summer dessert.

Jump to recipe

Another year, another dessert lasagna. Seriously, I make a new version nearly every year. The years I don’t I make up for it in the next with more than one. As proof: this will be my thirteenth dessert lasagna in the year 2024 and I started this blog in November of 2010. Although my first, chocolate peanut butter cup lasagna, didn’t happen until 2014. Immediate obsession.

While most of my early renditions were focused on different chocolate pairings, after topping my patriotic dessert lasagna with blueberries and strawberries I knew I had to do more. Shortly after I moved on to the fruit category and I pretty much haven’t looked back.

Since I made my first fruited dessert lasagna in 2017, coconut strawberry shortcake, all of those that I have made since, except for a root beer dessert lasagna, have been fruited. What can I say, other than peanut butter, fruited desserts are my favorite.

Now that you’ve had your history lesson of The Spiffy Cookie’s dessert lasagnas, it’s time for the latest – peaches and cream dessert lasagna! The idea came to me after making peaches and cream pie bars and wishing there was more of the “cream”. This peaches and cream dessert certainly has plenty of cream layered with cinnamon graham crackers, juicy peaches and then topped with whipped cream, more peaches, and crushed graham cracker.

What’s in peaches and cream dessert lasagna?

• A lot of cream cheese
• A lot of frozen whipped topping
• Whole box of cinnamon graham crackers
• Package of instant vanilla pudding
• Five peaches
• Heavy cream

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out today’s recipes:

• Sno-Cone Cupcakes from Hezzi-D’s Recipes Box
• Cherry Crisp from A Day in the Life on the Farm
• Easy Lemon Berry Puff Pastry Cups from Jolene’s Recipe Journal
• Peach Streusel Cake from Karen’s Kitchen Stories
• Banana Split Pudding Parfait in a Jar from Blogghetti
• Glazed Drumstick Crumb Cake from Sweet ReciPEAs
• Frozen S’Mores from Cheese Curd In Paradise
• Chocolate Chip Brookie from Jen Around the World
• Air Fryer Caramelized Pineapple Foster from For the Love of Food
• Summer Fruit Salad from Our Good Life

PEACHES AND CREAM DESSERT LASAGNA

Print

Yield: 24 Servings Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1/2 tsp vanilla extract
• 16 oz. frozen whipped topping, thawed
• 4 peaches*, thinly sliced
• 1 (14 oz.) box cinnamon graham crackers

TOPPING

• 8 oz. frozen whipped topping, thawed
• 1 peach*, cut into 24 thin slices
• 1/2 cinnamon graham cracker sheet, crushed

Directions

1. Prepare the filling: In a large mixing bowl, whip together heavy cream, pudding mix, cream cheese, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping and continue to whip until fluffy and light. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers. Spread 1/3 of the filling over the wafers, followed by half of the peach slices. Gently press the next layer of graham crackers into the filling. Top with a second 1/3 of the filling, peaches, repeat the graham cracker layer, and end with the final 1/3 of the filling.
3. Top with more whipped topping and 24 peach slices. Chill for at least 4-6 hours.
4. When ready to serve, crumble half of a graham cracker on top, cut into 24 squares and serve.

Notes

*I used quartered peaches that I had previously peeled and frozen, and sliced thinner for this recipe.

Source: Adapted from my No-Bake Banana Pudding Dessert Lasagna.

These lavender peach shortcakes are like a mature version of peaches and cream, topped with honey-sweetened whipped cream.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Today is somehow my 4th wedding anniversary! Thanks to COVID-time it feels like it’s only been 2 years. and actually had a hard time remembering what we have done to celebrate each year. To document: tonight we are going out to dinner at Ghostwriter Public House and this weekend we are having a couple massage!

However, this shortcake has absolutely nothing to do with our wedding anniversary. Per my MO, I didn’t think to plan ahead to post something festive for the occasion. As luck would have it, it’s #FarmersMarketWeek so instead we are celebrating all things fresh produce and other things you’d get at your local market.

In this case, you’ll need to snag some peaches, honey, heavy cream and if you’re lucky, dried lavender. If you cannot find the dried lavender, a lavender extract would work as well. Might sound like a strange combination of flavors, but my Flavor Bible never leads me astray.

The dried lavender flavor is literally rubbed into the sugar that sweetens the shortcake biscuits, which will carry the macerated peaches and honey-sweetened whipped cream to your taste buds. It’s like an mature version of peaches and cream.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Wednesday Farmers Market Recipes

Savory Recipes

• Balsamic Cucumber Salad from Jolene’s Recipe Journal
• Braised Half-Runner Beans with Potatoes (Instant Pot) from Palatable Pastime
• Caprese Mac and Cheese from Cheese Curd In Paradise
• Grilled Vegetable Platter with Lemon Feta Dip from Books n’ Cooks
• Hasselback Potatoes from Blogghetti
• Kale Caesar Salad from Karen’s Kitchen Stories
• Mexican Corn Salad from A Kitchen Hoor’s Adventures
• Sheet Pan Okra from Magical Ingredients

Sweet Recipes

• Bourbon Apple Butter from Hezzi-D’s Books and Cooks
• Fluffy Peach Waffles from Red Cottage Chronicles
• The Best Cherry Pie from Jen Around the World
• Zucchini Bread with Nutmeg from Our Good Life

LAVENDER PEACH SHORTCAKES WITH HONEY WHIPPED CREAM

Print

Yield: 8 servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHORTCAKES

• 4 fresh peaches, sliced
• 1/4 cup sugar + 1 Tbsp sugar, divided
• 1 Tbsp dried lavender
• 1-3/4 cups all-purpose flour
• 3-1/2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 2 Tbsp chilled heavy whipping cream

WHIPPED CREAM

• 1 cup heavy cream
• 1 Tbsp real honey

Directions

1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a medium bowl, toss the peaches and one tablespoon sugar together. Cover and let sit for at least 30 minutes* to macerate.
3. Meanwhile, in another medium mixing bowl add the remaining 1/4 cup sugar and lavender. Use your fingertips to rub the lavender into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or a fork) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together.
4. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
5. Brush the tops of the biscuits with the remaining 2 tablespoons of cream. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown. Transfer the biscuits to a wire rack to cool completely.
6. While the shortcakes cool, prepare the whipped cream. In a medium chilled bowl, beat the heavy cream with a hand mixer until soft peaks form. Add the honey and beat until stiff peaks form**.
7. To assemble: Cut one of the biscuits in half. Top with a scoop of macerated peaches and place the top half of the biscuit on top and finish with whipped cream.

Notes

* Can also be done overnight in the fridge. ** Make sure not to over-beat, cream will then become lumpy and butter-like.

Source: Adapted from my Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle and Corn Fritter Shortcakes with Maple Whipped Cream.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Show off all that summer fruit in this peach raspberry mascarpone tart, with both pistachio butter raspberry mascarpone filling nestled into a coconut-pistachio crust.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

This recipe was born both out of inspiration and necessity.

A couple weeks ago I had a raspberry pistachio tart from a local bakery and it blew my mind. Which reminded me that I had some leftover pistachio butter in my pantry that I needed to use up, so I put a homemade version on my short list of things to make.

Then I picked up my order from the Peach Truck and despite eating my rationed amount every day I was struggling to keep up. I didn’t want to just peel and freeze them, or turn them into a canned product (because I’m still working through my last peach jam), so I had to come up with something else.

If you follow me on Instagram, you may have also noticed that I am bursting with raspberries from our garden as well. So what about a combo dessert incorporating both fresh peaches and raspberries?

I turned to my handy Flavor Bible and dreamed up this tart recipe.

The crust recipe came from Pieometry, adapted from the coconut pecan crust but instead made it with pistachio. Then the filling I just worked out on my own, adjusting the ingredients and amounts a little at a time until I reached the desired sweetness and consistency.

In the end, it turned out to be a show-stopping delicious tart. It’s like a fancy, thin no-bake cheesecake (if you ignore the crust) topped with tangy sweet fresh fruit.

I considered topping it with fresh whipped cream, but truly didn’t need it. No that I’m going to stop you if you disagree.

PEACH RASPBERRY MASCARPONE TART WITH COCONUT-PECAN TART

Print

Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup unsweetened shredded coconut
• 1 cup whole roasted shelled pistachios
• 1/2 cup all-purpose flour
• 3 Tbsp sugar
• 1/2 tsp salt
• 6 Tbsp unsalted butter, melted

FILLING

• 8 oz. mascarpone
• 1/4 cup pistachio butter
• 1/4 cup raspberry puree*
• 1/2 cup powdered sugar, divided
• 2 Tbsp heavy cream

TOPPING

• 2 fresh peaches, pitted and sliced
• 1 cup fresh raspberries
• 1/4 cup chopped pistachios

Directions

1. Preheat oven to 350 F.
2. On a rimmed baking sheet, spread the coconut in an even layer. Toast in the oven for 3 minutes, or until golden. Allow to cool then pour into the bowl of a food processor.
3. To the food processor, add pistachios, flour, sugar, and salt, and pulse until sandy in texture. Add butter and pulse until it sticks together.
4. Dump mixture into a 9-inch tart pan with removeable bottom, spreading evenly, pressing firmly into the pan and up the sides.
5. Bake for 20 minutes, or until golden. Allow to cool completely on a wire rack before filling.
6. While the crust cools, prepare the filling. Divide the mascarpone into two medium bowls. Add the pistachio butter to one, and the raspberry puree to the other. Add 1/4 cup powdered sugar to each. Beat each separately until creamy. Add heavy cream to the pistachio cream if necessary to reach a similar consistency.
7. Spoon fillings into the crust, alternating between the two. Swirl together using a butter knife. Top with sliced peaches, raspberries, and chopped pistachios. Chill for 2 hours or until ready to serve.

 

Notes

*Mased fresh raspberries or throw in the blender.

Source: Crust adapted from Pieometry, filling The Spiffy Cookie original.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This chai snickerdoodle peach cobbler is topped with chai spiced snickerdoodle cookie dough. The perfect way to make those fresh summer peaches even more craveable.

Jump to recipe

Happy Farmers Market Week! While obviously the season for Farmers Markets is much longer than just one week, the celebration of Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

I may not have gotten these peaches from a Farmers Market, but I did get them from a farm via the Peach Truck. A whole 25 pounds of them! As much as I love eating them straight up we can never eat them all. Thankfully I enjoy them just as much baked into things.

This peach cobbler is fairly typical for the filling, but instead of a biscuit-like topping I went with not just a snickerdoodle cookie dough, but a chai snickerdoodle! Sure you could just leave it with a cinnamon-sugar topping but why not have a little more fun while you’re at it. Besides, it smells and tastes so good!

Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Cheese Stuffed Banana Peppers by Savory Moments
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Zucchini Walnut Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n’ Cooks
• Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Air Fryer Parmesan Squash Fries by Cookaholic Wife
• Brussels and Bowties by A Day in the Life on the Farm
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Green Beans with Shallots by Family Around the Table
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate’s Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories

Two years ago: Funfetti Cookie Dough Bars

Four years ago: Reese’s-Oreo Ice Cream Sandwich Cookie Cake

Five years ago: Grilled Chicken with Strawberry-Jalapeno Salsa

Eight years ago: Good ‘n’ Nutty Ice Cream Sandwiches

Ten years ago: Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust

CHAI SNICKERNOODLE PEACH COBBLER

Print

Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 medium peaches, peel and sliced
• 1/4 cup granulated sugar
• 2 Tbsp lemon juice
• 1 Tbsp cornstarch
• 1/2 tsp salt

TOPPING

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups granulated sugar
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract

COATING

• 2 Tbsp granulated sugar
• 3/4 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp cardamom

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, add peaches, sugar, lemon juice, cornstarch, and salt and mix to combine. Pour into a deep 9 inch pie pan.
3. In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
4. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
5. Drop spoonfuls of batter on top of peaches. Sprinkle with chai cinnamon-sugar.
6. Bake 30-35 minutes, or until the topping is golden brown (cover with foil is it browns too quickly). Cool at least 15 minutes before serving.
7. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream if desired.

Source: Adapted from my Peach Cobbler with Honey-Thyme Biscuits and Snickerdoodle Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Fresh peaches and raspberries jam out in this homemade jam with lime and hints of cinnamon. 

Jump to recipe

While many people are already jumping on the pumpkin-flavored food items popping up, I am hanging onto every last moment of peach season. In fact, with the last few peaches I had I decided to preserve them into jam to make it last even longer.

I’ve made a vanilla peach jam before, but this time I decided to mix in some raspberries from our garden as well as some lime and a dash of cinnamon. I literally just kept wafting the jam until I got it to smell like what I thought was good. And my sniffer was on point because damn it’s good.

All this jam will go perfectly with all the sourdough creations I continue to pump out. I still have some sourdough English muffins and rosemary sea salt sourdough bagels I made earlier in quarantine, frozen in our chest freezer. As a household of two I baked way more than we could ever keep up with but I am not complaining about having them reserved now!

But there are many other uses for jam than just spreading on bread. I have used it in cocktails before, homemade salad dressings, add to yogurt, bake it with brie, glaze meat, and the list goes on. What creative uses have you found for jam?

Six years ago: Baked Chicken Fajitas

Seven years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Nine years ago: Petri Dish Cookies

PEACH RASPBERRY LIME JAM

Print

Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh peaches
• 2 cups fresh raspberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• Zest and juice from 1 lime
• 1/8 tsp ground cinnamon

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place peaches and raspberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the lime zest and juice and cinnamon, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Fresh peach scones are topped with nutty brown butter glaze for the perfect summer weekend breakfast treat.

Jump to recipe

It’s #FarmersMarketWeek! Sadly my local walkable market was relocated to a space that would allow for better social distancing, which is a good thing, but I can no longer walk to it and as a result have failed to go at all this summer. It’s a pretty lame excuse but I always browsed more than had a mission so the fact that I have to drive makes it more of a commitment.  But next weekend I have made a promise to myself to go support some of my favorite local businesses at the market. Rain or shine it’s on my calendar!

In the meantime, I was able to snag some fresh peaches when The Peach Truck was in town. They have several stop around town every summer and one was right down the street from me. They are so damn good.

With 25 pounds of peaches on hand I had to think quick about what I wanted to make. Thankfully I ended up splitting half with out neighbors who had their own order to pick up a few weeks later, allowing us both to space them out a bit longer.

The first thing I made was an old favorite, mini goat cheesecakes with basil roasted peaches on top. Next, I was inspired by the banana bread scones my neighbor made earlier in Quarantine and shared with us that were topped with a brown butter glaze. I thought that would also go incredibly well with a peach scone – and I was right!

These scones are not overly sweet but the glaze helps add that extra layer of sweetness and flavor that makes these a great weekend brunch treat. They are best eaten within 24 hours, otherwise the fresh peaches make them soggy. I’ve also adapted this same base recipe to make browned butter carrot cake scones.

Looking for more recipes using fresh foods you could find at the Farmers Market? Check out the list below:

Monday’s Farmers Market Week Recipes

• Air Fryer Kale Chips by Blogghetti
• Blueberry Peach Coffee Cake by Making Miracles
• Brown Butter Peach Scones by The Spiffy Cookie
• Corn and Tomato Salad by A Kitchen Hoor’s Adventures
• Fresh Peach French Toast Casserole by Our Sutton Place
• Grandma’s Banana Cake by Family Around the Table
• Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
• Grilled Zucchini Pesto Pizza by Jolene’s Recipe Journal
• Kohlrabi and Radish Slaw by Savory Moments
• Mexican Street Corn Salad by Books n’ Cooks
• Parmesan Roasted Spaghetti Squash by Intelligent Domestications
• Peach and Strawberry Salad by A Day in the Life on the Farm
• Peach Upside Down Cake by Red Cottage Chronicles
• Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen’s Kitchen Stories
• Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D’s Books and Cooks
• Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
• Watermelon Salsa by Kate’s Recipe Box
• Zucchini and Tomato Tian by Palatable Pastime

Four years ago: Brown Sugar Apple Dumplings

Five year ago: Corn Fritter Breakfast Burgers

Six years ago: Bourbon Pecan Pie for One

Seven years ago: Deviled Strawberries

BROWN BUTTER GLAZED PEACH SCONES

Print

Yield: 8 sconess

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 2-1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp cinnamon
• Pinch salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1 egg, lightly beaten
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 1 heaping cup chopped fresh, ripe peaches

GLAZE

• 1/4 cup (1/2 stick) unsalted butter
• 1/2-3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-1/2 Tbsp milk

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Add the butter, and cut in  with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
3. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy. Fold in the peaches.
4. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges.. Transfer to prepared baking sheet.
5. Bake for about 18 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
6. While the scones cook, make the glaze. Melt the butter in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a medium heatproof bowl to stop the cooking. Set aside to cool.
7. Once cooled to room temperature, add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a bit of powdered sugar until you get the desired consistency.
8. Drizzle over cooled scones and serve.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Are you team fruit on pizza? Then this one is for you with fresh peaches, prosciutto, ricotta, arugula, and balsamic glaze for good measure.

Are you a fan of pineapple on pizza? I know that is a common topping people argue over but I go so far as to say, why stop at pineapple? I’ve made pizzas topped with not only pineapple but also figs (not one, not two, but three times), mango, dried cherries, and now peaches. It’s #StoneFruitWeek so ’tis the season.

I almost chose apricots for this pizza but instead chose the toppings based on things I already had in my fridge. But both the peaches and prosciutto I had went bad. Such a tragedy because they are both so stinking delicious and thus sad to waste added on to the fact that I hate food waste to begin with and pride myself in the minimal amount I throw out if any. Alas I had to buy more. Why didn’t I go the apricot route? Because I had peaches on the brain. Then when it came to the actual day I made it, I have to admit I was not feeling too hot so I was lying on the couch calling out orders to Bob in the kitchen on how to make this pizza, hahaha! I mustered up enough energy to get off the couch and take a photo before putting myself to bed without dinner. But I ate it the next day for lunch and it was still tasty.

Stone Fruit Week continues with these great recipes:

2 Ingredient Mango Sherbetfrom Blogghetti

Cherry Cobbler with Mint Ice Cream from Our Good Life

Cherry Pie Crumble Bars from Sweet Beginnings

Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie

Peach-Habanero Barbecue Sauce from Palatable Pastime

Peach Macaron from A Kitchen Hoor’s Adventures

Vegan Mango & Coconut Snack Cake from The Baking Fairy

Three years ago: Weekly Meal Plan #25

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

PEACH, PROSCIUTTO & RICOTTA PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

1-1/2 cups grated Mozzarella

1/4 cup grated Parmesan cheese

4 slices prosciutto

1 fresh peach, pitted and sliced

1/2 cup fresh arugula, washed and patted dry

1/2 cup ricotta

Balsamic glaze, for drizzling

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread olive oil over the dough and top with both cheeses, prosciutto, and peaches.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with arugula, dollops of ricotta, and balsamic glaze.

Source: Adapted from my Fig, Prosciutto & Arugula Pizza.

I received complimentary product samples from #BacktoSchoolTreats sponsors companies to aid in the creation of my recipes. All opinions are mine alone.

Start your day with a little bit of liquid luck in the form of these Felix Felicis potion inspired smoothies!

Today is Harry Potter’s 39th birthday! And what better way to celebrate the combination of such a day with #BacktoSchoolTreats week than with some liquid luck – Felix Felicis potion! There is a lot of excitement and anxiety with back to school, so what kid couldn’t use a good dose of liquid luck for the first day back? Heck, my car was totaled last week (thankfully in an accident not my fault so their insurance is paying up) so I know I could use some myself when it comes to finding a new car (and having a car payment for the first time in my life – in my 30s). Too bad I can’t buy Mr. Weasley’s flying car.

In case you didn’t know I’m a bit of a Potterhead. Not only have I competed in Harry Potter trivia nights (won once, came in 3rd another time), received Harry Potter jewelry from Bob on our wedding day (and did you see our wedding photos posing with wands and light sabers?) Bob, a couple friends, and I have been getting together at least once a month to play a cooperative deck building game called Hogwarts Battle (a gift from our wedding registry). At first we thought the rules surely were written wrong, because after beating the villains in each book, the villain card deck continues to build while you must give up any cards you acquired, making the game very difficult to beat. But if we kept our cards it became much to easy. So after a few months, several hours at a time, we finally beat Voldemort once and for all in Book 7 with an aptly played Sword of Gryffindor! Of course the Felix Felicis potion (pictured below) was thrown around in there at some point, it just wasn’t the final blow.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Breakfast Banana Splits from For the Love of Food
Cherry Muffins from Hezzi-D’s Books and Cooks
Overnight Vanilla Oats in Under an Hour from Culinary Adventures with Camilla

Back to School Snacks:
Easy Caramel Apple Slices on a Stick from Jen Around the World
Vanilla Pudding Cups from Home Sweet Homestead

Back to School Desserts:
Almond Shortbread Skillet from A Day in the Life on the Farm
Back to School Confetti Cookie Bars from The Mandatory Mooch
Berries Vanilla Pies from My Sweet Zepol
Birthday Cake Truffles from Karen’s Kitchen Stories
Brown Sugar Milk Tea Popsicles from Simply Healthyish
Cereal Milk Macaron from A Kitchen Hoor’s Adventures
DIY Mini Caramel Apples from Jen Around the World
Funfetti Whoopie Pies from Jolene’s Recipe Journal
Mrs. Field’s Chocolate Chip Cookies from Comfortably Domestic

Back to School Drinks:
Caramel Apple Cider Punch from Love and Confections
Caramel Cold Brew Coffee from The Redhead Baker
Felix Felicis Potion Smoothies from The Spiffy Cookie
Iced Caramel Latte with Apple Whipped Cream from The Nifty Foodie
Iced Caramel Mocha from Tara’s Multicultural Table

Have you checked out the giveaway yet? Scroll to the bottom of this post for more information about the sponsors of #BacktoSchoolTreats week and how to win. Sponsored items used in this recipe: Sweets & Treats gold foil paper straws and gold crystals.

Three years ago: Weekly Meal Plan #23

Four year ago: Raspberry-Chocolate Angel Food Cupcakes

Five years ago: No-Churn Chocolate Almond Ice Cream

Seven years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

FELIX FELICIS POTION SMOOTHIES

Serves 1

Ingredients:

Sweets & Treats gold crystals, for rimming the glasses

8 oz. pineapple juice

1 clementine, peeled and excess pith removed

1 peach, peeled and pitted

1 tsp fresh ginger

1/4 tsp ground turmeric

1/4 cup crushed ice

Directions:

1. Place water (or lime/lemon juice) in one shallow bowl and the gold crystals in another. Dip the rim of the glass into the water, shake off excess, and then dip into the crystals and grind back and forth gently to help it stick.
2. Combine all ingredients in a blender and blend until smooth. Pour into rimmed glass and serve immediately.

Source: The Spiffy Cookie original

Treacle Tart

Butterbeer Ice Cream

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

If you are a pie crust fan you need this slab pie, with more crust to filling ratio and filled with not just blueberries but also peaches and brie.

I was super excited when I discovered that our new home came with 3 blueberry bushes in the garden, and even more so when they were full of green berries, waiting to ripen, but the birds are not good at sharing and I’ve only enjoyed a few at a time. So no, this recipe was not made with blueberries picked from my garden. Sadly I haven’t had time to go to a farm to U-pick either but thankfully stores have plenty of local berries.

I hope you like blueberries because this week is all about those little bloobs to celebrate National Blueberry Month, starting with this slab pie. I also included peaches in this recipe because despite eating at least one a day we still eating our way through our Peach Truck box. Oh and brie because I just want to brie myself. Sorry bad pun, but the creamy flavor of the brie pairs very well with the sweet peaches and blueberries.

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.

Blueberry Week Recipes

Breakfast

• • • Blueberry Liege Waffles by A Kitchen Hoor’s Adventures
    • Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
    • Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

• • • Blueberry Basil Bourbon Smash by Cookaholic Wife
    • Blueberry Bubble Tea by Our Good Life
    • Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
    • Blueberry Syrup with (Optional) Bourbon by Food Above Gold
    • Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

• • • Blueberry Barbecue Sauce by Karen’s Kitchen Stories
    • Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
    • Blueberry Curd by Caroline’s Cooking

Dinner

• • • Blueberry Bison Chili by Savory Moments
    • Blueberry Romaine Salad by Jolene’s Recipe Journal
    • Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
    • Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

• • • 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
    • Blueberry Cardamom Crisp by Crumb Top Baking
    • Blueberry Cheesecake Ice Cream by Cooking For My Soul
    • Blueberry Cobbler by Family Around the Table
    • Blueberry Oatmeal Bars by Hezzi-D’s Books and Cooks
    • Blueberry Peach Oatmeal Bars by The Beard and The Baker
    • Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
    • Vegan Blueberry Orange Layer Cake by The Baking Fairy

Three years ago: Things to do in Columbus: Summer 2016

Four years ago: Naked BBQ Black Bean-Quinoa Veggie Burgers

Five years ago: Blackberry Swirl Cheesecake

Six years ago: Gluten-Free Caramel S’mores Bars

Eight years ago: Butterbeer Ice Cream

BLUEBERRY, PEACH & BRIE SLAB PIE

Serves 15

Ingredients:

DOUGH

3 cups all-purpose flour

1/4 cup sugar

1 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter, cold and cut into cubes

1/2 cup solid vegetable shortening

1 Tbsp lemon juice + 5 Tbsp ice water

FILLING

3 cups blueberries

4 peaches

1/4 cup sugar

2 Tbsp lemon juice

8 oz. Brie, sliced

TOPPING

1 egg, lightly beaten

1 tsp coarse sugar

Whipped cream or ice cream

Directions:

• • 1. For the dough: In a medium bowl (or food processor), combine flour, sugar, baking powder, salt, cold butter, and shortening. Cut the butter and shortening into the flour using a pastry blender (or pulse if using a food processor). Slowly add the lemon water until a dough forms.
    2. Divide the dough into 1/3 and 2/3, form into two discs, wrap tightly in plastic wrap, and refrigerate for 30 min-1 hour.
    3. For the filling: Preheat oven to 375. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
    4. In a large bowl, combine the blueberries and peaches. Gently toss with the sugar and lemon juice and set aside.
    5. On a cleaned floured surface, roll out the 2/3 dough using a rolling pin into a rectangle that is slightly larger than a 9×13-inches. Transfer the dough into the prepared baking sheet.
    6. Spread brie slices in a single layer over the bottom crust, then pour filling on top.
    7. Roll out the remaining 1/3 dough and cut into even strips. Layer lattice over the top, cutting off excess and crimping the edges to seal.
    8. For the topping: Using a pastry brush, brush dough with egg and sprinkle with sugar.
    9. Bake for 35-45 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream or ice cream!

Source: Adapted from The Baking Fairy.