Peach Almond Crisp

Peach Crisp-a simple peach crisp made with fresh peaches and topped with a sweet almond oat topping. Add a scoop of ice cream for an extra special summer dessert. Peach Crisp Millions of peaches, peaches for ME! Don’t you just love that song? It …

Peach Crisp-a simple peach crisp made with fresh peaches and topped with a sweet almond oat topping. Add a scoop of ice cream for an extra special summer dessert. Peach Crisp Millions of peaches, peaches for ME! Don’t you just love that song? It always gets stuck in my head, especially when I am eating peaches…

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Peach Scones

Peach Scones- fluffy, buttery scones dotted with fresh peaches and finished with a sweet honey vanilla glaze. These homemade scones are going to become your new favorite breakfast treat.  Millions of peaches, peaches for me! I feel like we ha…

Peach Scones- fluffy, buttery scones dotted with fresh peaches and finished with a sweet honey vanilla glaze. These homemade scones are going to become your new favorite breakfast treat.  Millions of peaches, peaches for me! I feel like we have millions of peaches, thanks to our trees. We’ve picked SO many peaches. I have been eating…

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Peach Salsa

Peach Salsa is an easy summer snack that can be made in minutes. Serve the salsa with chips or use the salsa as a topping for tacos, grilled chicken, fish, or pork. This salsa recipe is a summer favorite! Peach season is my favorite because Utah has th…

Peach Salsa is an easy summer snack that can be made in minutes. Serve the salsa with chips or use the salsa as a topping for tacos, grilled chicken, fish, or pork. This salsa recipe is a summer favorite! Peach season is my favorite because Utah has the BEST peaches. We eat as many as…

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Grilled Peach Pizza with Corn and Chili Garlic Sauce.

This pretty little corn peach pizza should be your dinner tonight! It 100% screams HELLO SUMMER as loud as it can. Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or […]

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This pretty little corn peach pizza should be your dinner tonight!

grilled peach pizza with corn and chili garlic oil

It 100% screams HELLO SUMMER as loud as it can.

sliced peaches

Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or a savory meal. Just so good, right?

chili garlic oil

Peach pizza isn’t a new thing for us here. Years ago I made this peach ricotta pizza that has been a huge fave. And, well, corn on pizza? It’s a must have and another one of my favorite ingredients to throw on top of dough.

The combo also really shines in salads or salsas – if you’ve ever made the corn peach salsa from The Pretty Dish, then you know what I’m talking about! 

corn peach pizza on the grill

I threw this pizza on the grill, much like last year’s steakhouse pizza. I love doing pizza on the grill and we also have an ooni oven which is incredible. 

The only issue with grilling this is that the cheese may not get super bubbly and brown on top, in which case you can throw it under the broiler for a minute or two. If you head over to instagram today, I’ll show you exactly how I make this, step by step, in instagram stories. You’ll want to eat your screen! 

corn peach pizza off the grill

So the toppings! 

It allllll starts with some chili garlic oil. Sort of like this garlic sauce pasta, or the chili oil that I make for my white clam pizza – but combined! I’m warning you – this is addictive and you will want to dip and entire loaf of sourdough directly in it. It’s fab. Super garlicky with a hint of heat.

grilled peach pizza with corn and chili garlic oil

The oil sizzles with six cloves of garlic and a bunch of red pepper flakes. Then it’s the base for our pizza. On top we have thinly sliced peach, corn straight from the cob and a bunch of fresh mozzarella. I happened to use marinated fresh mozzarella and that is amazing too. Adds a little extra flavor, but it’s not totally necessary. Regular fresh mozzarella works too! 

grilled peach pizza with corn and chili garlic oil

After the pizza is cooked and super bubbly and cheese, I like to top it with a few handfuls of microgreens and then lots of fresh basil. Or whatever herbs you have on hand. I also like to do one more extra drizzle of chili garlic oil on top. 

And of course, feel free to throw on some parmesan! 

It’s heavenly.

grilled peach pizza with corn and chili garlic oil

Corn Peach Pizza

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Corn and Peach Pizza with Chili Garlic Sauce

This corn peach pizza is summer on a dish! Made with fresh mozzarella, basil and herbs and chili garlic sauce, it's incredible!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 2 days 25 minutes
Total Time 2 days 2 hours 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

dough

  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting

toppings

  • ½ cup olive oil
  • 6 garlic cloves, finely minced
  • ½ teaspoon crushed red pepper flakes
  • 2 peaches, thinly sliced
  • 2 ears of corn, kernels cut from the cob
  • 8 ounces provolone cheese, freshly grated
  • 8 ounces fresh mozzarella cheese, sliced or in balls

Instructions

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  • Make the garlic oil. In a small saucepan, combine the oil, garlic and pepper flakes. Cook over low heat, stirring often, just until the garlic is slightly golden and sizzling.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
  • Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
  • Now comes the time when you need to be prepared! Have your corn and peaches sliced. Have your cheese out and ready to go. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
  • Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon the garlic oil all over top of the top, brushing it around the edges. Top with the cheeses, then the corn and peaches.
  • Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it.
  • Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with the micro greens and basil and slice it to serve. Enjoy!

grilled peach pizza with corn and chili garlic oil

Always craving this.

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Peach Swirl Cheesecake Bars

Luscious, creamy vanilla cheesecake bars with a swirl of fresh peach puree and a sweet and salty pecan-infused cookie crust are just what you need to top off the summer! Baking cheesecake in bar form transforms a fussy, formal dessert into a casual, everyday delight—this summery version pairs a delicate vanilla bean cheesecake with a […]

Luscious, creamy vanilla cheesecake bars with a swirl of fresh peach puree and a sweet and salty pecan-infused cookie crust are just what you need to top off the summer!

Baking cheesecake in bar form transforms a fussy, formal dessert into a casual, everyday delight—this summery version pairs a delicate vanilla bean cheesecake with a swirl of vibrant peach.

Peach cheescake bars cut into squares, arranged on a piece of crinkled parchment with a bowl of peach puree and a few peach slices scattered around.

Peach season is sadly coming to an end. I still had a few peaches left from that box of seconds I bought that needed to be used. And after toying with the idea of some sort of pie or cobbler bar, I ultimately decided to make a cheesecake since I feel like cheescakes are lacking representation on this here blog (I admit to being slightly biased towards other desserts… cream cheese just isn’t my favorite thing in the world). That said, I can totally get behind a really good cheesecake, and these peachy squares are just that.

The delicate vanilla bean cheesecake and the sweet and salty pecan and vanilla wafer crust combined with the bright and fruity peach swirl on top makes for a truly wonderful (and gorgeous) combination.

Silver baking pan lined with parchment, baked with cheesecake filling and a bright orange swirl of peach

This recipe is loosely based on my blueberry crème fraîche cheesecake, minus the blueberries and the top glaze (because why cover up that beautiful swirl?) It’s my favorite cheesecake base, light and silky smooth with a bit of tang from the crème fraîche that cuts the sweetness perfectly.

Obviously I had to make some adjustments in addition to the peach swirl (namely halving the recipe, removing the blueberry, and adding vanilla bean paste for a subtle vanilla flavor and precious vanilla bean specks throughout). I was optimistic that it would translate into bars, and was pleasantly surprised that these turned out so well on the first try. That’s the sign of a solid recipe, when it can be adapted into different shapes and sizes without any hassle whatsoever.

I was especially pleased with how defined the peach swirl turned out; I was worried about it sinking or bubbling but it stayed pretty much pristine throughout the entire baking process!

(more…)

Drunken Peach Jam

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam. Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I […]

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam.

Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I mean, what’s better than a spoonful of sunshine in the dead of winter? How about a boozy spoonful of sunshine (indeed!)

Glass jars of orange peach jam on a pink background, with a small glass of bourbon and peaches cut in half.

Peach season is far too short, if you ask me.

May is really too early, even if you see peaches starting to pop up at the markets they are usually not the best, having been picked prematurely.

June is when the peaches really start to shine, and by July, when the heat of summer has infused the fruit with liquid sunshine and sugar, well, that’s your cue to eat all the peaches your stomach can handle.

But for the rest… the extra peaches sitting on the countertop, starting to soften and wrinkle… why not turn those peaches into homemade jam so you can enjoy them all year round?

Open glass jar of drunken peach jam with a gold spoon and hang tag label, showing the perfect texture of the jam.

I really haven’t felt like making much jam lately. Let’s just say I’m all jammed out. Which, if you count just how many jars of jam I’ve made over the past few years, sort of makes sense.

But… when faced with a giant box of seconds peaches, ripe and juicy and just begging to be used, I simply couldn’t resist getting out my canning pot, gathering a mishmash of random leftover jars, and diving right in to a big bubbling batch of this beautiful boozy jam.

Seconds are a great option if you’re willing to accept a few bumps and bruises. But for jam, since you’re peeling and processing the fruit anyway, it’s really not a problem (just cut out any bruised areas and make sure the fruit hasn’t gone rotten, otherwise it doesn’t matter what the peach looks like as long as it’s ripe and juicy!)

(more…)

Blueberry Peach Galette with Cinnamon Sugar Crust.

Making summer dessert dreams come true with this blueberry peach galette. I live for a good galette! Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have […]

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Making summer dessert dreams come true with this blueberry peach galette.

blueberry peach galette with cinnamon sugar galette

I live for a good galette!

Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have patience for many food related things but that was never one of them. I’ve got better at it over the years, but the galette is the answer to a quick and delish pie-like treat!

blueberries and peaches

The “rustic” feel of the galette is just another word to say that you don’t have to be as precise in making pretty crust. As long as your filling works and your pie crust recipe is legit? The galette wins! 

I’ve made quiiiiiite a few here on the blog. The first I ever made was a ginger peach galette. I’ve done sour cherry, apple cheddar and savory versions like summer chicken pot pie and butternut squash. They are all so darn good. Something about bites of that crust. Yum. 

blueberries and peaches in galette dough

This version is a spin on my blueberry peach cobbler bars in The Pretty Dish. Those bars are incredible and if you don’t have the book yet, go grab a copy

Blueberry peach is such a perfect summer combo and one that I find myself craving.

Right?

So I took a note from this stone fruit tart I made last year and used a cinnamon sugar crust too, which is crunchy and crispy and a texture lovers dream. Oh my gosh.

sprinkling cinnamon sugar on dough

HEAVEN!

This crust is so wildly good! I like to use a mix of turbinado sugar and cinnamon because the coarse granules make the crust even better. It’s just SO extra crunchy. Please please try it.

blueberry peach galette with cinnamon sugar galette

And the filling is a bubbly blueberry peach bomb. I swear the inside of this just straight up tastes like SUMMER. Then it mixes with the ice cream and you just don’t even know what to do with yourself.

blueberry peach galette with cinnamon sugar galette topped with ice cream

Oh oh! And you can easily make the galette dough ahead of time of course – store it in the fridge and use when ready. Other fruits work in the filling, though I am most partial to berries and stone fruit, of course.

Especially when mixed together!

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

P.S. I am probably the person that steals all of the crunchy crust right there.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Don’t forget a big scoop of vanilla bean ice cream! 

Can’t be beat.

sliced blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Blueberry Peach Galette

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Blueberry Peach Galette with Cinnamon Sugar Crust

This blueberry peach galette is a summer dessert dream. Juicy blueberries and peaches in a cinnamon sugar crust. Delish!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings 4 people
Author How Sweet Eats

Ingredients

dough

  • 4 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg lightly beaten
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
  • 1 egg + a few drops of water beaten together, for brushing
  • ¼ cup raw turbinado sugar + ½ teaspoon cinnamon, for sprinkling

filling

  • 1 ½ cups blueberries
  • 2 peaches, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • fresh mint, for garnish
  • vanilla ice cream. for serving

Instructions

dough

  • NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
  • Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
  • Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
  • After 30 minutes, preheat the oven to 400 degrees F.

filling

  • Combine the blueberries and peaches in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
  • Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
  • Roll one of the pie crusts into a… “rustic”shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
  • Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
  • Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
  • Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving with ice cream and a fresh mint leaf.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

How is this so heavenly?! 

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Grilled Cilantro Lime Chicken with Peach Pico de Gallo.

This grilled cilantro lime chicken is a summer’s night dream. You know I’m all about the non-boring chicken dinners, right?! Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights. Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good […]

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This grilled cilantro lime chicken is a summer’s night dream.

grilled cilantro lime chicken with peach pico de gallo

You know I’m all about the non-boring chicken dinners, right?!

Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights.

cilantro lime marinade ingredients

Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good and even though I really like cilantro, I don’t think it’s very cilantro-y. Like I know people who don’t love cilantro and even they enjoy that dressing in the tortellini salad.

So then, I started using it as a marinade! I have a recipe with steak and cilantro lime marinade coming up in my next book, so I figured… why not throw some chicken in there as well.

chicken marinating in cilantro lime dressing

This is one of my quintessential summer dinners. I mean, honestly, many nights I could just eat corn on the cob and tomatoes with mozzarella and call it a day. The fresh, summery garden produce just calls to me right now like nothing else.

Of course (shocker), it’s not even to sustain Eddie for dinner, so I have to get creative. Many days I just have no desire to turn on the oven. I will make as MANY things on the grill that I can, even if they seem a but outlandish. But it works, I swear.

diced peaches

This chicken (you can use breasts or thighs!) is marinated a cilantro lime vinaigrette, grilled to perfection and served with a peach pico de gallo on top.

YUM.

peach pico de gallo

If you have a copy of The Pretty Dish, then you know that how much I love a good peach salsa. The version in my book uses corn, and I make a different version every week. But I can say with certainty that it is something I make every.single.week in the summer. Friends just die over it. It’s fresh, sweet, spicy – so good with chips. 

This one is pretty darn simple – it’s essentially a pico de gallo with diced peaches thrown in. I CRAVE this. It’s sweet and spicy and crunchy and limey. The sweetness that the peaches add? Phenomenal. And I never even knew I wanted something sweet in my pico!

grilled cilantro lime chicken with peach pico de gallo

It looks like a bit of a boring dinner but if you’re someone who loves a quick summer dish that can be made mostly on the grill, here you go! I like to throw a few ears of corn on the grill along with the chicken to complete the meal. You can eat it as is, chop it all up and throw it on a salad, mix it in a rice bowl – anything! 

And I mean, it definitely leaves room for ice cream after.

grilled cilantro lime chicken with peach pico de gallo

Grilled Cilantro Lime Chicken

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Grilled Cilantro Lime Chicken

This grilled cilantro lime chicken is juicy and flavorful and topped with a spicy, sweet peach pico de gallo! Perfect for summer nights.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

cilantro lime chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup fresh cilantro
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

peach pico de gallo

  • 1 cup cherry tomatoes, chopped
  • 1 peach, diced
  • 1 shallot. diced
  • 1 jalapeno pepper, seeded and diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, freshly juiced
  • pinch of salt and pepper

Instructions

cilantro lime chicken

  • Place the chicken in a bowl, baking dish or resealable bag.
  • Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour the mixture over the chicken. Let it marinate in the fridge for at least 30 minutes or up to 2 hours.
  • Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
  • Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
  • While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally.
  • Let the chicken rest for 5 minutes then slice it and serve with the peach pico on top.

peach pico de gallo

  • Combine all the ingredients in a bowl and stir until combined. You can make this a day ahead of time - it’s great even if it sits for 10 to 15 minutes!

grilled cilantro lime chicken with peach pico de gallo

Could eat that pico with a spoon.

The post Grilled Cilantro Lime Chicken with Peach Pico de Gallo. appeared first on How Sweet Eats.

Peach Cobbler

Peach Cobbler is a summer favorite — and so EASY! Just mix together fresh peaches and add a simple cobbler topping. Bake and serve with a scoop of vanilla ice cream. Continue reading “Peach Cobbler” »

Peach Cobbler is a summer favorite — and so EASY! Just mix together fresh peaches and add a simple cobbler topping. Bake and serve with a scoop of vanilla ice cream.

Continue reading "Peach Cobbler" »

Texas Peach Cobbler

Peach Cobbler has become the most requested dessert around here this summer. I don’t think Romain had ever had a cobbler – I usually make crisps, which the French call crumbles. But I’ve been revisiting some cookbooks on my shelf that I hadn’t used for a while and pulled down The Pastry Queen by Rebecca Rather, who was the owner of several bakeries in Texas….

Peach Cobbler has become the most requested dessert around here this summer. I don’t think Romain had ever had a cobbler – I usually make crisps, which the French call crumbles. But I’ve been revisiting some cookbooks on my shelf that I hadn’t used for a while and pulled down The Pastry Queen by Rebecca Rather, who was the owner of several bakeries in Texas.

I met Rebecca when my first book, Room for Dessert, was coming out and I was slated to do a book tour that included Texas. I had never done a book tour and I had been in a very bad car accident and was worried about navigating and getting myself from place-to-place in an unfamiliar state, and doing baking demonstrations, which require a lot of planning and organization. I don’t know how we came to meet each other but Rebecca had a bakery in Texas and, being Texan, knew how to get around the massive state (someone told me the entire country of France could fit inside Texas), and she knew how to bake. So we became a team

Continue Reading Texas Peach Cobbler...