Peaches and Cream Crostata

Peaches and Cream Crostata Recipe l

I’ve said it before, but I love the simplicity of crostatas. They are so easy to make and super versatile to match whatever you have on hand. Since my latest fruit obsession is peaches, I’ve had an abundance of them to use up. When I saw the brown sack of them sitting on the counter the other day, I knew that I needed to make another crostata.

Peaches and Cream Crostata Recipe from A Kitchen Addiction

Fresh peaches are tossed with a bit of lemon juice, sugar, cinnamon, and ginger for a lightly spiced fruit filling. A lightly sweetened layer of cream cheese sits right below the peaches to elevate the sweetness of them without overpowering them and to add a bit of creaminess to the crostata.

Peaches and Cream Crostata Recipe l

The crust is made with a mixture of whole wheat and white whole wheat flours. But don’t worry, you can’t tell. Olive oil is used in place of butter and adds just a hint of flavor that complements the peaches perfectly. If your summer is all about baking with fresh fruit, you’ll want to add this crostata to your menu soon!

4.0 from 1 reviews
Peaches and Cream Crostata
Serves: 4
For the Filling
  • 2½ C fresh peaches, sliced
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ½ tbsp lemon juice
  • 1 tbsp flour
For the Cream Cheese Layer
  • 4 oz ⅓ of the fat cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla extract
For the Crust
  • ½ C white whole wheat or all-purpose flour
  • ½ C whole wheat flour
  • ½ tbsp sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ¼ C olive oil
  • ¼ C non-fat milk + 1 tbsp for brushing crust
  • 1 tbsp coarse sugar for sprinkling on crust
  1. In a medium bowl, gently stir together peach slices, sugar, cinnamon, and ginger. Stir in lemon juice and flour. Set aside.
  2. In a small bowl, stir together cream cheese, sugar, and vanilla extract.
  3. Preheat oven to 400. Line a baking sheet with parchment paper or a baking mat.
  4. In a medium bowl, stir together flours, sugar, salt, and cinnamon. Add in olive oil and milk. Stir until a soft dough forms.
  5. Turn dough out onto a floured surface. Knead dough 1 or 2 times for dough to come together. Roll out into a 12 inch circle. Transfer dough to prepared baking sheet.
  6. Spread cream cheese mixture over the top, leaving at least a 1-inch margin from the edge. Arrange peach slices over the top of the cream cheese mixture. Pour remaining liquid over the top of the peaches.
  7. Fold dough up over the edge of the peaches and pat down. Brush with milk and sprinkle with sugar.
  8. Bake for 25 minutes or until edges turn golden brown.
  9. Remove to a wire rack to cool slightly before cutting into pieces and serving warm.

Peaches and Cream Recipe l

Homemade Peach Salsa

Homemade Peach Salsa Recipe from

I was just looking over my recipes for this week and realized that I’ll be having an unofficial peach week! Fresh peaches have obviously been on my mind. They have been so sweet and juicy that we have been eating loads of them lately. Well, peaches and blueberries and strawberries. . .and well, you get the picture. We’re taking advantage of summer’s fresh produce! Since we usually eat fresh fruit plain or in something sweet, I thought it was about time that I made a savory recipe.

Homemade Peach Salsa Recipe l

We’ve had a few different variations of peach salsa, and I thought it was about time that I tried making our own homemade peach salsa. This was the result. A fresh, flavorful salsa that is a perfect balance of sweet and spicy. Heat from the chilies and jalapeno pepper evens out the sweetness of the peaches and lime juice.

Homemade Peach Salsa Recipe l

My husband loves spicy food and thought the salsa could have been a little spicier. So, if you’re a fan of spice, feel free to add more chilies or jalapeno peppers. Serve it with your favorite tortilla chips or grilled meat for a fresh summer side!

5.0 from 3 reviews

Homemade Peach Salsa
Serves: 12
  • 2 C ripe peaches, chopped
  • 1 C tomato, chopped
  • ½ C red onion, diced
  • ½ C cilantro, chopped
  • 1 (4 oz) can green chilies, chopped
  • 1 jalapeno, chopped
  • 2 garlic cloves, minced
  • 1 tbsp lime juice
  • salt and pepper to taste
  1. Gently mix together all ingredients until combined.
  2. Serve with your favorite tortilla chips or store in refrigerator until ready to serve.

 Homemade Peach Salsa Recipe from A Kitchen Addiction

Grilled Honey Lime Chicken and Corn Salsa #WhatAGrillWants

Grilled Honey Lime Chicken and Corn Salsa Recipe l

There is just something about grilling that has summer written all over it. I don’t know if it’s the warm weather that finally allows us to spend hours at a time outside or all of the fresh produce that tastes so good grilled. Either way, summer is filled with grilling at our house!

OXO Meat Tenderizer

OXO Salad Dressing Shaker

We love to grill simple meals that are full of flavor and this grilled honey lime chicken and corn salsa is exactly that. Recently OXO challenged bloggers to create a grilled meal using some of their summer grilling tools. We decided to give the tools a try with this recipe. Some simple prep work and a bit of grilling is all it takes to put this delicious meal on the table for your family and friends!

OXO Tongs and Basting BrushA couple of our favorite tools were the long 16″ tongs and the corn stripper. The tongs made it easy to access all sides of the grill without worrying about your hand getting too hot and the corn stripper made removing corn kernels from the cob a breeze. Plus, it kept the work area mess-free because it collects the kernels in the container!

removing corn from cob

To make this meal, all you have to do is make a marinade and a simple salsa, and do a bit of grilling.  The marinade is made of lime juice, honey, and soy sauce and provides a burst of flavor for the chicken. Corn salsa is filled with fresh grilled corn, tomatoes, jalapeno, and cilantro. A splash of lime juice ties the flavors of the salsa and chicken together.

Grilled Honey Lime Chicken and Corn Salsa Recipe l

Serve the chicken on a bed of brown rice and top generously with the salsa. Then sit back and enjoy the bright, fresh flavors summer grilling has to offer!

5.0 from 2 reviews

Grilled Honey Lime Chicken and Corn Salsa #WhatAGrillWants
Serves: 4
For the Chicken
  • 4 (6-8 ounce) boneless skinless chicken breast, excess fat trimmed
  • 5 tbsp olive oil
  • 4 tbsp fresh lime juice
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 garlic clove, minced
For the Salsa
  • 2 large or 3 small ears of corn
  • 1 C tomato, chopped
  • ⅓ C fresh cilantro, chopped
  • ⅓ C red onion, chopped
  • 1 jalapeño, chopped
  • 1 large clove garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • salt and pepper to taste (start with about ⅛ tsp each)
  1. In a salad dressing shaker or small bowl, combine olive oil, lime juice, soy sauce, honey, salt, pepper, and garlic. Coat chicken with half of the marinade and let sit for 20-30 minutes.
  2. While chicken is marinating, bring grill to medium to medium-high heat. Brush grate with oil. Place corn, in husks, on grill. Grill for about 7 minutes, getting a nice char on all sides. Carefully remove husks and silks (corn will be hot!), and place back on the grill for another 2-3 minutes or until lightly charred.
  3. Remove from grill to cool. Slice corn off the corn into a large bowl. Stir in tomato, cilantro, onion, and jalapeno.
  4. In a small bowl, whisk together garlic, olive oil, lime juice, salt, and pepper. Drizzle over the top of the corn mixture. Gently stir to combine. Cover and place salsa in refrigerator to allow flavors to blend while grilling the chicken.
  5. Remove chicken from marinade and place on grill. Grill for about 6-7 minutes per side or until internal temperature reaches 165 degrees F. Halfway through the cooking time, brush chicken with remaining marinade.
  6. Remove chicken from heat and allow to rest 5 minutes before slicing into pieces.
  7. Serve chicken by itself or over a bed of brown rice. Top with corn salsa.

Grilled Honey Lime Chicken and Corn Salsa Recipe from

Disclaimer: I received product to help with recipe development. As always, all opinions are 100% my own.

No Bake Peanut Butter S’mores Bars

Super Easy No Bake Peanut Butter S'mores Bars Recipe l

I know I said awhile back that I had found my go-to dessert for this summer. But, I’ve changed my mind! Those salted chocolate peanut butter bars are definitely still towards the top, but I’ve found a new favorite. These no bake peanut butter s’mores bars are now number one!

Easy Peanut Butter S'mores Bars Recipe l

When it comes to all things s’mores, I just can’t say no. I’m constantly asking my husband when he’s tending the grill if the coals are just right (because I have to have perfectly toasted marshmallows!) for making s’mores. Fortunately for me, he likes them just about as much as I do so I get to enjoy them quite a bit. I’m thinking it should become an “every time we grill” tradition. It’d be great. Maybe not for our blood sugar levels, but definitely for our tastebuds!

Super Easy No Bake Peanut Butter S'mores Bars Recipe l

These peanut butter s’mores bars are perfect for those days when we aren’t grilling or just about any day, actually. A simple peanut butter graham cracker crust makes up the base of these bars. Mini marshmallows are sprinkled over the top and covered with a thick layer of soft peanut butter chocolate. Crushed graham crackers and marshmallow bits finish off these super easy no bake bars. So if you’re looking for a new summer favorite, these bars are it!

5.0 from 6 reviews

No Bake Peanut Butter S’mores Bars
Serves: 24
  • 12 whole sheets of graham crackers, crushed
  • ⅓ C confectioner’s sugar
  • ½ C creamy peanut butter
  • 3 tbsp butter
For the Topping
  • 1 (11-12 oz) package chocolate chips
  • 1 tbsp butter
  • ¼ C creamy peanut butter
  • ¼ C mini marshmallows
  • 1 whole sheet graham cracker, coarsely crushed
  • 2 tbsp marshmallow bits
  1. Line an 8×8 inch baking dish with aluminum foil so that the edges hang over the side of the baking dish.
  2. In a food processor, pulse together graham crackers and confectioner’s sugar until graham crackers are fine crumbs.
  3. In a small microwave safe bowl, melt peanut butter and butter until butter is melted. Stir together and add to food processor. Pulse until mixture is completely combined.
  4. Press mixture firmly into the bottom of prepared baking dish. Set aside.
  5. In a microwave safe bowl, add chocolate chips and butter. Melt chocolate according to package instructions. Stir in peanut butter until smooth.
  6. Top graham cracker base with mini marshmallows. Pour chocolate mixture over the top. Sprinkle with crushed graham crackers and marshmallow bits. Gently press into chocolate.
  7. Refrigerate for at least 2 hours before lifting bars from dish and cutting into pieces.

 Easy No Bake Peanut Butter S'mores Bars Recipe l

Cinnamon Swirl Blueberry Coffee Cake

Cinnamon Swirl Blueberry Coffee Cake Recipe from A Kitchen Addiction

Are your stores overflowing with blueberries? Ours are and we are taking full advantage of it! Every time I pass a display, I seem to be unable to stop myself from grabbing a container to put in the cart. They are just so juicy and sweet that we’ve been enjoying them plain with a bit of homemade whipped cream, with pancakes, by the handful, in salads, etc. This blueberry coffee cake, however, is the first thing I baked with them.

Cinnamon Swirl Blueberry Coffee Cake Recipe from A Kitchen Addiction

When I was first thinking about a coffee cake, I had all kinds of flavors swirling through my mind. But you know what? Sometimes simple is best! I decided to settle on a simple blueberry coffee cake with a swirl of cinnamon through the middle. I’m so glad I did. The blueberries shine through in all their juicy sweetness! So good.

Cinnamon Swirl Blueberry Coffee Cake Recipe from A Kitchen Addiction

Enjoy it warm or at room temperature for a delicious breakfast or brunch. If you have the time, warm a piece up and top it with homemade whipped cream and a drizzle of honey. I see us consuming a couple more of these coffee cakes before this summer is over!

5.0 from 2 reviews

Cinnamon Swirled Blueberry Coffee Cake
Serves: 12
For the Cake
  • 2 C all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ C butter, softened
  • ¾ C sugar
  • 2 eggs
  • 1 C non-fat milk
  • ½ C unsweetened applesauce
  • 1½ tsp vanilla extract
  • 1 C fresh blueberries
For the Cinnamon Swirl/Topping
  • ½ C brown sugar
  • ¼ C sugar
  • ½ C all-purpose flour
  • 1½ tsp cinnamon
  • ¼ C butter
  1. Preheat oven to 350. Lightly spray a 9×9 inch baking dish with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugar. Add in eggs and beat until creamy. Add in milk, applesauce, and vanilla extract. Beat until creamy. Add dry ingredients to wet ingredients and mix until combined. Stir in blueberries.
  4. In a small bowl, whisk together sugars, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
  5. Pour half of batter into prepared baking dish. Sprinkle with half of cinnamon sugar mixture. Carefully spread remaining batter over the top. Sprinkle with remaining cinnamon sugar mixture.
  6. Bake for 35-45 minutes or until toothpick inserted in the center comes out clean.
  7. Remove to a wire rack to cool. Cut into pieces and serve.

 Cinnamon Swirl Blueberry Coffee Cake Recipe l

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