August 30, 2017

Mango Lassi

I'm not usually one to drink anything other than water, but I couldn't get this Mango Lassi recipe (pronounced luhs-ee) out of my head. While I've never tried an authentic mango lassi, I'm sure I would love one judging by this recipe.
I love that it only calls for 4 simple ingredients and it's healthy, too. This drink is sweet, creamy and so refreshing. There's no better way to use a ripe mango in my opinion.
If you need something to cool you off in this end-of-summer heat that won't leave you feeling guilty, this is the drink for you!

Mango Lassi
Slightly Adapted from Rasa Malaysia
Makes 3-4 servings
2 ripe mangoes, about 1 lb.
5 Tbsp. honey
1 cup ice
1 heaping cup plain yogurt

1. Peel the mango skin and cut mangoes into small pieces, discarding the seeds.
2. Combine all the ingredients in a blender and blend until smooth. Serve immediately.

August 28, 2017

Lime Ice

This recipe is a little out of the ordinary for me, but once I tried it, I knew I had to try it at home.

It was actually served as a substitute for fruit dip and you would never guess how good it was going to be. I especially loved it with melon and pineapple. Don't knock it 'til you try it!

You could also add it to your favorite drink or simply eat it plain. It's a perfect way to cool down!

Lime Ice
Adapted from Jeanne Lingard
Makes about 1 quart
3 cups water
1 1/2 cups sugar
1/2 cup fresh lime juice, about 4-5 juicy limes

1. Pour water and sugar into a small pot and turn heat to medium-high. Stir and bring to a boil. Remove from heat once sugar has completely dissolved. Let cool completely in fridge.
2. Stir in lime juice and freeze in a large plastic container. Serve with fresh fruit or in your favorite drink.

August 25, 2017

Brown Sugar Crumble Peach Pie

We're back with another end-of-summer peach dessert! This year I decided to make a classic peach pie, but then switched it up in the end with the addition of some brown sugar crumble. I have to say I made a pretty good decision.
There's nothing better than  ripe peaches, especially here in Utah. They get so big and juicy this time of year. I always love to make at least one peach dessert per year and this pie is a winner!
I love the gooey, peach filling and the added brown sugar crumble completes this pie. The best part is it's easy to throw together once you get all of you peaches peeled and sliced. To be honest, that takes the longest, but don't worry you'll still be done in no time!
I used a frozen pie crust because I never want to make that extra step with pies, but you could easily use your favorite homemade pie crust. 
And never, ever forget to top it with some vanilla ice cream. I don't know how peach pie can truly be enjoyed without a little ice cream on top.

Brown Sugar Crumble Peach Pie
1 pie crust, homemade or frozen (I love Kroger’s frozen pie crusts that comes in the tin)
5-6 large peaches, thinly sliced (ripened, but slightly firm)
1/2 cup packed light or dark brown sugar
1/2 cup flour
2 tsp. fresh lemon juice
1/4 tsp. ground cinnamon

CRUMBLE
1/4 cup packed light or dark brown sugar
1/2 tsp. ground cinnamon
1/4 & 2 Tbsp. flour
3 Tbsp. unsalted butter, melted and slightly cooled

1. The crust: Prepare pie crust according to directions. Place in pie pan or tin if not already.
2. Make the filling: Peel the peaches then cut into thin slices. Set aside.
3. In a large bowl, stir the brown sugar, flour, orange juice, orange zest and cinnamon together until thoroughly combined. Stir in peach slices. Set filling aside as the oven preheats.
4. Preheat oven to 400°F.
5. Spoon the peach filling into the crust, leaving any liquid behind in the bowl. Use a small paring knife to trim excess dough off the edges. Flute the edges if needed.
6. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon and flour. Stir in the butter until combined. The crumble topping will be thick and crumbly. Sprinkle over peaches.
7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and cover lightly with a greased sheet of tinfoil to prevent the crust from burning. Bake an additional 25-30 minutes.
8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. You can also place it in the fridge to really thicken the filling. Serve with vanilla ice cream if desired.

*Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

August 18, 2017

Cinnamon Roll Cake

As many of you may know by now, I LOVE cinnamon rolls. Always have, always will. In fact, cinnamon is my favorite flavor. It makes everything better. And for my birthday this year, a cinnamon cake is exactly what I wanted.
While I could have attempted to make a nice layer cake with yummy cinnamon frosting, I tend to enjoy making more hassle-free desserts. And this cake was definitely hassle-free.
The batter comes together in no time and the filling is SO easy to make and spread over the cake batter. I mean look at that crunchy cinnamon filling!! I halved the amount of filling the original recipe called for and I think it turned out just right.
The glaze is the final touch and I love how it seeps into the cake. By the second and third day it basically becomes as moist as a poke cake, which is perfectly fine in my book. If you wanted, you could easily make it a thicker glaze by adding less milk to the powdered sugar.
Oh and I suggest you warm it up every time you eat it. It basically turns into a cinnamon roll. You won't be able to tell the difference in flavor.

Overall, you need to make this cake even if it's no one's birthday. Your whole family will be sure to love it!

Cinnamon Roll Cake
Adapted from Crunchy Creamy Sweet
3 cups all-purpose flour sifted
1/4 tsp. salt
1 cup granulated sugar
4 tsp. baking powder
1 1/2 cups milk
2 large eggs
2 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, melted
For the Cinnamon Filling:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1 Tbsp. all-purpose flour
1/2 Tbsp. ground cinnamon
For the Glaze:
2 cups powdered sugar, sifted
4-5 Tbsp. milk
1 tsp. vanilla extract

1. Preheat the oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
2. In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
3. Add milk, eggs and vanilla and whisk until smooth.
4. Slowly add the 1/2 cup melted butter and whisk until smooth.
5. Pour and spread the batter in the prepared pan. Set aside.
6. In a medium mixing bowl, beat 1/2 cup softened butter with electric mixer until creamy. Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes.
7. Spread the filling over the cake batter, leaving at least 1-inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
8. Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake (not the filling) comes out clean.
9. Let the cake cool for 15 minutes. Sift powdered sugar over a medium-sized bowl. Add vanilla and milk and whisk together until smooth and drizzling consistency. Pour and spread over cake.

*Keeps covered in room temperature for up to 3 days.

August 16, 2017

Homemade Red Enchilada Sauce

We are loyal enchilada fans over here and while I've tried a variety of canned enchilada sauces, nothing quite compares to homemade. There are so many unique flavors in this homemade red enchilada sauce and my personal favorite is the cinnamon. It adds so much to the dish.
The best part is the sauce comes together in no time at all and if you keep a stocked pantry, you'll already have the ingredients on hand. Trust me, it'll change the way you feel about enchiladas!

Homemade Red Enchilada Sauce
Yields: 2 cups sauce
3 Tbsp. olive oil
3 Tbsp. flour
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground cinnamon
2 Tbsp. tomato paste
2 cups vegetable or chicken broth
1 tsp. apple cider vinegar 
black pepper, to taste

1. Before you make the sauce, measure the flour and spices in a small bowl and place your tomato paste near the stove.
2. In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
3. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
4. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of black pepper.

August 8, 2017

Quick and Easy Pizza Dough

Yes I have yet another pizza dough recipe for you! While I l have loved using this recipe since it's no-rise, and this overnight one because it's simply amazing, I absolutely love this new recipe that only requires a 10-minute rise time and it's good to go!
This dough is so soft and fluffy and tastes amazing, too! I love the addition of honey instead of sugar, which I swear makes it even better.
Even if you're in a pinch, this pizza dough comes together in no time and makes for the perfect meal!
And I've yet to mess it up, which is pretty incredible. No tweaking on this one! It turns out every time.

Quick and Easy Pizza Dough
Slightly Adapted from Mel’s Kitchen Cafe
Makes 2 (12”) pizzas or 1 baking sheet size pizza
1 cup warm water
1 Tbsp. honey
1 Tbsp. oil
1 Tbsp. instant yeast
1 tsp. salt
2-3 cups flour

1. In a large bowl or bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth and not leave a residue on your fingers.)
2. Knead the dough 2-3 minutes (more like 5-6 minutes if kneading by hand).
3. Preheat oven to 425 degrees F. Lightly grease pizza pan(s) and set aside.
4. Let the dough rest, covered, 10 minutes. Shape the dough into pizza(s) and spread with sauce and toppings.
5. Bake 12-15 minutes until crust is golden brown.