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coconut cream pie

I have three favorite pies: chocolate chess pie, bourbon chocolate chip pecan pie, and coconut cream pie. Not just any coconut cream pie, but the kind with a flaky crust, golden toasted coconut, rich, pastry cream-like coconut filling, and the fluffiest homemade whipped cream. My love of coconut cream pie is not necessarily because of my southern background, as we never made them at home, but my location definitely enabled my exposure to and exuberance for the delicious pie.

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

After a particularly rough day during my freshman year of college, I called my mom to vent, talk, and probably cry. She worked about 30 minutes away, which was far enough that I didn’t see her very often, but close enough that she could come over if I needed her to. This arrangement was great for laundry, rides home, and on this particular day, pie. That day, when I was in a typical freshman slump, she dropped everything, picked me up from my dorm, and took me down the road to Foster’s Market where we each picked out a slice of pie to share with each other. There isn’t much that one-on-one time with mum and a slice of pie can’t fix.

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

We continued this tradition of going out for pie to catch up during the semester even after freshman year and deemed these outings our “pie dates.” After years of picking out pie from the cold chest at Foster’s coconut cream pie was always our favorite. To this day, years after graduation, we still go out on pie dates. We have added new pies and new restaurants to the mix, but when coconut cream pie is on the menu, you better believe it will be on our table.

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

I hadn’t had a great cream pie until those pie dates. Not everyone in my family likes coconut, so coconut-filled desserts were not something we tried very often at home, but because we had access to many great restaurants who serve a good southern cream pie, I still say that my southern location enabled my love for coconut cream pie.

This coconut cream pie is based heavily on my memories of my first Foster’s Market pie. With it’s buttery, flaky crust, thick coconut pastry cream filling, delicious homemade whipped cream topping, and a side of good ‘ol nostalgia, it is forever my favorite.

Coconut Cream Pie
Pie
3 cups half-and-half
¼ cup cornstarch, sifted
4 eggs
¾ cup sugar
½ teaspoon salt
2 teaspoons vanilla
2 cups sweetened flaked coconut
3 tablespoons butter
1 9-inch pie dough

Topping
1 ½ cups heavy cream
¼ cup + 2 tablespoons sugar
1 ½ teaspoons vanilla
coconut flakes/chips, toasted

Pie
Preheat your oven to 450 degrees F. Press your pie crust against the sides and bottom of a pie dish. Fold a layer of the crust under at the top of the pie dish and pinch to create the edge of your pie crust. Cover the pie dough with aluminum foil or parchment paper and weight it down with dry beans or pie weights. Bake the pie crust 10-12 minutes, or until golden. Set aside to cool completely.

In the bowl of an electric mixer, combine ½ cup of the half-and-half and the cornstarch. Add the eggs and mix thoroughly.

In a small saucepan over medium heat, mix the remaining 2 ½ cups half-and-half, sugar, salt, and vanilla. Bring the mixture to a low boil, stirring every now and then until the sugar dissolves. Slowly pour 1 cup of the sugar mixture into the egg mixture while whisking. Whisking constantly, pour the tempered egg mixture back into the saucepan with the rest of the sugar mixture. Continually whisking, cook over low heat until thick, about 5-8 minutes. Remove the pot from the heat and whisk in the butter until melted, then the coconut. Let the filling cool slightly before filling the pie crust.

After it has cooled a bit, pour the filling into the cooled pie shell and refrigerate for at least 4 hours or overnight.

Whipped Cream and Assembly
In the bowl of an electric mixer, whip the cream until loose peaks form. Add the sugar and vanilla and whip until stiff peaks form. When you are ready to serve the pie, top it with the whipped cream and toasted coconut.

This classic coconut cream pie has a perfectly flaky crust, rich, coconut pastry cream filling, fluffy homemade whipped cream, golden-toasted coconut, and a side of good 'ol nostalgia. | Pass the Cookies | www.passthecookies.com

lemon poppy seed coconut macaroons

Coconut is a divisive ingredient. I am obviously strongly on team coconut, but a few members of my family are vehemently opposed to the contentious ingredient appearing in any recipe. I get it, but I will forever continue to make coconut goodies for the good of the rest of us ;) Sometimes I can hide coconut in recipes (like granola or coconut cake), but coconut macaroons are all about showcasing the white flakes of goodness.

Lemon poppy seed coconut macaroons are crisp on the outside, chewy on the inside, and surprisingly simple to make!| Pass the Cookies | www.passthecookies.com

Lemon poppy seed coconut macaroons are crisp on the outside, chewy on the inside, and surprisingly simple to make!| Pass the Cookies | www.passthecookies.com

Coconut macaroons have the perfect balance of textures – crunchy on the outside, but moist and chewy on the inside. With only a few ingredients, they are so simple to make. This lemon poppy seed version is packed with fresh, zesty citrus flavor that combines with the coconut for a wonderful spring treat. As with most coconut macaroons, this lemon poppyseed version is Passover-friendly, for those of you celebrating! (more…)

coconut cake with earl grey buttercream

If places could be a love language, cute local coffee shops would be one of mine. I think it is safe to say the same about my tea-loving parents. Last year, their New Years resolution was to go to their local coffee shop every Saturday they were in town, and they did! They know most of the baristas by name and the baristas know their order when they walk in the door. Even if they don’t see my parents, the baristas behind the coffee counter know my parents are in the shop when they hear the order called. It is the same order every week: two Earl Grey tea lattes with two pumps of vanilla, otherwise known as London fog.

Coconut Cake with Earl Grey Buttercream | www.passthecookies.com

Coconut Cake with Earl Grey Buttercream | www.passthecookies.com

Their love for Earl Grey tea is not unfounded. They have always been tea drinkers and, amidst other types of tea, we had Earl Grey on hand at all times when I was growing up. So, when it came time to think of a good Mother’s Day dessert, incorporating their favorite coffee shop order seemed like a the perfect solution. Enter: coconut cake with Earl Grey buttercream.

Coconut Cake with Earl Grey Buttercream | www.passthecookies.com

Coconut Cake with Earl Grey Buttercream | www.passthecookies.com

I am so excited about every part of this cake. The coconut cake is delicious on it’s own and the browned butter takes the flavor to another level of amazing! It is slightly dense, perfectly moist, and filled with coconut. I don’t know which part of this cake I love more, the cake or the frosting. As much as I love the coconut cake base, I could eat the Earl Grey buttercream by the spoonful it is so good. The Earl Grey tea flavor comes through so clearly and is perfect when paired with a little vanilla buttercream and a bite of coconut cake. The flavors complement each other so well, and make for a pretty cake to boot!

Coconut Cake with Earl Grey Buttercream | www.passthecookies.com

Coconut Cake with Earl Grey Buttercream | www.passthecookies.com

Coconut Cake with Earl Grey Buttercream | www.passthecookies.com

I have always thought of coconut cake as a great spring dessert, but it is so versatile that it could work just as well after Mother’s Day too. Dress it up with coconut covering the entire outside, or stick with a more subtle approach. Add jam or lemon curd between the layers and it is a whole new cake! If you are looking for something more simple than a layer cake, bake the coconut cake in a loaf pan and call it brunch. I won’t tell ;) This recipe makes a small 6-inch cake, perfect for small Mother’s Day gatherings, however, if you want a larger cake double everything and bake the layers in 8-inch cake pans.

Coconut Cake with Earl Grey Buttercream

Coconut Cake
2 large eggs
1 ¼ cups milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon table salt
2 teaspoons baking powder
1 cup granulated sugar
5 ounces sweetened flaked coconut (about 1 ½ cups)
6 tablespoons butter, browned (see this post for how to brown butter)
Nonstick cooking spray for baking pan

Heat oven to 350 degrees F. Spray two 6-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, then spray with nonstick spray again.

In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, and baking powder. Stir in the sugar and coconut. Make a well in the center of the dry ingredients, and pour in egg mixture. Stir the wet and dry ingredients together until just combined. Add the browned butter, and stir until just smooth. Be careful not to overmix. The batter will be very thick.

Distribute the batter evenly between the pans, and spread it out to smooth the cakes. Bake until a toothpick inserted into the center comes out clean, about 30 to 50 minutes. Cool in pan five minutes, before turning out onto a cooling rack.

Earl Grey Buttercream
1 ¼ cups butter, divided
2 tablespoons Earl Grey tea (loose tea from about 8 teabags)
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Place ½ cup butter in a small saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove the pot from the heat and let the tea steep for 5 more minutes. Strain the butter through a fine mesh sieve into a bowl. Refrigerate until the tea-steeped butter is the consistency of softened butter (about 20-30 minutes). It is okay to have some small bits of tea in the butter.

After the butter has cooled, place the remaining ¾ cup butter and the tea-steeped butter in the bowl of an electric mixer and blend on medium until fluffy. Gradually add the powdered sugar and mix until combined. Add in vanilla and blend on medium-high until fluffy.

Vanilla Buttercream
1 cup butter, softened
2 cups powdered sugar
Pinch of salt
1 teaspoon vanilla bean paste (or vanilla extract)

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until creamy. Reduce the speed to low, gradually add the powdered sugar, and beat to combine. Beat in the salt and vanilla until fluffy.

Assembly
After the cakes are completely cool, cut off the domed tops of the cakes with a large serrated knife. Place one cake layer on the cake plate, top with Earl Grey buttercream and another cake layer. Cover with a thin, smooth layer of Earl Grey buttercream and refrigerate fro 10-15 minutes. This is your crumb coat. Cover the entire cake with vanilla buttercream then add Earl Grey buttercream around the bottom of the cake.

Notes:
If you just want Earl Grey frosting, double the Earl Grey buttercream recipe and omit the vanilla buttercream recipe. Do the opposite if you just want vanilla frosting (though the Earl Grey buttercream is one of my favorite frostings).

You can cover the cake with coconut or create an ombré effect with the Earl Grey buttercream and the vanilla buttercream (shown here).

You can also make this into three layers by distributing the batter evenly between three 6-inch cake pans.

Coconut cake adapted slightly from Smitten Kitchen.

pistachio coconut granola bars

Pistachio coconut granola bars are healthy, portable and packed with delicious flavors. Not to mention studded with green, yellow and purple from the colorful nuts.

Healthy pistachio coconut granola bars | www.passthecookies.com

In the past several years I have become a huge fan of nuts. I would grab a few handfuls of raw pecans and almonds every day after I got home from track practice in high school, but my love for nuts really kicked off my freshman year of college. My roommate would buy raw almonds in bulk and share them with me. They stayed hidden in blue and black square canvas bins (the one’s every other student in our dorm had) on our Ikea bookshelf, otherwise they would have been gone in a day. Ever since then I have been hooked on raw almonds, though other nuts have since found their place in my snacks.

Healthy pistachio coconut granola bars | www.passthecookies.com

Healthy pistachio coconut granola bars | www.passthecookies.com

Though they are one of the more flavorful nuts, I don’t often reach for pistachios. I see the shells, then I see the ready-to-eat almonds and pecans next to them and decide that I don’t want to go through the work of shelling nuts. Shelling pistachios isn’t all that bad, but I want a quick snack. So the pistachios sit on the shelf, waiting to be put out in a bowl for someone to remove their shells. Pistachio coconut granola bars fix that. You shell a bowl of pistachios in one go (or better yet, buy shelled pistachios!) and put them into a quick, easy-to-grab snack – one that doesn’t require shelling. :)

Healthy pistachio coconut granola bars | www.passthecookies.com

These granola bars are packed full of flavor and healthy ingredients that won’t break your resolutions. They are as quick and easy to make as they are to grab when you’re in need of a snack. All these qualities make them just what we need to start out this (very cold) new year. With the combination of coconut and oats, these bars combine the textures of typical granola bars and chewy macaroons. Speckles of brightly colored pistachios break up any monotony and add depth to the flavor of the bars. With the slightly salty and slightly sweet tastes, I am always satisfied after snacking on one of these granola bars.

Healthy pistachio coconut granola bars | www.passthecookies.com

Healthy pistachio coconut granola bars | www.passthecookies.com

Pistachio Coconut Granola Bars
¼ cup + 1 tablespoon almond butter
¼ cup + 1 tablespoon honey
1 teaspoon vanilla extract
1 ½ cups rolled oats
¾ cup pistachios, shelled and chopped
½ cup shredded coconut
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
¼ teaspoon ground cardamom (optional)

Note: This recipe makes fairly thin granola bars. If you want thicker bars use the same size pan to make them, but double the ingredients. To make these gluten free, use certified gluten free rolled oats. To make them vegan, substitute maple syrup for the honey.

Line a 9×9 inch baking pan with two strips of crisscrossing parchment paper that fit snugly against the base and the sides of the pan.

In a small bowl, combine the almond butter and honey. Microwave the mixture for 15-20 seconds, or until the honey is runny. Add the vanilla and stir the mixture until the ingredients are fully combined.

In a large bowl, mix together the rolled oats, pistachios, coconut, cinnamon, ginger and cardamom. Pour the almond butter mixture over the dry ingredients and stir until all of the dry ingredients are coated and the ingredients are evenly mixed. You don’t want any ingredients to be dry, otherwise your bars won’t stick together as well.

Transfer the granola to your prepared pan and spread it around evenly. Place a piece of plastic wrap or parchment paper on top of the granola and use a sturdy drinking glass, or other flat surface, to firmly and evenly pack down the granola in the pan. Cover the pan with plastic wrap and refrigerate for at least 1 hour.

When the bars are set, lift the parchment paper out of the pan (grab the opposite corners), and use a large, sharp knife to cut the bars into 3-4 rows and 3-4 columns. Store in an airtight container with parchment paper between the layers of bars, or individually wrap in plastic wrap or parchment paper for on-the-go snacks. These stay fresh at room temperature for a few days, but I find that they stay together better and stay good longer when stored in the fridge.

coconut chai latte

Winter finally arrived and I just want to curl up in a blanket on the couch and wrap my hands around a warm mug of this coconut chai latte.

Cold days call for coconut chai lattes! This cozy coconut chai latte tastes like a cup of spiced decadence, but won't break your new year's resolutions. www.passthecookies.com

I complained about the crazy warm weather we were having around Christmas.  I want it to be cold and feel like winter at Christmas time and it was not cold at all.  Earlier this week the temperatures shifted from the 60s and 70s to the 20s, 30s and 40s, and had me biting my tongue.  I did wish for colder weather, I just wasn’t prepared for how cold it would really feel.

Cold days call for coconut chai lattes! This cozy coconut chai latte tastes like a cup of spiced decadence, but won't break your new year's resolutions. www.passthecookies.com

(more…)

mini coconut quick breads with fresh whipped cream

Coconut is a very divisive ingredient.  Some people love it and some people hate it.

coconut bread 5

I love coconut.  Will does not like coconut.  On the other hand, I can’t stand even the smell of bananas, much less the taste, but Will loves them.  I do, however, love banana bread.  Are you catching on?

coconut bread 2

I feel like coconut is a great segway into warmer weather.  It is pretty as the white fluff that it is, or perfectly brown and toasted.  It lends to sweet flavors in the spring or tropical flavors in the summer.  It goes well with chocolate and with fruit.

Look at you, coconut, being so versatile.

coconut bread 9

I also love foods that can’t decide if they are breakfast or dessert, snack bread or cake.  Those are my favorite kind, appropriate for all times of the day with no judgement allowed.

The toppings seal the deal for me with this one.  And I know I have brought this up before, but aren’t miniature versions of foods the best?  I tend to go with yes.

coconut bread 4

With a subtle coconut flavor, this is a great breakfast bread when toasted and smeared with melted butter, or a delicious cake when topped with a cloud of whipped cream and golden, sweet, toasted coconut flakes.  It is good cold, it is good warm.  You can’t go wrong.

coconut bread 8

Make this a breakfast treat, a not-too-sweet snack or the perfect little dessert.  And since it’s mini, you can have more slices, right?  Go with it.

Mini Coconut Quick Breads with Fresh Whipped Cream

Coconut Quick Bread
2 eggs
1 ½ cups coconut milk (unsweetened)
1 teaspoon vanilla
2 ½ cups flour
¼ salt
2 teaspoons baking powder
1 cup sugar
1 ½ sweetened shredded coconut*
6 tablespoons butter, melted

*depending on how much texture you like, you can shred it further in a food processor. I pulsed until the coconut was finely grated, almost flour like, so as to disguise the texture from those who don’t appreciate the ingredient as much as I do.

Preheat oven to 350 degrees F.

In a small bowl, whisk together eggs, coconut milk and vanilla. Set aside

In a medium bowl, mix together flour, salt and baking powder. Add sugar and coconut and stir to mix. Make a well in the center of the dry ingredients and pour in the coconut milk mixture. Stir wet and dry ingredients together until just combined. Add melted butter and stir into batter until smooth, being careful not to overmix.

Spray three 5.75 by 3 inch mini loaf pans with nonstick spray. Split batter evenly between the three pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The breads will be domed and golden on top. Cool in pans for five minutes then shake them out and let the breads cool completely on a wire rack.

Fresh Whipped Cream
½ cup whipping cream
1 tablespoon powdered sugar or to taste
½ teaspoon vanilla

Using the whisk attachment on an electric mixer, whip the cream on medium-high. Once the cream has formed soft peaks, add the sugar and the vanilla and continue to whip until all ingredients are mixed together and medium-stiff peaks form. Be careful not to overmix!

To serve top a thick slice of coconut bread with a generous dollop of whipped cream and toasted coconut flakes and enjoy your little coconut cloud!

healthy breakfast cookies

Tis’ the season for new resolutions and healthy eating. While I don’t really do New Year’s resolutions, I do like having a healthy reset after an indulgent holiday season. Healthy breakfast cookies are the perfect solution.

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

Often times we struggle with healthy eating not because we are unsure of what is healthy and what is not, but because in the midst of our busy schedules, we don’t allow enough time to prepare healthy food and instead end up grabbing an unwholesome snack or heating up an unhealthy meal. Today we are going to combat that by making a big batch of healthy breakfast cookies to keep on hand for when you are running out the door in the morning, or when that 3pm hunger hits you at work.

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

My favorite thing to get at the local coffee shop on campus is a “banana chocolate ball,” made by a local bakery. I don’t even like bananas (it used to be marketed as a coconut chocolate ball, which was much more appetizing to me), but I have been getting these little balls of tasty goodness since I was in college and love them! I have tried to recreate them many times in the past, with many failures along the way, but I finally developed a close replica!

My version of these healthy breakfast cookies is gluten free, vegan, and naturally sweetened. It is filled with nuts for protein, with optional add-in ingredients to break up the flavors and texture. I like to add blueberries, additional chopped nuts, or, in this case, deep dark chocolate. Use the add-ins to make them your own and to change them up from week to week!

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

Thanks to the banana and almond butter, these treats are soft and moist. They are filled with good ingredients and healthy enough for breakfast, snack, or even as a substitute for sugary desserts after dinner. I brought a bag of these to Paris with us a few weeks ago and even my hot chocolate and croissant-loving family was asking for them before we headed out in the morning.

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

Healthy Breakfast Cookies
Makes about 21 1½ tablespoon cookies

¾ cup dates, packed (soaked for 10 minutes in warm water and then drained)
¼ cup honey (or maple syrup if vegan)
1 medium ripe banana
2 tablespoons natural salted almond butter or peanut butter
¾ cup almond meal
½ cup rolled oats (if you are making these gluten free, make sure to get certified gluten free rolled oats)
½ cup unsweetened coconut
¼ cup almonds, chopped
¼ cup additional optional add-ins: dried fruit, chocolate chips, chopped chocolate, blueberries, flax seed, chopped nuts, etc.

In the bowl of a food processor, pour in the soaked dates and pulse until only small bits remain. Add the banana and almond butter and mix again until combined, scraping down the sides as needed.

Next add the almond meal and rolled oats and pulse until everything is combined. The dough will be sticky and wet, but should stick together when you scoop it.

Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few tablespoons of almond meal and/or oats and stir. If you want to add additional mix-ins, stir them into the dough now. I used dark chocolate chunks, but also love adding chopped pecans and craisins. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 10 minutes.

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Scoop 1 ½ tablespoon balls of cookie dough onto your prepared baking sheet. They won’t expand so you can place them close together, without touching. Bake for 10-15 minutes, or until the tops have a hint of golden brown. Let the cookies set on the pan for a few minutes. Serve immediately.

Store leftovers in an airtight container for a few days. If you want to keep them longer, store them in an airtight container in the fridge or freezer. I love pulling these out of the freezer for a quick on-the-go breakfast or snack!

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

Healthy Breakfast Cookies | Pass the Cookies | www.passthecookies.com

roasted peaches with yogurt two ways: streusel or granola

I’m getting so excited about fall, cooler temperatures, and pumpkins everywhere (yes, I’m that girl). But, before I get caught up in the seasons to come, I’m also trying to appreciate and take in all of the great things that late summer has to offer, including fresh, ripe peaches, perfect for these roasted peaches with yogurt and streusel or granola.

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

With each bag of peaches that leaves the shelves I think, ‘these are the last peaches of the season.’ Because of this I get overzealous and buy more peaches than I can eat before they go bad. The great thing about these roasted peaches is that you can salvage your overripe peaches and save the ripe ones from dying on the windowsill! That’s a win for this peach lover (and over-buyer)! :)

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Earlier this summer, we dappled in peach roasting with roasted peach and oatmeal no-churn ice cream. The results were so good that, at the risk of eating no-churn ice cream at every meal, I had to make a healthier, more breakfast appropriate option. Paired with thick Greek yogurt, this version of roasted peaches is perfect for breakfast, snack, or a healthy dessert. I have included two versions here, one with streusel, and one with granola, depending on what you are feeling. I love the variety they both provide, and I think the granola addition would be perfect for an easy brunch, while the streusel is fun for an impromptu girl’s night.

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted peach halves become caramely and sweet, and, when served warm, are the perfect companions for cold yogurt, or even ice cream. The skillet baked brown sugar oatmeal streusel provides a slight crunch to the smooth combination, and fills the kitchen with an amazing buttery fragrance. It is one of those things I want to have it on hand just for the amazing smell! The granola is easy to throw together and makes for a tasty breakfast or snack on its own, or when sprinkled atop this beautiful late-summer fruit. There are so many ways to mix and match these items to customize it to your liking and lifestyle.

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

Finish the summer strong with this delicious roasted fruit. Find the roasted peaches and streusel method over on Lexi’s site, or top these deliciously caramelized peaches and yogurt with the granola below.

Roasted Peaches
Recipe on Glitter, Inc.

Granola Topping
1 cup oats
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt
¼ cup pecans, chopped and toasted
2 tablespoons honey
1 tablespoon pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Cover a baking pan with parchment paper and set aside.

In a medium bowl, mix together the oats, cinnamon, ground ginger, salt, and pecans.

In a small microwave-safe bowl, microwave the honey, maple syrup and coconut oil for 30 seconds. Heat them for another 10 seconds at a time until they have melted together. Add the vanilla to the melted ingredients and stir to combine.

Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are coated. Spread the granola evenly on your prepared pan and cook for about 15 minutes, or until golden.

Top the roasted peaches with yogurt and a generous handful of granola. Save any leftover granola in an airtight container to snack on for the rest of the week.

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

special diets

Special Diets (Gluten Free, Vegan)
Adult Hot Chocolate with Peppermint, Gingerbread, and Eggnog Marshmallows (gf)
Almond Oatmeal Granola Bars (gf with gf oats, v)
Berry Granola Breakfast Popsicles (gf with gf oats)
Classic Granola (gf with gf oats)
Coconut Chai Latte (gf)
Easy English Toffee (gf)
Flourless Chocolate Cake with Peppermint Whipped Cream (gf)
Flourless Peanut Butter Cookie Ice Cream Sandwiches (gf)
Gluten Free Chocolate Chip Cookies (gf)
Lavender Latte (gf)
Mango Margaritas (gf, v)
Maple Apple Pear Cider (gf, v)
Maple Candied Pumpkin Seeds (gf)
Maple Caramel Sauce (gf)
Pistachio Coconut Granola Bars (gf with gf oats, v)
Pumpkin Spice Granola (gf with gf oats, v)
Pumpkin Spice Syrup for Homemade Pumpkin Spice Latte (gf, syrup is v)
Roasted Strawberries and Cream Popsicles (gf, v)
Roasted Apricot and Greek Yogurt Popsicles with Strawberries (gf)
Secretly Vegan Pumpkin Bread (v)
Spiced Cranberry Cider Punch (gf, v)
Spiked Hot Apple Cider (gf, v)
Strawberry Mint Lime Smoothies (gf, v)
Sweet Potato and Beet Chips (gf, v)
Vanilla and Cinnamon Coffee Syrups (gf, v)
Watermelon Lime Mint Popsicles (gf, v)
Whiskey Caramel Popcorn

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