23 Delicious Peach Recipes

23 delicious peach recipes - from sweet to savory, here are 23 amazing ways to use that lush summer fruit!

Who else loves peaches? They are one of my favorite fruits! I love how sweet and juicy they are, and they're one of my favorite fruits to bake with. In Utah, the peaches usually aren't ripe until late August or early September, but I've already found fresh peaches at the farmers market here in Portland this year. I am so excited to get started making all of my favorite peach recipes! I've gathered all of my favorites here in one place for you, and I hope you'll find a recipe to inspire you, too. Happy baking!

Rustic Peach and Ginger Galette from Baking with Blondie

Blackberry Peach Crisp from Like Mother Like Daughter

Blueberry Peach Cornmeal Pancakes from Life Made Simple

Buttermilk Peach Summer Cake from The Baker Upstairs

Cinnamon Sugar Baked Peaches from Life Made Simple

Peach Streusel Coffee Cake from Somewhat Simple

Buttermilk Peach Ice Cream from Life Made Simple

Coconut Crusted Tilapia with Fresh Peach Salsa from The Baker Upstairs

Strawberry Peach Pie Bites from One Little Project

3 Ingredient Peach Dump Cake from Live Laugh Rowe

The Best Peach Pie from Baking with Blondie

Fresh Peach Pie from Little Red Hen

Vanilla Peach Layer Cake from Yellow Bliss Road

Easy Peach Cobbler from Lil' Luna

Peach Glazed Chicken Wings from Yellow Bliss Road

Peach Cobbler Smoothie from The Baker Upstairs

Peach Crisp Pie from The Baker Upstairs

Peach Crumb Bars from The Baker Upstairs

Peach Sprite from The Baker Upstairs

Peach Streusel Muffins from Somewhat Simple

Raspberry Peach Lemonade from Like Mother Like Daughter

Skinny Peach Crisp for Two from The Baker Upstairs

Sparkling Peach Lemonade from Lil' Luna

Leek and Asparagus Galette

This leek and asparagus galette has a tender pastry shell filled with cheese and vegetables. So easy and so delicious!

Are your kids good vegetable eaters? Mine mostly hated vegetables until a couple of years ago, then it was like a switch flipped. Now they're pretty crazy about most vegetables, and will even eat those legendary kid-hated vegetables, like brussels sprouts, broccoli, and spinach. This spring and early summer we've really been enjoying all the fresh asparagus. My kids have definitely developed a new favorite vegetable! We've gotten it several times it from our CSA, and have bought bunches and bunches of it from the farmers market. A few weeks ago I was trying to think of a creative use for asparagus that we haven't tried yet, and this leek and asparagus galette was my solution. It turned out so delicious!

If you haven't baked a galette before, they are sort of like a rustic pie (either savory or sweet), baked on a flat baking sheet (instead of in a traditional pie pan). If you're worried about making the pastry crust, don't be! It's super easy, and turns out totally amazing. I took my first bite, and was shocked and proud of myself for actually having made it! Once you've made the pastry, you'll top it with gently sautéed vegetables, three kinds of cheese, and some eggs to hold everything together. It bakes up into a cheesy, melty, savory pie that's delicious all the way through!

Leek and Asparagus Galette

for the pastry:
1 1/4 cups flour
1/4 teaspoon salt
8 tablespoons cold butter
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup ice water

for the filling:
1 pound asparagus, ends trimmed, chopped
1 large leek, green parts removed, sliced
2 teaspoons olive oil
salt and pepper to taste
1/2 cup cottage cheese
2 eggs
3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

In a medium bowl, whisk together the flour and salt. Grate the cold butter into the flour mixture. Using a pastry cutter, blend the butter in until the pieces are no larger than pea sized. Whisk together the sour cream, lemon juice, and ice water, then pour the wet ingredients into the dry ingredients. Stir with a fork until the dough just begins to come together, then pat the dough into a ball. Wrap in plastic wrap and refrigerate at least one hour.

While the pastry is chilling, heat the olive oil in a large skillet. Add the asparagus and leeks, sprinkle with salt and pepper, and cook until tender. Remove from heat and let cool slightly. In a medium bowl, whisk together the cottage cheese, 1 egg, 1/2 cup mozzarella cheese, and 2 tablespoons parmesan. Add the cooked vegetables and toss to combine.

When the pastry has chilled, preheat the oven to 400. Roll the dough out into a large circle on a piece of parchment or a silicone liner. Spoon the vegetable mixture into the center of the dough, then fold the edges of the dough toward the middle, leaving the middle open and overlapping as needed to make a round shape. Sprinkle with the remaining mozzarella and parmesan. Beat the remaining egg with 1 teaspoon of water to form an egg wash, then brush the egg wash over the pastry edges. Careful place the parchment or silicone liner on a baking sheet. Bake 25-30 minutes, or until golden brown. Let cool slightly before serving.

Unicorn Muddy Buddies

These unicorn muddy buddies are so whimsical and fun, and easy to make too!

Okay, I fully recognize that these unicorn muddy buddies are completely ridiculous! They're all bright colors and powdered sugar and colorful sprinkles, and totally not like what I usually make. However, my kiddos have hopped on board the unicorn dessert train, and have been begging me for weeks to make a crazy, fun, colorful dessert. A few weeks ago I found two half-empty boxes of Chex cereal in the back of the cupboard, combined them with my ridiculously large stash of candy melts, and made these colorful treats!

They're super easy to make, and taste almost like circus animal cookies! I boosted the flavor in the powdered sugar mixture by adding in some cake mix, and it was definitely a good choice. If you're not crazy about the unicorn thing, you could definitely make these with just one color of candy melts (or even just almond bark or any white melting chocolate) and I'm sure they would still turn out fantastic. These unicorn muddy buddies are so addicting and fun to snack on, and the kids absolutely loved them!

Unicorn Muddy Buddies

3/4 cup white cake mix
1 1/2 cups powdered sugar
3 ounces bright pink candy melts, divided
3 ounces turquoise candy melts, divided
3 ounces purple candy melts, divided
3 ounces blue candy melts, divided
8 cups corn chex or rice chex cereal
sprinkles

Add the cake mix and powdered sugar to a gallon size bag and toss to combine. In a small microwave safe bowl, melt two ounces of the bright pink candy melts at 50% power, stirring every thirty seconds. Toss with 2 cups of the chex cereal, until coated. Scoop the cereal into the gallon bag and toss to coat with the powdered sugar mixture. Scoop the cereal out of the bag using a slotted spoon, and place on a baking sheet to cool. Repeat with remaining colors of candy melts and remaining cereal. Melt the remaining one ounce of each color of candy melts, and drizzle over the top of the chex, then top with sprinkles. (I found it helpful to melt the candy melts in a disposable decorating bag, to make it easier to drizzle.) Let cool and enjoy!

Best Ever Chocolate Cupcakes

These best ever chocolate cupcakes are amazingly delicious! Tender, moist chocolate cake topped by a light and fluffy chocolate frosting. Perfect for birthdays and special occasions!

Happy Monday! I hope you had a great Father's Day yesterday. We celebrated with our favorite Olympia Provisions sausage, homemade potato salad, and roasted green beans, and these gorgeous chocolate cupcakes for dessert. It's been so long since I made them last that I had forgotten how delicious they are! I've made a lot of chocolate cupcakes in my day, but it's always a challenge to keep them moist and tender. For some reason, homemade chocolate cupcakes always just seem to be dry and crumbly. This recipe, though, is a keeper! It's just as moist as any chocolate cake I've had from a bakery, but has an amazing chocolate flavor and tastes way better than store-bought.

Not only are these cupcakes beautiful and delicious, they're easy to make too! I mentioned last week on Instagram that I got a new stand mixer (which I have lovingly named Mignon, after a suggestion from a follower). It's smaller than the mixer I've been using for the past eight years, so I've been having fun experimenting with making all my favorite recipes in it. These cupcakes were a snap to whip up, and turned out perfect! I used my trusty reverse-creaming method, and grated the butter into the dry ingredients before adding the wet ingredients. I know it sounds strange, but I promise, it makes for the lightest, most tender texture. I've had such great results that I don't think I can go back to doing it the other way! 

These chocolate cupcakes are the perfect way to celebrate someone you love!

Perfect Chocolate Cupcakes

for the cupcakes:
3/4 cup sugar
1/2 cup flour
1/4 cup cake flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4 ounces) cold butter
2 eggs
1/2 cup sour cream
1 teaspoon vanilla

for the frosting:
1/2 cup (4 ounces) butter
3.5 ounces (1/2 tub) marshmallow cream
1 1/2 - 2 cups powdered sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1-2 tablespoons half and half or heavy cream
sprinkles (optional)

Preheat the oven to 350. Line 12 wells of a muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cake flour, cocoa powder, baking powder, baking soda, and salt. Grate the butter into the flour mixture, and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, mixing well after each addition. Add the greek yogurt and vanilla, and mix well. Scoop the batter into the prepared muffin tin, filling wells 1/2 - 2/3 full. Bake 15 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Remove and let cool completely.

To make the frosting, beat together the butter and marshmallow cream until light and fluffy. Add the powdered sugar, cocoa powder, and vanilla, and beat until light and fluffy. Add additional powdered sugar or half and half as needed to make a smooth, pipeable frosting. Pipe onto cooled cupcakes and decorate with sprinkles if desired.

Cherry Peach Crisp

This cherry peach crisp is full of juicy summer fruit, and so easy to make. It's the perfect summer dessert!

If you're looking for a fantastic dessert to eat all summer long, this cherry peach crisp is it! It's full of juicy and tender fruit, topped by a to-die-for crumbly crisp topping, and delicious all the way through.  It is one of the best desserts that I've made in a long time (and that's saying something!).

One of my goals for the summer is to reduce the amount of food waste at our house. We're usually pretty good about using up leftovers, and not overbuying most things, but when it comes to our produce, things get a little off track. I tend to overbuy fruits and vegetables (and then I often forget what I've already bought, and buy more). There is really nothing worse than finding a rotten zucchini in the back of the crisper drawer, or a pound of strawberries all covered in white fuzz. I swear, they multiply in the back of the fridge where I can't see them! I'm trying to be more intentional in using up all that good produce, especially because we've joined a CSA for the summer, and are enjoying visiting our farmer's market every week. There's so much delicious fresh produce this time of year that it would be a total shame to throw it out!

This cherry peach crisp came about because I realized that I had just placed a grocery order for two pounds of fresh cherries, and already had a pound of cherries in the fridge. I had seen this amazing crisp on my best friend Cort's blog, and just tweaked it a little to use what I had on hand. I pulled out some of my home-canned peaches from the pantry, tossed them with the cherries, and made this amazing dessert! I know there are plenty of other ways I could have used them (like freezing them for smoothies, or making jam), but I'm pretty happy with this crisp. A warm bowl of crisp topped with a cold scoop of ice cream is just plain heavenly, in my book!

Cherry Peach Crisp

for the filling:
6 peaches, peeled and sliced
2 cups fresh cherries, pitted and cut in half
1/4 cup sugar
1/4 cup flour
pinch of salt

for the topping:
2/3 cup old fashioned oats
2/3 cup flour
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
8 tablespoons butter, cold, cut into pieces

Preheat the oven to 350. In a medium bowl, toss together the peaches, cherries, sugar, flour, and pinch of salt. Spread the mixture in the bottom of a 9 x 9 baking dish. In another medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the butter, and smush the mixture with your fingers until the pieces of butter are no larger than pea sized. Sprinkle the topping over the fruit to form an even layer. Bake 40-45 minutes, or until golden brown on top and bubbling. Let cool 10-15 minutes before serving.

Rolo Caramel Brownies

These rich and fudgy Rolo caramel brownies are so indulgent and delicious!

Every time I sit down to write about some brownies that I've made, I get stuck staring at the picture and sighing. (And often sneaking upstairs to the kitchen to eat another brownie.) A good brownie is a thing of beauty! These Rolo caramel brownies are so fantastic, and perfect for satisfying that sweet tooth. They're over-the-top rich and indulgent, and so gooey and chocolatey! The Rolo candies melt into little chocolate-caramel puddles, and make the brownies extra delicious. They are so rich that just a small square is enough, but they are so good that you'll be wanting more! I made these for a barbecue a few weeks ago with my husband's friends from work, and they were universally popular. If you love chocolate and caramel like I do, these are a must-try! 

Rolo Caramel Brownies

1 cup butter, cut into pieces
8 ounces semi-sweet chocolate chips
2 cups sugar
2 teaspoons vanilla
5 large eggs
1/3 cup cocoa powder
1/2 teaspoon salt
2/3 cup all purpose flour
1 bag Rolo candies, unwrapped

Preheat the oven to 350. Line a 9 x 13 baking dish with parchment and set aside. In a medium saucepan, melt the butter over medium low heat. Add the chocolate and stir until melted, then remove from heat. Stir in the sugar and vanilla. Stir in the eggs, one at a time. Add the cocoa powder, salt, and flour, and stir until just combined. Pour half of the batter into the prepared baking dish. Place the Rolos on top of the batter, distributing evenly. Pour the remaining batter over the top. Bake 40-45 minutes, or until the brownies are no longer jiggly, and a toothpick inserted two inches from the side of the pan comes out clean or with just a few moist crumbs. Cool before cutting and serving.

Peach Cobbler Smoothie

This sweet peach cobbler smoothie is a healthy and delicious way to start the day!

Mornings are always hectic at our house. My kids' bus comes insanely early (7:27 a.m. Why?!?!?), and I'm always running around like crazy, trying to get the kids out the door with something in their bellies. When we're in a hurry, but still want a delicious and healthy breakfast, smoothies are definitely the way to go. This peach cobbler smoothie is made with fresh peaches, cinnamon, vanilla, and honey, and tastes just like peach cobbler! It's also got oatmeal and flax seed to add a healthy boost and keep those kiddos full and satisfied until lunch time. It's a great way to start the day!

My family is totally crazy about peaches. My mother in law has several peach trees in her back yard, and until we moved last year, she was gracious enough to share her bounty of peaches with us every fall. We usually bottled most of the peaches, but I was always sure to freeze enough of them to have on hand for smoothies. Her peaches are definitely something I miss about Utah! I think we're just going to have to buy peaches by the bushel from the fruit stands around here this summer, and do our best to freeze and bottle as many as we can for the cold months when we can't get fresh peaches. If you're lucky enough to have fresh peaches on hand, you can flash freeze them and use them in this smoothie; if not, frozen peaches from the grocery store will work just fine too!

Peach Cobbler Smoothie

2 cups frozen peach slices
1 – 1 1/2 cups milk (almond, coconut, or regular milk would all work fine)
1 teaspoon cinnamon
1 teaspoon vanilla
3 tablespoons old fashioned oats
1 tablespoon ground flax seed
1-2 tablespoons honey (I like things very sweet so I used 2)

Add the peach slices, 1 cup milk, cinnamon, vanilla, oats, flax seed, and honey to a blender. Blend until smooth. Add additional milk as needed to reach desired consistency. Enjoy!

Originally published on Somewhat Simple

Stuffed Cheese Buns + 21 Mouthwatering Cheese Recipes

These gooey and melty stuffed cheese buns are amazingly delicious and the perfect side dish or snack!

Today is National Cheese Day! I think this may be my favorite of all the food holidays so far this year. I am in love with all things cheese. I can't really think of anything better than gooey, melty, savory cheesiness! These butter and garlic stuffed cheese buns are the perfect way to celebrate cheese day. They're soft little bread pillows, stuffed with gooey and melty mozzarella cheese, topped with more mozzarella and parmesan, and baked to perfection. They're a delicious side dish for pasta or soup, or a fantastic snack for any time!

These cheese buns smell heavenly while they're baking, and the combination of cheese and garlic is delightful. They're not exactly health food, but they're so delicious that you won't be able to stop eating them! 

Stuffed Cheese Buns

for the buns:
1 cup warm water
2 tablespoons yeast
2 tablespoons sugar
1 teaspoon garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 1/2 cups flour (more or less as needed)
2 teaspoons salt
8 ounces mozzarella cheese, cut into 18 cubes

for topping:
1/2 cup shredded mozzarella cheese
2 teaspoons parmesan cheese
2 teaspoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley

In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the water, until bubbly. Add the garlic powder, butter, and oil. Add two cups of the flour and the salt, and stir to combine. Add the remaining flour, 1/4 cup at a time, to form a dough that is just slightly tacky to the touch. Place in a greased bowl, cover, and let rise until doubled, about one hour. Preheat the oven to 375 during the last ten minutes of rise time. After the dough has risen, punch it down gently and divide into 18 equal sized pieces. Roll each piece into a ball and flatten with your hand. Place a cheese cube in the center, and fold the dough around the cheese. Place seam side down on a greased baking sheet. Top with shredded mozzarella and sprinkle with parmesan. Bake 12-15 minutes, or until the buns are golden brown. Whisk the garlic powder and parsley into the melted butter. Brush the butter mixture over the warm buns. Serve warm.

adapted slightly from Yammie's Noshery

For more amazing cheese recipes, check out these fantastic posts below:

cheese recipes from my Celebrating Food blogging friends:

Cheddar Broccoli Soup from Ashlee Marie

Cheesy Garlic Bread from Life Made Simple

Garlic Bread Grilled Cheese Sandwich from Creations by Kara

Fromage Fort from Foodie with Family

One Pan Ham & Cheese Tortellini from Yellow Bliss Road

Cheese Blintz with Fresh Strawberries from Real Mom Kitchen

Cheesy Pesto Bread from Gather for Bread

Instant Pot Cheesy Enchilada Rice from 365 Days of Slow Cooking

more cheese recipes from around the web:

Cheesy Sausage Lasagna from Little Red Hen

Ham and Cheese Pretzel Bites from I Heart Naptime

Cheese Enchiladas from Lil' Luna

Four Cheese Spaghetti from Damn Delicious

Bacon and Egg Cheeseburger from Like Mother Like Daughter

and even more cheese recipes from The Baker Upstairs:

Gnocchi Mac and Cheese

Grilled Cheese Dinner Rolls

Cheesy Pesto Garlic Bread

Creamy Baked Shells and Cheese

Cheesy Baked Ravioli

Cheesy Vegetable Chowder

Cheddar Biscuits

Happy National Cheese Day!

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