Since the hubs is home, it’s time to bust out some of the recipes I’ve been collecting (read: Pinning on Pinterest). This muffin recipe is one that I saved from my mom’s Pins. She made them during a visit recently and I couldn’t help but attempt to reproduce them. Continue reading
This is one of my favorite summertime dessert that occasionally slips into my wintertime recipe repertoire. Obviously, baking this in January requires the sacrifice of using canned peaches since a fresh organic option has yet to present itself to me here in Colorado, haha. It’s a simple enough recipe that’s easy to modify to be gluten free- just switch out the standard yellow cake mix for a gluten free version (I like the Classic Yellow Cake Mix from Lillabee, or if you have a real sweet tooth, Pamela’s Classic Vanilla Cake Mix). Honestly, I can’t tell the difference between when I make it GF or regular and neither can Husband. This fantastic recipe from Rachel Schultz is sure to be a house favorite.
- 1 box yellow cake mix (not baked, just the powder)
- 1/3 cup butter, softened
- 2 eggs
- 30 ounces canned peaches, drained (or 4 fresh peaches, peeled and pitted)
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 small handful brown sugar
- 1 teaspoon vanilla
- vanilla ice cream
1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, brown sugar, butter, and 1 egg. Mix ingredients until crumbly. Separate 1/2 cup of crumble for topping.
2. Spray a 9×13 glass dish with cooking spray. Press remaining crumble into base of dish. Bake for 10 minutes. While crust bakes, slice peaches into small, 1 inch pieces. Beat together cream cheese, sugar, 1 egg, and vanilla until creamy.
3. Layer peaches on top of baked crust. Spread cream cheese mixture on top of peaches.
4. Top with reserved crumbs and bake for 30 minutes. Allow to cool for 30 additional minutes and serve with vanilla ice cream.
In my new role as a mom I’ve tried to really be conscious of the chemicals and hormones that Little Man is exposed to. We’ve been an organic foods household for a long time, but I went into overdrive when I got pregnant. I was determined not to compromise on quality while growing our awesome baby…but kind of forgot that, if I was committed to that, I’d have to keep that up while breast feeding…and then on into his first foods.
Committing to organics and the rationale behind it isn’t so hard once you realize that you aren’t weird for not wanting poison on your food- that’s pretty logical. But what if the store doesn’t have your organic peaches and you really want to make peach cobbler (like this recipe!)? How ok are you with getting the “conventional” ones? (I hate that word…since when was spraying poison on food conventional?) What about all of this GMO craze- are genetically modified foods really safe? Well, if you’d rather ere on the side of caution, above are some great guidelines if you find yourself in a pinch.
If you aren’t familiar with GMOs, take a peek at this FAQ by the Non GMO Project. If you want to really dig in to the guts of the science behind the issues, check out GM Crops- Just the Science. The common argument is that labeling these foods will scare consumers that don’t understand what the term means- however, there are 64 other countries that know their citizens have the right to know what’s in their food and label their GMOs. 3 countries have banned GMO imports and cultivation altogether. See a list of all of these countries at the GMO Inside blog.