Chocolate Peanut Butter Banana Brownies


It was a banana baking bonanza at my house this week.  That bag of reduced price bananas purchased at the grocery store last week wouldn’t let me leave until I placed it in my cart.

Problem is, time just got away from me this week and when I finally checked to see how they were doing it was apparent they needed immediate attention.

Most of them went into my favourite banana breads and a couple into a batch of banana chocolate chip muffins.

This was the opportune time to try a new banana recipe.  I’ve had my eye on this recipe for Chocolate Peanut Butter Banana Brownies for a while and it seemed the time had finally come to make it happen.

Can it get any better than chocolate and peanut butter?  Apparently so…just add bananas.

My first batch produced some very moist, fudgy, delicious brownies which are no longer around due to a high demand.

Personally, I prefer a brownie that is somewhere in between fudgy and cakey.  Nothing that an extra quarter cup of flour and  teaspoon of baking powder couldn’t fix.  Perfect for those who prefer this texture in a brownie instead!

One banana left…now you know where that one is going to end up!

Chocolate Peanut Butter Banana Brownies

2 ripe bananas

1 cup sugar

1/2 cup unsalted butter melted

1 teaspoon vanilla

3/4 cups flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup smooth peanut butter.

  1. Sift together flour cocoa powder and salt into a bowl.
  2. Into a blender add bananas, melted butter, sugar and vanilla, blend until smooth.
  3. Add wet ingredients to dry ingredients and stir together until well combined.
  4. Place batter into a well greased 9×9 inch square baking pan.
  5. Using a spoon add dollops of peanut butter over the batter and using a knife or wooden skewer swirl the peanut butter into the brownie batter.
  6. Bake in a preheated 350 degree F. oven for 25 to 30 minutes until set, do not over bake.
  7. Cool completely before cutting into 9 to 12 squares.

Sift together flour, cocoa powder and salt. ( Add 1/4 cup more flour and 1 teaspoon baking powder for more cake like brownies.)


Blend together bananas, sugar, melted butter and vanilla until smooth.


Stir wet ingredients into dry ingredients…


…just until well mixed.


Pour batter into a well greased 9×9 inch baking pan and place dollops of peanut butter over surface.


With a knife or wooden skewer swirl peanut butter into batter.


Bake in a preheated 350 degree F. oven for 20 to 25 minutes just until set.  Do not over bake.  When completely cool cut into 9 to 12 squares.

Notes, Tips and Suggestions

  • For a more cakey brownie add an extra 1/4 cup flour and 1 teaspoon baking powder to the dry ingredients.
  • Instead of mashing the bananas and stirring in the butter and vanilla as the recipe originally instructs add them to the blender instead blending until smooth.
  • For easier removal of brownies from pan line bottom of pan with parchment paper.

More Brownies…


Raspberry Lemon Muffins


I’m always on the look out for just one more good muffin recipe.  My already favourite muffins are easy to put together, require minimal time to bake,  can count on turning out well every time and deliciously satisfying.

Then I have several very good muffin recipes requiring a little extra time and perhaps a few special ingredients.  As good as these muffins are they are not my go to recipes and best left for more special occasions. This is not to say that every day breakfast is not a special occasion.

When I came across this recipe for Raspberry Lemon Muffins I admit the accompanying picture caught my attention.  But it was the moderate amount of sugar, Canola oil instead of butter and whole wheat making up for half of the flour in the recipe that was of interest to me.  This recipe was well worth trying.

There was no intention to post the recipe this week as it was just in the trial stage therefore no pictures but they couldn’t be easier to make.

A few slight changes were made to the method of preparation just to make things a little easier (especially if you decide to make these at five o’clock in the morning.)

A truly enjoyable, light, lemony muffin studded with delicious tart, juicy raspberries can make an everyday breakfast a very special occasion.

How could I keep this recipe to myself!

Raspberry Lemon Muffins

1 cup all-purpose flour

1 cup whole wheat flour (or whole wheat pastry flour)

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

zest of 1 lemon (finely grated)

1/2 cup granulated sugar

1 cup buttermilk

1/3 cup canola or corn oil

1 large egg

1 to 1 1/2 cups fresh or frozen (not thawed) raspberries

  1. Preheat oven to 400 degrees F.
  2. Line muffin tin with paper liners or grease with cooking spray.
  3. Sift together flour, baking powder, baking soda and salt into a bowl.
  4. Into a blender add buttermilk, oil, egg, sugar and lemon zest. Blend until well mixed.
  5. Make a well in the dry ingredients and add buttermilk mixture, fold together until almost completely blended.
  6. Place frozen raspberries into a sieve, dust with flour shaking off excess.
  7. Gently fold raspberries into batter just until mixed, do not over mix.
  8. Bake for 20 to 25 minutes until golden.
  9. Yield 12 medium or 8 large muffins.

Notes, Tips and Suggestions

  • No buttermilk? Mix 1 tablespoon lemon juice or white vinegar into the 1 cup of milk.
  • If using frozen raspberries break whole raspberries up into smaller pieces, this way you get a better ratio of raspberries in every muffin.
  • Don’t over-mix batter for a tender muffin.
  • Although regular whole wheat flour can be used, wholewheat pastry flour gives a much lighter, fluffier muffin.
  • Using a blender for the wet ingredients mixes the ingredients very well and incorporates air into the mixture for lighter muffins.  Otherwise mix them in a bowl with a mixer.
  • Mix together a second batch of dry ingredients into a Ziplock bag and you’re ready to just add the wet ingredients, berries and bake..  Just don’t forget to label  what’s in the bag.




Irish Apple Cake


Did I need a new Apple Cake recipe?  I don’t think so but there’s something about the fall and seasonal fresh apples that inspire trying a new apple recipe.

There’s certainly no shortage of Apple Cake recipes and I already have a few favourites we’ve enjoyed for years but this recipe turned out a little different than I expected.

And different it is since the texture and density is unlike any Apple Cake I have made.

My curiosity got the better of me and a little research on the subject ensued.  Turns out Irish Apple Cake also known as Kerry Cake is technically not a cake at all but rather a bread served warm or cold with a little chilled cream or custard.

It seems to be a recipe from the old country originally baked in a covered black wrought iron pot hung over the fire to cook…I can just picture it now!  Apparently back then the category of cake was assigned to any baked good with a little bit of precious sugar added.

Well, this new apple recipe has certainly come with a few surprises, discoveries and a little Irish culinary history.

All in all, sweet apple chunks throughout a slightly dense crumb, topped with a crisp sugary crust.

Another delicious Apple Cake recipe…I mean Bread!

Irish Apple Cake

3 cups cake and pastry flour

2 teaspoons baking powder

1/8 teaspoon salt

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup butter

3/4 cups sugar

3 to 4 large Granny Smith apples

2 large eggs

1/4 cup milk

2 tablespoons granulated sugar (for topping)

  1. Spray 8 or 9 inch spring form pan with cooking spray.
  2. Preheat oven to 375 degrees F.
  3. Sift together flour, baking powder, salt, nutmeg and cinnamon into a large bowl.
  4. Using a pastry cutter cut butter into dry mixture until it resembles fine bread crumbs.
  5. Thoroughly mix in sugar.
  6. Peel and slice apples into thin wedges then chop into pieces and toss into flour mixture coating the apples.
  7. In a small bowl beat eggs and milk and add to dry mixture, stir well to moisten flour. (Dough will be very thick and sticky.)
  8. Transfer dough to prepared pan and flatten top with spatula then sprinkle with 2 tablespoons of sugar.
  9. Bake 45 to 55 minutes until top is golden and toothpick inserted in center comes out clean.
  10. Cool for 5 minutes then remove from pan and place on wire cooling rack.

Sift together flour, baking powder, nutmeg, cinnamon and salt into a large bowl.


Peel and cut 3 to 4 large Granny Smith apples.


Toss cut up apples in flour mixture until well covered.


In a small bowl mix together milk and eggs.  (I use a small blender)


Add milk and egg mixture to flour mixture and…


Mix together until flour is totally moistened.  Will result in a very thick sticky dough.


Spread into prepared pan and flatten top with a spatula.  Sprinkle 2 tablespoons sugar over top.


Bake in a preheated 375 degree F. oven for 45 to 55 minutes until golden and toothpick inserted in center comes out clean.


Notes, Tips and Suggestions

  • I used Golden Delicious apples which worked out very well.

More Apple Cake Recipes…

Harvest Apple Cake

Apple Cake

Fresh Apple Cake

Banana Chocolate Chip Scones


Although there are plenty of recipes in which to use up all those over ripe bananas I haven’t come across too many requiring only one banana.

When faced with the decision of either letting it go to waste or transforming it into something truly delicious I usually turn to my favourite Banana Scone Recipe.

The original recipe doesn’t include chocolate chips as an ingredient but there’s no law against making a change or two to an existing recipe especially if the results just make it tastier.  Adding some toasted walnuts to these scones sounds just as good to me and that’s the direction I’ll go in for my next batch.

Easy to make, few required ingredients and delicious, but most important of all another banana has escaped tragically ending up in the compost bin!

That makes me happy!

Banana Chocolate Chip Scones

2 cups flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup cold butter cut into small pieces

1/2 cup mashed banana (approximately 1 medium banana)

2 tablespoons heavy cream (35%)

1 egg

1 tablespoon cream (to brush on top of scones)

  1. Into a bowl sift together flour, sugar, baking powder, baking soda and salt.
  2. With a pastry blender cut in pieces of butter until the size of small peas.
  3. Mix in chocolate chips.
  4. Blend together banana, egg and cream. (I use a blender)
  5. Mix wet ingredients into dry ingredients until dough comes together.
  6. Turn dough out on a floured surface and form into a disk shape approximately 8 inches in diameter.
  7. Brush cream over top of disk then cut into 8 equal pieces.
  8. Bake in a preheated 400 degree F. for 15 to 20 minutes until golden in colour.










Notes, Tips and Suggestions

  • As always don’t over handle the dough.   No kneading, just fold dough over itself until it comes together for flaky tender scones.
  • For best results add only the 1/2 cup  banana called for in the recipe.  Adding more will make the dough too wet and compromise the texture of the scones.  (You’ll just have to take my word on that.)


No-Knead Artisan Rolls


Well I’m still happily baking the No-Knead Artisan Bread in “Rosetta” my little red Dutch Oven since the day I first tried the recipe.

There’s just no going back to the commercially baked bread once you’ve made your first loaf and taste the difference.  A new green coloured Dutch Oven has recently joined Rosetta making it possible for more than one loaf to be baked at a time.

I didn’t think this no- knead bread could get any better until my new Dutch oven “Olivia” baked a deliciously fragrant olive and sun-dried tomato loaf.   You just need to try it to understand what I mean.

When I came across this recipe for No-Knead Artisan Rolls I knew it would only be a matter of time until a batch emerged from my oven.

Just as easy to prepare as the no-knead bread using basically the same ingredients this recipe makes a dozen or so delicious crusty rolls.  Although the texture of the rolls differs from the Artisan Bread they are equally chewy and delicious.

I will definitely try adding some olives and sun dried tomatoes into my next batch.

No-Knead Artisan Rolls

4 cups bread flour  ( plus extra for shaping)

2 teaspoons kosher or coarse sea salt

1 teaspoon dry yeast

2 cups room temperature tap water

  1. In a medium-large bowl whisk together the bread flour, salt and yeast.
  2. Make a well in the center and add the water mixing with a rubber spatula until all flour is incorporated, the dough will be wet and sticky.
  3. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.
  4. Spread a generous amount of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour.
  5. Divide the dough into 12-16 equal pieces, turning each piece in the flour to coat.
  6. Shape each piece into a ball, pulling edges under and pinching together to make a smooth top.
  7. Invert balls and place on a parchment lined baking sheet, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.
  8. Cover with a clean tea towel and let shaped rolls rise for 20 minutes, in the meantime preheat oven to 425 degrees F.
  9. Transfer pan to preheated oven and bake for 15 minutes. Rotate pan and bake 5 minutes more or until nicely golden.
  10. Transfer rolls to cooling rack to cool completely.
  11. If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 3 to 5 minutes at 375˚F.

In a medium-large bowl combine bread flour, salt and yeast.


Add water.


Mix all ingredients together until….


….it forms a rough shaggy dough.


Cover bowl with plastic wrap and clean tea towel  Set aside for 8 to 12 hours or overnight.


Dough will double in volume.


Place a generous amount of flour on working surface and dump the dough onto the flour.


Turn it several times to coat with flour. A bench scraper works well for this.


Cut into 12 to 16 pieces and roll each piece in flour.


Shape each piece into a ball, pulling edges under and pinching together to make a smooth top.  Invert balls and place on a parchment lined baking sheet, pinched side up. This will give you craggy, rustic textured rolls.


Cover and let rise for 20 minutes


Bake in a preheated 425 degree F. oven for 15 minutes, rotate pan and continue to bake for 5 minutes or until rolls are golden.

Notes, Tips and Suggestions

  • I use coarse sea salt in this recipe and will increase it to 3 teaspoons instead of 2 the next time baking these rolls.
  • These rolls freeze well, defrost and place in a preheated 375 degree F. oven for about 3 minutes for toasty fresh buns.

Welcome Olivia!


Just in case you missed the No-knead artisan bread update posted several weeks ago…

A quick update on No Knead Crusty Artisan Bread

There hasn’t been a loaf of store bought bread in the house since the first time I made this bread.  It’s hard to take credit for making this truly delicious bread because of the ease in making it.  Everyone who tries it loves it and can’t stop eating it!

It freezes wonderfully, the crust never falls off when defrosting and it doesn’t have to be warmed up to bring back that fresh baked texture and taste.

I have however made a few more changes to the recipe posted earlier which has made it even better and here they are…

*How timely for an enamel coated cast iron Dutch oven to come on sale! I took advantage of the great price and invested in one. I must say that it has been one of the best cooking pot purchases I have ever made.  If you’re serious about baking this bread it’s worth getting one.  It conducts heat amazingly well, to the point that it becomes unnecessary to remove the lid for the last minutes of baking to brown the top.  It also improves on the quality of the crust and rise of the bread.

*A suggestion from my husband to use spring instead of tap water has made a remarkable difference in the taste. (He is one of those people who just can’t stop eating this bread… not sure if that’s a good thing.)

*Lastly, Bread Flour is the way to go for this loaf. Bread flour has a higher protein content than all-purpose which adds strength to the bread enabling the loaves to rise higher.

*Oops, almost forgot, I replaced the regular salt with 1 teaspoon of coarse sea salt…perfect!

Meet Rosetta!!  (Yes, I named the pot.)

dutch oven


Chocolate Banana Bread

chthis one

You can walk past a bag of bananas with a reduced price tag on them while shopping and just see bananas past their prime or you can envision them baked into all kinds of tasty things!

I’ve rescued a few or maybe more than a few inexpensive bags of ripe bananas over the years and transformed them into absolute deliciousness!

The excitement of the great banana deal soon fades after getting home and realizing some will need your attention right away and the rest not too long after.

Today I took care of of some bananas purchased a few days ago by baking  Marbled Banana Bread , an old time favourite.  Since there’s no shortage of over ripe bananas and banana bread recipes available I gave this new recipe a try.  Of course it’s a keeper, any new banana bread recipe I’ve made so far has been as good as the one made before.

It seems no matter what other ingredients are in banana bread the banana always shines through.  The list of ingredients in this recipe first caught my attention.  However, the method of preparation needed a little work in my opinion and without saying more has been simplified making it much easier to follow.

Moist tender crumb,  full of banana flavour, chocolaty rich and best of all now easier to make!

Chocolate Banana Bread

1 cup sugar

1/2 cup vegetable oil

2 medium/large bananas

2 eggs

1/3 cup buttermilk or 1/3 cup milk mixed with 1 teaspoon vinegar

1 3/4 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

  1. Preheat oven to 350 degrees F.
  2. Sift together flour, cocoa, baking soda and salt into a medium bowl.
  3. Combine bananas, eggs, milk and sugar in a blender and blend until smooth.
  4. Make a well in the dry ingredients and add wet ingredients stirring until well mixed.
  5. Stir in chocolate chips.
  6. Pour batter into a greased 9X5 inch loaf pan, add a few more chocolate chips on top of loaf.
  7. Bake 40 to 50 minutes until toothpick inserted in center of loaf comes out clean.
  8. Cool in pan 10 minutes then remove from pan and continue to cool completely on wire rack.

Sift together flour, cocoa, baking soda and salt.


In a blender blend together eggs, bananas, buttermilk sugar and oil


Make a well in the center of the dry ingredients and stir together until well mixed.


Stir in chocolate chips.


Pour batter into greased pan and top with chocolate chips.


Bake in a 350 degree F. oven for 40 to 50 minutes until toothpick inserted in center of loaf  comes out clean.


Cool in pan for 10 minutes, remove from pan and cool completely on wire rack.

Notes, Tips and Suggestions

  • As always I like to use a loaf pan measuring 11×4 inches instead of the 9×5.  The center bakes evenly along with the rest of the loaf  and makes more uniform size slices.
  • This loaf  takes only minutes to put together and is absolutely delicious.
  • Make sure to use the best cocoa powder possible for best results.


Beef Steak Spiedini

this one spiedini

If these spiedini look at all familiar you’re right, they are similar to the Chicken Spiedini recipe I posted several weeks ago.   As much as they look similar they are quite different in ingredients and taste.

What do you do with surloin tip  cut a little too thin and not suitable for grilling as a steak on the barbecue?   Although I wasn’t sure of  the outcome,  rolling it up and making spiedini seemed a suitable alternative at the time.

Since making spiedini was not in the plan when the meat was purchased I only had in-house ingredients to work with.

Pancetta would have been my first choice to roll up in the meat for a little moisture and flavour but the only thing on hand was smoked bacon…why not?  Salt, pepper, a little grated cheese, fresh parsley and a hint of garlic was rolled up in the middle as well.

It actually started to look like one large braciole ready for a pot of simmering tomato sauce until cut into slices and skewered ready for the grill instead.

Surprisingly, the bacon worked out very well giving  a mild smoky taste and adding a little fat to an otherwise lean piece of meat.

Yes, I would make them again, smoked bacon and all!

Beef Steak Spiedini

These are the basic ingredients and method of preparation.  Amounts needed to season the meat and quantity of bacon will vary according to taste and quantity of meat..

boneless steak of choice pounded thin



grated cheese

fresh chopped Italian parsley

garlic (optional)

smoked bacon

  1. Lay steak flat and season entire surface with salt, pepper, cheese, chopped parsley and garlic if using.
  2. Lay enough bacon slices to cover surface of meat.
  3. Starting at the longest edge roll up tightly then slice into approximately 1-inch thick slices.
  4. Place on wooden skewers which have been soaked in water for about an hour.
  5. Grill on medium high heat for about 5 to 6 minutes per side.

Place steak onto a piece of plastic wrap and season entire surface with salt, pepper, cheese, parsley and garlic if using.


Cover with thin slices of bacon.


Starting at longer side of meat roll up tightly.


Cut into approximately 1 inch slices.


Place on bamboo skewers which have previously been soaked in water.


Grill on medium high heat for approximately 5 to 6 minutes per side.  Do not overcook.

this one spiedini

Notes, Tips and Suggestions

  • For just a hint of garlic peel and cut a clove of garlic in half and rub on the entire surface of the meat before adding remaining ingredients.
  • Spiedini can be frozen in the raw state once skewered.  No need to thaw completely to cook, semi-thawed is good.
  • Don’t overcook for best results.

Let’s Have a Spiedini Party!!

Salads, sides and Beef, Chicken and Shrimp on the grill!

this one spiedini



Pineapple Scones


Pineapple is certainly not seasonal fruit in this country.  At least two pineapples come home with me from the grocery store every week no matter which season we happen to be in.

Occasionally an interesting recipe comes along requiring canned pineapple so a couple of tins are always good to have stored in the pantry.

This week I came across a recipe for Pineapple Scones which looked easy and promising…I just couldn’t ignore it.  The pantry didn’t disappoint, a tin of crushed pineapple was there just waiting for a good recipe.  Getting back to this years seasonal fruit recipes will happen soon enough.

It’s a good thing I decided to try this recipe right away instead of adding it to my recipes to try out file.  It has now been added to my collection of delicious scone recipes we’ve been enjoying for years.

Time to replenish canned pineapple in the pantry.  I’ll be making these often!


Pineapple Scones

2 ¼ cups flour

1/3 cup brown sugar

2 ¼ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup cold butter cut into pieces

1 (8 ounce) can crushed pineapple, with juice (see notes)

3 tablespoons finely chopped or thinly sliced almonds

milk or cream for brushing on top

granulated or icing sugar


  1. Preheat oven to 400 degrees F. and line baking sheet with parchment paper.
  2. In a bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.
  3. Cut in butter with pastry blender until mixture resembles coarse crumbs.
  4. Make a well in the center and add pineapple with juice stirring until dry ingredients are just moistened.
  5. Turn out onto a lightly floured surface gently bringing mixture together with hands then pressing down with palm of hand.  Keep folding dough over itself  and pressing down until dry ingredients have blended in.
  6. Pat dough down to 1-inch thickness and cut with floured 3 inch biscuit cutter and place on prepared baking sheet.
  7. Brush tops of scones with milk or cream.
  8. Sprinkle tops with almonds and granulated sugar or omit granulated sugar and dust scones with confectioners’ sugar after baking and cooling.
  9. Bake for 15 to 17 minutes minutes until golden.

Whisk together flour, baking powder, baking soda and salt.


Cut in butter with pastry blender until it resembles coarse crumbs.


Make a well in the dry ingredients and add pineapple with juice and stir together with a fork until it comes together.


Turn dough out onto a lightly floured surface, flatten it with hand then fold it over, keep folding it over itself until no dry ingredients remain.  Pat dough down to about 1 inch in thickness.


Cut rounds with a 3 inch biscuit cutter.  Gather scraps press together and continue to cut out.


Place on a parchment covered baking sheet.  Brush tops with milk or cream and sprinkle with finely chopped or thinly sliced almonds.  Sprinkle with sugar or omit sugar and dust baked and cooled scones with icing sugar.


Bake in a preheated 400 degree oven for 15 to 17 minutes until golden.




Notes, Tips and Suggestions

  • Seems only 14-ounce cans of crushed pineapple are available in the grocery store. I used half of the can which measured approximately ¾ cup.  Remember not to drain the juice.
  • Even though some scone recipes instruct to knead the dough I suggest pressing the dough together instead then folding it over itself several times until all traces of  the dry ingredients have mixed in.  This method ensures light flaky scones every time.


Peach Streusel Bread

this one

The recipe for Peaches and Cream Loaf posted during the 2014 peach season is absolutely delicious. So why am I posting another recipe for peach bread this year?

Simple, this loaf has less sugar, uses oil instead of butter, buttermilk instead of cream and is topped with streusel which compliments the not overly sweet side of this bread.

I almost didn’t try the recipe questioning the minimal oil and sugar quantities but it was interesting enough to try out.

Of course, seasonal peaches take this loaf over the top adding moistness and true essence of peach throughout.

Passing over this recipe would have been a missed opportunity to discover a very different but equally delicious Peach Loaf.

Here’s to peach season!

Peach Streusel Bread

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
2/3 cup  buttermilk
1 large egg
3 Tbsp vegetable oil
6 Tbsp brown sugar
1 cup diced peaches
1/2 cup sliced peaches

Streusel Topping
1/4 cup rolled oats
3 Tbsp brown sugar
1/4 tsp cinnamon
2 Tbsp chilled unsalted butter, diced

  1. For the streusel topping whisk together oats, brown sugar and cinnamon in a small bowl, using a pastry cutter cut butter into mixture until it forms coarse crumbs. Set aside.
  2. Preheat oven to 350°F and place a baking sheet in oven; spray 2 (5 and 3/4 inch by 3 and 3/4 inch) loaf pans or 1 (9X5 inch) pan with nonstick spray.
  3. Sift together flour, baking powder, baking soda, salt, and cinnamon in a large bowl and make a well in the center of the mixture.
  4. Whisk together buttermilk, egg, vegetable oil and brown sugar in a medium bowl.
  5. Add to flour mixture and stir just until combined. Gently fold in diced peaches.
  6. Divide batter evenly between loaf pans and arrange sliced peaches on top.   Sprinkle with  streusel.
  7. Place pans on preheated baking sheet and bake, for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 10 minutes, then remove from pans and cool completely on wire rack.

Mix together oats, brown sugar and cinnamon.


Add butter.


Cut butter in with a pastry blender until it resembles coarse crumbs.


Peal and chop enough peaches to measure 1 cup. Peel and thinly slice one peach to place on top of loaf or loaves if making 2 smaller ones.


Sift together flour, baking soda and powder, salt and cinnamon.


Whisk together buttermilk, sugar, egg and oil.


Stir liquid ingredients into dry ingredients until well blended.


Fold in peaches.


Place batter into prepared loaf pans, arrange peach slices on top then add streusel.


Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until toothpick inserted into center of loaf comes out clean.  Cool in pan 10 minutes then remove and cool completely on wire rack.

Notes, Tips and Suggestions

  • I’m thinking this recipe would make some very good muffins as well.


More peach recipes…






No Bake Cheesecake with Fresh Berries


We all need a few recipes in our repertoire requiring minimal work and few ingredients yet presentable and delicious.

This recipe for No Bake Cheesecake only takes a few minutes to prepare with three ingredients, some fresh berries and a store- bought graham cracker crust.  If preferred, a homemade crust adds only a few minutes to overall preparation time.

This is a great make ahead recipe as well,  add the cheesecake filling to the crust, cover and refrigerate then add berries just before serving.  No fresh berries? Store-bought pie filling of your choice works great as well.

We’ve been enjoying this cheesecake for years; a family treat as well as a very satisfying dessert for guests.

Although I’ve prepared this too many times to count and recall the recipe by memory occasionally I come across the original clipping from a magazine I purchased while vacationing one summer.

I love a recipe that brings back memories of places and people, it just makes it a little more special!

No Bake Cheesecake with Fresh Berries

1 (8 ounce) package cream cheese (softened at room temperature)

1/3 cup granulated sugar (for the cream cheese)

1 cup whipping cream

2 tablespoons granulated sugar (for the whipping cream)

1  graham cracker pie crust or make your own (see recipe below)

  1. In a small bowl beat whipping cream until it begins to thicken.
  2. Gradually add the 2 tablespoons sugar and beat until thick.
  3. Set aside.
  4. In a bowl beat cream cheese until smooth.
  5. Continue beating while gradually beating in sugar.
  6. Gently fold whipped cream into cream cheese mixture until well blended.
  7. Spoon into prepared crust and smooth out evenly.
  8. Cover and refrigerate at least 4 hours.
  9. Spoon berries over the surface and serve.

Whip cream, sweeten with sugar.  Set aside.


Soften 8 ounce brick of cream cheese at room temperature.


Beat cream cheese until smooth, continue beating while gradually adding sugar until well blended..


Add whipped cream to cheese mixture.


Fold cream into cheese mixture until well blended.


Spoon mixture into prepared crust.


Spread into crust and smooth surface.


Add berries and serve.

Homemade Graham Cracker Crust  (baked or not baked)

1 1/2 cups graham cracker crumbs

1/4 cup packed brown sugar

Pinch of salt

7 tablespoons unsalted butter, melted

  1. Stir graham cracker crumbs, brown sugar and salt together in a large bowl. Add melted butter and stir with a fork.
  2. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.  Using an empty pie plate, place over crust and press down for an even finish to the crust
  3. To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
  4. To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.


Notes, Tips and Suggestions

  • I like to make this cheesecake the day before for a more firm filling.
  • Just as delicious using a purchased crust.