Category Archives: Fruity Desserts

Peach Hand-Pies

Peach Hand-Pies 8 There’s something very appealing about a personal pie. Is it because you get to eat it all by yourself, without the nagging feeling that maybe, just maybe, you should share it? But, your greed counters, it’s a personal pie. Yes, that adjective does seem to change things up: it’s not just any pie, it’s your pie. And it is oh-so-easy to make. Don’t believe me? Lemme show you…

Peach Hand-Pies 2 Combine cut peaches with some honey, flour, salt, and cinnamon.

Peach Hand-Pies 3 Then make your dough: kneed together flour, butter, and water. Rip off Take a medium-small-sized ball of dough and roll it out into a circle…

Peach Hand-Pies 4 …place one to two tablespoons of the peach mixture in the center of the dough.

Peach Hand-Pies 5 Then fold it taco-style and seal the edges using a fork.

Peach Hand-Pies 6 Place in a prepared baking pan and chill for at least 15 minutes.

Peach Hand-Pies 7 Once chilled, brush a lightly-beaten egg on top, sprinkle a little bit of sugar, and poke a few holes in each pie.

Peach Hand-Pies 9 Bake at 375F until golden-brown (about 20 minutes). And then enjoy your personal pie!


Peach Hand-Pies

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 16 pies

Peach Hand-Pies


    For Peach Filling:
  • 2-3 cups cut-up peaches
  • 1-2 tbsp honey
  • 1 tbsp flour
  • 1 tsp lemon juice
  • pinch of salt
  • 1 tbsp cinnamon
  • For Dough:
  • 1 lb (450g) flour
  • 6 oz. butter
  • 3/4 cup water
  • 1 tbsp honey (optional)
  • beaten egg
  • sugar


    For the Filling:
  1. Mix together the peaches, honey, flour, lemon juice, salt, and cinnamon. Set aside.
  2. For the Dough:
  3. Kneed together the flour and butter until the dough resembles large breadcrumbs. Add in the water and kneed until the dough forms a ball.
  4. Assembly:
  5. Roll out a medium-small-sized piece of dough into a circle. Place one to two tablespoons of the filling in the center of the circle.
  6. Fold taco-style and seal the edges using a fork.
  7. Place in a prepared baking pan and chill for at least 15 minutes.
  8. Afterwards, brush the lightly-beaten egg on top of the pies, sprinkle a little bit of sugar on each, and poke a few holes in each of them.
  9. Bake at 375F until golden-brown, about 20 minutes. Enjoy!


Filling recipe adapted from Bakerella

Fourth of July Cheesecake

Fourth of July Cheesecake 10 Tomorrow is the Fourth of July! Can you believe it? The year is flying by! Before you know it, it’ll be Thanksgiving —and then Christmas!

But let’s get back to the present. More specifically, this cheesecake. A creamy cheesecake sitting on top of a graham-cracker crust topped with blueberries, raspberries, and whipped cream. Oh yeah.

Fourth of July Cheesecake 8 Now I have to admit I had a little mishap with the graham-cracker crust: I went to the store this morning intending to buy the ingredients I needed for the cheesecake. Graham crackers were on the list–until I read the ingredient list on the box. My conscious reminded me of the articles I had read about the ingredients that are legal in the USA but banned in many other countries and the other ingredients found in inorganic foods. I had read those articles the day before, and I couldn’t make myself buy the crackers. So my creative-healthy spirit rose up and I decided to make the graham cracker crumbs–how hard could it be?

Fourth of July Cheesecake 1

The above picture shows how hard it can be. I googled “how to make graham crackers”, looked at a few ingredient lists, and decided I knew enough and I could now make them.

As I mixed the dough I started to realize something was wrong. I seriously considered just throwing away the dough and starting over, but I didn’t want to waste it. Swallowing my fears I dumped the dough in a greased baking pan, pathetically spread it out, and baked it.

Fourth of July Cheesecake 2 After 15 or so minutes I took it out and my heart sank to my stomach. It looked…well, you can see in the pictures how it looked. My hopes and dreams of becoming a cook like Ree Drummond were dashed.

Unsure how it would turn out, I savagely cut the stuff with a knife, dumped it in the blender, turned it on, and hoped it would turn out alright. To my relief it looked kinda like the graham-cracker crumbs I was used to. Feeling daring, I decided I would go through with it and give these crumbs a chance.

Fourth of July Cheesecake 3 I mixed them with some melted butter, pressed them onto the bottom of a pan, and baked them for 10 minutes. The crust seemed fairly normal–the only way to find out was to finish the cheesecake and eat it. It passed the “looks” test and the “taste” test (you may be wondering how I managed to try it when I made it for the Fourth of July and am zealously guarding it from family members and their forks; answer: some crumbs stick to the pan; those are the ones that make it to my taste buds)

Fourth of July Cheesecake 4 Moving on from the crust.The cheesecake itself is very easy to make: mix up the ingredients and bake. Bam. So I won’t spend much (or any) time on that part.

Before decorating the cheesecake with blueberries and fruits, I made a thin glaze from milk and powdered sugar and brushed it on the cake. I did this to help keep the fruits from rolling off the cake.

Fourth of July Cheesecake 6 To decorate the cheesecake like the American Flag, line up your blueberries (not necessarily 50) on the upper-left fourth of the cheesecake.

Fourth of July Cheesecake 7 Then line up your raspberries to make the stripes, leaving space in between each row for the whipped cream.

Fourth of July Cheesecake 9 Pipe the whipped cream between the raspberries

Fourth of July Cheesecake 12 I used a 1M tip to pipe the whipped cream into close-together dots. A straight line of whipped cream would work as well.

Fourth of July Cheesecake 11 Chill for at least an hour before serving up this masterpiece!

Oh, and just so you know, the fingers in the above picture are from my little brother as he was counting how many blueberries there were, which ended up being only 32–not 50, but that’s ok :)

Fourth of July Cheesecake

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 35 minutes

Yield: 16 slices

Fourth of July Cheesecake


    For graham-cracker crust:
  • 1-3 cups graham cracker crumbs
  • 3-4 tbsp butter, melted
  • For cheesecake:
  • 2 8-oz packages cream cheese, softened
  • 1/4 cup sugar
  • 1 lemon's juice and peel
  • 1 cup sour cream
  • 3 eggs
  • For the glaze:
  • 3 tbsp powdered sugar, sifted
  • 2-3 tbsp milk
  • For the topping:
  • blueberries
  • raspberries
  • whipped cream


    To make the graham cracker crust:
  1. Preheat the oven to 325F.
  2. Mix together the crumbs and butter. Press the mixture firmly into the bottom of a lightly greased baking pan (9-inch diameter).
  3. Bake for 10 minutes; then remove from the oven and set aside.
  4. To make the cheesecake:
  5. Adjust the oven temperature to 350F.
  6. In a large bowl beat together the sugar, cream cheese, lemon juice and peel with an electric mixer on medium speed.
  7. Add in the sour cream and mix well. Add in the eggs, one at a time, mixing after each addition.
  8. Pour the mixture into the crust and bake until the center is almost set (about 50 minutes.)
  9. Cool completely.
  10. To make the glaze:
  11. Mix together the powdered sugar and milk until smooth.
  12. Assembly:
  13. Once the cheesecake is completely cooled, transfer it to a serving dish.
  14. Brush the glaze on top and sides of the cheesecake.
  15. On the upper-left fourth of the cheesecake arrange the blueberries to make the stars of the American flag.
  16. Line up the raspberries to make the stripes, leaving space in between each row to pipe the whipped cream. Chill for at least 10 minutes.
  17. Pipe the whipped cream in between the raspberries and chill for at least an hour before serving.


Cheesecake recipe adapted from Strawberry Cheesecake Recipe




Banana Bread

Banana Bread 4 Mind-blowing fact: most monkeys never eat a banana in their lifetime. The moment I read that fact at the gorilla exhibit in the zoo, I felt betrayed by Disney (The Jungle Book, anyone?) and the media as a whole. How—how could it be true? It may feel like your whole world is falling apart, you may not know who to trust anymore, but don’t despair (take a deep breathe; it’s gonna be alright).

Banana Bread 2

Now, as you’re breathing deeply, here is a recipe made with—bananas. Before the thoughts of anguish overcome you over that word, here are the highlights of this recipe: only 1/4 cup butter and 1/2 cup sugar are used. Talk about a guilt-free recipe!

Banana Bread 3

Another highlight, for me at least, is the cinnamon. Sure, you can buy powdered cinnamon. Or you can whip out some cinnamon sticks and your grater and grate your own cinnamon. Either way is fine; it’s just that one of the ways makes you feel more in charge of your cinnamon, if that even matters for you.

Banana Bread 5


Banana Bread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 slices

Banana Bread


  • 1/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg
  • 3 mashed bananas
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • raisins (optional)


  1. Preheat oven to 375F.
  2. Beat together the butter and sugar with an electric mixer. Add the egg and mashed bananas; mix well. Then add the flour, baking soda, and raisins (optional). Beat until well combined.
  3. Pour the mixture into an oiled and floured bundt pan (diameter--about 10inches). Bake for 30minutes (until top has browned).

Strawberry Cobbler

Strawberry Cobbler 5 The bowl of strawberries had been sitting on the counter for days. It wasn’t until some of the strawberries had gotten over-ripe that I made the decision. I was not going to let those strawberries go to waste.

Being the lazy time-efficient person that I am, I decided that whatever I was going to make with the strawberries had to be fast and easy. Fast so I could eat it soon and easy so I could eat it soon be time-efficient. Strawberry cobbler was that recipe.

Strawberry Cobbler 1

There are only a few ingredients in the crumb layer: flour, rolled oats, cinnamon, honey, and butter. Once combined, press half of the mixture onto the bottom of the baking pan (I used an oval-shaped pan this time, but I’ve made it in a 9×11 pan as well with just as delicious results).

Strawberry Cobbler 2

Strawberry Cobbler 4

Then layer on the cut strawberries (the more the merrier). Top with the rest of the crumb mixture and bake until the top is lightly browned (I took the picture above just before baking it).

Strawberry Cobbler

Strawberry Cobbler


  • 1 3/4 cup flour
  • 1 1/2 cup old-fashioned rolled oats
  • honey, to taste
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup cold unsalted butter, cut into pieces
  • 2-3 cups strawberries, washed and cut


  1. Preheat the oven to 325F. Lightly grease the bottom and sides of a baking pan.
  2. In a large bowl stir together the flour, oats, honey, and cinnamon until well blended. Add the butter and, using your hands, mix until the mixture forms large, coarse crumbs.Set aside half of the mixture.
  3. Press the other half of the mixture onto the bottom of the baking pan. Evenly spread the strawberries over the crumb mixture; sprinkle the rest of the crumb mixture on top of the strawberries and bake until the top is lightly browned (40-50minutes). Enjoy hot, warm, or cold; with ice-cream, milk, or by itself!