Grilled Peaches and Ice Cream

Grilled Peaches and Ice Cream

Can you tell I have been obsessed with grilling lately. I will pretty much put anything on the grill at this point of the summer, including these peaches!

Grilled Peaches and Ice Cream

Growing up,  I barely ate any vegetables, have I mentioned that before? It was pretty much carrots or bust. So, I never knew how delicious grilled vegetables could be (I am current imagining baby carrots on the grill, probably wouldn’t work too well). So I am making up for it this summer and eating grilled zucchini, asparagus, and mushrooms pretty much any chance I can get. Also grilled salmon. Not a vegetable, but I would like to eat grilled salmon with veggies every day for the rest of the summer!

Grilled Peaches and Ice Cream

But today, I am grilling more than just veggies, I am grilling fruit! Have you had grilled peaches before? They are absolutely delicious, especially topped with ice cream! My mouth is watering just thinking about these warm peaches with vanilla ice cream melting down the sides. What do you think about grilled fruit? Are you a fan? I love grilled peaches, grilled watermelon and grilled pineapple? What’s your favorite fruit to grill? Or are you totally against all of it!

Print

Grilled Peaches with Ice Cream

the perfect summer dessert

Servings 2

Ingredients

  • 2 peaches
  • cooking spray
  • 4 cookie-sized scoops of ice cream

optional:

  • 14 pistachios crushed
  • pinch dried rose petals culinary grade

Instructions

  1. Wash and cut the peaches in half and remove the pit.

  2. Place the peaches on the grill. If using a grill plate, spray the plate with cooking spray. Cook for about 5 minutes, then slightly rotate and cook for another 3 minutes. 

  3. Using a small cookie scoop, add a scoop of ice cream on each half.

  4. Top with crushed pistachios and rose petals if you like. 

Grilled Peaches and Ice Cream

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!Grilled Peaches and Ice Cream

Grilled Peaches and Ice Cream

Strawberry Rhubarb Almond Crisp

Strawberry Rhubarb Crisp

Strawberry and Rhubarb go together like Peanut Butter and Jelly! And I can’t share any rhubarb recipes without creating some version of a pie! I typically prefer to bake fruit crisps, over pies, ones that are heavy on fruit and light on butter. Even still this one doesn’t skimp on taste!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

And, similar to my blueberry crisp, somehow I always make a little room for a scoop of vanilla ice cream!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
Print

Strawberry Rhubarb Almond Crisp

The perfect quick and easy strawberry rhubarb crisp 

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1/3 cup AP flour
  • 1/3 cup old fashioned oats
  • 1/3 cup sugar
  • 3 tbsp cold butter
  • 2-3 rhubarb stalks
  • 1 pint strawberries
  • 3 tbsp sugar
  • 1 tbsp flour
  • 1 tsp vanilla
  • 3 tbsp almonds

optional

  • ice cream
  • mint leaves

Instructions

  1. Preheat the oven to 375 degrees. 

  2. Make the streusel, mix together the flour, oats, sugar, and butter in a medium bowl. Use your fingers until the butter is well combined. Refrigerate until needed. 

  3. Wash and chop the rhubarb and strawberries. 

  4. In a 1 quart pyrex, add the rhubarb strawberry extra sugar, flour, and vanilla. Top with the streusel. Then top with almonds

  5. Bake in the oven for 35-40 minutes, until the crust is golden brown

  6. Garnish with mint leaves and serve with a scoop of vanilla ice cream. 

Strawberry Rhubarb Crisp

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Matcha Zucchini Bread

Matcha Zucchini Bread

Happy first day of spring! I am guessing you are equally as ready as me for winter to be over. I am ready for spring ingredients and spring clothing. And to celebrating spring in the best way possible I have new delicious recipe for you that just feels like spring to me. It’s matcha zucchini cake!

matcha zucchini bread-4.jpg

And if you do not already follow me on Instagram, go check out my page @figsandflour for a fun giveaway that I am hosting with some friends from Pineapple DC. I contributed the matcha powder that I used in this cake and my matcha lattes! (As a small disclaimer, I am only endorsing the product that I contributed-matcha powder).

matcha zucchini bread-11

I based this matcha zucchini bread off a recipe from the one and only Jessica Merchant from @howsweeteats!

matcha zucchini bread-2

Matcha Zucchini Bread
Print

Zucchini Matcha Bread

A springtime twist on traditional zucchini bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients

  • 1 1/2 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsps matcha powder
  • 1 tsps cinnamon
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 1/2 cup olive oil
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 cup grated zucchini

Filling

  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp matcha

Streusel

  • 1/2 cup brown sugar
  • 1/3 cup AP flour
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.

  2. Spray a 9x5-inch loaf pan with Cooking spray.

  3. In a small bowl, whisk together the dry ingredients; flour, salt, baking soda, baking powder, matcha and cinnamon.

  4. In a large bowl, whisk together the wet ingredients; egg, egg whites, olive oil, sugar and vanilla extract.

  5. Slowly add the dry ingredients to the wet and mix until the batter is smooth. 

  6. Stir in the grated zucchini.

  7. Spread half of the batter in the bottom of the loaf pan.

  8. Sprinkle the top with the filling mixture, then add the remaining batter on top.

  9. Top the cake with the streusel mixture (combine all ingredients in a bowl first).

  10. Bake for 60 to 70 minutes, or until a toothpick inserted into the the center of the cake comes out clean.

  11. Let cool for 10 minutes before slicing.

 

matcha zucchini bread-12

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

matcha zucchini bread-8matcha zucchini bread-7matcha zucchini bread-6matcha zucchini bread-3matcha zucchini bread-4

How Sweet It Is: Oatmeal Apple Butter Squares

Welcome to my new monthly series: Friday Feature. The series will share some of my favorite bloggers cookbook recipes. The recipe will fit into the ingredient of the week and I will certainly look for recipes that fit my nutrition philosophy. If needed, I will also share some healthy swaps and modification.

how-sweet-eats-oat-bars-1-of-1-9

First is up is one of my favorite bloggers! Jessica from How Sweet It Is. I can’t get over her ingredient pairs. They are ingenious. I mean, Pistachio Pancakes, Arugula Kale Reggiano Salad, butter roasted cherry-swirl overnight oats, Autumn Acai Bowls with Vanilla Bean Cashew Butter … I could go on…

seriously-delish-I-howsweeteats.com-1.jpg

However, there is no denying many of her recipes are quite rich and not exactly healthy, so I wanted to choose one of her recipes that was unique but also not too over the top.

So the feature is: Apple Butter Oat Bars.

how-sweet-eats-oat-bars-1-of-1-10

I mean they really are quite ingenious combining peanut butter and apple butter… does it get any better? And since the recipe calls for peanut butter there is no added oil and just a little butter for the topping. However, if you are keeping track of your sugar intake (and really we all should) there is a good portion in here.

how-sweet-eats-oat-bars-1-of-1-13

Check out her cookbook to find this and many other amazing recipes. (I think ill pass on infringing on copyright laws. My photos barely do her recipes justice so i highly highly suggest following her blog and buying her cookbook!

how-sweet-eats-oat-bars-1-of-1-14

how-sweet-eats-oat-bars-1-of-1-5how-sweet-eats-oat-bars-1-of-1how-sweet-eats-oat-bars-1-of-1-6how-sweet-eats-oat-bars-1-of-1-7how-sweet-eats-oat-bars-1-of-1-11

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Watermelon Rosé Popsicles

Last year, a bar in NYC started serving popsicles in their prosecco & Rosé. Naturally I needed to try it. But since I was not in New York, I decided it was easy enough to make myself. And it was delicious.

watermelon rose popsicles (1 of 1)-3

This year I took it up a notch, and added some Rosé directly into my popsicles. And as expected, it was  amazing!

watermelon rose popsicles (1 of 1)-8

watermelon rose popsicles (1 of 1)-2

Watermelon Rose Popsicles

  • Servings: 4 popsicles
  • Print

Watermelon Rose Popsicles for days when you just cant choose!

Ingredients

  • 1/2 small seedless watermelon, juiced
  • 1/2 cup rose
  • 1/4 cup blueberries
  • 4 lime slices

Directions

  1. Cut or scoop out the watermelon flesh into a blender or food processor. Blend until the watermelon becomes liquid.
  2. Pour the juice into bowl or large glass. Add the rose. Mix gently.
  3. Pour the mix into popsicle molds, should make about 4.
  4. Add blueberries and a lime slice to each of the mold. Make sure the mold are filled to the top.
  5. Cover the mold and freeze overnight!
  6. Enjoy

watermelon (1 of 1)-10.jpg

watermelon rose popsicles (1 of 1)-13watermelon rose popsicles (1 of 1)-7watermelon rose popsicles (1 of 1)watermelon rose popsicles (1 of 1)-4

How did you celebrate national watermelon day?

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

 

Mini Blueberry Crisp

Can you ever have one slice of pie?

 

blueberry crisp (1 of 1)-4Now I have just changed the game! Make these mini crisps in individual sized ramekins and you don’t have to worry. This recipe can easily be halved so that you really only have 1 serving but it can also be doubled or tripled and you can serve all of your guests their own mini crisp. Win Win in my book.

blueberry crisp (1 of 1)-9blueberry crisp (1 of 1)-8blueberry crisp (1 of 1)-7blueberry crisp (1 of 1)-6blueberry crisp (1 of 1)-5

And the smaller size dish cuts the cook time in half!

Mini Blueberry Crisp

blueberry crisp (1 of 1)blueberry crisp (1 of 1)-2blueberry crisp (1 of 1)-3

Mini Blueberry Crisp

  • Servings: 2 individual pies
  • Print

So you don’t have to share.

Ingredients

  • Cooking Spray
  • 2 tsp cornstarch
  • 1/4 cup of old fashioned oats
  • 2 TBSP brown sugar
  • 2 TBSP AP flour
  • 2 TBSP chilled butter, cubed
  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees.
  2. Coat two small/medium ramekins with cooking spray
  3. Coat the blueberries with cornstarch and place 1/2 cup of blueberries in each ramekin.
  4. In a small bowl, add the remaining ingredients. Mix with a fork until the butter is well combined.
  5. Pour half of the mixture into each of the ramekins.
  6. Place a cookie sheet on the bottom rack of the oven. Place the two ramekins on the middle shelf of the oven. The cookie sheet will catch anything that spills over the sides of the ramekins.
  7. Cook in the oven for 30-35 minutes until the crisp is lightly browned.
  8. Enjoy warm! And with a scoop of vanilla ice cream!

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!