Delicious 3-Ingredient Fruit Dip

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Easy and delicious is one combo we can’t resist. If your looking for a yummy recipe to share at your next BBQ, or a festive side on the 4th of July, we’ve got an amazing recipe for you. Our grandma always has a tray of strawberries with this amazing 3-ingredient fruit dip every Easter. We devour it. We love anything with cream cheese, so it was bound to be a favorite from the beginning. Place it on a tray, pack it in a jar, dip strawberries or take a spoonful – whatever you do, make it! Yum.

Ingredients:

  • 8 oz. cream cheese, room temperature
  • Kraft jet-puff marshmallows, 7 oz.
  • 1 tsp Vanilla

Mix all ingredients with a mixer in a bowl, refrigerate and serve with a large tray of strawberries. It’s that easy!

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strawberry-cream-cheese-dip

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Cocktail to Cupcake: Gluten Free Champagne Cupcakes

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Pop. Fizz. Clink. Bake.

Yes, you read that right – we added the word bake at the end of Pop. Fizz. Clink.

We can do that because we had some bubbly action in our kitchen as we participated in the Wayfair Cocktail to Cupcake Campaign. The fun challenge was to make a yummy cupcake with our favorite cocktail on the ingredient list. We love our Italian bubbly, and we wanted to make it gluten free so we could actually eat it. The result is a delicious Gluten Free Champagne Cupcake.

Sip and bake – now that’s something we can get use to.

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Gluten Free Champagne Cupcakes
servings: about 16
recipe adapted from DC Cupcakes

Ingredients:
Champagne Cupcakes

  • 1.5 cups gluten free flour
  • 1 cup gluten free oat flour
  • 8 tablespoons unsalted butter
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1.5 cups sugar
  • 2 eggs
  • 2 1/4 tsp vanilla extract
  • 1 1/4 cup milk
  • 1 tablespoon Champagne

Champagne Buttercream Frosting

  • 16 tablespoons unsalted butter
  • 3.5 cups powdered sugar
  • 1 tsp half and half
  • 1 tsp vanilla extract
  • 1/8 tsp. salt
  • 1/2 cup champagne
  • 1 cup strawberries, diced

Directions:
Champagne Cupcakes

Pre-heat the oven to 350 degrees. Set cupcake liners in the cupcake baking pan.

In a medium bowl, cream the butter and slowly add the sugar. Blend with an electric mixer until combined.

Add the eggs, and blend.

Pour the vanilla, champagne and milk in a separate measuring cup.

Combine the flours, baking powder and sugar in a separate medium bowl.

Pour 1/3 of the flour mixture to the butter mixture, followed by 1/3 of the milk mixture. Continue this process until all the flour and milk is fully combined. Do not over mix.

Pour the batter into the cupcake liners {fill 1/2-3/4 of each liner}.

Bake for about 20 minutes or until you insert a toothpick and it comes out clean.

Let the cupcakes cool.

Champagne Buttercream Frosting

In a medium bowl, cream the butter and add the sugar slowly. Beat with an electric mixer until well mixed.

Add the vanilla, milk, salt and champagne, and beat until the mixture is fluffy.

Then, place in piping bag and decorate your cupcakes.

Top the cupcakes with your diced strawberries, then place a safe, indoor mini sparkler on top.

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Enjoy! And remember, you don’t always have to drink your cocktail. You can eat it, too.

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cupcake-cocktail-strawberry-champagne-white-bubbly-dessert

This #Cocktail2Cupcake post is sponsored by Wayfair, but we would love them and their products even if it wasn’t. Thanks for supporting the wonderful companies that support us. 

CocktailtoCupcake

Recipe: Gluten Free Peach and Blueberry Crisp

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Jenna has been eating gluten-free for many years; Jodi and I have joined our sister in the fight against gluten on our bodies in recent years/months. So, sometimes we think our palette is somewhat jaded. Are we so accustomed to eating GF that we think a pizza that resembles the taste of cardboard is actually good? Many gluten-free items are good now, and there are so many options, but at times it’s hard to get some of our favorites to taste like the real thing.

This past weekend was not only a success because we were all together {which is our most favorite times}, but also because we shared laughter and tears over a delicious, homemade gluten-free Peach and Blueberry Crisp. Whatever you want to call it – Peach and Blueberry Crisp or a Peach and Blueberry Crumble – it was a good one.

It’s sad to see summer near an end – so celebrate what’s left of it – and what’s left of summer’s ripe peaches.

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Gluten Free Peach and Blueberry Crisp
recipe adapted from Ina Garten

For the fruit:

  • 6 ripe peaches
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup gluten free all-purpose flour
  • 3/4 cup fresh blueberries

For the crumble:

  • 3/4 cup gluten free oats, ground
  • 1/4 cup gluten free all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter
  • 1/4 cup pecans, broken into small pieces

Directions:

  • Immerse the peaches in a medium saucepan with boiling water for 30 seconds to 1 minute.
  • Remove them and immediately set in cold water.
  • Peel the peaches, slice them into small wedges, and place them in a large bowl.
  • Add the lemon juice, sugar and flour. Toss well.
  • Mix in the blueberries.
  • Spoon the mixture into a pie dish.
  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large bowl. With clean hands, gently break the butter apart and mix with the dry ingredients. Continue to blend the ingredients together with your fingertips to form pea-size crumbles.
  • Sprinkle the crumble topping over the fruit in the pie dish.
  • Top with pecans.
  • Place the pie dish on a baking sheet and bake for 40-45 minutes, or until the top is brown and the crisp is bubbling.
  • Serve warm with vanilla ice cream….or plain! So yummy.

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Gluten Free Pancakes {recipe}

gluten-free-pancakes-july-4th-firework-breakfast-blueberry-strawberryThis 4th of July firework pancake breakfast will be enjoyed by those who are GF, and those who are not. We have found some gluten free store-bought pancake mixes to be decent. Some are better than others. This homemade, gluten free pancake recipe is easy to make, and our favorite thus far on our gluten-free venture.

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Gluten Free Pancakes

Ingredients:

  • 2% milk {almond milk can be substituted}
  • 1/4 cup butter {4 tablespoons}
  • 2 eggs
  • 1 cup gluten free quick cooking oats, ground {we use a Magic Bullet to grind it}
  • 1/2 cup Pamela’s gluten free flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 1 tablespoon sugar
  • 1 tablespoon ground flax seeds

Directions:

  1. In a medium bowl, add the dry ingredients, including flour, ground up oats, baking powder, salt, sugar and flax seeds.
  2. In a separate medium bowl, add two eggs and whisk.
  3. Melt the butter in a pan on the stove with the milk until butter melts.
  4. Stir the milk and butter into the eggs and whisk.
  5. Slowly whisk the wet ingredients into the bowl with dry ingredients.
  6. If the mixture is too thick, add more milk to make it a consistency you like.
  7. Pour and flip.
  8. To make the pancakes festive for July 4th, use a star cookie cutter to create star pancakes that can resemble fireworks.
  9. Spread butter on top, decorate your plate with blueberries and strawberries to make the stars look like fireworks, sprinkle powdered sugar on top and then pour maple syrup over the pancakes.

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Fig and Goat Cheese Appetizer

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It’s true that we all studied abroad in Florence, Italy. It’s true that we all daydream about one day being back there – actually one day is more like now. And, it’s also true that Jessica gained a good 25 lb. in the 6 month time frame she studied abroad.

Let it be known that she doesn’t regret a single bite. While in Italy, what does one do? Enjoy the breathtaking sites, shop Gucci and Prada, and embrace the rich culture and history, of course. But for the ultimate experience, one also must eat and drink their way through the beautiful country. So, she did just that. She blames all the late night indulgences of pasta, wine, bread and cheese. We say, bring it on!

goat cheese-fig-bread-appetizer

We’re talking cheese and bread today, so get a glass of vino ready and take note of our delicious and oh so easy appetizer.

Ingredients:

  • Loaf of fresh Italian bread from the bakery
  • Olive oil
  • Fig Spread
  • Goat Cheese

Directions:

  1. Slice the bread into thin pieces.
  2. Brush one side with olive oil.
  3. Set on a Cast Iron Grill Pan {with the lines} on medium high for a couple of minutes until you see the nice brown lines on the slice of bread.
  4. Add fig spread on top.
  5. Top with goat cheese on top of the fig spread. goat cheese and bread appetizer-fig-

{images via j. sorelle}