Peach Sorbet

You know a recipe is good when you have to make it three times just to take a picture of it! I decided back in May when I made blackberry sorbet that at some point this summer I had to try peach sorbet. And I am so incredibly glad I did! It is the best sorbet yet. It tastes completely like fresh peaches and is refreshing and doesn't last more than a couple days around our house.

Since I now have an ice cream maker, I made the sorbet this time around with it. However, the other times I made the peach sorbet I simply used my freezer and a food processor. This freezer method requires a little more work, but the outcome was practically the same. So either way, you should be able to try this recipe! If you like peaches at all, then I know you will absolutely love it.

Peach Sorbet

4 or 5 medium to large peaches
1/2 cup water
1/2 cup sugar
1/2 light corn syrup
1 tablespoon lemon juice

1. Peel and dice the peaches. You will need about 4 cups of peaches. Combine the peaches with the remaining ingredients together in a food processor or a blender and blend until completely smooth.

2. At this point, you have two options. You can freeze the sorbet in an ice cream maker, but if you don't have one, you can do it by just using your freezer. If using an ice cream maker, chill the mixture thoroughly, for about 2 hours, then proceed as you normally would with the ice cream maker.

If you are using your freezer, then put the peach mixture in a stainless steel bowl or pan. Cover the bowl with plastic wrap and allow it to freeze for 1 to 1 1/2 hours, or until the mixture is firm around the edges and still slushy in the middle. Transfer the sorbet to a food processor and process until the mixture is a uniform slush. Put the mixture back into the stainless steel bowl and into the freezer for another 1 - 1 1/2 hours. Repeat the process a least two more times at the same time interval.

3. Freeze the sorbet for at least an hour before serving so that it has the chance to firm up. Enjoy!

Source: Adapted from Annie's Eats, originally from Dinner and Dessert

Non-alcoholic Mint Mojitos

Last week I got a text from a friend asking if I wanted some fresh basil and mint. I said of course, and was shocked when she brought over two huge bags of each! I have had no problem using the basil in a million different things, but I was a little stumped with what I should do with so much mint. I spent quite a bit of time looking up recipes, and since my husband does not like lamb in any form and that's the pairing I mostly found for the mint, I decided to stick to the beverage world. If anyone has other suggestions for great things to do with fresh mint I would love to hear them!

Limes were on sale when I went to the store and thanks to a friend's suggestion, I decided on Mint Mojitos, the non-alcoholic kind, of course. An afternoon with a great friend making homemade marshmallows and graham crackers was the perfect time to try them out, and they really were spectacular. I also made them for the whole family this weekend, which ended my large mint supply. I am actually now wishing I had more mint so that I could make them again!

Mint Mojito
Makes 1

Crushed ice
8 mint leaves
3 oz. lime juice, about 1 lime
1 1/2 oz. simple syrup*, or more
2-4 oz. club soda, or more
More mint or lime slices, for garnish

1. Fill a glass 1/3 of the way with ice, then add the mint leaves on top.

2. Add the lime juice and the simple syrup. Using a wooden spoon, lightly crush the mint leaves, being careful not to tear them.

3. Fill the glass with more ice, then add the club soda to the top. Depending on the limes and your personal preference, you may want to add a little more simple syrup or club soda.

4. Garnish with a few more mint leaves or lime slices and enjoy!

*To make a simple syrup, heat equal parts sugar and water in a sauce pan just until the sugar has dissolved. You can store any leftover syrup in the fridge. I usually use at least 1 cup of sugar and 1 cup of water.

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Black and White Cupcakes

This is another cupcake that made an appearance at my Mom's birthday back in June. It has chocolate cake on the outside, but the middle is filled with cheesecake. Instead of having frosting, a simple chocolate drizzle tops everything off, making it look very elegant. When you are making these, it might seem like you have too much cheesecake filling, but don't worry. All the filling sinks inside the cake when they bake, so be sure to use all the filling, even if it seems like a lot. Even though they didn't look as fancy as some of the others at the party, I had many people tell me that these were the best ones they tried.

My husband loves cheesecake, which made me think of one of my favorite memories from getting to know his family while we were dating. His parents and siblings absolutely love holidays, probably more than any other family I have ever met. I first realized this when one year I could not go home for Thanksgiving, so I decided to spend the time with them. That year, Thanksgiving dinner was going to be at the church, and the cousins were coming from out of town. I remember very little about the traditional meal which I'm sure had turkey and potatoes, but the image that forever will be burned in my memory was the dessert table. My husband in the oldest of 7 kids, and that year the four oldest decided to all make a different kind of pie. Well, by the time someone accidentally doubled the already doubled pumpkin pie filling and the other pies were made, we hauled 8 pies and over 50 cupcake sized cheesecakes to the church. I thought they were the only ones bringing dessert or something, but no, the cousins brought pies also! I think there was about 3/4 of a pie for every person there that afternoon.

I found out that my little brother absolutely loves cheesecake also. Apparently it is his all-time favorite dessert. While he spent a week with us this summer, he ordered cheesecake and cheesecake frozen yogurt, and he tried more than once to talk me into making one. He also loves puppies, but that's a different story. 

Black and White Cupcakes

Makes 12

1 package (8 oz.) cream cheese, at room temperature

1 tablespoon sour cream

1 1/4 cups sugar

1 cup cake flour (you can substitute all-purpose flour if you need to)

1/3 cup unsweetened cocoa

1/4 teaspoon salt

4 tablespoons butter, at room temperature

1 egg

1 teaspoon vanilla

1/2 cups whole milk

For the gooey chocolate glaze:

2/3 cup sweetened condensed milk

8 oz semisweet chocolate chips

2 tablespoons butter, cut into two pieces

1. Begin by preheating your oven to 350° and making sure that an oven rack is in the middle of your oven. Place paper cupcake liners of your choice in two cupcake tins and set aside.

2. Next make the cream cheese filling. In a medium bowl, beat the cream cheese with an electric mixer on high until it is fluffy, about 2 minutes. Add the sour cream and 1/2 cup of the sugar. Beat until well combined and set aside.

3. To make the cake batter, sift the flour, cocoa powder, baking soda, and salt together into a small bowl. In a medium bowl, combine the butter and the remain 3/4 cup sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Next, add the egg and the vanilla and beat to combine. With the mixer on low speed, add the flour mixture alternately with the the milk, beginning and ending with the flour. Be careful not to over mix the batter.

4. Next, fill your cupcake liners about half full with the cake batter. Then spoon a dollop of the cream cheese filling on top of each cupcake. It will seem like a lot of filling, but it will sink during baking, so make sure to use it all! 

5. Bake the cupcakes about 15 minutes, or until they are set in the center. Allow them to cool for about 5 minutes, then transfer to a wire rack to cool completely. 

6. For the gooey chocolate glaze, combine the chocolate, the sweetened condensed milk, and the butter in a small sauce pan, and over medium-high heat, warm the mixture until it is bubbly and the chocolate has melted. Allow it to cool slightly, then spoon the glaze over the cupcakes. Enjoy!

Source: Adapted from Cupcakes by Shelly Kaldunski. And again thanks to AmandaJean Photos for the great pictures!