Grill It, Braise It, Broil It’s Peach Crisp

In true summertime fashion, we’ve been eating fresh peaches for a couple months now. Of course, when I saw a peach crisp recipe in Grill It, Braise It, Broil It, I couldn’t resist. It was an alarmingly easy recipe to follow and I had most of the ingredients, which is always a plus.

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GIBIBI's Peach Crisp

  • 4 medium peaches, peeled and sliced
  • 1/2 tsp ground cinnamon; 1/2 tsp ground cinnamon, divided
  • 1/2 tsp cornstarch
  • 1/2 cup oatmeal
  • 3 tbs chopped pecans
  • 2 tbs margarine
  • 1 tbs brown sugar
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  1. Preheat the oven to 375 degrees F.
  2. Stir 1/2 tsp of cinnamon and cornstarch with sliced peaches and place in a 8-inch square baking pan.
  3. In a separate bowl, stir remaining ingredients using a fork and sprinkle on top peaches.
  4. Bake for about 15 minutes or until the tops are golden brown.
  5. Transfer macaroons on a cooling rack and let cool for about 5 minutes.
  6. Bake for 30 to 40 minutes until topping is golden brown.
  7. Serve and enjoy!

Baker’s Notes: I did not peel the peaches (too much work).  I also added almonds instead of pecans — it was what was in my pantry. And I got to say, it was just as tasty. Serve a la mode for a tasty dessert for the next several nights. You won’t be disappointed.

Grill It, Braise It, Broil It by the American Heart Association

Grill-It-Braise-It-Broil-It-American-Heart-Association-Cookbooks-Weekend Reads-GregricaGrill it, Braise It, Broil It is a creative and healthy book filled with techniques that are both easy to make, and promote a healthy lifestyle. From slow cooking to grilling to even microwaving, this book by the American Hearth Association contains hundreds of recipes and resources that inspire delicious, but guilt-free eating.

“You can trust that each of the recipes not only tastes delicious but also follows the dietary recommendations of the American Heart Association.” — Chief Science and Medical Officer, Rose Marie Robertson, M.D., FAHA, FACC

Just like all American Hearth Association cookbooks, GIBIBI is organized by cooking method and contains a variety of meal choices such as apps, snacks and desserts. Having a sweet tooth myself, I can’t wait to try the Honeyed Strawberries with Almonds or the Easy Peach Crisp (check back later for my recipe review). But the book has main dishes as well, such as Baja Fish Tacos and Summertime Stir-Fry, that look tasty and easy for any night of the work week.

Like all cookbooks that I love, the book contains useful resources that compliment the recipes. The Heart-Healthy Pantry section is one, but they’ve also added cooking tips and nutritional charts, which take each recipe to a whole new level.

With that said, this book isn’t perfect. The lack of photography in the book was a real bummer. Though there are a few pages of photo inserts in the center of the book, the photography falls really short. As a reader, pictures are part of the cookbook experience, and I really missed that when reading this one.

Overall, it’s a great resource for all cooking techniques of healthy eating. Yes, you might not get all the bells and whistles, but the book is well-worth the investment.

I received this book from Blogging for Books for this review.

Coconut Macaroons

I L-O-V-E coconut. Almond Joy? Yes. Mounds? Yes.

Greg says it’s not his “candy bar of choice.” I really don’t get it.

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So when I made Coconut Macaroons one afternoon (because I was craving chocolate, coconut and baking), I was shocked to see my husband wrist-deep in the cookie jar.

But I really can’t blame him. They’re delicious. And easy. And you drizzle chocolate on top. But see for yourself, and don’t say I didn’t warn you.

Coconut Macaroons

  • 1 can (14oz) sweetened condensed milk
  • 6 cups of shredded sweetened coconut flakes
  • 1 cup dark chocolate chips
  • 2 tsp vanilla extract
  • 1 tbs vegetable oil or butter
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix coconut, milk and vanilla until combined.
  3. With a spoon or cookie scooper, drop mounds of mixture on a cookie sheet lined with parchment paper.
  4. Bake for about 15 minutes or until the tops are golden brown.
  5. Transfer macaroons on a cooling rack and let cool for about 5 minutes.
  6. Meanwhile, combine chocolate and vegetable oil or butter in a bowl and melt with the microwave until smooth.
  7. Drizzle chocolate on top of macaroons and let set.

Baker’s Notes: Keep an eye on the oven as the macaroons bake for desired level of crispiness. For the original recipe, click here.