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.


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.


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.


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.

Strawberry Ice Cream

What are you all up to this weekend? Greg and I are going to see Pitch Perfect tonight and I am PUMPED. The weather is supposed to be kind of icky, so the rest of the weekend  might be spent inside baking and reading. (Hey, I am not complaining.)

But the lack of sunshine is not stopping our indulgence in the huge tub of strawberry ice cream we’ve been eating on all week. You guys, it’s so good. And easy. And it’s filled with fresh strawberries, so it must be healthy, right?


Adding the ice-cream attachment on our KitchenAid was a huge impulse, but I am so glad I did it. I experimented with delicious s’more ice cream last fall, and now this. I can’t wait to make more flavors as summer really starts to heat up.

Strawberry Ice Cream

  • 1 can (14oz) sweetened condensed milk
  • 1 can (5oz) evaporated milk
  • 2 tbsp sugar
  • 1 1/2c whole milk
  • 1 container fresh strawberries
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  1. Combine all milks and sugar in a large bowl. Stir. (Cover and chill for about 30 minutes.)
  2. Puree strawberries, lemon juice, and salt in a blender or food processor.
  3. Add ingredients to your ice cream maker and follow the manufacturer’s instructions.
  4. Poor into freezer-safe container and freeze for at least an hour or two.
  5. Serve on a cone and enjoy!

Baker’s Notes: Get crazy with it and use whatever’s on sale in season. Peaches? Yes. Blackberries? Yes. For the original recipe, click here.