Peonies & Paisley: Recipes

Grilled Peaches

Friday, July 19, 2019

Grilling season is here and if you are looking for a delicious and simple dessert, these grilled peaches are the perfect addition to your next bbq!

Ingredients
Peaches

Olive Oil

Lavender

Honey

Whipped Cream
2 cups of heavy whipping cream

3 Tablespoons of Maple Syrup

2 Teaspoons of Vanilla

*Using the whisk attachment on your mixer, whip the cream on medium to high speed for several minutes until stiff peaks form, then add the maple syrup one tablespoon at a time and mixing in-between. Add vanilla.

Preparation
Halve and pit peaches. Spray your grill rack with cooking spray or dip your peaches in olive oil before putting on the rack to avoid sticking. Grill your peaches for about 4-6 minutes. Top with whipped cream, honey and lavender.

Recipes

Lemon & Blueberry Scones

Wednesday, June 13, 2018

It's definitely starting to feel like summer, and I have been on a real lemon kick lately. They pair perfectly with blueberries and I will be making these scones all summer long!

Lemon and Blueberry Scones with Lemon Glaze
Prep time: 10-15 minutes
Cook time: 20-25 minutes
Serves 8

Ingredients
Scones
1/2 cup buttermilk
1 large egg
3 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 Tbsp cold unsalted butter
1 cup blueberries
1/2 cup suger
Zest of 1 lemon

Glaze
1 cup powdered sugar
3 Tbsp lemon juice

Preparation
Preheat oven to 375 degrees F. Grease pan; set aside. Beat egg with buttermilk and set aside. In a large bowl, stir together flour, baking powder, baking soda, and salt. Add butter and combine using a pastry blender. Stir in blueberries*, sugar and lemon zest. Stir in buttermilk mixture with a fork until dough forms. Knead the dough on a lightly floured surface. Divide into eight equal pieces and press into a scone pan or onto a baking sheet. Bake 20-25 minutes until medium brown. Let cool completely before removing from pan.

Glaze
For the glaze, mix powdered sugar and lemon juice 1 Tbsp at a time until desired consistency is reached.

*Use frozen blueberries because they will not bleed as much into the mix.

Recipes

Apple Pie with Maple Cinnamon Whipped Cream

Sunday, October 15, 2017

Fall is here (well not so much in So Cal) and I have been wanting to make a pie after seeing some fun crust designs on Pinterest! I got these fall pie crust cutters from Williams-Sonoma and watched a video on how to make roses (so easy!).

I used Martha Stewart's old-fashioned apple pie recipe which I love because it is so simple. And since I am all about simple, I used Pillsbury refrigerated pie crusts instead of making them from scratch. The hardest part of this pie was peeling and slicing all of the apples, luckily my brother was around and I was able to put him to work while I cut out the crust shapes, thanks Chase I owe you one!

After mixing all of the ingredients together, I scooped the mix into the pie dish and started adding my crust design. I cut out different size strips for a basket-weave design and then I added the leaves around the edge of the pie. To finish it off, I added a few more leaves and then the roses. I almost didn't want to put it in the oven for fear of burning the leaves and roses but you know a girl's gotta eat am I right? While the pie was baking for about an hour, I started to make what was probably the best part, the maple cinnamon whipped cream!! This was probably the easiest thing I have ever made and tasted so good I might have had a few spoonfuls while I was waiting for the pie to be done!

Maple Cinnamon Whipped Cream

2 cups of heavy whipping cream

3 tablespoons of maple syrup

2 teaspoons of cinnamon

Using the whisk attachment on your mixer, whip the cream on medium to high speed for several minutes until stiff peaks form, then add the maple syrup one tablespoon at a time and mixing in-between. Add cinnamon.

After the pie crust was golden brown with maybe a few very crisp leaves, I pulled it out of the oven and let it cool for about 10 minutes before I helped myself to a slice with a nice big dollop of whipped cream!

Happy Fall!

Recipes

Pumpkin Snickerdoodles

Thursday, September 29, 2016

Week two of my weekly pumpkin recipe challenge is here with Pumpkin Snickerdoodles! These cookies are perfectly soft in the middle with a little crunch on the outside. They are a must make for fall!

Ingredients:

1 stick of butter, melted
1/4 cup of pumpkin puree (not pumpkin pie filling)
3/4 cup of sugar
1/4 cup or brown sugar
1 tsp of cinnamon
1 tsp of baking soda
1 tsp of vanilla extract
1 tsp of pumpkin pie spice
2 tsp of cornstarch
2 cups of flour

For Rolling

1/2 cup of sugar
3 tsp of cinnamon

Instructions: Using a stand mixer, combine the melted butter, sugar and brown sugar until well combined. Add in the pumpkin puree and vanilla and beat until combined. Add the rest of the dry ingredients and beat until dough forms. Refrigerate the dough for two hours. Preheat oven to 350 degrees F. In a small bowl mix together the sugar and cinnamon. Drop rounded tablespoon size balls of dough into the cinnamon sugar mixture. Place dough on a parchment lined baking sheet and bake for 8-10 minutes.

Stayed tuned next week for some more pumpkin goodness!

xo, Jordan

Recipes

Cinnamon Pumpkin Butter

Thursday, September 22, 2016

It's the first day of fall and that means pumpkin everything season is here! I've challenged myself to post at least one pumpkin recipe a week from now until Thanksgiving. First up, whipped cinnamon pumpkin butter which is super easy and BONUS you can put it on practically anything!

Ingredients:

2 sticks of unsalted butter (8 ounces) at room temperature
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/4 cup + 2 tablespoons of pumpkin puree (not pumpkin pie filling)
1/4 cup of honey

Instructions: Using a stand mixer, beat the butter until light and fluffy. Add the pumpkin puree, cinnamon, vanilla and honey and beat until fully incorporated. Serve at room temperature or store in the fridge in an airtight container.

These little jars would make a great hostess gift paired with a loaf of homemade pumpkin bread, and the cute chalkboard labels are from Lilly & Val.

Stayed tuned for a new pumpkin recipe next week!

xo, Jordan

Recipes

Red White and Blue Smoothie Popsicles

Tuesday, June 28, 2016

Popsicles are the perfect summer staple, whether you're soaking in the sun poolside or trying to keep cool at the barbecue. And with the Fourth of July right around the corner, these smoothie pops will make a great addition to your celebration. They're fun, festive, and healthy. You won't feel guilty indulging in one or TWO!

Ingredients:

1 banana, chopped
1 cup of strawberries, chopped
1 cup of blueberries
3 cups of plain or vanilla greek yogurt, divided into three equal parts
1 1/2 tablespoons of sugar, divided into three equal parts
water
red and blue food coloring (optional)
popsicle molds

Instructions: Using a food processor or blender, blend the banana with 1/2 tablespoon of sugar and 1/4 cup of water. Pulse until well combined. Add 1 cup of yogurt and blend until fully smooth. Set aside and keep refrigerated until use. Repeat steps with strawberries and blueberries. Add food coloring to obtain desired color (optional). Start by adding a layer of blueberry mixture to the bottom of each popsicle mold. Depending on your molds, add your popsicle sticks and allow layer to freeze for about two hours. Follow with a layer of banana or strawberry. Allow this layer to freeze as well before adding the last layer. Freeze fully before serving.

Enjoy!

xo, Jordan

Recipes

Strawberry Crumble

Tuesday, June 14, 2016

Over the weekend I went to South Coast Farms in San Juan Capistrano to pick strawberries, which is a great summertime activity. Not only were they sweet, but they were probably the best strawbs I've ever had. I ate quite a few on the way home, but luckily had enough left over to make strawberry crumble!

Ingredients:

3 cups of strawberries
1/2 cup of brown sugar
1/2 teaspoon of salt
1 teaspoon vanilla extract
1 1/4 cups of flour
1/4 cup of rolled oats
1/4 cup of granulated sugar
1/4 teaspoon of cinnamon
6 tablespoons of unsalted butter
Vanilla ice cream (optional)

Instructions: Preheat oven to 350 degrees. In a large mixing bowl, combine strawberries, 1/4 cup of brown sugar, 1/4 teaspoon salt and vanilla extract. Set aside and rest for 15 minutes. In a separate bowl, combine 1 1/4 cups of flour, 1/4 cup of rolled oats, 1/4 cup granulated sugar, 1/4 cup of brown sugar, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of salt. Pour the melted butter and combine until crumbles form. Divide the strawberry mixture evenly amongst mini cocettes or ramekins. Top each one with the crumble. Place on baking sheet and bake for 20-25 minutes or until juices start bubbling. Remove and let cool slightly. Top with ice cream (optional)

xo, Jordan

Recipes

Raspberry Cheesecake Mousse

Thursday, February 11, 2016

These sweet treats are the perfect addition to your perfectly pink Galentine's Day party! They are super easy to throw together and they taste just as good as they look.

Ingredients:

Raspberry Puree

1 cup of raspberries
1 tbsp of lemon juice
1 tbsp of sugar

Cheesecake Mousse

2/3 cup heaving whipping cream
3/4 cup powdered sugar, divided
8 ounces of cream cheese
1 tsp vanilla

Instructions: To make the raspberry puree, use a blender or a food processor and combine raspberries, lemon juice and sugar. If it is too tart add sugar to taste and set aside. To make the cheesecake mousse, beat the heavy whipping cream until it begins to thicken. Add 1/4 cup of powdered sugar and beat until stiff peaks form and set aside. In a separate bowl, beat the cream cheese until smooth. Then, add the vanilla and remaining 1/2 cup of powdered sugar. Add the raspberry puree and beat until smooth. Gently fold the cream cheese mixture into the whipped cream mixture. Using a pastry bag, place mousse into dessert glasses and top with a raspberry. Chill until ready to serve.