Cranberry Apple Pie Recipe – With Homemade Crust!

Cranberry Apple Pie Recipe- a new pie recipe for the Holidays that everyone will love! Sweet with a hint of tart, find the full recipe at

Cranberry Apple Pie Recipe- a new pie recipe for the Holidays that everyone will love! Sweet with a hint of tart, find the full recipe at

When you think of a Pie Recipe for the Holidays you tend to lean towards Apple, Pumpkin, Pecan and maybe Lemon Meringue…but today I have for you a NEW favorite that will make an appearance at your table year after year. This Cranberry Apple Pie recipe combines the traditional flavors of an Apple Pie but adds in the tart Cranberries to make a statement that your taste buds won’t soon forget. I was trying to think of other uses for cranberries besides sauce or using it in the stuffing for my Pork Tenderloin I prepared for you guys the other week, and I thought why not use them in a dessert?



Just look at that delicious filling guys! It really takes little time to make the filling and if you have one of these funky Apple Peeling Gadgets it really saves you a ton of time and headaches (I have had mine for YEARS and it is just as good as the day I got it). The pie filling uses a handful ingredients and can be whipped up quickly, and it doesn’t require ANY cooking prior to going in the oven to bake…SWEET!

Now, for this pie I DID make my own crust…a nice Fall pie like this deserved its own homemade crust, however you CAN use store bought if you want it to be quicker! You can find my Homemade Pie Crust Recipe here, along with my tips and tricks for the perfect crust every time!  Check below for the full recipe and remember to save a slice for me!

Cranberry Apple Pie Recipe – With Homemade Crust!

Cranberry Apple Pie Recipe – With Homemade Crust!


  • 3-4 medium Apples, peeled and sliced (I used 3 Cortland and 1 Gala)
  • 1 1/2 c Cranberries, chopped (you can use frozen or fresh)
  • 1 c Brown Sugar
  • 2 tsp cornstarch
  • 1 tsp vanilla
  • 1 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1 Pie Crust (see pg for my homemade crust!)
  • 1 egg yolk
  • pinch of Salt


  1. Preheat oven to 375 degrees Fahrenheit.
  2. If using frozen cranberries remove them from the freezer and allow to thaw for 1-2 hours.
  3. Prepare pie crust and leave in fridge while you mix the pie filling.
  4. Sift together your brown sugar, cornstarch, cinnamon, ginger and salt. Add vanilla and mix.
  5. Add apples and cranberries to sugar mixture and combine thoroughly.
  6. Add pie filling to your prepared crust and push down gently. If using my homemade crust you can add your top piece as a circle or cut into strips and weave like a lattice pattern (see photos).
  7. Whisk egg yolk and using a pastry brush gently brush the entire outer pie shell (this will give it a nice golden crust as it bakes)
  8. Bake pie on cookie sheet at 375 for about 20 minutes and then reduce heat to 350, bake until the apples are tender and crust is lightly brown (filling should be bubbling).
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Here is one more just so you can see the full pie in all its delicious glory!



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Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

Pumpkin-Spice-Muffins Pumpkin-Spice-Muffins-with-Frosting

Nothing says Fall like the scrumptious scent of Pumpkin Muffins wafting from the kitchen while the sun bursts through your open windows allowing a crisp breeze to take you away to another place…ahh how I love this season! I couldn’t think of a better thing to do with my day off this week than do what I love the most…BAKE! Which is why I am sharing with you guys my delicious Pumpkin Muffin Recipe!

Remember those Pumpkin Scones we made the other week? Well, I wanted to make that Spiced Cream Cheese Frosting again which is why I decided to pull out another pumpkin recipe for you guys to enjoy! The muffins are so fluffy and full of flavor on their own, but after topping them with the spiced icing…O-M-G you guys will never believe how wonderfully the flavors mesh! Just look at how gorgeous they are:



I seriously love this recipe! And, like most of my recipes, it is versatile!! You can add chopped nuts, candied pumpkin seeds, cranberries…you name it! Just think of how lovely these would be after a giant Thanksgiving dinner!! I mean…if you want to share them you can bring them along, or just keep them un-iced in a sealed container to enjoy over the course of the week (you know when you are ripping your hair out from all that stress that comes with planning and executing a holiday meal)! But not to worry, over the next week or two I will be getting you guys ready for Thanksgiving with everything from your main meal to side dishes and of course yummy desserts!

Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting


  • 2 c Flour
  • 1/2 c Margarine (you can use butter if you prefer but this works just fine!)
  • 1/2 c Brown Sugar
  • 1/2 c Granulated Sugar
  • 1 C Pumpkin Puree (NOT spiced pie filling!)
  • 2 Lg Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • Pinch of Salt
  • Icing
  • 1/4 c Butter
  • 1/2 Brick of Cream Cheese
  • 1 3/4 c Powdered Sugar (confectioners sugar)
  • 1 tsp Vanilla
  • 3 tsp Milk
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Ground Cloves (less than 1/8 tsp)
  • Pinch of Salt


  1. Preheat oven to 350 and line a muffin tin with 12 muffin liners
  2. In stand mixer cream together margarine with sugars until light and fluffy. Add in pumpkin puree, eggs and vanilla and beat on medium-high until mixed together.
  3. In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). Slowly add to the wet ingredients and mix until just combined.
  4. Fill muffin cups (all the way if you want a nice fluffy and full muffin!) and cook for 22 minutes (until a toothpick comes out clean).
  5. Remove and allow to cool.
  6. In the meantime, cream together butter and cream cheese with powdered sugar until a creamy paste forms. Add in milk and beat until thick and creamy. Beat in the vanilla and spices and mix well until fully combined.
  7. Once the muffins have cooled completely you can ice and enjoy (or place in a sealed container for up to one week and ice when ready to eat!).
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Tips and Tricks for the perfect muffin every time!
  • Do not over mix your batter, once you add your dry ingredients you want to mix until just combined…this will keep them fluffy and light!
  • Be sure to sift your dry ingredients before adding them to the wet, this ensures you don’t end up with clumps of baking soda all in one bite.
  • Use a cookie scoop to fill muffin liners and prevent a sticky mess on the pan that will burn in the oven! This also makes sure you have the same amount in each cup, which means even cooking times!
  • Allow your muffins to cool COMPLETELY  before icing them, otherwise the icing will just melt off.
  • You can freeze these (and most muffins) in a tightly sealed container so you can ice and enjoy them later! No need to wait until the day before a holiday to make all the components of your meal! Make what you can ahead and enjoy a glass of wine instead!

Well, there you have it! Another delicious and easy dessert you can enjoy any day of the week! If you are like me and loooove Fall flavors then you better get started on this Pumpkin Muffin recipe…I can’t wait to hear what you think of them!

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Butternut Squash Risotto Recipe – Foodie Friday


Here is a real stick to your ribs meal for the cooler days ahead! A simple and delicious Butternut Squash Risotto! I know  most people are intimidated when they see the name…RISOTTO! Ahhh! But guys, calm down, it may look and taste like it was made at a 5 star restaurant but I assure you this recipe is VERY simple! You just need to ensure that the level of heat stays consistent and that you stir constantly and you will come out with a delicious risotto every time. I love adding new recipes to my Fall line-up, I mean you can never have enough comfort foods in your recipe box right?! Most people will think of soups and stews for a classic comfort food, like my Hearty Sausage and Kale Soup (go on, check it out and make that this week too…it makes a ton so you can have leftovers) but I think you will start to add in this risotto once you have had a taste.


One of the amazing things about this recipe is that you can really customize it to your mood and what you have in the fridge. Want Asparagus Risotto instead? Sure, no problem, cut and steam the asparagus and throw it in. Wanna make it a Mushroom Risotto? Yep, go ahead, do a quick satuee to the mushrooms of your choice and add em in! Do you see the pattern? Now this recipe is ESPECIALLY delicious as it features one of my favorite Fall ingredients- Butternut Squash. Oh ya, I can see you drooling already! The flavor from the nutty butternut squash combines with the creaminess of the risotto to make a show-stopping dish. And thankfully it makes enough to serve 6-8 people so you can go back for seconds! (Trust me, you’ll be sneaking spoonfuls as you pack up the leftovers).

Butternut Squash Risotto Recipe

Butternut Squash Risotto Recipe


  • 1 Onion, chopped
  • 4 Cloves of Garlic, chopped
  • 1 Butternut Squash (1.5lb) steamed and mashed
  • 1/4 c Butter
  • 6 c Vegetable Stock (we use the stock cubes a mix our own, more cost effective!!)
  • 2 c Arborio Rice (make sure it says Arborio and NOT Italian!)
  • 1 c Dry White Wine
  • Zest of half a Lemon
  • 1/4 c Parmesan Cheese
  • Salt and Pepper to taste


  1. Prepare your squash (steam and mash) and set aside for later.
  2. Over medium-low heat bring your stock to a very gentle simmer in a medium pot (this is key, NOT boiling)
  3. In large pan melt butter over medium heat, add in onions and a pinch of salt. Allow to sweat until they are almost translucent. Add in garlic and stir, add in your rice to toast (about 2 minutes) make sure you are stirring from here on out!
  4. Add wine and stir until completely absorbed. Reduce heat to medium-low.
  5. Now you will begin to add your broth a couple of ladles at a time. You want to add enough to cover the rice, and make sure you are stirring constantly to absorb.
  6. Repeat the above step until your broth is gone or your rice is no longer crunchy (about 30 minutes...This will create the creamy consistency everyone loves with risotto!
  7. Lastly, add in your mashed squash, parmesan and the lemon zest. Stir until everything is mixed. Add more salt and pepper to taste.
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Things to Keep in mind with Risotto

Okay, so remember I said it was very easy to make and you just had to keep a couple things in mind? Well let’s go over that again just to make sure you get the perfect risotto the first time!

  • Heat consistency is KEY! You will want to use a heavy bottom pan to keep the heat even throughout the cooking process. This goes for your pot that is simmering with your broth too!
  • Stir, stir, stir! Make sure you use a good wooden spoon for this! Why? Well it will not conduct heat, meaning it is neutral in your pan (doesn’t mess with the heat consistency mentioned above). You can also use a silicone spatula if you prefer, but I love the feel of the wooden spoon for stirring the risotto, it really moves it around!
  • Milkiness is key! Once you add your liquid (which you add slowly) you want to see the milky starch as you stir. This shows that you are doing it right, and your risotto is coming together perfectly.
  • You don’t need a $40 bottle of wine! People often skip over recipes that call for the use of wine as they think they need to go out and buy an expensive bottle just to dump into their dish…now, yes there are SOME dishes where you want to do this (where the wine is really the star flavor maker) but not in this case! Do you know what we do? Open the fridge and grab whatever dry white wine is sitting there from our last date night…yep!

Well guys, that’s it! I told you it was a simple dish to make! You won’t believe the flavors in this one when you make it. And guess what? It is even BETTER the next day! Enjoy!

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Oatmeal Peanut Butter Cookie Recipe – Foodie Friday

Two classic cookies made into one! Oatmeal and Peanut Butter combine to make a new favorite cookie in this EASY recipe!

Two classic cookies made into one! Oatmeal and Peanut Butter combine to make a new favorite cookie in this EASY recipe!

If you are like me you are ALWAYS looking for a new cookie recipe to add to your collection…I mean can you ever really have enough? Now, this is an update on your classic Peanut Butter Cookie Recipe, mixed with the flavors of a tasty Oatmeal Cookie, it is one to please people on both sides of the cookie “fence”! This was another one of those “I don’t have what I need!!!” recipes, but like my Peach Crisp, they turned out even better than my original!! And do you know what I was missing?? Brown sugar!! That is a STAPLE when making a traditional peanut butter cookie…but not with my new discovery!

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I mean guys, just look at those cookies!!! I have to tell you, they have a nice chewy center, and the peanut butter flavor just POPS (secret tip: use Crunchy Peanut Butter to add a whole other level of texture and flavor to your cookies!). They are also perfect for dipping in a nice cup of tea! I love my Tea Forte Mug (pictured above) and loose leaf teas at any time of day, and with one of these Oatmeal Peanut Butter Cookies the stress of my day literally melts away (or crumbles into the cup)! Combine it all together and what a great hostess gift you have!!

Now, if you have followed me for long you know that I LOVE cookies and am constantly sharing a new recipe with you! Take for instance my Classic Oatmeal Cookie  or even my Chocolate Crinkle Cookies , both are great examples of a versatile cookie you can adjust to your preferences, and this one is no different guys! If you prefer to use creamy peanut butter…go for it! Wanna add in some chopped nuts or chocolate chunks..yep you can do that too! Have fun and make em your own! Now, let’s get baking!


Makes: 2 dozen + ( I got 30 good size cookies!)

Cooking Time: 10 minutes

Oatmeal Peanut Butter Cookie Recipe

Oatmeal Peanut Butter Cookie Recipe


  • 1 1/4 cup Chunky Peanut Butter
  • 1 cup White Sugar
  • 1 lg Egg
  • 1/4 cup Margarine (or butter)
  • 1 tsp Vanilla
  • 1 cup Quick Cooking Oats (you may need more to thicken your batter depending on the size of your egg and if you choose to use creamy peanut butter instead)


  1. Preheat oven to 350 degrees Fahrenheit
  2. In mixer, beat together your peanut butter with egg, vanilla and butter until creamy.
  3. Add in sugar and mix well until the sugar is dissolved (about 3-5 minutes on medium speed).
  4. Add in your oats and (on low speed) mix until just combined.
  5. Using a teaspoon (or cookie scoop) drop by spoonful onto your baking sheet.
  6. Bake on middle rack for 10-11 minutes (until they are JUST browning around the edge, this keeps them chewy!)
  7. Remove from oven, allow to cool and enjoy!
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Easy Zucchini Fritter Recipe – Foodie Friday


Here is a recipe for a Zucchini Fritter that takes no time at all to make and serves a crowd! It is a good way to use up all those fresh zucchinis from your garden (or the local market!) and is something you can feel good about eating! We do ours fried in a small amount of oil, but you can bake them as well if you are looking to keep it a little bit healthier. They are also super easy to whip up, with just a few ingredients you are ready to go!


Here are a couple of things to keep in mind when mixing them up. The key to getting a good consistency for your batter is by grating the zucchini (and using the smallest side of the grater) so that you still get the texture and color from the zucchini but it melts into the batter when you cook it! Look at the photo above, perfect consistent pieces of zucchini for our batter. There is nothing worse than a chunky zucchini fritter! Also, do not overcook these! Only fry them until your dough is cooked through (about 2 mins per side) so that they don’t try out. Lastly, they are best served warm (in my personal opinion) but are still quite tasty the next day…if they last!


You could even pair these up with the Sweet Potato Fritters we made a couple months ago to add variety to your next get together..Mmm just think of how happy everyone’s tummies will be! Now, on to the recipe! It makes about 12 3″ patties, which you can always make smaller to feed a larger crowd. The smaller ones are also nice for an appetizer, a one-bite Zucchini Fritter if you will!

Zucchini Fritters

Zucchini Fritters


  • 3 Cups Grated Zucchini
  • 1/2 Milk (we used 1%)
  • 2/3 Cup Flour
  • 1 Lg Egg
  • 1 Tsp Paprika
  • 1/2 Tsp Salt
  • 1/3 Cup Cornmeal
  • 3 Tbsp Oil


  1. Heat oil in a medium pan over medium-high heat.
  2. Whisk together your egg and milk in a medium bowl.
  3. Add in the Zucchini
  4. In a small bowl, sift together flour, paprika, and salt. Add in cornmeal and mix with fork.
  5. Add your dry ingredients into the wet and mix well until a thick batter forms.
  6. Using a ladle, add to your hot pan and cook about 2 mins per side. When slightly golden remove from pan and put on paper towel to remove excess oil.
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So are you hungry!? Do you have a favorite Zucchini Recipe you always make? Share it below and get cooking <3

Savory Herbed Potatoes with Parmesan Flakes – Foodie Friday


This is honestly my favorite time of year with the fresh local produce starting to come in, and one thing I absolutely MUST have are the little new potatoes. Although they are delicious on their own just boiled and slopped with butter, they are even better when you make them my way; Savory and Herbed with Parmesan Flakes!

This potato recipe is so simple and the addition of the herbs and cheese really turn this into an all-star side! You could even substitute these for your boring Thanksgiving mashed potatoes…GULP! Did I seriously just suggest that (I mean mashed potatoes are my second favorite side at a holiday meal!). Yup, these are that good (and that easy) that I am sure everyone will love them! And if we are being honest here, we get too used to tradition, lets change it up a bit! I introduced our families to some new sides last year, including my Kale with Cranberries and Toasted Pecans , and everyone loved it! I can’t wait to do the same this year with these potatoes.

Herbed New Potatoes

As you guessed from the name, you need to use parmesan flakes, not the fake processed white dust you get off the shelf at your local grocery store…just trust me on this, it makes a difference! Also, the key to making this dish successful is how long you actually cook the potatoes for. Be sure to put them whole in the boiling water and cook until a fork goes through easily but doesn’t split them. You want them to have some texture still! Once you have drained them you will cut them into halves or quarters (this depends on the size potato) and gently mash a few partially through. Doing this is what helps to mix the herbs, butter and parmesan together to make a delicious side dish!

Now that you know my tips you are ready for the recipe! Enjoy <3

Savory Herbed Potatoes with Parmesan Flakes

Savory Herbed Potatoes with Parmesan Flakes


  • 10-12 New Potatoes (washed)
  • 1/4 c Butter
  • 1/4 c Fresh chopped (or 3 tbsp dried) Parsley
  • 1/2 tsp Granulated Garlic
  • 1 c Parmesan Flakes
  • Salt and Pepper to taste


  1. Place potatoes (whole) into a boiling pot of water and allow to cook until a fork goes through (but not too easily).
  2. Gently cut the potatoes into quarters (or halves depending on the size, you want them to be bite sized). Place them into a medium bowl and gently mash some, not all, to give you a slightly creamy mix of potatoes.
  3. Mix butter, garlic and parsley together in a small bowl until creamy and smooth, add to potatoes and stir gently to coat. Mix in half of the Parmesan flakes and sprinkle the rest on top.
  4. Serve with your favorite main!
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“Cookie Dough” Bars (with Candy)- Foodie Friday

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Friends this is it…THE ONE dessert you need for any event, gathering or late night sweet craving you get…a super yummy Cookie Dough Bar (yes you’ve read that right)! A safe-to-eat cookie dough filled with chocolate chunks and M&M’s and topped with peanut buttery chocolate…O-M-G! Now, if you are like me, when you make regular cookies you lick the bowl, spatula and beater…I mean we ALL do it right!? With this Cookie Dough Bar you are not running the risk of that icky tummy ache you get from the raw eggs in regular batter, and are rewarded with the most incredible treat that has ever hit your mouth. Add to that a nice little shot glass of milk and you are in for a real treat! 

Cookie Dough Bites

This recipe was adapted from the version I saw on Coupon Cravings and after a couple of small adjustments I am telling you that you will keep this recipe for years to come. I brought it to my brother-in-laws 40th birthday party the other week and the entire tray was devoured! I am not kidding you guys, there were 20 squares (plus more at home for when hubby and I got a craving a day or two later) and they were gulped down like they were a piece of candy. That is how you know you have a real winner! We cut ours into about 24 bars, but you can get up to 40 if you want a smaller bite-sized piece (recommended if you are serving to little ones as they are quite a sweet and decadent treat). I have already added this to my Christmas Baking List (check out last years 13 different cookies, bars and more) and will use the lovely red and green M&M’s you can find around the holidays to make them festive. They are going to be a huge hit on my cookie trays I give away…if they make it there! 

I mean guys seriously, looooook at these beauties: 

Cookie Dough Bites 2

Okay, okay, what am I waiting for right? You guys just want me to get to the recipe! The only thing I will mention ahead of time here is that you NEED to make these in advance…they are not like a traditional cookie that is baked and ready in 30 minutes. Also, you will need to make sure you have a few good pieces of equipment to get the best turnout (and not have them stick to the pan). You will need:

    • Parchment Paper (this is always good to have on hand for any baking you do, leaving your pans clean and your cookies will never stick)
    • 8×8 Baking Pan  (you can use a glass one or your traditional baking pan as you will be lining it with the parchment paper)
    • Offset Spatula (this is a MUST HAVE to make this square, you need it for the chocolate on top to ensure it spreads nicely over the base, and quickly!)
    • Stand Mixer (another must have, for any kind of baking really, but it works wonders with this one as you need a nice creamy texture for the batter. You do not want any lumps or granulated sugar left as it doesn’t get cooked away like a traditional cookie)

“Cookie Dough” Bars (with Candy)

“Cookie Dough” Bars (with Candy)


  • ½ c (1 stick) butter, softened
  • ¾ c packed light brown sugar
  • 2 c all purpose flour
  • 1 tsp vanilla extract
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c chocolate chips
  • 3/4 cup m&m’s
  • Icing
  • ½ cup crunchy peanut butter
  • ½ cup milk chocolate chips


  1. Line an 8×8 inch pan with your parchment paper and set aside.
  2. In stand mixer (or lg bowl), mix together softened butter and brown sugar until fluffy for (2-3 minutes)
  3. Add in vanilla until combined. Alternate adding flour and sweetened condensed milk until well combined (will become creamy and smooth).
  4. Mix in the chocolate chips and M&M’s.
  5. Press the cookie dough into the bottom of a parchment paper lined 8×8 pan and cover. Refrigerate for at least 3 hours, overnight is fine.
  6. Flip the cookie dough out onto a cutting board or plate and carefully peel back the parchment paper. Place back in the fridge while you make the “icing”.
  7. Icing
  8. Combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Microwave on medium-high and be sure to stir every 30 seconds until melted. Pour and spread using your offset spatula over the top of the chilled dough. Chill until topping has hardened. Cut into pieces and serve!
  9. *we cut ours into about 24 squares but you can make them more “bite-sized” and get even more out of this recipe!
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Cookie Dough Bars with M&M's

Peach Stuffed French Toast Recipe – Foodie Friday

It’s peach season here in Ontario and I can’t tell you how incredibly happy that makes me, especially when I am cooking up my Peach Stuffed French Toast Recipe…Mmm! You guys are going to go nuts for this one, with the fresh sweetness of the peaches and the crunch of the toasted walnuts…oh boy! I mean really, just looooook at these peaches!


I get as giddy as a school girl as the month of August approaches where I am, not only do we have some of our apple varieties starting to ripen at the orchards, but we have pears, plums, cauliflower, corn and of course PEACHES ready to go from our local farmers! There is honestly nothing better than fresh and local produce, the flavors and freshness make any dish spectacular!

Anyways, you are here for the Peach Stuffed French Toast Recipe I promised you right?! You know what I love about this recipe? I love how quick and easy it is to make! That is something I always try to promise you guys…quick, easy and FLAVORFUL meals that everyone can enjoy. And with this one you can even serve it up when you have overnight company and they will think they are eating at a cozy Bed and Breakfast! As with most of my recipes, you can also customize this one to your own tastes…add in strawberries, blueberries or even apricots if that is what you prefer. Use what is in season and plentiful, and you will always end up with a 5 star dish.

Okay, okay…here you go! (This recipe makes 4 slices, adjust accordingly!) Get ready to put your traditional French Toast Recipe to shame!

Peach Stuffed French Toast Recipe

Peach Stuffed French Toast Recipe


  • 3 Large Peaches (sliced)
  • 1 tbsp Butter
  • 3 tbsp Brown Sugar
  • 1/8 tsp Cinnamon
  • 1/8 tsp Vanilla
  • 1/2 c Chopped Walnuts (toasted)
  • 1 Loaf of Fresh White Bread (cut into 1 1/2" slices)
  • 2 large Eggs
  • 1/4 c Milk
  • Powdered Sugar (for finishing)


  1. Begin by melting butter in a medium pan over medium heat. Add in sliced peaches with the brown sugar, cinnamon, and vanilla. Once it comes together and peaches begin to soften, add in some water (about 1/4c or less) to pick create a syrup.
  2. Remove peaches from heat after about 3-4 minutes (you do not want them to be super soft, you are only merging the flavors here)
  3. Take your slices of bread and carefully cut a "slot" in the center starting at the top (See photos) Gently pull back to create a pocket for your peaches.
  4. In a flat dish or bowl beat eggs with milk
  5. Gently stuff your bread with your cooked peaches (try to reserve some of the syrup)
  6. Dip both sides of bread in egg mix and place in pan over medium-high heat. Cook for about 2 mins each side.
  7. Remove from pan and serve topped with toasted walnuts, powdered sugar and reserved peach syrup!
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Just a few tips:
  • You can use any bread you prefer, my favorite two are Egg Bread (or Challah bread) and Fresh White Bread (from the bakery) See below for the thickness as well as the slot for stuffing the peaches
  • Fresh sliced bread on cutting boardFresh peaches stuffed into bread for french toast
  • You don’t need “ripe” peaches, in fact ones that are slightly under ripe are perfect for this dish!
  • Use a slotted spoon when stuffing your bread so you can reserve more of the syrup for on top
  • Make extra…TRUST ME! You will not have just 1 slice! This recipe is perfect for us as it is just the two of us…that is 2 pieces each!

And here you have it my friends…the perfect Sunday Brunch!

French Toast on colorful plate with a cup of coffee and cloth napkin

If you liked this you may also enjoy: 

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Summer Salsa Recipe- Foodie Friday

Ok ya’ll, this is the BEST  salsa recipe and it is so unbelievably simple to make it will blow your mind! I know what you are thinking…”How can you make a basic salsa recipe better”…well let me tell you!

This Salsa Recipe is not your usual..the ingredients are first Smoked which gives this salsa an upper hand at your next BBQ! Everyone will love the unique flavor in this Summer Favorite!

This Salsa Recipe is not your usual..the ingredients are first Smoked which gives this salsa an upper hand at your next BBQ! Everyone will love the unique flavor in this Summer Favorite!

My hubby got himself a smoker last year and has been obsessed with finding new ways to make old favorites, and after talking with my cousin (who is also a very big smoker fan…hey Trev!) he decided he was going to try smoking some of the ingredients for our salsa. We were having our family over this past weekend for a summer BBQ, as we recently got a pool, and want to take advantage of every nice weather day we have (haha) we live in Canada after all…we only get a few months of nice weather! If you don’t have a smoker, don’t worry! There is a way around this, with the same results.


Look at the blistering on that tomato…mmm!

I can’t tell you the amount of compliments this salsa recipe received, honestly I have to say I was a little shocked (you always expect someone to not like what you’ve made…well at least I do). I made a huge bowl (see below) and there wasn’t a single scoop left at the end of the party. Everyone commented on how incredible the light smoke flavor was, and the freshness of the ingredients really speak for themselves. You only need a few ingredients, most of which you probably already have on hand, and you are on your way to the most epic salsa that has ever hit your lips…I promise!


Okay, enough with the teasing shots of fresh ingredients, lets get this recipe started!

Summer Salsa Recipe

Summer Salsa Recipe


  • 3-4 Tomatoes (I used hot house, but you can use any juicy variety)
  • 1/2 Vidalia Onion
  • 1 Bunch of Cilantro
  • 2 tbsp Lime Juice
  • Salt, to taste (brings out the flavors of your ingredients)


  1. Wash tomatoes and cliantro thoroughly
  2. Preheat your smoker (or BBQ, see how to do it this way on the blog!)
  3. Place whole tomatoes and onion on the grill, leave to smoke for 30 mins
  4. Allow tomatoes and onion to cool before chopping
  5. Finely chop cilantro (about 1/2 of the bunch)
  6. Mix cilantro, tomatoes, onion and lime juice in a medium bowl. Add salt to taste.
  7. Let sit in fridge for 1 hour before serving
  8. Serve with tortilla chips
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So, remember how I said you didn’t need a smoker to make this salsa? Well, here is what you can do instead.

Use a small foil pan covered in foil and poked with holes (the ones from the dollar store work great) or Smoker Box made for your BBQ

You will also need Wood Chips  (there are a TON of flavors available)!

  • You place the the smoker box directly over an unlit burner (which requires you to lift the grill grate, then place the grate on top. Turn the BBQ on medium-low so it cooks at about 250 degrees Fahrenheit.
  • And “smoke” away! It only takes about 20-30 minutes for the tomatoes to begin to blister and the onions to soften. This is when you want to take them off and let them cool.

Do you know what would go perfectly with this salsa recipe?? A drink from my Top 10 Summer Drinks post I did the other month! I think the Jalapeno Infused Bourbon would actually be perfect right about now…hmm!

I hope you give this recipe a try, it will become your new go to recipe for gatherings guaranteed!


*Please note, this page may contain affiliate links (which cost you nothing), please see my disclosures page for more information!*

Spinach and Pancetta Thin Crust Pizza- Foodie Friday!

This post may contain affiliate links, which cost nothing and allow you to see the products I use in my own kitchen! See my Disclosure Policy for full details. 

After seeing the response ya’ll had to my Homemade Pizza Dough recipe I thought that I would show you another great idea for topping it off! There are so many great ways to customize a pizza to your tastes and likes, and for my family, this is one of our favorites! I mean really who DOESN’T love pancetta incorporated into their dinner?? And to top it all off, we added in some spinach and yummy mozzarella cheese too…I know, I know, you are drooling and ready to get going right?

Spinach and Pancetta Pesto Pizza Recipe with a Homemade Pizza Dough! A quick and easy weeknight meal for your family to enjoy!

Spinach and Pancetta Pesto Pizza Recipe with a Homemade Pizza Dough! A quick and easy weeknight meal for your family to enjoy!

Before I get into the recipe though, there are few things that you need to know when making a pizza at home. First of all, be creative, every single time! Make it your own and have fun! It is really a great meal to get the kiddos involved in too, they will love rolling out the dough and topping it with their own veggies, meat and cheeses. Set out bowls with predetermined toppings and have them lined up on the table so they can dig in and create. Let them have fun and encourage them to build a healthy meal at the same time!

You are also going to need some key tools and ingredients in your kitchen at all times if you plan on making pizza!

My 3 essentials are:

  1. A good Pizza Stone, you must have this for making pizzas…it really does make the difference between a good pizza and a GREAT pizza! The key to using your stone is to always leave it in your oven as this will help to season it(we keep ours foiled when not in use so it doesn’t get stained from other dishes we cook during the week). When you are ready to make your pizza you just uncover it and turn the oven on to preheat with it inside, this prevents it from cracking and makes sure it is really hot before your dough goes on…which gives you a delicious crust everytime!
  2. Pizza Peel, yep this is another mandatory for making your pizza. And I know you are thinking, “But aren’t those things like 4 feet long?! Where will I fit it?!” well let me tell you that no they are not all that big! We have the perfect size wooden pizza peel that fits into the same cupboard as our cutting boards!
  3. Corn Meal. I cannot stress to you enough how MANDATORY this ingredient is for making your pizza! If you love the crunchy texture that your delivery pizzas have, this is your secret ingredient…and trust me it makes a major difference! When stretching out your dough you combine corn meal with a little bit of flour and work right on top. You also sprinkle a light amount on your pizza stone right before plopping your pizza on! I promise you, this is the one step you do not want to skip!


Okay, one more thing before the recipe! For this pizza I used a pesto base, I found it really went with the flavour combination I was working with. Now, if your family prefers red sauce, by all means use that instead! For my pesto I used Epicures Lemon Basil Aioli seasoning mix (sells for about $7 and lasts forever!) we actually use it on fish, chicken and veggies when getting them ready for the grill too! All I did was take 2 tbsp of the mix and whisk it with 1/4c olive oil and 1tsp lemon juice, I then used a silicone brush to spread it on the base of my dough before adding my toppings.

Spinach and Pancetta Thin Crust Pesto Pizza

Spinach and Pancetta Thin Crust Pesto Pizza


  • Homemade Pizza Dough (see recipe on
  • 1c Baby Spinach
  • 5-6 Slices of Pancetta (cooked and crumbled)
  • 1 1/2c Shredded Mozzarella Cheese
  • Pesto (see how I made mine on the site!)


  1. Prepare pizza dough as instructed (or use store bought if preferred)
  2. Preheat oven to 450 degrees Fahrenheit
  3. Stretch out dough on surface with cornmeal and flour
  4. Place dough on pizza peel and assemble with your toppings
  5. Start with your pesto, gently spreading from the center of your dough out
  6. Evenly lay out your spinach and crumbled pancetta
  7. Top with mozzarella and slide onto cornmeal dusted pizza stone
  8. Cook for about 10 minutes until crust is golden and spinach is wilted
  9. Serve with a side salad and enjoy
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Here is that yummy pizza ready to go in the oven, assembled on the pizza peel.


Doesn’t this look incredible!? You can see the crunchy thin crust, combined with the melting cheese and wilted spinach…get eating!

And that friends is your newest recipe to add to your pizza collection! Be sure to check out my Kale Pizza for more inspiration!