Peach-Raspberry CobblerWe went to Pike Place Market yesterday and I was put in mind of the fact that raspberries and peaches share a season.  Between that and the fact that we had a friend leaving to go home after a good visit, I thought a tasty dessert was in order, so here you go :-).

 

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Sorry this is so late; I have guests in town and Jennifer just got hit with the death-plague (or some similarly awful, hopefully short, illness!). I would have taken a picture of this for you, but my husband ate it all before I could! It’s a pretty tasty, somewhat unique granola. It goes best with
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This is a summer favorite around here–it’s light but delicious, and pretty darn easy to make. One of these feeds my little family–you certainly want to double for more than two adults. I like to pair it with greek salad (like this one I posted long ago).

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Of course it is most delicious to make your pasta salad dressing from scratch, but that requires remembering (or having pasta salad Shortcut Pasta Salad, closeupsound good!) a minimum of a few hours before you want to eat it. Otherwise, you dressing flavors haven’t blended and it just isn’t good. This uses a store-bought dressing for the base, avoiding the sit-time requirement, but we do dress it up a little. All that said, my two-year-old won’t touch this, but my husband thinks it is amazingly delicious and ate four servings at dinner. :-)

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Hello there, Jocelyn again. Jennifer is sick, so you get a late-and-last-minute post from me to fill in. No, it’s not gluten, she’s just plain old sick, as are some others at her place, so there’s no one to make new tasty things :-). Don’t worry, once she’s recovered she’ll be back to providing you with gluten-free goodies.

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The BBQ sauce itself is, in fact, vegetarian :-).  So, here you go! If you are here for non-vegetarian reasons I’m sure you’ll find many Serving Suggestion, BBQ Sauceuses for it. If you are a vegetarian, well, hey, I make it now…there’s always parties, right :-)? Plus maybe you like it! Anyway, here is the super easy recipe.

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Scones are very tasty, and Sean requested them especially last week. Fortunately, they weren’t hard to adapt. I’ve made two versions Orange Scone with Fruit and Creamthus far; the orange zest version, which made a great base for a strawberry-kiwi “shortcake” type dessert (pictured below) and the traditional English Currant scone, which is a great breakfast or treat all on its own when hot (mmmmm, buttery yum!) and delicious with jam when cold.

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Okay people. Frosting is HELLA hard to do without powdered sugar. I have tried and tried and tried and this is what I’ve got. It isn’t exactly like “normal” frosting, but it does work well and taste good. I do intend to keep reinventing frosting and see what other types I can come up with, but this works well as a basic cream cheese frosting. It has just a touch of a very pleasant maple flavor.

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This is a pretty good basic frozen yogurt–I’d like it with fruit or a fruit syrup on top, kids might like it with sprinkles, lots of people like chocolate syrup, and so on. You can add some fruit or fruit syrup (but not too much of a liquid syrup) to the mix while it’s churning in the ice cream maker to get more fruity flavor, if you want. It’s also pretty good plain if you’re in a basic kinda mood.

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Here’s the first of the interesting ideas for mixing things up with mousse that Jocelyn and I had up in Seattle.  :-)  Our friend Tim tried this version, and told me he’d order this dessert multiple times from a restaurant.  I’m pretty sure you don’t get higher praise than that.  :-D
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