Peach Cobbler Muffin

Peaches Peaches PeachesDSC_0372

I have been staring at a counter full of peaches this week and trying to come up with uses for them before they start to attract fruit flies or get mushy.  We have enjoyed fresh peaches in our oatmeal, grilled peaches in our salad, peach sorbet, and we just ate some.  Plain and simple.  I set to work the other morning to freeze quite a few, using this method.  Besides enjoying the taste of a peach smoothie somewhere in the midst of late October or November, I have found several other reasons to freeze the peaches.  There are some great beverage recipes that use frozen peaches that I hope to enjoy in the next few weeks in addition to breakfast smoothies.

Knowing Little Miss Mixture has a sweet tooth, I offered to let her assist with baking a peach pie or cobbler, but she wasted muffins instead.  I really liked this idea as we are nearing the end of summer, which means earlier mornings and the need to have a quick breakfast before school.  Muffins, like pancakes and waffles freeze well and are a pleasant surprise on random mornings as we head out the door.

Yesterday afternoon we made blueberry muffins, using this recipe that I found a few months ago.  It is amazing the flavor that fresh blueberries provide.


Next up was to make a batch of peach muffins.  I recall making a peach muffin several years ago that had a streusel type topping, but I could not find the recipe, so I took the basic blueberry recipe concept and made some changes.  I love cinnamon especially when it is paired with peaches.




I used brown sugar rather than white sugar and added cinnamon and nutmeg.  The muffin batter was thinner than the blueberry batter as it was hard to avoid peach juice getting into it, but the muffins cooked up nicely and once cool they were perfect.  In fact if you closed your eyes you may not know if you were eating a muffin or some cobbler.

Peach Cobbler Muffins       Printable Recipe


  • 5 Tbsp unsalted butter, softened
  • 1/2 cup plus 2 Tbsp. Brown Sugar
  • 1 Large egg
  • 3/4 Cup sour cream or plain yogurt
  • 11/2 teaspoon cinnamon, divided
  • ¼ tsp. Nutmeg
  • 1 1/2 Cups all – purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup peaches chopped, fresh or frozen (if frozen, don’t bother defrosting)


  1. Preheat oven to 375°F. Line a muffin tin with 10 liners or spray each cup with a nonstick spray.
  2. Beat butter and sugar with an electric mixer until light and fluffy.  Add egg and beat well, then sour cream. Add flour, baking powder, baking soda and salt to the wet ingredients. Mix until combined.
  3. In a small bowl mix chopped peaches with 2 Tbsp. brown sugar and ½ tsp cinnamon. Coat the peaches well and allow to sit for a minute for excess juice to drain.
  4. Gently fold in your peaches, trying not to allow all the drained juice to get into the batter. Spoon or scoop the dough into the muffin tin.  Filling each muffin cup about 3/4 full.  Don’t forget to fill the empty muffin cups about 1/2 full of water so your pan does not burn.
  5. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack and serve.  Be sure to enjoy at least a bite when they are warm as that is when they are definitely at their best.




Pan Seared Salmon with Corn & Bacon Saute

IMG_3536I finally got back to the Recipe Must Make List that was inspired by Little Miss Mixture back in May.  Fish is one of those things that I tend to order more out than make at home.  I have always enjoyed certain types of fish, but I just never seem to purchase it a lot.  I know that we really should eat it more, at least one to two times a week.  Maybe that should be a food goal of mine for next year.

Anyway we like salmon and when I find sockeye on sale it is hard to resist.  So a couple of weeks ago I bought some salmon.  We had a nice grilled meal that day and I froze the rest.  This week knowing I wanted to use the salmon, I went straight to the must try list.  There was a perfect dish for a weeknight dinner that Little Miss Mixture had added from the April 2014 Cooking Light.

Seared Salmon with Sweet Corn and Bacon Saute was pictured in the magazine and looked good.  Though as I have mentioned in the blog before sometimes I know what catches Little Miss Mixture’s eye and it this is was bacon.  She loves bacon and eat or at least try anything that has bacon in it.  Thus the night she ordered Bacon wrapped Dates for dinner even though she is not a date fan.  She ate them though and enjoyed them.  This recipe as many do uses only a small amount of bacon to provide added flavor.  I recently started purchasing a pack of nitrate free bacon and wrapping two to three pieces up and freezing them for recipes exactly like this.

As you have probably figured out by now if you have read enough post, I never seem to follow recipes exactly.  I try and on occasion I do especially with certain items.  I had all intention of following this recipe aside from substituting fresh corn for frozen because I just cannot see using frozen produce when it is in season.  I am not a big frozen produce person anyway unless I have bought it fresh and frozen it myself as I do with a lot of fruit for our smoothies.  However, as I set out to create our dinner, I realized I unexpectedly had already used the green onions that I purchased for the seared salmon with sweet corn and bacon dish.

What is a girl to do?

There are really two options.  # 1 Throw on some shoes and get everyone in the car to run get the forgotten item or # 2 improvise.  Well in this case since I had the main ingredients on hand I decided to improvise and it turned out perfectly.

Pan Seared Salmon with Corn & Bacon Sauté


  • 3 center – cut bacon slices, chopped
  • 1 Medium shallot, finely chopped
  • ¼ onion, chopped
  • 2 green onions, thinly sliced, white parts only, divided
  • ¼ – ½ cup dry white wine
  • 1 Tbsp cider vinegar
  • 2 ears fresh corn, cut from cob
  • ½ bell pepper, chopped
  • 1 tsp, plus freshly ground black pepper, divided
  • 1-2 Tbsp olive oil
  • 4 center – cut salmon fillets, skinned (6 – ounce)

Directions for Sauté

1. Cook bacon in a skillet over medium heat 4 minutes or until almost done, stirring occasionally.

2. Add shallot, onion, and 2/3 white parts of green onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits.

3. Stir in vinegar, corn, bell pepper, and 1/2 teaspoon pepper; cook 4 minutes.

4. Make sure you still have some liquid in pan, cover and continue to cook on low while you prepare the fish.

5. Taste and add more pepper if desired.

6. Just before serving mix in remaining white parts of green onion. This adds a little crunch to the dish.

Directions for Salmon

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat.

2. Sprinkle fillets with remaining ¼ – 1/2 teaspoon pepper.

3. Add fillets to pan; cook 4 minutes.

4. Turn and cook 3 minutes or until desired degree of doneness.

Divide corn mixture among 4 plates; top with fillets.

Printable Recipe Pan Seared salmon with bacon and corn sauté



If you are looking for a sweet treat today, be sure to find some Cheesecake.  Happy National Cheesecake Day!

Check out some of these great cheesecake recipes.

No Bake Cherry Cheesecake Ice Cream

Chocolate Cheesecake Bites

Polka Dot Cheesecake 

S’mores Cheesecake 

Cheesecake Ball



Grilled Peach, Goat Cheese, & Arugula Salad Pizza

IMG_3528The other night I had some friends over and I seem to always over think the food thing, but that is just who I am.  I knew it would be a small crowd, but I find often this is the only chance I get to try what may be considered more girly type foods or appetizers and desserts.  Don’t get me wrong Mr. Mixture is typically game for trying most things, but I know there are certain foods that I enjoy more than he would.  I could easily make a dinner out of cheese, crackers, and other pick me up type things.  Add a glass of wine and a sweet bite and I am a happy girl.

To make myself happy, I put out some food and decided I would make a simple dinner for the family that I could use for my guest as well.  I had thought about making a basic pizza as we love pizza and really have not had one in awhile, but then I got creative and things got more appropriate for a ladies night.  I had some grilled peaches that I had planned to use for a salad, but then our menu got moved around a bit, so I decided a pizza with peaches would go perfect with some good friends and wine.  I figured Little Miss Mixture would enjoy it as her dinner as well.



Grilled Peaches, Goat Cheese and Arugula Salad Pizza

1 Pizza dough (I used Trader Joe’s)

2 oz. Arugula Pesto (optional – this could be substituted with olive oil)

3 Grilled Peaches, Halved and sliced

2 oz. Goat Cheese

2 oz Mozzarella Cheese

6 oz Arugula

1 Tbsp. Balsamic Dressing

1 tsp. Olive Oil


Prepare pizza dough as per package directions.  I always allow dough to set out in order to get to room temperature so it is easier to roll.  Preheat oven to 425 degrees and allow to heat for 15-30 minutes with pizza stone.  This will help to cook the dough thoroughly in a shorter time when it is placed on a hot pizza stone.

Roll out pizza dough and transfer to hot pizza stone that has been prepped with about 1 tsp. olive oil.  Place pizza dough in preheated oven until it begins to rise and start to turn golden.

Remove pizza dough and brush with arugula pesto.  Dollop the goat cheese around the pizza dough and sprinkle with mozzarella cheese as well.  Place grilled peaches around the pizza dough and return to oven.  Cook for about 15 minutes or until cheese is melted.

Meanwhile toss arugula and balsamic dressing together.

Remove pizza from oven and top with arugula salad.  Slice and serve.

IMG_3530IMG_3523IMG_3526Well the pizza was a success.  Everyone enjoyed it including Mr. Mixture who arrived home late and was hungry.  Lucky for me since I have way too many peaches from our family adventure peach picking this weekend.  Looks like we may be seeing this again soon.  Might be perfect for our next meatless monday meal.

Arugula Pesto

Pesto is such a versatile sauce.  You can pretty much make it with most greens and herbs.  You can substitute different nuts to alter the flavor, and you can use it in so many ways.  Add it to pasta, use it as a spread on a sandwich, as a pizza sauce, or top a grilled meat or seafood with it.



  • 2 Cups Arugula, packed
  • 1/2 Cup freshly grated Parmesan – Reggiano or Romano cheese
  • 1/2 Cup extra virgin olive oil
  • 4 Tbsp pine nuts or walnuts
  • 3 Medium sized garlic cloves, minced


All above ingredients needs to be combined.

When using the vitamin to make pesto, you simple add all ingredients in the order listed.  Turn on the vitamin and slowly increase up to variable 6 or 7.  Careful not to over process as a nice pesto takes on a slightly bumpy consistency and it is easy to over process and end up with a puree.  Though great tasting not a true pesto.

If using a food processor, you want to add all ingredients except the olive oil.  Combine and then slowly add the oil to mix in.





Monday Mixture

Good Morning, though it feels as if it should be afternoon already as I have been up for hours.  Typically I wake fairly early but today it was more like the middle of the night.  I was being a good daughter though and drove my parents to the airport for an early morning flight.  They are off on another fun adventure.

I on the other hand have only mentally dreamed of my next adventure, as we seem to go in spurts with our travel and right now it is a low.  My list of places I want to visit and revisit is quite long, but finding the time and the funds is the hard part.  I hope to be able to enjoy traveling later in life as several members of my family have.  There are so many places to see near and far.

I think enjoying travel even further enhanced when you enjoy food.  When you have an adventurous palate, you are able to learn more about the culture of places through all your senses, helping to make memories that are not just in photographs.

This weekend we took time to enjoy our local culture.  I love picking my own fresh fruit.  I think it is a fun family outing and a great experience for everyone.  I cannot be certain, but I think Little Miss Mixture enjoys apples and peaches more since she has learned about the different varieties and picked them herself.

1. What we are Eating ( July 20 – July 26)

Sunday – Summer Tomato Soup & Fancy Grilled Cheese, similar to this

Monday – Zucchini Fattoush

Tuesday – Grilled Peach & Arugula Pizza

Wednesday – Tuna Melts, Chickpea & Parsley Salad, Minted Watermelon & Cantaloupe salad

Thursday –  Pan Seared Salmon with a Bacon and Corn Sauté, Sauteed Mushrooms, and Mixed Greens with Blackberries & Goat Cheese (a variation of this entree salad)

Friday – Date Night @ a local farm to table restaurant

Saturday – Ice Cream

2.  Pick Your Own Fruit – We are lucky enough to live in an area where peach orchards are fairly abundant.  A short 45 minute drive and we were at an orchard that had peaches and blueberries.  We always seem to over do it, when we visit orchards, but I guess there are worse things.   




You can be assured there will be some upcoming post that include peaches and blueberries.  I am thinking of adapting this, and there are some favorites such as this that are sure to show up in our menu.

3. Okra – Remember last week I told you about the okra we had in our barrels.  Well I was able to pick three small okra this week and we each enjoyed a piece atop our salmon on Thursday evening.  I don’t see us getting enough for this, but it is still nice to have a piece or two from our own backyard.

4. Ice Cream for Dinner – YES you read that correctly.  As I have stated many times, I am a dietitian and I know what is healthy and what is not as good for you.  However all food fits and I believe it is okay to splurge and make a good memory.  Check it off the bucket list for Summer 2014.  We had Ice Cream sundaes for dinner and we enjoyed it.  This is not a routine thing and if anyone was still hungry, we had fruit salad.  But it was fun and what better way to celebrate National Ice Cream Month than to put Ice Cream in the spotlight and make it a meal.

5. Let’s Have Mixture has been cooking – I have found it hard to stay focused on menus and trying to recipes recently.  Maybe it is the lack of routine that summer brings, or maybe I have just gotten to caught up in simple meals that I can throw together based on farmer market pick ups.  Whatever the case this past week, I seemed to have gotten back on track.  I got creative and made a new pizza, which I will be posting this week.  I also pulled together a dinner off our Recipe Must Make List.  Look for both of these post soon.  Here are some other things I am thinking about now that we have so many peaches and blueberries.

Lemon Ricotta Pancakes with Blueberry Sauce (Two Peas & Their Pod)

Blueberry Muffins (Let’s Have Mixture  6/11/2014)

Blueberry Muffin Smoothie (Iowa Girl Eats)

Peach Sorbet (100 Days of Real Food)

6.  Meatless Monday – Don’t forget to enjoy a fabulous meatless meal today.  Here are some great summer meals that we like: Zucchini Fattoush, Zucchini Walnut Feta Cakes, Red, White & Greens Pasta.

Enjoy the last few days of July and be sure to stay cool by celebrating National Ice Cream Month!