How to Create Tasty Chocolate Chip Muffins
**Chocolate Chip Muffins: A Tasty Delight for Everyone**
These chocolate chip muffins are exquisite—they’re light, soft, and packed with chocolate chips. They’ve become our three-year-old daughter’s favorite muffin among my collection, and I can certainly see why! She enjoys dark chocolate just as much as I do, so I can attest that these muffins please both kids and adults.
These muffins use the same method as my other well-loved “healthy” muffin recipes, but you wouldn’t realize it from your first (or last) bite. They can be made with whole wheat flour if preferred, and they’re sweetened with honey rather than standard sugar, which enhances their deliciousness. Greek yogurt provides a hint of tang akin to sour cream, making these taste like muffins from a bakery while adding some protein.
If you enjoy my popular banana muffins or blueberry muffins, you definitely need to give this recipe a go!
**Chocolate Chip Muffin Tips**
**Avoid overmixing.** Overmixing this batter once the liquid is combined with the flour will result in tough muffins instead of tender ones. Carefully combine the batter by hand, adhering to the guidelines provided in the recipe, such as “you should still see a few streaks of flour and lumps.” If uncertain, it’s best to play it safe.
**Dust the chocolate chips with cinnamon to keep them from sinking.** This is a new discovery for me, and it works wonderfully. Mixing ground cinnamon into the chocolate chips prior to folding them into the batter makes a significant difference and is more effective than tossing them in flour. The cinnamon flavor is delightful and subtle, leading to muffins with an even distribution of whole chocolate chips throughout.
**These muffins are at their best after cooling.** We all appreciate a melty chocolate chip, but this applies to all baked goods, especially these muffins. After sitting, the flavors of coconut oil, honey, Greek yogurt, and cinnamon blend and mellow, creating a truly enchanting muffin.
**Ingredient Notes & Options**
You’ll find the complete recipe below. Here are my notes should you want to tweak this recipe to fit your pantry or tastes.
**Flour:** I like to use whole grain flours whenever I can for the extra fiber and taste. These muffins turned out wonderfully with whole wheat pastry flour, which has regrettably become harder to locate in recent months. White whole wheat flour provides all the advantages of whole wheat flour without the “wheaty” taste. All-purpose flour will result in bakery-style muffins. The choice is yours.
**Greek yogurt:** I mostly tested this recipe with whole-milk Greek yogurt, which is rich and thick, helping support the weight of the chocolate chips. Lighter Greek yogurts will suffice. I wouldn’t recommend regular plain yogurt as it likely won’t provide enough structure.
**Chocolate chips:** I’m a fan of dark chocolate, so I enjoyed these muffins with darker chocolate chips (with a cacao content of 60 percent or more). The recipe calls for 1 cup of chips, but you can manage with 3/4 cup if necessary. Alternatively, you can use other flavored chips, such as white chocolate or buttermilk, or switch to coated chocolate candies like M&M’s for added color.
**Honey:** Use regular, runny honey for this recipe. I’ve also tried this recipe with maple syrup, which works fine, but I preferred the flavor and added sweetness honey brings.
**Coconut oil vs. olive oil:** I consider this a toss-up. Virgin coconut oil gives a barely noticeable coconut flavor, while refined coconut oil is almost tasteless. If you opt for olive oil and want to avoid an olive flavor in the muffins, use a mild oil such as California Olive Ranch. Vegetable oil and avocado oil are also good substitutes.
**Turbinado sugar:** Sprinkling turbinado sugar (also known as raw sugar) on top of the muffins adds a delightful crunch, although it’s optional.
**More Muffins to Bake**
If you like these muffins, make sure to explore these muffin recipes:
**Chocolate Chip Muffins Recipe**
These chocolate chip muffins are fluffy with incredible flavor! This muffin recipe is packed with chocolate chips and is simple to prepare by hand. Recipe yields 1 dozen muffins.
**Instructions:**
1. Preheat the oven to 375 degrees Fahrenheit. Line the muffin cups with liners or grease them with butter, coconut oil, or cooking spray.
2. In a large mixing bowl, mix the flour, baking powder, baking soda, and salt. Whisk them together.
3. In a medium mixing bowl, combine the oil and honey and whisk them together. Add the eggs and beat well, then incorporate the yogurt and vanilla. Mix thoroughly. (If the coconut oil solidifies when it contacts the cold ingredients, gently warm the mixture in the microwave in 30-second intervals.)
An In-Depth Manual for Pistachio Milk
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Burrata Salad with Tomato and Basil
Let’s give a cheer for burrata cheese! I always select burrata whenever I see it on restaurant menus, and we’ve experienced some exceptional pairings this summer. I can’t resist the contrasting textures of burrata—it resembles fresh mozzarella on the exterior, yet is wonderfully soft and creamy within.
For this recipe, I crafted a classic summer burrata salad featuring fresh tomatoes. Pair it with crostini or a crusty loaf of bread to make it an appetizer. This burrata dish comes together in just 15 minutes, believe it or not, and it’s truly a standout.
I aimed for simplicity while adding a special taste, so I drew inspiration from my Easy Tomato Salad and Tomato Basil Bruschetta. I chose a mixture of cherry tomatoes and sun-dried tomatoes for added richness, plus freshly toasted pine nuts for a savory touch. It wouldn’t be complete without a drizzle of rich olive oil, zesty balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your favorite recipes!
What is Burrata?
Burrata is an ultra-rich and creamy version of fresh mozzarella. Externally, it resembles a standard mozzarella ball. Inside, it consists of stracciatella, a decadent blend of cream and mozzarella curds. It’s milky and delightful.
Burrata can be crafted with buffalo or cow milk. Buffalo milk is more traditional and imparts a brighter, slightly tangy flavor, while cow’s milk is milder and may taste more familiar. Either works well for this recipe.
Look for burrata near fresh mozzarella at well-stocked grocery stores like Whole Foods. Use it right away, especially once the package is opened—it’s stored in water and doesn’t keep as well as hard cheeses.
Serve burrata at room temperature for the best flavor, or anywhere from slightly chilled to just warmed.
Burrata Serving Suggestions
Burrata pairs wonderfully with the Italian flavors found in this recipe: ripe tomatoes, basil (including pesto), balsamic vinegar, olive oil, and pine nuts or pistachios. If you’re not in the mood for tomatoes, substitute them with fruits like sliced peaches, plums, cherries, or cantaloupe.
Present this burrata dish as a salad or appetizer. It complements a wide range of summer meals, from casual barbecues to elegant dinner parties. Enhance your meal with any of these warm-weather options:
More Burrata Recipes
Consider trying my Caprese Salad with Burrata, which features heirloom tomatoes. Burrata can serve as a substitute for fresh mozzarella balls, provided that the recipe doesn’t require cooking the mozzarella. Try my panzanella with torn pieces of burrata instead of mozzarella for a delightful twist!
You can incorporate burrata on pizza, but delay adding torn burrata until the pizza has finished baking, or include it in the last minute to warm it. If it melts completely, it loses the contrast of the creamy center and becomes a gooey, unpredictable mass of mozzarella. Consider swapping the mozzarella on my Margherita Pizza or Arugula-Almond Pesto Pizza with torn burrata, or serve it on Grilled Pizza.
Please share how your burrata turns out in the comments! I enjoy hearing from you.
Burrata with Tomatoes and Basil
This burrata salad recipe showcases tomatoes, basil, and pine nuts, with a drizzle of balsamic vinegar and olive oil. It’s irresistible and ready in 15 minutes. Serve it as a salad or an appetizer with crostini or crusty bread. Recipe yields 4 to 6 servings.
Instructions:
1. If using pine nuts: In a small skillet over medium-low heat, warm the pine nuts until fragrant and lightly golden around the edges, about 3 to 5 minutes, stirring frequently (don’t let them burn!). Move them to a bowl to cool.
2. In a shallow serving bowl, blend the cherry tomatoes, sun-dried tomatoes, basil, and garlic. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and mix to combine all ingredients.
3. Gently tear open each burrata ball and nestle them into the center of the tomato mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scatter the pine nuts over the dish, followed by some reserved basil leaves, along with a sprinkle of black pepper. If using, add a pinch of flaky salt over the cheese.
4. Serve with crostini or crusty bread on the side, if desired. This burrata is best enjoyed the day it’s made, but leftovers will keep well for several days in the refrigerator, covered.
Notes:
Mix it up: Substitute a large sliced peach for half of the tomatoes. Or for a more fruity option, replace the tomatoes entirely with peaches, nectarines, or cherries (approximately
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How to Create Ideal Scrambled Eggs
**Fluffy Scrambled Eggs: Your Ultimate Breakfast Guide**
Scrambled eggs are an essential breakfast item, and perfecting the technique can enhance your morning experience. This guide will assist you in crafting fluffy scrambled eggs using either a stainless steel or cast iron skillet, eliminating the need for a nonstick pan.
### Scrambled Egg Tips
1. **Getting Rid of Eggshells**: Should an eggshell fragment fall into your egg mix, use the edge of a broken shell to remove it or moisten your fingers with water to extract it.
2. **Incorporate Dairy**: Blend in a dash of milk, half-and-half, or heavy cream for creamier results. This addition softens the eggs, lessens the eggy flavor, and imparts a lovely pale yellow hue.
3. **Salt Early**: Sprinkle a bit of salt to soften the eggs. Allow the mixture to sit as you preheat the skillet for optimal texture.
4. **Whisk Well**: Employ a small whisk to fully combine the eggs until they appear uniformly yellow, avoiding stringy white parts.
5. **Let It Rest**: Permit the egg mixture to come to room temperature to minimize sticking.
6. **Preheat the Skillet**: Check your skillet’s temperature by flicking water droplets onto it. They should dance and evaporate quickly. If they sizzle loudly, the pan is insufficiently hot. If the butter immediately turns brown, the heat is excessive.
### Seasoning and Cooking
– **Chives and More**: Mix in chopped chives for a delicate onion flavor. Season scrambled eggs after cooking to prevent sticking and discoloration.
– **Cheese**: Grated cheddar, Parmesan, or Monterey Jack are great options. Crumbled goat cheese or feta can add extra creaminess to the eggs.
### Recommended Equipment
– **Skillet**: A 12-inch stainless steel or cast iron skillet is best.
– **Whisk**: A small whisk is ideal for egg mixing.
– **Spatula**: A silicone spatula is useful for stirring and serving the eggs.
– **Bamboo Scraper**: Handy for cleaning the skillet while warm.
### Recipe: Fluffy Scrambled Eggs
**Ingredients:**
– Eggs
– Half-and-half
– Salt
– Butter
– Chives (optional)
– Cheese (optional)
**Instructions:**
1. Gather a spatula and plate. Whisk together eggs, half-and-half, and salt until fully uniform in color.
2. Preheat a skillet over medium heat. Test by adding water droplets.
3. Include butter and chives. Once the butter bubbles, pour in the eggs.
4. Allow the eggs to rest until a white edge appears, then stir.
5. Continue the resting and stirring process until the eggs are glossy but mostly set.
6. Plate the eggs, sprinkle with cheese, and serve warm.
**Dairy-Free Alternative**: Substitute non-dairy milk and avocado or olive oil for the butter.
This method requires some practice, but with determination, you’ll produce perfect scrambled eggs consistently. Have fun experimenting with various cheeses and seasonings to match your preferences.
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How to Create Homemade Pita Chips
Have you ever attempted to create your own pita chips? The trick is to peel your pita bread into layers so that the chips emerge wonderfully crisp and golden. They are genuinely addictive and can be kept in the pantry for as long as two weeks, making them perfect for a quick snack on the go.
Freshly-made pita chips are far superior to those found in stores, even when utilizing store-bought pita bread as I did. These homemade pita chips are also healthier than their commercially available counterparts since they are brushed with extra-virgin olive oil instead of being fried in canola oil.
I simplified the cooking process to ensure these pita chips are a swift and effortless task. They will be ready after a ten-minute bake in the oven. Elevate your favorite Mediterranean dip by pairing it with these homemade pita chips!
Pita Bread Choices
Purchase your pita bread from a Mediterranean market for the finest selections. You can also find respectable options at well-stocked grocery stores, including Whole Foods Market. Examine the ingredients list—minimally processed pita bread should contain a brief list of familiar ingredients such as flour, water, sugar, yeast, and salt.
Opt for pocket-style pita bread if possible, as it is simpler to separate the layers. I tried this recipe using Angel Bakeries and Toufayan brands. Toufayan was thinner and easier to split, but both produced delicious results. This recipe is crafted to suit various sizes of pita bread.
This recipe is compatible with either regular or whole wheat pita bread. I appreciate the extra nutty flavor and fiber from whole wheat pita bread, which is what I chose for these images.
Seasoning Suggestions
You can never go wrong with a dash of flaky sea salt or kosher salt. For a little extra savory kick, consider a sprinkling of:
Pita Chip Serving Ideas
Pita chips are an excellent accompaniment for Mediterranean and Middle Eastern dips. Here are a few of my favorites:
Utilize any leftover pita chips to whip up Fattoush Salad with Mint Dressing, or store them in a sealed bag for as long as two weeks.
Please share your experiences with the pita chips in the comments! They are so much more flavorful than store-bought options.
Homemade Pita Chips
Create the ultimate homemade pita chips with this straightforward recipe! These crunchy pita chips are baked, not fried. They’re golden and mouthwatering. The recipe yields 6 to 8 cups, depending on the dimensions of your pita bread.
Instructions:
1. Adjust two oven racks to the middle and upper third positions. Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for effortless cleanup.
2. With kitchen shears, cut around the perimeter of each pita and divide each pita into two thin rounds. (If the pita does not easily separate, gently use a serrated knife to slice between the layers.)
3. Working with one round at a time, lightly brush the smooth side with oil all over. Flip it over and generously brush the rough side with oil, then lightly sprinkle it with salt and optional seasonings. (If using flaky salt, crush it between your fingers while sprinkling to break apart any particularly large pieces.)
4. Continue with the remaining rounds, stacking them on top of one another as you go. Divide the stack into two for easier cutting. Use a chef’s knife to cut each pita stack into 8 wedges. Spread the wedges, rough side up, in a single layer across the two prepared baking sheets.
5. Bake until the wedges are golden brown and crisp, around 10 to 12 minutes, rotating and switching the sheets halfway through the baking time. The pan on the top rack will probably finish first; you might need to leave the pan on the middle rack in the oven for a few more minutes to achieve the same browning.
6. For optimal crispness and crunch, allow the pita to cool completely on the pans before serving. Pita chips can be stored in a sealed bag, with the excess air pressed out, at room temperature for up to 2 weeks.
A Compilation of 32 Invigorating Summer Salad Recipes
Summertime fruits and vegetables are abundant, and I am thrilled about it! Salads are my forte, so I’ve compiled a selection of my finest summer salad recipes. They are ideal for gatherings, barbecues, and warm summer nights at home. These recipes boast numerous five-star reviews, guaranteeing they’ll be a favorite at your table.
You’ll encounter traditional potluck salads like potato salad and cowboy caviar, global favorites such as tabbouleh and caprese salad, alongside a diverse assortment of fresh green salads, of course. These seasonal salads highlight a wealth of fresh greens, delicate herbs, and summer veggies, including tomatoes, cucumbers, green beans, and fruits like berries, peaches, and watermelon.
These revitalizing salads are perfect for the hottest days of summer. Many use raw ingredients and need little to no cooking. Whether you’ve gone a bit wild at the farmers’ market or are dealing with a garden bounty, you’ll discover your answer here.
Save this page and embrace the season to the fullest! Which salad will you whip up first?
1. **Favorite Quinoa Salad**: This quinoa salad recipe is exceptional! Everyone adores this nutritious quinoa dish made with quinoa, chickpeas, red bell pepper, cucumber, parsley, and lemon. It’s vegan and gluten-free too! Recipe serves 4 medium salads or 8 side salads.
2. **Erin’s Peach & Avocado Green Salad**: Featured in The Well Plated Cookbook, this summer salad recipe showcases ripe peaches and avocado on fresh arugula. It’s both nutritious and delightful! Recipe yields a large salad (sufficient for 8 side salads or 3 to 4 main servings); halve the recipe for a smaller gathering.
3. **Caprese Pasta Salad**: This Caprese pasta salad recipe is simple, delicious, and perfect for summer! Just sauté cherry tomatoes in olive oil to create the ideal pasta sauce. Recipe yields 4 modest portions.
4. **Mediterranean Bean Salad**: This Mediterranean-style bean salad recipe is wonderfully crunchy and fulfilling. Its fresh ingredients feature kidney beans, chickpeas, lemon, garlic, and leafy herbs. This wholesome salad is vegan and gluten-free, but above all, simply delicious! Recipe yields approximately six 1-cup servings.
5. **Watermelon Salad with Feta and Mint**: This classic watermelon salad recipe includes crumbled feta and fresh mint. Lightly pickled shallots and chopped pistachios elevate it! Recipe yields 6 to 8 side salads.
6. **Herbed Potato Salad (no mayo!)**: This nourishing potato salad recipe bursts with fresh flavor. It’s mayonnaise-free, easy to prepare, and guaranteed to be a success at your gathering! This salad is vegan, egg-free, and gluten-free. Recipe yields 6 side servings.
7. **Spinach Salad**: Prepare this tasty spinach salad recipe to accompany your main course! It features fresh spinach, creamy goat cheese, and seasonal fruits like raspberries or strawberries. Recipe yields 6 side salads.
8. **Heirloom Caprese Salad**: The ultimate Caprese salad you’ll ever taste! Quality ingredients are essential. Utilize ripe summer tomatoes, burrata or mozzarella, fresh basil, and olive oil. Recipe yields 4 generous or 6 smaller portions.
9. **Cowboy Caviar**: This cowboy caviar recipe (also known as Texas caviar) is crafted from scratch with all-natural components! Serve it as a dip, salsa, or salad—it’s sure to be a favorite at your next event. Recipe yields a generous amount of “caviar,” approximately 8 cups.
10. **Summertime Fruit Salad**: This straightforward fruit salad recipe is fresh and nutritious! It features strawberries, peaches, and blueberries with a touch of balsamic vinegar and basil. It makes a delicious side dish or dessert (for dessert, serve it as is or add whipped cream for a richer treat). Recipe yields 6 side servings.
11. **Best Tabbouleh**: Discover how to prepare delightful, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) surpasses that of your favorite Lebanese restaurant. It’s made with bulgur wheat, fresh parsley, mint, tomato, and cucumber. Recipe yields 6 servings (a bit over 1 cup each).
12. **Favorite Chickpea Salad**: This tempting chickpea salad recipe includes crisp-tender elements like chickpeas, red bell pepper, red onion, and celery. Store this healthy chickpea salad in the fridge—it’s the ideal side, snack, and meal addition. It’s vegan and gluten-free too! Recipe yields 4 generous side salads or 6 medium ones.
13. **Simple Healthy Slaw**: This nutritious coleslaw recipe is incredibly flavorful! It features a straightforward lemon dressing and includes cabbage, carrots, toasted sunflower seeds, and pumpkin seeds. It’s gluten-free and vegan,
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How to Create DIY Poppy Seed Dressing
**Let’s Celebrate Poppy Seed Dressing!**
Poppy seed dressing adds a wonderful touch to any salad, presenting a subtly creamy and zesty flavor that complements delicate lettuces and fresh fruits beautifully. The poppy seeds lend a gentle crunch and nutty flavor, elevating your salads to unforgettable heights.
**Simple to Prepare with Quality Ingredients**
This recipe for poppy seed dressing is easy to make and vastly better than commercial alternatives. It includes poppy seeds, fresh lemon juice, and zest, sweetened with honey for a flavor boost. Dijon mustard and a garlic clove enhance the depth, while mayonnaise or Greek yogurt gives it a creamy consistency—choose mayonnaise for indulgence or yogurt for a tangy flavor.
Unlike some excessively sweet or rich poppy seed dressings, this recipe achieves the ideal balance. Below, you will find the recipe along with harmonious flavors for crafting an outstanding salad.
**How to Use Poppy Seed Dressing**
Poppy seed dressing is a mildly creamy, zesty, and well-balanced sauce. It pairs wonderfully with tender baby greens, fresh fruits, toasted nuts, and creamy goat cheese or ripe avocado. It pairs particularly well with spring and summer fruits, including berries and stone fruits.
For a delectable salad, consider mixing baby arugula, strawberries, diced avocado, thinly sliced radish, and toasted sunflower seeds.
**Ingredients That Complement Poppy Seed Dressing**
– Apple
– Avocado
– Berries: Strawberries, blueberries, raspberries, blackberries
– Goat cheese
– Greens: Arugula, spinach, spring greens, baby lettuces like baby gem
– Nuts and seeds: Almonds, pistachios, sunflower seeds
– Radish
– Stone fruit: Peaches, apricots, nectarines, plums, cherries
**More Salad Dressings to Experiment With**
Once you begin crafting your salad dressings, returning to store-bought will be tough. These dressings are equally light and vibrant, showcasing bright citrus notes.
**Poppy Seed Dressing Recipe**
This recipe for poppy seed dressing provides a vibrant and zesty poppy seed flavor. It’s gently creamy, perfectly balanced, and straightforward to prepare with simple ingredients. Recipe yields 1 cup dressing.
**Instructions**
1. In a liquid measuring container, mix all of the listed ingredients. Whisk until the blend is fully combined and creamy.
2. Taste, and if it’s too sour for your preference, whisk in 1 to 2 tablespoons more oil. Use as desired. Any remaining dressing can be stored in the refrigerator, covered, for up to 10 days. The olive oil may solidify in the refrigerator, which is normal. Allow the dressing to reach room temperature for 5 minutes or microwave for about 10 seconds before using.
**Notes**
– **Mix it up:** You can create a lime or orange-flavored poppy seed dressing by adjusting the citrus zest and juice as needed.
– **Dairy-free option:** Use mayonnaise instead of yogurt.
– **Egg-free alternative:** Use yogurt instead of mayonnaise.
– **Vegan option:** Use vegan mayonnaise and maple syrup.
Please share how your poppy dressing turns out in the comments! I’d love to hear about the salads you prepare with it.
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Peach Cobbler with a Crispy Almond Crust
**Introducing the Peach Cobbler of My Dreams!**
This delectable dessert showcases warm, bubbling peaches adorned with a golden cobbler crust that’s rugged on the edges and soft within. Create this recipe during mid-to-late summer when fresh peaches are in their prime.
This straightforward peach cobbler recipe is sweet but not overly so, allowing the wonderful peach taste to take center stage. The filling is sweetened with honey, while the topping has a light sweetness from zesty lemon sugar—both adding delightful complementary flavors that elevate this cobbler. The recipe would be incomplete without a hint of vanilla extract, a touch of cinnamon, and yogurt to provide a light, buttermilk-like tang.
The rich topping is crafted from almond flour, which yields a tender texture and subtle almond essence that complements the ripe peaches beautifully. I attempted this cobbler with regular all-purpose flour but found it far superior with almond flour. Thanks to almond flour, this recipe is gluten-free, regardless of dietary needs!
### Crafting the Ultimate Peach Cobbler
**You can find the complete recipe below.** Here’s a quick overview of the procedure and why it’s so effective:
1. Combine the filling ingredients directly in your baking dish to keep things tidy. Bake the filling for roughly 20 minutes while preparing the topping. This two-step baking method ensures you end up with a bubbly, concentrated peach filling and a perfectly golden crust. If you bake it all at once, the topping may brown too soon before the filling is cooked through (trust me, I learned the hard way).
2. The topping comes together easily in a few steps. Start by mixing the sugar and lemon zest in a small bowl, using your fingers to work the zest into the sugar (this takes about 20 seconds and enhances the lemon flavor). Grate cold butter into the flour to create a biscuit-like texture. Finally, whisk an egg with some yogurt before mixing it into the flour for even distribution.
3. Generously dollop spoonfuls of topping over the bubbling filling and bake until the topping is lightly golden. Enjoy your cobbler with vanilla ice cream or whipped cream. The leftovers are amazing the next day paired with Greek yogurt for breakfast!
### Peach Tips
The only challenging aspect of this recipe is sourcing excellent peaches. Hold off on making it until you can locate a bounty of ripe or nearly-ripe fresh peaches.
#### Selecting and Storing Peaches
**Choose medium-to-large peaches that are aromatic, blemish-free, and yield slightly to gentle pressure.** Handle them carefully to prevent bruising.
**If your peaches aren’t ripe yet,** leave them at room temperature until they reach ripeness (you can accelerate the process by placing them in a paper bag, but ensure each peach has some room to avoid molding).
**If your peaches are already ripe** and you can’t prepare the cobbler immediately, refrigerate them to keep them fresh for another day or two.
#### Peeling Peaches
**Peeling the peaches isn’t necessary** if you don’t mind a bit of texture in your dessert (I didn’t mind, though my husband did).
**To peel the peaches,** lightly score an “x” about two inches wide at the base of each peach, gently immerse them in a large pot of boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. Start peeling from the incisions at the bottom, and the skin will come off effortlessly in strips.
#### Cutting Your Peaches
**Cut your peaches into one-inch chunks** rather than long strips. This results in ideal bites that don’t turn to mush. This handy tip came from Sally—thanks, Sally!
### More Peach Delights
Make the most of your ripe summer peaches with these delightful peachy creations:
**This is my first cobbler recipe on the blog, and it definitely won’t be my last.** I’ve always identified as a crisp enthusiast, but now that I’ve unlocked the secret to perfect cobblers, I can’t stop experimenting with every fruity flavor. Why not?
**I’d love to hear how your cobbler turns out in the comments!** Your feedback means a lot to me.
### Peach Cobbler with Almond Topping
This peach cobbler recipe features bubbling ripe peaches topped with a flawlessly golden crust. The topping consists of almond flour, which provides wonderful flavor and makes the recipe gluten-free. The recipe yields approximately 9 moderate servings.
#### Fresh Peach Filling
#### Topping
1. Preheat the oven to 375 degrees Fahrenheit, then prepare the filling: In a 9-inch square baking dish, combine the peaches, honey, starch, vanilla, and cinnamon. Bake the filling for 20 to 25 minutes until the mixture is bubbling around all four edges.
2. At the same time, prepare the topping
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How to Create Cool Watermelon Popsicles
**Who can determine when a popsicle qualifies as a popsicle?** Just to clarify: these watermelon popsicles are frozen chunks of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and utilize the rind for a good hold.) I attempted to create watermelon popsicles in molds, and I honestly favor the texture and taste of these uncomplicated pops.
**These watermelon popsicles are invigorating, straightforward, fruity summertime snacks.** Here are several more reasons to whip up these watermelon treats:
– They’re the simplest popsicles I’ve ever prepared, needing just one ingredient and precise slicing.
– They’re an excellent method to use up extra watermelon. Watermelons can be quite large.
– They’re less messy for young children to enjoy than fresh watermelon (watermelon juice stains are surprisingly hard to eliminate from fabric). Adults will appreciate them as well, maybe even more with a dash of lime juice or a sprinkle of chili-lime seasoning.
**Not to forget, how adorable are the cookie-cutter designs?** The star shape would be delightful for Independence Day celebrations or summer birthdays. I’m already planning to prepare these for Grace’s birthday event. You’ll discover a photo guide and recipe below.
## How to Prepare Watermelon Popsicles
**First, determine if you prefer cookie-cutter shapes, wedges, or slices.** Here are your options:
– **Cookie-cutter shapes are entertaining.** To create them, you’ll require cookie cutters and popsicle sticks. This technique results in some leftover scraps, and you’ll find suggestions for utilizing them in the following section.
– **Wedges are simple to hold.**
– **Slices remind me of classic popsicle mold shapes.** You can even grate the frozen slices on a large box grater for *watermelon shaved ice!*
**Cut your watermelon accordingly.** Locate a rimmed baking sheet or tray that will fit in your freezer space, and line it with parchment paper to prevent sticking. Position each popsicle on the paper with a bit of space; you can stack additional pieces of parchment paper and popsicles on top.
**Freeze until solid (approximately four hours),** then enjoy or transfer them to a freezer bag to protect against freezer burn.
## Tips for Selecting Watermelon
**Your popsicles will be as tasty and sweet as the watermelon you choose,** so find a quality one. Sugar Baby watermelons are my preferred kind, but any delicious watermelon will suffice.
When selecting a watermelon, look for one that is:
– Heavy for its size
– Dull, not glossy
– Symmetrically shaped
– Darker green, with a yellow to orange “field spot” indicating it has ripened sufficiently on the vine (the more vibrant the yellow-orange color, the better)
## Ways to Use Leftover Watermelon
If you transform your whole watermelon into frozen wedges or slices, you won’t have any leftovers to deal with. If you create cookie-cutter-shaped popsicles, you’ll have some leftover scraps of watermelon.
If you only plan to convert part of a large watermelon into popsicles, here are some ideas for the leftovers:
## More Popsicles and Frozen Delights
If you like this recipe, give one of these a try next:
**Feel free to share your thoughts on your frozen watermelon in the comments.** It’s such a simple and light summertime delicacy!
## Watermelon Popsicles
Frozen watermelon is the ideal icy summer delight! Make these watermelon popsicles and enjoy them throughout the summer. The number you make depends on the size of your watermelon; create as many or as few popsicles as you desire.
1. Using a sharp chef’s knife, remove the stem end and the opposite end. Rotate the watermelon so that it stands upright on a flat side. Cut it in half down the center. Place one half against the cutting board with the flat side down.
2. For cookie-cutter shapes, slice across the watermelon to produce ½-inch thick slabs. Press the cookie cutter down to form shapes. Repeat with the remaining watermelon half. Insert popsicle sticks about ¾-inch deep into the center of each shape’s base.
3. For wedges, slice lengthwise down the middle for large wedges or create smaller wedges by slicing lengthwise one-third of the way from each side, meeting in the center. Then cut across the watermelon multiple times to create ½-inch wide wedges. Repeat with the remaining watermelon half.
4. For long strips, slice lengthwise along the watermelon to create about 4 to 5 equal segments, and then slice across those segments to form ½-inch wide strips.
5. Find a tray or baking dish that fits in your freezer. Line it with parchment paper and arrange the watermelon in a single layer, leaving gaps between each to prevent sticking together. If additional space is needed, add another layer of parchment paper on top to create another layer. Freeze until solid, around 4 hours.