Friday, August 24, 2012


lemon cream cupcakes

Here’s a lemon-flavored cupcake that’s topped with a light and luscious lemon cream cheese frosting that’s soft, creamy, tangy and not too sweet.  Since the cupcakes are made with unbleached all-purpose flour, they’re a little on the dense side compared to a cupcake made with bleached cake flour, but they’re nicely moist with wonderful lemon flavor.  My cupcakes rose up as they baked, then fell.  It didn’t affect the finished product, or at least I don’t think it did. 

There’s nothing like the bright taste of lemon for an all-season cupcake.

Lemon Cream Cupcakes
Adapted from
Rating:  8.5 out of 10


1-3/4 cups unbleached all-purpose flour, whisked, measured then sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Diamond kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar (I used 1/2 cup sugar + 2 Tbsp. NuNaturals Stevia) 1 large egg + 1 large egg white
1 Tbsp. grated lemon zest, packed
3/4 tsp. pure vanilla extract (I used my homemade vanilla extract.) 2 Tbsp. freshly squeezed lemon juice
1 (5.3 oz.) container nonfat Greek yogurt + enough milk or cream to make 8 oz.

Heat oven to 350F.  Line a muffin tin with 12 paper baking cups.  Grease and flour a 6-oz. ramekin and line bottom with 2 wax paper circles.  In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside. 

On medium speed, cream butter and sugar together in bowl of stand mixer using paddle attachment.  Beat in egg and white, one at a time, then add zest, vanilla and juice and beat till combined.  On low speed add dry ingredients in three portions alternating with yogurt mixture in two portions, beginning and ending with dry ingredients.  Fill muffin cups with about 1/4 cup batter; spoon remaining batter into ramekin.  Bake 16-19 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool 10 minutes; transfer to wire racks to cool completely.  Frost with Lemon Cream Cheese Frosting, or as desired.  Yield:  12 standard cupcakes + 1 double cupcake from ramekin

lemon cream cupcakes (2)


lemon cream cupcakes
This is a very light, luscious frosting, with a creamy, tangy taste because it’s not overloaded with confectioner’s sugar as many cream cheese frostings are.

Lemon Cream Cheese Frosting
Rating:  10 out of 10


4 oz. Neufchatel (lower-fat) or regular cream cheese, soft
4 oz. unsalted butter, soft
2 tsp. finely grated lemon zest
1 tsp. vanilla powder or vanilla extract
1 - 1-1/2 cups confectioner’s sugar
2-3 Tbsp. whipping cream

In medium bowl, beat cream cheese, butter, zest and vanilla till well combined and creamy.  Slowly add sugar and cream.  Beat till fluffy, light and smooth.  Yield:  enough to thickly frost 12 cupcakes.

Tuesday, August 21, 2012



Lately I’ve been on a smoked salmon kick.  (Hubby, too – he loves crostini with cream cheese and smoked salmon as a snack.)  For our annual crab party, I made s’mores cupcakes and these sumptuous deviled eggs that disappeared in no time.  I used Philadelphia 1/3 Less Fat Soft Cream Cheese, nonfat Greek yogurt and very little mayonnaise, so these were a bit easier on the waistline than traditional deviled eggs, but regular cream cheese and sour cream would make a richer, creamier filling.  A nice hit of Omega 3’s came from Eggland’s Best eggs and the salmon. 

If you’re looking for an appetizer to bring to your next party, try these.  They may become a new favorite.

Smoked Salmon Deviled Eggs
Rating:  10 out of 10

8 large eggs, preferably Eggland’s Best
1/4 cup plain nonfat Greek yogurt (or sour cream, if preferred)
3 Tbsp. Philadelphia 1/3 Less Fat Soft Cream Cheese (or regular cream cheese, if preferred)
2 Tbsp. lite mayonnaise (I used Hellmann’s)
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. minced fresh chives, plus extra for garnish (parsley may be substituted, if preferred)
2 oz. smoked salmon, minced +  another 1-1/2 oz. for garnish
1/2 tsp. Diamond kosher salt + 1/8 tsp. for egg whites 
1/8 tsp. smoked paprika (or up to 1/8 tsp. more, depending on your taste)
1/4 tsp. white pepper (or black, if preferred) Optional additional garnish:  capers

In a pot that will hold the eggs in a single layer, cover eggs with 1 inch of cold water.  Bring to a full boil over high heat; cover; off heat; let eggs stand for 13 minutes.  Drain eggs; set aside to cool.

Peel eggs and slice in half lengthwise.  Carefully remove yolks.  Set yolks in small food processor; set whites, cut sides up, on an egg dish or platter.  Sprinkle whites lightly with
1/8 tsp. salt; set aside. 

Add yogurt, cream cheese, mayo, lemon juice, 1 Tbsp. chives, 2 oz. salmon, 1/2 tsp. salt, smoked paprika and pepper to mini food processor; pulse till smooth and well combined.  Taste to adjust seasonings, adding more paprika, salt or pepper if needed. 

Transfer filling to decorating bag fitted with a 22, 1M or 2A tip. (I used a 22 tip.)  Pipe filling into egg white cavities.  (If you don't have a decorating tip or bag, you can use a resealable sandwich bag.  Snip a bottom corner of the bag and squeeze filling through it.)  Cover eggs loosely with plastic wrap, being careful not to flatten the filling.  Refrigerate at least 30 minutes to blend flavors.  Before serving, garnish eggs with additional salmon, chives and/or capers as desired.

Friday, August 17, 2012


I never was one for gooey sweet pineapple upside-down cake, which is why I resisted making peach upside-down cake.   So I tried this recipe, from Alton Brown on Food Network, and I must say I have been missing out all these years.  Alton uses candied ginger to flavor the peaches, and it really is a perfect complement.  Chopped fine, the ginger is hardly noticeable, yet the subtle lift turns the peaches into something very special. 

This is a sweet dessert, but not uber-sweet like pineapple upside-down cake usually is, and it's perfect for a small dinner party.  You can top it off with ice cream, sweetened whipped cream or creme fraiche.  I chose to very lightly sweeten some non-fat Greek yogurt and, for me, it was perfect. 

Alton's recipe calls for about 3 Tbsp. candied ginger, but I used 2 Tbsp, per many reviewers' recommendations.  However, the amount will depend on which crystallized ginger you use.  Ginger People's (available online) is the best and will be stronger.  Other brands may use more sugar on smaller, thinner pieces of ginger and will have less of a ginger bite.  I recommend using 2 Tbsp. at first to see how you like the flavors.   Get the easy recipe....

Tuesday, August 14, 2012


Smores cupcakes (6)
For anyone who may have been living on another planet all their life, a s’more (sometimes spelled smore, both as shortened versions of some more) is a traditional nighttime campfire treat popular in the US and Canada, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.  The first recorded version of the recipe is in a Girl Scout publication. 

I'm not necessarily on a s’more kick.  It’s more of a marshmallow-creme, Italian-meringue-frosting kick.  I’ve just discovered how great the homemade stuff is, vs. the plastic jars of fluff.  Not that the fluff is bad.  I can remember eating it with peanut butter on Ritz crackers ad nauseam, when I was younger.  It’s just that the homemade version is so much better.  It’s fluffier yet somehow more substantial, not as sweet, and tastes like a delicious, delicate cloud of marshmallow.  Put a torch to it, and you have the nostalgic taste of charcoal-toasted marshmallows.

The internet is rife with s’more cupcake recipes, but most are for chocolate cupcakes, and I wanted to make a graham cracker cupcake.  Vintage cookbooks have recipes for graham cracker cake, and I thought about using one, but decided to search for other recipes on the net.  Most had questionable reviews, or none at all.  Then I found it.  In January 2011, Bon Appetit published a recipe from Society Bakery in Dallas.  It was a little complicated, with marshmallow creme pushed into a hole in the cupcake, then chocolate ganache spread over top.  That wouldn’t be too hard, but then dollops of marshmallow creme are placed on a baking sheet, broiled till charred, and slid on top of the ganache.  Whew.  Reviewers said the dollops slid right off.  They also complained that the cupcakes were too dry.  Turns out, after some experimentation with the recipe on my part (using oil first and then butter), there’s nothing wrong with the cupcake recipe except that the instructions say to bake for 22 minutes.  Mine took 15, and they were nicely moist, whether made with oil or butter.  I filled them with ganache, piped homemade Italian meringue frosting on top, then torched them to char the frosting.

What you don’t get from these cupcakes is the crunch of the graham crackers.  What you do get is a graham cracker-flavored cupcake and the reminiscence of a s’more with the soft ganache (resembling melted chocolate) and the charred Italian meringue (resembling a toasted marshmallow).  Want to go back to your younger years?  Try this recipe.

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P. S.  I took these to our annual crab party this past weekend and they were a big hit.  Guests were raving over them. 

S’Mores Cupcakes
Adapted from Bon Appetit, January 2011 and Society Bakery, Dallas TX

Rating:  10 out of 10

1-1/2 cups graham cracker crumbs (about 1 package of 9 crackers)
3/4 cups + 2 Tbsp. sugar, divided use
1/8 tsp. Diamond kosher salt
1/2 cup unbleached all-purpose flour
2-1/2 tsp. baking powder
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 tsp. pure vanilla extract (I used my homemade vanilla extract)
3/4 cup whole milk
4 oz. semi-sweet chocolate chips
1/4 cup heavy whipping cream
About 2 cups Italian meringue frosting (or 3/4 cup + 7-oz. jar marshmallow creme)

Heat oven to 350F.  Line 12 standard muffin cups with paper liners.  In work bowl of a food processor, combine graham cracker crumbs, 1/4 cup sugar and salt.  Pulse till very finely ground.  Add flour and baking powder; pulse briefly to blend. 

In bowl of standing mixer, using the paddle attachment, beat butter and remaining 1/2 cup plus 2 Tbsp. sugar on medium speed till light and fluffy.  Add eggs, one at a time, beating till blended after each.  Beat in vanilla with the second egg. 

On low speed, add graham cracker mixture in three additions alternately with milk in two additions, beginning and ending with graham cracker mixture.  Do not overbeat at this point.  Divide batter evenly among paper cups, using about 1/4 cup batter for each.  Bake 14-16 minutes, or till a toothpick inserted near center of cupcake returns with just a few crumbs.  Transfer cupcakes to wire rack to cool completely.

In the meantime, heat cream till very hot and steaming but not boiling.  Pour over chocolate chips.  Stir till smooth; set aside to cool.

With sharp knife, cut a wide cone-shaped circle from top of each cupcake, starting about 1/2” from edge.  Fill with about 1-1/2 tsp. cooled ganache.  Replace tops.
Smores cupcakes (2)

Pipe or spread Italian meringue frosting (or commercial marshmallow fluff) over each cupcake top. 
Smores cupcakes (4)

Apply kitchen torch to toast meringue, or place 4-6” under broiler for a few minutes. 
Yield:  12 amazing cupcakes
Smores cupcakes (5)

Monday, August 13, 2012


Smores cupcakes (4)

My 1959 Meta Given Encyclopedia of Modern Cooking calls this “White Mountain Icing,” and the directions are for using a rotary beater.  I used to own a rotary beater, but it has long since been thrown out and replaced with a KitchenAid stand mixer and a Cuisinart 7-speed hand mixer.  I’m all in favor of hand whisking, but not for this frosting, thank you.   If you’re feeling intimidated after that introduction, don’t be.  This frosting is not hard to make, so long as you follow directions carefully.
If you’re a marshmallow fluff junkie, you can eat this stuff straight up or piled on a Ritz cracker that’s spread with peanut butter.  Or you can restrain yourself and use it for chocolate-marshmallow ice cream sundaes, as a meringue for pies, or to make frosting for S’mores cupcakes.   If you char the frosting with a kitchen torch, or place 4-6” under a broiler, the meringue will taste like a toasted marshmallow.

Smores cupcakes

Homemade Marshmallow Fluff (AKA Italian Meringue)
Adapted from Bobby Flay
Rating:  10 out of 10

3 Tbsp. water
1/2 cup plus 2 Tbsp. light corn syrup
1/3 cup plus 2 Tbsp. granulated sugar, divided use
2 large egg whites, room temperature
1/2 tsp. vanilla powder or vanilla extract (I used homemade vanilla powder)
pinch of salt
pinch of cream of tartar

In a small saucepan fitted with a candy thermometer, bring water, corn syrup and 1/3 cup plus 1 Tbsp. sugar to a rolling boil on high heat, brushing down sides of pan with a wet pastry brush.  Do not stir mixture, as it will cause it to crystallize.   Boil until mixture reaches 242F, or soft ball stage. 

In the meantime, a few minutes after the sugar mixture comes to a boil, in a completely clean, dry mixing bowl of a stand mixer fitted with the whisk attachment, on medium-high speed whip egg whites, vanilla powder or extract, salt and cream of tartar until creamy and foamy, about 2 minutes.  With mixer still on, sprinkle the remaining 1 Tbsp. of sugar over the whites and continue beating until whites hold very soft peaks, another 2 minutes.  When syrup is ready, reduce mixer speed to low.  Find the sweet spot (between the sides of the bowl and the whisk attachment) and very, very slowly and carefully drizzle in the hot syrup.  After all syrup has been added, turn mixer to high and whisk till thick, fluffy and just warm, about 7 minutes. 

Wednesday, August 8, 2012


gingery CCC

This recipe appeared on Epicurious December 2011 as part of their editors’ Christmas Cookie Swap, “10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.”  I was hoping for something spectacular and was a bit let down.  The cookies are almost cakey in their centers and the very slightly crispy edges quickly turned soft as the cookies cooled.  This could be because I used Stevia instead of white sugar, causing the ratio of brown sugar/white sugar to change.  Most reviewers commented on the lack of ginger taste, and many doubled the crystallized ginger. It wouldn’t hurt to add some powdered ginger to the batter as well, IMHO.  All in all, with the changes recommended below, these might not be a bad cookie.
Esther’s Gingery Chocolate Chip Cookies
Adapted from Epicurious, December 2011
Rating:  8.5 out of 10


1-1/2 cups unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. powdered ginger (optional, my recommendation)
1/2 tsp. Diamond kosher salt
8 Tbsp. (1 stick) cold unsalted butter
1/2 cup sugar (I used 2 Tbsp. Nu-Naturals Stevia) 1/2 cup packed light brown sugar
1 large egg
1 tsp. pure vanilla extract (I used my homemade vanilla extract.) 
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
1/4 cup finely chopped crystallized ginger (I would make this 1/2 cup.)

In large bowl, sift together flour, baking soda and salt.  In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar and brown sugar and beat on medium speed, scraping bowl occasionally until light and fluffy, about 5 minutes.  Add egg and vanilla and beat until combined, about 2 minutes.  With mixer on low, add flour mixture in 3 batches, stirring until just combined.  Add chocolate chips and candied ginger and fold until just incorporated.  Cover with plastic wrap, pressing plastic directly on dough’s surface, and chill at least 2 hours and up to 2 days. 

When ready to bake cookies, take dough from fridge and leave at room temperature 1/2 hour.  Heat oven to 375F.  Line baking sheets with parchment.  Drop dough by heaping 2 tablespoons onto baking sheets, leaving about 2 inches between cookies.  Bake till golden brown, 12-15 minutes.  Cool on baking sheets 5 minutes before transferring to a wire rack to cool completely.  Yield:  about 2 dozen

Monday, August 6, 2012


So my hubby got invited on the "fishing trip of a lifetime."  Giddy with joy, he and two buddies traveled to Grand Isle, Louisiana, where they were guests of a young man who repairs oil rigs and owns a 58-foot yacht that comfortably sleeps seven.  They each had their own bedroom, outfitted with New Orleans Saints everything, from sheets to blankets to towels.  Keith, captain and owner, is an avid Saints fan -- he even named his yacht the "Whoo Dat."  (The extra "o" was put in to avoid copyright infringement.)

(For those of you who don't know, the Saints are called Who Dats because of the chant that's repeated during their games.  According to, it began circa 1983, when Bum Phillips was head coach of the Saints and the team came close to making the playoffs. New Orleans fans used a popular football chant and adopted it as their own. It went: "Who dat? Who dat? Who dat say dey gonna beat dem Saints? Who dat? Who dat?" Occasionally, opposing teams would defeat the Saints and respond, "We dat!")

Turns out, Keith, of Cajun origin, is a foodie who cooks.  The men came home with fresh yellowfin tuna, red snapper and a recipe for tuna salad they said they couldn't live without.  The only problem was it started off with 1/2 gallon of fresh tuna, 8 hardboiled eggs and a list of other ingredients with no measurements at all. This was particularly problematic when it came to the liquid crab boil.  I worked it out, though, and my final version has just enough spice to linger a bit on your tongue, but not enough to cause you to sweat. The only other problem is that, once you taste it, you may never want to open a can of tuna again. Get the recipe...

Sunday, August 5, 2012


mini peach pies (2)

If you’re afraid of pie crusts, but want to make a homemade pie, this is the recipe for you.  A hazelnut crust and topping are a cinch to make and the flavors blend perfectly with berries.  If you can’t get hazelnuts, I’m sure you can substitute pecans, walnuts or almonds.  There aren’t many ingredients, but this is a pie full of flavor that you’ll want to make again and again.  The original recipe, in Taste of Home’s 2011 premiere issue of Master Chef Magazine, was made in a 9” deep dish pie pan.  To try it out, I used my mini pie plate and made a small version, just enough for the two of us. 

mini peach pies (5)

Mini Triple-Berry Crumb Pie
Adapted from Master Chef Magazine 

Rating:  9.5 out of 10

1/3 cup hazelnuts
2 Tbsp. sugar
1/3 cup white whole wheat flour
3 Tbsp. cold butter, cut in 1/2” pieces

Heat oven to 375F.  In food processor (I used my mini), pulse hazelnuts with sugar till they are ground fine.  Add flour, pulse briefly to combine.  Add butter, pulse in short, quick motions till mixture is crumbly, and butter is in small pieces.  Set aside 1/3 cup for topping.  Press remainder onto bottom and sides of 4-1/2” pie plate.   Refrigerate.

2-4 Tbsp. sugar, depending on tartness of fruit
2 tsp. cornstarch
1/2 cup blackberries
1/2 cup blueberries
1/2 cup strawberries or raspberries
1/2 tsp. lemon juice
1/4 tsp. pure vanilla extract

In another small bowl, combine sugar and cornstarch.  Gently stir in berries, lemon juice and vanilla.  Spoon filling into chilled pie crust.  Bake 30-40 minutes, or till filling is bubbly and crust is golden brown.  If necessary, cover edges of crust with foil for last 15 minutes to prevent overbrowning.  Cool on a wire rack.  Serve with ice cream, sweetened whipped cream, or as desired.  Yield:  2 servings 

Saturday, August 4, 2012


Don't throw those beet tops away!  They taste like spinach when cooked, and the small leaves are great, raw, in a salad.  Beet greens and Swiss chard are both cousins of spinach, and can be used in any spinach recipe.  This recipe will serve two big eaters, or four smaller ones.  We get enough for two meals, and the leftovers are even better when they're reheated a couple nights later. 

Always buy wild-caught U. S. shrimp, preferably North Carolina for best flavor and quality.  Harris Teeter and B&J's on Route 70 in James City both carry North Carolina shrimp in season. 

Also be sure to buy the freshest beets possible, with greens that are not wilted or brown, for the best results.  If beet greens are unavailable, use Swiss chard or spinach.

When you look at the list of ingredients below, you may think it's too much trouble to make this dish.  But remember, it's a complete meal by itself and you don't have any other preparations to consider.  Once you line up your ingredients, this is a snap to make, and the flavors are so balanced, your taste buds will thank you.  Get the recipe...

Thursday, August 2, 2012


peach frangipane tart (4)

Even though I have a favorite recipe for peach frangipane tart, when I stumbled onto a new blog that had a different recipe, I just had to try it.  This recipe, from At the Baker’s Bench blog, was one such experiment. 

As usually happens with me, I start out fully intending to follow the original recipe.  It must be my nature, though, to get sidetracked with changes.  Though I enjoyed the finished product, it didn’t come close to my all-time favorite, and it was probably more my fault than anyone's.  (I must say, however, that I prefer confectioner’s sugar in frangipane for a smoother custard, and only a half egg for a less "eggy" taste.)  I forgot to sprinkle turbinado sugar on the peaches, which contributed to the not-sweet-enough taste.

Even with my changes mistakes, this is still a good dessert, one that my friends enjoyed.  Frangipanes, I am convinced, are like brides and Christmas trees -- no ugly ones.  I mean, what could be wrong with a sweet almond cream on a flaky pastry, baked with freshly sliced sweetened peaches?  Here’s the recipe for today's tart, with my notes on how to make it better.  And, P. S. if you haven't visited At the Baker's Bench, do so today -- there are some great recipes there!

Adapted from At the Baker’s Bench
Rating:  8 out of 10


Crust: Use your favorite one-crust pie crust recipe.  Roll 3/4 of dough to 11” circle.  Fit into 9” tart pan with removable bottom.  Refrigerate.

3 Tbsp. unsalted butter, very soft
1/4 cup white sugar  (I would add at least another tablespoon of sugar)*
pinch of salt
1/2 cup almond meal
1 egg (I would cut this to 1/2 egg – about 1-1/2 Tbsp.) 
1 Tbsp. almond liqueur
1/4 tsp. pure vanilla extract (I would eliminate this.)

(*To make the frangipane smoother, pulse the sugar in a mini food processor first, to make it superfine.)  In small bowl, whisk butter, sugar and salt till smooth.  Blend in almond meal, egg, liqueur and vanilla (if using) till again smooth.  Set aside.

Peach Filling: 
3 peaches, peeled, pitted and sliced
1 Tbsp. lemon juice
1 Tbsp. almond liqueur
2 - 4 Tbsp. sugar  (Taste peaches, add more sugar if needed.) 
1/2 tsp. pure vanilla extract (I would eliminate this.)
3 Tbsp. apricot jam or preserves

In medium bowl, toss peaches with lemon juice, liqueur, sugar and vanilla.  Let sit 15 minutes to form juices.

In the meantime, heat oven to 375F.  Line a baking sheet with parchment.
Spread frangipane over chilled pie crust.  Arrange peaches decoratively over frangipane.  Combine preserves and liqueur in small bowl and heat on high till just hot in microwave, about 20 seconds.  Stir, then brush over top of peaches. 
peach frangipane tart (2) 
Spoon any remaining juices from bowl over the peaches.  Place the tart on the parchment-lined baking sheet.  Bake about 40-45 minutes, or till frangipane is bubbling and crust is golden. 
peach frangipane tart 
Transfer to wire rack to cool completely.  Serve slices with ice cream, sweetened whipped cream or creme fraiche.  Serves 6-8

Wednesday, August 1, 2012



Our household is made up of two people:  Guy and me.  Our childless boys live far away, one in San Diego, and one a day’s drive in the western end of our state.  We have no aunts, uncles, nieces, nephews, brothers or sisters living close by, and both sets of parents are no longer with us.  So desserts are for company mostly, though it’s nice to have something small just for the two of us that won’t sit around for a week waiting for us to eat it up. 

Using the template provided by Food Network Magazine, I adapted to make a formula for two people, rather than eight.  It goes like this:

1.  PREP:  Heat oven to 375F.  Butter two (6-oz.) ramekins.

2. PICK A NUT:  Chop 2 Tbsp. of any of the following:  walnuts, almonds, pistachios, pecans or hazelnuts; set aside.

3. CHOOSE A GRAIN:  Whisk together in a small bowl 2 Tbsp. cornmeal, almond meal or oats,  3 Tbsp. white whole wheat flour, 3 Tbsp. light brown sugar and a pinch of salt.

4. MIX THE CRUMBLE:  Add the nuts to the flour mixture.  Work in 1-1/2 Tbsp. soft unsalted butter with your fingers until evenly moistened; set aside.

Apple-Cranberry:  1-1/4 cups chopped tart apples, 2 Tbsp. dried sweetened cranberries, 3 Tbsp. light brown sugar, 1-1/2 tsp. white whole wheat flour, 1/2 tsp. cinnamon, 1/2 tsp. vanilla, pinch salt
Peach-Raspberry:  1 large peach, peeled, pitted, sliced or chunked, 1/2 cup raspberries, 2 Tbsp. light brown sugar, 1-1/2 tsp. white whole wheat flour, 1/8 tsp. cinnamon, 1/2 tsp. vanilla
Blueberry:  1-1/4 cups blueberries, 1/4 cup diced apple, 2-1/2 Tbsp. sugar, 3/4 tsp. white whole wheat flour, 1/4 tsp. lemon juice

6. BAKE:  Transfer filling to prepared ramekins.  Dot each filling with 3/4 tsp. cold cut-up butter.  Top each with half of the crumble.  Set ramekins on a baking pan lined with parchment.  Bake till golden and bubbly and fruit is tender, about 40 minutes.  Let sit 10 minutes before serving.  Top with whipped cream or ice cream, if desired.

What I did:  I made a plain peach crumble using two small peaches (no raspberries), and chose almonds for my nuts.  For my grain, I used 2 Tbsp. almond meal.   I whipped 1/4 cup heavy cream with 2 tsp. confectioner’s sugar and 1 tsp. almond liqueur for the topping.
Click here to PRINT RECIPE.