Dive into a playful summer salad pitch! This Ambrosia remix swaps sour cream for tangy Greek yogurt, then tosses in strawberries and blueberries for bright color and punchy texture. Try colored mini-marshmallows or toasted coconut for whimsy, or a splash of citrus to brighten flavors—happy experimenting!
Imagine a tasty treat called a crumble, also known as a brown betty. It comes from Britain and is now enjoyed worldwide. This dish can be sweet or savory, but the sweet version is most popular. Its history dates back to American cuisine during European colonization. The magic happens when it’s baked until the topping becomes crispy. It is often served warm with cooked fruit, custard, cream, or ice cream, making it a perfect cozy dessert. I enjoy trying different toppings, like toasted coconut, chocolate chips, or raw coconut, to add extra flavor. Whether you want a comforting dessert or a savory snack, crumble toppings are a fun way to improve your recipes. I’ve collected creative topping ideas to inspire your cooking. Get ready to enjoy a crispy, delicious treat that is both nostalgic and exciting—happy baking!
#1 BASIC CRUMB TOPPING
Ingredients
1 1/2 cups of all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled butter, cut into pieces
Directions
In a bowl, mix flour, light-brown sugar, granulated sugar, salt, and cinnamon.
Cut chilled butter into pieces.
Use a pastry cutter or fork to mix the butter into the sugar until it forms large crumbs.
Refrigerate until ready to use.
#2 FRENCH CRUMB TOPPING:
Ingredients
1/3 cups of chilled butter
1/3 cups of brown sugar
3/4 cups of all-purpose flour
1/2 cup of chopped nuts
Directions
Mix sugar, flour, and nuts together.
Cut in butter with a fork or pastry cutter until blended.
Refrigerate until ready to use.
#3 WALNUT CRUMB TOPPING:
Ingredients
1/2 cup all-purpose flour
3/4 cup walnuts, chopped
1/4 cup packed dark brown sugar
1/4 teaspoon sea salt
4 tablespoons unsalted butter, at room temperature
Directions
In a medium bowl, stir together flour, walnuts, brown sugar, and salt.
Cut in butter with a fork or pastry cutter until blended.
Refrigerate until ready to use.
#4 OAT CRUMBLE
Ingredients
1 1/2 cups old-fashioned rolled oats
3/4 cup pecans or almonds, chopped
1/2 cup brown sugar
1/3 cup whole-wheat flour or all-purpose flour
3/4 teaspoon ground cinnamon
5 tablespoons canola oil
Directions
Mix dry ingredients together, then stir in canola oil.
Mix with a spoon until the mixture resembles coarse crumbs.
Refrigerate until ready to use.
#5 BAKED CRUMB TOPPING
Ingredients
½ cup Brown sugar
½ cup flour
¼ cup chilled butter
¼ cup of nuts, coconut, flaxseed, or sunflower seeds (all optional but make great texture)
Directions
Preheat oven to 350°F. degrees
Mix ingredients together; it should stick together and form crumbs.
Spread the mixture onto a baking sheet lined with parchment paper.
Bake for 20 minutes.
Crumble any pieces that are clumped together and put the crumbs on everything in sight!
Cook’s Notes:
Add any of the following ingredients to your crumb toppings for extra flavor or texture.
Nuts
Coconut
Flax seed
Sunflower seeds
Cinnamon
Cardamom
Toffee
Chocolate chips
Peanut butter chips
Cream cheese chunks
Shredded cheddar cheese (great on apple anything)
M & M’s
Drizzle your crumb topping with caramel sauce, and sprinkle lightly with sea salt.
The sky is the limit where your dessert is concerned.
Imagine a dessert that’s as fun to make as it is delicious to eat—welcome to the world of bread pudding! This treat has a rich history, dating back centuries when clever cooks needed to rescue stale bread from the trash. Instead of wasting it, they turned it into hearty, flavorful dishes, both savory and sweet. Today, bread pudding has evolved into a luxurious delight, often made with fancy breads like brioche and infused with indulgent ingredients such as vanilla beans, bourbon, Gruyère cheese, or crunchy pecans. It’s a versatile dessert that can be dressed up with luscious sauces or fresh fruit, making every bite a delightful experience. Whether you’re reminiscing about childhood or impressing guests with a gourmet twist, bread pudding offers a perfect blend of history, comfort, and elegance. So, gather your ingredients and get ready to create a fun, flavorful masterpiece that celebrates both tradition and decadence.
Makes 6
Ingredients
5 cups of mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
2 tablespoons fresh lemon juice
2 tablespoons of water
1 vanilla bean split lengthwise
1/2 cup of sugar
Pinch of salt
18 thin slices of white sandwich bread (Challah bread can be used; roll out a slice to make thin)
Directions
In a saucepan, cook berries, water, and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Slice a vanilla pod down the center and scrape the beans; add the beans to the berry mixture. Stir in sugar and salt; cook until the sugar is dissolved, 3 to 5 minutes. Strain the sauce into a bowl through a sieve or colander; do not discard the berries. Set both aside to cool.
Take a piece of plastic wrap that is 6 inches longer than the cupcake tin. Press it into the cups of the tin. Alternatively, place another muffin tin on top of the plastic wrap to help press it into the cups.
Using a 2-3/4-inch cookie cutter, cut six rounds from the bread slices and set one round in the bottom of each muffing tin.
Using a smaller 2-1/4-inch cookie cutter, cut twelve rounds from the bread and set aside.
Pour 1 tablespoon of sauce into each cup; add 1 tablespoon of reserved cooked berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
Cover the puddings with plastic wrap. Place a baking sheet on top and add a heavy skillet to weigh it down. Keep it in the refrigerator for at least 4 hours.
To serve, pull up the plastic wrap, and gently unmold each pudding onto plates; drizzle with leftover sauce.
Cook’s Note
Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings. Spray the tins with cooking spray to help the plastic wrap stay in place.
Delicious fresh strawberry shortcakes topped with whipped cream and mint leaves.
This refreshing old-fashioned recipe for Strawberry Shortcakes is a delightful dessert that combines the sweetness of ripe strawberries with the light, fluffy texture of freshly baked shortcakes. This classic treat is perfect for summer gatherings, picnics, or any occasion where a cool, fruity dessert is desired. The key to a perfect strawberry shortcake lies in selecting fresh, juicy strawberries, which are sliced and often lightly sweetened to enhance their natural flavor. The shortcakes themselves are made from tender biscuit-like dough, baked until golden, then split open to hold the luscious strawberries and whipped cream. For an added touch of freshness, some recipes incorporate a hint of lemon zest or a splash of vanilla into the shortcake batter. This dessert is not only visually appealing with its vibrant red strawberries and fluffy layers but also offers a harmonious balance of sweetness and acidity.
Ingredients
Filling
6 cups of fresh strawberries, sliced
½ cup sugar
1 teaspoon vanilla extract
Whipped Cream
1 cup heavy whipping cream
¼ cup of powdered sugar
1 teaspoon of vanilla extract
Biscuits
2-3/4 cups of all-purpose flour
¼ cup sugar
4 teaspoons baking powder
3/4 cup of cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container of sour cream
1 teaspoon vanilla extract
Preparation
Combine strawberries, 1/2 cup sugar, and vanilla extract. Cover and chill in the refrigerator for about 2 hours.
Beat whipped cream at medium-high speed with an electric mixer until foamy.
Gradually add powdered sugar and vanilla, beating until stiff peaks form. Note: do not overbeat or the whipped cream will become butter! Cover and chill in the refrigerator until ready to use.
Biscuits
Preheat oven to 450°F.
Line a baking sheet with raised edges with parchment paper.
Combine flour, sugar, and baking powder in a large bowl;
Cut butter into the flour mixture with a pastry blender or two forks until crumbly.
In a separate bowl, whisk together eggs, sour cream, and vanilla until blended
Add to flour mixture, stirring just until dry ingredients are moistened.
Drop dough into 10 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about ¾ inch thick.
Bake for 10 – 12 minutes until golden.
Presentation
Cool on a wire rack for about 10 minutes. Cut shortcakes in half horizontally. Spoon half of the berries and whipped cream over the bottom layers.
Replace the top layers and cover with the remaining strawberries and whipped cream.
A warm bourbon peach cobbler straight from the oven, ready to serve
Two of my favorite things, peaches and bourbon, are together in this wonderful recipe. Peaches will be in season in a couple of months, and I look forward to enjoying them in my cereal, pies, and this cobbler. Bourbon is in season all the time. What does good Bourbon taste like? Flavor descriptors such as toffee, pralines, vanilla, and dried fruit describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive, spicy, oak-firmness unique to American whiskeys. All this wonderful flavor in a sweet cobbler, who could ask for more?
Note: While fresh peaches are always preferred, canned or frozen will work just as well.
CRUMBLE TOPPING
4 tablespoons of butter
1/2 cup rolled oats
1/2 cup all-purpose flour
1 pinch fine sea salt
1 dash black pepper
2 teaspoons of ground cinnamon
2 teaspoons vanilla extract
1/2 lemon (zest and set aside)
1/2 cup of brown sugar
1 tablespoon extra virgin olive oil
Directions for Crumb Topping
Mix the crumb topping ingredients in a bowl with a fork or pastry cutter until the butter chunks are evenly incorporated into the dry ingredients. Refrigerate until ready to bake.
PEACH FILLING
5 Large peaches, pitted and sliced
1-1/2 Tablespoon of pure Maple Syrup
1/2 lemon – juiced
1/3 cup of dark brown sugar
3 tablespoons butter (room temperature)
2 tablespoons of olive oil
3 teaspoons of ground cinnamon
1 teaspoon of vanilla extract
¼ teaspoon sea salt or kosher salt
¼ teaspoon fresh ground black pepper
1 ounce of fine bourbon
Process
Preheat oven to 375°F.
1. In a bowl, combine peaches with the remaining ingredients and mix well.
Dutch oven filled with rich bourbon baked beans garnished with bacon
Let’s keep the bourbon love going! Here’s a fun twist on baked beans—skip the soaking and grab canned beans for quick prep. Mix in your favorite barbecue sauce, and for an extra kick, try my homemade Bourbon Barbecue Sauce. Perfect for parties or a cozy night in, this recipe adds a delicious, spirited touch to your meal. Cheers to good food and great times!
Ingredients:
8 slices bacon, halved
1 medium onion, cut into small dice
1 medium green pepper, cut into small dice (Optional: add 1 diced jalapeno pepper for heat)
2 (15-ounce) cans of pinto beans, drained and rinsed
1 (15-ounce) can of navy beans, drained and rinsed
Adjust the oven rack to the lower-middle position and heat the oven to 400° F.
Fry bacon in a large, deep sauté pan or skillet until partially cooked, releasing about 1/4 cup of drippings.
Remove bacon from the pan and drain on paper towels. Set aside.
Add diced onions and peppers to the drippings in the pan and sauté until tender, about 5 minutes.
Add barbecue sauce, brown sugar, cider vinegar, coffee, mustard, and bourbon. Bring to a boil, remove from heat.
Add the beans and stir.
Pour the beans into a greased 13 x 9-inch pan or a large Dutch oven. Top with reserved bacon pieces. Bake uncovered for about 30 minutes until the edges bubble and the mixture thickens. If the beans seem too watery, bake for an additional 5 minutes. For a darker, caramelized top, briefly broil the dish for a minute or two.
Since canned beans are used, they tend to be slightly firmer. Lightly mash the beans with a spoon to break them up a bit. This helps create a texture similar to that of beans cooked for a longer time, making the dish more uniform and appealing.
Imagine a sauce so delicious it turns any grilled or smoked meat into a flavor explosion! Homemade bourbon barbecue sauce is your secret weapon for summer cookouts, family feasts, or just a fun night in. Made with simple ingredients, it blends the smoky richness of traditional barbecue with the sweet, caramel kick of bourbon—creating a taste that’s both complex and irresistible. Best of all, you get to be the chef, choosing fresh, natural ingredients instead of store-bought versions filled with preservatives. This sauce is super easy to whip up and perfect for adding a special touch to chicken, pork, beef, or even veggies. Its rich, smoky, and slightly sweet flavor makes every bite memorable. Whether you’re a barbecue pro or just love good food, this homemade bourbon sauce will quickly become your go-to for turning ordinary meals into extraordinary ones. Get ready to impress your friends and family with your culinary skills and a splash of bourbon magic!
Ingredients
2 cups of ketchup
4 tablespoons Worcestershire sauce
3/4 cup Bourbon
1/4 cup strong coffee
4 tablespoons soy sauce
1 tablespoon spicy brown mustard
1 cup packed brown sugar
1/2 teaspoon cayenne pepper (less if you don’t like spicy, more if you like hot)
4 tablespoons cider vinegar
1 tablespoon Tabasco sauce (optional if you don’t like hot)
Directions
In a medium saucepan, combine all ingredients.
Bring to a boil over high heat, stirring occasionally.
Reduce the heat to low. Simmer for ½ hour, stirring occasionally until thickened.
A charming homemade vanilla extract jar tied with a rustic bow, perfect for gifting.
Ever wondered why bother making your own vanilla extract when store-bought options are so easy? Well, here’s the scoop: store prices for vanilla are all over the place, making homemade a smart, budget-friendly choice. Plus, you get to tweak the flavor strength to your liking—no more settling for weak, artificial vanilla. Many commercial brands skimp on real vanilla, opting for imitation or synthetic ingredients, or they just add less vanilla to save costs. When you craft your own, you’re paying for rich, authentic flavor, not just convenience. Homemade vanilla is a game-changer for bakers craving depth and quality in every drop!
Ingredients
8 grade A vanilla beans (see note below for types of vanilla beans)
8 ounces of vodka (or other liquor – see note below)
Process
Begin by slicing the vanilla bean down the center to release the seeds.
The rule of thumb is one vanilla bean to one ounce of liquor. I prefer unflavored vodka because it provides a clean, neutral base that lets the true flavor of the vanilla beans shine.
In an 8-ounce glass jar with a tight-fitting lid, combine 8 sliced vanilla beans with the liquor of your choice.
Store the infused vanilla out of direct sunlight and give it a shake once per week.
Vanilla will be ready to use in 2 months.
Vanilla sediment is normal, edible, and adds another depth of flavor. The sediment consists of tiny vanilla seeds and bean particles released during extraction. Filtering the sediment is optional. Some people prefer to leave the specks because they indicate real vanilla. If you want a clearer appearance for gifts, you can pour the vanilla through a coffee filter. After filtering, you can put the beans back into the vanilla, so they continue to release flavor when given as a gift.
Long Shelf Life: The high alcohol content in unflavored vodka acts as a preservative, allowing the vanilla extract to last for years when stored properly in a cool, dark place. This longevity makes it a practical choice for making large batches of vanilla extract at home.
Note: Use 80-proof alcohol, such as vodka, bourbon, brandy, or rum. You don’t need expensive alcohol; cheaper options are fine. The vanilla flavor comes from vanilla beans, so buy good-quality beans. Avoid flavored vodka because it often contains artificial flavors that are not suitable for making pure vanilla extract.
Types of grade A vanilla beans:
Madagascar Vanilla – very common and has a creamy and rich flavor
Mexican Vanilla – has a darker, almost smoky flavor
Tahitian Vanilla – also very common and has a rich floral flavor
Elevate your morning coffee with this artisanal, small-batch homemade vanilla bean syrup.
Vanilla Bean Syrup is a versatile delight! Drizzle it on pancakes, waffles, or mix into coffee and tea for a sweet twist. It’s also perfect in cocktails or sparkling water, turning everyday drinks into fun, flavorful treats. Discover endless ways to enjoy this delicious, aromatic syrup in your favorite recipes
Ingredients
1 vanilla bean (use 2 for a stronger vanilla flavor)
1 cup granulated sugar or raw sugar
1 cup of water
Process
Split vanilla bean lengthwise with a sharp knife. Scrape the seeds and reserve the bean.
Place vanilla bean, seeds, sugar, and water in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved.
Once the mixture boils, reduce the heat to low and simmer, swirling the pan occasionally, for 5 minutes.
Remove the pan from the heat, cover, and let sit for at least 1 hour at room temperature.
Discard the vanilla bean and refrigerate the syrup in a covered container for up to 1 month.
Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.
Ingredients
1 tablespoon butter
½ cup pecan halves
2 tablespoons brown sugar
2 tablespoons of balsamic or white wine vinegar
2 tablespoons of olive oil
1 6-ounce package of baby spinach, long stems removed
1 Pomegranate, seeded
¼ cup feta or Gorgonzola cheese
Directions
Melt butter in a small frying pan over low heat.
Add pecans and 1 tablespoon of the brown sugar.
Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
Spread out on wax or parchment paper to cool.
In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
Place spinach in a large salad bowl and coat with the dressing, mix.
Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese
Kitchen Moxy 