You home will smell unbelievable while these beans “bake” in your slow cooker. The tangy-sweet aroma will waft through the air, tempting your taste buds to sneak a taste before they’re even done. And by all means, take as many taste tests as you please. Just make sure no one is looking when you do!

Banana Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup mashed bananas
3/4 cup whole milk

Salted Caramel Frosting:
1/4 cup (1/2 a stick) butter
1/2 cup brown sugar, packed
2 tablespoons heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt, more if desired

Banana Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the mashed bananas. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Caramel Frosting:
In small saucepan, melt the butter over medium-low heat. Add the brown sugar and heavy cream. Cook until the sugar is dissolved. Remove from the heat and add the vanilla. Transfer to a large bowl.

Beat in the powdered sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Frost cupcakes once they have cooled.

Yields 12 cupcakes.

With the 4th of July fast approaching, I thought it’s be fun to take a classic summer dessert, like Strawberry Shortcake, and give it a little red white & blue twist.

Mixed Berry Filling:
4 cups mixed berries (such as raspberries, strawberries, blackberries, blueberries, etc.)
1/4 cup sugar
1 teaspoon lemon juice

Shortcakes:
2 1/3 cups Bisquick
1/2 cup half and half
3 tablespoons sugar
3 tablespoons butter, melted

Lemon Mascarpone Cream:
1 cup mascarpone cheese
1/2 cup heavy cream
1/2 teaspoon vanilla
1/2 tablespoon lemon juice
1/2 cup sugar

Preheat oven to 425 degrees.

Mixed Berry Filling:
In a large bowl, mix together the 4 cups of berries, 1 teaspoon of lemon juice and 1/4 cup sugar. Set aside.

Shortcakes:
In a medium bowl, combine the Bisquick, half and half, 3 tablespoons sugar and butter until soft dough forms. Drop 6 spoonfuls of the dough onto an ungreased cookie sheet.

Bake for 10-12 minutes or until golden.

Lemon Mascarpone Cream:
In a medium bowl, beat the mascarpone, heavy cream, vanilla, 1/2 tablespoon of lemon juice and 1/2 cup sugar and together until soft peaks form.

To Assemble:
Take a shortcake and slice it in half. Add a layer of berries, then a layer of lemon mascarpone cream. Top with other half of shortcake, another layer of berries and end with a dollop of lemon mascarpone cream.

Yields 6 servings.

Poaches Peaches:
2 cups water
3/4 cup sugar
1/4 cup honey
1 cinnamon stick, broken in half
2 tablespoons lemon juice
6 peaches, peeled and halved

Raspberry Cream:
2 cups raspberries
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup heavy cream
1/3 cup powdered sugar

Poached Peaches:
In a large saucepan, add the water, sugar, honey, cinnamon stick and lemon juice. Cook over medium heat until the sugar and honey have dissolved. Add the peach halves and poach over a low simmer for about 8 minutes or until the peaches are soft. Remove the peaches and place them in a glass baking dish, cut side down. Pour the poaching liquid over the peaches and refrigerate until chilled.

Raspberry Cream:
In a small bowl, mash the raspberries with a fork. Set aside.

In a medium bowl, beat the heavy cream, powdered sugar, vanilla and almond extract until soft peaks form. Fold in the mashed raspberries.

To serves, place a peach half in a bowl or dish and spoon some of the liquid over it. Top with a dollop if raspberry cream.

Yields 12 servings.

The idea for this recipe came from a similar dish I had – coconut crusted shrimp and mango salsa. I wanted to use peaches instead of the mango because they are in season. Besides, who doesn’t love peaches? I chose the tilapia because of it’s nice flaky texture that I think fairs very well with the coconut breading.

Coconut Crusted Tilapia:
4 tilapia fillets
3 eggs
1 cup flour
1 cup breadcrumbs
1 cup shredded coconut
1/4 cup oil
1 lime

Peach Salsa:
3 medium peaches, peeled and diced
1 green jalapeno, seeded and minced
1 red jalapeno, seeded and minced
1 tablespoon fresh basil, chopped
1 tablespoon brown sugar
1 tablespoon white wine vinegar
1/4 teaspoon salt

Coconut Crusted Tilapia:
Rinse the tilapia with cold water and pat dry. Set aside.

On a large plate, mix together the shredded coconut and breadcrumbs. On another plate, add the flour. In a large bowl, beat the eggs.

Dredge the fish in the flour, then dip into the beaten eggs and then coat thoroughly with the coconut and breadcrumb mixture.

In a large skillet, heat the oil over medium heat. Cook the fish on each side for about 4 minutes or until golden brown. Place cooked fish on a paper towel to help drain excess oil. Squeeze fresh lime juice on the fish before serving.

Peach Salsa:
In a medium bowl, whisk together the brown sugar and vinegar. Add the rest of the ingredients and toss to coat.

Yields 4 servings.

Dressing:
1/4 cup + 2 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 tablespoon brown sugar
1 clove garlic, minced
1/2 tablespoon fresh basil, minced
1 teaspoon dried thyme
Salt and pepper, to taste

Bacon & Peach Pasta:
Cook pasta according to directions on box. Set aside.

In a skillet, cook the bacon over medium heat until crispy. Let drain on a paper towel. When cool, crumble the bacon into bite-size pieces.

In a large bowl, combine the pasta, bacon, peaches, onion, and parsley. Set aside.

Dressing:
In a small jar or bowl, combine the vinegar, brown sugar, garlic, basil, thyme, salt and pepper. While whisking, slowly pour in the oil. Pour over the pasta and toss to coat.

Yields 2-4 servings.

Summertime is picnic time! I love having easy to make and easy to eat treats that both kids and adults love whenever I go to the beach or to the park. All of the ingredients in this recipe can be carried in air-tight containers and then assembled later in disposable cups. Perfect for picnics!

1 box (3.4 ounces) Jell-O instant lemon pudding
4 slices pound cake
2 cups whipped cream
1 cup fresh blueberries
1 cup fresh strawberries, sliced

Make pudding according to directions on box.

Break each pound cake slice into pieces and divide half among 4 tall cups. Add a layer of pudding, a layer of berries and a layer of whipped cream. Repeat, ending with whipped cream and topping with a few blueberries.

Yields 4 servings.

1 cup water
1/4 teaspoon salt
1/2 cup Thai jasmine rice
2 cups whole milk
1 cup heavy cream
1/2 cup sugar

In a large saucepan, bring water and salt to a boil. Stir in the rice and reduce heat to low. Cover and cook for about 15 minutes or until water is absorbed. Stir in the milk, heavy cream and sugar. Continue to cook on low heat, covered, for about 60 minutes or until mixture becomes thick. Stir every 20 minutes so that the rice does not stick to the bottom of the pan.

Once pudding is thickened, remove from heat and serve warm or place in fridge and let cool before serving.

Yields 6 servings.

For my birthday, my boyfriend got me the book “Ratio:The Simple Codes Behind The Craft of Everyday Cooking”. The author, Michael Ruhlman, lists his suggestion for the perfect ratio for quick breads, which includes pancakes. Since learning the ratio, I’ve been experimenting non-stop with pancakes nearly every morning for breakfast since I got the book. This recipe is one of my favorites.

Buttermilk Pancakes:
1/2 buttermilk
1/2 whole milk
2 eggs
1/2 stick butter, melted
1 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

Blueberry Compote:
2 1/2 cups blueberries
1/3 cup sugar
1/3 cup water

Buttermilk Pancakes:
In a medium bowl whisk together all the ingredients. Spoon desired amount of batter onto a lightly oiled pan. Cook, over medium heat until bubbles appear on the surface of the pancake. Flip and cook for about a minute longer.

Blueberry Compote:
In a small saucepan, combine 1 1/2 cups blueberries, sugar and water and simmer over medium heat until berries burst, about 10 minutes. Add the remaining berries. Continue to cook for about 8 minutes or until the compote coats a wooden spoon.

Yields 8 4-inch pancakes.

Cinnamon Vanilla Pancakes:
1 cup milk
2 eggs
1/2 stick butter, melted
1 1/2 cups flour
1 teaspoon cinnamon
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla

Honey Butter:
1 stick butter, softened
2 tablespoons honey

Cinnamon Vanilla Pancakes:
In a medium bowl whisk together all the ingredients. Spoon desired amount of batter onto a lightly oiled pan. Cook, over medium heat until bubbles appear on the surface of the pancake. Flip and cook for about a minute longer.

Honey Butter:
Using a hand mixer, blend together the butter and honey. Top warm pancakes with a pat or two of honey butter and serve.

Yields 8 4-inch pancakes.