Coconut-Peach Popsicles

Peaches & cream is a great American flavor combo. In this recipe, I’ve updated the dessert classic and made it lactose-intolerant friendly. Even though I am neither of those things, I really love coconut milk and find to to be a healthier option than cow’s milk. I think the flavor and consistency of coconut milk is just awesome. If you cannot locate a store that sells it, regular whole milk will work just fine.

1 cup diced peaches
1/3 cup coconut milk
2/3 cup plain coconut yogurt
1 tablespoon brown sugar

Using a food processor or blender, puree the peaches, coconut milk, brown sugar and yogurt until smooth.

Pour the mixture into molds and freeze until set, about 4 hours.

Yields 2-4 servings.

Slow-Cooked Root Beer Baked Beans

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!

6 slices bacon, cut into 1 inch pieces
4 (15-ounce) cans Great Northern beans, drained
1 onion, chopped
3/4 cup barbecue sauce
1 cup root beer (not diet)
1 tablespoon dijon mustard
1/2 teaspoon dried basil
Tapatio hot sauce, to taste
Salt and pepper, to taste

Mix all the ingredients in a slow cooker. Cover and cook on low for 4-5 hours or until desired consistency is achieved.

Yields 8 servings.

A couple of years ago I went to the Improv to see a comedian perform. My date ordered dessert before the show. Banana caramel cheesecake bites I think they were called. At the time, he had no idea I didn’t much care for bananas. So, to be nice, I ate one. Much to my surprise, I absolutely loved it! These cupcakes were inspired from that dessert.

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.