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Bite Sized Pie!

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You guys. I baked! Again! This is starting to become a habit. These mini-peach pies are so flippin’ adorable. With all of the beautiful local peaches showing up at the farmer’s market lately, I couldn’t help myself when I saw this simple & sweet recipe in Food Network Magazine. It really doesn’t get much easier than this recipe. You don’t even have to peel the fruit! I think I re-read it about 7 times, because I could have sworn I was missing something. The biggest issue I ran into was finding something circular to cut the pie crust big enough to fit into the muffin tin. But even then I just improvised and used the top of a mason jar as my “dough cutter” and made it work.

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Seriously scrumptious.
Here’s the recipe copied from the magazine. [because I can't find it online?! weird.]
For each one, cut a 5-inch round of refrigerated pie dough and press into a muffin-pan cup. Place pitted peach half, cut side up, in the muffin cup; top with a thin slice of butter and sprinkle with sugar. Top with a 3 1/2-inch round of dough, then crimp the top and bottom crusts together. Pierce the top with a knife, brush with  beaten egg, sprinkle with sugar and bake @ 350 degrees until golden, about 35 minutes. 

Like I said, I approximated with those dough measurements and mine turned out just swell.
Pie that doubles as finger food? Sold.

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Three Bean Salad

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It’s hot and muggy, you want something healthy but don’t want to turn on any extra heat to do it. Well I’ve got you covered. Throw together this protein-fiber-rich-super-simple three bean salad. This is perfect to make and have on hand for lunches or to replace those mayonnaise dense sides found at your next BBQ. This salad is full of good stuff. Good tasting and good for ya! I can’t enjoy my bacon every once in a while,  if I’m not mindful of what I’m eating the majority of the time. This summer I’ve been trying to really UP my fruit & veggie intake. I can honestly say it has made such a difference in the way I feel and sleep. It has never really been about a certain look or weight for me, but more about how I feel. I just feel better when I eat better. Plain and simple.

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Three Bean Salad

Ingredients

1 can organic black beans, rinsed & drained
1/2 cup shelled edamame
1/2 cup chickpeas
1 cup jarred peach/mango salsa (or regular salsa)
1 cup fresh pesto
1 cup shredded cheese
1 tbsp chili garlic sauce
1 tbsp Adobo Seasoning
1 tbsp cumin
1 cup green onions, chopped
2 small-medium sized sweet potatoes, cooked-peeled-cubed

Instructions

  1. Mix all ingredients in a large mixing bowl & serve immediately or refrigerate to chill.
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things I’m into…summer 2014 edition

let me introduce you to, Drunk History ,
my new favorite show.
step 1 – get someone totally blitzed-sh-mammer-time- drunk
step 2 – film them as they attempt to narrate an immensely interesting {usually unknown} historical event
step 3 – have incredibly talented actors/actresses reenact, word-for-word the entire thing
=
pure gold.
image (33)secret’s out! I {heart} bacon.
however, somehow missed the BEST way to cook it…
until now.
BAKE yo BACON peeps.
seriously. whhhhhy haven’t I been doing this since forever?
line a baking sheet with foil, lay out glorious bacon, bake @ 350 for 15-20 minutes,
remove and place on cooling rack.
perfect, every dang time.
make more than you need? oh shoot.
put it with a paper-towel in a ziploc baggies in the fridge.
having a little extra bacon hanging around is the LEAST of your problems. 
WildTP_Books-330
just started this gem.
it’s about a 20-something woman trying to find herself after her mother dies from cancer and she goes through a divorce.
um. as the tears were streaming down my cheeks I’d say it hit a little close to home.
however, though a tough read for me so far, I plan on digging in.
mainly because it’s just so phenomenally well written.
Blackwater_Scahill
also enjoying this
light summer read.
ok I lied.
it definitely isn’t light…but I am enjoying it.
enjoying may be the wrong adjective however.
more like disturbingly-devasting-truth-uncovering-facinating-electrifying-thrilling-terrifying and all-too-real.
minty-fresh mojitos are making a come back in my life. pretty psyched about it. 
image (32)this.
bomb [dot] com.
simmer sauces are pretty much code for :
super simple stupid. as in pour it over whatever & enjoy!
hence I love them.
this one in particular has stolen my heart this summer.
image (24)
capturing moments isn’t exactly a new found love of mine.
however what I choose to capture them on is evolving.
recently while digging for buried gold in my father’s basement, I stumbled upon this treasure.
one of the original Polaroid cameras.
pretty sure I saw one of these at the Smithsonian once.
now if I could just afford the film…
Jon-Stewart-Clapping
oh be still my heart.
meet my daily man crush.
brilliantly smart & wildly hilarious? what’s not to love.
he does all the things. all the things.
Jon Stewart 2016!
image (39)this one is pretty self explanatory…
if not, we probably shouldn’t be friends. 
image (29)iced _________ any-thang in the summer is better.
this has made my morning routine extra sweet. 
image (37)oh the life.
scratch, rub
whoo dat?
image (23)
again. no explanation needed.
just breathe it in. 
 

burtsbeessensitiveskinwipes
I don’t know about you but washing my face becomes such a chooore.
these wipes are the BEST I’ve come across for my rash-ready sensitive-Sally [or Sando] skin.
they’re refreshing, do their job, and do it well! 
image (27)teaching + cooking?
pretty much the best of both worlds for me.
recently teamed up with an Americorp member & Seed of Life Nurseries @ The Juice Plate to teach some lovely ladies how to best use fresh produce this summer.
it was more than great!
image (38)well.
this doesn’t suck either. 

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No-Bake Peach Pie

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As a Cooking Light blogger, sometimes it’s hard to choose which recipes I’m going to try out and tell you all about. It’s hard to choose because they all sound so good! This one however was a no-brainer. I love pie, I love peaches, and I love NOT baking. Any dessert that says “no-bake” in the title speaks straight to my sweet tooth. To make it even easier on myself I slightly cheated and bought a graham cracker pre-made crust. Oh relax! It was the reduced fat one, so it was still on the lighter side. I have never had any luck [along with most baked items] with graham cracker crusts staying put. So I bought one. And guess what? It was great!

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A couple of things I did or would do again when I {definitely} make this again…find the original recipe here or in your latest August issue of Cooking Light {hint hint, it’s on the cover}.

  • I added some chopped basil to mine. I have about 4 different varieties growing on my porch that yell out to me anytime I’m cooking. It was a great savory addition to this sweet dish and gave it a great punch of color.
  • Next time I would either mix in more peaches to the cool-whip mixture OR I would layer it by doing a layer of cool-whip mixture, then a layer of peach spread mixture, and then repeat both.
  • Next time right before I serve it I would pop it in the freezer for about 10 minutes or so. Just to give it some time to firm up and get extra chilled.

All in all I think this was one of my favorite Cooking Light recipes I’ve replicated.
It was fresh, light, sweet, and citrusy. If I can recreate this dessert, you definitely can.
Trust me when I say…it was as easy as pie. ;)

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