Peach Cobbler | Recipe

Peach Cobbler | Recipe | Lindsay Ann Loft

Fresh peaches make my summer. Anytime I can enjoy them on their own, in oatmeal, or a dish all their own, I will. This is a simple, healthy recipe you can bake to use overly ripe peaches. Make it as a light dessert or serve at a brunch with yogurt.

Ingredients:

  • 3 Overripe peaches, peeled and diced
  • 1/2 Cup oatmeal
  • 2 Tablespoons raw sugar (or brown sugar)
  • 1/2 Teaspoon vanilla extract
  • 2 Teaspoons coconut oil (or olive oil)
  • 2 Pinches salt

Method:

  1. Preheat the oven to 350 degrees.
  2. Layer diced peaches on the bottom of a round baking pan.
  3. Combine all other ingredients in a small bowl until thoroughly incorporated.
  4. Evenly spread mixture over the peaches.
  5. Bake in the oven for 25 – 30 minutes. Bake the cobbler until you can smell it and the top begins to brown.
  6. Serve warm or chilled.

This would be great chilled with yogurt, or make it into a dessert with a scoop of ice cream.  While you can use olive oil instead of the coconut oil, I think the coconut oil brings a fruity flavor to the dish. Mix it up and add some cinnamon or your favorite spices. It would also be great with a handful of raspberries or blueberries.  I hope you enjoy!

Peach Cobbler | Recipe | Lindsay Ann Loft

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Cranberry Orange Bran Muffins

Cranberry Orange Bran Muffins

One of things I loved to do with my Grandma when I was young was to help her bake. I would stand on her kitchen chair next to her at her counter and we would bake all kinds of delicious food. I loved when she made apple pies, not for the pies but for the slices of apple that she would give me. She would put them in a very worn aluminum measuring cup and sprinkle them with cinnamon and sugar. I thought that was the best!

We would also make scrumptious bran muffins. They were always moist and we ate them warm out of the oven. Now that I am a little more conscious of what I eat I realize that muffins aren’t always the healthiest. I found a recipe that I changed up a little to make it healthier and thought that I would share it. These are full of fiber, very little fat and I think are very tasty.

Cranberry Orange Bran Muffins

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 3 cups of All Bran cereal
  • 1 1/2 cups of orange juice
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 2/3 cup of dried cranberries
  • 1 Tbsp of grated orange peel (i like the extra flavor)
  1. In a medium bowl, mix flour, sugar and baking powder and set aside.
  2. In a large bowl, add cereal, orange juice, applesauce and egg. Stir until blended.
  3. Let stand 5 minutes. Cranberry Orange Bran Muffins3
  4. Add cranberries and orange peel. Mix in dry ingredients only until combined. The batter will be very thick.
  5. Put batter into paper lined muffin tins or spray tins with a vegetable spray. (I used the Misto with olive oil) Cranberry Orange Bran Muffins2
  6. The original recipe says it yields 12 muffins. I got 21 muffins out of my recipe.
  7. Bake at 400 degrees for 15-19 minutes.

These muffins are a little dense but moist and very tasty.

Kathy is a contributing writer at Lindsay Ann Loft. She has been sharing her weight loss story and tips with our readers since 2011. She has a passion for healthy eating and helping others with their journey to a healthier lifestyle.
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Blueberry Muffin Oatmeal | Recipe

Blueberry Muffin Oatmeal Recipe

I’m always trying to find new ways to make oatmeal more exciting. I think this is a fun twist on a blueberry muffin, only healthier! Great for a cold February morning.

Blueberry Muffin Oatmeal

  • 1/2 Cup rolled oatmeal
  • 1 Cup water
  • Pinch of salt
  • 1/4 Cup blueberries
  • Honey or brown sugar, to taste
  • Handful of walnuts
  • Sprinkle of flax seeds
  1. In a small sauce pan, combine oatmeal, water, salt and blueberries.
  2. Bring contents to a boil and cook for 4 to 5 minutes.
  3. Transfer to a bowl and top with honey or brown sugar, walnuts, and a sprinkle of flax seeds. Add milk if you like a thinner consistency.

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Foolproof Crepes & Fillings | Recipe

Crepes Recipe2

As a cook, crepes have always intimidated me. The flipping and the thin texture seemed like a recipe for a big mess. When I mustered enough courage, I turned to my kitchen guru, Alton Brown for a recipe. He did not let me down. So this recipe I’m sharing is his, however I am also providing my own filling options and cooking tips.

Ingredients:

  • 2 Eggs
  • 3/4 Cup milk
  • 1/2 Cup water
  • 1 Cup flour
  • 3 Tablespoons melted butter

Method:

  1. Place ingredients in blender as listed.
  2. Blend 7 to 10 seconds – no longer!
  3. Place blender in the refrigerator for 1 hour. This allows the bubbles to rise and mixture to settle.
  4. Heat a small non stick pan on the stove. I used the #4 on my stove, you want low to medium heat.
  5. When the pan is good and hot, take a stick of butter and rub it on the surface. The butter will bubble and start to brown.
  6. Pour 1/4 cup of batter in your pan.
  7. Pick up the pan and rotate it so the batter fills the bottom of the pan evenly.
  8. Place on the heat and cook for 30 seconds to a minute. Eye it,  you can tell it’s ready to flip when the sides pick up off of the pan and the crepe starts to becomes solid.
    How to Cook Crepes Recipe
  9. Flip with a silicone spatula or if you’re really talented flip it out of the pan!
  10. Cook on the other side until browned and cool on a rack.
    How to Cook Crepes Recipe 2
  11. Once you decide what you want for a filling, place a crepe back in the warm pan and put down your ingredients, whether it is cheese, nutella, peanut butter,  yogurt, cream cheese, etc…
  12. Top with fruit or vegetables.
  13. Roll up and serve immediately.

Crepes Recipe6

Check out a few filling ideas from my family:

Tori’s Apple Pie & Ice Cream Crepe:

Cinnamon Apple Crepes

Fill crepe with vanilla ice cream and sprinkle with cinnamon, fold sides up and top with hot apple filling.

Cinnamon Apple Topping:

  • 1 Apple, sliced
  • 1 Teaspoon cinnamon
  • 1 Tablespoon butter
  • 1 Tablespoon brown sugar

Method:

  1. Melt butter in a pan.
  2. In a bowl mix apple cinnamon and brown sugar.
    Apple Topping
  3. Add apple mixture to the pan and cook until apples are soft.

Lacie’s Nutella and Strawberry Crepe:

Strawberry Nutella Crepes

Strawberry Nutella Crepe

  • Strawberries, sliced
  • Nutella
  1. Fill warmed crepe with nutella and top with strawberries.
  2. Flip sides up and top with strawberry sauce.

Lindsay’s Banana and Almond Crepe

Crepes Recipe2

Banana & Cocoa Almond Crepe

  • Bananas, sliced
  • Cocoa Almond Spread, Trader Joe’s
  1. Fill warmed crepe with almond spread and top with sliced bananas.
  2. Flip sides up and top with chocolate sauce.

Kathy’s Yogurt Crepe

Yogurt Crepe

  • 1/4 Cup yogurt
  • Fruit topping
  1. Fill warmed crepe with your favorite yogurt and top with fruit.
  2. Flip sides up and top with fruit to garnish.

What are your favorite crepe fillings?

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Vegetable Ricotta Quiche | Recipe

Vegetable Ricotta Quiche Recipe

When on my recent vacation I had an amazing vegetable quiche. It inspired me to try baking one of my own. This recipe is suitable for brunch, breakfast, or dinner with a green salad. I like a crisp crust, so I decided to blind bake my crust first. I think you can get away with raw dough. Let me know if you try it that way!

Feel free to change the vegetables with what you have on hand. I think spinach would be a nice addition and some mushrooms. Saute all veggies first. Drain tomatoes if you choose to include them. Continue reading

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