Easy Peasy Peach Croissants

I'm almost embarrassed to post this recipe it's so easy.  Almost.  But it's SO good and the end results are SO pretty to look at I can't resist!  

This is another recipe from the Savory Sweet Life cookbook, which I would have glossed right over for the time being had Alice not featured it in her weekly cookbook club.  And just in case that wasn't incentive enough, the timing of her feature coincided with the debut of local peaches here in western Massachusetts.  Enough said.  Off to the store I went to purchase a package of frozen puff pastry.  

You begin by thawing one sheet of frozen puff pastry.  Preheat your oven to 375 degrees and line a baking sheet with parchment paper.  Cut the peaches in half (my peaches were on the small side so I used three peaches) remove the pit and cut the peaches into slices.
Roll the puff pastry sheet out on a lightly floured surface and cut into four equal square pieces by cutting the sheet in half vertically and horizontally.  Take one square of puff pastry and rotate it so it looks like a diamond.  Place peach slices across the center of the diamond from left to right.   

Sprinkle with cinnamon and sugar, then grab the top and bottom corner and bring them to the center, pinching them together to seal them.  Repeat this process with each of the remaining squares and peach slices.

Place the croissants on the baking sheet.  Brush the puff pastry with an egg wash.  Bake for 25 minutes, or until the croissants are golden brown.  I topped mine with coarse sugar (because coarse sugar on top of nearly any baked good makes it better). 

I imagine these would be good with any sort of fruit filling.  I know I'll be making them with apples in a few weeks and would also like to try them filled with chocolate!

This is a great recipe to have on hand when you have overnight guests.  It's quick, simple and yields impressive results!

 Bon Appetit!

My favorite smoothie recipes

Smoothies are my 'go to' meal in the morning.  They're quick, easy and delicious!  Oh, and they're portable too!  I take mine with me in the morning as I run out the door after getting everyone else off to daycare, school or work.

The key to a good smoothie (aside from using fresh ingredients) is a great blender.  I have a commercial grade Waring bar blender, which I love.  It has served me well for many, many years.  You want a blender that's able to crush that ice into a smooth, delectable treat or else your smoothie won't be a smoothie.*

Most of the time, I don't have a 'recipe', per say for my morning smoothie.  I just toss in whatever fruit I happen to have on hand, add a little yogurt, raw honey, ice and blend.  Some of the results have been more pleasing to the palate than others, 'though honestly, I've never met a smoothie I didn't like.

Here are a few of my favorites!

Peach AlmondEnergy Smoothie from wholeliving.com courtesy of Cate. Sweet and savory at the same time, this almond-butter and peach energy smoothie is a good choice for breakfast, dinner, or both. These ingredients make two servings; share with a friend, refrigerate half for later (but not longer than 24 hours), or halve the recipe.

1/4 cup almond butter
2 cardamom pods or 1 teaspoon ground cardamom
1 1/2 cups pure water
1 cup frozen peaches (I always use fresh)
1 to 2 teaspoons agave syrup (I more often than not use raw honey)
1/2 cup ice

Blend everything except ice until smooth.  Add ice and blend again.

Chocolate-Almond Smoothie chocolate for breakfast, does it get any better than this?  Seriously, this smoothie is SO satisfying.

1 ripe banana
1 cup milk (I use raw milk, but use whatever you normally drink)
1/4 cup almond butter (sometimes I'll substitute peanut butter in place of the almond butter)
1 tablespoon honey (I use raw, local honey)
2 tablespoons unsweetened cocoa powder
1/2 cup ice

Combine all ingredients, except ice in a blender, and blend until smooth.  Add ice and blend again.
 

   

Ginger Berry and Oat Smoothie -*this is an 'un-smooth smoothie' courtesy of Real Simple magazine.  Oats really add 'substance' to a smoothie on those days when you need a little something more.  

1/4 cup old-fashioned oats (I've been known to use steel cut oats, which work fine, but create a more 'textured' smoothie.)
1/2 cup frozen blueberries (If you don't have frozen blueberries on hand, don't sweat it, fresh will do just fine.)

1/2 cup plain yogurt
2 Tablespoons brown sugar
1/4 to 1/2 teaspoon fresh, grated ginger
1/2 cup ice

Place oats and 1/2 cup water in a blender, let soak until oats have softened (about 15 minutes).  Add blueberries, yogurt, sugar and ginger; blend until smooth.  Add ice and blend again. 

My original intent was to stop here, but one of my recent smoothie experiments was SO tasty, I just have to share it too!  It all started with some cherries that were a bit past their prime.  I pitted them and tossed them in the freezer with the intent of using them in a smoothie at some point in time.  (I do this quite often with fruit that gets buried in the rotter my crisper.)  Here's the step by step of what happened the next day.

Cherry-Banana Smoothie
3/4 cup of frozen, pitted cherries
1/2 cup of milk (I used raw milk; use whatever you normally drink)
1/4 teaspoon of almond extract
1 banana (if they're frozen, all the better) 

Combine all ingredients, except ice in a blender, and blend until smooth.  Add ice and blend again.

There are SO many fresh, local fruits available in our region right now.  The possibilities are endless?  What are some of your favorite smoothie recipes?

Bon Appetit!