Honey Peach Frozen Yogurt

Although summer has officially come to a close and fall has began, living in the South offers me the opportunity to continue to indulge in my favorite cold treats. In recent years I have slowly migrated away from ice cream (although I will always adore it’s creamy texture) and began embracing the lighter, healthier frozen Greek yogurt. I prefer it over regular frozen yogurt because it has a thicker texture, not so watered down and lifeless. By adding your favorite treats and fruits of the season, you can revamp an ordinary Greek yogurt to one that is tasty, luscious, and frozen. I came across this recipe for a peach frozen yogurt on the “Week of Menus” blog (they have some other wonderful ideas with peaches if you are a fan!)
Enjoy 🙂

Honey Peach Frozen Yogurt
Makes about 1 quart

3 ripe peaches, peeled and cut into chunks. (about 3 cups of cut fruit and you can use a mix of white and yellow)
¼ cup honey
2 ½ cups Fage Greek yogurt

With a blender or a hand blender, puree peaches. Add, honey and yogurt and puree more.. Pour contents into ice cream maker and turn on for 25 to 30 minutes, until mixture is stiff and bunching into the blades.

Remove all frozen yogurt from ice cream maker and store it in another container. Freeze for an additional 2 hours. Serve.

Lazy Sunday Morning

As the weekend approaches I can not help to think about Sunday brunch. First off you are combining two amazing meals into one and second, there are virtually no limits to what you can make. I came across an interesting, as well as simple, idea that will excite all those hazelnut and chocolate lovers out there: Nutella French Toast. For those of you who have not prepared French Toast before, here is a basic recipe from Alton Brown on the Food Network (one of my favorites!):


  • 1 cup half-and-half (you may also use a 1-2% milk to cut calories and make this more waistline friendly)
  • 3 large eggs
  • 2 tablespoons honey, warmed in microwave for 20 seconds (optional)
  • 1/4 teaspoon salt
  • 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread (you can supplement this with any bread you choose)
  • 4 tablespoons butter (or margarine)


In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.

Now, the twist to Nutella French Toast is this: You only need to soak one side of the bread before placing it in the pan (this will be the side that will brown on the stove NOT come in contact with the spread). It is similar to making a grilled cheese- you brown the outside of the bread while allowing the Nutella spread to heat up and melt a little bit on the inside. This creates a pleasantly surprising taste to vamp up your typical French Toast. Once the outsides of the bread or browned, remove from heat and let cool. Add what ever topping you like whether it’s fruit, whipping cream, or confectioners sugar and ENJOY (:

After School Snacking

Creating a tasty afternoon treat can be nothing short of an art form when it comes to kids. Often times their idea of the perfect snack involves combining all the contents of the fridge and pantry (and for some of us adults, that still is). However, to avoid a cooking crime scene, get involved with your kids to make an afternoon snack that is both fun to make and great to eat! I came across this great recipe by Martha Stewart the other day, that I just have to make for myself after a long day of work. Try this today with your little ones. Enjoy!




  • 1 regular size (6 inch) whole-wheat pita, split in half horizontally and cut into quarters
  • 1/3 cup mild salsa, plus more for serving (optional)
  • 1/2 cup shredded cheese (2 ounces), such as cheddar or Monterey Jack


  1. Heat broiler, with rack set in top third of oven. Arrange pita pieces in a single layer, cut side up, on a baking sheet; dividing evenly, top each first with salsa, then cheese.
  2. Broil until cheese has melted and edges of pita are crisp, 2 to 4 minutes. Serve with extra salsa, if desired.