Tips, Tricks and Recipes

Peach Burritos

A favorite easy dessert of ours is Peach Burritos. If you have a better name, send it to me. Peach Burrito may not sound appetizing, but they are so good. This dessert is so easy with few ingredients and fast to make and bake.

Makes 3 – 8″  or 6 – 4″ tortillas

3 cups Sliced Peaches (fresh or frozen)

1/4 teaspoon almond extract or almond liquior (Disorono)

1/2 teaspoon fresh grated ginger

flour tortillas

1/3 cup melted butter

1/4 cup brown sugar

1/4 cup evaporated cane juice or granulated sugar

ground cinnamon (optional)

Preheat oven to 350 F and spray  6×9 or 8″ square pan with cooking spray.

In a bowl, toss to coat peaches, extract, and ginger. Fill tortillas in the middle and roll up placing seam side down in the pan. Mix together sugars and butter. Spread over tortillas (sprinkle with cinnamon if desire) and bake for 20 minutes or until bubbly. Frozen peaches make take 30-35 minutes.  Serve warm. Can serve with vanilla ice cream or  whipped heavy cream topping.




Cinnamon Roll Icing

Cinnamon Roll Icing

This icing can be used for just about any powder sugar base icing. If you don’t need to make this much, half the recipe but when you add liquids, start by only adding half of each liquid until you get the consistency you like. This may be more ingredients than you want to bother with but it is worth it in my opinion.

2 1/4 cups powdered sugar

3 to 4 tablespoons milk

1/2 to 1 tablespoon lemon juice

1/2  tablespoon pure vanilla extract

1 Tablespoon melted butter

Just add all liquid ingredients to powdered sugar and whisk until smooth.

Use this base recipe to make just about any icing flavor you would like. 

Add grated orange rind and juice over cinnamon rolls to make orange rolls

Add almond extract for almond flavor icing

Apple Cinnamon Icing

  • 1 1/2 cups powdered sugar
  • 4 teaspoons butter, melted
  • 1 tablespoon apple juice
  • 1/8 teaspoon ground cinnamon

Peanut Butter Cup Cookies

Peanut Buter Cookie Cups or Peanut Butter Cup Cookies. Either way they are the EZ and the SHIZ.Peanut Butter Cup Cookies

You need: miniature peanut butter cups, break and bake cookies, cooking spray, mini-cupcake pan and I use the silicone mini-cupcake molds.

  • Pre-heat oven to 350F
  • Unwrap PB cups and place in freezer (yes freezer) until ready to put in cookies (this helps to keep their shape)
  • Place silicone cup molds in mini-cupcake pan (and I over kill by spraying the molds with cooking spray)
  • Place 1 break apart cookie (I like Immaculate brand) in each mold cup
  • Place pan in oven and bake cookies until golden brown appx 13 minutes (they must brown so they won’t be too soft)
  • Place pan on cooking rack (cookies may fall in the middle-that is ok)
  • Place cold PB cups in the middle of cookie and lightly press down slightly
  • Take molds out of pan and place on cooling rack allowing them to cool faster.
  • Let sit for 5 – 10 minutes
  • Use a butter knife to slide around the edge of the cookie and it will release from mold

OMG, Eat warm!  Eat cooled the next day…if you can stop yourself  when they are warm  HA