Category: Snacks (Page 2 of 10)

Peach and Prosciutto Flatbreads

September 19, 2025 / Jenny / 0 Comments

These delicious peach and prosciutto flatbreads are bursting with flavor and take only about a half hour to get on the table. Featuring sweet peaches, savory prosciutto, creamy mozzarella and feta cheese, fragrant basil, and a tangy balsamic glaze, it is a combination that is so bright and satisfying to taste. Not to mention the colors are beautiful, with the golden peach slices and fresh green basil leaves. Whether you are looking for a simple, rustic, yet elegant light meal or a charcuterie-board style appetizer, this is a great choice.

Peach Blueberry Muffins

August 22, 2025 / Jenny / 0 Comments

Why not pair two of summer’s favorite fruits in these simply delicious muffins?Peach Blueberry Muffins work great as part of breakfast or as a tasty snack. These muffins are subtly sweet and moist, showcasing the sunny flavor of peaches and the tart juicy blueberries. And the beauty of muffins is that they are very portable and easy to pack for when you’re on the go.

The peach crop in Michigan must be going well this year because the local peaches I have tasted so far this summer have been juicy and flavorful! I added blueberries to the peaches because that is one of my favorite summer combinations of fruit, and we have a freezer full of recently-frozen blueberries that a friend brought us from South Haven, Michigan. It is such a genuine pleasure to enjoy these gems when they are in season.

Rhubarb Bundt Cake

June 27, 2025 / Jenny / 6 Comments

This rich, moist cake is accented with bursts of fruity flavor from the rhubarb. Though my family and I love a tart rhubarb pie, the rhubarb aspect of this cake is much more subtle and sweet. So subtle that even those who claim to not like rhubarb will probably love this cake. The Bundt pan creates a festive style with its fancy shape, and the delicious flavor goes beautifully with coffee, tea, or on a hot day, iced tea.

The recipe for Rhubarb Bundt Cake is based on one I found in the cookbook Hollyhocks & Radishes by Bonnie Stewart Mickelson. I love this cookbook for its seasonal recipes that celebrate locally grown produce from Michigan’s Upper Peninsula. Rhubarb Bundt Cake is quite easy to put together and while it bakes, you can do all the other things you need to do. Because I know you have a lot of things to do, as I certainly do!