Category Archives: Food + Drink


Our Favorite Harvest Salad

I’m so excited to share one our favorite salads; the harvest salad.

Full disclosure: this harvest salad is totally a knockoff of the harvest bowl at sweetgreen; but I fell so madly in love with the salad on my first trip to sweetgreen in NYC a few years back, that I’ve never been able to order anything else from the place on trips to both NYC and DC. Soooo, I figured out how to make our own version of our favorite harvest bowl salad at home. And basically now I feel like I’m winning at life. I get excited about food, guys.

How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc - Our Favorite Harvest Salad by North Carolina foodie blogger Glitter, Inc.

It’s kind of amazing how a few simple ingredients can completely transform an ordinary salad. I actually think my husband loves this harvest salad (and that’s a bold claim when it comes to salad), because it resembles an actual meal. Full of amazing harvest-y ingredients like kale (yeah, not his favorite, but I can totally get away with it in THIS salad!), apples, roasted sweet potatoes, wild rice, white cheddar cheese (though you can use goat cheese as well), toasted almonds, and shredded chicken, it’s all so, so good.

This harvest salad is hearty and cozy and so filling without being terribly bad for you, thanks to a lighter balsamic vinaigrette.

How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc - Our Favorite Harvest Salad by North Carolina foodie blogger Glitter, Inc.

The trick to this harvest salad is coating every delicious bite in that savory sweet balsamic vinaigrette dressing. At sweetgreen they toss the salad like crazy. I mean, they’re master salad tossing experts. I think that’s half the secret to any great salad place. They get every inch of that salad coated in dressing and it tastes SO good that way. Your best bet is to put it in a really big mixing bowl or in a large tupperware container with a lid and shake, shake, shake.

How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc - Our Favorite Harvest Salad by North Carolina foodie blogger Glitter, Inc.

Okay, okay, I hear you! You want that recipe …

How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc - Our Favorite Harvest Salad by North Carolina foodie blogger Glitter, Inc. How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc - Our Favorite Harvest Salad by North Carolina foodie blogger Glitter, Inc.

Delicious Harvest Salad

A homemade twist on everyone's favorite sweetgreen harvest bowl salad, this one is salad done totally right.

Ingredients

  • kale (chopped well)
  • diced apples
  • diced, roasted sweet potatoes
  • wild rice
  • diced white cheddar cheese (goat cheese works well too, but I just love white cheddar)
  • toasted almond slivers
  • chopped grilled or shredded chicken
  • balsamic vinaigrette

Instructions

For the Sweet Potatoes:

Dice one or two whole sweet potatoes. Spread evenly on a baking sheet (I like to cover my baking sheet in a piece of parchment paper or tin foil for minimal clean-up), toss in one to two tablespoons of olive oil and a pinch of salt. Bake at 350 degrees for about 45 minutes to one hour. Allow to cool.

NOTE: You can easily store your roasted sweet potatoes in a tupperware for a few days after roasting to keep adding to your salad.

For the Balsamic Vinaigrette: 

In a mason jar, combine:

1-2 tablespoons honey1 tablespoon dijon mustard1/2 teaspoon fine sea salt1/2 teaspoon freshly crushed black pepper, finely ground1 garlic clove or shallot, minced1/4 cup balsamic vinegar3/4 cup extra virgin olive oil Screw the lid on tight and shake vigorously. Store in the refrigerator. Also, shake well before serving. Enjoy!

You can also use your favorite store-bought balsamic vinaigrette or balsamic vinaigrette mix.

For the Salad:

Prepare your wild rice according to the instructions on the package. Allow to cool.

Toast an even layer of almond slivers on a parchment-lined baking sheet in a toaster oven or the oven at 300 degrees for about 10 minutes. Allow to cool.

You can use either chopped grilled chicken or shredded chicken. (We sometimes shred a roasted chicken from the grocery store and sometimes just make an extra grilled chicken breast or two from dinner the night before and store the cooked chicken in the refrigerator for the next day's salad.)

Dice all of your remaining ingredients up well and toss everything together, generously coating in dressing.

Cuisine salad

How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc

And now I’m officially craving this harvest salad. Again.

How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc How to make the most amazing knockoff version of the harvest bowl salad at sweetgreen. This one is salad done right. Click through for the recipe. | glitterinc.com | @glitterinc

Love this harvest bowl salad recipe? Head to our recipe page to check out what we’ve been whipping up in the kitchen!

If you make your own harvest salad, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your sweet creations!

Photography by Annie Watts Photography for Glitter, Inc.

This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. Thank you so much for clicking through and helping to support this little blog business of mine! Read more about our site, privacy, and disclosure policies here.


Lexi

Pumpkin Cake Recipe with Fluffy Chocolate Frosting

Goodness I love fall desserts. Typically, I make all of the apple and pumpkin things all season long, but today, I’ve got something just a little different for you … with a pumpkin spin. This incredibly moist spiced pumpkin cake recipe topped with a rich and fluffy chocolate frosting is bound to be your new favorite fall addition.

Now it may seem a little funky to pair something like pumpkin and chocolate, but let me tell you, if you’ve never tried the unexpected pairing before, NOW is the time. You’ll be amazed. Pumpkin and chocolate were practically made for each other; especially a moist and slightly spiced cake and a rich and fluffy chocolate frosting. This pumpkin cake recipe is where it’s at.

This incredibly moist spiced pumpkin cake topped with a rich and fluffy chocolate frosting is perfect for fall. Click through for the recipe. | glitterinc.com | @glitterinc - Pumpkin Cake Recipe with Fluffy Chocolate Frosting by North Carolina foodie blogger Glitter, Inc.

Our genius food contributor, Hope, dreamed up the recipe for this pumpkin chocolate cake, and the result is dreamy.

From Hope:

Filled with spices and topped with fluffy chocolate frosting, this pumpkin cake recipe is amazingly moist and so perfect for fall. It is always a crowd pleaser and my go-to cake for fall parties, but is still easy enough to have with everyday dinner!

This incredibly moist spiced pumpkin cake topped with a rich and fluffy chocolate frosting is perfect for fall. Click through for the recipe. | glitterinc.com | @glitterinc - Pumpkin Cake Recipe with Fluffy Chocolate Frosting by North Carolina foodie blogger Glitter, Inc.

Pumpkin Cake Recipe with Fluffy Chocolate Frosting

A perfectly moist pumpkin cake, filled with spices and topped with fluffy chocolate frosting, this cake is so perfect for fall.

Ingredients

Pumpkin Cake

  • 2 ⅓ cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons plus 2 teaspoons ground cinnamon
  • 2 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 2 ¼ cups (18 ounces) pumpkin purée
  • 2 cups vegetable or canola oil
  • 2 ⅔ cups sugar
  • 1 ½ teaspoon salt
  • 6 large eggs, yolks and whites separated

Chocolate Frosting

  • 1 ½ cups (3 sticks) butter, softened
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 5 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons milk
  • 8 ounces semi-sweet chocolate, melted and cooled

Instructions

To Make the Pumpkin Cake:

  1. Preheat the oven to 325 degrees F. Butter 3 8-inch round cake pans, then line the bottom with a circle of parchment paper and butter that as well. You can also use non-stick cooking spray for this step.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
  3. In a stand mixer, combine the pumpkin, oil, sugar and salt. With the mixer on medium speed, add the egg yolks one at a time, making sure each yolk is fully incorporated (or almost fully incorporated) before adding the next. Scrape down the sides of the bowl when you are done.
  4. With the mixer on low speed, add the flour mixture, just until the ingredients are incorporated. Do not over mix. Pour your batter into the bowl you just used for the dry ingredients (or into another large bowl) and set aside.
  5. In the now semi-clean bowl of your mixer, whisk the egg whites until they are frothy and white. They will still be fairly liquidy, not fully whipped. Fold the frothy egg whites into the cake batter until they are no longer visible (but be careful not to over mix). Pour the cake batter into the pan and bake on the middle rack in the oven, with enough room for it to rise.
  6. Begin checking the cakes after 35 minutes (mine have taken anywhere between 35-50 minutes), removing them when a toothpick or thin knife inserted into the center of the cake comes out clean. The middle will set and cook a little longer from the heat of the pan as the cake cools. Let the cake cool in its pan on a wire rack for at least 20 minutes, or until the cake is pulling away from the pan. Transfer the cake onto a wire rack to cool completely before frosting.
  7. NOTE: You can make this cake ahead of time! After it cools, wrap it well in plastic wrap and refrigerate for a few days, or freeze for a few weeks. If you freeze the layers, let them thaw in the fridge before frosting them.

To make the chocolate frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and fluffy. This will take a few minutes.
  2. With the mixer on low, gradually add in the salt, cocoa powder, and powdered sugar until combined. Add the vanilla and slowly add the milk, one tablespoon at a time. Mix on medium speed until the frosting is soft and silky, but not too thin. Scrape down the bowl and add more milk if it is too thick to spread. Add the melted, cooled chocolate and mix until it is fully combined. Mix on medium-high for 1 more minute to make the frosting light and fluffy.
  3. Spread the fluffy fudgy frosting generously between the layers and all around the outside of your prepared pumpkin cake. Enjoy!

Courses dessert

Cuisine cake

This incredibly moist spiced pumpkin cake topped with a rich and fluffy chocolate frosting is perfect for fall. Click through for the recipe. | glitterinc.com | @glitterinc - Pumpkin Cake Recipe with Fluffy Chocolate Frosting by North Carolina foodie blogger Glitter, Inc.

Just look at that decadent fluffy chocolate frosting!

This incredibly moist spiced pumpkin cake topped with a rich and fluffy chocolate frosting is perfect for fall. Click through for the recipe. | glitterinc.com | @glitterinc

I’m a big fan of baking cakes to bring to parties and events. This pumpkin cake recipe is relatively simple to make and any time you bring homemade cake anywhere, everyone is wildly impressed. I mean, come on, who doesn’t LOVE cake?

By the way, we love this cake caddy; it’s under $10 and works like a charm to transport cakes.

This incredibly moist spiced pumpkin cake topped with a rich and fluffy chocolate frosting is perfect for fall. Click through for the recipe. | glitterinc.com | @glitterinc - Pumpkin Cake Recipe with Fluffy Chocolate Frosting by North Carolina foodie blogger Glitter, Inc.

By the way, a leftover slice of cake the next morning with a big cup of coffee = bliss.

This incredibly moist spiced pumpkin cake topped with a rich and fluffy chocolate frosting is perfect for fall. Click through for the recipe. | glitterinc.com | @glitterinc - Pumpkin Cake Recipe with Fluffy Chocolate Frosting by North Carolina foodie blogger Glitter, Inc.

Love this pumpkin cake recipe? Head to our recipe page to check out what we’ve been whipping up in the kitchen!

If you make your own pumpkin cake recipe with fluffy chocolate frosting, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your sweet creations!


Lexi

Blueberry Lavender Streusel Muffins

Blueberry muffins are a classic, and rightfully so. A great blueberry muffin, with just the right weight, fluff, and sweet bursting blueberries in every delicate bite, is one fantastic breakfast (or snack). Add a pinch of lavender and a generous sprinkling of warm homemade streusel topping, and you might just be making these incredible blueberry lavender streusel muffins on repeat for ever and ever. They’re that good.

The most incredible blueberry lavender streusel muffins packed with fresh blueberries, a hint of delicate lavender, and topped with a buttery-sweet streusel. YUM. Click through for the recipe. | glitterinc.com | @glitterinc

There’s something about the delicate perfumed taste of subtle lavender laced throughout each bright, blueberry-filled bite, combined with a buttery-sweet streusel topping, that just gets it.

The most incredible blueberry lavender streusel muffins packed with fresh blueberries, a hint of delicate lavender, and topped with a buttery-sweet streusel. YUM. Click through for the recipe. | glitterinc.com | @glitterinc

Our fantastic food contributor, Hope, dreamed up the recipe for these blueberry lavender streusel muffins, and the result is possibly the most perfect muffin ever.

From Hope:

These lavender blueberry muffins boast a unique and wonderful flavor. The deliciously moist muffins are filled with bursting blueberries and topped with crumbly brown sugar streusel. The amazing scent of the lavender buds is just enough to emanate from warm, steaming muffins without making them taste too floral.

The most incredible blueberry lavender streusel muffins packed with fresh blueberries, a hint of delicate lavender, and topped with a buttery-sweet streusel. YUM. Click through for the recipe. | glitterinc.com | @glitterinc

Blueberry Lavender Streusel Muffins

A classic, and delicious, blueberry muffin recipe gets a modern and incredible upgrade with a pinch of lavender and a generous sprinkling of warm homemade streusel topping. The result is muffin heaven. 

Ingredients

Streusel

  • 3/4 cup flour
  • 3/4 cup loosely packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter, softened

Blueberry Lavender Muffins

  • 2 ¼ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoons butter, softened
  • 5 tablespoons + 1 teaspoon (1/3 cup) butter, melted
  • ¾ teaspoon dried lavender buds*
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup plain Greek yogurt
  • 1 cup fresh or frozen blueberries

*You can find dried lavender buds on Amazon and at certain Target stores.

Instructions

  • Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray or line with muffin liners.

To Make the Streusel

  • In a bowl, whisk together the flour, sugar and cinnamon. Add the butter and mix it into the dry ingredients, then use your hands to bring the streusel together until it resembles the texture of sand. I take pieces of it and squeeze together.

To Make the Muffins

  • In a large bowl, whisk together the flour, baking powder, soda and salt.      
  • In the bowl of your electric mixer, beat together the butter, lavender, and sugar until fluffy, about 5 minutes, scraping down the bowl when needed. Add the eggs, one at a time, and beat until combined. Add the vanilla. Stir in the yogurt just until it is incorporated in, being careful not to over-mix. It is fine to have a few streaks of yogurt at this stage.
  • Add the wet ingredients to the dry ingredients. Stir the mixture together, just until the wet and dry ingredients are combined. The batter will be very thick. Fold in the blueberries until they are evenly distributed.
  • Fill the muffin tins with about 1 ½ tablespoons of the batter (I use a medium cookie scoop for this and it works so well!). Press down the batter with a spoon or your fingers so it covers the bottom of the cup, then sprinkle some of the streusel on top. Top the streusel with the remaining batter to make the muffin about 2/3 full. I filled my muffins higher than this, which created the muffin top you see here. If you want that, fill the cups with a bit more batter. Top the batter with what is left of the streusel, gently pressing the crumbs into the batter so they stay on the muffins.
  • Bake the muffins for 20 to 25 minutes, until the tops are set and a toothpick inserted to the center comes out clean. Remove them from the oven and let cool completely before removing from the pan.

Courses breakfast, snack

Cuisine muffins

The most incredible blueberry lavender streusel muffins packed with fresh blueberries, a hint of delicate lavender, and topped with a buttery-sweet streusel. YUM. Click through for the recipe. | glitterinc.com | @glitterinc The most incredible blueberry lavender streusel muffins packed with fresh blueberries, a hint of delicate lavender, and topped with a buttery-sweet streusel. YUM. Click through for the recipe. | glitterinc.com | @glitterinc

A truly great muffin is one that has that crusty outside and a perfectly moist inside, and these blueberry lavender streusel muffins totally achieve that, and then some.

Serve them warm with a cup of tea or coffee and squirrel them away so that you’ll have a decadent breakfast every morning for a few days; that is, if you can keep them in the house that long.

The most incredible blueberry lavender streusel muffins packed with fresh blueberries, a hint of delicate lavender, and topped with a buttery-sweet streusel. YUM. Click through for the recipe. | glitterinc.com | @glitterinc

Love this recipe? Head to our recipe page to check out what we’ve been whipping up in the kitchen!

If you make your own blueberry lavender streusel muffins, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your sweet creations!


Lexi

Roasted Peaches with Yogurt and Streusel

Alright, alright, I’ve shamelessly plugged peaches* all summer long, and though summer is officially winding down, I really can’t get enough, and truly couldn’t help but sneak in the last few recipes. But guys … roasted peaches. Have you tried them?

My mom taught me years ago that roasted fruit tastes amazing. Sometimes she’ll even roast orange halves or peach halves to top on a piece of grilled chicken or salmon, and the result is incredible. But roasted peaches as a dreamy dessert-meets-breakfast – a.k.a., an excuse to eat something decadent for either dessert OR breakfast – well that’s just heaven.

Roasted peaches with yogurt and homemade streusel … OH MY GOODNESS.

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

*Ahem10-minute peach dumplings, peaches and cream muffins with cream cheese frosting, and roasted peach and oatmeal cookie no-churn ice cream.

Our fantastic food contributor, Hope, whipped up the recipe for these roasted peaches stuffed with yogurt and homemade streusel, and the result is incredible. I mean truly, you’ll be wondering how this dreamy dessert/breakfast has been missing from your life all this time.

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

As Hope explains:

Roasting peaches is such a wonderful way to enjoy the sweet seasonal fruit. The combination of delicious caramely roasted peaches with thick chilled yogurt and a brown sugar streusel makes the most amazing breakfast or snack and is easy to make for a crowd!

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

Roasted Peaches with Yogurt and Streusel

You will LOVE this incredible combination; decadent caramely roasted peaches with thick chilled yogurt and a brown sugar streusel makes for the most amazing breakfast, snack, or dessert.

Ingredients

  • 3 peaches, sliced in half + pits removed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons honey, plus additional honey for serving
  • 1 16-oz container Greek yogurt or 3 5.3-oz containers Greek yogurt, flavor of your choice (I used honey, vanilla, and coconut)

Streusel

  • 1 cup oats
  • ½ teaspoon ground cinnamon
  • ¾ cup brown sugar
  • ½ cup flour
  • 1/8 teaspoon ground ginger
  • 6 tablespoons butter, softened
  • ½ teaspoon vanilla

Instructions

To Roast the Peaches

  • Heat a large skillet over medium-low heat and add the olive oil and butter. Drizzle 1 tablespoon of honey over the cut side of the peaches. When the butter has melted, place the peaches into the skillet, cut-side down. Drizzle the other tablespoon of honey on the outside of the peaches and cook until softened and browning, about 10 minutes. Flip the peaches and cook for another 10 minutes, or until the peaches are golden and caramelized. If your peaches are very ripe, you may need to reduce the cooking time so they do not become too soft.

To Make the Streusel

  • While the peaches are cooking, make the streusel. In a medium bowl, mix together the oats, cinnamon, brown sugar, flour, and ground ginger. Add the softened butter and vanilla and use your hands to bring the mixture together. Mix until all of the ingredients are incorporated and the mixture forms a ball. Break up the streusel into bits.
  • Heat a medium non-stick skillet over medium-low heat. Add the streusel bits to the skillet and stir frequently for about 5-10 minutes, until some of the streusel bits begin to turn golden. Remove from the heat and set aside for assembly.

To Assemble

  • Place a peach half on a small plate or in a bowl, top with a few spoonfuls of yogurt, and generously sprinkle streusel on top. Drizzle with honey and serve immediately.

Courses breakfast, dessert

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

Let the natural sugars from those roasted peaches really ooze out through the roasting process. That’s where you’ll find that warm, caramel-like flavor.

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

You can also keep all of the ingredients in separate containers in your refrigerator for an easy an incredible breakfast to last you several mornings in a row.

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

Your streusel will keep well for a good week in an airtight container, and most of us have a container of yogurt in the refrigerator on hand.

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

Bliss, I tell you.

Foodie blogger Lexi of Glitter, Inc. shares the most incredible caramely roasted peaches with yogurt and homemade streusel. Click through for the recipe. | glitterinc.com | @glitterinc

If you make your own roasted peaches with yogurt and streusel, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your sweet creations!


Lexi

10-Minute Peach Dumplings (With an Easy Vegan Option!)

The recipe for these 10-minute peach dumplings is one of those throw it together in five-minutes-or-less and have dessert ready to go by the end of dinner kind of desserts. It’s so simple, you’ve probably already got all of the ingredients in your very own kitchen. The secret: those crescent rolls* you buy in a tube in the refrigerated section of your grocery store! They can also be made vegan, with a few simple tweaks. Oh, and they’ve got a top secret ingredient you’d probably never expect too. But you’ll just have to read on to get the details. 😉

*FUN FACT: Did you know that Pillsbury Crescent Rolls are actually vegan? How great is that!?

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc - 10-Minute Peach Dumplings (With an Easy Vegan Option!) by NC foodie blogger Glitter, Inc.

Oh, and let’s not forget the versatility of this amazing dessert: you can easily substitute the peaches for apple slices – which we plan to do often in the fall. Dumplings are dumplings. Sugary, delicious, and amazing filled with just about any fruit. Fresh or frozen fruit works SO well here too.

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc - 10-Minute Peach Dumplings (With an Easy Vegan Option!) by NC foodie blogger Glitter, Inc.

We even made a little video to show you just how easy these peach dumplings are to make:

You know you wanna try these …

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc - 10-Minute Peach Dumplings (With an Easy Vegan Option!) by NC foodie blogger Glitter, Inc.

10-Minute Peach Dumplings (With an Easy Vegan Option!)

Prep

Cook

Total

Yield 16 small dumplings

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Perfect for making in a pinch!

Ingredients

  • 2 cans crescent rolls*
  • 16 whole frozen peach slices (or about 2 whole peaches, peeled and sliced)
  • 1-1/2 sticks (3/4 cup) butter OR vegan butter (We love Earth Balance!)
  • 1-1/4 cup sugar
  • 2 teaspoons vanilla extract
  • ground cinnamon, for sprinkling
  • 1 can Sprite, 7-Up, Or Mountain Dew
  • extra butter (or vegan butter), for the pan

Instructions

  1. Butter a 9 x 13 inch baking dish with vegan butter. Roll one to two peach slices in one pre-portioned crescent roll. Place in the pan.
  2. Melt butter, then add sugar and gently stir. Add vanilla, stir gently, then pour the entire mixture over the peach-filled rolls in the pan. Pour about 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon.
  3. Bake at 350 degrees for 40 minutes. Remove from the oven and allow to sit 10 minutes before serving.
  4. When serving, be sure to scoop up some of the extra sweet sauce that's pooled at the bottom and pour it over the top of each dessert. You can also top with whipped cream, vegan cool whip, or ice cream, because, why not!?

Notes

*If you want to keep this recipe vegan, use vegan butter and Pillsbury Crescent Rolls. Pillsbury Crescent Rolls are actually vegan!

Recipe adapted via The Pioneer Woman

Courses dessert

Cuisine dumplings, vegan

So simple and delicious!

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc

Note: This recipe is made to serve about 8, but since we’re a small bunch, I tend to cut this recipe in half, using just one tube of crescent rolls, making 8 small dumplings, rather than 16 (what two cans of crescent rolls would make).

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc

How good does that look?

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc

And definitely serve these beauties warm. The peach dumplings are SO good in a bowl topped with ice cream. (Dairy-free for us!)

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc

Happy dumpling making!

These easy 10-minute dumplings are sure to become one of your new favorite desserts. (And we'll show you how to make them vegan too!) Click through for the recipe. | glitterinc.com | @glitterinc

If you make your own peach dumplings, or really, any version of these dumplings, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your yummy no-fuss desserts!

Photography by Annie Watts Photography for Glitter, Inc.

This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. Thank you so much for clicking through and helping to support this little blog business of mine! Read more about our site, privacy, and disclosure policies here.


Lexi

Homemade Roasted Peach and Oatmeal Cookie No Churn Ice Cream

Nothing like starting the week off with a little ice cream, amiright? And this one in particular – roasted peach and oatmeal cookie no churn ice cream, packed with chewy homemade cookie chunks – OMG. Besides, we only have about five weeks left of summer, so why not enjoy every last second of it. With homemade ice cream.

Psst .. love ice cream? You do not want to miss our confetti cookie cup ice cream sundaes and double chocolate peanut butter ice cream sandwiches (made with homemade salted chocolate and peanut butter swirl ice cream and chocolate sugar cookies.)

But back to today’s summer-perfect roasted peaches and oatmeal cookie no churn ice cream …

Homemade Roasted Peach and Oatmeal Cookie No Churn Ice Cream by NC foodie blogger Glitter, Inc

Our awesome food contributor, Hope, perfected this homemade no churn ice cream crammed with roasted peaches and oatmeal cookies, and the result is so, so good.

Roasted peach and oatmeal cookie no-churn ice cream, packed with chewy homemade cookie chunks - OMG. Click through for the recipe. | glitterinc.com | @glitterinc

From Hope:

The combination of flavors in this roasted peach and oatmeal cookie no churn ice cream is amazing! The sweet roasted peaches and chewy oatmeal cookies suspended in a smooth and easy no churn ice cream base are perfectly delicious. Each bite is a little different, but each spoonful brings a bit of nostalgia for those warm, slow summer nights on the front porch.

Roasted peach and oatmeal cookie no-churn ice cream, packed with chewy homemade cookie chunks - OMG. Click through for the recipe. | glitterinc.com | @glitterinc

Peach and Oatmeal Cookie Crumble No Churn Ice Cream

INGREDIENTS

5 smallish or 4 medium to large peaches, thinly sliced
2 tablespoons light brown sugar
½ teaspoon sea salt
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon bourbon
2 cups cold heavy cream
Oatmeal cookie chunks (recipe below)

DIRECTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spread the peach slices out in a single layer and sprinkle with the brown sugar and salt. Roast until golden and caramely, flipping once or twice during roast time, about 30 to 35 minutes.

Line a loaf pan or ice cream freezer container with parchment paper.

In a bowl, whisk together the sweetened condensed milk, vanilla extract, and bourbon until combined.

Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the mixture – constantly folding over and over until everything is combined. This will take a few minutes! Fold in the sugar roasted peaches, reserving a few for the top of the ice cream.

Gently stir in most the cookie crumbs. Pour the mixture into your prepared loaf pan and freeze for at least 6 hours, or overnight.

Roasted peach and oatmeal cookie no-churn ice cream, packed with chewy homemade cookie chunks - OMG. Click through for the recipe. | glitterinc.com | @glitterinc

Oatmeal Cookies

INGREDIENTS

3/4 cup all purpose flour
1 cup of quick cooking oats
1/2 teaspoon baking soda
1/8 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter
3/4 cup packed light brown sugar
1/4 + 1/8 teaspoon sea salt
1/2 teaspoon vanilla
1 egg

DIRECTIONS

Preheat the oven to 350 degrees.

Stir together the flour, oats, baking soda, cinnamon, and salt until combined in a medium sized bowl. In a large bowl, cream the butter until smooth with an electric mixer. Add the sugar, beating until light and fluffy. Add the vanilla and eggs, beating well to combine thoroughly. Add the dry ingredients slowly and mix just until combined.

Pat out the dough into the bottom of an 8.5″ x 4.5″ loaf pan. Bake in the preheated oven for 20 minutes or until the dough at the center of the pan looks nearly done. Allow the cookies to cool at room temperature or in a fridge. Cut into small cubes, or break it into small pieces, just before using.

Roasted peach and oatmeal cookie no-churn ice cream, packed with chewy homemade cookie chunks - OMG. Click through for the recipe. | glitterinc.com | @glitterinc

If you make your own roasted peach and oatmeal cookie no churn ice cream, be sure to tag me on social media (@glitterinclexi) so I can live vicariously through all of your yummy ice cream creations!


Lexi