Peach Week: Indulging in the Sweetness of Summer by lamllenel

If you know me, you know I absolutely adore peaches. While it may not be officially peach season, I couldn't resist the incredible bargain at the grocery store. So, I've officially declared it Peach Week! I'll be sharing a few yummy peach recipes that not only look beautiful but also taste divine at your next gathering. Whether you're hosting a big bash or simply treating yourself, these peach delights will bring a touch of sunshine to your table.

Let's start off Peach Week with a show-stopping dessert: Peach Pavlova. This dessert is surprisingly easy to make and can even be prepared ahead of time.

What is a Pavlova?

A pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova( Thank you wikipedia). It features a crisp crust and a soft, light interior, topped with whipped cream and fresh fruits. While meringue and pavlova both use whipped egg whites and sugar, the difference lies in the texture. Meringues are typically crisp and dry throughout, whereas pavlovas have a marshmallow-like center that pairs beautifully with fruit toppings.

Why Peach Pavlova?

Peach pavlova is sush a good combination of textures and flavors. The sweetness of the peaches complements the delicate sweetness of the pavlova base, while the juicy fruit adds a refreshing contrast to the creamy, marshmallowy center. It's a dessert that looks as stunning as it tastes, making it perfect for any occasion.

Peach Pavlova Recipe

Ingredients:

For the Pavlova:

4 large egg whites, at room temperature

1 cup granulated sugar

1 teaspoon white vinegar

1 teaspoon cornstarch

1 teaspoon vanilla extract

For the Peach Jam Puree:

4-5 ripe peaches, peeled and cubed

1/2 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon of cinnamon

For the Grilled Peaches:

2-3 ripe peaches, halved and pitted

1 tablespoon honey

Preparation

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on it. Flip the parchment paper so the pencil side is down.

In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.

Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. This should take about 5-7 minutes.

Gently fold in the white vinegar, cornstarch, and vanilla extract until well combined.

Spoon the meringue onto the parchment paper, spreading it within the drawn circle. Create a slight well in the center for the filling.

Place the pavlova in the preheated oven and immediately reduce the temperature to 250°F (120°C).

Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. This helps prevent cracking.

While the pavlova is baking make the peach jam 

In a medium saucepan, combine the chopped peaches, granulated sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the peaches break down and the mixture thickens, about 15-20 minutes.

Remove from heat and stir in the vanilla extract.

Let it cool slightly, then puree the mixture in a blender until smooth.

Preheat a grill or grill pan over medium-high heat.

Brush the peach halves with honey and grill the peaches, cut side down, for about 3-4 minutes, or until grill marks appear and the peaches are slightly softened.

Once the pavlova is completely cool, transfer it to a serving platter.

Spread the peach jam puree over the center of the pavlova.

Arrange the grilled peach halves on top of the puree.

Enjoy!

Lamllenel recipe 

The art of food with Lamllene

Today, I'm excited to share my black sesame brownies recipe. These brownies are so addictive; you might find yourself making them on repeat. Last month, black sesame paste was my obsession. I mean, I was adding it to everything from brioche bread to cookies and, of course, brownies. When I made my first batch of these black sesame brownies, I knew I had stumbled upon something truly special. After making it a couple of times and perfecting everything, I'm finally ready to share it with you.

These brownies embody everything I love in a brownie. They're rich, decadent, and packed with that unmistakable nutty flavor from the sesame paste. Picture this: a dense and fudgy brownie with crispy edges that give way to a gooey, melt-in-your-mouth center. Are you drooling yet? Because I sure am!

Now, let's talk about what makes these brownies worth trying. First off, that black sesame paste? It's the real MVP here. Not only does it add a depth of flavor that's out of this world, but it also gives the brownies a unique twist that'll have everyone asking for the recipe.

So let's get into it.

 Here's the recipe for Sesame Espresso Brownies:

Ingredients:

2 eggs

1 1/2 sticks of butter

1 cup of sugar

1 tsp of vanilla extract

1 1/4 tsp of espresso powder

1 tsp salt

1/4 cup of cocoa powder

3/4 cup of all-purpose flour

1/4 cup of dark chocolate chunks

1/2 cup of melted dulce de leche pastilles

1/4 cup of black sesame paste

Preparation:

Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.

In a mixing bowl, beat the eggs, melted butter, sugar, and vanilla extract until well combined.

Stir in the espresso powder, salt, and cocoa powder, dolce de leche until smooth.

Gradually add the flour and mix until just combined.

Fold in the dark chocolate chunks until evenly distributed.

Pour the batter into the prepared baking pan and spread it out evenly.

Spoon dollops of black sesame paste over the batter, then swirl it gently with a knife.

Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan before slicing and serving.

Enjoy!

Lamllenel recipe 

The art of food with Lamllenel

Lamllenel recipe:

Over the weekend, I found myself in the mood to bake. Baking is literally one of my go-to stress relievers, and I was also craving a slice of delicious cake. However, I couldn't quite decide between a Persimmon Olive Oil Cake, a Chamomile Cardamom Lemon Cake, or a classic Banana Bread with nuts and chocolate. So, I turned to my Instagram community for help, and after a quick poll, it was clear: the Chamomile Cardamom Lemon Cake was the winner. So here we are!

I've experimented with many chamomile and Earl Grey cakes in the past, but this time, I wanted something with a unique flavor profile that wasn't too heavy. Cardamom tends to bring a depth of flavor with its hints of citrus and herbal notes. With that in mind, pairing it with lemon allows the lemon to provide a refreshing contrast to the warmth of the cardamom. Lastly, the chamomile brings a delicate sweetness that plays off the bitterness of the cardamom, creating a harmonious contrast.

Recipe:

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp dried chamomile flowers

1 tsp ground cardamom

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs, room temperature

1/2 cup sour cream

Zest of 2 lemons

1/4 cup fresh lemon juice

1 tsp vanilla extract

Preparation:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan, or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, dried chamomile flowers, and ground cardamom. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes with a hand mixer or stand mixer.

Add the eggs one at a time, mixing well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.

Light Frosting with Cardamom and Chamomile Syrup:

1/2 cup mascarpone cheese, softened

1/2 cup heavy whipping cream

1/4 cup chamomile and cardamom syrup (see recipe below)

Zest of 1 lemon, for topping

In a mixing bowl, combine softened mascarpone cheese and heavy whipping cream.

Using a hand mixer or stand mixer, whip the mixture on medium-high speed until it thickens and soft peaks form.

Slowly drizzle in the chamomile and cardamom syrup while continuing to whip the mixture.

Whip until the glaze is smooth and holds stiff peaks. Be careful not to overmix.

Assembly:

Once the cake has cooled completely, place it on a serving plate or cake stand.

Pour the prepared chamomile cardamom glaze over the top of the cake, allowing it to drip down the sides.

Use a spatula to gently spread the glaze evenly over the cake.

Sprinkle the lemon zest generously over the top of the glazed cake for a bright, citrusy finish.

Chill the cake in the refrigerator for at least 30 minutes to allow the glaze to set.

Serve chilled and enjoy the delicate flavors of chamomile, cardamom, and lemon in every bite!

Enjoy!

Lamllenel recipe

Lamllenel: The art of Living - Dessert

This year, we're embracing healthier dessert choices without compromising on flavor. This week, I made these crunchy peanut butter and dark chocolate energy balls, and I just had to share this recipe with you. While I'm a big advocate for a good "follow your heart" type of recipe, I know it's not everyone's forte. Please feel free to adapt this recipe to your liking. 

Let's get started.

Ingredients:

1 cup organic crunchy peanut butter

1/2 cup date syrup

2 tablespoons chia seeds (optional, for added nutrition)

Pinch of sea salt

2 cups rice krispies or quinoa puffs

1 cup good-quality dark chocolate chips

1/2 cup finely chopped pistachios

Preparation:

In a large bowl, combine organic crunchy peanut butter, date syrup, chia seeds, and a pinch of sea salt. Stir until the ingredients are well combined. Once mixed, gently fold in the cereal, ensuring an even distribution of all the goodness.

Take small portions of the mixture and shape them into individual balls. Place each ball on a parchment-lined tray. The combination of peanut butter, chia seeds, and date syrup forms a nutritious base, while the rice krispies add a delightful crunch.

Melt good-quality dark chocolate, creating a velvety and indulgent coating for each energy ball. Carefully cover each ball with the melted chocolate. For an extra layer of flavor and texture, immediately sprinkle finely chopped pistachios over the chocolate-covered balls, ensuring they are generously coated.

Place the tray in the refrigerator for at least 30 minutes to allow the chocolate coating to set. This step is crucial for achieving the perfect texture and ensuring that each bite is a delicious blend of creamy, crunchy, and chocolatey goodness.

Super simple yet good! These bite-sized treats make for a perfect guilt-free dessert or a quick energy boost during the day. Keep them refrigerated for freshness. Cheers to a healthier and tastier year ahead!

Lamllenel- xo

Fall recipe by Lamllenel

Fall is here, and what better way to embrace the season than with the warm aroma of freshly baked Pistachio Cinnamon Rolls? These indulgent treats are not only a feast for your senses but also a perfect companion to cozy slow morning on a crisp autumn days. The addition of mascarpone glaze top with pistachions chunks takes these cinnamon rolls to a whole new level of decadence. Let's dive into the delightful process of making this.

Ingredients:

For the Dough:

1 1/2 cups warm whole milk

1/3 cup brown butter

7 grams (1 packet) instant yeast

1/2 cup white sugar

1 egg

1/2 teaspoon freshly grated cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

For the Filling:

1 cup packed brown sugar

3 tablespoons freshly grated cinnamon

1 tablespoon cardamom

1/3 cup softened butter

4 tablespoons heavy cream

1/2 cup chopped pistachios

For the Glaze:

8 oz mascarpone

3 tablespoons softened butter

1/4 cup powdered sugar

Instructions:

In a bowl, combine warm milk, yeast, and sugar. Mix well and add egg, brown butter, freshly grated cinnamon, freshly grated nutmeg, vanilla, and salt. Pour this wet mixture over the flour and mix until you can form a slightly sticky dough. Knead for 5 minutes.

Place the dough in an oiled bowl, cover, and let it rise in a warm place for 45 minutes to 1 hour.

In a separate bowl, mix packed brown sugar, softened butter, freshly grated cinnamon, cardamom, and heavy cream to create the filling. Set it aside.

On a floured surface, roll out the dough into a 20 x 12-inch rectangle. Spread the cinnamon sugar mixture evenly. Roll up the dough tightly from one short side, creating a 12-inch long cylinder. Cut into 12 slices.

Arrange the slices in a well-greased baking dish, ensuring they don't touch too much. Cover and let them rise in a warm place for 1 hour or until doubled in volume.

Preheat the oven to 375°F (190°C) and bake the rolls for 20-22 minutes.

While the rolls are baking, prepare the mascarpone glaze. In a bowl, whisk mascarpone and softened butter until fluffy. Add powdered sugar and whisk until well combined.

Allow the rolls to cool for 12 minutes, then generously cover them with the luscious mascarpone glaze. Sprinkle the remaining chopped pistachios on top.

Now, take a moment to savor the rich blend of cinnamon, nutmeg, cardamon and pistachios enveloped in a soft, pillowy roll, all crowned with the luxurious mascarpone glaze. These Pistachio Cinnamon Rolls are the epitome of fall indulgence—perfect for the autumnal vibes. Enjoy the warmth and sweetness of the season in every delicious bite!

Happy fall baking with Lamllenel, and explore the art of living by Lamllenel through delicious recipes like this one.

As the crisp, cool breeze of autumn sets in, there's something comforting about the combination of chocolate and espresso that warms the soul. Today, I am sharing a yummy recipe that captures the essence of fall baking - a Chocolate Espresso Marble Loaf Cake. This decadent treat combines the rich flavors of chocolate and the bold kick of espresso, making it the perfect companion for your cozy autumn evenings. Let's get started!

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 1 1/4 cups granulated sugar

• 2 tsp baking powder

• 3/4 tsp salt

• 1/2 cup room temperature butter

• 1/3 cup vegetable oil

• 3 large eggs

• 2 tsp vanilla extract

• 1/2 cup sour cream

• 1/2 cup milk

• 30g Dutch process cocoa powder

• 3 oz espresso liqueur

• 1 shot of freshly brewed espresso

• 1 tbsp espresso powder

For the Glaze:

• 2 oz espresso liqueur

• 2 tbsp espresso powder

• 1/2 cup mascarpone cheese

• 1/4 cup powdered sugar

Preparation:

For the Cake:

• Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.

• In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

• In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy.

• Add the vegetable oil, eggs, and vanilla extract to the butter-sugar mixture. Mix until well combined.

• Gradually add the dry mixture to the wet ingredients, alternating with the sour cream and milk. Start and finish with the dry ingredients. Mix until just combined.

• Divide the batter in half into two separate bowls.

• In one bowl, add the Dutch process cocoa powder and mix until fully incorporated.

• In the other bowl, add the espresso liqueur, freshly brewed espresso, and espresso powder. Mix until well combined.

• Begin layering the two batters into the prepared loaf pan. Start with a spoonful of the chocolate batter, followed by a spoonful of the espresso batter, and continue alternating until all the batter is used.

• Use a skewer or a knife to create a marble effect by gently swirling the batters together.

• Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

For the Glaze:

• In a small bowl, whisk together the espresso liqueur and espresso powder until the powder is fully dissolved.

• In another bowl, whisk together the mascarpone cheese and powdered sugar until smooth.

• Slowly add the espresso mixture to the mascarpone mixture, whisking continuously until you have a smooth and glossy glaze.

Assembly:

• Once the cake has cooled, drizzle the espresso mascarpone glaze over the top.

• Allow the glaze to set for a few minutes before slicing and serving.

This Chocolate Espresso Marble Loaf Cake is a true celebration of fall flavors. The rich, velvety texture combined with the boldness of espresso will make it a favorite among family and friends. Enjoy a slice with a cup of hot coffee or tea, and savor the tastes of the season! Happy fall baking with Lamllenel, and explore the art of living by Lamllenel through delicious recipes like this one.

Fall cocktail idea : Apple week

Lamllenel recipe : Apple cinnamon monkey bread

This week, we're diving headfirst into the delicious world of apples, starting with a mouthwatering Apple & Cinnamon Monkey Bread. Get ready for a dessert that epitomizes cozy autumn indulgence.

Ingredients:

3 cups all-purpose flour

1/2 cup granulated sugar

2 tsp cinnamon

1/2 tsp salt

2 tsp active dry yeast

1 1/2 cups warm buttermilk

1/4 cup unsalted butter, melted

2 cups diced apples (peeled and cored)

For the Cinnamon Sugar Coating:

1 cup granulated sugar

2 tsp cinnamon

1/4 cup unsalted butter, melted

Preparation:

Start by preparing the dough. In a large mixing bowl, combine the warm milk, 1 tsp of sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

In another bowl, whisk together the flour, granulated sugar, cinnamon, and salt.

Pour the melted butter into the yeast mixture, and whisk until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Knead the dough on a floured surface until it's smooth and elastic. Place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

While the dough is rising, prepare the cinnamon sugar coating by mixing the sugar and cinnamon in a bowl.

Preheat your oven to 350°F (175°C) and grease a bundt pan.

Once the dough has risen, pinch off small pieces and roll them into balls. Place them on a baking sheet, cover, and let them rise for 40 minutes.

Dip each ball into the melted butter and then into the cinnamon sugar mixture, coating them generously.

Layer the coated dough balls in the greased bundt pan, adding diced apples between layers and ensuring they are evenly distributed. Pour the remaining cinnamon sugar mixture and melted butter over the dough balls.

Bake for 35-40 minutes, or until the monkey bread is golden brown and cooked through.

When the monkey bread is done baking, let it cool for a few minutes in the pan before inverting it onto a serving plate.

Serve your Apple & Cinnamon Monkey Bread warm and enjoy the delicious taste of fall!

Indulge in the flavors of fall with this delectable Apple & Cinnamon Monkey Bread. This dessert is a great way to celebrate the season and share the warmth of homemade goodness with friends and family. It's the art of living at its finest. This recipe concludes my apple week series you know I had to end it on a sweet note.

LAMLLENEL Xo

Lamllenel recipe

 Pumpkin spice pecan rolls by lamllenel 

This season, we're diving headfirst into the warm and comforting flavors of fall with our Pumpkin Spice Pecan Rolls. These soft, pillowy rolls are swirled with a luscious pumpkin spice filling and generously studded with toasted pecans. Whether you're enjoying them with a cup of hot apple cider or as a sweet breakfast treat, these rolls are sure to become a fall favorite in your household. So, preheat your oven, dust off your apron, and let's get baking darling!

Ingredients:

For the dough:

1 1/2 cup warm whole milk

1/3 cup brown butter 

2 1/4 teaspoons instant yeast (usually one packet)

1/2 cup white sugar

1 egg, room temperature

1 1/2 tablespoons cinnamon powder

1/2 tablespoon nutmeg powder

1/2 teaspoon salt

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

For the filling:

1 cup brown sugar

2 tablespoons pumpkin spice

1 tablespoon pumpkin puree

1/3 cup softened butter

1 cup finelly chopped pecans

For the frosting:

8 ounces mascarpone cheese

3 tablespoons softened butter

1/4 cup pumpkin syrup

Preparation:

• In a large bowl, combine warm milk, white sugar, egg, melted brown butter, cinnamon powder, nutmeg powder, vanilla extract, and salt. Mix well until the sugar is dissolved.

• Add the wet mixture over the flour in the bowl. Mix to form a dough. It might be a bit sticky, so avoid adding too much flour.

• On a floured work surface, knead the dough for about five minutes or until it becomes smooth. The dough will still be slightly sticky, which is okay. Avoid adding excessive flour.

• Place the dough in an oiled bowl, cover it, and let it rise in a warm place for 45 minutes to 1 hour, or until it doubles in size.

• In another bowl, combine brown sugar, softened butter, pumpkin spice, and pumpkin puree. Mix to combine and set aside.

• On a floured work surface, roll out the dough to form a 20x12 inch rectangle.

• Spread the pumpkin mixture evenly over the rolled-out dough, starting from the shorter side. Roll up the dough tightly to form a 12-inch long cylinder.

• Cut the rolled dough into 12 slices and place them, cut side up, in a well-greased baking dish. Make sure they're not packed too tightly.

• Cover the baking dish and let the rolls rise in a warm place for about an hour, or until they have doubled in size.

• Preheat your oven to 375°F (190°C).

• Bake the cinnamon rolls in the preheated oven for 20 to 22 minutes, until they're nicely golden brown.

• While the rolls are baking, prepare the glaze. In a bowl, whisk together mascarpone cheese, softened butter, and pumpkin spice syrup until the mixture is fluffy.

• Once the cinnamon rolls are done baking, allow them to cool for about 12 minutes.

• Spread the prepared mascarpone glaze over the pumpkin rolls and sprinkle chopped pecans on top.

Note: At this stage, you can refrigerate the dough for up to 12 hours. If you decide to do so, when you're ready to bake, let the dough sit at room temperature for 30 minutes before proceeding with the baking process.

There you have it, a batch of irresistible Pumpkin Spice Pecan Rolls, perfect for embracing the flavors of fall. These warm, gooey rolls are sure to become a seasonal favorite in your household. Serve them alongside a steaming cup of coffee or hot apple cider for the ultimate autumn treat. Happy baking! If this is not the art of living I dont know what is.

Lamllenel xo

Ingredients:

15 oz of pumpkin puree

2 eggs room temperature

1/2 cup of heavy cream

1/2 cup of vegetable oil

1 tbsp of vanilla essence

1/2 cup of brown sugar

3/4 cup of granulated sugar

1 3/4 cups of flour

1 tsp of baking soda

1 1/2 tsp of pumpkin spice

Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla essence

Instructions:

In a large mixing bowl, combine the pumpkin puree, eggs, heavy cream, vegetable oil, and vanilla essence. Mix well until the ingredients well combined.

Add the brown sugar and granulated sugar to the wet mixture. Stir until the sugars are fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and pumpkin spice. Gradually add the dry ingredient mixture to the wet mixture, stirring just until no flour streaks remain. Be careful not to overmix, I'm sure you don't want a dense cake.

Pour the batter into your pan.

Bake in the 350Fpreheated oven for about 1 hour or until a toothpick inserted into the center of the cakes comes out clean.

Once baked, remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla essence to the cream cheese mixture, beating on low speed until everything is well combined and the frosting is smooth.

Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top and add your nuts of choice ( personally I think this pair well with pecans).

Ingredients:

• 6 cups fresh peaches, peeled, pitted, and sliced

• 1/2 cup brown sugar

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons ground cinnamon

• 1 1/4 teaspoons ground nutmeg

• 2 tablespoons cornstarch

• 11/4 cup all-purpose flour

• 1/2 cup brown sugar

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup whole milk

• 1/2 cup unsalted butter chilled and cubed

• 1/2 teaspoon vanilla extract

• 1/4 cup sliced marshmallows

• 1 cup pecans, chopped

Preparation:

• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

• In a large mixing bowl, combine the sliced peaches, brown sugar, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and cornstarch. Toss the mixture gently until the peaches are evenly coated. Transfer the peach filling to the prepared baking dish. Bake for 8 minutes.

• In a small pan over medium-low heat, toss the chopped pecans and let them roast for 6-8 minutes or until they are fragrant and lightly toasted. Keep an eye on them to avoid burning. Once done, remove from the heat and set aside.

• In a separate bowl, mix the all-purpose flour, brown sugar, baking powder, and salt. Add the chilled butter and toss to coat the cube with flour. With your hands work the butter into the flour until you're left with chunks then add the whole milk and vanilla extract and stir to combine.

• Sprinkle the roasted pecans over the partially baked peach filling.

• Add a layer of sliced marshmallows on top of the pecans.

•  Add the dough on top and flatten with  with your hands a little.* It won't cover the entire dish but will spread and expand during baking.

• Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the cobbler topping is golden brown and cooked through.

• Once the peach cobbler is done baking, remove it from the oven and let it cool slightly before serving.

Ingredients 

-3very ripped mangoes 

-1 oz of lime juice 

-2 oz of mango sirop infused rum * ( rum is optional )

-Chamoy 

-Tajin

Mango sirop 

1 mango 

1/2 cup of granulated sugar

1/2 cup of water 

1/4 cup of rum 

Sirop Preparation 

1. Peel the mangoes and remove the flesh from the pit. Chop the mango flesh into small pieces.

2. In a saucepan, combine the chopped mangoes, sugar, and water. Stir well to dissolve the sugar.

3. Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10-15 minutes, until the mangoes are soft and the mixture thickens slightly.

4. Remove the saucepan from the heat and let the mixture cool for a few minutes.

5. Using an immersion blender or a regular blender, blend the mango mixture until smooth.

6. Pass the blended mixture through a fine-mesh sieve to remove any fibrous bits.

7. Stir in the rum and mix well.

9. Allow the mango syrup to cool completely 

Popsicle preparation 

1. Peel two mangoes and remove the flesh from the pit. Chop the mango flesh into small pieces.

2. Place the chopped mangoes, lime juice, and mango syrup in a blender.

3. Blend the ingredients until smooth and well combined.

4. Prepare your popsicle molds. If your molds don't have built-in sticks, insert popsicle sticks into the molds.

5. Drizzle chamoy sauce into the bottom of each popsicle mold.

6. Sprinkle Tajin seasoning over the chamoy.

7. Pour the mango mixture into the molds, filling them to the top.

8. Drizzle chamoy sauce and sprinkle Tajin seasoning on top of the mango mixture in each mold.

9. Place the molds in the freezer and let them freeze for at least 8 hours or overnight, until fully set.

Enjoy!