Blueberry and Peach Crumble

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Just because summer is “officially” over with the coming and going of Labor Day, doesn’t mean you have to immediately stop making your favorite summer foods. Summer doesn’t really end until September 21st so we still have a few weeks to make all the barbecue, fruit cobblers and potato salads that we didn’t get a chance to all throughout June, July and August!

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Cold Avocado Corn Soup with Cilantro Oil

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Philadelphia has been in the midst of a major heat wave so I had been planning on making chilled soup. The Jersey corn on the cob at the Farmer’s Market looked so good that I bought enough to have two nights in a row. One night we cooked it on the grill, in its husks Bobby Flay style–which was seriously the best corn on the cob I’ve ever had. Remove most of the husks but leave just enough to protect the corn from getting burnt. Soak it for a while in a pot of water and then put directly on the grill. The result is the most delicious corn ever. Try this immediately!

But the soup–this was equally as impressive as the corn on the cob. When I saw the recipe called for a serrano chile, my first instinct was to remove the seeds, even though the directions said otherwise. Please for the love of anything listen to whoever wrote this recipe because he/she KNOWS what he/she is talking about.

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Baked Orzo with Eggplant and Mozzarella

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The Smitten Kitchen never lets me down. I have been using way too many of Deb’s recipes as of late and know I should branch out already but they just never let me down! I made her Raspberry Buttermilk Cake again this weekend because it was so delicious the first time–except this time I forgot to add the egg. The egg! How do you forget this!? I realized it right when I put the cake in the oven and in an “oh shit what do I do now” moment, I took the cake out and whisked in the egg. All that delicious sugar that was on top intended for the crispy topping got mixed in with the egg and I sulked. I sulked again a few minutes later when I realized I forgot to add more sugar for the topping now that the intended sugar was mixed into the batter. Aghhh!

Luckily, cooking this dinner went a lot smoother. Other than a lottttttt of chopping, this was a super easy meal to make! The prep on this alone took me almost 45 minutes but most of the can be attributed to the fact that I’m so slow at chopping veggies. It can take me 10 minutes to chop garlic sometimes…

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Strawberry Ricotta Cupcakes

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I love holidays and even holidays that I don’t celebrate because there always is an excuse to bake something delicious!

I wanted to make cupcakes and try something new, but not too new because I’ve never messed up cupcakes before and didn’t want to start now! Trust me, I have a never-ending baking bucket list that includes all kinds of crazy cupcake ideas, but after reading so much of Mark Bittman’s books, I think his “simple is better” edict is starting to sink in and I chose not to make the crazy stuffed cupcakes I had in mind originally.

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