I’m pretty excited about these.

I wish I could have gotten a better picture but there was a hungry crowd waiting! Andy and I made these as a father’s day dessert yesterday and they were dee-lish. I’m really glad to have discovered them because they’re a super simple, quick and relatively healthy dessert that he and I will be able to easily whip up for just the two of us whenever we’ve got a major sweets craving!

Most everyone else there enjoyed these with a bowl of vanilla ice cream, which I’m certain complemented the peaches quite well. Of course, you could opt for a scoop of almond or soy ice cream on the side but honestly, these are good enough to stand alone as well.

Grilled Peaches
Recipe courtesy of Sunset

Ingredients

2 tbs light brown sugar*
1/2 tsp cinnamon
4 fresh peaches
grapeseed oil (or vegetable oil)

*If you wanted to make these a full-on healthy dessert, you could sub maple sugar for the brown sugar. I’d only do this if I was just making one or two since maple sugar is SO ridiculously expensive.

Directions

• Combine sugar and cinnamon in a small bowl
• Cut peaches along the seam all the way around and twist halves off the pit
• Brush cut sides with oil
• Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 min.
• Brush tops with oil, turn over and move to indirect heat. Sprinkle cut sides with cinnamon sugar mixture, cover grill and cook until sugar is melted and fruit is tender, 10 to 15 min.

Yield: Serves 4-8

Man, did I wake up on the wrong side of the bed today! Thankfully, there is this:

I got this recipe from the same place I got the photo, my friend Stevie. Not only is Stevie a top-notch baker, she also happens to be a professional photographer – hence the unusually good pic and the watermark. She found this “life-ruining” recipe in a recent issue of Food Network Magazine. I spotted it on her blog and immediately set out to veganize.

The first time I tried to make this, I used a flax egg. Fail. The texture of the flaxseed meal was very detectible in such a small cake. Ener-G egg replacer though was a rousing success!

So, here it is: single serve (big enough to share, actually) vegan chocolate cake in 5 minutes. Don’t say I didn’t warn you.

5-Minute Vegan Chocolate Cake
Recipe Courtesy of Food Network Magazine
via Steviephotography.com

Ingredients

1/4 cup flour
5 tbs sugar
2 tbs unsweetened cocoa powder
1 Ener-G egg
3 tbs non-dairy milk (I like unsweetened almond milk)
3 tbs vegetable oil
dash vanilla
dash salt
Add-ins of choice*

*Stevie obviously went with pecans and caramel sauce. Andy & I did dark chocolate chunks and powdered sugar because that’s how we roll. Put your own spin on it.

Directions

• Whisk all ingredients together in a large mug*
• Microwave 2-2.5 mins. or until puffed up
• Add toppings and serve

*Clearly, you need to use a ginormous mug. If you’re not taking pictures for a blog (and/or don’t own a ginormous mug), do as I did and use a Pyrex measuring cup – another pro tip from Stevie.

Yield: Serves 1-2