The 3-Ingredient Tiki Punch That Puts All Other Summer Cocktails To Shame—MAKE IT!

I was going to wait until tomorrow to post this but I thought you might want to plan for happy hour. If you love pineapple...and booze...and making a statement with your drinking vessels, this is the 3-ingredient cocktail for YOU!

Easiest Ever Desserts: 3-Ingredient Cherry-Vanilla Cobbler Minis!

When I first started this blog, I was a college student living in Paris with all the free time in the world to whip up fresh recipes each week. It was heaven! Fast forward six years: My day-to-day has definitely changed and I think the blog has too. I'm a full-time food editor who doesn't always have time to make things from scratch at home! 

At first I was kind of embarrassed to be posting shortcut recipes, like these cakes or these cookies instead of more extravagant (read: lengthier) desserts. To be totally honest, sometimes I'd even cheat—like I'd post a great tart using my pie crust recipe but I'd use store-bought dough for the photo. But who does that help? I certainly can't be the only person who needs timesavers. I don't always have time to do things right and I'm guessing you probably don't either. 

So here's what I'm thinking: I'm going to embrace my sorta-homemade recipes from now on and post them proudly, starting with this 3-ingredient cobbler. I piled frozen dark sweet cherries into ramekins and topped 'em with a mixture of yellow cake mix and cream soda. Crazy but it works! The result is a sweet-and-tangy dessert that's ready with little effort (and little clean up). Before we skip to the recipe, though: How do you feel about easier, shortcut-y recipes? Is that something you would be interested in? I'd love to know! 

Also! Feel free to swap in seltzer or maybe a cherry-flavored soda for the cream soda (above). I love the combination of cherry and vanilla but there's lots to play with. Ooh! Even a lime soda could be fun...

3-INGREDIENT CHERRY-VANILLA COBBLER

SERVES: 8

3-INGREDIENT CHERRY-VANILLA COBBLER

SERVES: 8

2 (12-ounce) container frozen dark sweet cherries (do not thaw)

1 box yellow, golden or butter cake mix (about 18-ounces)

1 (12-ounce) can cream soda

1. Preheat the oven to 350˚. 

2. Divide the frozen cherries among 8 to 10 ramekins; no need to thaw or drain. Arrange ramekins on a rimmed baking sheet. 

3. Gently whisk the cake mix and soda together in a large bowl until just combined and bubbly. Let sit 5 minutes until the mixture really foams up. 

4. Divide batter among the ramekins. Bake until the cherries are bubbling and the topping is puffed and golden, 30 to 40 minutes. Let cool slightly before serving. 

Want to do a little more? Serve with vanilla ice cream or sprinkle topping with coarse sugar before baking!

Summery Sweets: Mixed-Berry Sangria Crisp—My Latest On Refinery29!

To sweeten the end of a fabulous summer, I made 3 transitional Americana desserts for Refinery29: a crisp, crumble and cobbler (all of which can be tweaked as the weather cools down). The idea I was most excited about is this Sangria Crisp! 

Pistachio Stuffed Peaches

If you cannot make this dessert, then we cannot be friends. Kidding! I'd never reject you because of your culinary talents or lack their of. This recipe is just so super simple I have confidence that you'd all be able to do it with your eyes closed. No peaking! 

This recipe comes from Martha Stewart. She uses nectarines but I cannot tear myself away from my favorite fruit the peach, so I substituted. Basically you cut the fruit, puree pistachios with sugar & butter...then you're done. Bake 'em. Eat 'em. Love 'em. 

If you've yet to use pistachios in your desserts do it now. In this scenario the sweet fruit becomes tender as it heats up, the pistachio mixture gives a salty twist to the juicy peach and the chopped nuts add that crunch that we all crave. This would be a great summertime dessert plopped onto a huge bowl of vanilla ice cream. I served this alongside Ina's lemon cake with a sour cream custard. 

Great news, if you are gluten intolerant you can totally eat these! Also, if you're cutting out dairy you can follow the recipe below but replace the butter with some Earth Balance. It's all the same-ish. Enjoy!

Baked Peaches with Pistachio by Martha Stewart 

• 4 tablespoons shelled pistachios
• 2 tablespoons unsalted butter
• 1/2 cup confectioners' sugar
• 2 drops (less than 1/8 teaspoon) almond extract (optional)
• 1/8 teaspoon salt
• 2 nectarines (peaches), halved and pitted
• 1/2 lemon
• 1/2 cup creme fraiche
• 1 tablespoon granulated sugar

Instructions: 

Preheat oven to 400 degrees. Chop 3 tablespoons pistachios in a food processor until finely ground. Add butter, confectioners' sugar, almond extract, and salt. Process until combined.

Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.

Whisk together creme fraiche and granulated sugar. Spoon over nectarines, and serve.