Peach & Arugula Salad with White Balsamic Vinaigrette

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The power of suggestion can be a beast, can’t it?

On the way to the grocery store, I was listening to Anne Bogel’s What Should I Read Next? podcast. And in an ad, she mentioned a recipe for arugula salad with peaches, goat cheese, and almonds. Once I got into Publix, I couldn’t stop thinking about an arugula salad with peaches. I love both of those ingredients a lot, and it sounded so good.

I’m not a huge fan of goat cheese, though, but feta – I could eat feta on everything. And adding a crunchy bagel chip (I got for dirt cheap with a sale plus coupon) for a “crouton” and an amazing vinaigrette due to some locally made white balsamic vinegar? Mr. V and I ate all of ours plus any the kids didn’t eat.

(Which, if you know my kids, was most of theirs. Surprisingly, David and Libbie did actually try arugula and at least ate peaches and the bagel chips.)

As with most salads, I recommend throwing in whatever quantity of ingredients looks good to you. This recipe is an approximation of what I used, but make it to your tastes. And then enjoy the applause of those around you, because SO YUMMY.

(Want to have peaches for dessert, too? Try Peach Pie Coffee Cake with Maple Buttercream or Fresh Peach Cake!)

Peach & Arugula Salad with White Balsamic Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: one entree-sized portion or four side salads

Peach & Arugula Salad with White Balsamic Vinaigrette

Peppery arugula, tangy feta, sweet peaches, crunchy almonds, and a balanced vinaigrette come together for a delicious summer salad.


  • half of a 5-ounce clamshell of arugula
  • one peach, thinly sliced
  • 2 T crumbled feta cheese
  • a handful of whole almonds, roughly chopped, or sliced almonds
  • 3 to 4 bagel chips, roughly chopped (optional)
  • Vinaigrette
  • 3 T white balsamic vinegar, preferably peach-flavored
  • 3 T salad oil of choice (I used a cold-pressed combination oil from ALDI but olive oil would work, too)
  • 1/2 tsp. dijon mustard
  • salt and pepper, to taste


In a bowl or plate, layer arugula, peaches, feta cheese, almonds, and bagel chip crumbles.

Whisk all ingredients for vinaigrette together until uniform.

Drizzle vinaigrette over salad right before serving.

What is your favorite summer salad? We’re trying to introduce our kids to having a salad or cold vegetable course before our dinner, and I’d love your suggestions!

Peach Pie Coffee Cake with Maple Buttercream

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Peach Pie Coffee Cake

I’m determined to make it through a bunch of the recipes I’ve Pinned this year. I have a mere 5,400+ Pins … and most of them are probably recipes. Because mostly I use Pinterest for its original intent: to have a visual bookmarking system.

Since I have a dorm full of high school boys waiting to be fed, I should have no problem finding someone to feed these recipes, right? Every Wednesday, Mr. V has a small group of boys (6), and then Thursday nights I aim to feed the whole dorm with a larger recipe (usually dessert).

I’m not sure if this coffee cake was a hit with the boys – I haven’t checked with Mr. V – because his small group is largely students from China and Hong Kong. The Chinese are not like Americans when it comes to sweets, I’ve found. But really, I don’t care. Because it’s AMAZING and I am so glad to have unearthed this recipe.

The original recipe is actually for an Apple Pie Coffee Cake with Brown Butter Maple Glaze. I fully intended to follow the recipe. But then I decided it is still summer, I’m not done with peaches yet. Plus I don’t even like cooked apples, so peach filling was much more appetizing for me. (Although I make lots of things with cooked apples, because I know most people love them. Like Caramel Apple Bundt Cake and Upside Down Mini Apple Cakes.)

I also simplified the streusel and the frosting a little bit. And to be honest, I think I would like this even more without the frosting. I find buttercream to be too sweet for me – I prefer cream cheese frostings if any. But, sadly, the cake is not real pretty without it. Maybe if there was streusel on the top, too, it would help that? I may give that a try next time.

Peach Pie Coffee Cake

There is nothing really virtuous about this to make it breakfasty; the cake simply feels more like a coffee cake because it is dense, fruity, and has streusel. So tell yourself it’s breakfast, or be honest and serve it up for dessert.

(I had some for breakfast this morning. I won’t tell.)

Peach Pie Coffee Cake with Maple Buttercream

Peach Pie Coffee Cake with Maple Buttercream

Adapted from Beyond Frosting.


    Peach Pie Filling
  • 4 ripe peaches, peeled and sliced thinly
  • 1 tsp. cinnamon
  • 2 T brown sugar
  • 2 T all-purpose flour
  • Cake
  • 1 c. butter, softened
  • 2 c. minus 2 T granulated sugar
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • Peach Pie Filling
  • Streusel
  • 1/2 c. almond meal
  • 1/2 c. brown sugar
  • 1 tsp cinnamon
  • 2 T grapeseed oil or melted coconut oil or melted butter
  • Maple Buttercream Frosting
  • 4 T butter, melted
  • 2 c. powdered sugar
  • 1 tsp. cinnamon
  • 2 T maple syrup
  • 2 T milk


For the Filling

In a large saucepan, combines peaches, cinnamon, brown sugar, and flour. Cook over medium heat 10-15 minutes, until it melds together and the peaches are very soft. Try not to eat all the filling. Set aside to cool.

For the Cake

Preheat oven to 350. Grease a bundt pan well.

With a mixer, cream butter and sugars together. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix well. Sprinkle salt and baking powder over the batter, then turn mixer on low. Add flour 1/2 cup at a time until batter is uniform.

By hand, fold in the peach pie filling.

Make the Streusel

In a bowl, mix almond meal, brown sugar, and cinnamon together with a fork. Drizzle oil or butter over the top, and then stir until clumpy and oil is mixed throughout.

Back to the Cake!

Pour half the batter into the greased bundt pan. Sprinkle two-thirds of the streusel mixture on top of the batter. Spoon remaining batter on top, then sprinkle with the remainder of the streusel.

Bake 50-55 minutes, until a tester comes out clean. Cool in pan for 20 minutes, then turn over onto a plate, patting on the sides to release the cake. Cool before frosting.


Melt butter in a big bowl, then add powdered sugar and cinnamon and stir. Add maple syrup and 1 T milk. Add more milk if needed to reach a good consistency. If you want a runnier frosting, cut down sugar to 1 1/2 cups. For a more spreadable rather than pourable frosting, add more powdered sugar.

Pour frosting over cake and let set.

Seriously, y’all. This was amazing. Try it!

How do you use up ripe peaches?

Peach Breakfast Pastry

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I woke up this morning feeling almost normal. After weeks and weeks and weeks of first trimester woes and a whole week of stomach bug aftermath, I felt like throwing a party. Instead, I decided to just cook breakfast.

I found this recipe while searching for a coffee cake last week. It doesn’t really fall under coffee cake to me. I think it’s almost more like a Danish, but the dough isn’t that flaky Danish-quality. So we’re just going to call it Breakfast Pastry, OK? Call it whatever you want. It’s yummy.

In my normal existence, I probably wouldn’t feed my kids something with canned pie filling, but:

  • I’m pregnant, and I’m doing the best I can;
  • I intended for this to be for our dorm boys originally;
  • and the ingredients in the pie filling weren’t TOO bad except for food coloring (blegh).

I cut the sugar back significantly because I didn’t think it needed it with the canned filling and powdered sugar drizzle. The dough is certainly not doughnut-like, but I try not to OD on sugar before 10 a.m. Not usually.

Peach Breakfast Pastry

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 15 servings

Peach Breakfast Pastry

Adapted from Taste of Home.

My dough is brown-looking because I used sucanat. If you use white sugar and flour, it will be much lighter.


  • 1 c. butter, softened
  • 1 c. sugar or sucanat
  • 4 eggs
  • 3 c. unbleached, all-purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 21 oz. peach pie filling (or any other flavor)
  • Drizzle
  • 1 c. powdered sugar
  • 1/2 tsp. almond or vanilla extract
  • 3-4 T milk


Cream butter and sugar with an electric mixer. Add eggs one at a time, mixing well after each addition and scraping bowl as needed.

In another bowl, whisk together flour, salt, and baking powder. Add to wet ingredients all at once. Mix on low speed until well combined.

Spread three-fourths of dough into a greased, rimmed baking sheet. (You want something larger than a 9x13 if possible. If you don't have a pan that size, just adjust the cooking time up some.)

Spread pie filling on top to within an inch of the edge. Add rest of the dough to the top in spoonfuls.

Bake at 350 25 minutes, until a toothpick inserted in the middle comes out clean.


In a small bowl, mix together powdered sugar and extract to get out any lumps. With a fork, whisk in enough milk to make mixture runny. Use a fork to drizzle over the top of cooked pastry.

For Freezing

Cut into squares and flash freeze. Put squares in gallon freezer bag. Defrost at room temperature or microwave for 30-45 seconds.

Having company for the holidays? This would make a great breakfast for a crowd! It’s filling, delicious, and you can make it ahead and freeze it. Just defrost at room temperature, and warm slightly in the oven if you want that just-baked feel!

Do you have a favorite breakfast for company?

Added to Friday Food Frenzy.

Peachy Granola Muffins

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Tuesday morning I woke up with a yen for muffins. Muffins are not regular guests in our household, although I enjoy them. I don’t have great muffin pans and (as you will tell in the pictures) I am a messy muffin-maker. Also, a lot of times my muffins mold before they get eaten, because Mr. V is not a big Muffin Man.

I do enjoy muffins when we have them, though, and there was no way around it: Baby Boy was craving muffins.

I was inspired by Amy’s peaches-and-cream muffins but limited to what I had in our pantry and fridge. I started with a blueberry muffin recipe, subbed peaches, made my own more-whole-food adjustments, and then thought a sprinkle of granola on top might add some crunch and interest.

They turned out delicious.

Peachy Granola Muffins

Yield: 12 muffins

Peachy Granola Muffins


  • 3/4 c. milk
  • 1/4 c. melted butter or coconut oil
  • 1 egg
  • 2 c. whole wheat flour
  • 1/2 c. sugar (or your choice of sugar alternative, such as maple syrup, sucanat, etc)
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large fresh peach, diced (skin on is fine)
  • 1/4 c. granola, any kind (I’ve used Bear Naked maple pecan or Crystal’s Lazy Granola)


Preheat oven to 400F. Grease muffin pans.

Mix first seven ingredients together until just combined (milk through salt). Fold in peaches.

Divide batter into 12 muffin cups. Sprinkle each with a little granola.

Bake about 20 minutes or until cooked through. Cool on a wire rack.

Added to Tasty Tuesday, Tempt My Tummy Tuesday, Sliced & Diced: Peaches, and Real Food Wednesdays.

Family Recipe Fridays: Peach Cake

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Once upon a time, what seems like a million years ago, Mr. V and I, along with several of our college friends, were at beach week before our college graduation. (OK, it was only 2004. But that does seem like a LONG time ago!)

We stayed at a lovely house with our friends, frolicked on the beach, played softball with a kiddie bat in the street, found a baby sea turtle, and Mr. V threw me into the wall (but that’s another story).

Trying to find something new to cook, we stumbled upon an old recipe box and found this absolute divine deliciousness. We make it often for potlucks and dinners at friends’ houses because it is fairly simple and SO GOOD. It is perfect for summer.

While it’s not really a recipe passed down in our family, I like to think it’s somebody’s family recipe! And we’ll definitely pass it along to Libbie and our other children.

Peach Cake

Fresh Peach Cake


  • 2 eggs
  • 2 1/2 c. mashed peaches (we usually use frozen so as to not have to peel them. I know, that kinda negates the “fresh” part, doesn’t it?)
  • 2 c. sugar
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. flour
  • For topping
  • 1/2 c. sugar
  • 1 c. chopped nuts
  • 1 stick butter
  • 3/4 c. Milnot
  • 1 c. coconut
  • 1 tsp. vanilla
  • This is the topping that was in the recipe we found. We’ve never used it because I don’t even know what Milnot is. We used to use a vanilla-almond canned frosting. Any vanilla frosting (homemade or not) would work.


Beat eggs; add peaches and mix. Add dry ingredients; mix well. Pour into a greased 9 by 13 pan. Bake 1 hour at 350.

Topping: Mix all ingredients in a saucepan; cook over medium heat until thickened some. Pour over warm cake.

Want to join in the carnival? Add the link to your post (NOT your homepage) to Mr. Linky below; read through the other wonderful linked recipes here; and please link back to Vanderbilt Wife! Thanks. Can’t wait to see what’s on the table this week–maybe I’ll find something to make for our vacation.

[I’m trying out the new Mr. Linky (free version). You do have to click to a separate page for it to work. Sorry!]

Recycling this oldy-but-goody for Sliced & Diced: Peaches and Life as Mom’s Ultimate Recipe Swap: Baked Goods. For those visiting from there, I no longer do Family Recipe Fridays. Sorry!