Grilled Peach and Blue Cheese Wrap




Recipe & Photos by Liz Clayman 
See full feature in Delighted's Spring Issue

INGREDIENTS
2 sliced peaches, grilled or sauteed
1/2 cup blue cheese, crumbled
1 cup candied walnuts or pecans (more or less depending on your preference)
2 flour tortillas
2 tablespoons balsamic vinaigrette

DIRECTIONS
Balsamic Vinaigrette
1. Whisk 4 tablespoons balsamic vinegar with 1/2 cup olive oil
2. Add salt and pepper to taste

Wraps 
1. (Optional) To remove the skin of the peaches, dip peaches in boiling water for about 10 seconds and then use a paring knife to remove skin
2. Grill or sautee peaches until both sides are equally dark
3. Divide ingredients onto the center of the tortillas
4. Drizzle with vinaigrette
5. Roll sides in and wrap in parchment paper
6. Cut in half and serve

A Southern Wedding

Happy Valentines Day! In honor of this love-inspired day, here is a beautiful southern wedding with plenty of charm and sweet detail. Lovely peonies, bright cobalt glasses, and a gorgeous property in Georgia make this wedding a perfectly "vintage-elegant" event. The couple's love story and details about their wedding style can be found in the winter issue of Delighted (pages 74-86)...have a look!

Photos by the talented Buffy Dekmar of Buffy Dekmar Photography


Banana Bread Mini Loaves

Banana bread is one of my most favorite things to bake. And I pretty much always add chocolate chips because, hey, who doesn't like a little extra sweetness? I have been using Martha Stewart's banana bread recipe for ten plus years and it has never failed me. I've substituted, added, and revised the recipe depending on the fruit or basic ingredients I have (or don't have) on hand, and have always been completely happy with the results. 

These mini versions of banana chocolate chip bread were baked in the cutest loaf pans from Sur la table. Wouldn't they be fun as valentine's goodies for friends or as favors for a valentine's weekend brunch? I think so!



Find recipe HERE.
Note: I substituted vanilla yogurt for sour cream, added chocolate chips, and baked in a convection oven at 325° for 25 minutes.

Hot Coconut Cocoa

Just in time for a Monday pick-me-up, here is a Hot Coconut Cocoa recipe from Kelli of the blog "I Had a Delicious Time". This is perfect for anyone wanting a warm, delicious, non-dairy treat. Plus, the coconut adds such a fun surprise to hot chocolate, it's sure to be a hit! See the full spread on page 68 of the winter issue.























Creamy coconut milk gives this hot cocoa a luxurious texture. Not too sweet with lovely hint of coconut that pairs so well with chocolate. Since this warm frothy drink doesn't scream coconut, all of your guests will love it especially those who need a dairy-free alternative.

INGREDIENTS
1 15 oz can of coconut milk
4 ounces bitter sweet chocolate
4 ounces milk chocolate
2 tablespoons cocoa powder
1/3 cup boiling water
pinch of salt
1 teaspoon vanilla

DIRECTIONS
Whisk cocoa into 1/3 cup boiling water. In a saucepan combine coconut milk and pinch of salt.  Simmer. Add the cocoa mixture and chocolate chips. Whisk to combine until chocolate melts. Stir in vanilla. Garnish with whipped cream and chocolate shavings.























Recipe and Photos courtesy of Kelli Abrahamian of "I Had a Delicious Time"