Pumpkin pie coffee creamer...sugar free, dairy free, Paleo friendly

1 can full fat coconut cream
6 tablespoons canned pumpkin
2 tablespoons high-grade real maple syrup
Put in sauce pan, mix very well and heat on high until mixture becomes bubbly.

After mixture comes to a bubble, remove from heat and add
2 teaspoons vanilla
1 heaping teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
Mix well and allow to cool. Store in refrigerator.

To serve put 2 to 4 tablespoons, or to taste, in a cup of hot coffee

Peaches, peaches, peaches

Western slope Colorado peaches are some of my favorite things of summer. So I thought I should post a couple of recipes using those delightful, yummy fruits.

Easy fruit cobbler

1 cup flour

1 cup sugar

1 cup milk

1 tablespoon baking powder

Maxwell and put inside of a well greased 9 x 9 casserole dish. Sliced fresh fruit on the top, I would use about five peaches. Dot with 1/4 cup butter. Sprinkle with cinnamon.

Bake it 350° for 40 to 50 minutes or until the cake

part of the cobbler is done.

You can also use frozen fruit

Try mixing fruits, for example peaches and blueberries. Cherries are good too.

Grilled peaches

One of my very favorite summer desserts of all time!

In a Ziploc combine 1/4 cup aged balsamic vinegar, 2 to 3 tablespoons brown sugar, 1 teaspoon vanilla, 1/4-1/2 teaspoon almond extract. Mix well. Cut peaches in half and place into Ziploc covering really well with the liquid. Let marinate 15 to 30 minutes. When grill is hot, Place peaches cut side down and grill 3 to 5 minutes or until brown marks are formed. Turn upside down and grill about another two minutes. Eat warm, is really delicious with a nice cup of vanilla ice cream.

If you have leftovers, they are super delicious the next day sliced on top of a salad.