Daisy Peach

Food creator 🍝 | Recipes & reviews | 📩 collabs: [email protected]. Join me as I cook my way through the seasons!! Love y’all!!!
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I specialize in cozy cooking, holidays and cocktails and I absolutely love organizing and home decor.

09/06/2026

BACON WRAPPED DATES WITH GOAT CHEESE
Pure. Decadence. So good y’all!!!
I like to serve these with a steak and a loaded baked potato.

Ingredients
* 20 Medjool dates
* 10 slices bacon, cut in half
* 4 oz goat cheese or cream cheese, optional
* 20 toothpicks
* 2 tbsp maple syrup or honey, optional
* Freshly cracked black pepper, optional

Directions
1. Heat oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
2. Slice each date lengthwise and remove the pit.
3. If using cheese, fill each date with about 1 teaspoon.
4. Wrap each date with half a slice of bacon and secure with a toothpick.
5. Arrange seam-side down on the baking sheet.
6. Bake for 20–25 minutes, turning once halfway through, until the bacon is browned and crisp.
7. For a sweet finish, brush lightly with maple syrup or honey during the final 5 minutes.
8. Let cool for a few minutes before serving. Add black pepper if desired.

Tip: For extra-crispy bacon, place the dates on a wire rack set over the baking sheet so the fat can drip underneath.

09/06/2026

PEAR AND ROSEMARY MIMOSA
The perfect fall brunch cocktail. Light and refreshing and the perfect way to start your day.

Ingredients
* 2 oz pear nectar
* ½ oz rosemary simple syrup
* ½ oz fresh lemon juice
* 3–4 oz chilled prosecco
* Small rosemary sprig
* Thin pear slice, for garnish

Method
1. Add pear nectar, rosemary syrup, and lemon juice to a ch*****ne flute or w**e glass.
2. Top slowly with prosecco.
3. Stir once, very gently.
4. Garnish with a rosemary sprig and pear slice.

For a more autumnal flavor, add a tiny pinch of cinnamon or a dash of aromatic bitters.

09/06/2026

CHAI ESPRESSO MARTINI
Cozy. Fall. Delish.

Ingredients
* 1½ oz vodka
* 1 oz freshly brewed espresso, cooled slightly
* ¾ oz chai concentrate
* ½ oz coffee liqueur
* ¼ oz simple syrup, optional depending on how sweet your chai is
* Ice
* 3 coffee beans or a light dusting of cinnamon, for garnish

Method
1. Fill a cocktail shaker generously with ice.
2. Add vodka, espresso, chai concentrate, coffee liqueur, and simple syrup.
3. Shake very hard for 15–20 seconds to create a thick, frothy top.
4. Double-strain into a chilled coupe or martini glass.
5. Garnish with coffee beans or a tiny sprinkle of cinnamon.

For a richer version: add ½ oz Baileys or another cream liqueur and reduce the vodka to 1¼ oz.

Homemade quick chai syrup: simmer equal parts strong chai tea and sugar until dissolved, then cool. Use about ½–¾ oz per cocktail.

09/05/2026

GREEK HONEY PISTACHIO CHEESECAKE BARS
Creamy Greek-yogurt cheesecake, a buttery pistachio crust, and a glossy honey-pistachio topping give these bars a baklava-inspired flavor without being overly sweet.

Ingredients
Pistachio crust
* 1 cup finely crushed graham crackers
* ½ cup finely ground roasted pistachios
* 2 tbsp sugar
* ¼ tsp salt
* 5 tbsp unsalted butter, melted

Cheesecake filling
* 16 oz / 450 g full-fat cream cheese, softened
* ½ cup sugar
* ¾ cup plain full-fat Greek yogurt
* ¼ cup honey
* 2 large eggs, room temperature
* 1 tbsp lemon juice
* 1 tsp vanilla extract
* ½ tsp finely grated lemon zest
* Pinch of salt

Honey-pistachio topping
* ⅓ cup chopped roasted pistachios
* 3 tbsp honey
* 1 tsp lemon juice
* ½ tsp orange-blossom water, optional
* Small pinch of flaky sea salt, optional

Method
1. Prepare the pan. Heat the oven to 325°F / 165°C. Line an 8-inch square pan with parchment, leaving overhang on two sides.
2. Make the crust. Combine the graham crumbs, ground pistachios, sugar, salt, and melted butter. Press firmly and evenly into the bottom of the pan. Bake for 9–10 minutes, then cool slightly.
3. Mix the filling. Beat the cream cheese and sugar on low-medium speed until completely smooth. Mix in the Greek yogurt and honey. Add the eggs one at a time, mixing just until incorporated. Stir in the lemon juice, vanilla, zest, and salt. Avoid overbeating once the eggs are added.
4. Bake. Pour the filling over the crust and smooth the top. Bake for 30–36 minutes, until the edges are set but the center still has a slight wobble.
5. Cool slowly. Turn off the oven, crack the door, and leave the cheesecake inside for about 20 minutes. Remove and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
6. Finish the bars. Warm the honey just enough to make it fluid. Stir in the lemon juice and orange-blossom water, if using. Drizzle over the chilled cheesecake and scatter generously with chopped pistachios and a tiny pinch of flaky salt.
7. Slice. Lift the cheesecake out with the parchment. For neat bars, use a sharp knife dipped in hot water and wiped clean between cuts.

09/05/2026

SPINACH DIP PASTA SALAD
Here’s a creamy, savory Spinach Dip Pasta Salad that tastes like classic spinach dip turned into a chilled pasta dish.

Ingredients
* 12 oz rotini, bowtie, or shell pasta
* 10 oz frozen chopped spinach, thawed and squeezed very dry
* 1 cup sour cream
* 1/2 cup mayonnaise
* 4 oz cream cheese, softened
* 1 packet dry vegetable soup/dip mix, about 1 oz
* 1/2 cup grated Parmesan cheese
* 1/2 cup finely diced red bell pepper
* 1/3 cup finely diced red onion
* 1 can water chestnuts, about 8 oz, drained and chopped
* 1 cup shredded mozzarella cheese
* 1–2 tablespoons milk, if needed
* Black pepper, to taste

Directions
1. Cook the pasta in salted water until just al dente. Drain and rinse under cold water until completely cooled.
2. In a large bowl, whisk together the sour cream, mayonnaise, cream cheese, and vegetable soup mix until smooth.
3. Stir in the Parmesan, spinach, bell pepper, red onion, water chestnuts, and mozzarella.
4. Fold in the cooled pasta until everything is evenly coated. If the dressing feels too thick, mix in a tablespoon or two of milk.
5. Cover and refrigerate for at least 1 hour so the flavors can blend.
6. Stir before serving and add black pepper to taste.

Tip: For extra flavor, add chopped artichoke hearts, crispy bacon, diced cucumber, or shredded rotisserie chicken. If making it a day ahead, reserve a little sour cream or mayo to stir in before serving because the pasta will absorb some of the dressing.

09/05/2026

MAPLE SPICED RED W**E TODDY
It tastes like a cross between mulled w**e and an autumn Old Fashioned—rich, citrusy, lightly sweet, and warming.

Ingredients
* 5 oz dry red w**e, such as Merlot or Cabernet Sauvignon
* 1 oz bourbon
* 1/2 oz fresh orange juice
* 1/2 oz maple syrup
* 1 cinnamon stick
* 2 whole cloves
* 1 strip orange peel
* Tiny pinch of nutmeg

Method
Combine everything except the orange peel in a small saucepan. Warm gently over low heat for about 5 minutes, making sure it doesn’t boil. Strain into a heatproof mug, garnish with the orange peel and cinnamon stick, and finish with a light dusting of nutmeg.

09/05/2026

BUFFALO CHICKEN CHILI
A creamy, spicy chili that combines buffalo chicken flavor with the comfort of a hearty bowl of chili. Makes about 6 servings.

Ingredients
* 1 ½ lb boneless, skinless chicken breasts or thighs, diced
* 1 tbsp olive oil
* 1 medium onion, diced
* 2 celery stalks, diced
* 3 cloves garlic, minced
* 1 packet ranch seasoning, about 1 oz
* 1 tsp smoked paprika
* ½ tsp cumin
* ½ tsp black pepper
* 1 can diced tomatoes, 14.5 oz
* 1 can white beans, 15 oz, drained and rinsed
* 1 can corn, 15 oz, drained
* 2 cups chicken broth
* ½ to ¾ cup buffalo-style hot sauce, depending on desired heat
* 4 oz cream cheese, softened
* 1 cup shredded sharp cheddar cheese
* 2 tbsp butter
* Salt, to taste

For serving: blue cheese or ranch dressing, crumbled blue cheese, shredded cheddar, sliced green onions, celery, or tortilla chips.

Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for about 4–5 minutes, until lightly browned. It doesn’t need to be fully cooked yet.
2. Add the onion and celery. Cook for another 4–5 minutes until softened. Stir in the garlic, ranch seasoning, paprika, cumin, and black pepper and cook for 30 seconds.
3. Add the diced tomatoes, white beans, corn, chicken broth, and ½ cup buffalo sauce. Stir well and bring to a gentle boil.
4. Reduce the heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the chili has thickened slightly.
5. Lower the heat. Stir in the cream cheese and butter until completely melted and smooth. Add the cheddar a little at a time and stir until incorporated.
6. Taste and add more buffalo sauce for extra heat, along with salt if needed. If you’d like it thicker, simmer for another 5–10 minutes. If it’s too thick, add a splash of chicken broth.
7. Serve hot with ranch or blue cheese dressing, green onions, extra cheese, celery, or crushed tortilla chips.

09/05/2026

VAMPIRE’S KISS COCKTAIL
A fruity, deep-red Halloween cocktail with a tart bite.

Ingredients
* 1½ oz tequila
* 1 oz cranberry juice
* ¾ oz blood orange juice
* ½ oz lime juice
* ½ oz raspberry liqueur
* Ice
* Red sanding sugar, for the rim
* Fresh raspberry or orange slice, for garnish

Method
1. Rim a coupe or rocks glass with lime juice and red sanding sugar.
2. Add tequila, cranberry juice, blood orange juice, lime juice, and raspberry liqueur to a shaker with ice.
3. Shake well and strain into the glass over fresh ice.
4. Garnish with a raspberry or blood orange slice.

For a spookier look, drizzle a little raspberry syrup down the inside of the glass to create a “blood drip” effect.

🎃

09/05/2026

MONTE CRISTO SLIDERS
These sweet-and-savory sliders are made with ham, turkey, Swiss cheese, and a buttery Dijon topping, then finished with powdered sugar and raspberry preserves.

Ingredients
* 12 Hawaiian sweet rolls
* 6 slices deli ham
* 6 slices deli turkey
* 8 slices Swiss cheese
* 4 tablespoons butter, melted
* 1 tablespoon Dijon mustard
* 1 tablespoon maple syrup or honey
* 1/2 teaspoon garlic powder
* 1 egg
* 2 tablespoons milk
* Powdered sugar, for serving
* Raspberry or strawberry preserves, for dipping

Instructions
1. Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Keeping the rolls connected, slice the entire slab horizontally. Place the bottom half in the baking dish.
3. Layer on the ham, turkey, and Swiss cheese. Replace the top half of the rolls.
4. Whisk together the melted butter, Dijon mustard, maple syrup, and garlic powder. Brush generously over the sliders.
5. In a separate bowl, whisk the egg and milk. Lightly brush or drizzle it over the tops of the rolls.
6. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 5–8 minutes, until golden and the cheese is melted.
7. Let cool for a few minutes, then dust lightly with powdered sugar.
8. Slice into individual sliders and serve warm with raspberry preserves for dipping.

09/05/2026

APPLE C***R MIMOSA
A crisp, fall-inspired twist on the classic mimosa.

Ingredients — 1 drink
* 2 oz apple c***r
* 4 oz chilled Prosecco, Ch*****ne, or other sparkling w**e
* ½ oz orange juice, optional
* Cinnamon sugar, for the rim
* Apple slice or cinnamon stick, for garnish

Instructions
1. Dip the rim of a ch*****ne flute in a little apple c***r, then coat lightly with cinnamon sugar.
2. Pour the apple c***r into the glass.
3. Add orange juice, if using.
4. Slowly top with chilled sparkling w**e.
5. Garnish with a thin apple slice or cinnamon stick and serve immediately.

For a pitcher: Combine 2 cups apple c***r with 1 standard 750 mL bottle of sparkling w**e just before serving. Add orange juice to taste.

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Hermitage, TN

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https://walmrt.us/3OJjryZ

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