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Ingredients

• ✓ peach jam
• sweet potato
• chorizo sausage
• cheddar cheese
• cilantro
• wonton wrapper
• sweet thai chili sauce
• cilantro
• vegetable oil

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
3. 3 Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
4. 4 Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
5. 5 Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
6. 6 Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
7. 7 To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

By Brittany Stephens

Ingredients

• ✓ peach jam
• all-purpose flour
• white sugar
• baking powder
• butter
• almond milk
• white sugar
• cornstarch
• egg yolk
• almond milk
• peach
• vanilla extract
• almond extract
• coconut milk

Instructions

1. 1 To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
2. 2 Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
3. 3 To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
4. 4 Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
5. 5 Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
6. 6 Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
7. 7 Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.

By Almond Breeze

Ingredients

• ✓ peach jam
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• cardamom
• salt
• baking soda
• nutmeg
• butter
• whole milk greek yogurt
• egg
• vanilla extract
• almond extract
• peach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Whisk flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg together in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Stir yogurt, egg, vanilla extract, and almond extract into remaining crumb mixture until batter thoroughly combined.
3. 3 Pour batter into the prepared pan; press evenly into the bottom and 1 inch up sides of the pan. Spread peach jam into an even layer in the center of the batter; top jam with an even layer of sliced peaches. Sprinkle reserved 1 cup crumb topping evenly over peaches.
4. 4 Bake in the preheated oven until golden brown, 45 to 50 minutes. Cool 20 minutes before gently running a knife around edges and removing the sides of the pan. Cool cake completely.

By Kim