Summertime in Atlanta means fresh, juicy peaches are in plentiful supply. While a good fresh peach stands up on it's own, we've taken to baking our latest bushel in the TurboChef oven for a wonderful, simple dessert to end the evening.

Prep is simple. Cut two or three peaches in half and remove the pits. Drizzle with a little spiced rum, brown sugar, cinnamon and chopped walnuts. Don't bother peeling the peaches as the skin will separate during cooking. Place the peaches in an 8" x 8" baking pan and cook under the Roast > Vegetables > Roast Vegetables > 1 Pound setting. In less than three minutes (I take them out at the 80% chime) you'll have beautifully caramelized, warm and luscious roasted peaches. They are good on their own but I can't resist topping them with a scoop of vanilla ice cream. A down home Southern taste treat that couldn't be easier.

Combining the last few posts, I've continued with my baking exploration and settled on a Martha Stewart recipe I came across this past weekend. I used the Cake > Scratch Recipe setting under the Bake menu and took the cake out at the 80% check point - reducing the final cook time from 45 to 18 minutes.

While Martha's looks a bit better than mine (no shock there), it tasted sensational. With a big scoop of vanilla ice cream, this cake is the perfect end to a summertime cookout. You can find the recipe here.