How To Make Peach Crisp

Peach Crisp Peaches and Brown Sugar

I had book club last night, and to me, book club is a funny thing, because unless it’s a cookbook, I rarely make the time to sit and read a book. I should. I have intentions to, which is why I joined book club, but I’ve yet to read the books that go along with the club. Maybe when it’s my turn to pick, I’ll pick my favorite cookbook and have everyone cook out of it and we’ll discuss that. Aha! I think I’m onto something there.

Anyways, back to how the peach crisp came to be, in place of my attendance at book club, I sent the peach crisp instead. Peaches are in abundance right now, and it’s nothing I would ever complain about. I love peaches. Peach cobbler, peach puree, peach syrup, frozen peaches, PEACHES ANYTHING. So, it was only fitting that we whipped up something peachy this time.

This is how to make easy peach crisp

This recipe is easy! I mean EASY. It’s great when your peaches are ripe, but not overly ripe (that’s when they head to the blender/food processor and are made into fruit leather), the natural sweetness shines through, but they are solid enough to hold their shape that looks beautiful after baking. The ingredients are simple, and most likely all in your kitchen right now. Make sure to use Old Fashioned Oats, not quick/instant oatmeal and unsalted butter. Lastly, make sure you have enough brown sugar, it’s a must! Brown sugar helps combine all the ingredients in the topping and helps it retain a golden brown deliciousness.

Last but not least, you must serve it with ice cream. If you don’t, it’s almost like a peanut butter sandwich without the jelly, they just go together and compliment each other perfectly. Serve it hot, and make sure to save a little for the next day, as it’s equally as amazing.

Peach Crisp Ingredients


12 large peaches

2 c.  brown sugar, packed. This will be divided into peaches and topping

1 tsp. vanilla extract

1 1/2  c. all-purpose flour

1 1/2  c. old-fashioned oats

1 c. unsalted butter, cubed

2 tsp. cinnamon, ground

1 tsp. salt

Preheat oven to 375

Peach Crisp Peaches and Brown Sugar

Wash peaches well. Cut each peach into halves, and take out pit. Cut each half into quarters, and cut again. I try getting 12 pieces from each of the 12 peaches, this seems to give the perfect bite size. Once they are all cut, place cut peaches in a large baking dish, 9×13 or larger, with 1/2 cup of brown sugar. Pour the vanilla over the peaches and gently toss together. Let it all rest and get even more delicious.

Peach Crisp Topping Ingredients

Place flour, oats, cinnamon, salt, 1 1/2 cups brown sugar, in a mixing bowl. Gently stir together to mix ingredients well. Cut the butter into cubes, and place in bowl with flour mixture. Mix butter in with a pastry blender or fork until the mix is a course meal.

Peach Crisp Putting Topping On

Sprinkle the topping over the peaches, covering as evenly as possible. Bake for 45 minutes or until the crisp is light brown on top. Sometimes you may need to turn on the broiler for a moment to get that extra golden brown color, but don’t let it burn! The fruit will be bubbling inside, while the crust will be crunchy on top. Serve immediately with your favorite vanilla ice cream!

Peach Crisp

This makes about 12-14 servings.

Remember to check out the Gygi Blog to get more great peach recipes!


How Much Chocolate Do You Need for a Chocolate Fountain?

Chocolate Fountain

Chocolate fountains are very trendy and look great at any party, wedding, or event. The trick to chocolate fountains is knowing how much chocolate is needed for your guest list.

Orson H. Gygi has years of working with chocolate and chocolate fountains. So, we decided it was time to have our team of experts sit down and find out the formula for calculating the serving size for the chocolate that goes into a chocolate fountain. Because there are so many variables in serving chocolate, this is just a starting point, but a pretty good starting point.

The average serving size for a chocolate fountain is 2 oz. per serving. Our 5 pound bags of chocolate hold 8 0z., thus, you will yield 40 servings in a 5 pound bag of chocolate. All you’ll need from this point is a reason to throw a party and a list of invitees.

Feel free to stop into Orson H. Gygi anytime with questions for your next event.

What Mom Really Wants For Mother’s Day

What mom really wants

Mother’s Day is just around the corner and like many, we’ve often wondered, “what does she really want?” To save you some time, and hopefully give you a few extra ideas, we have compiled a list of our 10 Mother’s Day gift ideas of what your mom really wants for Mother’s Day.

1. Salted Caramel Coating-If the mother in your life is always finding new ways to create delicious spins on the common recipe, this is the perfect addition for her. The combination of the fresh sea salt mixed with the creamy sweetness of caramel makes this the perfect addition to all her favorite treats. We love this product for making salted caramel popcorn, dipped Rice Krispies, or a melted ganache for a yummy chocolate center. Plus, they are amazingly addicting and a really yummy snack to treat that special mother too. $8.99

2. Gygi’s Famous Cookie Sheets-This is a kitchen MUST, and while we are being honest, this is one thing that you can never have too many of!! A favorite conversation we hear daily in the store is how much people love their Gygi Cookie Sheet and how they can always use a few more! Plus, seeing that shiny new pan just begging to be used to bake a delicious treat is a win-win for everyone! $7.99

3. Microplane Zester - What did we do before Microplanes entered our kitchens? They are amazing the way they bust out the perfect zest of lemon, grate cheese into perfect strands, and create those fine flecks of chocolate perfectly completing every dish to perfection. I find myself grabbing the Zester far more than I would have ever guessed, and truthfully find not much out there compares to how quickly and effectively it does it’s job. A batch of lemon bars is just screaming for you to pick one of these up! $14.99

4. Coconut Syrup - Supporting her addiction to Dirty Cokes (or Dirty DDP, whatever her potion might be) is welcomed on Mother’s Day along with a big ‘ol bag of Sonic Ice for her to enjoy without any guilt, after all it is Mother’s Day. The dirty cokes aren’t going anywhere soon, so just love and support her with tempting coconut syrup! $4.99

5. Metal Mixing Bowls - Oh my. How do I love every single size of these bowls. The small ones are perfect for holding the cut limes and lemons, cheese, olives, whatever have you, and they get as big as 30 qts (which is big enough to wash a small child). However, we love using them to mix caramel popcorn or bring cut watermelon to any BBQ.They are a statement all on their own, and trust us, she will find plenty of uses for whichever sizes you choose. $1.25-$29.99

6. Chop2Pot Cutting Boards - This is not just another cutting board. Laid flat, Chop2Pot provides a durable, knife-friendly, cutting surface for food preparation. When you’re done preparing simply squeezed the sides of the board to make it fold-up, forming a chute in which chopped food or waste can be neatly guided. With one cutting board you can make things that are chop heavy, like soup, easy to prepare. With two sizes available, and lots of colors, this will easily become a kitchen favorite to use for slicing, dicing, and chopping. $15.99/$19.99

7. Large Wooden Spoon - This is another highly reached for kitchen tool. We love that this wooden spoon has some substance to it, this isn’t a cheap wussy spoon, it can handle anything you put it up against. With a long thick handle it can take on just about any job and also provide that same comfort you find from the classic wooden spoon. $6.99

8. Practically Perfect Apron - Aside from the completely darling floral print with the trendy grey trim this apron has become a seasonal hit! What mother wouldn’t want to look great while cooking and also be reminded how much you care about her every time she puts in on. $19.99

9. Gygi’s Brownie Spatula - If you haven’t used one of our brownie spatulas, what have you been waiting for? Hopefully you don’t think it’s really only used to serve brownies, you would be holding back so much deserved credit from this tiny but so handy tool. We use it for everything, even have separate ones we use for cleaning, they get those sticky messes off the floor with such ease. And at $0.99 this is a gift for all; grab some for your friends, co-workers, and anyone else in your life that you just want to say, “hey I like you, $0.99 worth.”

10. Practically Perfect Spatulas - Whether it’s the floral theme again, or that classic Mary Poppins, these have been hard to keep on our shelves these past few days. We have stocked up the pair and plan on these being a big part of many Mother’s Day celebrations. They are not only the cutest things but really functional. A sturdy wooden handle, a rubber head, and just big enough to give you the perfect scrape. $14.99/pair

We hope this has helped with your Mother’s Day shopping. We tried to include all sorts of essentials that we thought all mothers would enjoy receiving (or replacing) in their kitchens. If you are still stumped get her a Gygi Gift Card, which she can use for anything in the store or apply it to any of our great cooking classes!

Happy Mother’s Day to all!

Book Signing With Chef Stephanie Petersen

Book signing with Chef Stephanie Petersen

We are excited to be hosting another great book signing with Chef Stephanie Petersen, aka Chef Tess Bakeresse. Stephanie is in town from Arizona and debuting her newest (and amazing) book, Bread Art: Braiding, Decorating, and Painting Edible Bread for Beginners.

We will have Stephanie in and around the store April 26th from 10:00 am to 12:00 pm answering all your questions, signing books, and of course giving out lots of hugs! Her bubbly personality is contagious and she is just as wonderful in person as she is on her blog! Come meet her, grab a book, and join us for a great time.

Event is free to the public. Bring your whole family and hopefully we’ll see you there!

If you are really looking for a great experience join us for her hands-on cooking class at 2:00 pm. Chef Stephanie will be teaching all her secrets and all students will leave with a beautiful and edible work of art.

For more details and to register, click here!

Book Signing and Meet and Greet with Kelsey Nixon

You are invited to a book signing and meet and greet with Kelsey Nixon this Thursday February 13th, 2014.

Orson Gygi along with Kelsey Nixon will be celebrating Kelsey’s just released cookbook Kitchen Confidence.

Book Signing and Meet and Greet with Kelsey NixonThis is a great time to chat with Kelsey, get her new book, and enjoy some yummy bites to eat.

Book signing will start at 6:00 pm and run until 8:00 pm. The store will be open to the public until 8:00 pm. We will have plenty of copies of the book available or you can bring your own to have it signed.

This will be located in our kitchen showroom at 3500 South 300 West, Salt Lake City, Utah 84115. Hope to see you all there.

If you have any questions please send us an email at or a call at 801-268-3316.

Ganache Filled Chocolate Cake Secret Recipe

Ganache Filled Chocolate Cake

Gygi never gives up our secret recipes, however, this one is too good not to share. It’s for a melty ganache filled chocolate cake.

If you follow us on Instagram  you already know about our mouth-watering posts from each of our cooking classes. If you don’t follow us on Instagram, you should @orsongygi. We try to share a photo or two from each class and offer a little trick or tip from the instructor. It’s really a ploy, or an incredibly delicious looking enticement, to get you to come take a class. Let the truth be told, the recipes are definitely one of the perks to coming and attending one of our classes, so we rarely share them to the public (you gotta come take a class)…. but after our Chocolate Desserts Class with the AMAZING chef, Rebecca Millican, we had a decadent chocolate cake that was actually too good not to share. So here it is, well posted below. Come stop by the store to get some delicious bittersweet chocolate (which is a necessity for this) and some ramekins. You are going to need them.

Our hope is each of you will be making these for Valentine’s Day, they are the perfect romantic treat.


From Chef Jean-Georges Vongerichten

These little cakes are best made ahead of time. The prepared mixture is portioned into individual ramekins and refrigerated up to 2 days. Bake just before serving and enjoy them warm from the oven. ​​​
Yield: 6 individual cakes

Ganache for Liquid Centers:
4 ounces dark chocolate, melted
4 ounces cream, warmed to approximately 100 degrees (body temperature)

Combine the chocolate and milk in a small bowl and whisk until smooth. Scrape into a small flat pan, or similar flat surface that has been lined with parchment or foil. Shape the ganache mixture into a rectangle, approximately 5”x3”. Place into the refrigerator to harden. When firm, cut the ganache into 6 equal pieces, approximately 1 ½” square. Set aside until needed. Can be made a day ahead.

Cake Mixture:
3 eggs
3 egg yolks
1/3 cup plus 2 teaspoons (2.8 oz.) granulated sugar
1/3 cup (1.6 oz).all-purpose flour
11 tablespoons (5 ½ oz.) unsalted butter
5 ½ oz. dark chocolate

1. Spray 6 4-oz. ramekins with non-stick cooking spray.
2. Melt butter and chocolate together over a double-boiler. Stir smooth and set aside to cool slightly.
3. In the bowl of an electric mixer, whip the eggs, egg yolks and sugar on medium-high speed until very pale and fluffy, about 5-8 minutes.
4. Add the flour all at once and mix to combine.
5. Add the chocolate all at once. Beat on medium speed 6-8 minutes, until the mixture stiffens.
6. Using a spoon or pastry bag, fill the baking cups halfway. Place a chunk of ganache on top of the mixture and spoon or pipe in more chocolate mixture, stopping just short of the top. Refrigerate until needed.
7. When ready to bake, preheat the oven to 375 degrees F. Bake for 15-20 minutes, until cakes are set. Serve immediately.
8. These can be made up to 2 days ahead of time. Keep refrigerated, and bake just before serving.

Ganache Filled Chocolate Cake

Get yourself signed up for one of Rebecca’s upcoming classes. She is the master of pastries and just about the nicest person out there.

How To Make Chocolate Tuxedo Strawberries


Tuxedo Chocolate Dipped Strawberries

(These beautiful Chocolate Covered Tuxedo Strawberries were made by our Brenda White)

Dazzle everyone at the party by learning how to make chocolate tuxedo strawberries

Always start out by washing and drying your strawberries really well. Remember that water and chocolate are enemies, and rarely play well together. A few drops of water left on your strawberries will make it so your chocolate wont adhere, and if water gets mixed into your bowl of chocolate it can cause your chocolate to seize. If you have the time, wash and set them out to air dry a few hours. Some people like to leave the stem on, some like if off. Totally a personal preference here, however, I like the stem attached to have a little more to hold onto while dipping and when eating.

Melted Chocolate A'peels

Next step, start melting some White Chocolate A’peels, Milk A’peels, or Dark A’peels.  We chose the A’peels because of their crisp white color and they are a compound coating, meaning they melt and dip quickly and effortlessly. We use the slow and low method in the microwave to melt these, you can use whatever method you feel comfortable with, just remember white melts quicker than milk or dark so watch it closely.

** Gygi Tip: to keep your chocolate warm while not using it, take a cover off of a heating pad and plug it in. Place your bowl of chocolate on your heating pad set on medium temperature allowing the chocolate to stay warm.**

Now that your chocolate is melted, take your strawberry and dip it into the white chocolate, almost all the way to the top of the strawberry, leaving a little bit of red still visible. While holding onto the top of the stem, gently shake (over your bowl of white chocolate) to get the excess chocolate off, then place onto a parchment lined cookie sheet to set up. Continue until you have dipped all of your desired strawberries into the white chocolate. Allow your newly dipped strawberries to fully set-up.

Once your white chocolate has hardened you can take your milk or dark chocolate, (re-heat in the microwave if it has hardened), and dip your strawberry in at a 45-degree angle on both sides of the strawberry, creating the jacket for your tuxedo. Again, allow the excess to gently drip back into your bowl and then place back onto your parchment lined cookie sheet to cool.

Candy Writers

Once set up, you are ready to add the buttons and tie. Remember the great tools we used for our peeps? They are the incredible candy writers, which are colored chocolate in squeezable tubes, perfect for decorating. To melt, you place in a cup of hot water until melted, then cut off the tip and use decorate your tuxedo. We completed our tuxedo look using dark chocolate, but wouldn’t they be fun in a red or pink for a great contrast color? We personally started with the bow-tie center and then gently pulled to the side to create the look of a crisp bow-tie. We then placed three small dots for the buttons.

Allow your completed project to cool, then serve and enjoy.

Remember they are best served the day of, but can be kept in the fridge to make the life a little longer.

We hope you enjoy!


Great Valentines Ideas – Bitty Bags and Baker Twine

Valentines Craft

Need a great Valentine’s Day Idea? Here’s one by  The Crafting Chicks.

What Are Bitty Bags?

If you haven’t seen our Bitty Bags, then you are missing out! These darling pink chevron stripe bags and Bitty Bags and Baker Twine are ideal for homemade Valentines.

I can’t get over this candy garland using Baker’s twine it is such as great idea for Valentines Day. Check out the tutorial by one of the Crafting Chicks, Kirsten, on her blog.She makes it look so easy. Also, how darling is her paper dolies garland? Just for fun, here’s a few pictures of the kids enjoying the party.

Candy Garland

In case you missed it: Valentine Party Day 1

In case you missed it: Valentine Party Day 2

(We want to show all of The Crafting Chicks readers some love! Use coupon code: craftingchicks10 to get 10% off your purchase through February 17! Online only).

Remember to check out The Crafting Chicks for more great ideas.


How To Make Perfect Peppermint Creams


We were ecstatic when we made our first batch of peppermint creams.They were incredibly easy and tasted so good!

We simply can’t wait for you to give them a try! You’ll feel so accomplished making these, you’ll

feel you can conquer the world when you’re through!

Here’s what you’ll need:

2 c powdered sugar

2 1/2 TBSP butter

1/4 tsp peppermint oil (not extract)

1/4 tsp pure vanilla extract

12 oz chocolate apeels


Mix powdered sugar, butter, peppermint
oil, and vanilla extract until a creamy paste is formed. Cover and
refrigerate dough for about an hour. Prep a cookie sheet with foil and
dust with powdered sugar. Make little balls of the peppermint dough
and place 3″ apart on cookie sheet. Next use your hand or spoon to
flatten each ball to make a disk shape. Refrigerate the disks for about an

After an hour, prep a cookie sheet with
foil (no sugar this time) and melt chocolate apeels. We did this in a
microwave proof bowl stopping and stirring chocolate every 20 seconds.
Take your disks from the fridge and dip them completely in chocolate.
Use a fork to fish the disk out of the chocolate, let the excess
chocolate drip back into the chocolate bowl and place your chocolate
covered peppermint cream on the cookie sheet to set.

This recipe makes about 25 delicious
peppermint creams. Click here for original recipe and video.


We used these candy boxes with a window and a bright red ribbon
for a festive treats for friends and family. We are so ready to open a
chocolate shop because we loved making these so much!


How To Make Roasted Almonds

Looking for a way to spice up the usual? Learn how to make roasted almonds that will leave your house smelling sweet and delicious.

How to make roasted almonds

Roasted nuts are something to love any time of year, but are even yummier with their fragrant and warm taste on a cold December night. We thought they’d make the perfect gift this Christmas and decided to give them a try. We’re sure glad we did, as they were incredibly easy, can be made in huge quantities, and took hardly any time at all.

Here’s What You Will Need:

1 egg white

1 tbsp water

4 c almonds

1/2 c sugar

1/4 tsp salt

1/4 tsp ground cinnamon


Beat egg white and water until frothy, but not stiff. Stir in almonds until coated and add sugar, salt, and cinnamon until combined. Place on a lined/greased baking sheet and cook at 250 degrees for 1 hour.

Let cool, distribute in these cute boxes, finish it off with a bow, and presto you’re done!


Click here for original recipe.