Easy Peach Cobbler

I have to say, I wonder about this recipe. Why would a girl from Georgia make a peach cobbler with canned peaches? One can only think because it’s the middle of winter or something, but even then you could get frozen peaches – buy them or freeze them in mid – late summer at the height of peach season. Not sure I get it, but I needed a quick dessert to take to my mother-in-law’s (loveliest person in the world) for dinner when my brother-in-law was in town. The decision to have BBQ seemed to work with this dessert and to be honest, while it was not my ideal peach cobbler, in a pinch, it was not bad.

D&D_2837I have lots of canned peaches and mandarin oranges in the pantry because my eating habits lately are just so weird (thanks chemo). It’s not that I can’t eat, I just don’t feel like it and when I crave something, I have to have it because the craving will not last long – at. all.

Two 15-ounce cans sliced peaches in syrup
8 Tbs butter
1 cup self-rising flour
1 cup sugar
1 cup milk

Homemade Whipped Cream:
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Preheat the oven to 350 degrees F.

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter in the oven until melted.
In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Homemade Whipped Cream: Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon.

Source: Trisha Yearwood

Saturday April 28 2018

Snake Bite Cake

Another take on a Guinness cake for St. Patrick’s Day. Never enough Guinness in baked goods if you ask me. Never enough Guinness in me either.

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1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
8 Tbs unsalted butter, melted and cooled
3/4 cup Guinness Extra Stout, at room temperature

8 Tbs unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar, sifted
1/4 cup fermented pear cider

Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.

Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl. In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.

When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges.

Notes: used Ciderboys First Press Apple Cider
Mix dry ingredients 8 March
Make cake 9 March – refrigerated
Make frosting 13 March – Chilled frosting overnight. Used a little more powdered sugar than called for.
Frost & Photo 14 March

The cake is a dream. The frosting not so much. Cider taste was not a favorite and the texture was not what I prefer. I will make the cake again though. Easy, chocolate, rich. Might make good cupcakes.

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Source: Food52

Sour Cream Chocolate Chip Muffins

I love a recipe where I pretty much have everything on hand and this is one of those kind of recipes. My chip stash (various forms of chocolate, butterscotch, peanut butter, white chocolate chips and probably some random crunch chips and toffee bits too) in the fridge and the freezer is, in my mind anyway, legendary. And then the chocolate bars too. I can not help myself, I buy when things are on sale and store them in the fridge or freezer. The same way I do when butter is on sale. It is just a thing.D&D_2386

I did chocolate inventory recently and if I had to divulge it in public, I think it might be slightly embarrassing.

This is a one bowl, easy-peasy no-brainer kind of dessert.

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes, turning half way through and then check with a toothpick to make sure it comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Source: Taste of Home

1 December 2017 – made them after our work Christmas party. It was just that easy.

D&D_2390That said, I think this is a recipe that you could make many variations with the basic batter. So, next time no chocolate chips, but maybe some blueberries and lemon zest. Or just some lemon juice/zest and a lemon glaze. Or cinnamon, walnuts, and raisins with a cream cheese frosting. Just keep in mind that the batter, without the additions, is pretty simple and not too sweet. To my mind that makes it a pretty blank canvas to work with and I plan to work through my ideas as this holiday season fades into the icky part of winter. Baking always makes winter feel a little bit better. With the days so short, you need to have something to look forward to.

Yellow Cake with Fudge Frosting

So one of my friends had birthday a few weeks ago and we got her a small (6″, 3 layer) cake. Yellow cake with fudge frosting. It reminded me of my mom’s best cake. The one we all loved. But I haven’t tried to make it – yet. But I saw this and thought — okay, single layer – yes; frosting seems pretty simple – yes. I was going to try it and so a few days latter, I did. I am beyond pleased with it. MotH and the Boy both liked it though they are not big sweets fans. The office seemed to really like it too and that makes me happy. I will make this again. Really simple for a great tasting cake and frosting. Next time cupcakes??!!
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CAKE:
1 cup granulated sugar
8 Tbs. unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups King Arthur all-purpose flour
1 cup sour cream (8 ozs)

FROSTING:
5 tablespoons butter
3 tablespoons unsweetened cocoa
1/4 cup vanilla yogurt (2 ozs)
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted

Preheat the oven to 350°F. Lightly spray a 9″ round cake pan with cooking spray. Line the pan with a parchment round and spray again.

Beat together the sugar and butter until thoroughly combined.

Add the eggs one at a time, beating well after each addition. Beat at high speed for 2 minutes; the batter will lighten in color and become fluffy. Yes, very fluffy. Set your iPhone timer for this.

Add the vanilla, salt, baking powder, and baking soda, stirring to combine.

Starting and ending with the flour, alternately add the flour and sour cream to the mixture. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl. Do not overwork.

Pour batter into the pan and smooth with a spatula (a Get it Right ultimate spatula). Bake the cake for 30 to 35 minutes turning the pan half way through, until it’s golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or mostly clean

After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.*

Sift the confectioners’ sugar into a medium mixing bowl. Melt the butter in a small saucepan. Stir in the cocoa and vanilla yogurt. Bring the mixture to a boil, then remove from the heat. Stir in the vanilla. It may look like it is seperating, but just hang in there. Add the butter mixture to the confectioners’ sugar in the bowl, beating until smooth. Quickly pour over the cooled cake, while the frosting is still warm. Smooth with an off-set spatula.**

* You can make the cake up to this point and wrap in plastic (as long as you are sure it is cool) and refrigerate for a day or two before frosting. I did it – and it worked really well.

** This is a very simple frosting, but it works really well. I am stunned at how simple this whole cake is to make. Really. This could surely be a weeknight cake.

D&D_2196I will say, I would eat this cake any day without frosting. It is that good. Like a snack cake – wonder what it would take to put it in a loaf pan and decorate with a little powdered sugar when it is finished and cool?

Guess I will be chatting with the bakers from King Arthur Flour again. I love that you can just chat and ask the questions you need answers to – a great service to the KAF customers.

Blueberry Upside-Down Skillet Cake

I think this is such a great idea. I love blueberries.  A lot. I really am not too much of a fan of other fruits. There are just a few:  Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.

I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.

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4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.

In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.

Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.

Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.

Source: I got nothing. And I really feel bad about that. If someone recognizes this –  let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.

* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.

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Chocolate Guinness Cake – Nigella

I cannot help myself, but I really like Nigella. I know people get weird about the “domestic goddess” thing, but she has always seemed like my kind of cook – do not take it too seriously and have a good time, and that is what I really try to do.

I have her cookbooks “How to Eat,” and “How to be a domestic goddess.” Oh, and “Nigella Summer.” I would love to have such a cool name. When you have a name that many people have – my name, it is kind of annoying. Thankfully my mom was ahead of the curve. There were no other Jennifers in my classes, but lord help you if you were a few years younger than me, there were Jennifers aplenty. Sometimes it helps to be in the forefront of a popular name. And then it is still kind of a thing that I would like a unique name. I guess that is why Jj works for me.

D&D_1945I am always looking for the ultimate version of a Guinness cake, so let’s see how this one stacks up to the other I made last year. I know it is not strictly the Guinness time of year (March), but I don’t really care. It’s what I want to make so it is what shall be made.

Butter for pan
1 cup Guinness stout
10 Tbs unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 Tbs vanilla extract
2 cups all purpose flour
2 1/2 tsp baking soda

1 1/4 cups confectioners’ sugar
8 ozs cream cheese, softened
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 9″ springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place on wire rack and cool completely in pan.

Break up any lumps in confectioners’ sugar – I sift. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on platter. Ice top of cake only to resemble a pint of Guinness. Because that is just really cool.

St. Patrick’s Day – Preview Day, sort of

Unfortunately, I will be out of town for St. Patrick’s Day this year as I have been in several other years and it makes me sad. St. Patrick’s Day was our first date – ish. I do not think the MotH planned it as a date, but I think it was inevitable and now it is probably the second most important date for us – the wedding date being the most important. Or maybe the other way around. Interesting, that both days were really just amazingly relaxed. Guess that is just us. I think that may be what happens when two adults realize they have found the right person for them.  Okay – I shall stop now because that sounds too sappy. I do seem to do that on occasion.

So back to St. Patrick’s Day, since I will not be around in my kitchen, I will replay some of my favorites for you to enjoy. I guess I need to figure out when St. Andrew’s Day (November 30th) is as he is the patron saint of Scotland and I am Scottish on both sides of my family. You do not look like me or like the Boy without some Scottish in you. When I think back, my father really had the look about him, but I just did not recognize as I do now in hindsight. I guess I have to figure out Scottish food, but I’m not entirely sure that will be a good thing. ?

Reuben Casserole – as I have said, not pretty, so not pretty, but pretty amazing.

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Guinness Chocolate Cake with Cream Cheese Frosting. It’s like looking at a really good pour of Guinness. That is something that has to be done correctly and it takes time – just wait, it will be worth the reward.

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Guinness Brownies – I do not like brownies at all. But the first time I made these, well, hell, in small doses they were amazing. And I think the Boy liked the idea that there was stout in his brownies made him happy. Can not say that I blamed him for that.

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