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Pumpkin Apple Muffins

October 3, 2010 by Jen

Recently, I’ve had the baking bug. I attribute it to our staying in town on the weekends. We went through a four-week stint where we traveled every weekend. All of that traveling made my weeks crazy trying to cram everything in and prepare for the next weekend’s travel. I have loved being home on the weekends and back in the kitchen. Over the last couple weeks I’ve baked pumpkin chocolate chip bars, homemade crackers, peanut butter chocolate chip bars, pita bread (twice!) and these muffins.

The inspiration from these muffins came from a can of Libby’s pumpkin puree in my pantry that was calling my name. I came home one night and it was rainy and cool. I immediately headed to the kitchen and started paging through my favorite cookbooks for pumpkin muffin recipes. I found a Pumpkin Apple Bread recipe in The Gourmet Cookbook and decided to adapt it to be a bit healthier and muffin form.

The modifications I made included halving the recipe, subbing some of the all-purpose flour for whole wheat, reducing the sugar, cutting back on some of the oil in favor of applesauce and omitting the streusel-like topping in favor of a small sprinkle of brown sugar and cinnamon. The muffins turned out great, even with the modifications! Usually Brandon can immediately tell when I’ve “healthified” things but he was totally on board with these and ate them every morning for breakfast.

I think my favorite thing about these muffins is the addition of  diced apple. How perfect is it that this recipe includes two of the best Fall baking ingredients!? These are a great change from my normal banana muffins and I will be baking them again this season!

One Year Ago: Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Apple Muffins
(Recipe heavily adapted from The Gourmet Cookbook)

Ingredients:

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Very small pinch of cloves (1/8 teaspoon)
1/2 (of a 15 ounce) can pumpkin puree
3 tablespoons vegetable oil
1/4 cup applesauce
1 cup brown sugar
2 eggs, lightly beaten
1 apple, peeled, cored and chopped
Extra brown sugar and cinnamon to sprinkle over the muffins before baking

Directions:

Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with liners (or cooking spray).

In a large bowl, whisk together flours, baking soda, salt, cinnamon, nutmeg and cloves. In a separate medium bowl, mix together pumpkin, oil, applesauce, sugar and eggs. Add wet mixture to flour mixture and stir until combined. Fold in apples.

Divide batter between muffin tins, filling about 3/4 (or a tad more) full. Sprinkle brown sugar and cinnamon over the tops of muffins. Bake for 22-25 minutes, or until a wooden pick inserted in the center comes out clean.

Transfer to a wire rack and let cool completely. Muffins will keep for 3-5 days out or freeze well for a couple of months.

Yield: 12 muffins

Posted in Breakfast/Brunch, Fruit, Muffins, Quick and Easy | Tagged , , , , , , , | 4 Comments »

Shaksuka

September 24, 2010 by Jen

I blogged about making Shaksuka on my healthy living blog a few nights ago. I was surprised that it received a lot of positive feedback and quite a few people have indicated that they would like to make this dish.

A very quick overview of Shaksuka for those who didn’t read my post earlier this week. Shaksuka is a vegetarian dish of Moroccan/Israeli/Egyptian origins. It’s traditionally served as a breakfast item. It’s a spicy tomato broth with poached eggs. The dish is very quick and easy to make and also healthy. I served the Shaksuka with homemade pita bread for dipping. I had the leftovers the next night for dinner and the flavors were even better after they had a chance to develop.

I followed a recipe from Smitten Kitchen with a few modifications. First, I used three jalapeno peppers because I was looking for heat in this dish. I find jalapenos to be pretty hit or miss with the spice level but luckily the ones I picked up at the store were nice and hot. Second, I reduced the garlic to two large cloves. I knew that the five the original recipe called for would be way too much for us. And last, I added turmeric in with the spices. While reading about Shaksuka online I noticed that turmeric was a common ingredient but SK’s recipe didn’t call for it. I have a whole jar in my pantry and love finding ways to use it due to its known anti-inflammatory powers.

This is a fun dish for vegetarians and those who love to try new ethnic recipes.

One Year Ago: Incredulada Enchiladas (one of my”biggest hit” recipes!)

Shaksuka
(Recipe adapted from Smitten Kitchen)

Ingredients:

2-3 tablespoons olive oil
3 jalapeño chiles, stemmed, seeded and finely chopped
1 small yellow onion, chopped
2-3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs (I only used 4 because there was just no reason to use 6 for the two of us)
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Directions:

Heat olive oil in a 12-inch skillet (that has a lid – don’t use it now) over medium-high heat. Add jalapenos and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, turmeric, cumin and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands or place in food processor and pulse a few times. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water. Reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce, cover skillet and cook until yolks are just set, about 5-7 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Yield: 4 servings

Posted in Breakfast/Brunch, Ethnic, Healthy, One Dish, Tomato, Vegetarian | Tagged , , , , , , , , | 5 Comments »

Sauteed Trout with Pecans

September 20, 2010 by Jen

We have been so on the go lately and with our busy schedules the weekly menu plan has kind of gone by the wayside. We are finally back on a normal schedule and I was so happy to sit down this morning to plan the week’s menu and make the grocery trip. One of the first things that I do when I’m menu planning is check the store specials. I knew I wanted fish tonight and saw that they were offering rainbow trout at a great price. A quick search on Epicurious led me to this recipe for Sauteed Trout with Pecans.

I made some modifications to the original recipe. First, it called for an obscene amount of butter. I greatly reduced the butter with no detriment to the flavor of the dish. Second, after reading some of the online recipe reviews, I decided to add a bit of brown sugar to the pecans. I loved the hint of sweetness it gave the nuts.

This dish took less than 15 minutes to prepare. It was so simple but provided a lovely Sunday dinner when served alongside brown rice pilaf, green beans and ciabatta. I would have no problem serving this dish to dinner guests. Another win from Gourmet magazine – you just can’t go wrong with their recipes. This would have been a great dish for 68 Days of Gourmet!

One Year Ago: Malted Ice Cream Sundae Pie

Sauteed Trout with Pecans
(Recipe adapted from Gourmet, January 2008)

Ingredients:

2 trout fillets with skin
1/4 teaspoon cayenne
Salt and pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter, divided
1/3 cup pecans, chopped
1 tablespoon brown sugar
Squeeze of fresh lemon juice
2-3 tablespoons chopped parsley

Directions:

Pat fish fillets dry and rub flesh sides with cayenne, teaspoon salt and pepper. Dredge in flour to coat both sides and shake off excess.

Heat 2 tablespoons of butter in a large skillet over medium heat until foam subsides. Cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate and keep warm, loosely covered with foil.

Pour off butter from skillet and wipe clean. Cook pecans with remaining 1 tablespoon of butter and brown sugar, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.

Yield: 2 servings

Posted in Fish, Quick and Easy | Tagged , , , , , , | 3 Comments »

Hummingbird Cake

September 15, 2010 by Jen

I’m pretty sure I have never had hummingbird cake anywhere other than my grandmother’s house. It is a very Southern, very simple cake. The cake only requires one bowl and no mixer and is very versatile. You can make a layer cake, a sheet cake, cupcakes or a bundt cake. Also, icing is optional! This cake becomes glorified banana bread without icing and could easily pass as a breakfast treat!

I have a constant supply of overripe bananas in my house. I usually freeze them for smoothies and oatmeal but recently I remembered my grandmother’s hummingbird cake and just had to make one. The perfect occasion arose when I was asked to bring a dessert to a family cookout.

No one had ever tried hummingbird cake before and it was a huge hit. Everyone asked for leftovers to take home. I even received the comment that every time I bring a cake to a family function it becomes the current favorite until the next cake I bring! Nice!

I opted to use the lightened version of this recipe and replaced a lot of the oil with applesauce. Usually, I don’t do this when baking cakes to take out but since this cake already features banana and pineapple, I thought the applesauce would be a nice healthier substitution. The sugar was cut back slightly in the recipe I followed but it could have been reduced even more.

Anyway you make this cake it is sure to be a hit. Next time you have overripe bananas and are looking for a change from traditional banana bread, this is your recipe!

One Year Ago: Easy Banana Muffins

Hummingbird Cake
(Recipe source Southern Living)

Ingredients:

FOR THE CAKE
Vegetable cooking spray
3 cups  plus 2 teaspoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 teaspoon ground cinnamon
2 large eggs
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 3/4 cups mashed banana (about 3 or 4)
1 1/2 teaspoons  vanilla extract
1 (8-ounce) can crushed pineapple, undrained

FOR THE FROSTING
1 (8-ounce) block cream cheese
1/2 cup butter (1 stick), softened
1 teaspoon vanilla extract
2-3 cups powdered sugar, sifted

Directions:

FOR THE CAKE
Preheat oven to 350 degrees. Coat three (8- or 9-inch) round cake pans with cooking spray; sprinkle 2 teaspoons flour evenly into pans and shake to coat.

Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Mix together eggs, applesauce and oil. Add to the flour mixture and stir until dry ingredients are just moistened. (Do not beat. It will be lumpy.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans.

Bake at 350 degrees  for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans and cool completely on wire racks.

FOR THE FROSTING
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, beat together butter and cream cheese until light and fluffy. Add vanilla and slowly add powdered sugar until you reach desired consistency and taste.

Posted in Cake, Dessert | Tagged , , , , , , | 6 Comments »

Chana Masala

September 9, 2010 by Jen

One of my favorite mostly vegetarian blogs is Branny Boils Over. When I saw her blog and rave about chana masala, I knew it was something that I must try. For some reason the stars just didn’t align on this one and it took me months to finally get around to cooking it. I ended up making the chana masala on a really random night – Brandon was out of town and I had a terrible cold. But for some reason Indian food sounded like something that would warm my soul and make me feel better.

This is the perfect vegetarian dish – tons of flavor and protein and very satisfying. I served the chana masala over brown rice with naan on the side for scooping. I fed Brandon leftovers when he got back in town and even he was impressed. This dish has been added to the ever expanding list of vegetarian favorites in our house. I’ve really been cutting back on my meat consumption over the last couple years (I probably only eat meat/seafood 2-3 times per week and never for breakfast or lunch) and meals like this make it so easy to forget the meat.

One Year Ago: Fruit Skewers with Vanilla Cream Cheese Dip

Chana Masala
(Recipe adapted from Branny Boils Over and Smitten Kitchen)

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 (15-ounce) can diced tomatoes (juices included)
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

Directions:

Heat oil in a large skillet over medium heat. Add onion and saute for about 5 minutes, until softened. Add garlic and ginger and saute for another 2-3 minutes.  Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spices for a 1-2 minutes and then add the tomatoes. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Serve over rice or with naan (or both!).

Yield: 4-6 servings

Posted in Beans, Ethnic, Healthy, One Dish, Rice, Vegetarian | Tagged , , , , , | 10 Comments »

Chocolate Peanut Butter Crispy Bars

September 3, 2010 by Jen

The peanut butter/chocolate combo and I go way back. I totally blame my dad for introducing me to Reese’s Cups at a young age. He later shared with me the magical creation that is a Dairy Queen Reese’s Blizzard (extra Reese’s, of course) and it all went downhill from there. If you were to look at my starred items in Google Reader you would see a downright embarrassing number of peanut butter and chocolate desserts. I just can’t help myself.

And let’s get real here. Yes, I am posting this recipe for Chocolate Peanut Butter Crispy Bars just three days after writing about abdominal exercises on my healthy living blog. So after you eat these bars, head on over to Peanut Butter Runner (so appropriately named) and try some new ab challenges. 😉

Just a reminder that I preach balance, balance, balance. Amen.

I was looking for a treat to bring to a beach weekend with friends. These bars seemed like something that would be easy for people to pick up when they were in the mood for something sweet. Everyone seemed to really enjoy them. I mean, how could you not!?

Despite having three layers, they were surprisingly easy to assemble. I loved that there was no baking involved and I did all of my chocolate melting in the microwave rather than on the stove top. The only downside was that they turned out not to be ideal for traveling in a hot car. They really needed to stay refrigerated and got a little melty on the trip down. Thankfully, they firmed back up in the fridge and no taste was compromised!

The crispy part of these bars is a little different. Instead of making your traditional Rice Krispies treat with marshmallows, you use corn syrup, water and sugar to make a sticky mixture to bind the Rice Krispies cereal together. I think that next time I will try the traditional method with marshmallows just for comparison. If I do, I will report back! (Don’t get me wrong, they are great as is!) And one last note, I doubled this recipe and made it in an 11 x 9 instead of an 8 x 8 pan.

I think these would be perfect to take to Fall football get-togethers. I promise they will disappear quickly and you will be the hit of the party for serving them!

One Year Ago: Sauteed Snapper with Cherry Tomatoes

Chocolate Peanut Butter Crispy Bars
(Recipe source Cate’s World Kitchen, originally from Baked: New Frontiers in Baking)

Ingredients:

FOR THE CRISPY CRUST
1 3/4 cups Rice Krispies cereal
1/4 cup water
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons butter, melted

FOR THE PEANUT BUTTER LAYER
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter

FOR THE CHOCOLATE TOPPING
3 ounces dark chocolate, coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons unsalted butter

Directions:

FOR THE CRUST
Spray an 8″ square pan with nonstick spray and set aside. Place cereal in a large bowl and set aside.

Mix together the sugar, corn syrup and water in a medium saucepan and bring to a boil over medium high. Insert a candy thermometer into the mixture and boil until it reaches 235 degrees F. Remove from heat, stir in melted butter, pour over the cereal and mix together. Press into prepared pan and let cool while you make the peanut butter layer.

FOR THE PEANUT BUTTER LAYER
Melt the milk chocolate and peanut butter together in the top of a double boiler over gently simmering water. Stir until smooth, then pour over the crust and chill for an hour in fridge or until set. Alternatively, melt chocolate and peanut butter together in the microwave on 50 percent power. Cook in 30 second intervals, stirring between until melted and continue with directions above.

FOR THE CHOCOLATE TOPPING:
Clean out the double boiler and place dark chocolate, corn syrup and butter in pot. Stir until smooth, over medium low heat. Alternatively, use the same microwave method as above. Cool for about 30 seconds (stirring constantly), then pour over the peanut butter layer, gently spreading. Chill in the fridge for another hour, or until topping has hardened. Cut into squares and serve.

Posted in Brownies/Bars, Chocolate, Dessert | Tagged , , , | 5 Comments »

Grilled Cinnamon and Brown Sugar Glazed Peaches

September 1, 2010 by Jen

I am loving peach season this year. The South Carolina peaches that we are getting in Charlotte seem extra sweet and have the perfect texture. As a result, there has been an endless supply of peaches in our house. I just can’t stop buying them because I know the season will be over soon.

I made a peach cobbler a few weeks ago and have been eating peaches plain, with yogurt and in my oatmeal. I was thinking of new ways to serve the peaches and remembered that I’ve been wanting to try them grilled. I added them to the dinner menu one night when we were planning on grilling pork tenderloin. My original plan was to serve them alongside the pork but Brandon convinced me to have them for dessert topped with ice cream instead. I have a really hard time saying no to the idea of topping anything with ice cream! 😉

We really enjoyed the grilled peaches. The brown sugar and cinnamon caramelize on the peaches and they get a very slight smoke flavor. This recipe would be a perfect side item or dessert.I will definitely be asking Brandon to throw some peaches on the grill again before peach season ends!

One Year Ago: Blueberry Peach Crisp

Grilled Cinnamon and Brown Sugar Glazed Peaches
(Recipe source Bakin’ and Eggs)

Ingredients:

2 peaches
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon cinnamon

Directions:

Preheat grill to medium. Cut peaches in half, twist to separate and remove the pit. Mix together brown sugar and cinnamon and set aside. Brush peach halves with vegetable oil and grill (cut sides down) for 3-4 minutes with the lid down. Flip peaches over so that cut side is exposed and sprinkle with brown sugar/cinnamon mixture. Grill for another 3-4 minutes, lid down, until brown sugar mixture has caramelized.

Serve as is or top with ice cream and sprinkle with more brown sugar.

Yield: 2 servings

Posted in Dessert, Fruit, Healthy, ice cream, Quick and Easy | Tagged , , , , , , | 3 Comments »

Sauteed Greek Chicken Breasts

August 24, 2010 by Jen

I came up with the idea for this dish when I was desperately hungry in the grocery store tonight at 8 p.m. after a yoga class that nearly was the end of me. I planned on making sauteed grouper but of course by that time at night the seafood counter was down to one last sad fillet that was not coming home with me.

I picked up a few organic chicken breasts and decided to make Brie and Apricot Chicken with Almonds. Then I realized that I didn’t have apricot preserves and brie was going to run me at least six dollars. I started brainstorming ideas for what I could make with what was in my fridge.

And that’s how these delicious Sauteed Greek Chicken Breasts were born. I had all the ingredients on hand at home to make a Greek-inspired chicken dish. Rather than stuffing the chicken breasts, I took the lazy way out and made a tasty topping. It worked perfectly. The topping added so much flavor to the chicken. I pounded the chicken out thin to ensure that it cooked quickly, evenly and stayed tender and juicy.

I served the chicken with quick cooking couscous and green beans. This was a very simple meal for a weeknight that was on the table in less than 20 minutes. Both of us really enjoyed this dish and I will be adding it to my quick weeknight dinner repertoire.

One Year Ago: Broiled Blue Cheese and Bacon Tomatoes

Sauteed Greek Chicken Breasts
(Recipe source Bakin’ and Eggs)

Ingredients:

2 chicken breasts, rinsed, trimmed and patted dry
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1/2 large onion,finely diced (or one small onion)
1/4 cup kalamata olives, roughly chopped
1 clove garlic, minced
1/4 cup sundried tomatoes, chopped
1/4 cup chicken broth
1 lemon wedge
1 tablespoon (total) fresh basil and/or oregano, minced (or substitute 1 teaspoon dried)
2 ounces feta, crumbled

Directions:

Place chicken in a large Ziploc bag or between two sheets of wax paper and pound to about 1/4-inch thickness. Season with salt and pepper, to taste. Pour flour into a shallow dish and season with salt and pepper. Dredge chicken in the flour and shake off excess.

Heat a large nonstick skillet over medium to medium-high heat. Add olive oil and heat until shimmering. Place chicken in oil and saute about 3-4 minutes per side, or until golden brown and internal temperature is 160 degrees. Remove chicken from skillet and let rest on a plate, loosely covered with foil.

Add onion to skillet and saute for about 4-5 minutes, stirring frequently. Add garlic, olives and sundried tomatoes and cook for another minute or two. Add broth and a squeeze of lemon and stir, scraping up brown bits from the bottom of the skillet. Cook until most of the liquid has evaporated. Stir in fresh herbs and feta and spoon mixture over chicken.

Yield: 2 servings

Posted in Cheese, Chicken/Poultry, Greek, Healthy, Quick and Easy | Tagged , , , , , , , , , , | 3 Comments »

Fresh Fig Bars

August 18, 2010 by Jen

I love fig season but hate how short it is. I only had a few weeks this year to enjoy figs from my mother in law’s tree before they were ruined in a terrible storm (all of the fruit was bruised). I’m hoping we get a few more before the season is over but we’ll see. Fig season has been a big deal in my family for as long as I can remember. My dad used to pick buckets of them and make fig preserves every summer for my mom.

I came home from work one day last week and my mother in law had dropped off these Fresh Fig Bars. They were delicious. Kind of a cross between a Fig Newton and a traditional crumb bar. The fresh figs were truly the star of these bars.

I can’t wait to make these for my mom. I know she will love them. If you have access to fresh figs, these bars are a great way to use them!

One Year Ago: Fig Upside Down Cake (told ya I love fig season!)

Fresh Fig Bars
(Recipe adapted from Group Recipes)

Ingredients:

4 cups fresh figs
1 cup water
1 cup honey
3/4 teaspoon salt, divided
2 tablespoons grated lemon peel
2 tablespoons flour
2 tablespoons water
2 tablespoons lemon juice
1/2 cup walnuts, chopped
1 cup butter (or shortening)
3/4 cup brown sugar, packed
2 cups sifted flour
3 cups oats

Directions:

In a medium sauce pan, combine figs, water, honey, 1/4 teaspoon salt and lemon peel. Simmer about 1 1/2 hours, stirring occasionally.

Combine the 2 tablespoons of flour and water and stir into fig mixture. Let cook five minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.

Preheat oven to 350 degrees. Prepare an 11 x 9 baking dish with cooking spray or butter.

In a stand mixer fitted with the paddle attachment or using a hand mixer, beat together butter and brown sugar until light and fluffy.

Combine flour, 1/2 teaspoon salt and oats and fold into butter mixture. Pat half of oatmeal mixture into bottom of pan and spread fig filling evenly over. Sprinkle remainder of oatmeal mixture over the filling and press lightly with a fork.

Bake for 30 minutes, or until golden brown. Let cool and then cut into squares and serve.

Yield: 16 squares

Posted in Brownies/Bars, Dessert, Fruit | Tagged , , , , , | 10 Comments »

Easy Peach Cobbler

August 12, 2010 by Jen

Cobblers and crisps are the highlight of summer desserts for me. I love that so much fresh fruit is available,  that you can mix and match fruits based on what you have on hand and I love how easy they are to prepare. If I had to pick a favorite, it would definitely be peach cobbler. After all, I did grow up in Georgia!

The farmer’s markets here have been overflowing with South Carolina peaches. After a few weeks of eating peaches plain, with yogurt and on oatmeal, I developed quite a craving for peach cobbler with ice cream. I prefer cobblers with a biscuit topping rather than the pie crust topping and this recipe from Southern Living looked perfect for my peach cobbler craving.

It was very easy to assemble (like the name implies) and the most time intensive part of the whole process was peeling and slicing the peaches. I halved the original recipe because it would be trouble if we had a whole batch in the house! The half recipe was perfect for about five servings.

This peach cobbler was wonderful served warm with a generous scoop of vanilla ice cream! I will be keeping this recipe on hand for when I need a quick cobbler fix!

One Year Ago: Grilled Fig and Prosciutto Pizza
Another Favorite Peach Dessert: Blueberry Peach Crisp

Easy Peach Cobbler
(Recipe source Southern Living)

Ingredients:

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Directions:

Preheat oven to 375 degrees.

Melt butter and pour into a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar (I reduced this a bit – used more like 3/4 cup), peach slices and lemon juice to a boil over high heat, stirring constantly. Pour over batter (do not stir). Sprinkle with cinnamon and nutmeg if desired.

Bake at 375 degrees for 40 to 45 minutes or until golden brown. Serve cobbler warm with ice cream.

Yield: 10 servings

Posted in Cobblers and Crisps, Dessert, Fruit | Tagged , , , , , , | 3 Comments »

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