Easy Homemade Peach Cobbler

Peach Cobbler is one of my husband's favorite desserts, so I went on a search to find the best cobbler recipe I could find.  This is it, from one of my favorite food blogs, Willow Bird Baking.

Recipe by: Willow Bird Baking
Yield: 6 servings

This is the easiest cobbler known to mankind and also happens to be my favorite. It’s cakey and spongey in texture (not biscuity), which is why my family called it a “peach cobbler cake” when I was growing up.

Ingredients:
1 cup flour
1 cup sugar
Dash of salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
1/2 cup (1 stick) butter
1 large (or two regular) cans peaches in light syrup

Directions:
Preheat the oven to 350F and spray a 9 x 13-inch baking dish (or 12-inch cast iron skillet) with cooking spray.

In a large bowl, whisk together flour, sugar, salt, baking powder, and cinnamon. Melt the stick of butter and pour it unceremoniously into the prepared baking dish. Mix the milk into the dry ingredients, whisk until the lumps are gone (the batter will be very liquidy), and then pour this batter over top of the melted butter in the prepared dish.

Pour can(s) of peaches over top of the batter, syrup and all. Do NOT stir this — just let the peaches fall where they falls! Bake the cobbler for 35-40 minutes or until golden brown and almost set. Serve hot with a big scoop of vanilla bean ice cream.

The post Easy Homemade Peach Cobbler (and Exercise Tips for the Exercise-Haters) appeared first on Willow Bird Baking.

Cheesecake Sugar Cookie Bars

Cheesecake recipes always grab my attention, but this recipe combines two favorites, cheesecake and sugar cookies.  Love the concept!  I have not made them yet, but once The Captain sees this recipe, it will be the next dessert on the list.

Makes 16 (2") Bars

Ingredients:

• 1 favorite sugar cookie recipe, or 1 (17.5 oz) pkg sugar cookie mix in a pouch by Betty Crocker
• 1 small box (4 serving size) french vanilla instant pudding
• 2 Tbsp brown sugar (packed)
• 1 stick melted butter = 1/2 cup
• 3 tsp vanilla extract
• 2 eggs + plus 3 yolks
• 2 pkg (8oz) cream cheese @ room temperature
• 1/2 c sour cream
• 1/2 c white granulated sugar
• 2/3 c optional: toffee bits, (pulverized in a blender or food processor)

Instructions:

Preheat Oven to 350 degrees

Spray 9 X 13 baking pan with cooking spray

In medium bowl mix cookie mix, pudding mix, brown sugar and melted butter together.

Add 1 Tsp vanilla and 1 egg, blend with a spoon.

When dough begins to come together, use your hands to knead the dough then form into a ball.

Press dough into your baking dish, and slightly up the sides

In another large bowl, using your mixer, beat at room temperature . . .  cream cheese, sugar, sour cream, and the remaining egg and 3 yolks, add 2 tsp vanilla 

Beat until smooth and creamy.

Spread this cream cheese mixture over top of the cookie dough in your pan.

BAKE 25-30 minutes until center is set.

While bars are baking . . . pulverize the toffee bits in blender
Sprinkle immediately over dish as removed from the oven and still hot.

Let cool . . . 30-45 minutes

Cover then place in refrigerator at least 3 hours or overnight.

Cut into 2-3 inch bars to serve.

Keep refrigerated.


Source: http://www.justapinch.com/recipes/dessert/cookies/cheesecake-sugar-cookie-bars-by-freda.html

Crispy Potato Latkes

• 
  
• Latkes—fried, onion-laced shredded potato patties . . . they are a Hanukkah tradition for Layla Schlack.  She tells the story of her tradition along with lots of tips and techniques, including photos of the process . . . click on the link for "How to Make Latkes."

I love these type of potato patties, but have not found a recipe that I really like. Layla's recipe is the real deal and I will be trying it soon.  Seems like her trick of using the potato starch instead of flour or matza meal is the secret to crispy deliciousness.

If you are interested in making these latkes, you will want to read the article.

• 
  
• Crispy Latkes 
• by Layla Schlack from Fine Cooking 
  Issue 126

• To learn more, read:
  How to Make Latkes
• 
  

Serves 4 as a side dish

Yields 8 latkes

• 1 lb. russet potatoes, peeled
• 1 small yellow onion, finely chopped (1/2 cup)
• 1 large egg
• Kosher salt and freshly ground black pepper
• 1/2 to 3/4 cup vegetable oil for frying
• Sour cream for serving
• Applesauce for serving

Position a rack in the center of the oven and heat the oven to 200°F. Put a paper-towel-lined rimmed baking sheet on the rack.

Fill a large bowl halfway with cold water. Using the large holes of a box grater, grate the potatoes into the water, or grate onto a cutting board and then immediately put them in the water.

Line a colander with cheesecloth and set it in the sink. Using a slotted spoon, transfer the potatoes to the colander; reserve the bowl of water. Gather the cheesecloth into a bundle and squeeze firmly until the potatoes stop giving off liquid.

Transfer the potatoes to a medium bowl and using your hands, mix in the onion, egg, 1 tsp. salt, and 1/4 tsp. pepper. Carefully pour off the reserved potato soaking water to get to the white gluey starch on the bottom of the bowl. Transfer the starch to the potato mixture and mix it in with your hands.

Add enough oil to a heavy-duty 12-inch skillet, preferably cast iron, to measure 1/8 inch deep. Heat the oil over medium-high heat until a potato strand dropped in it sizzles vigorously.

Scoop 1/4 cup of the potato mixture onto a slotted metal spatula and use the bottom of the measuring cup to press it until it’s about 1/4 inch thick, letting any excess liquid fall into a small bowl. Don’t worry if the latke is not perfectly round. Slide it into the oil. Make 1 or 2 more latkes for the first batch and fry, flipping once, until they’re golden-brown, 4 to 6 minutes. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining potato mixture, stirring it between batches. Serve immediately or cool and freeze for up to 1 week and reheat in a single layer, uncovered, in a 300°F oven.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 23; Polyunsaturated Fat (g): 3.5; Sodium (mg): 300; Cholesterol (mg): 45; Fiber (g): 2;

PHOTO: SCOTT PHILLIPS

German Chocolate Pecan Pie

What a way to make a good thing better!

We will be making this pie for the holidays :)

ingredients
1 1/4 cups flour

1 teaspoon salt

1 4 ounce stick plus 5 tablespoons unsalted butter, 1 stick chilled and cut into small pieces

1/4 cup ice water

2 large eggs

1/2 cup dark brown sugar

1/2 cup light corn syrup

2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped

3/4 cup sweetened flake coconut

3/4 cup semisweet chocolate chips

directions
In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.

On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.

Preheat the oven to 400 degrees.

Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375 degrees and bake for another 12 minutes.

Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.

Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.

Tip

Keep a baking sheet in the freezer when you're rolling out dough. If the dough gets too soft to handle, just place the frozen baking sheet on top to firm it up again. 

When cooking sugar, use a heavy saucepan to prevent burning. 

To avoid messy oven spills, bake the pie on a rimmed baking sheet. 

Sprinkle chocolate chips on the bottom of the crust to create a gooey pie layer.

Source:  Rachael Ray Magazine