Bourbon Peach Cobbler from Tyler Florence

The peaches have been big and juicy and are very inexpensive at this time of the year.

Why not go a step beyond plain peach cobbler and try Tyler Florence's Bourbon Peach Cobbler?

I have not yet made this recipe, but it looks delicious!

Recipe courtesy Tyler Florence

The Food Network
Show: Food 911

Episode: Chili Roundup



Ingredients

• 8 peaches, peeled and sliced, about 6 to 8 cups
• 1/4 cup bourbon
• 3/4 cup sugar, plus more for dusting
• 2 tablespoons corn starch
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 16 tablespoons (2 sticks) cold unsalted butter
• 3/4 cup heavy cream, plus more for brushing

Directions

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. 

Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Orange Pineapple Blossoms

Wouldn't these make awesome breakfast muffins?

This recipe comes from Pillsbury's website.  It is one of those semi-homemade recipes that are quick and easy!

I love the combination of orange marmalade and cream cheese . . .

Ingredients:

• 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
• 1/2 cup crushed pineapple (from 8-oz can), well drained on paper towels
• 1/3 cup SMUCKER'S® Sweet Orange Marmalade
• 4 oz cream cheese (from 8-oz package), softened

Directions:

Heat oven to 350°F. 

Spray 8 (2 3/4 x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. 

Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.

In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.

Bake 17 to 22 minutes or until light golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.

Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. 

Drizzle icing over warm rolls. Serve warm.

Crazy Brownies from The Pioneer Woman

The next time I want to make something deliciously sinful and decadent, this is it!!

I was watching The Pioneer Woman this afternoon and I could not believe it when she was putting these brownies together.  All I can say is look at the ingredients list!

Won't these be a big hit on the dessert table at your next party?

Ingredients

• 1 box Chocolate Cake Mix, 18 To 20 Ounce Box
• 1/3 cup Evaporated Milk
• 1 stick Butter, Melted
• 9 whole Peanut Butter Cups (regular Size, With The Paper Pulled Off)
• 12 whole Rolo Candies
• 1/2 cup Finely Chopped Pecans
• 1/3 cup M&Ms
• 1/4 teaspoon Salt
• Powdered Sugar (for Sprinkling)

Instructions

Preheat the oven to 350 F.

Put the dry cake mix in a large bowl and stir in the evaporated milk. (Mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix.)

Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan. Lay the peanut butter cups over the top. Peel the wrappers off of the Rolos and place them in the spaces between the peanut butter cups. Sprinkle nuts into the cracks, followed by M&M's. Finally, sprinkle the salt all over.

Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan. (It will be very sticky.) Transfer it to the pan and lightly press it to cover all the ingredients. Bake for 22 to 25 minutes, or until the batter is fully baked. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.

Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.


Source:  The Pioneer Woman

Mini Cheesecake Cookie Bites

What a cute and delicious idea!  

I didn't even know that cheesecake cups with removable bottoms existed!  Great concept for so many recipes :)

Just say cheesecake and you've got my attention!  You can't get any easier than this recipe for a last minute dessert to take to a party or just to enjoy at home.  

I've used other cheesecake recipes from Pillsbury's website and always get requests for the recipe.

Source:  Pillsbury

By Jocelyn Delk Adams
Publish Date: September 23, 2013

Ingredients: 

• 1/2 package Pillsbury™ Ready to Bake!™ chocolate chip cookies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 1/2 cups whipped cream topping (from aerosol can)
• 1/2 cup semisweet chocolate chips
• 1 tablespoon coconut oil

Directions:

Heat oven to 350°F. 

Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. 

Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.

Bake 14 minutes. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed 3 to 4 minutes until smooth. 

Using rubber spatula, gently fold in whipped cream topping.

Gently spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.

Just before removing cheesecakes from freezer, place chocolate chips and coconut oil in microwavable bowl. 

Microwave on High in increments of 20 seconds until chocolate is completely melted. Beat mixture with whisk until smooth.

Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. 

Decoratively drizzle melted chocolate over tops of cheesecakes. 

Let stand 2 to 3 minutes to set before serving.