Cobbler


Summer means peaches in the Deep South.  Sweet.  Run down your arm juicy.  Full of summer flavor.  Peaches are just good.  Except now it’s fall and the GOOD peaches are all gone.  When Gaye chose It’s Peachy for our weekly theme I was a little discombobulated because there are no good peaches now.  Then I remembered – Gaye is ‘down under’ and their season may just be starting.  Bring out the frozen peaches – almost as good… for baking anyway.

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Good enough for Ellie’s Peach Cobbler.

While I like the idea of using frozen peaches it just isn’t the same.  They lacked the sweetness of fresh, ripe peaches.  I would add a little more brown sugar to these because it wasn’t very sweet.

This was okay but there were too many things we didn’t like about it  – the crust.  the lack of sweetness which meant lack of taste.  Sorry, Ellie.  Not a hit.

The recipe is from Comfort Food Fix – page 278.

Check out more Peachy-ness on Eating with Ellie.

Back in early July Gaye chose a cobbler from Donna Hay to make. I didn’t quite get to it. After reading all the very positive reviews I knew I had to make it. Full of apples, blueberries – which meant we had blue apples – coconut it was WONDERFUL!

And you will have to believe me on how wonderful it looked with the streusel topping. My pictures all seem to have gone BYE!

This was Gaye’s Pick and you can see their cobblers HERE!!It is from Donna’s book – Seasons on page 206 but you can also find it online at Hannah’s blog.

YOU need to make this NOW!!

WHEW!! I didn’t think I would ever get back to Malgieri’s Modern Baker. With all the TWD Catch-ups There have been so many sweet treats in the house I knew we eh… I didn’t need any more. But those are almost all done now.

Anyway, I was scanning through another edition of Louisiana Cookin’ and ran across this recipe for Ooey Gooey Squares. It called for a yellow cake mix “gasp” and I don’t buy them anymore so I thought I would use Nick’s Yellow Cake Layers instead. Good Call!!

Ooey Gooey Squares {adapted from Louisiana Cookin’ October 2012}

    1 (18.2S-ounce) box yellow cake mix
    1/2 cup butter, melted
    1 large egg
    1 tablespoon water

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    1 (8-ounce) package reduced-fat
    cream cheese
    1 (16-ounce) box confectioners’ sugar
    2 egg whites
    1 teaspoon vanilla extract
    1 cup semisweet chocolate morsels
    1 cup shreddeed coconut

Preheat oven to 350°. In a large bowl, combine cake mix, butter, egg, and water. Beat at medium speed with an electric mixer until smooth. Pour batter into well greased 13 x 9 pan. {I used Malgieri’s Yellow Cake Layers instead of the box mix.

In another large bowl, combine cream cheese, sugar, egg whites, and vanilla. Beat
at medium speed with an electric mixer until smooth. Stir in chocolate morsels and coconut. Spread over batter in pan. Bake 40 to 50 minutes or until top is golden brown. Let cool to room temperature, and cut into small squares.

The only problem I had with this ooey gooey yummy cakey treat is that all the gooey which started on top made its way to the bottom of the cake. Not that I am complaining. Now the first thing you taste is the Ooey Gooey rather than just cake.

The cake part was moist and sweet. Malgiei’s Yellow Cake Layers are on page 242 of his the Modern Baker. They are easy to put together and bake up so much better than your off the shelf mix.

BTW I only made 1/2 of the Ooey Gooey recipe so with the rest of the batter I made this….

which I frosted with Pumpkin Cream Cheese {from Faith at The Stirring Place}

    •16 oz cream cheese, softened
    •1/2 cup pureed pumpkin (you can also use 1/4 cup pumpkin for a thicker consistency.)
    •1/4 c brown sugar
    •1/8 c white sugar
    •1 tsp pumpkin pie spice
    •1/2 tsp vanilla

Beat all ingredients in a medium bowl with an electric mixer until smooth. Adjust sugar to taste. Cover and refrigerate for at least 1 hour.
We used this to fill some Pumpkin Snickerdoodles made during a recent TwitterBake.

Check out The Modern Baker Challenge Cake Section for more yuommy cakes.

WHEW!! I really didn’t think I would get a post up today. Halfway through the morning I realized it was Tuesday and I had not baked in almost a week!! What IS my problem?? So on went the oven, out came the measuring cups.

I have been trying to do all the catch-ups in month and date order – not year – but it looks like it isn’t going to happen this time. I just didn’t have the ingredients or wasn’t in the mood for something – like making brioche dough – so these are July recipes just not by date – sorta kinda!

Scones are always welcome. I had missed these…

Chestnut Pecan Scones from July 19, 2011 and the only reason I had not made them on a rewind was because of the chestnut flour. Not available unless I wanted to purchase at least 3 pounds and all I needed was 3/4 cup. Following the lead of other bakers I used another nut – pecans – and made some flour/meal.

OH! MY! GOODNESS! These were so sweet and delicious and nutty and…Shucks! They were just good!! They didn’t need any butter or jam. They were perfect alone. And crunchy! And sweet. Wait!! I said that already…..

There was only one problem when I decided to make these. I gave up sugar about a month ago. I love scones. I would eat them all the time, but the sugar….. So I made them with Splenda and they came out just fine!!

This was chosen by Andrea of Andrea in the Kitchen. Andrea lives in Australia and while it was hot and NOT chestnut season here it was cold and wintery in Australia. Maybe some day I will find chestnut flour and make these the right way. Until then they are tasty made with pecans.

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I was on a roll so after making (and devouring several) scones I went for the

    Cherry Rhubarb Cobbler

picked by Amanda of Like Sprinkles on a Cupcake July 22, 2008.

I got smart back in April during Rhubarb season and bought enough rhubarb for this cobbler and the Strawberry-Rhubarb Double Crisp. And I had bought a pound of cherries only a week ago so I was ready. Until I looked in the fridge and found all I had left was about 1/4 pound of cherries. HMMmm!! Wonder who ate those…..

Anyway, it was enough to make a single serving cobbler (1/4 recipe) in 4 inch bowl. Which B ate after lunch today. I get ONE bite and it was quite good. NOT real sweet but not real tart with the rhubarb. The topping is made with AP and whole wheat flour which gave it a nutty flavor. both the filling and the topping contained ginger and that added a real kick to the treat. The whole cobbler fits in an 8″ x 8″ pan and is topped with several balls of dough. Yes, balls. After putting all the ingredients together it is formed into loose balls and placed on top of the cherry/rhubarb filling. 1/4 of the topping mixture was more than enough to make 3 small balls and have some left over. I will have to make this again. Next year. When rhubarb comes back into season.

The recipes for these two delightful treats can be found on Amanda’s and Andrea’s blogs. If you have Dorie’s book – Baking from My Home to Yours, the scones are on page 34 and the cobble on page 415.

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