Peach Cobbler

It’s August in Northern Michigan, which means we have local produce galore these days!

20140810_195559When presented with the opportunity to make a summer dessert, peach cobbler was tops on the list! My mom used to make cobbler when we were kids, and I haven’t had it in years. It was high time!

20140810_195620Peach Cobbler

Based on allrecipes.com

You’ll need:

  • 8 peaches–peeled, pitted, and sliced
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. lemon juice
  • 2 tsp. corn starch

For the topping, you’ll need:

  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbs. butter, cold, and shredded
  • 1/4 cup boiling water

1. Preheat your oven to 425 degrees.

2. Peel and slice the peaches and put them in a large bowl. Add sugar, brown sugar, cinnamon, nutmeg, lemon juice, and corn starch. Mix. Pour into 8×8 baking dish and bake in preheated oven for 10 minutes.

3. While the peaches bake, make the topping. Mix dry ingredients. Add shredded butter, and mix in with fingertips or a pastry cutter. Add boiling water, and mix until it’s just combined.

4. When the peaches are done, drop clumps of dough onto the top of the peaches. Sprinkle on top a mixture of 3 Tbs white sugar and 1 tsp cinnamon.

5. Bake for 25-30 minutes.

6. Serve warm, topped with whipped cream.

Loaded Brownies

This recipe will take brownies to the next level. Promise. They’re dense and fudgey, yet gooey, and in every way rich and delicious. These brownies are everything you need when you’re in the middle of the winter that will never end. At least it’s pretty!

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Loaded Brownies

Recipe adapted from Brown Eyed Baker

You’ll need:

  • 1/2 cup flour
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup pecans, chopped, divided
  • 2 1/2 cups mini marshmallows

For the icing, you’ll need:

  • 6 oz. Baker’s Chocolate (or Dark, or…your choice!)
  • 1/4 cup milk
  • 2 cups powdered sugar

1. Preheat the oven to 325 degrees. Line an 8×8 baking dish with aluminum foil and grease the foil.

2. Whisk together the first 5 ingredients. Add the butter, and mix with a spoon. It’s going to be thick! Mix in the eggs and vanilla extract. Fold in 1/2 cup of the chopped pecans.

3. Scrape batter into baking dish, and smooth it out so it’s an even thickness. Bake for 35 minutes.

4. After the brownies are almost done (look for moist crumbs on a toothpick you stick in the middle), pull them out, and add the marshmallows on top. Slide them back in the oven for about 4 minutes. After the marshmallows are puffy, turn your oven to broil, and keep the oven door cracked. DO. NOT. MOVE! Watch them like a hawk, because those marshmallows will go from toasted perfection to burnt in 2.3 seconds.

5. Make your sauce! Over medium heat, melt the chocolate, stirring constantly. Once the chocolate is lump free, remove from heat. Add the milk and powdered sugar, and drizzle over the marshmallows. Sprinkle with the remaining pecans.

6. Allow to cool and enjoy!

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Thanksgiving: Dessert edition

My favorite Thanksgiving course: dessert. If I were to be honest, I would skip the turkey and the stuffing and green beans and go straight for the dessert. Every. Single. Time.

If you’re still in need of something to bring to family dinner, or you want to change up your menu at the eleventh hour, here are 3 Thanksgiving desserts I’ve made in the last week. Each one delectable!

Layered Pumpkin Cheesecake from Betty Crocker

My layers didn’t turn out quite so exact, but it still tasted great. Even if you’re not a pumpkin pie person, this one is tasty. Mostly cream cheese, with a hint of pumpkin, on a crust of gingersnaps. Delicious.

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Apple Pie from allrecipes.com

This is the only apple pie I will ever make. For a tutorial on lattice tops, click here.

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Spiced Apple Bundt Cake with Cream Cheese Frosting adapted from Naturally Ella

IMG_0873You’ll need:

  • 1 cup of milk
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 cup butter, cut into pieces
  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup plain yogurt
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 green apples, peeled, cored, and sliced thinly

For the frosting, you’ll need:

  • 1- 8 oz package cream cheese, softened to room temperature
  • 1/4 cup butter, softened to room temperature
  • 1/4 cup heavy whipping cream
  • 3 cups powdered sugar
  • 1 tsp. vanilla extract

1. Preheat oven to 375 degrees and butter a bundt pan.

2. Add the milk to a small sauce pan and whisk in the spices and vanilla. Heat over medium until the milk simmers. Remove from heat, add butter, and stir until the butter is fully melted. Allow to cool.

3. Peel and core your apples, slicing them thinly.

4. In a large bowl, combine flour, baking soda, and salt. In a smaller bowl, combine cooled milk mixture, eggs, yogurt, and sugar.

5. Pour a small amount of batter in the bottom, and then layer on about 1/3 of your apple slices. Continue to repeat, making batter the last layer. The original recipe recommends three layers of apples.

IMG_08696. Bake for 40-45 minutes at 375 degrees. Allow to cool in pan. Once it is nearly cool, flip cake onto serving platter.

7. When the cake is entirely cool, make your frosting. Cream butter and cream cheese together until smooth. Add vanilla and heavy whipping cream. Add half of the powdered sugar. Once incorporated, add 1 more cup. If the frosting is still not this enough, add the remaining half a cup. Frost your cake! Sprinkle with cinnamon.

Happy Thanksgiving, everyone! I hope you will be filled with good food and refreshed with good fellowship.