Monday, September 22, 2014

Caramelized Peach Cobbler, Sticky and Sweet for a Happy Last Day of Summer Day


Sticky easy peach cobbler



Sticky easy peach cobbler

Sticky easy peach cobbler

It's been such a long summer, so long it doesn't feel like fall yet. With all this heat the pumpkins in the grocery stores seem really out of place, it feels like the produce section should still be filled with heirloom tomatoes and stone fruit.

Peach cobbler is one my cousin's favorite desserts, we made one together many years ago, this is based off that recipe, it's sort of gooey, and the caramelized top gets really sticky.

This can be made with frozen peaches, not as great of course as peak of season peaches, but still awesome.

I have made this vegan before with coconut oil and almond milk, still turns out great.


Peach Cobbler

3 cups sliced peaches (Can be fresh or frozen)
1/4 cup white sugar
1/3 cup brown sugar
2 tsp cinnamon

8 tbsp butter
1/2 cup white sugar
3/4 cup flour
2 tsp baking powder
3/4 cup milk

Mix peaches with sugar and cinnamon, let it for around half an hour to release juices and dissolve sugars.

Set oven to 350.

Place butter in 9" x 18" pan. Melt in the oven.

Mix remaining sugar, flour, baking powder, and milk. Pour this mixture on melted butter without mixing.

Scoop out peaches and place on flour mixture without stirring. Pour sugar and peach juice on top.

Baking at 350 for around 45 minutes. Serve warm with ice cream sprinkled with a little cinnamon.

Saturday, September 13, 2014

I own a blender Butternut Squash Soup

Roasted Butternut Squash Soup

On the list of fairly easy to pull off, this tops the list, it's ground up veg and broth. It can be done with just about any vegetable, but butternut squash is a favorite, which has more to do with the little Italian restaurant I fist had it at, than anything else.

2 cups cut up butternut squash
1 onion, large chop
i clove garlic, still in the skin
1 tbsp olive oil
salt
pepper
spicy paprika

4 cups broth

Place veg on foil lined sheet tray, cover with olive oil and spice, roast at 375 for 20 minutes.

Place in a blender with some broth and grind up.

Pour into pot, and heat up, add more broth until you like the consistency.

Serve warm, the next day is best.

In the past when I've have fresh sage in the garden, I've fried them up whole and used them as a topping,