Peach Cobbler

I suppose it’s an unconventional way to make it, but it has a delicious outcome, I promise you.

350 Degree pre-heated oven

Melt 1/2 cup of butter in a 13 x 9 inch pan (I use glass pans)

Mix 1 cup of flour, 1 cup of sugar and 2 tsp of baking powder together

Add in 1/2 cup of whole milk and 1 egg

Pour this mixture over the melted butter – DO NOT STIR IT TOGETHER!

Cut up about 6-7 peaches and mix with 1 cup of sugar and 1/2 tsp cinnamon and 1/4 tsp nutmeg – STIR TOGETHER

Spoon the peaches onto the top of the wet mixture – DO NOT STIR

Throw it in the oven and bake for about 35-45 minutes

Spoon into bowls and add some homemade vanilla ice cream to the top and enjoy!!

Beef and Broccoli Stir Fry

My son asked me if he could cook dinner the other night.  Ummm hell yes you can cook dinner (inside my head) – of course honey (out of my mouth).

I had grilled some New York Strip steaks and I grilled the two extras knowing I could use them in a stir fry later in the week and here we are.

It’s easy as pie.  Rice in the rice cooker and thinly slices NY Strip sauteed with garlic, onion and broccoli and voila.

Dinner is served.  It’s healthy.  The house didn’t burn down.  And everyone was happy as can be.

PB Chocolate Chip Brownies

It doesn’t take much to excite my two kiddos when it comes to dessert.  So a quick batch of Chocolate chip brownies with dollops of Jif Natural Peanut Butter with Honey

Ingredients
  • 1 cup butter, melted and cooled
  • 2 tablespoons vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 cup good quality, unsweetened cocoa powder
  • oz  chocolate chips
Instructions
  1. Preheat oven to 350°F
  2. Lightly grease an 8×12-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).

  4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  5. Fold in 3/4 of the chocolate.
  6. Add ins – peanut butter – drop by the teaspoon, walnuts, pecans, sprinkles, caramels!!!  Whatever your heart desires.
  7. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate.
  8. Bake for 25-30 minutes or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  9. After 10 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies.

Enjoy this scrumptious treat!!!

 

Blueberry Crumb Cake

I woke up early this morning,  4am to be exact.  After falling asleep at 9pm ish.

I decided to bake for the office.

Blueberry Crumb Cake here we go:

Topping:
5 tablespoons all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, cold is fine
Pinch of salt

Cake:
2 cups minus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
Zest of 1 lemon
1 large egg
1 teaspoon vanilla extract
1 pint fresh blueberries, clean and dry
1/2 cup half n half

Heat oven to 375°F. Butter a 9-inch round baking pan (with at least 2″ sides) and dust it lightly with flour; line it with a round of parchment paper.

Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff, but don’t fret. Fold blueberries into cake batter until evenly distributed.

Scoop cake batter into prepared pan and smooth so that it is flat.  Sprinkle with prepared streusel.  Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate.

Tres Leches Cake with a Berry Twist

Strawberries anyone?

How about a Tres Leches Strawberry cake?  Sounds yummy doesn’t it.  Not to mention strawberries are all over the markets these days and who doesn’t love a super moist cake?

Thanks to A Cozy Kitchen and her magical bakings and ideas, this was a must try.

It’s a typical sponge cake with an extraordinary dressing.  The strawberries are blended with he three milks and then poured over the cake to soak in and create the most moist cake you will ever have in your life.  It’s game changing.  The strawberries take it to another level for sure.  Make the milk concoction before hand so it gives the strawberries plenty of time to soak into the milk and create this berry flavor that just belongs mixed in with the milks.

Enjoy enjoy and enjoy!!!

German Chocolate Cake

Cake:

4 oz sweet baking chocolate (or 4 oz semi-sweet and 2 tablespoons of sugar)
1/2 cup water
2 1/4 cups all-purpose flour or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine (2 sticks), room temperature
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Frosting:
3 egg yolks
1 cup granulated sugar or packed brown sugar
1/2 cup butter or margarine (1 stick)
1 cup evaporated milk (from 12-oz can)
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
  • Heat the oven to 350°F. Butter 3 – 8 inch pans.
  • In a small saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
  • In a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
  • On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
  • In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
  • Pour batter into pans; spread batter evenly in pans and smooth top of batter.
  • Bake 8-inch pans 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
  • In a saucepan, stir the yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 10-12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
  • Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.