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I recently made this peach cobbler. I must say that it came out quite nicely. There are many different types of peach cobblers, and the one that I am most familiar with has more of a pie crust on the bottom and top. However, this is more of a dumpling, which I love! It gives it great texture and not overbearingly sweet…leaving that job to the peach filling.

Peach Cobbler

Peach Filling:
6 Fresh peaches, peeled and sliced into wedges
1 C. Brown Sugar
1/4 tsp, Salt
1 Tbsp. Butter
1 tsp. Pure Vanilla Extract
1 tsp. Cinnamon
1/2 tsp. Allspice
1/2 tsp. Ground Ginger
1 tsp. Cornstarch (optional)

Preheat oven to 350 degrees.

Bring all of the above to a boil in a sauce pan and then simmer on low for about 10 minutes. Remove from heat.

Dumpling/Crust

3 C.Flour
1 C. Sugar
1 tsp. Double Acting Baking Powder
1/2 tsp. Salt
1 1/2 + 2/3 C. Milk (fyi: I used almond milk)
4 Tbsp. Butter

Directions: Combine your flour, sugar, baking powder, and salt into a large bowl. Add 1/3 C. of milk and stir. Cut in butter and use your hands to incorporate butter in until well combined. It should have a sand like texture. Now stir in the remaining amount of milk.

Take half of your batter and spread it into the bottom of a non stick baking dish(spray with cooking spray if your dish is not non-stick).

Take the remaining batter and gradually add flour until a non-sticky ball forms. Roll out onto a floured surface and cut into strips.

Now spoon your peaches into the dish. Place your strips of dough on top of your peaches and bake for about 30-45 minutes. Serve with vanilla ice cream.

Mmmm…this looks delightful! I ran across this recipe in the latest Tea Time Magazine, which is filled with sweet loveliness and inspiration. I imagine that if you do not want to make 6 separate cakes, that you could do this in a circular cake pan.

Peach Upside Down Cakes
Makes 6 Individual Cakes
via Tea Time Magazine,July/August 2009, pg.19
3/4 C. Softened Unsalted Butter, divided in half
1 C. + 2Tbsp. Sugar
3 ggs
1/2 tsp. Pure Vanilla Extract
1 1/2 C. Cake Flour
1 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Buttermilk
3/4 C. Brown Sugar
25 to 30 1/8-inch-thick peach slices

1. Preheat oven to 350 degrees. Spray 6 4″ ramekins with nonstick baking spray with flour.

2. In a large bowl and using an electric mixer at medium-high speed, beat 1/2 C. butter until creamy. Gradually add the sugar, and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract.

3. In a medium bowl, combine the flour, baking powder, and salt. Sift twice. Alternately add the sifted flour mixture and buttermilk to the butter and sugar mixture, beginning and ending with the flour mixture.

4. In a small saucepan over medium heat, melt the remaining 1/4 cup of butter. Divide the melted butter evenly among the prepared ramekins, then sprinkle each evenly with brown sugar. Arrange 4 to 5 peach slices in a single layer over the brown sugar. Pour batter over peach slices.

5. bake for 30 minutes, or until a wooden pick inserted near the center comes out clean. Let the cakes cool in ramekins for 10 minutes. Invert a plate on top of each ramekin, and carefully flip cakes onto plate while warm.

Good Morning Everybody! Oh…I am a bit late waking up this morning. I couldn’t seem to find much rest this weekend, but at least I got some slumber sleep last night!

This past Friday the little one wanted me to fix pancakes for his breakfast, so I fixed these pictured above(I bought that fabric recently from a field trip to the thrift store..it’s so pretty) and topped it off with some freshly baked peaches that I baked as if they were apples(cinnamon, brown sugar, vanilla, and a tiny pinch of salt). These were so delicious & super fluffy, but I think the reason why they came out so fluffy and light was by mere accident. The recipe called for 1/4 C. vegetable oil, but all I had was vegetable spray. So I sprayed the spray oil into a 1/4 measuring Cup, and I think the lightness of the oil really makes a difference, because I tried the exact same recipe Saturday with regular vegetable oil, and they came out a bit heavier. Okay, so I say all of that to say, if you can try using the vegetable spray, then that would make them extra fluffy, or you can try beating your egg whites first. Anyhow, however you fix them they turn out quite delicious! Enjoy & have a happy Monday. I have 2 interviews from two awesome ladies, a ‘Let’s Go Visit” post, and of course some creative posts coming up this week! YAY! Happy Monday Creative People!!!

Buttermilk Pancakes

Ingredients
1 1/4 C. flour
1 Egg, Separated
1 1/4 C. Buttermilk
1/4 C. Raw Sugar
1 heaping tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1/4 C. Vegetable Spray(recommended) or Vegetable Oil

Peaches
1 Fresh Peach, cut into wedges and skin peeled
1 tbsp. Cinnamon
2 tbsp. Brown Sugar
1/2 tsp. Pure Vanilla
1/4 tsp. Salt

Directions for Peaches: Bake peaches in your microwave using your ‘baked potato” setting or you can cook them on your stove top, whichever you prefer.

Pancake Directions: Separate your egg and place the yolk in your mixing bowl and the egg whites in another. beat the egg whites until they are firm and light.

Mix all of the remaining ingredients together in your mixing bowl and then gently fold in your egg whites. Ladle about 1/4 C. of batter into a non-stick pan or onto a pancake griddle. Turn after the bottom is a light golden brown. Serve with warm syrup and freshly baked peaches. Sprinkle with a little bit of powdered sugar!