What could be better than hot, homemade cobbler straight out of the oven, scooped into bowls and topped with a giant scoop of vanilla bean ice cream? The only thing better than that is when it takes about 5 minutes to make. The hard part is waiting for it to bake! No one will need to know...powder your face with flour, tell them it took positively AGES, and bask in the buttery, sugary glow!
Don't be distracted by the directions or how this looks when you put it in the oven. Follow them. Seriously...it's magic!
~*Magical Peach Cobbler*~
1/2 cup butter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup milk
1 quart peaches in juice/syrup*
~Preheat oven to 350 degrees.
~Put the butter in a 9x13 baking dish and put it in the preheated oven until it melts.
~In the meantime, mix together the the flour, sugar, baking powder, salt and cinnamon.
~Stir in the milk and blend until smooth.
~When the butter has melted in the baking dish, remove from oven and pour the batter evenly over the butter in the hot pan.
~Pour all the peaches and juice evenly over the butter & batter.
~Put the cobbler back into the oven and bake for 30-40 minutes, or until lightly browned.
Makes 8 servings.
* You can use any kind of fruit you like that comes canned or bottled in juice.
Friday, March 27, 2009
Monday, March 23, 2009
Contest!
See how I've added that cute little "follower" feature on the side? Now you can follow my blog. People rarely leave me comments, which makes me wonder if anyone out there is reading besides my Mom...
So, I've decided to have a follower contest! It's fairly simple to enter...1) join my follower's list and then 2)send me a comment.
Easy Peasy! :)
Now, I suppose you're wondering what you can win?
If you live in Utah, I will personally deliver a handmade easter cake to you sometime around the Easter holiday (we can work out a day and time) so you can take it to celebrations. Or you can just get out a fork and eat it all yourself...
I will let you choose from a Coconut Layer Cake, Southern Red Velvet (both with cream cheese frosting) or a Lemon Bunny Cake with or without raspberry filling.
If you don't live in Utah, I will send you something delicious that I can mail. Like caramel corn, ginger cookies, or divinity. I'll let you choose from an assortment.
This is all just for fun, but mostly so I can see who is out there. I'd love to know more about my audience. Invite your family and friends to come visit me too!
The contest runs from today, March 26th, to Sunday April 5th at midnight. Go forth and follow!
So, I've decided to have a follower contest! It's fairly simple to enter...1) join my follower's list and then 2)send me a comment.
Easy Peasy! :)
Now, I suppose you're wondering what you can win?
If you live in Utah, I will personally deliver a handmade easter cake to you sometime around the Easter holiday (we can work out a day and time) so you can take it to celebrations. Or you can just get out a fork and eat it all yourself...
I will let you choose from a Coconut Layer Cake, Southern Red Velvet (both with cream cheese frosting) or a Lemon Bunny Cake with or without raspberry filling.
If you don't live in Utah, I will send you something delicious that I can mail. Like caramel corn, ginger cookies, or divinity. I'll let you choose from an assortment.
This is all just for fun, but mostly so I can see who is out there. I'd love to know more about my audience. Invite your family and friends to come visit me too!
The contest runs from today, March 26th, to Sunday April 5th at midnight. Go forth and follow!
Wednesday, March 18, 2009
Mix Master
I guess I'm spoiled. Cake mix, on it's own, is so many shades of wrong after you've eaten from-scratch cakes. But cake mix is easy. And there are a few ways to make cake mix completely righteous if you're willing to play around with it.
The following is a cake mix recipe froofed up to taste like something from a very good bakery. It has a tighter crumb than regular cake, so that makes it ideal for decorating. It doesn't fall in the middle. It doesn't rise up crazy and ooze all over your cupcake pans making them hard to get out. And it's not dry or bland. It tastes amazing. Plus you can doctor it up several ways!
The following is the recipe for my favorite version~Lemon~which I made into cupcakes for St. Patricks day, complete with a swirl of vanilla buttercream icing and a See's chocolate shamrock on top.
It's a bright tasting lemon, slightly-tart-but-with-a-good-balance of sweet. And the texture is like a cross between angel food and pound cake. Trust me, you will not be dissapointed. Included at the bottom is another variation to make an equally delicious White Almond Cake.
White Lemon Sour Cream Cake
1 box white cake mix
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
2 large lemons
Water (measurements will vary)
1/8 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 cup sour cream
3 large eggs
1-Preheat the oven to 325 degrees.
2-Grease and flour cake pans or line 2 - 12 cup cupcake tins with cupcake papers.
3-In a large mixing bowl combine the cake mix, flour, sugar and salt. Mix together with a whisk.
4-Zest both lemons with the smallest holes on your grater. Put the zest into the dry ingredients.
5-Juice both lemons, pour the juice into a liquid measuring cup. Now add enough water to the lemon juice to make 1 and 1/3 cups of liquid. Add to the dry ingredients.
6-Add the remaining ingredients to the mixture.
7-Beat on medium speed for 2 minutes.
8-Pour evenly into prepared pans, about 2/3 full, or use an ice cream scoop to fill cupcake papers 3/4 full*. Bake until cake tests done. (Around 30-35 minutes for cupcakes, depending on your oven...use that as a starting point. Cakes will take a little longer.)
9-Cool completely and decorate as desired. (Because the lemon cake is a bit on the tart side, I'd suggest a vanilla buttercream frosting to balance the flavors.)
*If making cupcakes, you will have more than enough batter for 24 cupcakes. You can either pour this leftover batter into a small pan to make a little cake, or make a few more cupcakes after the first few batches are done. I usually get about 28 cupcakes.
White Almond Sour Cream Cake
1 box white cake mix
1 cup all purpose flour
1 cup sugar
3/4 teaspoon salt
1 and 1/3 cups water
1/8 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup sour cream
4 egg whites
-Follow directions as above, omitting "lemon steps" 4 and 5.
-Fill cake pans to about 2/3 full.
-This cake is wonderful with cream cheese frosting and toasted coconut.
Editor's Interesting Trivia Side Note: I made the White Almond version into a birthday cake for one of my friends two years ago, and it was this very cake that I was trying to photograph when our haunted camera died! So, while I can show you the ghost that made our camera wonky, there are no pictures of the cake.
Also, no pictures of the cupcakes, since they were whisked out the door about 30 seconds after I got done frosting them. Maybe it's for the best...we can't afford any new cameras!
The following is a cake mix recipe froofed up to taste like something from a very good bakery. It has a tighter crumb than regular cake, so that makes it ideal for decorating. It doesn't fall in the middle. It doesn't rise up crazy and ooze all over your cupcake pans making them hard to get out. And it's not dry or bland. It tastes amazing. Plus you can doctor it up several ways!
The following is the recipe for my favorite version~Lemon~which I made into cupcakes for St. Patricks day, complete with a swirl of vanilla buttercream icing and a See's chocolate shamrock on top.
It's a bright tasting lemon, slightly-tart-but-with-a-good-balance of sweet. And the texture is like a cross between angel food and pound cake. Trust me, you will not be dissapointed. Included at the bottom is another variation to make an equally delicious White Almond Cake.
White Lemon Sour Cream Cake
1 box white cake mix
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
2 large lemons
Water (measurements will vary)
1/8 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 cup sour cream
3 large eggs
1-Preheat the oven to 325 degrees.
2-Grease and flour cake pans or line 2 - 12 cup cupcake tins with cupcake papers.
3-In a large mixing bowl combine the cake mix, flour, sugar and salt. Mix together with a whisk.
4-Zest both lemons with the smallest holes on your grater. Put the zest into the dry ingredients.
5-Juice both lemons, pour the juice into a liquid measuring cup. Now add enough water to the lemon juice to make 1 and 1/3 cups of liquid. Add to the dry ingredients.
6-Add the remaining ingredients to the mixture.
7-Beat on medium speed for 2 minutes.
8-Pour evenly into prepared pans, about 2/3 full, or use an ice cream scoop to fill cupcake papers 3/4 full*. Bake until cake tests done. (Around 30-35 minutes for cupcakes, depending on your oven...use that as a starting point. Cakes will take a little longer.)
9-Cool completely and decorate as desired. (Because the lemon cake is a bit on the tart side, I'd suggest a vanilla buttercream frosting to balance the flavors.)
*If making cupcakes, you will have more than enough batter for 24 cupcakes. You can either pour this leftover batter into a small pan to make a little cake, or make a few more cupcakes after the first few batches are done. I usually get about 28 cupcakes.
White Almond Sour Cream Cake
1 box white cake mix
1 cup all purpose flour
1 cup sugar
3/4 teaspoon salt
1 and 1/3 cups water
1/8 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup sour cream
4 egg whites
-Follow directions as above, omitting "lemon steps" 4 and 5.
-Fill cake pans to about 2/3 full.
-This cake is wonderful with cream cheese frosting and toasted coconut.
Editor's Interesting Trivia Side Note: I made the White Almond version into a birthday cake for one of my friends two years ago, and it was this very cake that I was trying to photograph when our haunted camera died! So, while I can show you the ghost that made our camera wonky, there are no pictures of the cake.
Also, no pictures of the cupcakes, since they were whisked out the door about 30 seconds after I got done frosting them. Maybe it's for the best...we can't afford any new cameras!
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