Tag Archives: baking

Berry-Peach Cobbler

Published / by Kim

My knitting has been nearly non-existent lately. This weather – even thought it hasn’t been super hot, for which I am deeply grateful – isn’t conducive to having a pile of wool on my lap. (Although, my current large project is in an acrylic/wool blend. Shhh. Don’t tell. And don’t judge me. It’s a heavy, bulky sweater and the acrylic will take away some of the weight in the finished product.) Add to that the fact that my favorite two circulars have gone missing along with the ball of Zitron Trekking I planned to use for my next pair of socks, and the knitting mojo is definitely in a waning period. Once I find those needles and cast on for those socks, I expect it to start waxing again.

What I have been doing, however, is cooking. A lot of cooking. And using a lot of fruit for desserts. I love summer fruits, and I think cobblers and crumbles are a great way to showcase them.

Peach & Berry Cobbler

This recipe is from the July 2009 issue of Cooking Light magazine. The original recipe called for it to be topped with sugared sliced almonds, but that seemed to fiddly to me. And I didn’t have any sliced almonds. But still, even if I had, it would have seemed fiddly.

Peach & Berry Cobbler

3 (6-ounce) packages fresh blueberries – I actually only used 1 package
3 (5.6-ounce) packages fresh blackberries – again, only 1 package
3 medium peaches, peeled and sliced – I used 4 peaches
Cooking spray
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt

4.5 ounces all-purpose flour (about 1 cup) – since I started baking bread, I always weigh my flour and recommend it
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half

Preheat oven to 350°.

Spray a 13×9-inch baking disk lightly with cooking spray. Add the fruit. Sprinkle the fruit with the remaining filling ingredients and gently toss to combine.

Combine the first 5 topping ingredients in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the half-and-half and knead dough until just moistened. This was messy.

Drop the dough evenly by spoonfuls over the top of the filling. Bake at 350° for 50 minutes until top is evenly browned. Let stand for 10 minutes before serving.

Peach & Berry Cobbler

Cooking Light recommends serving this with vanilla ice cream, which would be lovely. We just ate it drizzled with a little heavy cream, though, and it was delicious.

Bread Pudding

Published / by Kim / 3 Comments on Bread Pudding

I made this the other night using stale banana nut bread, and it was divine. The only thing I’ll do differently next time is to cut down on the sugar if using a sweet bread.

  • 2 cups milk
  • 4 tablespoons butter
  • 2/3 cup sugar
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups bread, torn into chunks
  • 1/2 cup dried cherries, chopped

Preheat the oven to 350.

Heat the milk to scalding. I just measured the milk into a Pyrex measuring cup and nuked it. Much easier than dirtying a pan to scald milk. Add the butter and stir it in so it melts. Cool to lukewarm.

Whisk together the eggs, cinnamon, vanilla, and sugar. Slowly whisk in the milk and butter mixture.

Grease a 9×9 baking pan – it would have fit fine in a 9×11, instead – and add the bread. Sprinkle the cherries over the bread, then slowly pour the custard mix over everything.

Bake for 45-50 minutes. Serve warm. Or cold. It’s fantastic cold.


Published / by Kim / 5 Comments on Satisfaction

That’s what I’m feeling right now. Why? Because of this:

Staff of Life

I decided yesterday that I wanted to start baking all of our sandwich bread instead of buying it. While I have a bread machine, I don’t really like the shapes of the loaves it makes, and I hate the little hole the paddle leaves, so I decided that it would need to be baked by hand. It’s been years since I baked bread without a machine, but it turns out that it’s surprisingly like riding a bike.

White bread is always easier than whole wheat, so I decided to start with Susan’s Farmhouse White Sandwich Bread.

Staff of Life

I followed that recipe almost exactly, except that I used melted butter instead of canola. Also, I ended up only making 2 loaves, rather than the 3 in the recipe, because I held out 10 ounces of dough to use as “old dough” in another recipe later on.

Staff of Life

Even with 10 ounces taken out, it was too much dough for only 2 loaves, so they got pretty large! As a result, I think I could have baked them longer. I did add an extra 5 minutes, but they’re probably a smidge underbaked. Still, I bet they’ll taste wonderful.

Which I’m going to find out right now, when I go have a slice.

Banana Cupcakes with Honey-Cinnamon Frosting

Published / by Kim / 7 Comments on Banana Cupcakes with Honey-Cinnamon Frosting

Banana Cupcakes with Honey-Cinnamon Frosting

Banana Cupcakes with Honey-Cinnamon Frosting

I’m going to be testing a few cupcake recipes over the next couple of weeks. This is the first batch: Banana Cupcakes with Honey-Cinnamon Frosting from Everyday Food.

Overall, they were a big hit. The cake part tastes like banana bread, which is one of my favorite things in the whole world. The only problem with that was that I felt like they lacked for not having walnuts. I could put them in, but are walnuts in a cupcake weird?

The buttercream icing was okay, but there was something weird about it. It may have been that my powdered sugar is a little on the old side, which may have given the icing an “off” flavor.

I’m not sure what recipe will be next, but I’m on the lookout for something like a brownie cupcake.