Mini Peach Cobblers: Sweet Georgia Pride

Mini Peach Cobblers: Sweet Georgia Pride

Hi everybody :)

As you may know August is Peach Month, and since we Georgians pride ourselves on our peaches and are well- known for our peach cobblers, this recipe is so fitting for the occasion. 

I so love baking in large batches, but I have such a small family with a member or two MIA (missing in action) more often than not.  I'm starting to rethink my baking habits. I spotted this recipe for Southern Peach Cobbler on Allrecipes, and made a few changes and adjustments here and there to make mini cobblers. Here's what I did...

Mini Peach Cobblers
Filling:
6 fresh peaches - peeled, pitted and sliced into wedges (Ga. grown; of course)
2 1/2 tablespoons white sugar
2 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 1/2 tablespoons Peach Schnapps (optional)
Crust:
1 cup all-purpose flour
2 1/2 tablespoons white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C).
   
In a large bowl, combine the filling ingredients.  Toss to coat evenly, mashing slightly.  Cover, refrigerate, and let sit for about 2 - 3 hours. (This will allow the peaches to release more juice and the flavors to blend.)
Pour into three 8 ounces ceramic ramekin baking dishes. Bake in preheated oven for 10 minutes. (filling will start to thicken)

Meanwhile, in a large bowl, combine the first 5 ingredients for the crust. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. (The hot water will start to melt the butter somewhat.)

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle cobblers with the sugar and cinnamon mixture. 

Bake until topping is golden, about 15 - 20 minutes. (It took me 18 minutes.)

What I Think:
The cobblers were delicious; spiced just right!! The smell of them baking was amazing. These are surely going on the REPEAT list :)   
BTW: a small bit of advice, if your are going to make the recipe as stated on Allrecipes, I would double the crust by 1/2 ( using 1 1/2 cup flour, 9 tablespoons butter, leaving the baking powder, salt as is;  and sweeten with sugars to taste  and 1/4 plus 2 Tbsp. water .)

ENJOY! Come again... 
Linked to: 



From the Farm Blog Hop
Show Case Your Talent  @What's Cooking Love
Show and Share Wednesday Semi-Homemade Mom 
Full Plate Thursday @ Miz Helen's Country Cottage
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Fridays @ Designs By Gollum 
Friday Food Frenzy 823 
The Country Cook:: Weekend Potluck 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Flour Me With Love: Mix it up Monday!
Mop Up Mondays - I Should be Mopping the Floor  
Marvelous Mondays @ This Gal Cooks
Skip To My Lou: Made by you Monday
Wake Up Wednesdays 
 Two Girls and a Party Link Up 32
               

Samoas Chocolate Pudding Trifles

Samoas Chocolate Pudding Trifles

Hi everybody :)

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter.

I LOVE Girl Scout Cookies, my favorite are the Somoas. Every year I show my love and support by buying as many boxes of Somoas I can :) it's for a good cause after all ;). So whenever February roll around, I stack-up on these goodies.

Alas, February is quickly coming to an end, and soon March will be here, but before I bid it farewell... join me on my last journey for this month to 'Chocolate Land'. This trip is full of promises of the sweetest kind; dark chocolate pudding, bits of grated chocolate and caramel between layers of Somoas cookies topped with a chocolatey cream.   

The Chocolate Pudding
1 cup sugar
1/2 cup baking cocoa (I used 1 part dark & 1 part regular)
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. 

gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. 

Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Yield: 6-8 servings. (I covered with plastic wrap, pressing down to the top of the pudding, removing all air pockets and refrigerate it overnight.)

Pudding Source: Taste of Home

To assemble the Trifles
2 package  Samoas Girl Scout Cookie, broken into large pieces plus 6-8 halves or whole for garnishing
1/4 cup Chocolate Fondue or Chocolate Fudge Frosting
1 (8 oz. container) Cool Whip, thawed or 3/4 cup Whip Cream, whipped
1 tablespoon Chocolate Liqueur, optional
Caramel Ice Cream Topping 
1 Chocolate bar, grated  
6 - 8 Somoas Cookies halves or whole for garnishing

Mix fondue and cool whip until light and fluffy, add liqueur; set aside. 

Place in layer in this order: cookies pieces, pudding, caramel, cool whip mixture, grated chocolate, and pudding. Topping each trifles off with the cool whip mixture, caramel drizzles,  grated chocolate and cookie halve or a whole cookie.
 
What I Think: 
Any thing that's chocolatey is worthy of REPEATS!
This dessert is definitely one of them.

 
Just because February is ending soon; the chocolate indulgences don't have to stop. If you're just tuning in to my blog, every month I post at least 2 recipes dealing with chocolate, from the creamy white to the deepest dark that promise to fulfill  your chocolate fantasy delight. If you missed a trip, don't worry there still time to play catch-up; just look under the Chocolate Label to reach your chocolate destination. But to ensure you won't have that problem, subscribe now and follow me. I will take you on an trip you won't soon forget :)

ENJOY! Come again.... 
Linked To:
Shaken Together Life: {what's shakin' link party} 
Miss Information: I Freakin' Did It Friday  
Foodie Fridays @ Designs By Gollum 
Foodie Friday @ Simple Living  
I'm Lovin' It Fridays @ Tidy Mom 
Finding the Pretty & Delicious Linky Party #6. 
Marvelous Mondays @ This Gal Cooks 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
 Mop Up Mondays - I Should be Mopping the Floor 
Roxana’s Home Baking #chocolateparty   

 

Cappuccino Muffins: Breakfast Is Served

Cappuccino Muffins : Breakfast Is Served

Hi everybody :) 

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. Last week breakfast were Baked Strawberry Donuts. Today's recipe is about the coffee. If you're a coffee-lover, you are in for a treat because I'm making cappuccino muffins with a chocolatey mocha spread.

But before we get to the recipe, I must share a little confession with you all first... I am not a coffee drinker. Shocking, right? I know. I love the smell of coffee. Kahlua, the coffee flavored liqueur is one of my favorite things. Sometimes while shopping, I would find myself going down the coffee isle just to get a sniff of that amazing aroma. Although I don't drink coffee, I do LOVE baking with coffee, especially if chocolate is involved. So the answer to "how I like my coffee?", if asked, is: in cakes, cookies, pies, brownies, muffins, etc... :)
  
This recipe was designed to make regular-sized muffins, but I like my muffins BIG : )  So I adjusted it for baking in a jumbo muffin pan. I also added Kahlua, espresso powder and toffee bits to make it even more 'Mocha-licious'. Here's what I did...

Chocolate Mocha Spread:
4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon instant coffee granules or espresso powder
1 teaspoon Kahlua
1/2 teaspoon vanilla 
1/4 cup miniature semisweet chocolate chips
2 tablespoons Toffee bits

Jumbo Muffins: 
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
1 1/2 tablespoons instant coffee granules
1/2 tablespoon espresso powder
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3 tablespoons toffee bits

For the spread:
In a small bowl combine the all the ingredients  mix until well blended; cover and refrigerate until serving 

For the Muffins:
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. 

In another bowl, combine milk  coffee granules and powder until coffee is dissolved. 

Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and bits

Fill greased or paper-lined jumbo muffin cups two-thirds full. Bake at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes.

Source: The Taste of Home Baking Book or here

What I Think:
The muffins were definitely 'Mocha-liciously GOOD'. I love the flavors. The spread was amazing. It's an A.G.R. ladies;  (Another Great REPEAT).

 ENJOY! Come again...
Linked to: 
Sweet 2 Eat Baking: Sugar & Slice Sunday
Mop Up Mondays - I Should be Mopping the Floor 
BYOB @ Roxana's Home Baking : Baking Your Own Bread  
Everyday Moms Meals 
Watch Out Martha  
Marvelous Mondays @ This Gal Cooks 
The Chicken Chick: Clever Chicks Blog Hop

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Recipe Sharing Monday @ Jam Hands
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms   
Flour Me With Love: Mix it up Monday!  
  

Bourbon-Brown Sugar Orange Glazed Salmon

Bourbon-Brown Sugar Orange Glazed Salmon

Hi everybody :)


Because I love salmon so much and still had half of the pack still in the refrigerator, I decided to share another recipe with you all. This recipe is sort of a combinations of two recipes that catch my attention. I took what I thought would be a great taste from both recipes and combined them together.  

Going by what I think is the best flavors of the two, I cooked the salmon  in a sauce flavored with brown sugar, orange juice, lemon zest. garlic, onions, and bourbon. Here's how I did it...
 
 Bourbon Brown Sugar Orange Glazed Salmon  partly adapted All Recipes and My Recipes

4 tablespoons butter 
1/2 cup packed dark brown sugar
1/4 cup orange juice
1/4 cup chopped green onions 
2 garlic cloves, minced  
1/2 teaspoon lemon zest 
Salt and Pepper to taste
4 (6oz.)  salmon fillets (about 1 inch thick)
1/4 - 1/3 cup bourbon whiskey (I eyeballed it) 

Melt butter in a large heavy skillet over medium heat. Stir in brown sugar and  next 4 ingredients. 

Season salmon with salt and pepper; place them on top of brown sugar mixture. Cook for 3-5 minutes on medium heat. 

Turn salmon, and pour bourbon around the fillets. Continue cooking for 3-5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

 What I Think:

LOVE the smell of this cooking! I wish you all could have smelt it too :) The taste was wonderful, absolutely AMAZING!!!  This is my officially new best salmon recipe! R-E-P-E-A-T !   R-E-P-E-A-T !   What that spell?  YAAAaa!  REPEAT!!!

ENJOY! Come again...

Linked to:
Food-Tastic Fridays @ Not Your Ordinary Recipes 
Foodie Fridays @ Designs By Gollum
Blissful and Domestic Friday Link Party 
The Better Baker Weekend Potluck 
One Creative Mommy: Creative Weekend # 27 
Katherine Martinelli: Salmon Blog Hop 

Bourbon-Glazed Sweet Potatoes

Bourbon-Glazed Sweet Potatoes

Hi everybody :)

Today I like to share with you my favorite sweet potato recipe; Bourbon Glazed Sweet Potatoes. This is a basic simple recipe that can easily be prepared. The potatoes are first steamed until just about tender, than they're transferred to the oven to be roasted while basting in the bourbon glaze. 

Bourbon-Glazed Sweet Potatoes

Ingredients
7-8 medium sweet potatoes. peeled & cut into pieces
water, enough to cover potatoes
1/4 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 cup butter
2 tablespoons cornstarch + 2 tablespoons water
1 teaspoon vanilla
2 - 4 tablespoons bourbon

Directions
In a large pot with lid, steamed potatoes in water over medium heat until almost done, about 20-25 minutes. Drained, reserving about 1/2 cup of the liquid. Place potatoes in a baking dish, set aside. preheat oven to 350.

To the reserved liquid, add the sugars, spices, and butter and return pot to medium heat. Add cornstarch mixture. Cook until mixture reduced and thicken, about 10 minutes; stirring occasionally. 

Remove from heat, add the vanilla and bourbon. Pour over potatoes. Place in oven and baste every 5- 10 minutes for about 25 minutes. Served warm.

ENJOY! Come again...

Linked to:
Bizzy Bake Recipe Box
Show and Share Wednesday Semi-Homemade Mom  
What's Cooking Wednesday @ Confessions of an Overworked Mom  
Wednesdays Adorned From Above 
Foodie Fridays @ Designs By Gollum  
The Better Baker Weekend Potluck

Oatmeal Cookie Dough Truffles with Variations

Oatmeal Cookie Dough Truffles with Variations

Hi everybody :)

I'm sharing more cookie dough love today :) This recipe was originally design to be  sandwiched by granola bars like the cookie dough in the Cookie Dough Crispy Treats  yesterday. But, I switched it up a bit to form truffles. Let's get it started...
 
Oatmeal Raisins Cookie Dough adapted The Cookie Dough Lover's Cookbook

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 tablespoon milk or cream  (I added more to combine the dough)
1/2 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1/2 cup raisins

To prepare the cookie dough: In a large mixing bowl, beat together butter and sugars with on electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add oats, flour, salt, and cinnamon (if using and stir until dough comes together in large, dry crumbles. Stir in raisins. (I added more milk until I was add to combine the dough mixture.)
Here's What I Did and/or Think:  

First I like to say this cookie dough is safe to eat also, because it doesn't contains eggs.

The change I made to the recipe was adding more milk or cream to the dough, just until it comes together when pressed with fingers.

This is a great make-ahead recipe so plan ahead so the flavors will get a chance to mellow. The longer it set the better :)
 
To prepare the truffles: Add the additional flavor(s) stated below, to the dough  Shape cookie dough into balls. 

Roll balls into finely chopped nuts or coconut.  Refrigerate or freeze truffles until set, about 30 minutes.

I tripled the recipe,  got about 10 -12 balls per batch, depending on the size; divided them into 3 batches. 

BATCH #1

Bourbon Oatmeal Raisin Cookies Dough Truffles
Prepared Oatmeal Raisin Cookies Dough
1 Tablespoon Bourbon or Spice Rum
Walnuts, toasted and cooled; finely chopped
Cinnamon Sugar, to taste

Mix dough with bourbon,  shape into balls, set aside. Mix walnuts and cinnamon sugar together.  Roll balls in walnut mixture until well coated, place in refrigerator or freezer to set; about 30 minutes.

BATCH #2

Tropical Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough (without raisins)
1 Tablespoon lemon juice
1- 2 teaspoon lemon zest
Coconut, toasted and cooled; finely chopped

Mix dough with lemon juice and zest, shape into balls, roll balls in coconut until well coated,
place in refrigerator or freezer to set; about 30 minutes. 

Dried chopped pineapple or mango would be a great replacement for the raisin in this version.

BATCH #3

Praline Caramel Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough  (without raisins)
1 Tablespoon Praline Liqueur
18 Caramel candies, unwrapped plus 1 teaspoon water
Pecans, toasted and cooled; finely chopped

Mix dough with liqueur, shape into balls, set aside. Melt caramel and water in microwave for 1 minutes; stir every 30 seconds. Working quickly dipped balls into caramel mixture, one at a time, as you would caramel apples. Toss the balls with pecans, reshape, if needed, place in refrigerator or freezer to set; about 30 minutes.

The Taste: I LOVE, LOVE, LOVE all three variations of the truffles! The lemony-coconut flavors MMM,mmmm ...the bourbon raisins cinnamony walnut flavor; oh my, my and let's not forget the praline pecan liqueur flavored ones coated with caramel and toasted pecan; DELICIOUS! REPEAT as often as possible :)

ENJOY! Come again...
 
Linked to 
Strut Your Stuff Saturday @ Six Sister's Stuff 
The Better Baker Weekend Potluck
Sweet Saturday Link Party: The Gingerbread Blog
Something Swanky: Sweet Treats and Swanky Stuff Saturday 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Jaime @ Mom's Test Kitchen