Peach Cobbler

So, this post is a little late, peach season is winding down and we’re on to apple season already. I can hardly believe its September! Not only is its September but its already September 4th. I had a small heart attack this morning thinking it was still September 1 and although the humidity still says August, I’m hoping we start to have some cooler Fall evenings soon. Two weeks ago I finally got around to making peach cobbler. I had been thinking about it and wanting to make it for weeks but needed the time and a reason to make it. My parents were coming over for dinner and my mom loves peaches so this was the perfect occasion; I had people to help me eat it, people who I knew would enjoy it!

It may be hard to believe but I’ve actually never made peach cobbler before. I’ve made peach pie, peach crisp, peach crumbles, but never cobbler. This means I needed a recipe. Of course I immediately went online and began searching my usual sites, Epicurious and The Food Network and landed upon Paula Deen’s recipe for peach cobbler. I figured, if anyone can make it a good peach cobbler, its her.

I started the recipe by blanching my peaches and peeling them. If you’ve never peeled peaches before, this is by far the easiest way. All you do is boil a large pot of water and drop in your peaches. I let them boil for about 2 minutes and then move them into a bowl of ice water to cool them down. Once they’re cool, you can cut a small slit in them and pull the skin right off. It’s nice and easy, if not a little messy!

Once the peaches are peeled and sliced, this recipe called for you to boil them, along with sugar and water on the stove for about 10 minutes. I also chose to add in a split vanilla bean to the mixture for more flavor.

This step was key to making the cobbler extra delicious. The boiling peaches, sugar, water and vanilla bean created an incredible sauce, and yes, the whole kitchen smelled divine.

After making the peaches and syrup, place your baking dish with the sliced butter, into the preheated oven. You want the butter to melt completely before you pour in the cobbler mixture.

While the butter is melting, mix up the dry and wet ingredients for the biscuit part of the cobbler. When the butter is melted, first pour in the biscuit mixture, into the butter in the dish. This might seem backwards to you and it is, typical cobbler recipes call for the peaches on the bottom and the dough on top but this one calls for the opposite. The reason is that the dough actually rises up through the peaches and in doing so soaks up all sorts of flavor. It’s SO good!

Top the dough mixture with the peach mixture and do not mix it. Place it right in the oven and bake it for about an hour, until the middle has set.

Serve with vanilla ice cream or whipped cream. I’m telling you, this was the best peach cobbler I’ve ever had. Paula knows her peaches.

Here’s the recipe, adapted from FoodNetwork.com:

Peach Cobbler
Print
Author: Adapted from Paula Deen
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 6-8
Ingredients
  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 1 vanilla bean split
  • 8 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional
  • Ground Nutmeg, optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1 cup sugar, vanilla bean, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Stir in 2 pinches of nutmeg and sprinkle with cinnamon, if desired.
  3. Put the butter in a 3-quart baking dish and place in oven to melt.
  4. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.
  5. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

 

Red Velvet Cupcakes

In preparation for Valentine’s Day, I decided to be a nice co-worker and make red velvet cupcakes to take into the office. I would have rather made a red velvet cake, but the cupcakes are so much better for sharing. I found really cute cupcake wrappers at the grocery store which made the cupcakes even more special.

I found a recipe from Paula Deen, because Southern ladies know their red velvet, and got to work.

Start the recipe by sifting together the dry ingredients.

Using an electric mixer, mix together all the wet ingredients, including the red food coloring and vinegar. Slowly work the dry ingredients into the wet ones.

Once the batter is well incorporated, scoop into the prepared cupcake pans.

Bake at 350 degrees for 22-25 minutes, until a toothpick comes out clean.

Cool completely before icing.

I prefer my red velvet cake with butter cream icing, as opposed to the more popular cream cheese. So I whipped up a batch of my favorite butter cream and piped it on top.

I don’t think I’ll use this recipe again, they were decent but not good. I felt the cupcakes lacked in flavor overall and I while I baked them I thought I should have added more cocoa than the recipe called for, but talked myself out of it. I usually like to follow a recipe the first time I make it and then makes notes afterward about how it turned out for the next time I make it.

Even thought they didn’t taste amazing, they certainly were pretty and put everyone at the office in a Valentine’s mood!

Here’s the recipe from Foodnetwork.com:

Red Velvet Cupcakes
Print
Author: Paula Deen
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 24 cupcakes
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.