Tag Archive: Desserts

Jul 01

Eric’s Favorite Dessert: Peach Cobbler with Ice Cream!

Want to know Eric’s favorite dessert? I know you’re dying to find out!

It’s peach cobbler!!

So, when Eric’s family visited a couple of weekends ago, his sister and I decided to make his fave! Now, let’s just say this one turned out better than my previous attempt at peach cobbler (thanks to Jillian’s baking skills!).

When Eric and I started dating, he had mentioned that he loved peach cobbler. SO, naturally I made it for him one evening. It wasn’t exactly pretty…or really edible. He was so sweet and ate it, and “loved it”. Later on in our relationship we laughed at how gross it was. It’s the thought that counts, right?!


Peach Cobbler
We thought about using frozen peaches for this recipe, but got to the store and said…you know what, go big or go home. So we bought real peaches. And boy were we glad we did. They were divine I tell ya.



The dough for the topping was simple (see below for recipe), which I appreciated. dough


And I always love a recipe that calls for some fingers in the food. That’s real, authentic cooking right there. putting topping on

And here it is, straight out of the oven!Yummy Peach CobblerDelicious Peach Cobbler

I highly, highly suggest you serve this cobbler up with some french vanilla ice cream. There’s really no substitute, sorry whipped cream. Peach Cobbler Up close Peach Cobbler with Ice Cream Peach Cobbler with Vanilla Ice Cream Find the recipe here!

Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream, optional
Directions:Preheat the oven to 425 degrees F.Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream

Read more at: http://www.foodnetwork.com/recipes/food-network-specials/peach-cobbler-recipe/index.html?oc=linkback

Jan 03

Mini Fruit Tarts

Because I neglected to say it my last post, HAPPY NEW YEAR to you! Eric and I have decided not to make any New Year’s resolutions this year, mostly because we’re constantly trying to better ourselves, our marriage and our life. I think 2013 is going to be a darn good year 🙂  Plus, we discovered these delightful min fruit tarts to munch on.

Onto the FOOD! These are some cute mini fruit tarts that I made for a party I had a few months ago (blame the chaos that has been my life for the tardiness in posting). They are the easiest dessert to make! Plus they’re adorable and delicious….and a little on the fancy side. You can earn some major entertaining points for this one 🙂

I used a mini cupcake pan. I’m sure you could use a full sized cupcake pan, but I prefer the miniature variety…they’re so much more fun to eat, right?

IMG_4844I used prepackaged sugar cookie dough from the refrigerator section. This is such a cool trick. Just roll the sugar cookie into a ball and place in the bottom of a greased mini cupcake pan. Bake according to package instructions. They’ll rise and then fall when you take them out of the oven to make this perfect “pie” crust.IMG_4845 I used a mixture of frozen fruit that I had on hand. I sprinkled some sugar on the fruit and let them thaw out.IMG_4851For the filling, I used a frozen whipped cream and powdered sugar mixture. I beat a full container of whipped cream with about an 1/8 cup of powdered sugar. I filled the cups with the sugary mixture and topped it with fruit! lots of mini fruit tarts mini fruit tartsMini Fruit Tarts
refrigerated sugar cookie (rolled into small balls)
fruit (frozen or fresh) of your choice
whipped cream
powdered sugar
granulated sugar
mini cupcake pan

1. Place small balls of sugar cookie in a greased mini cupcake pan. Bake according to package directions.

2. Let the cookie fully cool and harden before going on to the next step

3. Meanwhile, whip a container of whipped cream with about 1/8 cup of powdered sugar. You can increase the amount of sugar you use depending on how sweet you want it. You can also just use the whipped cream!

4. Sprinkle fruit with granulated sugar and let thaw if frozen

5. Assemble the mini fruit tarts once the cookies are cooled and hardened.

6. DIG IN!

Oct 21

Moist Pumpkin Cookies

I have been struck by the pumpkin bug. It’s officially happened. Next up, pumpkin cookies!

The other weekend, I bought two of the large cans of pumpkin puree. So far, I’ve made pumpkin bread (a family recipe, amazing!) and these pumpkin cookies. I’m slightly obsessed. Next up, pumpkin spice latte, which I’ve made before and taste just like the Starbuck’s original.

These pumpkin cookies are moist, savory and delicious. The recipe called for icing on top, but I was lazy and didn’t add it…mostly because I’m not much of an icing fan. I was surprised to find how good they were without the icing on top. How do I know this? I have been eating about 4 at a time. Woops. They’re just that good. This recipe makes a TON of cookies. I sent some to work with Eric, brought some to work with me, ate some at the house, and froze about 12 to eat later. Wow, that’s a lot of pumpkin cookies! I found the recipe on the pioneer woman’s recipe community, Tasty Kitchen. Thank you Miss Jen! I find the best recipes there!

Moist pumpkin cookies (from tasty kitchen)

  • 1 cup Butter
  • 1 cup Brown Sugar
  • 1 whole Egg
  • 1 cup Pumpkin
  • 2 cups Flour
  • ½ teaspoons Pumpkin Spice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Kosher Salt
  • _____
  • 8 ounces, weight Cream Cheese
  • ½ cups Unsalted Butter, Room Temperature
  • 4 cups Sifted Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract

Mix sugar, butter and egg. Add pumpkin; mix well.

Sift dry ingredients. Add dry ingredients to the pumpkin mixture and beat well.

Using a small rounded cookie scoop, drop cookie dough onto baking sheets. Bake at 350 degrees for about 9 to 10 minutes.


In the bowl of a tabletop mixer fitted with a flat beater, cream together the cream cheese and butter, scraping down the sides of the bowl and beater twice, until fluffy.

Add the powdered sugar, first mixing on low speed,
then increasing the speed to high. Beat until light and fluffy, again scraping down the sides of the bowl and beater twice.

Blend in the vanilla. The icing should be smooth and spreadable. If it is too thick, add a wee bit of milk.

Spread on top of cooled pumpkin cookies. Enjoy!


Jul 02

Cheesecake Bites

I was really nervous, for some reason, to make my own cheesecake. My friend Leslie gave me the courage to try my own…because she makes a mean cheesecake! I think this is a great recipe to start with. I tweaked it a bit and really liked the outcome. So here it is!


For the filling:
2 packages cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

For the crust:
One Nilla Wafer

Preheat oven to 350 degrees. Beat cream cheese until fluffy in a food processor or with a mixer. Blend in sugar. Mix in salt and vanilla. Beat in eggs one at a time. Line cupcake pan with paper liners. Put one full Nilla Wafer in the bottom of a cupcake pan. Pour filling on top of wafer, about 3 tablespoons. Bake for about 22 minutes, rotating pan about halfway through. Transfer the cheesecake bites to a wire cooking rack and put in the refrigerator for about 4 hours until set. Top with fruit!


Cheesecake Bites Recipe

For the filling:
2 packages cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperatureFor the crust:
One Nilla Wafer



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