I like Jessica’s idea of sharing recipes we’ve made and enjoyed. I’m her Aunt Cami and wanted to share this recent cobbler recipe which I adapted from Cooking Light. During the summer I enjoy baking with fruit and knew I wanted to try this recipe when I saw it. When you make this cobbler you’ll want to use peaches that aren’t superripe so they will hold their shape when they are cooked. Everyone in my family enjoyed this cobbler and gobbled it up. We enjoyed it with a scoop of vanilla ice cream and it made for a delicious dessert!
2.5 Lbs of Peaches (Peeled, Pitted, and Sliced)
1 Tbsp Fresh Lemon Juice
1/2 C. Sugar (Divided)
1/8 Tsp Salt (Divided)
3/4 C + 1 Tbsp All-Purpose Flour (Divided)
1/2 Tsp Bakign Powder
1/4 C. Butter (Softened)
1 Large Egg
1/2 Tsp Vanilla Extract
1/4 + 1/8 C. Buttermilk
1 C. Fresh Blueberries
1 Tbsp Turbinado Sugar
1. Preheat oven to 375 degrees.
2. Places peaches in a large bowl. Drizzle with juice and toss. Add the 1/4 C. of sugar, 1/8 salt, and 1 Tbsp flour to peach mixture; toss to combine.
3. Arrange peach mixture evenly in a 8×8 glass or ceramic baking dish, coated with the cooking spray.
4. Lightly spoon 1/2 C. flour, remianing salt, baking powder, in a bowl. Stir well.
5. Place the remaining sugar and butter in a bowl and beat with a mixer on medium speed until light and fluffy.
6. Add the egg and beat. Stir in vanilla extract. Add flour mixture and buttermilk alternatively to the butter mixture. Start and end with the flour mixture. Beat unitl just combined.
7. Add the blueberries.
8. Spread batter evenly over the peach mixture. Sprinkle with the turbinado sugar. Place the baking dish on a foil lined baking pan. Bake at 375 for 1 hour or until topping is golden and filling is bubbly.
10. Serve and Enjoy!
I come from a very food creative family and the other day I had a thought, what if my family shared on my blog some of their delectable delights? Wonderful idea! This will be the first family posting! This delicious dessert was made by my sister, Emily, from this cookbook (pg. 198). She made this cheesecake for our grandpa for father’s day. This father’s day posting is a little late because grandma and grandpa were having a fun time camping.
Emily – Lil Sister
Servings: 6 Time: 2.5 Hours
10 Chocolate Graham Crackers – Broken (Emily: But I had to use regular ones because Mom forgot to buy the right ones!)
1/4 C. Semisweet Chocolate Chips
3 Tbsp Unsalted Butter – Melted
1 Pound Cream Cheese – Softened
3/4 C. Sugar
2 Large Eggs – Room Temperature
2 Tsp Pure Vanilla Extract
1 Tsp Grated Orange Zest (Optional)
1 C. Frozen Strawberries – Thawed
2 Tbsp Sugar
1. Microwave cream cheese on HIGH for 15 seconds to bring to room temperature. To bring the eggs to room temperature put the eggs in a bowl of warm water.
2. Preheat the oven to 325 degrees. Process the graham crackers and chocolate in a food processor until finely ground.
3. Add the butter and pulse until mixture is sandy and moist.
4. Divide the mixture evenly amount 6 Jumbo muffin tins. Press evenly over the bottom and up the sides about 2/3 of the way.
- Emily: I didn’t have jumbo muffin tins, so I put the crumb mixture into a regular muffin tin and one shallow pie tin. I did 6 muffin cups and one little pie.
- Me: This is cool because you can create whichever size you want, especially if you don’t have the specific bakeware required.
5. Bake until the crusts are set. About 8 minutes.
6. Clean the food processor and then pulse the cream cheese, sugar, eggs, vanilla, and orange zest until smooth.
- Me: You need to clean the food processor because you don’t want graham crackers in your cream cheese!
7. Divide the filling between the muffin cups and bake until the rims are slightly puffed and the centers are set. About 30 minutes.
8. Cool the cheesecakes in the cups on a cooling rack, then refrigerate, uncovered, for at least 2 hours.
1. In a food processor (clean again) or a blender puree the strawberries with the sugar.
1. When you are ready to serve, gently run a knife along the edge of the cheesecake to loosen it from the mold. Using the knife gently life the cheesecake from the mold.
2. Transfer cheesecakes to your serving dishes. Spoon some sauce over each cake and Enjoy!
**Tip from the cookbook: To check for doneness, shake the pan a little. Cheesecake is almost set when the center still shimmy’s just a little. If they crack, take them out. You can cover any cracks with the sauce.
Emily: Hi, I’m Emily, Jessica’s younger sister, and our family is very creative not just with food but also with other things and ideas. Jessica is more of our “baker” although I bake too, the only difference is that I am definitely not into it as much as she is (ugh, the cleaning haha). Like all sisters we have our (major) differences and yet we still come together to do things we love, like baking. This is especially true when we bake during Christmas time with our mom and make a ton of cookies. Jess always makes it fun and exciting. 🙂
Me: I hope you all enjoy the recipes that will be shared by my family and enjoy this super tasty cheesecake!
I love granola and energy bars. They are small so you can take them just about anywhere for a quick pick-me-up. I once worked at a Great Harvest Bread Company store, and we used to make some very tasty bars. My favorite was the Trek Bar. I considered trying to duplicate it, but was unable to find some of the ingredients at my local grocery store. I hope to make it sometime in the future, once I can find all the ingredients. Instead I made up my own bar with all the ingredients that I enjoy!
1/3 c. Walnuts
1/2 c. Mixed Dried Fruit
2 c. Granola or Puffed Cereal
1/2 c. Honey
1 c. Chunky Peanut Butter
1 tsp. Honey
**Note: You can change the walnuts to any other type of nut you like. The same goes for the dried fruit. Just make sure to keep it dried, so that the bars will last longer.
1. Put the nuts, fruit, and cereal into a bowl and mix.
2. Put the 1/2 cup honey and 1 cup peanut butter into a sauce pan.
3. Stir on medium heat until honey and peanut butter combine until the relatively smooth.
4. Mix the cereal mixture and honey mixture together.
5. Add the 1 tsp honey to the mixture and stir.
- Note: This extra honey is to help with the stickiness of the bar. It’ll help keep all the parts together.
6. Scrap the mixture into a small pan. Flatten with a spatula.
7. Put in the freezer for 10-20 minutes.
8. Take out and cut into bars.
9. Wrap bars in Seran-Wrap or Wax Paper. You can also put them in small sandwich bags.
10. Store in freezer until ready for use.
- This will help keep the bars’ shape and from falling apart.
11. Enjoy while on an adventure or just as a tasty snack!