Cobblers, Crumbles & Crisps Round Up!

Today friends came over for a cooking class where we focused on Cobblers, Crumbles & Crisps. We all made our own using either apples, pears, and peaches. But before we get into the recipes, do you know the difference between a Cobbler, Crumble & Crisp? If not, here's some helpful info to figuring out the differences (which I found HERE) :

Cobblers - American cobblers are considered “fruit stews with dough dropped on top before baking” (ochef.com) They involve a bottom layer of fruit that is then topped with ingredients for a biscuit dough. The result is a dense, rich dessert. Not to be confused with British cobblers (made with meat), popular cobbler ingredients include: apples, peaches and cherries.

Crisps - Crisps also have a bottom layer of fruit, but their topping is much more crunchy than cobblers. Instead of a dough-like pastry that rises, the crisp is topped with a different proportion of butter, sugar and flour that is sort of crumbly, and only briefly browned in the oven. Crisps might include oats or granola in their topping as well.

Crumbles - The crumble also begins with fruit at the bottom, but is topped with a different butter-flour-sugar mixture called a ’streusel’. The three ingredients are mixed just until crumbly and then poured on top of the fruit. This dish is very similar to a crisp but the crumble originated in Britain whereas the crisp is seen as more American. Crisps are also more rich than crumbles with higher amounts of sugar, butter and flour.

Ingredients Used:

To create our Cobblers, Crumbles & Crisps, we started by slicing the fruit of our choice into slices and placing them in a greased baking dish. From there, we topped our fruit with one of the following adapted recipes to distinguish them from Cobblers, Crumbles & Crisps:

Cobbler Recipe
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2/3 cup unsalted butter
1 egg, slightly beaten

Preheat your oven to 350 degrees F.

Place fruit in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake for 25 to 30 minutes until golden.

Crumble Recipe
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Preheat your oven to 350 degrees F.

Place fruit in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients and cut in butter. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake for 25 to 30 minutes until golden.

Crisp Recipe
3/4 cup all-purpose flour
2/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
1/2 cup instant oatmeal or rolled oatmeal

Preheat your oven to 350 degrees F.

Place fruit in the bottom of a baking dish and sweeten, to taste, with a little sugar depending on ripeness. In medium mixing bowl, mix the flour, brown sugar, cinnamon and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans & oatmeal and sprinkle over filling. Bake crisps for 25 to 30 minutes. Cool 10 minutes before serving.

Some of the finished ones while others were baking:

To join in the fun, my fellow bloggers have submitted their favorite Cobbler, Crumbles & Crisps recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event's winner is Shayne of One Bite At a Time! Shayne has won a Stoneware Mini Baker to continue baking throughout the fall, compliments of Pampered Chef. Congratulations Shayne and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers...

Karen of Loves To Eat Weblog
from Florida
PB&J Crumble Bars
Everyone is familiar with the classic peanut butter and jelly combo... but Karen puts a twist on it by incorporating the flavors into PB&J Crumble Bars! Check out her blog for the recipe and where she found it!
Shayne of One Bite At a Time
from New Jersey
Quick Apple Crumble for Two
Shayne makes these wonderful individual Apple Crumbles for her and her husband to enjoy. I love that these are perfectly portioned and each person gets just enough crispy, crumbling topping all to themself! To find out what inspired Shayne to make these, check out her blog and get the recipe too!
Becke of Columbus Foodie
from Ohio
Caramel Apple & Pear Crisp
How often do you try recipes from brand names? Well Becke did and she submitted this Caramel Apple & Pear Crisp recipe from Pillsbury. Doesn't it look amazing? You know you want the recipe... so check out Becke's blog for it!
Kristina of About a Bit of Everything
from Illinois
Apple Crisp
When you're invited to dinner, one of the best things to bring is a dessert... and Kristina did just that with her Apple Crisp. It's a great dessert for fall that involves using some common pantry ingredients so you have no excuse not to make this! Check out Kristina's blog for the recipe!
Kayla of Central Cooking
from Illinois
Apple Cinnamon Cobbler
Kayla
Therese of In the Kitchen
from Illinois
Blueberry Crumb Bars
Therese created these fabulous bar treats which are a cross between a blueberry crisp and lemon bar. They look delicious and were inspired by her favorite cooking blog. To find out what that blog is and to also snag the recipe, check out her blog!
Therese
Kelly of Kelly Cooks... and Other Amazing Feats
from Pennsylvania
Southern Peach Cobbler
With quite a few peaches to work with, Kelly creates this delicious Southern Peach Cobbler. It was definitely the best she ever had and suggests that the recipe can be made with other fruits as well. Even better is that the top crust maintains its texture for several days without becoming soggy! Check out Kelly's blog for the recipe!

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Pork Schnitzel & Creamy Mushroom Topping

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Robert's Pork Schnitzel & Creamy Mushroom Topping
recipe HERE

6 thin, boneless "breakfast" pork chops
1/2 cup flour
Salt and pepper
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 teaspoon dried rubbed sage
2 tablespoons vegetable oil
12 ounces sliced mushrooms
1 teaspoon minced garlic1 12-ounce jar roasted chicken gravy
Juice of 1/2 lemon

Flatten each pork chop lightly with a flat meat mallet or heavy skillet into a uniform thinness. Place the flour on a plate or in a glass baking dish and season with salt and pepper. Place the eggs in a baking dish or pie plate. Place the seasoned bread crumbs in another baking dish or glass pie plate and stir in the sage. Dip a pork chop into the flour, coating both sides and shaking off excess. Next, dip into the egg, coating well, then into the seasoned bread crumbs. Place on a plate and continue until all 6 chops are breaded.

Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 3 of the pork chops and cook until golden brown, about 2 minutes. Turn and brown on other side, cooking until done, about 2 minutes more. Remove to a paper towel-lined plate, add another tablespoon of oil to the skillet and brown remaining chops, adding them to the plate and setting aside when they are done.

Add the mushrooms and garlic to the hot skillet. Season with salt and pepper and saute over medium-high heat until the mushrooms are golden, about 5 minutes. Stir in the chicken gravy and lemon juice and bring to a boil. Place the pork chops on a platter and top with the sauce.

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German Cheese Fondue

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Megan & Matt's German Cheese Fondue
recipe from HERE

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

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Lemon Honey Yogurt Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Jennifer's Lemon Honey Yogurt Muffins

Recipe adapted from HERE

2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1 1/4 cups plain yogurt
1/4 cup butter, melted
1 tablepoon grated lemon zest

Lemon Syrup:
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water

Preheat oven to 375 degrees. Grease muffin tins. In a small bowl stir togther flour, baking powder, baking soda and salt. In another bowl combine sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat thoroughly. Add dry ingredients and mix until incorporated.

Fill muffin cups 2/3 full. Bake 12-15 minutes or until delicately browned and tester comes out clean. Prepare syrup ingredients in small saucepan and boil one minute. Set aside. When muffins are done, poke tops with toothpick. Drizzle about 2 tablespoons of syrup over top of each muffin.

Let cool a few minutes then remove from pan. Serve warm.

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Pumpkin Butterscotch Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Stacey's Pumpkin Butterscotch Muffins

Recipe adapted from HERE (?)

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 3/4 cups pumpkin
4 eggs
1/2 cup oil
2 cups nuts, optional
2 cups butterscotch chips/morsels

1. Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts if desired and the butterscotch chips.

2. Bake at 350 degrees for 20 minutes or until done.

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Corn Muffins with Currants

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Jenny's Corn Muffins with Currants

Recipe adapted from HERE

1/2 cup dried currants
1/2 cup hot water
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup part-skim ricotta cheese
2 large eggs
Cooking spray

Preheat oven to 350°.

Place currants and 1/2 cup hot water in a bowl. Cover and let stand 20 minutes or until soft. Drain currants.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a medium bowl. Combine ricotta and eggs, stirring with a whisk; stir in currants. Add ricotta mixture to flour mixture, stirring just until moist.

Spoon batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; place on a wire rack. Serve warm.

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Cranberry Cardamom Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Frances's Cranberry Cardamom Muffins

Recipe adapted from HERE

3 1/2 cups all-purpose flour
1 3/4 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 cups fresh or frozen cranberries
4 eggs, lightly beaten
2 cups sour cream
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract

In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 15-10 minutes or until muffins test done. Remove from pans; serve warm.

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Lemon Blueberry Coconut Muffins

The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.

Andrea's Lemon Blueberry Coconut Muffins

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1 teaspoon lemon extract or juice from 1/2 lemon

1/2 cup fresh or frozen blueberries ( I used 1 cup- too much)

1/3 cup sweetened coconut

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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Steamed Buns Fluffy Dough

The following recipe was used for my Steam Buns cooking class. You can read about my class and get other links to recipes HERE.

Steamed Buns Fluffy Dough

1.5 cups of all purpose flour

2 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons canola or vegetable oil
1/3 cup whole milk
1/2 cup cold water

In a stand mixer, fitted with the dough hook, combine the flour, sugar, salt & baking powder until fully combined.
Slowly add the remaining ingredients and allow the dough hook to bring the dough together.
Allow the dough hook to knead the dough for 1-3 minutes until the dough pulls away from the sides of the bowl.
In a large bowl, sprayed with cooking spray (to prevent sticking), place the dough and cover with a damp cloth.
Allow dough to sit for 1 hour before using.

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Pie in My Eye Round Up!

With the bounty of fresh fruits in summer, a great way to use them is to make pie! But if you're like me, you probably don't want a whole pie in your kitchen to tempt you. So my friends and I decided it to make pies anyway... only in smaller packages as hand pies.

For our hand pies, we chose to fill them with fresh strawberries, blueberries and mango. Here are pictures of our event. Also check out this link for some helpful tips & hints with Pie Dough 101!

Cook's Illustrated's Foolproof Pie Dough
- makes one 9-inch double-crust pie -

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

To join in the fun, my fellow bloggers have submitted pie recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event's winner is Amy of Just2Good ! Amy will be receiving a Pastry/Baker's Roller tool compliments of Pampered Chef. Congratulations Amy and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers...

Karen of Loves To Eat Weblog
from Tampa, FL
Mom's Apple Pie
Karen joins us with a special pie that's near and dear to her. Not only was it a recipe of her mom's but she made this pie for someone's birthday! Check out her blog to find out who and to get the recipe!

Dhanggit from Dhanggit's Kitchen
from Aix Provence, France
Nutella Dulche de Leche Tartellette
Dhanggit joins us from France and has been one of my fave blogs to read. I'm thrilled that she has joined in this blogging adventure to share with us her gorgeous entry. Even the name of her dish makes me hungry. You definitely should check out her blog for the recipe and get some "Nutella theraphy"... because we all need that now and then!
Amy of Just2Good
from Florida
Apple Pie
Amy shares with us a pie recipe she made and brought to a dinner party. She used recipes from 2 sources to create such a beautiful pie! To find out what sources she used and the recipe, check out her blog!

Melissa of Made by Melissa
from New Hampshire
Blueberry Pie
Melissa shares a pie her husband made, since she isn't a fan of pie. The pie was bursting with blueberries and I especially liked how the top of her pie was decorated. To find out how and for the recipe, check out Melissa's blog!

Psychgrad of Equal Opportunity Kitchen
from Ontario, Canada
Raspberry Peach Pie
I'm a fan of peach melbas and after checking out Pyschgrad's entry, I knew this would be an excellent recipe to try. However, someone preferred that Psychgrad not bake this pie. Check out her blog to find out who and to get the recipe!

The Food Hunter
from Arizona
Honey & Pine Nut Pie
A new comer to the my blogging adventures is The Food Hunter! She shares with us her special pie challenge that combines 2 pantry staples (at least in my house) resulting in a sweet looking pie. Check out The Food Hunter's blog for the recipe!
Becke of Columbus Foodie
from Columbus, OH
Blackberry Custard Pie
Becke has one of my favorite blogs because she often creates dishes using creative combinations and her pictures are outstanding. I'm so glad she participated in this event because her pie entry looks so delicious! Forget plain custard pies... and forget plain blackberry pies. Combine these two for a pie that's both fruity and creamy! Check out Becke's blog for the recipe!

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Homage to My Papaya Friend...

My friend Steph and I met online. A few months later, she came to visit with her husband. Four months after that, we went on a long weekend girls getaway. And since then, we've been there for each other through some very trying times and shared our moments of joy. Currently Steph's known as my "papaya friend" since she's expecting and the baby is about the size of a papaya! We have about 5-6 hours drive between us but each month we send packages of fun goodies to make up for not being there in person.

So today happened to be one of those fabulous days I came home to a package sent by Steph. She sent me the Winerd board game I've been eyeing for while (personal tidbit: I collect and enjoy board games that are food related!) and she also sent me a cookbook I've thought about purchasing myself.

This post is dedicated to Steph and in honor of her and our friendship, I made a recipe from the cookbook she sent me, The New Best Recipe. What recipe did I choose? Well, Blackberry & Lemon Cream Scones of course! Thank you Steph for being such a great friend :)

I took the book's recipe for Cream Scones and put my twist on it by adding fresh blackberries and lemon zest. The end result was a light, fluffy, creamy and perfect scone bursting with blackberries and a nice hint of lemon.

Here's my adapted recipe for Blackberry & Lemon Cream Scones, inspired by Cook's Illustrated's The New Best Recipe: 2 cups (10 oz) unbleached all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 teaspoons lemon zest
3/4 cup fresh blackberries, halved
1 cup heavy cream

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Place the flour, baking powder, sugar and salt in a large bowl. Whisk together.

3. Using a pastry blender or your fingertips, quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.

4. Add lemon zest and stir until thoroughly incorporated.

5. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

6. Add the halved blackberries (or whole if they are small) and gently fold into the dough so that the blackberries are evenly distributed throughout.

7. Gather the dough and all dry flour bits and press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface. With a sharp knife or bench scraper, cut the dough into 8 wedges.

8 Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
*I'm also submitting this recipe to the Bread Baking Day blogging event! Check out the event round up at Aparna's blog, My Diverse Kitchen around August 5th!

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Tarta de Santiago (Galician Almond Tart)

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Tarta de Santiago (Galician Almond Tart)
unpictured
shared at the event by Harv
recipe from here

For the pastry:
1 egg
2/3 cup sugar
Generous 1 cup flour

For the filling:
4 eggs
1 1/4 cups sugar
1 unwaxed lemon, peel grated
2 cups ground almonds
Pinch ground cinnamon
Flour, for rolling out
Butter, for greasing
Confectioners' sugar, for sprinkling

Beat together the egg, sugar and 1 to 2 tablespoons of warm water until light and creamy. Gradually fold in the flour until the mixture leaves the sides of the bowl clean.

For the filling, beat together the eggs and sugar until creamy. Fold in the lemon rind, ground almonds and cinnamon.

Roll out the pastry to 1/8-inch thick on a floured work surface. Line a greased, loose-bottomed 10-inch tart pan with the pastry. Prick it all over with a fork and spoon the filling on top.

Bake in a preheated oven at 355 degrees F for about 30 minutes, until golden brown. Leave the almond tart to cool in the pan.

Once cool, transfer it to a serving plate and sprinkle with confectioners' sugar before serving. A St. James' cross template can be used, if liked.

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Comforting Italian...

I think I mentioned before how my husband isn't much of a pasta guy. However I do like pasta and well, he'll eat what's for lunch or dinner regardless. So today, I was considering chicken parmagiana... breaded & fried, slathered with sauce and topped with gooey cheese. But with my recent efforts of getting back to shape, I wanted to lighten up where I can.

Taking the idea of stuffed chicken and combining it with the idea of lasagna rolls, I concocted these Chicken Parmigiana Rolls. You can easily make these in advance and freeze for future meals. They are also baked, not fried making it a bit healthier. I served this with pasta and a homemade chunky vegetable wine sauce.

Here is my recipe for Chicken Parmigiana Rolls:

2 boneless, skinless chicken breasts, butterflied
1 cup pasta sauce
4 basil leaves
2 slices of mozzarella cheese
1/4 cup shredded parmesan cheese
1 cup flour
1 egg, scrambled
2 cups panko breadcrumbs
1 tablespoon italian seasoning
salt & pepper to taste

Open up the butterflied chicken breasts and cut in 2 equal pieces.
With a meat pallet, pound each piece of chicken flat to form a paillard.
On each piece of chicken, spread a tablespoon of pasta sauce.
Top sauce with a 1/2 slice of mozzarella cheese, sprinkle of parmesan cheese and 1 basil leaf.
Carefully take one side of the chicken and begin rolling it into a chicken roll. Secure chicken roll with a toothpick to stay intact.
Dredge chicken roll in flour.
Dip chicken roll in the scrambled egg.
Combine the italian season, salt, pepper and panko breadcrumbs in a shallow bowl.
Coat the chicken roll with the seasoned breadcrumbs.
Repeat with remaining chicken pieces.
Place on a baking dish and bake at 350 for 30-35 minutes.
You can choose to top the chicken rolls with sauce and cheese if you'd like.

*I'm also submitting this to the Presto Pasta Nights blogging event done by Ruth of Once Upon a Feast. Katie of Thyme for Cooking is hosting it this week! Check out the upcoming pasta dishes they feature each week!*

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Lemon Bars

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Lemon Bars
shared at the event by Joelen
Original recipe found here

Crust
2 1/2 cups all-purpose flour
1 cup confectioner’s sugar
1/3 cup cornstarch
1/2 teaspoon salt
10 ounces unsalted butter, cut into chunks

Lemon Custard
8 eggs
2 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups fresh lemon juice
3/4 cup milk
1/4 cup lemon zest
Confectioner’s sugar, for decorating

1. Preheat the oven to 325°F.

2. In a food processor fitted with the steel blade, combine the flour, sugar, cornstarch, and salt. With the machine running, add the butter and continue to process until the mixture looks like coarse meal. Transfer the mixture to a buttered 12-by-18-inch baking pan. With your fingers, press it in to form an even layer of crust.

3. Bake the crust until light golden in color, 15 to 18 minutes.

4. Meanwhile, prepare the lemon custard topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt and stir until well blended. Finally, stir in the lemon juice, milk, and lemon zest.

5. Pour the lemon mixture over the prebaked crust, return the pan to the oven, and continue to bake until the custard has set, 20 minutes more. Remove the pan from the oven, let it cool to room temperature, and then chill, covered, in the refrigerator for at least 2 hours.

6. Before serving, use a sharp knife to cut down through the topping and crust to make 3 dozen bars. Carefully pry them from the pan and dust with confectioner’s sugar before serving.

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Peach Berry Cobbler

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Peach Berry Cobbler
shared at the event by Mary
Original recipe found here

1 1/3 cups (330 ml) cake flour
2 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons salt
5 tablespoons chilled unsalted butter, cut into 3 pieces
1/2 cup (125 ml) heavy cream, plus extra for brushing

Filling:
2 pounds (4-5 large) peaches
6 cups mixed berries, such as raspberries, blueberries and blackberries
1/4 cup light brown sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon Peach brandy, Kirsch or Grand Marnier
1/4 teaspoon ground cinnamon

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons unsalted butter, chilled
2 tablespoons sliced almonds
2 tablespoons quick cooking oats
Pinch each cinnamon, nutmeg and cardamon
2 tablespoons heavy cream for glazing shortcakes
2 tablespoons sugar for glazing shortcakes

Make shortcake: In a food processor, pulse together the flour, sugar, baking powder, and salt. Add the butter and pulse just until the mixture forms small gravel-like pieces. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball. Turn the dough out onto a lightly floured surface and gently knead just until it forms a smooth ball, being careful not to overwork it. On a lightly floured board, roll out the dough to a 1/2-inch (12-mm) thickness. Using a 2 1/2-inch (6-cm) cookie or biscuit cutter, cut out 6 circles, gathering and re-rolling the scraps if necessary. Place them on a baking sheet, cover loosely with plastic wrap, and refrigerate until ready to assemble the cobbler.

Prepare filling: In large pot of boiling water blanch peaches for about 1 minute. Plunge into an ice-bath. Remove skins, cut in half and remove pits. Cut each half into 4 or 5 slices and place in large bowl. Add mixed berries, brown sugar, lemon juice, Peach brandy and cinnamon. Stir to mix thoroughly. Spoon fruit mixture into a lightly buttered 13x9x2½-inch baking dish.

Prepare streusel: In a medium bowl, combine flour and sugar. Using a fork, cut in butter until it resembles coarse meal. Stir in remaining streusel ingredients.

Assemble cobbler: Preheat the oven to 375. Sprinkle prepared streusel mixture over fruit filling in dish. Place prepared shortcake circles on top. Lightly brush shortcakes with heavy cream and sprinkle with sugar. Bake for about 45-50 minutes or until shortcakes are golden brown and fruit filling is bubbling and thickened. Remove from oven and allow to sit for 10 minutes before serving.

Presentation: Warm the cobbler, if made earlier in the day. Serve with your favorite ice cream or softly whipped cream or just as is with a sprinkling of sifted powdered sugar.

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When Spinach & Cheese Comes Together...

It's time for pasta! My hubby doesn't really like pasta too much but if anything, he prefers baked pasta dishes such as cannelloni. I had quite a bit of spinach to use so I thought a spinach & cheese cannelloni would be in order. I served this with sliced italian sausage. The recipe I used was inspired by Sara Moulton's version. Here's my recipe for Spinach & Cheese Cannelloni:

Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half & half
salt & pepper to taste
Pinch freshly grated nutmeg
1/2 cup finely grated parmesan cheese

Cannelloni:
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3-4 garlic cloves, finely chopped
10 ounces baby spinach
1 12 oz container ricotta
1 large egg, lightly beaten
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely grated parmesan cheese
8 dry or "no-boil" Lasagna noodles , boiled & cooled

Melt butter in a saucepan over low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the half & half and whisk, bringing to a boil over medium high heat. Reduce heat and simmer, whisking occasionally, 2 minutes.
Whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover.

To make the cannelloni:
Heat oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and saute, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
Stir together ricotta, egg, parsley, salt, pepper, and cheese in a bowl, then stir in spinach mixture.

Preheat oven to 425 degrees F.
Spread 2/3 cup sauce in buttered baking dish.
Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish.
Make 7 more cannelloni in same manner, arranging snugly in 1 layer.
Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese.
Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.
Turn on broiler. Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving.
Reheat remaining sauce and serve on the side.

**I'm also submitting this to the Presto Pasta Nights blogging event! This week the event is hosted by Gay of A Scientist in the Kitchen. Be on the lookout for great pasta recipes with their roundup coming up next week!**

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Blueberry Hand Pies w/Lavender Honey Whipped Cream

And to end on a sweet note, I have been inspired by all my fellow bloggers who participate in the Tuesdays With Dorie (TWD) blogging event. Today many bloggers who participate featured Blueberry Pie. As much as I like pie, I don't like having a whole pie sitting around at home. In fact, individual servings are better for us since it helps with portion control. With the TWD as my inspiration, I made Blueberry Hand Pies with Lavender Honey Whipped Cream.

Here are the Blueberry Hand Pies with Lavender Honey Whipped Cream recipe I made, adapted from this one from Food Network and Epicurious:

For Filling:
1/4 cup all-purpose flour
1/2 cup sugar
4 cups fresh blueberries
1/8 teaspoon almond extract
Prepared pie crust

Finishing Touches:
Egg yolk, lightly beaten
Turbinado sugar

Combine flour, sugar, blueberries and almond extract and stir gently until evenly coated.

Working with 1 round at a time, roll pie dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles.

Spoon about 1/2 cup of blueberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour.

Preheat oven to 400 degrees.

Remove your hand pies from the refrigerator and brush with egg yolk, then sprinkle with turbinado sugar.

Bake in preheated oven for 20-25 minutes until golden brown.

For whipped cream:
1 pint heavy whipping cream, cold
1 tablespoon dried lavender
1 heaping tablespoon honey, slightly warmed

While waiting for the pies to cook, process the dried lavendar in your spice grinder until its powdered. In a cold bowl, add the powdered lavender, honey and whipping cream. Whip with a hand mixer until you get nice stiff peaks. Use to garnish your hand pies once cooled.

**I'm also submitting my Blueberry Hand Pies w/Lavender Honey Whipped Cream to the Living La Vida Local blogging event hosted by Beth of Muffin Love! I used organic & local blueberries for this dessert and thought it would be fitting for the event. Be sure to check out the round up next week for additional ways to use local and fresh produce.**

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Cherry Clafouti

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Lisa's Cherry Clafouti
recipe from Julia Child

1 1/4 cups milk
2/3 cup sugar, divided
3 egg
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherry, pitted
powdered sugar, for garnish

Preheat oven to 350 degrees F.
Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
Sprinkle with powdered sugar and serve warm.
Servings: 6-8 for dessert, 4 for breakfast.

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Garlic & Chive Mashed Potatoes

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Yumi's Garlic & Chive Mashed Potatoes
recipe from Julia

30 cloves of garlic
4 TB butter
2 TB flour
1 c boiling milk
1/4 tsp salt
pinch white pepper

Drop garlic into boiling water and boil for 2 minutes. Drain and peel. Melt
butter in small heavy-bottom saucepan and cook garlic slowly in butter,
covered, for about 20 minutes until soft but not browned. Add flour and stir
over low heat for 2 minute. Off heat stir in milk, salt, and pepper. Return
to heat and simmer for 1 minute, stirring. Press through a sieve or puree in
a food processor. Set aside.

2-1/2 lbs baking potatoes, peeled and quartered
4TB softened butter
Salt
White pepper
2-4 TB whipping cream
4TB minced parsley or chives

Boil or microwave potatoes until soft then drain and put through a potato
ricer or food mill. Return to pan and stir over low heat for a few minutes
to evaporate some of the excess moisture. As soon as the puree begins to
form a film on the bottom of the pan remove from heat and beat in the butter
1 TB at a time. Add salt and pepper to taste. Beat in the garlic sauce and
enough cream to reach the desired consistency. Beat in the minced parsley
and serve.

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Blondies Have So Much Fun!

Its afternoon and the sweet tooth is acting up. My husband has it too. So how do we satisfy the cravings? Blondies, of course!

I'm going to throw out yet another recipe from the 2005 America's Test Kitchen Live! cookbook because as you may have guessed, this is where I got the blondie recipe from. What we wanted: Bakers like blondies because they are so simple to prepare, but many recipes are pretty flavorless. Is there a way to make a great blondie that's still quick and easy?

What we learned: Use melted butter than creamed butter to create dense, chewy blondies. Light brown sugar (rather than dark brown sugar) and vanilla are the keys to creating a rich butterscotch flavor.

The verdict? Heaven. I used the cookbook's Blondie recipe (pages 297-288) as the base for my Milk Chocolate Caramel Blondies and you can use pretty much any type of chocolate chip, flavored morsels and/or chopped nuts. Here's my adapted recipe for Milk Chocolate Caramel Blondies:

1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted & cooled
1 1/2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate caramel morsels (Nestle brand)
1 cup walnuts, chopped

1. Adjust an oveen rach to the middle position and heat the oven to 350 degrees. Line a 13 by 9 inch baking pan with two pieces of foil. Spray the foil-lined pan with nonstick cooking spray.

2. Whisk the flour, baking powder and salt together in a medium bowl; set aside.

3. Whist the melted butter and brown sugar together in a medium bowl until combined. Add the eggs and vanilla and mix well. Using a rubber sptula, fold the dry ingredients into the egg mixture until just combined. Do not overmix. Fold in the morsels and the nuts and turn the batter into the prepared pan, smoothing thetop with a rubber spatula.

4. Bake until the top is shiny and cracked and feels firm to the touch., 22 to 25 minutes. Place the pan on a rack and cool completely. Cut into bars.

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