Super Simple: Strawberry Cobbler

I love cobbler. Pure and simple. Love it. It is super simple and awesome. It's pretty hard to screw up too. This is the simplest version yet. Incredibly moist, sweet and delicious. Not for the faint of heart carb-wise, but once in awhile you just have to have what you have to have!

Saturday Morning: Pecan Pie Muffins

I love pecan pie and I love muffins so when I saw the recipe this morning at The Tasty Kitchen I hopped up and made it.  The photos on the Tasty Kitchen website are much better than mine so check them out.  I made a couple of small changes and it was awesome.  My photo is above and at the end of the final product.

Holiday Baking: Texas Style Chocolate Chocolate Pecan Cookies

I love chocolate chip cookies. I also like to refresh old standard recipes.  This is one of my favorite recipes - results in dark, spicy, sweet, chewy, brownie-like cookies.  The combination of sweet, chocolate, nuts and a little "spice" courtesy of the chipotle powder is unbeatable.  Not enough to be "hot", just enough to be "interesting".  Key to the success of this recipe this is the refrigeration, baking times and exact measurements.  Don't vary and these will turn out great. 

Here are the ingredients you need to make it happen:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1 teaspoon espresso powder (enhances the chocolate flavor and you will never know it's here)
• 1 teaspoon chipotle powder (don't use more or it gets "hot" instead of interesting)
• 1 teaspoon ground cinnamon (again, just a "flavor layer" and not a major player)
• 5 tablespoons good cocoa powder (please do not use cheap cocoa - it makes a difference)
• 2 1/2 sticks unsalted butter, softened to room temperature
• 1 3/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cups semisweet chocolate chips
• 1 cup dark chocolate chunks
• 1 cup chopped, tasted pecans (toasting the pecans lets the essential oils release and improves the flavor radically IMHO)

Directions

Sift the flour, salt, cinnamon, chipotle, espresso, cocoa powder, baking powder and baking soda together into a large bowl.

Sifting is key to insure even distribution of dry ingredients.

 Toast the pecans.  I used the toaster oven. You can also do it on the stovetop or in the oven. Be careful they don't burn or get too dark - they get bitter.  If they do, discard and go again.  I also substitute walnuts or any other favorite nut here. Once cooled, chop them and reserve for later. The nuts, whatever variety you choose, are the only thing that I use more of than the receipe calls for because I love them.  I used 1 1/2 cups chopped.

Toast these for much better flavor!

 Next, I beat the butter and sugars with the paddle attachment on my Kitchenaid stand mixer  on medium-high speed until pale and fluffy, about 4 minute.

Be sure to let this soften or you won't get perfect incorporation.

I use light brown sugar because I think it has a better flavor for cookies.

Add ONE EGG at a time and incorporate completely before adding the next.

Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined.

Stir in the chocolate chips and pecans - I do this on the lowest setting on the Kitchenaid ( you can also do it my hand if you are REALLY strong).

Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Remember: LET THE DOUGH REST FOR AT LEAST ONE HOUR

Preheat the oven to 375 degrees F. I prepare my half sheet pans using Silpat liners.  I think they are indispensable, but you can also just use parchment paper.

The original recipe this was adapted from called for "Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart".  I use a 50+ year old ice cream scoop and leave them in the little domed shape. They bake out nicely and I have pretty uniform cookies; it makes me happy!

Bake until the cookies are firm and dry around the edges; they will still be soft in the middle, about 12 minutes. Resist the urge to bake "for a couple of more minutes" - if you do, the bottom gets too stiff and dark and the texture just isn't as good.  Trust me. Been there, done that. These are a little like brownies in cookie form.

Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Eat Fresh: Peach and Raspberry Cobbler

This is my favorite time of year: peaches are abundant. So many types, sizes, colors.  But nothing beats a Georgia peach for sweetness an texture.  I like a little bit of a twist on classic peach cobbler - it's just sometimes called for!  Kick it up a bit, make it a little better, whatever works, just do it (with all due respect to Nike.)  This recipe I adapted from Paula Deen the Butter Queen. I reduced the amount of butter and sugar and added a little kick with Chipotle powder and cinnamon in the peaches as they cook and added cinnamon and ground ginger to the batter.  I also opted to put in a pint of fresh, beautiful raspberries.  Tart. Textural. Delicious.  The aroma as it cooks is unbelievable.

Ingredients

• 4 cups peeled, sliced peaches (I dice them into 3/4" dice)
• 1 pint fresh raspberries (or blueberries, or blackberries... see where I am going?)
• 1 cup light brown sugar, divided
• 1/3 cup water
• 5 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• 2 Tablespoons ground cinnamon
• 1 Teaspoon ground ginger
• 1/2 Teaspoon Ground Chipotle powder

Directions

Preheat oven to 350 degrees F. Combine the peaches, 1/2 cup light brown sugar, and water in a saucepan with 1 tablespoon cinnamon and the Chipotle. Bring to a boil and simmer for 5 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. I use a covered casserole because it makes it easier to store when finished.

Mix remaining sugar, flour, cinnamon and milk, whisking 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.  This is the result:

You can also opt to do the batter on top (as I did in a previous post).  Just do what makes you happy.  this crust is very "cakelike".  I like to turn all the fruit mixture and then serve. To serve, scoop into a bowl and serve with your choice of toppings, or go completely naked and enjoy it as is.

You can also add a pint of any type of fresh berries when you spoon the peaches into the batter and it really turns out equally well each time.  ENJOY!