dessert

Peach Cobbler

Peach Cobbler - SassyPantsChef

Peach season is in full force here in TN and I know just what to do with those juicy little nuggets of Heaven! This post comes about as a special request from my cousin, Bethany. She asked me for a good peach cobbler recipe and who am I to say no to my dear cousin?

First of all, I’m ashamed to admit I’ve never actually made a peach cobbler with fresh peaches. My memories of cobbler at home always included canned peaches, flour, sugar, and milk. Tasty, but my Southern ancestors would shake their head in shame. So my quest begins for the perfect Peach Cobbler. We’ll call this recipe trial #1. It was good, but not perfect, so I’ll try again in a few weeks to see what else I can do. Regardless, it’s a good basic cobbler recipe that’ll get the job done and make your tummy happy. Boyfriend LOVED it. He wanted to eat the whole batch of cobbler for dinner instead of grown up food.

One thing to note: I made a small cobbler since there were only two of us eating it. I made it in a 2 qt pan, so you’ll want to double the recipe if you want a larger one.

Okay, here we go! You’ll need:

Filling:
– 4 cups fresh peaches, peeled and sliced – (4-6 peaches depending on size and how much you sample the product while slicing. *wink*)
– 3/4 cup brown sugar
– 1 teaspoon cinnamon
– 1 teaspoon vanilla
– 1 tablespoon flour

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 milk
– 1 tablespoon brown sugar, for sprinkling

Preheat the oven to 425°. Mix together peach filling ingredients and layer them in the bottom of a 2qt. casserole dish. (Or, you know, whatever pan you’re using.) In a large bowl, mix together dry ingredients for the crust. Next, cut in the butter until the mixture becomes crumbly, then stir in the milk. Dollop the mixture by spoonfuls on top of the peaches. You can very gently spread it around to make it a bit more even if you want. Finish by sprinkling the top with the extra tablespoon of brown sugar. Pop it in the oven and bake until the crust is golden brown and the peaches are all bubbly and happy! (About 20-30 min) I’d recommend serving it with vanilla ice cream, I didn’t happen to have any on hand, but it didn’t stop me from eating some while it was still warm! Enjoy!

Peach Cobbler - SassyPantsChef

How do you like to eat your cobbler?

Chocolate Truffle Pie

Are you ready for your mind to be blown? I combined both my love of chocolate truffles and my boyfriend’s love of pie for a decadent dessert anyone can make! I’ll start off by giving you the basic recipe and you can make it your own by adding any number of toppings.

Here’s what you’ll need:

– Your favorite pie crust recipe (or a store bought crust if you like)
– 1 C. Heavy Cream
– 1  1/4 C. Chocolate Chips
– Pie Pan
– Med. Saucepan
– Big Spoon for Stirring
– Bowl
– Your favorite garnish (optional)

Start off by baking your pie crust. My favorite recipe is one I learned from Lisa over at 100daysofrealfood.com. She has a super easy method for making pie crust that I’ve adopted as my go to crust. Seriously, it’s so easy and no-fail, there’s no reason to purchase a store bought crust ever again.

While your crust is baking, slowly warm your heavy cream over medium heat, stirring frequently. Bring it to a low simmer. You want it hot enough to melt your chocolate, but you don’t want it to boil. When you notice a little foam or tiny bubbles and some steam, turn the heat off. You’re done.

Chocolate Truffle Pie - SassyPantsChef
In a small mixing bowl, add your chocolate chips and pour the hot cream over the top of them. DO NOT STIR. Just leave it. Let it sit there for about five minutes without touching it. Step away and go make yourself a drink.

Chocolate Truffle Pie - SassyPantsChef

Seriously, everyone should have a drink while cooking. Pour yourself a glass of wine or mix up your favorite cocktail. I’m having some strawberry lemonade with gin.

Chocolate Truffle Pie - SassyPantsChef

After about five minutes has passed, your chocolate should be nice and melted. Go back and stir it until it is mixed up into a consistent texture and the cream is fully incorporated. When your crust is done baking, let it cool for about 10 minutes, and then pour that scrumptious melted chocolate in the crust.

Chocolate Truffle Pie - SassyPantsChef

I used a larger pie plate this time, and my filling is a little shallow, so I brushed some of the chocolate up the side of the crust to make it look fuller. Pop that baby in the fridge and let it chill for a couple of hours until it’s set.

When you’re ready to serve it, you can leave it as is or change the flavor by adding anything you like. Some tasty suggestions: Jam (I like raspberry), Lemon Curd, Chopped Nuts, Peanut Butter, a sprinkle of Cinnamon, whatever pleases your palate! There you have it, one stunning slice of pie!

Chocolate Truffle Pie - SassyPantsChef Chocolate Truffle Pie - SassyPantsChef

I topped this one with a thin layer of raspberry jam. Notice the spoon push. You can’t serve Gordon Ramsay a plate without some sort of sauce and a spoon push.

That’s it! You’re done. Now get ready to bake away and impress all your friends. I’d love to hear how you make this  recipe your own! Leave me a comment telling me what flavors you incorporated and share your photos on facebook!

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