Peach Cobbler
This recipe has been adapted from the Food Network. The only difference is the amount of sugar required. I have cut the recipe as the first time I made it, it seemed too sweet. And trust me-I like sweets!
Ingredients
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 1/2 cups sugar (the original recipe has 2 cups)
3 teaspoons baking powder
Pinch of salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashed ground cinnamon or ground nutmeg (optional)
Directions
1. Preheat oven to 375 degrees.
2. Pour the melted butter into a 13 by 9 by 2 inch baking dish.
3. In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
4. In a small saucepan, combine the peaches, lemon juice, and remaining sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do NOT stir them together. Sprinkle with cinnamon or nutmeg if desired.
5. Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold preferably with vanilla ice cream!
The original recipe can be found at http://www.foodnetwork.com/recipes/sara-moulton/easy-peach-cobbler-recipe/index.html
Friday, June 17, 2011
Perfect Chocolate Chip Cookies
I finally think I found my favorite chocolate chip cookie recipe! I've made many many chocolate chip cookies over the years, but none have the buttery, chocolaty taste that these cookies do.
This recipe was taken from the Cook's Illustrated.
Ingredients
1 3/4 cups unbleached all-purpose flour
1/2 tsp. baking soda
14 tbs. unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 tsp. table salt
2 tsps. vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (optional)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper (I skipped this step as I was out of parchment paper-so feel free to do the same). Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. (The Cook's recipe suggests not using a coated pan since then you cannot tell when the butter has turned brown. I used a coated pan but used a spoon to see what color the butter was. Just make sure to watch it carefully because if you burn it too much then you'll have to start over.) Remove skillet from heat and, using heatproof spatula, transfer brown butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tbs. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches).
* I used smaller baking sheets and put in 2 baking sheets at a time.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cook cookies completely before serving.
To see the original recipe follow this link: http://www.cooksillustrated.com/recipes/detail.asp?docid=19364
ENJOY!!
This recipe was taken from the Cook's Illustrated.
Ingredients
1 3/4 cups unbleached all-purpose flour
1/2 tsp. baking soda
14 tbs. unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar
3/4 cups packed dark brown sugar
1 tsp. table salt
2 tsps. vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (optional)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper (I skipped this step as I was out of parchment paper-so feel free to do the same). Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. (The Cook's recipe suggests not using a coated pan since then you cannot tell when the butter has turned brown. I used a coated pan but used a spoon to see what color the butter was. Just make sure to watch it carefully because if you burn it too much then you'll have to start over.) Remove skillet from heat and, using heatproof spatula, transfer brown butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tbs. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches).
* I used smaller baking sheets and put in 2 baking sheets at a time.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cook cookies completely before serving.
To see the original recipe follow this link: http://www.cooksillustrated.com/recipes/detail.asp?docid=19364
ENJOY!!
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