Saturday, September 24, 2011

Perfectly Peach Cobbler

My hubby loves fresh peaches. Today, I treated him to an extra special dessert-Perfect Peach Cobbler. If you are a Southern Girl like me then one of the first things you learn how to bake is Cobbler. Both my Grandmothers were Cobbler experts so I learned how to perfect this dish at an early age. My Dad's favorites are blueberry and blackberry, but my hubby prefers his with peaches. Any variety or combination of fruit can be used. This particular cobbler is simple to make and delish to eat. Have a Blessed Weekend my friends, and I pray that you can truly TASTE and SEE that the Lord is Good
Perfectly Peach Cobbler


2 lbs Fresh Peaches or 1 Large Can (29 oz) Canned Peaches
¾ cups Sugar, Divided
1 Tablespoon Cornstarch
½ cups Butter, Softened (1 stick)
1 Egg
½ teaspoon Vanilla Extract
¾ cups Flour
¼ teaspoon Baking Powder
1/2 teaspoon Cinnamon

1 dash Salt

Preheat the oven to 350° F. Peel and pit the peaches. Slice each into 8 wedges. If using canned peaches, drain the peaches well.

Combine the peaches, ¼ cup of the sugar, and the cornstarch in a large mixing bowl. Let the fruit stand, stirring occasionally, until the sugar dissolves, 5 to 7 minutes.

Make the dough: Cream together the butter and remaining ½ cup sugar in a medium mixing bowl with a wooden spoon or an electric mixer until smooth. Beat in the egg and vanilla until the batter is smooth, scraping down the sides of the bowl once or twice as necessary.

Add the flour, baking powder, cinnamon, and salt and stir until just combined.

Transfer the peaches to an 8-inch square-baking pan. Drop the dough in rounded tablespoonfuls over the fruit.

Bake until the fruit is bubbling and the crust is golden, 50 to 55 minutes. Let the cobbler cool slightly and serve it warm. Top it off with a spoonful of Vanilla Ice Cream or Homemade Whipped Cream.

Friday, September 23, 2011

Guest Posting Today On "Blessings" at Energizer Bunny Mommy Reports

Today I am so blessed to be guest posting at Energizer Bunny Mommy Reports. Click on the link below and discover what God has been teaching me about the "Blessings"in my life. I will also be guest posting there next Friday, and I will be sharing a recipe for some yummy Autumn Pumpkin Chocolate Chip cookies. While you are there, subscribe to the Energizer Bunny Mommy Reports blog. She is a dear friend, has amazing giveaways, and encourages others in Christ through her writing. Blessings to each of you!

Saturday, September 17, 2011

Apple Pie Cupcakes-A Delicious Autumn Treat

Every year my Granddaddy sends us three large mason jars of homemade apple butter. It is so very delicious, and we use it on buttery toast and in peanut butter sandwiches. Today I incorporated it into a super yummy Autumn cupcake. I spooned a teaspoon of the apple butter in the middle of each cupcake and then topped them with my cream cheese frosting and a dusting of cinnamon sugar. For the cupcake, I used my favorite vanilla cupcake recipe, but you could use a boxed mix if that would make life easier :). I bet a spice cake mix would taste incredible.These cupcakes turned out so delicious that my hubby requested that we "not share" them with others :). He declared them one of my best cupcakes ever. No need to worry if you don't have homemade apple butter on hand; feel free to purchase some at the grocery store. I bet these would be amazing with pumpkin butter which I have seen at some of the local gift stores in Fredericksburg, TX.
I hope you enjoy this taste of Autumn my friends. The cupcakes truly taste like mini-apple pies stuffed into a cupcake. Serve some apple cider and share some apple pie cupcakes today with your family or friends after a football game, Autumn hayride, or party. Celebrate God's Bountiful Blessings in your Life!

Psalm 85:12
"Yes, the Lord pours down his blessings. Our land will yield its bountiful harvest."

Apple Pie Cupcakes


For the Cake:1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract (I use Mexican Vanilla)

Filling:1/2-3/4 cup apple butter

For the Cream Cheese Frosting:1 (8 oz) package of cream cheese
1/2 cup butter (1 stick)
1 box confectioners powdered sugar (aproximately 4 cups)
1 teaspoon vanilla



Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake liners. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 1/3 full. Place a tablespoon of apple butter in the center of each cupcake and the top with additional batter to cover it.

Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. To make the icing, mix the cream cheese and butter until incorporated in a large bowl with your mixer. Add the vanilla. Gradually add the powdered sugar and mix until icing is incorporated.

Top each cooled cupcake with your cream cheese icing and sprinkle the tops with a dusting of cinnamon/sugar mixture. You could also add chopped toasted pecans to the tops if you would like to make them extra special. Next, take a bite of this delicious Autumn treat that tastes like a mini-Apple Pie.

Saturday, September 10, 2011

Glazed Doughnut Muffins

I have been having a blast trying new recipes that I have found on Pinterest. These Glazed Doughnut Muffins turned out great! Their nutmeg and cinnamon flavor and aroma are heavenly. The double-dip glaze on the tops makes them look delectable and makes them taste just like a glazed doughnut. Bake some this weekend and surprise your family with a sweet treat on Sunday morning. Remind them that we can daily "Taste and See that the Lord is Good" (Psalm 34:8).

Blessings to you! You are prayed for daily and loved dearly by the King of Kings and Lord of Lords!


Glazed Doughnut Muffins

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Yields: 12 muffins

Note: Muffins will keep at room temperature for about a day.