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

Ingredients:

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

Directions:
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.

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!
http://energizerbunniesmommyreports.com/2011/09/blessings-a-featured-fridays-post.html

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

Ingredients:

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

 

 

DIRECTIONS:

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.

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

Directions:
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.

Pinterest Inspirations become Reality

Headband Holder made from Oatmeal Canister and Scrap Fabric

I love Pinterest. It is my new favorite way to waste time :). If you have never heard of it,then you must check it out. It is basically a way to organize your favorites in one place. You just search the internet for recipes you want to try, home decor you love, fashion that inspires you, quotes that make your heart smile, crafts you long to make, etc... and you "pin" them on your page. People can follow your boards (categories) and "repin" your "pins". It is fabulous! But, I must warn you, it is very, very addictive. But, on a positive note, I have gotten some amazing ideas for cheap craft and home projects, and I have found some fabulous recipes.

After pinning things for several weeks, I finally got around to actually creating some of the things that I pinned. This week, I have made 2 cake stands, a hairband holder for Bella, a noodle race track for my son, a "God Box", and a beautiful menu/love note board for our kitchen. All of these projects were super cheap to make. The cake stand and noodle race track supplies came from the dollar tree. The frame I used for the menu board was 50% off at Hobby Lobby, and the hairband holder supplies were free since I just repurposed an empty oatmeal canister and used fabric and ribbons that I already had. So fun and So frugal!

The "God Box" is a box with index cards that we are going to keep in our kitchen. When we are worried or fearful, we will write down our fear or worry on an index card and put it in the box-a physical act of surrendering the burden to God. Each week we will take the cards out and pray over them as a family.

I have plans to make large batches of the pumpkin granola and cinnamon honey butter that I pinned to give as gifts this Autumn to friends, teachers, and family. And, I am totally making the pinned "acorn donut holes" and "ghost nutter butter cookies" for my son's preschool class at Halloween.

I hope you enjoy the pictures below and if you want details on how I made them, then send me an email, leave a comment, or visit my pinterest page for the links to the original projects: http://pinterest.com/joyouschris/

I pray your day is full of joy, inspiration, and love as you use the talents and passions God has given you to bless others. I will leave you with one of the quotes that I pinned that truly makes my heart smile

"Pool Noodle" Race Track with Marbles

God Box-Actively Surrendering our Worries to God

Cake Stand made from Glass and Plate from the Dollar Tree

Menu Board/Note Board made from a picture frame and scrapbook paper and using dry erase markers.

Buttermilk Spice Muffins...Mimi's Cafe Muffin Makeover

My hubby loves the jumbo Buttermilk Spice Muffins at Mimi's Cafe. However, we rarely go out to eat, so I decided to search for a similar muffin recipe. I found one on the Family Fun website and made a few small changes to it; resulting in an award-winning muffin according to my hubby and friends. My friend even declared them her most favorite muffin I have ever made, and her children gave them an A+++! I baked these in regular size muffin pans, but you could easily make 6 jumbo size ones or 30 mini ones if you like. The recipe said it makes one dozen regular size, but I was able to get 15 out of the batter. If you don't keep buttermilk on hand, you can make your own by mixing 1 Tablespoon of lemon juice OR 1 Tablespoon of white vinegar per 1 cup of regular milk. Stir and let it sit five minutes until you add it to your recipe.

I encourage you to pretend you are at a restaurant this weekend, possibly even Mimi's Cafe, and get your kids involved in helping you measure the ingredients, stir the batter, and insert the muffin liners. Declare them "chefs for the day" and watch how their faces delight and their hearts soar as you spend quality time with them. My four year old loves helping Mommy bake in the kitchen....especially when there is chocolate chips involved ;-).

Have a Blessed Weekend! You are prayed for and loved dearly by your Heavenly Father!

Psalm 127:3
"Children are a gift from the Lord; they are a reward from him."

~~~~~~~

Buttermilk Spice Muffins

Ingredients:
1 cup sugar
1/2 cup butter (1stick), softened
3 large eggs
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup + 1 Tablespoon Buttermilk (well-shaken)
1 cup chopped walnuts or pecans

Topping:
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. In a large mixing bowl, cream butter with sugar until light and fluffy. Add eggs and beat until well mixed.

In a separate bowl, whisk together flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture then mix in the buttermilk. Add the remaining flour mixture, beating just until combined. The batter may be lumpy.

Prepare the sugary nut topping. In a small food processor or blender pulse the topping ingredients until the nuts are finely ground and the ingredients well-mixed. If you prefer large nut pieces, then just mix your ingredients in a bowl - this is how I do it. I think the muffin has a more bakery-style look when you leave the nuts in larger pieces.

Spoon batter into prepared muffin tins, filling each 3/4 way full. Sprinkle the top with a large tablespoon of the sugary nut topping. Bake for 20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Be careful not to over-bake or the muffins will be too dry. Cool in the muffin tin for five minutes and then move to a cooling rack. Enjoy warm with a cup of coffee or hot tea :-).

Upside Down Caramel Apple Coffee Cake & My Cutie Pie

Sorry for the big break in blogging but I have been a bit busy enjoying our precious baby girl, Bella Joy, who was born in early July. She is a true delight and has already brought us so much joy! We are rejoicing in God's beautiful blessing!

I have finally returned to baking, and today I made this delish and super easy coffee cake from the new Gooseberry Patch cookbook, Quick & Easy Autumn. As previously mentioned in older posts, I love Gooseberry cookbooks. If you are looking for a quick and yummy breakfast treat that gives you a glimpse of Autumn, then this recipe is for you. I am so ready for Fall....cooler temps, yummy pumpkin and apple treats, and the beautiful colors of Autumn. Here in TX, the temperatures have been 106 and higher so Fall can't get here soon enough! Enjoy the recipe and remember that you are dearly loved and prayed for!

Psalm 86:15
"But you, Lord, are a compassionate and gracious God, slow to anger, abounding in love and faithfulness."


Upside Down Caramel Apple Coffee Cake
Ingredients:
1 1/2 cups apples, peeled, cored, chopped, and divided
12.4 oz tube refrigerated cinnamon rolls, separated
1/2 cup pecan pieces
2 Tablespoons butter, melted
1/3 cup brown sugar, packed
2 Tablespoons corn syrup

Directions:
Spread one cup of apples in a 9" glass pie plate sprayed with non-stick vegetable spray. Cut cinnamon rolls into quarters, setting aside icing from tube. Place rolls in a large bowl; add remaining apples and pecans. In a small bowl, combine remaining ingredients; mix well and pour over rolls. Toss gently to combine. Spoon mixture over apples in pan. Bake, uncovered, at 350 degrees for 25 to 35 minutes, until rolls are deep golden. Cool for 5 minutes; invert onto a serving platter. Remove lid from icing and microwave for 10 to 15 seconds. Drizzle icing over warm coffee cake. Makes 8 servings.