Friday, August 26, 2016

Saucy Cinnamon-Sugar Peach Cobbler

This will definitely not be the last peach recipe I post this year, but it just might be the best! I mean look at that beautiful dessert up there! What's not to love?
This peach cobbler is so easy to throw together and so different than anything you've had before. Instead of plopping blobs of dough onto of a layer of peaches, you mix it all together and then pour a cinnamon-sugar liquid that absorbs into the dough.
And turns into this hidden, gooey, treasure that takes this dessert over the top. Cinnamon and peaches were made to go together people. Trust me.
Top it off with some vanilla ice cream and you have yourself one of the best summer desserts you can imagine. Everyone will be impressed with what you've created. I promise.

Saucy Cinnamon-Sugar Peach Cobbler
Adapted from Averie Cooks
Dough
1 cup all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla extract
3 large ripe peaches, peeled and sliced into thin wedges 

Sauce
1 1/2 cups water
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 Tbsp. unsalted butter
1 tsp. cinnamon
whipped cream or ice cream for serving, optional

1. Preheat oven to 350 degrees F. Line an 8x8 baking dish with aluminum foil, spray with cooking spray, and set aside.
2. To a large bowl, add the flour, sugar, baking powder, cinnamon, salt, and whisk to combine.
Mix in the milk and vanilla until well combined. Stir in the peaches until combined.
3. Turn dough out into prepared pan smoothing the top lightly with a spatula as necessary; set aside.
4. In a medium saucepan, add the water, sugars, butter, cinnamon and bring to a boil over medium-high heat until sugars are dissolved. Allow sauce to simmer gently for about 3 minutes, stirring frequently.
5. Carefully pour sauce evenly over the dough. (It looks like a mess, but it bakes perfectly.)
6. Place pan on a baking sheet to prevent a mess in your oven. Bake for 50 minutes or until the edges are bubbling and the center is set. Place pan on a wire rack and allow it to cool for about 25 minutes.
7. Serve warm with whipped cream or ice cream.

*This dessert will keep up to 5 days in an airtight container at room temperature.

Wednesday, August 24, 2016

Greek Yogurt Lemon Poppyseed Pancakes

It's been a long time since I've posted a pancake recipe and this is a great one to make a comeback with. I mean, who doesn't love a lemon poppyseed combo?? And with the addition of greek yogurt these pancakes are thick, fluffy and have the perfect lemon flavor.
This is a recipe that is sure to wow your family and takes no time at all to put together. Be sure to top with some strawberries and syrup and you have a definite winner for breakfast, lunch or dinner! ;)

Greek Yogurt Lemon Poppyseed Pancakes
Slightly Adapted from Sally’s Baking Addiction
2 cups flour
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. poppy seeds 
1 cup plain Greek yogurt
1 cup milk
1/4 cup unsalted butter
2 large eggs
zest & juice of 1 lemon (about 1 Tbsp. zest, 3 Tbsp. juice)
1 tsp. vanilla extract

1. Microwave butter until melted. Set aside to slightly cool. (You do not want it piping hot.)
2. In a large bowl, toss the flour, sugar, baking powder, baking soda, salt and poppy seeds together until combined. Set aside.
3. In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, and vanilla until combined.
4. Pour the wet ingredients into the dry ingredients and gently whisk to combine it all. (The batter will be thick.)
5. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray or butter for each pancake or batch of pancakes.

6. Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.

Monday, August 22, 2016

Chocolate Chip Cookie Bars

Well I'm sure you all can tell by this picture that this recipe is a keeper. Not only are these bars easy to throw together for a crowd, but they are absolutely amazing. A thick, soft chocolate chip cookie in bar form. What can be better than that?
I whipped these up when we got together with some friends a few weeks back and we ended up taking our fair share back home with us, which was the best thing ever. ;)
Pressing them down onto tinfoil makes for easy clean up and also easy pan removal. 
I seriously can't wait to make these again and I will probably have to wait for another special occasion or I could easily eat the entire pan myself.
I mean, how could you resist all that chocolatey goodness?

Chocolate Chip Cookie Bars
Slightly Adapted from Our Best Bites
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. table salt
1 cup (2 sticks) butter, melted and cooled slightly
1 1/2 cups packed brown sugar
3/4 cups white sugar
2 large eggs
1 Tbsp. vanilla extract
2 cups chocolate chips

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with foil and lightly spray the bottom with cooking spray. Set aside.
2. Combine flour, baking soda, and salt in a bowl and whisk to combine. Set aside.
3. In a mixing bowl, combine brown sugar, white sugar, and melted butter. Add eggs, one at a time, stirring between each addition, and vanilla. Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired). Once dough is thoroughly mixed, press into the prepared baking pan.
4. Bake for 25-30 minutes. Remove from oven when edges are golden brown and center appears set, but still soft. Cool completely to room temperature and then cut into squares.

Saturday, August 20, 2016

Baked Garlic-Panko Shrimp

So it appears I've really been into shrimp lately. It always surprises me how easy a shrimp dish is to throw together and how quickly it cooks, especially when it's baked. This recipe is similar to this one flavor wise, except it's a little easier to throw together because it's all baked in one dish.
There's plenty of garlic, butter and loads of panko crumbs that make this dish irresistible. I've really just become a shrimp fanatic this summer I guess.
If you're looking for an easy summer dish, than this is the one for you. Be sure to serve alongside a yummy, sautéed or roasted vegetable and you've got yourself a delicious meal!

Baked Garlic-Panko Shrimp
Adapted from Gimme Some Oven
3/4 lb. raw shrimp, peeled and de-veined
3 tsp. garlic, minced
1 1/2 Tbsp. water
kosher salt and pepper
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1 Tbsp. fresh lemon juice
1/4 tsp. dried parsley

1. Preheat oven to 425°F.
2. In a medium mixing bowl, add the shrimp, garlic, and water and toss to combine. Transfer the shrimp mixture to a 1.5 quart baking dish and spread the shrimp out in an even layer. Season with with salt and pepper.
3. Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it's evenly combined. With your fingers, sprinkle the mixture evenly over the shrimp.
4. Transfer dish to oven and bake for about 7 minutes or until the shrimp are just turning pink.  Switch the oven over to the "high" broiler setting. Broil shrimp for 2-3 more minutes or until they are totally pink and cooked through and the Panko starts to toast and turn slightly golden.

5. Remove and drizzle the lemon juice evenly over the shrimp. Sprinkle with parsley and serve immediately.

*This can easily be doubled and baked in a 9x13-inch dish.

Monday, August 15, 2016

Peach Crumb Cake

So I may or may not have made my own birthday cake again. My husband offered, but I don't get to bake cakes very often and it's something I actually enjoy doing so I declined. Anyway, the original plan was a fresh strawberry cake, but since I already had some ripe peaches sitting our counter, I changed my mind.
I have had this recipe pinned since last summer and while it always looked tempting, I had no real reason to bake it.
But now that I know how amazing it is and that my husband has requested we have this cake every week, I should have tried it out a year ago.
This dessert has a tangy buttermilk cake that pairs perfectly with the peaches and crumbs. And when I say crumbs, I'm talking LOADS of crumbs. The most I've seen used in a dessert and it's incredible.
I debated adding the vanilla glaze, but in the end it needed a little something sweet on top. And it was definitely worth it.
And can I just tell you that somehow this cake gets even better as days go by. It kind of compacts together and becomes this delicious, moist treat that you can't get enough of. Anyway, if you haven't caught on by now, you should really make this cake while peaches are still in season. It's the best.

Peach Crumb Cake
Slightly Adapted from Cooking Classy
1 1/4 cups flour
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. salt
1/2 cup unsalted butter, melted
Cake
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 lb. peaches at room temperature, peeled, cored and sliced (about 3 medium sliced into 10 slices each)
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp. vanilla extract
1/3 cup sour cream
1/3 cup buttermilk
Vanilla Glaze
1/2 cup powdered sugar
1 Tbsp. half and half or milk
1/4 tsp. vanilla

1. Preheat oven to 350 degrees F.
To make crumbs:
2. In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips). Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.
To prepare cake:
3. In a separate mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time adding in vanilla with second egg. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk with sour cream.
4. Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in 1/2 of the buttermilk mixture and mix just until combined. Mix in another 1/3 of the flour mixture and mix just until combined, then remaining 1/2 of the buttermilk mixture (scrape any excess from liquid measuring cup) and mix just until combined. Finish by mixing in last 1/3 of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined.
5. Spray a 9-inch springform pan with non-stick cooking spray and pour batter into pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches. 6. Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched and toothpick should come out clean), about 50 - 55 minutes. Cool on a wire rack, then drizzle with glaze if desired.
For the glaze:

7. Whisk together powdered sugar, half and half and vanilla in a bowl until well blended. Add more half and half to thin as desired or more powdered sugar to thicken if needed.