Quick and easy cobbler!
During the quarantine I’ve been trying to use up some of the things in my packed to the brim freezer (and also to clear some things out before we moved to Round Top) and came across these peaches that I bought at the height of peach season last year, and decided they needed to be resurrected into a good peach cobble.
I just happened to be on YouTube watching some food videos and came across some Paula Deen Quarantine recipes. She has quite a few that are under 15 minutes and pretty fun to watch. In fact, before I knew it I’d watch about 5 of hers and picked up a few things I thought I could make with things I have on hand.
Almost a pineapple pie!
I don’t know what you are doing if you are still home bound but when I bought all those groceries a couple of weeks ago to make post surgery meals I knew if I had flour, sugar, butter, chocolate and some fruits I could bake, bake, bake. And that is what I did.
During this time I also experimented with a couple of recipes I’ve been wanting to try and I knew for a couple of weeks at least after surgery I would not be baking/cooking.
Finally getting around to making this.
There are millions or maybe even a gazillion key lime pie lovers and recipes. Anyone who has ever made it, I’m sure, has been tempted to add a drop or two of green food coloring. — STOP. It isn’t that easy to fight the temptation to get out that little bottle of artificial color and give a squeeze to make your pie a beautiful green color. Only thing is that a key lime pie should never be green. It should be more of a yellowish color and you should really try to find key limes and not the large green Persian limes we use in our margaritas or mojitos.
Key Lime pie is probably one of the easiest pies to make but I’ve never seen one look any prettier than the other, that is, until I made the White Chocolate Key Lime Pie and that was a cross between a white chocolate pie I had in Panama City Beach a few years ago and a key lime pie. I’ve been trying to prettify the regular key lime pie recipe so I decided to turn it into a Parfait and add some beautiful shredded edible flowers for a garnish and some ground pistachios to give it at least a little green color.
I started planning this recipe about three years ago and just haven’t got around to making the dessert. I’d planning on doing it for St. Patrick’s Day but then the virus hit and the recipe was forgotten again. Easter was the perfect time to make this little dessert because I had some edible flowers growing outside that I’d planned on using for a garnish. I’d made some masks for some friends and told them the mask came with some little parfaits. Can’t have one without the other since I did not want to be responsible for eating the whole recipe. (I hope they liked them.)
EASY RECIPES FOR YOU TO TRY WHILE YOU ARE HOME SAFE!
What’s a person to do these days? COOK? – YES
We can’t go to the movies, can’t go to the beach, can’t get together with friends, can’t play bunco, or go out to eat etc., etc., etc. I don’t like being told what I can’t do BUT it is helping us all to stay healthy and safe and will hopefully we’ll get through this sooner than later.
When I have spare time, and that’s all I have these days, I cook. I’d rather be in the kitchen cooking that just about anything else I do.
Most of my recipes aren’t easy; not hard either. Or, at least I don’t think they’re hard. I’ve never met a recipe that I didn’t want to try. Well, maybe, I’ve never made a real petit four with the marzipan and the cute toppings. Maybe I will put that on my list of things to make while held up in my house. But, then whose going to eat those cute little things; I sure don’t want to be the one tempted. Those may have to wait until we are all back doing our normal things.
Remember these from your childhood?
So, what is everyone doing these quarantined, cancelling of events, panic at the grocery store times? I’m hoping you are safe, healthy and finding something to do to keep busy.
I went to the grocery the other day not to buy a hundred rolls of toilet paper (still don’t understand that) but to stock up on groceries so I could pre-cook meals for when I have shoulder replacement surgery on March 31. Within two days I had 14 meals put in the freezer so I’m prepared. As far as the flu scare goes, I’m still going out. (As of today, I’m staying in and keeping busy crafting and cooking.
I bought a Cricut machine back in January and this is the perfect time to sit upstairs and craft, craft, craft and a girl needs supplies, right? I probably have bought everything I could use for a year so far and haven’t made my first paper flower. Oh well, I’ll get to it in the next couple of weeks.
Happy Birthday Gordon!
I am so glad my friend, Gordon, turned a year older in January. Why? Well, because I’ve never known anyone who likes chocolate more than he does and it gave me an excuse to try yet another chocolate recipe. On his 60th birthday (a few years ago) I gave him a chocolate party and I’m sure he had a hard time sleeping after trying all the chocolate delights we had that night.
Roaming around the chocolate section of HEB the other day I came across a bag of Kraft Caramel Bits. I had to buy them even though I didn’t know what plans I had for them. I always have chocolate chips and never without plenty of sugars, flours, butter and anything it would take to throw a dessert together so I thought why not take a chocolate cookie recipe and add nuts, caramel and chocolate chips and turn it into a turtle cookie.
What the heck is Affogato you say?
The Italians have given us so many good pasta dishes, sauces, risottos, lasagna and of course their tiramisu; BUT have you tried their Affogato. Affogato literally means drowned and what is being drowned in? Well an Affogato is ice cream, either vanilla, coffee, or chocolate, and it’s drowned in hot espresso or a very strong coffee. (All recipes call for hot espresso but I think next time I will use room temperature espresso so it doesn’t melt the ice cream so quickly.)
We spent New Year’s eve with friends and she made an Affogato for dessert. It was delicious and reminded me of one I had at a restaurant in Austin years ago. This particular recipe I’m using chocolate shavings and chopped hazelnuts and a splash of kahlula. I put the ice cream in a brandy type glass and I have some little egg cups I will put the hot espresso in and then some tiny pitchers with handle that I will put the kahlula — a little interactive dessert that’s easy, fun and of course delicious.
Just in time for Valentine’s day.
Do you ever wonder how the first bar dessert was made? Maybe someone just got tired of making all those individual cookies and just pressed the dough into a pan and baked it and abracadabra a new dessert.
Well, this dessert came from my daughter; and the recipe came from a co-worker years ago. When I use to cater I could make this, cut into tiny little 1″-1 1/2″ squares (because it is so rich) and freeze and then pull out day of the party to thaw.
This is a great little “bite” to have in your freezer to serve to those friends that pop in for coffee or a cocktail in the afternoon.
Thanks to the Beeroness for this recipe.
What’s fun about Paul and Brooke opening a brewery in Round Top sometime this year is me helping (or not) to come up with some beer inspired recipes. I’ve made the Beer Caramel Sauce to go with my Bacon Waffle and Ice Cream and I think I need to experiment with a good beer cheese soup recipe next.
Back in November when my sister was visiting with friends from Braggadocio, MO we did a wine and chocolate tasting up at Bernhardt Winery in Plantersville, TX. It was a fun afternoon. Wonder what a beer and chocolate tasting would be like or a beer and anything pairing they can come up with will so much fun.
Chocolate and peppermint for Christmas!
If there are two things just made for each other it has to be chocolate and peppermint; just think of peppermint bark, peppermint hot chocolate, York peppermint patties, and even those thin mint Girl Scout cookies and you will be wanting to make this dessert.
A friend, Miggie, recently told me her favorite ice cream was HEB’s Creamy Creations Mexican Hot Chocolate and it got me to thinking about my Santa Kisses cookies which are meringue cookies with thin layer of chocolate on bottoms and dipped in crushed peppermint. So, I’m immediately thinking about pavlovas (dying them pink) and making them into shells dipped in chocolate and crushed peppermint candies and topping with a big scoop of the Mexican Hot Chocolate ice cream and garnishing with some more crushed peppermint. So that is exactly what I made for a recent dinner party and everyone loved them. Thanks Miggie for the recommendation.
One delicious beautiful cheesecake.
Over Thanksgiving my daughter Alexis wanted to make this cheesecake to take to a family dinner. She had a great looking recipe and we decided to make two; one for her and one for us. I’m so glad we did, it was absolutely delicious; smooth, creamy and just the right amount of sweetness.
I’ve never been a fan of pumpkin pie. I make it almost every year and maybe one or two pieces are eaten and then the garbage disposal gets the rest. That did not happen with this dessert. It’s still around a few days later and getting eaten. I think I’m going to freeze slices for hub so he can enjoy it when he’s whining for something sweet; he doesn’t really whine though.
Grandson, Thomas was on hand to help stir. He told me when he arrived at our house that he wanted to learn to cook; music to this Grans ears. Thanks Thomas for your help and you can come cook in Grans kitchen anytime you want.
Summer is over but still love those peaches.
Summer might be over but we can still get some good peaches in the market.
Back in the summer I bought some delicious peaches and then when we went out of town I didn’t want to waste them and didn’t have time to peel and bag so I simply put them peeling/pit and all in the freezer. So when it was time to make this dessert all I had to do was thaw peach and sugar them.
My mother always made shortcake with pie crust not those little cakes you see hollowed out in the center always sitting next to the strawberries. For this fruit dessert I mixed strawberries and the peaches and added a little cinnamon and a little almond extract while the peaches were juicing out in the refrigerator.