Blueberry Peach Cobbler

Hello everyone!

July 15 was my mothers birthday and as the new tradition in our family ever since I graduated culinary school is to bake something for the holidays/ birthdays. Sometimes they ask me for certain things and something I get to do be creative. This year my mom wanted a blueberry and peach cobbler for her birthday. I was rather happy with this choice due to the fact that it is a lot less time consuming than a traditional birthday cake. Not that I don't enjoy making cakes but is fun mixing things up once in a while and is a pretty simple recipe. We hope you enjoy this recipe. Remember you can always customized it to your liking.

We strongly suggest being served warm with a nice scoop of ice cream on top. Delish!

Blueberry Peach Crumble Cobbler

-Preheat oven 400 Degree F

Ingredients:

- 1 pint of blueberry

- 1 pint of peach

- 5 oz sugar

- 1 oz cornstarch

- 1 fl oz water

- 2 oz butter

- 1 tsp lemon zest

- pinch nutbeg

Procedure:

1. Bring 8oz of blueberry and 8oz of peaches to a boil with sugar. 

2. Thicken with cornstarch dissolved in water. 

3. Boil and add butter, lemon zest and nutmeg.

4. Add the rest of the fruits, mix, and fill baking dish with the fruit.

6. Top with crumble and bake for 30 minutes

 Crumble:
-1 1/4 Cup all purpose flour
-3/4 stick of butter, cut into small pieces (6 Tbsp)
-1/4 Cup granulated sugar
-1/4 Cup light brown sugar

1. Mix all ingredients by hand until it forms a nice crumble texture.

*Bakers tip: We strongly recommend using fresh fruits id you are able to. We used frozen and it was to tart without the ice cream.

Chamomile Nilla Wafers

Good evening everyone!
This post is part book review part putting our slight spin on one of the recipes.
The book is called "Treat Yourself"
By Jennifer Steinhauer.
You can find the book here if you are interested, I strongly recommend it. Treat yourself

So far I really really like this book! It has a bunch of recipes that are about childhood goodies like Twinkies, Oreo's, Twix, and Cheetos' and so much more!

We apologize for not posting the recipe sooner but hearing the storm that was a brewing outside, we decided to turn off the computer.

This recipe so far has turned into one of our favorites. The base is based off those classic Nilla wafers you find it your store . The box treat's are golden in color very crumbly and thin with a strong vanilla taste to them. The ones from the book capture the taste almost perfectly. The texture is a bit moister, softer and no offense to the original box type but it doesn't have a bunch of preservatives or other "interesting ingredient's in them." So if you like the taste of these types of cookies without the added stuff  you would probably enjoy the recipe and the book.

Nilla Wafers  

Pre heat oven to 315 degrees
Ingredients:
-1 Stick Salted Butter
-1 Cup Sugar
-2 Large Eggs
-2 Tbsp of vanilla extract
-2 1/2 cups all purpose flour
-1 Tsp baking powder
-1 Tbsp fresh chamomile (what we added)


Procedure
1. Line to baking sheets with parchment paper or a silpat.
2. In the bowl of a heavy duty stand mixer, cream the butter and sugar together on medium speed, until light and fluffy.
3. Add egg one at a time until mix has thicken and pale yellow, make sure to scrape sides and bottom of the bowl. Add the vanilla and chamomile, mix until smooth.
4. Add the flour and baking soda together in a separate bowl then slowly mix the dry  in to the butter mixture until everything is incorporated.
5. Transfer the dough in to a piping bag and make quarter sized rounds of dough , 2 inch's apart .
6. Bake the cookies for18-20 minuets or until golden brown.

* The chamomile added a nice extra dimension to the taste. I would consider this a very good tea cookie or imagine making a banana pudding with these little babies. Very refreshing.

Chocolate Delight Muffins

Hey everyone!

Diving in head first into my not so experience world of gluten free baking. My client was really craving chocolate and it had to be gluten free and sugar free. This task was difficult since I am a big believer chocolate and sugar are BFFL's. We basically went with the base of the other muffins but with a few changes that we have posted here before and hoped that it would work out.

To my surprise, they came out really good. They were moist, fluffy, and risen nicely.

The recipe is simple, easy to put together, and you only need a hand mixer to make it. We hope you enjoy it specially if you're looking for a light on sugar chocolate treat.

Gluten Free Chocolate Muffin       Yield: 15 muffins

Preheat: 350 degrees F

Ingredients: 

 -1 1/2 Cups rice flour

- 1/2 Cup cocoa powder

-2 Tsp baking powder

-1 egg

- 1 1/4 Cup of Chobani greek yogurt

- 2 Tsp Vanilla extract

-2/3 Cups Honey

- 3oz  dark chocolate, roughly chopped (Optional)

Procedure:
1. Add all your dries together.
2. Add all your wets together.
3. Using a hand mixer or a whisk, mix dries into wet until batter is smooth.
4. Place cupcake liners in your standard 12 piece cupcake pan, spray the liner with cooking spray and add one large spoonful of the batter in to each cup. If there is extra batter left, try to spread it out as equally as possible.
5. Bake for 20 minuets or till you the center is not jiggly.

So shiny!