Peach Cobbler (fresh peaches)

Peach cobbler is perfect for summer when peaches are in season. This recipe is a spin on my grandma's recipe, just using fresh peaches instead of bottled.

6-7 ripe large peaches

2 sticks butter

1 1/2 cups sugar

2 cups flour

1 1/2 cups sugar

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. vanilla

1 egg

1 1/2 cups milk

Preheat oven to 350. Slice butter into large pieces and place in a 9x13" pan. Set aside.

Peel, pit, and sliced the peaches and place in a bowl. Add 1 1/2 cups sugar, stir, and set aside.

Place the pan with the butter in the oven to melt while you prepare the batter.

In another bowl, combine flour, sugar, baking powder, salt and cinnamon, then add vanilla, egg, and milk and whisk until combined.

Remove pan with melted butter from the oven and carefully pour in the batter. Top with the peaches and all the sugar and juice. Bake for 60 minutes or until the top is golden brown and a toothpick comes out clean. (It might take up to 75 minutes if using a deeper disposable pan.)

Mel's Perfect Cinnamon Rolls

 -Mel's Kitchen Cafe

Rolls:

4 cups milk (see note)

1 cup (227 g) salted butter

1 cup (212 g) sugar

2 ½ teaspoons salt

1 ¾ tablespoons instant yeast (see note)

4 large eggs

11-13 cups unbleached all-purpose flour

 

Filling:

1 cup (227 g) salted butter

2 cups (424 g) lightly packed brown sugar

2 tablespoons ground cinnamon

 

Frosting:

8 ounces (227 g) cream cheese, softened

½ cup (113 g) salted butter, softened

1 teaspoon vanilla

Pinch of salt

2 pounds powdered sugar (7 ½ cups)

 Cream or milk for consistency

 

For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).

 

Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.

 

Add the yeast and eggs and mix until combined.

 

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.

 

Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.

 

Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.

 

Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.

 

Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.

 

Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.

 

Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.

 

Bake the rolls for about 30-35 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.

 

For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, and salt and mix until combined.

 

Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.

 

Spread the cinnamon rolls with frosting.

 

To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

Chocolate & Peppermint Roll (Gluten Free)

Cake: 

5 eggs, separated, at room temperature
1 cup powdered sugar, divided
1/8 tsp. salt
3 Tbsp. cocoa
 
Peppermint cream filling:
1 cup heavy cream
¼  cup powdered sugar, or to taste
½ tsp. peppermint extract
2-3 drops red food coloring
¼ cup crushed peppermint candy canes, optional
Additional powdered sugar, optional

1. Preheat oven to 350 degrees F and place oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet and set aside.

2. In mixing bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add ½ cup powdered sugar, beating well after each addition. Continue beating until the egg whites stand in stiff, glossy peaks. Set aside.

3. In a small bowl, and with the same beaters, beat the egg yolks until thick and pale yellow. Reduce speed to low, and beat in salt, remaining ½ cup powdered sugar and cocoa, occasionally scraping the bowl with a spatula.

4. Gently fold chocolate mixture into beaten egg whites, continuing until no white streaks remain. 

5. Spread batter evenly in Deep Flexiflat. Bake for 15-17 minutes or until the top of the cake springs back when touched. Let cool 3 minutes – no more. Unmold cake onto Silpat. Begin rolling both the cake and Silpat and lay it so that the end is on the bottom, so it doesn't unroll. Place on cooling rack and let cool completely.

6. For the filling, beat cream, powdered sugar, peppermint extract, and food coloring in a medium bowl until stiff peaks form. Carefully unroll the cake. Spread the whipped cream mixture over the cake, but not all the way to the ends as it will be squeezed out when you roll it. Sprinkle with crushed candy canes. Re-roll the cake. Wrap it in plastic wrap and refrigerate at least one hour. Can be made up to 24 hours in advance. Sprinkle with powdered sugar before serving.

Cream Puffs

We usually like to make homemade donuts for General Conference, but we have had way too many donuts lately, so my oldest daughter and husband suggested cream puffs. They both helped me make them and I think they turned out great! We used half of the pastry cream to make vanilla filled, and stirred about 1/2 cup Nutella into the rest to make the Nutella pastry cream. Yum!

Pate a choux - Alton Brown

1 cup water

3/4 stick butter (6 tablespoons)

1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)

1 teaspoon salt (for savory)

5 3/4 ounces flour

1 cup eggs, about 4 large eggs and 2 whites

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.

With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Pastry Cream - Allrecipes

2 cups milk

1/4 cup white sugar

2 egg yolks

1 egg

1/4 cup cornstarch

1/3 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Apple Pie Bites

I love recipes that are easy and delicious! This one has been floating around Facebook for awhile and didn't disappoint!

-TheBlondCook.com

¼ cup packed light brown sugar

1 tsp. apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls

3 tablespoons butter, melted

⅓ cup chopped pecans

1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices

1 (8-ounce) can Pillsbury Original crescent rolls

Preheat your oven to 375 degrees F. Line a baking sheet with Silpat or parchment paper.

In a small bowl, combine brown sugar and apple pie spice. Set aside.

Melt butter and toss apple slices in butter, set aside.

Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.

Sprinkle each triangle evenly with the chopped pecans.

Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.

Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Sugar Cookie Cups with Creamy Lemon Filling & Blueberries

I love my Demarle molds so much! No spray or worrying about getting these cookie cups out in one piece! These cookie cups are super yummy and you could use any combination of filling and fruit.

-Adapted from Spoonful of Flavor

Cookie cups:

1 ½ cups flour

¼ tsp. salt

½ tsp. baking soda

½ cup butter, softened

¾ cup sugar

1 egg

4 drops lemon essential oil or 1 tsp. lemon zest + 1 tsp. lemon juice

Lemon cream:

8 oz. package cream cheese, softened

½ cup powdered sugar

1/3 cup lemon curd

Blueberries

Preheat oven to 350. Spray mini muffin tray with nonstick spray or use Demarle mini muffin tray (no spray).

Cream butter and sugar until light and fluffy. Add egg and lemon oil and beat until combined. Sift dry ingredients and slowly add to wet ingredients, mixing until just combined.

Using a cookie scoop, scoop dough into each of the 20 wells. Press dough into bottom of cup with a tamper (or fingers)– pressing until dough comes up the sides and reaches the top of the pan (forming a cup). Flour tamper between each cup to prevent sticking.

Bake for 13-15 minutes or until the tops are golden brown. Remove from oven and use the back of a rounded measuring spoon to press the middle of the cups down, restoring the cup shape. Cool completely and remove from before filling with cream.

To make lemon cream, beat cream cheese and powdered sugar until smooth. Mix in lemon curd, adding more lemon curd or powdered sugar to achieve desired consistency. Pipe into cookie cups using a star tip and top with blueberries.