Fresh Peach Cobbler

I went to the farmer's market at the Queens Botanical Gardens on Friday and bought way too many peaches.  They are absolutely delicious, so perfectly ripe and juicy.  I highly recommend anyone who lives in the area to make their way to the market on Fridays.  Anyway, I had too many peaches to eat.  Worried that they would go bad before I could finish them all, I made the most delicious peach cobbler.  

Free image courtesy of Freedigitalphotos.net

I love making cobblers.  They are super easy, super cheap, and super flexible.  You can use pretty much whatever fruit you have laying around, even frozen fruit will work.  You can also make it as big or small as you need.  I made a pretty small one today since I knew there weren't many of us to eat it, but I've doubled the recipe with no problems.  Just use a 9X13 inch pan to double this.

Yummy goodness with grandpa's bananas in the back ground

I also could not find my 9 inch square pan, so I cheated and baked it in a 9 inch round pan.  Came out perfect.  I've also made this gluten free for my best friend by using a gluten free flour mix.  Also came out perfect.  I use White Whole Wheat flour when I bake, but if you are not a fan, feel free to use All Purpose.  (Seriously though, learn to like Whole Wheat.  It's filled with good things for you.)  The peaches might sink to the bottom depending on the kind of flour you use.  This time the peaches were on top.  When I made it gluten free, they were on the bottom.  Either way it was good.


Peach Cobbler

The crispy outside bit is the best part!

1 stick butter
3/4 cup milk
1 cup white whole wheat flour
1 tsp vanilla extract
1 1/2 tsp baking powder
2/3 cup Stevia or 3/4 cup sugar
2 cups peaches - peeled and cut into 1/2 inch slices (about 6-8 peaches)


Melt the butter and pour it into a 9-inch square or round pan.  Mix the milk, flour, vanilla, baking powder, and sweetener in a bowl.  Pour over the butter.  Put the peaches over the flour mixture.  Bake at 350 degrees for 30-35 minutes or until flour is cakey and light brown.


Serve warm and with whipped cream for the nicest of treats.

Easy Nutella Cinnamon Buns

I am not a good cook (ask my boyfriend about the lasagna soup incident), but I can bake.  With the holidays approaching I wanted to make something sweet to bring for work.  I had originally planned on making Alton Brown's Coconut Cake, but it takes at least two days.  Three if you do it right.  With school finals, Christmas shopping to do, and presents to wrap, I just didn't have the time.  So I needed something fast, easy, and delicious.  Low and behold, I invented my own version of the cinnamon bun.  I give you the super easy Nutella Cinnamon Roll!

Absolute Deliciousness

These are ridiculously easy to make and you probably already have most of the ingredients.  You don't have to make your own dough.  I used store bought crescent roll dough.  When they are done, leave them in the pan and cover with whatever kind of frosting you want.  I decided to skip the frosting (the nutella is already pretty sweet).

Everything you need

Nutella Cinnamon Rolls
Makes about 48 mini-rolls


Ingredients
2 packages crescent roll dough - in sheets
1 stick softened butter
1/4 cup Nutella
Brown sugar - about 1/2 cup
Cinnamon
Nutmeg


Directions
Preheat oven to 350 degrees.  Grease/butter/spray a 9-inch round pan.  Mix the butter and Nutella to combine.  Unroll the crescent roll sheets and cut each in half.  Spread the dough on a flat surface like a cutting board.  Coat with the Nutella mixture and sprinkle with brown sugar, cinnamon, and nutmeg to taste.

Roll the dough into logs then cut into one-inch thick slices.  Place in pan, making sure the dough touches other rolls.  Bake 20 mins at 350 degrees.

Spread the dough with the Nutella mixture the sprinkle with brown sugar, cinnamon, and nutmeg to taste.

Roll up the dough and cut into 1-inch slices.  This can get messy.

Add the rolls to the pan, making sure they touch

Keep going until you fill it up, then put it in the oven at 350 degrees for 20 mins.