Making the Perfect Coconut Cake — February 16, 2021

Making the Perfect Coconut Cake

Growing up in the Deep South, my mom and both grandmothers and almost every other female at that time took great pride in their cooking—especially their cakes and candies.

My Dad’s absolute favorite of these cakes was the coconut cake—as you all probably know already—a cake with frosted with 7-minute frosting or cream cheese icing or buttercreams, covered in shredded toasted and/or sweetened coconut flakes.

But honestly I don’t have the time or level of commitment that my mom and grandmothers had in order to spend hours and hours in the kitchen. That’s why God invented microwaves and freezer meals and drive-through windows, right?!

But on those rare occasions when I do feel like putting forth the time and effort, one of my favorite desserts is coconut poke cake.

Coconut poke cake so very easy to make—a rectangular one-layer white or yellow cake with holes made into the cake to absorb cream of coconut frosted with whipped topping.

So let’s get cookin’…shall we?!

 

 

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The Cake

For the cake, just grab you a box of white or yellow cake mix the next time you go to the store…(or have greoceries delivered)…and make cake according to instructions on the box for a 9×13 pan.

 

 

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The Filling

  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake.

 

 

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The Frosting

  • 16oz Cool Whip, thawed
  • 8oz flaked coconut

Spread cake with Cool Whip. Top with coconut.

Making the Perfect Avocado Pudding — February 11, 2021

Making the Perfect Avocado Pudding

 Chocolate Avocado Pudding with Coconut Milk

 

The perfect avocado pudding is not some sort of sweet guacamole…but a sweet, rich and decadent creamy pudding.

The perfect avocado pudding is a great, delicious and good-looking dessert that you will be proud of serving because it is actually chock-full of healthy ingredients—banana for sweetening…lots of cocoa for a rich chocolaty taste…whipped coconut milk for airy texture and more sweetness…and finally avocado simply serves to bind all of the other ingredients together and provide creaminess.

 

  • 2 ripe medium avocados
  • 1/3C cocoa or carob powder
  • 1/4C coconut milk
  • 2tsp vanilla
  • 1 pinch of salt
  • Toppings of choice…such as strawberries, coconut flakes, cherries, raspberries

Add the peeled avocados, banana, cocoa powder, maple syrup, vanilla and salt. Blend until a creamy paste forms. Set aside. Whip the coconut milk with a hand mixer until it obtains a mousse-like texture. Refrigerate at least one hour before serving.

 

Making the Perfect Apple Pie. — August 21, 2020

Making the Perfect Apple Pie.

The perfect apple pie has a perfectly sweet and juicy filling…and perfectly flaky, buttery pie crust…guaranteed to be a favorite for both the holidays and weekend desserts.

Apple pie is a classic dessert that’s especially perfect for fall….(or any other time of year, right?!)

So let’s get started…and let’s hope that this fall is much better than most of the year so far has been thanks to coronavirus and face masks)…

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The Apples

The apples that you should use for apple pie will be tart, sweet, and firm enough not to simply turn into mush while you bake the pie, but light enough that they are soft when they bake.

You  will need about seven peeled and sliced apples. Good apple choices would include…

  • Braeburn…sweet and crisp, bakes up firm and juicy
  • Cortland…juicy and tart, relatively soft, great all purpose apple for baking
  • Fuji…crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
  • Golden Delicious – Softer, sweet, and yellow in color
  • Granny Smith…tart, green, flavorful, and perfect for apple pie
  • Honeycrisp…honey sweet and tart flavor, crisp and juicy, holds shape in baking
  • Idared – Red in color, not too harsh in flavor, on the tart side
  • Jonagold…cross between a Golden Delicious and a Jonathan with a lovely aroma and a sweet and sharp taste
  • Northern Spy – Red and green, honey notes, and on the sweet side

Combining several different varieties of apples will give your pie a more complex, deeper flavor.

Avoid using Red Delicious apples for pies, they don’t cook well. Actually I avoid Red Delicious apples altogether. They are the “beauty queen” of the apple bins…made to look gorgeous but not really that useful.

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the Filling

  • 1/2C sugar
  • 3Tbsp flour
  • 1tsp cinnamon
  • 1/4tsp nutmeg
  • 1tsp vanilla
  • 1Tbsp lemon juice
  • 1/2C butter
  • 1/4C water
  • 1/2C brown sugar
  • 2 ½ cups flour
  • 1tsp salt
  • 8Tbsp ice water
  • 1 Tbsp sugar
  • 1C butter

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The Apples

The apples that you should use for apple pie will be tart, sweet, and firm enough not to simply turn into mush while you bake the pie, but light enough that they are soft when they bake.

You  will need about seven peeled and sliced apples. Good apple choices would include…

  • Braeburn…sweet and crisp, bakes up firm and juicy
  • Cortland…juicy and tart, relatively soft, great all purpose apple for baking
  • Fuji…crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
  • Golden Delicious – Softer, sweet, and yellow in color
  • Granny Smith…tart, green, flavorful, and perfect for apple pie
  • Honeycrisp…honey sweet and tart flavor, crisp and juicy, holds shape in baking
  • Idared – Red in color, not too harsh in flavor, on the tart side
  • Jonagold…cross between a Golden Delicious and a Jonathan with a lovely aroma and a sweet and sharp taste
  • Northern Spy – Red and green, honey notes, and on the sweet side

Combining several different varieties of apples will give your pie a more complex, deeper flavor.

Avoid using Red Delicious apples for pies, they don’t cook well. Actually I avoid Red Delicious apples altogether. They are the “beauty queen” of the apple bins…made to look gorgeous but not really that useful.

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The Filling

  • 1/2C sugar
  • 3Tbsp flour
  • 1tsp cinnamon
  • 1/4tsp nutmeg
  • 1tsp vanilla
  • 1Tbsp lemon juice
  • 1/2C butter
  • 1/4C water
  • 1/2C brown sugar
  • 2 ½ cups flour
  • 1tsp salt
  • 8Tbsp ice water
  • 1 Tbsp sugar
  • 1C butter

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Prep Work

Heat oven to 375°F. Place one oven rack in the lowest position. Put a large rimmed baking sheet on bottom rack to catch any drippings from the pie. Position second rack one rung above that.

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Making the Pie Filling

Peel, core, and slice or roughly chop the apples into 1/4″-1/2″ pieces. You want to go ahead and peel the apples because apple peels will make your filling chewy.

As you slice your apples, add them to a large bowl and sprinkle them with a little lemon juice to keep them from turning brown.

Mix together the vanilla, flour, sugar, and spices in a separate bowl. Then add this to the apples and toss the mixture again. Adding flour to the fresh apples will make the juices thicker and spicier as the pie bakes.

You could also use two 21oz cans of store-bought apple pie filling if you don’t want to bother with making your own filling.

Now let the filling sit at room temp while you are making the pie crust so that the sugar will start bringing out the juices from the apples.

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Making the Pie Crust

Whisk together the dry ingredients—flour, sugar and salt—in a medium-sized bowl.

Cut in the butter…Cut the butter into cubes. Then add the cubed butter into your dry ingredients. Now use a pastry cutter or your fingers to create a mixture that resembles yellow corn meal mixed with bean sized bits of butter.

You want to be sure to use very cold butter—either using butter straight from the refrigerator or sticking the butter into your freezer for a few minutes to make it even colder. This will ensure that you end up with the flakiest pie crust ever.

Also work quickly as you finish making the dough so that the butter stays cold. If the dough gets warm while you are finishing it, stick it in the fridge for ten minutes before proceeding.

Add ice-cold water…Gradually add only enough water as needed to allow the dough to start to come together without becoming too dry…not so much that your dough becomes too sticky.

Roll out the pie dough…Work the dough together with your hands. Transfer the dough to a lightly floured work surface. Shape into a ball. Roll the dough into a 12″ circle that is about 1/8″ thick. If the dough starts sticking while you are working with it, gently lift up the dough and sprinkle a little more flour on your work surface to keep the dough from sticking.

Refrigerate…Layer dough circles between two sheets of parchment or wax paper. Refrigerate for at least ten minutes.

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Making the Bottom Crust

Refrigerate the dough for at least one hour. Then take the disks of dough and let them sit out on the counter for about fifteen minutes.

line the bottom of a 9″ pie plate with one disc of the rolled out dough. Press firmly against side and bottom. Trim the crust around the edges lays about 1/2″ beyond the edge of the pan.

Or else, you could also skip all the trouble of making your own homemade pie crust and simply use Pillsbury™ refrigerated pie crust like I do…right?!

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The Filling

Now you are ready to add the apple pie filling to the pie crust…and officially make an apple pie…name it and claim it…

First stir the filling again before adding it to the bottom crust.

Turn the apple pie filling into the pie crust, mound the filling in the center of the bottom crust.

Don’t worry if the apples are high in the pan, they’ll shrink as they cook.

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Making the Top Crust

You can either make the top crust by laying the entire pie crust disc over the pie filling or by weaving strips of crust to make a lattice-topped pie.

If you are laying the entire pie crust disc over the pie filling, place the disc gently over the filling…trim excess dough with kitchen shears, leaving about 3/4″ hanging over the edges of the pie plate…wrap this 3/4″ overhang over and under the edges of the bottom crust…crimp the edges with your fingers or a fork to seal…trim the edges…and finally cut slits into the crust in several places to allow steam to escape while the pie cooks.

Another options is to make a lattice pie crust…the woven crust typically seen on the top of an apple pie. To make a lattice pie crust, roll out the dough for the top of the pie into a 12″ circle….cut the circle into ½” strips, using a sharp knife, pizza cutter or pastry wheel…now arrange half of the dough strips going one direction across the pie, leaving a little bit of space in between each strip…weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed….trim off any excess dough from around the edges of the pie.

A third option would be to cut shapes out of the crust and then arrange the  shapes on top of the pie filling.

Brush with egg wash,..Stir together the egg yolk and cream in a small bowl.

Brush ovee the pie, using a pastry brush This will help the sugar stick and help the crust brown nicely.

Sprinkle with the sugar…Sprinkle some coarse turbinado sugar on top of the pie. This makes the pie look pretty and adds a delicious sweet crunch to the top crust.

Refrigerate…Refrigerate pie for thirty minutes before baking…while waiting for the oven to preheat.

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Baking the Pie

Place the assembled pie on top rack of oven.

Place a rimmed baking sheet on the second rack. This will catch any filling that might bubble over the edges of the pie.

Bake at 375°F for 20 minutes, until the top starts to lightly brown. Starting the apple pie at a higher temperature at first and then lowering the heat will keep the crust from getting soggy.

Turn the oven down to 350° F.

Bake another 40-50 minutes

Cover the pie loosely with foil. This will help prevent the crust from browning too much.

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Serving the Pie

Allow pie to cool for at least two hours before serving. As the pie cools, the filling will thicken up, making it easier to servem making sure that you don’t end up with a liquidy pie.

Making the Perfect Apple Fritters — July 31, 2020

Making the Perfect Apple Fritters

Even though this is supposedly a blog about the Raw Foods Pyramid and changes that I am making in our diet every since my husband was diagnosed with type 2 cancer…

A girl has to do what a girl has to do…

And right now that Mississippi girl has to fry something…(not to mention that I now live in Texas, where they fry everything from the encyclopedia to streetlights at the State Fair each year.

I feel like I can get by with this though because apples are actually on the Raw Foods Pyramid, and if you buy a ton of apples you want to make sure that you use them all, right?!

The perfect apple fritter is a sweet, tender, and fluffy donut-type object perfectly stuffed with juicy fresh apples…the perfect sweet glaze…and are served with the perfect hot cup of coffee.

Not only that, apple fritters are easy, require only a few simple ingredients, and take only thirty minutes from start to finish.

 

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Ingredients

  • 1C flour
  • 2tsp baking powder
  • ½tsp cinnamon
  • ½tsp salt
  • 2tsp lemon juice
  • 2 -3 Granny Smith apples…peeled, cored, and diced into bite-size pieces
  • 2Tbsp sugar
  • 2 eggs, room temperature
  • ¼C milk
  • Cooking oil
GLAZE
  • 1-¼C powdered sugar
  • ¼tsp vanilla
  • 6tsp milk

 

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Prep the Apples

Making the Perfect Apple Dumplings — July 27, 2020

Making the Perfect Apple Dumplings

Making the Perfect Apple Dessert Pizza — July 24, 2020

Making the Perfect Apple Dessert Pizza

 

 

close up photo of apples
Photo by Polina Tankilevitch on Pexels.com

The perfect apple dessert pizza consists of a giant Snickerdoodle cookie or some other type of pizza crust…topped with a simple marshmallow vanilla buttercream…plenty of cooked apples or apple pie filling…the perfect cinnamon struesel layer…and finally caramel sauce, powdered sugar, brown sugar, sugar and spice, and everything nice.

 

 

This recipe for dessert pizza is quite versatile. Use this recipe to make the perfect dessert pizza with basically any flavor canned pie filling—such as blueberry, blackberry, lemon, cherry, strawberry, and peach.

 

 

This a very easy dessert recipe…so let’s get started.

 

 

 

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The Cookie Base

  • ½C butter
  • 1/4C sugar
  • 1 egg
  • ½tsp vanilla
  • 3/4C flour
  • ¼tsp baking soda
  • 1Tbsp cinnamon
  • 1C warm water
  • 1/2 teaspoon sugar
  • 1Tbsp yeast
  • 1/2tsp salt
  • 1Tbsp olive oil

You could also use an 8oz can of Pillsbury™ refrigerated crescent dough sheet if you don’t want to go to the trouble of making your own crust.

 

 

 

 

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The Bottom Crust 

Preheat oven to 350°F. Place a pizza stone or cookie sheet in the oven as the oven preheats.

 

 

Combine dry ingredients—flour, baking soda, sugar, and cream of tartar in a mixing bowl.

 

 

Combine liquid ingredients—butter, egg, vanilla. Pour over dry ingredients.

 

 

Beat on medium speed until well until well combined and dough forms.

 

 

Remove the dough from the mixing bowl. Shape into a large ball. Turn the dough over once to coat it in oil. Wrap in plastic wrap.

 

 

Let rise in a warm place for about an hour.

 

 

Refrigerate at least thirty minutes.

 

 

Remove the dough from the plastic. Roll the cookie dough into a ¼” thick circle.

 

 

Place the dough on the preheated pizza stone or cookie sheet.

 

 

Bake at 350°F for 15 to 18 minutes, until the edges just start to turn golden brown. The center will still be a little bit soft but that’s okay.

 

 

Allow the cookie to cool completely.

 

 

 

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Cream Cheese Layer

8oz cream cheese, softened
2Tbsp brown sugar
1/2tsp cinnamon

 

Beat ingredients together untli well blended. Carefully spread onto cooked crust, leaving 1/2″ uncovcered along the outer edges of the pizza.

 

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Apple Layer

  • 10 large apples
  • 2Tbsp lemon juice
  • 1C brown sugar
  • 3/4C sugar
  • 4Tbsp cornstarch
  • Dash nutmeg
  • Dash salt
  • 1tsp cinnamon
  • 1tsp vanilla

 

As far as which apples you should consider buying to make your dessert pizza, good choices would be Braeburn, Granny Smith or Honeycrisp.

 

 

Peel and core the apples. Dice or slice them. Put them in a large bowl.

 

 

Combine the sugar, apples, vanilla, nutmeg, salt, cinnamon.and cornstarch in a large saucepan over medium heat, Simmer forthirty minutes…until the apples are tender and the mixture is quite thick.

 

 

Let filling cool for 45 minutes…

 

 

 

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Baking

Bake at 350° for 30min, until the edges are browned and the pizza topping is hot and bubbly.

Make a powdered sugar icing to drizzle over the top by stirring together 2C powdered sugar, 2Tbsp softened butter, 1tsp vanilla, and 3 or 4Tbsp milk or half-and-half.

Drizzle on top of pizza. Enjoy!

Making the Perfect Apple Cobbler — July 17, 2020

Making the Perfect Apple Cobbler

The perfect apple cobbler with a juicy and sweet filling similar to the filling of an apple pie…made with the perfect amounts of cinnamon and nutmeg, giving it a perfect flavor…a super fluffy and buttery cake-like biscuit topping…served warm with Blue Bell vanilla bean ice cream on top,,,and best of all perhaps, it is so very easy to make.

 

 

It’s a five step process…1.  slice the apples…2. toss them with spices…3. layer them in a casserole dish…4. top them with a biscuit crust…5. bake.

 

 

So let’s talk about how to make an old-fashioned apple cobber that would make your grandma proud…one that will soon become a tried and true family favorite.

 

 

 

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Crisps vs Cobblers

But before we get started, let’s talk about the difference between a cobbler and a crisp.

 

 

Crisps usually typically have a crispy streusel-like topping—such as rolled oats, diced nuts, butter, and flour. Crisps are usually topped with a streusel like topping….whereas cobblers are topped with more of a cake-like or biscuit-like batter.

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The Apples

Other great options include Gala, Honeycrisp, and Pink Lady.
Combinations…Using a combination of different apple varieties—such as gala apples together with honeycrisps—will add some depth to your cobbler. 

 

You will need three pounds of apples…which translates to about five or six.

 

 

 

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Making the Topping

Making the Perfect Baked Apples — July 8, 2020

Making the Perfect Baked Apples

The perfect baked apples are an apple lover’s dream…and a chef’s pleasure to make whenever they are too lazy, like me, or don’t want to take the time to make an actual apple pie.

 

 

 

The perfect baked apple pie is a sweet, warm, and delicious apple….topped with delicious spices like cinnamon, fresh ginger, and nutmeg…and finally served with a generous portion of vanilla ice cream or homemade caramel sauce (see recipe below)…

 

 

 

The perfect baked apple a a simple, old-fashioned dessert that has all the deliciousness of the filling of an apple pie…yet takes a whopping five minutes to make.

 

 

 

Not only are baked apples definitely a treat to eat, but they also fill your home with a great aroma.

 

 

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Gather Your Ingredients

1/4C brown sugar

1tsp spices—such as cinnamon, ginger, nutmeg

2Tbsp butter

3/4C boiling water or apple cider

7 apples

2Tbsp lemon juice

Optional Ingredients…1/4C chopped walnuts or pecans, chopped raisin, dried cranberries

Choose the Right Apples

In order to make baked apples, guess what you must first have…

 

Apples…duh(?!)

 

But how do you decide which apples to choose?!

 

You want to make sure that you don’t choose an apple that will turn to mush so fast they explode out of their skins…but you also want to choose an apples that stays too firm.

 

Instead the apple that you choose to make your baked apples should be able to become nice and soft inside, but still maintain its shape.

 

Typically the best apples to choose are firm, crisp and tart apples—such as Gala apples, Fuji apples, and Granny Smith apples.

 

You’ll need one apple per person….which means that you can cook anywhere from one to one hundred…if you have a baking dish that will actually hold one hundred apples.

 

 

 

 

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Hollow Out Your Apples

Peel and core apples.

 

 

First use a paring knife or apple corer to carefully remove the core of the apple…and then to thinly slice the apple lengthwise.

 

 

Be sure not to slice all the way through the apple…if you do, you will have sliced apples…not an apple that you can actually stuff with sugar and spice and everything nice…instead leave about 1/2″ of the apple intact at the bottom.

 

 

Remove the core and seeds. You can do this with either the sharp edges of a 1/2tsp measuring spoon or a small melon baller.

 

 

Place apples in big enough dish that will hold all of your apples without the apples touching each other.

 

 

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Fill Your Apples

Now for the sugar and spice and everything nice…

 

I guess you could really fill each apples with whatever you want…whatever spices, butter, sugar, currants, chopped raisins, chopped pecans, dried cranberries, walnuts

 

Stir these together in a large bowl andf then add a pinch or two to each apple.

 

Top each stuffed apple with 1/2 Tbsp butter,

 

 

 

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Bake Your Apples

Pour about 1″ of liquid around the apples. This not only will keep the apple from charring and sticking to the baking dish as it bakes, but will also help make your apples turn out softer—such as water, apple cider, a splash of bourbon or brandy.

 

Bake the apples at 350°F oven for about 40 to 45 minutes, until they are soft, but not mushy. Test them by piercing them with a fork.

 

 

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Serve Your Apples

Once your apples have finished baking, take them out of the oven and let them sit for five to ten minutes.

 

 

Baste the apples with the juices from the pan.

 

 

Then serve with something cold and creamy—such as heavy cream, ice cream, or yogurt.

 

 

Baked apples are best when served fresh, but leftovers can last in the refrigerator for up to four days or in the freezer up to a month.

 

 

To reheat your baked apples, either cook them  in the microwave or bake at 350 until warmed through.

 

 

Dark Chocolate…The What — December 29, 2019

Dark Chocolate…The What

In our quest to add more antioxidants to our diet, we havec talked about alfalfa sprouts… blackberries…broccoli…and corn…

…all of which may not seem very appoealing…

But there is one source of antioxidants that we can probably all warm up to…

Chocolate…

Specifically dark chocolate…

People have been enjoying chocolate for about four thousand years…starting in Central America by the Mayan population who enjoyed the chocolate as a fermented beverage that was mixed with spices or wine and had a bitter taste. These people used the chocolate beverage for ceremonial and medicinal purposes.

Chocolate was brought back to Europe from these groups of people in the early 1500s by Spanish explorers…and the Europeans soon started adding honey and cane sugar to to make the bitter chocolate sweeter.

.But where does chocolate come from?

Actually chocolate is deived from the the seeds of a cacao pod….which are fermented, dried, and roasted. After this process the shells of the beans are separated from the inside of the cocoa bean and then ground into a liquid called chocolate liquor…which is then processed further to produce cocoa solids.

There are basically three different types of chocolate…

  • Milk Chocolate
  • White Chocolate
  • Dark Chocolate

All chocolate contains the chocolate liquor mentioned above…as well as perhaps additional cocoa butter, sugar, lecithin, and flavoring…what makes them different is the milk content.

Milk chocolate contains 10-50% cocoa solids,

White chocolate does not contain any cocoa solids at all and simply consists of cocoa butter, sugar, and milk.

Dark chocolate usually refers to chocolate that doesn’t contain milk.

For decades most people ate only milk chocolate…but as dark chocolate has been noted as having health benefits. this decadent and delicious treat has become more mainstream.

Speaking of the health benefits of dark chocolate, let’s take a closer look…

Making the Perfect Cobbler — November 10, 2019

Making the Perfect Cobbler

Other Ingredients

  • 3/4C sugar
  • 1-1/2C flour
  • 1-1/2tsp baking powder
  • 1-1/2C heavy cream
  • 1tsp vanilla
  • 1/2C butter, melted
  • 2Tbsp cornstarch
  • 1/4 tsp salt

 

 

 

 

 

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Making the Fruit Filling

Preheat oven to 350…(isn’t that what almost recipes tell you to preheat your oven to…just lately noticed this)…

Place a stick of butter into a 9×13 pan in the oven while the oven preheats….just make sure that you take the pan out so that the butter doesn’t burn.

Do whatever you need to do to get the fruit ready—such as wash, peel, stem, seed, slice, and so on.

You may need to cook some of the firmer foods—such as apples or peaches—before using them in your cobbler in order to bring out more of their juices. To do this, just stir together the fruit and a little bit of sugar in a pan. Cook on medium heat for just a few minutes, until the sugar dissolves.

Once you finish prepping the fruit, taste it to see if you need to add some sugar, spices (choose whatever you gut instinct tells you), or lemon juice.

If your fruit is juicy or you want your cobbler to be more firmly set, you may want to add some cornstarch.

Spread the fruit filling evenly into prepared pan. It should fill the dish three-quarters full…(almost like when Making the Perfect Muffins, right?!)

 

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Making the Topping

Mix together your dry ingredients—the flour, sugar, baking powder, and salt.

Cut in cold butter with a pastry cutter until pea-sized crumbs form.

Add the cream to the dry ingredients. Stir until just combined; the dough will be quite wet.

At this point, your topping should look like cookie dough.

Scoop the topping over the fruit mixture, using either a small ice cream scoop or a tablespoon.

Spread the topping out with a spoon or your fingers if you need to.

Sprinkle with coarse sugar or use an egg wash to give your cobber more sparkle and extra crunch.

 

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Baking the Cobbler

Bake for 45 to 55 minutes, until golden brown….(Just like with everything else that you  bake, stick a toothpick into the topping…if it comes out clean– it’s done.)

Once you have finished baking the cobber, set your oven on broil. Broil long enough to make it golden brown and slightly crunchy on top.

Serve warm with vanilla ice cream…(duh)…

Cover and store leftovers in the refrigerator for up to four days.

Baked cobbler can be kept frozen for up to three months. To serve, thaw overnight in the fridge. Warm in the oven before serving.