Peach Cobbler

Tuesday, August 26, 2008

We have been getting lots of peaches from our peach tree and since peaches can rot quickly, I've been busy to try to use it up as fast as I can. Beside eating it fresh I'll use some for our favorite peach recipe. And this one is one of the best!!
(I will be posting a lot peach recipe next) :P

8 fresh peaches - peeled, pitted
and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter,
chilled and cut into small
1/4 cup boiling water

3 tablespoons white sugar
1 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Cupcake Pop

Tuesday, August 19, 2008


1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
2 cups cream cheese frosting
1 flower shaped cookie cutter
1 package chocolate candy melts
1 package pink candy melts
bowls for dipping
wax paper
aluminum foil
lollipop sticks
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block

1. Bake a cake from a mix or from scratch and cool completely.
2. Crumble cake into a fine consistency into a large bowl.
(TIP: If the texture is too coarse, you can run it through a food processor.)
3. Add cream cheese frosting,blend together using the back of a large spoon. Blend thoroughly.
4. Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet.
5. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.
(TIP: You can speed this up by placing in the freezer for about 15 minutes.)
6. When the balls begin to harden, shape into cupcakes using a small flower-shaped cookie cutter. Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.

7. Once shaped, cover and return to freezer. (5-10 minutes)
(TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day).
8. While cupcake shapes are chilling, begin to heat up your chocolate bark.
9. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
10. Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
11. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
12. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.
13. Dry completely.
14. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.
(TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake).
15. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.
(TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover).
16. For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
17. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
18. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
19. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

Cream Cheese Buttercream Frosting
* 1 (8-ounce) package cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 (1-pound) box confectioners' sugar
* 1 teaspoon pure vanilla extract

1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

Thanks to Bakerella for a wonderful recipe.

Ice Water Melon Drink

Wednesday, August 13, 2008

1-2 kg Sweet red watermelon
500 gr Ice cube
Couple thirsty people

1. In a food processor blend the ice until it is finely broken up.
2. Chop the red part of the melon. Remove excessive seeds, but it isn't necessary to remove every one.
3. Add the melon chunks to the blender.
4. Blend a little more until the melon is pureed and well mixed with the ice.
5. Serve in tall glasses with a straw.
6. Enjoy!

Bbq Whole Pink Salmon

-A whole pink salmon
-8-10 thin slices of lemon
-3 Tbsp extra virgin olive oil
-4-6 garlic cloves, thickly sliced
-1 medium onion, halved and sliced
-salt and freshly ground black pepper to taste
-2 Tbsp chopped fresh parsley

Preheat your barbecue to high. Trim the tail and fins off the salmon. Rinse the salmon with cold water and pat dry. Slightly overlap three, 2-foot long pieces of tin foil. Arrange 4-5 of the lemon slices in a row down the centre of foil, and then drizzle the lemon slices with half the olive oil. Season the salmon all over with salt and pepper, and then set on top of the lemon slices. Stuff the cavity of the salmon with the garlic and onion. Drizzle the salmon with the remaining olive oil and top it with the remaining slices of lemon. Fold the foil over the salmon and crimp the edges to seal. Place the salmon on one side of the barbecue and turn the heat off directly underneath it. Leave the other side of the barbecue on high. Close the lid and cook the salmon for 25 to 30 minutes, or until cooked through. Set the salmon, still in the foil, on a serving platter. Open up the foil, sprinkle with parsley and serve.

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