The Power of Procrastination

Play-DohI’ve always said that a tight deadline can bring on some pretty creative ideas and for me procrastination is usually what creates the deadline. I’ve known I was going to a 4th of July potluck party today for about a week now but didn’t press myself to decided what to take until that tight deadline started showing it’s ugly head. OK, the deadline is here. “What are you going to take?” I ask myself. Well, I have lots of fruit that could be used in something. So I start thinking about the fruit, that leads to cobblers and then it hits me. What about the Berry and Peach Cobbler I make each year when I’m with my family at Packer Lake? “Perfect idea”, if I do say so myself. But instead of putting heart shaped pie crust pieces on top I’ll use stars. The problem is I don’t have a star cookie cutter. Or do I?

After fretting about the star cutter and wondering who I could borrow one from or where I could buy one on very short notice I remember where I might have one. So its off to my closet where some toys my grand children play with are stored to find the Play-Doh stuff and sure enough, there was a star cutter. Love it when it works out that way.

Berry and Peach Cobbler

Cookie cutter in hand. I’m back in the kitchen peeling peaches, mixing berries, sugar, lemon juice and tapioca. Now the fun part cutting stars from the pie dough (store bought this time but works just fine) and placing them on the fruit. A nice brushing of melted butter, a sprinkle of cinnamon and turbinado cane sugar and it’s into the oven and wait.

Here’s the final results and judging how incredible the house smelled this morning I can tell this is going to be a hit.

You can find the recipe for the Berry and Peach Cobbler here.

HAPPY 4TH EVERYONE!

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Last Year’s Valentine’s Day Recipe Revisited

I love this recipe but it’s not easy to get macadamia nuts and for most of us they’re not local. So I thought I’d try it substituting toasted almonds, which, for me, are local. I really liked how it turned out, which is no surprise since I love the combination of dark chocolate and almonds.  Just ask See\’s Candies they can tell you that out of all they wonderful candies they offer the one I buy most often is their dark chocolate covered almonds. Simply delicious.

If you’re looking for something special to make for Valentines or any special day give this a try. It’s not only yummy it’s very easy to make.

Macadamia Heaven - A Valentine From Me To You! This is, far and away, my favorite Valentines’ Day dessert. It’s a luscious combination of dense chocolate cake studded with chopped roasted macadamia nuts, topped with a semi-sweet chocolate ganache, and all sitting atop a beautiful raspberry coulis. It might look complicated but it’s quite easy to prepare and more than easy to enjoy. Happy Valentines Day! MACADAMIA HEAVEN Cake ¾ cup roasted macadamia nuts 1 tablespoon flour 8 oz. semi-sweet cho … Read More

via Anniespickns’s Blog

PEACH AND BERRY COBBLER

Every year, for the past sixteen years, I spend a week in a cabin in the Sierras. I call it my little heaven on earth. And, everyone who has come to stay with me during that week thinks so too. There is no cell phone reception, no TV, no internet. There is, however, the sounds of birds and chipmunks, of the wind singing through the pines, water lapping the lazy shoreline, and breathtaking views from the deck of the cabin.

About 10 years ago I started making this cobbler during the first weekend, when the cabin is packed with friends and family. Every year it is a little different depending on what kind of peaches or nectarines and berries I can find. And every year I make this large pan and it is gone in a little over a day (Did I mention that it is incredible for breakfast with a little yogurt on top?).

I hope that this weekend finds you with your family and/or friends and that you take time to enjoy the wonderful gifts that our lives bring us.

Peach and Berry Cobbler

4 ½ lbs peaches, fresh from the Farmers’ Market of course, peeled, pitted, and sliced (about 7) – sometimes I use nectarines and peaches

3 cups fresh berries such as blackberries, raspberries, boysenberries, blueberries Many markets still have lots of fresh berries or if your lucky maybe you can pick your own.

1 cup sugar

¼ cup instant tapioca

2 tablespoons fresh lemon juice

1/4 cup butter, cut into pieces

Your favorite recipe for pie crust for 9″ pie

Preheat oven to 425°. Butter baking dish –I use a large aluminum roasting pan for this

Toss peaches, berries, sugar, tapioca, and lemon juice in large bowl. Let stand 10 minutes. Transfer fruit mixture to prepared dish. Dot with butter.

Roll out pie crust. Spread thin layer of butter on crust; sprinkle with a little cinnamon and sugar, cut with cookie cutter into shapes, and place on top of cobbler. Bake until crust is deep golden brown and fruit bubbles. Serve cobbler warm or at room temperature with vanilla ice cream.

Macadamia Heaven – A Valentine From Me To You!

This is, far and away, my favorite Valentines’ Day dessert. It’s a luscious combination of dense chocolate cake studded with chopped roasted macadamia nuts, topped with a semi-sweet chocolate ganache, and all sitting atop a beautiful raspberry coulis. It might look complicated but it’s quite easy to prepare and more than easy to enjoy.

Happy Valentines Day!

MACADAMIA HEAVEN

Cake

¾ cup roasted macadamia nuts

1 tablespoon flour

8 oz. semi-sweet chocolate

6 tablespoons unsalted butter

4 large eggs

½ cup sugar

Ganache:

6 oz. semi-sweet chocolate

3 tablespoons cream

3 tablespoons unsalted butter

Raspberry Sauce

2 baskets of fresh raspberries or  210 oz. packages frozen raspberries, thawed

¼ up powdered sugar, or to taste

Prepare cake: Generously butter an 8” cake pan. Preheat oven to 350°. Finely chop macadamia nuts, add flour. Melt chocolate with butter until just melted in top of double boiler.

In large bowl, beat eggs with sugar. Beat in nuts and melted chocolate. Pour into prepared pan and bake for 25 minutes or until cake almost tests done-don’t over-bake. Cool 10 minutes. Invert to wire rack and cool completely.

Prepare ganache: In top of double boiler, melt chocolate with cream and butter, stirring frequently until smooth. Quickly pour ganache over cake, turning cake so glaze falls evenly over top and sides.

Prepare raspberry coulis: Puree raspberries and strain out the seeds. Add sugar and stir well.

To serve: Pour a small amount of raspberry coulis on each plate and top with a thin slice of cake.

Serves 12

What to buy at the Farmers’ Market:

Raspberries

Macadamia nuts (available at some Southern California and Hawaii Farmers’ Markets)

Eggs