Blackberry Cobbler

Blackberry cobbler and ice cream are the perfect combination!

I have a confession to make. I used to hate blackberries. My mom would make blackberry pie and I would turn up my nose. Too many seeds! Not sweet enough! I don't like pie! (To be completely honest, I still don't like pie very much. Crust is just really not my thing.) Maybe it was the seeds. Maybe it was the child labor involved to harvest the berries. Maybe it was the scratches from the thorns and the bee stings. I really don't know where the dislike started, but I have since changed my mind about blackberries. They are plump, juicy, and delicious, especially in this cobbler.

Hello, Delicious!

The cobbler topping on this was so good. We sprinkled some raw sugar (turbinado sugar) on top before baking, so the topping ended up soft and pillowy in the middle with a slightly crunchy top layer from the sugar. Perfection. The first time I made this, we used too many blackberries (7-8 cups instead of 6) and it didn't thicken up well. We made it again, and were careful to use only 6 cups of berries, and it turned out perfectly. This is a great summertime dessert-and a perfect Pacific Northwest treat!

Blackberry Cobbler
*Adapted from Tasty Kitchen

1 1/2 cups flour
1 1/2 cups sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
9 tablespoons cold, unsalted butter
1/3 cup boiling water
3 tablespoons cornstarch
1/3 cup cold water
1 1/2 tablespoons lemon juice
Zest from one lemon
6 cups fresh blackberries, rinsed and drained
1-2 teaspoons turbinado sugar

Preheat oven to 400º. In a large bowl, mix flour, 3/4 cup sugar, baking powder, and salt. Cut the butter in pieces and use a pastry cutter or two forks to cut it into the flour mixture, until it resembles coarse crumbs. Stir in the boiling water until the mixture is just evenly moist. Set aside.

In a large bowl, dissolve the cornstarch in cold water.  Add the berries, remaining 3/4 cup of sugar, lemon juice, and lemon zest. Transfer to a skillet and bring to a boil, stirring frequently. Allow to boil for about 5 minutes, or until it starts to thicken. Transfer to a baking dish (I used a 9x11 oval baking dish and it worked perfectly). Drop the dough on top by spoonful and sprinkle turbinado sugar over the top.

Bake 25 minutes, until dough is golden brown. Enjoy with a generous scoop of ice cream!

Yes, this smells as good as it looks!

Cinnamon Churro Chex

Nothing like a cup of Cinnamon Churro Chex in the morning!

I have a small (read: huge!) obsession with cinnamon chips. I'm always looking for new ways to use them because those little chips are so good. My cinnamon chip oatmeal cookies are a family favorite; I make them all the time as my go-to cookie. When I saw this recipe on Pinterest, I called Hubby at work to tell him about it, which I never do. In our world, calling Hubby while he's on duty isn't a good idea, unless it's an emergency. I don't want to distract my favorite deputy. However, this was too good to keep to myself and he was ecstatic to try these. They didn't disappoint either! Easy, yummy, and cinnamon-y. Oh yes!

Cinnamon Churro Chex
*Slightly adapted from The Family Kitchen

9 cups Rice Chex cereal
1 1/2 cups cinnamon chips
1/4 cup butter or margarine
1/2 cup powdered sugar
1/4 granulated sugar
1 1/2 teaspoons cinnamon

Microwave cinnamon chips and butter in a small bowl for 1 minute, stirring halfway through. Stir and microwave 30 seconds longer, or until completely melted and smooth. Drizzle mixture over cereal and toss (your hands are the best tools here). In a small bowl, combine powdered sugar, granulated sugar, and cinnamon. Toss the coated Chex with the mixture and spread on parchment paper until cooled.

Enjoy!

Self-Frosting Nutella Cupcakes

I used to hate Nutella. It's a sad, sad fact, but it's true. While we were in France, I had a bite of a particularly delicious crepe smothered in Nutella. Every hotel we stayed at served little cups of Nutella with baguettes and croissants. I became obsessed. Now it goes on everything: waffles, bread, fruit, and now cupcakes. These were very good, but the cupcake itself was just a little dry, so I will probably use all butter next time or make smaller muffins to shorten the cooking time. Smaller muffins would have helped the overflow problem I had as well. Lesson learned: don't overfill your muffin tin!

Self-Frosting Nutella Cupcakes
*From The Family Kitchen

1/4 cup unsalted butter, at room temperature
1/4 cup canola oil
1 cup sugar
2 eggs
1 tsp vanilla
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk or half and half
1/2-2/3 cup Nutella

Preheat oven to 350º.

Beat the oil, butter, and sugar together until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder, and salt. Add half of the mixture to the batter and beat on low speed until just combined. Add the milk and mix until just combined, then add the rest of the flour mixture and mix until just combined.

Divide the batter between 12 paper-lined muffin cups (I will do 15-18 muffins next time). Spoon the Nutella into a dish and microwave for 15-30 seconds, until soft. Drop a spoonful of Nutella into each muffin cup on top of the batter and swirl with a knife.

Bake 20-30 minutes or until springy to the touch. Enjoy!

Pain Au Chocolat (Croissant and Dark Chocolate) Bread Pudding

I am a firm believer in enjoying life as much as possible, particularly since it is so short. Good food is essential to a happy life, and this is good food. Decadent, rich, deliciously good food. Pain au chocolat is a pastry that you can find in any boulangerie or patisserie in France. It's basically a croissant with a piece of dark chocolate in the middle. It's light, but rich because of the chocolate and it's wonderful. We've been unable to find one locally that stands up to those we ate in France.

Enter Pain Au Chocolat Bread Pudding. It isn't quite the same, but as a dessert, dare I say that it is better? Sprinkle some powdered sugar on top or add some sliced strawberries and you have my new favorite dessert with a fancy topping. This was truly a special dish, one that I will make for special occasions from now on, since, let's face it, heavy cream and croissants with dark chocolate isn't exactly body healthy. It is good for my soul though!

Pain Au Chocolat Bread Pudding 
*From The Comfort of Cooking

Nonstick cooking spray
3 large egg yokes
1 cup milk
1/2 cup heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
3 croissants, cut into 1-inch pieces
2 ounces bittersweet chocolate, cut into small pieces

Heat oven to 375º. Coat a 2-quart baking dish with cooking spray and set aside.

In a large bowl, whisk the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared baking dish. 

Bake until set and a knife inserted in the center comes out clean, about 30 minutes. Serve warm or at room temperature. Serves 4.

Enjoy!

Hubby's Favorite Apple Crisp

Somehow I didn't take a single picture of this recipe. Maybe that's because Hubby ate it so quickly. I, on the other hand, didn't eat any of it. This recipe was too sweet for me, but I've come to realize that I don't really like very sweet flavors. I love my mom's apple crisp, which I make with Granny Smith apples for that tart bite. I'm glad I used Granny Smiths in this recipe too, since it cut the sweetness a bit. Hubby declared this his new favorite apple crisp recipe. I guess next time I make it for him, I'll have to take a picture!

Hubby's Favorite Apple Crisp
*From Mommy's Kitchen

Filling:
4-5 apples, peeled and sliced (I used Granny Smith apples)
1/2 cup sugar
1 tablespoon cinnamon
1/2 cup apple cider or apple juice (I used about 2/3 of a cup)
1 teaspoon vanilla extract

Topping:
1 cup all purpose flour
1 cup sugar
1 stick cold margarine (not butter)

Preheat oven to 400º. In a small bowl, mix the cinnamon and sugar together. Add a single layer of cinnamon sugar onto the bottom of an ungreased 8x8 or 9x9 inch baking pan.

Layer sliced apples, sprinkling the cinnamon sugar mixture in between each layer. Make sure to use enough of the mixture to cover each layer.

Once the apples are to the top of the pan, cover with a final layer of cinnamon and sugar. Mix the vanilla extract and apple cider together in a measuring cup. Pour the apple cider mixture over the apples.

Using a pastry cutter or fork, blend the 3 topping ingredients together until crumbly. Cover the apples with the topping and bake for 25-35 minutes until golden brown and bubbly. Cool and serve.

Enjoy!

Coconut Almond Granola

I have a hard time with snack foods. I don't want crackers, I want a steak or some leftover chicken noodle soup or pasta. Usually I reach for something a little more hearty than a handful of granola, but this is special granola. It has coconut and almonds, two of my favorite things. Add in some cinnamon (which you do!) and you've got yourself a yummy treat!

This recipe called for chia seeds, which I was all for using, but chia seeds are expensive! The brand is Bob's Red Mill and you can find them in the whole foods aisle. I didn't know if I would like the recipe, since I've never made granola before, so I didn't buy the seeds. A single batch of granola only calls for 2 tablespoons of chia seeds, which means a bag would last a long time. I might go buy the seeds for next time, since I'm sure I'll be making this recipe again and again. It's delicious, especially on Greek yogurt or even ice cream!

Coconut Almond Granola
*Adapted from The Vintage Mixer

3 1/2 cups coconut flakes, sweetened or unsweetened, depending on your taste
2/3 cup oats
1/2 cup almonds, chopped
2 tablespoons chia seeds (I left these out this time)
1 teaspoon ground cinnamon
1/3 cup coconut oil (mine was in solid form, so I heated it in the microwave until it liquified)
Dash of salt

Preheat oven to 350º. Combine all ingredients in a bowl and spread the mixture evenly onto a baking sheet. Bake for 15 minutes and then turn everything with a spatula. Spread it back out and cook for an additional 10 minutes or until just golden.

Cool, then store in an airtight container in the fridge for 3-5 days. This is good over ice cream, Greek yogurt, apple sauce, with milk, or just straight out of the jar!

Enjoy!

Cinnamon Roll Cake with Cinnabon Frosting

 I made cinnamon rolls for Christmas this year from the Pioneer Woman's recipe, which I love. I do them in my bread machine, which makes it insanely easy. The only work comes from rolling and filling them, but that is a lot of work and it is messy. Once Christmas was over and all the rolls had been eaten, which didn't take long (boo!), I still had a lot of frosting left over. What to do, what to do? I felt too guilty just eating it with a spoon (which I could have easily done), so I made this cake as a vehicle for the amazing frosting.

If you're looking for a quick fix to curb a cinnamon roll craving, this is the way to go. The cake is delicious and easy, but the frosting. Oh the frosting. This IS the Cinnabon frosting. It. Is. So. Good. Make it and eat it with a spoon. Go ahead, I won't tell anyone!

Cinnamon Roll Cake with Cinnabon Frosting
*From Life as a Lofthouse
*Frosting from CDKitchen

Cake:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) butter, melted

Topping:
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Frosting:
1 cup (2 sticks) margarine, room temperature
1 package cream cheese, room temperature
2 cups powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

For the cake:
Preheat oven to 350º. Spray a 9x13 glass baking pan with cooking spray and set aside. In an stand mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once well combined, slowly stir in the melted butter. Pour into the prepared baking pan.

For the topping:
In a large bowl, mix the 2 sticks of butter, brown sugar, flour, and cinnamon together until well combined and creamy (I used an electric hand mixer). Drop evenly over the batter by tablespoonfuls and use a knife to marble/swirl it through the cake.

Bake at 350º for 25-35 minutes or until a toothpick inserted near the center comes out nearly clean.

For the frosting:
Beat cream cheese and margarine together in a large bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl, mix for AT LEAST an additional 12 minutes until light and fluffy. With about a minute left on mix time, add in the lemon juice and vanilla.

Frost the cake when warm or cool or serve the frosting on the side to be used on warmed cake.

Enjoy!

Cinnamon Chip Oatmeal Cookies

I have an obsession with all things cinnamon. There, I said it. Cinnamon is good on everything and in liberal amounts. This is not some crazy pregnant lady thing, this is a fact. What is a crazy pregnant lady thing is that I have been having dreams about good oatmeal cookies for a few weeks now. I needed them. The baby needed them! That definitely sounds crazy (and like I'm trying to justify the 2 cookies I had after my cereal this morning), but when I've eaten these cookies, she gets very active and kicks the poo out of my rib cage. I think she's a fan too.

About the cookies: oh yum. Oh heaven. Oh deliciousness! Where have you been all my life? Soft, chewy, full of cinnamon, and amazing. This was an easy, simple recipe, and the addition of cinnamon chips (JOY!) takes them over the top. Hubby's co-worker stole the bag I sent to work with him. Good thing, or I'd be eating my body weight in cinnamon chip oatmeal cookies today. There is no moderation in the land of nine months pregnant!

Cinnamon Chip Oatmeal Cookies
*Adapted from Tasty Kitchen

2 sticks unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick oats
1 cup cinnamon chips

Heat oven to 350º. Beat together butter and both sugars until creamy.

Add eggs and vanilla and beat well. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add to the batter and mix until just combined.

With a spoon, stir in the oats.

Add cinnamon chips and stir to combine.

*Side note: Cinnamon chips taste like the filling of a cinnamon roll. Heaven.

Drop rounded teaspoons of batter onto a Silpat or ungreased cookie sheet. Bake for 9-11 minutes until golden. While waiting between batches, it's helpful to pop the batter into the fridge to keep it chilled. Cool about 1 minute on the cookie sheet before transferring to the cooling racks.

Enjoy!

Mom's Apple Crisp

Well, Hubby and I have officially begun the countdown. Baby girl is due in about 4 weeks and we're hoping (praying, begging) that she is a little early because the end of this pregnancy has been far more difficult than the beginning. Of course, the sweltering heat this week doesn't make the swollen ankles and discomfort any better, but the end is in sight. I just have to keep telling myself that!

I made this recipe a long time ago and the photos have been sitting on my computer waiting to be put into a post. I confess that I haven't been all that inspired to write or do much of anything lately, but I have to share this one before fall is really upon us because this apple crisp begs to be made in the cool weather I know is just around the corner. This recipe is my mom's, but it's also in one of my Nana's old cookbooks, which is probably where Mom got it in the first place. Regardless, Mom's apple crisp is guaranteed to make you happy and make your house smell like heaven. It's very, very easy too and always a crowd pleaser. So, once you feel that bite in the air that signals fall, make this apple crisp! Your friends and family will thank you, I promise!

Mom's Apple Crisp
*From my mom

6 cups peeled, pared, and sliced apples (8-10 apples-use Golden Delicious, Granny Smith, or Cameos; we use all Granny Smith because I love the flavor contrast between tart and sweet)
1 1/2 cups brown sugar, packed
1 cup flour
1 cup oats
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2/3 cup margarine or butter, softened

 Heat oven to 375º. Grease 9x13 pan. Place apples slices in the pan. 

Mix remaining ingredients thoroughly and sprinkle over the apples.

Bake 30-45 minutes or until apples are tender and topping is golden brown. 

Serve with whipped cream or ice cream and cinnamon. Enjoy!

Snickerdoodle Muffins

First off, some wonderful news: Hubby and I are pregnant! Our little peanut is due October 9th and we are over the moon about it. Unfortunately, pregnancy equals an aversion to all things cooking, especially the poultry we typically live on. Hubby's been in charge of his own meals lately and I've been existing on cereal and yogurt with the occasional granola bar, salad, and bowl of fruit mixed in. I don't mind going out to eat, as long as I don't think about the cooking process (isn't it weird that my nausea is tied to all things food and all things cooking?), so we've been eating out a lot lately.

Then came the day that I was reading my food blogs and doing an exceptional job of staving off the nausea and I found this recipe on the Tasty Kitchen blog. I had to make it. Hubby was off doing daytime assault rifle training (ah, to be a cop and smell like gunpowder for days . . . yuck), so I decided to bake these to surprise him. He's been feeling very neglected lately and is especially thankful for the way I used to cook because now it's soup and grilled cheese living all over again. I think he feels like he's back in college. And he can't even complain because it's his fault I'm knocked up, haha!

Anyway, back to the recipe. It's amazing. The muffins are light as air and the cinnamon and sugar covering the entire thing makes it taste just like a snickerdoodle cookie. And snickerdoodles are Hubby's favorite cookie. He was so happy when he came home from the outdoor range, soaked through and bruised all over from drills to find warm, cinnamony muffins waiting for him. I think he almost cried.

Snickerdoodle Muffins
*From Tasty Kitchen

1 cup butter, softened (2 sticks unsalted)
1 cup sugar
2 whole eggs
2 teaspoons vanilla
2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sour cream
1/4 cup buttermilk

For the topping:
2/3 cup sugar
2 tablespoons cinnamon

Preheat the oven to 350º. Prepare 2 muffin tins with liners. The muffins are too delicate to just spray the pans, so definitely use the liners. In a mixer, combine the butter and sugar and cream until fluffy.

Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients.

Add half the dry ingredients to the batter and mix to combine.

Add the buttermilk and sour cream and mix again.

Finally, add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the cinnamon and sugar for the topping.

Using a scooper (or your hands), scoop a ball of the dough into the cinnamon and sugar mixture. Gently roll the ball around (this is a bit of sticky mess, but it's worth it and it gets easier as you get the hang of it). Place the ball into the muffin liner.

When you have completed all the muffins, sprinkle the remaining cinnamon and sugar on the tops of the muffins. Bake for 15-18 minutes until golden on top and toothpick inserted comes out clean.

Enjoy!

Chocolate Chip Cookies

 I have been searching for the best chocolate chip cookie recipe and this one might be it. The flavor is perfect and it's the right amount of chocolate chips, which means yum! My only problem was that the cookies spread, so I read up on how to prevent that from happening. Next time I'll use a cooled cookie sheet (a hot one makes them spread faster) or I'll shape the dough balls on the cookie sheet and refrigerate it for 10 minutes or so before putting it in the oven. Regardless of the thinness of the cookie, these were wonderful; the perfect combination of chewy and crispy. I sent them with Hubby to work since it's snowing and the boys will probably stay in the office for the most part tonight. Cops love cookies!

Chocolate Chip Cookies
*From Sing For Your Supper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semi-sweet chocolate chips

Preheat the oven to 325º. Sift flour, baking soda, and salt together and set aside.

Cream together the melted butter, brown sugar, and white sugar until light and fluffy.

Blend in vanilla extract, egg, and egg yolk until fully incorporated. Mix in the sifted ingredients until just mixed.

Stir in chocolate chips with a wooden spoon.

Line a baking sheet with parchment paper or a Silpat. Roll teaspoon-sized balls out onto the baking sheet. (At this point, a quick 10 minutes in the fridge should stop the cookies from spreading). Bake for 10 minutes. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Snickerdoodle Cookie Dip

Hubby is a huge fan of snickerdoodles, as I mentioned in the pumpkin snickerdoodle post. When I started making out the menu for our SuperBowl party, I asked him if he'd like me to try making this dip. His answer: an emphatic YES! We tasted it before we added the cinnamon and it really did taste just like cookie dough (think chocolate chip cookie dough without the chocolate chips). However, I think 2 tablespoons of cinnamon was too much, so next time I'll start with 1 tablespoon and work my way up if necessary. I had a gut feeling about the amount of cinnamon, but I'm still working on actually listening to my gut when cooking! Is tummy grumbling the same as a gut feeling?

Snickerdoodle Cookie Dip
*From How Sweet It Is (my new FAVORITE blog!)

1/2 cup butter (1 stick)
1/3 cup brown sugar
1 8-ounce block cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons cinnamon (again, next time I'll start with 1 tablespoon of cinnamon and work my way up because 2 was too much)

Melt butter in a small saucepan over medium heat. 

Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool and whisk in vanilla extract.

Cream together cream cheese and powdered sugar for 60 seconds. 

With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. 

Add in your cinnamon.

Mix until combined.

Serve with fruit, Nilla wafers, or even pretzels. Enjoy!