blueberry peach cobbler

I love me some fruit cobbler!

Yield: 1 cobbler
340 calories per serving, if divided into 12 servings
Active time: 15 minutes
Total time: 75 minutes

ingredients
1 cup all-purpose flour
1/2 cup white sugar, separated
1/2 cup brown sugar, separated
1 teaspoon lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoons corn starch
7 peaches, sliced into wedges
1 cup blueberries
6 tablespoons butter, at room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup warm water
*the ingredients listed are for 1 cobbler. There are two in the photos because I needed to bake two for a party.

preparation

1. Preheat your oven to 350 degrees.

2. In a large bowl, combine the peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Stir well to coat.

3. Pour into a large parchment lined baking dish.

4. Bake in preheated oven for 20 minutes.

5. Meanwhile, in a large bowl, combine the flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Stir well to mix.

6. Using your fingers, blend in the butter with your fingertips until mixture resembles coarse meal.

7. Stir in water until combined.

8. Remove baking dish from the oven and evenly drop spoonfuls of topping over the fruit. Use a plastic spatula to evenly cover the fruit with the topping. (You can see that I wasn't as diligent with spreading the topping on the cobbler on left hand side, which meant a not as streamlined look when baked.)

9. Return to the oven and bake at 350 degrees until topping is golden, about 60 minutes.

Original recipe found here.

bacon and sweet pepper cornbread

"The North thinks it know how to make cornbread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.” Mark Twain, 1898

Yield: 16 pieces
150 calories per piece
Active time: 15 minutes
Total time: 80 minutes

ingredients

6 slices thick cut maple bacon, chopped

1 cup cornmeal or polenta

2 cups all-purpose flour

3 tablespoons brown sugar

1 tablespoon baking powder

1 teaspoon salt

1⅔ cups rice milk (Or, use dairy milk)

3 eggs

3 tablespoons agave nectar

2 tablespoons bacon fat drippings

4 ears sweet corn

8 mini sweet peppers (about 1 cup chopped)

preparation

1. Preheat your oven to 350 degrees and line a 9 by 13 inch pan with parchment or baking paper.

2. In a large skillet over medium heat, cook the bacon until crisp. Remove from heat and set aside to cool.

3. While the bacon is cooking, cut the corn off the cob, slice the sweet peppers and set aside.

4. In your stand mixer bowl, combine the milk, eggs, agave nectar, and bacon fat drippings. With the paddle attached, “stir” to incorporate.

5. Add in the remaining dry ingredients and mix, on a speed of 4, to combine.

6. Add in the corn kernels, bacon, and sliced sweet peppers, mixing on a speed of 4 to combine.

7. Pour the batter into the prepared pan.

8. Bake until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes.

Original recipe found here.

multigrain sourdough bread

This bread is delightfully chewy and complemented by the tang created by the inclusion of sourdough starter and nuttiness of the sesame seeds.

Yield: 1 very large loaf or 1 medium loaf and two small  batons
1,770 calories per batch
Active time: 15 minutes
Total time: 4½ hours

ingredients

2/3 cup sourdough starter, fed or unfed

2/3 cup lukewarm water

1 tablespoon olive oil

1 tablespoon sugar

1¼ teaspoons salt

1½ cup high gluten flour

1/2 cup wheat flour 

1/2 cup instant potato flakes

1/3 cup sesame seeds

1 tablespoon yeast

preparation

1. In a 2 cup Pyrex  measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients and “stir” with the dough hook attached.

3. Pour in the yeast mixture, continuing to “stir” until a shaggy dough forms.

4. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.

6. Turn the dough out onto your counter top, deflate, and shape. Place into a parchment lined loaf pan or onto a parchment lined baking sheet.

7. Cover with plastic wrap and set aside to rise until very puffy, about 2 hours.

8. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

10. Bake until golden brown, about 35 minutes.

Original recipe found here.

pepita and sunflower seed bread

While I normally use them as salad toppings, pepitas and sunflower seeds are the perfect salt substitute in this easy to make bread.

Yield: 2 small loaves or 16 rolls
160 calories per roll
Active time: 5 minutes
Total time: 200 minutes

ingredients
2 teaspoons yeast
2 teaspoons sugar
1 cup lukewarm water
3 cups high gluten flour
1 cup pepitas
1 cup shelled, roasted sunflower seeds

preparation
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the flour, pepitas, and sunflower seeds. With the dough hook attached, "stir" to combine.

3. Pour in the yeast mixer and "stir" until a shaggy dough forms.

4. Increase the stand mixer speed to 2 and knead until a cohesive dough forms, about 3 minutes.

5. Shape into a ball, place in a bowl (or pitcher as I was my parents' house and desperate), cover with plastic wrap, and set aside to double in bulk, about 2 hours.

6. Turn the dough out onto your counter top, divide in two. You then either shape the dough into two small loaves, or divide it again into rolls.

7. Place the shaped dough onto a parchment lined baking sheet, cover with plastic wrap, and set aside until puffy, about 1 hour.

  
8. Brush the dough with an egg wash and bake at 400 degrees until golden brown, about 40 minutes.

Original recipe found here.