Easy Peach Cobbler

Well, After the Bread Pudding, I decided to take on another peach recipe that Ive always wanted to make. So, Again, to About.com for a Easy Peach Cobbler recipe!!

Ingredients:

1 stick (4 ounces) butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 ripe peaches, peeled, pitted, thinly sliced
1/2 teaspoon cinnamon

Preparation:Heat oven to 375°.

Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. (I used can Peaches for this recipe, and just sliced them in to bite sizes.)

Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.Serves 6

Another great turn out. I loved the taste of the topping. I would make this again, but the next time, maybe try doubling the crust, it seemed like a lot of peaches for not too much crust.

Peach Bread Pudding

Humm.. I can of sliced Peaches sits in the Fridge!! What to do...

I started by looking in my Betty Crocker cookbook, but that seemed way to hard for the moment. So, I went to the internet. And at About.com, I found this great easy recipe!!

Peach Bread Pudding

Ingredients:

4 cups torn French bread
1 can (14 ounces) sweetened condensed milk
3 large eggs
2 to 2 1/2 cups diced canned peaches, juice reserved
1/2 cup peach juice
1 1/4 cup hot water
4 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon

Preparation:Preheat oven to 325°. Butter an 11x7-inch baking dish.

Tear bread into a bowl.

In a large bowl, combine sweetened condensed milk and eggs; blend well. Add diced peaches, peach juice, hot water, melted butter, cinnamon, and vanilla. Stir in, moistening completely. Turn into prepared baking dish. Bake 1 hour and 10 minutes or until a knife inserted in center comes out clean.

Cool slightly and serve warm with ice cream, whipped topping, or dessert sauce. Cover and refrigerate leftovers.Serves 8.

Oh man, was it good!! Husband loved it! As you can see, I added rasins. The recipe doesnt call for them, but I knew they would come out great!

I did it, I did it, I did it!!

I started baking a lot more in the past year. I told my husband its really all thanks to him, cause he makes sure the kids dont bother me in the kitchen too much while I get a chance to try out my cakes, and he also loves being a taste tester. Also, he really has made it possible for me to feel comfortable in my life to be able to think of doing anything extra. So thanks Hubby!

Now, I saw this cake a couple months back on Bakerella's Blog, and I fell in love. I really wanted to make it. It just looked amazing and at the same time, very Hard! So, Ive been putting it off. But for Easter, I really wanted to take a chance and finally make this cake. Bakerella made a 14 layer cake. And it came out fantastic. The pictures she took and the ease that she shared really made me feel like I could do it too. But still I was nervous, I had never committed myself to something that would take that amount of time to do. But I was determined!!

So, on Bakerella's blog, she gave some different recipe sites that she found, and I looked them over and decided to go with The Smith Family's 12-Layer Cake. The same one that Bakerella used, but I stayed with the 12 Layer Cake. Mostly for the pan issue. I went out and bought pans, and they came in sets of 3, so I grabbed 4 sets, and figured I would use the ones at home to make the other 2, but then I got worried that what if they werent the right size, so I went with the 12 foil pans that I had.

I followed Bakerella's advice and buttered the pans, used parchment paper and buttered again. Then I filled each pan with 3/4 cup cake batter and flattened them all out. I cooked 3 pans at a time, for 12 min each at 350 degrees. Each layer came out perfect! Once they cooled, I removed them all and removed all the papers. Then I set them up on the wire rack and began to frost the cakes, At first I thought I shouldnt use too much icing, and then I started adding more, and once it was done, I just kept pouring the icing on to cover up some of the spots. In the end, it still had a few spots, but no one really cared.

I had planned on adding an extra layer of frosting to give it a cleaner look, but Guests were arriving for Easter, so I finished off the cake by adding Pecans to the top.

In the end, everyone loved it, they went on and on about how moist it was, and was very beautiful. I even got requests to make it for a few family members birthdays, and for every special occasion. It really was a bit of work, but It turned out fantastic. I would be happy to make this cake again!!

Funfetti Sandwhiches

I saw this idea on Carly's Kitchen. So I had decided to make these. And I went out and bought the mix and icing, and when I went to make them, to my surprise, I saw a Funfetti Cookie recipe on the side of the box! How great. I thought about making the cookies, but then decided to go with the sandwhiches.

Ill admit, when I first saw the idea, I wondered how is it that the cake mix wont run. And after seeing the recipe on the side of the box, I thought.. OH thats how.

Recipe from Pillsbury

INGREDIENTS

1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

Directions:

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Once mixed, it was more like cookie dough.

They came out just like cookies!!

All that was left, was to make the sandwhiches. And they were yummy!!

Neopolitan Cookies

Here is another addition to our Christmas Cookie Party. These took a little more time to prepare, but they really came out Yummy. The Recipe Comes from "Mennonite girls can cook", And can I say, I really like this blog. I have seen some very great recipes, and so many of them are easy to make. They have all kinds of things to choose from. Check them out..

(Below, My Pictures, Their Recipe)

2 1/4 cups flour

1/2 tsp. baking powder

1/8 tsp. salt

1 cup butter

3/4 cup sugar

1 egg

1 tsp. vanilla

1/4 cup red maraschino or glazed cherries, chopped

1/4 cup green maraschino or glazed cherries. chopped

1/4 cup finely chopped pecans or walnuts

red and green food colouring

Sift together flour, baking powder and salt.Cream butter, sugar, egg and vanilla.Blend in flour mixture.Divide dough into 3 equal parts.Add red food colouring and the red cherries to one part, blending well.To the second part, add the green food colouring and green cherries.To the third part, blend in the chopped nuts.

Wrap each portion up in plastic wrap and chill for about 1 hour.Divide each colour dough into 2 parts.On waxed paper, form a 10-12 inch-long log of one portion of the red dough and then flatten to about 1/4-1/2 inch thickness.Repeat using the green and white doughs.

Stack the white dough on top of the red and then add the green layer (see picture below).Wrap with waxed paper, squaring up and smoothing each long side as you wrap it.Repeat with the remaining dough.Chill logs about 4 hours or overnight.

Unwrap log and cut into1/4 inch slices and place on cookies sheets.

Bake at 350 degrees for 10 to 12 minutes - just until the edges begin to turn a light brown.Remove from cookie sheets to a rack or brown paper and let cool.These keep well in a tightly closed container stored in a cool place.

Pumpkin Chocolate Chip Squares

Over at We are not Martha they baked up some Awesome Pumpkin Chocolate Chip Squares. They are great. I have only made them once, but they didnt last long, and I cant wait to make them again.. HUMM.. I just might make them this weekend!! Go to We are Not Martha for the recipe.

Heck the batter itself tasted good!

Adding in the foil really helped a lot!!

All baked and Golden!!

I didnt get a shot of them on the plate, They didnt stay on there too long. My Oldest must have ate like 8 of them. She asks me every day if I can make these again. She even called up her friends and told them all about it. Im glad she is happy that I bake for her.