Peach and Blackberry Cobbler

Peaches are one of summers best treats! Sweet, juicy, easy to eat and a great addition to almost any dessert! While at the Farmer’s Market, I picked up some beautiful peaches that were grown in Cashmere, WA.

Washington Peaches

I knew immediately that I would make a favorite; peach cobbler. But I couldn’t just make an ordinary peach cobbler. I wanted to add another fruit and decided on the beautiful blackberries that I also picked up at the Farmer’s Market.

peach, peaches, blackberries
Aren’t they beautiful together?

 

I made individual cobblers, because I L-O-V-E serving up cute, individual portions of dessert πŸ™‚ There is something special about an individual treat.

Be sure the make my Peach and Blackberry cobbler before summer is over! Serve with a large scoop (or two) of your favorite vanilla ice cream! So may say the ice cream is optional… but I think not πŸ˜›

 

Here is my recipe:

 

Ingredients:

2 cups peaches, peeled and cut into segments
3/4 cup blackberries
2 tablespoons brown sugar
2 tablespoons butter, unsalted
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
pinch of salt
For the Topping:
5 tablespoons unsalted butter, melted
1 cup all purpose flour
2 1/2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
mint for garnish, optional
vanilla ice cream

 

Procedure:

  1. Preheat oven to 400 degrees.
  2. In a large saucepan, heat butter and brown sugar. Add in peach segments and blackberries, vanilla, salt and lemon juice.
  3. Bring to a boil and then reduce to a simmer for 2 minutes. Remove from heat.
  4. In a bowl, mix together flour, sugar, baking powder, and melted butter.
  5. Spoon fruit into baking dish or individual ramekins.
  6. Drop topping on top of the fruit. Leave some spots open for the fruit to peek thru!
  7. Bake for 15-20 minutes or until topping is golden brown.
  8. Serve with vanilla ice cream and mint for garnish!
  9. Enjoy πŸ™‚
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Loaded Hummus Dip

loaded hummus dip

This summer has been unusually dry and hot for the Seattle area! Climate change? Al Gore would say so! Whatever the case, it is often too hot to cook and bake. I find myself looking for a quick dinner using the tomatoes and cucumbers from my little patio garden πŸ™‚

Garden

The quickest dinners in our household consist of grilled chicken breast, a large salad and fresh baguette from one of many favorite bakeries. Some days, I would be okay with a bowl of cereal for dinner but Hussein says “that’s not dinner” and “has no protein”.

This recipe was developed on a super hot day. It was 90 degrees and I was not feeling the heat in my kitchen πŸ˜› I grilled some chicken and decided to make a salad and hummus. Then it hit me; we often dip the chicken into the hummus, and add salad to the top for a perfect bite, so why not make it a loaded hummus!

I made my hummus using canned chickpeas, but feel free to use a premade hummus for an even easier dinner! I served this dish with Stacy’s Pita chips πŸ˜€


 

Ingredients:
3 cans chickpeas, rinsed
2 cloves garlic
1/3 cup tahini
1/2 teaspoon kosher salt
1/3 cup fresh lemon juice
3 tablespoons extra virgin olive oil

1 cup cucumber diced
1 1/4 cup tomatoes, diced
1 orange bell pepper, diced
1/2 cup Kalamta olives, pitted and halved
1/4 cup feta cheese, crumbled
1/4 cup flat leaf parsley
2 tablespoons fresh mint, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons red onion, finely minced

 

Procedure:

  1. Reserve 1/2 cup chickpeas.
  2. In a food processor combine remaining chickpeas, tahini, garlic cloves, 1/2 teaspoon kosher salt, and fresh lemon juice.
  3. While on low speed, slowly stream in the olive oil and blend until smooth. Set aside.
  4. In a large bowl mix tomatoes, cucumbers, bell pepper, olives, parsley, mint, oregano, and 1/2 cup chickpeas.
  5. Using a mason jar make dressing by combining olive oil, lemon juice, salt, pepper and red onion. Shake until emulsified. dressing
  6. Pour dressing over salad and toss until well coated.
  7. Smooth hummus over serving plate.
  8. Top with salad mixture and sprinkle feta crumbles over the top.
  9. Serve with fresh pita, pita chips, or whatever you like!
  10. Enjoy πŸ™‚

Loaded hummus, easy hummus, hummus and salad

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Very berry blueberry cheesecake

One of my favorite days in elementary school, was always book fair day. We would receive a thin paper catalog of the Scholastic books that would be available, a few weeks prior to the day of the fair. I would hurry home to tell my parents which books I wanted to get. There were a lot of extra chores done in the weeks and days leading up to the book fair. I wanted to be sure to have enough money to get all the books, pencils and stickers I wanted.

During the fourth grade book fair, I decided to buy a cook book. This was the first time that I had selected a cook book to purchase. My mom had many cook books at home and being the book worm I was, I would always select a chapter book when we went to the library or book store.

One recipe in particular has stuck with me since that time and that is the cheesecake recipe. That cookbook is long gone, but my first cheesecake remains.

The recipe has evolved a ton through the years, especially after The Cheesecake Factory displayed their rich, decadent desserts, using far more cream cheese then anyone used back in the day.

 

Here is my recipe:

4, 8oz packages of cream cheese, room temperature

1 1/2 cups white sugar

4 eggs

1/4 cup all purpose flour

1 tablespoon vanilla

pinch of salt

 

2 1/2 cups finely ground graham crackers

4 tablespoons butter, melted

cheesecake

1/2 cup heavy whipping cream

1/2 cup sour cream

1/2 cup powdered sugar

1 cup blueberriescheesecake 9

 

Procedure:

 

1. Wrap 9 inch spring form pan with heavy aluminum foil. Be sure that the entire pan is covered in the foil and that there are no openings to the pan.

2. Combine graham cracker crumbs and meltedΒ  butter. Using back of measuring cup, press crumbs onto sides of your pan.

cheesecake 1

3. Bake crust in 325 degree oven for 10 minutes. This will help the crust set, so it remains firm when the cheesecake bakes. Place spring form pan onto a large cookie sheet and surround with 3 cups of water. This is called a water bath and will help contain moisture in your oven so the cheesecake does not crack.

4. Mix cream cheese on low setting until smooth. Add in sugar, vanilla and salt. Add in eggs, one at a time, mixing well between each addition. Mix in flour.

Β cheesecake 3

5. Pour batter into pan and bake at 325 degrees for 50-60 minutes, until top is firm and slightly golden.

6. Allow cheesecake to come to room temperature and then rest in the fridge for a minimum of 4-6 hours.

7. For cream topping, whisk together heavy cream, sour cream and powdered sugar. Spread onto top of cheesecake and arrange your favorite fruit.

8. Enjoy πŸ™‚

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Blueberry mango muffins

After our fun, blueberry picking adventure, I was left with a ton of blueberries. Using many of the berries in my mini blueberry pies (http://amandaskitchen.co/2014/07/05/blueberry-pie/), we still had an overwhelming about of berries. I love a good blueberry muffin, but those get boring. I found some beautiful mangoes at the local grocer and decided to pair them with the blueberries in a muffin inspired by the flavors of the tropics. The streusel topping is the icing on this cake! These muffins are so large and delectable, they remind me of something from a bakery.

Don’t like mangoes or blueberries? Feel free to substitute for your favorite summer fruits.

 

Here is my recipe:

Makes 1 dozen large muffins

 

Ingredients:

For the muffin

1 3/4 cups all purpose flour + 1 tablespoon flour

3/4 cup white sugar

1/2 teaspoon salt

2 1/2 teaspoons baking soda

1 egg

1 teaspoon vanilla

1/2 cup vegetable oil

1/2 cup milk

1 cup fresh blueberries

1 cup mango, diced into small cubes

3 tablespoons sweetened coconut flakes

blueberry mango muffins

For the streusel topping

1/2 cup flour

1/3 cup brown sugar

1/4 cup butter, at room temperature, cubed

3 tablespoons sweetened coconut flakes

muffin

Procedure:

Preheat oven to 375 degrees.

1. Mix together 1 3/4 cup flour, sugar, baking soda and salt. Mix in oil, milk, egg and vanilla. DO NOT OVER MIX, unless you want tough flat muffins.

2. Toss blueberries in 1 tablespoon flour. This will help them to be evenly dispersed throughout the muffin and not sink to the bottom. bb muffin 3

3. Gently fold in blueberries, mangoes and coconut.

4. Line muffin tin or spray with non-stick cooking spray. I found these fun liners at Target. paper liner5. Using an ice cream scoop, distributed batter into the muffin tin.

6. Time to make the yummy topping! Using a fork, mix together the flour, sugar, butter and coconut flakes, until it crumbles. Sprinkle on top of the muffins.

7. Bake on the middle rack, in the preheated 375 degree oven for 20-25 minutes.

8. Enjoy πŸ™‚

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Blueberry Pie

Today was a beautiful day in the Puget Sound, meaning it could only be spentΒ  outdoors. Wish such lush land and all the rain, there are many farms, even in the cities. We decided to go to a local blueberry farm! blueberries

 

With the pulp berries we picked, I decided to make mini blueberry pies πŸ™‚

blueberries

 

Makes two individual pies

Ingredients:

For pastry:

1 cup all purpose flour

1/2 teaspoon salt

1/3 cup vegetable shortening

2 to 3 tablespoons cold water

1 beaten egg

 

For the filling:

1 1/2 cups blueberries

1/3 cup sugar

1/4 cups all purpose flour

1/4 teaspoon cinnamon

2 teaspoons lemon juice

1 teaspoon sugar in the raw (optional; to top pastry)

 

Procedure:

1. Preheat oven to 425 degrees.

2. To make the pastry mix the flour and salt in a bowl. cut in the shortening, using a pastry blender or criss-crossing two knives, until mixture look like a bowl of small particles. It should look something like this:

pie

3. Sprinkle cold water over mixture until pastry leaves the side of the bowl.

4. Gather the pastry into a ball. Turn over onto floured surface and shape into a flattened a round. Place in refrigerator to firm up (this will also help make an extra flaky pastry).

5. While the pastry is in the refrigerator, make the filling. Combine all ingredients.

6. Roll chilled pastry on a lightly floured surface. Use a large cutter, to cut out 4 piece. On two of the pieces, using a small cookie cutter, cut out a small shape, in order to release steam (these will be the tops).

7. Spoon filling onto the two bottom pastry pieces. Top with second pasty and use a fork to crimp the edges together.

8. Brush pastry with beaten egg. Sprinkle Sugar in the Raw on top of pastry. Bake in preheated oven for 35 minutes or until golden brown.

9. Enjoy!

I had mine with vanilla ice cream! blueberry pie with icecream

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