dessert

An Easy Peachy Cobbler

~ agustinaskitchen ~ 3 Comments

 

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Fall is here.  Really, how? The Weather app tells me it’s going to be in the high 90’s this weekend.  This happens every year: fall comes around and in September/October we get a week or two of killer heat, blazing sun, AC-busting weather.  The only time I appreciated it was when I was living on the East Coast and it had been cold and rainy, when I came back to visit in October and laid by the pool for 5 days straight.  Bottom line is I’m ready for fall ya’ll.  Real true fall weather.  Until then, I’ll leave you with this super easy, and delicious Peach Cobbler that is perfect for a large gathering of friends and family on a hot weekend.

Disclaimer: this isn’t the prettiest cobbler in the world. I’ve made it dozens of times, it’s never “pretty” but it tastes incredible.  I guarantee it will be devoured. img_0592

RECIPE

Recipe Notes:

  • The recipe calls for nectarines, but I almost always use peaches. 5-6 peaches, instead of the 4 nectarines the recipe states.
  • I typically use less buttermilk: 2/3 cup instead of 3/4.
  • Sometimes, if I don’t have raspberries, I’ll use blueberries.  Just as good!

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Cheers!

Summer Zucchini Bread

~ agustinaskitchen ~ 2 Comments

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Zoooooochini Bread! A little while back this recipe popped up on Smitten Kitchen’s Instagram feed, I knew I had to make it.  I had a few zucchini sitting in the fridge, and I didn’t want them to go bad, bud I didn’t really feel like using them in anything.  Cue: Zucchini Bread.  Like Banana Bread is to bananas when they are starting to go past due, Zucchini Bread is to zucchini when it’s on its final days.

This recipe yields 2 loafs, which I love because you can keep one loaf for yourself and gift the other to friends, family, neighbors.  My brother lives really close, so I called him and told him there was a loaf of zucchini bread wrapped up and ready for him to pick up when he could.  A couple of hours later, he popped by and happily took his loaf home with him, to keep as a snack for his long hours studying and working.  It’s a win – win because I got to see him for 10 minutes and he got a loaf of bread.  Who wouldnt love that? Right? In fact, I think I’m going to get a few zucchini at the store this afternoon solely to make this bread again tomorrow…

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INGREDIENTS:

3 large eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons  vanilla extract
3 cups  all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (or walnuts)
1 cup raisins or chocolate chips (I used about half a cup of chocolate chips and half a cup of raisins)

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Grease two 8×4 inch loaf pans.  I always take about a tablespoon of butter and smudge it all over the pans, then I sprinkle some flour over the butter, and pat it around to make sure the pan is greased well, and that the bread will fall out when it’s done.  There’s nothing worse than taking the time and energy to bake something delicious and then not be able to get it out of the pan!! Please tell me it’s happened to you too, no?
  3. In a large bowl, beat the eggs. Mix in the oil and sugar, then the zucchini and vanilla.
  4. Combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt.  Add the nuts, raisins, and/or chocolate chips.  I added a combination of raisins, pecans, and chocolate chips, totaling almost 2 cups worth.
  5. Mix these dry ingredients into the wet egg mixture. Divide the batter into the prepared pans.
  6. Bake the loaves for about 60 minutes.  I start to check it around 50 minutes, then let it bake for another 10-15 before I take it out and let it cool.

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Cheers!

 

Lemon Curd For the Win

~ agustinaskitchen ~ Leave a comment

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At some point in my early life I fell in love with lemon desserts.  I’m not sure when it happened, which dessert it was, where I was… I’ve always loved lemon desserts.  Lemon curd straight up, or served on anything, lemon bars, lemon pound cake, lemon icing, lemon cake, lemon with blueberries, lemon bundtinis.  I even cook with lemons! In chicken, fish, dressings… you get the idea.

The other day I needed a quick little something to help me say “Thank You” and show my appreciation.  I had heard through the grapevine that they enjoyed lemon curd as much as I do, so I decided to whip some up since it’d been a while.  I used this recipe as a guidepost. I added a little twine and a quick “Thank You” stamp on some cute paper.  That evening, after Chris came home, we put the kids in the car and drove out for our little delivery.  Nothing like a drive to get the kids to sleep, get a Thank You out, and have a little one on one quiet time to chat and connect – everyone wins!

P.S. This takes 5-10 minutes to cook!

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This is how I “strain” it after it’s cooked, in case you were wondering! *See recipe below
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This is how you want the curd to coat the wooden spoon, and you’ll know it’s done

INGREDIENTS:

3 large eggs

¾ cup granulated sugar

1 tablespoon lemon zest

½ cup fresh squeezed lemon juice (about 4 lemons)

3 tablespoons unsalted butter

INSTRUCTIONS:

  1. I used a double boiler, but you can improvise by putting a heatproof bowl over a pan of water. Cook the eggs, sugar, and lemon zest and juice, by whisking it until it becomes thick (like in the above photo, where the curd coats the wooden spoon). This should take no more than 10 minutes, be sure the water is hot hot hot – boiling even!
  2. Remove from heat and strain the curd (as seen in the picture above). Add the butter, cut into pieces, and whisk until it’s melted and mixed in.
  3. Cover, by placing saran wrap right on top of the curd, and refrigerate for 4-6 hours.
  4. Enjoy! Especially, on pound cake with a cup of tea 😉

Cheers!

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