Easy Peasy Peach Cobbler


This recipe was so easy but the result was SO good that I had to make sure I saved it here!

First off, I froze these peaches using Alton Brown's method of freezing where you add nutmeg and a crushed up vitamin C tablet so the peaches already had an amazing flavor. Even without that though, this recipe is a winner that I am sure would work with any fruit!

Easy Peasy Peach Cobbler:

about 4 cups of peaches (canned or frozen, up to you!)
3/4 cup sugar
1/4tsp salt

For the batter:
6tbls of butter
1 cup of all purpose flour
1 cup of sugar
2 tsps baking powder
1/4 tsp salt
3/4 cup of milk
ground cinnamon

Combine the first three ingredients in a sauce pan (unless you are using canned peaches than just skip this part).  Warm together until sugar is dissolved.

Meanwhile heat up the oven to 350.  While the oven is warming up, add the butter to a 9 by 13in pan and leave in the oven until butter is melted. Remove from oven when melted.

Combine together dry ingredients except cinnamon, then stir in the milk until combined. Pour mixture into the 9 by 13 pan. Spread to make it even.  Spoon peaches and juice on top. Cover with cinnamon.

Bake for 35-45 (or longer) until it is done in the center and begins to pull away from the sides.

Enjoy with ice cream and think about summer!

xo

Lofthouse Cookies (Better than store bought!)


I love these cookies.  I didn't think the store bought ones could get any better but of course the homemade ones always win out.

These were a hit with me and the folks I shared them with, they will definitely become a regular in this house!

Here's the recipe in case you'd like to make some!

Lofthouse Cookies
1 stick of butter, room temp
3/4 cups of sugar
1 egg, room temp
1/2 cup of sour cream at room temp
1 tsp vanilla
1 1/2 cups of all purpose flour
1tbls of corn starch
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Frosting:
1 stick of butter at room temp
2 tbls shortening (optional)
1 tsp vanilla
2 cups confectioners sugar
3-4 tbls milk

food coloring and sprinkles if you'd like.

Combine dry ingredients, set aside.
Cream together butter and sugar until fluffy.  Add in egg until combined.  Add in sour cream and vanilla until incorporated.

Slowly add dry ingredients to wet until well combined. Cover and refrigerate for a couple of hours.

Preheat over to 375.

Use a cookie scoop (1in for mini cookies 1 1/2in for regular) and scoop cookie down onto pans leaving about 2in between cookies. Bake for 8-10 minutes or JUST until they begin to brown.

To make the frosting: cream together butter, shortening, and vanilla.  Slowly add sugar. Add milk 1 tablespoon at a time until you reach a good spreading consistency.  Color with food coloring if desired and add sprinkles immediately.

Store in sealed containers.

Enjoy! :)
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