Does life ever slow down? No?
No. I didn't think so.
I know this is a common theme of mine, falling behind, being in a hectic state, but I have to apologize to the Sweet Melissa Sunday folks. I joined this group, on an unrealistic whim, as I've always wanted to join a cookbook blogging group. Plus, I had that insatiable sweet tooth during my pregnancy and nursing months (the sweet tooth is still around, but I'm slowly getting it under control!). Pies, cookies, jams... yes, please!
After I received my book via the lovely amazon.com, I was able to join the fray and made two weeks worth of recipes. But, I didn't ever seem to find the time to post them. A new recipe is chosen once a week to make on Sunday's, so as the third week of my membership rolled around, a new recipe came out and I bought all the ingredients... only I never made the dish. This is when I really started to fall behind (let's face it, I was always behind). At this point, the days kept clicking by. Then, I wasn't even checking the site anymore.
After about a month of being MIA, I just looked and found that I was quietly dropped from the group. I agree. I should have been. I'm sorry fellow bakers, I bit off more than I could chew during our move. While I had the best of intentions, I take my sweet tooth and leave you to bake without me!
Although, they have Orange Scented Scones coming up next week, and Carmelized Onions, Sage and Cheddar Muffins the next. Maybe I'll keep baking with them, informally. Only when I have the desire and time. Without the guilt of missing a week, or five.
Here was my first recipe, made in June!, from the Sweet Melissa Baking book. It was a hit at a friend's BBQ we went to. Canned, frozen or fresh peaches all seemed to work well for the Sweet Melissa bakers. Also, it was noted to lessen the sugar. I used 1/4 cup and found it to be perfect.
Was one of the easier cobblers I've made, and the bottom side of the biscuits cooked through (I hate when the cobbler topping has a gooey underside, yuck!).
Be sure to cut out fun shapes to top your cobbler. It's all about presentation!
Bear's Peach Cobbler
From the Sweet Melissa Baking book
Ingredients for the cobbler topping:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons sugar, plus 1 1/2 teaspoons for sprinkling
1/2 teaspoon freshly grated lemon zest
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1/2 cup heavy cream
1 tablespoon whole milk or heavy cream, for glazing
Ingredients for the peach filling:
6 cups peeled, sliced, ripe peaches (bout 3 1/2 pounds)
Juice of 1 lemon
3/4 cup sugar (I used 1/4 cup)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
In a large bowl, whisk together flour, baking powder, salt, 2 tablespoons sugar, and zest. Using a pastry blender, cut in the butter until it resembles a coarse meal. Little by little stir in the heavy cream until dough starts to hold together (a bit more cream may be used if needed).
Turn the dough out onto a lightly floured work surface. Pat dough together to form a round about 1/2-inch thick. Using a lightly floured 2 1/2-inch round biscuit cutter (I used a star cookie cutter) to cut the dough into 7 to 8 biscuits.
Place biscuits on a cookie sheet lined with parchment or aluminum foil and refrigerate loosely covered with plastic wrap, while you make the filling or until you are ready to use.
Preheat oven to 350 degrees F. and butter a 2-quart ovenproof deep-dish pan. Line a cookie sheet with parchment or foil.
To make the filling, stir together peach slices, lemon juice, sugar, cornstarch and cinnamon in a large bowl.
Pour peach mixture into prepared dish.
Place the biscuits evenly on top of the peach mixture and brush with milk. Sprinkle with remaining sugar.
Place dish on the lined cookie sheet (so nothing bubbles over and messes up your oven!) and bake for 1 hour and 15 minutes or until biscuits are cooked through (to test this, I lightly pulled up on one of my star biscuits to make sure they were fully cooked).
Remove to a wire rack to cool before serving. This cobbler should be eaten the day it is baked. Serve warm with vanilla ice cream or whipped cream.
Serves 6 to 8.