Monday, June 18, 2012

Blueberry Peach Cobbler For Two

This is a delicious and easy summer recipe! It only takes about 10 minutes to get in the oven and 30 minutes to cook and its worth the wait!!  This recipe is perfect for two people, but it can easily be made for more.

Ready for the oven!



Blueberry Peach Cobbler  - My own recipe
Yield: 2 ramekins
1/2 Cup Brown Sugar
1/2 Cup Rolled Oats
1/2 Cup Flour
2 Teaspoons Cinnamon
1/4 Cup Butter
2 Medium Peaches - sliced thinly - I don't peel them and its still perfectly delicious!
1/4-1/2 Cup Fresh Blueberries, washed and dried
2 Tablespoons Sugar

  1. Preheat oven to 350.  Lightly grease 2 ramekins.
  2. In a large bowl, combine brown sugar, oats, cinnamon, flour and butter. Mix until crumbly.
  3. Place sliced peaches and blueberries in a bowl and toss in white sugar. Mix well.
  4. Place 1/2 the Peach mixture into two Ramekins.
  5. Pack the crumble mixture on top
  6. Bake for 30-40 minutes or until crust is golden brown, or its bubbling...
  7. Let cool and serve with ice cream!
  8. Enjoy!

Thursday, June 14, 2012

Banana Coconut Muffins

Best breakfast muffin!

Banana Coconut Muffins - Adapted from Epicurious
Yield: 12 Muffins
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut - I used unsweetened
  1. Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well.
  3. Fold in flour mixture until flour is just moistened.
  4. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
  5. Enjoy!!

Oatmeal Coconut Cookies

Even people who don't like coconut will love these cookies!

Oatmeal Coconut Cookies - Off a bag of Coach's Oats
Yield: 3 Dozen Cookies
1/2 Cup Butter, Unsalted and Room temperature
1/2 Cup Sugar
1/2 Cup Brown Sugar, packed
1 1/2 Teaspoon Vanilla
1 Egg
1 Tablespoon Milk
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Flour
1/2 Cup Rolled Oats
1/2 Cup Coach's Oats
1 Cup Coconut


  1. Preheat oven to 350.
  2. Cream the butter with the sugars until light and fluffy.
  3. Add the egg, vanilla and milk.  Mix just until combined.
  4. Add the flour, salt, baking powder, and baking soda.  Be sure not to overmix!
  5. Once all mixed, add the oats and coconut.  Mix just until combined.
  6. Scoop tablespoon size dough balls onto a prepared cookie sheet.
  7. Bake cookies 12-15 minutes or until golden brown around the edges.  Let cool.
  8. ENJOY!!

Strawberry Banana Muffins

Perfect breakfast muffin!!

Strawberry Banana Muffins - Adapted from
Yield: 12 Muffins
1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries, cut into bite sized pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

  1. Preheat oven to 350 degrees F. Position rack in center of oven. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a small saucepan melt the butter. Set aside.
  3. In a medium bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
  4. In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the berries, making sure they are coated with flour.
  5. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Divide the batter evenly among the 12 muffin cups. Bake until muffin tops are golden and just firm, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
  7. Enjoy!!

Browned Butter Vanilla Bean Shortbread


Browned Butter Vanilla Bean Shortbread - Adapted from Cooking Light
Yield: 30 squares
2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, browned (see below)
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup sugar
1 vanilla bean, split lengthwise

Browned Butter
Directions from Smitten Kitchen
  1. Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes. 
  2. It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Transfer butter to a bowl and chill until just firm, about 1 hour.

  1. Preheat oven to 350°.
  2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
  4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy (since you've altered the butter by browning it, this butter won't act the same as it would if it were just softened). 
  5. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Add extract. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean (better yet, put it in your extract!). 
  6. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness (I used an offset spatula instead and it worked great). Discard plastic wrap. 
  7. Bake at 350° for 30 minutes or until edges are lightly browned. 
  8. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.
  9. Enjoy!!

Churro Bites


Baked Mini Churro Bites - Adapted from Sweet Tooth
Yield: 30 mini churro bites
Ingredients Churros bites:
1-1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
1/3 cup unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 egg
1/2 cup milk

For the cinnamon sugar topping:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1-1/2 tsp cinnamon

  1. Preheat the oven to 350 degrees and spray a pan of mini muffin tins with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In the bowl of an electric mixture, beat together the sugar and butter on medium-high speed until light and fluffy, about 2-3 minutes.
  4.  Add the egg and vanilla and beat until well combined.
  5. With the mixer on low speed, slowly alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just incorporated. 
  6. Use a small cookie scoop to fill each muffin tin and bake for 15-18 minutes, or until just golden brown.
  7. While the churro bites are baking, melt butter in a bowl and combine cinnamon and sugar in a shallow dish.
  8. When churro bites are done, immediately remove from the pan and dip each bite in the butter and roll in the cinnamon sugar mixture. Enjoy immediately or store in an airtight container for 2-3 days.
  9. Enjoy!!