Sunday, July 28, 2013

Raspberry-Peach Cobbler

adapted from a recipe on Spoonful

INGREDIENTS
1/3 cup unsalted butter
3 cups sliced peaches
1 cup raspberries
1 cup sugar
1 cup flour
2 teaspoons baking powder
Pinch of salt
Pinch of cinnamon
1 cup milk
1 teaspoon vanilla extract

DIRECTIONS

Heat the oven to 350ºF.  Measure the butter into a 2 1/2 -quart casserole dish. Place the pan in the oven to melt the butter.

Combine the peaches and raspberries in a medium bowl, and sprinkle 1 tablespoon of the sugar over them. Gently stir the fruit, then set it aside.

In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the remaining sugar, the milk, and the vanilla extract and stir until the mixture is evenly blended.

When the butter has melted, pour it into the batter, stir quickly but gently to mix it in, then immediately pour the batter into the casserole or skillet.

Add the fruit with its juices, distributing it evenly and lightly pressing it partway into the batter with a spatula.

Return the pan to the oven and bake the cobbler until the top is a rich golden brown, about 1 hour.

Sunday, July 7, 2013

Pineapple Angel Food Cake with Toasted Coconut Frosting

INGREDIENTS
1 package angel food cake mix
1 20 ounce can crushed pineapple
1/2 cup toasted coconut
1 jar vanilla frosting or even cool whip!

DIRECTIONS
Preheat oven to 350* F.
Combine angel food cake mix and crushed pineapple in a medium sized bowl.
This is a no-fuss recipe, so leave your beloved KitchenAid alone, and mix it by hand.
Pour batter into a 13x9 inch cake pan, and spread evenly.
Bake for 30 minutes, and let cool.
Top with frosting of choice, and toasted coconut, then enjoy!!

I'm sure you can make homemade frosting, but it's just not my cup of tea. I'd just rather eat the stuff from the jar that's been sitting on a grocery store shelf for a couple months, than do the dishes.

Saturday, July 6, 2013

Oreo Icebox Cake

adapted from Cookies & Cups

INGREDIENTS
1- 4.2oz package Cookies & Cream Pudding Mix
2- 12 oz tubs, Cool Whip, thawed
2 packages Oreos*
Milk
Chocolate Syrup (optional)

DIRECTIONS
Prepare Cookies & Cream Pudding according to package directions. Set aside.
While the pudding is setting, pour some milk into a bowl.
Give each Oreo a quick dip. We don't want to soak them, but we want to at least fully immerse them.
Then lay the oreos flat, in a 13x9 pan until bottom is covered.
Spread one tub of Cool Whip over the Oreo layer, make sure it is even and pretty.
Repeat Oreo process, but this time, top Oreos with your prepared Cookies & Cream Pudding.
Repeat, but with second tub of Cool Whip.
Crumble extra Oreo Cookies on top.
Cover, and chill for at least 6 hours, or overnight.
When serving, you can make it extra chocolatey and decadent by drizzling chocolate syrup on top.

*You can use any kind of Oreo you want, we had the regular kind at my house, but Double Stuff would probably make this even more awesome.

The original recipe just used the Cool Whip, but I decided to replace one layer with the Cookies & Cream pudding, because I'm a classy lady, and I wanted to make it a little more Oreo-y. Also, I dipped my cookies in Lactaid, because I'm lactose intolerant, and later found out that Cool Whip now has dairy in it… but to make it a completely "lactose-free" dessert you can use TruWhip, along with replacing the milk with Lactaid. The pudding mix, and the Oreos are lactose-free ingredients. :]