Insanely scrumptious.
Devilishly delicious.
Delightfully sinful.
(These are all perfect phrases to describe what I feel every time I take a bite of this aaaaaaaa-maaaaaa-ziiiing dessert).
As my Peach Cobbler Week comes to a close, I thought something as wacky as peach cobbler enchiladas would be a great way to end with a bang. Don’t be thrown off by the title – obviously, this IS a dessert (duh) and has nothing whatsoever to do with Mexican food or traditional enchiladas.
My dad received this recipe from a coworker years ago and it immediately took my family by storm. Something magical happens when fresh peaches, butter (and lots of it), and sugar meet flour tortillas. It’s a bubbly, gooey, buttery, peachy miracle, is what it is! So run, don’t walk, to the grocery store and buy yourself the ingredients for these! You. Will. Thank. Me.
Peach Cobbler Enchiladas
4 cups peaches, peeled and sliced
1 cup sugar
squirt fresh lemon juice
2 sticks unsalted butter*
1 cup sugar
pinch salt
10-12 flour tortillas
cinnamon and sugar, for sprinkling
Preheat oven to 325.
Place the sliced peaches in a large pot and add just enough water to cover. Stir in the 1 cup sugar and lemon juice and bring to a boil. Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes. Remove peaches with a slotted spoon and reserve 1/2 cup juice.
Bring sugar, butter, and the reserved peach juice to a boil and cook, stirring occasionally, for about 2-3 minutes, just until the sugar is dissolved. Remove from heat.
Fill tortillas with the cooked peaches and arrange in a single layer in a greased 9×13 pan. Sprinkle with cinnamon and sugar. Pour the melted butter mixture over the top and sprinkle with additional cinnamon and sugar.
Cover with foil and let stand at room temperature for 30 minutes. Bake for 1 hour uncovered, until bubbly. Let stand 5-10 minutes before serving. Serves 8.
Recipe source: heavily adapted from a former coworker of my dad’s
*Clearly, this recipe is NOT of the health food variety. I realize that. But with that in mind: YES, you can use margarine instead of real butter. And YES, you can cut back on the amounts of butter and sugar called for (even though I’ve already cut the recipe down from 3 sticks of butter and 2 cups of sugar). BUT, please do not blame me when it doesn’t turn out. As they say, “all things in moderation”. Just eat it and be happy. 🙂
See that? That, my dear readers, is THE peach cobbler. The dessert of the gods. Baba’s peach cobbler.
It’s taken me 28 years to get here, but I have finally made a Baba peach cobbler. What’s so special about it, you ask? Not the golden, ripe, juicy peaches, or the flaky, sugary crust…to us, it’s special because all it takes is one bite and Baba’s there with us. That’s powerful food.
This is what we consider a “Southern” cobbler. A pie crust topping instead of a biscuit one. Except in my family, we make ours double-decker. Two layers of peaches and pie crust (and butter!). If you’re a biscuit-topped cobbler fan, I encourage you to try it Southern-style! You’ll love it!
As you can see, my lattice skills are….none. To tell the truth, I’m too impatient to mess with it. Rest assured though, it doesn’t affect the taste. 😉
Baba’s Southern Peach Cobbler
4 cups peaches, peeled and sliced
1 cup sugar
squirt fresh lemon juice
3 cups flour
1 cup shortening, very cold and cut into small cubes
1/2 teaspoon salt
3 to 4 tablespoons ice water
For Cinnamon-Sugar Mixture:
3 tablespoons white sugar
1 teaspoon ground cinnamon
cold butter, for dotting crust
Preheat oven to 400 degrees.
Place the sliced peaches in a large pot and add just enough water to cover. Stir in the 1 cup sugar and lemon juice and bring to a boil. Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes. Remove peaches with a slotted spoon and reserve 1/2 cup juice.
To make the crust: Using a food processor or pastry cutter (or my personal preference, the fingers), blend the flour, salt and shortening together until texture resembles oatmeal or small peas. Slowly add the ice water a little at a time until dough just comes together. Refrigerate until needed.
Turn out dough onto a large floured surface and roll out to about 1/4 inch thickness. Cut into long strips.
To assemble: place half of the peaches and juice in the baking dish. Top with half of the strips in a lattice (criss-cross) pattern. Dot with butter and sprinkle with half of the cinnamon-sugar. Bake for about 8-10 minutes, just to let the crust crisp up a little.
Remove from oven and top with the remainder of the peaches and the rest of the crust in a lattice pattern. Dot with butter (lots of it!) and sprinkle with the remainder of the cinnamon-sugar. Bake for 25-30 minutes, until the crust is golden and juices are bubbling. Serves 6 (or in my family…4) 😉
Recipe source: My great-grandmother, Baba
You’ve heard me talk about Baba’s peach cobbler a LOT, right? And how I’ve always been too scared to make one because it’ll never stand up to hers? Remember? Well…..
This is not Baba’s peach cobbler.
Although, I did make one (and it was goooood). But I’ll show you that one next. In case you’re wondering, this week, I’m only posting peach cobbler recipes. It’s Peach Cobbler Week at Sing For Your Supper! Exciting, right?! Right! Why do I need so much peach cobbler in my life, you ask? Because it’s heaven. It’s my favorite dessert on the entire earth. Soft, sweet, peachy goodness topped with tender, buttery crust….oh gosh. I’m getting all excited just thinking about it!
I’ve eaten a lot of cobblers in my 28 years and generally, there are two kinds of cobbler folk: those who make theirs with biscuit topping (what my family calls “yankee cobbler”), and those who make a pie crust topping. My family, Baba included, is the latter. However, I decided one day I’d break tradition and give the biscuit-topped cobbler a chance. While is still doesn’t live up to Baba’s cobbler (in my opinion), it’s still really, REALLY good.
Traditional Peach Cobbler
4 cups peaches, peeled and sliced
1 cup sugar
squirt fresh lemon juice
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
For Cinnamon-Sugar Mixture:
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 400 degrees.
Place the sliced peaches in a large pot and add just enough water to cover. Stir in the 1 cup sugar and lemon juice and bring to a boil. Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes. Remove peaches with a slotted spoon and reserve 1/2 cup juice.
Place peaches and reserved juice in a greased 9×9 baking dish.
To make the topping: In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until texture resembles oatmeal or small peas. Stir in water until just combined.
Drop spoonfuls of topping over the peaches and sprinkle with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. Serves 6.
Recipe source: adapted from allrecipes.com
There are 2 kinds of people who will read this blog post: those who know what Raising Cane’s is, and those who don’t. If you are lucky enough to be familiar with it, you’ll know Raising Canes (or Layne’s for you loyalist Aggies out there- myself included) is a fast food restaurant that serves nothing but chicken fingers and fries.
And an awesome, awesome dipping sauce.
As far as I know, it’s mostly us Southern (and a few Midwestern) states that have Cane’s restaurants, but it looks like they’ll be expanding all over before too long. Then it’ll be Cane’s for all! Yippee!
If you know Cane’s sauce, this post will having you jumping for joy. If you don’t, all you need to know is that it’s the best thing to happen to chicken since….well, frying, I guess. It’s mayonnaise-based with a tangy, spicy kick. IT’S AWESOME. Just make it, and try it.
Raising Cane’s Dipping Sauce
1/2 cup mayonnaise (not miracle whip!)
1/4 cup ketchup
1/2 teaspoon garlic salt
1/2 teaspoon worcestershire sauce
1/8 teaspoon (just a splash) white vinegar
1/2 teaspoon black pepper
Mix all ingredients and chill until ready to serve. Serve with chicken strips or nuggets (fries are also great dipped in it!). Serves 2-4.
Recipe source: adapted from Food.com
Mmm, Chick-fil-a. We ALL love it, right? The sweet tea, the chicken sandwiches, the waffle fries…but most importantly, the nuggets. Those sweet, tender little bites of fried chicken heaven.
And now, thanks to this recipe, I hold the power. I can have Chick-fil-a on a SUNDAY if I want. Victory is mine, Chick-fil-a!
Now before you get too excited, let me tell you- these are not totally identical to the Chick-fil-a nuggets. They ARE baked, after all, where Chick-fil-a’s are fried. But, the secret ingredient to making them as close to the real deal as possible? Powdered sugar. Yep, powdered sugar. And it works! So the next time you have a major hankering for those golden, sweet nuggets but don’t want all the fat and calories; just whip up a batch of these babies. Guaranteed to satisfy even the staunchest of Chick-fil-a nugget connoisseurs.
Baked Chick-fil-a Style Chicken Nuggets
2 large boneless, skinless chicken breasts, cut into 1 inch cubes
1/3 cup panko breadcrumbs (these are Japanese style breadcrumbs and can be found at any grocery store next to the regular breadcrumbs)
1/4 cup regular breadcrumbs
1/2 – 1 teaspoon salt (depending on your tastes)
1/2 pepper
1 teaspoon powdered sugar
olive oil
butter spray
Preheat oven to 425 degrees. Grease a sheet pan with olive oil. Combine the panko, regular breadcrumbs, salt, pepper, and powdered sugar in a pie plate or large plate. Drizzle some olive oil (about 1/4 cup) in another plate.
Toss the chicken pieces in the olive oil, then dredge them in the breadcrumb mixture, making sure each piece is coated evenly. Place the nuggets on the oiled baking sheet and spray the tops with butter spray. Bake for about 12-15 minutes, until golden brown. Serves 2-4.
Recipe source: Sing For Your Supper original
Poke cakes have been around for ages. I’m not sure when they first hit the scene, but I bet if we could peek back in time, we’d find Martha Washington bringing a poke cake to the Revolutionary potluck (what? It could’ve happened…). Poke cakes are an American tradition, after all. 🙂
My favorite poke cake is this Piña Colada Cake, which is drizzled with cream of coconut (nectar of the gods, I tell you!) while hot and topped with pineapple-y whipped cream. A family favorite. BUT this Oreo version is pretty stinking awesome as well. Rich devil’s food cake studded with crushed Oreos, drizzled with Oreo pudding, then sprinkled with MORE crushed Oreos, and finally topped with whipped cream and you guessed it, more Oreos. An Oreo lovers’ dream come true.
Chocolate Oreo Poke Cake
1 box Devil’s Food cake mix
Oreos, roughly chopped (you’ll need almost an entire package. I use double-stuff)
1 large packet instant Oreo pudding
2 cups milk
1 small tub Cool Whip
Prepare the devil’s food cake as directed on box; stir in a large handful of the chopped Oreos. Pour batter into a greased 9×13 dish and bake at 350 degrees for about 30 minutes, until a toothpick inserted in the middle comes out clean.
Combine the milk and Oreo pudding mix in a medium-sized bowl and whisk until smooth.
Using a chopstick or the end of a wooden spoon (while the cake is still warm), poke holes all over the top of the cake. Pour the pudding over the cake and spread evenly so it will soak into all of the holes (you’ll need to do all of this fairly quickly as the pudding will set and get thick after a couple of minutes). Top with more chopped Oreos. Allow cake to cool completely. Spread the Cool Whip over the top of the cake and sprinkle with more chopped Oreos. Refrigerate for at least an hour. Serves 12.
Recipe source: I didn’t follow any specific recipe, but I’m sure this particular poke cake has been around for awhile.
My little photographer’s assistant! 🙂
I love oatmeal. I mean, really, really love it. When I was recovering in the hospital after having Cassidy, I ordered oatmeal with brown sugar every single morning for my breakfast. Growing up, my favorite was always the instant peaches and cream variety, and chances are, 9 times out of 10, you’ll find the little envelopes of instant oatmeal in my pantry. 🙂 However, my newest breakfast obsession is the quick-cooking steel cut oats. I love them because they only take 5 minutes to cook and I can stir in anything I want to flavor it- fruit, chocolate, brown sugar, maple syrup…nutella. 😉
Nutella for breakfast is always a good idea; especially when it’s stirred into hot oatmeal and topped with fresh strawberries. THIS is my kind of breakfast!
Strawberry Nutella Oatmeal
3 cups water
1 cup low-fat milk
1 cup steel-cut oats**
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons sugar
4 tablespoons Nutella
Fresh sliced strawberries
Combine the water and milk in a medium saucepan. Bring to a simmer.
Stir the oats into the simmering liquid. Reduce the heat to medium-low and simmer gently until the mixture thickens, about 5 minutes. Stir in the butter, salt, and sugar. Remove from the heat and let stand 2 minutes before serving.
Portion the oatmeal into serving bowls. Top each serving with 1 tablespoon of Nutella and swirl gently into the oatmeal with a knife or a spoon. Garnish each serving with a handful of sliced strawberries. Serve immediately. Serves 4.
**I use the quick cooking steel-cut oats, which take only around 5 minutes to cook, but if you can’t find them at your grocery store, use regular steel-cut oats (or just plain old fashioned oatmeal, if steel-cut isn’t your thing) and cook for about 20 minutes.
Recipe source: adapted from Annie’s Eats
Ok, I think we can all agree, it’s hot. It is, indeed, summertime after all.
So instead of posting pictures of your dashboard thermostat on facebook (please stop, btw. kthanksbye.), complaining to your coworkers, and not even wanting to get up to take a shower because it’s “just too hot” (ok, so that last one might have been me…), just embrace the heat.
Come home from work, change into some comfy shorts, turn on some Jimmy Buffett, and sip something cold and fruity. Preferably this pineapple sparkler. It’s fruity, bubbly, refreshing, and most importantly, loaded with booze (in case you’ve just spent 20 minutes trying to get an itty bitty polkadot swimsuit on a 5 month old with unusually sweaty feet and flailing legs and arms.) 😉
Pineapple Sparklers
2 parts Sprite or other lemon-lime soda
1 part pineapple juice
1 part pineapple vodka
splash banana rum
squeeze of fresh lime juice
Stir all ingredients together. Serve over ice.
Recipe source: Sing For Your Supper original
Whether you’re grilling all day, going to parades, watching the fireworks…..
…splashing and swimming all day (like we are!), or just relaxing around the house with your family and friends….
we wish you a fun, happy, safe, and special 4th of July!!
Love,
Joel, Amy, Cassidy, and Izzy 🙂
The 4th of July is almost upon us! Yippee! What a great holiday – a whole day spent with family and friends out grilling, swimming, eating, watching fireworks…all the best things! Growing up, my family had a lakehouse (built from the ground-up by my Grandaddy), and we’d spend every 4th of July there. Swimming in the lake, eating watermelon, and watching the fireworks from the boat dock. Happy, happy times!
I love making fun 4th of July desserts every year (like these cute cupcakes) and this year was extra fun! What’s better than sweet, fluffy buttercream sandwiched between soft, chewy sugar cookies studded with red, white, and blue sprinkles?! FUN, I tell you!
Star Spangled Sandwich Cookies
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
Red, white, and blue sprinkles
white sanding sugar
For the buttercream:
1 stick unsalted butter, at room temperature
3-4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch salt
splash milk (optional)
blue food coloring
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, salt, and baking powder together.
Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until smooth. Add the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla and almond extract. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. Slowly stir in the red, white, and blue sprinkles.
Using a teaspoon, scoop out the dough, roll into balls, and place on the baking sheets; press down gently to flatten slightly. Sprinkle with the sanding sugar before baking.
Bake the cookies for 8-9 minutes. The cookies should feel firm, but they should not color much, if at all. Cool completely.
To make the buttercream, beat the butter on medium speed until smooth. Add in the powdered sugar a little at a time until desired consistency is reached (it should be fairly think, but easily spread or piped.). Add in the vanilla extract, almond extract and salt. If icing is too thick, stir in a little milk. Gently stir in as much food coloring as you want to make it the desired color of blue.
Pipe or spread the buttercream on half of the cookies; place other half of the cookies on top to make sandwiches. Makes approximately 20-24 cookies.
Recipe source: cookie recipe adapted from Dorie Greenspan; buttercream is a Sing For Your Supper original
