Brittany's PantryMy Favorite Peach Cobbler
Brittany wrote this on 3 August 2015
peaches
Confession.
I am having a major case of writers block right now.
I keep staring at this picture of sweet, warm, peach cobbler and all witty and inspiring thoughts are replaced with the desire to lick the screen. So far, I have resisted.
Generally, cobblers have a biscuit or scone like topping on them, but many versions, including those seen here in the South, are topped with more of a batter. My recipe is kind of a cross between the two. I don’t like my topping to be hard like a biscuit, but I don’t want it cake-like either. This is a good balance that ends up wonderfully thick and crisp, but not heavy. It is also fantastically easy to make and doesn’t require anything more complicated than just mixing. SCORE!
But greatness (or great recipes) are not without their complications! My biggest issue with this treat was getting the underside of the topping completely cooked. It kept turning out gooey and doughy and the edges would be too dark. NOT good eats. But after dozens and dozens of cobblers over years and years of baking, I fixed it. Now, easily one of my favorite desserts to make, this cobbler is perfectly delightful. The fact that peaches are in season right now just happens to make this even better. Take advantage of it, people!
Yes, you can make this with pears or plums, but anything firmer-say, apples- wouldn’t quite work. The fruit wouldn’t be cooked in the time the topping was baked. Stick to juicy stone fruits, but feel free to stir in a bit of berries to give it some variation. As for me, I like it classic. Classic and peachy. Peachy and juicy. Juicy and sweet.
The BEST Peach Cobbler
I have no idea if cinnamon is a classic cobbler ingredient, but my Mom taught me to ALWAYS put a bit of cinnamon with peaches. And so I do! Because she was right. The warm spice isn’t overpowering or even really noticeable. It just pairs so well here you won’t want to leave it out!
Filling:
8 large ripe peaches, cored and cut into 8ths
1/4 c flour
1/4 c sugar
1 tsp cinnamon
Topping:
1 c flour
2 T cornmeal
1 c sugar
1 1/2 tsp baking powder
large pinch of salt
4 T (1/2 of a stick or 1/4 c) of room temp butter
2 eggs
Preheat the oven to 375. Spray or butter a large, 9X13 glass baking dish. In a large bowl, gently mix the filling ingredients, tossing until mixed and evenly coated. The juices of the fruit will help it all coat. Dump into prepared baking dish and snuggle all the fruit down until its even. In the same bowl, mix the dry ingredients of the topping together. Add the butter and eggs and mix with a spoon until smooth and it forms a stiff batter. Drop by large dollops all over the top of the fruit, spreading a bit to cover as much area as you can. The batter will spread and cover wonderfully as it bakes! If desired, sprinkle a tablespoon of granulated sugar over the top, just to give it a bit of sparkle!
Place in the preheated oven and bake for 30 minutes, or until evenly golden brown and bubbly in the center. Remove and let cook for at least a half an hour so that the filling sets a bit. Too hot makes for a messy cobbler on your plate (not a bad thing, just not as easy to serve). Serve warm, room temp, or even cold. Vanilla ice cream on the side is always a good thing.
Get Pupped W/Savannah Classics Hushpuppies!
Brittany wrote this on 27 July 2015
As you know, I recently moved to the South and am enjoying all the wonderfulness that accompanies this region of the United States. Beaches, forests, sweet tea, grits, all things deep fried, and the incredible people here have completely won me over. As a food writer, I count it as my duty to eat as much of a variety of food as I can, especially in a new place (I take this responsibility very seriously), and here in the south, that means shrimp, collard greens…and hushpuppies.
But I will get right to the point. There are just somethings that I have no desire to make myself. Fried zucchini blossoms, for example, are not in my general menu rotation. Sushi, while one of my favorite foods, just isn’t something I aspire to ever make at home a regular basis. I have no idea why, but hushpuppies are one of those kinds of foods. I rarely deep fry anything, and even though I love to order them when I am out and about, I have no immediate plans to ever make them in my own home.
Until now! The lovely people at Savannah Food Company (based in Savannah, Tennessee) asked me to try their product and from the moment the box arrived on my doorstep, our family has been grateful! We, my husband and kids included, were pleasantly surprised to see that they offer three flavors of hushpuppies: Savannah Classics Original, Sweet Corn, and Jalapeño. They were super easy to prepare and we popped them right from the freezer into the oven. Mmm. Mealtime hasn’t been the same since, and when I find something I really like, I definitely want to share it with all of you!
Our favorite part? They turned out fantastically hot and crispy and crunchy on the outside, just as if I had made them from scratch myself. They aren’t heavy or greasy, and the different varieties keep us arguing over which is our favorite. They instantly became a regular item on my shopping list. Here they are pictured with summer BBQ and it is SO easy to just toss them in the oven before dinner. We have taken to making mixing Sriracha and mayo together and as good as that is on a burger, it is even better as a dip for these little nuggets. I have made them as a quick snack for my kids, and even served them with brunch! Hushpuppies, bacon, and a fluffy pile of scrambled eggs are pretty outstanding on a Sunday morning! I like to jot down ideas for future menus, and a big bowl of these with some different sauces for dipping are already on the agenda during football season. 
Here in the South, they are available at nearly every single grocery store you can find! They are also across parts of the midwest so if you want to find them in your area, click on this link to locate some near you. I consistently find them next to the fish sticks in the frozen food section, and at under 3$ a bag, they fit nicely into our family budget. Easy, classic, convenient, and crazy good. Give them a try and GET PUPPED! Be sure to check out Savannah Food Company on Facebook!
I have been compensated for this post. All opinions, words, and photos are entirely my own.
This recipe will make your house smell amazing.
Yes, I am choosing to open this post with that statement because that is what immediately comes to mind as I write this. It practically wraps your house in a hug. As cheesy as that sounds, its absolutely true. Make no mistake that it will totally lift your mood to have this baking in your oven.
Due to the fact that our household goes through a LOT of bananas, it stands to reason that we will occasionally have overripe fruit on our hands. I never count this as a burden… 🙂 All you have to do is type ‘banana’ in the ingredient search option on the right side of this screen to find out how much I like to bake with them. Like, really enjoy baking with bananas. A few months ago, when trying to decide what to throw together with my extras, I decided to just start paging through my cookbooks to find something new. My kids got into the hunt and they unanimously agreed that these chocolate chip banana bars were the obvious choice.
The flavor of these bars, though similar to a banana bread, have the added bonus of butter (mmmmm…..buttaaaaaaah…) They are moist and rich and deserve a plate and fork. I’ve made them several times in the last few months and they are reliable and delightful and wonderful. A fantastic treat to bring to a game night, pot luck, or to just bake on a rainy weekend! Enjoy friends!
What is YOUR favorite banana baked good??
Chocolate Chip Banana Bars
Recipe adapted from BHG
These bars are so moist, they only last a day or two at room temperature. Store them in the fridge to get an extra day out of them, or better yet, wrap each bar individually in plastic and freeze for later. Usually, I make them for a crowd and make them the day of the event for best results. Or I bake them for no reason and just eat them all….
3/4 c (1 1/2 sticks) room temperature butter
1/2 sugar
1/2 c brown sugar
3 small bananas
1 egg
1 tsp vanilla
2 c flour
2 tsp baking powder
pinch of salt
1 c chocolate chips
Preheat oven to 350 degrees. Lightly spray an 11X14 glass pyrex dish.
Cream the butter and sugars together in the bowl of an electric mixer until smooth. Add the bananas, egg, and vanilla, and beat until fruit is mashed and mixture is combined. Add the flour, baking powder and salt and mix until just combined, scraping the sides of the bowl if necessary. Fold in chocolate chips by hand. Spread the thick batter evenly into the prepared pan, and bake at 350 degrees for 30 minutes, or until golden brown. Remove from the oven and let cool. These are great when they are just slightly warm, but room temp is good too!
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
