A Peach Of A Cobbler

I absolutely hate recipes that use the word “dump” in the title. I get the point that they are supposed to be ridiculously easy, but there has to be a better term for it than that. I’m totally open to any suggestions you may have. Something about food characterized as dump anything just completely ruins it for me. I apologize if that’s too gross to mention in a food blog.

Weekends are great for being adventurous or for being lazy. Especially when it comes to cooking. It’s a good time to tackle a recipe that is a little too involved for a weekday. It’s also a good time to whip up something easy with little muss and fuss while you binge watch some tv or read a good book. A big project does require a bit more planning, but the results are almost always worth the effort. And conversely, if you’ve had a busy week and just want a yummy dessert with minimal work, that just sweetens the deal, so to speak.

This weekend fell into the latter category for me. I wanted something a little sweet, but not a huge process or mess. And I wanted to utilize what I already had in my kitchen. After looking through my cupboards, I realized I had everything I needed to make a delicious and easy peach cobbler. Some recipes refer to this a dump cake. I reject that title due to the aforementioned reasons. This recipe doesn’t need eggs, and you could substitute oil for the butter and coconut milk for regular milk if you want to make it vegan. I have seen a variation of this made with a yellow cake mix, but it’s so simple to make without it. And why spend extra money on a box mix? Save your money for quality ice cream!

I hope you give this a try. It’s amazing served warm with a dollop of vanilla ice cream ♥️

Easy Peach Cobbler

1 can 30 oz sliced peaches

1 stick butter, melted

1 1/2 cups granulated sugar, divided

1 cup flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

3/4 cup milk

Preheat oven to 350 degrees. Lightly coat a 9×13” pan with nonstick spray. Pour melted butter into pan. Drain peaches, reserving liquid. Place peaches in prepared pan. In a medium bowl, combine 1 cup sugar, flour, and baking powder. Add milk and peach liquid to dry ingredients and stir well to combine. Pour batter over top of peaches in pan. In a small bowl, mix 1/2 cup of sugar with cinnamon and nutmeg. Sprinkle over top of batter in pan. Bake 45-60 minutes or until top is brown and bubbling. Remove from oven. Serve warm with ice cream or whipped cream.

Amazing Italian Amaretti Cookies

Today I’m going to blow your mind. So take a seat or whatever you need to do before reading on further.

In case you don’t know this about me, I am an avid reader. Everyday I read at least 2-3 hours. It’s mostly informational stuff, news, interesting and fun facts, but I just really enjoy learning something new all the time. And I recently read something food related, of course, that I couldn’t believe. So being me, I had to try it out.

Did you know that the liquid in canned chickpeas (garbanzo beans) is called aquafaba? And did you know that this liquid can be used in place of eggs or egg whites in recipes? I did not know this! Maybe I’m just late to the party on this information, but it was news to me. The aquafaba can be whipped exactly like egg whites to the same consistency. Now I’m not sure if this works with other canned legumes or not. And since I’m not a vegan, it’s not super important to me other than it’s just an amazing thing to try. But for those of you who are vegan, this would be a fantastic alternative in recipes calling for eggs or egg whites.

I had planned to make Amaretti cookies today and since it calls for egg whites, this was the perfect recipe to test it out on. I’m happy to say it passed with flying colors! The rule of thumb is 2 Tbsp of aquafaba equals 1 egg or egg white. I hope you’ll give it a try, if for no other reason, just for the curiosity factor. This recipe calls for almond meal so it is naturally gluten free. And if using the aquafaba in place of egg whites, it’s also vegan.

The texture is slightly crispy on the outside and moist chewy inside. And delicious almond flavor throughout! Enjoy ♥️

Italian Amaretti Cookies

3 egg whites or 6 Tbsp aquafaba

3 cups almond meal

1 1/2 cups granulated sugar

1/4 tsp vanilla extract

2 Tbsp Amaretti liquor or 2 tsp almond extract

1/2 cup powdered sugar

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside. In a medium bowl, whisk egg whites or aquafaba until semi stiff peaks form. Gently fold in almond meal, 1 1/2 cups granulated sugar, vanilla extract and Amaretti or almond extract. Stir just until combined. Dough will be very sticky, thick and paste-like. Place powdered sugar in a bowl. Scoop out a tablespoon of dough and form into a ball. Then roll in powdered sugar to fully coat. Place each ball on baking sheet about 1” apart. Bake 15 minutes. Remove from oven and cool slightly before moving to a cooling rack. Enjoy! Store cooled cookies in an airtight container room temperature. Makes approximately 30 cookies.

The Amazing Science Of Salt

So many things about cooking seem to involve science. The way ingredients react with each other or how they change under different circumstances is fascinating. It makes me wish that I had paid more attention to science when I was in school.

Most people know that salt is a mineral essential to life. It’s also one of the basic human tastes. As one of the oldest forms of food seasoning, it is also the oldest method of food preservation, dating back 8000 years. Anything from pickled vegetables and fruit to salt cured meats. And even though salt has its health risks from overconsumption such a cardiovascular diseases, it still plays an important role in good health with our electrolytes and helping balance the amount of fluids in healthy organs.

So back to the science side of salt and food preservation. Most of us have enjoyed pickles in one form or another. And don’t forget about salt cured meats, like bacon, ham, or jerky. While salt may be present in most foods, it is only present in minute amounts in fruits, vegetables, and meats. This is where salt preservation comes in handy, particularly from a time when electricity and refrigeration didn’t exist. The salt acts as a food dehydrator and inhibits the growth of many types of bacteria.

A few months ago I stumbled across a recipe for salt cured eggs. It was one of those things that piqued my curiosity but was on my list of things that I would try later. A couple of weeks ago when I had an over abundance of egg yolks I remembered the salt cured eggs and decided to try it out for curiosity sake. Also it makes a fun science project for kids!!!

The process is very simple. And the end result is delicious. The salt cured egg yolks have a rich velvety texture that are amazing grated over pasta or salad or whatever you want to put them on. I highly recommend this ♥️

Salt Cured Eggs

4 large egg yolks

1 3/4 cups kosher salt

1 1/4 cups granulated sugar

Non stick spray

In a medium bowl, combine the salt and sugar. Spread half of the contents in a small baking dish (approximately 8×6). Using the back of a spoon make 4, evenly spaced indentations in the salt mixture. Gently place a raw egg yolk in each depression. Carefully sprinkle the remaining salt mix over top of the yolks, making sure they are completely covered. Cover tightly with plastic wrap and refrigerate for 4 days. Gently brush the salt off of each egg and run under cool running water to remove the remaining salt. The yolk will resemble a gummy-like texture. Then gently pat dry with a paper towel. Preheat your oven to 150 degrees F. Coat a wire rack with the vegetable oil spray and set it on top of a baking sheet. Bake for 1½ to 2 hours. Let cool and then grate over whatever you like. If your oven doesn’t go as low as 150 degrees F, simply allow the yolks to dry out in an unheated oven for 2 days. Enjoy! Salt cured eggs will keep for one month refrigerated in a tightly covered container.