Peach cobbler

Peach Cobbler

Peach cobbler with ice cream

Peach cobbler

Ingredients for peach filling

1. 6 fresh peaches - peeled, pitted and sliced into thin wedges or cut into chunks
2. 1/4 cup white sugar
3. 1/2 teaspoon each of ground cinnamon, ground nutmeg
4. 1 teaspoon fresh lemon juice
5. 2 teaspoons cornstarch

Ingredients for topping:

1. 1 cup all-purpose flour
2. 1/2 cup each of white sugar, brown sugar
3. 1/2 teaspoon each of ground cinnamon, ground nutmeg
4. 1 teaspoon baking powder
5. 1/2 teaspoon salt
6. 6 tablespoons unsalted butter, chilled and cut into small pieces
7. chilled water as needed

Preheat oven to 350 degrees
In a large bowl, combine peaches, with all the ingredients in the filling. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

In a  bowl, combine all the ingredients for the topping and cut in butter using a pastry cutter or your fingers. Add water until just combined.
Remove peaches from oven, and sprinkle or spread the topping evenly all over . Bake for about 30 minutes until topping is golden brown

Serve warm as is or enjoy with ice cream or whipped cream

Pumpkin spice snowballs

I was searching for recipes for Christmas and I stumbled across this and the recipe is great. The taste is super delicious but the only issue I had is, my snow won't stick to the balls. Next time I will do more research and update the blog


Pumpkin spice snowballs 

Pumpkin spice snow balls

Ingredients:
3/4 cup unsalted butter, softened
1 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoons cinnamon, divided
1/2 teaspoon each of nutmeg, ground or fresh grated ginger and allspice, salt

Preaheat oven to 375°.
Mix the butter with 1/2 cup powdered sugar, and vanilla  until fluffy. Add flour, salt, and all the spices.
Scoop 1 heaped teaspoon dough and make it into a ball and place on prepared cookie sheet.
Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them.
Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon and roll each cookie in the sugar until coated. Place on a rack to cool.  (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
Store in an airtight container for up to 4 days or freeze for up to one month. (If you freeze them you’ll need to re-roll them in powdered sugar after defrosting.)