Peach Cobbler

I bake some things for Father's Day last weekend, but they're on my mom's camera and we're away for the weekend so instead I'm posting Peach Cobbler that I made last week. We had a bunch of peaches on the counter and so I found a great recipe and tried it! This recipe is super easy and really delicious. Definitely make it with the self rising flour. I didn't have any heavy whipping cream so we used cool whip, but serving it with either one is fine, or also vanilla ice cream. It was delicious warm, but served refrigerated it's also really really good. If you ever have too many ripe peaches that you need to do something with, you should try this out. I used about 7-8 peaches for this recipe, and using more wouldn't have hurt.
When making this recipe I was afraid that it would turn out strange: you melt butter in the pan, then pour in the crust mixture, and then add all the peaches and peach juices on top without mixing it. The butter does get distributed, and the crust rises it to the top while it bakes. I didn't end up adding any cinnamon because I forgot, even though I had it out...didn't matter, either way would have been great!

Peach Cobbler
Recipe by Paula Deen

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Nutella Chocolate Chip Cookies

These are SO. GOOD. So make them. I found the recipe adapted from another recipe and ended up making some changes (had no mini chocolate chips so I made it all normal size, and then added a whole cup. Also, I didn't have unsalted butter so I used salted and then omitted the extra salt...and then accidentally added the whole stick of butter instead of 7 tbsp, but they turned out GREAT). I made them for my friend Rose's graduation (congrats yayy) party, but she didn't even get to eat any! One second they were there, sitting on a plate unopened on the counter. Next time I looked they had all disappeared. I guess they were a hit. Make them! They're so good, and so easy!

Nutella Chocolate Chip Cookies
Adapted from Sugar Cooking, who adapted it from Alpineberry

1 1/3 cup all-purpose flour
1 tbsp unsweetened cocoa
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp of salt, if using unsalted butter
1 stick butter, at room temp
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella (chocolate hazelnut spread)
1/2 tsp vanilla extract
1 large egg
1 cup semisweet chocolate chips

Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.

Add flour mixture and mix until just incorporated. Add chocolate chips.

Chill for 1 hour. (This step can be skipped if you want, but I always chill my cookie dough because I think it makes a huge difference).

Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Thanks for waiting...

A new post will finally be up tomorrow! And it's super delicious and easy so make sure to try it out!