Sunday, August 10, 2008

Whip It Up 5 - Peach "Cobbler"

Why, you may ask, did I put "cobbler" in quotes in the title of this post? In my family, cobbler involves a pastry type crust like you would use in a pie - not the batter that forms a cake-like surrounding for the fruit in this recipe. To Bryon, however, that is cobbler. Clearly, we disagree. Nonetheless, I had a bunch of beautiful peaches on-hand last week that needed to be used ASAP, and I knew this would make him happy, so I made a modified version of his mother's "cobbler" recipe.

Instead of using sugar, I used Splenda, and I used what I refer to as "fake butter" (i.e., I Can't Believe It's Not Butter Light) for half of the butter called for in the recipe. Using Splenda and half "fake butter" didn't affect the final result in the slightest - in fact, in the future I'll try using all "fake butter." Bryon's mom noted that she often only uses half of the butter called for, and in the future, I'll do that as well, because I found that using the entire amount left the fruit fairly floating in butter. Oh, she also mentioned that this recipe works well with blueberries too.

The recipe was easy enough, and Bryon (as resident expert on how this recipe should turn out tasting) didn't think subbing Splenda and "fake butter" affected the final result in the slightest. Since it's a favorite of his, I know I'll be having to make it again in the future. I'll work on trying to get an accompanying picture up soon.

Peach "Cobbler"

2 cups sliced peaches
2 cups sugar, divided*
1 stick butter
2 teaspoons baking powder
¾ cup flour
Pinch of salt
¾ cup milk
¾ cup sweetened coconut
½ cup chopped pecans

Preheat oven to 350. Mix peaches with 1 cup sugar. Place butter in deep pan (an 8x6x2 Pyrex works well) and place in oven to melt.

Stir together the remaining sugar, flour, baking powder, and milk to form a batter. Pour the batter over the melted butter – do not stir! Place peaches on top of the batter and sprinkle coconut and pecans over the top. Bake for 1 hour or until the crust is golden – the batter will rise to the top during baking.

Note: Depending on how sweet the peaches are, typically only ¼ - ½ of the sugar called for on the peaches is really necessary. The amount of butter called for can also be cut in half.

Source: Bryon's mom

Saturday, August 2, 2008

Whip It Up Week 4 - Chocolately Goodness!

Thanks to some extreme technical difficulties, I'm about two weeks behind in posting Whip It Up updates - sorry everyone!

One of my favorite things about being back in San Antonio is that I can occasionally run by Joseph's Storehouse - San Antonio's premiere restaurant/bakery/church - again for lunch or a sweet treat, like Amy and I used to do when we were at Trinity. Amy is a girl after my own heart and firmly believes in finishing most every meal with a little something sweet - Joseph's cookies were often just the thing we needed!

My mom and I stopped into Joseph's seeking a sweet treat on a trip to the area two years ago and discovered Joseph's gigantic chocolate fudge cupcakes. I noticed a framed newspaper article on the wall where the recipe had been printed and figured I'd have no trouble finding that particular article online - I was wrong.

Bryon and I met for lunch during the week at Joseph's recently, and I took the opportunity to furiously scribble down the recipe while Bryon was paying for our meal. Upon closer examination, the recipe is nearly identical to a sheet cake recipe that my mom has been making for as long as I can remember, except her recipe uses shortening, cinnamon, and there's less vanilla extract in the icing.

The cupcakes are rich, fudgey, and wonderful - definitely a winner! And, like my mom's recipe, it can be made as a sheet cake as well. Will I make it again? Probably - but I think I'll add the cinnamon to the batter that my mom's recipe includes. The recipe is very easy - I think even a very beginning baker would have no problem with these whatsoever.

Joseph's Chocolate Fudge Cupcakes

2 cups flour
2 cups sugar
1 ½ teaspoon baking soda
¼ teaspoon salt
½ cup cocoa
1 cup oil
1 cup buttermilk
2 eggs
3 teaspoons vanilla
¾ cup hot water

Preheat oven to 350. Grease jumbo muffin tin or rectangular cake pan. Sift dry ingredients together. Add liquid ingredients and mix well. Bake 25-30 minutes for large cupcakes, or 30-40 minutes for cake.


4 Tablespoons cocoa
6 Tablespoons milk
1 stick butter
3 cups powdered sugar
1 Tablespoon vanilla
1 cup chopped pecans

Begin preparing the icing approximately 5 minutes before the cupcakes or cake is done baking. Bring butter, cocoa and milk to boil. Remove from heat and add remaining ingredients, mixing well. Pour/spread over hot cake(s).

Source: Joseph's Storehouse Bakery, Grandma Goldsmith