Life as a Dill

Individual Mason Jar Peach Cobblers

August peaches are the best.  So drippy that you have to eat them over the sink with your sleeves rolled up.  Came up with this recipe as I’ve been craving pie made with said drippy peaches.  The Mason jars make great single-sized servings for me, since hubby doesn’t like peach pie (the horror!)
 
Individual Mason Jar Peach Cobblers

4 peaches, peeled, pitted, and sliced
4 T granulated sugar, divided
1/4 t corn starch
1/4 teaspoon kosher salt, divided
1/2 cup white whole wheat flour
1/8 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons unsalted butter, diced and chilled
1/2 cup milk
freshly grated nutmeg
 
Preheat the oven to 350 degrees.
 
Toss together the peaches, 2 tablespoons sugar, 1/8 teaspoon kosher salt and the cornstarch.  Divide into 4 shallow Mason jars or other glass/ceramic containers (1/2 pint size).
 
In a bowl, whisk together the remaining sugar and salt, the flour, cornmeal, baking powder and baking soda.  Using a pastry blender, cut in the butter until the mixture has a pebbly texture.  Using a fork, stir in the milk.
 
Dollop the biscuit batter on top of the diced peaches.  Grate nutmeg over each jar.  Bake for 30 minutes, until the biscuits are lightly browned and the peaches are bubbling.  Allow to cool slightly before serving.

~Linking up at Serenity Now~

Almond Banana Coconut Muffins {Gluten Free}

Unbelievably moist.  Also quite nutritious, so I didn’t hesitate when Finnian requested one for breakfast.

Only added coconut to the original recipe found on Honest Fare since I didn’t want to open up a brand new bag of almond flour.  It was a great move :)

Almond Banana Coconut Muffins {Gluten Free}

8 oz. almond meal
2 oz. unsweetened dried coconut
½ teaspoon baking powder
2 eggs
3 oz. sugar
½ teaspoon cinnamon
3 ripe bananas (lightly spotted)
extra ½ banana, thinly cut, and sliced almonds for topping

Preheat oven to 300F. Grease muffin tin and dust with flour or line with shallow baking cups.
 
Mix together almond meal, coconut, and baking powder.  Set aside.

Process eggs, sugar, bananas and cinnamon for 3-5 minutes in a food processor.  Stir into the almond meal mixture.

Divide into 12-15 muffins, filling about 2/3 full.  Top with thinly sliced bananas and almonds. Bake about 35-40 minutes or until top is browned and toothpick comes out clean.  Let cool in muffin tin for several minutes, then transfer to cooling rack.

Zucchini Nutella Muffins

Substituted white whole wheat flour and decreased the butter in this yummy-looking recipe found on Pinterest.  Can you really lose if using Nutella?

Zucchini Nutella Muffins

Ingredients:
1 ½ c white whole wheat flour
½ t salt
½ t baking soda
1 t baking powder
½ t cinnamon
½ stick butter, softened
¼ c applesauce
¾ c sugar
1 extra large egg
1 c grated zucchini
zest of one lemon
~½ cup Nutella
 

Preheat the oven to 350.  Line a 12 cup muffin tin with paper liners.  In a large bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Whisk to combine.

Using an electric mixer, cream the butter, sugar, and applesauce together until light and fluffy.  Beat in egg.  Add the dry mixture to the wet mixture in thirds until just combined, then stir in the zucchini and lemon zest.

Fill muffin cups 2/3 full, and dollop 1 teaspoon of Nutella on top of each scoop.  Swirl with a toothpick.  Bake for approximately 15-20 minutes.  Muffins are done with a toothpick inserted in the middle comes out clean.

Cranberry-Apple French Toast

My sister Heidi and brother-in-law Joel whipped this up during their trip this weekend.  It was thoroughly enjoyed by all!

Cranberry-Apple French Toast

topping:

1 Granny Smith apple and one Macintosh apple, sliced
brown sugar and cinnamon, to taste
handful of dried cranberries

Sauté apples in a bit of butter in a nonstick skillet.  Sprinkle with brown sugar and cinnamon.  Add cranberries near the end of cooking.  Keep warm.

toast:

day-old French bread, cut on the bias
6 eggs
1/4 c brown sugar
1/3 c heavy cream
1 T bourbon
1 t vanilla
1 t cinnamon

Whisk all ingredients together.  Dip bread in the batter and cook over medium heat in a buttered nonstick skillet for several minutes per side until browned.

To serve: plate French toast and top with apple mixture; drizzle with honey.

Homemade Vanilla Yogurt

So good and so easy-- great for kiddos!

Homemade Vanilla Yogurt

Makes 2 quarts, which will keep for at least a month in the fridge.

1/2 gallon whole or 2% milk
1/2 c yogurt starter(I use FAGE or Chobani)
1 T Vanilla
1/4 c sugar

Place glass canning jars, lids, and screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.

Pour milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185 degrees (F).

Place the pot on the counter to cool.  Stir in vanilla and sugar. When milk has cooled to 120 degrees, stir in the yogurt starter using a whisk.

Pour the milk into jars, and put the lids and bands on. Place them into a cooler.

Heat 1/2 gallon of water to 120 degrees and pour into cooler.

Shut cooler lid and leave in a warm place for three to four hours. Then, remove yogurt from containers and strain with cheesecloth in the fridge for 2-3 hours.  I like to clean and sterilize the jars in the dishwasher during this part.  When time is up, return strained yogurt to jars, and store in the refrigerator.

3-Minute Oatmeal Cookie

Adapted from the edible perspective

 

¼ c instant oats*

1 egg white

¼ t cinnamon

¼ t baking powder

splash of vanilla

1 T semisweet or dark chocolate chunks

1 T chopped walnuts

1 ½ t turbinado sugar

2 t flour

 

Mash everything together until combined. Pat down with the back of a spoon in a bowl.  Microwave for 50 seconds on high.  Let cool for 30 seconds and slide out of the bowl to serve.

 

*may substitute dry multigrain cereal packets for the oats and spices.  The possibilities are endless!  Above: used chai spiced multigrain hot cereal. 

Mapled Apple Crisp

 
Adapted from Cooks.com

 

8 tart sweet baking apples, peeled & cut into thin wedges
1/4 c maple syrup
1/2 t ground cinnamon, divided
1/3 c coarsely chopped walnuts
1/2 c white whole wheat flour
1/2 c brown sugar, packed
1/4 c unsalted butter, cut into bits
3 T wheat germ
1/2 c rolled oats

 

Preheat oven to 375 degrees. Grease 9 x 13 inch baking dish with butter. Toss apples, syrup and 1/4 teaspoon of the cinnamon in baking dish. Sprinkle walnuts over apples; set aside.

 

In medium bowl combine flour, brown sugar, remaining 1/4 teaspoon cinnamon and butter. Pinch and rub between fingers until mixture is blended to consistency of very coarse meal. Add wheat germ and rolled oats and mix well. Pinch off bits of this topping and scatter over apples. Bake 45 minutes or until apples are tender. Topping is browned and crisp. 

Cardamom Vanilla Pound Cake

 
Gourmet | March 2009

 

3 cups all-purpose flour

1 teaspoon ground cardamom

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 sticks unsalted butter, softened

1 3/4 cups granulated sugar

2 vanilla beans, halved lengthwise

4 large eggs

1 tablespoon fresh lemon juice

1 cup whole milk

Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.

 

Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

 

Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles. Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.  

Sour Cream Coffee Cake

Cooking Light | March 2010

 

¾ cup old-fashioned rolled oats, divided
Cooking spray
1 cup all-purpose flour
¼ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup packed brown sugar, divided
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (8-ounce) carton light sour cream
2 tablespoons finely chopped walnuts, toasted
½ teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces

 

Preheat oven to 350°.  Coat a 9-inch springform pan with cooking spray; set aside.

 

Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.

 

Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.

 

Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan. 

Chewy Granola Bars

Smitten Kitchen

 

1 2/3 c quick rolled oats
½ c granulated sugar
1/3 c oat flour (1/3 cup oats, processed till finely ground in a food processor or blender)
½ t salt
¼ t ground cinnamon
2 to 3 cups dried fruits and nuts*
1/3 cup almond butter
1 t vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 T melted butter
¼ c honey or maple syrup
2 T light corn syrup

1 T water

 

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

 

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and almond butter) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.

 

Bake the bars for 30 to 40 minutes, until they’re brown around the edges.

 

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)  Once cool, a serrated knife (or bench knife) to cut the bars into squares. To store, wrap the bars individually in plastic or stack them in an airtight container.

 

*I used chopped pistachios, walnuts, raisins, and cranberries.  The possibilities are endless!