Our kitchen allowed me to start baking around the end of August. I've been completely obsessed with making cobblers and pies. I've been intent on trying to make a good homemade pie crust in my food processor. Tom was super encouraging me to make dough from scratch because the taste is so much better than store bought dough. Sadly, he's right. Once, I started making dough from scratch, I haven't looked back!
My picture attempts for this were a fail. I recently purchased a new phone and while my iCloud recovered some of my pictures this one was not one of them. I use the basis of Aretha Franklin's peach cobbler as a starting point, but since I've made this often I tweak things. For example, my mom swears by peach cobbler with fresh peaches. She does say that some of her sisters SWEAR by canned peaches. Her personal preference is that she will NOT make a peach cobbler if those peaches are not cut up or picked right off the tree.
I alternate between using canned and fresh peaches/ My good friend Neondra is an awesome baker who I'm always spying on and is queen of the peach cobbler world. Here is my long pitch at telling the single men out there that someone needs to scoop her up because that girl is constantly cooking yummy-ness. One of my early Michigan visits consisted of me trying her cupcakes. #jesustakethewheel. I trust Neondra's dessert judgement so much that when she recommended me a baker for the wedding, I was immediately going, they are the ONE. I can't wait to talk about Bria when I start doing cakes because my mom still hasn't stopped talking about how good my wedding taste caked. She likes to hearken back to "how family use to cook on the farm in the deep south."
When black people refer back to "whence they've come from" or go further to say, "the tongue slapped the roof of my mouth, it partied so hard----or this taste like nectar from the gods..."
YOU KNOW YOU'VE SUCCEEDED. Make no mistake black people will talk about you if you bring around terrible tasting desserts. I was laughed out of house and home growing up because I could not bake a single thing. I was determined before I died that I would make one thing that parents wouldn't wince at and tell me "to keep trying" or just tell me, "giiiiiiiiiiirl, don't you bring that to a dinner and tell people you're from our family."
I'm making my way back to making a peach cobbler with canned peaches that turned out AMAZING. I'm hoping that next summer, I can use more fresh peaches as I was super late in the season when I started making cobblers. Another thing I change about the recipe above, I use more breadcrumbs because I like a thick sauce. Breadcumbs help soak up the watery sauce, so I'm always throwing more in there to thicken the sauce so it's less soupy and a almost glaze-y <----culinary words that are completely made up.
My mom and I debate on flavors all the time. she swears by vanilla and nutmeg, and I like just a drop of vanilla and heavy on the cinnamon/nutmeg combo. My husband was investigating me in the kitchen and comments on how the whole process is a "roux" and will happily dip and taste test my stockpot concoction. After I made a peach pie the first time, he challenged me to make my own crust. My initial reaction:
Eventually, I warmed up to the idea after reading a few blogs about it and then officially took it as a challenge:
I have made about two peach pies and have alternated between different crust recipes. One recipe, I felt was too doughy and the other too flaky. Finally, after calling my mom, she goes:
"I've been using the same pie crust recipe for 20 years and you've never said a word." Ha! I usually ask her dessert recipes for EVERYTHING and forgot that she always makes her own pie crust. I love my mom, she's an absolute darling!
I'm getting prepared for Thanksgiving! This first attempt came out really good! I'm still working on perfecting my crust edge look, but I felt it was a pretty good first attempt!
Other Desserts: Caramel Apple Cheesecake, Caramel Apples & Brownies
I found the other pictures of desserts I've made in September. I LOVE caramel apple cheesecake, and usually can whip that one out in one hour. It was my staple dessert for family gatherings. I experimented with pecan dark chocolate brownies, and decided to make caramel apples as a take home treat for some friends.
I loved making caramel apples and will definitely be making some with future kids. They are so much fun to make and one day I will try and make them look store bought and pretty. Until then I cherish their imperfection and gooeyness.
Anyway, October will be the month of cakes. I will be doing a red velvet cake and pound cake this week. I should have some pretty good pictures from that as I wonder if I'll even frost well. I haven't frosted a cake in a good long while!