Good news for anyone who doesn’t think they have time to make this summer peach cobbler today. If I can go to a Scottish Festival and a Shawn Mendes concert on Saturday, spend Sunday college shopping with my sister, AND still have time to make this, so can you. So let’s unpack this. Peaches. Don’t even need to be peeled, just sliced, slathered in batter, and baked until the top is shiny and crisp. Delicious and wonderful and purely peachy. Have I convinced you yet?
This weekend, as mentioned above, I went to a Shawn Mendes concert with two of my sisters. Full disclosure, I bought these tickets last March, and anticipated being just a chaperone. BUT. Oh boy did I have a blast! Don’t you love when that happens? Aside from being in the literal last row of the Barclay’s Center, we were dancing and yelling and oh man that boy is cute.
Buuut, since that was my Saturday, and my Sunday was full of errands, I didn’t even think I would have time to make a post this week. Then, all I could think about were peaches because it’s the end of summer and there’s no better time to have a mind completely occupied by peaches am I right? Then, this recipe came along, and it was fate! I tinkered with some proportions, but I had never tried a recipe where the top is flooded with hot water before baking, and I’m intrigued! Combine that shiny top with the jammy peaches and you’ve got the perfect summer peach cobbler.
Before we get started, here are 5 things to be happy about today: ONE. Switching from your summer wardrobe to your fall wardrobe. TWO. The first pumpkin-flavored treat of the season. (PSL’s I see you!) THREE. British Cadbury candies. FOUR. Sneakers with ankle socks. FIVE. A pair of fuzzy slippers to put on when you come home from a long day.
An incredibly low maintenance peach dessert, these peaches don't even need to be peeled before they're sliced, slathered in a brown sugary batter and flooded with sugar and hot water for a shiny, shattery crust.
Keyword: cobbler, dessert, peach
8peaches;cut into 8 wedges each
Juice + zest of ½ a lemon
2 tspbaking powder
Preheat the oven to 350°F. Line a baking sheet with foil, which will catch the drips from the cobbler. Place the sliced peaches into a 9"x13" baking dish, then add the lemon zest and juice on top.
In the bowl of a stand mixer, beat together the butter, 1 cup of the white sugar, and the brown sugar, until fluffy. Add the flour and baking powder until the mixture is evenly sandy. Turn the mixer to low and slowly add in the milk and the vanilla, mixing for an extra 2 minutes until the batter is light.
Drop dollops of the batter evenly over the top of the peaches in the dish and, using an offset spatula, smooth the batter out so that the peaches are barely visible and the batter is no more than ½ inch thick in any place.
Sprinkle the remaining white sugar over the batter evenly, then drizzle the hot water on top. Bake for 60 to 70 minutes, until the top is crackled and golden.
Allow to sit for 30 minutes so that the filling can thicken, then serve warm. YUM!
Looking for more fruity summer desserts? Look here, here, and here!
Okaaaaaaaaay hello! Happy Tuesday, how was your weekend? Mine involved a trip to the gardens with a dear friend, a family viewing of Toy Story 4 in which I bawled my eyes out, and…COOKING! Specifically a baked pasta and this gorgeous summer tart recipe. *Cue the fake shock lol* I go through this weekly Sunday dilemma where I spend all day wondering what to cook for Sunday dinner. I have an instagram folder full of recipes I’ve saved and yet when the time comes, I can’t think of anything. This week I was saved by Smitten Kitchen, with this summery pasta bake. The best part is, remember that garden I mentioned a few weeks back? Guess where all the herbs came from?? I felt like fricken Ina Garten strolling right outside and cutting herbs for myself. All that’s missing is the Hamptons house, but that can’t be far behind right??
Anyway, for dessert I made this GORGEOUS summer tart recipe, which I literally found by chance. I haven’t picked up a magazine in my house in ages, but I happened to open up a new Southern Living magazine on Saturday afternoon and was immediately drawn to this recipe. Originally made with a Ritz crackers crust, I changed it to a chocolate cookie crust because why not, plus I thought it complemented the berries nicely. I was particularly proud of how this looked with all the berries on top, feel free to call me for all your food styling needs in the future lmao. The filling is rich with a little tang, almost like a cheesecake but in tart form, so really what’s not to like?
I warn you all to not make the same mistake I did though. As I’ve mentioned before, I’m a fool who often fails to read a recipe through before diving right into them. Do we remember this? Good. So I was about halfway through the filling of this tart when !!!! I noticed that it has to chill for approximately 8 hours before serving. Keep in mind this was at 3:30 when dinner was at 6. Yeah. I’m a fool. Miraculously, chilling the filled tart in the freezer for 45 minutes and then into the fridge until serving seemed to work just fine, but I would always recommend following the recipe if time allows.
Don’t forget about your 5 things to be happy about today, share them with your friends and strangers!! ONE. Your favorite TV show starting a new season. TWO. Finding a silver lining in something that felt hopeless. THREE. Having a second chance at something. FOUR. Hair masks. FIVE. Playing cornhole in the backyard during a barbecue.
The most perfect combination of chocolatey crust, rich cheesecakey filling, and the season's ripest berries, this summer tart recipe is one you'll want to make over and over.
Keyword: blueberries, summer, summer recipe, tart
Chocolate Cookie Crust
2cupschocolate cookie crumbsex: chocolate wafers or oreo cookies
Black and Blue Buttermilk Tart
¾cup heavy cream
1vanilla beanor 2 tsp vanilla bean paste
1¼tspunflavored gelatinfrom 1 pouch
blueberries + blackberriesfor topping
Chocolate Cookie Crust
If using chocolate wafers, pulse the cookies with salt in a food processor until they are even crumbs. If using oreos, separate the cookie from the filling and then do the same. Measure out 2 cups of crumbs and add to a medium bowl, along with the melted butter.
Stir until the mixture is evenly moistened, then pour into a tart pan with a removable bottom. Using your hands and a small dry measuring cup, press the crumbs into the bottom and sides of the pan. Bake for 10 to 12 minutes, and then allow to cool completely before filling.
Black and Blue Buttermilk Tart
Pour heavy cream and scraped vanilla bean + pod (or vanilla bean paste) to a saucepan, and mix. Sprinkle the gelatin evenly over the mixture and let sit for 5 minutes. Whisk in the sugar and heat on medium until the sugar and gelatin are dissolved.
Transfer mixture to a food processor, then add the cream cheese a little bit at a time. Pour in the buttermilk and process until the mixture is smooth. Pour into a cooled tart crust and chill in the refrigerator for 8 hours, up to overnight. Before serving, top with berries. YUM!!!
TODAY’S THE DAY!! At long last, I bring you our first rhubarb recipe of the season. I know you’re all just as excited as I am right???? Even if you’re not, once you see what’s in store you won’t be able to resist and that’s a fact. Let’s set the scene, shall we? It all started sometime last year, I was perusing my Instagram explore page as one does, and I came across this recipe. Except, as often happens, it was saved and then promptly forgotten about and it was soon buried under all the other recipes I save on a daily basis.
Cut to two weeks ago, I am once again glued to my Instagram, and what do I see? The very same picture, except now I come to realize that the recipe is from one of my absolute FAVORITE blogs, A Cozy Kitchen! It was meant to be, and I simply had to try them out this time.
This weekend I watched my sisters while my parents were away, and apart from getting up ungodly early on Saturday to take them to their SATs, I had a lot of free time to mess around with recipes I’d been saving. Obviously I started with this one, and oh boy did we start the weekend off right. The sweet-but-sour roasted rhubarb is such a surprise when sandwiched between a buttery scone dough, and the vanilla bean glaze is DECADENT. The recipe was so perfect that I changed very little, my only wish is that it made three times as many so I could eat these for breakfast forever.
And how did the rest of the weekend go you ask? Well, I was determined to finally conquer my fear of grocery store seafood counters (is that a thing?), so I found a New York Times recipe for Seared Scallop Pasta with Cherry Tomatoes that seemed perfect. HA. The moment I began to sear my scallops, the ENTIRE house soon filled with smoke. I’m talking fire alarms on both floors, and a smokey haze within 5 minutes. Thank god I had my sisters on hand to open every window in the house and turn on every fan, but I cannot tell what happened! Some comments said don’t use a cast iron skillet, others said you should only use a cast iron skillet (????). I always thought that olive oil smokes easily on high heat, but the recipe requested it!
Will I try it again? Who’s to say. Just know that if I do, it’s on the grill stovetop outside because I’m sure as hell not going through THAT mess a second time, I’m pretty sure the house will smell like scallops for weeks.
But anyway, now that that’s settled, here are 5 things to be happy about today: ONE. Comfortable silence. TWO. Being the only person awake and having the house to yourself for a while. THREE. Treating yourself to a face mask. FOUR. A house full of plants. FIVE. Turning up the air conditioner so that you can keep using a blanket, even in the summer.
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss together the rhubarb, sugar, cinnamon, vanilla bean, and lemon zest until all the rhubarb is coated.
Pour onto the prepared pan and bake for 10 to 12 minutes, until the rhubarb is soft and juicy. Set aside to cool.
Scone Dough Steps
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a box grater, grate the cold butter onto a cutting board or plate and add to the flour mixture. Freeze for 5 minutes.
Remove the bowl from the freezer and toss the butter pieces with the flour so that they're spread uniformly. Press the butter into the flour with your fingers until it's mixed throughout.
Create a well in the center of the flour mixture and pour in the buttermilk. Mix with a rubber spatula or wooden spoon until the dough begins to hold together, then dump onto a lightly floured surface. Knead gently until the dough is fully uniform (about 4 or 5 times, it's important not to overwork this or it will get tough).
Press or roll the dough into a ¼" thick rectangle, with one long end closest to you (so it folds hot dog style rather than hamburger style if you know what I mean). Spoon the rhubarb filling onto the front half of the dough, then carefully fold the other half of the dough over the rhubarb filling. Trim the edges so that they're neat and even.
Using a sharp knife or bench scraper, cut the dough into 6 or 7 large scones and transfer them to your prepared sheet pan. Place the entire pan in the freezer for 15 minutes, while your oven preheats to 400°F.
Remove the tray from the freezer, brush the scones with some extra buttermilk and sprinkle with demarara sugar (optional). Bake the scones for 12 to 15 minutes, until the tops are golden brown and risen. Allow to cool for at least 20 minutes before glazing.
Vanilla Bean Glaze Steps
In a small bowl, whisk together the powdered sugar, heavy cream, vanilla bean paste, and pinch of salt. Feel free to adjust as you see fit, adding more powdered sugar or heavy cream as necessary. The glaze should be thicker than a normal glaze, just barely pourable so that when you spoon it over a slightly warm scone, it spreads as it melts.
If you don’t have vanilla bean paste, do not fret! Regular vanilla can be substituted just as easily here, as can a whole scraped vanilla bean. Additionally, if rhubarb isn’t your thing, this recipe could just as easily be done with strawberries or blueberries, just adjust the sugar level and baking time as necessary. YUM! xoxoxoxoxo
Looking for more rhubarb recipes?? Look no further than here, here, and here! Happy baking!