• Peachy Cobbler

    August 27, 2019

    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.

    Print Recipe

    Peachy Cobbler

    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.
    Prep Time30 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 40 mins
    Course: Dessert
    Keyword: cobbler, dessert, peach
    Servings: 12 people

    Ingredients

    • 8 peaches; cut into 8 wedges each
    • Juice + zest of ½ a lemon
    • 1 stick butter; softened
    • 1½ cups white sugar
    • 1 Tbsp brown sugar
    • 1½ cups all-purpose flour
    • 2 tsp baking powder
    • ¾ cup whole milk
    • 1 tsp vanilla extract
    • ½ cup hot water

    Instructions

    • 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!

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  • Shrimp, Corn, and Arugula Linguine

    August 20, 2019

    Okay hear me out. I know that in the grand scheme of things, I made a corn themed pasta recently. BUT. I had to do what I had to do, given the circumstances of this weekend. Big news!! My sister and I signed our lease on an NYC apartment on Friday! The kitchen is much smaller than I’m used to, but it’s got these very on-brand fruit tiles, and a GORGEOUS living room with a wall of exposed brick, which I can promise will start showing up in my pictures. Anyway, this weekend we started to move some furniture in, and it took my whoooole family to get my bed pieces up the three flights of stairs. That’s the price you pay for Ikea am I right? My saint of a father spent 3 hours building my bed that JUST barely fit into the space for my room, but at least we have air conditioners!

    I’m realizing how expensive it is to move into your first apartment, we are starting from scratch on furniture, kitchen supplies, you name it. I’ve had a beautiful new KitchenAid stand mixer for three months that I haven’t let myself touch until I moved, and now its going to have to be a focal point of my kitchen because it doesn’t fit in any cabinet. Alas.

    But that’s not why we’re here. We’re here for this summery pasta, which just so happened to be the result of a surplus of corn and my workplace procrastination. Add in a ton of butter and a generous pour of white wine, and my attention is captured. I regret to say that I made a quick blueberry-peach cobbler this weekend that we were halfway through before I remembered that I needed to snap some pictures. As a result, here is my peace offering instead, because who can resist a pasta recipe?? Originally found here, this Shrimp, Corn, and Arugula Linguine is quick and so fresh for summer!

    Before we start, here are 5 things to be happy about:
    ONE. The rainbow after a particularly bad thunderstorm.
    TWO. Popcorn with M&Ms mixed in.
    THREE. Starting with a blank slate.
    FOUR. Laughing so hard you can’t stop, even when you forget why you were laughing in the first place.
    FIVE. At the end of August, realizing that Fall is around the corner.

    Let’s get cooking!

    Print Recipe

    Shrimp, Corn, and Arugula Linguine

    The perfect summer pantry pasta, this can be easily customized based on what you have in your kitchen (or garden!).
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dinner, Main Course
    Keyword: arugula, corn, pasta, shrimp

    Ingredients

    • 2 boxes linguine or spaghetti
    • 2 lbs shrimp; peeled and deveined, tails removed
    • 2 sticks butter
    • 4 cups fresh corn kernels
    • 6 cloves garlic; thinly sliced
    • 1 tsp red pepper flakes
    • 2 cups dry white wine
    • 16 oz arugula
    • Assorted herbs (basil, mint, parsley); roughly torn or chopped

    Instructions

    • Bring a large pot of water to a boil, salt, and cook pasta for one minute less than the instructions specify. Save 2 cups of pasta water for the sauce.
    • Meanwhile, melt 1 stick of butter in a large saucepan on medium heat, then saute the shrimp for 2 minutes per side, until entirely pink and cooked through. Season with salt and pepper, then remove from the pan and set aside.
    • In the same pan that the shrimp was cooked in, add the corn and a little more salt and pepper, cooking until the corn is tender and browned in some spots. Add the garlic and red pepper flakes and cook for 1 minute more.
    • Add the wine and bring the whole thing to a simmer, cooking until the liquid in the pan is reduced by half. Add the cooked pasta and toss until evenly mixed. A handful at a time, mix in the arugula until slightly wilted, adding pasta water as necessary. At this point, in goes the shrimp, the remaining butter, and the chopped herbs, and give it a final mix until evenly combined. Serve with a drizzle of olive oil and a sprinkling of the herbs, and preferably a glass of wine!

    Shrimp, Corn, and Arugula Linguine not enough? Looking for more pasta? Look no further than here, here, and here!

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  • July 4th Recipe Roundup

    July 2, 2019

    I ‘ll be honest with you all, I did absolutely nothing this weekend. Not. One. THING. And oh boy it was lovely. I bopped around the house, I re-watched Stranger Things in preparation for this week, and I only wore real clothes for about 2 hours across both days combined. I sat on the porch with a glass of wine and a Martha Stewart magazine and felt RELAXED. And then, for the cherry on top of the laziest weekend, I realized that this is a literal 3 day week followed closely by a 4 day weekend!!! But not just any 4 day weekend, July 4th weekend!! It’s the most important barbecue weekend of the year, are you ready???

    That is a perfect segue into this post, what to make for your barbecue. If you listen to me, I’m not saying that you definitely will be the most popular person at the party, but I’m also not NOT saying that, you know? A good barbecue has gotta have a good snack spread, a cocktail (or mocktail), those classic BBQ foods like burgers + dogs, and my favorite part, DESSERT. Because this is Sweet D, I’m bringing my favorite desserts to recommend, but because I’m also an equal opportunist, I have a few other dishes as well.

    Before we dive in, here are 5 things to be happy about today:
    ONE. A new cookbook giving you fresh inspiration. (Today’s is this one and I’m already obsessed.)
    TWO. Latte art.
    THREE. Me time.
    FOUR. Climbing atop an observation tower.
    FIVE. Cozy bed jackets.

    Okay let’s barbecue!!

    Tomato Burrata Salad.

    So I know this was also included in my Memorial Day recipe roundup, but it’s making a return appearance for a REASON. It can be prepped in 10 minutes, better yet, it can be done in advance because the tomatoes only taste better sitting in the olive oil dressing. It looks so fancy and photogenic with those beautiful burrata balls broken over the top, and highlights the best fresh flavors of summer.

    Blueberry Slab Pie.

    This is another repeat classic, because nothing says barbecue like pie, and nothing makes it easier to serve pie to a crowd than one that can be cut into squares and feeds 20 people. Plus, if you’re feeling particularly creative, there could definitely be some kind of American Flag sitch in the pie crust, but I’ll leave that up to you.

    Tart Cherry Clafoutis.

    Still one of my favorite desserts to date, a clafoutis is a custardy baked dessert that holds your fruit of choice in beautiful little jammy pockets, and honestly it was enough to make me tear up. In this most special tart cherry season, this dish highlights and compliments their brightness perfectly into one slice and serve dessert.

    Classic Focaccia.

    If you’ve seen the Netflix series Salt. Fat. Acid. Heat., you will recognize this recipe as the one Samin Nosrat makes in Italy, which I fell in love with almost instantaneously. It’s simple and perfect and so satisfying. It can be easily customized with herbs or vegetables, but it makes for excellent finger food. I don’t know about you but if I went to a party and this was on the food table, I would cry tears of joy.

    Cinnamon Plum Apricot Pie.

    This pie was an unusual one, with perfect sweetness from the apricots and plums, and warmth from the cinnamon. I had combined the two fruits since I was short on the season’s apricots, but since it’s early enough in the summer, an all apricot pie would be just beautiful. And I haven’t even gotten to the best part of this dessert, which is the vanilla pouring custard that goes on top in great pools. Basically what I’m saying is you need this pie rn.

    Blueberry Buttermilk Cake.

    Ah, the Blueberry Buttermilk Cake. Not the flashiest of desserts, but one of the underestimated heroes for sure. Those jammy blueberries and that crunchy cinnamon sugar lid are just perfection, and it’s a perfect vehicle for a scoop of vanilla ice cream.

    Lemon Meringue Pie.

    There are few things in this world that I love more than lemon desserts. Lemon bars, lemony cheesecake, and best of all, lemon meringue pie. For those who weren’t around last May, I made this pie and was so excited to try my new kitchen torch, only to realize that I am a fool and the butane had to be purchased separately. I actually have yet to try again with a torched meringue, but it feels like this week is the time!!! I mean, just LOOK at that layer of lemon curd. Omg.

    Cornmeal Peach Cobbler.

    My god I love this cobbler so much. Bubbly peach filling is one of life’s greatest pleasures, don’t you think? But WAIT, you don’t know true happiness until you combine it with cornmeal biscuits!!! They’re incredibly low maintenance drop biscuits that get golden and crisp, perfect for soaking up the cinnamon-y peach goodness.

    Cheesecake Pudding Pie.

    Looking for a cheesecake without the 8 hour chilling time of an actual cheesecake? Well, look no further. I don’t even know that there’s anything else that I need to say here, do you? CHEESECAKE. PUDDING. PIE. The end.

    Sweet Corn Layer Cake with Blueberry Jam Buttercream.

    Unpopular opinion that will soon be popular opinion, skip corn on the cob and instead serve your corn in the CAKE. But not just any cake, one topped with a rich, fruity buttercream and stacked into 2 perfect layers. Take the unconventional approach and impress everyone you know!

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