Monday, March 31, 2014

Mixed Berry Cobbler Crumble

This is a hybrid cobbler & crisp. If you're more into the breading than the fruit, this is for you.

Mixed Berry Cobbler Crumble

  • 6 ounces of blackberries
  • 6 ounces of raspberries
  • 6 ounces of blueberries
  • 1/4 cups of powdered sugar
  • 1 1/4 cups of all purpose flour
  • 1/2 cups of sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoons of salt
  • 1/2 teaspoons of cinnamon
  • 1/4 teaspoons of nutmeg
  • 1/2 cups of milk
  • 1 teaspoon of vanilla extract
  • 1/4 cups (1/2 stick) of unsalted butter, softened

  • 1 cup of all purpose flour
  • 1/2 cups of packed brown sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of cinnamon
  • 1/2 cup (1 stick) of unsalted butter, softened

  • Preheat the oven to 350° and butter a 9x13 glass baking dish
  • In a medium bowl, combine the berries (rinsed and left wet) and the powdered sugar, and stir until all the sugar is dissolved

  • Pour the berry mixture into the buttered dish

  • In another medium bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and whisk until combined.
  • Add in the milk and the vanilla, and stir until completely combined
  • Mix in the butter
  • Spoon the batter over the berries, and spread to distribute evenly. The batter will be thick, so drop the batter throughout the berries to make it easier to spread

  • Prepare the crumble topping:
    • In a medium bowl, combine the flour, brown sugar, baking powder & cinnamon, and whisk until evenly combined
    • Cut the butter into chunks and drop it into the flour mixture
    • Using a fork, pastry cutter, or your fingers, work the butter into the flour until large crumbs are formed
    • Sprinkle the crumble topping all over the cobbler
  • Bake for 45-55 minutes, until the berries are bubbling, and the topping is golden brown

  • Serve warm and refrigerate the leftovers!
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Sunday, March 23, 2014

Goat Cheese & Sausage Stuffed Mushrooms

Goat cheese & sausage stuffed mushrooms

  • 2 pints of white mushrooms
  • 1/2 pound of ground italian sausage
  • 6 ounces of goat cheese
  • 1 egg
  • 3/4 cups of italian seasoned bread crumbs
  • 1/3 cup of chopped green onions
  • Pepper to taste

  • Preheat oven to 400 F and line a cookie sheet with foil
  • Cook the italian sausage over medium heat
  • While the sausage is cooking, chop the green onions & pull the stems out of the mushrooms, chop them into small pieces, and place in a medium bowl
  • Using a teaspoon, scoop out the extra mushroom from where the stem was, to make a bigger area to stuff 

  • Combine italian sausage (and all the grease that comes with it)

  • Mix well and scoop heaping spoonfuls into the mushroom centers
  • Place mushrooms on the cookie sheet, evenly spaced, and sprinkle a fine layer of bread crumbs over the tops of the mushrooms

  • Bake for 25-30 minutes 
  • Enjoy!

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Monday, March 17, 2014

Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

Gluten Free Ginger Snaps
Adapted From: This Recipe


  • 2 2/3 cups of Bob’s Red Mill gluten free all purpose baking flour
  • ½ teaspoons of ground cloves
  • ¾ teaspoons of ground ginger
  • 1 teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
  • 1 ¾ teaspoons of Xanthan gum
  • 1/8 teaspoons of salt
  • 1 stick (1/2 cup) of unsalted butter, melted
  • ¼ cup of molasses
  • ¾ cups of packed brown sugar
  • 1 large egg
  • 1/3 cups of candied ginger, chopped into small pieces
  • Sugar for coating


  • Combine flour, cloves, ginger, cinnamon, baking soda, Xanthan gum, and salt into a medium bowl. Whisk and set aside

  • Chop the candied ginger into small pieces and set aside

  • In a large bowl, or the bowl of a stand mixer, beat together the brown sugar, melted butter, and molasses until smooth
  • Beat in the egg
  • Mix in the candied ginger

  • Cover the bowl with plastic wrap and chill in the freezer for 20 minutes
  • Once dough is chilled, preheat the oven to 375° and line a cookie sheet with parchment paper
  • Separate dough into 3 equal sized chunks and place on wax paper
  • Roll the dough into a log about 2 inches in diameter and cut into pieces about 1/3 of an inch thick
  • Pour some sugar into a shallow bowl, & coat each dough slice with sugar

  • Round out the slices, and place cookies on a cookie sheet about 2 inches apart. Using the bottom of a cup, gently flatten the cookies

  • Bake for 10 minutes
  • Enjoy with a glass of milk!

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