Monday, March 31, 2014

Mixed Berry Cobbler Crumble

Cobblers are weird for me. I'm not the biggest fan of cobblers and pies because I don't really like an overload of warm gooey fruit. Whenever I eat apple pies, I pretty much just scoop all the apple chunks out and eat the crust covered in cinnamon goo. With cobblers, I prefer more batter and crunchy goodness than filling, and this cobbler is exactly how I like it. Lots of cakey batter, lots of crunchy topping, and just enough fruit. 

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

There's just something about goat cheese. It's probably my favorite of all cheeses. And, I feel like it just belongs in a mushroom with a bunch of other delicious things. And it deserves to be served alongside a steak and a glass of wine.

  • 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

It seems like more and more people are needing a gluten free diet, one of my roommates, and some coworkers included. Since I love to bake, there tends to be a lot of sweets around all the time, which I obviously can't eat all myself, so I try to feed them to my roommates and my coworkers. 

I try not to torture my poor, gluten free needing roommate, by making her watch as our other roommate and I eat all kinds of delicious things in front of her. So then I would take extra sweets to work...where she also works...which means she has to watch a whole break room full of people eat the things she couldn't eat at home, and still can't eat at work. But, unfortunately, my boss and a few other coworkers would have to decline on the things I brought in too.

Since watching other people eat my baked goods is basically the reason I bake, I figured I should start learning more about gluten free baking. Mostly so that my digestively sensitive roommate and coworkers didn't have to watch me and everyone else eat awesome looking sweets that they can't have. 

One particular gluten intolerant coworker always has my back, and modified a super sweet Super Mario lanyard for me so I can rock my ID badge in style. Fortunately for me, she accepts payment for things in gluten free cookies. She asked if I could make ginger snaps, and I was pumped about it, because I always forget about how much I love ginger snaps. 

So here they are...

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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