Peach Cobbler

This cobbler was made on a whim (The best things are made this way). We had the peaches to use, and the cream leftover from something delicious that I can't remember. The crust came together fairly simply with almond cookies we had on hand. We ate this quickly over the next few days.

Crust:
Almond cookies, crushed, patted into tart pan

Peach filling:
1 cup whipping cream whipped to slightly stiffer consistancy (custard like)
1/4 cup sugar

2 peaches thinly sliced

Press crumbled cookies into pan. Then spread the whipping cream onto crust. Add peaches in a layered arrangement. Cook for 25-30 minutes at 350. Great a la mode!

Applesauce Spice Bars

Our first recipe from Dorie's Baking book is the Applesauce Spice Bars recipe mostly because it didn't take much time and they looked scrumptious in the picture. The recipe was simple because the batter comes together in one saucepan. Plus, I love raisins, and this recipe definitely calls for it's fair share of raisins. In my opinion the bars didn't need the glaze, they were pretty sweet on their own. But if you're a fan of the extra sugary kick, then by all means pour it on. Also, the recipe seemed to be more of an apple spice cake than a bar, but they were tasty nonetheless.

1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
1 stick unsalted butter
1 cup brown sugar
2 eggs
1/2 cup applesauce
1 tsp vanilla extract
1 apple (chopped)
1/2 cup or more raisins
Glaze: 2 1/2 Tbs heavy cream
1/3 cup brown sugar
2 1/2 Tbs unsalted butter
1 tsp corn syrup
1/2 tsp vanilla extract

Combine the dry ingredients together. Melt butter in medium saucepan and then combine brown sugar until smooth. Add the 2 eggs stirring quickly. Add applesauce and wisk till smooth. Slowly add dry ingredients until no lumps are present. Mix in chopped apple and raisins and put in 9X13 in pan at 350 degrees F for 23-25 minutes. For the glaze, whisk cream, sugar, butter and corn syrup. Bring to a boil for 5 minutes. Stir in vanilla and pour over cooked bars.

Pasteis de Nata

We just got back from Lisbon Portugal last week. After a visit to Belem and sampling their famous pasteis de Belem, we decided that we must try to recreate these small tarts of custard goodness. After making a cake with chocolate meringue (which will be posted soon), we had lots of egg yolks to use and the perfect recipe to use them. These custard tarts are simply decadent. They remind me of our trip to Belem, crossing under Lisbon's own Golden Gate Bridge, and entering the pasteleria crowded with hungry tourists waiting to indulge in the famous pastries. I got the recipe here. A light dusting of powdered sugar and cinnamon is an absolute must. Enjoy!

Blueberry Spice Cake with Cream Cheese Frosting

It's our first post and we wanted to kick it off with a bang. We found the best deal on blueberries at the store and we wanted to make something that would showcase our talent, use fresh ingredients, and taste delicious. This cake proved to be the perfect match. Cooking in the kitchen together, Katie and I are beginning to realize how my cooking skills and her baking skills are going to match up. There are going to be fights, brawls, messes, and making up (and lots of cleaning up). But we are going to learn a lot from each other and most importantly eat yummy food.

As it turned out, this cake came out beautifully and tasted equally as decadent. We got the recipe here.