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!

Peace Orange Muffins for Two

Sometimes I see a piece of fruit and just think of the endless possibilities. This morning, my sister Katie was sleeping in, and I wanted to surprise her when she woke up. I wanted to make a sweet, no yeast bread, but I only wanted to make small portions in the toaster oven (my new found energy saving technique). So I created the muffin-bread-cake combo and it turned out great. It was moist with just the right amount of sweetness and little bursts of tart peach. The recipe was simple, I was inspired by the raspberry pecan bread at Baking Bites and altered it a bit to serve two.

Peace Orange Muffins (makes 2 muffins)
1/4 cup flour
1/8 cup sugar (2 Tbls)
1/8 tsp baking soda ( I used half of a 1/4 tsp to measure this)
1/8 tsp baking powder
small dash salt
1/8 cup orange juice (2 Tbls)
1/8 cup egg (again 2 Tbls)
Fruit: I chose cubed peaches.

Whisk dry ingredients in a bowl. Then mix in orange juice and egg. Stir in the fruit pieces. Put in a small muffin tin and place in toaster oven at 350 degrees for 15-20 minutes or until slightly brown around edges and a toothpick comes out clean. Toaster ovens vary considerable so keep an eye on them. If you like your muffins on the large side and don't want to use a toaster oven, then I suggest doubling the recipe.