Vanilla Peach Cobbler

Vanilla Peach Cobbler

Ingredients:

• 4 cups sliced fresh or canned peaches (about 6-8 peaches)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or similar-sized baking dish with butter or non-stick cooking spray.

2. In a mixing bowl, combine the sliced peaches, 1/2 cup sugar, vanilla extract, cinnamon, and nutmeg. Toss until the peaches are evenly coated with the sugar and spices.

3. Spread the peach mixture evenly in the prepared baking dish.

4. In another mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.

5. Stir in the milk and melted butter until the batter is smooth.

6. Pour the batter over the peaches in the baking dish, spreading it out evenly.

7. Bake in the preheated oven for 35-40 minutes, or until the cobbler topping is golden brown and the peaches are bubbling.

8. Remove the cobbler from the oven and let it cool for a few minutes before serving.

9. Serve the vanilla peach cobbler warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips:

• You can use either fresh or canned peaches for this recipe. If using canned peaches, be sure to drain them well before using.
• Adjust the amount of sugar according to the sweetness of your peaches and your personal preference.
• Feel free to add a pinch of ground ginger or cardamom for extra flavor.
• Leftover cobbler can be stored in the refrigerator for up to 3 days. Simply reheat it in the microwave or oven before serving.

Enjoy this comforting and delicious Vanilla Peach Cobbler as a delightful spring dessert that's perfect for sharing with family and friends!

• • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted

  Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or similar-sized baking dish with butter or non-stick cooking spray.

  2. In a mixing bowl, combine the sliced peaches, 1/2 cup sugar, vanilla extract, cinnamon, and nutmeg. Toss until the peaches are evenly coated with the sugar and spices.

  3. Spread the peach mixture evenly in the prepared baking dish.

  4. In another mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.

  5. Stir in the milk and melted butter until the batter is smooth.

  6. Pour the batter over the peaches in the baking dish, spreading it out evenly.

  7. Bake in the preheated oven for 35-40 minutes, or until the cobbler topping is golden brown and the peaches are bubbling.

  8. Remove the cobbler from the oven and let it cool for a few minutes before serving.

  9. Serve the vanilla peach cobbler warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

  Tips:

  • You can use either fresh or canned peaches for this recipe. If using canned peaches, be sure to drain them well before using.
  • Adjust the amount of sugar according to the sweetness of your peaches and your personal preference.
  • Feel free to add a pinch of ground ginger or cardamom for extra flavor.
  • Leftover cobbler can be stored in the refrigerator for up to 3 days. Simply reheat it in the microwave or oven before serving.

  Enjoy this comforting and delicious Vanilla Peach Cobbler as a delightful spring dessert that's perfect for sharing with family and friends!
  
  

Microwave Chocolate Mug Cake Late Night Snack

Microwave Chocolate Mug Cake

Ingredients:

• 4 tablespoons all-purpose flour
• 4 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons milk
• 2 tablespoons vegetable oil or melted butter
• 1/4 teaspoon vanilla extract
• 1 tablespoon chocolate chips (optional)

Instructions:

1. In a microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
2. Add the milk, vegetable oil or melted butter, and vanilla extract to the dry ingredients in the mug. Stir until the batter is smooth and no lumps remain.
3. If desired, sprinkle chocolate chips on top of the batter.
4. Microwave the mug cake on high for 1 to 2 minutes, or until the cake has risen and the top is set. Microwave times may vary depending on the wattage of your microwave, so start with 1 minute and check for doneness.
5. Let the mug cake cool for a minute or two before enjoying straight from the mug or transferring it to a plate. Be careful, as the mug will be hot!

Feel free to customize your mug cake by adding other mix-ins like nuts, caramel, or marshmallows. Enjoy your delicious late-night treat!

Trendy Rainbow Fruit Pizza

 

Rainbow Fruit Pizza

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the topping:

• 8 oz (225g) cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Assorted fresh fruits (such as strawberries, kiwi, blueberries, mandarin oranges, grapes, and raspberries), washed and sliced
• 1/4 cup apricot preserves or honey, for glazing

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 12-inch pizza pan or line it with parchment paper.

2. Make the crust: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Gradually add the flour and salt, mixing until a dough forms.

3. Press into pan: Press the dough evenly into the prepared pizza pan, covering the bottom in a thin layer.

4. Bake the crust: Bake the crust in the preheated oven for 12-15 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.

5. Prepare the topping: In a separate mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

6. Assemble the pizza: Once the crust has cooled, spread the cream cheese mixture evenly over the top.

7. Arrange the fruit: Arrange the sliced fruits in a rainbow pattern on top of the cream cheese mixture, starting with red fruits on the outer edge and working your way inward with orange, yellow, green, blue, and purple fruits.

8. Glaze the fruit: In a small saucepan, heat the apricot preserves or honey over low heat until melted and smooth. Gently brush the glaze over the top of the fruit to add shine and prevent it from drying out.

9. Chill and serve: Refrigerate the fruit pizza for at least 30 minutes to set. Slice into wedges and serve chilled.

This Rainbow Fruit Pizza is not only delicious but also visually stunning, making it a perfect addition to any gathering or celebration. Its vibrant colors and fresh fruit toppings with the combination of sweet and tangy flavors in every bite!

Lemon Blueberry Bundt Cake

 

Lemon Blueberry Bundt Cake

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries (or thawed frozen blueberries)

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Lemon zest for garnish (optional)

Instructions:

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt cake pan, ensuring to coat all the nooks and crannies.

2. Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

4. Add eggs and flavorings: Beat in the eggs, one at a time, until well combined. Mix in the vanilla extract and lemon zest.

5. Alternate adding dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt (or sour cream) and lemon juice. Begin and end with the dry ingredients, mixing each addition until just combined.

6. Fold in blueberries: Gently fold the fresh blueberries into the cake batter until evenly distributed.

7. Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Cool: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

9. Make glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice if too thick or more powdered sugar if too thin.

10. Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top of the cake. Garnish with additional lemon zest if desired.

11. Serve: Slice and serve the lemon blueberry bundt cake, and enjoy the burst of citrusy and fruity flavors!