Nectarine Cobbler

Made this recipe from Family Circle:

https://www.familycircle.com/recipe/cobbler/nectarine-cobbler/

Ingredients

• 6 nectarines, peeled, pitted and diced
• 1/2 cup sugar
• 2 tablespoons cornstarch
• Pinch of nutmeg

Biscuits:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup reduced-fat sour cream
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon milk

Directions

1. 1Heat oven to 375 degrees . Coat a 2-quart baking dish with nonstick cooking spray. In bowl, combine nectarines, sugar, cornstarch and nutmeg. Pour into dish.

Prepare Biscuits:

1. 1In a large bowl, stir together the flour, baking soda and salt. In a small bowl, whisk together the sour cream, egg, butter and 1 tablespoon of the sugar. Stir sour cream mixture into the flour mixture until a dough is formed.
2. 2On a lightly floured surface, pat or roll out dough to 1/3-inch thickness. Using a 1-3/4-inch round biscuit cutter, cut out 6 biscuits. Gather dough together and repeat for a total of 12 biscuits.
3. 3Place biscuits on top of fruit mixture, spacing evenly over fruit filling, and brush with milk. Sprinkle with remaining 1 tablespoon sugar. Bake at 375 degrees for 35 minutes, until biscuits are browned and fruit is bubbly. Cool at least 15 minutes before serving.

My changes: 

1. I didn't use the entire 1/2 cup of white sugar in the filling-- I probably used closer to 1/3 cup, because the fruit was pretty ripe. 

2. I used 5 nectarines/peaches (and left the skins on) and then added some blueberries, a few very, cherry plums. I cut the nectarines into thin slices. 

3. I added spices -- cardamom and cloves to the filling as well as a nice squeeze of lemon juice. 

4. I used full fat sour cream instead of reduced fat sour cream

5. The biscuit dough came out quite sticky for me. I attribute this to one of several reasons: I did my best to measure out a 3/4 cup of it, but I may have been off.  I also used full-fat, not low-fat sour cream. I didn't do the best job of rolling out the dough to the thickness they recommended (mostly because it was so sticky, and I was wary of adding too much flour to be able to roll it out. I used an 8x8 pan (which worked volume-wise) which didn't have a lot of top surface area, so I couldn't place the biscuits down in a single layer. So long story, but the dough was tricky to handle and the underside of the biscuits didn't cook where they overlapped. Next time, I'd be sure to not overlap the biscuits, OR partially cook them separately and then transfer them on top midbake. 

6. I would consider making again, though, because it tasted great! 

Gluten free (and dairy free) banana almond butter muffins

Gluten-Free Banana-Almond Butter Muffins

For additional crunch, top each muffin with about 1 tablespoon of granola before baking.

1 hour 15 mins15 minsMakes one dozen

TOTAL TIMEPREPYIELD

Ingredients

• Safflower oil, for brushing (optional)
• 1 1/2 cups almond butter
• 3 bananas, mashed (1 1/4 cups), plus 1 banana, thinly sliced
• 3 large eggs, room temperature
• 1/4 cup sugar
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons apple-cider vinegar

Directions

1. 
   

   1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined.
2. 
   

   2. Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

My thoughts:
1. I used a mix of raw almond butter and TJ's mixed nut butter. I did not top the muffins with sliced banana, though in order to make them more visually appealing, I would consider it next time.
2. Made a dozen muffins, took about 15ish minutes in my oven
3. I threw in some cinnamon because I felt like it needed a little more flavor.
4. Yummy hot out of the oven!

I had this saved in my cooking folder, and decided to make it on a day when I had so much ripe fruit I had to do something with it all.

Peach-and-Raspberry Oat Cobbler

Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.

3 hours 40 mins25 mins8

TOTAL TIMEPREPSERVINGS

Ingredients

Filling

• 2 1/2 pounds peaches, cut into 1/2-inch wedges (8 cups)
• 1 1/4 cups (6 ounces) raspberries
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon kosher salt

Topping

• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup rolled oats, plus more for sprinkling
• 3/4 cup cold heavy cream, plus more for brushing and serving (optional)
• Fine sanding sugar, for sprinkling

Directions

1. 
   

   1. Filling: Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
2. 
   

   2. Topping: Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
3. 
   

   3. Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

Variations

Cherry: In step 1, stir together 2 pounds sour cherries, pitted (5 cups); 3/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into 1/2-inch wedges (5 1/4 cups); 1 pound nectarines (about 3), cut into 1/2-inch wedges (2 1/2 cups); 3/4 to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt.

Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; 3/4 cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and 1/4 teaspoon salt.

Apricot-Strawberry: In step 1, stir together 2 1/4 pounds apricots, cut into 1/2-inch wedges (6 cups); 6 ounces strawberries, coarsely chopped (1 cup); 1 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and 1/4 teaspoon salt. In step 3, bake 1 hour.

Cook's Notes

The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It'll be sticky, so use two spoons to drop it onto the fruit.

My thoughts:
1. I used an 8x8 pan (which is closer to 2 quarts)-- should’ve had a cookie sheet underneath for the juice drippings, though
2. I used a mix of peaches, nectarines, pears, blueberries, and mangoes. It was mostly nectarines (1lbs, 12 oz of nectarines/peaches), with two pears and 1/2 a mango cut into chunks. I didn't really measure these exactly, but tried to get it close to what I thought the total volume of fruit was in the original recipe. I liked my fruit mix just fine, but maybe could've added a little more lemon juice?
3. I would add spices next time-- allspice, or cinnamon.
4. Biscuits were yummy. I used salted butter in the dough, and tried to adjust it but mine came out undersalted a bit, but still yummy.
5. Took closer to 50 minutes in my oven. But I might consider letting it go a little bit longer because I thought that the undersides of the biscuits-- the parts touching the fruit--were not 100% done (they were 99% done).
6. I also made it pretty piecemeal. I had the fruit mixed and sitting the fridge, the dough mixed and sitting in the fridge and sort of did the rest throughout the day.
7. I'd absolutely 100% make it or one of the variations again. TK approved it.


My notes from second attempt on 7/10/20
1. I brushed the tops with cream before sprinkling with turbinado and rolled oats and I feel like I got a much better color for the biscuits. I also used the grist and toll Sonora flour for these.
2. I followed the recipe and used 2.5 lbs (7 peaches) and 6oz raspberries this time
3. I did the last 10 minutes or so with a foil tent so the biscuits wouldn’t over brown. Last time the bottom of the biscuits were slightly not done, so I wanted these to be in the oven closer to the full hour.
4. I did a much better job of getting the biscuits even. I used a scale and measured each biscuit to be 2 oz or so.
5. Fits much better in the 9x9 pan than the 8x8

Couscous Dish

Used whole wheat cous cous from TJs.

1. did 1.5 cups dry couscous
2. parsley
3. kalamata olives
4. red bellpeppers
5. shredded carrots
6. garbanzo beans
7. goat cheese
8. potatoes
9. cauliflower
10. cucumbers
11. toasted pine nuts
12. 2 avocadoes
13. cherry tomatoes

Made a tahini sauce, and served with yogurt and chili-onion crunch.
Cooked the potatoes and cauliflower in cumin and a bunch of mushroom seasoning.

Yummy!

asparagus soup

https://www.onceuponachef.com/recipes/asparagus-soup-with-lemon-and-parmesan.html

Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes luxurious, yet is made sans cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.By Jennifer Segal

Servings: 4-6

INGREDIENTS

• 2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed
• 3 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 3 cloves garlic, peeled and smashed
• 6 cups low-sodium chicken broth
• Salt
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1/2 cup shredded Parmigiano-Reggiano
• Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

INSTRUCTIONS

1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
2. In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
3. Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
4. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
5. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
6. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
7. Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

My thoughts:
1. Probably would be fine without the cheese, honestly. When I added the cheese, which I shredded, it didn't fully melt. I would grate next time, and maybe add in slowly. Also, I didn't bother with blanching the tips for garnish.
2. Easy, quick, yummay, would totally make again.

spelt chocolate chunk cookies

Recipe directly from butter and brioche blog

SPELT DARK CHOCOLATE CHUNK COOKIES

200 g unsalted butter, cubed

285 g light brown sugar

80 g granulated sugar

175 g all-purpose flour

175 g spelt flour

1 ¼ tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 large egg

1 tbsp. vanilla bean extract

225 g dark chocolate, roughly chopped

Flaked salt or fleur de sel, for sprinkling

Place the butter into a medium sized saucepan, set over medium-low heat. Heat, stirring occasionally, until the butter is melted. Remove from the heat and pour the butter into a large mixing bowl. Add in the light brown sugar and granulated sugar. Whisk until smooth and combined. Set the bowl aside.

In a separate medium sized mixing bowl, whisk together the all-purpose flour, spelt flour, baking soda, baking powder and salt. Set the bowl with the dry ingredients aside.

Add the egg into the bowl with the butter and sugar mixture. Whisk until smooth and glossy, then, add in the vanilla bean extract. Whisk until combined. Incorporate half of the dry ingredients into the bowl, using a wooden spoon to mix until just combined (some dry flour pockets should remain). Add in the remaining dry ingredients, again, mix until just combined. Fold in the dark chocolate chunks until evenly incorporated throughout the dough. Cover the bowl with a layer of plastic wrap and set the dough in the refrigerator to chill for at least 30 minutes and up to 1 hour. (Any time longer and the dough will be hard to roll. If this happens, let the dough sit out at room temperature until it's soft enough to roll but firm enough to hold it's shape.)

Pre-heat the oven to 180 c (350 f). Line three large baking sheets with parchment paper.

Using a small cookie scoop, or a generous tablespoon as a measure, roll out as many cookie balls out of the dough as possible. Arrange the dough balls evenly amongst the baking trays, then, sprinkle over a little of the flaked salt.

Bake, for 9 to 11 minutes. Three quarters of the way into baking (about 8 minutes in), open the oven door and raise the cookie sheet by a few inches (The cookies should just be beginning to puff in the middle). Use a little force to tap it against the oven rack, so that the cookies de-flate slightly. You should see the chocolate begin to spread. Close the oven door and let the cookies bake and inflate again, for a further 30 seconds. Again, repeat the raising and tapping process above for a total of 3 times. The cookies should be golden, crisp around the edges and the middles should be just set with chocolate puddles throughout. Remove from the oven and let the cookies cool on their baking trays for 10 minutes, before carefully transferring them to a wire rack to further cool slightly, before serving. 

My notes:
1. I used sea salt, as the recipe did not specify. Seemed fine, table salt probably would've worked too.

2. I followed the recipe exactly --- melted butter on stove, wooden spoon, add dry ingredients in 2 batches

3. I used a mix of 61% and 85% chocolate, also used an extra large egg (not just large). I felt that the cookie dough was quite sweet so the extra dark chocolate worked great.

4. These came out delicious, after about 9.5 minutes. They deflated, whereas the pictures from the blog show a puffier cookie. I may need to check my baking powder and baking soda as they are older-- and maybe I went too far with the banging? I also made the cookies slightly larger, which I probably wouldn't do again because of the spread.

5. I will make these again for sure. I love the spelt in these cookies.