Dutch Oven Peach Cobbler

I recently received a Le Creuset Dutch oven as a gift and couldn’t wait to use it. I’ve actually wanted one of these for a while after seeing it used during a cooking demonstration and also because so many recipes I come across call for one. Before using it to cook something though I opted to bake something first, so, I decided on something fairly simple, a Peach Cobbler. Since I didn’t have a recipe on hand I did a quick search on Food Network’s website and found a recipe from Paula Deen that was simple to follow and quick to make.

My lovely Dutch oven and my ingredients: Bisquick, sugar, milk, cinnamon, cinnamon sugar, & butter.

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In my prepared Dutch oven -I sprayed it with cooking spray- I added the mixture of 2 cans of peaches, Bisquick, sugar and cinnamon.

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In a Ziploc bag I mixed together the following ingredients to make the dough topping: more Bisquick, sugar, butter and milk.

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I then dropped pieces of the dough on top of the peach mixture and sprinkled it with cinnamon sugar and then popped it into my 350 degrees preheated oven.

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After 45 minutes it was done!

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Unfortunately while it looked and smelled delicious I wasn’t thrilled with the way it tasted. It was lacking in flavor so I doubt I’ll be making it again.

Below is the recipe I followed. One thing to note, I opted not to use blueberries.

Dutch Oven Peach Cobbler

Recipe courtesy Paula Deen

Ingredients

2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice

1 pint fresh blueberries, optional

1/2 cup baking mix (recommended: Bisquick)

1/3 cup sugar

Ground cinnamon

Topping

2 1/4 cups baking mix (recommended: Bisquick)

1/4 cup sugar

1/4 cup (1/2 stick) butter, melted

1/2 cup milk Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

Directions

Preheat oven to 350 degrees F. Spray a Dutch oven with vegetable oil cooking spray Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven. To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar. Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.

Pumpkin Bread Pudding

After buying one too many cans of Libby’s 100% Pure Pumpkin I decided it was time to try out some different recipes other than the tried and true pumpkin pie – I’m saving that for Thanksgiving. While flipping through the newspaper recently I came across a recipe for Pumpkin Bread Pudding. It’s funny, as a child I couldn’t stand bread pudding but as I got older I acquired a taste for it. It could be because those that I do like aren’t made with traditional white bread but with Panettone, Croissants and so forth.

First things first, I got all of my ingredients together.

I then started cutting the bread into cubes – while the recipe did call for white bread I decided to switch it up a little and use cinnamon bread instead. After cutting up a little more than 4 cups of bread I toasted it in the oven for about 15 minutes. One immediate perk of using cinnamon bread was the aroma it filled my house with while it was toasting.

Following that I placed the cubes into my prepared baking dish.

While the bread was in the oven I whisked together all of my remaining ingredients that would compose the custard for the pudding.

Once all of the ingredients were mixed together well I poured it over the bread cubes.

After letting the mixture sit for ten minutes to allow the pudding to soak into the bread I cut pieces of cold butter and dropped them on top.

After baking for about 45 minutes my bread pudding was ready!

  

While it did taste good I was hoping for more of a pumpkin taste. Maybe I should have used the entire can of pumpkin instead of the 3/4 cup the recipe called for, then I wouldn’t have the dilemma of now finding a recipe that will only use this 1 cup of pumpkin I have sitting in my fridge.

Pumpkin Bread Pudding

Courtesy Domino Sugar

4 Cups White Bread, Cut Into Cubes

4 Eggs

3 Egg Yolks

1 1/2 Cups Milk

1 1/2 Cups Heavy Cream

3/4 Cup Canned Pumpkin Puree

1 Cup Domino Granulated Sugar

1/4 Tsp Salt

1 Tbsp Rum or Brandy

1/4 Tsp Nutmeg

1 Tsp Cinnamon

1/4 Tsp Cloves, ground

2 Tbsp Butter, cold, cut into pieces

Preheat oven to 350F. Grease a 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in oven 10 to 15 minutes. Place bread cubes in pan. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40 to 50 minutes. (Pudding should set in center, but not dry).

Croissant Bread Pudding

A few months ago I went out to dinner and for dessert I had Croissant Bread Pudding and it was delicious. Since then I have been wanting to try to make it myself. I finally got around to it this past weekend. I normally make Panettone Bread Pudding so I pretty much knew how to make it, but, I made a few tweaks to make the recipe my own.

My ingredients were pretty simple: Croissants, Eggs, Heavy Whipping Cream, Sugar, Cinnamon, Vanilla Extract and Rum soaked Golden Raisins.

I started off by slicing nine croissants in half and tearing up the bottom halves and placing them in a greased glass baking dish – I usually just use Baking Cooking Spray. I then placed the top halves right on top.

 

I started making the custard by whipping together the eggs and sugar until they were combined.

I then added in the heavy whipping cream, cinnamon, vanilla extract and the raisins along with the rum they were soaking in.

Once that was all combined I poured the mixture over the croissants and pressed them down with a spatula to ensure that they would soak up all of the custard. I let this stand for about 15 minutes before placing it in a 350 degrees F preheated oven.

Since I was completely winging this I was a bit unsure of the baking time. I started off by baking it for 30 minutes covered with aluminum foil and then removed the foil and baked it for an additional 15 minutes. When I took it out the oven it didn’t seem like the custard was completely set so I placed it in the oven for an additional 15 minutes and that did the trick.

After it cooled I was eager to see if my “experiment” came out well and I am happy to say it did. My friends (aka taste testers) agreed as well.

I am sure I will be making this again, but, with a few changes. I think that instead of throwing all of the raisins in with the mixture I will layer some of them between the torn pieces of croissants and the top halves. Also, I think I will start off by baking it covered for 45 minutes and then removing the foil for the final 15 minutes.

Colorful Cake Pops

Earlier this year a few friends and I bought vouchers to take a Cake Pop class. After some scheduling mishaps we finally took the class this past weekend. While the place was less than desirable we still had a fun time nonetheless and all learned how to make a new treat. Although, I think I’ll be tweaking the directions the instructor gave us when I attempt them on my own.

I ended up making a total of nine colorful cake pops. I stuck with the simple technique of dipping them in thinned-down dyed frosting and putting sprinkles on them as opposed to some of the fun creations my friends made. I’m sad to say that I actually didn’t try them after my friends tried some of their “casualty” pops – they fell off the stick before or after being dipped into the frosting – and they said that they were really sweet. While I do love my sweets anything overly sweet is just not my cup of tea. And considering the amount of frosting we used to bind the cake together in order to make the balls for the pops and then dipping them in frosting I was sure that they were a super sugar rush.

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