Happy Holiday Weekend

Don't you just love a long summer weekend? No better way to celebrate than with family, friends and good food. Last year, we added blueberry cheesecake ice-cream to our celebration, but this year we've gone back to basics with one of the simplest and tastiest cobblers out there. 

Around here we affectionately call it the Number 1 cobbler. Partially because it's the first cobbler I ever learned to make (from the sweetest Southern coworker from my very first job post college) and partially because most of the ingredients come in a 1 cup form.

Here's what you do:
1. Melt one stick of butter (1/2 c), meanwhile whisk together 1 cup sugar and 1 cup self raising flour in a small bowl. 
2. Pour in 1 cup of milk, stir to combine.
3. Slowly add the melted butter to the milk, sugar and flour mixture. Stir to combine. 
4. Pour the milk, sugar, flour and butter mixture into a well butter baking dish.
5. Add 2 cups of seasonal fruit. (I used fresh, local blueberries and peaches.) Try to evenly disperse throughout the baking dish.
6. Bake at 350 for 1 hour.

Enjoy warm out of the oven solo, or with ice cream, or whipped cream, or both, or how my Grandma always did it - warmed with a cup of milk poured over for breakfast. 
Any way you serve it you can't go wrong!

Happy Holiday Weekend, everyone.

until next time, 

Caramelized Peach Honey Cinnamon Ice Cream

You know what's good? 
Summer Southern peaches. 
This ice cream.
Cleaning up after this photo shoot.

Yup. I did it again. I created my own ice cream flavor and thought it was good enough to share with you all.

Here's what you do:
Start with a standard no-cook vanilla ice cream base, I have always used the recipe that came with my Cuisinart Ice Cream maker, here.
1 c milk
3/4 c granulated sugar
pinch of salt
2 c heavy cream
1 tbs vanilla extract 

1. Combine the milk, sugar and salt in the bowl of a mixer/blender and blend until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Refrigerate for 1-2 hours or overnight.

2. Meanwhile, peel and chop 3 ripe peaches into bite sized pieces. Add to a heavy bottomed skillet with 1/4 brown sugar. Cook over low heat until rich, syrupy and caramelized about 20 minutes.
3. Once super yummy and caramelized, stir in 1/8 tsp cinnamon. Cook 5 minutes more to meld flavors then remove from heat and cool to room temperature.

4. Add the ice cream mixture to frozen ice cream maker tub, churn as directed, about 15 minutes. As the ice cream mixture begins to reach your desired consistency add in the peach mixture. Continue to churn until almost complete than drizzle in 2 TBS honey (or more depending on how ripe and sweet your peaches are). 

5. Serve immediately for a "soft serve" style or remove from tub, place in freezer safe container and freeze for a harder style ice cream.

This ice cream has it all-- the fresh ripe flavors of summer mingle with the warm and comforting spice of cinnamon. For an extra treat drizzle more honey over your scoop(s).

More than one scoop - who does that? Oh, yeah, it's me. 


until next time,