PW's Blackberry Cobbler

Your eyes do not deceive you!  I am back again!!!

I planned on posting this next week, but after reading Ange's comment from yesterday's pie recipe, I HAD to go ahead and post this today!  Hope you like berries hun!

So you all know Pioneer Woman right?  well if you don't you should!  Her recipes are amazing and her site is too!  

This cobbler is from the one and only Pioneer Woman, and it. is. AMAZING!  

I absolutely adore it!  I make dessert every Saturday and for weeks and weeks this is what Rob wanted every weekend!!!  Not only is it absolutely delicious...but it also couldn't be easier!  Click HERE to go to her tutorial and print the recipe!

Ready to dive in?

Ingredients:

• 1 stick Butter melted
• 1-¼ cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 1 and 1/2 bags frozen Blackberries, thawed(I use the store brand!)
• (PW calls for 2 cups of fresh or frozen, but I like alot of berries, so I use the above measurement)

Step 1:  Mix Flour and 1 cup of Sugar:

Step 2:  Add milk and whisk:

Step 3:  Add your melted butter and mix:

Step 4:  Butter or spray an 8x8 pan and dump in your berries!!!

Step 5:  Pour on the batter:

Step 6:  Add a few more berries to the top (optional):

Step 7:  Sprinkle the top with the remaining 1/4 cup of sugar:

(uhhhh....sorta forgot to take a pic of that!  sorry!)

Step 8:  Bake for 1 hour at 350 degrees, or until golden brown!

I want some NOW!!!

I like to scoop it out and serve it while it's still nice and hot with a big old scoop of vanilla icecream:

or ya know...2 scoops!

I was hungry!!!!

This stuff is just so amazing!  It's warm, and gooey on the inside, and the outsides get nice and crisp from the added sugar....just wow!

I hope you all enjoy as much as I do!

{{{HUGS}}}

Christy

Rich, Decadent and EASY Coconut Cream Pie!!!

Hello All!!!  Long time no see!!!

Boy do I have something special to share with you today!

Ever have a craving for coconut cream pie, but the thought of making it from scratch exhausted you just thinking about it?

Yet, instant pudding and Cool Whip gross you out?

I have the perfect compromise for ya!

Are you ready for this?

Ingredients:

Store Bought Frozen Pie Crust

2 boxes Cook and Serve Vanilla Pudding

1 can Coconut Milk (NOT Cream of Coconut!)

1 pint Whipping Cream

Powdered or granulated Sugar

Milk (whole or 2%)

Coconut flavoring

Shredded Sweetened Coconut, I used almost a half cup, but use as little or as much as you want)

a bowl and beaters stashed in the freezer!

Step 1:  Cook 2 packages of Vanilla Cook and Serve pudding, following Directions BUT when you measure out the milk needed, start by using the coconut milk and just add enough regular milk to give you the volume you need.  Once cooked, add 2 teaspoons of coconut flavoring, and stir!  Place in fridge to cool, stirring ever 15 minutes to prevent skin from forming.

Step 2:   Bake empty pie shell, making sure to prick the bottom and sides with a fork to prevent bubbling.  Cool on wire rack.

Step 3:  While pudding and crust is cooling, sprinkle coconut on a foil lined sheet pan and place under a broiler to toast.  WATCH CAREFULLY!  Once it starts getting warm, it goes from snow white to burnt in no time!!!

Step 4:   Beat Whipping Cream and Sugar (to taste...I like it not very sweet, so I use about 2 TB) in chilled bowl, on high, until peaks form.  Stash in Fridge til ready to assemble!

Step 5:  Once your Pudding is totally chilled, add it to your crust.  Top that with your Whipped Cream, and finally sprinkle on your toasted Coconut!

 Almost from scratch taste, with very little effort!!!

This stuff is DIVINE!

Make some today!

Enjoy!

Christy

TOFFEE BREAD PUDDING W/ CINNAMON TOFFEE SAUCE

Well since we had a tie between two desserts in my recent poll, I am going to make them both. I started off with the bread pudding recipe since it said it was best the day it was made. Which turned out NOT to be true, I think it tasted even better the next day... and the day after that!

I went off and left the actual recipe at home, so tonight I will add the recipe to this post.


3 CUPS MILK
4 EGGS
3/4 C SUGAR
3/4 TEASPOON GROUND CINNAMON
3/4 TEASPOON VANILLA EXTRACT
6 TO 6 1/2 CUPS 1/2 INCH CUBES FRENCH, ITALIAN OR SOURDOUGH BREAD
1 CUP HEATH BITS-O-BRICKLE TOFFEE BITS, DIVIDED

CINNAMON TOFFEE SAUCE (RECIPE FOLLOWS)
SWEETENED WHIPPED CREAM OR ICE CREAM (OPTIONAL)

1. Heat oven to 350 degrees. Butter a 13x9x2-inch baking pan.

2. Mix together milk, eggs, sugar, cinnamon, vanilla and salt in large bowl with wire whisk. Stir in bread cubes, coating completely. Allow to sit 10 minutes. Stir in 1/2 cup toffee bits. Pour into prepared pan. Sprinkle remaining 1/2 cup toffee bits over surface.

3. Bake 40-45 minutes or until surface is set. Cool 30 minutes.

4. Meanwhile prepare Cinnamon Toffee sauce. Cut pudding into squares; top with sauce and sweetened whipped cream or ice cream.

CINNAMON TOFFEE SAUCE: 3/4 C Heath toffee bits, 2/3 C whipping cream and 1/8 teaspoon cinnamon in medium sauce pan. Cook over low heat, stirring constantly, until toffee melts and mixture is well blended. (As toffee melts, small bits of almond will remain).


Let me start off by saying this is THE BOMB BABY!! No diggity no doubt! I am a fan of bread pudding to start with but this was the first time I have ever made one. This was just so awesome, I really hope you guys make this. If you have never had bread pudding before, I strongly suggest you try it. I didn't eat it for a long time because I thought the name was gross sounding.



I picked out a loaf of french bread to use.




You need to cut it into little 1/2 inch squares. I didn't end up needing the whole loaf, so don't cut it all up unless you want to make croutons out of the left over pieces. It doesn't have to be perfect. I was concerned about leaving the crust on, and honestly it doesn't "stick out" like you think it might when it is cooked. Sometimes the crusts on these types of bread can be so tough and have a stronger flavor, but it wasn't noticeable in the finished dish.




Next add the milk and eggs and cinnamon and sugar mixture to your bread and let it soak for about 10 minutes.



While the bread was soaking I decided I wanted to add a little butter to this recipe. I mean butter just goes with bread and cinnamon - right!!?? So I added a stick of cut up butter to this recipe :) I just left it in little chunks and mixed it in with the toffee bits.



Pour it into your greased dish and you are ready for the oven.




How good does this look?? This smelled SOOOO good cooking in the oven. I am super glad that I added the butter, it really helped crisp up the edges and added a really good flavor. I had to pull a corner off and taste it and I almost melted into a pile right there on the kitchen floor.....it's that good!



Now you are ready to make the sauce for the pudding. It is three simple ingredients - heavy cream, toffee bits and cinnamon. This sauce will knock you off your feet girls! This would be a great sauce for lots of stuff not just this dessert!



And since I had quite a bit of the heavy cream left over, we made homemade whipped cream (Thank you Sir Mix A Lot!!!). We put the cream in a chilled mixing bowl, added some sugar and vanilla and let it mix for several minutes. This cream lasted several days in the fridge. I just left the left overs in the bowl and placed some wax paper over the top, pushing it down to touch the top of the cream and it has held up very nicely.





This was so simple to make and honestly one of my favorite dishes I have made. I will be making this quite a bit from now on. I really hope one of you all tries this and lets me know if you feel as strongly about this as I do. Enjoy!

THE EASIEST & YUMMIEST LEMON COOKIES

Before we start - let's take a look at my new baby, shall we?

Ok, now that that is out of the way - let's get started. First here is the basic recipe:

Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon lemon extract
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

______________________

I changed it up just a little. I doubled the recipe and used a Lemon and a Strawberry cake mix. You can really use any flavor of cake mix you want - the sky is the limit with this easy recipe.



A cake mix and three ingredients, does it get any easier???



Dump all ingredients into you new, marvelous, fabulous mixer!! I know, I'm excited, bare with me!


See how excited I was - I didn't even have the right attachment on my new mixer - whoops! Ok, here is where I had to look for my book and figure out how in the heck to change attachments!!



Ok, there we go - attachment changed and all mixed up.



You can see that this dough just sticks together, which is the perfect consistency for having to roll into balls by hand, which we will do in just a minute.



I like to get my little station set up. I have my bowl of dough, a bowl of powdered sugar to roll my balls in (hehehe) and my pan all set up with my cookie liner. We are ready to rock and ROLL (I know, I kill me too!).



You can either use a spoon or just pinch off the amount you want to roll. Using a spoon helps you keep the cookies in a more consistent size, but who measures finished cookies to see if they are all the same size?? I know no one in my family does, we just eat them!



Take your ball and drop it in your bowl of sugar.



You can taste it already, can't you!? Roll your ball around and get it covered in the sugar.




There is no need to flatten these balls out - they will do it on their own. See, I told you this was EASY! Since they will flatten out, make sure to leave enough space between them to do so while in the oven.



Once baked, transfer them to a cooling rack.



The powdered sugar not only looks awesome on the cookies, but it tastes so good too. I mean like finger licking good. No really, you will have to lick your fingers to get all the yummy powdered sugar off of them.


Also, a little tip to keep cookies moist:
Put a piece of bread in the container you are storing your cookies in. I promise you - they will stay nice and moist!





I'm working on a variation of these cookies that I hope to share with you all really soon - let me just share with you two words:

• Chocolate
• Cheesecake

let THAT marinate for a little while!!