Peach Cobbler

Fresh peaches, sugar and a simple biscuit topping make up this comforting dessert.  Top it with vanilla ice cream or whipped cream topping and you're good to go!

 

 

Recipe

8 large peaches, peeled and sliced into thin wedges

1/4 cup granulated sugar

1/8 cup light brown sugar

1 Tbsp fresh lemon juice

1/8 tsp cinnamon

2 tsps. cornstarch

Biscuit topping:

1 cup flour

1/2 cup sugar

1 tsp baking powder

1/3 tsp salt

3/4 stick cold unsalted butter, cut into small pieces

1/4 cup boiling water

Instructions

Toss peaches with sugars, lemon juice, cinnamon and cornstarch in a 2 quart baking dish and bake on middle rack of oven for 10 minutes.  Make the topping while the peaches bake.  Stir together the flour, sugar, baking powder and salt.  Blend in butter with your fingertips until mixture resembles coarse meal.  Stir in water until just combined.  Remove peaches from oven and drop topping by spoonfuls over them.  Bake about 25 minutes until topping is golden.  Let cool a little bit, then serve warm topped with vanilla ice cream or whipped cream.  If not serving immediately, let cool, wrap in plastic wrap and refrigerate.  When ready to serve, remove wrap and heat in a 375 degree oven until warmed to your liking.

Recipe adapted from Epicurious.com

Enjoy!

Pumpkin Cheesecake with Gingersnap Crust

This is the perfect cheesecake for the fall holidays, with it's  beautiful hues of orange and brown; sweet and spicy flavors, and creamy pumpkiness that pairs so well with a tangy gingersnap cookie crust.  Topping it decoratively with pecans and whipped cream as desired can make it even more decadent. 

Recipe:
Crust
1 1/2 cups gingersnap cookie crumbs
5 Tbsps unsalted butter, melted
1 Tbsp sugar
Filling
3 8 oz packages cream cheese at room temp
1 cup sugar
1 cup canned pure pumpkin
3 large eggs
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Optional toppings ~ pecan halves, and/or fresh whipped cream with a dash of cinnamon added to it
For crust:  Preheat oven to 350 degrees.  Wrap outside of a 9" springform pan with aluminum foil.  Mix crumbs, butter and sugar in a bowl. Press mixture onto bottom and about an inch up sides of pan.  Bake crust until slightly darkened, about 5 mins.  Set aside.
For filling:  Blend cream cheese and sugar in a food processor fitted with a metal blade until smooth.  Add pumpkin, eggs, vanilla and spices. Process until smooth, scraping down sides of bowl.  Transfer filling to crust. Bake cheesecake until center is set and edges begin to crack, about 1 hour and 5 mins.  Cool in pan on rack.  Chill uncovered until cold, at least 6 hours or overnight.  Loosen pan sides with knife and remove sides.  Arrange pecan halves around edges or in concentric decorative circles throughout top of cake.  Add whipped cream too if desired. 
Recipe adapted from Bon Appetit Magazine Nov 2003

Enjoy!

I highly recommend this Nordic Ware Leakproof Cheesecake Pan, available here:
http://astore.amazon.com/rosscoubak-20/detail/B000237FSA