Plumcot Cobbler

Easy Plumcot Cobbler

I recently came across Joy the Baker’s Nectarine and Cream Cobbler recipe, and it sounded soooo good.  When I finally made it to the grocery store for supplies, I just knew I had to make a version with plumcots instead of nectarines. Those plumcots were just dying to be cobblered. << totally not a word.

So! I cobblered that delicious fruit, threw some vanilla bean gelato on top for good measure, and it was AMAZING.

Here are the steps! Full recipe is at the bottom of the post.

sliced plumcots
Slice up some plumcots. I used 3, but mine were pretty large.

brown butter
Grab one stick of butter, and melt it up in a saucepan. We want to brown the butter, but not burn it. Once it melts and foams up a bit, stir and watch carefully. You want little brown bits to appear. It adds some toasty flavor! Pour the butter into a baking dish.

cobbler dry ingredients
Add together the dry ingredients.

mix + milk
Mix the dry ingredients, and add milk!

add the batter to the brown butter
Pour the batter onto the brown butter. No stirring, please.

layer of plumcots
Layer those beautiful plumcots on top.

top with brown sugar
Sprinkle on some brown sugar, and bake! yummmmm

Plumcot Cobbler

adapted from Joy the Baker and The Pastry Queen

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
3/4 cup milk (low fat milk will work fine)
3 cups sliced plumcots, skins left on
1/3 cup firmly packed brown sugar

1. Preheat the oven to 350 degrees F.  Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color.  Watch the butter closely, as it can go from browned to burnt in just a few seconds.  The butter will have all sorts of browned bits in it.  That’s good!
2. Pour the butter into an 8-inch or 9-inch square baking dish.
3. In a medium bowl, stir together the granulated sugar, flour, baking powder and spices.  Add milk and stir.
4. Pour the mixture on top of the melted butter, and don’t stir it!  Still without mixing, arrange the fruit evenly over the top of the batter.  Sprinkle with brown sugar.
5. Bake the cobbler for 40 to 45 minutes, until the top turns golden brown.  Amazingly, the batter will migrate from the bottom of the pan to cover the fruit. Serve warm with slightly sweetened whipped cream or vanilla ice cream.

plumcot cobbler and vanilla gelato


Happy 4th of July + A Flag Brownie

4th of July Flag Brownies
Wishing everyone a happy and safe Independence Day today!

I just wanted to pop in with a fun variation of my favorite brownie recipe.

I doubled the recipe and baked it up in a 9×13 inch dish. Then I topped the whole thing with powdered sugar, and added blueberries and strawberries to make a flag design. Easiest 4th of July dessert ever.

Now I’ve gotta go celebrate and see if my pals will help me eat this thing!

The Best Brownies from Scratch

A few years ago, I came across this recipe for homemade brownies on Alison’s blog. It’s originally from here. Let me just say, this brownie recipe is magical.

best made from scratch brownies

I’ve probably made these 10 times, and they always come out perfectly. Today they’re extra special, because I made them for John’s birthday! Birthday brownie love.

best brownie recipe ever

It seems like I always have the ingredients handy for these, so it’s tough not to make them every week! I don’t think my waistline would appreciate it though…

only use one pot for brownies

The best part? You only have to get one dish dirty!

parchment paper brownies

Don’t forget the parchment paper for easy cleanup.

Emily’s Brownies

1 stick unsalted butter
1/2 cup brown sugar
1 cup white sugar
2 large eggs
3/4 cup flour
1/2 cup cocoa
Pinch salt
1 tablespoon vanilla

1. Preheat Oven to 390 degrees.
2. Melt butter in pot on stovetop.
3. Remove butter from heat, let cool about a minute, then add sugars (simply use the pot as your bowl). Mix well.
4. Add eggs, flour, cocoa, salt, and generous tablespoon-splash of vanilla, and mix well.
5. Line an 8″ square baking dish with parchment paper, pour in batter, and pop in oven.
6. Bake 20-25 minutes. Then test with a knife in the center, and remove when only a few little crumbs cling to the knife.
7. Cool one hour or overnight.

yummy brownies


Easy Rolo Turtles

easy rolo turtles

If you are looking for a simple and yummy treat to share with friends, this Easy Rolo Turtles recipe is for you! You’ll only need pretzels, rolos, pecans, and 15 minutes.


First, preheat your oven to 350 degrees. Place some parchment paper on a baking tray, and begin laying out as many pretzels as you’d like. I started with them spaced out, but ended up placing them right up against each other when I realized I didn’t have to worry about them sticking together like cookies or anything along those lines. The more the merrier!

unwrapping rolos

The hardest part of this recipe is unwrapping all the Rolos! I may have eaten a couple in the process…

rolos on the pretzels 2

Place the Rolos on top of the pretzels.

melted rolos

Pop the tray in your preheated oven for 4 minutes. They don’t have to be melted down into puddles. See how glossy they look? That’s about as melted as you need.

press pecan into the rolo

Press a pecan onto the Rolo until it fills out the pretzel.

so easy

Eat one while it’s warm, just because. But put the rest of them in the fridge to set! After they have hardened up a bit, I found that they are best eaten room temp. Enjoy!

Easy Rolo Turtles

Rolo chocolate and caramel candies

1. Preheat oven to 350 degrees.
2. Line a baking tray with parchment paper and place as many pretzels as you’d like out on the tray.
3. Top each pretzel with a Rolo, and place the tray in the oven for 4 minutes.
4. Press pecans into the melted candy.
5. Chill in the fridge to set, then take them out and store at room temp.

Two Fast Bisquick Recipes

I love all things carb-related.  Waffles, biscuits, cookies, you name it.  This means I usually have a big box of Bisquick hanging out around our house, ready to be measured out, mixed with the appropriate ingredients, and baked into delicious carbohydrate goodness.  I usually reserve this kind of indulgence for weekend breakfasts, but this week I made not one, but two different Bisquick-based recipes, so I thought I’d share.

First, the cookies:

Chocolate Chip Cookies, recipe from

1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)

Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, d about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Don’t forget the milk — I found that these cookies were best when fresh out of the oven, and eaten within a day or two.  They get dry pretty quick, so bring some to your co-workers or friends to share!

Next, the biscuits:

Copy-Kat Red Lobster Cheddar Bay Biscuits (!!!!)

2 cups Bisquick mix
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Preheat oven to 350 degrees. Mix together Bisquick, cold water, and grated cheese. Cut biscuits with a cutter and place into a baking dish. Melt butter and seasonings together. Bake for 8 to 10 minutes or until the tops are golden brown.  After the lightly browned biscuits are removed from the oven brush the tops with the seasoned butter and serve immediately.

I served these with Spicy Chipotle Sweet Potato Soup.

Now go and get your Bisquick on, people.
P.S.  What are your favorite quick mix recipes?  I am always looking for good ones!