Mmm. Strawberries and cream. There’s nothing better. Hence the cake. And now the cobbler.
Yes, I realize that many of you are currently living in a season where it is difficult to buy good strawberries. In that case, just salivate over this amazing dessert for the next two or three months. It’s worth it.
For the Strawberries and Cream Filling 6 cups (1200 g) strawberries 6 tablespoons sugar, divided 2 tablespoons flour 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 4 oz (115 g) cream cheese, cut into small cubes 3 tablespoons heavy whipping cream
For the Biscuit Topping ¾ cup (90 g) all-purpose flour ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 5 teaspoons sugar, divided 2 tablespoons cold butter, cut into small pieces ½ cup (120 mL) buttermilk
Directions
Wash and cut the strawberries into halves and combine with 4 tablespoons of the sugar, flour, lemon juice, and vanilla in a 9- or 10-inch cast iron skillet. Stir to coat, then let sit until the strawberries have started to release their juices, about 30 minutes.
Preheat the oven to 400 F/ 205 C.
In a bowl, beat together the cream cheese and the remaining 2 tablespoons of sugar until smooth. Beat in the cream, 1 tablespoon at a time. Drop the cream cheese mixture over the strawberry mixture by tablespoons. Use a spoon or spatula to try to spread the cream cheese mixture into a thin layer over the top of the strawberries.
In a bowl, mix together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Add in the buttermilk and stir just until moistened - do not overmix. Add more buttermilk if the mixture is too dry. Drop rounded tablespoons of the topping over the strawberries and cream mixture. Sprinkle the remaining 2 teaspoons of sugar over the top.
Bake until the fruit is tender and bubbling, about 25 minutes. Serve warm or cold.
½ cup salted butter, softened (or use unsalted and add ¼ tsp salt)
2 eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk
1 apple, peeled and chopped (I used Granny Smith)
Instructions
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
Mix brown sugar and cinnamon together in a mixing bowl and set aside.
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon (I cleaned my hands and used my finger because it was easier).
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Mine took about 35.
I’ve come down with the flu and this is what I’m drinking to help keep the symptoms at bay:
🍋 Add a tablespoon of honey to hot water, stir to dissolve (soothes sore throats).
🍋 Add 1/3 of a lemon’s juice, stir to combine (high in vitamins, boosts immune systems).
🍋 Take a small sprig of thyme and let it steep in the mug (known for ability to fight colds and flus).
🍋 You can witchy it up like I did by thanking the ingredients, asking a deity for their blessing or imbuing the brew with healing, strengthening intentions.
I recommend drinking hot and inhaling the steam to clear your airways. Stay healthy this change of seasons, lovelies!
[always do your own research regarding health benefits and allergens- your safety is most important]
2 c. flour add more as needed, I ended up adding about one more cup
3 cups hot tap water
1/4 c. baking soda
1 egg white + 1 T water
1/4 C. butter melted
2 T. pumpkin pie spice
1/4 c. sugar
ICING:
4 oz. cream cheese softened
2 T. butter softned
1/2 tsp. vanilla
1 c. powdered sugar
dash salt
evaporated milk as needed for desired consistency.
Instructions
To mixing bowl add 1 cup warm water. Sprinkle yeast and white sugar over water. Add 1 T melted butter. Let sit for about ten minutes until bubbly.
In a separate bowl add flour, brown sugar, salt, and flour. I started with 2 cups of flour.
(As the dough mixed I added more flour, by the Tablespoon, as needed to get a soft bread dough. Bread is a funny thing and you may have to add more or less. I use my dough hook to make my bread. Once the bread starts to peel away from the bowl it is getting close to the right consistency.) Stir the dry ingredients until they are mixed together. I add them to a sifter, which isn’t necessary…just easier for me.
Add dry ingredients to yeast water. Using dough hood, or similar attachment, let dough need for about 5 minutes. Like I mentioned earlier, you will likely need to add more flour throughout this process to get the right consistency.
Cover dough with a towel and let sit in a warm place for an hour, or until dough has doubled in size.
Remove dough from bowl and place on floured surface. Divide dough into four pieces. Roll each piece into a long rope. Cut rope into about 2 inches in length.
Line a baking sheet with a silpat, or parchment paper. Preheat oven to 400 degrees.
Add 3 cups hottest tap water to a bowl. Stir in baking soda.
Working in small batches, add pretzel bites to soda water. You only need to let them sit in the water for a second. Remove the bites with a slotted spoon. Once they have drained for a second place them on lined baking sheet. Continue with remaining pretzel bites.
Mix egg white and 1 T. water. Brush on pretzel bites.
Bake 13-15 minutes, until golden brown.
While pretzels are baking melt ¼ cup butter in a medium sized bowl. Mix pumpkin pie spice and sugar together (I put it in a sealable gallon bag).
When pretzel bites finish baking, working in small batches, set them in the melted butter. Stir bites around to coat. Put the bites in the bag with pumpkin spice sugar. Shake the bag until bites are covered with sugar. Remove from bag and set on paper towel lined plate. Continue until all bites are covered. If you give the bites a heavy coat of butter and sugar you may need more melted butter and pumpkin spice sugar. This amount worked just right for me.
ICING:
Add all ingredients to a bowl and mix until smooth. Add evaporated milk a little at a time, until you reach desired consistency. You want it to be a little thinner than frosting.
Serve pretzel bites right out of the oven with icing as a dipping sauce. You can microwave these later, but they aren’t as good
Whisk together flour, sugar, and salt. Add the room temperature coconut oil. Work the coconut oil into the flour with a pastry cutter or your fingers until it forms a gravelly crumby meal. Slowly add the cold water, use just enough to bind the mealy bits into a dough, be careful not to let it become too wet and sticky. Knead the dough a few times then put it in the fridge while you work on the filling.
Heat olive oil in a large skillet over medium-high heat. Add onions and cook for around 5 minutes. Add mushrooms and garlic and cook for another 5 minutes, stirring often. I like to add a splash of soy sauce when I add the mushrooms but this is optional.
Grind the spices in a mortar and pestle (or use ground spices) then add to the mushrooms and onions. Stir and cook another two minutes.
Add the meatless crumbles and another tbsp olive oil and mix until the crumbles are heated through. Turn off the heat and let the mixture cool slightly while you roll out your dough.
Lightly flour your work surface and roll out your dough to about ¼-1/8 inch thickness.
Use a 4 inch circle cookie cutter (if we’re being honest here I just traced a large mug with a knife) to cut the dough into discs.
Using your hands, pack about a tbsp or so of filling into the middle of the dough disc, fold it over to close and use a fork to crimp the edges sealed. Decorate with little leaves if you’d like.
Arrange on a greased baking sheet 1 inch apart. Melt a little coconut oil and brush over a very thin layer, sprinkle all of the hand pies with a pinch of salt.
Bake at 375F/190C for 20-25 minutes or until golden brown.
Enjoy!
PS– If you have leftover filling pop it in a container and freeze it for next time! If you can keep your partner and their fork out of it. I end up with a ton leftover every time 😂
