As in blueberries, that is! Even though it's been so hot out lately with record-topping temperatures in my neck of the woods, I've still been inspired to crank up my oven and do a little cooking and baking. My inspiration this time was my abundance of very ripe peaches and some beautiful blueberries I had in my kitchen so I decided to make a blueberry-peach cobbler. I found this juicy recipe on the Allrecipes website. To make it a little "healthier", I did modify it just a bit. I cut back on the butter and only used 3 tablespoons instead of the 1/4 cup that it called for, and I topped the cobbler off with Sucanat instead of using coarse granulated sugar. Sucanat is already naturally coarse and seemed to add a nice "rock candy" like texture to the cobbler. I loved the tarty sweetness of this dish and recommend eating it warm with a big dallop of whip cream on top. It’s so good it might even make you forget how hot it is outside.
Thursday, July 5, 2007
The Summertime Blues
As in blueberries, that is! Even though it's been so hot out lately with record-topping temperatures in my neck of the woods, I've still been inspired to crank up my oven and do a little cooking and baking. My inspiration this time was my abundance of very ripe peaches and some beautiful blueberries I had in my kitchen so I decided to make a blueberry-peach cobbler. I found this juicy recipe on the Allrecipes website. To make it a little "healthier", I did modify it just a bit. I cut back on the butter and only used 3 tablespoons instead of the 1/4 cup that it called for, and I topped the cobbler off with Sucanat instead of using coarse granulated sugar. Sucanat is already naturally coarse and seemed to add a nice "rock candy" like texture to the cobbler. I loved the tarty sweetness of this dish and recommend eating it warm with a big dallop of whip cream on top. It’s so good it might even make you forget how hot it is outside.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment