Before I delve into the sweet recipes I want to remind you to enter the Hodgson Mills giveaway. The deadline is Wednesday December 5th and here’s the link.
Have you heard of the saying, “The hurriered I go the behinder I get”. That’s me these days. The semester is winding down, I have gifts to wrap and at least 30 dozen (honestly) cookies to bake. Don’t get me started on the cakes, pies and cake truffles that I have on my list. Whew, I’m tired just reading that. We plan on putting up the Christmas tree and other decorations this weekend as soon as I tackle the dust bunnies that are hiding in the corners. Maybe I’ll just put some garland on them and call it a day, LOL!!
This apple cobbler kind of flew under the radar. Chocolate cakes always get the most love around here, but the cobbler held it’s own. When I make cobblers I either use a pastry type crust or cake type. This one was the cake type and is the least labor intensive. I baked it in a 9×13 pan and served it in my old fashioned champagne classes. My only change was to add cinnamon. A baked apple dessert without cinnamon just isn’t right. A dollop of whipped cream sealed the deal and these babies were a goner!
Apple Cobbler – Adapted from Allrecipes
¼ cup butter
1 ¼ cups all-purpose flour
1 cup sugar
1 TBS baking powder
¼ tsp salt
½ tsp cinnamon
1 cup milk
½ tsp vanilla extract
4 cups fresh apples, peeled cored and sliced
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool. Stir together flour, sugar, salt, cinnamon and baking powder. Mix in milk and vanilla. Pour batter over melted butter and resist the temptation to stir. Spoon fruit with juice over the batter, and again no stirring, trust me it will be fine. Bake at 350° for 40-50 minutes. Your kitchen is going to smell yummy. Let cool completely and top with whipped cream at serving time.
The buttermilk pound cake is one of my go-to pound cake recipes and is a perfect base when making punchbowl cakes. I decided to make my minis in a jumbo muffin pan. They received a simple powdered sugar, vanilla and water glaze and garnished with mini caramel chips. To dress them up for Thanksgiving I nestled them in some cute fall inspired cupcake liners. Tah Dah!!!!