Easy Peach Cobbler

There are so many recipes for peach cobbler.  I saw this recently on Tik Tok.  It uses canned peaches, but if you are lucky enough to have fresh, I'm sure it would be more delicious.  It is a little different from most I have made so I thought I would try it.  

EASY PEACH COBBLER

3 cans peaches, drained (I cut into small pieces)

3 Tablespoons flour

1/4 cup granulated sugar

1 teaspoon cinnamon

Toss together and put into an 8 x 8 baking dish aside.

TOPPING:

6 tablespoons butter, melted

1 cup all-purpose flour

1 teaspoon baking powder

2/3 cup sugar (original recipe called for this as it makes the topping like a sugar cookie) I did not use sugar.

Melt butter and stir in flour, baking powder, and sugar (if used).  Stir together until crumbly.  Pinch pieces of dough and place on top of peach mixture. I sprinkled sugar and cinnamon on top.  Bake at 350 degrees until lightly browned on top, 35 to 40 minutes.  Cool on cooling rack.  Serve with ice cream if desired.

EASY MORNING MUFFINS

I was wanting to make something quick this past week for breakfast.  I did a search for easy muffins and came upon this one.  It is a basic muffin recipe and you can tweak it any way you want with additions such as blueberries, chocolate chips, anything you can imagine.  I had some Clementine oranges and used the juice and some zest.  Also added some chopped pecans.  They were pretty yummy and one bowl easy peasy.

EASY  MORNING MUFFINS

2 cups all-purpose flour

1/2 cup granulated sugar

1 Tablespoon baking powder

1/2 teaspoon salt

2 beaten eggs

1/2 cup oil 

1/2 cup milk

1 teaspoon vanilla

1/2 cup add-ins of your choice

Preheat oven to 400 degrees.  Line a 12-cup muffin pan with paper liners or baking spray. In a bowl, add flour, sugar, baking powder and salt.  Stir together milk, oil and beaten egg.  Add vanilla and any add-ins of choice.  Don't over mix as they will be dry.  Scoop into muffin tin.  Bake at 350 degrees for 14-18 minutes until golden brown. 

CREAM CHEESE CARROT CAKE BLONDIES

I looked through some saved recipes recently and came across this one.  I needed to take a treat for someone and thought this would be a good one to try.  The cream cheese seemed to blend into the batter a little more than I thought it would, but they were still pretty tasty.

CREAM CHEESE CARROT CAKE BLONDIES

1 stick butter, melted

1 cup brown sugar, packed

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup shredded carrots

1/2 cup chopped pecans (if desired)

CREAM CHEESE SWIRL:

4 oz. cream cheese, softened

1/4 cup granulated sugar

1 egg YOLK

1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Prepare an 8x8 baking dish with baking spray.  

To make blondies, stir together brown sugar and melted butter until smooth. Add egg  and vanilla and stir to combine.  Add flour, cinnamon, baking powder and salt and stir to combine.  Fold in carrots and pecans if used.  

To make cream cheese swirl, combine softened cream cheese, sugar, egg yolk and vanilla until smooth.  

Spread half of blondie batter into baking dish.  Spreading out to edges.  Blondie mixture is really thick.  Dollop half of cream cheese mixture on top.  Add remainder of blondie mixture.  Dollop other half of cream cheese mixture.  Take an offset spatula and swirl the mixture to blend.  

Bake at 350 degrees for 20 minutes.  Cool and cut into squares.