Peach Cobbler, Cookies

Because I had peaches.

I spent the day baking today, with the bedroom air conditioner (only air conditioner) on full blast and the bedroom door open, with a fan in the hallway directing the cool air into the kitchen.

What? I wanted to bake.

I made bacon and onion quiche, banana almond muffins, and peach cobbler cookies. 

Yes, peach cobbler in a cookie.

I'm back at turning things that aren't cookies into cookies. And making way too many of them.

Peach Cobbler Cookies

• 3/4 c butter
• 1 1/2 c brown sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp cream
• 2 c flour
• 1/2 c ground almonds (or more flour)
• 1 tsp baking powder
• 1/2 tsp nutmeg
• 1 c chopped peaches

And of course, stuff is missing from the ingredient pic. But it's not the vanilla. Because I forgot to put vanilla into the banana muffins, so I made sure it was on the counter for the cookies.

NOTE: I made a double recipe.

Cream together the very soft butter and brown sugar. I opted for brown sugar in this one to get that slightly caramelized flavour that you get from baking fruit. White sugar would also work, and would result in a lighter, more biscuit like colour, but I wanted caramel, so that's what I did.

Add the egg (I doubled things, remember), vanilla, and cream and beat them all together.

Sift in the flour, baking powder, and nutmeg. Or, just pile them up on top of the wet stuff and give the dry part a bit of a stir before stirring it into the wet.

Add the ground almonds (also called almond flour, but not as finely textured as I think something should be in order to be called "flour") and then fold in the peaches.

I contemplated tossing the peaches with a bit of flour or cornstarch, but ended up just dumping them in as is. I was using fresh peaches though. If you're trying this with canned, I suggest opting for the extra bit of flour.

The dough will be very soft, and feel borderline too soft. Fridge it. After only about 15 minutes, the edges will have firmed up, and since you're dropping this by tablespoon onto parchment paper, the edges are all you need. Just put the bowl back into the fridge while the first batch bakes.

When you're baking on a hot day, leave the preheating of the oven to the last minute.

350 degrees.

Bake for 12 minutes. They'll be golden on the edges, but soft and cakey in the middle.

Soft and cakey with sweet bursts of bright summer flavour.

What are you doing with all of your summer peaches?

Pear Mayhem!

Oh, it's Mayhem alright.

I bought a bag of pears a little while ago and they are delicious and just the right size for taking to lunch for afternoon snacks, but the trouble with a whole bag of pears is that they all ripen at the same time. And then you have a bag of super-ripe pears and way more afternoon snacks than one person can eat in three days.

Fortunately, you also need something to take for breakfast. Or eat at home for breakfast. Or dessert. But really, this is more of a breakfast cake.

Cake for breakfast! Mayhem!

Oh, and once again, I'm winging it. Because, I laugh in the face of Mayhem!

It laughed back at me.

Pear Upside Down Cake

• 3-4 pears
• 1/4 cup melted butter
• 1/2 cup brown sugar

• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 2 tsp ground ginger
• 3/4 cup milk
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 pears, grated

Preheat the oven to 350 and bring all the ingredients to room temperature. 

Butter and line an 8 inch square pan with parchment.

Pour the melted butter into the pan, sprinkle over the sugar, and lay in the pears. If you plan on presenting this for some kind of fancy breakfast, you could arrange the pears artfully. Me, I wanted to use as many as possible, so I crammed 4 pears into the bottom of the pan.

Cream the butter and sugar together, then add the eggs.

If you ever get eggshell in your batter, the best thing to take it out is another eggshell.

Beat in the eggs, and then the ginger and the milk.

Mix in the dry ingredients. If you'd like to sift the baking powder and baking soda into the flour first, go right ahead, but this is a quick cake, and if you just give the dry stuff a bit of a stir as it sits on top of the wet before mixing the two together, that's just fine.

If the pears you're grating in aren't super ripe and juicy, you may want to add anothe 1/4 cup of milk or pear juice. However, I recommend using ridiculously ripe pears.

Pears seem to be classed as a "hard" fruit most of the time, treated much like apples are, but a nice ripe pear is not crisp like an apple is. A perfectly ripe pear will crush in your hand the same way a peach does.

Mix in the pears and spread the batter over the sliced ones on the bottom of the pan.

Hm. That's a really full pan.

I however, am not anywhere near as smart as Taneasha, and I didn't put mine onto a baking sheet.

Instead I popped the pan in the oven and set the timer for 40 minutes.

10 minutes later, the cake started sending me smoke signals out of the vent. I opened the oven. And then I opened every window in my apartment and the front door.

The sugar at the bottom of the pan had bubbled up and overflowed onto the bottom of the oven.

I yanked the cake and put it on a sheet covered with parchment, then shoved it back into the oven.

I had to vent the smoke every few minutes for the next 15 minutes, but eventually it cleared.

I've been thinking for a while that I should clean the oven. I guess I really have to now.

Um, okay, apparently rising was not an issue this time.

Crap, I'm supposed to flip this thing upside down to let the pears out.

A bread knife, horizontal, and that wacky peak is taken care of. This trick works well for levelling out the bottom half of a layer cake too.

And since I don't have a square plate, or a round platter big enough for this thing, and since I need something to store it in, I flipped it into my 9 inch square Corningware pan.

Nailed it.

I'll just trim the edge off to make it fit.

The taste of this is just fabulous. I know there's nothing in there but ginger, but that's the point. The ginger gives the soft cake a nice bite that perfectly offsets the smooth pear.

And the caramel! Holy cow.

I think next time I may add a bit of ginger to the sugar-butter mixture that makes up the caramel.

What would you add ginger to?