A Bit of Blackberry Cobbler

Berries are not very prevalent here. Strawberries are the only exception, sitting in plump piles of unnatural size and color due to the chemicals that are pumped in their little bodies. Sometimes I buy the imported frozen blueberries or raspberries that are sold at one singular store for a hefty price. So the other day when I happened upon these fresh, healthy looking blackberries priced like fruit ought to be in China, I had to snatch them up.

 I've never made anything with blackberries before. Pinterest provided some exciting ideas... spritzers, cocktails, pies, cobblers. I went with the cobbler so everyone could enjoy it and enjoy it we did. I'll share the recipe here- it's very simple and I only changed a few minor things which may or may not have made it better. The best part was how well the whipped cream actually whipped up. Usually it's a sad little dribble of barely thickened liquid. But last night, the gods were smiling and it was as firm and fluffy as a pile of cotton- except of course, way tastier.

Easy Blackberry Cobbler

(adapted from this recipe)

4 cups fresh blackberries

1 T. lemon juice

sugar to taste (depending on sweetness/tartness of your berries)

1 or 2 tsp cinnamon

1 large egg

1 cup sugar

1 cup flour

6 T. cold butter

whipped cream (optional)

Preheat oven to 375 degrees. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice, cinnamon, and sugar (if needed). Stir together sugar and flour; cut in butter with pastry cutter. Add egg and stir until mixture resembles coarse meal. Sprinkle over fruit. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream.

Apple Upside Down Muffins

With Thanksgiving just around the corner and autumn on my mind and in my heart, baking with apples and pumpkin seems to be playing center stage in the kitchen. We've had Pumpkin Cinnamon Chip Scones, pumpkin ginger pancakes, apple crisp, pumpkin pie, and now Apple Upside-Down Muffins.

Apple Upside-Down Muffins

from Country Baking by Gooseberry Patch

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 cup sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp. nutmeg

1/4 cup plus 3 Tbsp butter, divided

1/2 cup buttermilk*

1 egg, beaten

1 cup apple, peeled, cored and grated

1/3 cup brown sugar, packed

1/2 cup pecans, chopped

Combine flour, baking powder, sugar, salt, cinnamon and nutmeg.

With pastry cutter, cut in 1/4 cup butter. Combine buttermilk and egg and add to flour mixture, along with apple; stir to moisten. Over low heat, melt remaining butter in a small saucepan and stir in brown sugar. Spoon one teaspoon brown sugar mixture into each cup of a greased 12 count muffin tin. Add pecans to each muffin cup. Spoon batter into cups and bake at 375 degrees for about 20 minutes. Remove from pan and serve nut side up. Makes 12 muffins.

*Note: if you don't have buttermilk, you can substitute by adding a little bit of vinegar or lemon juice to regualr milk.

Pumpkin Scones with Cinnamon Chips

Pumpkin Spice Scones with Cinnamon Chips

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp ginger

6 T. cold, unsalted butter

1/2 cup cinnamon chips

1/3 cup pumpkin puree

1/3 cup heavy cream

6 T. brown sugar

1 tsp. vanilla

1 egg

Mix dry ingredients together, then cut in butter until resembles coarse crumbs.

Mix in cinnamon chips.

Whip together wet ingredients. Pour into a well in center of dry ingredients and stir gently together with fork just until moistened. Gently knead several times on floured surface until dough forms. Shape into circle about 1/2 in. thick. Either cut small triangles, or circular biscuit shapes. Place on ungreased baking sheet. Brush with milk and sprinkle with sugar. Bake in 425 degree oven for about 15-20 min, checking for lightly browned tops.

One of my favorite breakfast treats is a good scone. I would be pleased with almost any variation, but one that is a favorite around this house and especially during these cooler months is cinnamon chip scones. Because of a superfluous amount of pumpkin puree hanging out in my kitchen after a big happy pumpkin found it's way home with me the other day, I decided to add pumpkin to the equation. The result is not an overly dry scone (which some may prefer), but it sure is delicious. I would recommend doubling the recipe and freezing some, or eating them all at once. My only regret this time? Not making them into the pretty triangles I love. I was going for smaller since they were partly for a brunch treat. But in the end, a scone is a scone is a scone as it melts in my happy little mouth.

Happy Autumn!

You would think I was opening a cafe

All right, well before we get started with the whole photo and essay thing... I have more food to share. I do apologize if this interruption happens regularly, or more than once. I've been having a good time with this lately. My lunches have been a little over the top- seeing as how they are for one and a half persons... and the other half mostly just wants yogurt and a few nibbles of whatever I'm eating.

It is so worth it though, and not really that much work, to end up with a nice savory meal instead of crackers and peanut butter (though those tasted good the other day too... while I was preparing lunch).

Just a couple quick recipes here, if you care to indulge yourself. The above photo is the Pumpkin and Feta muffins (with tons of other good stuff not in the title, like spinach, sunflower seeds and parmesan cheese to name a few) which I have mentioned here before... somewhere... and the first time around I wasn't overly impressed. But this time, I had to change a few things because of the ingredients I had on hand, and also spilled a little extra salt in the bowl after a fight with a feisty plastic trap door thingy that guards the salt from escaping I guess. In the end, they proved far more tastier than my first endeavor and I was really pleased with them. I ate four for lunch that day.

The recipe is found here, and my little list of substitutions are as follows:

- sliced almonds in place of the sunflower seeds

- baked sweet potato in place of the pumpkin

- 1/2 ricotta and 1/2 feta in place of all feta

- 2/3 cup whole wheat and 1 1/3 cup all-purpose flour in place of all white flour

- maybe a bit more salt than is asked for

This next easy recipe is from a photo I saw on pinterest of a basil pesto, mozzarella, and plum tomato grilled cheese sandwich, with a side salad of kidney beans, sweet corn, and avocado.  I happened to have all those ingredients on hand (grape tomatoes in place of plum) as well as some fresh spinach which I threw on the sandwich. The salad was sprinkled with a pinch of salt... and there was our little gourmet lunch for one (and a half). Delish.