Tag Archives: easy

Streusel Topped Blueberry Cobbler

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Streusel Topped Blueberry CobblerBlueberry Cobbler is great anyway you eat it, but top it with a Walnut Streusel and it takes it to a whole new level.

It has been beastly hot in St. Louis and the last thing I wanted to do was get into the kitchen with a hot oven going.  We love cobbler
especially in the summer when so much fresh fruit is available.  I was looking for something that would highlight the fruit but was easy, quick and a bit different from the usual cobblers.  This Walnut Streusel Blueberry Cobbler fits all those requirements.

This is a combination of a streusel topping from an old standby sour cream coffee cake.  The blueberry filling is the sauce from the Lemonade Cake with Blueberry Sauce and the base of the cobbler is the Cream Biscuits which are the easiest, lightest, best biscuits I have ever made.  Layer them together and you have a fast and easy summer delight.  The blueberry filling is great served slightly warm over ice cream.  

The choice of a baking pan is up to you, but I like a glass pan for this as I can see if the bottom has lightly browned as this is about the only indication the blueberry cobbler has baked through.

This cobbler would be amazingly good with peaches also.  Just skin the peaches, slice and substitute for the blueberries.  I would use white balsamic vinegar and add amaretto liquor in place of part or all of the water.

Walnut Streusel ToppingIngredients for the Walnut Streusel Blueberry Cobbler

3/4 cup walnuts  (85 grams or 3 ounces)
3/4 cup brown sugar (150 grams or 5 1/3 ounces)
3 tablespoons flour (28 grams or ounce)
1 1/2 teaspoon cinnamon
3 tablespoons butter or margarine, cut up and cold

Place the walnuts in a food processor and pulse to chop finely. Remove from the processor. Set aside.Walnuts for the Walnut Streusel Blueberry Cobbler

Place the sugar, flour, cinnamon in a processor bowl. Pulse several times to mix. Dry ingredients in processor for Streusel Topped Blueberry CobblerAdd the butter and Butter added to processor for the Streusel Topped Blueberry Cobblerprocess until it starts making crumbs. Crumbs for the Streusel Topped Blueberry CobblerAdd the walnuts Walnuts added to crumbs for the Streusel Topped Blueberry Cobblerand pulse several times. Set aside.Finished streusel for the Streusel Topped Blueberry Cobbler

Blueberry FillingSauce ingredients for the Streusel
1/3 cup sugar (65 grams or 2 heavy ounces)
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons balsamic vinegar
2 1/2 cups fresh or frozen blueberries (340 grams or 12 ounces)

Combine the sugar and cornstarch in a saucepan; Water, sugar and cornstarch in pan for the Streusel Topped Blueberry Cobblerstir in the water and balsamic vinegar and mix well. Balsamic vinegar added for the Streusel Topped Blueberry CobblerAdd the blueberries. Blueberries added to the pan for the Streusel Topped Blueberry CobblerCook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking and stirring for 1 minutes more. Set aside to cool.Cooked filling for the Streusel Topped Blueberry Cobbler

If the filling is too thick, add a tablespoon or two of water to thin it out.

Biscuit BatterBiscuit ingredients for the Streusel Topped Blueberry Cobbler
1 1/2 cups sifted cake flour
(150 grams or 5 1/3 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 to 7/8 cups 40% cream

Preheat oven to 425F. If using a glass pan, Glass dish for the Streusel Topped Blueberry Cobblerreduce the oven to 400°F. Spray an 8×8 inch square baking pan. Set aside.

Place the flour, baking powder and salt in a mixing bowl.  Blend together.  Dry Ingredients in bowl for the Streusel Topped Blueberry CobblerPour in 3/4 cup of cream in.  Cream added for the biscuit batter for the Streusel Topped Blueberry CobblerMix the dough.  Mixing the dough for the Streusel Topped Blueberry CobblerThe dough should be somewhat sticky.  If it is not, add the remaining cream in  1 tablespoon at a time.Biscuit batter for the Streusel Topped Blueberry Cobbler

Pat the dough into the bottom of the prepared pan.Biscuit batter pressed in for the Streusel Topped Blueberry Cobbler

Pour the blueberry filling over the dough and spread out evenly.Filling spread on for the Streusel Topped Blueberry Cobbler

Sprinkle the streusel evenly over the cobbler.Streusel on for the Streusel Topped Blueberry Cobbler

Bake for 20 to 22 minutes until the bottom of the biscuit batter is baked. Lightly cover with foil about half way or three-quarters of the way through baking to keep the top from over browning.

This is best served warm.

Serves 9.

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Double Chocolate No Machine Ice Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Double Chocolate No Machine Ice CreamDouble Chocolate No Machine Ice Cream is just the finish for a summer meal.  It is a quick to make, beyond simple recipe that yields a very creamy, chocolate ice cream that requires no ice cream machine to make and soooooooo delicious.

Condensed milk is the base for this ice cream and truth to tell, I could it it all by itself.  Add melted chocolate and whipped cream, freeze a bit and there you have it, chocolate ice cream. No custard mix to cook, no machine to churn.   One of my father’s favorite desserts was chocolate ice cream with Kahlua poured over it.  This Double Chocolate Ice Cream would have pleased him.  It would be great with a bit of rum, orange liqueur, chambord poured over it – you get the idea.  For the little ones, finish with marshmallow creme thinned out with a bit of water and chocolate or hot fudge sauce. Continue reading

Strawberry Chocolate Crunch Parfaits

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Strawberry Chocolate Crunch ParfaitThese Strawberry Chocolate Crunch Parfaits are a simple, no heat dessert that is perfect for the hot summer months. Creamy and crunchy with fresh strawberries and chocolate, these parfaits can even be made the day ahead.

The glass in the picture originally belonged to Mike’s grandmother. I love the delicacy of the flute and the green stem. It seemed like they were waiting for these parfaits.

The chocolate crunch can be made using any nut you wish. I chose almonds, but have used hazelnuts in the past.  To avoid the oven, I put them in a dry skillet over medium heat.  It is best to watch them, turning them often so they don’t burn.  You will notice I said “best to watch….. .” Since I don’t always follow my own advice I have sometimes burned them using this method so I didn’t wander too far away this time. Continue reading

Easy Lightened Creme Brulee

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Lightened Creme BruleeCreme Brulee in French means “burned cream”. As much as I love rich foods, the thought of eating heavy cream and egg yolks (more fat) is too much even for me. However, loving everything of the brulee/flan/pudding family I wanted to find a way to still enjoy this dessert. The cream brulee under the crackling sugar coating can still be enjoyed but with a lighter touch. If you can find Tahitian vanilla, use it by all means for an unforgettable flavor. It can be found on the internet. If not, look for Madagascar vanilla to get the most flavor.

I have seen recipes that talk about creme brulee as being a mystical, magical recipe to follow.  I’m not sure what they are talking about.  This is so easy, I didn’t even provide how to photos.  Basically you whisk everything together, put in in a waterbath, bake and chill.  However, my post “Milk Chocolate Creme Brulee” post has photos to guide you should you wish. Continue reading

No Bake Chocolate Raspberry Truffle Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry Truffle TartThis No Bake Chocolate Raspberry Truffle Tarts is an easy, sophisticated looking but easy to execute tart.  While especially nice for Valentine’s day, it is good anytime.

The no bake press in crust is filled with a chocolate truffle filling and can be made weeks ahead and frozen.  Thaw in the refrigerator.  Several hours before serving, let the tart come to room temperature and top with the raspberries.

While I have used 4 1/4 inch heart shaped pans with removable bottoms, a single 9 x 3/4 inch quiche pan with a removable bottom may be used for this No Bake Chocolate Raspberry Truffle Tarts. Continue reading