Now that Labor Day is over, I’m afraid it’s time to say farewell to summer.
I’m not mad either. Anyone who knows me knows that I don’t like summer; dare I say it, I hate summer. It’s my least favorite of all the four seasons- although spring is a smooth close second because allergies. I actually have allergies all year round, but there’s a special place in the seventh ring of hell for those spring allergies, ijs.
With the passing of Labor Day also comes a few other things. Cuffing season is in full swing I guess-post on that coming soon. The unofficial end of sundress season is here- serious up I don’t expect to see none of you heaux with all white everything anymore, especially those damn tacky ass white shoes! But most importantly: baking season. Baking season? Baking. Season.
I love to cook, but I also love to bake. It’s hard for me to say which I prefer doing; it’s like I like to cook to try new things and mix new flavors or to try and recreate some nostalgic dish that reminds me of home. But baking on the other hand, is an exact science. There’s not much room for improvisation in terms of measurements of ingredients. If you understand ingredients and what they do you can perhaps substitute, but I’d say that baking is slightly less of an art and more of a science. That’s why most people who can’t really cook can bake, so long as they can follow directions.
Chial let me tell you a funny! I made this peach cobbler for my coworker for her birthday- side note: when I came back to this job in June she put in her order for a peach cobbler then, her birthday is in September yall… But anyway she sent me the following text exchange:
This made my day yall! This is why I love to cook so much- because it makes people happy 🙂
For the crust:
- 1 1/2 c flour
- 1 1/2 c sugar
- 1 1/2 stick melted butter, no longer hot
- dash of salt
For the filling:
- peaches- I used frozen peaches, 2-18 oz bags, but depending on how much cobbler you’re making or how peachy you want it you can adjust accordingly.
- 1/2 c sugar
- 1/2 c brown sugar
- 2 tbsp lemon juice
- 3 tbsp corn starch
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1 oz dark rum (optional) or peach schnapps
So the idea I had was to kind of make this taste like a hot buttered run…with peaches…baked in the oven… and being as though I’m off the licka on account of this clean eating thing, I might as well cook with it, right?
Preheat oven to 350°F
Basically you wanna combine the ingredients for the filling in a bowl to combine. Then you put the filling in your baking dish. And remember all of these amounts are amenable to change so feel free to improvise here.
For the crust, combine all ingredients until a dough forms- should be something akin to cookie dough. Then you can form small disks with your hands and layer them over the peach filling. You can just sprinkle any extra dough on top- no need to try to be neat with this. Bake for about 40-45 mins or until the crust is a nice brown. Allow to cool for at least 30 mins and enjoy!