Today’s blog is dedicated to my sweet friend K, who loved to bake and whose smile and laughter could brighten up the darkest room. Sleep well dear friend. We’ll see you in The Morning….♥♥♥
I have a new YouTube obsession (She said, shocking nobody).
For the past week, I have been watching Nerdy Nummies (Rosanna Pansino) as she makes geeky/entertainment themed cakes, pizzas, cookies, and drinks. She also just came out with the cutest baking line ever. Seriously. We’ll be ordering her oven mitts next week.
I don’t know if it was watching her so much or if I suddenly had a food craving for something peachy, but I decided I wanted to attempt to make peach cobbler. Blog style of course, without a recipe.
So I had some leftover frozen sugar cookie dough from a previous LCWAN post (not homemade. Duh 😉 ) and a few quart sized ziplock bags of frozen peaches from our tree harvest last spring. I had an internal debate as to whether or not I should add sugar to the peaches because they were plain, but in the end, I decided to forego sugar on the peaches and just rely on the sugar from the cookie dough.
Was it risky? Yes. But I figured either way it went it would make a delightful blog. Long story short it paid off and I’m glad I didn’t put in any extra sugar (and we were out of sugar anyway).
With all the ingredients gathered, I began the process of assembly. I thought I’d put the cobbler stuff in my rectangular glass casserole dish.
Upon discovering I didn’t own a rectangular glass casserole dish, I settled on a round, non-stick cake pan given to use by my sister on our wedding day because apparently, she has more faith in my potential to be a world-class baker than I do. And before our wedding, I didn’t have the pan so I’m that much closer, apparently.
Even though I bake so infrequently that when I do turn the oven on, the oven gets confused and literally looks at me like I’ve lost my ever-lovin‘ mind.
Oh hey, did I mention the sugar cookie dough and peaches were both frozen solid? True story.
So I decided to put them on the counter for an hour to unthaw.
I mean thaw out.
Anyone else use this term? 😛
But after one hour they were still very frozen-y. So, I dug deep and remembered a little trick my mom taught me. I ran both frozen packages underneath hot water for a few minutes and opened the package of cookie dough to prepare the pan.
Now my idea was to split the dough into two equal parts and put one half flattened on the bottom and one over the top of the peaches. I managed to put down the bottom “crust” part, with only a few tiny holes I hoped weren’t a big deal.
(Actually, I was going to patch the holes with a tiny bit of the other half of the dough before putting the peaches down, but I forgot until I had already dumped the peaches in. At that point all that was left to do was pray and hope for a miracle).
At that point, I was ready to pour the peaches, into the pie pan, but they weren’t at the same place mentally that I was. They were still a bit too frozen to be moved, so I had to take a fork and stab away at them until I got enough fruit loose to justify putting the entire thing in the oven when it wasn’t just crust.
The took a series of sessions consisting of aggressive fork stabbing followed by microwaving the frozen block for intervals of 15-20 seconds. And then I realized that the bowl I had to microwave them was too small, so I had to bring out ANOTHER bowl, dividing the peaches into two frozen bowls, refrigerating one for later and microwaving the other until it was thawed out enough to dump into the pie pan of raw cookie dough.
The next step was adding cinnamon to the peaches and mixing it in. This is where disaster almost struck. (Speaking of disaster, as I was making this cobbler of dreams I was watching one of the many made for TV movies that were done for the 100th anniversary of the Titanic. The cinnamon discovery came around the same time as the boat struck the iceberg.)
What was the near disaster? I couldn’t find my measuring spoons. They were not in the sink or in the drainer by the sink. (Where most of our dishes live after being washed. Because it’s us. :-P.) Fortunately, we had several coffee scoops that were in our utensil drawer.
Unfortunately, they did not have any measurements on them. The only words written on them said, “coffee scoop” which is something I didn’t need to read because I knew what it was by looking.
So I had to just eyeball it and trust my instincts. Turns out my instincts are amazing and I should probably bake more without a recipe with just my instincts to guide me.
I topped the peaches with globs of dough, figuring that during the baking process they dough would spread and it would all be OK. Like the ending of most sitcoms in the 90’s.
After the cobbler was assembled, it was time to bake. This is where things got a bit tricky as I put it in for 14 at 350 (as per the instructions on the cookie dough package), but it still wasn’t done. So I put it back in for another 8 minutes, but it was still not done. Back in it went for another 5-7 minutes.
Basically what you need to do is start out with 14 minutes and then if it isn’t done, put it back in until it starts to smell amazing in your kitchen, but you don’t smell anything burning. Bonus points if, when you take it out of the oven, the top crust is beginning to get golden brown.
Wait about 30 minutes for it to completely cool before sampling it, even though you made it for breakfast the next day.
PS: regarding the sugar we didn’t have that I didn’t use: turns out we didn’t need it as the sugar from the cookie dough is plenty sweet on its own.