Peach Cobbler... :D

I think my favorite of all summer fruits are peaches!
They make me happy. :D This recipe is one of my favorites... It's easy, but good...
I know... both of my recipes I have posted are *easy*, you are going to start thinking I am a "Rachel Ray" or something... :)
Anyways, Enjoy!

Blue Willow Inn's Peach Cobbler.


2/3 cup plus 2 tablespoons sugar
1 cup self-rising flour
1/2 cup melted butter, divided
1 (28-ounce) can sliced peaches, drained

Directions:

1. Preheat oven to 350 degrees.
2. Coarsely mix 2/3 cup sugar, flour, and 1/4 cup of melted butter. Sprinkle about 1/3 of this mixture on the bottom of a baking dish. Add peaches. Top peaches with remaining flour mixture. Sprinkle top with the remaining sugar and butter.
3. Bake 30-40 minutes until brown and bubbly. Serve hot. Ice cream is a good topping.

Orange Marmalade cake

This cake is from a book series called "At home it Mitford". It is one of my favorite series, and this is one of my favorite cakes! You can also substitute Lemon curd for the marmalade, and lemon juice for the orange juice. Both, are equally good!


Esther's orange marmalade cake

for the cake:
3 cups cake flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter
2 cups granulated sugar
3 eggs at room temp. beaten slightly
1 TBS grated orange zest
1 1/2 tsp vanilla
1 cup buttermilk at room temp.

for the Orange syrup:
1 cup fresh orange juice
1/4 cup granulated sugar

For the filling:
1 (12 oz) jar orange marmalade

For the frosting:

3/4 cup well chilled heavy cream
3 TBS sugar
3/4 cup well chilled sour cream



1.Pre-heat oven to 350 oF. Butter 2 9in cake pans, line with parchment or waxed paper, and butter and flour paper, shaking out excess.
2.In Large bowl sift flour, baking soda, and salt.
3. In another bowl beat the butter with and electric mixer until smooth. Add sugar, a little at a time, and beat the mixture until light and fluffy. Beat orange zest, egg, and vanilla. BEAT IN 1/3 of the dry ingredients alternatively with 1/3 of the buttermilk until combined well. Add, the 1/2 of remaining dry ingredients and buttermilk and beat until well combined. Finally, beat in the remaining dry ingredients until mixture is smooth.

4.Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 min or until a cake tester inserted into the center comes out clean. Transfer to racks and cool in the pans for 20 min.

To make the orange syrup:
5. meanwhile, make the orange syrup: In a bowl stir together the orange juice and sugar until sugar is dissolved.
6. With a toothpick or wooden skewer, poke holes at 1/2 in intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to completely absorbed before adding the remainder. Let layers cool completely.

To make the filling:
7. In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 min.

To Make the frosting:
8. In a bowl, whisk the heavy cream and the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture us if spreading consistency.

To assemble the cake:
9. Arrange one of the layers on a cake plate and carefully peel off the wax paper.
Spread 2/3 of the marmalade over th e top, smoothing it into an even layer. Invert the remaining layer into the top of the first layer and peel off the wax paper, and spoon the remaining marmalade on the center of the cake leaving 1 1/4in border around the edge. Frost the sides and the top border with the frosting, leaving the marmalade on top exposed. Chill for 2 hours before serving.

Chocolate black out cake

Okay,well....:)Now that we have had Rachel Ray share her recipe for the day it`s now time for Martha Stewarts.:)JK
I first made this cake a couple of years ago and we have loved it ever since!Of course if you do not like chocolate (THIS IS NOT THE RECIPE FOR YOU!) It`s rich and creamy and pares well with a nice tall glass of milk.Enjoy!Lauren

Chocolate Blackout Cake

Serves 10 to 12

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Pudding
1 1/4	cups granulated sugar
1/4	cup cornstarch
1/2	teaspoon table salt
2	cups half-and-half
1	cup whole milk
6	ounces unsweetened chocolate , chopped
2	teaspoons vanilla extract
Cake
8	tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2	cups all-purpose flour , plus extra for dusting pans
2	teaspoons baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
3/4	cup Dutch-processed cocoa powder
1	cup brewed coffee
1	cup buttermilk
1	cup packed light brown sugar
1	cup granulated sugar
2	large eggs
1	teaspoon vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Peanut Butter cup cake! *yum*

This is a really good CHOCOLATE recipe! I first found it on,( http://www.bakerella.com/) and as soon as I saw it I knew (as a chocolate lover) that I would have to make it in the near future. So, on Monday I did.
It's a very easy recipe. It starts *cough* with a Devils food cake mix. I know, the first recipe on this blog; and it start with a cake mix!!! Oh well. :D But, it is soooo good! I just have to share it with you! -Sarah D

Peanut Butter Cup Cake

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 1 bag but I didn't have enough)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

We're not twins, we're cooks!

Hello!
Our names are Lauren, and Sarah Davis. We are not twins, we are best friends that happen to be sisters.
We love cooking, and so to keep track of our recipes, and to share them with you we decided to start a blog!
We love chocolate in just about everything,so be prepared for chocolate,chocolate and more chocolate!We also love music,books,piano,running,and milk.:) So here we go...