I love to bake. That can sometimes be a problem.
If I baked as often as I would like I would probably be a good 40 pounds heavier. Not kidding.
So I have a deal with myself (and my husband.) If I workout 3-4 days per week (ideally 4, but some weeks it just doesn’t happen,) then on Sunday I get to bake a dessert And you know I spend the week deciding what I will make..cause that’s what I do. But I also go the gym and I run a lot and I lift some weights…and oh yes, now I ride the bike just to shake things up a bit.
Once we have eaten our pieces of dessert I’ll usually give the rest away. My kids get mad at me, but it’s just they way it is. I’m not a mean mommy, I just need to get the stuff out of the house or I will eat it on Monday when no one is home and I am on a conference call and I know I won’t have to talk for a good five minutes or so. Do you ever eat while you are on a conference call? Yes? Please make sure you use the mute button, thanks..
So there is my tip. If you love to bake, but your waistline can’t support your baking habits then make it a reward for doing well the rest of the week. I could never go without sweets and my kids really appreciate it when I make something for them from scratch – they even like to help (when I have patience to let them.) My husband holds me accountable and that’s important, too.
This is the Peach Cobbler that I made two weekends ago. I think what got me was not only the use of fresh peaches but the browned butter. Everything is better with browned butter, right? This was a recipe I saw floating around on several blogs but I originally saw it on Pink Parsley. We loved it and the fresh peaches were wonderful, but the browned butter sent it over the top. Peaches are starting to pop up at our farm stand and I just needed to make something with them. So glad I did – enjoy!
Hill Country Peach Cobbler
1/2 c butter – ideally unsalted
3/4 c white sugar
1 c AP flour
1 Tb baking powder
a pinch of salt
3/4 cup milk (I used skim and it turned out fine)
3 c sliced fresh peaches (fresh is the key here)
1/2 tsp pumpkin pie spice
1/2 c packed brown sugar
Preheat the oven to 350 degrees
Brown the butter in a small pan over medium heat. Watch for it to bubble and it will turn an amber color – don’t let it burn!
Pour the browned butter into an 8 inch square baking dish
Mix the sugar, flour, baking powder, salt and milk together and then pour this mixture over the butter. Do not stir this all together.
Place the peaches on top of the batter and then sprinkle with the pumpkin pie spice and brown sugar.
Bake for 40-45 minutes until the top is golden brown. Let cool. Serve with ice cream or fresh whipped cream. Enjoy!