Best Ever Fresh Blueberry Cobbler

This blueberry cobbler is so insanely good, it's sure to disappear in a flash. Just sweet enough, using fresh blueberries assures a very bright flavor.

NOTE: It is very important to remember the blueberry filling must be baked alone without cobbler topping for the first 15 minutes, otherwise the juices will overflow and ruin the cobbler crust!


Ingredients:

Filling:

6 cups fresh blueberries
1 green apple, peeled and grated
1 cup sugar
zest and juice of 1 lemon
4 tablespoons tapioca
1/4 cup cornstarch

Crust:

1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 tsp baking powder
½ tsp salt
6 Tbsp chilled butter, cut into small pieces
1/3 cup boiling water

Topping:

1/2 cup turbinado sugar (AKA chunky, "sugar in the raw" style sugar).
1 tsp ground cinnamon

Preheat oven to 375 F.
In a large pot over the stove, cook half the blueberries over medium heat for 10-15 minutes, or until berries burst and mixture is thick.


Mix cooked blueberries with remaining raw blueberries, sugar, grated apple, lemon juice and zest, tapioca and corn starch. Bake blueberry filling mixture alone for 15 minutes while preparing the crust.



For the crust, combine flour, white sugar, brown sugar, baking powder and salt in a medium bowl.



Quickly cut the butter into the flour mixture with your fingertips until the mixture resembles wet sand. Add 1/3 cup boiling water, stir until fully combined. In a small bowl, combine turbinado sugar and cinnamon.

Remove blueberry mixture from the oven. Place small spoonfuls of cobbler dough all over the top of the blueberry filling, then top the dough with the sugar and cinnamon mixture.




Return cobbler to the oven for another 35-40 minutes.

When cobbler dough is golden brown, remove and allow to cool at least 2 hours before serving. Great with vanilla or lemon ice cream!

Tiramisu Cheesecake

This tiramisu cheesecake will seriously knock you on your butt, and disappear really fast at gatherings. You MUST make sure your eggs and cream cheese are room temp! Cold cream cheese will not mix well and comes out lumpy. Let it sit out for at least 2 hours, even overnight is safe.



Ingredients

Crust

18 Oreos
8 lady fingers
1 teaspoon instant espresso powder
4 tablespoons butter, melted

Cheesecake Batter

40 oz. cream cheese, room temperature (5 blocks)
1 1/4 cup granulated sugar
2 tablespoons butter, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup flour
15 lady finger biscuits
1 tsp coffee extract if available
1 1/2 cups prepared espresso or strong coffee

Whipped Topping

8 oz. heavy whipping cream
2/3 cup cold milk
2 tbsp sugar
1 packet of instant pudding mix - cheesecake or white chocolate flavor
1/4 cup cocoa powder

Instructions

Preheat oven to 310 degrees and line a 9″ spring-form pan with parchment paper.

Crust

Pulse whole oreos, lady fingers, and espresso powder in a food processor, then add melted butter. Press the mixture into the bottom of the spring-form pan and bake for 10 minutes. Remove from oven and set aside.

Cheesecake Filling

Using an electric mixer, beat cream cheese, butter and sugar until smooth. Add eggs one at a time making sure they are fully incorporated after each addition. Add vanilla extract, coffee extract, 6 tablespoons of prepared espresso, and flour. If you don’t have coffee extract, increase the amount of espresso, and save the rest. Pour half of the cheesecake filling into the spring-form pan.



Quickly dip the lady fingers in the remaining espresso and place over the first layer of filling. Do not let the lady fingers fully soak or become soggy. Pour the remaining cheesecake filling over the lady fingers and smooth the top. Bake for 50-55 minutes. The middle of the cheesecake should jiggle a little. Remove it from the oven and let cool completely on a counter top, then place in the refrigerator overnight to chill.

Whipped Topping

Beat the heavy whipping cream and the sugar until it forms stiff peaks. Put in refrigerator to chill while preparing the remaining ingredients.
In a separate bowl, combine milk and pudding mix until completely smooth, let sit 5 minutes until thickened. Stir the chilled whipped cream into the pudding mixture until blended.



Place the whipped topping mixture into a piping bag with a large tip, then decorate the top of the cheesecake with as much as you can fit. Dust the top with cocoa powder and serve chilled. Enjoy!

The Best Thin & Chewy Oatmeal Cookies

8 tablespoons (1 stick) salted butter, room temp
1/2 cup brown sugar
1/2 cup granulated sugar
1 ½ teaspoons vanilla or seeds of 1 vanilla pod
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 ½ cups old fashioned oats
3/4 cup raisins (optional)


Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or spray lightly with nonstick spray.

Cream butter, brown sugar and white sugar together using electric mixer. Beat in vanilla and egg.

In a separate bowl, stir together flour, baking soda, salt, cinnamon and nutmeg. Add the flour mixture to the butter and sugar mixture and stir until blended. Stir in the oats, followed by the raisins.

Shape the dough into walnut-sized balls, space 2-3 inches apart. Cookies will spread out thin as they cook. Bake for 11-13 minutes or until edges are golden brown.

Allow to cool at least 15 minutes before enjoying. Makes 24.