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Dessert

Easy Peach Cobbler Recipe

Ingredients:

  • 1 stick (½ cup) unsalted butter

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • 1 tbsp baking powder

  • Pinch of salt

  • 1 cup milk

  • 1 can (15 oz) sliced peaches in syrup (do not drain)
    or 2 cups of fresh/frozen peaches + ½ cup sugar

Instructions:

  1. Preheat Oven

    • Preheat to 350°F (175°C). Place butter in a 9x13-inch baking dish and put in the oven to melt.

  2. Mix Batter

    • In a bowl, whisk together flour, sugar, baking powder, and salt. Slowly stir in milk until smooth.

  3. Assemble Cobbler

    • Once butter is melted, pour the batter evenly over the butter—do not stir. Spoon peaches and their syrup evenly over the top. Again, do not mix—this creates the layered effect.

  4. Bake

    • Bake for 40–45 minutes, or until golden brown and bubbly.

  5. Serve Warm

    • Best served warm with a scoop of vanilla ice cream or whipped cream!

No-Bake Dirt Layered Truffle

Ingredients:

  • 1 package (14.3 oz) Oreos, crushed

  • 1 container (8 oz) Cool Whip, thawed

  • 1 package (3.9 oz) instant chocolate pudding mix

  • 2 cups cold milk

  • ½ cup shredded coconut (sweetened or unsweetened, your preference)

Instructions:

  1. Crush the Oreos

    • Place the Oreos in a food processor and pulse until fine crumbs form. Alternatively, put them in a zip-top bag and crush with a rolling pin. Set aside about ½ cup of crumbs for topping.

  2. Make the Pudding

    • In a medium bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Let sit for a couple of minutes to fully set.

  3. Fold in the Cool Whip

    • Gently fold the Cool Whip into the pudding until smooth and well combined.

  4. Assemble the Layers

    • In a trifle dish, individual cups, or a 9x9 pan, layer as follows:

      1. Crushed Oreos

      2. Pudding mixture

      3. Repeat layers, ending with pudding on top.

  5. Top It Off

    • Sprinkle the reserved Oreo crumbs and shredded coconut over the top as the “dirt” topping.

  6. Chill & Serve

    • Refrigerate for at least 1 hour before serving for best texture.

Almond Coconut Chocolate Chip Cake

Ingredients:

  • ¾ cup unsalted butter, softened

  • 1 cup sugar

  • 4 eggs

  • ½ cup milk

  • 1 tsp vanilla extract

  • 1½ cups almond flour

  • ½ cup organic coconut flour

  • ¼ tsp salt

  • 2 tsp baking powder

  • 1 cup chocolate chips

  • 1 cup shredded coconut

Instructions:

  1. Preheat & Prepare Pan
    Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch cake pan.

  2. Cream Butter & Sugar
    In a large mixing bowl, cream together the butter and sugar until light and smooth.

  3. Add Eggs
    Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

  4. Add Milk & Vanilla
    Mix in the milk and vanilla extract until combined.

  5. Combine Dry Ingredients
    In a separate bowl, whisk together the almond flour, coconut flour, salt, and baking powder.

  6. Combine Wet & Dry
    Gradually add the dry ingredients to the wet mixture, mixing until a creamy batter forms.

  7. Fold in Chocolate Chips
    Stir in the chocolate chips evenly throughout the batter.

  8. Bake
    Pour the batter into the prepared pan and smooth the top. Sprinkle the shredded coconut evenly over the surface.

  9. Bake & Cool
    Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

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