Mixed Berry Cobbler Crumble

This is a hybrid cobbler & crisp. If you're more into the breading than the fruit, this is for you.

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Mixed Berry Cobbler Crumble

COBBLER INGREDIENTS:

• 6 ounces of blackberries
• 6 ounces of raspberries
• 6 ounces of blueberries
• 1/4 cups of powdered sugar
• 1 1/4 cups of all purpose flour
• 1/2 cups of sugar
• 2 teaspoons of baking powder
• 1/2 teaspoons of salt
• 1/2 teaspoons of cinnamon
• 1/4 teaspoons of nutmeg
• 1/2 cups of milk
• 1 teaspoon of vanilla extract
• 1/4 cups (1/2 stick) of unsalted butter, softened

CRUMBLE TOPPING INGREDIENTS:

• 1 cup of all purpose flour
• 1/2 cups of packed brown sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of cinnamon
• 1/2 cup (1 stick) of unsalted butter, softened

DIRECTIONS:

• Preheat the oven to 350° and butter a 9x13 glass baking dish
• In a medium bowl, combine the berries (rinsed and left wet) and the powdered sugar, and stir until all the sugar is dissolved

• Pour the berry mixture into the buttered dish

• In another medium bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and whisk until combined.
• Add in the milk and the vanilla, and stir until completely combined
• Mix in the butter
• Spoon the batter over the berries, and spread to distribute evenly. The batter will be thick, so drop the batter throughout the berries to make it easier to spread

• Prepare the crumble topping:
• In a medium bowl, combine the flour, brown sugar, baking powder & cinnamon, and whisk until evenly combined
• Cut the butter into chunks and drop it into the flour mixture
• Using a fork, pastry cutter, or your fingers, work the butter into the flour until large crumbs are formed
• Sprinkle the crumble topping all over the cobbler
• Bake for 45-55 minutes, until the berries are bubbling, and the topping is golden brown

• Serve warm and refrigerate the leftovers!

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Goat Cheese & Sausage Stuffed Mushrooms

Goat cheese & sausage stuffed mushrooms

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INGREDIENTS:

• 2 pints of white mushrooms
• 1/2 pound of ground italian sausage
• 6 ounces of goat cheese
• 1 egg
• 3/4 cups of italian seasoned bread crumbs
• 1/3 cup of chopped green onions
• Pepper to taste

DIRECTIONS:

• Preheat oven to 400 F and line a cookie sheet with foil
• Cook the italian sausage over medium heat
• While the sausage is cooking, chop the green onions & pull the stems out of the mushrooms, chop them into small pieces, and place in a medium bowl
• Using a teaspoon, scoop out the extra mushroom from where the stem was, to make a bigger area to stuff 

• Combine italian sausage (and all the grease that comes with it)

• Mix well and scoop heaping spoonfuls into the mushroom centers
• Place mushrooms on the cookie sheet, evenly spaced, and sprinkle a fine layer of bread crumbs over the tops of the mushrooms

• Bake for 25-30 minutes 
• Enjoy!

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Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

Adapted From: This Recipe

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INGREDIENTS:

• 2 2/3 cups of Bob’s Red Mill gluten free all purpose baking flour
• ½ teaspoons of ground cloves
• ¾ teaspoons of ground ginger
• 1 teaspoon of ground cinnamon
• ½ teaspoons of baking soda
• 1 ¾ teaspoons of Xanthan gum
• 1/8 teaspoons of salt
• 1 stick (1/2 cup) of unsalted butter, melted
• ¼ cup of molasses
• ¾ cups of packed brown sugar
• 1 large egg
• 1/3 cups of candied ginger, chopped into small pieces
• Sugar for coating

DIRECTIONS

• Combine flour, cloves, ginger, cinnamon, baking soda, Xanthan gum, and salt into a medium bowl. Whisk and set aside

• Chop the candied ginger into small pieces and set aside

• In a large bowl, or the bowl of a stand mixer, beat together the brown sugar, melted butter, and molasses until smooth
• Beat in the egg
• Mix in the candied ginger

• Cover the bowl with plastic wrap and chill in the freezer for 20 minutes
• Once dough is chilled, preheat the oven to 375° and line a cookie sheet with parchment paper
• Separate dough into 3 equal sized chunks and place on wax paper
• Roll the dough into a log about 2 inches in diameter and cut into pieces about 1/3 of an inch thick
• Pour some sugar into a shallow bowl, & coat each dough slice with sugar

• Round out the slices, and place cookies on a cookie sheet about 2 inches apart. Using the bottom of a cup, gently flatten the cookies

• Bake for 10 minutes
• Enjoy with a glass of milk!

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