I have been craving my mom’s peach cobbler for weeks now, and I have tried to talk myself out of making it because… you know… calories. But as every southern girl knows, it’s just not summer until you have cobbler and ice cream, bikinis be damned!!!! So “for the sake of the blog” (yes saying this helps me sleep better at night!), this post is all about peach cobbler! The peach mixture is sweet and creamy. The crust is crisp on the outside and cakey on the inside, and served up hot with a big scoop of ice cream it’s southern heaven!!!
· 1/2 cup unsalted butter
· 1 cup all-purpose flower
· 1 tablespoon baking powder
· A pinch of salt
· 1 cup milk
· 4 cups fresh peaches cut into slices
· 2 tablespoons lemon juice
· Zest ½ the lemon (or more, who am I to judge)
· 1 tablespoon cinnamon
· Wash, dry, and cut your peaches. A little extra step is to scoop out the deep red spikey looking part by the pit.
· Set out your butter so it gets nice and soft by the time this party gets going
· Pre-heat oven to 375 deg F
Ok let’s do this!
Making the crust:
· Melt butter in a 13-X 9-inch baking pan
· Combine flower, 1 cup sugar, baking powder, and salt; add milk, and start stirring until combined. The lumps should dissolve pretty quickly. Pour batter over butter (do not stir). I prefer to do a zig zag shape and then go back over to fill in holes.
Now for the main attraction, the peach filling:
· Bring the remaining 1 cup sugar, peach slices and lemon juice and the zest from ½ of the lemon to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon.
· Bake at 375 for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool
The options are endless with cobbler: add raspberry, apple, cherry, or just go crazy and do a mash up of everything. This recipe never fails to impress, and let’s face it, it’s just not summer in the South without cobbler! So bikinis be damned, this cobbler is well worth it! Enjoy!!
I thought I’d make the last post of the season hot – like “bring a tear to your eye” hot! So let’s talk Jalapeno Poppers! These lil babies are perfect for end-of-year parties at work or for a southern NYE party. They pair great with tamales or can make a fun alternative for them. Just a word for the wise… wear gloves for goodness sakes when cleaning them; they don’t play around and will burn your skin! As a past roommate who once found me crying over my red blistered hands screamed at me “Porque no tienes guantes puestos muchacha loca?!” Translation: “WTF stupid white girl?!” In her defense, she was grabbing the milk to soak my hands while screaming this at me. Yes, milk has never been so heavenly! #loveyoucarmen
· Fresh Jalapenos (12)
· 1 package of Cream Cheese (full fat if serving to company, reduced fat for a night in)
· 1 package of Bacon (sub for turkey bacon for a lighter version)
· Sharp cheddar cheese ½ cup
· Chili powder 2 tsp
· Garlic Salt 1 tsp
· Paprika ½ tsp
· Broiler pan
Make sure the cream cheese is out (trust me, you will thank me later! It mixes much better when is not straight from the fridge)
Preheat the oven to 375 degrees
Cleaning the peppers:
As previously stated now is a good time to put your gloves on!!
Cut the stem side of the pepper off, now slice the pepper down the middle horizontally (hot dog style, not hamburger). Next take a spoon or knife and scoop out the seeds, the more seeds and stem you leave, the hotter the popper, so beware and scoop well! I love spicy food but there is a difference between “oh man that’s hot” and “THAT’S ATOMIC EVEN MY LIPS ARE ON FIRE!” Now rinse the poppers once cut to help remove the remaining seeds and set to the side to dry.
Now let’s get cheesy (yes I went there… I almost always go there actually).
Take your room temperature (or close) cream cheese, add in your spices and the sharp cheddar and mix. The hard part is not stopping at this point and retiring to the couch with a spoon and your spicy cream cheese mix… don’t judge me.
Now to make the poppers (gloves still on, people):
Scoop some of the cream cheese mixture into the pepper until its level with the sides of the cut jalapeno. Now take one piece of bacon and wrap it around – it should stick to its self once wrapped around, but if not a good old toothpick always works! Place on the broiler pan and repeat until done. Pop in the oven until the edges of the pepper start to look soft and the bacon is cooked (30ish min depending on your oven). Feel free to put the oven on broil for a minute if you like your bacon crispier.
Once out of the oven, let rest for 5-10 minutes then plate ‘em up!! I serve these lil bacon wrapped bundles of joy with a big side of ranch dip (it’s a southern thing, everything goes with ranch). Whether you are pairing these with a Mexican style NYE with tamales and queso, or just making them for a work potluck, they are sure to steal the show!
Here’s to a hot and spicy start to the new year!!
There is something about the fabric creating the mood for a collection that has always fascinated me. Coco Chanel changed the fabric in her famous tweed jacket over 75 times, proving that all it takes to completely transform the look and feel of the same basic pattern is a fresh print or a slight alteration. As a small designer, this strategy can greatly help with the cost of overhead! I’m not sure if this is a topic designers typically talk about… but let’s get real. Not everything is based on creative magic. Sometimes it comes down to being cost-effective and using what you have in your studio; refreshing patterns with a slight tweak or reusing the same pattern in a new fabric can create a completely different look. Maybe that’s its own kind of studio magic… a poor designer’s guide to fashion design!
Let’s start with my first love (and a small confession)...I am a fabric junkie. Seriously, I hoard it. I just can’t help myself – fabric feeds my heart! When I see a fun and flirty floral or a vibrant bold print, I just have to have it! Never mind the fact that I have no immediate use for it, or that I have three similar prints sitting at the studio in a crate. They are not like THIS one. This is “the one” and I neeeeed it!! Yes I know I sound like a crazy person when I get going about fabric… You just never know when THAT floral print will be perfect for a creation!
When starting a collection I always begin with the fabric before doing any sketching. This is because the fabric has a way of telling me what it wants to be (there I go again). When you’re refreshing some looks from seasons past, changing the fabric is a very fast and effective way to make a whole “new” aesthetic! The fabric sets the tone and feel for a collection. For example, in one season you do a long cardigan in black lace, giving a gothic but romantic vibe. The next year you can use the same pattern to remake the cardigan using that floral silk print you had to have, and BAM a whole new look that is light and playful. It's easy to completely change the tone by swapping out the fabric!
Now if you're going for a completely new design, why not start with one of your favorite patterns? You already know it fits great and moves well, so why not add on to this strong base and create something "new". By manipulating patterns, you are not only able to cut some of the overhead, but also easily refresh your design. Add sleeves to a top, make a dress longer/shorter, change the waist line and BAM you have created a completely new garment! No one will even guess that you started with an amazing design you did three years ago and just began adding on. I call this working smarter, not harder.
Well there you have it, I have broken the rules again with this post, and let you in on an insider secret. Never be ashamed of refreshing patterns or remaking the same design with a new fabric (everyone does it!). Heck, that’s just smart business! Build up a great set of pattern blocks and tweak away, because this design technique will save you time and money! And hey… if it was good enough for Coco its good enough for me!
Nothing says its summer to me like being by the pool with a big bowl of this Texas-sized guacamole! Seriously, after you run out of chips you will be eating from the bowl with a fork… it’s that good (poolside pics from the waist up only this summer please). Surprisingly simple, this recipe will have your guests asking for it every Sunday Funday! It’s easy to double, triple, or quadruple if you need to feed a larger crowd.
I love fashion, food and southern living! Welcome to my blog.