Strawberry-Rhubarb Cobbler

I'd always been intrigued by rhubarb but never had an opportunity to try it, until today. It was on sale and it seemed like a perfect time to try to do something with it. My excitement was cut short when I got around to preparing it. It was like cutting celery. Stringy. And it had the mild aroma of cut grass. I was not impressed. I didn't want this in my dessert. But I pressed on because I wanted to say I tried it at least once. I'm glad I did because this cobbler is delicious!
This recipe is based off of this one, although I made some changes based on my personal taste and the ingredients I had on hand.

Strawberry Rhubarb Cobbler

 2 cups chopped rhubarb
 2 cups strawberries, chopped
 1/2 cup sugar
1 tablespoon cornstarch
 1 tablespoon lemon juice

 Cobbler crust:
 2 tablespoons brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg
1/2 teaspoon vanilla extract

 • Preheat oven to 350° and coat a 9in square pan with butter.
 • You want to clean and thinly slice the rhubarb and get rid of any strings that are easy to remove. I used 3 stalks to get the chopped 2 cups. For the strawberries, clean them as you usually would, then chop them the same size as the rhubarb.
• In a large bowl, mix the rhubarb, strawberries, sugar, cornstarch and lemon juice together and let sit while you mix the crust.
 • For the crust, mix all the dry ingredients together. Mix the butter into that and when it is evenly incorporated, add the milk, egg and vanilla. Mix quickly.
 • Now it's time to assemble the cobbler. Put the rhubarb-strawberry mixture into the baking dish. Then spoon the cobbler crust over the fruit evenly.
 • Bake for 30 minutes and eat with ice cream, if you have some!

Caramel Cake

This cake is so yummy. Caramel being one of my all-time favorite flavors makes this one of my top picks for cake.

Caramel Cake

2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk (coconut milk perferred)
2 tablespoons butter

Glaze:
5 tablespoons butter, melted
2/3 cups brown sugar
1/4 cup milk

• Preheat oven to 350° and butter the bottom and sides of an 8x8 cake pan.
• For the cake, you want to first mix the eggs, sugar and vanilla with a wisk until well combined.
• Add flour, baking powder and salt to the egg mixture and mix lightly.
• In a small saucepan, you want to bring 2tbsp butter and the milk to a light boil, then add to the cake batter and mix thoroughly. Pour in the cake pan and bake for 20 minutes.
• While that is in the oven, you're going to mix the glaze together and when the cake is done, you want to pour the hot glaze over the cake.
• This next step is optional but worth it : After the glaze is poured, place the cake under the broiler for only 45 seconds to one minutes.
• Let the cake cool for as long as you can then eat!

Also: this cake is also perfect for a layer cake, you'll just want to double the recipe.

Caramel Apple Crisp

This is a great fall recipe. Its incredibly easy and its cooked in the same pan that it is assembled in. I make this in a 10 inch cast iron pan. If you don't have one, I'm sure you could just use another pan of the same size but I gotta say, you should really consider getting a cast iron skillet. It is the best and my favorite thing in the kitchen (other than the food).

Caramel Apple Crisp

3 apples, thinly sliced
1/4 cup butter
1/2 cup brown sugar
1/4 cup milk
1 teaspoon cinnamon
1 teaspoon nutmeg

Crisp:

1/4 cup butter
1/2 cup oats
1/2 cup flour
1 teaspoon salt

• Starting with the filling, melt the 1/4 cup of butter in the skillet over medium heat.
• When the butter is melted, all the brown sugar and cook for 1 minute. Add the milk.
• When the milk is thoroughly combined, add the sliced apples and toss lightly to coat them. Cover for three minutes.
• Add cinnamon and nutmeg. Mix and set aside.
• In a small bowl, mix crisp ingredients together until combined.
• Evenly sprinkle over apples.
• Place skillet in a 375° oven and cook for 25 minutes.
• Let cool for at least 15 minutes.
• Eat with ice cream!

No pictures because it was just too good! Serves 4.