Snickerdoodle Peach Cobbler – A Sweet, Gooey Adventure

 

There’s something magical about a warm, bubbling peach cobbler fresh from the oven, especially when it’s paired with a scoop of vanilla ice cream. This summer, I decided to venture into uncharted territory with a Snickerdoodle Peach Cobbler recipe that promised a delightful twist on the classic dessert. I found it here. As someone who’s made countless cobblers, this recipe was a new experience—and let me tell you, it was a wild ride!

The recipe itself is straightforward, blending the comforting flavors of cinnamon and cream of tartar with juicy, ripe peaches. But what really threw me for a loop was the step where you pour boiling water over the batter. I had a sinking feeling as I watched the liquid flood the pan, certain I’d just ruined my dessert. How could this possibly work? Spoiler alert: it did, and it created the most irresistible gooey bottom layer that made this cobbler unforgettable.

I cut this recipe in half and, as you can see, it turned out beautifully. For your convenience, I have put the halved recipe at the bottom of this post. I will say that I thought it could’ve used a few more peaches. I wasn’t 100% happy with the fruit to batter ratio. That said, I really enjoyed this.

Snickerdoodle Peach Cobbler Recipe

  For the Cobbler:

2 c. flour

4 t. baking powder

1 t. salt

1 t. cinnamon

1 t. cream of tartar

1 c. whole milk

1 c. sugar

4 c. sliced peaches

 For the Topping:

1½ c. water

¾ c. brown sugar, divided

½ c. granulated sugar

 Optional Topping:

¼ c. sugar

½ T. cinnamon (for sprinkling after baking)

Preheat oven to 400°F. Spray a 9”x13” baking pan with a non-stick spray like this one; set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and cream of tartar. Set aside.

In a large bowl, whisk milk and sugar until combined. Add the dry ingredients and fold until smooth, whisking out any lumps.

Fold in the sliced peaches until coated, then spread the batter evenly in the prepared pan.

For the topping, bring water, ¼ cup brown sugar, and granulated sugar to a boil in a small pot. Sprinkle the remaining ½ cup brown sugar over the batter in the pan.

 Here’s the nerve-wracking part: pour the boiling water mixture over the batter. Trust the process!

 Bake for 40-45 minutes until golden, bubbling, and mostly set (the bottom stays gooey).

Optionally, sprinkle with cinnamon-sugar and broil briefly to caramelize the top or use a kitchen torch.

Let cool slightly, then serve warm with vanilla ice cream and a pinch of flaky sea salt.

My Experience

This was my first time making a cobbler with this boiling water technique, and I was skeptical. The batter looked perfect—thick, spiced, and studded with peaches—but pouring boiling water over it felt like a culinary crime. I braced for a soggy mess, but 45 minutes later, I was greeted with a golden, bubbling masterpiece. The water creates a luscious, gooey base that pairs perfectly with the tender peaches and snickerdoodle-inspired crust. 

 

 The cinnamon-sugar sprinkle at the end added a delightful crunch, and the optional sea salt elevated the flavors to another level. Serving it with vanilla ice cream was non-negotiable—it’s the perfect creamy contrast to the warm, spiced cobbler.

Peach Cobbler (Halved Recipe)

 Batter:

1 c. flour

2 t. baking powder

½ t. salt

½ t. cinnamon

½ t. cream of tartar

½ c. milk

½ c. sugar

2 c. sliced peaches

Topping:

¾ c. water

 ⅜ c. brown sugar (6 tbsp), divided

¼ c. granulated sugar

 Optional:

2 T. sugar

¼ T. cinnamon, for sprinkling on top after baking

 Preheat the oven to 400°F. Spray an 8”x8” baking pan with PAM; set aside.

 In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cream of tartar. Set aside.

In a separate large bowl, whisk together the milk and sugar until well combined.

 Add the dry ingredient mixture to the wet, and fold until combined and lump-free (use a whisk to remove any lumps, if needed).

 Add the sliced peaches, and fold until all peaches are coated in the batter.

 Pour the peach batter mixture into the prepared baking dish and spread into an even layer. Set aside.

 Prepare the topping:

In a small pot over high heat, mix together the water, 2 tbsp of the brown sugar, and granulated sugar. Bring to a boil.

 While that’s coming to a boil, sprinkle the remaining ¼ cup brown sugar evenly over the top of the batter in the pan.

Once the water mixture is boiling, gently pour it all over the batter and brown sugar in the pan (this creates the gooey bottom during baking).

Carefully place the pan in the oven. Bake for 35-40 minutes, until golden brown, bubbling, and mostly set (the bottom will remain gooey).

Remove the cobbler from the oven. If desired, sprinkle a cinnamon-sugar mixture (2 tbsp sugar + ¼ tbsp cinnamon) over the top. Optionally, return the pan to the oven under the broiler to lightly toast/caramelize the top, or use a kitchen torch.

Let cool slightly before serving.

Serve warm with vanilla ice cream and a sprinkle of flaky sea salt, if desired.

NOTES:

The baking time is slightly reduced (35-40 minutes) since the smaller volume may cook faster. Check for a golden-brown top and bubbling edges.

 An 8x8” pan is recommended for this halved recipe, but a 9x9” or similar-sized dish will work if you don’t have an 8x8”.  I used a 1½-qt. casserole dish.

 All ingredient measurements (e.g., ⅜ cup brown sugar) are halved precisely; for convenience, ⅜ cup is equivalent to 6 tablespoons.

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Bing Cherry Sauce

 

When summer heat hits the upper nineties or low hundreds, nothing beats a refreshing treat. If you’re an ice cream lover (and who isn’t?), this Bing cherry sauce is your new go-to topping. Made with fresh, juicy Bing cherries, it’s bursting with flavor and feels like a healthy indulgence. Spoon it over a scoop of creamy French vanilla ice cream for a decadent dessert that’s perfect for hot days.Bing Cherry Sauce

½ c. water, divided (plus extra as needed)

2 t. cornstarch

1 T. unsalted butter

2 c. fresh Melissa’s Bing cherries, pitted and halved

1 T. packed golden brown sugar

1 T. fresh lemon juice 

In a small bowl, whisk ¼ cup water with cornstarch until smooth; set aside.

In a medium nonstick skillet, melt butter over medium heat.  Add cherries, remaining ¼ cup water, and brown sugar. Stir until sugar dissolves, about 1-2 minutes.

Increase heat to medium-high, add cornstarch mixture, and stir constantly until sauce thickens and boils, about 1 minute. If sauce becomes too thick, add water 1 tablespoon at a time.

 Remove from heat and stir in lemon juice. Let cool slightly before serving over your favorite ice cream, or over yogurt or pancakes for a versatile treat.

 Store leftover sauce in an airtight container in the refrigerator for up to 3 days.

 Reheat gently before serving, if desired.

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A Sleuth in Miniature: The Jessica Fletcher Action Figure from "Murder, She Wrote"

 

As a lifelong devotee of mystery novels and their on-screen adaptations, I’ve been captivated by sleuths since my childhood days curled up with Sherlock Holmes, Nancy Drew, and Trixie Belden. But as an adult, one detective stole my heart: the inimitable Jessica Fletcher from “Murder, She Wrote.” Her sharp wit, relentless curiosity, and knack for stumbling into (and solving) murders in the quaint town of Cabot Cove made her a timeless icon. So, when I recently grew exasperated with the lackluster offerings on streaming services (I ditched cable long ago), I decided to revisit “Murder, She Wrote” from the very first episode. It’s been a nostalgic joyride, and it reignited my love for Jessica’s world—including her charming, detail-filled home. 

As a miniature enthusiast, I’ve always been fascinated by the set design of Jessica’s cozy Cabot Cove residence. If you pay close attention, you’ll notice delightful quirks, like the Delft coffee grinder in her kitchen, hilariously hung upside down. This got me thinking: why hasn’t anyone created a miniature version of her home? While daydreaming about tiny replicas, I stumbled upon something even more thrilling—a Jessica Fletcher action figure by NECA! I couldn’t resist, and when it arrived, I could not have been more pleased. Let me tell you, this 8-inch figure is a must-have for any “Murder, She Wrote” fan.

This fully articulated 8-inch figure is a love letter to the 1970s-style toy lines, complete with tailored soft goods clothing that captures Jessica’s classic style. From her cozy sweater to her signature scarf and jacket, every detail is meticulously crafted. The figure comes packed with accessories that bring Jessica’s world to life: a handbag, a flashlight (perfect for snooping around dark crime scenes), a typewriter for crafting her mystery novels, and even a copy of her book, The Corpse Danced at Midnight. But the real standout? Interchangeable faceplates that let Jessica express shock and surprise, because let’s be honest, she’s always stumbling across another body in Cabot Cove! 

 The figure’s articulation makes it a delight to pose, whether she’s typing away at her desk or investigating a clue. Packaged in a retro window box, it’s as much a collector’s item as it is a playful nod to the show. The attention to detail is nothing short of amazing, and I’ve had so much fun setting her up in different scenes, imagining her solving mysteries in my own miniature world.

 

As someone who cut her teeth on Basil Rathbone’s Sherlock Holmes films and devoured Nancy Drew as a kid, I can say with confidence that this Jessica Fletcher action figure is a treasure for fans of the genre. It’s not just a toy—it’s a celebration of a character who made mystery-solving accessible, relatable, and endlessly entertaining. Whether you’re a longtime “Murder, She Wrote” devotee or a newcomer revisiting the series (like me, binge-watching from episode one), this figure brings a piece of Cabot Cove into your home. 

 

If you’re a fellow fan, I highly recommend grabbing this NECA figure. It’s a delightful way to honor Jessica Fletcher’s legacy, and who knows? Maybe it’ll inspire someone to create that miniature Cabot Cove home I’ve been dreaming of. Until then, I’ll be posing Jessica with her typewriter, ready to crack the next case—upside-down coffee grinder and all. 

What’s your favorite MSW moment? And fellow miniature enthusiasts, wouldn’t a tiny Jessica Fletcher house be the ultimate addition to your collection? Let me know in the comments. Am I experiencing my second childhood? Yes, I am. Does it bother me? Not on your life! 

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All photos copyright NECA 

Zesty Lemon Pie Bars for a Refreshing Summer Treat

There’s something magical about a dessert that can cut through the sticky heat of summer with a burst of citrusy brightness. These Lemon Pie Bars from The Back in the Day Bakery Cookbook are exactly that—a cool, creamy, tangy delight that’s perfect for hot days when you need a pick-me-up. With a buttery graham cracker crust and a luscious lemon filling, these bars are like a slice of sunshine in every bite. Whether you’re hosting a backyard barbecue or just craving something sweet and refreshing, this recipe is a must-try.The beauty of these lemon pie bars lies in their simplicity. The crust comes together in minutes with just three ingredients: graham cracker crumbs, melted butter, and a touch of sugar. The filling is just as easy, blending heavy cream, fresh lemon juice, and zest with sweetened condensed milk and egg yolks for a silky, custardy texture. Baked in a water bath for a perfectly set filling, these bars are chilled to perfection and can be topped with a dollop of fresh whipped cream for an extra touch of indulgence.

What I love most about this recipe is its versatility. It’s ideal for summer gatherings, picnics, or even a quiet evening at home when you want to treat yourself. The zingy lemon flavor paired with the creamy filling and crunchy crust makes every bite a balance of textures and tastes. Plus, they store beautifully in the fridge for up to three days, so you can make them ahead and enjoy them all weekend long.Lemon Pie Bars 

For the Crust:

3 c. graham cracker crumbs (about 24 crackers)

12 T. (1½ sticks) unsalted butter, melted

2 T. sugar

For the Filling:

1 c. heavy cream

2 t. freshly grated lemon zest

1 c. fresh lemon juice

2 14-oz. cans sweetened condensed milk

6 large egg yolks

Fresh whipped cream (optional, recipe below)

Confectioners’ sugar for dusting (optional)

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9x13-inch baking pan and line with parchment, allowing the ends to hang over two opposite edges. 

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Blend with a fork until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, using parchment to level it. Bake for 8 minutes until lightly golden. Cool completely, then lower the oven to 325°F. 

In a large bowl, whisk together heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks. Pour over the cooled crust. 

Place the baking pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan. Bake for 20-25 minutes, until the filling is puffed at the edges and set in the center. Remove from the water bath, cool on a rack for 1 hour, then refrigerate until cold.

Cut into squares and serve chilled, topped with whipped cream or sprinkled with confectioners’ sugar, if desired. Store in an airtight container in the fridge for up to 3 days.

Fresh Whipped Cream (Optional):

2 c. heavy cream

¼ c. confectioners’ sugar

Whip cream in a stand mixer with the whisk attachment on medium until it thickens. Add sugar and beat until soft peaks form.

These lemon pie bars are a game-changer for summer desserts. They’re easy to make, refreshing, and guaranteed to impress. Try them for your next gathering or as a sweet treat to brighten your day!

 

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Tequilaberry’s Original Salad – A Legendary Crunchy Delight from Coon Rapids

In the 1980s, Tequilaberry’s Restaurant in Coon Rapids, Minnesota, was a local legend, drawing crowds for two unforgettable offerings: their all-you-can-eat prime rib and the iconic Tequilaberry’s Salad. Served in “The Loft,” the prime rib was a showstopper, but the salad was the real star. Brought to your table on a tray and mixed fresh by the waitress, this salad was served on massive plates, making it a meal in itself. Its creamy, tangy dressing, shrouded in secrecy, was the key to its fame. Rumor has it, a long-time waitress spilled the recipe to a friend after leaving the restaurant, and now having tasted myself and fallen deeply in love, I’m sharing it with you!

This is everything a chopped salad lover like me dreams of: crisp iceberg lettuce, tender cauliflower, smoky bacon, and a pungent Parmesan dressing that ties it all together. It’s simple to make, packed with crunch, and bursting with flavor. Whether you’re hosting a potluck, craving a nostalgic Midwest classic, or just want a hearty side dish, this salad delivers. I switched things up a tiny bit in that I used Melissa’s colorful cauliflower as well as my favorite brand of mayonnaise, Dukes; this is reflected in the recipe. The original, called for any old kind of cauliflower, and Hellmann’s mayonnaise.

Tequilaberry’s Original Salad

Slightly adapted to satisfy my own tastes

1 head iceberg lettuce, chopped into 1" pieces
1 head Melissa’s colorful cauliflower, chopped into bite-size pieces

1 lb. bacon, cooked crispy and chopped
1 c. Duke’s mayonnaise
2½ T. white vinegar
¼ c. granulated sugar
1½ c. shredded Parmesan cheese 
Freshly ground black pepper, to taste (optional) 

In a large mixing bowl, combine chopped iceberg lettuce and cauliflower. 

Fry bacon until crispy, blot with paper towels to remove excess grease, and chop into bite-size pieces. Add to the lettuce and cauliflower mixture. 

In a small bowl, whisk together mayonnaise, white vinegar, granulated sugar, and shredded Parmesan cheese until smooth and fully incorporated. 

Pour the dressing over the salad mixture and toss until evenly coated. Serve immediately for maximum crunch, or chill briefly in the refrigerator. Grind fresh black pepper over the top before serving, if desired.

Pair with grilled meats or prime rib for a nod to Tequilaberry’s classic menu, or serve as a standalone meal for a hearty lunch. As an Amazon Associate I earn from qualifying purchases.

Spooky Cocktails: 100+ Spirited and Wickedly Delicious Drinks by Clair McLafferty, a Review

 

Spooky Cocktails by Clair McLafferty, scheduled for release tomorrow, is a bewitching masterpiece that transforms happy hour into a thrilling witching hour. As someone who once trembled at the thought of Halloween as a shy child, I’ve grown to adore the spooky season, and this book has elevated my love for it to new heights. With over 100 enchanting recipes, this cocktail compendium is a must-have for anyone looking to add a dash of frightful fun to their mixology adventures.

The book is a visual and culinary delight, brimming with creative concoctions like the Witch’s Brew, Black Magic Margarita, Bloody Fang Sangria, Poison Apple Cider, and Crypt Keeper Cooler. Each recipe is thoughtfully crafted, easy to follow, and caters to both novice mixologists and seasoned bartenders. The diversity of drinks is astounding—many of which I’d never encountered before—and every one sounds wickedly delicious and intriguing. From potions to tonics, there’s something for every palate, whether you’re hosting a haunted gathering or sipping solo during a horror movie marathon.

What sets this book apart is its attention to detail. The full-color photography is nothing short of spellbinding, showcasing each drink with eerie elegance. The suggested garnishes, like gummy worms and smoking dry ice cauldrons, add a playful yet macabre flair that’s sure to impress guests. The book’s aesthetic is so captivating that it doubles as a stunning coffee table piece, perfect for year-round display, not just Halloween.

As a seasoned reviewer of cocktail books, including Halloween-specific ones, I can confidently say Spooky Cocktails is unparalleled. Its clever themes, innovative recipes, and gorgeous presentation make it the best in its class. Whether you’re a Halloween enthusiast or simply love a good cocktail, this book will inspire you to dust off your cauldron and shake up something wickedly delightful. Highly recommended for ghouls and mixologists alike—this is one potion you’ll want to sip again and again!

You can get your copy here.

Rating: 5/5 Stars

 I received a complimentary copy of this book from NetGalley. Opinions expressed in this review are completely my own.

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Creole Brownies

 

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

 I made a couple of alterations.  I wanted them thicker, so I made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make a pot of strong coffee.

 Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

 Creole Brownies

 For the brownies

 ½ lb. (2 sticks) unsalted butter, cut into cubes

8 oz. unsweetened chocolate, coarsely chopped

2½ c. sugar

½ t. fine sea salt

2 t. pure vanilla extract

4 large eggs

1 c. unbleached, all-purpose flour

¼ c. Melissa’s cocoa nibs

 For the ganache

 1 c. heavy cream

8 T. (1 stick) unsalted butter, cut into cubes

1/3 c. granulated sugar

¼ t. fine sea salt

16 oz. bittersweet chocolate, finely chopped

¼ c. hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 t. pure vanilla extract

 Fleur de sel for sprinkling (optional)

 Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

 To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

 Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

 Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

 To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

 Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

 To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

 Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

 *If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

 

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Treating Myself to Perfect Steak with Whiskey Cream Sauce

I’ll admit it—I love treating myself, and as I’ve gotten older, staring into the abyss of life, I’ve decided it’s a weekly ritual. One of my favorite indulgences? A perfectly cooked filet mignon, which always brings back memories of my parents. My dad used to grill filets for my mom, turning it into a special event. She’d prepare baked potatoes and veggies inside, while he sipped a martini and she enjoyed a glass of scotch on their patio. After she passed, he grilled one last steak alone and couldn’t bear to do it again. Every bite of steak reminds me of them, but that’s a story for another day. The point is, treating yourself well—within reason and budget—is a beautiful thing.

I don’t grill often, and by that I mean, never. So I’ve mastered cooking steak on the top of the stove. It comes out perfectly every time, and today, when I topped it with whiskey cream sauce I knew that I had captured the essence of fine dining. This is restaurant quality. You can do as many steaks at once as you like. This recipe is for two, double it, or triple it if need be, according to the number of stakes you plan to serve. If you have any leftover sauce, it works quite well over Salisbury steak.

Filet Mignon with Whiskey Cream Sauce

 For the Filets

 2 (6-oz.) filet mignons

1 T. extra virgin olive oil

Montreal steak seasoning

Freshly ground black pepper

 Rinse filets and pat dry. Season the tops with Montreal Steak Seasoning and black pepper. Let them sit at room temperature for 30 minutes. Heat oil in a 9-inch sauté pan over medium-high heat until shimmering. Turn on your vent fan—this is key! Sear steaks for 3 minutes per side, then flip and cook 2 minutes per side, followed by 1 minute per side for rare. Remove to a plate, tent with foil, and rest for 10 minutes while making the sauce.

 Whiskey Cream Sauce

 2 T. unsalted butter

2-3 cloves garlic, peeled

2 sprigs Melissa’s fresh thyme, plus more for garnish

1/3 c. whiskey (I used Jameson)

1 T. Dijon mustard

½ c. heavy cream

½ t. low-sodium beef stock base

Freshly ground black pepper

Return the pan to medium heat with steak drippings. Whisk in butter, then add garlic and thyme, cooking and stirring until fragrant (1-2 minutes). Stir in whiskey, scraping the pan, then add mustard, cream, and beef base. Simmer until thickened. Season with pepper if desired. Plate steaks with a garlic clove, top with sauce, and garnish with thyme.

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