I'm spoiled

Okay, so I have to admit despite my occasional nagging and complaints I really am blessed with an awesome husband. His speciality is cooking desserts and my specialty is eating desserts. A match made in heaven for sure, but not so good for my waistline. A few weeks ago he surprised me on a day when he was playing Mr. Mom and made us a fabulous dinner (grilled chicken, his other specialty) and peach cobbler for dessert with some peaches we bought at Sam's Club. Now, I want a peach tree in our yard.


Here is the recipe he found online all by himself, It is certainly NOT prediabetic friendly, but we've only made it twice and I assure you the picture doesn't do it justice:

Southern Peach Cobbler from allrecipes.com By: aeposey


8 fresh peaches (peeled, pitted, & sliced into thin wedges)
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch


1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water


Mix together:
3 tablespoons white sugar
1 teaspoon ground cinnamon


Directions:

1. Preheat oven to 425 degrees F
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Chocolate Almond Torte

I’m a sucker for anything chocolate, especially if its dark chocolate, so trying out the Chocolate Almond Torte in the December 2009 edition of the Food Network magazine was a priority on my to-do list.

I did make a couple of changes to the recipe as I was missing a couple of ingredients, but our dinner guests still gave it seals of approval. They both took seconds! :)

I didn’t have any dark rum, so I used raspberry flavored Rum in it’s place. Also, I didn’t have any bittersweet chocolate so I used half unsweetened (4 oz.) and half semi-sweet (4 oz.) chocolate instead. I served the torte warm with vanilla ice cream on the side. Scrumptious!