The Newbie Cook
- 19,192 forkfuls since 16.Oct.10
Making everything for the first time
We had a surplus of fruits in the house and I didn’t think that I could eat everything within two days. I initially wanted to make a rerun of the plum cake since my first effort crashed and burned so spectacularly. But we didn’t just have plums, we also had gobs of blueberries.
So what can I make that would accommodate a variety of fruits? Hmmm… cobbler?
What’s ironic is that I’ve never eaten cobbler before so I cannot compare my end product to others. I have to rely solely on taste and the opinions of those who eat it. I’ve also heard of peach blueberry cobbler but I don’t remember seeing a recipe with plums in it. But since this blog is all about experimentation, then why not try?
I did the cardinal sin of tweaking a recipe of a dish that I’ve never made before, which is why I was quite anxious while it was in the oven. What if it turns out badly? Then I would have wasted a boatload of fruits. This is the last thing I want to do since my mom made sure that we would be forever cautious of wasting food considering all the starving children in third world countries.
Luckily, it seems to have turned out well. Just according to my taste, I think I’ve done a pretty good job for a maiden effort. 🙂 Can it be improved? Probably. I want to make it healthier and experiment with wheat flour, maybe use other fruits. But for now, I’m quite pleased with the results.
Happy Valentines Day, everyone!
Who can resist a warm, fruity snack in the middle of winter? No one. Besides, I need to do something with the blueberries sitting in the fridge since I’ve been dreaming about them for the past two nights.
I didn’t want to bake a huge cake since my husband isn’t really an eater. (Tip for brides-to-be: grill your fiances about their eating habits because there is nothing more horrible than having a husband who eats less than you do.)
I got the recipe from Smitten Kitchen and tweaked a few things like adding a bit more zest and loads and loads of butter. This cake is so buttery that it’s useless to stress about calories. Just remember that everything is good in moderation and that we all need to spoil ourselves once in a while. 🙂
It’s also very easy to make and doesn’t take long to prep and bake. I usually like this with my afternoon coffee or tea but it’s also good for breakfast if you want to deviate from your usual muffin or pancakes. Hey, they do say that it’s healthier to eat most of your carbs in the morning for an early pop of energy plus you’ll have the whole day to burn it.