Adapted from The Perfect Scoop Be sure to read the recipe completely through before starting so you know all the steps. And keep an eye on the toffee while it’s cooking. The temperature will climb fairly rapidly as it gets close to reaching the right temperature.
Adapted from The Pastry Queen: Royally Good Recipes from Texas Hill Country's Rather Sweet Bakery & Cafe by Rebecca Rather with Alison Oresman Being a pastry chef, Rebecca gives the cobbler a chef's touch and browns the butter to ramp up the flavor, rather than just using melted butter. If you don't want to brown the butter, you can use melted butter. I toggled a few of the ingredients in the original recipe, adding a little cinnamon to the peaches and some lemon zest to the batter.
Makes two dozen cookies... and OMG are they lovely...
Thanks Leah! This was delicious!
The charm of a Bundt cake lies in its fanciness, which, if your family has become as complacent on the homemade baked goods front as mine, might be just the thing to jolt them out of their doldrums.
I tried this recently with a blueberry Bundt cake, adding the berries both to the sour cream-enriched batter, and to the glaze, which turned appealingly purple.