Red Plum and Browned Butter Skillet Cobbler

Last year I found out about Joy the Baker.  I have made several recipes from her blog and they are all super delicious.  This is one of my favorite, mainly because it is so different.  I made it last year, but didn’t take any pictures, so all pictures are from her website.

Plum and butter skillet cobbler

Add a scoop of vanilla ice cream…you will be in heaven.

inspired and adapted from The Pioneer Woman Cookbook

makes 1 10-inch cast iron of cobbler

1 stick plus 2 Tablespoons  (10 Tablespoons) salted butter, browned

1 cup plus 2 Tablespoons granulated sugar

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

3 medium ripe, red plums sliced into eight slices, or 2 cups of fresh berries

Preheat oven to 350 degrees F.

In a 10-inch cast iron skillet, melt and brown the butter.  Since cast iron is black bottomed, and you can’t see the butter browning, be sure to keep a close eye on it, and remove the butter from the pan as soon as it browns.  If you keep the butter in the hot cast iron, it may continue to cook and burn.

Let just a smidge of butter remain in the cast iron pan to act as a non-stick agent.

In a medium bowl, whisk together the sugar, flour, baking powder and salt.  Whisk in the milk.

Whisk in the melted butter.

Add the batter to the prepared cast iron skillet.

Arrange the plum slices around the batter.

Bake for 35 minutes, until slightly golden and bubbling.

Remove pan from the oven and sprinkle with 2 Tablespoons of sugar.  Return the pan to the oven for 5 to 10 minutes to finish cooking.  Remove pan when a cake tester inserted in the cobbler comes out clean.

Store covered, at room temperature for two or three days.

homemade cakes.

If I were crazy, and weren’t doing a dessert table, I would make my own wedding cake.  I like baking, and I like making things pretty.  Cakes are easy to make (especially out of a box) and there are so many simple options to make them beautiful.  I’ve always thought about having a pastry company – maybe it’s my next career move.

http://www.projectwedding.com/wedding-ideas/make-a-homemade-wedding-cake

http://www.projectwedding.com/wedding-ideas/shower-idea-the-hydrangea-cake

http://www.marthastewart.com/photogallery/layer-cake-recipes#slide_7

http://www.marthastewartweddings.com/photogallery/diy-wedding-cakes#slide_5

http://www.thekitchn.com/thekitchn/desserts-for-a-crowd/diy-wedding-inspiration-how-to-make-your-own-wedding-cake-without-losing-your-mind-053894

 

I kind of have a thing for desserts.

I don’t have a sweet tooth, really.  I once had a bar of chocolate that I bought in England last me about 6 months after I got home.  Ice-cream regularly gets all icy gross.  When I do want sweets, I’m usually good with a few spoonfuls of ice-cream, a cookie or two.  That kind of a thing.  BUT.  I do love making desserts.  It’s my favorite kind of cooking.  People love me for it too.

We are doing our own dessert table.  I was thinking of oodles of fantabulous desserts, but then reality hit, and I’ll be doing something less over the top.  Bummer.

Before I reined myself in, these were some of the desserts I was thinking of making.  I’m still going to find a time and a place to make them, just not for a busy as heck day like my very own wedding.

almond joy cupcake

rocky road cupcake

lemon raspberry cupcake

chocolate crackles cookies

cappuccino w/ espresso and white chocolate cookies

mini cherry pies

cheesecake pops

ok.  I’ll stop now.