It's been awhile...how've you been??
We have had a fun summer.
 |
| Cliff Jumping in Maui! Venus Pool off the Hana highway |
 |
| Lots of hiking ~ look at this amazing Banyan Tree. |
 |
| Everyday we swam in a different pool. |
 |
| Napili Bay Sunsets ...we miss you Maui! |
Boy did it go by quickly and now it's time to get back to work, get back to the grind, bring back the schedules ~ noooo!
One of my favorite shop keepers (Hi Suzy from Abbygayle's!) told me that you like to think as your child gets older you will find yourself having more time but that really never happens. Last week I made 16 trips back and forth to Lydia's school. Dance class hasn't even started yet! We now have a big blackboard just for the week so we know what's happening and where we are going. It has helped tremendously.
I've recently started using instagram which has been such a great time saving way to stay connected with everyone.
Follow along with me and see what's going on in my tiny corner of the world.
Earlier today I instagramed this picture. It is really the easiest, tastiest, peach cobbler I have ever made.
As promised, below is how I made it.
Have a great day, and I'll see you again later this week with a little of what I've been working on.
Jenn xo
~~~~~~~~~~~~~~~~~~~~~~~~
Peach Cobbler
FILLING (see * below if using fresh peaches)
1 jar of Trader Joe's Peaches, chopped and drained, reserving 1/4 cup of the liquid
1 tsp cornstarch
BISCUIT TOPPING
1 cup unbleached flour
3 tbsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 tbsp butter
1/3 cup vanilla yogurt (could also use plain yogurt)
Preheat oven to 425 degrees.
Take the reserved peach juice and whisk in the cornstarch. Toss in the peach slices and transfer to a deep glass pie dish or 8-inch square glass baking dish. Bake for about 10 minutes, until the peaches begin to bubble around the edges.
While peaches are baking, mix flour, sugar, baking powder, baking soda, and salt with a fork. Cut in the butter until it resembles a coarse meal. Add the yogurt and toss with a rubber spatula until a dough is formed. Do not overmix. Break the dough into 6 roughly shaped mounds and set aside.
After the peaches have baked, remove them from the oven and place the dough mounds on top, spacing them so they don't touch. Bake until golden brown and the fruit is bubbling. Mine took about 16 minutes. Serve warm.
*If you want to use fresh peaches, which I didn't have, here's the filling ingredients:
6 firm peaches, peeled and cut ~ discard the dark flesh around the pit area before cutting
1/4 cup sugar
Toss these in a bowl and let sit for 30 minutes, mixing every once in a while. Drain peaches, reserving 1/4 cup of the juice and follow the instructions above but also add 1 tbsp lemon juice and a pinch salt to the filling.
