Peach Cobbler

peachcobbler

There is something completely intoxicating about the smell of peaches in the summertime. Get within 10 feet of them and try not to get weak in the knees. This fragrant fruit is one of my favorites so you could imagine my excitement when I saw organic peaches on sale for 92 cents a pound yesterday. I was at my “bargain” supermarket mind you, but I can almost guarantee that you won’t find peaches this cheap outside of Georgia…unless they are about to rot.

See, I have different stores for different shopping occasions.  One for meat and produce, one for seafood and one for all the non-organic necessities. This method is key for a frugal foodie like myself. I value quality, but I can also see through the marketing BS that specialty stores try and sell you on. Things like flour, eggs and butter are like mascara to me. I refuse to spend $89 on a tube of black goo that will always be ranked below good ‘ol Maybelline Great Lash. The same goes for peaches.

This dessert was swoon worthy and also super easy. Besides putting the spoon down, the hardest thing about it is slicing the peaches. If you’re peach pit averse like me, maybe you should invest in one of these. I know I am!

Ingredients

  • 1 cup flour ($.30)
  • 1/2 cup sugar ($.20)
  • 1/2 tsp salt
  • 2 teaspoons baking powder ($.10)
  • 1/2 cup whole milk ($.50)
  • 3 cups fresh, peeled peaches ($1.80)

Topping:

  • 2 cups water
  • 1 tbs butter ($.10)
  • 1/2 cup sugar ($.20)
  • 1/2 cup dark brown sugar ($.40)
  • 1/4 tsp nutmeg ($.05)
  • 1/4 tsp cinnamon ($.05)

Total: $3.70

Instructions

Preheat oven to 400. Grease an 8×8 baking dish.

Combine flour, sugar, salt and baking powder. Add in milk gradually and mix until just combined. Fold in sliced peaches. Add to greased baking dish.

For the topping, bring all ingredients to a boil then take off heat. Pour topping mix on top of flour and peach mixture.

Bake for 45 minutes, let cool before serving.

Victory Cake

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Raise your hand if you know what Victory Cake is. Well, let me re-phrase that. Raise your hand if, to you, Victory Cake is a layer of milk chocolate frosting sandwiched between two layers of Devil’s Food cake then smothered with Dream Whip topping. *Raises Hand*. This is another one of the pirated desserts from my mother’s blessed (and food stained) recipe book. It’s the cake that I always ask for on my birthday. Nobody else in my family likes it as much as I do, and that’s fine by me…more for Katie. My birthday is May 28th and being from Florida, this time of year tends to be quite warm in the sunshine state. The thing I love about this cake is that you actually serve it cold, straight out of the fridge. It’s the kind of dessert that is always better the next day. The other thing I love about it is that it’s a “doctored” boxed cake recipe—it’s so stinkin’ easy and you will trick your guests into thinking you slaved for hours in the kitchen.

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I am not exaggerating…this cake is ridiculous. It’s a triple threat—Devil’s Food cake, chocolate frosting center AND chocolate pudding mixed in?! Swoon. Chocolate is a life-giving elixir. I’m not sure if I could imagine a life without chocolate in it. Sure, we’d all fit into our jeans a little easier, but rest assured we would not be as happy. There are proven studies out there that say chocolate has a positive effect on mood disorders and mild depression. I’m not saying to go and gorge yourself on king-sized Butterfingers when you have a case of the Mondays, but the research does show that a small amount can help. To me, this suggests that maybe, somehow, in some other era, chocolate was an essential component needed to maintain psychological homeostasis. Too bad we went and ruined everything when we introduced the Big Mac and chili cheese fries into our diets…our poor bodies are confused. With that said, let’s take a step back. Give your body the fuel it needs and reward yourself with this pure and unadulterated goodness.

My roommate Jackie and I have the same birthday. 26!
My roommate Jackie and I have the same birthday. 26!

Ingredients:

For the cake:

  • 1 box Duncan Hines Devil’s Food Cake mix ($2.00)
  • 4 eggs ($1.00)
  • ½ C vegetable oil ($.50)
  • 1 C Whole milk ($.50)
  • 5 oz INSTANT Chocolate Pudding mix ($1.00)

For the frosting:

  • 1 container Duncan Hines Classic Chocolate Frosting (center) ($2.00)
  • 1 Box dream whip ($4.00)
  • 1 C whole milk ($.50)

Total: $9.50

Instructions:

Preheat oven to 350. Lightly grease and flour two 9-inch cake pans.

Mix together cake mix, oil, eggs, milk and instant pudding with electric beaters on high. Blend until all lumps are out and thoroughly combined.

Pour equal amounts in two round cake pans and bake for 26-30 minutes or until toothpick comes out clean. Let cakes cool at least 30 minutes.

Flip one of the cakes over on to platter or large plate. Frost only the top with chocolate frosting and place the other cake on top, round side up. Let cool another 30 minutes.

While the cake is cooling, put a glass or aluminum mixing bowl and beaters in freezer for 30 minutes. In the cold bowl, combine BOTH Dream Whip packets along with 1 C of milk. Blend on high for about 4 minutes or until peaks form.

 Using a butter knife, generously front the top and sides of the cake. Refrigerate at least 4 hours or overnight. Serve cold.

Banana Pudding

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My banana pudding brings all the boys to the yard. No, seriously. I challenge you to make this for any boy (or girl) you’re trying to impress and see what happens. Jaws will drop, angels will sing and you will rise to the ranks of Martha Stewart and Paula Deen. The thing I love about this recipe is the shortbread cookie crust. Traditional banana pudding calls for Nilla Wafers, but I think the Chessman cookies add a special touch and a little more substance. This recipe is not for the faint of heart, though. Unlike most of my recipes, I go for full-fat ingredients for this glorious dessert. It just comes out much richer and the consistency is way better. Let’s face it—sometimes we need to indulge, we all deserve it. If you are trying to watch your weight I suggest making individual servings in small ramekin dishes. This is a great way to trick yourself into feeling fuller and maintain some of your will power. Good luck putting the spoon down.

Ingredients

• 1 bag Pepperidge Farm Chessman Cookies ($2.50)
• 3 Bananas, thinly sliced ($.60)
• 1 cup milk ($.50)
• 2.5 oz French vanilla instant pudding powder (I just use half a 5 oz bag) ($.80)
• 7 oz sweetened condensed milk ($1.00)
• 4 oz cream cheese, softened ($.85)
• 7 oz frozen whipped topping, thawed (I use regular old Cool Whip) ($2.00)

Total: $8.25

Instructions
Line an 8×8 baking dish with a layer of cookies. Top with sliced bananas. In a mixing bowl, blend milk and pudding powder with beaters for 1 minute. In separate bowl, mix condensed milk and cream cheese. Gradually add the cream cheese mixture to the vanilla pudding. Fold in whipped topping. Add pudding mixture on top of bananas and top with another layer of chessman cookies. The cookies should all be touching each other as pictured.