The Weekend

Hey there, welcome to this Monday! 

I had to force myself to type that exclamation point because it made me feel like a bit of a faker. Truth be told, I am fighting exhaustion with all my might today and I can't say that I'm winning. Can I just get an espresso IV, please?  Or how about a nap?  Yeah, that's not going to happen...

The Weekend

I hope you are beginning your week with an extra dose of zip and energy.  I hope you are still high on the joys of the weekend, and bubbly with excitement for the the next seven days that lie ahead. Another bright, warm, and likely humid, August week awaits us, let's live it!  

....But maybe treat yourself to a coffee first so you can actually function.

Thankfully, my Monday morning stupor has by no means stolen away the joy that this past weekend left behind.  It was a good one.  

Friday evening the fiancé and I piled into the car with good friends and empty stomachs, and drove until we reached what we believe to be the home of the best burgers in this country.  They are, in fact, pretty amazing.  Fried pickles and shoestring fries are just a small part of their majesty.  It may not look like much, but this is where your greatest burger dreams come true. 

Saturday was filled with packing up boxes, filled with our newly acquired housewares from last weekend's bridal shower, and toting them out to my parent's garage for temporary storage.  We will be holding the keys to our new home in just three weeks!!!  Which means... I have a lot to do.

We bravely bore the heat of the August afternoon and painted furniture before making a much-needed slurpee run.  Did you too drag obscenely large cups up to your local gas station for Bring Your Own Cup Day?  I had not had a slurpee in ages, (like maybe 4 years?) and the near-instant brain freeze reminded me why.  

I countered the cold sugar with hot wings later that night.  Now I really, really do not like spicy foods... but put a plate of hot wings in front of me and it's gone.  It's totally worth having greasy fingers for the rest of the night.

Does it sound like all I did was eat all weekend?  Well, it's kind of true.  

My very sweet fiancé had surprised me with a bag of fresh cheeses and some locally cured salami flavored with, you guessed it, black truffles!!!!!  And it was not one of those "truffle infused" kind of deals either.  This salami was very generously speckled with tiny flakes of rich, dark truffles.  I think I have mentioned my truffle binge once or twice here recently (ahem... Truffle & Brie Macaroni and Cheese), which is pretty much the most pretentious binge ever, but this salami was the icing on my unmami cake.

Would you hate me if I made truffle popcorn?  I have had it on the brain for weeks now but I feel like that's pushing things to a whole new level of obnoxious.  But I do not know how much longer I can resist...

Happy, happy Monday!  Oh, and get your food processor for the super quick and super delicious frozen yogurt I've got coming to you later this week!


Pedantic Foodie



Peanut Butter & Jam Baked S'mores

Up until several year ago I had always hated peanut butter and jelly.  

Like, I vehemently refused to sit next to my friends while they were eating their sandwiches because I couldn't stand the combined smell of pureed peanuts and thick, sugary fruit.

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

I loved peanut butter and would frequently eat it by the spoonful.  I loved jelly smothered onto biscuits.  But the combination of the two was in my mind, deplorable. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

That is, until about four years ago when some comatose part of me finally awoke and I realized the true wonder of the celebrated pairing. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

As I recall, it began with an almond butter and cherry jam sandwich made by a kind friend.  Since then, I have ventured deep into the realm of peanut butter and raspberry, or even strawberry jams.  I cannot do the grape thing yet... 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

This week needed some childlike comfort in the way of a s'more.  A no-fuss, oven-baked s'more that we can enjoy on the rainiest and hardest of summer afternoons. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

Remember that chocolate peanut butter spread we made last week for our cookie s'mores?

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

A layer of that peanut buttery chocolate is spread thickly onto one graham cracker, while the jam and marshmallows are stacked atop the other. 

Rather than toasting these marshmallows with my kitchen torch, I wrapped these individual s'mores up in tin foil and place them under my oven broiler for several minutes to get warm and melty. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

Just like the classic sandwich, these s'mores have a wonderful balance of salty peanuts and sweet jam, with an added bonus of rich, milk chocolate and gooey marshmallows. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

It's gearing up to be another hot, August Saturday, let's try to find a balance between chores and treats. 


Pedantic Foodie

Peanut Butter & Jam Baked S’mores

makes one s’more, can easily be multiplied

for the chocolate peanut butter spread

makes about one cup

- 1/2 cup smooth peanut butter

- 1/3 cup semi-sweet chocolate, roughly chopped

In a small glass bowl, combine peanut butter and chocolate.  Microwave for thirty second increments, stirring after each, until the mixture is smooth.  Allow the mixture to sit at room temperature for 15-20 minutes, until it has thickened slightly.

for the s'mores

- 2 marshmallows 

- 2 teaspoons strawberry jam 

- 2 teaspoons peanut butter 

- 1 1/2 tablespoons chocolate peanut butter spread

- 1 full graham cracker, halved

Spread about 1 1/2 tablespoons of the chocolate peanut butter mixture unto one graham cracker half. 

Spread jam atop the second half of the graham cracker and stack the marshmallows on top.  Cover with peanut butter.  Press the two halves against each other and wrap the s’more in foil.

Set your oven to the broiler setting and bake the s’more for five minutes, until the marshmallows are soft and partially melted. 


Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream

Sometimes you drive two and a half hours to pick peaches only to be told that you're not going to be picking any peaches.

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

No. No peaches for you because everyone else was rude and picked them all.  So you can go back peachless or take the ones the orchard-keepers have picked for you.  Okay, not so bad.

Oh, but you wanted to revisit the spot where you got engaged?  Too bad.  The orchard is closed, because we are fancy enough to be able to close a section of a mountain.  Yes we are.  But please, buy another donut. 

Ok, ok, bye.  

P.S. I'll take half a dozen donuts, please and thank you.  

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

Though last Saturday's venture was a bit disappointing, the peaches were nonetheless delicious, because we had not picked them ourselves. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

I have been baking and blanching and freezing for days, but this simple cobbler was the most delicious reward, and it made the drive worth every minute. 

I am always looking for new ways to add more texture to my favorite recipes, and ever since I saw Tracy's Raspberry Cobbler I have had cornmeal on the brain. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

I love the subtle, but distinctive crunch that it adds to baked goods. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

Cold butter, cornmeal, sugar, salt, cinnamon, and a bit of all-purpose flour come together in a rough dough after a few pulses. I really love when I can make a crust in my food processor.  

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

I have had half of a bag of black cherries in my freezer for about two weeks, so I decided to toss them in with the peaches.  Their flavors worked so beautifully together and the colors were more vibrant than my old Lisa Frank notebook. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

I get unreasonably excited at a chance to blanch peaches, but it is just SO MUCH FUN!  Every time I do it and those soft, fuzzy skins peel away with the slightest pull, I am amazed and I have to share my astonishment with whomever is closest. Sometimes that's just snap chat. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

Blanched peaches happen to be really slippery, so be extra careful when slicing. 

One third of the buttery, cornmeal crust is crumbled onto the bottom of the pan, making a bed for our fruit that will soak up an excess juices. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

The remaining crust is pinched into small pieces and sprinkled atop the fruit. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

This would be a good time to line a baking sheet with foil and place it under the rack that you will be baking on.  Bubbling fruit juices have a nasty tendency to drip all over your clean oven. 

After some quality oven time, this cobbler will be bubbling and that cornmeal crust will have reached a lovely shade of golden. 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

We could call it a day right now, but I felt as thought this bake was begging for a creamy counterpart. 

Rum whipped cream perfectly fit the bill.  The subtle notes of rum were the perfect compliment to the rich, sugar-kissed fruit.  It's also excellent eaten by the spoonful... 

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream {Pedantic Foodie}

This was my snack, my dinner, and breakfast the next morning.  It's fruit, so, you know - healthy! 


Pedantic Foodie

Peach & Cherry Cornmeal Cobbler with Rum Whipped Cream

serves 6

for the cobbler topping

  • 1 1/4 cup fine cornmeal 
  • 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon 
  • 3/4 cup unsalted butter, cold and cut into cubes 
  • 1/4 cup ice water

In the work bowl of your food processor, combine cornmeal, flour, sugar, salt, and ground cinnamon.  Pulse until well-combined.  

Add butter to the flour mixture and pulse several times, until the butter is in pea-sized pieces.  Slowly stream in ice water, one tablespoon at a time, pulsing until a rough dough just comes together.

Turn the dough out onto a floured surface and shape into a disc.  Wrap in plastic wrap and refrigerate for thirty minutes.  

for the filling

  • 3 tablespoons cornstarch 
  • 1 cup granulated sugar 
  • 4 medium, ripe peaches
  • 1 cup black cherries defrosted, if frozen
  • 1/2 whole lemon, juiced

Preheat oven to 375 degrees.  Place a sheet pan lined with foil on the bottom rack.

In a medium bowl, whisk to combine cornstarch and granulated sugar.  Toss the fruit in the cornstarch mixture and add lemon juice. 

Divide the chilled dough into thirds and pinch one third into pieces.  Sprinkle in the bottom of 9-inch pie plate.  Cover with the fruit filling.

Crumble the remaining 2/3 of the dough over the top of the fruit.

Bake for 40-45 minutes, on the center rack, until the fruit is bubbling and the topping is crisp and evenly browned.  

Allow to cool for about thirty minutes before serving.  While the cobbler is cooling, prepare the cream.

for the rum whipped cream

  • 1 cup heavy whipping cream
  • 1/2 cup confectioner’s sugar 
  • heavy splash of rum 

In the bowl of your stand mixer, beat cream on high speed until it holds soft peaks.  Beat in confectioner’s sugar and rum until just combined. 

Serve atop warm cobbler.  Enjoy!