I’ve gotten a little more confident around the kitchen, especially when it comes to modifying a recipe. Not sure where this comes from, but I don’t feel as intimidated to try something new. (I made squash pie for the first time last week and it’s quite tasty, if I do say so myself. And my improvised double boiler worked quite well.) So when my sister suggested I make peach cobbler with some of my fresh peaches, I pondered how I could make a cobbler for one, since neither Jared nor Timothy like peaches. (Weird boys.)
My first attempt, while good, wasn’t what I remembered. It was too cakey – not the texture I grew up with.
So I tried again. This time, I omitted the egg and doubled the baking powder and milk. I also added the cinnamon to the peaches, rather than put it into the dough. Now we’re cooking. It was excellent. Another recipe that I’ve created on my own. (I won’t go so far as to call myself a chef, but I’m happy with my success in recreating dishes that I like.) Peachy keen.
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