Paula Deans incredible Peach Cobbler

Paula Dean's incredible Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

I got this recipe from one of my favorite food blogs and made them for Tom last night. He loves chocolate more than anyone I know, and he thought they were great. They are over-the-top chocolaty, so beware!!

Brownie Cupcakes

Brownie:

4 oz unsweetened chocolate, chopped

1/2 cup butter, cut into pieces

1 1/4 cup white sugar

1 teaspoon vanilla

3 eggs

3/4 cup all purpose flour

1/2 teaspoon salt

Frosting:

3 oz unsweetened chocolate, chopped

2/3 cup butter, room temperature

1 1/3 to 1 2/3 cups powdered sugar

1 teaspoon vanilla

Brownies:

Preheat oven to 325 degrees. Place rack in center of oven. Line 10-12 muffin cups with paper or foil baking cups.

Melt the chocolate and butter in double boiler. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Mix in sugar a little at a time, until all sugar is dissolved. Add the vanilla and then the eggs, one at a time, mixing well after each addition. Mix in the flour and salt just until blended. Don't over mix*.

Evenly divide the batter between the muffin cups. Place in oven and bake for about 20 minutes. DO NOT OVER BAKE*. Remove and let cool on a wire rack. Once the cupcakes are completely cooled, frost. You can either spread the frosting on the cupcakes with a small spatula, or if piping, use a medium to large closed star tip to make little rosebuds.

Chocolate Frosting:

Melt chocolate in a double boiler. Remove from heat and let cool to room temperature. Beat the butter in a separate bowl until smooth and creamy. Add the powdered sugar and beat until light and fluffy. Beat in the vanilla extract. Add the chocolate and beat until all ingredients are incorporated. Increase speed on mixer and beat until frosting is smooth and glossy (about 2 minutes).