PureWow editors select all items featured on this page and may earn compensation through affiliate links in articles. More information on this process can be found here. Yahoo Inc. may earn a commission or revenue on some products through the links below.
Read the original article Pure Wah.
Maybe not. plaster a wall Or an old floor Volcanic Ash Tile like Joanna Gaines do Fixer Upper: Lake HouseBut if you’ve got an hour to spare and some frozen peaches (and other staples), you can get a glimpse into the life of the HGTV-turned-Magnolia Network star.
In the first episode of season 8 Magnolia TableGaines’ cooking show features three-time cookbook author officeAngela Kinsey from has come into the kitchen to create a summery barbecue dinner. But the highlight is the peach cobbler. We adapted the recipe from her cookbook, Magnolia Table: Volume 2Gaines shows her fellow Texan how to create a heartwarming yet stunning dessert using just nine simple ingredients (many of which you’ll likely have on hand), especially when served in a mini skillet. Because everything tastes better when it’s mini, right?
“What I love about this peach cobbler is the soft, sweet fruit and the delicious, buttery, cake-like texture,” Gaines explains.
While you could use two large, semi-firm peaches to make this dessert, Gaines recommends using frozen peaches. In fact, that’s exactly what she and Kinsey do: You’ll need about 4 cups total of sliced frozen peaches. Other than that, all you’ll need are sugar, all-purpose flour, baking powder, salt, whole milk, a stick of unsalted butter, ground cinnamon, and vanilla ice cream to serve (some might say that last ingredient is optional, but I don’t think so).
Making the cobbler is easy: Just saute peaches and ¾ cup sugar over medium heat until the peaches “bend but don’t break,” as Kinsey puts it, and the juices turn into a sauce. Meanwhile, preheat the oven and add 2 tablespoons of butter to four mini skillets. Here’s where the real magic happens: Gaines places the skillets in the oven to melt the butter, then tops them with the cobbler batter and sautéed peaches.
Why does she pre-melt butter in each pan? “This helps caramelize the batter and gives it that crispy crust,” she explains.
Gaines doesn’t specify the size of the pans he uses, but they appear to be around 5 to 6 inches each. (Similar pans are available here.) Amazon) If you try this recipe for yourself, it’s a good idea to check the dough before 5 minutes by inserting a toothpick into the center: if the dough isn’t sticky and comes out mostly clean, with just a few crumbs still remaining, it’s ready.
While it’s still warm ice creamand one step closer to Gaines’ status.
See below for the full recipe. Joe’s Peach Cobbleras well as other recipes she made in the episode, including roasted potatoes, Dr. Pepper BBQ pulled pork sandwich with coleslaw, and corn on the cob with charred jalapeño garlic butter. Magnolia BlogYou can also watch new episodes of Magnolia Table on Magnolia Network or stream on Max or Discovery+.