This Peach Cobbler Crust Is AMAZING!

This click bait worthy title has been brought to you by 12 Tomatoes.

Here’s what you need:

For the filling:
8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tbsp white sugar
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp fresh lemon juice
1 tbsp cornstarch

For the topping:
1 1/2 cups all‐purpose flour
3 tbsp white sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Combine all the ingredients for the filling in a bowl and pour into a greased 8×8 or 9×9 pan.  Bake at 425 degrees F for 10 minutes.

In a large bowl, combine the flour, white sugar, brown sugar, baking powder, and salt. Use your fingers or a pastry blender to blend in the butter. This was annoying, of course.  Add in the water until just combined. Scoop this mixture onto the cooked peaches.

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Mix the sugar and cinnamon together in a small bowl and sprinkle over the top.  Bake this for 30 minutes or until the top is golden.

Overall, not bad.  Was the dramatic title necessary, no, but it was pretty good.  I might think about making this again if I don’t have to be the one to peel and cut the peaches.

Check out more pictures on my Instagram @yourmomsposts.

Blueberry Loaf Cake

This recipe was originally posted by 12 Tomatoes.  I actually read the recipe ahead of time and saw that I needed a 9×5 loaf pan for this so I actually bought one instead of ignoring it like I did for the French Toast Loaf.  This blog is really getting expensive.

Here’s what you need:

1 1/2 cups all-purpose flour, plus 2 tbsp
1 1/2 cups blueberries (thawed and drained, if using frozen)
1 cup sugar
1 cup unsalted butter, softened
1/2 cup Greek yogurt
3 eggs
1 1/2 tsp vanilla extract
1 tsp lemon zest
1 tsp baking powder
3/4 tsp salt
powdered sugar

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First, mix together the 1 1/2 cups flour, baking powder, and salt in a medium bowl.  Set aside.  I didn’t take a picture so good luck figuring this step out on your own.

Cream together the butter and sugar until it is light and fluffy (about 4-5 minutes).

Beat in the eggs one at a time.  Then mix in the vanilla and lemon zest (which my mother would never use).  This looks appetizing AF.

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Now you’re going to alternate adding in the flour mixture and the Greek yogurt, starting and ending with the flour.  I just did half the flour, yogurt and then the remaining flour.  Mix until just combined.

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In a separate bowl, mix your blueberries with the remaining flour.  Now, when I was making this I was like “You just told me to mix in all the flour. Where is this remaining flour you speak of?” Only later did I realize that the ingredients did say plus 2 tbsp.  This apparently stops the blueberries from sinking.  Since I’m an idiot, I didn’t coat them in flour.  I didn’t care about sinking blueberries.

Fold in the blueberries and place in your greased loaf pan.  Bake at 350 degrees F for 55 minutes.  Cool on a baking rack for 20-30 minutes before taking it out of the pan.  Dust with powdered sugar if you give a shit.

This was delicious.  I, unfortunately, did not eat this fast enough and it went bad but the pieces I did have were awesome.  Lemon and blueberry go really well together.  I will definitely make this again and maybe even remember to coat the blueberries with flour.  I was also thinking this would be even better with a lemon glaze on top.  I’ll report back on that.

Check out more pics and crap on my Instagram @yourmomsposts!

French Toast Loaf

If you have no patience, quit now.  This recipe from 12 Tomatoes will take time.  I know this because I am impatient and messed it up.  Learn from me.

Here’s what you need:

Slices of bread- I used an Italian loaf
4 eggs
2 sticks unsalted butter, cut and chilled
1 1/4 cup heavy cream
1 cup brown sugar
1 1/2 tsp cinnamon, divided
1 tsp vanilla
1/4 tsp nutmeg
powdered sugar, garnish

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You also need a 9×5 loaf pan.  Actually read your pan and see if it says 9×5. Don’t just get a ruler and assume like I did, because you will be wrong and make a mess.

Cut your bread into 1 1/2 inch strips.  In a small bowl, mix together the brown sugar, 1 tsp of cinnamon, and nutmeg.

Spray your loaf pan.  Put down 1 layer of bread followed by 1/3 of the cinnamon sugar mixture and 1/3 of the slices of butter.  Do this 2 more times.  The recipe says to smush down the layers.  I did this when I added the second and third layer of bread so I didn’t make a mess.

 

In a larger bowl, beat together the eggs, heavy cream, vanilla and remaining cinnamon. Slowly pour this into the pan.  You need to give it time to soak in so you can use all of it.  Do not rush this or your counter will look like mine did.

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A small portion of the mess I made.

As you can see from that picture, I was impatient and my pan was too small.

Once you get all the egg mixture in, cover it and place it in the fridge overnight. I have no clue why this was necessary.

The next morning you will want to heat your oven to 325 degrees F.  Cover your loaf in foil and bake on a baking sheet for 1 hour.  Uncover and bake another 20-25 minutes.  I’d be lying if I said I didn’t wake up, put this in the oven, and fall back asleep.  Who the hell has this much time to make a damn loaf? WHO?

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Since I didn’t wait for anything to absorb, this did not quite form a solid loaf.

After an eternity has passed, and the loaf is cooked, let it rest for 10 minutes.  Flip onto a dish to serve.  I ate mine for breakfast with ice cream because I’m a grown ass adult.  Did this taste good? Surprisingly, despite my mess ups, yes.  Would I make it again?  Not unless I have a spare 12 hours to waste.

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Check out my Instagram @yourmomsposts!

Black Bean Burger

I have eaten black bean burgers before and I am a fan.  I was pretty excited for this recipe from Tasty and had high hopes.  This recipe can also be vegan as long as you use the right oats and bun or go sans bun.

Here’s what you need:

2 cans black beans, rinsed and drained
1 onion, minced
3 garlic cloves, minced
2 carrots, shredded
1/2 cup quick oats
1 tbsp soy sauce
1 tbsp olive oil
1 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/4 tsp cayenne pepper
Salt and pepper to taste
Buns

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Heat the olive oil in a pan.  Add in your onions, garlic, salt and pepper.  Cook until the onions are translucent.

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Add in the carrots, cumin, coriander, chili powder, and cayenne pepper. Cook until the carrots are tender and remove from the heat.

In a large bowl, mash both cans of beans.  Add in the ingredients from the pan, the oats and soy sauce.  Mix until well combined.

Tasty made these into 4 patties.  You should probably do 6 if you have normal sized buns.  They also said to place patties in the freezer for 30 minutes to set but you might want to leave them in for a little longer.

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Once you are ready to cook your burgers, spray a pan and cook them on medium heat.  This literally took FOREVER.  I made Josh’s and let him start eating.  He was completely done before mine was even done cooking.  When you eat them, be prepared for crumble city.  These just fell apart all over the place.

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Overall, the burgers had great flavor.  I will probably end up using an egg or 2 the next time I make them so they hold together.  I will also make smaller burgers because they were ginormous.

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For more pictures and videos, check out my Instagram @yourmomsposts!

Upside down banana cake

It’s been a hot minute since I’ve written a post.  Life has been a little crazy lately with summer and trying to take time off.  But, have no fear.  My mother has not stopped posting things.

This cake recipe was shared by Tasty.  I’m telling you right now that I definitely messed this shit up.

Here’s what you need:

6-8 bananas
3 eggs
½ cup oil
½ cup granulated sugar
1 tbsp cinnamon
2 cups flour
½ cup butter
1 cup brown sugar

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First, mash 4-5 bananas in a large bowl.  They did not really specify how you would know whether you needed 4 or 5 bananas.  If they’re bigger, use less I guess.  Just wing it.

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Add in the eggs, oil, sugar and cinnamon.  Mix until everything is well incorporated.

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Add in the flour and mix until combined.

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Here’s where I messed up because their instructions aren’t great.  In a pot over low heat, melt the butter and mix in the brown sugar until it is dissolved.  They then say to raise the heat to medium and cook until it starts bubbling.  This is a lie.  You want to cook it until it cooks down a while and become a thicker caramel.  You will see why in the end.

Pour this mixture into a greased 9 x 9 pan.  Cut up your remaining bananas and line them up along the bottom of the pan right in top of the caramel. I would just cut them as you’re putting them in so you don’t cut too much up.  They don’t say how thick so just do whatever you want.

Pour your batter on top of the bananas and cook for 40-50 minutes at 350 degrees F.

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Cool the cake in the pan until the bottom is barely warm.  They say to use a knife around the sides if it needs to be loosened.  I cant even remember if I needed this.  Then you’re just supposed to put a plate on top and magically flip the cake over and it will look beautiful.

So let’s talk about what really happened.  I took the cake out and there was a puddle of caramel-ish liquid on top.  They did not show this.  As the cake cooled, it got this weird film on it and it was gross as shit.  After it cooled I was ready to flip it but there was still SOOO much liquid.  I ended up pouring out some while the cake was still in the pan and then flipped it.  Please enjoy this gross ass photo of the cake in caramel soup I ended up with.

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Now, for the taste.  I was very willing to forgive the caramel pool if this cake was good.  I took one bit and it was crazy dense and gross.  I threw the whole thing out.  There was no way it was going to be salvaged.  Another waste of time.

Check out my Instagram @yourmomsposts to see the gross video I took of the caramel pool film.  ::vomit::

 

 

Probably the healthiest chips in the world

These zucchini chips were shared by Shareable Videos. How clever.  People are really getting confused as to what healthy means.  As some comments stated, I don’t think healthy involves covering vegetables in milk, breadcrumbs, and cheese.

Here’s what you’ll need:

Zucchini
Milk- I think I used less than a cup
1 1/4 cup breadcrumbs
2/3 cup Parmesan cheese
1 tsp garlic powder
1 tsp salt

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This video comes with no written directions.  Just a lovely video. LOLZZZ

So first, I cut the zucchini into small slices.  I have no clue how wide they were.  I just tried to make them the same size.  The zucchini we got at the farmers market was pretty big so I was able to fill 2 cookie sheets with it.

Mix together your dry ingredients in one bowl.  Place your milk in another bowl.

Take the zucchini and dip it into the milk and then put it into the dry ingredients bowl and cover with the breadcrumbs.

Place slices onto a wire rack on top of a cookie sheet.

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The video says to cook them at 400 degrees F for 20 minutes and then shows a wonderful shot of these crispy zucchini chips in a bowl. All lies.

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After 20 minutes

After 20 minutes they were barely even browned.  One chip was pretty thin and showed promise.  I ended up cooking them for 50 minutes total.  On one sheet I flipped the chips after 20 minutes and the other one I left alone.  They cooked the same but the ones I didn’t flip were slightly stuck to the rack when they were done cooking.

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After 50 minutes

These were pretty good actually.  I don’t think I’d make them again but I did eat them all for lunch the day I made them.

For more pictures, check out my Instagram @yourmomsposts.

 

Salsa Chicken Casserole

This recipe was shared by Tip Hero (written recipe here). Besides my mother’s obsession with bananas, it seems apparent she also likes anything taco related.

Here is what you need:

1 cup uncooked rice
1 cup corn kernels
1-15-ounce can black beans, drained and rinsed
1-16-ounce jar salsa
1 cup chicken broth
1-½ teaspoons ground cayenne pepper
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
1-1/2 pounds chicken breasts, thawed
1 cup shredded cheese blend
2 green onions, sliced- I didn’t use these because Josh used them all before I made this

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The recipe states you can use an 8×8 pan.  The video used a nicer casserole dish.  I had a casserole dish with a lid that looks about 8×8 so I used that.

The best part of this recipe is the easy assembly.  Directly into your dish, combine the rice, beans, corn, salsa, broth, cayenne, and oregano.  Now in the written directions it never said when to use the salt and pepper.  I just threw it in with everything else.  When I watched the video later, I saw they sprinkled it on top of the chicken.  I can’t win with this shit.  If I just watch the video, I mess up.  If I just read the directions, I mess up.

The directions say to cut your chicken into 3 pieces.  I found this weird since the ingredients said 2 chicken breasts but then wanted 3 pieces.  I cut both my pieces in half. I’m such a rebel.  Place the chicken on top of everything and kind of smush it into the liquid as much as possible.

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Cover tightly and bake this at 375 degrees F for 1 hour. You want the rice to be cooked and the liquid to be gone.  Sprinkle on your cheese and bake again until it has melted.  I put it in for 3 minutes uncovered.  Garnish with your green onions.

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As far as taste goes, it was a good level of spice for me and wasn’t too bad.  The only downside is that the rice didn’t cook evenly.  Some of it was mushy, some was perfect, and some was crunchy.  It was like all 3 bears’ rice in one dish.  With that said, I still ate it all.  Even my cat, Batman, ate some of it.  He’s a jerk.

Check out my Instagram @yourmomsposts to see the video of my asshole cat eating this right off my plate.