One Fabulous Mom bullied me into starting this blog! I started my career as a underwriter in the insurance industry working my way up to the top. When I would have a bad day at work I always came home and baked a dessert and cooked a special dinner; and if it was a really bad day it always involved a meal with mashing or mixing with my hands. It was like therapy! As the years went on I would share my recipes whether they were baked or cooked with neighbors and friends. These friends (like One Fabulous Mom) and neighbors always suggested that I start a restaurant or bakery however, it was just not in the cards. So the answer was a blog! I wanted to share my love of cooking with all of you. My recipes are back to basics recipes that are simple and easy and not super fancy.
I lead a double life. Insurance by day and cook by night. This is my passion. I am so glad you are coming along for the ride!
Tip Of The Day:
I was visiting the 99 cents store and I saw they carried a lot of vegetables and produce that is organic. So now I stop in 2 to 3 times a week to see what they have before I hit my local market. This is a great tip because you never know what they will have. I normally buy my eggs, half and half, some juices, and a lot of fruit and vegetable there it saves a bunch. Now on to my first recipe!
Blueberry Pomegranate Cobbler
2 boxes of Fresh Blueberries ( about 2 cups)
1 cup sugar
1 cup POM Pomegranate juice
1/4 cup cornstarch
1/4 pound butter (1 Stick)
1 ½ cups Oats
½ cup Brown sugar
3/4 cup flour
6 ramekins 4 oz size
Pam Cooking Spray
1 Lined baking sheet with foil or silpat
Wash blueberries and place in large mixing bowl add sugar, cornstarch and Pomegranate juices stir well until all is dissolved. Blueberries should float to the top of bowl. Set aside and let blueberries soak up the sugars. Next make topping.
Take butter and cut into cubes add flour, oats, and sugar and take off your rings because this involves your hands to mix. Mix and knead until well mixed together it should form clumps of the crumble.
Take 6 ramekins (4 oz.) Spray with cooking spray, next take a slotted spoon and divide up blueberries equally into the greased ramekins, next take left over juices and divide equally again; last take the crumble topping and place a little bit at a time on top of blueberry mixture. I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet. Place in the preheated oven at 350 degrees for 40 min.
Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.