Fresh Peach Cobbler


Guess what?

We went peach picking. ūüôā

You should know what that means by now, right? Get ready for peach posts.

Fresh Peach Cobbler~ Erin's DC Kitchen

I love this dessert and it is my favorite way to use peaches, even more than pie. No offense to pie.

Fresh Peach Cobbler ~ Erin's DC Kitchen

This cobbler showcases the natural sweetness of the peach, which is complimented by the addition of warm cinnamon and almond extract. Go light on the extract, it can be a strong flavor and there is no need to overwhelm the peaches.

Fresh Peach Cobbler ~ Erin's DC Kitchen

I know making this dessert requires turning on the oven, which during summer, is counter intuitive. But! It is worth it. The light, spongy dumplings are so yummy, but then when you top it with French vanilla ice cream. Ohhhh my. It is just so creamy and sweet and fresh and fruity and tastes like a party in your mouth. Just try it. It’s simple and worth it!

Fresh Peach Cobbler

  • 1/2 cup sugar
  • 1 TBL cornstarch
  • 1/4 tsp cinnamon
  • scant 1/4 tsp almond extract
  • 5 cups sliced peaches
  • 1 tsp lime juice
  • 3/4 cup all purpose flour
  • 1/4 cup wheat flour
  • 1 TBL sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 TBL cold butter
  • 1/2 cup milk

Preheat oven to 400¬į. Peel and slice your peaches. (TIP: Cut an X into each peach, then plunge into boiling water for 60 seconds, this helps the skin slip off). In a large saucepan, combine peaches, 1/2 cup sugar, cinnamon, cornstarch, lime juice and almond extract. Stir until peaches are coated. Cook over medium-high heat, stirring frequently, until boiling, bubbling and thickening, about 5 minutes. Pour into an ungreased 2 qt. baking dish and set in the oven to keep warm while you make the dumpling dough.

In a medium bowl, combine the flours, baking powder, salt, and sugar.  Cut in the three TBL butter. I slice the three TBL into small pieces, then use my hands to rub the butter into the flour mixture. Do this until it resembles fine crumbs (finer than when making a pie crust). Stir in the milk, then dollop the dough over the cobbler. Bake for 25 to 30 minutes, or until dumplings are golden brown. Serve warm, with French vanilla ice cream!!


– Erin

Just cause, isn't this a pretty picture?

Just cause, isn’t this a pretty picture?

Blueberry Batter Pudding

Let the blueberry posts continue!

Blueberry Batter Pudding ~ Erin's DC Kitchen

Today’s recipe is from a cookbook by Nigel Slater called Ripe. My husband picked this up for me from the gift shop at Gettysburg. I don’t recall the story behind why it was carried in that bookstore, but I imagine it is because many of the recipes are somewhat ‘old timey’ in my opinion (fruit fools, slubs, puddings, old-fashioned cakes).


Not to sound like a walking advert for this cookbook, but I really enjoy it. There are some nice pictures which are mouthwatering to look at and there is a great array of recipes that are just fun to read. Yes, I’m a bit nerdy, and will read a cookbook like a novel.

The book is organized according to chapters by “fruit”. So, if you have a load of blueberries like I did, you can read the blueberry chapter and there is plenty of inspiration right there in one spot.

Alright, enough on that. Let’s move onto the pudding! This is not a Jell-O style pudding, it is a baked British pudding.

Blueberry Batter Pudding~ Erin's DC Kitchen

Once you’ve whipped up the incredibly easy batter, pour it over the blueberries, and they float to the top of the dish and help form the delicate golden crust you see. Hiding just underneath is a warm, quivering custard pudding.

Blueberry Batter Pudding~ Erin's DC Kitchen

I really loved this dessert, topped with some lightly sweetened and barely whipped cream. (I mean barely holding its shape so it gets a bit melty when it hits the warm pudding). Please, try it for yourself. I bet peaches would be lovely with it too.

Blueberry Batter Pudding

  • 4 eggs
  • scant 2/3 cup all purpose flour
  • heaping 1/3 cup superfine sugar (I put white sugar through a food processor)
  • 1 cup heavy cream
  • 1 cup 2% milk
  • 2 cups blueberries
  • confectioners sugar and whipped cream, to serve

Preheat oven to 400¬į. Grease an ovenproof 2 quart dish (about 10 in in diameter) with butter or shortening.¬† Pulse the eggs, flour, sugar, cream and milk together in a food processor. Pour the blueberries into the greased dish, then pour the whipped batter over the berries. Bake for about 40 minutes or until batter is golden, lightly risen and just barely set (firm to the touch, but a bit wobbly). Remove from oven and let cool slightly. Whip your cream, dust with confectioners sugar and serve warm.


– Erin

*Note: I tweaked this slightly from Nigel’s recipe, this isn’t an exact reprint.

Buttermilk Blueberry Pie Ice Cream

Hi dear readers!

Hope everyone has been enjoying the summer and had an excellent 4th of July.

I went up to the cottage, per usual, and had an amazingly relaxing time with family and much good food (remember doughboys?) You can find more of my 4th of July cottage foods here and here and here.

This year I borrowed my Aunt’s ice cream maker to whip up a recipe I submitted to the Hudsonville ice cream company’s Pure Michigan flavor contest. Sadly, I didn’t win. BUT- my family thought the ice cream was delicious and totally should have won (ok, my emphasis added).

So, what is it? Creamy buttermilk ice cream with lots of lemon zest, swirled with Michigan blueberry pie filling and dotted with cinnamon-sugar pie crust pieces.

Yup, drool.

Buttermilk Blueberry Pie Ice Cream ~ Erin's DC Kitchen

Buttermilk Blueberry Pie Ice Cream ~ Erin's DC Kitchen

So, want to make it??


Buttermilk Ice Cream~ Erin's DC Kitchen


To swirl in pie crust and pie filling, transfer to a large bowl and fold gently with a spatula



(Special thanks to my photographer brother, Jeffrey Smith, for the awesome photos!)

Well, I kinda failed to write the recipe down ūüė¶ and time has passed and most of it has left my mind. But I’ll sketch it out below, the parts I remember, and then you can fill in the blanks by comparing other recipes or using your best judgement.

Buttermilk Blueberry Pie Ice Cream

  • 6 to 8 cups buttermilk
  • 2 cups heavy cream
  • 6 egg yolks
  • 1 lemon, juice and zest
  • 1 1/2 cup sugar (really don’t remember if this is right)
  • pinch of salt

For the blueberry pie filling

  • 1 heaping cup blueberries
  • 1/2 cup sugar
  • dash of water
  • 1/4 tsp or so cinnamon
  • 1 tsp vanilla
  • single pie crust, sprinkled with cinnamon and sugar, baked and broken into pieces

For the pie filling: Lightly smash berries and combine with all over ingredients in a small saucepan over medium heat. Heat until boiling, stirring often, then reduce to a simmer and let cook for 5 minutes. Mixture will naturally thicken. Remove from heat and let cool completely.

For the ice cream: Combine the buttermilk, cream, salt, and lemon juice and zest in a large saucepan and heat until just bubbly but not scalded. Stir in sugar and continue stirring until heated through and sugar is dissolved. Temper the egg yolks with a bit of the warm cream mixture, then quickly whisk in the rest of the cream mixture. Add to a large ice cream maker and freeze according to manufacture instructions.

Once ice cream is frozen, but still a little soft and creamy, remove from maker into a large bowl. Gently fold the broken pie crust pieces into the ice cream. Next, dollop the pie filling across the top of the ice cream and gently fold that in, turning only 2 or 3 times max (you want swirls, not to fully mix the berries in, resist temptation to overstir!). Freeze for another 2 hours, of until fully set.



Pink Lemonade Icebox Bars

Lemonade Icebox Bars ~ Erin's DC Kitchen

Happy summer my dear readers!¬†June 21st marked the first ‘official’ day of summer on the calender, but we’ve been going full summer down here in DC for a few weeks. Sundresses!

I’ve been wanting to make an icebox-style dessert since I first read about it in Southern Living magazine (I believe). So, when I was asked to bring a dessert to a friend’s BBQ this past weekend, I made this tangy, sweet, citrusy and chilly little number.

Pink Lemonade Icebox Bars ~ Erin's DC Kitchen

It could not be easier to whip this up either. Cool Whip, lemonade mix and sweetened condensed milk are the key ingredients. Plus- the crust! Oh the crust.

Pink Lemonade Icebox Bars ~ Erin's DC Kitchen

I crushed pretzels and mixed them with butter and sugar to make this sweet ‘n’ salty crust– amazeballs!

My tip for this recipe is to make sure you have enough time to fully freeze the bars. I had only refrigerated the bars for a couple hours before initially serving them at the party and the texture was not right- it was almost pudding-like and didn’t hold shape. However, once fully frozen, the texture became smooth and silky, and held a perfect bar shape once cut.

Pink Lemonade Icebox Bars

  • 1 8 oz carton Cool Whip, thawed
  • 1 12 oz can Minute Maid pink lemonade mix (from concentrate), thawed
  • 1 14 oz can sweetened condensed milk
  • 1 oz block cream cheese, softened
  • 5 drops pink food coloring
  • 1 stick butter, melted
  • 2 cups well crushed pretzels
  • 3 tablespoons white sugar

For the crust: Preheat oven to 375¬į. Crush pretzels in a food processor until mainly crumbs with some a few small pieces. Toss in a large bowl with white sugar. Melt butter and drizzle over the crumbs, toss to coat. Press into the bottom of a greased 9×13 baking pan and bake for 10 minutes, just until set. Remove from oven and let cool.

For the bars: With an electric mixer, beat the cream cheese and sweetened condensed milk until creamy and well combined. Mix in the pink lemonade mix and the food coloring, beat until combined. Gently fold in the Cool Whip and mix until incorporated fully. Pour into the cooled crust, cover and freeze until set, at minimum 2 hours. (I did mine overnight).


– Erin

Want more lemonade goodness? Check out my Strawberry Lemonade Cookie Bars!

Lemon Cheesecake Ice Cream

Lemon Cheesecake Ice Cream ~ Erin's DC Kitchen

Look at this ice cream. It is decadent, velvety-smooth, and swirled with delicious bites of graham cracker pieces and tart lemon curd. The richness of the whipping cream and cream cheese is balanced by the lemon. It is, not to brag, probably the best tasting ice cream I’ve ever made. ūüôā ¬†As usual, no ice cream maker is required for this recipe, or my others here, here and here.

Lemon Cheesecake Ice Cream, No Maker Required! ~ Erin's DC Kitchen

During one of the nearly 90¬į days in DC last week, I had a spark of creativity; I really wanted something with lemon, but didn’t want to turn on the oven. So, natch, lemon ice cream.

Lemon Cheesecake Ice Cream, No Maker Required! ~ Erin's DC Kitchen

This is just so pretty, I love it. It tastes good too, this was confirmed by a second source, my husband, who was skeptical of this flavor combination, but ended up eating two bowls once it was ready.

Not to mention, photographing ice cream is actually fun. It is easy to style and is a playful food to begin with; normally taking pictures is not something I like about food blogging. Ironic, no? Am I the only food blogger out there that feels this way?

Lemon Cheesecake Ice Cream ~ Erin's DC Kitchen

When the weather turns sweltering, you don’t have to ignore your urge to bake- turn to ice cream as your medium!

Lemon Cheesecake Ice Cream

  • 1 pint heavy whipping cream, cold
  • 1 8 oz package cream cheese, at room temp (I used about 6 oz. ’cause I ate some)
  • 1 14 oz can sweetened condensed milk
  • zest of 1 lemon, juice from half the lemon
  • 1/2 cup lemon curd, at room temp
  • 1 tsp creme¬†bouquet (optional)
  • 1/4 cup butter, melted¬†
  • 6 graham crackers, broken into small pieces, but not crumbs.

Place the bowl of your electric mixer into the freezer. A very cold bowl will help your cream whip in no time. Meanwhile, break up the graham crackers, zest your lemon, and measure out your lemon curd and set aside. Once bowl has chilled, whip the pint of cream on medium-high speed until fluffy and peaks form. (My Kitchenaid with the whisk attachment does this in no time, I love it). Add in the lemon zest and whip on low briefly, just to incorporate. Set aside.

In another large bowl, with an¬†electric¬†mixer, combine the cream cheese, sweetened condensed milk, lemon juice and creme bouquet. Mix for 2 minutes on high. Gently add the whipped cream to the cream cheese mixture and fold in with a spatula. Don’t mix aggressively, but so the cream cheese mix is mostly incorporated into the whipped cream.

Melt the butter and drizzle over the graham cracker pieces, stir to coat. Dump the graham crackers onto the whipped cream/cream cheese mixture, then dump the lemon curd on top of the crackers. With a spatula, gently fold/swirl 2 or 3 times (only!!) ¬†the crackers and lemon curd into the mixture. This will create pretty swirls and pockets of lemony goodness like you see in the pictures. Transfer to a 8×8 metal or glass pan and cover tightly. Freeze overnight. Let the ice cream sit for 5 minutes before scooping, it’s easier that way.

*NOTE: This ice cream does not require an ice cream maker and if you put it into a maker, I have no idea what will happen.


– Erin

Sprinkletastic Rice Krispies

Sprinkletastic Rice Krispy Treat

Wow, I love that word. It is semi-obnoxious. It is also semi-awesome.

So there.

Funfetti Rice Krispy Treats

I sent these to my brother as a thank you gift for helping us settle into our new apartment. He was literally the best house guest. He cleaned. He picked up after himself. He worked tirelessly and fixed things that were broken.

Sprinkletastic Rice Krispy Treats

He didn’t complain or ask for money.

Rice Krispy Treats with Sprinkles

He was happy when we took him to that place with sushi on the conveyor belt at the mall for dinner.


And for that he got a well deserved thank you package with rice crispy treats with an awesome new name. Don’t worry, I sent him some other stuff too. Oh, and of course, never-ending sisterly love.

That’s a lot right?

Sprinkletastic Rice Krispy Treats

  • 1 package marshmallows (10 oz)
  • 6 cups rice krispy cereal
  • 5 tbl butter
  • 2 tsp creme bouquet
  • 2 tbl sprinkles, plus more for topping

In a large saucepan, melt the butter and marshmallows, stirring frequently. Meanwhile, grease a 9×13 pan with shortening (to help with sticking). Once the marshmallow mix if fully melted, remove from heat and add in the creme bouquet and stir. Then, add in all six cups of ¬†cereal at once and stir quickly until the rice krispies are totally coated. Add in two tablespoons sprinkles and give one last stir.

Using a rubber spatula, spread the mixture into the 9×13 pan. Grab a piece of wax paper, fold into a square and grease on side with shortening. Scatter more sprinkles on top, then press the rice krispies all over to flatten and level. Don’t press ’em too flat. ¬†Let cool, cut and serve!


– Erin


Oatmeal Cinnamon Chips Cookies

If for some reason you are planning to have an open house in the near future, I suggest you have a tray or two of these cookies baking at all times during the event to make your home seem as inviting as possible.

Oatmeal Cinnamon Chips Cookie Dough

These oatmeal cookies smell so heavenly when baking, like sweet vanilla, butterscotch and wafts of cinnamon.

Oatmeal Cinnamon Chip Cookies

A while ago I bought a bag of Hershey’s cinnamon chips out of sheer curiosity, and they worked quite well in this recipe. My fear was an overwhelming cinnamon taste, but the brown sugar mixing with the chips really create a nice butterscotch and spice combo.

Oatmeal Cinnamon Chip Cookies

I brought these to a coworkers ‘moving party’ and they were gobbled up with many a compliment from my more than willing¬† guinea pigs, er I mean colleagues.

Oatmeal Cinnamon Chip Cookies

Oatmeal Cinnamon Chips Cookies

  • 1 cup butter, soft
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 1/3 cup flour
  • 1 tsp baking soda
  • 2 1/2 cup quick cook oats
  • 1 10 oz bag cinnamon chips

Heat oven to 350¬į. With an electric mixer, beat the butter and both sugars until creamy. Add in eggs and vanilla, beat well. Combine flour and baking soda and add bit by bit to the butter mixture. Mix well. Stir in oats and cinnamon chips.

Drop dough by the tablespoonful onto a cookie sheet lined with parchment paper. Don’t overdo the scoops, the cookies will spread when baking. Bake for 10 to 12 minutes, depending on size. Cookies will be browned on edges and mostly set in the center. Remove from oven and let cookies cool on a wire rack. Best eaten warm or within a couple days.

Recipe from Hershey’s


– Erin

Frosted Funfetti Cookie Bars

I just want to sit down and play a game of Pretty, Pretty Princess while I eat these delightful sugar cookie bars.

Frosted Funfetti Cookie Bars

Sparkles, sprinkles, purple frosting?!

Frosted Funfetti Cookie Bars

These are girly to the max, and I have Heather at Sugar Dish Me to thank for the idea.

I saw these on Heather’s blog and thought it sounded yummy so I made my own version. It’s the lazy, semi-homemade version. Buy a bag of pre-made sugar cookie mix, I used Betty Crocker, and prepare according to package instruction but dump in 2 tablespoons of colored sprinkles for the ‘funfetti’.

Frosted Funfetti Cookie Bars

Easy right? Now you can devote brain power to picking out frosting and sprinkle colors to decorate with. I went with pink, purple, and butterflies. ūüôā

Food Pics 347

I did make my own frosting, using some creme bouquet flavoring I won from a giveaway at Veronica’s Cornucopia. I don’t how to describe the flavor other than ‘party’. Go figure.

Frosted Funfetti Cookie Bars

  • 1 package sugar cookie mix (I used Betty Crocker)
  • 2 to 3 tbl sprinkles (for the dough) plus more for decorating
  • 1 stick butter, softened
  • 1 egg

For the frosting:

  • 1 and 1/2 sticks butter, softened
  • 2 tsp creme bouquet (or vanilla)
  • 3 -4 cups powder sugar
  • food coloring of choice
  • splash of milk

Preheat oven to 350¬į ( or whatever is specified on your cookie package).¬† Dump the mix into a large bowl, add in butter and the egg (or whatever is specified on your cookie package) and mix well. Add in sprinkles and mix just until distributed through the dough. Grease a 9×13 pan and gently press the dough into the pan all the way to the edges. Bake for 15 minutes, and then check for doneness. The edges will be golden and the center slightly soft by mostly set. Remove from oven and let cool on wire rack.

For the frosting: With an electric mixer, beat the butter until creamy and slowly add in your sugar. Continue to mix until combined. Add in flavoring and mix some more. Add a splash of milk if the consistency is too thick. Taste it, and when you are satisfied, add in the food coloring. Mix well, then spread onto cooled cookie bars. Top with more sprinkles and other fun stuff.

– Enjoy!


White Chocolate Bread Pudding

A couple years ago I took a cooking class with a Creole chef in Virginia. He was a big dude, as any true food lover would be, and incredibly warm and funny.

As the small group of us gathered around our cooking stations, he said “All you ever really need to know about bread pudding is this: cream plus eggs plus bread equals bread pudding. Stop getting caught up in the details, once you have the base right, that’s all you need to know.”

White Chocolate Bread Pudding

He was right. Get the base and you can add any flavorings you like- sweet or savory.  For this version of his recipe, I used white chocolate and raisins. Previously I had used dried cranberries or cherries instead, but the raisins were a special request!

White Chocolate Bread Pudding

This bread pudding is my favorite because it is not soggy and it isn’t super sweet like a cinnamon bun gone wrong. The reason for this is using fresh french bread. The eggs and cream still make the pudding rich and puffy, but the heartiness of the french bread’s crust keeps the overall dish from turning into a soggy limp noodle.

The white chocolate morsels melt into the body of the pudding and coupled with the raisins, each bite is punctuated with a simple silky sweetness. Yum.

White Chocolate Bread Pudding

Serve with ice cream, may I recommend cinnamon, and a simple caramel-esque sauce (don’t skip this!!). Eating a warm bowl of pudding next to the fireplace while watching a movie is a must-do this winter!

White Chocolate Bread Pudding

  • two loaves French bread*
  • 1 quart heavy cream
  • 9 eggs
  • 1 generous tsp vanilla
  • 2¬† tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 generous cup brown sugar, packed
  • 1 cup white chocolate morsels
  • 1 cup raisins

For the sauce**:

  • heavy cream
  • brown sugar
  • vanilla

Preheat the oven to 350¬į. Grease a 9×13 pan on the bottom and up the sides. Slice the bread and then cut each slice into quarters. Toss into the pan. In a really large bowl, combine the cream, eggs, vanilla, spices and sugar, chocolate and raisins and mix well. Pour the mixture over the bread cubes in the pan and press down with your hands so the mixture is soaked through the bread. Bake for 45 minutes to 1 hour. I find it usually takes an hour. The pudding will be puffed up and mostly set, and jiggle slightly in the center when finished. Remove from oven and let stand before serving.

To prepare the sauce, I really just eyeballed it- looking for texture and consistency. Start with 1/2 cup of brown sugar in a pan and add in vanilla and some cream (less cream than sugar). Stir to combine and cook over medium high heat until the sugar is well dissolved and the mixture starts to thicken and bubble.

Caramel Sauce

Thickening and Bubbling

Stir often and don’t walk away. Add more sugar to thicken or cream to thin. Cook, stirring frequently, for 3 to 5 minutes. Spoon over individual bread pudding servings.


*Note: You do not need stale bread to make bread pudding. This recipe uses fresh French bread. Oh ya, if you didn’t pick up on it, the base for this recipe is 2 loaves bread, 1 quart cream, 9 eggs. That will get you anywhere!

**Note: The pudding itself is not very sweet, I really recommend using the sauce for some added sweetness and gooeyness. It is the perfect compliment to the bread pudding and I wouldn’t serve without it!

– Erin

Creamy Wafers

Happy New Year’s Eve ya’ll. ¬†Did everyone have a relaxing and love-filled Christmas?

I did and now I’m having the typical (in my life) post-Christmas let down whereby I feel blue, have nothing to look forward to and pine for the magical days of Christmas past.

To deal with this I tend to find reasons to stretch out the holidays as much as possible. There are 12 days of Christmas after all, starting on the big day and ending on the Feast of the¬†Epiphany, so what I’m doing is LEGIT!

In honor of the Sixth Day of Christmas, I’m sharing with you this cookie- Mom’s creamy wafers. These are delightfully light, buttery and delicate little sandwich cookies. The flaky cookies are sandwiched with a creamy butter filling that you can tint holiday colors.

Creamy Wafers  IMG_3466

Green and red are family favorites, but blue would be very¬†wintery¬†also. ūüôā


These are ridiculously simple in the amount of ingredients needed, but are somewhat fussy in that some assembly is required. The cookies are pretty and friends and family will be impressed by them so the little bit of extra effort is worth it.


When I’ve given these out as presents along with a few other Christmas cookie varieties, people inevitably ask me for the recipe for the unassuming little sandwiches.

I cannot be the only one out there with post-Christmas blues, right?! ¬†If you’ve got the bug, try baking these to rekindle the holiday glow. ūüôā

Mom’s Creamy Wafers

For the cookie:

  • 1 cup soft unsalted butter
  • 1/3 cup heavy whipping cream
  • 2 cups flour

For the creamy filling

  • Generous 1/4 cup soft butter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • food coloring of choice

In a large bowl, combine the butter, whipping cream and flour. Mix well to combine dough. Cover and chill for 1 hour. Preheat oven to 375¬į

Remove dough from the fridge, 1/3 at a time (keep the dough you aren’t working with at the moment covered and chilled), and roll out to 1/4 inch thick or more. Cut out small rounds using a 1 to 1 1/2 inch circle cookie cutter. Coat the rounds with white sugar (put 1 cup in a small bowl) and place on an ungreased baking sheet. Using the tines of a fork, prick each round three times. This releases steam while baking and creates a pretty pattern. Bake for 7-9 minutes, just until cookies are set but not browned. Cool.

For the creamy filling: Cream the butter, sugar and vanilla together in a small bowl. If the mixture is crumbly, add in a dash of whipping cream to help it bind. Whip until fluffy. Tint the filling with a few drops of food coloring. Spread a small amount directly onto the center of one cookie. Place another cookie on top and gently press together- this will naturally push the filling to the outside- creating a perfect little sandwich.


– Erin