spiced

Spiced Pear Blueberry Cobbler

What’s Cooking in Gail’s Kitchen? Something to Savor: Spiced Pear Blueberry Cobbler! For a truly gourmet experience, this dessert is spot on. You may notice a very distinct flavor, but can’t quite put your finger on it. Not only is it different, it’s alluring and extraordinary. I’m here to tell you, the secret ingredient is cardamom. Not only is it a key ingredient in the spiced pear combination, but if you scroll down to the bottom, you’ll find it’s the grande finale and the perfect compliment for this exotic cobbler. Cardamom sprinkled on ice cream that has been drizzled with honey is practically like eating two desserts…in one. Bonus points!

SPICED PEAR BLUEBERRY COBBLER

Ingredients for Filling:

1 cup blueberries

1 tablespoon cornstarch

3 pears, peeled, cored, and chopped

1/4 cup orange marmalade

1 tablespoon agave nectar

1 tablespoon lemon juice

1/4 teaspoon ginger

1/8 teaspoon cardamom

1/8 teaspoon cinnamon

Instructions:

In a shallow bowl, place blueberries. Sprinkle with corn starch. Turn to coat. Set aside. In a medium bowl, toss pears with orange marmalade, agave nectar, and lemon juice. Add ginger, cardamom, and cinnamon. Gently fold in blueberries.

Ingredients for Batter:

1 cup sugar

3/4 cup butter

2 cups flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/3 cup brown sugar

1/4 cups almonds, sliced

Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Set aside. Cream together sugar and butter. Mix flour, sea salt, and baking soda together. Add dry ingredients. Batter will be crumbly. Spread 3/4 batter into prepared pan. Sprinkle with cinnamon. Layer fruit filling, spreading to edges. Crumble remaining batter on top. Sprinkle with brown sugar and sliced almonds. Bake for 30-35 minutes. Serve warm, a la mode with vanilla bean ice cream drizzled with natural honey and sprinkled with cardamom.

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen?  Mexican Spiced Brownies!  Olé!  If you’re as crazy about adding a “kick” to your palate, look no further. (And if you’re not, the recipe can be modified.)  The wild ride adrenaline rush you get from chili peppers can be addictive.  I like the fact that your immune system can get a boost.  The color of red chili peppers signals its high content of beta-carotene or pro-vitamin A. Combine the chili with dark chocolate and there you have it…..permission to eat brownies!

MEXICAN SPICED BROWNIES
Ingredients:
1/2 cup flour
1/3 cup cocoa powder
1/3 cup butter, melted
1 cup granulated sugar
2 eggs
1 teaspoon Mexican vanilla extract
1/2 teaspoon crushed red pepper flakes (or a smidgen of cayenne pepper)
1/8 teaspoon cinnamon powder
Preheat oven to 350°. Melt the butter and add to the sugar.  Stir until blended.  Add the eggs, vanilla, red pepper flakes, and cinnamon powder to the sugar mixture. Mix well. Slowly add the flour and cocoa powder.  Stir until smooth.  Pour into a greased 9 x 9 pan.  Bake for 20-25 minutes until toothpick comes out clean. Remove from oven and cool slightly.
***For regular brownies, omit crushed red pepper flakes, cayenne pepper, and cinnamon. 
Chocolate Icing:
1 1/2 cups powdered sugar
1 heaping tablespoon cocoa powder
2 tablespoons butter, softened 
1 teaspoon Mexican vanilla extract
2 tablespoons warm milk
Gently mix butter, powdered sugar, cocoa powder until smooth.  Stir in vanilla extract and milk until frosting is of spreading consistency. Spread evenly on cooled brownies. Sprinkle top with semi-sweet mini chocolate morsels.