The Cupboard Cobbler

Cupboard CobblerOur July 20, 2018 Foodie Walk was a huge success with over 400 visitors who happily tasted Maren and Lori’s delicious fruit cobblers! This cobbler recipe is highly adaptable. Experiment with different fruits or fruit combinations. This recipe is perfect for all of the summer fruits, peaches, cherries, and more. Enjoy!

Cupboard Cobbler:

Ingredients:
2lbs fruit (fresh or frozen) peeled and sliced
1-2 TBSP sugar – depending on the sweetness of the fruit
Juice of 1/2 a lemon
2 tsp cornstarch
ground cinnamon, nutmeg, and cloves (a pinch of each)
1 cup flour
6 TBSP butter cubes at room temperature
1 tsp baking powder
1/2 tsp salt
1/4 cup of boiling water
cinnamon sugar mix

 

In a bowl, mix fruit, sugar, juice of a lemon and cornstarch. Then add cinnamon, nutmeg and cloves. Stir. Put in a buttered baking dish and bake in a 400 degree oven for 10 minutes.

In another bowl, add flour, baking powder, salt, and butter. Mix together with your hands until butter is in small bits and blended throughout. Then add 1/4 cup of boiling water. Stir gently with a spatula or wooden spoon until you have a loosely formed dough. Put spoonfuls of dough on top of fruit mixture. Bake at 400 degrees for 20 minutes. 10 minutes into baking, sprinkle cinnamon sugar on top. Let it cook for the remaining 10 minutes. When crust is golden brown, it is done! Enjoy! (preferably with ice cream!)

No Bake Cookie Bars from The Minimalist Baker

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No Bake Cookie Bars from the cookbook The Minimalist Baker by Dana Shultz

We kicked off our Annual Summer Sale with these easy no bake cookie bars from the Minimalist Baker by Dana Shultz. So easy, super tasty, healthy AND you don’t need to use your oven!   We were sold!

Servings: 8 bars

18 medjool dates

3 TBSP natural salted peanut butter

1/2 cup dairy-free dark chocolate chips

1/2 cup rolled oats (GF to make this recipe gluten free)

To see the full recipe, go to minimalistbaker.com

Here is a quick visual of how we put the cookies together in the store!

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Cut the dates in half and remove the pits.
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Pulse in a food processor until dates are chopped small.

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Add peanut butter, chocolate chips, and oats.

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Pulse until blended well but not pureed.

Press into a shallow baking dish and freeze for 15 minutes.

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Cut and serve! Yum!

Mayana Artisan Chocolate now at The Cupboard

New at The Cupboard-Mayana Artisan Chocolates!

New at The Cupboard-Mayana Artisan Chocolate

The Cupboard would like to introduce our newest chocolate line: Mayana Chocolate! This artisan chocolate company is run by husband and wife team Daniel and Tamara Herksovic out of Wisconsin.

Both led very successful independent careers prior to their joint endeavor with Mayana Chocolate. Tamara was an event planner in Chicago, and Daniel was a chef in some of the top restaurants in New York, San Francisco, and Chicago. That was until Daniel fell in love with Tamara’s smile one fateful evening at a dining event in Chicago. Once married, Daniel went on to open his own catering company and they both eventually worked to create elaborately orchestrated dinners for some of Chicago’s top clientele. This is ultimately what lead to Daniel finding his passion for chocolate. [Read more…]

Monster Cookies by Barbara Stafford

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This tasty recipe is from Barbara Stafford’s book Small Plates and Dainty Desserts. You can find this wonderful cookbook at The Cupboard. Stafford will be in the store on Saturday December 16th from 12-3 pm making these amazing cookies! But if you want to make them yourself, she has graciously shared the recipe. [Read more…]

Dazzling Dips!

With football season in full swing we thought dips would be a great focus for Foodie Walk this month.

 

Buffalo Chicken Dip
*Gluten Free*
4oz. Cream Cheese (half of standard block)
1 C. Plain Greek Yogurt
1 C. Shredded Mozzarella
½ C. Buffalo Sauce (I use Frank’s)
½ C. Blue Cheese
1 T Ranch Spice Blend
3 C. Cooked Chicken, diced or shredded
Mix all ingredients in an oven safe dish. Bake for 30 minutes at 350 degrees.
Serve warm, with celery sticks and/or chips and crackers.

 

7 Layer Greek Dip
*Gluten Free* *Vegetarian*
3 C. Plain Hummus
1 C. Tzatziki Sauce
1 C. Diced Tomatoes tossed with lemon juice
1 C. Diced Cucumber tossed with Olive Oil and s/p
1/4-1/2 C. Diced Red Onion
¼ C. Finely chopped Mint
1 C. Crumbled Feta
Starting with Hummus, layer all ingredients in serving dish. Serve with pita chips

 

Dessert Dip
*Gluten Free* *Vegetarian*
½ C. Butter
8 oz Cream Cheese
1/3 C. Brown Sugar
½ C. Powdered Sugar
1tsp Vanilla
Pinch of salt
¾ C. Chocolate Chips
Blend all ingredients in a mixer of food processor. Serve with vanilla wafers or graham crackers.