Peaches, I have survived!! I wasn’t sure I would make it there for a few days. I am back to my old self and I’m feeling better than ever. I have come back out into the world and boy, I sure did miss it. Last night I had the joy of visiting the lodge for family dinner. Since I hadn’t had the opportunity recently to do much baking, I decided to make a cobbler for dessert. Now, I am not sure I want to admit this to the world, out of fear the G.R.I.T.S association may take my pearls, but I don’t know how to make a traditional cobbler (you hear faint gasps in the distance) Yes, Peaches, it is true. I am ashamed to say it. Now, some may argue that a cobbler is merely a pie with the crust on top. I say Nay, it is so much more than that, however, I honestly don’t even know if you would call it a crust? If not a crust, is it a batter or more of a doughy top? I have tried to research this, but after seeing the Google spit out countless recipes for “dump cakes” which, cobbler is not, (dump cakes are basically pie filling topped with cake mix and butter and baked until golden and bubbly, tasty, but not cobbler) I decided to continue my search at a later time, and to broaden my search as well. I will make another cobbler post again soon. I am sure of it.
So, after that lovely inner monologue and argument with myself, I now will share the wondrous idea that I had! Now, I am not what I would really consider as an innovative baker, however, I do make a gnarly gourmet Ramen with frozen peas and rotisserie chicken (Just kidding. But no, really, it’s pretty tasty.) I came up with the idea of making a cobbler using the new Pillsbury strawberry cinnamon rolls as my crust. Much to my disappointment and misunderstanding, they are not strawberry filled, but just the regular cinnamon rolls with a strawberry frosting. Poop. So as I was standing in the middle of the refrigerated section of Publix, looking like a mad woman, I might add, I was trying to come up with a way to make a cobbler-esque dessert without it being a dump cake. Then it hit me. I could take canned croissant dough, and somehow fill them with preserves and layer them on the top to make a unique crust of sorts. So, I grabbed a few cans, sauntered to the PB&J isle and chose mixed berry preserves.
When I got home with my loot, I brainstormed how best to top this cobbler using my method of madness. I thought about just making the croissants by filling them with the preserves and then just laying them over the top. But that seemed like it would be too bready and I would have to make a ton of them to fill the whole sheet pan I was trying to make. So I came up with the idea of rolling out the dough, pinching the seams and spreading the preserves across it, then adding another layer of dough on top of that, then slicing the filled dough into strips and twisting them so as they bake on top of the fruit filling, you would get to see the beautiful color of the preserves poking through the golden dough. Well, it was a bit tricky, to start, but it worked! It was beautiful, and it tasted even better. The guys at the lodge loved it, and even finished it off! So I will count this one as a success.
Funny little side note, since I am sure you are thinking my title for this post is a little nuttier than my usual comically named titles, I have been re-watching Gilmore girls, for the hundredth or so time. It makes me think of the episode where Taylor wants to rename all of the streets in Stars Hallow and Kirk and Andrew do a silly skit at the town meeting where Kirk pretends he is a Cobbler during the Revolutionary War era. He has no idea what a cobbler is, ensuing hilarious dialog between the other characters. Extra points if you got the reference without my rambling explanation.
I would love to hear your feedback on my new fancy way to make cobbler, or on Gilmore Girls, or both! Until next time, lots of love to you, Peaches. – PP