Double Header Baking

 It's the first day of Spring Break, and I have my Minions to myself for the week!

So what's a Mom to do, except make the week special?

And what do children love?

TREATS!

So last night, we prepared dessert and breakfast at the same time. Set the oven for 350F,

and let's make some smiles.

We're going to whip up The Deen Brother's Peach and Cinnamon Cobbler and Life as a Lofthouse's 

Cinnamon Roll Cake via Cooking Up North.

Both were beyond delectable.

 First, we'll get the cobbler going.

Ingredients:

FILLING:
6 cups peaches, halved, pitted, and sliced 1/4 inch thick
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
Pinch salt

TOPPING:
1 2/3 cups all-purpose ß our, plus additional
for dusting
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Use cooking spray to coat a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

 The perfect baking companion from Target.

It'll get you in a peachy mood.

 I sprinkled extra cinnamon over the cobbler before it hit the oven.

The cinnamon cake is easy. 

 Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

 I kept this at room temperature until needed.

 Plop the filling on the cake batter.

Marble and swirl, but don't mix the two.

You want ribbons of cinnamon all through the confection.

This should be ready for the oven when the cobbler has about 20 minutes left.

 The icing will spread luxuriously over the warm cake, which tastes like cinnamon buns.

 Golden and gooey.

 And not safe for long.

 Un. Believable.

 The only thing more intensely peach is Boo Kitteh.

The cobbler was topped with vanilla ice cream and snorfled with approving noises.

The Cinnamon Cake is being devoured as we speak by a trio of children who are willing to tackle any chore I choose afterwards.

I'm plotting and sipping my grapefruit juice, knowing that evil planning pays off richly when baking is dangled as a bribe. 

It's no coincidence Boo is warming an IKEA tool kit.

Eat, my Minions, eat.