Monday, February 21, 2011

This Week's Menu {Feb 21}

Wahoo! Another week where things went exactly as planned. Here's hoping we can keep it up this week.

Monday - Stuffed Chicken Breasts
Tuesday - McDonald's (it's my niece's birthday, so she picks)
Wednesday - Tuna Casserole
Thursday - Leftovers
Friday - Ham & Cheese Sandwiches
Saturday - Meatloaf

And with several weeks of regular meal planning under my belt, I'm officially making my first cross-out on my 30 Before Thirty list. A sad start given that I've only got 8 months to go, but "make dessert more often" will be crossed off the list soon too. Lately we've snacked on cookies and banana bread, and this week the plan is to make the following berry cobbler recipe, inspired by the delicious version I had at Disney's Artist Point a couple years ago.

3 cups all-purpose flour
1/4 tbsp. salt
2 1/2 tbsp. baking powder
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries or other seasonal berries
8 tbsp. brown sugar
8 tbsp. unsalted butter
Whipped cream or ice cream (topping)

Combine the flour, salt, baking powder and sugar. Then break the butter apart into small pieces and mix it in. Next, add the eggs and stir until just absorbed. Then add the heavy cream and mix just enough to incorporate (batter should be lumpy). Divide the dough into four pieces.

Now, in four 6-inch cake pans lined with parchment paper, place the pieces of dough, spread evenly along bottom of the pans. Spread the blueberries on top of each piece. Sprinkle each with 2 tablespoons brown sugar. Dot each with 1 tablespoon butter.

Bake in a preheated 350ºF oven for 15 minutes, or until an inserted toothpick comes out clean and dry and the cobblers are lightly browned. Cool to room temperature, add fresh berries (if desired) and serve with a dollop of chilled whipped cream or vanilla ice cream.

Recipe Source: Dining in Disney, Photo Source: Orlando Sentinel


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