Vanilla Bean Whipped Cream on Pecan Pie

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zv6fWsbX8xgCKA4mY02hFai5hG9xMpgkt4NZM6RfcEXIuMX6gAGNaOVgEO5qBCME6xgXBitFQRrpLW_UauQug8npIaLHGORxVaCivzFRSa_3GW05oM1z5cfIfVPLp7PL9uA8HkD5yMLK/s1600/IMG_6203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zv6fWsbX8xgCKA4mY02hFai5hG9xMpgkt4NZM6RfcEXIuMX6gAGNaOVgEO5qBCME6xgXBitFQRrpLW_UauQug8npIaLHGORxVaCivzFRSa_3GW05oM1z5cfIfVPLp7PL9uA8HkD5yMLK/s1600/IMG_6203.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURmH-MFbJWI-XSux1Gnqpol2ERMhsDC6kPzfjpSBxNs3dVvjSCdOFJy5bzF5R2QxQKDGJybAOK_f9zJpmYwfHjhfHgbBG_iAYibcTFDghqZICHhNYLXxic7U4Z_uD6aYbMnSvnCoRg76/s1600/IMG_6202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURmH-MFbJWI-XSux1Gnqpol2ERMhsDC6kPzfjpSBxNs3dVvjSCdOFJy5bzF5R2QxQKDGJybAOK_f9zJpmYwfHjhfHgbBG_iAYibcTFDghqZICHhNYLXxic7U4Z_uD6aYbMnSvnCoRg76/s1600/IMG_6202.jpg" width="425" /></a>Did you notice how I titled this post?  Vanilla Whipped Cream first, Pecan Pie second.  It really does steal the show.  I'm not sure what it is about adding the Vanilla Beans to the whipped cream that makes it so magical, but somehow it transforms it into tasting like a cross between homemade Vanilla Ice Cream and Whipped Cream.  I used to teach a cooking workshop every season and my students always requested that I make this to top whatever dessert we were making - every single class.  It is just dreamy. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJT7N43paG4W4hQigb2dUxUBDXUgO0dLi0menADh68Oql__65goVDtnz9hp9F4qJCZ5zxa7ekfcM6u7ltwcP7lvATpcHzt8nHvyUcqa8XSTY5rNwEBM50emHVb7iAtxfBr7cV8Bw1xId8/s1600/IMG_5764.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJT7N43paG4W4hQigb2dUxUBDXUgO0dLi0menADh68Oql__65goVDtnz9hp9F4qJCZ5zxa7ekfcM6u7ltwcP7lvATpcHzt8nHvyUcqa8XSTY5rNwEBM50emHVb7iAtxfBr7cV8Bw1xId8/s1600/IMG_5764.jpg" width="425" /></a>The secret ingredient is one of my favorites and a staple in my pantry - <a href="http://i%20made%20these%20little%20pecan%20pies%20in%20my%20petite%20tart%20pans%20to%20mix%20it%20up%20a%20little%20instead%20of%20the%20classic%20pie%20plate.%20%20they%20are%20the%20perfect%20size%20and%20proportion%20-%20especially%20for%20those%20who%20are%20crusts%20lovers%2C%20right%20jill/?%20%20The%20ratio%20for%20crust%20to%20filling%20is%20huge%20-%20plus%20they%20are%20deeper%20than%20they%20seem,%20giving%20a%20great%20amount%20of%20pecan%20filling,%20too.%20%20%20%20%20While%20I%20love%20classic%20pies,%20sometimes%20we%20need%20a%20little%20change%20of%20pace%20for%20Thanksgiving%20that%20can%20get%20a%20little%20redundant.%20%20These%20also%20make%20great%20little%20bitty%20pieces,%20if%20you%20want%20to%20serve%20it%20in%20quarters%20-%20everyone%20can%20have%20a%20tiny%20piece%20of%20each%20type%20of%20pie...%20isn%27t%20that%20what%20everyone%20asks%20for%20anyway?">Vanilla Bean Paste </a>($12).  It is the best deal for an entire jar of Vanilla Bean seeds (I believe the Pioneer Woman calls them vanilla caviar?) that are in a thick Vanilla Syrup.  I've just restocked it for the holidays - it makes such a great little gift... something they will actually use.  I've even been known to put it in my coffee...<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vXn4C6AX0Lb6Qk7WcYGAFM6VfXIw6KX0InC750NEGOtSrfUbicxYrLefZ1T5n9D3l9dvW73kyNzH0dW0s2cW10FPLMBFqdaSfbWhDwsMW3Yh7o4eTqHGCBUbuTRf8Etv27HWxq_eTne4/s1600/IMG_6219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vXn4C6AX0Lb6Qk7WcYGAFM6VfXIw6KX0InC750NEGOtSrfUbicxYrLefZ1T5n9D3l9dvW73kyNzH0dW0s2cW10FPLMBFqdaSfbWhDwsMW3Yh7o4eTqHGCBUbuTRf8Etv27HWxq_eTne4/s1600/IMG_6219.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I made these little Pecan Pies in my <a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/brown-tart-pans">Petite Tart Pans</a> (that I'm also a little obsessed with - doing individual breakfast quiches in these next week to put in the freezer!) to mix it up a little instead of the classic pie plate.  They are the perfect size and proportion - especially for those who are crusts lovers, right Jill?  The ratio for crust to filling is huge - plus they are deeper than they seem, giving a great amount of pecan filling, too.  <br /><br />While I love classic pies, sometimes we need a little change of pace for Thanksgiving that can get a little redundant.  These also make great little bitty pieces, if you want to serve it in quarters - everyone can have a tiny piece of each type of pie... isn't that what everyone asks for anyway?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2x38WaNYxlhs9ay7dPdTeZ-0f8lpiJAaxEjMGrzAt82uCJeXt9jKuf1Psc_BZTgmb7j1wzpUs0hotF46iP-jTsYtEmutV76vSUvlomVbnbOyQx3Gj6m8hVgLRvTM_uGg3q7ikWPVWScOK/s1600/IMG_6221.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2x38WaNYxlhs9ay7dPdTeZ-0f8lpiJAaxEjMGrzAt82uCJeXt9jKuf1Psc_BZTgmb7j1wzpUs0hotF46iP-jTsYtEmutV76vSUvlomVbnbOyQx3Gj6m8hVgLRvTM_uGg3q7ikWPVWScOK/s1600/IMG_6221.jpg" width="426" /></a></div><i><span style="font-size: large;">Vanilla Bean </span></i><br />Whipped Cream<br /><br /><i>I'll start with the Vanilla Bean Whipped Cream "recipe" (really not a recipe...) - the Pecan Pie recipe is below.</i><br /><br />2 cup of whipping cream<br />1 tablespoon of <a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/vanilla-bean-paste">Vanilla Bean Paste</a> (or more to taste)<br />1/3 cup of sugar (or more)<br /><br />In a mixer fitted with the whisk attachment, add whipping cream and vanilla.  Whip on high for about 30 seconds, then begin to add sugar.  Continue whipping until soft peaks form.  If you get it too "dry" just a a little bit more cream to loosen it up.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckO7xrzAkWe6XI-qd4HiVO2guGarJ1lcHKC_DpC8ZeXV_g3HLSJ40AnH9HYm99KOB4q8dRBsRYGuVrxeF0ttcow7sB5wn8Bwiuwas_5mAdVE9HtqsCOMJjFxNfmEjVI4R3EYSr-nkHcKy/s1600/IMG_6208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckO7xrzAkWe6XI-qd4HiVO2guGarJ1lcHKC_DpC8ZeXV_g3HLSJ40AnH9HYm99KOB4q8dRBsRYGuVrxeF0ttcow7sB5wn8Bwiuwas_5mAdVE9HtqsCOMJjFxNfmEjVI4R3EYSr-nkHcKy/s1600/IMG_6208.jpg" width="426" /></a></div><i><span style="font-size: large;">Petite Pecan Pies</span></i><br />makes 6 petite pies<br /><br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">2 pastry crusts</a> (unbaked)<br />1 cup of dark corn syrup<br />3 eggs<br />1 cup of sugar<br />2 tablespoons of butter, melted<br />1 teaspoon of vanilla bean paste<br />4 cups of pecans<br />1 teaspoon of sea salt<br /><br />Roll out half of the dough.  Use tart pans as a template and cut about 1" wider than the bottom to make a circle.  Press into the tart pans.  Repeat with the rest of dough until all 6 are complete. <br /><br />To make filling, mix together dark corn syrup, eggs, sugar, butter and vanilla with a whisk. <br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLDLDNm-hxpi36LCNlEFzxAm9v5KiOtPv2t7di7tL_DnnZntNWOjFoU5C4Q0U93OiKuq2ifNpn-Zzyn57YsOWmsxMpt2SW975D0Owkrzk6Ih6A5Gn6RH5PfGIxKUFAtIYgA6ISx121KHW/s1600/IMG_6153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLDLDNm-hxpi36LCNlEFzxAm9v5KiOtPv2t7di7tL_DnnZntNWOjFoU5C4Q0U93OiKuq2ifNpn-Zzyn57YsOWmsxMpt2SW975D0Owkrzk6Ih6A5Gn6RH5PfGIxKUFAtIYgA6ISx121KHW/s1600/IMG_6153.JPG" width="640" /></a></div><br />Place the tarts pans (with crusts) on a parchment lined baking sheet.  Arrange pecans in each about 2/3's full.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWMaoRyd50YGojzMTBpXsv6hL-4_hjN5W631VYHFm5BM8175ouEaacu2K1EOT_A5StaTDBiKj8d-5WEcpOjZxJbgyT6jofBAKqwJWJ1iXerPY9VEq4NeeqUUe3b1wDdxp2b3y1tmD_TGT/s1600/IMG_6158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWMaoRyd50YGojzMTBpXsv6hL-4_hjN5W631VYHFm5BM8175ouEaacu2K1EOT_A5StaTDBiKj8d-5WEcpOjZxJbgyT6jofBAKqwJWJ1iXerPY9VEq4NeeqUUe3b1wDdxp2b3y1tmD_TGT/s1600/IMG_6158.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pour the syrup filling mixture until it is about 3/4 up the sides.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryYss_tav7nEGKOd3op55rdvfTOFmTbKXNU_VsinE8opeZe7DAIkqK8GvWUOFKEYg7owZIzAo-gGs67I5bzwzs97uZc1EDteYlDdDUtTy57rYuKmUA0GFd444UbnBsLBr4XNRbTRk9-8l/s1600/IMG_6206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryYss_tav7nEGKOd3op55rdvfTOFmTbKXNU_VsinE8opeZe7DAIkqK8GvWUOFKEYg7owZIzAo-gGs67I5bzwzs97uZc1EDteYlDdDUtTy57rYuKmUA0GFd444UbnBsLBr4XNRbTRk9-8l/s1600/IMG_6206.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMW2jNRJjifVLKT75u89PwdBKAWKoPNbmdRJkF96j0d6maWWwKWwOOcc9rRurVo1ll5FHf3BW4p3ZOT1xg0twQV8g-AXAG2VkWNRV9I5b6BjDhsA2-cSk73dT8s0tOKJAt26SxIn3fVAj/s1600/IMG_6220.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMW2jNRJjifVLKT75u89PwdBKAWKoPNbmdRJkF96j0d6maWWwKWwOOcc9rRurVo1ll5FHf3BW4p3ZOT1xg0twQV8g-AXAG2VkWNRV9I5b6BjDhsA2-cSk73dT8s0tOKJAt26SxIn3fVAj/s1600/IMG_6220.jpg" width="426" /></a>Bake at 350 degrees for 25-30 minutes until bubbly and golden.   Top with Vanilla Bean Whipped Cream, of course.<br /><br />Products featured :<br /><br /><a href="https://everyday-occasions.myshopify.com/collections/linens/products/linen-tea-towels-napkins-warm-grey-plaid">Warm Grey Plaid Tea Towels, 2 for $24 (sale!)</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/vanilla-bean-paste">Vanilla Bean Paste, $12</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/brown-tart-pans">Petite Tart Pans, $6 for 10</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/parchment-paper-sheets-200-sheets">Parchment Paper Sheets, 100 for $8</a></div><div class="separator" style="clear: both; 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Vanilla Bean Whipped Cream on Pecan Pie

Did you notice how I titled this post?  Vanilla Whipped Cream first, Pecan Pie second.  It really does steal the show.  I'm not sure wha...

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Individual Peach Cobblers with Vanilla Ice Cream

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSX5iQzIU8yLSUtszVBM97GbD0VmKKbI1MBKO2DAb2t0B_cbu57IwXFn8tv3Har0vnjjBIEGbpDIswjBbPH2qOPWq0Pk29zRCMCUC0kkdRKy8WmfoI7jvGKG0RnKXlB_hYGINxjycFuH-K/s1600/IMG_7433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSX5iQzIU8yLSUtszVBM97GbD0VmKKbI1MBKO2DAb2t0B_cbu57IwXFn8tv3Har0vnjjBIEGbpDIswjBbPH2qOPWq0Pk29zRCMCUC0kkdRKy8WmfoI7jvGKG0RnKXlB_hYGINxjycFuH-K/s640/IMG_7433.JPG" width="640" /></a></div><br />At 9pm after Emma has gone to bed and Mike and I are winding down we're always in the mood for something sweet.  Last week, I really wanted just a bite (or two...) of freshly baked, hot and bubbly, crumbly peach cobbler topped with vanilla ice cream.  Who wouldn't?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbqfPw4JSdQTEVvifTBfMdTwSbWoZZuKtc-d3Riw-Am0PA-ZOgxhNdZ8J7z7A_LFL25mWZ-4c211XLg49PtWRodzO1iD5AwFL44ECBWBEkBXAzPWnCkxWV9PLmQbo2qnkkv_MBeTlECGo/s1600/peach-pin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbqfPw4JSdQTEVvifTBfMdTwSbWoZZuKtc-d3Riw-Am0PA-ZOgxhNdZ8J7z7A_LFL25mWZ-4c211XLg49PtWRodzO1iD5AwFL44ECBWBEkBXAzPWnCkxWV9PLmQbo2qnkkv_MBeTlECGo/s640/peach-pin.jpg" width="388" /></a></div>I whipped up a mini guy for us to share and put the rest of the crumb cobbler topping (I had made too much...) in the freezer.  Perfect - next time I have a craving and have a couple of peaches (or apples or berries...) lying around, I can just grab a handful of topping from the freezer.  <br /><br /><i>simple crumbly</i><br /><span style="font-size: large;">Cobbler Topping</span><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Findividual-peach-cobblers-with-vanilla.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-Up49bRhOKng%2FT9s6-dqg2LI%2FAAAAAAAAK9c%2FMMo4uC5ouo4%2Fs640%2Fpeach-pin.jpg&description=Individual%20Peach%20Cobblers%20with%20Vanilla%20Ice%20Cream%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Findividual-peach-cobblers-with-vanilla.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />2 1/2 cups of flour<br />1 1/4 cup of sugar (or <a href="http://jennysteffens.blogspot.com/2012/05/vanilla-sugar-baking-pantry-essential.html" target="_blank">vanilla sugar</a>)<br />1/2 cup of brown sugar<br />1/4 teaspoon of salt<br />1/2 pound of butter, cold (2 sticks)<br /><br />In the bowl of a mixer fitted with the paddle attachment, add flour, sugar, brown sugar and salt.  Stir together. Cut butter into small pieces (about 1/2 inch cubes) and add them to the bowl and mix on medium low for a few minutes until the mixture starts to come together and is a crumbly texture.<br /><br /><br />For the individual cobblers, the amount of fruit filling and topping depends on the size of the bowl you're using.  In general, here is the ratio :<br /><br />2 peaches + 1 tablespoon of sugar +  1 teaspoon of flour + 1/4 cup of topping<br /><br />For this size, bake at 350 degrees for 10-15 minutes until the filling bubbles and the topping begins to brown.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFX9h4PWf7ZlgGB3EzNC5QxC2kRJJT8CKI_5EmK7TiZFtvCO3ryz61NZIrdev7zfPwPNSeFvgia_179DnAJ8A6LouLLEeDi2fCDzSJRRanmyxZH4_8M46upL_icdZ1K5u4uSPHQGiB4wG/s1600/IMG_7427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFX9h4PWf7ZlgGB3EzNC5QxC2kRJJT8CKI_5EmK7TiZFtvCO3ryz61NZIrdev7zfPwPNSeFvgia_179DnAJ8A6LouLLEeDi2fCDzSJRRanmyxZH4_8M46upL_icdZ1K5u4uSPHQGiB4wG/s640/IMG_7427.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyQjcoHCEAXO4w4EQv2ZIxi6Oi9WKljfEuBgMWSCLouVDy8TjjHlZ_DvQNHuG8pw_aBRoadgwwojARdN7qNA4T8BmScQaLF_FED7ApKb532kJAWHLmK7DzqLdSVq5nwxv1C_eEqar-ija/s1600/IMG_7360.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyQjcoHCEAXO4w4EQv2ZIxi6Oi9WKljfEuBgMWSCLouVDy8TjjHlZ_DvQNHuG8pw_aBRoadgwwojARdN7qNA4T8BmScQaLF_FED7ApKb532kJAWHLmK7DzqLdSVq5nwxv1C_eEqar-ija/s640/IMG_7360.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">To peel peaches easily, drop them in a pot of boiling water for 30 seconds, then put them in ice water.  The skins will peel off easily with the help of a pairing knife. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRwPSvbUSpWIcl2FcnivI3JmuHBTCYo2bl0sYdkUiPgRNwKuabDbEoOgNKh1deIgx2ZsrCZOfZ2yZCseNtWov12tIPMCc2XGIQ6sK78TQzOZL0_BvEJlptHQP2nywA-nODy0UaL9hJm3s/s1600/IMG_7368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRwPSvbUSpWIcl2FcnivI3JmuHBTCYo2bl0sYdkUiPgRNwKuabDbEoOgNKh1deIgx2ZsrCZOfZ2yZCseNtWov12tIPMCc2XGIQ6sK78TQzOZL0_BvEJlptHQP2nywA-nODy0UaL9hJm3s/s640/IMG_7368.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>Here is the extra topping ready to go into the freezer for the next last minute mini craving...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EdVyZBowYxKXTPo69qhzdly99hbGVO66OUssZsaBpaV2f8Q6FeZtatalaDOtbFYNlIlyxO9mFrJsb06SXsHjUzwUfC-BA5iPzp73gJQK5YVBvGDNRzjOdwRTO-IWpXmIljhuQlE3CPhD/s1600/father-pin-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EdVyZBowYxKXTPo69qhzdly99hbGVO66OUssZsaBpaV2f8Q6FeZtatalaDOtbFYNlIlyxO9mFrJsb06SXsHjUzwUfC-BA5iPzp73gJQK5YVBvGDNRzjOdwRTO-IWpXmIljhuQlE3CPhD/s640/father-pin-2.jpg" width="640" /></a></div><br />These Individual Peach Cobblers are part of my <a href="http://jennysteffens.blogspot.com/2012/06/fathers-day-menu-sliced-flank-steak.html" target="_blank">Fresh & Flavorful Father's Day Menu - get all of the recipes here!</a><br /><div class="separator" style="clear: both; text-align: center;"></div><br />

Individual Peach Cobblers with Vanilla Ice Cream

At 9pm after Emma has gone to bed and Mike and I are winding down we're always in the mood for something sweet.  Last week, I really wan...

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