Month: June 2013

Brown Butter Peach Cobbler and a Brand New Chapter

DSC_3420There comes a time in every girl’s life where she has to just stop, catch her breath, take a retrospective glance into her recent past and stand in awe at the abundant blessings that have flowed so freely in the midst of trials. During this last semester of medical school, I came close to throwing in the towel many times. Handling the never-ending onslaught of lectures, labs, and tests, intermixed with some interpersonal issues on the home front, maintaining a healthy romance and friendship with a long-distance fiancé, planning a wedding, and preparing to move into a new home very nearly got the best of me.

DSC_3421Through it all, though, I was never left alone. My church here in town, new friends, and my wonderful Mister cared for me so excellently that I was, and am, rendered speechless.

DSC_3426Now, as of this post, I am a new Mrs. and so overwhelmingly content and elated with how God has orchestrated my life thus far. I would never want to go through last semester again, but at the same time, I wouldn’t trade it for anything.

6465_10151552780699667_1122900346_nLast night, my Mister and I had some friends from church over for dessert and coffee. Our first guests in our home as a married couple!

DSC_3427Sitting on our couch, sipping a steaming mug of rich French press coffee, surrounded by the joyful laughter of good friends, and leaning on the arm of my dearest friend, I just had to stop, catch my breath, and stand in awe of the abundant blessings that have flowed so freely from my Dear Father.

DSC_3428I am whole.



Brown Butter Peach Cobbler

(inspiration from here)

  • 1/2 cup salted butter
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1 medium egg
  • 3/4 teaspoon vanilla extract
  • 1/4 cup sliced almonds (optional)
  • 4 large peaches
  • 1/4 cup brown sugar

Preheat oven to 375 degrees.

Cut butter into two 1/4 cup pieces. Brown 1/4 cup of the butter by cooking it over medium heat, scraping the bottom evenly, until the particles turn brown and it smells nutty. Pour into a clean mixing bowl and let cool.

In a separate bowl, whisk together the flour, baking powder, nutmeg, and cinnamon. Using a pastry blender or your hands, cut in the remaining butter until the mixture resembles coarse meal.

Combine the brown butter, sugar, egg, and vanilla. Whisk until smooth. Add in the dry ingredients and mix until just combined. Set the dough in the refrigerator while you prepare the peaches.

For the filling:

Peel and slice peaches. Toss with brown sugar and place in a buttered 9-inch pie tin (or cast-iron skillet, as I did).

Bake the peaches for 10 minutes, then remove from the oven. Drop the topping dough over the peach slices (it will spread). Sprinkle sliced almonds over the dough, if desired, and bake the cobbler 45-55 minutes, until the top is browned and the filling bubbling.

Let cool and serve with ice cream!