“Poetry and music are very good friends. Like mommies and daddies and strawberries and cream – they go together.” ~ Nikki Giovanni

Just because I have started to try and eat healthier most of the time doesn’t mean I have stopped making yummy desserts!

I will never give up desserts and I’m sorry, these low cal/low fat so-called desserts (i.e. greek yogurt with honey and strawberries) just does not cut it!

Granted, one way I do cut a few calories with this dessert is to have frozen vanilla yogurt instead of real ice cream. (I prefer Mayfield)

I honestly can’t tell much of a difference.

Strawberry Cobbler

(adapted from my friend Ann Dunn of Cullman, AL)

  • 1 stick butter
  • 1 cup self rising flour
  • 1 ½ cup sugar (divided)
  • 1 cup milk
  • 3 cups strawberries, sliced
  • 1 tablespoon lemon juice

Preheat oven to 350°.

Melt butter in a 2 quart casserole dish (I just put the butter in the pan and place in the oven while it preheats – but don’t let it start to bubble).

Mix flour, milk and 1 cup of sugar in a bowl and pour on top of melted butter.

In a separate bowl, toss strawberries with lemon juice and then mix in ½ cup sugar.

Pour strawberries over flour mixture.

Bake for 35-45 minutes or until golden brown.

Serve warm with vanilla ice cream.


Oh my. This is slap ‘yo mama good!!

“Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it” – Thomas Walker

Seriously y’all – I gotta start this diet.  I’ve been eating waaaaay too much of the food I have been cooking! I need to just cook it, taste it and give it away!!!!

Until I lose this 7 lbs that is  – then I’ll start eating again and the whole process will start over!! 🙂

Monday night after the enchilada casserole, we had homemade peach crisp with chilled maple cream sauce. Oh honey, we were all in a food coma – sprawled out in the den like a bunch of beached whales!

It was then and there that I announced – “Peanut Gallery – you either get dinner or dessert! Not both anymore!” and they readily agreed. So some nights will be dessert nights! That could be a really good thing!

Let me tell you about this peach crisp.  Mmm Mmm good!!! I’ll show you a picture later to prove it!

Peach Crisp with Chilled Maple Cream Sauce (adapted from the great Pioneer Woman)

  • 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Light Brown Sugar, Firmly Packed
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 1 stick Butter (1/2 Cup)
  • 1/2 whole Lemon
  • 7 Tablespoons Real Maple Syrup, Divided
  • 1-1/2 cup Whipping Cream
  • 3 Tablespoons Light Corn Syrup

I would start with the cream sauce so it can be chilling in the fridge.

Put the cream, maple syrup and corn syrup in a small sauce pan and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate until it has chilled and thickened even more.

Onto the peach crisp:

Place peeled peaches in a bowl (let me tell you – I do not like the job of peeling peaches). Add in the zest and juice from the half lemon and stir in 2 tablespoons of maple syrup. Mix well.

Pour peaches into a small pan (I used a deep pie plate).

In another bowl combine flour, sugar, brown sugar, cinnamon, nutmeg and salt.

Then work the cut up butter into the flour mixture with a fork until evenly mixed. (I let my butter get a little too soft and I ended up mixing it with my hands)

Crumble mixture on top of the peaches.

Cover tightly with foil. Bake covered for 15 minutes at 350°. Remove foil and bake for additional 20-30 minutes until browned and crisp. I took her advice and turned the broil on for a few minutes before I took it out.

Serve warm with the chilled maple cream sauce drizzled on top.

Well, I decided to drizzle the cream sauce on top of the ice cream I plopped on it – you know – just to cool it off. 😉

So, I told you earlier that I had a picture proving how good it was……

Here’s your proof:

There were only 4 of us.

That’s immediately after a very large dinner.

You see why I’m talking diet?