Chocoflan

I admit, I am not a baker. Kenny will be the first to tell you that if flour is involved, there is more on me than in the cake! But Chocoflan is truly one of those easy, delicious recipes that I will make again.

When I decided to give it a try I had to borrow a bundt pan from Dale. But since then I bought Williams-Sonoma's Anniversary Bundt and it works great. The handles on the pan make it easy to remove from the hot water after baking. I also had to substitute caramel sauce for the cajeta.This is a fun cake to make and bake. Caramel sauce in poured into the buttered pan, followed by a chocolate cake batter and topped with a flan mixture. While baking the flan sinks and the chocolate cake rises.

Next time you need a dessert to impress guests, bake a Chocoflan!

Blueberry Peach Cobbler

It is a big mistake to watch the Food Network while working out. But I must admit that Guy was the inspiration for tonight's dessert. And it was seasonal, with fresh Georgia peaches from the Veggie Patch and blueberries from our garden. After a quick search on the Internet for Guy's recipe I decided to do my own version. The result was a delicious cobbler. Next time you have access to fresh blueberries and peaches, give this a try.

Blueberry Peach Cobbler

Filling
2.5 to 3 pounds ripe peaches, peeled and sliced
1 pint blueberries
3/4 cup sugar
2 tablespoons fresh lemon juice
Mix together in a large bowl.

Crust
1 cup all-purpose flour
1/3 cup sugar
1/4 cup light brown sugar
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 stick cold butter, diced
Combine all ingredients in a large bowl. Use a pastry blender, cut in the butter until the butter is the size of very small peas.

Preheat the oven to 425 degrees F. Butter a 10-inch iron skillet. Pour in the fruit mixture and top with the flour mixture. Bake 45 minutes or until lightly brown. Serve warm with ice cream.