Bipolar Blueberry Cobbler

How I hate thee, no how I love thee, now I am depressed, now I am happy, let me run around and get a million things done, where is my medication!!!!!!!! Simmer down now, let me focus, to feel any real sense of myself I need to make others happy so I spent most of the day baking this cobbler (actually it only took an hour, feel the martyrdom, feel sorry for me). Wow I have feelings, I didn't know desert brought out the best in me. Well anyhow the recipe came from Allrecipes and I doubled it except the sugar, it looked like it was too much sugar after 1 cup was sprinkled on the berries. I think I put too much dough on it and had to do a emergency cut in the middle, so hopefully it will turn out. Stay tuned until next time,

the psychotic kid.

Ingredients

• 5 cups fresh or frozen blueberries
• 2 teaspoons vanilla extract
• 1 lemon, juiced
• 1 cup white sugar, or to taste
• 1 teaspoon all-purpose flour
• 2 tablespoon butter, melted
• 3 1/2 cups all-purpose flour
• 8 teaspoons baking powder
• 12 tablespoons white sugar
• 10 tablespoons butter
• 2 cups milk
• 4 teaspoons sugar
• 2 pinches ground cinnamon

Directions

Lightly grease an 13 x 9 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together flour, baking powder, and sugar. Rub in the butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.





Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.


Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Co-dependent Carrot Cake

As the true co-dependent I am, I felt the pain Ms. Maggie was going through by not getting a carrot cake for her birthday. I just had to take care of one of my friends (at lease I think I am a friend, I could be a nuisance, who knows) and bake her a carrot cake. Of course I always have an ulterior motive, like for instance; to get a free diet Pepsi now and then, get approval from my co-workers, be the center of attention for one fleeting second of my pathetic and lonely life. Please shed no tears for me, dam 'em up. So with the help of Sylvie's mixer I added a tablespoon of love, a dash of passion, and a cup of loooooove potion. So feel the love people, feel the love.

Recipe: From Cooks.com

THE BEST MOST MOIST CARROT CAKE THERE IS!

1 1/2 c. unsifted all-purpose flour 3/4 c. sugar 1/2 c. packed brown sugar 1 1/4 tsp. baking soda 2 tsp. cinnamon 3 eggs 2 c. grated raw carrots 1 1/2 tsp. vanilla 1/2 tsp. salt 3/4 c. vegetable oil 1/2 c. walnuts (if desired) Combine flour, sugar, brown sugar, baking soda, cinnamon and salt in large bowl. Beat eggs, oil and vanilla in small bowl. Add to dry ingredients and blend. Stir in carrots and walnuts (if desired). Pour into greased and floured 13x9x2 inch pan. Pour into greased and floured 13x9x2 inch pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in middle comes out clean. Cool and spread with frosting. FROSTING: 1 (8 oz.) pkg. cream cheese, softened 1/4 c. butter 2 c. powdered sugar 1 tsp. vanilla Cream cheese and butter until light and fluffy. Slowly beat in powdered sugar until smooth. Stir in vanilla.