The Simple Pantry Recipes for Busy Moms

Ingredients

• 2 cans of peaches, including the juice from both cans
• 1 box vanilla cake mix
• Butter, cut into small cubes—enough to cover the top
• Avocado-oil spray, optional, for deeper browning

Directions

1. Preheat the oven to 375°F.
2. Pour both cans of peaches, including all of their juice, into the baking dish.
3. Lay and spread the peaches flat across the dish.
4. Sprinkle the entire box of dry vanilla cake mix evenly over the peaches.
5. Cut the butter into small cubes and distribute the cubes over the whole top.
6. Use your hands to move the cake mix and butter around so they are spread across the entire dish.
7. Bake for about 40–45 minutes. Jennifer’s fast oven finished the cobbler in approximately 40 minutes; another oven may need closer to 45 minutes.
8. At the 30-minute mark, you may remove the dish and lightly spray the top with avocado oil for a darker color. This step is optional. Return the dish to the oven to finish baking.
9. The cobbler is ready when the top is golden brown and the peach filling is bubbly.
10. Let it sit for at least 1–2 hours before serving. It is even better after it has had plenty of time to settle and thicken.

Ingredients

• 16 ounces cream cheese, softened
• 1 can (15 ounces) pure pumpkin—not sweetened pumpkin-pie filling
• 1 cup coconut sugar, or to taste
• 2 teaspoons pumpkin-pie spice
• 1 teaspoon vanilla extract, optional
• Chocolate sauce, optional, for serving
• Whipped cream, optional, for serving

Directions

1. Put the coconut sugar into the food processor and process briefly until it is finer.
2. Add the softened cream cheese, pure pumpkin, pumpkin-pie spice, and optional vanilla.
3. Process until creamy and smooth, stopping once or twice to scrape down the sides.
4. Taste the mixture and adjust the coconut sugar or pumpkin-pie spice if desired.
5. Spread the mixture evenly in a 9-inch pie dish.
6. Cover and refrigerate for at least 2 hours, or until cold and firm.
7. Divide into eight servings.