Blackberry Cobbler

Blackberry Cobbler

(found on Facebook) I rewrote parts of it.

2 1/2 C Fresh blackberries, washed

1 C Sugar

1 C Flour

2 t Baking powder

1/2 t Salt

1 C Milk

1/2 cup melted butter

Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes.

Preheat the oven at 350º.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and mix with the spoon until the ingredients are well incorporated and you still have a few clumps.

Pour the batter into cake pan, 9 x 9, and smooth it out. Finally, evenly pour the macerated blackberries on top of the batter with all the sugar included.

Bake in the oven for 45 minutes to 1 hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. Very hot so be careful.

Serve warm or at  room temperature topped with fresh whipped cream. It can be stored  at room temperature, covered, for 2-3 days, then refrigerate, it there is any left. 

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake 

{mommyskitchen.net} 

1 - 18 oz spice cake mix + (oil, water and eggs according to box directions)

1/2 - cup pumpkin puree

1/2 - 1 - cup sweetened condensed milk 

1 - cup Caramel Dip 

Whipped Frosting:

1 - 3.4 oz package pumpkin spice instant pudding mix 

1 - cup milk

1/4 - cup confectioners sugar 

1 - 8 oz tub whipped topping, thawed (cool whip)

Garnish:  

10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed 

additional caramel dip for drizzling. 

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9 x 13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inches apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk (start with 1/2 cup and add more if needed) and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, prepare the whipped topping frosting. In a large bowl add the dry pudding mix, confectioners sugar and milk. 

Using an electric mixer or a kitchen aid with the paddle attachment blend until the mixture starts to thicken. Fold in the whipped topping. Using a off set spatula or knife spread the whipped topping frosting evenly over the top of the cake.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional drizzled caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note:  If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

This cake can be prepared the night before you would like to serve it.   

Root beer float pie

Root Beer Float Pie

1 8 ounce tub of Cool Whip, Thawed

3/4 cup of root beer, diet or regular

1/2 cup milk (I used 1%)

Root beer Extract to taste

1 small package of instant vanilla pudding mix

1 graham cracker crust store bought or home made

Maraschino cherries for garnish if desired. It does make the pie look prettier.

Combine the root beer, milk, and pudding mix in a large bowl. Mix with a whisk until it begins to thicken. FOLD in half of the whipped topping and desired root beer extract. Taste test to see if you would like to add more. Remember you can add but not subtract.

Spread onto the crust. Refrigerate for 5 minutes or so, then top with cool whip. Slicing the pie now makes it easier to cut when it’s frozen. Freeze for 8 hours or overnight.

The Best Belgian waffle

Light and fluffy on the inside and nice and crispy on the outside. Wonderful flavor too.

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

2 eggs, separated

1/2 cup oil

2 cups milk
1 tsp vanilla

Sift the dry ingredients together in a large bowl.

Separate the eggs.

In small bowl, beat egg whites until stiff.

Mix together the egg yolks, milk and oil, vanilla, and stir slightly.

Add to dry ingredients and mix well.

Fold in beaten egg whites.

Follow belgian waffle maker instructions.

Serve with your choice of

hot syrup, fruit and butter. Enjoy!

Moist Blueberry muffins.

These muffins are diet killers. So very hard to eat just one!  I dare only have a few out, the rest need to stay in the freezer or they would be gone in a day. Yes, they are that good. :) and I am proud to say that this recipe won second place in a local contest!

BLUEBERRY MUFFINS

STREUSEL

2/3 cup dark or light brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup light or dark brown sugar

2 large eggs, room temperature preferred

1/2 cup sour cream or yogurt

2 teaspoons vanilla extract

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk (any kind)

1 1/2 cups fresh or frozen blueberries (do not thaw)

Directions:

Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners Set aside.

Make the streusel: In a small bowl, toss together the brown sugar and cinnamon. Set aside.

Make the muffins: In a medium bowl beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream or yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl,wisk together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula.

Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing. Top with more streusel. Bake at 425F degrees for 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-22 or more minutes or until a toothpick inserted in the center comes out clean.