Chocolate Blackberry Cobbler for 2!

I left my big container of Swiss Miss at my boyfriend's house, so this weekend I have no constant source of chocolate. OH, WAIT! There's something up my sleeve . . .

BLACKBERRIES & CHOCOLATE CHIPS!!

What does that mean? COBBLER.

You will need:

• 6 oz. blackberries, washed and dried
• 1/2 cup chocolate chips
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 butter, melted
• 1/2 cup milk

Preheat the oven to 375 and grease a small baking dish, around 6x6.

Combine flour and sugar in a medium-sized mixing bowl. Next pour the melted butter over the mixture. Next add the milk and whisk until the batter is smooth.

Pour the batter into the greased baking dish. Place the blackberries evenly over the batter followed by the chocolate chips.

Bake for 40-45 minutes or until you can poke it with a tooth pick and no batter comes off on it.




A sweet and tart treat that is tasty enough to trick me into eating fruit - WONDERFUL! This recipe makes enough for 2-3 people OR 1 chocolate obsessed person with a sweet tooth that don't give a DAMN.

Love,

Liz

Secret Cupcake Molten Candy Surprise!!

This isn't the most complicated recipe, nor is it the most original, nor the most elegant, but dammit it's good. I've stumbled upon quite a few recipes that follow the same basic pattern. This is very simple, and very easy to mess up, like I did the first time I tried!

What you'll need:

• box of cake mix, whatever flavor you like
• a few bags of bite-size candies, Snickers, Twix, Milky Way, stick with something chocolately, caramelly, nutty, or nougaty
• cupcake cups, dur

Preheat the oven according to the box directions.

Prepare the cake batter as it says on the box. Next scoop about 1 1/2 - 2 tablespoons of batter into each cupcake paper or  about 2/3 full. Now unwrap a piece of your candy of choice, and daintily smush it into the center of the cupcake.

These are toffee almond chocolates that I decided to use. The first time I tried this, I used Snickers Bars and I put them in the bottom of the cupcake cup. Bad idea. The caramel fused with the paper and created this weird, really chewy hard bottom. Eh, live and learn.

Bake for as long as the box says to. Of course, let these cool before trying one out. You don't want to me the first person that a molten hot candy core cupcake sent to the hospital, homie.

Love,

Liz

Mississippi Mud Cake

This is a very special recipe: my Mamma’s Mississippi Mud Cake. So. Freaking. GOOD! It’s a ridiculously thick chocolate cake. I did a speech on how to make it for my speech class a few quarters ago, and they loved it AND me, because I brought in Mississippi Mud Cupcakes.

Here are the ingredients:

• 2 cups water

• 4 squares unsweetened chocolate

• 1 stick of butter

• 1 2/3 cups sugar

• 2 eggs, beaten

• 1 teaspoon vanilla

• 2 cups flour

• 1 teaspoon baking soda

• dash of salt

• baking pan

• saucepan

First preheat your oven to 325 degrees. Put the 2 cups of water and the four squares of chocolate in your saucepan. Turn the heat under the saucepan up to high so it boils. Once the chocolate is melted, remove the pan from heat and add 1 stick of butter, 1 and 2/3 cups of sugar, and stir until the contents are smooth.

Now add the two beaten eggs and STIR QUICKLY! If you don’t stir quickly, the eggs will cook in the heat of the chocolate and then you’ll have chocolate-y scrambled eggs, which is nasty. Then add a teaspoon of vanilla.

In a medium sized bowl, mix the 2 cups of flour and the 1 teaspoon of baking soda. Slowly add the flour/baking soda to the saucepan, bit by bit. Every time you put a little in, mix it in well so that you can’t see any of the white flour and there are no big lumps.

Once you have all of your flour and baking soda mixed in, add a dash of salt. Now beat the mixture until it’s totally smooth. (If you can’t make it completely smooth that’s fine. It’s almost impossible to really make it entirely smooth without using an electric mixer.)

All you have left to do is pour the mix into the ungreased baking dish, and pop it in the oven. After a half hour, check on the cake by sticking a toothpick in the middle of it. If the toothpick comes out with chocolate-y goo, the cake’s not done. Keep doing the toothpick check every fifteen minutes. When the cake is done, the toothpick will come out dry. There may be a few crumbs, but as long as it’s not moist when it comes out, the cake is done.

Let it cool for ten minutes; don’t burn your little tongue.

What my Mamma likes to do is sprinkle confectioner’s sugar on top and serve it with a side of whipped cream. Damn, it’s so good.

Love,

Liz