Have you had one of those evenings where you’re halfway through dinner prep and you have a sudden craving for dessert? Something warm and gooey that you could dip your spoon into and lick clean? This happens to me quite often. Of course you’re tempted to abandon dinner plans and address that craving first. But you cannot feed your toddler dessert for dinner. Wait, can you?
In a situation like this you should make a Cobbler! It’s warm, gooey, bubbly and jammy and will address your craving without derailing your dinner rush.
It doesn’t need any special equipment, uses the most basic of ingredients and turns out great with almost any fruit you have lying around – fresh or frozen. You can bake it in individual ramekins or one big dish. What I’m trying to say is – it’s versatile and it may win you a parent-of-the-day award.
So let’s get to it shall we?
Yield – 4 to 5 small ramekins. This recipe can be doubled to feed a larger crowd
- Butter* – 1/4 cup melted and cooled
- Granulated sugar – 1/2 cup + 2 tbsp
- All purpose flour – 1/2 cup
- Baking powder – 3/4 tsp
- Milk** – 1/2 cup
- Strawberries or mixed berries – 1 and 1/2 to 2 cups
*I’ve used salted butter. You can use unsalted butter too in which case add 1/4 tsp salt to the dry ingredients
**I used 2% milk but you can use any milk you have on hand
- Preheat oven to 350 F or 177 degree Celsius. Grease 4 small ramekins
- Add flour, baking powder and 1/2 cup sugar to a bowl and whisk to combine
- Add the milk and whisk to mix thoroughly. Add the melted and cooled butter to the batter and mix to combine. The consistency should resemble loose pancake batter
- Spoon berries into the ramekins. Top them up with the batter and place some more berries on top. Sprinkle the tops with granulated sugar and bake in a preheated oven for 20 to 30 minutes till the tops are golden brown and crisp
- Serve while still warm with ice cream or whipped cream
This dessert is best eaten fresh and warm straight of the oven. But if you have to save it, wrap it in clingfilm and store it in the refrigerator. Warm it up in a 350 F oven for 5 to 7 minutes just before serving.
Recipe adapted from Completely Delicious
This one is for you and only you. No sharing necessary. In fact it is best eaten in solitude, at the end of a long day, when you want to reward yourself for being the awesome superhero that you are.
Wait till the kids are sound asleep. Tackle all your chores for the night. You really want this to be the absolute last thing you do before you hit the bed. Then spend just 20 minutes putting this together. It’s totally worth it. I have made it a gazillion times already and it never gets old!
As easy as 1-2-3. Tossed chopped apple in a butter sugar mixture.
Make the crumb topping.
Top apples and bake!
Soft, gooey apples in a sweet caramel sauce topped off with a buttery crumble. Add a scoop of vanilla ice cream and you’re in dessert heaven. It’s a magical combination of comfort food and guilty pleasure.
If you must share, this recipe can be easily doubled.
- Apple chopped into small pieces – 1/4 cup
- Salted butter – 1/2 tbsp
- All purpose flour – 1 tsp
- Milk – 2 tsp
- Vanilla extract – 1/2 tsp
- Light brown sugar – 1 tbsp
For the crumb topping
- All purpose flour – 2 tsp
- Oats – 1 tbsp
- Light brown sugar – 1 tbsp
- Baking powder – a pinch (approx 1/8 tsp)
- Cold salted butter – 1/2 tbsp
- Preheat the oven to 375 F or 190 degree C
- First the topping – Mix all the dry topping ingredients in a small bowl and add the butter. Using a fork or your fingers gently mix the butter into the dry ingredients. It should all be evenly combined but you should still be able to see bits of butter. Refrigerate this mixture while you get the apples ready. This will make sure the butter in the crumble mix doesn’t melt
- Chop apple into bite sized pieces and set aside. I like to peel the apple first
- Melt butter in the microwave in a small ramekin or oven safe cup. This is what I have and I love them!
- Add all purpose flour, milk, vanilla and sugar and mix until smooth. This turns into a delicious caramel sauce
- Add the apples to this mixture and toss to combine
- Top with the crumble mixture
- Bake in a preheated oven for 15 minutes
- The apple crisp is done when the crumble topping is nice and golden and you can see the sauce gently bubbling near the surface
- Allow it to cool for about 5 minutes. Top with ice-cream and dig in!
I’ve made multiple versions of this cake-in-a-mug dessert. And blogged about it once before. It can be found here. It’s truly quick, fast and satisfying. What’s not to love?
But why am I blogging about this again? Especially when there are millions of great recipes online?
It’s because this little brownie swept me off my feet! Quite literally. It is so rich and so gooey and so fudgy that the moment I dug into it I stopped, grabbed the nearest chair, took a deep breath and did what any blogger would do.
I clicked this picture. Then I posted it on whatsapp and Instagram and publicly declared my love for it on Facebook!
The magic ingredient here is the chocolate chunks. It elevates the brownie to a different level altogether. Try it for yourself. It’ll make you go ‘mmmmm!’
Note: The quality of your cocoa powder and chocolate will determine the quality of your outcome so do use the best you can lay your hands on
- All purpose flour – 1/4 cup
- Icing Sugar – 2 tbsp (you can use regular white sugar but I suggest you blend it to a coarse powder first. The crystals here in India are too large)
- Cocoa Powder – 2 tbsp
- Salt – a pinch
- Water – 1/4 cup
- Oil (anything but olive oil) – 2 tbsp
- Brewed coffee – 1 tsp (you can add a 1/2 tsp vanilla extract instead)
- Chocolate chunks – 1 tbsp plus a few more for the topping
- Add all the dry ingredients to a microwave safe mug and stir with a fork to combine.
- Add all the liquid ingredients and stir to combine. There should be no lumps. At this point you will be excused for wanting to skip the next step and drink this straight out of the mug. I know I was tempted but hold on. You will not regret this
- Add the chocolate chunks and stir. Do not leave this ingredient out. This is what makes the brownie so gooey and delectable
- Sprinkle a few chocolate chunks on top and and microwave it for 1 minute.
- I have a 750W machine and my brownie was done in 1 minute. But check at the 45 second mark.
- Since it’s a microwave we’re dealing with, the difference between a moist brownie and a lump of coal is literally a few seconds. So keep checking after the 45 second mark.
- Forget the coffee – I know I can’t believe I’m saying this – but this brownie is best paired with vanilla ice cream
Husband wants red velvet so husband gets red velvet. I am an obedient wife you see.
But more importantly, I needed an excuse to use up leftover cream cheese glaze. This bundt here is the perfect vehicle. And since mum was going to want some too….I made it eggless.
It’s a super simple one bowl recipe. You can bake it in a regular cake tin or even a loaf tin if you don’t have a bundt pan. It will taste just as good.
- All purpose flour – 1 & 3/4 cups + 2 tbsp
- Sugar – 1 & 1/2 cups (I whizz the sugar briefly in a blender to break down the large sugar granules)
- Cocoa powder – 2 & 1/2 tbsp
- Baking soda – 1 & 1/2 tsp
- Salt – 3/4 tsp
- Oil – 3/4 cup
- Milk – 1 & 1/2 cups
- White vinegar – 2 tbsp
- Vanilla extract – 2 tsp
- Red food colouring – 2 tsp (I used Wilton Red-Red)
Cream cheese glaze
- Cream cheese – 180 grams or 3/4 cup approx. ( I used one tub of salted Britannia cream cheese)
- Whipping cream – 1/4 cup
- Icing sugar sifted – 1 cup
- Vanilla extract – 1 tsp
- Preheat oven to 170 degree Celsius
- Coat the bundt pan with a thin layer of oil and dust it with flour. This step is important as it ensures the cake slides out of the pan neatly and in one piece
- Sift together flour, sugar, cocoa powder, baking soda and salt and set it aside
- In another bowl, whisk the oil, milk, vanilla extract and red food colouring till the mixture becomes frothy
- Add the dry ingredients into the wet ingredients and stir just until combined. Do not over-mix.
- Add the vinegar and stir to combine
- Pour it out into the bundt pan. Smooth the top of the batter and bake in a preheated oven for about 20 minutes.
- Rotate the pan once at the 10 minute mark. The cake is done when a toothpick inserted into the cake comes out clean
Cream Cheese Glaze
- Whip cream cheese and whipping cream till it becomes light and fluffy
- Add icing sugar and whip thoroughly till it is combined
- Add vanilla extract and whip for about 3 minutes
- Glaze should be runny. If it becomes too thick you can thin it out by adding milk 1 tsp at a time. If it is too thin you can add icing sugar 1 tbsp at a time.
- Leftover glaze can be stored in an air tight container in the refrigerator for up to 3 days
Pour glaze over the cake and enjoy!