P52 33/52 Blueberry Cobbler

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I must be nuts. It’s 90º here and I’m in a baking mood! We bought oodles of fresh blueberries and rather than freezing them to keep them for shakes, snacks, and topping for cereal I decided to make a cobbler with them since I already have some in the freezer from last week.

Ready to bake… This recipe went together pretty quick.

Ready to Bake Blueberry Cobbler

35 minutes later…

Just out of the Oven Blueberry Cobbler

Blueberry Cobbler:

4 cups, or 1 1/4 inches of blueberries, fresh or frozen (no need to thaw)
1 Tbsp flour
1 tsp cinnamon
9 inch dish- square or oblong are transitional, but I used a round pie plate

TOPPING

1 1/2 cups flour
1/4 tsp salt
1 large egg, slightly beaten
3/4 cup milk
2 tsp baking powder
1/2 cup sugar
1/2 cup melted butter- 1 stick

Preheat oven to 425º. In medium bowl mix the blueberries, cinnamon, and flour to coat. Pour into pan. Mix flour, sugar, baking powder and salt in medium bowl. Add wet ingredients to the flour, stir until blended then drop by heaping spoonfuls over the blueberries.
Bake in preheated oven for 35-40 minutes.

He-Man made me a happy woman. He had seconds! 🙂

The recipe is from Cooks.com.  I can’t wait to get this house done and bring in the box with my cook books!

Nikon Df| Nikkor 17-35mm & 50mm| Hand-held| Hoodman STEEL Ultra High Speed Digital Film| CS6

More to come…

Chocolate Chocolate Chip Bundt Cake pt II

Copyright © Deborah M. Zajac. ALL RIGHTS RESERVED

The finished cake glazed, and topped with chopped almonds.

Chocolate chocolate chip Bundt Cake-Glazed…this cake is so moist, rich, and delicious! The crumb is lovely. It won’t last the week-end!

Just a sliceI hope you have a great week-end!

Nikon D300s| AF-S Nikkor 50mm f1.8| Nikon SB600

Addendum: The recipe for the cake is from Taste of Home you can get it here

Notes: After spraying the Bundt or Flute pan with non-stick cooking spray I dusted my Bundt pan with unsweetened Cocoa Powder instead of flour. This keeps the cake from having white flour on the crust. 

To make the Chocolate Sauce I melted 1.5 cups of Dark Chocolate Chips with 2-3 Tablespoons of milk then drizzled over the completely cooled cake letting it drip down the sides of the cake. Add chopped nuts if you like.   Enjoy!