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    Old Fashioned Chocolate Cobbler

    Made with mostly pantry staples, this chocolate cobbler comes together quickly for a warm and comforting dessert. Serve with generous scoops of vanilla ice cream.

    Chocolate cobbler is one of those old-school recipes that has endured for decades because of its genius simplicity and seemingly magical transformation in the oven. It is also one of the most deliciously warm and comforting desserts you’ll ever find. It’s easy enough to throw together on a weeknight, but you’ll want to make it for company. It’s good any time of year, but it’s especially good to tuck into on a cold winter’s night.

    This cobbler is made using lots of dry pantry staples, milk, and butter. Eggs are conspicuously missing, but that’s what makes this dish cobbler instead of cake. 

    If you have considerations for Veganuary (which is a popular thing, I hear!) this recipe can easily be altered. Butter could be swapped for Earth Balance ‘buttery sticks’ (margarine) and milk for oat or another plant-based milk. Also be sure your chocolate chips are a dairy-free brand such as Enjoy Life.

    The first step is easy enough and familiar to studied cobbler makers – melt the butter in the baking dish in a preheated oven. Next you’ll stir together the base ingredients predictably enough: add wet to dry. It’s the moment when you remove the dish from the oven and begin dolloping the batter over the butter that you may start to question things. 

    Yes, it’s a lot of butter.  No, you’re not doing anything wrong. My advice is to be at peace with this step and know the end result will make you happy and feed your soul. 

    Another layer, a dry mixture of sugar and cocoa is sprinkled over the batter and will help form the cobbler crust. 

    The final step before the cobbler bakes is to pour boiling water over everything in the dish, which sounds totally bananas, but it works. No stirring allowed! All of those layers will transform in the oven to a crackled, chewy crust with chocolate pudding hidden underneath.

    There will be a bit of jiggle to the cobbler when it comes out of the oven, and you don’t have to worry about the middle being underdone – remember, there are no eggs in this dish. It’s supposed to be completely ooey-gooey underneath that crackled crust.

    The cobbler will need to cool slightly before digging in. The pudding underneath will be molten and too hot to eat at first. This dish is best served warm with scoops of vanilla ice cream which cuts the richness and creates pools of cold cream over the warm chocolate pudding (swoon). If you don’t have any ice cream, then freshly whipped cream is lovely, too. 

    [click to print]
    Old Fashioned Chocolate Cobbler
    Yields 8-10 servings3/4 cup (1 1/2 sticks, 185g) salted butter
    1 cup (120g) self-rising flour *see recipe notes
    1/2 cup (3 oz.) semisweet chocolate chips
    3/4 cup (160g) packed light brown sugar, divided
    1 cup (200g) granulated sugar, divided
    7 tablespoons (67.5g) unsweet dark cocoa powder, divided
    1/2 cup (120 ml) whole milk
    1 tablespoon vanilla extract
    1 1/2 cups (360 ml) boiling water
    Vanilla ice cream to servePreheat the oven to 350°F.Place the butter in an 11×7-inch baking dish (or similar size such as 8×8 square, I used a 1 1/2-quart round dish). Place the dish in the oven until the butter melts completely, about 5-7 minutes. Remove from the oven.In a medium bowl, stir together the flour, chocolate chips, 1/2 cup (105 g) of the brown sugar, 1/3 cup (65g) of the granulated sugar, and 2 tablespoons (30g) of the cocoa. In a separate measuring pitcher with a pour spout, combine the milk and vanilla; mix well. Pour the wet ingredients into the dry and stir until batter forms with no streaks of flour remaining.Dollop the batter over the melted butter in the pan but do not stir. The batter will sink and the butter will pool to the top.In a medium bowl, stir together the remaining 5 tablespoons (37.5 g) of cocoa, 1/4 cup (55g) of brown sugar, and 2/3 cup (135g) of granulated sugar. Whisk to combine. Sprinkle evenly over the batter in the baking dish. Do not stir.Gently pour the boiling water over the layered mixture in the pan. Do not stir.Bake for 35-40 minutes or until the crust is formed and set on top. Cobbler may jiggle a little when removed from the oven, this is normal. Let cool slightly before portioning warm cobbler to dishes; top with scoops of vanilla ice cream.Cover leftovers and store in the refrigerator. Re-warm bowls of cobbler in the microwave, or reheat ramekins of cobbler in a preheated oven for 10 minutes.Notes:
    If you don’t have salted butter, add a pinch of salt to the batter.If you don’t have self-rising flour on hand, combine 1 cup of all-purpose flour, 1 1/2 teaspoons of baking soda and 1/4 teaspoon salt in a small bowl. Whisk to combine. Use in place of self-rising flour in this recipe.
    link Old Fashioned Chocolate Cobbler By Heather Baird Published: Tuesday, January 12, 2021Tuesday, January 12, 2021Old Fashioned Chocolate Cobbler Recipe LEGGI TUTTO

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    Martha Washington Candy

    Retro recipes don’t get any better than this! This candy has rich history to match its flavor with creamy coconut and pecan filling. 
    This old fashioned candy has been around for ages, but not quite as far back as its namesake. It’s something your grandma might have made. It originated in Pennsylvania, but it has come to be a southern favorite – mostly because we’ll eat anything if it has a can of sweetened condensed milk in it. 

    When I first made this candy I didn’t know its history, and pondered the fact that coconut, which is a main ingredient, didn’t arrive in the United States until late 1800s – long after Mrs. Washington’s time. It turns out that these candies originated from The Martha Washington Candies Company by purveyor Elie Sheetz, which was a confectionery during the early 1900s. The business thrived until the Great Depression, when most shops closed. This recipe survived and has been handed down for generations!

    Like most handed down things, this recipe can vary slightly according to its origin within a family (or community), but most all of them have sweetened condensed milk, coconut, and pecans. The version I like most has chopped maraschino cherries folded into the filling. 

    The filling is rolled into balls and chilled, then enrobed in chocolate. When the candy comes to room temperature, the centers become soft and gooey. These little morsels are small but potent!

    This recipe makes quite a lot of candy, and the first pieces you dip may look a little imperfect until you get a little practice. (Taste-test those first ones, and you’ll eat the evidence!) The more perfect pieces can be placed in mini cupcake wrappers, bagged in cellophane, and tied with gift tags for lovely holiday gifts! 
    Martha Washington Candy[Click for Printable Version]
    Yields about 5 dozen candies1 lb. powdered sugar
    1 cup or 2 sticks unsalted butter, (227 grams) melted
    1 tablespoon vanilla extract
    14 oz. package (396 grams) sweetened shredded coconut
    14 oz. can (396 grams) sweetened condensed milk
    3 cups (327 grams) chopped pecans
    10 oz. jar (283 grams) maraschino cherries, drained and chopped
    2 lb. chocolate candy coating (such as chocolate almond bark)
    Optional: 4 oz. white chocolate, meltedLine at least two baking sheets with parchment paper.Stir together powdered sugar, melted butter, vanilla, coconut, sweetened condensed milk and pecans in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Fold in chopped cherries, and refrigerate mixture for at least two hours or overnight.Using a small cookie scoop (4 teaspoon capacity), portion mixture and roll into balls between your palms. Place onto prepared baking sheets. Chill balls until firm, about 20 minutes.Once candies are firm, break apart chocolate coating and place in a microwave-safe bowl. Heat at 30 second increments, stirring well between heating, until the mixture is smooth and glossy. Dip and roll balls in melted chocolate with forks, and shake off excess. Place back on baking sheets and allow to set until firm. 

    If using, place melted white chocolate in a zip top bag with a tiny hole cut in one corner; drizzle over set candy. Let stand until set. Transfer candies to an airtight container. Candies will keep up to a week if kept refrigerated in the container.

    link Martha Washington Candy By Heather Baird Published: Saturday, December 12, 2020Saturday, December 12, 2020Martha Washington Candy Recipe LEGGI TUTTO