September 16, 2014

Chocolate Cobbler

I got exactly one little serving of this and those hoovers I live with sucked the rest of it down before it even cooled to room temperature.

Lesson learned? Make two next time and hide one!

I separated the ingredients list into base and topping so that the instructions would be easier to follow but you’ll notice both are made with a lot of the same stuff. Don’t glance at this and think “oh, that looks like too many ingredients!” because it’s really not.

And you want to talk about quick recipes to whip up? This is one and I bet you probably already have everything you need to make it!

This is great to bring to a potluck or covered-dish dinner because it doesn't have to be refrigerated and it always elicits ooohs and ahhhhs once someone spoons out that first serving and all that yummy fudgy sauce spills out all over the place!

We always called this Chocolate Cobbler but I've heard it called Chocolate Pudding Cake and Hot Fudge Pudding Cake too.

You can call it whatever you want as long as you call me when it’s done!



Chocolate Cobbler
Base:
3/4 cup sugar
1 cup flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup butter, melted

Topping:
3/4 cup sugar
1/4 cup brown sugar
1/4 cup cocoa powder
Pinch of salt
1 1/4 cups boiling water
1 teaspoon vanilla extract

Make the base:
Combine sugar, flour, cocoa, baking powder and salt in a small bowl and mix well; set aside.

Combine milk and melted butter in a medium bowl and mix well. Add flour mixture and mix by hand or with an electric mixer until combined and smooth (some small lumps are OK). Spread mixture into a shallow 2-quart baking dish or 9x9 baking pan (only metal pans will need to be greased).

Make the topping:
Combine sugar, brown sugar, cocoa and salt in a small bowl and mix well. Sprinkle mixture evenly over base batter.

Add vanilla to water then pour water slowly over sugar mixture. Do not stir.

Bake:
Bake at 350 degrees for 30-40 minutes or until cobbler is nearly set in the middle. When you can really smell it but there’s still a little bit of wiggle in the very center, it’s ready!

Cool 10-15 minutes then serve warm. Serve with vanilla ice cream for a special treat!

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content and photos from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

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September 15, 2014

Bacon & Spinach Mini Quiches

Any time I see quiche I immediately think of this story. Years and years ago, at my BFF Amy’s baby shower out in our little country hometown the following conversation took place…

Ms. Cheryl (Amy’s mom): I’m just waiting on the little quiches and then we can eat.

Granny Red (Amy’s grandma): Well, when’s she gonna get here?

Ms. Cheryl: When’s who gonna get here?

Granny Red: Lakeesha. She needs to hurry it up because I’m hungry.

[blank stares by all]

Amy (erupting in laughter): No, Granny! We’re waiting on the “little quiches” not somebody named “Lakeesha”!

I think people I know now in my grown-up, suburban and/or professional life underestimate the extent of the countryness of my upbringing. It’s one thing to grow up in the South, it’s an entirely other thing to grow up in the rural South. We took country to a whole new level where I’m from.

And I wouldn't trade any of it for all the tea in China.

This recipe works for any type of quiche. I typically make these crustless but you can absolutely use a crust if you like. And if you’d rather have a traditional quiche pie, you can use this for that too instead of making the mini quiches. See recipe notes for these variations.



Bacon & Spinach Mini Quiches
1 12-oz. package frozen chopped spinach, thawed
3-4 slices thick-cut bacon
1 medium onion, diced
2 teaspoons minced garlic
8 ounces swiss cheese, shredded (about 2 cups)
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon white pepper
Pinch of nutmeg
4 eggs, beaten
1/2 cup milk

Drain spinach very well. Wring it out with your hands if you have to just make sure it’s very well drained. Add drained spinach to a large bowl.

Cut bacon lengthwise then dice into small pieces. Sauté bacon with onion over medium-high heat until bacon is starting to brown. Add garlic and continue cooking for 2 minutes. Add bacon mixture to the spinach.

Add cheese and remaining ingredients to spinach mixture and mix well.

Spray a mini muffin tin with cooking spray. Fill each tin (filled level with top but not overflowing) with spinach mixture and bake at 350 minutes for 15-17 minutes or until edges are starting to brown.

Makes approximately 32 mini quiches.

You can also use this recipe to make two 8-inch, one 9-inch deep dish or 12 standard muffin sized quiches. Quiche is done when center is set and edges are golden brown.

Use this recipe with or without crust. If using with a pastry crust, cook crust half-way before adding quiche filling.

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content and photos from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

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