Tag: Desserts

Desserts, Recipes

Blackberry Cobbler

Cookin' With Bobbi Jo

Are you craving a drool-worthy dessert that bursts with the flavors of sweet blackberries? Look no further because this easy blackberry cobbler recipe is here to satisfy your taste buds. Made with juicy blackberries and a buttery topping, this classic dessert is the perfect combination of tart and sweet. It’s a crowd-pleaser that will impress your family and friends at any gathering. Whether enjoyed warm with a scoop of vanilla ice cream or straight from the pan, this blackberry cobbler is sure to be a hit. Get ready to indulge in a fruity, comforting dessert that will leave you craving more.

Blackberry Cobbler

Are you craving a drool-worthy dessert that bursts with the flavors of sweet blackberries? Look no further because this easy blackberry cobbler recipe is here to satisfy your taste buds.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8 1/2 cup servings
Course: Dessert
Calories: 264
Ingredients Method

Ingredients
  

  • 2 cups blackberries
  • 1 1/2 cups sugar 1/4 cup reserved for the end of recipe
  • 1 cup self-rising flour
  • 1 cup milk
  • 5 tbsp melted butter

Method
 

  1. Preheat oven to 350 degrees.
  2. Combine sugar and flour in a mixing bowl.
  3. Add milk and butter, mix well.
  4. Pour into a baking dish.
  5. Add blackberries to the top and sprinkle the reserved sugar over it.
  6. Place in preheated oven for 45 – 50 minutes.
Recipes

Mini 3 layer Carrot Cake

Cookin' With Bobbi Jo

I use three 6-inch Pyrex storage bowls for this recipe. If you are using 8 or 9 inch cake pans double the recipe.

Ingredients
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil
1 3/4 cups grated carrots
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1 8-oz package cream cheese
1/2 stick salted butter
1 cup powdered sugar

Directions
Preheat oven to 350 degrees.
Spray bowls with Bakers Joy. I also place parchment paper in the bottom for an extra layer of protection.
In a bowl mix together the flour, sugar, baking soda, salt, and cinnamon.
Add the eggs and vegetable oil. Mix well and then fold in the carrots.
Add in all but a few pecans.
Divide the batter up in between the 3 bowls. Lightly tap them on the counter to remove any air bubbles.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Remove from the oven when done. Then, let the bowls cool for about 10 minutes.
Then transfer to a wire rack to cool completely. Remove the parchment paper from the bottoms.

FROSTING
In a mixing bowl, beat the cream cheese and butter until combined.
Add the powdered sugar and vanilla and beat until smooth and it should look like frosting.
You can add pecans into the frosting if you want. I am just going to candy a few and add to the top.
Once the cake has cooled completely frost each layer.
Place in fridge while making the candied pecans.

CANDIED PECANS
Melt 1 tablespoon of butter over medium heat.
Add in the pecans and coat with the butter.
Cook for a couple of minutes and then add in 1/4 cup brown sugar. I used Swerve brown sugar because I want some of these and I can’t have sugar.
Add about 1/4 cup water. Mix it all together and cook until it thickens. About 10 minutes.
Then pour onto a parchment paper lined baking sheet to cool. Once cooled place on top of cake. Enjoy!

Desserts, Recipes

Vintage Recipe – Coconut Cream Pie

Cookin' With Bobbi Jo

Ingredients
Baked Pie Crust – (I skipped the homemade pie crust and went with Pillsbury Pie Crust)
¾ cup sugar
½ cup flour
¼ tsp salt
2 eggs
3 cups scaled milk – (I used half milk, half cream)
1 tsp vanilla extract
1 cup shredded coconut

Topping Ingredients
2 cups of heavy whipping cream
1/4 tsp cream of tartar
1/3 cup sugar
1 tsp vanilla extract


Directions
Preheat oven to 350 degrees.
Mix together the sugar, flour, salt, and eggs.
Slowly add the scalded milk, stirring constantly.
Over med-low heat stir until it thickens. This will take about 20-25 minutes.
I stir constantly for about a minute and then rest a couple minutes and go back and stir again.
The reason it says to constantly stir, is so it doesn’t get lumpy, but you really don’t have to worry about lumps until it starts to thicken.
Once it starts to thicken, stir it constantly. It should get thick like pudding.
You want to make sure it is thick enough because it is not going to get any thicker in the fridge.
Once ready remove from the heat and add in the vanilla extract.
Fold ¾ cup of coconut into pie. (I toast mine, but you don’t have to. I think it gives it a better flavor).
Pour the custard in the pie crust and bake on 350 for 15 – 20 minutes.
Remove from oven and cool completely.


Topping Directions
Mix all ingredient together until soft peaks form.
Once pie is cool, top the pie.
Sprinkle with remaining coconut.
Keep refrigerated until ready to serve.
Enjoy

Desserts, Recipes

White Chocolate Fudge Pie

Cookin' With Bobbi Jo

Ingredients
1 stick butter (1/2 cup)
4 oz white chocolate bakers bar
1/2 cup sugar
2 beaten eggs
1 teaspoon vanilla extract
Unbaked 9 inch pie crust

Directions
Preheat oven to 375 degrees.
Over low heat melt the butter and white chocolate together.
Once completely melted remove from heat.
Mix in sugar, eggs, and vanilla extract.
Using a hand mixer, mix for about 2 minutes.
Pour into pie crust.
Bake for 25 minutes. I placed a pie shield (or aluminum foil) over the edges of the crust so they did not burn.
Remove from oven. The center will be a little jiggly. It will set as it cools.
I sprinkled red and green sugar sprinkles over the pie to give it a festive look for Christmas.
Serve with whipped topping or ice cream. Or eat plain. It is delicious either way.

Desserts, Recipes

No-Bake Marshmallow Pumpkin Pie

Cookin' With Bobbi Jo

Ingredients

8 inch pie crust – Graham Cracker or Pecan Crust
15 oz can 100% pumpkin
1 bag of large marshmallows
1 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 teaspoon Cinnamon
8 oz container Cool Whip

Directions

In a large saucepan over medium heat add in marshmallows.
Then add in the remaining ingredients except Cool Whip.
Stir until marshmallows are melted.
Remove from heat and pour into a mixing bowl and let cool down to room temperature.
Once room temperature, mix in the Cool Whip.
Pour into pie shell.
Cover with lid that came with shell and place in the refrigerator for 4 hours – overnight.
For best results leave in overnight.
Slice and share with all your human friends.