Ok, so.. among my favorite holiday "traditions" with my two youngest siblings which started when I was working and they were old enough to pick out presents on their own was for me to take them shopping for "The P's" (aka our p arents).
While we were out and about I'd usually take them to lunch at Cracker Barrel and we'd order something small because the main attraction was dessert. The dessert in question? Chocolate Cobbler with peppermint ice cream. Just the thought of it has my tastebuds jumping in delight right along with all the other warm fuzzy memories of holiday shopping with my baby brother and sister.
Enter present day and I happen to have a casserole dish which belongs to my mother-in-law as she'd sent hubby home with leftover gnocci one time when I was away. I happen to have heard someplace (and think it is only right and sensible) that if you were loaned a dish with something yummy, you shouldn't return it empty.
I'm thinking to make one of these delights for my m-i-l so went looking for a recipe. I'll share the recipe with you. (I'm open for suggestions regarding the ice cream though as peppermint ice cream is not so common here.)
It looks very yummy, will make this tomorrow and will report back. I have made a very similar kind of pudding from a Nigella recipe for sticky toffee pudding and that is always fantastic.
Thanks for sharing the recipe, I must admit I had never heard of a chocolate cobbler before.
That looks pretty useful, I usually use this online calculator as it is able to adjust for the individual ingredient. For something I've made "a million times" it doesn't usually matter but for a new recipe, I try to be as accurate as possible in case something doesn't come out, I know it wasn't because of my lax measurements.
The "home" for that site ( onlineconversion.com ) has a few different calculator options depending upon what you need.
Meanwhile, they sell little vials of "Butter Vanille" or "Burbon Vanille" at Migros and Coop as well as packets of "Burbon Vanille" at Coop. If I'm making French Toast or "every day" desserts I use the cheapy buttery one, if I am making something nice (such as this cobbler) I prefer burbon vanilla.
So far as the making goes... takes 2 months(ish) AND I'm sure I've posted a link on "how to" within the past week or so (1c vodka, bourbon or rum, 1 vanilla pod sliced open lengthwise and 1c water - in a 2c jar.. keep it someplace dark and shake it from time to time)
Ok! Now do not get me wrong Slammer will attempt the chocolate cobbler, but for now I see your cobbler and rase you with Slammer ́s "Death by Chocolate"
Right, 150g butter, 250g sugar, Slammer uses, wait for it:
Brown sugar, from sugar cane!
Heat the butter and brown sugar in a pot, add anything schoggilatty you can find, in this case Nesquick chocolate drink, a half eaten bar of black chocolate and a half glass of Nutella.
Two spoonfuls of Treacle as the secret Slammer ingredient.
Bring slowly to the bubble while cackling inanely. (very important!)
When the brown sugar has bubbled itself into oblivion, off the stove with the pot and let it cool.
Meanwhile the mixer has been bashing the crap out of four eggs and into this we add five heaped spoonfuls of flower, two sachets of Backpulver a sachet of vanilla extract and a beaker of yoghurt.
Now slowly pour the Schoggi-gloop into the mixer and let it boogie for a while.
Pre-heat the oven to 180-200 degrees and grease up your baking tin.
When in the tin sprinkle a few nutty things on top and pop in the oven for 40 minutes until a knitting needle comes out clean.
Serve to your worst enemies and watch them slowly die by chocolate.