It’s interesting to me that, whenever I write about cooking, I never actually have an original picture to go with the blog post. It’s not that I don’t make things that look good (though I’ll admit I’ve made an ugly cake or two), it’s that, when I cook, I rarely wait long enough to take a picture before making sure the taste is OK.
So I don’t have a picture of my Magic Pot cobbler. Alas.
I’ve written before about Pampered Chef’s “Magic Pots” — the larger Deep Covered Baker and the smaller Round Covered Baker, and how I’ve used them to make, among other things, cake. (You can use the bakers in the microwave, freezer and oven, and in the microwave; the results are basically like oven baking at microwave speeds, which is sort of awesome. With them, you can microwave casseroles, cakes, chicken breasts, and on and on.)
At my last Pampered Chef team meeting, someone brought a cobbler to share, and the discussion turned to how, theoretically, you should be able to bake the cobbler in the microwave.
I love cobbler, so it was pretty much a given that as soon as the idea was spoken it was going to happen.
And it did, and it was awesome.
I have an easy cobbler recipe that I’ve used many times in the conventional oven, and it works just as well in the microwave with the baker. I’ve made three cobblers now with the baker — blackberry, peach and blueberry — and can go from not started to eating in about 20 minutes.
The recipe is not mine, but I’ll share it anyway:
1 stick butter or margerine
1 cup self-rising flour
1 cup sugar
1 cup milk
2 cups fruit
Melt butter in microwave in covered baker. Add flour, sugar and milk, and mix until lumps are gone. Add fruit. Microwave for about 12 minutes (cooking time will vary by microwave.)
This, let me say, produces a simple and tasty cobbler.
But, by accident last week, I made it even tastier.
Cobbler, I firmly believe, needs ice cream. There’s just something about the combination of hot fruit cobbler and cold vanilla ice cream.
But, when I made the blueberry cobbler, I pulled it out of the microwave and realized that I had no vanilla ice cream in the house. This is bad.
Desperate times call for desperate measures.
I had no vanilla ice cream, but I did have some chocolate that I’d bought for making milk shakes. We briefly debated where this would be acceptable or untoward, and decided the only way to find out was to try it.
Chocolate ice cream on blueberry cobbler, it turns out, is quite agreeable indeed.
And now you know.
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