Magic And Cobbler — Pampered Chef’s Covered Baker


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.


To browse the full catalog of Pampered Chef products, place an order, or find out more about hosting your own show, visit my Pampered Chef homepage.

Let Them Eat Cake — Conveniently!


I’ve written on here just a little about my experiences selling Pampered Chef, but it hadn’t occurred to me to actually write about Pampered Chef products until I saw in my search stats that people were coming to my blog looking for that sort of info.

So I hope you’ll pardon me if I indulge myself slightly writing about what is almost certainly my favorite Pampered Chef product so far — the Round Covered Baker.

The Round Covered Baker is a new product, a smaller (and cheaper) version of a Pampered Chef classic, the Deep Covered Baker, which was one of the first PC products I ever heard about. The person who was showing it to me called it “the magic pot.” You can use it 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 it, you can microwave casseroles, cakes, chicken breasts, and on and on.

The Deep Covered Baker is a little on the pricier end of the Pampered Chef spectrum, and a little large for my needs, so while it was definitely on my eventual “to get” list, it wasn’t at the top.

And then, earlier this year, I went to the Pampered Chef Spring Launch event in Atlanta, where they revealed the new products being released for spring. And, yeah, there was some cool stuff — I will be obtaining the french fry cutter and the brownie pan post haste. But, for me, the highlight was, without question, the Round Covered Baker. And, better yet, because I’d hosted two shows in December, I was going to be getting one for free. I’ll be honest with you — as much as I’m enjoying Pampered Chef, I had no idea how excited I could get about a PC conference, but, yeah, at that point, I was a happy happy man.

Around the same time, I came across a recipe that I’d seen before, but was much more interested in this time. The recipe was for a “Soda Can Cake,” and it goes like this — you take a box of cake mix. You take a can of soda. You pour the soda into the cake mix. You beat them together, and then bake it. No eggs, no anything. Just cake mix and soda. And you get to pick what kind of cake mix and soda you want to use, with any number of fun variations possible. Just playing with orange soda, I’ve made tasty combinations with chocolate and vanilla cake mixes.

Mix that recipe with the round covered baker, and making a cake becomes crazy easy. I can go from start to finish making a cake in 10 minutes. I’ve finished supper, decided that I wanted dessert, and in no time at all, been eating a freshly baked cake. And that’s just kind of cool.

It’s not the only reason to buy one of the covered bakers, and probably not even the best. But, for me, it’s plenty of reason enough.