Mosaics' Blog

A couple of people have asked for my blackberry cobbler recipe, so here it is:2 cups sugar1/3 cup butter2 cups flour (I use Bob's Red Mill gluten-free)2 tsp. baking powder1 tsp. salt1 cup milk2 cups blackberries (fresh or frozen)** 2 cups boiling water**The doughy part is overwhelming to me so I either increase the berries or half the dough part of the recipe. It turns out fine either way.Cream 1 cup of sugar with the butter; add flour, baking powder, salt, and milk; mix will. Pour into a 12x8x2 baking pan (or an 8-9 inch square pan if you've halved the recipe). Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top. Bake at 350 degrees for 50 minutes or until golden brown.And here's one of our favorite chocolate desserts. We call them Chocolate Pots.You'll need 8 ramekins to cook them in.Butter for ramekins3/4 cup semisweet chocolate chips1 stick (4 oz.) unsalted butter2 large eggs3/4 cup superfine sugar3 Tbs. all purpose flour (I use Bob's Red Mill gluten-free)1/2 cup white chocolate chips (I use regular chocolate chips)Place baking sheet (or stone) in an oven preheated to 400 degrees. Butter 8 ramekins and set aside.Using a microwave oven or double boiler, melt together the 3/4 cup semisweet chocolate and the butter. Set aside to cool. In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture and mix until blended. Fold in 1/2 cup white chocolate or regular chocolate chips.Fill each ramekin half full and place on baking sheet (or stone). Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a spoon and serve with a scoop of vanilla ice cream on top. Or you can let them cool, cover with plastic wrap and serve later. They can be heated for about 20-30 seconds in the microwave.