Sweet Sandy B. Bakes

If we are ever to enjoy life, now is the time. Not tomorrow or next year... Today should always be our most wonderful day...

So, let's eat cake!

Notes on my adventure as a mom and baker and life as Sweet Sandy B...

Friday, June 25, 2010

After much ado- individual Raspberry Cobblers

I've been holding out, I know I know.
After Top Chef was over and Kelly won (Angelo was in the worst team for the elimination challenge- yes! but his team won the quick fire. again. ugh. oh, and Jacqueline was eliminated- ho hum) I was about to start working on this recipe. Then remembered that I didn't have to work the next day and could just do it in the morning and eat these for breakfast! I happily went to bed, and dreamt wonderful stay-at-home-ex-wife dreams. :)

So, Thursday a.m. as the kids were eating their pancakes I set to work on these little bits of magic.

**I must warn you first- this recipe was a FAIL in the beauty department, but tasted amazing. I will comment at the end on how to possibly make these successful when you make them because I have yet to bake them again. I've been busy!**

You will need:

2 cups milk
2 cups self rising flour
2 cups sugar
2 sticks melted butter
2 cups fresh raspberries
1 tsp vanilla
extra sugar for sprinkling

oven should be at 350.

First, combine flour and sugar, then whisk in the milk (because I like my desserts extra rich, I went with heavy whipping cream... yah. i'm fat like that)

then, whisk in the melted butter and the vanilla (I always say the more vanilla the better, so I put in 2 tsps instead of just the one)

and this is what it looks like all combined:

Now you will grease the muffin tins- whichever way you want to grease.flour. this recipe will fill 24 cups. I tried to overfill the cups and got about 18 cups filled. this was a HUGE mistake. DON'T do this.

Fill each muffin tin with ONLY 1/4 cup batter. DO NOT OVERFILL (this picture is of OVERFILLED CUPS. this is BAD)

Then, sprinkle raspberries into each cup, and then sprinkle w/ sugar.

Put in the oven for 45 minutes-50 minutes until they are golden brown and crisp around the edges. Let them cool slightly, then invert onto a cooling rack. I don't have a picture of this because i made a GIANT mess of the muffins. I overfilled and the batter went EVERYWHERE. Nothing to invert on a cooling rack. But this is what I salvaged:

Which, you can serve warm w/ something sweet- like ice cream or fresh whipped cream. yum...

Now, this doesn't look pretty and not at ALL what the recipe picture looked like. The idea is that these will still look a little rustic, the raspberries would sink to the bottom and after inverting you would get this beautiful pineapple upside down cake type thing going on.

SO I just scooped out the batter and put them into cute ramekins and will warm them up and serve w/ the whipped cream.

These are my thoughts for next time
2 sticks of butter is just way too much. My lips were seriously coated with butter fat when I took a bite. Don't get me wrong, I love butter. But this was just too much. maybe 1.5 sticks of melted butter.
Also, I always have a hard time w/ self rising flour. Make sure you use fresh flour. That still didn't help me this time, but I like to think that if I filled the cups with ONLY 1/4 cup of batter, this would have solved the problem. We will see next time.

try it out and if you have better results, let me know! I need to go buy more raspberries and give it a go this weekend.