Chocolate Raspberry Cobbler Food

CHOCOLATE RASPBERRY COBBLER

Steps:

• Gently grease an 8x8 baking dish with cooking spray and preheat the oven to 350 degrees F.
• Spread the pie filling out in the bottom of the baking dish. Sprinkle with the chocolate chips.
• In a medium bowl, stir together half of a chocolate cake mix with 3/4 cup soda. Stir until mostly combined - it's fine if the mixture is lumpy, no need to whisk it smooth. Pour batter over the pie filling and spread it out evenly. Use a spoon or knife to swirl through the batter and pie filling a few times. Top with butter slices.
• Bake for approximately 50-60 minutes, until a toothpick inserted near the center comes out mostly clean. Bake a bit shorter for a gooey consistency, or longer for a more cake like consistency.
• Cool 10-15 minutes before serving. Tastes best warm with vanilla ice cream.

CHOCOLATE RASPBERRY COBBLER CAKE

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a 9" x 13" baking pan.
• In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
• Pour half of the batter directly into the hot buttered pan.
• Add 3 cups of the raspberries and the chocolate chunks.
• Pour the remaining batter over the berries, then top with the last cup of berries.
• Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
• Let cool at least 10 minutes before serving.

CHOCOLATE RASPBERRY TASSIES

Steps:

• DIRECTIONS:.
• 1. Prepare Chocolate Pastry. Heat oven to 375°F Divide pastry in 24 balls. Evenly press each ball on bottom and sides or 24 ungreased 1 3/4-inch muffin cups, using floured fingers if necessary; set aside.
• 2. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.
• 3.Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.
• 4. To store, refrigerate tassies in single layer in airtight container up to 3 days.
• CHOCOLATE PASTRY:.
• In food processor combine 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.
• CHOCOLATE BUTTERCREAM:.
• In a medium mixing bowl beat 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.

CHOCOLATE RASPBERRY COBBLER CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Melt the butter in a 9" x 13" baking pan.
• 3. In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
• 4. Add 3 cups of the raspberries and the chocolate chips.
• 5. Pour the remaining batter over the berries, then top with the last cup of berries.
• 6. Place the pan in the oven and bake 35 to 40 minutes or until the center is set. Let cool at least 10 minutes before serving.

RASPBERRY COBBLER

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.