Chocolate pecan cobbler
A few years ago I had the privilege of attending a dinner party at Paula Deen's home in Savannah, Georgia where we helped her prepare the meal. That evening she shared her recipe for this cobbler that was not yet in any of her cookbooks. It's different from any cobbler I've ever had. The cocoa adds a different twist and the outcome is amazing. I can't wait to have this on my dessert buffet for Thanksgiving.
6 Tbsp. butter
1 3/4 cups sugar, divided
1 cup self rising flour
2 Tbsp. Unsweetened cocoa powder, plus 4 Tbsp.
1/2 cup whole milk
1 tsp. vanilla extract
1/2 cup chopped pecans
1/2 cup toffee bits
1 1/2 cups boiling water
Caramel whipped cream
Caramel Whipped Cream:
2 cups heavy cream
1/4 cup sugar
2 Tbsp. Caramel syrup
Preheat oven to 350 degrees. Put the butter in an 8x8 baking dish and put the dish in the oven until butter is melted, about 3-4 minutes. Remove the baking dish from the oven and set aside.
In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tbsp. of cocoa. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tbsp. of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
Slowly pour boiling water over top of the cobbler. Bake until top of the cobbler looks set, about 40-50 minutes.
Serve warm with caramel whipped cream, ice cream and pecans, if desired.
To make the Caramel Whipped Cream:
Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft speaks form. Add the caramel syrup, and lightly fold together.
Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at firstname.lastname@example.org.