Brown Butter Blueberry Cobbler

This recipe is absolutely magical! Four-that’s right four– ingredients that suddenly become the most mouthwatering, sweetest cobbler I’ve ever tasted ! I was searching around online for a recipe where I could use my fresh blueberries (yay for summer season fruits!) and my extra box of yellow cake mix, after much searching I found kevin’s and amanda’s Brown Butter Blueberry Cobbler!

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This is another result of me trying to clear out my baking cabinet as I pack and prepare for a big move. (Plus I just wanted an excuse to buy vanilla ice cream.)

Pre-heat the oven to 350°F and lightly grease a 9×11 pan (I definitely prefer a small pan for a thicker cobbler).

Like the original recipe says you’ll need:

  • 3 cups of fruit (blueberry, strawberry, peach, blackberry, etc.) imagine the possibilities! Fresh or frozen works!
  • 1 stick (1/2 cup) butter
  • 1 box of yellow cake mix
  • 1/2 cup sugar – I definitely feel like this is optional, or less sugar would be good since the cake mix and ice cream will be very sweet already.


The key to this particular cobbler is the first step: browning the butter (definitely check out the easy guide from kevin and amanda’s blog for an easy guide). This process gives the butter a rich, caramel-y flavor. Place the stick of butter in shallow, heavy bottom pan on medium-high heat. Stir, stir, stir until the liquid starts turning darker and you may start seeing brown bits start to form at the bottom.



Pour the whole bag of yellow cake mix into a heatproof  mixing bowl (don’t want your plastic mixing bowl to melt). Then slowly add the brown butter to the mix, whisk until you have a dry, crumbly mixture. This is your cobbler topping.


Take your fruit and stir in the sugar if you want it extra sweet. Otherwise spread the fruit evenly at the bottom of the baking pan, spread the butter/cake crumble mixture on top. Pop it in the oven for 40 minutes!!


The cobbler is ready when the top is a toasty light brown and the fruit is bubbling. I know it’s tempting to just eat some right away after being teased by the smell for 40 minutes, but let it cool for about 5-10 minutes.



Serve with ice cream!

The cake crumble mixture is sweet and crunchy- the perfect texture combination with the creaminess of the ice cream and warm sweetness of the fruit! Sit out on your porch and enjoy some seconds!



2 (okay more like 4) Minute Chocolate Mug Cake

I’ve been wanting to try these “mug recipes” that pop up on my Facebook newsfeed- amazing meals and treats that you cook and eat in your friggin’ mug!! Good news for those college students in dorms! No excuses- all you have to do is mix and let your chef microwave do the work!

Plus- keeps the clean up to a minimum.

I borrowed this super-easy recipe from I Am a Food Blog: 2 Minute Chocolate Mug Cake Recipe. Doubling the recipe because I have a feeling I won’t be sharing!

2014-06-16 21.18.37First find a slightly larger microwavable mug (you want a bigger mug because the batter does rise and could spill over a little.)

Stir together 1 egg, 3 tablespoons of milk, 3 tablespoons of oil (coconut, vegetable, canola, etc.)

2014-06-16 21.28.39Mix in 3 tablespoons of flour, 1/4 cup sugar (I know it’s a LOT of sugar proportionally- so I’d say you can use less), 2 tablespoons unsweetened cocoa powder. Stir until well mixed. Lastly, add a splash of vanilla extract and 2 tablespoons of chocolate chips. Give it a few good stirs.

2014-06-16 21.28.49Depending on your microwave’s power-you’ll “bake” it in there for 2-4 minutes. I had to do 4 minutes because I have a dinky cheap microwave (that I need to clean…..I know I know.) At 2 minutes it still looked really softed, so I left it in longer. It was pretty firm, so maybe next time 3- 3 1/2 minutes would have been good too. Place a plate underneath to ensure no messy spillage in the microwave.

2014-06-16 21.36.31There it is, my first mug cake! It’s hot, definitely use mitts and let it cool for 5 minutes.

2014-06-16 21.52.48Enjoy it any way you like, this is a very basic chocolate cake you can eat straight from the mug with a spoon. Or you can jazz it up in all sorts of ways. Consider adding:

  • sprinkles (can’t go wrong with sprinkles)
  • whip cream
  • a scoop of ice cream
  • caramel sauce
  • banana slices/ fruit
  • nutella
  • walnuts
  • bacon bits
  • sea salt
  • All of the above.

2014-06-16 21.51.49It falls out pretty easily from the mug if you want to put it on a plate. It’s almost like an upside-down cake with the melted chocolate chips that fell to the bottom giving the top an extra creamy sweetness. The cake is very dense and fudgy. I’m so intrigued by the idea baking with oven-alternatives!

2014-06-16 21.53.11-1All good things come to those who wait, but no need to wait long for chocolate cake!

Waffles…S’more Waffles

You know what the best part about Monday is? Surviving it.

You get home drop your shoes, your bags, shed your jacket, and jump into your sweats as fast as you can. I have been craving Korean food since last week, but I’ve also been excited to try making my own Vietnamese spring rolls. I made kbbq chicken spring rolls.



Afterwards I was stuffed but I always have a second stomach for dessert. Only thing keeping me from going out for something sweet was laziness and a 40 degree night. So I scrounged around my kitchen for anything sweet. I found frozen blueberry waffles and lightning struck.


It’s marshmallows and choco chips again. I just arranged then in the little slots of my frozen waffles and stuck them in the toaster oven for 10 mins baking at 300 degrees and then added 5 mins of toasting at the end to get that golden brown, crispy top of the marshmallows.

This would be great for kids and easily customized with whatever you want: ice cream, honey, nuts, NUTELLA, peaches, and bananas. You can probably arrange special patterns and pictures with the chocolate chips too!