Happy 7th Blogiversary to Baking is my Zen! and a Quick and Easy Cherry Chocolate Cobbler Recipe

Cherry Chocolate Cobbler - baked (6)

Baking is my Zen celebrates its 7th Blogiversary today ~ January 31, 2016.

Baking is my Zen’s first blog post was on January 31, 2009, via Blogger.com.
As of 2/1/12, its been hosted on WordPress.

Memory Lane ~ Blogiversaries for Baking is my Zen
1st Blogiversary – January 31, 2010
2nd Blogiversary – January 31, 2011
3rd Blogiversary – January 31, 2012
4th Blogiversary – January 31, 2013
5th Blogiversary – January 31, 2014
6th Blogiversary – January 31, 2015

What’s up for this year in my baking kitchen?
What I will do is post one recipe per month.
Yup, no pressure.
Instead of posting recipes for the sake of posting recipes,
will post recipes that I truly like.
My blog will be my go to place for my personal favorites.
Baking, taking photos, and posting photo tutorials takes a lot of time.
Since this is not an income producing blog,
I want to keep my blogging a fun project…so will post whenever I desire to post,
with a goal of only one post a month.
Feels freeing already!

I like to bake complicated recipes.
However, I also like SUPER EASY recipes too.
Today’s recipe is super easy!
Easy Peasy. No mixer required!
For as much as I love my Kitchen-Aid mixer,
I love when I don’t have to lug it onto my kitchen counter.

Cherry Chocolate Cobbler - baked (2)

The twist I added to this Cherry Cobbler was the addition of chocolate.
If you like cherries and chocolate, you’ll like this.
I used chocolate syrup. Next time, I’ll add more chocolate.
Chocolate chips might also be a nice idea to try.

For tender biscuit dough, I use cold ingredients…cold butter, cold milk, cold flour.
Cold butter is incorporated into the dry ingredients with a pastry blender.
The idea is to keep the ingredients as cold as possible.
Pssst…I even chill my pastry blender. Oh yea.
The liquid is incorporated into the dry ingredients very gingerly and quickly.
No over-mixing allowed…that is, if you want flaky biscuits!
I sprinkle turbinado sugar over the biscuits before baking. Love the crunch!

JUST A NOTE: From the Comstock brand for the cherry filling , I encountered 3 pits.
I will switch to another brand going forward. That was unsettling to find.

Come…let’s bake some Cobbler…

Quick and Easy Cherry Chocolate Cobbler

Cherry Chocolate Cobbler - baked (4)

by Carmen Ortiz of Baking is my Zen

TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

INGREDIENTS:

CHERRY FILLING:
Pam spray
1 can cherry filling [21 oz can]
½  teaspoon ground cinnamon
1 tablespoon butter, cold, cut in 8 small pieces

CHOCOLATE:
Chocolate syrup [as much as you like-or use chocolate chips]

BISCUITS:
1 cup all-purpose flour, chilled
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cold, cut in small pieces
1/2 cup whole milk, cold

TOPPING:
Turbinado Sugar

DIRECTIONS:

    1. PREHEAT OVEN to 400 degrees Fahrenheit.
    2. CUT BUTTER: For cherry filling: cut 1 tablespoon butter into 8 pieces. Put in fridge. For dough: cut 3 tablespoons butter into small pieces. Put in fridge.
    3. PREP PAN/CHERRY FILLING: Spray a 9 inch pan lightly with PAM oil. Spread cherry filling in pan.
    4. POUR CHOCOLATE SYRUP over the cherry filling. [or use chocolate chips]
    5. CINNAMON: Sprinkle ground cinnamon lightly over cherry filling.
    6. BUTTER: Dot the cherry filling with 8 small pats of butter where the biscuit dough will be placed.
    7. BISCUIT DOUGH: Combine flour, granulated sugar, baking powder and salt. Mix. Cut in butter with pastry blender until mixture resembles coarse crumbs. Fold in milk just until moistened.
    8. ADD DOUGH TO CHERRY FILLING: Drop 8 spoonfuls of dough over the 8 pats of butter in the cherry filling.
    9. SPRINKLE TURBINADO SUGAR over the biscuits.
    10. BAKE at 400° for 30-35 minutes or until golden brown.
    11. COOLING RACK: Place on cooling rack to cool slightly.
    12. SERVE warm. Serve with ice cream if desired.
    13. Yield: 8 servings.

Recipe inspiration: Taste of Home

RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ

Quick and Easy Cherry Chocolate Cobbler

DIRECTIONS:

PREHEAT OVEN to 400 degrees Fahrenheit.

CUT BUTTER: For cherry filling: cut 1 tablespoon butter into 8 pieces. Put in fridge. For dough: cut 3 tablespoons butter into small pieces. Put in fridge.

Cherry Chocolate Cobbler (1)

PREP PAN/CHERRY FILLING: Spray a 9 inch pan lightly with PAM oil. Spread cherry filling in pan.

Cherry Chocolate Cobbler (2)

Cherry Chocolate Cobbler (3)

Cherry Chocolate Cobbler (4)

POUR CHOCOLATE SYRUP over the cherry filling. [or use chocolate chips]

Cherry Chocolate Cobbler (5)

Cherry Chocolate Cobbler (6)

CINNAMON: Sprinkle ground cinnamon lightly over cherry filling.

Cherry Chocolate Cobbler (7)

BUTTER: Dot the cherry filling with 8 small pats of butter where the biscuit dough will be placed.

Cherry Chocolate Cobbler (8)

BISCUIT DOUGH: Combine flour, granulated sugar, baking powder and salt. Mix.

Cherry Chocolate Cobbler (9)

Cherry Chocolate Cobbler (10)

Cherry Chocolate Cobbler (11)

Cherry Chocolate Cobbler (12)

Cherry Chocolate Cobbler (13)

Cut in butter with pastry blender until mixture resembles coarse crumbs. Fold in milk just until moistened.

Cherry Chocolate Cobbler (14)

Cherry Chocolate Cobbler (15)

Cherry Chocolate Cobbler (16)

Cherry Chocolate Cobbler (17)

ADD DOUGH TO CHERRY FILLING: Drop 8 spoonfuls of dough over the 8 pats of butter in the cherry filling.

Cherry Chocolate Cobbler (18)

Cherry Chocolate Cobbler (19)

SPRINKLE TURBINADO SUGAR over the biscuits.

Cherry Chocolate Cobbler (20)

BAKE at 400° for 30-35 minutes or until golden brown.

Cherry Chocolate Cobbler (21)

(notice how dough expands when baking is done)

Cherry Chocolate Cobbler (22)

COOLING RACK: Place on cooling rack to cool slightly.

Cherry Chocolate Cobbler (23)

SERVE warm. Serve with ice cream if desired.   Yield: 8 servings

Cherry Chocolate Cobbler - baked (5)

Cherry Chocolate Cobbler - baked (7)

~ Carmen

Baking is my Zen
…sweet nibbles for the soul
~ ~ ~

For savory dishes, visit my other blog, sometimes SAVORY.
~ ~ ~

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Posted in Baked, Dessert, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts | Tagged , , , , , , ,

PUMPKIN TIRAMISU ~ Recipe and Photo Tutorial

The start of something great ~ Pumpkin Tiramisu

On 12/31/15, I posted a dessert photo of Pumpkin Tiramisu on my blog without the recipe. Finally finished writing up the recipe with the photo tutorial! Here goes…

PUMPKIN TIRAMISU

A No-Bake Dessert [Eggless Version]
By Carmen Ortiz of Baking is my Zen

Pumpkin Tiramisu [no-bake]

Serves Approx. 10

INGREDIENTS FOR MOUSSE:
1 (15-oz) can pumpkin puree
1 cup heavy cream
¾ cup granulated sugar
¾ teaspoon cinnamon
1 teaspoon pumpkin spice
pinch kosher salt
1 ½ teaspoons vanilla extract
1 ½ cups chilled heavy cream

FOR PAN: oil spray [I use PAM Oil Spray]

RUM SIMPLE SYRUP:
2 cups simple syrup [consists of: 2 cups water and 2 cups sugar]
1/2 cup Bacardi Rum

COOLED COFFEE:
1 cup strong coffee or Espresso, cooled

MASCARPONE/WHIP CREAM MIXTURE:
1 1/2 cups heavy cream, cold
1 pound mascarpone cheese, softened
1 teaspoon vanilla extract
1/3 cup granulated sugar
pinch salt

LADYFINGERS / COCOA POWDER:
unsweetened cocoa powder, 2 tablespoons approx.
25 Savoiardi ladyfingers

WHIPPED CREAM TOPPING:
1 cup whipping cream, chilled
2 tablespoons icing sugar, sifted

GARNISH:
cocoa powder

D I R E C T I O N S:

DIRECTIONS FOR PUMPKIN MOUSSE:

PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt. Bring mixture to a gentle simmer, stirring frequently for 5 minutes. Remove pan from heat. Stir in vanilla extract. Chill at least 1 hour before preparing the mousse.

WHIP HEAVY CREAM: Whip 1 1/2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)

FOLD WHIP CREAM AND PUMPKIN MIXTURE: Using a spatula, gently FOLD half of the whipped cream into chilled pumpkin mixture.

GENTLY FOLD the remaining whipped cream into the pumpkin mixture.

CHILL PUMPKIN MOUSSE, wrapped, in fridge.

~ WHILE PUMPKIN MOUSSE CHILLS,
CONTINUE WITH THE TIRAMISU RECIPE.

PREPARE RUM SIMPLE SYRUP: In a saucepan, add sugar and water. Over medium heat, stir until sugar is dissolved. Pour syrup in bowl to cool. Add rum to the cooled simple syrup. Mix. Set aside.

BREW COFFEE and CHILL: Brew one cup of strong coffee. Chill. Set aside.

PREPARE PAN: [I used a hearth bread pan. 12” x 5 ½” x 2 ¼” ] Place pan on counter. Spray lightly with PAM oil spray. Line pan with a sheet of plastic wrap. Keep the flaps extended. Each flap should be long enough to cover the length of the pan. Set aside.

LADYFINGERS AND COCOA POWDER: Open bag of Ladyfingers and place on counter. Set aside. Place cocoa powder on counter. Have a spoon and fine mesh strainer ready to use. Set aside.

PREPARE WHIPPED CREAM: Whip the chilled heavy cream in a large bowl. Do not overbeat cream or it will turn into butter. Set in the fridge until ready to use. (cream stays stiffer longer if kept cold).

CREAM THE MASCARPONE with SPICES: In a large bowl, cream together the mascarpone, vanilla and sugar. Add a pinch of salt. Mix.

FOLD WHIPPED CREAM INTO MASCARPONE CHEESE:
Gently fold half of the cold whipped cream into the mascarpone mixture. Add remaining whipped cream, folding gently. Do not overmix.

MIS EN PLACE: LAY OUT ALL ITEMS BEFORE ASSEMBLY OF TIRAMISU:
• Plastic-lined pan
• Ladyfingers
• Rum Simple Syrup
• Chilled Coffee
• Pumpkin Mousse
• Mascarpone/Whipped Cream mixture
• Cocoa Powder

ASSEMBLY OF PUMPKIN TIRAMISU:

LAYER 1: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup for a few seconds.
Dip each ladyfinger into the chilled coffee quickly.
Lay each soaked ladyfinger in the bottom of the plastic lined pan.
Continue soaking ladyfingers and placing in bottom of pan until first layer is filled.
MASCARPONE/CREAM LAYER: Add one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.
PUMPKIN MOUSSE LAYER: Spread half of pumpkin mousse over mascarpone/cream mixture.
COCOA POWDER: Sprinkle cocoa powder over pumpkin mousse layer, using a fine mesh strainer.

LAYER 2: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup mixture for a few seconds.
Dip each ladyfinger into the chilled coffee quickly.
Lay each soaked ladyfinger on the pumpkin mousse layer.
MASCARPONE LAYER: Add OTHER one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.
COCOA POWDER: Sprinkle with cocoa powder, using a fine mesh strainer.
PUMPKIN MOUSSE LAYER: Spread remaining pumpkin mousse over cocoa powdered mascarpone cheese.

FINAL TOP LAYER of SOAKED LADYFINGERS: [10 ladyfingers used]
Dip each ladyfinger into the rum simple syrup mixture for a few seconds.
Dip each ladyfinger into the chilled coffee quickly.
Arrange soaked ladyfingers on top of the pumpkin mousse layer until completely covered.

WRAP/CHILL:
Wrap Tiramisu completely with plastic wrap. Do not leave air gaps.
Chill for 4 to 24 hours before serving. *Best if kept in refrigerator overnight.

UNMOLD:
Remove Tiramisu from refrigerator.
Remove top layer of plastic wrap.
Place a plate over Tiramisu.
Invert the Tiramisu onto the plate.
Remove pan and remaining plastic wrap.

DECORATE with WHIPPED CREAM, COCOA POWDER:
In bowl, whip heavy cream until creamy. [Careful not to overwhip or it will turn into butter].
Add confectioners sugar. Fold.
Spread or pipe whipped cream over entire Tiramisu.
[Piping the whipped cream would make it prettier]
Sprinkle with cocoa powder using a fine mesh strainer.

For a fruit version, check out my recipe for Raspberry Tiramisu HERE.

~ ~ ~ ENJOY! ~ ~ ~

RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ

Pumpkin Tiramisu
A (No-Bake) Dessert [eggless version]

DIRECTIONS FOR PUMPKIN MOUSSE:

PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt. Bring mixture to a gentle simmer, stirring frequently for 5 minutes.

Preparing Pumpkin Mousse (1)

Preparing Pumpkin Mousse (2)

Preparing Pumpkin Mousse (3)

Preparing Pumpkin Mousse (4)

Preparing Pumpkin Mousse (5)

Preparing Pumpkin Mousse (6)

Preparing Pumpkin Mousse (7)

Remove pan from heat. Stir in vanilla extract. Chill at least 1 hour before preparing the mousse.

Preparing Pumpkin Mousse (8)

Preparing Pumpkin Mousse (9)

Preparing Pumpkin Mousse (10)

Preparing Pumpkin Mousse (11)

Preparing Pumpkin Mousse (12)

WHIP HEAVY CREAM: Whip 1 1/2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)

preparing whipped cream (1)

preparing whipped cream (2)

preparing whipped cream (3)

FOLD WHIP CREAM AND PUMPKIN MIXTURE: Using a spatula, gently FOLD half of the whipped cream into chilled pumpkin mixture.

adding whip cream to pumpkin puree

GENTLY FOLD the remaining whipped cream into the pumpkin mixture.

CHILL PUMPKIN MOUSSE, wrapped, in fridge.

pumpkin mousse

~ WHILE PUMPKIN MOUSSE CHILLS,
CONTINUE WITH THE TIRAMISU RECIPE.

PREPARE RUM SIMPLE SYRUP: In a saucepan, add sugar and water. Over medium heat, stir until sugar is dissolved. Pour syrup in bowl to cool. 

making simple syrup (1)

making simple syrup (2)

making simple syrup (3)

making simple syrup (4)

Add rum to the cooled simple syrup. Mix. Set aside.

add Bacardi Rum to simple syrup (1)

add Bacardi Rum to simple syrup (2)

add Bacardi Rum to simple syrup (3)

BREW COFFEE and CHILL: Brew one cup of strong coffee. Chill. Set aside.

chilled coffee

PREPARE PAN: [I used a hearth bread pan. 12” x 5 ½” x 2 ¼” ] Place pan on counter. Spray lightly with PAM oil spray. Line pan with a sheet of plastic wrap. Keep the flaps extended. Each flap should be long enough to cover the length of the pan. Set aside.

plastic wrap in pan

LADYFINGERS AND COCOA POWDER: Open bag of Ladyfingers and place on counter. Set aside.

Lady Fingers (1)

Place cocoa powder on counter. Have a spoon and fine mesh strainer ready to use. Set aside.

cocoa powder

PREPARE WHIPPED CREAM: Whip the chilled heavy cream in a large bowl. Do not overbeat cream or it will turn into butter. Set in the fridge until ready to use. (cream stays stiffer longer if kept cold).

Whipped Cream

CREAM THE MASCARPONE with SPICES: In a large bowl, cream together the mascarpone, vanilla and sugar. Add a pinch of salt. Mix.

Mascarpone Cheese (1)

Mascarpone Cheese (2)

Mascarpone Cheese (3)

Mascarpone Cheese (4)

Mascarpone Cheese (5)

Mascarpone Cheese (6)

FOLD WHIPPED CREAM INTO MASCARPONE CHEESE:
Gently fold half of the cold whipped cream into the mascarpone mixture. Add remaining whipped cream, folding gently. Do not overmix.

whip cream folded into mascarpone cheese

MIS EN PLACE: LAY OUT ALL ITEMS BEFORE ASSEMBLY OF TIRAMISU:
• Plastic-lined pan
• Ladyfingers
• Rum Simple Syrup
• Chilled Coffee
• Pumpkin Mousse
• Mascarpone/Whipped Cream mixture
• Cocoa Powder

ASSEMBLY OF PUMPKIN TIRAMISU:

LAYER 1: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup for a few seconds.

assemble 1st layer (1)

assemble 1st layer (2)
Dip each ladyfinger into the chilled coffee quickly.

assemble 1st layer (3)
Lay each soaked ladyfinger in the bottom of the plastic lined pan.
Continue soaking ladyfingers and placing in bottom of pan until first layer is filled.

assemble 1st layer (4)

assemble 1st layer (5)

MASCARPONE/CREAM LAYER: Add one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.

assemble 1st layer (6)

assemble 1st layer (7)
PUMPKIN MOUSSE LAYER: Spread half of pumpkin mousse over mascarpone/cream mixture.

assemble 1st layer (8)

COCOA POWDER: Sprinkle cocoa powder over pumpkin mousse layer, using a fine mesh strainer.

assemble 1st layer (9)

LAYER 2: [7 ½ ladyfingers used]
LADYFINGERS: Dip each ladyfinger into the rum simple syrup mixture for a few seconds.

pumpkin tiramisu 2nd layer (1)
Dip each ladyfinger into the chilled coffee quickly.

pumpkin tiramisu 2nd layer (2)

Lay each soaked ladyfinger on the pumpkin mousse layer.

pumpkin tiramisu 2nd layer (3)
MASCARPONE LAYER: Add OTHER one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.

pumpkin tiramisu 2nd layer (4)pumpkin tiramisu 2nd layer (5)
COCOA POWDER: Sprinkle with cocoa powder, using a fine mesh strainer.

pumpkin tiramisu 2nd layer (6)
PUMPKIN MOUSSE LAYER: Spread remaining pumpkin mousse over cocoa powdered mascarpone cheese.

pumpkin tiramisu 2nd layer (7)

pumpkin tiramisu 2nd layer (8)

FINAL TOP LAYER of SOAKED LADYFINGERS: [10 ladyfingers used]
Dip each ladyfinger into the rum simple syrup mixture for a few seconds.

final layer pumpkin tiramisu (1)
Dip each ladyfinger into the chilled coffee quickly.

final layer pumpkin tiramisu (2)

Arrange soaked ladyfingers on top of the pumpkin mousse layer until completely covered.

final layer pumpkin tiramisu (3)

WRAP/CHILL:
Wrap Tiramisu completely with plastic wrap. Do not leave air gaps.
Chill for 4 to 24 hours before serving. *Best if kept in refrigerator overnight.

wrap pumpkin tiramisu

UNMOLD:
Remove Tiramisu from refrigerator.
Remove top layer of plastic wrap.

1 Pumpkin Tiramisu ready to unwrap  Place a plate over Tiramisu.
Invert the Tiramisu onto the plate.
Remove pan and remaining plastic wrap.

DECORATE with WHIPPED CREAM, COCOA POWDER:
In bowl, whip heavy cream until creamy. [Careful not to overwhip or it will turn into butter].
Add confectioners sugar. Fold.

4 whip cream to cover tiramisu
Spread or pipe whipped cream over entire Tiramisu.
[Piping the whipped cream would make it prettier]
Sprinkle with cocoa powder using a fine mesh strainer.

2 Pumpkin Tiramisu -decorated

3 Pumpkin Tiramisu -decorated closeup

Pumpkin Tiramisu

My kitchen notes: I would reduce the amount of mousse next time. Would also use less whip cream. But, if you really, really like whipped cream, then keep as written.

~~~~~~~~~~~~~~~~~~~~~~~~~

On January 23, 2016. Winter Storm Jonas dropped 2 ½ feet of snow where I live in New Jersey. The downside…lots to shovel. The upside…it was great exercise shoveling and the snow was soft and fluffy.

1-17-16 First Snow in New Jersey

Storm Jonas is Relentless

Exercise for the day ~ Shoveling

~ Carmen

Baking is my Zen
…sweet nibbles for the soul
~ ~ ~

For savory dishes, visit my other blog, sometimes SAVORY.
~ ~ ~

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Posted in Chilled Dessert, Dessert, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts, NO-BAKE dessert | Tagged , , , , , , , , , ,