raspberries + cake

i just made these:
with a recipe courtesy of the pioneer woman.
they turned out really good! i used a big muffin tin instead of the little bitty ones, but i think i like it better that way...i'm kind of a rebel like that. hm..not really.
here's the recipe, though! it's really easy, and you can use any fruit you want, so i may have to try it again soon with peaches.
Individual Raspberry Cobblers
(Makes 24 cobblers)
2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling
Preheat oven to 350 degrees
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

1 comment:

  1. Looks yummy, princess. So this is what you were doing while we were talking on the phone today?


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