Man it has been busy around here lately.
Like Dorothy & Toto with a witch riding by on a bicycle windy.
Who doesn’t love the Wizard of Oz?
Remember back in the day when it used to be a super big deal because it only came on tv once a year and you totally had to wait all year to get the pants scared off you by the flying monkeys? And if you had to pee during the heart stopping race around the castle where Dorothy and her pals are being chased by the witches minions, well that was just too bad because there was no DVR either and so you just had to wait until Dorothy got killed or a commercial break, whichever came first.
And speaking of flying monkeys, you could totally dress up like one for Halloween……
HOLY SCARY MONKEY NIGHTMARES!
What is the deal with that hat? Is that supposed to make them less spine chillingly horrifying?
Like, “Oh, I am not such a bad monkey, I have a cute little monkey hat on my blood curdling head”.
Did you know that there is a movie goof in the scene where the witch appears in Munchkinland right after the house falls on the first witch? If you listen really closely you can hear one of the munchkin peeps miss her cue and scream just a millisecond before the big poof of fire appears.
Almost as good as the goof in Pretty Woman where Julia Roberts is eating a croissant and then when the camera pans back to her, she has a pancake.
Well, in between Wizard of Oz, gale force winds, and talk of Julia Roberts (not to mention a trip to AZ and a 5 year old birthday party) I made a chocolate cobbler.
Heavens to Betsy it was good!
Totally makes up for the Cherry Cake I had to make Max for his birthday. (More on that later this week)
Cocoa clumps kind of bug me, but I am definitely not a ‘sift all ingredients together’ kind of girl, so I will just deal.
First you make this delicious, brownie batter-like bottom.
And spread it around your pan. Use a glass 8 x 8 for best results.
Then you mix up some more white sugar and cocoa and some brown sugar for extra measure.
And roll around in it.
Or you could sprinkle it over the top of your brownie batter.
Smooth it out so it is evenly distributed, like the flying monkeys are when they snatch Dorothy from the woods.
Then you pour hot tap water on it.
And whatever you do, resist the temptation to stir.
Do. Not. Stir.
And 40 minutes later you have a veritable miracle from the heavens.
Find a lonely bowl. And make it a big one.
Get all that good hot goo up from the bottom.
And top it with ice cream.
Really guys, this is one of my most favorite things I have ever made. The bottom is like warm creamy pudding and the top is nice and crusty.
Even Mr. Right, who is really not a big sweets eater liked it.
He ate two big pieces and then scraped the rest out of the dish.
I think I prefer the flying monkey.
AUNTIE EM’S CHOCOLATE COBBLER
- 1 cup All-purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 7 Tablespoons Cocoa Powder, Divided
- 1-¼ cup Sugar, Divided
- ½ cups Milk
- ⅓ cups Melted Butter
- 1-½ teaspoon Vanilla Extract
- ½ cups Light Brown Sugar, Packed
- 1-½ cup Hot Tap Water
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all.
DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let it cool off for a few minutes before you dig in.