Nanaimo Bars

About two weeks ago, we went to Connecticut where we are to relocate pretty soon. We went there to register our kids for the coming school year. It was a long journey from Michigan to New Haven. We knew it would take us two days to do so especially since we were travelling with our kids which necessitated frequent stop-overs. So it wouldn't be such a laborious trek, we decided to go via Canada instead of through Ohio and Pennsylvania. We thought it might be a more interesting and enjoyable to see something different along the way.

Slow Cooker Three Berry Cobbler

With the abundant supply of fruits, particularly berries,  during summer I have been inspired to do fruit-based desserts. For me nothing describes summer more than fruit cobblers and crumbles. The lovely colors of reds and blues combined and the tartness they impart to an otherwise one-dimensional dessert make them my summer fave.

This cobbler is particularly lovely because you don't need to use the oven for it. It's cooked in the slow cooker which makes it so much easier; no need to preheat anything and most of all you don't need to sweat while doing it (no warm oven, right?). Also, it doesn't take that long to cook it, only about 2 hours or so which for slow cooking is rather fast!

This cobbler is great to eat on its own but if that's not enough, you may add your vanilla ice cream on top. We always do! Enjoy the rest of the summer with this yummy Three Berry Cobbler.

Ingredients

1 cup all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt   
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 
a pinch of ground cloves, optional
2 eggs, lightly beaten
2 tablespoons, half and half or milk
2 tablespoons, vegetable oil
1 1/2 cup each fresh or frozen berries  (blueberries, blackberries and raspberries)
3/4 cup water
Whipped cream or vanilla ice cream for topping, optional

Procedure

In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg and ground cloves (if using).

 

Combine the eggs, milk and oil then stir into the dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased slow cooker.

 

In a large saucepan, combine the berries, water, and remaining sugar. Bring to a boil.

Once it has boiled, remove from the heat and immediately, pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean.  

Turn the slow cooker off. Uncover and let stand for 30 minutes before serving. Top with vanilla ice cream or whipped cream!

If you wish to print the recipe, there's a print-friendly icon below the post. Click on the "remove images" box for easy and convenient printing.

Adapted from Taste of Home's - Black and Blue Cobbler. 

Cornell Chicken Barbecue (Cornell Formula Sauce)

Last year, one of our friends from church invited as over for dinner. I watched as she masterfully grilled the chicken which we would have for dinner. I knew it would be a wonderful dish as the aroma coming from the grill smelled wonderful. It was amazing - the most tender, juicy and flavorful grilled chicken we have had in a long time. I am sure, I ate quite a few pieces.

Chocolate Dreams (Part 1)

Please note: To find the recipe, find the photo of the yummy sweet treat you are looking for and then click on the link underneath. That should lead you to the recipe. This is a collection of recipes from our blog and other amazing food bloggers. 

By this time, if you are a regular follower of this blog, it has become obvious that we are addicted to chocolate. I am not much of a sweets person (hence there are more savory recipes than sweets here) but I make an exception when it comes to chocolate. Actually, it is my hubby who turned me into a chocoholic. He just loves chocolate especially the bittersweet variety. 

Slow Cooker Chicken Cacciatore

Before I converted my hubby to become a pork and beef lover (particularly ribs), he pretty much ate only chicken. Let me correct that, he ate pork but only in the form of breakfast sausages and particularly the British variety as he believes they make the best sausages in the world - I must say, I do agree. At any rate, he still prefers to have chicken over red meat as he is quite health conscious (I am obviously not as good as him as I love pork too much!).