Tag: Warm

Cinnamon Cobbler Warm and Wonderful by Gordon Ramsay

cinnamon cobbler ingredients


This Warm Cinnamon Cobbler recipe is one I developed as a twin to Mama’s Chocolate Cobbler.

Passed Down For Generations

Cobblers like this were always family favorites growing up. Mama made one at least once a week. She loved them because of how budget friendly it was, she always had the ingredients on hand, and they don’t even require an egg!

Can Be Adjusted Easily To Be Allergy Free

My daughter has friends who have several food allergies. Some are allergic to milk, some nuts, and some eggs. I can make chocolate or cinnamon cobbler for them because it has no nuts and I just switch the milk to rice or almond milk (almond milk if there are no nut allergies) and it works out just fine. 

Cinnamon Cobbler: An Amazing Fall Treat

Warm Cinnamon Pudding Cobbler is an amazing fall treat. You know right off that your house is going to smell amazing, right? But can you imagine a moist cinnamon cake layer floating atop a cloud of warm brown sugar and cinnamon pudding?  

This is another show stopper and the fact that it is easy to make, uses simple ingredients,  and since it’s economical cinnamon cobbler is the perfect dessert to make today.

Because, as my Grandmama used to say “We like to have us a little somethin’ sweet.”

This is one to be passed down for generations.

cinnamon cobbler ingredients

Ingredients you’ll need for Cinnamon Cobbler:

  • Vegetable oil
  • Brown Sugar
  • Milk (Regular, Almond, Rice… whichever you like)
  • Cinnamon
  • Sugar
  • Self Rising Flour
  • Vanilla
  • Water

cobbler mix

  • First, mix us up a batter. For that, place flour, white sugar, oil, milk, vanilla, and cinnamon in a medium sized bowl. 

cinnamon cobbler mix

  • Stir it up real good until it is smooth and most of the little flour lumps are gone.

  • Now, spray a pan with cooking spray.

  • Pour your batter into the greased pan.

topping cinnamon cobbler

  • Now mix up your topping by stirring together cinnamon and brown sugar.

put topping on cinnamon cobbler

  • Sprinkle that over the top of your batter.

pour water into cobbler

  • Next is the part that trips people up
  • You have to S-L-O-W-L-Y pour hot water over your batter.

The thing is that you don’t want to end up pouring it fast because that will just end up thinning out your batter with the water. What you want in the end is a layer of water floating atop the batter. SO, to accomplish this, I take my hot water and pour it very slowly from a corner of the dish. I kinda let it go down the sides of the dish and then trickle into the pan. I pour from one corner for a bit and then I move to another corner.

  • After you’ve poured all of your water in you’ll end up with this.

  • Now put this in the oven at 350 and bake for 40-45 minutes.

When it is done, it will look like this.

That is a floating layer of cinnamon cake on top and a thick pudding layer on the bottom. Mmmmm Mmm!

cinnamon cobbler Southern Plate

This is the end result :).

Serve, topped with whipped cream or ice cream, or on it’s own.

But serve warm because it is divine warm!

cinnamon cobbler topped with whipped cream

Warm Cinnamon Pudding Cobbler

Ingredients

  • 1 cup self rising flour
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 +3/4 teaspoons ground cinnamon
  • 3/4 cup brown sugar
  • 1 +3/4 cup hot water

Instructions

  • In a medium bowl, stir together flour, sugar, milk, oil, vanilla, and 1 teaspoon of the cinnamon. Stir until smooth. Spread batter into an 8×8 baking dish that has been sprayed with cooking spray or lightly greased.

  • In a small bowl, stir remaining cinnamon and brown sugar. Sprinkle this mixture over the top of your batter.

  • VERY SLOWLY pour the hot water over the batter by pouring it gently from a corner of the dish.

  • Bake at 350 for 40-45 minutes. Allow to cool a few minutes before serving. Top with whipped cream or ice cream, if desired.

You may also like these recipes

Chocolate Cobbler

How To Make A Peach Cobbler

Apple Pecan Cobbler

Mamas Strawberry Cobbler

“When you choose to see the good in others, you end up finding the good in yourself.”

~Unknown


Yum

Warm Cinnamon Cobbler Pudding – Southern Plate by Gordon Ramsay

Warm Cinnamon Pudding Cobbler


Warm Cinnamon Pudding Cobbler

This Warm Cinnamon Pudding Cobbler recipe is one I developed as a twin to Mama’s Chocolate Cobbler. Cobblers like this were always family favorites growing up. Mama made one at least once a week. She loved them because of how budget friendly it was, she always had the ingredients on hand, and they don’t even require an egg!

My family, though, has taken a love for these cobblers to whole new levels. When my son was 9, a television crew had set up in my kitchen to record me making Chocolate Cobbler for tv. Brady was my taste tester at the end. He was supposed to take one bite and then I turn to the camera to close out the segment. All went as expected but as soon as the cameras stopped rolling the crew burst out laughing. It turns out that Brady took his one bite and then as I turned to close the segment, his eyes got real big and he leaned down and started eating it as fast as he could just in case anyone planned on taking the bowl away once we were done!

My Katy has friends who have several food allergies. Some are allergic to milk, some nuts, and some eggs. I can make chocolate or cinnamon cobbler for them because it has no nuts and I just switch the milk to rice or almond milk (almond milk if there are no nut allergies) and it works out just fine. 

Warm Cinnamon Pudding Cobbler is an amazing fall treat. You know right off that your house is going to smell amazing, right? But can you imagine a moist cinnamon cake layer floating atop a cloud of warm brown sugar and cinnamon pudding?  This is another show stopper and the fact that it is simple to make, uses simple ingredients (one is water!), and economical (not even an egg!) makes it the perfect dessert to make today.

Because, as my Grandmama used to say “We like to have us a little somethin’ sweet.”

Be sure to print this one off, or better yet, write it down in your own handwriting. Then, take it into the kitchen with you while you cook so it gets plenty of batter drips and cinnamon smudges for character. This is one to be passed down for generations.

Warm Cinnamon Pudding Cobbler

You’ll need: Vegetable oil, Brown Sugar, Milk, Cinnamon, Sugar, Self Rising Flour, Vanilla, and Water.

Warm Cinnamon Pudding Cobbler

First, we gotta mix us up a batter. For that, place flour, white sugar, oil, milk, vanilla, and cinnamon in a medium sized bowl and stir it up real good until it is smooth and most of the little flour lumps are gone.

Sure, you can whisk the sugar and flour together first to help prevent lumps if you are in a preventative mood but I’d rather dump it all in there and just stir on the whole a bit longer.

Warm Cinnamon Pudding Cobbler

Now, spray an 8×8 pan with cooking spray.

And just in case anyone is wondering, you can double this recipe and just make it in a 9×13 pan and it will turn out just fine.

Actually, it will turn out better than fine because you’ll have double the amount!

Warm Cinnamon Pudding Cobbler

Pour your batter into the greased pan.

Warm Cinnamon Pudding Cobbler

Now mix up your topping by stirring together cinnamon and brown sugar.

I prefer dark brown sugar in this but I had light so that is what I used. It’s good either way but I just like dark brown sugar the best. I guess I will start liking light brown sugar the best since I can get it a whole lot cheaper than I can dark these days. They sell light brown in seven pound bags for about half price per pound of what you’d pay in the grocery store. Yes, come to think of it, I DO like light brown best! 🙂

So we had an interesting conversation on Facebook yesterday and talking about grocery prices brings it to mind. I posed a hypothetical question:

If you could choose one specific non-meat food item from the grocery store to get free for the rest of your life, what would it be? Only one.

So far there are over 600 responses on Facebook and they are really interesting to read. I’d love to hear your response here by leaving a comment below. I still haven’t made up my mind what I’d do but I’m enjoying thinking on it. This is kinda like how Mama used to daydream about what she’d do for her kids if she ever won the lottery. First up on her list was always paying off our houses :). Second, was sending every family to DisneyWorld. This conversation is even more fun than winning the lottery musings to me though! 

Warm Cinnamon Pudding Cobbler

Here is our WONDERFUL light brown sugar stirred up with our cinnamon.

Warm Cinnamon Pudding Cobbler

Sprinkle that over the top of your batter.

Warm Cinnamon Pudding Cobbler

Like this.

Next is the part that trips people up…

Warm Cinnamon Pudding Cobbler

You have to S-L-O-W-L-Y pour hot water over your batter.

The thing is that you don’t want to end up pouring it fast because that will just end up thinning out your batter with the water. What you want in the end is a layer of water floating atop the batter. SO, to accomplish this, I take my hot water and pour it very slowly from a corner of the dish. I kinda let it go down the sides of the dish and then trickle into the pan. This will still unsettle a corner of your batter so I pour from one corner for a bit and then I move to another corner.

Warm Cinnamon Pudding Cobbler

Like this.

Warm Cinnamon Pudding Cobbler

After you’ve poured all of your water in you’ll end up with this.

Now put this in the oven at 350 and bake for 40-45 minutes.

Warm Cinnamon Pudding Cobbler

When it is done, it will look like this.

That is a floating layer of cinnamon cake on top and a thick pudding layer on the bottom.

Warm Cinnamon Pudding Cobbler

This is the end result :).

Serve, topped with whipped cream or ice cream, or on it’s own.

But serve warm because it is divine warm!

Warm Cinnamon Pudding Cobbler

Ingredients

  • 1 cup self rising flour
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 +3/4 teaspoons ground cinnamon
  • 3/4 cup brown sugar
  • 1 +3/4 cup hot water

Instructions

  • In a medium bowl, stir together flour, sugar, milk, oil, vanilla, and 1 teaspoon of the cinnamon. Stir until smooth. Spread batter into an 8×8 baking dish that has been sprayed with cooking spray or lightly greased.

  • In a small bowl, stir remaining cinnamon and brown sugar. Sprinkle this mixture over the top of your batter.

  • VERY SLOWLY pour the hot water over the batter by pouring it gently from a corner of the dish.

  • Bake at 350 for 40-45 minutes. Allow to cool a few minutes before serving. Top with whipped cream or ice cream, if desired.

“When you choose to see the good in others, you end up finding the good in yourself.”

~Unknown


Yum

Weekly Gazette: Crock Pot Pecan Pie, Warm Fuzzy News Story, Low Carb Dessert, & More! by Gordon Ramsay

Weekly Gazette: Crock Pot Pecan Pie, Warm Fuzzy News Story, Low Carb Dessert, & More!


GOOD MORNING Friends!

I hope you’ve had a wonderful week! Mine has been an excited flurry of work as I prepare notes for the beginning of our new Bible reading cycle in my Front Porch Fellowship! Details are at the bottom of this gazette and it begins next Wednesday. There are only 5 days left to join us. After that you’ll have to wait another year before membership opens again. 

I’m leaving before the sun comes up tomorrow to head to Georgia where I’ll be speaking at a ladies retreat. I’m so excited about spending time with them and hope to encourage them in my sessions. Speaking of encouragement, if time permits, please watch my live coffee chat from earlier this morning. I shared something that I think could greatly encourage you. That video can be found in this post as well. 

I’ve got some fabulous recipes for you today, including CROCK POT PECAN PIE! Wow, doesn’t that sound amazing? 

Have a wonderful weekend. Be blessed and be a blessing!

Gratefully, 

Christy, Phil 1:12

P.S. Make sure you check out the giveaway at the very bottom. I give out Amazon gift cards to gazette readers each week!

Click here to see all of my quote graphics and follow me on Instagram to see them first. You are welcome to download and share them! 

Encouraging One Another!

This story touched my heart! (and gave me a great idea)

This week on Southern Plate

Apple Orchard Snack Cake

Spaghetti Lover’s Soup

Eating Low Carb? Check out all of my low carb recipes here. More coming! 

Low Carb Berry Crisp

Bringing Grace To A World Of Animosity
Navigating humanity is tricky these days. In this post I share some ways we can bring grace to a world that desperately needs it.

Click here to read this post.

Click here to visit my Faith blog.

This Week’s Coffee Chat

GOOD MORNING! Thank you for joining me for today’s coffee chat.
Today’s topic is: Goodness, and I am sharing some things I’ve realized this week that can make a big difference in your life effective immediately!
There are only 5 days left to join our Bible study group. After that, you’ll have to wait another year.
Details here. 

This week’s recipes:

Apple Orchard Snack Cake
Spaghetti Lover’s Soup

Recipes from Friends

This week I’m sharing two delicious recipe from friends! 

Slow Cooker Pecan Pie from Back to my Southern Roots

No Bake Peanut Butter Pie from Southern Bite

Important news

October 1 is the deadline if you’d like to join our Front PorchFellowship and read through us when we begin our new reading cycle. Click here for more information.

If you do not join by this date, you’ll have to wait until we open up again next year.

Click here for more information

Click here to request to join

Last Week’s $25 Amazon Gift Card winner was TRACEY PRICE


Winners of Amazon Gift Cards so far: Tracey Price, Vickie Riddle, Angie McCrary, Jo Mooneyhan, Kim Graves, and Wanda T. I pick a new winner each week and send them an Amazon gift card. Sometimes I decide to pick more than one and sometimes I decide to send more than $25. 😀 To enter, simply leave a comment on this post. 

THANK YOU for being here. Be blessed and be a blessing! 


Yum



Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close