Mmmmm...Blackberry Cobbler

This is the scrumptious recipe that I used for the end of these blackberries, but you could use any fruit in it's place.
Preheat oven to 375°. Place 4 c. fresh blackberries (or fruit of choice) in a lightly greased 8" square baking dish. Sprinkle berries with 1 Tbsp. lemon juice. In mixing bowl, stir together 1 large egg, 1 c. sugar, and 1 c. flour until coarse. Sprinkle the mixture over the berries and pour 6 Tbsp. of melted butter over topping. Bake at 375° for 35 mins. or until lightly browned and bubbly. Yummy!Ooops! It went so fast that I didn't get a picture of it before the last piece was left... And of course, it's wonderful served right out of the oven with a scoop of ice cream!

Well, I'm off to the river to enjoy the end of summer vacation...

I hope that you all have a wonderful Labor Day weekend!

Mmmm Mmmm Good Chocolate Mint Mousse

It has been SO GORGEOUS here the last few days! There's been a little crispness in the air in the evenings and the most beautiful breeze during the day. I was able to paint outside yesterday & today without sweating and the paint dried so quickly with the low humidity and breeze. Can't wait to show you the vanity makeover.
Anyway, I thought I'd share this wonderful recipe that my 9 yr. old found and made for us at the river. She donned the 10 cent apron that mom bought from this sale and used the ramekin set that was bought at the same sale for 25 cents. She was so cute and wanted to do it all herself! This was so de-lish...and RICH!
FYI- ours were dusted with cocoa powder, but after we were all inhaling the cocoa powder and coughing up our lungs, we decided that chocolate shavings would work better and maybe add a mint leaf or two on the top. That is, if they don't get eaten before they are cool :0)

CHOCOLATE MINT MOUSSE

1 1/2 c. heavy cream

chopped small bunch of mint

1/2 c. milk

8 oz. baking chocolate

3 egg yolks

1 1/2 tbs confectioner's sugar

shaved chocolate for garnishing

1. Pour the cream into a small pan. Add the chopped mint. Heat gently until nearly boiling, then remove from heat, cover, and leave for 30 mins. Strain out the mint.
2. Meanwhile, pour the milk into another small pan and heat gently. Remove from heat and stir in the chocolate until it has melted and the mixture is smooth.
3. Whisk the egg yolks and sugar together and add the chocolate milk and the minty cream. Mix well.
4. Pour the mixture into 4-6 ramekins or heat proof cups. Stand the cups in a roasting pan. Add hot water until it's halfway up the outside of the cups. Bake for 45-60 mins.
5. IF you can wait to eat them until after they have cooled, then you can garnish with chocolate shavings and maybe a few mint leaves.
6. Drink a glass of milk afterwards...or maybe a gallon...these are rich!

ENJOY!