Easy Blueberry Cobbler with Grand Marnier

There are few desserts as easy as cobbler. But don’t be fooled… even though this is an easy blueberry cobbler, you (and anyone you serve it to) will rave about it – for two reasons: the crust and the booze!

Speaking of booze… the Grand Marnier is what takes this cobbler to the next level. If you’re not familiar with it, Grand Marnier is a top-shelf orange-flavored liqueur. It adds a depth of flavor to the blueberries and keeps them from becoming overly sweet.

My Favorite Part of Any Cobbler…

I make no apologies for loving the crust more than the filling itself. Especially this one – which is almost like eating a cookie. That’s right, I said cookie! And with a hint of cinnamon, this crust accounts for almost half of this cobbler. It’s pretty much perfect.

Don’t Ruin a Perfectly Good Dessert

Maybe I’m just being silly, but I think this is a valid point. I know we all love ice cream with cobbler, but there’s one piece of advice I have for you: Do NOT put ice cream on TOP of the cobbler! Ice cream is wet, the crust is crispy. If you put the ice cream on top of the crust, it will no longer be crisp. And that’s just a sad thought.

The Process

Thoroughly rinse blueberries and remove any small stems.

Add blueberries to 13×9 casserole dish, along with 2 mini bottles of Grand Marnier (about 1/3 cup), and mix well.

Add 1/2 teaspoon cinnamon and 1/2 cup sugar and mix again.

Set aside and preheat oven to 375 degrees.

In a medium bowl – add butter and 1 cup of sugar.

Cream together until light and fluffy.

Add eggs and vanilla and mix until fully combined.

In a small bowl, thoroughly mix flour, baking powder, and salt.

Gradually add flour mixture to butter mixture…

…stirring just until ingredients are combined.

Spread batter over blueberries, trying to cover as much of the surface as possible.

Bake uncovered for about 40 minutes, until topping is golden and filling is bubbling. We recommend placing a baking tray underneath, just in case filling bubbles over the edges.

And Here is Your Reward…

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Easy Boozy Blueberry Cobbler

Blueberry cobbler that's not too sweet, and with a real depth of flavor.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 16

Calories 260 kcal

Ingredients

• 6 cups fresh blueberries
• 1/3 cup Grand Marnier 2 mini bottles
• 1 1/2 cups sugar divided
• 1 tsp. ground cinnamon divided
• 1 1/3 cups flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup butter softened
• 1 tsp. vanilla extract

Instructions

1. Thoroughly rinse blueberries and remove any small stems. Then add blueberries to 13x9 casserole dish, along with 2 mini bottles of Grand Marnier (about 1/3 cup), and mix well. Add 1/2 teaspoon cinnamon and 1/2 cup sugar and mix again. Set aside and preheat oven to 375 degrees.

2. In a medium bowl - add butter and 1 cup of sugar. Cream together until light and fluffy. Add eggs and vanilla and mix until fully combined.

3. In a small bowl, thoroughly mix flour, baking powder, and salt.

4. Gradually add flour mixture to butter mixture, stirring just until ingredients are combined.

5. Spread batter over blueberries, trying to cover as much of the surface as possible.

6. Bake uncovered for about 40 minutes, until topping is golden and filling is bubbling. We recommend placing a baking tray underneath, just in case filling bubbles over the edges.

7. Serve warm with vanilla ice cream. Enjoy!

Nutrition Facts

Easy Boozy Blueberry Cobbler

Amount Per Serving

Calories 260 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 7g 35%

Cholesterol 30mg 10%

Sodium 132mg 6%

Potassium 72mg 2%

Total Carbohydrates 36g 12%

Dietary Fiber 1g 4%

Sugars 25g

Protein 1g 2%

Vitamin A 7.7%

Vitamin C 6.5%

Calcium 1.8%

Iron 3.8%

* Percent Daily Values are based on a 2000 calorie diet.

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Best Red Velvet Cake

with Kahlua and Baileys Cream Cheese Icing

As a kid growing up, my Aunt Ula Mae’s best red velvet cake was hands down my favorite dessert. And I’m pretty sure that her recipe is legendary in my home town. She would cook one for our family every year when I was a kid. But as I grew up, moved away, and spent less and less time in Apopka, I had fewer tastes of that magical cake. So it has become one of my missions in life to create another red velvet cake that has  that same richness and depth of flavor. And I actually believe this red velvet cake comes very close! And with a boozy kick!

I Love These Cake Pans!

The Process

Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.

First, in a large mixing bowl – whisk together flour, baking soda, baking powder, cocoa powder, and salt.

Next, in a separate large bowl – using a hand mixer, combine the sugar and vegetable oil.

Then, one at a time, add remaining wet ingredients – eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.

Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.

Then pour batter into pans. Should be about 3 cups per pan. Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.

Remove pans and let cool for at least 10 minutes before removing cakes.

Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.

Meanwhile – Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy.

Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.

And as Always… Please Pin & Share the Love!

The Method

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Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Cooling 30 minutes

Total Time 1 hour

Servings 16

Calories 290 kcal

Author The Foodie Eats

Ingredients

• 2 tsp. vegetable shortening
• 2 Tbsp. unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 cup unsweetened cocoa powder
• 1 tsp. salt
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 2 oz. red food coloring
• 3 mini bottles Kahlua about 2/3 cup
• 1 tsp. white vinegar
• 8 oz. cream cheese softened
• 2 sticks butter softened
• 1 1/2 cups powdered sugar
• 2 mini bottles Baileys Irish Cream about 1/2 cup

Instructions

1. Preheat oven to 325 degrees. Then prepare two 9-inch cake pans by greasing with vegetable shortening and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra.
2. First, in a large mixing bowl - whisk together flour, baking soda, baking powder, cocoa powder, and salt.
3. Next, in a separate large bowl - using a hand mixer, combine the sugar and vegetable oil. Then, one at a time, add remaining wet ingredients - eggs, buttermilk, vanilla and red food coloring, vinegar, and Kahlua.
4. Slowly add the wet ingredients to the dry ingredients, a little at a time. Mix just until fully combined, do not over-mix.
5. Then pour batter into pans. Should be about 3 cups per pan.
6. Now bake for about 35-40 minutes. Or until a test toothpick comes out clean.
7. Remove pans and let cool for at least 10 minutes before removing cakes. Then, once pans are warm to touch, transfer cakes to a cooling rack and let cool completely before icing.

8. Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Then add the second bottle of Baileys and mix until fully incorporated. Lastly, increase to the highest speed until whipped texture is achieved.

9. Frost the cakes in the style of your choice. And enjoy!

Nutrition Facts

Best Red Velvet Cake with Kahlua and Baileys Cream Cheese Icing

Amount Per Serving

Calories 290 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 4g 20%

Cholesterol 37mg 12%

Sodium 275mg 11%

Potassium 143mg 4%

Total Carbohydrates 51g 17%

Dietary Fiber 1g 4%

Sugars 37g

Protein 4g 8%

Vitamin A 4.9%

Calcium 5.4%

Iron 7.5%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Sweet Potato Pie

That’s on Another Level!

I’ve been eating sweet potato pie since I first grew teeth. So I consider myself somewhat of a connoisseur, especially since I eat them several times a year for the past 39 years. That being said… I’ve been doing lots of experimenting in the kitchen this year. And who knew that I would find something to add to this dessert that would change the game? Well, I did. My secret ingredients: acidity from lemon juice (and extract) and cardamom! And if you don’t know what that is, it’s pretty much an orange flavored spice. Check it out!

And as Always… Please Pin & Share the Love!

The Method

5 from 1 vote

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Sweet Potato Pie

This sweet potato pie recipe has something special that will take you to another level. But not so different that traditionalists won't love it too.

Course Dessert

Cuisine Southern

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 12

Calories 296 kcal

Author The Foodie Eats

Ingredients

• 2 pounds sweet potatoes baked, then peeled
• 1 1/3 cups sugar
• 1/3 cup butter softened
• 3 eggs
• 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 Tbsp lemon juice
• 1/2 tsp salt
• 2 Tbsp flour
• 1/3 c milk
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/4 tsp cardamom
• 1 tsp cinnamon
• 1 Tbsp vegetable shortening
• 1 prepared pie crust

Instructions

1. Bake sweet potatoes in a 350 degree oven for 90 minutes.
2. In a large mixing bowl, "cream" the sugar, butter, and eggs using a mixer. (I use a hand mixer.)
3. While still hot, peel potatoes and remove any dark brown spots. Cut into medium chunks.
4. Add half of the potatoes, both extracts, lemon juice, and salt to the bowl. Mix well until completely combined.
5. In a small bowl - whisk milk and flour together until all lumps are gone.
6. To the large bowl, add remaining potatoes, milk mixture, and spices. Mix well for several minutes, until mixture is smooth and evenly colored. Be sure to remove any strings that get caught in mixer.
7. Preheat oven to 350 degrees.
8. Grease a deep pie dish with shortening. Roll pie crust onto dish. Then, starting in the center and working outward, gently press down the dough, making sure to smooth out any air bubbles. Trim any excess dough around the top of the dish.
9. Pour potato mixture into pie crust, making sure that it's evenly spread out.
10. Bake pie for 90 minutes.
11. Remove and let cool. Enjoy!

Nutrition Facts

Sweet Potato Pie

Amount Per Serving

Calories 296 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Cholesterol 55mg 18%

Sodium 260mg 11%

Potassium 292mg 8%

Total Carbohydrates 46g 15%

Dietary Fiber 2g 8%

Sugars 25g

Protein 3g 6%

Vitamin A 219.1%

Vitamin C 2.8%

Calcium 4.3%

Iron 6.1%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.