Raspberry Cobbler with Dark Chocolate Biscuits

 

This raspberry cobbler with dark chocolate biscuits is perfect for a Valentine’s treat! ❤️ it’s a little tart from the raspberries, the biscuits are so rich and chocolaty, pair it with some vanilla ice cream or whip cream and it’s a wonderful dessert!

Raspberry Cobbler with Dark Chocolate Biscuits

INGREDIENTS

For the filling: 

• 24 oz. frozen raspberries
• 3½ tbsp. sugar
• 3 tbsp. cornstarch
• 1 tsp. freshly squeezed lemon juice
• 1 tbsp. vanilla extract

For the biscuits: 

• 1 cup all-purpose flour
• 1/3 cup dark unsweetened cocoa powder
• 3 tbsp. sugar
• Pinch of salt
• 4 oz. (8 tbsp.) unsalted butter, cold and cut into small pieces
• ½ cup plus 2 tablespoons buttermilk
• 2 oz. coarsely chopped chocolate

DIRECTIONS

• 01

  Preheat the oven to 425˚ F.  Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla.  Fold together gently with a spatula until evenly mixed.  Transfer to the oven and bake 10 minutes without the topping.

• 02

  Meanwhile, make the biscuits.  In a medium bowl, combine the flour, cocoa, sugar, and salt.  Whisk well to blend.  Add in the butter pieces and toss with the dry ingredients.  Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture is crumbly and the largest butter pieces are the size of small peas.  Stir in the buttermilk and mix gently with a fork until a dough begins to form.  Knead together gently, just until the dry ingredients are incorporated.  Gently fold in the chopped chocolate.  Turn the dough out onto a lightly floured surface and pat down into an even layer about 1 inch thick.  Use a cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.

  
  

  • 03

    Add the biscuits to the warmed fruit and return the baking dish to the oven.  Bake about 15-20 minutes more, until the fruit mixture is bubbling and the biscuits are just set and baked through.  (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.)  Serve warm, with vanilla ice cream or whipped cream if desired.

Creamy Chicken Boursin Orzo Bake

Creamy Chicken Boursin Orzo Bake

This is a great one pot meal that combines, juicy chicken with creamy Boursin cheese and hearty orzo, and even sneaks in some vegetables (peas). It makes a great winter meal, and a break from soups, if you are getting a little tired of those at this point in the colder months. 

Creamy Chicken Boursin Orzo Bake

INGREDIENTS:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, diced
• Salt and pepper, to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups orzo pasta
• 3 cups chicken broth
• 1 package (5.2 oz) Boursin garlic and herb cheese
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• Fresh parsley, for garnish

INSTRUCTIONS:

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Season the diced chicken breasts with salt and pepper. Add to the skillet and cook until golden brown and nearly cooked through, about 5-7 minutes. Remove the chicken from the skillet, set aside.
4. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Stir in the orzo and cook for about 2 minutes to lightly toast it, ensuring it's well coated with the remaining oil and juices. Add the chicken broth and bringThe mixture to a boil
6. Reduce the heat to low and add the Boursin cheese, stirring until the cheese is melted and the mixture is creamy. Return the chicken to the skillet, adding the frozen peas, and stir to combine everything evenly.
7. Sprinkle the top with grated Parmesan cheese
8. Transfer the skillet to the oven, uncovered, and bake for 15-20 minutes, or until the orzo is tender and The liquid is mostly absorbed
9. Remove from the oven and let it sit for a few minutes to set. Garnish with fresh chopped parsley before serving.

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