Glorious, warm Strawberry Cobbler studded with chocolate chips (AKA: My birthday dessert of choice).
Soooo…it’s my birthday.
I’ll admit, birthdays are getting kind of weird for me now. I mean, 27. Yowza! When did that happen?
I’ve now reached the point in my life where I ask for things like new sheets, a day of house cleaning, and books for my birthday. I think a little piece of my 15 year old self just died reading that sentence. On the other hand, I’ve always asked for books for my birthday, because I’m a nerd. Some things never change.
It’s no secret this past year hasn’t been the easiest for our family. I lost my first pregnancy in October and then the Mr. spent the next two months laid up with a broken leg. Oh, and that whole coldest winter in 20 years thing didn’t really help either.
In many ways, this past year is one I’d like to put behind me. Let’s shut this chapter and move on…and hope that the happier bits of this story are just a few page turns away. But at the same time, I know this year was important, and a lot of good things have come from this rough patch. My marriage is stronger. I have a new appreciation for warm weather. I’ve learned a lot about patience and working hard even when it isn’t easy or immediately rewarding. And today, after a lot of tears and late nights and wondering if it would ever be possible, I get to stay at home and blog full time. It’s an amazing blessing, and I’m grateful for it every single day.
So as painful as parts of this past year were, I’m feeling thankful today. Thankful for a new year. For new adventures. For lessons learned and more ahead. Here’s to 27 and whatever craziness lies ahead. I’m going to do my best to enjoy it, one day at a time.
Here’s the really great part about getting older. Each year, I worry a little bit less about comparing myself to others, and feel a little bit more confident doing my own thing. Take, for example, my chosen method of celebrating my birthday. Convention would say a cake is in order, but you know what? I don’t even really like cake all that much. Sure, I’ll eat shortcake smothered in strawberries and milk. But classic white cake with sugary frosting? I’ll pass.
So today I’m bucking convention and making exactly what I want for my birthday: cobbler. I’m telling you, 27 is making me feisty.
Cobbler has always been a favorite dessert of mine. Warm, gooey bits of cake surrounded by fruit with a big scoop of ice cream on top. It’s near perfection, but there’s always been one thing missing: chocolate.
Before, I never really thought to remedy this situation, but since this was my birthday cobbler and all, I decided it should have ALL THE THINGS.
So I tossed strawberries in a red wine syrup, poured them over the cake batter, then sprinkled the whole thing with chocolate chips. I’ll admit, I thought maybe this would be a disaster. The chocolate chips melted a bit on contact and the whole thing looked a little too soupy for my comfort.
But alas, my worries were for nothing, because this cobbler came out with a gorgeous cobblestone pattern dotted with bits of warm, melty chocolate and juicy berries.
I try not to over-sell the recipes on the blog, but I gotta say this one is worth all of the best ever, ultimate, epic, life changing adjectives you could throw at it. It’s definitely sky rocketed into the top 10 recipes on the blog, and that’s a pretty big deal since I’m working on quite the collection.
This hits all the best dessert notes. You got your cake, you got your juicy strawberries, you got your smooth, rich chocolate. All that’s missing is the ice cream. And you guys can totally handle that, right? In fact, you should probably whip this up tonight and help me celebrate. And throw an extra scoop of ice cream on top…I mean, it is my birthday after all.
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/3 cups sugar
- 2 Tablespoons butter, softened
- 1 Tablespoons milk
- 1 teaspoon vanilla
- 1/2 cup red Moscato (or sub other Moscatos)
- 4 cups hulled strawberries
- 1/2 cup chocolate chips
- Whipped cream or ice cream for serving
Recipe adapted from The King Arthur Flour Baker’s Companion