The third Saturday it is, and time for a new guest on the blog! Would you believe we are almost closing on this year? 2017 has passed away in a jiffy… I really don’t know what to tell as far as the movement of the year in concerned. I am glad that I was able to restart the guest posting series in the middle of this year, and till now, we have had a new guest every month. 🙂
So coming to the guest for this month… I guess Ria of Kitchen Spells came by very naturally into the blog. I have been wanting to ask her to guest post but thought maybe I wasn’t ready for it more that she would’ve been! I dropped a message on our little Whassup group and within minutes, I got a message from her wanting to guest post for this month! 🙂 I don’t remember how I came across her blog, but surely it was somewhere around mid last year. The best part of her blog is that it is a group effort of her and her husband! Most of the time, he does the photography part, while she cooks. Sounds good, right? 🙂 We met the first time last year in October and after that, we have met a couple of times. She is the “kiddo” in our group (I hope she doesn’t mind me calling like that! 😀 ) and we all dot on her that way.
She being from the southern side of Kerala, her cooking style is different from ours and has some really interesting recipes on her blog, like this Karimeen Fry she posted recently, a totally different way from how we make it. These authentic Cantucci is definitely on my to-try list, and her style of Chicken Biriyani, just to name a few. Do not forget to have a peep into her really detailed travelogues, that are so much fun to read that it makes you feel that you are a part of the journey as well! Coming to the post from her, I am excited that it features an ingredient I have never tried and am so varied of trying, just because of its tartness! You must have already known it from the title of the post, so go ahead and read through how she made an interesting festival recipe of this in-season fruit…
I love everything and anything to do with the month of December. I practically wait 11 months a year for Christmas season to come by! So when Rafeeda was on the lookout for a guest post for the month of December, I did not flicker an eyelid and I pounced on the opportunity before anyone else could lay their hands on it. 🙂 A big HELLO to all the fans of thebigsweettooth!
I am Ria and you can find my endeavours and exploits at Kitchen Spells. A little bit of cooking and some travels along with an array of my musings form my magical world at this space. I must say that just like our lives, this blog is a joint venture between me and my partner for life. Our interests supplemented and complemented each other; hence our blog was born with my interest for cooking and writing and his love for food and enthusiasm in photography. Hence Shibin and I, jointly manage Kitchen Spells.
I coincidentally chanced upon thebigsweettooth through a blogger friend – Anupa (friend first and blogger later). We were chatting and Anupa happened to mention Rafeeda – a mom of two and an incessant blogger. That is how I first landed on her page and have been a follower since then. It amazes me how well; she is able to balance everything from cooking for the family, managing her two daughters to blogging and not to forget she has a full time job on hand too. Any person who is a regular to her space would echo my thoughts. After our first interaction, she invited me over to a bloggers meet last October and we have met quite a few times since then. She is also the reason why I could connect with many wonderful bloggers in the UAE. Her enthusiasm and energy is bound to capture you as well. Her blog is a treasure trove of recipes and quite a bit of them are simple too.
I just thought of adding to the list of her recipes. I had a pudding on my mind and I was taken aback when I did a search on her blog and came up with so many of them listed already. Gosh, I was going to have a hard time coming up with some pudding not listed here. It being the Christmas season, I wanted to find a recipe that resonates with this season of celebration. A quick dessert (dessert because I am at thebigsweettooth) for Christmas celebrations was what I wanted to come up with. Now, the name of the dish may throw you off for a second. But read it again! Let me split it for you – Cobbler is nothing but the name of an English dessert that is fruit based. Cranberry happened to be my choice of fruit. Dump Cake is basically dumpling all the ingredients for a cake together. No mixing worries! I have used Cranberry sauce as the base topped with yellow cake mix which you can either make all by yourself or for ease, pick one from the store.
So here is the recipe for Cranberry Cobbler Dump Cake.
For Cranberry Sauce
- Cranberry – 350 gms
- Sugar – 1 and ½ cup
- Water – ¾ cup
- Orange Juice – ½ cup
For Yellow Cake Mix
- All Purpose Flour – 1 and ¼ cup
- White Sugar – ¾ cup
- Butter – 3 tbsp
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Butter – 150 gms
- Granny Smith Apple – 1 peeled, cored and diced
- Dried Cranberries – handful(optional)
- Boil water in a saucepan. Add sugar and stir to dissolve the sugar.
- Add the cranberries and cook until the cranberry is soft and the syrup begins to thicken. Add the orange juice.
- The sauce continues to thicken even after turning off the flame. So turn off the flame when the sauce is still runny.
Yellow Cake Mix
- Sieve the flour along with baking powder and salt.
- In a food processor, add all the ingredients except butter and let it combine.
- Add butter and pulse to combine.
Cranberry Cobbler Dump Cake Layering
- Pre-heat the oven to 180 degree centigrade for 15 minutes
- Grease a baking pan.
- Layer the bottom of the pan with cranberry sauce.
- Strew the apple on top of this.
- Spread the cake mix on top of the sauce. This layer may be uneven ( which is why it is called a dump cakeJ)
- Melt the butter and pour it over the yellow cake mix and let it soak into the cake flour. Alternatively, cube the butter and place it randomly on the cake mix.
- Spread some dried cranberry over the top.
- Bake this at 180 degree centigrade for 30 to 45 minutes till the top layer begins to brown slightly.
- Cranberry Cobbler Dump Cake is now ready and can be served warm either as is or topped with ice cream or whipping cream.
The color of the dish is so enticing, isn’t it? Thank you Ria for coming up with such a different and beautiful looking dessert to grace my space! 🙂
Hope all of you enjoyed the post… Have a great week ahead!