I have had one of those weeks where nothing seems to go right. I just feel like hiding away and waiting for my black cloud to dissipate. I think everyone takes good times for granted and don’t remember what the bad times feel like. Momma Said, “Be grateful for what you have because you never know when it will be gone.”
I shouldn’t be complaining because there are people out there having harder times than myself, but I guess sometimes I just have to vent. I just hope the old adage of bad things coming in three, that I am done. Over the 4th of July weekend, I had a water line burst under my house and I had to crawl under and fix it.
I had just had a minor surgery done on my arm and while I was under the house my bandage came off and I got dirt in the incision, now I think I have an infection in my arm. And the third thing, while I was going home from work my truck starting running strangely, I called the shop, they got me right in and found that a turbo had went bad.
Now the really bad news is it is going to cost anywhere from $2,200 to $3,000 to fix. Seems I can’t win for losing lately. Momma Said, “Sometimes it just doesn’t pay to get out of bed.” Not that it matters because I can’t sleep lately anyway. Thanks for being out there, I’m done venting now.
Chocolate Cobbler
For the Cake Layer
2 cups all-purpose flour (see notes)
2 teaspoons baking powder
1⁄2 teaspoon salt
3⁄4 cup granulated sugar
1⁄4 cup unsweetened cocoa powder
1 cup whole milk
1⁄2 cup unsalted butter, melted
1 teaspoon vanilla extract
For the Topping
1⁄2 cup packed brown sugar
1⁄4 cup unsweetened cocoa powder
1 1⁄4 cups very hot water
Instructions
Preheat the oven to 350 degrees Fahrenheit (175°C) and grease an 8×8 baking dish with cooking spray or butter. Set aside.
In a medium bowl, whisk the flour, baking powder, salt, granulated sugar, and 1/4 cup cocoa powder until evenly combined.
Stir the milk, melted butter, and vanilla extract into the dry ingredients until a thick batter forms. Spread the batter evenly into the prepared baking dish.
In a separate bowl, mix the brown sugar and remaining 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter. Do not stir.
Very carefully pour the hot water over the batter and cocoa/sugar mixture. Do not stir.
Bake for 40-45 minutes until the center is just barely set. It should still be quite gooey and very sauce-like on the bottom.
Allow to cool for 10-15 minutes before serving warm, topped with a scoop of vanilla ice cream if desired. Enjoy!