“Homemade Broccoli Cheddar Cobbler” from “Half Baked Harvest”

Meat Free Monday!

I was really looking forward to this, not least because it features some of my favourite things: broccoli, cheddar cheese, biscuits. Yum. I’m sure I’ve written here before about my love of broccoli-cheddar pizza, which is a specialty from Tim’s hometown and I have grown to love too. (I know it sounds odd. Trust me. Broccoli-cheddar pizza is delicious.)

Surely there’s got to be some sort of  word or phrase that encapsulates the feeling of being overly excited by a particular recipe only to be disappointed by it? Well, if that word exists, I would use it here. This recipe over promised and under delivered.

In theory, it should have been delicious, but it wasn’t. The cobbler, which I expected to be thick and creamy, was thin and uninspiring. The biscuits, which I expected to be light and fluffy, were dense and chewy. It wasn’t bad, exactly, but neither did it meet expectations, so it was disappointing.

In the introduction, Tieghan says this was a new version of a previous broccoli cobbler she made where she used one can of cream of chicken soup and one can of cream of mushroom soup. Having grown up in the US, I can tell you that these are legit ingredients to use (God Bless the USA). So this next version of the recipe is definitely better than that one, but still isn’t great. We won’t be having it again.

If you’d like to try it yourself, though you can tell by the commentary above that I wouldn’t recommend it, click through here to read the recipe on the Half Baked blog.

 

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“Homemade Broccoli Cheddar Cobbler” from “Half Baked Harvest”

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