Run for it, Charlie! Run straight home and don't stop 'til you get there!
Or at least until creepy faux Slugworth steps out into your path.
I'm seriously dreading the day Mike says he won't watch Willy Wonka with me anymore because of my inability to shut up when it's on. Believe me, I'm not a fan of talk-a-long movie watchers either but this film is my one exception to that rule.
I've watched it no less than 150+ times in my life and I'll probably watch it again this weekend. In fact, I just realized at this very moment that Willy Wonka and the Chocolate Factory may very well be my favorite movie. Ever. It's a bold statement but one that I feel confident making.
One of the most memorable things about this film is the soundtrack. The glockenspiel in "Pure Imagination" is so whimsical yet haunting - the perfect prelude to what lies ahead in the factory once they enter The Chocolate Room.
This movie deserves a treat that appeals to sweets lovers of all ages, is simple to make (we don't want to cut into our viewing time) and is outrageously, unapologetically, scrumdiddlyumptiously chocolately.
Fellow blogger Susan Hawkins shared this incredible recipe for her grandma's chocolate cobbler on PW's Tasty Kitchen site.
Oh yes. You heard right. Chocolate cobbler.
Here's what you'll need:
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
7 Tablespoons cocoa powder, divided
1 1/4 cup granulated sugar, divided
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup light brown sugar
1 1/2 cups hot water
Preheat your oven to 350 degrees.
In a medium bowl, combine the flour, baking powder, salt, 3 Tablespoons of the cocoa powder and 3/4 cup of granulated sugar. You'll need the remaining cocoa and sugar later.
Stir the milk, melted butter and vanilla into the flour mixture. Mix well.
Pour the batter into an ungreased 8-inch baking dish. Sneak a bite in the process.
In a small bowl, mix together the brown sugar and remaining 1/2 cup sugar and 4 Tablespoons cocoa.
Use a spoon and sprinkle evenly over the batter.
Your cobbler should look like a calming, cocoa-y beach by this point.
The final step: pour the hot water all over the batter.
Do not, I repeat, DO NOT stir.
I'm sorry to get all bossy on you but I'm only looking out for you and your cobbler.
Bake for 35-40 minutes until the center is set.
In that magic heat-emitting box, the batter, the sugary layer and the hot water joined forces and the result is this gooey, chocolate-y, cakey amalgamation of awesome.
'Cause I've got a Golden Ticket...it's ours, Charlie!
The cobbler pairs perfectly with vanilla ice cream, especially while it's still warm. I cut back on some of the sugar (about 1/4 cup.) I was feeling guilty about the extra beer I had after dinner.
Now, before you go off to make your own chocolate cobbler, you have to solemnly swear never to hide it in the secret areas of your home to keep others from eating it for as long as you all shall live.