Christmas is over and the new year is in full swing...I have been cooking, I just haven't been posting. I am so NAUGHTY. I have dug up some awesome childhood memory recipes over the last few weeks, but I can't post them until they've been through the rigorous testing process...which means I gotta make 'em and then have someone eat 'em. Also, one is top secret for a party so I can't post it until the weekend anyway.
In the meantime, we've been making Chocolate Pudding Cake as the standard Sunday Dinner dessert at our house for the last few weeks. Never had it before? Think chocolate cake with a layer of hot fudge pudding on the bottom. And it does that all in the oven without your help. You can make it Vegan and you will more than likely have all the stuff in your kitchen already, so no trudging out in the snow for ingredients. And warm out of the oven with a scoop of ice cream? (Moosetracks!!!) Fuggedaboudit!
Chocolate Pudding Cake
3/4 cup sugar
1 cup flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (you can use soy or almond milk)
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
topping:
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons cocoa powder
1 and 1/2 cups hot water
~Preheat oven to 350 degrees.
~Whisk together the sugar, flour, cocoa powder, baking powder and salt.
~Mix in the milk, butter and vanilla.
~Spread the batter into a 9x13 pan.
~Mix together the white sugar, brown sugar and cocoa powder. Sprinkle all the mixture evenly over the cake batter.
~Pour the hot water over the sugar mixture.
~Bake in oven for 40 minutes. Don't worry about testing it. It should look like cake with little pudding volcanoes here and there.
~Let cool for 15 minutes before serving. Scoop into bowls and serve.
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Wednesday, January 26, 2011
Tuesday, June 17, 2008
Cookie Time!
For the Scottish Festival I made two kinds of cookies. One of them is already posted and you can find it here: Peanut Butter Filled Chocolate Cookies
The other one is my own recipe~and I believe the best ever, if I do say so myself~for Snickerdoodles. It's taken from two different recipes juxtaposed on each other. It's funny how I always think the new and more exciting cookies will be the big winner, when it's the tried and true comfort food that goes first. People were literally fighting over the last one on the tray.
Snickerdoodles McMitchell
1 cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs
2 and 1/2 teaspoons cinnamon
2 and 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
for dusting:
2 tablespoons sugar
1 tablespoon cinnamon
1. Preheat oven to 350 degrees.
2. Cream together the butter and the sugars.
3. Beat in the vanilla. Add eggs one at a time, beating in thoroughly.
4. Stir in the cinnamon.
5. In a small bowl combine the flour, cream of tartar, baking soda and salt. Stir.
6. Add this to the butter mixture and mix well.
7. In a cup mix together the cinnamon and sugar.
8. Roll the dough into walnut sized balls.
9. Shake each one in the cinnamon sugar mixture until completely coated.
10. Place on an ungreased cookie sheet about 2 inches apart.
11. Bake in oven for 11-12 minutes, until cookies are puffy, crackled and just starting to brown at the edges. They might still look underdone but this is okay and desirable! (This is how you get chewy cookies instead of crunchy ones.) Don't bake over 12 minutes.
12. Remove from the oven and let the cookies sit on the pan for one minute before transferring to a cooling rack. Store cooled cookies in an airtight plastic container.
Makes about 40 cookies.
The other one is my own recipe~and I believe the best ever, if I do say so myself~for Snickerdoodles. It's taken from two different recipes juxtaposed on each other. It's funny how I always think the new and more exciting cookies will be the big winner, when it's the tried and true comfort food that goes first. People were literally fighting over the last one on the tray.
Snickerdoodles McMitchell
1 cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs
2 and 1/2 teaspoons cinnamon
2 and 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
for dusting:
2 tablespoons sugar
1 tablespoon cinnamon
1. Preheat oven to 350 degrees.
2. Cream together the butter and the sugars.
3. Beat in the vanilla. Add eggs one at a time, beating in thoroughly.
4. Stir in the cinnamon.
5. In a small bowl combine the flour, cream of tartar, baking soda and salt. Stir.
6. Add this to the butter mixture and mix well.
7. In a cup mix together the cinnamon and sugar.
8. Roll the dough into walnut sized balls.
9. Shake each one in the cinnamon sugar mixture until completely coated.
10. Place on an ungreased cookie sheet about 2 inches apart.
11. Bake in oven for 11-12 minutes, until cookies are puffy, crackled and just starting to brown at the edges. They might still look underdone but this is okay and desirable! (This is how you get chewy cookies instead of crunchy ones.) Don't bake over 12 minutes.
12. Remove from the oven and let the cookies sit on the pan for one minute before transferring to a cooling rack. Store cooled cookies in an airtight plastic container.
Makes about 40 cookies.
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