Chocolate Pudding Cake

This is a Chocolate Cake that creates it's own Chocolate, Gooey Pudding Sauce as it Bakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer
A  9" X 9" Non Stick Baking Pan. I use a Calphalon Pan that has straight, square corners as opposed to rounded corners. I prefer it for cakes like this and brownies.
If you don't have a Non Stick Pan, butter a Glass or Ceramic Pan well.

1 1/4 C Granulated Sugar, divided
1 C Flour
1/2 C  Rodelle Baking Cocoa, divided
2 tsp. Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
5 1/2 TBS Butter, melted
1 1/2 tsp Vanilla
1/2 C Brown Sugar
1 1/4 C Hot Water

Garnish:
Vanilla Ice Cream or Homemade Whipped Cream (recipe included at the end)

In a Saucepan on Medium High Heat:
Water
Heat until just simmering.
Transfer to a Pyrex Glass Measuring Cup to reheat it in a Microwave when it's needed.

In the Stand Mixer with a Whisk Attachment:
3/4 C Granulated Sugar
Flour
1/4 C Cocoa
Baking Powder
Salt
Whisk until combined.

Add:
Milk
Butter
Vanilla
Whisk until Completely Incorporated and Smooth.

Spoon the Batter into the Pan.
Spread evenly with a Silicone Spatula.

In a Mixing Bowl:
1/2 C Granulated Sugar
Brown Sugar
1/4 C Cocoa
Stir well by hand with a Blending Fork.
Sprinkle evenly over the Batter in the Pan.

Gently Pour the Hot Water over the Dried Cocoa Mixture but Do Not Stir.

Bake for 30 - 35 minutes.
Remove Pan to a Rack to Cool for 15 minutes.

Serve in individual bowls. Make sure to get some of the Gooey Pudding from the bottom and Spoon it over the Cake to Serve.

Top with Homemade Whipped Cream or Vanilla Ice Cream.




This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Philly Cheesesteak Triangles

I decided to simply post the link to the recipe and the Video. These look delicious. I would make them Vegetarian  with a Meatless Ground.

Tortillas - cultural appropriation or the best thing since, well, squashed bread? This now ubiquitous staple of larders worldwide has proved its versatility time and time again, from the taco to the quesadilla. We've taken them and used them as a shell for deep fried cheesesteak goodness, crispy and hot on the outside, gooey and melty in the middle.

Author: The Chef

Cuisine: American

Recipe type: Breakfast

Ingredients

• 3 tbsp vegetable oil
• 2 steaks, frozen for around two hours, then sliced extremely thinly with a sharp knife.
• 2 green peppers, diced
• 1 onion, diced
• 2 cloves garlic, diced
• Salt
• Pepper
• Tortillas
• ¼ flour
• ¼ water
• Mozzarella sheets, sliced into triangles
• Groundnut oil, for frying
• Ranch dressing

Instructions

1. Heat the oil in a large heavy frying pan or wok until it's really hot then add the beef, stir frying quickly until cooked through. Remove and clean the pan, then add back to the heat, turning it down slightly.
2. Add a little more oil and fry the onions and peppers together until soft. Add the garlic and cook for another minute or so before adding the steak back in, seasoning, stirring, and taking off the heat.
3. Cut the tortillas down the middle - how many you use depends on how many you want to make; you'll probably have some mixture left which you can always freeze and use later.
4. Using a spoon whisk together the flour and water to make a sticky paste. Paint this carefully along one half of the straight edge of each halved tortilla, place the sliced cheese in the middle, and fold over the corners to make a triangle, sticking the sides together to make a pouch.
5. Fill this with the cheesesteak mix and brush a little more paste along the edge. Press the edges to stick together.
6. Heat the oil to 170°C/340°F and fry in batches of three until golden brown.
7. Serve with ranch dip.

Watch the recipe video here:

Fruit Salad

In the heat of Summer there's nothing quite refreshing as a Fruit Salad. This would be great for a Picnic, at a Family Gathering or a Summer Block Party. When you're asked to bring a dish this Summer, consider this delicious Fruit Salad.

Summer Fruit Salad
Here's what you'll need:
A Hand Held Electric Mixer

1 - 8 oz. package of Cream Cheese, room temperature.
1 - 3.4 oz. box of Instant Cheesecake Pudding Mix
1 C of French Vanilla  Liquid Coffee Creamer
1 pound of Fresh Strawberries, hulled and sliced.
4 Mandarin Oranges, peeled and sectioned.
1 - 20 oz. can of Pineapple Tidbits, drained.
3 Kiwis, peeled and cut into wedges.
2 Mangoes, cut into small cubes.
1 Banana, don't peel or slice until later in the recipe.
The Juice of 1/2 Lemon and Zest of 1 Lemon



In a Medium Mixing Bowl, with a Mixer:
Cream Cheese
Beat until Creamy Smooth.

Add:
Pudding Mix
Beat until incorporated.

Add, with the Mixer on Low Speed:
Creamer, a little at a time until well incorporated and Creamy Smooth.

In a Large Mixing Bowl:
Strawberries
Oranges
Pineapple
Kiwi
Mango
Gently Stir to Mix well.

Add the Cream Cheese Mixture.
Stir gently to Incorporate and Coat all of the Fruit.

In another Bowl:
Banana, peeled and sliced.
Lemon Juice and Zest.
Mix to combine well.
Gently Fold into the Fruit Mixture.

Refrigerate for 1 hour before serving.
Gently Stir again just prior to serving.

Enjoy!
Peace in the Kitchen!

Zucchini Pie Baked in a Quiche Pan

This is made easy by using Pillsbury Refrigerated Crescent Rolls.

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 11" Quiche Pan, un greased.

2 TBS Butter
4 C of thinly sliced Zucchini.
1 C Diced Onion
2 TBS Dried Parsley Flakes
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp dried Basil
1/4 tsp dried Oregano
2 Large Eggs, beaten.
2 C Shredded Muenster Cheese
1 8oz. Can of Pillsbury Refrigerated Crescent Rolls
2 tsp Dijon Mustard


In a Large Skillet on Medium High Heat:
Butter, until Hot.
Zucchini
Onion
Sauté for 6 - 8 minutes.
Stir occasionally.
Add:
Parsley
Salt
Pepper
Garlic Powder
Basil
Oregano
Gently stir to combine well.

In a Mixing Bowl:
Eggs
Cheese
Vegetable Mixture
Gently stir to combine well.

Separate the Crescent Rolls.
Gently Press the Dough into the Pan with the small point of the Triangles  in the Center of the Pan  working out with the Wide end near the Rim of the Pan.
Gently Press the seams together.

Spread the entire Crust with the Mustard.

Spoon the Zucchini Mixture into the Pan.

Bake for 18 - 20 minutes.
A Paring Knife in the Center should come out clean.

NOTE:
To prevent the Crust from burning, cover the outer edge with crinkled Foil during the last 10 minutes of Baking.

Remove to a Rack to Cool for 5 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!

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Fresh Shaved Brussels Sprouts Salad with Walnuts and Lemon

I love Brussels Sprouts in so many recipes.
Here's a simple Fresh Brussels sprouts Salad.

Here's what you'll need:
A Mandolin.

1 Pound of Fresh Brussels Sprouts, shredded on a Mandolin.
1/2 C Chopped Toasted Walnuts
1/4 C Fresh Grated Pecorino Romano Cheese
1 Large Lemon (Grated Peel and Juice)
3 TBS Olive Oil
1/2 tsp Salt
1/2 tsp Pepper

In a Large Mixing Bowl:
Shaved Brussels Sprouts
Walnuts
Cheese
Grated Lemon Peel
Lemon Juice
Mix well.

Add:
Drizzled Olive Oil
Salt and Pepper
Mix well.

Transfer to a Serving Bowl.

Enjoy!
Peace in the Kitchen!

Cream of Rhubarb Pie

I was raised on Rhubarb and have great recipes using it.

This recipe is also from my Best of the Best recipe book.

I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:

1/2 C Butter

1/4 C Sugar

1 tsp Vanilla

1/2 tsp Salt

1 C Flour

3/4 C Rolled Oats

Filling:

1 C Sugar

2 TBS Flour

1/8 tsp Salt

2 Egg Yolks, beaten

3 C diced Rhubarb

Meringue:

3 Egg Whites

1/3 C Sugar

1/8 tsp Salt

1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:

Butter

Sugar

Vanilla

Salt

Mix in the Flour and Oats

When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:

Sugar

Flour

Salt

Combine Rhubarb and enough water to cover the Rhubarb in a saucepan

Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil

Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture

Allow to simmer 1 minute

Pour the mixture into the Crust

Bake at 375 degrees for 25 minutes

Meringue:

In a Stand Mixer or with a Hand Mixer:

Combine Egg Whites and Salt , beat until soft peak form.

Gradually add the Sugar and continue to beat until stiff peaks form

Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!

Peace in the Kitchen!