Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

Today was our "cooking day" at home. It was fun to spend time together creating something delicious! Big "C" has been begging to make this recipe for a couple of weeks now and finally we made the time. Who knew summer could be so busy? This recipe is so simple and so fun. It is pretty much like a big lava cake where the bottom of it turns into chocolate pudding. YUM! This recipe was in my grandmother's collections and is definitely an oldy but goodie! Add some whipped cream or cream to this chocolately surprise and give it a whirl!

Mmmmm. See the pudding on the bottom?

Warm cake and pudding with cold whipped cream. Delicious!

Wha La!

(I know I SERIOUSLY need some new hot pads!)

Hot Fudge Pudding Cake

Stir together in a bowl:

1 c. flour, 3/4 c. sugar, 2 tsp. baking powder, 2 Tbsp. cocoa, 1/4 tsp. salt

Stir in:

1/2 c. milk, 2 Tbsp. melted shortening, 1 c. chopped nuts (optional)

Topping:

1 c. brown sugar, 4 Tbsp. cocoa, 1 3/4 c HOT water

Preheat oven to 350 degrees. Spread batter in 9 inch square pan; sprinkle with mixture of brown sugar and cocoa. Pour hot water over entire batter. Bake for 45 minutes in a 350 degree oven. Enjoy!

Hearty Summer Soup

Hearty Summer Soup

Just because it's summer doesn't mean you have to skip out on a yummy bowl of soup. Especially when it is packed with fresh vegetables. This soup is hearty, delicious and satisfying. AND, a great way to use up some of those garden veggies!

Hearty Summer Soup

2 - 2 1/2 Tbsp. Extra Virgin Olive Oil
1 medium onion, chopped
1 large clove of garlic, minced
3 carrots, chopped
2 celery stalks, chopped
1 Russet potatoe, chopped
1 zucchini, chopped
1 yellow squash, chopped large
6 - 8 cups of Chicken Stock
1 can diced tomatoes, drained
1 cup mini farfalle or your favorite pasta
Kosher salt and pepper
Freshly grated parmesan cheese
Fresh parsley

Heat olive oil in a large pot on medium heat. Add onions and saute. Add chopped carrots, celery and potatoe. Add a large pinch of salt. Saute for 10 - 15 minutes to soften. Add minced garlic. Add zucchini and squash and saute for about 5 more minutes. Add another pinch of salt and freshly ground pepper to taste. Once all the veggies are softened, add chicken stock to cover all of the vegetables by about a 1/2 an inch. Stir in diced tomatoes and pasta and cover with a lid until veggies cook through all the way and pasta is cooked.
Dish up and add freshly grated parmesan cheese and fresh parsley on top. Enjoy!