I also made him his favorite cake. Hot Fudge Pudding Cake that is. I have probably made 100 of these. They are so quick and easy, and I bet you have all the ingredients in your pantry right now. It is perfect for a chilly fall evening.
The picture does not do it justice. It is gooey and delicious on the inside.
Hot Fudge Pudding Cake:
1 1/4 sugar, divided
1 C. flour
1/2 C. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1/3 C. butter
1 1/2 tsp.vanilla
1/2 C. brown sugar
1 1/4 C. hot tap water
Heat oven to 350.
Combine 3/4 C. sugar, flour, 1/4 cocoa, baking powder and salt.
Add milk, butter and vanilla, beat until smooth. Pour into 9" square pan.
Combine 1/2 C. sugar, brown sugar, 1/4 C. cocoa. Sprinkle evenly over top of batter. Pour hot water over top.
DO NOT STIR
Bake 35-40 minutes.
Spoon into dishes with whipped cream.
Makes 8 servings.
I have doubled this recipe many times when we have company. It works like a dream.
I also made Black Beans and Rice to go with dinner. I got this recipe from my sister, and I love it. It is healthy, filling and feeds about 50 people. Seriously.
7 cups cooked black beans
3 tablespoons Olive Oil
2 garlic cloves, minced
1 cup chopped onions
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1 teaspoon paprika
1 cup chopped carrots
1 medium green pepper, chopped
salt and pepper to taste
1/4 cup chopped fresh parsley
1 cup tomato juice or orange juice
2 medium tomatoes, chopped
6 cups cooked brown rice
Drain the cooked beans and reserve the liquid.
In a large skillet, saute the onions, garlic, and spices in the oil until onions are translucent. Add carrots and saute for 3 or 4 minutes. Add green peppers and saute for 5 minutes more. Add salt, pepper, parsley, juice, and tomatoes and simmer until the vegetables are tender.
Combine the drained black beans with the vegetable mixture. Puree 2 to 3 cups of the bean-vegetable mixture in the blender with enough reserved liquid, (or stock or water) to make a smooth puree. Stir the puree into the beans and simmer for 10 minutes. Taste for salt.
Serve the beans on hot rice and top with hot sauce and a dollop of sour cream.
I had the leftovers for lunch today with salsa on a flour tortilla. Yum!
On a Knitty note, the lovely ladies at Team Knit featured my Amanda Sweater on their blog. So much knitting inspiration over there.
Go take a look!