Megan's Hot Fudge Pudding Cake

Megan's Hot fudge pudding cake

My best friend introduced me to her easy hot fudge pudding cake! It's really fast and easy! This recipe is enough for a 8x8 dish and serves 4-6 people.


Find it here! Megan's Hot Fudge Pudding Cake on her blog, Chocolate Chips By the Handful


Ingredients:
1 cup flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 cup unsweetened cocoa
1/2 cup milk or 2% milk
2 TBS melted butter
1 tsp vanilla
1 cup packed brown sugar
1 cup boiling water


Directions:
Preheat oven to 350 degrees. Grease 8x8 baking dish. In a bowl combine flour, sugar, baking powder, salt, cinnamon, cloves and 1/4 cup cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread batter in baking dish.
In a small bowl, mix brown sugar and 1/4 cup cocoa and sprinkle evenly over batter.
Pour 1 cup boiling water over mixture. DO NOT stir!
Baking for 45 minutes. Cool 10 minutes. Batter separates into cake and pudding layers. Serve warm with vanilla ice cream.

Blueberry Lemon Pound Cake

John asked for a pound cake for his 27th birthday and found this blueberry lemon pound cake. It was fresh, sweet, and lemony. A perfect recipe I might say!

Ingredients:

1 3/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
zest of 1 lemon (about 1Tbs)
1/4 cup fresh squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) vanilla yogurt
cooking spray

Icing:
1/2 cup sifted powdered sugar
4 tsp lemon juice


Directions:
Preheat oven to 350 degrees.

 In a large bowl, beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon, and lemon zest.

In a smaller bowl, measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat.

To the remaining flour, add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the four mixture, being careful not to over-mix. Gently, fold in the blueberries.

Pour the batter into a bundt cake pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes, or until a wodden pick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes. Remove cake from the sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely before adding the icing.

Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.

Mom Nealon's Yummy Meatloaf

I never had meatloaf until I went to John's house for dinner. His mom made something that smelled so good and one would think that meatloaf would be too "meaty" and dry. However, it was moist and delicious. When I asked her for the recipe, she said it was a secret, but was happy to hear that I love her cooking and wanted to make it.It's been on a 3x5 index card for the last 2 years, now it's on digital form! Here it is! This is a very easy and no-fail meatloaf recipe. Very quick to put together and it's really good!

Makes two loaf

Ingredient's

1.5 lbs breakfast sausage

1.5 lbs ground beef

1/2 packet Lipton onion soup mix

pepper

1 egg + spicy mustard + ketchup + Worcestershire

shredded zucchini and carrots

1/2 cup minced onion

Soak 1/2 c milk + 6 slices buttermilk bread or bread crumbs

Sauce

1 cup ketchup

1/2 cup brown sugar + 2 tsp spicy mustard

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine sausage, beef, lipton onion soup mix, milk and bread, onion, zucchini, carrots, spicy mustard, ketchup, and Worcestershire, and egg. Season with salt and pepper to taste. Form into a loaf and place in lightly greased 9x13 inch baking dish.

3. In a separate small bowl, combine the brown sugar, mustard, and ketchup. Mix well and pour over the meatloaf.

4. Bake at 350 degrees F for 1.5 hour or until juice comes out clear. 

Poppy Seed Bundt Cake

Laure is one of my good nursing friend's who also has a blog about delicious food! Over the summer, when we were moving back to Seattle from Spokane after graduation, I went to her house to help her with some last packing and offered me some of her rich and moist poppy seed bundt cake she had baked the night before. It was so good that I had to ask her for the recipe! 

Ingredients:

1 box yellow cake mix

2 small package instant butterscotch pudding (1 regular and 1 sugar free).

Liberal amounts of poppy seeds

1 cup warm water

4 eggs

1/2 cup oil

powdered sugar

Directions:

1. Heat oven to 350, spray bundt ban.
2. In one bowl, mix dry ingredients together: 1 box yellow cake mix and 2 packages of small instant butterscotch pudding.
3. In another bowl, mix wet ingredients together:  mix 1 cup warm water, 4 eggs, 1/2 cup oil.
4. Mix wet and dry ingredients well and add liberal amount of poppy seeds 
5. Bake 45-50 minutes
6. Let cool in pan for 5 minutes, turn out and sprinkle with powdered sugar!


Enjoy!