I am linking up for another fun week of peeking in each other’s kitchens! This week I’ve got a great chocolatey recipe to share, scroll down to the bottom of the post if you need a chocolate fix pronto, otherwise there are a few photos to peruse on your way down… Also, you can check out the rest of the great blog hop over at Beauty That Moves.
Not a lot of pictures of meals going on this week as we had an action packed weekend full of fun Edinburgh events including a fantastic Etsy craft party, a day out at a neighborhood festival, and a trip to a farm open day. I’ll have a post to share some pics from all our adventures, but once again I was left in awe of this incredible city that we get to live in and all it has to offer. It is really an amazing place. However, after all our fun poor little N came down with a cold that has kept us in most of the week. Sweet babe. He is still his same gentle little self, just a bit more tender and in need of more cuddles. So, there have been lots of books being read and snuggle times under fluffy quilts, but not a lot of time in the kitchen as my normal sous chef is a bit too sniffly at the moment to hang out around food being prepared. Here’s a quick run down of the little cooking I did get around to this week…
:: honey wholewheat bread, many great recipes in this collection ::
:: artisanal coconut marshmallow from the marshmallow lady. In memory of my dear Grammy. She just loved a good coconut mallow. ::
:: millet croquettes ::
Although we’ve been a bit off our rhythm this week, I did manage to bang together a little chocolate dessert for J and I after a particularly long day for both of us. Chocolate pudding cakes (or self-saucing pudding) has to be one of the best quick dessert recipes to have in the repertoire. They come together in a moment with everyday kitchen staples, are endlessly forgiving, and you can customize them to your heart’s content. This may not be the prettiest dessert around, but it is oh-so-good and guaranteed to satisfy even the meanest of chocolate cravings. Vegan Hot Fudge Pudding Cake serves 4-6
For the cake batter
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 c sugar
- 1 c flour
- 1 Tbsp cacao powder (can use regular cocoa powder if not worried about making a vegan cake)
- 1/2 c milk of choice (I used unsweetened almond milk)
- 2 Tbsp coconut oil, melted (can use butter)
- 1/2 tsp vanilla
- 1/2 c nuts, optional (I love chopped hazelnuts in this recipe!)
- 1 c brown sugar
- 2 Tbsp cacao powder (can use regular cocoa powder)
Pour over mixture
- 3/4 c hot water
- Mix baking powder, salt, sugar, flour and 1 Tbsp cacao powder together in medium sized bowl. After mixed create a little well in the middle and add the milk, melted coconut oil and vanilla. Stir well. Mix in nuts, if using. Pour mixture into an 8×8 greased baking pan. Mixture will be quite thick, so spread it out as evenly as you can.
- Mix the brown sugar and 2 Tbsp cacao powder together. Sprinkle over batter. It will seem like a lot, just keep sprinkling to create an even layer on top of the batter.
- Pour 3/4 c hot water over mixture.
- Bake at 350 F / 180 C for 30-40 minutes.
- To serve, scoop out a serving of cake for each bowl and spoon hot fudge sauce over the cake. Can serve with whipped coconut milk or regular whipping cream if not making a vegan cake. Enjoy warm!