Family Around the Table

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Hot Chocolate Pudding Cake #Choctoberfest

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Hot chocolate pudding cake is like magic!

This is a sponsored post where I received product for recipe creation. All opinions are my own.

It’s that time of the year when we celebrate chocolate. You’re probably thinking, why don’t we always celebrate chocolate? Well, I always celebrate chocolate but this week is special because it #Choctoberfest. This hot chocolate pudding cake one of my family’s new favorite recipes. I made it recently much to my kids delight.

This hot chocolate pudding cake is a delicious dessert any time of year but especially during the cooler months. It’s warm and gooey and comforting. While dinner cooks, it’s easy to prepare the mixture and get it ready for the oven. Then, while you enjoy dinner, it bakes and is ready after dinner, when you’re ready for dessert. It needs to sit for fifteen minutes so you even have time to get the dishes done.

Choctoberfest sponsorsFor this recipe I used Rodelle baking cocoa and Imperial sugar, two of the generous #Choctoberfest sponsors. This hot chocolate pudding cake uses both white granulated and light brown sugar. Though you sprinkle a combination over the top of the mixture prior to baking, it sinks into the batter for a rich flavor.  Rodelle baking cocoa is Dutch processed and has a rich chocolate flavor.

 

 

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Hot Chocolate Pudding Cake

Ingredients

  • 1-1/4 cups Imperial granulated sugar , divided
  • 1 cup all-purpose flour
  • 1/2 cup Rodelle Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup Imperial light brown sugar, packed
  • 1-1/4 cups water hot
  • Whipped topping (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir to combine.
  3. Add in milk, butter and vanilla; beat until smooth.
  4. Spread batter in ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top but do not stir.
  5. Bake 35 to 40 minutes or until center is almost set. Remove from oven and let stand 15 minutes before serving. Serve in dessert dishes, spooning sauce from bottom of pan over top.
  6. Garnish with whipped topping, if desired.
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Hot Chocolate Pudding Cake

Don’t forget to check out my welcome post and enter the giveaway to win an amazing prize package.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see all the fantastic recipes they are posting throughout the week:

The PinterTest Kitchen ♥ Family Around The Table ♥ Fix Me a Little Lunch ♥ Savory Moments ♥ Crumbs in my Mustachio ♥ House of Nash Eats ♥ Bake It With Love ♥ That Recipe ♥ Hardly A Goddess ♥ Cooking With Carlee ♥ A Kitchen Hoor’s Adventures ♥ Body Rebooted ♥ Cindy’s Recipes and Writings ♥ The Redhead Baker ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Sweet Coralice ♥ Seduction in The Kitchen ♥ Cooks&Books&Recipes ♥ Everyday Eileen ♥ Under My Apple Tree ♥ Bottom Left of the Mitten ♥ The Spiffy Cookie ♥ Fairyburger ♥ Join Us, Pull up a Chair ♥ Jonesin’ For Taste ♥ Jane’s Adventures in Dinner ♥ Take Two Tapas ♥ Jennifer Bakes ♥ The Unlikely Baker ♥ Hostess At Heart ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynns Sweets and Treats ♥ Wildflour’s Cottage Kitchen ♥ Chocolate Slopes ♥ Little House Big Alaska ♥ Makes, Bakes and Decor ♥ 2 Cookin Mamas ♥ That Skinny Chick Can Bake ♥ Books n’ Cooks ♥ Mildly Meandering ♥ Living Ideas ♥ Restless Chipotle ♥ Get the Good Stuff! ♥ The Weekday Gourmet ♥ An Affair from the Heart ♥ West Via Midwest ♥ Cookie Dough and Oven Mitt ♥ The Bitter Side of Sweet ♥ Cookaholic Wife ♥ Daily Dish Recipes ♥ For the Love of Food ♥ The Saucy Southerner ♥ Cook’s Hideout ♥ By the Pounds ♥ Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota ♥ Sarah Cooks the Books ♥ Chef Sarah Elizabeth ♥ Fantastical Sharing of Recipes ♥ Sarah’s Bake Studio ♥ The Pajama Chef ♥ Frankly Entertaining ♥ Long Distance Baking ♥ Palatable Pastime ♥ The Freshman Cook ♥ The Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the Farm ♥ Wendy Polisi ♥ Tampa Cake Girl ♥ My Southern Sweet Tooth ♥ Canning and Cooking at Home ♥ Full Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good Life ♥

Pecan Chicken

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Pecan ChickenI have a lot of favorite nuts. One of my favorite to cook with, and the one I use most often, is pecans. When I decided to do this event with the Foodie Extravaganza I went looking for a non-sweet recipe, because, well, it seems many of my recent posts have been sweet. Enter my Mom’s pecan chicken. I found the recipe card in her recipe box. I love looking through her recipes. It makes me feel close to her again.

The flavors here are pretty classic. Honey, mustard and pecans. So much flavor with only four ingredients. That’s right, four ingredients and you probably have them in your pantry right now. I often look to my cookbooks and recipe boxes (I have 4 between mine and my Moms) for inspiration. I was feeling bored with recent meals and was happy to find this recipe since I had all the ingredients. Next time, I would probably chop the pecans more finely but this worked and gave great texture to the dish. It’s easy enough for a weeknight dinner yet impressive for entertaining. It’s low maintenance once you get it in the baking dish. You can prepare it ahead and keep in the refrigerator until ready to bake. Serve with roasted vegetables to compete the meal.

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Pecan Chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Serving Size: 1 chicken breast

Pecan Chicken

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13 baking dish
  2. Flatten each piece of chicken to 1/4" thickness. Set aside.
  3. Combine honey and mustard, mixing well, in a small bowl and spread on both sides of chicken. Dredge chicken in pecans. Arrange in prepared pan.
  4. Bake at 350 degrees for about 30 - 40 minutes or until juices run clear and chicken is tender.
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Pecan chicken is easy enough for a weeknight but also impressive to serve to company.
See the other recipes using nuts for today’s Foodie Extravaganza event hosted by Caroline’s Cooking:

Apple Cranberry Galette with Caramel Drizzle #AppleWeek

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One slice won't be enough of this delicious galette.This is a sponsored post however all my opinions are my own. I received complimentary products to create this recipe.

The holidays will be here before we know it and many are like me in that, you start searching for those holiday recipes early. So much work goes into holiday preparation, some things should be easy. My apple cranberry galette with caramel drizzle is just that, very easy. The little prep work involved in my apple cranberry galette with caramel drizzle is peeling and slicing the apples. Because I used a refrigerated pie crust, you can of course make your own, it takes little time at all because you don’t even need to roll out the crust any larger than what it comes in the package. I also used caramel ice cream topping as a time saver. Again, you could melt caramels or make your own caramel sauce.

Adding the egg wash to brown the edges.

This galette is one of the easiest recipes I’ve ever made. In all my years of cooking, I’ve never made anything like this before. I have indulged at dinner parties and enjoyed them. I know I will be making many more versions in the future. It took me a minute to get the pastry folding technique to where I thought it looked good. An egg wash brushed on the edges of the folded pastry helps the sugar to adhere and to brown the edges.

Apple Cranberry Galette baking away!

It’s hard to believe #AppleWeek is almost over. Only one more day. I must mention, yet again, a big thank you to our hostess, Carlee from Cooking with Carlee for such a fabulous week. Here’s hoping she will host again next year! Oh and don’t forget to enter the giveaway below. There are some awesome prizes.

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Apple Cranberry Galettes with Caramel Drizzle

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Apple Cranberry Galettes with Caramel Drizzle

Ingredients

  • 3 Rainier Fruit Honeycrisp Apples, peeled, cored and sliced
  • 1/2 cup sugar
  • 1 teaspoon Rodelle Vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 package prepared pie crust
  • Sprinkling of dried cranberries
  • 1 egg, lightly beaten with a teaspoon of water
  • Granulated sugar
  • Caramel Ice Cream Topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl combine apples, Rodelle vanilla, sugar and cinnamon. Toss apples to coat.
  3. Unroll prepared pie crust and place on baking sheet. Place apple mixture in center of circle, leaving a 3-inch border around fruit. I kind of arranged the slices. Sprinkle cranberries over apples or strategically place them, if you prefer.
  4. Fold border over fruit in an overlapping fashion, pressing gently to make folds stick. Brush sides of dough with egg wash and sprinkle granulated sugar.
  5. Bake for 30 - 35 minutes or until edge is golden brown and flaky.
  6. Drizzle with caramel sauce before serving. Can be served warm or at room temperature.
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#AppleWeek 2017

Appelflappen from Palatable Pastime
Apple Butter Cream Cheese Spread from Tip Garden
Apple Cinnamon Roll Pie from Corn, Beans, Pigs and Kids
Apple Cranberry Galettes with Caramel Drizzle from Family Around the Table
Apple Maple Jam from Feeding Big
Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door
Apple Yeast Coffee Cake from Jolene’s Recipe Journal
Easiest Ever Applesauce from A Day in the Life on the Farm
Grilled Apple Butter Pork Tenderloin from Books n’ Cooks
Grilled Veggie Tacos with Apple Pico de Gallo from Culinary Adventures with Camilla
Honeycrisp and Gouda Grilled Cheese from The Redhead Baker
Italian Apple and Fig Polenta Torta from All That’s Jas
Molasses-Mustard Glazed Pork Chops with Apple Butter from Sew You Think You Can Cook
Roasted Brussel Sprouts with Bacon and Apples from House of Nash Eats
Roasted Pork with Apple Puree from Simple and Savory
Savory Apple Bacon Pizza from Cooking With Carlee
Slow Cooker Honey Apple Pork Roast From Amy’s Cooking Adventures

Apple Cranberry Galette with Caramel Drizzle is an impressive, yet easy dessert.

Prize Pack #1 from Rodelle:

A baker’s dream come true! This delicious prize pack includes premium vanilla products, gourmet dutch-processed cocoa and specialty extracts.

Items include:

Pure Vanilla Extract, Gourmet Dutch-Processed Baking Cocoa, Gourmet Vanilla Extract, Madagascar Bourbon Vanilla Beans, Organic Vanilla Extract, Organic Chocolate Extract, Almond Extract, Vanilla Paste, and some fun baking supplies to whip up your next batch of goodies with!

Prize Pack #2 from Dreamfarm and Casabella:

Items include:a 2 ‘n 1 veggie brush
a clip n strip shears
a set up levups
a set of levoons

Prize Pack #3 from Flahavan’s Irish Oatmeal:

A goodie basket of Flahavan’s items

Prize Pack #4 from Pyrex and Chicago Cutlery:

A Prime™ by Chicago Cutlery® 7 Slot Digital Tablet Holder Block

Prize Pack #5 from Rainier Fruit:

A prize pack from Rainier Fruit including a box of freshly farvested Rainier Fruit apples, a stainless steel apple slicer, apple corer, “Baked with Love” ceramic pie pan, copper apple loaf pan and a $25 Williams Sonoma gift card!
Prize Pack #6 from Veggie Wash:
A prize pack from Veggie Wash

Roast Chicken with Lemon and Herbs a la Julia Child

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Julia Child exhibit at the Smithsonian Museum.Today is Julia Child’s birthday. She is an American icon. The impact she had on cooking, food, wine and the enjoyment of cooking, wine and food lives on in the food bloggers around the world. As a young girl I remember hearing about her shows. Then as I got older I got to watch her on PBS. My favorite show was with Jacques (Pepin) and Julia. Their show was Julia and Jacques Cooking at Home. A companion cookbook to that show was published and my wonderful Mom bought me an autographed copy. It’s that cookbook I used to find this recipe for Julia’s chicken. A recipe all of use thoroughly enjoyed.

Julia Child's kitchen at the Smithsonian Institution.

Earlier this year we were in Washington, DC and I got to fulfill an bucket list item by visiting the Smithsonian Institution’s National Museum of American History. It was beautiful. Even my family enjoyed seeing her entire kitchen displayed. We marveled at all her copper pots and pans and how the things she used in her kitchen were not different at all from the things I use in mine.

Roast Chicken with lemon and herbsWe eat a lot of chicken and our Sunday meal is often whole roast chicken. This was an easy pick. Roast chicken with lemon and herbs is a more sophisticated version of the roast chicken I normally make. A few notes about how I changed her recipe up. I did not roast any vegetables with it. I used herbs de provence because it’s what I had and we like it best. I also did not truss the bird. It’s not something I ever do and in the interest of time I decided to forego it. I actually made two roast chickens this particular night. I have teenage boys, need I say more?

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Roast Chicken with Lemon and Herbs a la Julia Child

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Roast Chicken with Lemon and Herbs a la Julia Child

Ingredients

  • 1 fresh 3 1/2 pound chicken
  • Salt and pepper
  • 6 fresh sage leaves (or 4 sprigs of fresh tarragon or 1/2 teaspoon dried herbes de Provence)
  • 1 large lemon, cut in 1/4-inch slices
  • 2 tablespoons unsalted butter at room temperature

Instructions

  1. Preparing the chicken:
  2. Set the rack on the lower middle level and preheat the oven to 425°F.
  3. Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
  4. To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
  5. Fold the wings up against the breast, where they will be held in place by the V-rack.
  6. Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
  7. Arrange the chicken breast-up on the rack in the roasting pan. Squeeze the juice of the remaining lemon pieces over the top.
  8. Roasting the chicken:
  9. Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.

Notes

A roasting pan 2 inches deep; a V-shaped roasting rack A board or platter for resting and carving

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Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table

Petits Pains by Karen’s Kitchen Stories

Crepes Suzette by Grumpy’s Honeybunch

Coq Au Vin by Monica’s Table

Julia Child’s Roast Chicken by Feeding Big

Homemade Puff Pastry by Amy’s Cooking Adventure

Cherry Clafouti by The Freshman Cook

Creme Brûlée by Culinary Adventures with Camilla

Cauliflower Gratin by A Day In The Life on The Farm

Roast Chicken with lemon and herbs a la Julia.

Blueberry Crisp for Two #FarmersMarketWeek

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A delicious dessert for two that can easily be adjusted for more servings.I’m excited to be sharing recipes using farmer’s market ingredients this week. My first recipe is a blueberry crisp for two. But first, a confession. We do not have a great farmer’s market nearby but my grocer does has pretty great produce. So I’ve chosen some recipes this week you can make with items you find at a typical farmer’s market.

So, while I’ve made one confession, I should make another. I’m not a huge fan of blueberries. I like them in things like breads and muffins but don’t really enjoy them otherwise. My husband loves any kind of fruit crisp and my youngest loves blueberries so I worked up this blueberry crisp for two. Now, it’s easily adjusted for more, or even less, servings making it a fun individual dessert for a dinner party. I venture a guess, that because this dish is almost licked clean, that it was a success.

An empty dish is a good sign.

Blueberry season in Florida is actually over. Although we have nice berries in store now, Florida grows beautiful berries but the season ends in May. When I first started measuring out ingredients I only used 1 1/2 cups of blueberries. I quickly decided that was not enough for the size ramekins I have so I increased them to 2 cups. The topping was the right amount for two servings. I used a new to me oatmeal product in the topping. It’s Irish oatmeal from Flavahan’s and both of my taste testers said this was the best crisp I’ve ever made. Again, I think that empty dish says it all!

So a great big THANK YOU to Christie from A Kitchen Hoor’s Adventures and Cynthia from Feeding Big for hosting this fun event! It’s going to be a delicious week.

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Blueberry Crisp for Two

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 servings

Blueberry Crisp for Two

Ingredients

  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch
  • 1 teaspoon white sugar
  • Topping:
  • ¼ cup flour
  • ¼ cup rolled oats (I used Flahavan's Irish Oatmeal)
  • ¼ cup brown sugar
  • 3 tablespoons cold butter, unsalted
  • 1/4 teaspoon salt
  • Vanilla ice cream for serving

Instructions

  1. Preheat oven to 350 F.
  2. In a small bowl toss together the blueberries with the cornstarch and the sugar until well-coated. Put blueberries into two small ramekins and set aside on a rimmed, foil-lined baking sheet.
  3. In another small bowl combine the flour, oats, brown sugar, and salt. Cut in the butter with a pastry blender and use your hands to work it all together, working the butter into the dry ingredients until the mixture is crumbly.
  4. Sprinkle the crumble mixture over the berries and bake for 30 minutes, or until the berries are bubbly and the topping is golden.
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#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarketWeek Monday Recipes

Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden

Blueberry Crisp for Two is a delicious date night at home dessert.

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