Cooking for Two · dessert · Fast dessert

Mocha Pudding Cakes for Two!

I love it when I can find a dessert that just enough for my husband and me. I don’t like making a whole cake or pie when it’s just the two of us. It will just go to waste. But then there are little gem recipes that only make two servings and are fast and super-yummy, like these Mocha Pudding Cakes from Taste of Home.

I made these during the time of our quarantine. It made the perfect sweet ending to a meal and there were no temptations leftovers!

Mocha Pudding Cake…makes two single servings!

Here’s the recipe…

Mocha Pudding Cakes for Two

Ingredients

  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1-1/2 teaspoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons 2% milk
  • 1-1/2 teaspoons butter, melted
  • 1/4 teaspoon vanilla extract
  • TOPPING:
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons baking cocoa
  • 3 tablespoons hot brewed coffee
  • 1 tablespoon hot water
  • Whipped topping, optional

Preheat oven to 350°F.

  • In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray.
  • Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean.
  • Serve warm or at room temperature, with whipped topping or ice cream, if desired.
Gooey and delicious!

When you make this you’re going to have two really happy people in your kitchen – you and the one with whom you’ll share it! Pin it and then make it soon!

With love from my country kitchen,

dessert · Main dish. · salad · Strawberries

Time for Strawberries!

strawberries

This is a  favorite season of mine – Strawberry Season!  I love Strawberries so much and I love to eat them plain, but I also love adding them to savory dishes as well as baked goods.  I thought I’d do a round-up of some of my favorite strawberry recipes to give you some ideas as to how to use your freshly picked berries!

Strawberries IN foods… Continue reading “Time for Strawberries!”

baking · dessert · Main dish. · Pasta · salad · Uncategorized

A Few Ina Garten Favorite Recipes

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I love the blessing of cooking food for other people.  When I recently made a meal for a family whom we love, I knew that they were fans (especially one of their daughters) of Ina Garten’s recipes. So I made up a menu of mostly all her recipes and set to work.  I made one BIG blunder..,read on to see what I did!

Here’s what I made:

Continue reading “A Few Ina Garten Favorite Recipes”

cakes · dessert · Lightened Up Recipe

Lemon Pound Cake With Cherry Compote

When I had a group of church friends over recently, I wanted to make a cake that would be a little lighter since the meal was pretty heavy.  I came across a Lemon Pound Cake recipe in my Cooking Light Cookbook.  It had high reviews and sounded so delicious that it didn’t take me long to say yes!

I love pound cake – the crispy exterior and the light, smooth batter inside just makes it so good.  Add lemon to it, and it’s perfect!!

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This turned out absolutely scrumptious and the cherry compote was super easy to whip up.  You might ask, What is a compote? It’s fruit cooked in a syrup.  One of my guests kiddingly called it a “compost.”  Yeah, there’s a huge difference!  You won’t be throwing this in the trash! It makes a pretty presentation, but you won’t be looking at it for long!!

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This was a plate that sampled both desserts I made – the Upside down German Chocolate cake and the Lemon Pound Cake with Cherry Compote.  Who could resist?

Lemon Pound Cake with Cherry Compote

Cake:

  • Cooking spray
  • 3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 3/4 cup butter, softened
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 1 tablespoon grated fresh lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh mint
  • 1 tablespoon powdered sugar

Compote: – This would also be great spooned over ice cream or pancakes!

  • 4 cups pitted sweet cherries (about 1 1/2 pounds)
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 1/4 teaspoon almond extract
Step 1

Preheat oven to 350°.

Step 2

To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.

Step 3

Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.

Step 4

Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.

Step 5

To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.

Lemon Pound Cake with Cherry Compote
Picture credit: Cooking Light

This kind of cake freezes nicely, too.  Slice it up and put it into individual servings for guests that might drop in – or for cup of coffee that begs for something sweet to accompany it!  It’s lightened up so you won’t feel quite so bad about indulging!!

With love from my country kitchen,

denise a