Chocolate Pudding Cake

When I really want to indulge myself, I whip up a pan of Chocolate Pudding Cake. It's not the prettiest of desserts for serving to guests (unless you bake it up in ramekins as shown below), it's usually baked in an 8X8 square baking dish and is a little lumpy on the surface. But this dessert isn't about looks, it's all about taste!

A chocolate cake with deep chocolate flavor is hiding a secret below, for it rests on a layer of delicious chocolate-pudding-like fudge at the bottom. Plus, this cake will even do a magic trick for you! When assembling the cake for baking, you place the pudding layer on top! Fascinatingly,  this cake inverts itself in the oven. Really its all about the science, and you know I love science :0)

Cooking/baking is all about the science of chemistry. A subject which was actually my least favorite in college. (Funny because it is so intertwined with Geology. I didn't have a problem with it when applied to mineral and magma compositions, but that's for another time...) If those teachers just had us cooking real food for our experiments, instead of random chemical compounds,  I definitely would have taken more interest in it! In a nutshell, a good amount of chemical leavener (baking powder) causes the cake to rise up above the heavier pudding, and it sinks down to the bottom as the cake makes space for it to go there. It's also important to use dutch processed cocoa and good quality chocolate chips in the batter. (I go for Ghirardelli or Nestle chips) 'Dutch processed' is cocoa that has some if it's natural acidity neutralized. In taste tests, products made with dutch processed cocoa vs. natural cocoa won almost every time. You should be able to find it in most supermarkets. For this recipe, the chocolate flavors are magnified, and if a poor quality chocolate is used, you will be able to taste it.

It is super important you don't overbake this cake. The pudding will dry up and you'll have little to none for eating. After pulling this cake out of the oven, it's also important to let it rest for at least 10 minutes. The pudding at the bottom needs this time to cool and thicken up a bit. Don't worry, the cake will still be deliciously warm for serving. This cake simply begs for a scoop of vanilla ice cream to go with it too. I just love the combination of hot cake and cold ice cream in my mouth!

Chocolate Pudding Cake

by The Goldilocks Kitchen

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Keywords: bake dessert Chocolate cake

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Ingredients (6 to 8)

• 1 cup sugar
• 1/2 cup Dutch-processed cocoa powder
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons unsalted butter (1/2 stick), melted
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 cup boiling water
• Vanilla ice cream

Instructions

1.Set oven temperature to 350 degrees and move oven rack to the middle position. Spray an 8-inch square baking dish(metal or glass) with cooking spray.

2. Whisk 1/2 cup sugar with 1/4 cup cocoa in a small bowl. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt in a large mixing bowl. Whisk milk, melted butter, egg yolk, and vanilla in a medium mixing bowl until smooth. Stir the milk mixture into the flour mixture and fold in the chocolate chips.

3. with a spatula, scrape batter into your prepared baking dish and spread into corners. Sprinkle reserved cocoa mixture evenly over the top. Gently pour boiling water over the cocoa. Do NOT stir.

4. Bake until the top of the cake looks cracked, sauce is bubbling and toothpick inserted into cake areas comes out with a few moist crumbs attached, about 20 to 25 minutes. It's very important to not overbake this cake, or you won't have any or vary little pudding on the bottom. Cool for at least 10 minutes before serving. Serve with a scoop of vanilla ice cream.

Baby Cakes in Ramekins

Spray eight 6-ounce, ovenproof ramekins with cooking spray. (Can use coffee mugs too.) Fill each cup with 2 tablespoons of batter. Top each with 1 and 1/2 tablespoons cocoa mixture, followed by 2 tablespoons boiling water. (The water turns into pudding, so if you like more pudding, add more water.) Arrange cups on a baking sheet and bake until tops are just cracked, about 20 minutes.

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Roast Zucchini Soup

I am really excited to present this recipe to you! This will be my last zucchini recipe for this season, and I have worked hard on it to present you with a truly delicious creation.

For most people, soup is not the first thing that comes to mind when contemplating how to cook up their zucchini. You'll have to trust me on this one guys, and give it a try. (If you follow my directions exactly!) Even my picky kids love it!

I got the idea for this recipe from my roasted butternut squash soup. When squash is roasted in the oven, the natural sugars are carmelized, adding sweetness and of course softening the pulp. Roasting the zucchini in the oven helps to dry up some of the zucchini's excess water while browning the edges also adds great flavor. After that, the recipe is very simple. I tried more complex variations, but found that the simplest was the most delicious! Once the zucchini is roasted, it is pureed in the blender with chicken stock and poured into a large pot or dutch oven. Rice is then added and cooked in the soup. Once it's done pour in a bit of heavy cream and add salt and pepper to taste. It mostly tastes like chicken and rice soup but the roast zucchini really imparts a nice extra depth of flavor.

You can see the rice gives a nice texture and body to the soup. 

I know you'll enjoy this recipe, give it a try! It's been a lovely treat for me and my family on several occasions, and goes great with a nice slice of buttered bread.

Roast Zucchini Soup

by The Goldilocks Kitchen

Prep Time: 15 minutes

Cook Time: 40 minutes

Keywords: roast soup/stew vegetarian zucchini fall summer

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Ingredients (10 servings)

• 2 medium sized zucchini~ (about 10 inches long) or 3 small store bought (about 6 to 8 inches)
• 1/2 onion
• 1 tablespoon of olive oil (not extra virgin)
• Salt and pepper
• 8 cups of water
• Enough chicken bullion for 8 cups of broth
• 3/4 cup of white rice (not instant) or rice of your choice
• 1/3 cup heavy cream
• 1 teaspoon salt

Instructions

Set the oven to 425 degrees and move oven rack to center. Wash and slice the zucchini in half lengthwise and scoop out the seeds. Chop the zucchini into 1 inch size chunks and place in a medium sized mixing bowl. Chop onion into 1 inch chunks, separating the layers after doing so and add to the chopped zucchini. Pour olive oil over and a pinch of salt and pepper. Toss or mix to coat evenly. Spread the zucchini and onion onto a large rimmed baking sheet and roast in the oven for about 30 minutes, flipping the zucchini pieces over about half way through. Use a good spatula to remove any bits that stick to the pan to add to the soup. When most reach golden brown remove from oven.

While the zucchini is roasting, place 8 and 1/2 cups water on the stove to boil and add bullion. Once boiling temperature is reached, remove from heat.

In two batches, place the roasted zucchini and onion in a blender and each time add two cups of chicken broth. Puree until smooth. Pour into a large pot or dutch oven with a well fitting lid. Pour in rice and the rest of the chicken broth and stir to incorporate. Bring to a boil over high heat, then cover and simmer on medium low for about 20 minutes, or until the rice is cooked. (This time varies slightly with the type of rice you are using.

Off heat, stir in the heavy cream and salt to taste. Serve.

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Zucchini Fritters

Hey guys! I thought I'd share a couple more zucchini recipes with you in case you've got a few left over from this summer's growing season. There is so much more to Zucchini then just baking bread or even whipping up a batch of Ratatouille. Why not fry up some zucchini fritters? They make a great appetizer for any occasion. Served hot with creamy cool Cucumber Yogurt Sauce they are a unique and delicious way to enjoy zucchini!

For this recipe the zucchini is shredded and moisture removed in order to allow the binder to hold it all together. If there's too much water in the shreds of zucchini they will fall apart in the pan when you fry them up. (Ask me how I know.) So how do you remove the water? Simply dump your shredded zucchini into a thin dish towel, wrap it up and 'wring' it out. It's the same method I use for my Great Zucchini Bread. Wring it tightly and squeeze as much green juice out as you possibly can. (When my husband is around I ask him to do it.) Do not use cheese cloth!!!! Unless you plan on throwing it away after you use it! (Again, ask me how I know.) Zucchini has a ridiculous amount of water, something like 95%! So, here we get rid of the water but leave the flavor :0)

Feta cheese is added to give every bite a bit of tangy creaminess. Dill and fresh ground pepper add some great flavor and give a little kick. I also noticed that there's a 'just right' amount of oil to use when frying your zucchini fritters. Too much was just a waste, and too little will burn your fritters. Make sure you stick to the three tablespoons of oil per batch and wipe out the skillet in between batches so the little burnt bits don't get incorporated into your fritters.

Zucchini Fritters

by The Goldilocks Kitchen

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: fry appetizer side vegetarian Zucchini summer fall

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Ingredients (Serves 4 to 6)

• 1 pound Zucchini (about 2 medium) trimmed, halved and seeds scooped out
• 8 ounces feta cheese, crumbled (about 2 cups)
• 2 scallions, minced
• 2 tablespoons minced fresh or dried dill
• 2 large eggs, lightly beaten
• 1 medium garlic clove, minced or pressed (about 1 teaspoon)
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 6 tablespoons olive oil (not extra-virgin)
• Lemon wedges, for serving

Instructions

Adjust your oven rack to the middle position and set the oven to 200 degrees. Shred the zucchini on a box grater or with a food processor (that has a shredding disk attachment). Dump it out onto a dish towel, wrap it up and wring out the juice as tightly as you can.

Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper into a bowl. Then sprinkle the flour over it and stir it in.

In a 12-inch NONSTICK skillet heat 3 tablespoons of olive oil over medium heat until shimmering. Using a spoon or cookie scoop, drop 2 tablespoon sized portions into the oil, flattening out the mound with the back of your spoon or scoop. Your fritters should be approx 2 to 3 inches wide. You should be able to fit 6 fritters in your pan all at the same time. Fry until golden brown on both sides, about 2 or 3 minutes per side.

Remove the fritters carefully with a spatula and place them on a baking sheet lined with paper towels. Put the baking sheet in the pre-heated oven to keep the fritters warm while you cook the second batch. Wipe out the skillet with a large wad of paper towels. Re-heat 3 more tablespoons of olive oil over medium heat and fry the second batch of zucchini fritters. Serve warm with optional lemon wedges.

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Cucumber Yogurt Sauce

Here is a rich, creamy, cool sauce that goes great with Zucchini Fritters or paired with your favorite raw veggies or pita wedges. Make it ahead of time so you can chill it in the fridge for at least an hour to let the flavors blend together. Simple and Delicious, this sauce has the flavors of a regional cuisine that you can easily make in your home.

If you're like me I love, LOVE, trying new foods from around the world. This sauce reminded me of when I live in Toronto Canada, and had the opportunity to dine with some lovely folks from the middle east. Yogurt sauce is a common side dish with cuisine from this area. Toronto is quite the melting pot for culture. Or, as the locals say, it's more of a stained-glass window :0)

Cucumber Yogurt Sauce

by The Goldilocks Kitchen

Prep Time: 10 minutes

Cook Time: 1 hour

Keywords: vegetarian

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Ingredients (Makes about 2 cups)

• 1 medium cucumber, halved lengthwise, and seeded
• 1 cup of Greek yogurt
• 2 tablespoons minced fresh mint and/or dill
• 1 small garlic clove, minced or pressed through a garlic press
• salt and pepper

Instructions

Shred the cucumber on a grater. Whisk the yogurt, oil mint and garlic together in a medium bowl. Stir in the shredded cucumber. Season with salt and pepper. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour, but can be kept in the fridge for a couple days.

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Blueberry Swirl Muffins

Ladies and Gentleman! Announcing the ultimate Blueberry muffin! So moist, delicious and full of blueberry flavor in every bite, you'll gobble them up faster than you can say supercalifrajalisticexpialadocious!
You are seriously gonna love these. When I pull these out of the oven, I have to fight my kids off with a Styrofoam sword or they'd eat them all up :0)

There are a million blueberry muffin recipes out there. Of course I'm going to share some secrets with you that will take your average blueberry muffin and really make it exceptional. You can use frozen or fresh blueberries for this recipe, and you'll be cooking a portion of them into jam on the stove. ( I learned a valuable lesson when making this batch~ don't buy fresh blueberries out of season. Holy cow expensive!)
I prefer fresh when the budget will allow. The quick berry jam that you'll cook is then swirled around in the batter to ensure sweet berry flavor in every bite. Top the muffin batter off with a lemon sugar streusel and you have perfection. I love the way the tart bright flavor of lemon balances the sweetness of the cooked blueberries.

Buttermilk is used in the batter to help give a really nice bit of tartness, and again works to balance the sweet flavor of the berries. I have talked about making your own substitute buttermilk at home in previous recipes. Do not use the substitute for this recipe, or your muffins will be dry. You'll need to use store-bought buttermilk this time.

Over-mixing this batter can be a real downer. Literally. If you mix it too much before baking, too much gluten will form from the flour and inhibit the rising in the oven during baking time. If you want your muffins light, moist and airy, be careful when mixing the berries and flour into the batter. You'll want to see a few small streaks of white flour remaining. Don't worry, as the muffins rise and cook in the oven the flour will be moistened and incorporate into the muffin just fine.

So here it is, the recipe for the best blueberry swirl muffins!

Blueberry Swirl Muffins

by The Goldilocks Kitchen

Prep Time: 20 minutes

Cook Time: 18 minutes

Keywords: bake bread Blueberries

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Ingredients (1 dozen)

Lemon Streusel Topping

• 1/3 cup sugar
• 1 tablespoon finely grated lemon zest (1 large lemon or 2 small)

Muffins

• 2 Cups fresh blueberries
• 1 and 1/4 cup sugar
• 2 and 1/2 cups all purpose flour
• 2 and 1/2 teaspoons of baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 1 and 1/2 teaspoons vanilla extract

Instructions

Stir together the lemon zest and the sugar in a small bowl and set aside.

Set your oven to heat at 425 and move an oven rack to the upper-middle position. Spray your muffin tin with cooking spray. Measure out the sugar. Scoop one heaping teaspoon of sugar out and put it in a small saucepan. Add 1 cup of blueberries to the sauce pan and place it over medium heat. Bring to a simmer, stirring and mashing the berries with a spoon until the berries are all broken and the mixture is thickened and reduced to approximately 1/3 cup jam. Remove from heat and continue with the recipe while it cools.

Whisk the flour, baking powder, and salt together in a large mixing bowl. In a medium bowl, whisk the remaining sugar and the eggs together until thick and well mixed. Slowly whisk in the butter and oil, followed by the buttermilk and vanilla.

Using a rubber spatula, fold the egg mixture and remaining 1 cup blueberries into the flour mixture until just moistened. The batter should be very lumpy with a few white streaks of flour. Don't overmix.

With a 1/3 measuring cup or an ice cream scoop, divide the batter evenly among the twelve cups in the muffin tin. The batter should completely fill the cups. Spoon 1 teaspoon of the jam mixture into the center of each muffin. Using a skewer or toothpick, gently swirl the batter around back and forth about 4 or five times. You just want to swirl the jam around in the batter, not mix it together. Sprinkle the lemon streusel on top and place the muffin tin in the oven for 17 minutes, rotating the pan half way through baking.

Cool the muffins in the pan for 5 minutes, then remove to finish cooling on a wire rack. I like to use a good pair of tongs to get the muffins out easily. Run a knife around the edges first.

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Maple-Glazed Acorn Squash

"Why do you want to plant that in our garden? I mean, what do you do with those anyway?"
Camron looked puzzled as I dug a hole for my little acorn squash plant purchased earlier that day.
"Uh, you eat it..."
"Oh. Well does it taste good?"
I placed my little plant into it's new home. "Camron, I have a delicious recipe in mind just for this type of squash. It will be really good, I promise."
After that he was satisfied. Months later, when I harvested the fruit of my labors, indeed it was delicious, and everyone loved it! I know you will enjoy making and sharing this squash with friends and family this holiday season.

My husband and I both grew up in central New Mexico, generally a very hot, arid place. It's extremely difficult to get anything to grow in the sand without being scorched to death. So when we moved to Idaho two years ago we embarked on the great task of growing our own vegetable garden, something commonly done here.  If you've never grown a vegetable garden, it can sound simple, but in reality requires a great amount of work. For us that first year it was quite a learning experience. But with sunshine, water and some TLC we had a great garden. There is such a wonderful satisfaction that comes from seeing and enjoying the fruits of your labors. The squash I used for this recipe was picked from my own garden.

It is a fantastic feeling to know when you need something to cook for dinner, you can walk outside, pick it and create a lovely dish to eat in your home! No going to the store and spending money. There truly is something to be said for self-sufficiency. One of my goals in life is to be completely self sufficient. I'm talking having my own property big enough for my own personal farm. Seriously! With a nice looking earth ship home too. Never heard of one, check this out.  They can make them look like nice typical homes now too! I love the idea of not spending money on utilities and growing my own food right in my house!

For now I better focus on helping you cook up some acorn squash :0)

This recipe makes a beautiful and tasty side dish for a holiday meal, or try it with this main course. The first thing about making this recipe is that you'll need to use real maple syrup. Don't even think about using pancake syrup! I know a bottle of real maple syrup can be very expensive, depending on where you live. If money is tight, think of it as an investment and keep it only for use as an ingredient in cooking. Use your imitation syrup for pancakes in the morning. I still do!

When preparing the squash you'll need to cut it into wedges to create more surface area to brown and glaze. Plus the smaller wedges will take less time to cook. Also reducing the maple syrup a bit on the stove will help it stick to your squash wedges, instead of running right off and caramelizing your pan :0)

First, cut the squash in half from the stem to the tip and scoop out the seeds with a spoon. Then cut each half into four wedges as shown in the pictures. A tip when slicing these up: use a very sharp chef's knife. When the squash is cut in half and seeds removed, place the flat part down on your cutting board to slice the rest. Then it won't move around on you as you finish slicing it, saving you from any cuts from that sharp knife. (Hopefully.)

Maple-glazed Acorn Squash

by The Goldlocks Kitchen

Prep Time: 15 minutes

Cook Time: 45

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Ingredients (8 servings)

• 2 acorn squash
• 2 tablespoons vegetable oil
• 2 teaspoons sugar
• 3/4 teaspoon Salt
• 1/2 teaspoon pepper
• 5 tablespoons maple syrup
• 4 tablespoons unsalted butter
• 1/8 teaspoon cayenne pepper

Instructions

1. Set your oven to 475 and make sure the oven rack is in the middle position. Cut each squash pole to pole, scoop out the seeds, and cut into 8 wedges. Toss the squash wedges with the oil, sugar, salt and pepper in a mixing bowl. Place the wedges on their sides in a single layer on a rimmed baking sheet. Bake until the bottoms of the squash are nice and golden brown for about 25 minutes.

2. While the squash is baking, pour the syrup into a small saucepan and bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer the syrup for about 3 minutes. Remove from heat and whisk in butter and cayenne until smooth. Cover to keep warm.

3. When the bottoms of the squash have roasted, remove them from the oven and flip them over. Brush the tops with maple glaze and return to the oven and bake until the squash is tender and deep golden, about 15 minutes. Remove from the oven, flip the wedges over again, brush with remaining glaze, and serve.

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Ginger-Maple Poached Salmon

Ginger-Maple Poached Salmon served with couscous and Maple Glazed Acorn Squash.

I have grilled, baked, fried and sauteed fish. Never have I poached it. 'Poached' is a fancy word for cooking in flavorful juices or water. This recipe was uncharted territory for me, but I am ever zealous to expand my knowledge and skills in preparing great food. Plus, this recipe was super fast, I made it in about 30 minutes, making this a great weeknight dinner. 

You'll find this recipe is actually quite simple and allows you to bake side dishes like Maple-Glazed Acorn Squash in the oven while you cook the main course on the stove top.  A 12 inch saute pan or frying pan with a well fitting lid is essential for this recipe. The fish is elevated from the pan bottom (so as not to scorch) by a simple trick; sliced lemon. The fish simmers and absorbs the flavors of your liquid while staying nice and moist. When you're finished cooking the salmon, simply boil down the liquid to concentrate the flavors and make a lovely pan sauce to drizzle over the fish.

Ginger-Maple Poached Salmon

by The Goldilocks Kitchen

Prep Time: 10 minutes

Cook Time: 20 minutes

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Ingredients (4 servings)

• 1 lemon
• 3 tablespoons maple syrup
• 3 tablespoons Ginger Beer
• 1 tablespoon Grey Poupon mustard
• 1 tablespoon cider vinegar
• 1 medium shallot, sliced thin (about 3 tablespoons)
• ¾ cup water
• 1 skinless salmon fillet (about 2 pounds) thickest part should be about 1 ½ inches
• 1 tablespoon unsalted butter
• 1 tablespoon minced fresh chives
• Salt and ground black pepper

Instructions

Slice the top and bottom of the lemon off. Slice the rest of the lemon into 8 to 10 thin slices (about ¼ thick). Arrange the lemon slices in rows in the bottom of a 12 inch skillet with a well fitting lid. There should be four rows, fit them however you can. (I usually place three rows vertically and the fourth horizontally above or below.) Whisk together the maple syrup, ginger beer, mustard, vinegar, shallot and water in a small bowl. Gently pour the mixture into the pan with the lemons.

Using a sharp knife, cut the fillet into four equal pieces. Place each piece of fish over a row of lemon slices, skinned side down, (the grey side) in the skillet and turn the heat to high. When the liquid has reached a simmer, turn the heat to low, cover and simmer until the sides of the fish are opaque and the center of the thickest part has reached 125 degrees. This can take anywhere from 11 to 16 minutes. Remove the pan from heat. Carefully remove the fish and lemon by using a flat spatula to slide under the lemons and remove both from the pan. Place on a paper towel lined plate and tent loosely with foil.

Return the pan to high heat and reduce the poaching liquid until about 2 tablespoons remains, 4 to 6 minutes. Remove the pan from the heat and whisk in the butter and chives. Season with salt and pepper to taste.

To serve: Place each fillet on a serving plate, lightly season with salt and pepper and drizzle pan sauce over top. Can be served with or without the lemon slices underneath.

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John Hoosier Cake

I am so proud to be able to share this deliciously moist, time-honored chocolate cake recipe with all of you! It has been handed down through at least 4 generations in our family, possibly more. It's a simple looking sheet cake, with fantastic rich, tangy, chocolaty flavor. Who is John Hoosier you ask? Great question. When this recipe was given to me by my mother-in-law I asked her the same question, and she had no idea! I always wondered about the name every time I made this classic Sunday dessert. But then I would get busy making it, eating it and then the distractions of life would call my thoughts another way. My childhood A.D.D. comes back to haunt me I swear! :0)

 So in sharing this recipe with you I decided I better do a little research. I expected to find some notable

'John Hoosier' from antiquities that did something, or was something, that would cause a simple but delicious cake to forever bear his name. I could not find any notable 'John Hoosier' in history. However, the moniker 'Hoosier' is well know to local southern Indiana residents and is said to originate there in the mid to late 1800's. The term then, some would argue, was used for various simple folk from dock workers to backwoods-type immigrant settlers. Some think that it started when they would yell out "who'sh'ere?" So as not to shoot a friend or family member approaching in the forest :0) As the years progressed into the early 1900's if you were called a Hoosier it was not a nice thing to say; more like saying you were a lazy redneck! Well now, hold on just a minute! I do recall Grandma Kreps referring to this cake as 'a poor man's cake'. So we've come to the answer to the question: the cake's not named after a person, but rather it's a label for a poor, back-woods redneck cake!

 The evidence is there; the cake is made with butter-milk (sour milk), a traditional old-time family's milk. After milking the cow the fresh milk was left to sit for a time so the cream could separate and be skimmed off for churning butter. The remaining milk usually had soured a bit. Nowadays you can purchase cultured buttermilk, in which bacteria is added to create the tart flavor.
When I received this recipe I was informed that there's an easy substitute for buttermilk if you don't have any handy.

Adding 1 and 1/2 tablespoons of apple cider vinegar to one cup of milk will curdle it and give a similar tartness. I made it using this method many times and the cake is wonderful! So moist and flavorful. Honestly, I've made this twice with store bought buttermilk and it tasted so bland! The 'substitute buttermilk' wins hands down for my family as being the tastier cake, and I won't make it any other way.

 Here's the recipe for you to enjoy, and may it become a family favorite for your go-to easy and delicious Sunday night dessert. Top off a hot slice of frosted cake with a scoop of vanilla bean ice cream. Those old-timers may have been poor but they sure knew how to make the best of it! :0)

John Hoosier Cake

by The Goldilocks Kitchen

Prep Time: 20 minutes

Cook Time: 30

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Ingredients (16 to 20 slices)

Cake

• 1 cup milk
• 1 and 1/2 tablespoons apple cider vinegar
• 2 cubes (1 cup) salted butter or margarine
• 1 cup water
• 4 tablespoons cocoa powder, and 2 more for dusting your pan
• 2 cups all-purpose flour
• 1 and 2/3 cup sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla

frosting

• 1 cube of salted butter or margarine
• 4 tablespoons of cocoa powder
• 1 pound of powdered sugar
• 1/2 teaspoon vanilla
• 1 cup of chopped nuts (optional)

Instructions

1 Mix the vinegar into the milk to create your buttermilk substitute and let it sit as you continue with the recipe.

2.Move the oven rack to middle position and preheat oven to 350. Grease a 15.5 by 10.5 by 1.5 inch rimed baking sheet with Crisco and dust the entire surface with cocoa powder, tapping out the excess.

3.In a small saucepan over medium heat bring to boil the butter, water and cocoa, stirring occasionally and remove from heat when boiling.

4. In a large mixing bowl or the bowl of a stand mixer, combine and sift together the flour, sugar baking soda and salt. pour in the cocoa mixture and mix until combined. Add 2/3 cup buttermilk substitute, eggs and vanilla and mix until combined.

5. Pour into your prepared baking sheet, tapping the bottom gently on the counter top a few times to release any trapped bubbles. Bake for about 30 minutes.

6. While the cake bakes, prepare the frosting by combining the butter or margarine, what's left of your buttermilk substitute and 4 tablespoons of cocoa in a medium saucepan and bring to a boil. Remove from heat and add to the bowl of a clean stand mixer (or a large mixing bowl). With the paddle attachment on medium low speed add in the powdered sugar and vanilla. Beat on medium high for 2 minutes, scraping down the sides and bottom of the bowl half way through. Pour over a very warm cake, spreading out evenly with a spatula or knife and serve.

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Old Fashioned Chicken Dumplings

 Classic home cooking at it's best!

Rustic, old-fashioned, made with love comfort food. The kind your grandma used to make. That's what this meal is all about. Sunday dinner on a chilly fall evening with the fireplace lit, cozy and warm. I have loved making this recipe again and again because it's such a classic hearty meal in a bowl, streamlined and foolproof. The timeless combo of chicken simmering with farm fresh herbs and veggies on the stove is the iconic turn of the century American meal. Add home made dumplings cooked right in the pot and you've got yourself a steamy bowl of goodness and love in every bite!

Alright, fluff aside, this recipe is a step above beginner, but can be accomplished by anyone who is willing to spend a little more time in the kitchen to chop fresh veggies and shred chicken :0)

Bone-in, Skin-on chicken pieces are first browned in a dutch oven to render chicken fat for use later. Browning the skin to a deep golden color adds tons of  flavor to the meal. The chicken fat is poured off and saved for the dumpling dough, which also adds flavor.

Then the veggies are sauteed and the stew is built, adding in the chicken that was browned earlier to cook in the broth. Once done cooking, the chicken is shredded and added back into the pot. The bone-in chicken is super hot and will retain heat for a long time. I get impatient waiting for it to cool enough to shred by hand, so I take a knife and fork and cut the pieces open along the bone, even separating whole chunks of chicken off the bone to cool faster. There's a reason for using bone-in though, the meat stays more moist and tender.

At this point, you can turn this recipe into a make ahead. I highly recommend this~ you can store it in an air tight container for 24 hours if needed. This is so great because the excess chicken fat on the top of the stew will solidify and is easily spooned off. Otherwise, you'll need to get a large spoon and try to spoon it off of a hot stew, without spooning the stew out with it.

Side note: I once kept a sweet family we had invited over to dinner waiting almost 45 minutes for this dish! I had forgotten how long it takes to let the chicken cool before shredding and was so late getting this on the table (sorry Holbrook's!) I was thoroughly embarrassed. My advice is if you're making this for a crowd, definitely make it the day before. Warm it up 30 minutes or so before you wish to serve it to give yourself time to cook the dumplings.

While the chicken cools, I go ahead and make up the dough for the dumplings. Now there are all kinds of different 'dumplings' out there in the world, and this recipe may be different from any you've tried. They're made from a very sticky dough, scooped right out into a small ball and dropped into the stew to steam cook. I recommend a small scoop like a melon baller or a tablespoon for this. Whatever you use to scoop and drop, spray it with cooking spray. The dough won't stick and will come right out in a more pleasing round shape. The finished dumplings double in size and should be light and flavorful. If they are gummy on the inside, they are underdone.



Old Fashioned Chicken and Dumplings

by The Goldilocks Kitchen

Cook Time: 2 hours

6054622

Ingredients (8 -10 Servings)

Stew

• 4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), fat trimmed off
• Salt and ground black pepper
• 2 tablespoons vegetable oil
• 4 tablespoons (1/2 stick) unsalted butter
• 4 medium carrots, peeled and sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4 inch thick
• 1 medium onion
• 6 tablespoons unbleached all-purpose flour
• 5 1/2 cups low-sodium chicken broth
• 1/4 cup whole milk
• 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
• 2 bay leaves
• 1 cup frozen peas
• 3 tablespoons minced fresh parsley leaves

Dumplings

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3 tablespoons reserved chicken fat or unsalted butter

Instructions

1. For the stew: Pat the chicken dry with paper towels and season it generously with salt and pepper. Heat the oil in a large dutch oven over medium-high heat until just smoking. Turn the heat to medium and brown half of the chicken on both sides, 6 to 8 minutes per side. You can turn the heat up to medium high if the chicken isn't browning fast enough but if the bottom of your dutch oven begins to scorch, turn the heat back down. Transfer the chicken to a plate, leaving the fat in the pot. Repeat with the remaining chicken.

2. Pour off any chicken fat and reserve it for later. Add the butter, carrots, celeryk, onion, and 1/4 teaspoon salt to the pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in the flour and cook for 1 minute. Pour in the broth, milk, and add the thyme and bay leaves and whisk to incorporate, scraping up any browned bits on the bottom.

3. Nestle the chicken, along with any accumulated juice into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (165 degrees) or 1 hour for the dark meat (175 degrees). If using both types, simmer the thighs and drumsticks for 40 minutes before adding the breasts.

4. Transfer the chicken to a plate to cool. If you divide each piece into two it will cool quickly. When it's cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces; add the shredded chicken into the pot and discard the skin and bones. Remove and discard the bay laves. Skim as much fat as possible off the surface of the broth with a large spoon. This step is important~ the dumplings will be cooking at the surface and you don't want excess chicken fat baking into the dumplings. (At this point the stew can be cooled completely and refrigerated in an airtight container for up to 24 hours. The fat will solidify and it's extra easy to remove this way. Re-heat over medium low heat.)

5. For the Dumplings: Stir the flour, baking powder and salt together in a large bowl. Microwave the milk and reserved chicken fat in a microwave-safe bowl until just warm (do not over heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

6. Return the stew to a simmer, stir in the peas and parsley, and taste it. Season with salt and pepper if necessary. (This stew has always needed salt when I make it~ make sure you add salt before adding the dumpling dough.) Using a melon baller or small spoons sprayed with non-stick spray, scoop and drop balls of dough into the stew. Leave 1/4 inch of space around each dumpling until there's no more room. You may have excess dough depending on the size of your dutch oven or pot. Reduce the heat to low, cover, and simmer until the dumplings have doubled in size, about 13 to 15 minutes. Serve.

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