Matthew 1:23 “The virgin will conceive and give birth to a son, and they will call him Immanuel”[a] (which means “God with us”).
Matthew 28:20 Jesus said, “Surely I am with you always, to the very end of the age.”
Today I started back to Community Bible Study after a month long break for Christmas. I missed the study so much! We are studying Hebrews and it is addicting! The more I learn the more I want to know! I thank God that I live in a country where I have the freedom to believe, to study, and to share without oppression. Thank you Lord, Jesus!
This week I have shared recipes for everything from Baked Oatmeal at breakfast to Cheese Bite snacks and even an awesome recipe for Fingerling potatoes and vegetables. And now I just don’t want to let the week go without at least one sweet something! During December, one of our cookbook winners was Robyn Maxum. Robyn is sharing today’s recipe of Warm Chocolate Pudding Cakes with us. When I first read through the recipe I thought, “wow, this is just like our Walnut Fudge Pie” recipe. I even told my two culinary consultants that I thought this was going to be just like one of our favorite pies. Boy was I wrong!
Turns out the ingredient list is very similar but the end result much different. These pudding cakes are a nicely dense, very moist chocolate cake that can be eaten alone, served with some Dulce de leche (caramel), topped with whip cream, or maybe even a little scoop of vanilla bean ice cream.
I made two cans of Dulce de leche when I was making Banoffi Pie last fall. I used one can in the pie and opened up the second can to top these lovely pudding cakes. My oh my … it was delicious! This is how I will always serve it. If you have never made your own caramel, take a look at the Banoffi pie recipe and I included directions. Easy as … pie! 🙂
Thank you Robyn for sharing this recipe. It is a keeper!
Rich chocolatey fudge cake served warm with caramel sauce or a Dulce de leche and whipped cream.
Author: Shared by Robyn Maxum
6 tablespoon Cold, Unsalted Butter, cubed
⅓ cup Granulated Sugar
6 oz Semi-Sweet Chocolate Chips
4 Large eggs
¼ cup All-purpose Flour
½ teaspoon coarse salt
Whipped Cream for serving
Preheat oven to 350 degrees. Use non-stick spray (Canola oil) to coat 6 ounce ramekins.** Coat each ramekin with sugar and lightly tap out excess. Microwave butter and chocolate until melted, stir until smooth. Microwave in 30 second increments so chocolate is over-heated.
In a large bowl (or food processor), whisk together eggs, sugar, flour, and salt. Add chocolate mixture and whisk to combine. Divide batter between 4 or 5 ramekins to ¾ full. Place on a rimmed baking sheet and refrigerate for 15 minutes.
In the 350 degree oven, bake until the center of cake is soft but not wet when pressed, about 22 to 27 minutes. Let cool for 5 minutes.
Serve with whip cream or warm caramel and whipped cream!
* Recipe calls for 2 eggs plus 2 egg yolks. I use 4 eggs so I don't have to mess with extra whites and the recipe works fine either way.
** Using 6 ounce ramekins there is enough batter to make 5 nice servings or 4 slightly fuller servings. The picture with this recipe was part of 5 servings.
Every good and perfect gift is from God. It comes down from the Father. He created the heavenly lights. He does not change like shadows that move. (NIRV)
I do believe every good and perfect gift comes from our Father in Heaven. And once again he gave my family and I a beautiful day to celebrate the birth of our Savior, Jesus. With family living from coast to coast today’s technology allows us to talk on the phone, chat via computer, email, Facebook and even do some Facetime! We are so blessed and thankful knowing full well there are those whose hearts are broken and hurting during this Christmas season. It is a gentle reminder that the Lord will carry us when we can’t walk for ourselves. Psalm 121:1 I lift up my eyes to the mountains— Where does my help come from?2 My help comes from the LORD, the Maker of heaven and earth.
God Bless You all my friends, as we head into the last week of this year 2011.
My last cookbook giveaway for this Christmas will be this cookbook I put together while an innkeeper at Walnut Grove Bed and Breakfast. I called it “Friends And Family” because all my recipes have come from, well, friends and family! I have a PDF copy of this cookbook that you can download for free, or it is available for purchase as well.
However, before you do either of those things — leave a comment on any post this week and Friday we will give away the cookbook via a random drawing on Random.org.
In the meantime I want to share a recipe from our Christmas traditions. When my sister-in-law joined our family many years ago she made a Sour Cream Coconut Cake at Christmas. She said that it was her family’s tradition to always have this cake sometime during the holidays. Once we tasted it we enthusiastically embraced the tradition of Sour Cream Coconut Cake for our Christmas dessert. If you have had all the Pumpkin pie you can stand for this year and yet want a fabulous dessert to end the year and kick-off the new year, I highly recommend this “make ahead” cake. It can be made up to 7 days before you want to eat it. That means over the next couple days you still have time to get it made and in the refrigerator for New Year’s. Your friends and family will thank you!
First make the cake. The recipe calls for a Duncan Hines Yellow Butter Cake mix. I have tried a Classic white mix and it isn’t as good. I am sticking with the Yellow Butter mix!
Split it into four layers:
Mix sour cream and frozen coconut (thawed). Frozen coconut is found in the freezer section by the Pepperidge Farm Puff Pasty, Phyllo Dough and such. I believe one of the secrets to this cake is using the frozen coconut. I have tried it with flaked coconut only and it just isn’t the same. Add the sour cream coconut mixture between all the layers:
Top with frosting, a little flaked coconut, seal it up and REFRIGERATE.
When the time is right, remove from refrigerate and let set for 30 minutes or so. Enjoy!
Thank you Liz for this great recipe! Many Blessings and Happy Cooking!
The ideal "make ahead" dessert! Put together and refrigerator up to 7 days. The sour cream and coconut add just the right touch so that in the fullness of time this cake bursts with moisture and flavor.
1 Ducan Hines Yellow Butter Cake Mix
16 oz Sour cream
2 cup Granulated Sugar
2 Packages Frozen Coconut
8 oz Cool Whip
½ cup Flaked Coconut
Mix cake mix according to directions on the package. Pour into 2 round layer cake pans (8" or 9" round). Bake according to package directions.
Cool cake on wire rack. Split each layer in half, making 4 thin layers of cake. (In the meantime, thaw the frozen coconut).
In a medium size bowl, mix together sour cream, sugar and thawed coconut. Set aside one cup of this mixture. Place bottom cake layer on a cake plate. Frost with ¼ sour cream mixture. Add second layer of cake and cover with ¼ sour cream mixture.
Repeat with remaining two layers of cake. Frosting the top layer with the remaining sour cream mixture.
Fold Cool Whip into the 1 cup sour cream mixture that had previously been set aside. Frost entire cake with the Cool Whip mixture. Sprinkle top with flaked coconut (optional) Place cake in an airtight container such as Tupperware. Refrigerate up to 7 days. The longer this cake is in the refrigerator the better the flavor and moistness.
(1) To split the layers I use a long piece of strong thread, center on middle of layer, then pull through from both sides, cleanly slicing the cake layer in half. -- A serrated edge knife works well also.
(2) This is a "make ahead" cake. I believe the ideal time for moistness and flavor is 5 to 6 days in advance, although it will keep up to 7 or 8 days in the refrigerator.
Psalm 71:19 Your righteousness, O God, reaches to the heavens, You who have done great things.
This is an original recipe of mine. For years my sister-in-law, Liz, has made Sour Cream Coconut Cake for her family holiday dinners. We all love this cake recipe, but recently I was thinking of my newly purchased trifle bowl and what I could make to fill it. We had family coming for a visit and I thought about the Sour Cream Coconut Cake recipe that can be made up to 7 days in advance and each day that goes by the flavor just melds. At the same time Liz and I were talking about the Buttermilk Cake that she made and topped with fresh strawberries and real whip cream. That got me thinking about making the cake and using the sour cream coconut filling. Well, that lead me to this recipe. It did get rave reviews from my family and the little bit that was leftover didn’t last through another day. You really wouldn’t have to use a trifle bowl, but it works really well and it is so pretty. If you like coconut, you’ll love this yummy dessert!
MY TRIFLE ORIGINAL…
SOUR CREAM COCONUT DELIGHT
Ingredients for cake:
1 ¼ cups sugar
½ cup coconut oil
2 teaspoons pure vanilla extract
2 cups all-purpose or pastry flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Preheat oven to 350 degrees.
Grease and flour two 8″ or 9″ round cake pans and set aside.
Combine sugar and butter in a large mixing bowl or food processor.
Beat at medium speed until well blended.
Add eggs, one at a time, making sure to beat well after each addition. Add vanilla.
Add flour, baking soda and salt to the sugar mixture.
Pour in buttermilk and beat well.
Pour batter into prepared pans.
Bake 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool pans 10 minutes on a wire rack, then remove cake from pans. At this point one layer of cake can be wrapped and frozen for use another time. This recipe will only require one layer of cake to fill a Trifle Bowl.
When cooled completely tear into small bite size chunks.
1 cup sour cream
1 cup sugar
1 package frozen coconut, thawed
8 ounce Cool Whip
½ cup flaked coconut
Mix sour cream, sugar and thawed coconut together.
Starting with one-third of the bits of cake, cover bottom of bowl.
Layer one-third sour cream mixture over cake.
Spread one-third Cool Whip over cake/sour cream mixture.
Continue layering two more times.
Finish with Cool Whip and sprinkle top with ½ cup flaked coconut.
Cover tightly with lid or plastic wrap.
At this point the dessert can remain in the refrigerator for up to 3 or 4 days before serving. The longer the time, the more the flavors meld together.
Wonderful by itself or with fresh fruit on the side.
Traditionally, a trifle is a dessert that is layered in a glass bowl, as to display each layer. The glass bowl is called a trifle bowl. Punch bowls are also used, which is why trifles are also known as Punch Bowl Cakes. The layers consist of a cake, such as sponge cake or ladyfingers. The cake may have jam spread on each piece. Sherry is then sprinkled on, and allowed to soak in. (The use of liquor is sometimes why these desserts are Tipsy Cakes.) A fruit, like strawberries, would be the next layer. Next, there’s a creamy layer; like a custard. Whipped cream is spread on top. Lastly there are garnishes of fruit, chocolate and/or nuts. The dessert is finished in the refrigerator.
Today, a trifle can consist of just about any item you choose. The cake layer may be pound cake, angel food cake or even brownies. The sherry may be skipped entirely or a wonderfully flavored liqueur, like Kahlua, may be used. Instant pudding, in various flavors, can be a substitute for the homemade custard. Layers can also consist of fresh fruit, crumbled cookies, crushed candies and nuts. All trifles seem to have whipped cream, but the cream may be of the artificial topping variety.
Trifles are a favorite of mine. Anyone can make one. Even if you don’t have a trifle or punch bowl, they can be purchased for less than $10.00 USD. You can spend as much time or as little time as you wish on making one. The layers alone make it a naturally pretty dessert. Trifles allow for creativity from the ingredients used to the mixture of textures. The sky or the bowl is your only limit.
He who sits on the throne said, “Behold, I am making all things new.” Revelation 21:5
Whew! We had company last week and while I was busy playing hostess and having loads of fun, the garden continued to produce! Little by little the frig has filled with tomatoes, greens beans, cucumbers, and more! This weekend mom and I have been busy bees canning, canning, and canning!
I am so thankful to Cheryl Harris who sent us today’s recipe to SHARE! I love the idea of this Rhubarb Custard Cake recipe and cannot wait to make it! I don’t happen to have rhubarb growing at my house because I married a man who believes there is no such thing as a delicious rhubarb recipe 🙂 I, on the other hand grew up eating rhubarb snapped right off the plant! Thank you Cheryl for sharing!
Rhubarb Custard Cake A SHARE RECIPE FROM CHERYL HARRIS
INGREDIENTS:1 box yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup whipping creamTop with real whipped cream or Cool Whip
Prepare cake batter according to package directions.
Pour into a greased 13”x9”x2” baking dish.
Sprinkle with rhubarb and sugar.
Slowly pour cream over top.
Bake at 350 for 40-45 minutes or until golden brown.
Cool for 15 minutes before serving. Refrigerate leftovers.
Note: My cake took a little more than 45 min. and sunk a little in the middle but was delicious!
The greatest pleasure in life is doing what people say you can’t do.
A perennial plant that has celery like stalks that are greenish pink to dark red in color. Rhubarb is a vegetable but is generally prepared and served in the same manner as a fruit. It is most often cooked and sweetened with sugar. It is called the “pie plant” because one of its most popular uses is as pie filling. The rhubarb stalk can be eaten raw but its tart flavor deters people from eating it in that manner. The leaves of the rhubarb should not be consumed because they contain oxalic acid, which makes them toxic. There are two types of rhubarb available. Hothouse rhubarb has yellow leaves and pink to light red colored stalks that are milder in taste and not as stringy. Field-grown rhubarb has green leaves and deeper red stalks that have a more intense flavor.
Rhubarb can be eaten raw with a little sugar sprinkled over it but it is generally cooked with other ingredients to produce a fruit dish of some type. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. It makes a delicious pie filling and is also used to make sauce in the same manner as applesauce. Rhubarb can also be used to make jellies, jams, cakes, muffins, and other desserts. It can also be used in savory dishes and is good as a sauce to serve with meats and fish.
How to Buy:
Rhubarb stalks vary from red to pink and they may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. When selecting, choose stalks that are fresh looking, crisp and blemish free. Mature stalks will range from 1 to 2 inches in diameter but the smaller diameter stalks are younger and generally tenderer. If the stalks have the leaves still on them, look for smaller leaves, which is also an indication of a younger stalk. Avoid limp stalks and stalks with split ends, which are indications that the rhubarb is not fresh or that it has not been stored properly. Rhubarb is also available canned and frozen.
At Their Best:
Field-grown rhubarb’s peak season is April and May and it is available through the early summer. Hot-house rhubarb is generally available January through June.
Before storing, remove any leaves from the rhubarb stalks and discard. Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic. It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly. Trim just before using. Rhubarb can be frozen for future use by cutting the stalks into 1-inch lengths and packaging in airtight bags or by stewing first and then freezing. Rhubarb does not need to be sweetened before it is frozen.