One-Pan Fudge Cake

Baked

You’ll have to use your imaginations here …

RING … RINNNGGGGGG …

Me: Hello?

SS: Hi! Whatcha doing for dinner tonight. I know the Dear One is away and you’re home alone. Come over for dinner and a movie. Just me and he kids. This way I won’t have to rescue you after you’ve done something I Love Lucy-esque.

Me: Okay. That’s great.

SS: Well, not just  me and the kids … 4 or 5 other people as well.

Me: Oh? (Wishing I hadn’t answered the phone now) Sure. What can I bring? (when will I learn NOT to ask that question!?)

SS: How about dessert?

Me: Okay. What time?

SS: How about an hour?

Me: See you then.

SS: Andrea? Don’t lock the door when you leave!

AN HOUR? Come up with and make dessert and drive into town IN AN HOUR!? Now what am I going to do?

Suddenly inspiration! I remembered seeing a recipe on Relish.com for a One-Pan Fudge Cake taken from the Junior League of Nashville cookbook.

Simple ingredients. One pan. Quick to throw together. Cools in the pan. Baked in 30 minutes. I.AM.SAVED!

Fudgey and dense, chocolatey without being too sweet, this cake is the answer to any last minute guests or dinner invitations!

Oh, and ice cream. Ice cream is great on top of this cake.

  • 1/2 C (1 stick) butter
  • 1 C sugar
  • 1 1/2 ounces unsweetened chocolate
  • 3/4 C all-purpose flour
  • 1 pinch salt
  • 1/4 t baking powder
  • 2 eggs, lightly beaten
  • 1 t vanilla
  • 1 C chopped pecans or walnuts
  • Powdered sugar

Ingredients

Preheat oven to 325F. Grease a 8-inch square cake pan.

Melt butter, sugar and chocolate in a medium saucepan over low heat. When melted, add flour, salt and baking powder. Stir well. Add eggs, vanilla and pecans, if using.

Pouring into pan

 

Stir well and pour into prepared pan.

Bake 30 to 35 minutes. Cut into squares while hot. Let cool in pan.

Sprinkling sugar

When cool, dust top with powdered sugar.

 

Chocolate Chip Banana Bread

Sliced

I had the honor … well, no, privilege of starting and maintaining a fabulous cooking forum. I met fabulous women. I even met some of my very best friends through this forum, all of whom I cherish and miss as I sit here in the frozen springtime beauty of Maine.

We traded our cherished recipes, helped each other with ingredients, shared our family trials, tribulations and successes. Sadly, we mourned together at the passing of some of our members.

We decided that our wonderful recipes needed to be in written in book form and we set out to self-publish our own cookbook. What a joy it was to put together! So many fabulous recipes, everyone jumping in to help test recipes and type. 290 pages of food and friendship!

One of my absolute favorite recipes from the book is Chocolate Chip Banana Bread, shared by jerseygirl. It is my go to banana bread recipe and where all of the bananas we don’t get to fast enough end up.

Continued thanks to all of you for sharing your recipes and time. Becky, I still miss you each and every day.

  • 2 C flour
  • 1 C sugar
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t salt
  • 1 C mashed ripe banana
  • 1/2 C butter, room temperature
  • 2 eggs
  • 1 C chocolate chips
  • 1/2 C walnuts

Preheat oven to 350. Grease a 9×5 loaf pan

Combine all ingredients except chips and nuts in a large bowl. Blend well on medium speed of an electric mixer. Stir in chips and nuts. Pour batter into prepared pan.

Bake 60 to 65 minutes or until toothpick interested in center comes out clean.

Ready to slice

Cool 10 minutes in pan. Remove from pan and let cool completely on a rack.

Roasted Vegetable and Black Bean Tacos

Ready

Ya know, it’s much harder to come up with vegetarian meals than initially thought … especially with slightly picky teenagers.

When I saw this recipe I figured it would be something new, in a crunchy shell (which makes everything better) and can have chicken added for my dear carnivore.

LOTS OF CHOPPING! But after the chopping prep there’s just stirring and eating!

  • 1 medium yellow squash, chopped into small chunks (1 cup)
  • 1 medium zucchini, chopped into small chunks (1 cup)
  • 1 small onion, chopped (1 cup)
  • 1 medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)
  • 1 medium sweet potato or yam, peeled and chopped (1 1/2 cups)
  • 1 T olive oil
  • kosher salt and freshly ground black pepper
  • One (15-ounce) can black beans, drained and rinsed
  • One (10-ounce) can original Ro-Tel (tomatoes + chiles)
  • 1 t ground cumin
  • 1/2 t smoked paprika
  • 1/2 t garlic powder
  • 1/2 t dried oregano
  • 1/2 t sea salt
  • 1/4 t freshly ground black pepper
  • 10 to 12 taco-sized corn tortillas
  • canola or vegetable oil
  • To serve with tacos: avocado, shredded cheese, lettuce, sour cream, lime wedges

NOTE: I used crunchy taco shells, the ones that stand on their own … it’s the preferred thing here, and I have enough battles without taco shells being one of them.

NOTE NOTE: Nope, next time there will be NO Ro-Tel, but a can of diced tomatoes. This packs enough flavor without all the heat which makes some of the delicate palates here frown!

Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.

Veggies

Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). The veggies can be roasted ahead of time, just refrigerate until ready to make the tacos.

In a medium skillet, heat the black beans and tomatoes over low heat.

Spices

In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans and tomatoes and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.

All that’s left is to assemble the tacos! Around here the veggies were int he pan with bowls of avocado slices, limes, lettuce, and shredded cheese. Grilled shredded chicken on the side for those who like more protein!

 

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