Last night’s dinner
We actually ate leftover strata from brunch the other day but for dessert we had a fantastic cake that Michelle gave me the recipe for. It is called; Hot Fudge Cake and is made in a lasagne pan (11×9). Her mom has made it for years and Michelle was dear enough to make it for my birthday this year.
In a bowl mix: 2 cups of flour, 1 cup water, 2 T. cocoa, 4 tsp. baking powder, 1 1/2 cup sugar, 1 cup milk and 4 T. melted butter.
Pour into the greased pan. In a bowl combine; 4 cups of boiling water, 2 cups of brown sugar and 8 T. cocoa. Mix and pour gently over the cake. Bake at 350 until the cake is cooked but you will have fudge sauce all on the bottom (approx. 45 min).
The weekend was great but long and I didn’t get anything done around the house so I have been running today like a lunatic trying to clean the house, get the wash done, finish my bookclub book for tomorrow, weed the garden…
This recipe is originally from the magazine “Real Simple” and I love the blend of flavours. They really want you to trim all the fat off of the roast and cut it into two inch pieces but I never bother. I just leave it whole and bung it into the slowcooker.
•40 oz pork shoulder
•1/2 cup brown sugar
•1/4 tsp pepper
•1/2 tsp salt
•2 tbsp chili sauce
•1 tbsp garlic, minced
•1/2 cup reduced sodium soy sauce
•1 tbsp ginger
•1 teaspoon Chinese five-spice powder
•2 head bok choy, chopped thinly
•half head broccoli, blooms cut in half
•2 cups raw green beans cut in half and cleaned
•1 cup peas
•1 green bell pepper, sliced thin
•1 red bell pepper, sliced thin
•6 oz mushrooms, sliced
•2 cups rice
1.add everything except veggies and cook on low for 7 to 8 hrs.
2.add all veggies except bok choy and cook for 1 hr
3.toss in bok choy and cook for 10 minutes
4.add atop cooked rice