Paisley Goddess - The journey to finding and nurturing my authentic self |Paisley art, apparel & accessories|Celebrating the Goddess within every Woman

Posted by Ash on April 18th, 2008 in Favorite Things

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The questions for this weeks Four Foods on Friday #25 meme:
#1. Cottage cheese. Small curd, large curd, chunk or whipped?

Small curd. I use to have cottage cheese and applesauce most every morning for breakfast, but don’t anymore due to cutting out most dairy products.

#2. Burgers. Made fresh, preformed fresh or preformed frozen?

Made fresh of course!

#3. If you could only buy one kind of salad dressing what would it be?

This is hard as I love experimenting with different dressings, but for right now it would be a  Sesame Ginger dressing

#4. Share a crockpot or slow cooker recipe.

I was craving this before I saw what the recipe sharing was for this week!

Hot Fudge Sundae Cake
This is an old fashion pudding cake that seperates during baking into a gooey sponge cake layer on top and a rich fudge sauce on the bottom.

1 c. flour
1/2 c. plus 1/3 c. granulated sugar
1/4 c. plus 5 TBS unsweetened cocoa powder
2 tsp. baking powder
1/4  tsp. salt
1/2 c. milk
2 TBS. mild olive oil
1 1/2 tsp. pure vanilla extract
2/3 c. packed light brown sugar
1/2 tsp. espresson powder
1 1/2 c. boiling water
1 c. heavy cream chilled

1. Spray the slow cooker with cooking spray. In a bowl mix the flour, 1/2 c. granulated sugar, 2 TBS cocoa, the baking powder and salt. Stir in the milk, olive oil and vanilla. Scrape the batter into the slow cooker and smooth the top. In a small bowl, combine the brown sugar, 1/4 c. cocoa powder and the espresso powder. Whisk in the boiling water. Pour the mixture over the batter.

2. Cover and cook on high until a toothpick inserted into the center comes out clean, about an hour. Turn off the slow cooker, remove the lid and let cool for about 30 minutes.

3. Meanwhile, in a small bowl, whisk together the remaining 1/3 c. granulated sugar and 3 TBS cocoa. Whisk in the heavy cream. Cover and refrigerate for 30 minutes. Using a hand held electric mixer, beat the mixture until soft peaks form.

4. Scoop the warm cake and it’s sauce into bowls, and serve with a dollop of the whipped cream on top.

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