Being Thursday, we went bowling, the less said about it the better. Not a good day for us. However, the weather was absolutely gorgeous. A lot warmer and the sun was shining beautifully. In fact our apartment got too hot. We are told it is going to be 1°C on Saturday with possibility of rain. With all the frozen snow, that could cause quite a bit of flooding in the area. One of the owners at the bowling alley was concerned about his eaves which are loaded with frozen snow and ice and which could well break from the strain if it does rain. So glad we don’t have to worry about such things. It’s at times like this when one can really see the advantages in living in an apartment building.
Would you believe I have already started writing blogs for the A to Z in April? One idea I have had since last April shortly towards the end of that blogfest. Amazing I even remembered it for this long. Still got to find 24 more ideas though, not to mention appropriate recipes.
Here’s a recipe from WebMD which is right up my alley. Not sure about the frozen yoghurt, think I would opt for whipped cream..
Hot Fudge Pudding Cake
WebMD Recipe from EatingWell.com
Serve this dense, fudgy pudding cake with vanilla frozen yogurt.
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup nonfat milk
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 cup pecan halves, toasted
- 3/4 cup brown sugar
- 1 1/3 cups hot strong coffee
- Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
- Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
- Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.