Guess what? Just because it’s summer doesn’t mean you have to stop baking after all. I finally, after years of hearing of them, heated up the crock pot and made us some cake. It’s a pudding cake, which I love, which basically means you get a gooey warm centre, much like a lava cake. Plus, this recipe has peanut butter. Peanut Butter in warm, gooey, chocolaty cake that you don’t need to turn your oven on for. Are ya’ll hearing what I’m laying down here. Summer heat, yet still a home-baked treat. You are welcome.
Recipe from super awesome blog Mel’s Kitchen Café
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup sugar
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- ½ cup smooth peanut butter
- ½ cup semi-sweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
- ¾ cup sugar
- 1 ½ cups boiling water
1. Mix together first 5 dry ingredients. Make a well and add the milk, oil and vanilla. Stir until just combined. Add peanut butter and chocolate chips.
2. Pour into a greased crock pot. Mine was 3 quart sized.
3. Mix together topping ingredients. Pour on top of cake in crock pot. DO NOT Stir in.
4. Cook on high heat for 2 hours. Turn off crock pot and let sit for 30 minutes.
5. Serve with ice cream or whipped cream if desired.
6. Eat and enjoy!
This is the week of no oven. I have conveniently planned to have the oven off all week. It is a hot one. Summer dresses are on. Last night we had friends over, always a bit harder to plan when there are limitations. So I figured out a delicious meal to make, then headed shopping to get our groceries. I found these nice big succulent pork chops at Costco and dinner was set to go. This recipe was a huge hit, I received lots of compliments, especially from hubby. A good thing too, because the chops were so big we all ate less than I thought we would so we are having the leftovers for dinner tonight.
Recipe slightly adapted from Taste of Home American Classics
- 9 large boneless pork loin chops, fat removed
- 1 tsp. salt
- 1 tsp. pepper
- 4 Tbsp. butter, divided
- 1 large red onion, halved and thinly sliced
- 1 1/3 cup balsamic vinegar
- 1 Tbsp. brown sugar
- 1 tsp. dried rosemary, crushed
1. Sprinkle chops with salt and pepper on both sides.
2. Melt 1 Tbsp. butter in large skillet. Brown half of the chops on both sides. Remove and keep covered. Repeat with 1 Tbsp. butter and remaining chops.
3. Heat 1 Tbsp. butter in same skillet. Add red onion and sauté until just starting to turn tender. Add vinegar, brown sugar and rosemary. Simmer until vinegar has reduced by half. Return pork chops to skillet. Cover, and cook over medium heat for 4-6 minutes on each side. Check to make sure pork has cooked all the way through.
4. Eat and enjoy!
We had the absolute pleasure of going out for Sunday Brunch in Strathmore at The Station. Can I just say I loved this restaurant. I loved the atmosphere. Everything seemed really clean. The service was great. Although I can’t really talk about the menu, because we all went for the Sunday Brunch Buffet, the plates that went by us all seemed like they had really big portions. The buffet, was great. It has tonnes, and I mean tonnes of selection. The dessert table is what dreams are made of. Eggs a plenty. A full roast turkey, ham, and roast beef. Vegetables, salads, cheese and crackers. It was really hard to choose. I asked everybody what their favorite edible was ( a group of 7), and everybody had a different answer, so yes, it was delicious. If in the area, and on a Sunday, this is my suggestion for where you should eat. Especially if you like desserts.
How is it that July is already over? Before we know it blogs will be popping up with a plethora of apple and pumpkin desserts. Leaves will be falling from the sky, and school will be starting. So , what I think we should all do is embrace this summer before it is gone. Enjoy cooking in your slow cooker, make some sandwiches and go for a picnic, or my personal favorite summertime meal, campfire hot dogs with s’mores. Another easy summertime is stir-fry. This one came together fast and easy, dinner was on the table in no time.
Recipe from Canadian Living
- 1 lb. pork tenderloin
- 2 Tbsp. flour, divided
- 1/4 tsp. salt and pepper
- 2 Tbsp. vegetable oil
- 1 small onion, sliced
- 1 bell pepper, sliced (I used 3 mini peppers)
- 1/2 tsp. each dried thyme, paprika
- 1 cup chicken broth
- 2 Tbsp. water
- 2 Tbsp. fresh parsley
1. Cut pork into bite sized pieces. Toss with 1 Tbsp. of flour and slat and pepper. Heat 1 Tbsp. of the oil in large skillet. Brown pork (about 4 minutes). Remove and keep hot.
2. Heat remaining 1 Tbsp. oil in skillet. cook onion and peppers, thyme and paprika 1 minute. Add pork, and chicken broth.
3. Whisk together remaining 1 Tbsp. flour with water. Whisk into skillet. Bring to a boil. Reduce to a simmer and cook until pork has been cooked through and sauce has thickened. Top with fresh parsley.
4. Eat and enjoy!