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Sunday Supper Suggestion, Fudgy Chocolate Cake, a slow cooker recipe

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!


Easy, moist, delicious! Fudgy Chocolate Cake, made in your slow cooker.
Fudgy Chocolate Cake, a slow cooker recipe.

This is a fudgy chocolate cake that can look like a dried out mud puddle when you go to serve it, but I ask you kindly - don't let that stop you from enjoying every bite!

It is the drama of brown food. It looks boring as well as, brown. And we all know the story of brown, it goes something like this........"Here is that bouquet of brown roses you ordered" (said no florist ever).

I recommend you make this cake when you have a few minutes to spare before dinner is served and enjoy it after the dishes are cleared. Oh and please serve it along with some version of cream, whipped, iced or even simply sweetened, I think you get the idea.

Fudgy Chocolate Cake
adapted from: Fix It and Forget It, New Cookbook
ideal size slow cooker:  4 qt
serves 8-12 (not really, you might want seconds....)

1 c flour
2 tsp baking powder
2 T butter
1 c chocolate chips - divided
1 1/4 c brown sugar - divided
1/3 c plus 3 T dry cocoa - divided
1/4 t salt
1/3 c milk
1 T vanilla
1 egg
1 1/2 c hot water

Coat inside of cooker with butter or cooking spray, set aside.

In mixing bowl, whisk together flour, baking powder, salt, 3 T cocoa and 1 c brown sugar.

In a small bowl, melt the butter and 1/2 c chocolate chips, set aside to cool slightly.

Add the cooled chocolate mixture to the flour mixture, along with the egg, milk and vanilla. Whisk until smooth and glossy.

Spoon into the slow cooker, spreading evenly.

Over the top of the cake batter, crumble the remaining cocoa, brown sugar and chocolate chips. Gently pour the hot water over the top.

Cover and cook on low, 1 - 2 hours, depending upon your slow cooker. The cake will begin to pull away from the sides of the crock. Carefully remove lid and do not let condensed steam drip back into the cooker.

Serve with some of that cream I talked about.


PS, we took this over to share with the kids last night for dinner, this is the only picture we have.....


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 
You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing! 


Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
our simple homestead blog hop @ on the homefront


Look for more suggestions, search #SundaySupperSuggestion.
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...Oh look, right out of left field comes a fast curve ball!

Please note, this post was an exercise in diary writing on my part. An effort to piece together and understand the last five days. To apply knowledge and meaning to my feelings, including gratitude for this wonderful life I am privileged to enjoy. 

Thank you for visiting Our Sunday Cafe.

It was a simple weekend plan, jump in the car, zip to Vancouver to see the kids and come back the next day. Just a quick over and back trip. Except for that curve ball.....

We pretty much left the house on time, later pulling into the rest area just north of Vancouver at 11:00 A.M. for a quick stretch and bathroom break. My dear husband asked, (like he always does, bless his heart) "getting hungry?"

My answer was "no, my stomach is giving me trouble right now". We then finished up at the rest area and were pulling out onto Interstate 205 southbound when my entire middle section went from zero to seven on a pain scale in about 10 seconds. I knew I was in trouble. I then lied to myself and thought that maybe I was hungry after all and a little food in my belly would solve the problem.

We were headed to Portland OR to replace the custom oil lamp we had commissioned for our home here on the peninsula. It had crashed to the floor the weekend before, taking a few other items with it along the way. Honestly, trying to find parking at Saturday Market in Portland, is stupidity in motion and we knew that from living in the area. Previous visits always included a ride on the MAX train to avoid the struggles we were having right now. My mind kept thinking how stupid this driving around really was, impatience was setting in. And I must say when I get impatient with my husband, I am in bad shape.

Unknown to us at the time, I was in bad shape. At the current moment, however, I was desperate, to feel better.....

Finally, my husband declared that we would have to replace the oil lamp on another trip and we then found our way to some lunch. But a couple bites in and I knew that food was not what I needed. I looked at my husband and explained that while he did not have to hurry, I was returning to the car. I could barely get into my seat in the car I hurt so badly. I also did not know what to do, how does one take care of something this problematic? And while I desperately wanted to feel better, it was too late. I know now that it was too late when I woke up that morning.

We drove to Vancouver and I told everyone I just needed to take it easy for awhile (I was totally lying to them. I was masking the pain to not let my family know how ill I was....) but by now it is Saturday afternoon at about 2:30 P.M. and I had been in misery for over three hours. I kept hoping that the pain would stop as fast as it had started, but that did not happen. By 3:30 P.M. I knew I needed some professional help and agreed to be taken to the Emergency Room.

Which was swamped!

It is important to state right here, the hospital staff was wonderful, every step of the way. My own manners were a bit lacking, I am sure. 

By now my pain induced stare probably make me out to be nothing more than a drug-seeking individual, due to the fact that I had really deteriorated as the afternoon went by. I desperately explained to intake that I "could not take the pain anymore". (I am pretty sure drug seekers say things like that.....) I was asked where I hurt, I explained that my entire midsection hurt. There was no real movement on the part of the hospital to get me settled in an exam room, which I did not understand. But in truth things had changed in the 25 years since I had last been in an Emergency Room....at one point I suggested that it might be my gallbladder.

Because of the new finding regarding heart attacks in women, I was immediately given an EKG, which showed my heart was fine. But no pain medication. I explained once again that I could not take the pain anymore, stating that I had been in pain since about 11:00 A.M. (it was now about 4:30, that is a long time to be in extreme pain) and I really needed some medication.  Vitals and labs showed my blood pressure was seriously high, my blood sugar had surged and my potassium was all but gone. I don't remember having an ultrasound but then finally, some information. The ultrasound indicated that I had thrown a gallstone into the common bile duct.

Now I got medication and admitted.

At this point, the real work begins. Personally, I was grateful to be able to breathe and answer questions. Holding your breath and gritting your teeth because you are in such pain you cannot breath, does nothing positive for your system nor does it improve your ability to cope. I was given pain medication, settled into a room and the questions began:

Did I know I have a serious heart murmur? (The short answer is yes.)

What medications did I take? ( gave the info )

Have I been out of the country in the last year? ( No, no exotic vacations for us!)

And about 100 questions more, that I no longer remember........and they all seemed very far removed from our simple life on the peninsula. I was also worried about my husband, he was frightened, exhausted and was getting impatient. Not to mention my daughter, the last thing I wanted was to impose worry on my family.

Once I received some pain medication, my blood pressure, blood sugar and liver enzymes returned to normal or a form of normal for what was wrong. Because my potassium was way too low, an IV had been started immediately. I needed to stabilize in order to be ready for surgery to remove the stone from the common bile duct the next morning. At this point, I was relieved, but I had no idea what was ahead.

The surgery took a long time. So long that the surgeon apologized to my husband. Apparently, my personal anatomy design prevented easy correction of the problem. After three failed attempts, he had to use a stent to relieve the duct, of the stone. All the while preventing injury to the pancreas and causing additional problems. My upper lip took quite a beating during the endoscopy, it is still swollen and numb from the length of time needed to complete a successful surgery. (This surgery was on Sunday.)

I was then monitored for the next few hours and had a second surgery the following day to remove the gallbladder. This one was easy in comparison. Because of the heart murmur, I was now best friends with a heart monitor. In the end, it was decided that I have a benign murmur known as Musical Heart or Stills Heart. But to be safe, I wore the monitor until discharge.

Now usually the stent used for removal of the stone will just fall off the end of the common duct. It is not attached and you simply eliminate it naturally. But no, apparently not when it involves me......yes this now brings us to another surgery, X-rays indicated that the stint was firmly in place.......and now it had to be removed through another endoscopy procedure. This was scheduled for the next day.

I did get to discharge and spend the evening with family, at our daughter's home. We then returned on Wednesday for the final step. They were getting easier as time went by, but at this point, I was very tired. After the final surgery, we spent another night with family, before traveling back to Ocean Park.
Once we arrived in Ocean Park, I was amazed at my fatigue level even though I had dozed in the car the entire time we were traveling towards home. And I had been sleeping almost non-stop since discharge. But still, I was so tired. Having been the one to take care of others, I did not think about what I was going through, I just accepted each challenge as it was presented.

My family is a true blessing, and I am so fortunate to have them surround me when I need care. And that has been my week so far. I am so glad to be home!

PS. Part of the reason for writing this down was to be able to process it from the point of understanding the events and not just as a patient in the hospital. Much like the layers of an onion, feelings and awareness must be exposed to be felt and understood. Thank you for indulging me in this process.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


It is easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
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Buttery Cinnamon Carrots

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Honestly these carrots are super delicious, and that folks is all the introduction this recipe needs! So it would be a good idea to put them on your table for family and friends to enjoy, as soon as is possible.....

Buttery Cinnamon Carrots, glazed with a bit of brown sugar and cinnamon.
Buttery Cinnamon Carrots

Cinnamon Glazed Baby Carrots
adapted from:  keep the beat, delicious healthy dinners
serves 2-4

6 large organic carrots
2 T butter
3-4 T brown sugar - your choice, mild or sweeter
1 t cinnamon
dash of salt



Peel carrots, slice on the slant into 3/4 inch slices. 



Cook until just tender. 



Drain very well. 



Using the same pan, add remaining ingredients, using medium heat, cook and toss carrots until well glazed.

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
our simple homestead blog hop @ our simple homestead
full plate thursday @ miz helens
weekend cooking @ beth fish reads
delicious dish tuesday @ full time mama
3

Wordless Wednesday, Motor Oil Chicken


Wordless Wednesday. Recipe for Motor Oil Chicken.
Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #WordlessWednesday.
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Nectarine Galette in whole grain pastry

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

It seemed like perfect timing, I had the second half of the whole wheat pastry to use and four lovely nectarines waiting for me to do something with them. Besides just eating them fresh that is. Since we are headed to Vancouver in the morning, I thought about this presentation of nectarines in a whole grain crust, plus it will travel well.

I set the frozen pastry out to thaw while we ate dinner. At first the pastry was at first a bit stiff, but it rolled out just fine, once I flattened it with the palm of my hand until it was about 1/2 inch thick. I also palm flatten white flour pastry dough also. Flattening with the palm of your hand seems to ease the mass into being rolled out with the pastry pin.

Nectarine Galette in Whole Grain Pastry
Nectarine Galette in Whole Grain Pastry

Fresh Nectarine Galette
inspired by this Pear Creme Pie
450 degree oven

pastry for 1 nine inch crust
4 large nectarines - sliced but no need to peel
1 t lemon juice or cider vinegar
3/4 c sugar - divided
1 T cornstarch
1/4 c flour
1 egg
dash salt
1 t vanilla
1/4 t cinnamon
1/4 t ground nutmeg - divided

Roll out the pastry to fit a 9 inch pan, roll pastry up onto the rolling pin, then unroll to lay pastry on a large baking sheet. This trick will help keep pastry from stretching or ripping.


Slice nectarines, combine with 1/4 c sugar, 1 lemon juice, 1 T cornstarch, 1/8 t ground nutmeg and the cinnamon.


Spoon into the center of the pastry circle. Arrange if needed to make a circle.


Combine remaining 1/2 c sugar, egg, flour, salt, 1 t vanilla, 1/8 t ground nutmeg. Stir until mixture is smooth and falls from the spoon in a ribbon.


Pour evenly over the nectarines, fold pastry up over the fruit mixture, pleating the pastry as you work around the edge.

Nectarine Galette ready to bake.

Bake 450 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an addition 35-40 minutes or until done in your oven.

Fresh from the oven.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


It is easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
our simple homestead blog hop @ our simple homestead

full plate thursday @ miz helens 
homestead blog hop @ not so modern homestead
weekend cooking @ beth fish reads
delicious dish tuesday @ full time mama
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Red Currant Coulis over Pear Slices

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The currant bushes have had quite a life. Purchased in Portland Oregon, transported to Vancouver Washington to be planted, while young and just starting to grow. That first year I got only a handful of fruit. Then the decision to move to the peninsula was made and I was asked, did I want the currants for the garden there? Oh yes please.

Replanted from the garden bed into large pots for moving and then on moving day, being driven for 3 hours in the open trailer, where the wind had it's way with everything. Once moved the currants were not a priority like bedrooms and kitchen arrangements. But finally they were replanted, and I realized that there was a small harvest waiting to be picked. So it was.


To not cook this small harvest would have been wrong, and besides the one thing I love is on demand creativity. It is rare I cannot make something good to eat, using what I have on hand. In this spirit I proceeded and we enjoyed a delicious currant coulis over fresh pear slices for our dessert.


You can make a coulis out of just about anything and berries are especially easy. So easy that this is more a process in pictures than an actual recipe. Feel free to use more or less of any suggested ingredient based upon the preferences for your family.

Currant Coulis over Pear Slices.
Currant Coulis over Pear Slices

Currant Coulis
by the seat of my pants
serves 2-4 over fruit or cake

1 c currants
scant 1/4 c sugar
1/4 c water
dash of salt
1 t red wine vinegar

Combine currants, sugar water and salt. Bring to a boil, reduce heat simmer for 10-15 minutes. Gently mash the currants to pop the skins.


Carefully strain the fruit through a sieve. Stir in the vinegar.


Let cool if desire and spoon over fruit or cake. Warm over ice cream would also be good.....

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


It is easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
our simple homestead blog hop @ our simple homestead

full plate thursday @ miz helens 
homestead blog hop @ not so modern homestead
weekend cooking @ beth fish reads
2

Sunday Supper Suggestion, Corn Moussaka

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

This is a delicious casserole. It is also different, with the flavors of corn, tomato and cinnamon coming together harmoniously. I spotted this recipe in a magazine (Sunset ?) over 25 years ago. I have been making it ever since I think your family will enjoy it as well. The only liberty I have taken with the recipe is the type of corn used as well as the amount.

Just the right flavors for the whole family, Corn Moussaka.
Corn Moussaka. 

Corn Moussaka
adapted from: Sunset Magazine
350-degree oven

corn, 2 -3 c frozen corn OR 1 - 2 15 oz canned corn, drained very well
1 pound lean ground beef
1 T flour
8 oz can tomato sauce
1/4 c water
1/2 t garlic salt
1/4 t rounded top cinnamon - 1/4 t flat top is not enough, but 1/2 t is too much

2 eggs
1 16 oz carton cottage cheese
1/3 c Parmesan cheese

Spread corn in a 1 1/2 qt flat bottom oven proof casserole.


Brown beef, drain excess fat. Sprinkle with the flour and cook an addition minute. Add garlic salt, cinnamon,  tomato sauce and water. Stir well and simmer until thick, about 10 minutes, spread over corn.







The garlic, tomato, and cinnamon are absolutely delicious together.


Bake 20 minutes














Beat eggs well, stir in cottage cheese and Parmesan cheese. Spread over meat mixture.

Fresh out of the oven, broil for a caramelized flavor. 

Bake 25 - 30 minutes or until topping is cooked. If desired, broil a minute or two to brown.


Serves 6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


It is easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

Look for more suggestions, search #SundaySupperSuggestion.
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Baked Mushrooms with Thyme and Garlic

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We love baby Portabella mushrooms with their earthy flavor, and usually buy the large carton at Costco when we shop. I don't have to have a specific reason to buy them such as a recipe I might want to make or a new one to try.

We often enjoy them as the chosen vegetable, for the meal.

Oven baked with thyme and garlic is simple and delicious, plus you get leftovers to stir into something even more delicious. Like an omelet or noodle side dish. Fair warning however, this is another food that is brown in color and photographs like the dickens, but is delicious just the same!

Baked Mushrooms with Thyme and Garlic, the perfect side dish to enjoy.
Baked Mushrooms with Thyme and Garlic

Easy Oven Saute'd Mushrooms with Thyme and Garlic
by the seat of my pants
350 degree oven

1 carton (24 oz) baby Portabella mushrooms, ends trimmed and quartered
olive oil
1 t dried thyme leaves, crushed
garlic salt

In a large bowl, toss mushroom pieces with enough olive oil that you can see a shimmer of oil covering the surface of the mushrooms.

Sprinkle on the crushed thyme and garlic salt to taste, Toss gently.


Spread mushrooms in a shallow baking dish. Bake 45 minutes.

Serve as a side dish and squirrel away the leftovers for another meal.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads
our simple homestead blog hop @ our simple homestead
full plate thursday @ miz helens 
3

Curried Maple Dijon Chicken

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Do you like curry? If so you must make this recipe. It is so simple, which is perfect because you can spend time on other dishes or with your loved ones. And you will still get a delicious dinner on the table. Everyone needs more simple yet sincerely delicious recipes and this is one of those!

Curried Maple Dijon Chicken, easy oven baked chicken thighs.
Curried Maple Dijon Chicken

Curried Maple Dijon Chicken
adapted from: tasting spoons
350-degree oven

8 to 10 chicken thighs
2 T Maple Syrup - not pancake syrup
2 T Dijon Mustard
2 T oil
1 T curry powder, sweet or hot (we used sweet)

Place chicken thighs in shallow baking pan.


Combine remaining ingredients, pour over chicken.


Bake 40-45 minutes or until done in your oven.

Really that is it....

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


It is easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
foodie friday @ rattlebridge farms
weekend potluck @ the country cook
weekend cooking @ beth fish reads
our simple homestead blog hop @ our simple homestead
full plate thursday @ miz helens 
homestead blog hop @ not so modern homestead
4

Hungarian Style Cucumber Salad for Two

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I picked up produce at the co-op on Friday one of the items I placed in my basket was a large cucumber. Cucumbers and I have been on respectful terms, you know what I mean, the cucumber respects that I probably won't buy one and I respect that the cucumber is a cucumber. And that is pretty much where my stance regarding cucumbers stayed.......


But one must try new things so more and more I am turning to the simple foods in the markets and finding delicious ways to serve them. Learning that even adults in their; ahem, advanced years can learn to like new foods. That information is being offered only as encouragement to parents of young children, don't give up, keep trying and your youngsters will also come to enjoy new foods.

But back to this salad. I made some changes to the ingredients. For instance, instead of sour cream, which we love, I substituted Labneh and the end results were delicious. We also used a standard cucumber rather than an English cucumber. Then of course I added some embellishments that are always welcome on any salad.

We loved this salad and it is fair to say, I can't wait to make it again. I hope you like it as well.

Hungarian Style Cucumber Salad for Two
Hungarian Style Cucumber Salad for Two

Hungarian Style Cucumber Salad for Two
inspired by this recipe from Kalyn's Kitchen

1 large garden cucumber
3/4 t salt

2 T olive oil
2 T Labneh
1 T dry white wine vinegar
1 t sugar
1/4 t paprika

lettuce leaf
tomato wedges
black olives
red onion or pickled red onion

Peel and thinly slice the cucumber. Sprinkle with the salt, massage with your hands to work the salt onto each surface of the cucumber slices. Set aside for 30-45 minutes.

When you see the cucumber water sitting in the bottom of the bowl, drain off the water. Then carefully pick up a handful of sliced cucumbers and squeeze out the excess moisture. You should get an additional 1 -2 T water from each handful.

Combine the oil, Labneh*, vinegar, sugar and paprika. Mix until creamy. Stir cucumber slices into the dressing.

To serve, place a lettuce leaf on each plate, divide the cucumber salad, then top with tomato wedges, black olives and red onion if desired. Sprinkle with additional paprika.


Enjoy!

* Labneh is nothing more than strained yogurt. It is thick and creamy like cream cheese.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


It is easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads

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