Ever since the move, I’ve had a “new place, new year, new stuff” mentality. With this comes the obvious need to use up old foodstuffs as quickly as possible. At least, it does for me. Step in, Better Homes & Gardens!
Even though I don’t have a garden, I couldn’t pass up the offer for a free 1-year subscription to BH&G just for buying two boxes of Arm & Hammer baking soda that I was buying already. My first issue came earlier this week, and my excitement upon receiving it was enough to prevent me from ever reading magazines on my Nook. (FYI: I get the same excitement from new catalogs in the mail. I know; I’m strange.)
Anyway, this month’s issue had a great recipe for gooey chocolate pudding cakes, and I just happened to have all the ingredients! However, instead of opening a new bag of semi-sweet chocolate pieces for the recipe’s 1/3 cup requirement, I substituted in the same amount of chopped Hershey’s Kisses I had leftover.
These cakes were deliciously gooey and chocolatey! I strongly recommend having a tall glass of milk or water nearby when eating this dessert!
1/2 c. all-purpose flour
1/4 c. sugar
3/4 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
1 tbsp. oil
1 tsp. vanilla
1/4 c. chocolate-hazelnut spread (Nutella)
1/3 c. semisweet chocolate pieces
1/2 c. sugar
1/4 c. unsweetened cocoa powder
3/4 c. boiling water
coffee-flavored or vanilla ice cream (optional)
sliced strawberries (optional)
unsweetened cocoa powder (optional)
1. Preheat oven to 350 degrees. In medium bowl, combine flour, 1/4 c. sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.
2. Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place on baking pan and set aside. In same bowl, stir together 1/2 c. sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
3. Bake uncovered for 20 minutes or until wooden toothpick inserted into cake portion comes out clean. (It took my cakes 35 minutes to bake to my satisfaction). Serve warm with ice cream and strawberries. Sprinkle additional cocoa powder. Makes 6 servings.