Oh hellooo SnapChat! Are you guys on snapchat? I AM! Ha! I finally bit the bullet and got “thekitchenpaper” on snapchat! Um, follow me, please? I have *no* idea what I’m doing, but it seems every other food blogger decided to get on snapchat last week, so I figured I’ll hop on the trend, too. I’m not really sure what to share, though! It seems like it could be REALLY easy to overshare and bore you to death with pictures of my feet all day. But seriously: I think 8/10 pictures I posted yesterday had my feet and/or shins in them. Weird? Yah. I think kinda weird.
For those of you on snapchat: what do you LIKE to see? or want to see? I only follow a few people at the moment, but I honestly really love seeing videos of them talking to ME! Well, us. Talking to us. I like seeing little goofy behind the scenes impromptu clips where they’re real and not as manicured as in an instagram photo. Ironically, or perhaps not so ironically at all, this is the *exact* kind of post I’m resisting doing myself! I’m too scared to talk on camera to you guys! Silly. I know. There are a million naysaying thoughts swirling in my head, which I’m able to step away from and realize they’re ridiculous but at the same time wonder: do I need to? Do I WANT to? These are the deep, philosophical questions of snapchat. Oooh social media. What would we ponder without you? (Answer: many more important things.) Go follow me! @THEKITCHENPAPER
In other news, for more seriously deep pondering: did Beyonce fake her pregnancy? WHOA. There are some compelling arguments in here! I realize this is a complete waste of my time (oops?) … but whoa. I’m pretty convinced Bey did NOT carry that baby! Craaaazy!
Also crazy: fudgy, saucy, puddingy cakes that require little-to-no effort at all. LIKE THIS ONE! My mom used to make this a lot when we were kids, and this recipe is just a slight variation from the original in my Grandmothers old Betty Crocker cookbook, but I haven’t had it in YEARS! My brother came over for lunch yesterday so I made a curried chicken pot pie (recipe next week!) and THIS. Ooh yum. And seriously, magic. If you want a semi-impressive dessert that takes less than 3 minutes of effort, here it is!
You basically mix a few ingredients together, spread it in the pan, cover with sugar and cocoa, pour hot water on top, and let it back! The oven does all the magic. You’ll have a moist cakey top with plenty of gooey chocolatey sauce underneath it — all of which goes *supremely* well with vanilla bean ice cream. Duh. I’m actually not sure I can think of anything that DOESN’T go well with vanilla bean ice cream. Can you? I’m actually asking. I think I would eat vegetables with vanilla bean ice cream, it’s so darn good!
We’re off track. CHOCOLATE is clearly a good partner for the ice cream (or vice versa!), and this pudding cake is rich enough that I definitely needed something cold and creamy to cut it with! My Indonesian belly isn’t used to heavy desserts! Or, desserts at all. I guess I’m back on that sugar wagon! WOOOHOO! Enjoy! xoPrint
- First Layer
- 1 cup AP flour
- 3 Tbsp cocoa powder
- 1/4 tsp salt
- 2 tsp baking powder
- 3/4 cup white sugar
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 2 Tbsp butter, melted
- Second Layer
- 1 cup brown sugar
- 1/4 cup cocoa powder
- 1 3/4 cups boiling water
- Preheat the oven to 350F.
- Whisk together the flour, cocoa powder, salt, baking powder, and white sugar for the first layer. Mix in the milk, vanilla, and melted butter. Spread evenly into the bottom of a small (8×8 or slightly smaller) baking dish.
- In a separate bowl, whisk together the brown sugar and 1/4 cup cocoa powder. Sprinkle evenly over the first layer.
- Pour the boiling water into the dish (I deflect it with a spoon so it doesn’t make huge holes) and bake for 45 minutes.
- Serve warm with vanilla ice cream.