4th Celebration

Yesterday started off so slow. Matt felt sick all morning, so Mickie, Jason, and I went for a "run" in the morning before the guys woke up. If you haven't seen the video it is on Mickie's Blog. Poor Jason just could not catch up to her.

We then had the usual french toast breakfast and Matt felt better at about lunch time. Even with the slow morning, we still got to do everything we wanted to. We headed out for the mini-golf course and had a great time. Will and I won!! Maybe that's why it was so much fun!?!

We all had to do a bit of blocking.

Mickie, Matt, and Will all got holes in 1. I was so jealous, but what can you do?

It was super hot outside, but don't worry we stayed hydrated.

It was then home for a long needed nap for everyone, dinner, the seara pool, and then disc golfing. Dinner was great. I out did myself this year. With all the fixins. Yumm yumm. Then it was home for a delicious chocolate pudding cake. It was so good, and Mickie and I even messed up and added double the chocolate. Here it is in case anyone wants to make it.

Hot Chocolate Pudding Cake à La Mode
Serves 8Active: 15 min/Total: 1 hr

As it bakes, the batter separates into 2 layers: a soft pudding on bottom and a cake layer on top. Planning Tip: The cake batter and the sugar mixture (Step 4) can be prepared and stored separately at room temperature up to 3 hours ahead. Assemble dessert with the simmering milk just before baking.

3/4 stick (6 Tbsp) unsalted butter

1 oz semisweet baking chocolate, chopped

Yolk from 1 large egg

1 cup all-purpose flour

1 1/4 cups granulated sugar

2/3 cup unsweetened Dutch-process cocoa powder

2 tsp baking powder

1/4 tsp salt

2 1/2 cups milk

2 tsp vanilla extract

1/3 cup packed light-brown sugar

1 1/2 pt vanilla ice cream

1. Heat oven to 350°F. You’ll need a shallow 2-qt baking dish.

2. Microwave butter and chocolate in a small bowl just until melted; stir with a whisk to combine, then stir in yolk until well blended.

3. Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and vanilla until smooth. Spread batter in ungreased baking dish.

4. Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown sugar in small bowl with fingers or a fork until blended. Sprinkle over batter.

5. Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over mixture in baking dish—Don’t stir.

6. Bake 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop of ice cream. Serve immediately or pudding layer will be absorbed by cake layer.

Per serving: 481 cal, 8 g pro, 73 g car, 1 g fiber, 20 g fat (12 g sat fat), 83 mg