Chocolate pudding cake

 

Chocolate Pudding Cake Recipe

This self-saucing Chocolate Pudding Cake is soft and moist, with a gooey chocolate pudding layer on the bottom. Serve it warm with ice cream!

Prep Time10minutes mins

Cook Time35minutes mins

Total Time45minutes mins

Course: Dessert

Cuisine: American

Total Cost: ($5.84 recipe / $0.97 serving)

Servings: 6 servings (approx 3-inch square of cake each)

Author: Jess - Budget Bytes

Ingredients

Cake Ingredients

• ½ Tbsp instant coffee $0.93
• ¼ cup light brown sugar $0.13
• ¼ cup granulated sugar $0.18
• 1 cup flour $0.39
• 1 tsp baking powder $0.04
• 1 tsp baking soda $0.01
• ¼ cup cocoa powder $0.73
• ½ cup semi-sweet chocolate chips $0.99
• 1 tsp vanilla extract $0.65
• ¾ cup half & half $0.98

Topping Ingredients

• ½ cup brown sugar $0.26
• ¼ cup granulated sugar $0.18
• 2 Tbsp cocoa powder $0.36
• ⅛ tsp salt $0.01
• 1 cup boiling water $0.00

Instructions

• Preheat oven to 350. Combine instant coffee, light brown sugar, granulated sugar, flour, baking powder, baking soda, cocoa powder, and semi-sweet chocolate chips in a mixing bowl and mix to combine.
• In a separate bowl, combine vanilla extract and half & half. Stir the wet mixture into the dry mixture with a spoon until combined. Pour it into a buttered or sprayed cake pan.
• Then, combine the topping ingredients: brown sugar, granulated sugar, cocoa powder, and salt in a separate bowl.
• Generously sprinkle all the sugar cocoa topping over the cake. Don't mix it in!
• Then, pour the boiling water over the top (don't mix it in!)
• Transfer the cake pan to the oven for 35 minutes. Serve warm.

Best potato salad

 

Potato Salad

Prep Time: 15minutes mins

Cook Time: 15minutes mins

Chilling Time: 1hour hr

Total Time: 1hour hr 30minutes mins

Serves 6

The BEST potato salad recipe! Perfect for picnics and BBQs, it's creamy, tangy, and flavorful. Bonus: it tastes even better if you make it ahead.

Ingredients

• 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
• ¾ cup mayonnaise
• 2 tablespoons dill pickle brine
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 garlic cloves, grated
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ½ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 hard-boiled eggs, peeled and chopped, optional

Instructions

• Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
• Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.
• Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy. 
• Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.
• Cover and chill for at least 1 hour and up to 1 day.
• Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

Chocolate chip Muffins

 

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 cup (200g) granulated sugar
• 1/2 cup (41g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 3/4 cups (315g) semi-sweet chocolate chips
• 2 large eggs, at room temperature
• 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
• 1/2 cup (120ml) vegetable oil*
• 1/2 cup (120ml) whole milk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

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Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.

Tandoori chicken - air fryer

 

Air Fryer Tandoori Chicken

Making Air Fryer Tandoori Chicken is so quick and tastes sensational. Tender, juicy chicken with a charred crispy-smoky exterior, this is authentic Tandoori chicken that cooks in record time. Serve with salad, flatbread and pilau rice for an Indian style feast!!

Prep Time10minutes mins

Cook Time16minutes mins

Marinating time30minutes mins

Total Time56minutes mins

Course: Appetizer / Party food, Main

Cuisine: Indian

Keyword: Air Fryer Tandoori Chicken

Servings: 6

Author: Lucy Parissi | Supergolden Bakes

Equipment

• Cosori Air Fryer
• Instant Read Thermometer
• Beetroot Powder
• Garlic Crusher
• Ninja Foodi DualZone Air Fryer
• Spray Bottle

Ingredients

For the marinade

• 2 tbsp vegetable oil or ghee (or see notes)
• 2 tsp sweet paprika or
• 2 tsp salt
• 2 tsp Garam Masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp cayenne
• 1 cup (250g) plain yogurt
• 2 tbsp fresh lemon juice
• 4 garlic cloves , minced
• 1 tbsp fresh ginger , minced
• ½ tsp beet root powder or couple drops red food color (optional)

For the Chicken

• 8 chicken drumsticks , with skin or skinless as preferred
• 4 chicken thighs , boneless and skinless
• salt and freshly ground pepper , to taste
• fresh cilantro (coriander) to serve

Instructions

Make the marinade

• Heat the oil or ghee in a saucepan and add all the spices. Stir over medium heat for a couple of minutes or until the spices turn fragrant. Set aside to cool.
  2 tbsp vegetable oil or ghee, 2 tsp sweet paprika or, 2 tsp Garam Masala, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp cayenne
• Combine the yogurt, lemon juice, minced garlic and ginger in a bowl or a lidded pyrex dish. Stir in the spice mixture, salt and food coloring, if using.
  2 tsp salt, 1 cup (250g) plain yogurt, 2 tbsp fresh lemon juice, 4 garlic cloves, 1 tbsp fresh ginger, ½ tsp beet root powder or couple drops red food color

Marinate the chicken

• Make a few slashes on the thickest part of the chicken legs and thighs using a sharp knife to allow the marinade to infuse more deeply. Pat dry with kitchen paper.
  8 chicken drumsticks, 4 chicken thighs
• Add the chicken to the marinade, turning so that is covered all over. Leave for a minimum of 30 minutes or a maximum of 6 hours in the fridge.

Air fry the chicken

• Preheat the air fryer to 400°F / 200°C. Mist the basket with oil and place the chicken in it, spaced slightly apart (you will need to cook in batches unless you own a Ninja Foodi DualZone Air Fryer). Discard any leftover marinade.
• Air fry for 8 minutes, turn the chicken over and cook for a further 8 minutes or until the chicken is at least 165°F / 75°C. You can cook it for longer until the chicken is slightly charred. Rest the chicken for five minutes before serving. Season, to taste.
  salt and freshly ground pepper

Serving suggestions

• Serve your tandoori chicken with pilau rice, naan bread, a quick cucumber, onion and tomato salad, cilantro and some cooling yogurt.
  fresh cilantro