Hot Fudge Pudding Cake, Dec 6 – Dec 12, 2019

Hosted by Barbara J Nosek

New Salon every Friday – c’mon in

CS friends, and help yourself to tasty resources!

  Here’s what you’ll find when you scroll below  

♦  TIDBITS – thaw it fast / apple crisp punch / throwback dinners  ♦  CS MARKETPLACE SPOTLIGHT – handy kichen organizers    FEATURED RECIPE – a bowl of chocolaty goodness    TIP – that is the question    THE WEEK – eggy love / salad-style burrito / heating up Parm corn butter


Newsy, schmoozy stuff for cooks 

  I came, I thaw, I conquered. OK, the grammar gets a bit tortured and Caesar’s ashes just turned over, but may I redirect your attention to “How to Quickly and Safely Thaw Anything” – a rescue move for those moments when, OH NO, dinner that should be on the table in short order is still in the {censored} freezer. Having just come upon it, haven’t yet given it a try, but sure seems to make sense.

  This just looks so refreshing. A peek at the ingredients tells you that promise is quite likely to be fulflled. And as you can see right here, it’s pretty too! Two perfect attributes for a holiday libation. Called Apple Crisp Punch, the magic is in the sweet and sour pours and colorful garnishes.

  One link led to another and I found myself on the page, “23 Dinners That Got Us Through the Great Depression.” Since the very first one calls for a slow cooker, guessing some updates may have checked in. Even so, some good stuff here, with many that really are easy on the budget, a hot doggy one that’s sure to be a kid fave, some good looking soups and salads, and yep, meatloaf.



Are you doing 2020s yet? Or, if you’re like me, the one I’m about to pose is an ongoing aspiration.

Getting the kitchen better organized!!!

One of the previous Salons {08.09.19} talked about wrangling at least one set of items, the flat kind of stuff like baking sheets, cooling racks, cutting boards, et al, into a folder holder from the office supply store. And another {09.27.19} featured hanging bags for small items.

But lately I’ve been haunting the Amazon kitchen organization section for more help, and found some I think you might like: stylish towel hooks, pan and lid rack {I actually have one of these already and love it not only for the anti-clutter perk but also because it keeps the pan bottoms off other pans’ inner surfaces}, practical and whimsical drying rack {cloth over “cactus” too?}, sink caddy that lets the sponge and cloth air-dry, and could probably accommodate your kitchen brush too.



Btw, the link below goes to only the top rated items. And you know what the #1 best seller in this category is – a portable paper towel holder, finishes from $5.99-$18.99.

Kitchen organization items, 4 stars and up


Who might like a warm bowl of fudgy comfort food? 

I have to ‘fess up that I haven’t made this yet, but yikes it sounds so good, so holiday-ey, that I wanted to share it now. I certainly will make it some time in the new year and tell you all about it.

But just look at the source and the ingredients and the picture and I think we can be pretty confident that this is going to be a very good thing. The promise is in the name – Hot Fudge Pudding Cake.

It’s from Hershey’s where you’ll find tons of other great looking recipes on its site, so I have a link below to the whole shebang, where you can also search by various filters. And of course a link right to our Featured Recipe.

Hot Fudge Pudding Cake recipe    Hershey’s recipe page  


To peel or not to peel?

I happen to be in the former category, which is to say I’ve always peeled fresh ginger. You too?

Well, this food editor says we’re doing it all wrong, and also tells us why. See if you agree that we should “never peel ginger.”

Btw, though she kind of disdains using a spoon tip if you do/did peel, I’ve actually found this to be quite a good method. Easy over the bumps, minimum waste.


Welcome to my kitchen and living room

♦  In a recent show, Ina Garten mentioned a combo that may not be generally top of mind but happens to one of my favorites too – poached eggs atop seasoned greens {and for mine, bacon too}. And do you know what, alone or accompanied, it’s so perfect for any time of day or night. We did talk about this, including the starting point and seasonings, in our 09.20.19 Salon. Btw, this time I topped it with a bit of hot sauce. All good.

  Just catching up with mentioning this. The jar salad featured in our 11.22.19 Salon as we noted yielded quite a sizable bowlful, almost like the jar was hiding extra stuff in a secret compartment. So, yep, there were leftovers. And where they headed afterward {minus the lettuce} was one of my favorite ways to use them up, after in this case a brief cooking step – right into tortillas to make tasty burritos. A little extra jack on top didn’t hurt.

♦  A Parm corn butter add-on. We first talked about making this elote-style spread in our 11.01.19 Salon. Now, watching one of the Thanksgiving specials on Food Network I saw a reference to an original elote prep that included cayenne. Why not??? A natural I think. Btw, in the same Salon linked above for jar salads we talked about heating up the corn butter the other way, in a pan on the stove, to cook flavor-layered scrambled eggs.

This week’s

  •  Photo credits – punch/Nolet’s Gin, kitchen org/Amazon, cake/Hersheys, egg/mine
  •  Link sources – thaw/MyRecipes, punch/Nolet’s gin, Depression dinners/Taste of Home, kitchen org/Amazon, cake recipe/Hershey’s, ginger/Yahoo 
  • Partnerships – Amazon

Click here or on the Amazon logo    to go directly to their home page

So far next week: Giada’s hearty Tuscan soup, celeb chef memoirs with recipes, fill a phyllo, ingredient measurement help, stress tip, impromptu ham hash, wreath cookies, sugar from where???

Last week, just below: chocolate frosting with a secret, chocolate Yule log recipes, pumpkin pancakes, holiday kitchen decor, bittersweet chocolate sauce with cocoa, easy garlic, all-in cookie pie crust, decorated marshmallows for cocoa, hot sugar icing 

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Cook with passion and a party spirit, whether for a crew, or for two, or just for you


Chicken Portuguese, serves 8, for 11.24.17


GOOD NEWS!  The cookbook savings offer, up to 63%, has been extended through Thursday. See just below for the link  . . .

  Cookbook lovers, here’s a chance to add to your collection at up to 63% savings. Through Sunday – now Thursday – only, from America’s Test Kitchen. Check it out new link.

  Whether you’re already a truffle-phile or a greenie who’d like to learn about this most precious fungus, treasures await at the upcoming Napa Truffle Festival, Jan 12-15. Did we say Napa? Hmmmm, might be a little wine around there too. Dig up the details here.

  Want a tasty way to re-purpose those TG leftovers? {If you’re saying, what leftovers??? never mind}. The Well Done newsletter offers a quick and creative suggestion from Extra Crispy. Find it here.

Featured Recipe

A super-cook friend recommended this book to me {censored} years ago, and its worn cover and “garnished” pages are testament to how often I’ve used it ever since. And who wouldn’t love preps already designed to serveProduct Details usually 8, sometimes more, and most amenable to multiplication.

This particular dish introduces some ingredients to each other that don’t often meet in the same pan, but the result is eminently satisfying. With the meat and potatoes already in residence, just add a green salad and done.

Btw when I was finding the book on Amazon to provide the link, one of the reviews mentioned salmon mousse which I don’t see in this book. Wonder if that might be in the “More Thoughts for Buffets” one, so linked that too, along with the “mother” of both, “Thoughts for Food.” At this writing all avail for under $5.

Chicken Portuguese

from “Thoughts for Buffets”

2-3 lb frying or broiling chicken, cut into serving pieces

Salt {for sprinkling}


1/2 c butter

1/4 c flour

1/2  t salt

1/8 t pepper

2 T brown sugar

1/2 t Tabasco

1/2 t ginger

1 1/2 c orange juice

2 cups water

2 whole oranges, unpeeled

18- oz can vac packed sweet potatoes

Sprinkle chicken with a little salt and paprika; brown in butter on all sides. Remove from skillet and stir into the butter the flour, salt, pepper, sugar, Tabasco, and ginger until smooth.

Gradually add orange juice and then water, cooking and stirring until sauce is smooth and thickened. Replace chicken in sauce; cover and cook about 30 minutes, or until the chicken is almost tender. If sauce is too thick, add additional liquid.

Slice the whole orange about 1/2″ thick and quarter slices; add with potatoes to chicken. Cover again and continue cooking about fifteen minutes longer or until chicken is done and potatoes are thoroughly heated. Serves 8.

Notes: Your choice of course, but I prefer to remove the skin from the chicken, but did add a little chicken bouillon powder to the sauce. Next time think I would substitute comparable amounts of fresh-baked sweets and fresh ginger. May want to initially add just 1 – 1/12 cups water and check thickness before adding more.


“Thoughts for Buffets”  “More Thoughts for Buffets”  “Thoughts for Food”


Here’s such an easy way to peel fresh ginger. Simply scrape it with the point of a regular kitchen teaspoon. Much less waste than peeling with a knife. Can also use the spoon to scrape shreds from the peeled ginger.