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John’s Triple Chocolate Rummy Cake – yummy chocolate decadence

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chocolate decadence for the holidays

John is a terrific cook, although seldom makes desserts (which is good for both of us since otherwise they are just too tempting, lol).  The holidays do deserve  special treats, though. So he always looks for an opportunity to make this Triple Chocolate Rummy Cake to take to holiday parties where we can share the calories and yumminess. John shares his decadent recipe here —

Ingredients

1 box devils food cake mix

1 – 3.9 oz box instant chocolate pudding mix

4 large or xl eggs

1 tsp instant coffee

1 C sour cream

1 stick of unsalted butter (melted)

2 Tbsp Hershey chocolate syrup

12  oz pack of semisweet chocolate chips

1 tsp real vanilla extract

1/4 tsp real almond extract

1/2 C (or a touch more – it’s the holidays after all!) Myers dark rum

Process

Mix all ingredients except cake mix, pudding mix and chips in a bowl until well blended.

Mix pudding and cake mixes in a larger separate bowl and stir to combine.

Pour the wet mixture into the dry and mix until just combined.

Fold in chips.

Put the batter in a well greased (I use basic cooking spray) baking dish or other container for cooking.

Heat oven to 275 degrees and cook for 80-90 minutes but check it with a tooth pick after about an hour.  When pick comes out clean it is done.

Once it cools for 15-20 minutes remove carefully to a cooling rack.

John's Triple Chocolate Rummy Cake

p.s. Have you seen John’s recipe for Bison Burgers?

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Bison Burger Recipe

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John made bison burgers last night. They are so good. I promised him that I would post his recipe on the blog if he would write up the recipe (which he has). He is teasing me now that I can’t eat or knit until I get the blog post done, lol. Of course, he doesn’t really mean it — just his way of nudging me out of my procrastination. 🙂

Have you ever eaten bison (buffalo) meat? I am not much into eating meat, but I really am surprised how much I like these bison burgers that John makes. So let us share it here with you. I hope you give it a try!

ground bison 100% grass fed

INGREDIENTS

1 pound of grass fed ground bison(we got ours from Sprouts Farmers Market)

1 1/4 tsp kosher or sea salt

1 tsp ground pepper

1/4 to 1/3 C of Panko bread crumbs

1/2 medium yellow onion finely chopped

2 cloves garlic minced

1 tsp dried sage and 1/2 tsp Mexican oregano (crushed in a mortar or spice grinder)

2 tbsp olive oil

PREPARATION

Thaw bison to room temperature.

Saute onion and garlic in the olive oil until cooked and starting to brown. Then set aside to cool.

saute onions and garlic for Bison Burgers

Add 1/2 tsp of water to ground sage and oregano mix to rehydrate.

the rest of the assembled ingredients for Bison Burgers

Lightly fold ingredients into the bison but do not kneed much or it will get tough.

mix ingredients for Bison Burgers

Form into four 1/4 lb or three 1/3 lb patties about 1/2″ thick and make a shallow depression in the middle of each.

form patties for Bison Burgers

Preheat a pan (cast iron is best) at medium heat and cook for 6 – 6 1/2 minutes per side or less if you want the burgers medium or med-rare.

Let the cooked burgers rest for 5 minutes before serving.

Note: cheese may be added in the last 3-4 minutes of cooking if desired.

Bison Burgers with cheese

Enjoy! John and Jackie

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(almost) Meatless Monday: Sweet and Sour Brussels Sprouts

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Although this week’s Meatless Monday recipe is one to which I usually add a bit of meat flavoring, I do give substitution for totally meatless. So I hope you will enjoy it either way.

Brussels Sprouts have always reminded me of little cabbages. One of the dishes my Grandma Erickson made that I loved so much was sweet and sour cabbage. I’ve never felt like I approached how well she made that dish (but then, I guess things always taste better when someone else cooks, lol). I even asked her many times if there was a secret, but she said no and just sloughed it off that I was making mine just as well. I do miss her (and that delicious sweet and sour cabbage she would make).

Anyway, my local Sam’s had gotten in some fantastic-looking fresh Brussels Sprouts recently. My taste buds turned to concocting a sweet and sour rendition using them. And thinking about the healthy benefits of Brussels sprouts, I am feeling good that something so tasty is good for us, too.

Healthy Brussels Sprouts: High in Antioxidant
Healthy Brussels Sprouts: High in Antioxidant

Here’s what I did for an (almost) Meatless Monday dish (but you could substitute some vegetable oil and a bit of smoke flavor in place of the prosciutto ham or bacon for totally meatless)  …

Ingredients

2 pounds fresh Brussels sprouts, washed and sliced in half

I like to cut the Brussels Sprouts in half so they take on all the delicious sweet and sour flavors
I like to cut the Brussels Sprouts in half so they take on all the delicious sweet and sour flavors later on during the cooking

3/4 cup water

2 tablespoons rendered out rind from prosciutto ham, bacon or similar

salt to taste

black pepper to taste

1 tablespoon dried onion

lemon juice + apple cider vinegar to make 1/3 cup

rounded tablespoon of sugar

rounded tablespoon of whole caraway seeds

Instructions

Use large saucepan/top-of-stove Dutch-oven style pot with tight-fighting lid.

Add water and salt to pot and bring water to boil.

Starting to cook the Brussels sprouts
Starting to cook the Brussels sprouts

Add Brussels sprouts, black pepper and dried onions. Stir then cover.

Cook about 10 minutes over medium heat or until just barely to degree of desired doneness. (do not overcook into a mush!)

In a bowl, mix together the lemon juice/apple cider vinegar, sugar and caraway seeds until sugar is dissolved. Pour into the pot.

Cover pot and let simmer about 5 minutes to let the flavors meld.

Eat up!

sweet and sour brussels sprouts

Well, not the whole pot all at one time. This recipe does make a lot, so you are likely to have more than enough for a single meal. That is fine. Re-heat left-overs in microwave to enjoy another day. This dish holds up very well to that.

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oatmeal cookies

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John called and said he’d make oatmeal cookies for me and bring them on Saturday. What a good man. 🙂 I have a favorite recipe and offered to email it to him. Least I could do. lol

Fastest way to get this recipe sent off in an email was to scan the recipe card I had in my old technology recipe box, then save the scan and send as  jpg picture.

Dorothy's oatmeal cookies recipe
Dorothy's oatmeal cookies recipe

Dorothy Young was my son Tommy’s (William Young aka Bill) great aunt. It’s nice to pull out the recipes for family classics like this.

I used to make these quite often when I had people around to help me eat them. But since the household dwindled to just me, it’s been a long time since I’ve had any. I’d been thinking recently of making some for the holidays (there’s always places I could take to share them!). John must have been reading my mind.

Did anyone else keep their recipes on the Current, Inc’s recipe cards like this? I actually still have some blank ones. Definitely old technology, including manual typewritten. If you look closely at the enlarged picture, I think you can even see where I had used a bit of white-out to make a correction, lol.

Old manual typewriter
Old manual typewriter

So many advancements since then. But these tried and true favorite recipes stay long time friends.

What is your favorite cookie recipe?

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