Felt like a cake day. Cookies are time consuming and truth be told, I am not a big chocolate cookie fan unless it's that time of the month or I'm in the mood. Chocolate cake? That's another story.
This recipe came from my Woman's Home Companion cookbook. The cake recipe calls for cake flour as do all the recipes in the cake section, however, I never buy cake flour. I substitute one scant cup (approx. 7/8 c.) of all purpose for the cake flour and have had fine results. Why change something if it's not broken, right?!
The appearance of the cake when it comes out of the oven looks much like a macaroon or a chocolate crinkle cookie (less the powdered sugar).
Milk Chocolate Cake
8 oz. semisweet chocolate, melted & cooled
2 c. cake flour
3 tsp. baking powder
1/4 tsp. salt
2/3 c. shortening
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
1 c. milk
Mocha Cream Cheese Frosting
3 oz. cream cheese, softened
4 Tbsp. strong coffee
3 Tbsp. cocoa powder
pinch of salt
approx. 2 1/2 c. confectioners sugar
Results: The cake was just OK. The frosting? To die for.
Monday, June 14, 2010
Sunday, June 13, 2010
Orzo Salad
Made this up yesterday for my FIL's birthday. Tastes even better the 2nd day!
Cold Orzo Salad
1lb orzo, cooked according to package
1 package grape tomatoes, halved or quartered if very large
1 block mozzarella cheese, cubed
2 small jars of marinated artichoke hearts
1/2 red & green bell pepper, finely diced
2 stalks celery, finely diced
EVOO
red wine and/or apple cider vinegar
1 tbsp. honey
oregano
basil
flat leaf parsley
Salt & pepper
Drain cooked orzo and cool by rinsing with cold water.
Cube cheese and place in bowl. Drain artichoke brine into cheese. Dice artichoke and place in with cheese. Cut tomatoes, add to bowl along with peppers and celery. Mix together oil, vinegar & honey.
Place orzo into a large bowl and add bowl of cheese & veggies. Add in herbs, salt, pepper, oil & vinegar mix.
Chill for at least a few hours - even better overnight.
Cook's Notes:
I used both fresh & dried oregano & basil. I also used white pepper along with the freshly cracked black pepper. I think I added a bit of dried thyme too. Basically, I played with it until I thought it tasted good (although because it was being chilled, I over-salted just a little bit). I also used the Good Season's cruet I have to mix the oil & vinegar. The ratio seems to work well. I filled the vinegar to the water line and then added oil.
I really think black olives would be an awesome accompaniment to this salad or even some pepperoni. Great summer time dish and when it is really hot, a great evening meal.
Cold Orzo Salad
1lb orzo, cooked according to package
1 package grape tomatoes, halved or quartered if very large
1 block mozzarella cheese, cubed
2 small jars of marinated artichoke hearts
1/2 red & green bell pepper, finely diced
2 stalks celery, finely diced
EVOO
red wine and/or apple cider vinegar
1 tbsp. honey
oregano
basil
flat leaf parsley
Salt & pepper
Drain cooked orzo and cool by rinsing with cold water.
Cube cheese and place in bowl. Drain artichoke brine into cheese. Dice artichoke and place in with cheese. Cut tomatoes, add to bowl along with peppers and celery. Mix together oil, vinegar & honey.
Place orzo into a large bowl and add bowl of cheese & veggies. Add in herbs, salt, pepper, oil & vinegar mix.
Chill for at least a few hours - even better overnight.
Cook's Notes:
I used both fresh & dried oregano & basil. I also used white pepper along with the freshly cracked black pepper. I think I added a bit of dried thyme too. Basically, I played with it until I thought it tasted good (although because it was being chilled, I over-salted just a little bit). I also used the Good Season's cruet I have to mix the oil & vinegar. The ratio seems to work well. I filled the vinegar to the water line and then added oil.
I really think black olives would be an awesome accompaniment to this salad or even some pepperoni. Great summer time dish and when it is really hot, a great evening meal.
Friday, June 11, 2010
The Ultimate Snack Mix
Still recovering from dance and getting ready for the end of the school year, but I thought I'd share the snack mix that was HUGELY popular at recital this year. I have a feeling that should the big girl make 1st Company, I'll be bringing it to all competitions & recitals. ;)
The original recipe came to me from my sister in law. I am posting it with my own changes, but feel free to fool around and add the things you like!
Snack Mix
1 small box Honey Nut Cheerios
1 box Honey Nut Chex
1 box Teddy Grahams
1 lg. can cashew halves & pieces
1 sm. can honey roasted peanuts
1 lg. can mixed nuts (no peanuts)
1 box raisins
1 C brown sugar
1/2 C light corn syrup
1 tsp salt
2 sticks butter
1 tsp baking soda
1 XL bag Peanut M&Ms
Pre-heat oven to 250 degrees F.
In a large container or lobster pot, mix together cereals, Teddy Grahams, nuts & raisins.
Melt butter in a stock pot. Add sugar and Karo syrup. Bring to boil. Boil uncovered and NO stirring for exactly 2mins. Remove from heat and stir in baking soda, mixture will foam, continue to stir. Pour mixture over cereal/nut mix. Stir till evenly coated.
Spread mix onto 2 greased cookie sheets. Bake for 15 minutes at 250. Let cool.
Separate into a large container and add M&Ms.
Cook's Notes:
The recipe calls for one box of Teddy Grahams. I generally buy both Honey & Chocolate (also have used cinnamon with good results) and use half of each box. The nuts are the part I've played around with the most and this recipe reflects my adoration of cashews.
The original recipe came to me from my sister in law. I am posting it with my own changes, but feel free to fool around and add the things you like!
Snack Mix
1 small box Honey Nut Cheerios
1 box Honey Nut Chex
1 box Teddy Grahams
1 lg. can cashew halves & pieces
1 sm. can honey roasted peanuts
1 lg. can mixed nuts (no peanuts)
1 box raisins
1 C brown sugar
1/2 C light corn syrup
1 tsp salt
2 sticks butter
1 tsp baking soda
1 XL bag Peanut M&Ms
Pre-heat oven to 250 degrees F.
In a large container or lobster pot, mix together cereals, Teddy Grahams, nuts & raisins.
Melt butter in a stock pot. Add sugar and Karo syrup. Bring to boil. Boil uncovered and NO stirring for exactly 2mins. Remove from heat and stir in baking soda, mixture will foam, continue to stir. Pour mixture over cereal/nut mix. Stir till evenly coated.
Spread mix onto 2 greased cookie sheets. Bake for 15 minutes at 250. Let cool.
Separate into a large container and add M&Ms.
Cook's Notes:
The recipe calls for one box of Teddy Grahams. I generally buy both Honey & Chocolate (also have used cinnamon with good results) and use half of each box. The nuts are the part I've played around with the most and this recipe reflects my adoration of cashews.
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