Em requested a chocolate cake w/peanut butter frosting for her 4th birthday. I aim to please.
I swiped this chocolate cake recipe from Ina Garten on the FoodNetwork site. The only thing I changed was using low fat plain yogurt instead of buttermilk. Oh and I also used leftover coffee from our morning pot, added two packets of Nescafe instant coffee powder and enough hot water to make a full cup. Instead of using two 8" layer cake pans, I used my 9x13 pyrex. I was looking for simplicity after this weekend's Barbie cake.
Beatty's Chocolate Cake
I tried to make a Peanut Butter Whipped Cream frosting, but unfortunately, I didn't have time to sturdy it up with gelatin (and cream cheese doesn't work with the PB although it does work with heavy cream on its own) so it came out more like a peanut butter cream. VERY yummy, but more soupy than a frosting should be. The two put together were absolutely amazing and the whole family loved it - especially the birthday girl!
If you are hunkering for a rich, dark chocolate cake, try this recipe. You won't be disappointed.
Wednesday, July 7, 2010
Monday, June 14, 2010
Milk Chocolate cake with Mocha cream cheese frosting
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.
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.
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.
Wednesday, May 26, 2010
***** Rotisserie Style Chicken in the Slow Cooker *****
Rotisserie style chicken in the slow cooker is a 5 star meal here. Various herbs & spices rubbed all over the whole chicken and then set on a bed of aluminum foil and cooked on High for 5-6 hours. The meat literally falls off the bones and tastes SO good. Who needs to spend $8-10 on a store bought rotisserie chicken when you can make your own at home?
Slow Cooker Rotisserie Style Chicken
1 whole chicken (4-7lbs)
3 Tbsp. oil
Herbs/spices (dried) of your choice
2-3 pieces of aluminum foil, balled up
Rub chicken with oil. Rub chicken with herbs/spices, inside & out. Place on bed of aluminum foil balls and cook on high for 5-6 hours.
Cook's Notes:
I generally use canola oil, but olive oil would be awesome too. I also lift the skin on the breast side and rub oil & herbs underneath for even better flavor.
I use a mixture of the following herbs/spices - about 2-3 Tbsp total when all mixed together:
salt & pepper
oregano
granulated garlic
onion powder
rosemary
basil
thyme
sage
crushed red pepper flakes
The best part of this dish for me is that it is relatively easy and I end up getting two meals out of it because I cook two chickens at a time (2 slow cookers). I generally use the left over chicken to make a lovely chicken salad for the next night.
Slow Cooker Rotisserie Style Chicken
1 whole chicken (4-7lbs)
3 Tbsp. oil
Herbs/spices (dried) of your choice
2-3 pieces of aluminum foil, balled up
Rub chicken with oil. Rub chicken with herbs/spices, inside & out. Place on bed of aluminum foil balls and cook on high for 5-6 hours.
Cook's Notes:
I generally use canola oil, but olive oil would be awesome too. I also lift the skin on the breast side and rub oil & herbs underneath for even better flavor.
I use a mixture of the following herbs/spices - about 2-3 Tbsp total when all mixed together:
salt & pepper
oregano
granulated garlic
onion powder
rosemary
basil
thyme
sage
crushed red pepper flakes
The best part of this dish for me is that it is relatively easy and I end up getting two meals out of it because I cook two chickens at a time (2 slow cookers). I generally use the left over chicken to make a lovely chicken salad for the next night.
Wednesday, May 19, 2010
Jack Daniels meets Porky the Ham
So we have a ham. I'm not a big ham lover. I am making ham because frankly I need to get to the store and stock up on the stuff I like (primarily poultry...it's my favorite) and well, when you slaughter a pig, you have a lot of meat stored in your freezer that you eventually have to eat even if it isn't your favorite.
I have a small bottle of Jack Daniels in my spice cabinet for the times I make Filet Mignon with a whiskey peppercorn sauce. I like Jack because he is sweet and goes so well with different meats. Tonight I decided that he was going to meet Porky the Ham. I mixed him up with some brown sugar, some pineapple juice, cayenne pepper, just a little bit of honey and some freshly ground black pepper. I baked the ham slowly, glazing every hour or so.
I served the Jack'ed up Ham with some red smashed garlic potatoes, smashed cauliflower and broccoli. I also served the pineapple tidbits from the can that I opened to get the juice from. All in all, a decent meal. I still don't like ham, but the glaze was really good as were the potatoes and veggies.
Jack'ed up Glaze
1/4 c. Jack Daniels
1/4 c. pineapple juice
2/3 c. tightly packed brown sugar
1 Tbsp. honey
Few shakes of the cayenne pepper (probably 1/8 tsp.)
3-4 grinds of the pepper mill
Mix together and baste meat while baking. If grilling meat, I would likely wait until the last few minutes of cooking time so that you don't have charred outsides.
Smashed Garlic Red Potatoes
10 small/med. red potatoes
2-3 cloves of garlic
1/4 c. diced yellow onion
2 Tbsp. butter or margarine
1/2 c. plain yogurt
3 oz. grated cheese (your choice)
salt & pepper
Wash potatoes well, cut in half and place in large pot. Cover with water and add garlic, onion & a good pinch of salt. Boil until fork tender. Drain water. Add in butter, yogurt, grated cheese and pepper. Smash with a potato masher. Add salt and/or pepper according to taste.
Cook's Notes:
I primarily use dried minced garlic for this recipe because I always have it on hand. This last time I used Dubliner imported cheese (a very tangy cheddar type from Ireland). It really works very well because it is strong and you don't have to use so much. Parmesan, Romano or Feta work well too.
I pretty much cooked the cauliflower the same way as the potatoes, less the garlic and yogurt & with a bit less water, and added in a couple grates of the Dubliner cheese while mashing. The kids all tried one small spoonful and LOVED it. I will be adding fresh cauliflower to our shopping list each week. Perhaps I might even serving the cauliflower instead of potatoes.
Dessert was dubbed "Baby Ruth Bars". I found the recipe at AllRecipes.com. I followed it loosely. This is my way of making these bars. Feel free to look up the "right" way.
No Bake Chocolate PB Bars
1 c. smooth peanut butter
1/2 c. crunchy peanut butter
1 c. corn syrup
6 c. corn flakes
1 c. choc. chips (6 oz.)
Melt the peanut butter & corn syrup in a large pan. Remove from heat. Quickly add in the cornflakes & chocolate chips. Spread into a greased 9x13 pan. Allow to cool to room temp and then cut into bars.
Cooks Notes:
We all LOVED these. Seriously. The pan is more than 1/2 gone already. Even Thomas, who can be very picky about textures & tastes, thought these were the bomb. The cornflakes stay relatively crispy while the pb & chocolate mixture is smooth.
I have a small bottle of Jack Daniels in my spice cabinet for the times I make Filet Mignon with a whiskey peppercorn sauce. I like Jack because he is sweet and goes so well with different meats. Tonight I decided that he was going to meet Porky the Ham. I mixed him up with some brown sugar, some pineapple juice, cayenne pepper, just a little bit of honey and some freshly ground black pepper. I baked the ham slowly, glazing every hour or so.
I served the Jack'ed up Ham with some red smashed garlic potatoes, smashed cauliflower and broccoli. I also served the pineapple tidbits from the can that I opened to get the juice from. All in all, a decent meal. I still don't like ham, but the glaze was really good as were the potatoes and veggies.
Jack'ed up Glaze
1/4 c. Jack Daniels
1/4 c. pineapple juice
2/3 c. tightly packed brown sugar
1 Tbsp. honey
Few shakes of the cayenne pepper (probably 1/8 tsp.)
3-4 grinds of the pepper mill
Mix together and baste meat while baking. If grilling meat, I would likely wait until the last few minutes of cooking time so that you don't have charred outsides.
Smashed Garlic Red Potatoes
10 small/med. red potatoes
2-3 cloves of garlic
1/4 c. diced yellow onion
2 Tbsp. butter or margarine
1/2 c. plain yogurt
3 oz. grated cheese (your choice)
salt & pepper
Wash potatoes well, cut in half and place in large pot. Cover with water and add garlic, onion & a good pinch of salt. Boil until fork tender. Drain water. Add in butter, yogurt, grated cheese and pepper. Smash with a potato masher. Add salt and/or pepper according to taste.
Cook's Notes:
I primarily use dried minced garlic for this recipe because I always have it on hand. This last time I used Dubliner imported cheese (a very tangy cheddar type from Ireland). It really works very well because it is strong and you don't have to use so much. Parmesan, Romano or Feta work well too.
I pretty much cooked the cauliflower the same way as the potatoes, less the garlic and yogurt & with a bit less water, and added in a couple grates of the Dubliner cheese while mashing. The kids all tried one small spoonful and LOVED it. I will be adding fresh cauliflower to our shopping list each week. Perhaps I might even serving the cauliflower instead of potatoes.
Dessert was dubbed "Baby Ruth Bars". I found the recipe at AllRecipes.com. I followed it loosely. This is my way of making these bars. Feel free to look up the "right" way.
No Bake Chocolate PB Bars
1 c. smooth peanut butter
1/2 c. crunchy peanut butter
1 c. corn syrup
6 c. corn flakes
1 c. choc. chips (6 oz.)
Melt the peanut butter & corn syrup in a large pan. Remove from heat. Quickly add in the cornflakes & chocolate chips. Spread into a greased 9x13 pan. Allow to cool to room temp and then cut into bars.
Cooks Notes:
We all LOVED these. Seriously. The pan is more than 1/2 gone already. Even Thomas, who can be very picky about textures & tastes, thought these were the bomb. The cornflakes stay relatively crispy while the pb & chocolate mixture is smooth.
Monday, May 17, 2010
Sloppy Joes on potato rolls & Ranger cookies
The Sloppy Joe recipe is originally from Cooking Light and oddly enough, I haven't changed really anything in it except that I don't use ground beef. If you are a sloppy joes fan, I will guarantee you this will be the only recipe you'll ever want to use again. This is definitely a family favorite especially when served on fresh potato rolls.
Most of the time I make it on the stove top, but I've also done it in the slow cooker and that is how it's being made this time. Substitutions for the slow cooker are noted in the Cook's Notes area.
Sloppy Joes
1 lb ground turkey
3/4 minced fresh onion
1/2 c. diced green bell pepper
1/4 c. diced celery
1 garlic clove, minced
1/2 c. water
1/2 c. ketchup
2 Tbsp brown sugar
2 Tbsp. tomato paste
1 Tbsp. vinegar
1/4 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. black pepper
1 package of hamburger buns (or 6-8 homemade)
Combine the first 5 ingredients in a large nonstick skillet. Cook over medium heat until turkey is cooked through, stirring to crumble. Drain well.
Combine turkey mixture, water and next 7 ingredients in skillet and bring to a boil. Reduce heat and simmer mixture 15 mins., stirring occasionally.
Serve on buns.
Cook's Notes:
Since I am not using beef and just lean ground turkey, I rarely drain the meat mixture and instead cut down the water I add to 1/4 c. or so and because I always double to feed the whole clan, I use a whole 6oz. can of tomato paste. I don't bother measuring out 4 Tbsp.
When making this recipe in the slow cooker, I generally used dehydrated minced onions (about 2 Tbsp.) and dehydrated minced garlic (about 1 tsp.) I also add in all the water the recipe calls for. Cook on low for approx. 6-8 hours. The texture does change a bit cooking it in the slow cooker, but the taste is basically the same.
Ah lovely dessert! Haven't made cookies in a long while so I tried these today. YUM!
Ranger Cookies
1 c. unsalted butter, softened
1/2 c. sugar
1 c. brown sugar
2 eggs, beaten
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. Rice Krispies type cereal
1 c. quick oats
1 c. coconut
1 c. chocolate chips
Preheat oven to 350.
Cream butter & sugar together. Add eggs, one at a time, beating well after each.
In small bowl mix together flour, baking soda, baking powder & salt.
Add dry mixture into butter mixture a bit at a time.
Stir in rice krispies, oats, coconut & chocolate chips.
Bake for about 10 mins. or until lightly brown
Cook's Notes:
These have a really nice texture. I think next time I may toast the coconut first along with some pecans or slivered almonds. I think these are WAY better than regular chocolate chip cookies.
Most of the time I make it on the stove top, but I've also done it in the slow cooker and that is how it's being made this time. Substitutions for the slow cooker are noted in the Cook's Notes area.
Sloppy Joes
1 lb ground turkey
3/4 minced fresh onion
1/2 c. diced green bell pepper
1/4 c. diced celery
1 garlic clove, minced
1/2 c. water
1/2 c. ketchup
2 Tbsp brown sugar
2 Tbsp. tomato paste
1 Tbsp. vinegar
1/4 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. black pepper
1 package of hamburger buns (or 6-8 homemade)
Combine the first 5 ingredients in a large nonstick skillet. Cook over medium heat until turkey is cooked through, stirring to crumble. Drain well.
Combine turkey mixture, water and next 7 ingredients in skillet and bring to a boil. Reduce heat and simmer mixture 15 mins., stirring occasionally.
Serve on buns.
Cook's Notes:
Since I am not using beef and just lean ground turkey, I rarely drain the meat mixture and instead cut down the water I add to 1/4 c. or so and because I always double to feed the whole clan, I use a whole 6oz. can of tomato paste. I don't bother measuring out 4 Tbsp.
When making this recipe in the slow cooker, I generally used dehydrated minced onions (about 2 Tbsp.) and dehydrated minced garlic (about 1 tsp.) I also add in all the water the recipe calls for. Cook on low for approx. 6-8 hours. The texture does change a bit cooking it in the slow cooker, but the taste is basically the same.
Ah lovely dessert! Haven't made cookies in a long while so I tried these today. YUM!
Ranger Cookies
1 c. unsalted butter, softened
1/2 c. sugar
1 c. brown sugar
2 eggs, beaten
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. Rice Krispies type cereal
1 c. quick oats
1 c. coconut
1 c. chocolate chips
Preheat oven to 350.
Cream butter & sugar together. Add eggs, one at a time, beating well after each.
In small bowl mix together flour, baking soda, baking powder & salt.
Add dry mixture into butter mixture a bit at a time.
Stir in rice krispies, oats, coconut & chocolate chips.
Bake for about 10 mins. or until lightly brown
Cook's Notes:
These have a really nice texture. I think next time I may toast the coconut first along with some pecans or slivered almonds. I think these are WAY better than regular chocolate chip cookies.
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