Coming out of the oven, the combined smell of each layers fruity flavors from will make you wonder if you've just created a dessert version of Fruit Loops. Fear not. Though the wild colors will appeal to even the tinsiest tasters, adults will adore the subtle fresh flavors of orange zest, lemon, lime and picked berries. As the host, you'll get far.too.many kicks from arriving at the table with a crisp, white-frosted cake then cutting into it to reveal a full spectrum of surprise!
*
2 boxes white cake mix
6 eggs
1 c. water
2/3 c. oil
1/2 c. raspberries
Zest of 1 orange + 2 T. juice
Zest of 1 lemon + 2 T. juice
Zest of 1 lime + 2 T. juice
1/2 c. blueberries
1/2 c. blackberries
Wilton Icing colors in red, orange, yellow, green, blue and purple
*
In a large bowl, combine cake mix, eggs, water, and oil together. Scoop 1 cup of batter into six small bowls. In the first bowl, mix raspberries and 1/4 tsp. red coloring. In the second bowl, mix orange zest and juice, and 1/2 tsp. orange coloring. In the third bowl, mix lemon zest and juice and 1/4 tsp. yellow coloring. In the fourth bowl, mix lime zest and juice and 1/4 tsp. green coloring. In the fifth bowl, mix blueberries and 1/4 tsp. blue coloring. In the sixth bowl, mix blackberries and 1/4 tsp. purple coloring.
*
Prepare six 8 inch cake pans by greasing and flouring each generously. Using a spatula, spoon and spread each color of batter into its own cake pan. Bake in an oven, preheated to 350 degrees for 17-20 minutes, or until tops spring back when touched lightly. Allow to cool completely. Frost with White Chocolate Frosting.
*
Billowed White Chocolate Frosting
You're going to want to lick the bowl, the spoon, the cake. Do try to restrain yourself.
*
1 c. butter, softened
1 bag white chocolate chips
3 lbs. powdered sugar
1/2 to 1 full cup milk
*
In a large bowl, microwave white chips until melted. Immediately beat in butter until smooth. Add remaining ingredients and beat with an electric mixer until light and fluffy. Makes enough frosting to ice between each layer of cake, and around the outside of the cake.
Tuesday, June 16, 2009
Betty Crocker Peanut Butter Cream Puffs
*
For the CREAM PUFFS:
2 c. water
1/2 c. butter
1 (17.5 oz.) package Betty Crocker Peanut Butter Cookie Mix
4 eggs
*
For the FILLING:
1 1/2 c. heavy whipping cream
1/3 c. sugar
*
For the TOPPING:
1/2 c. semi-sweet chocolate chips
2 T. butter
*
Preheat oven to 400 degrees
*
In a large saucepan, heat butter and water over medium-high heat until boiling. Add BETTY CROCKER Peanut Butter Cookie Mix and stir vigorously over heat until the mixture becomes a thick ball of dough and begins to clean side of the pan.
*
Remove from heat. Add one egg, stir until dough becomes smooth and egg is fully mixed in. Continue to add eggs one by one until all four eggs have been added.
*
Drop dough by 2-3 tablespoonfuls onto greased cookie sheet, or cookie sheet prepared with a silpat mat. Cook in preheated oven for 5 minutes, then turn oven temperature down to 325 degrees and cook an additional 12 minutes.
*
Remove from oven, allow to stand until cream puffs are cool enough to slice in half. One cream puffs have been halved, turn the inside, doughy portion of each side face up, then return to the oven for an additional 5 minutes. Turn oven off, prop open slightly and allow puffs to cool and dry out for 15 minutes, more.
*
To make the filling: combine whipping cream and sugar in a medium bowl. Beat until stiff peaks form. Fill the center of cooled puffs.
*
To make the topping: In a small, microwave-safe bowl, combine chocolate chips and butter. Microwave for 30 seconds, stir. Return to microwave for 30 seconds, stir. Continue until chips are fully melted and mixture is smooth. Drizzle over the tops of cooled, filled cream puffs. Allow topping to harden slightly before serving.
For the CREAM PUFFS:
2 c. water
1/2 c. butter
1 (17.5 oz.) package Betty Crocker Peanut Butter Cookie Mix
4 eggs
*
For the FILLING:
1 1/2 c. heavy whipping cream
1/3 c. sugar
*
For the TOPPING:
1/2 c. semi-sweet chocolate chips
2 T. butter
*
Preheat oven to 400 degrees
*
In a large saucepan, heat butter and water over medium-high heat until boiling. Add BETTY CROCKER Peanut Butter Cookie Mix and stir vigorously over heat until the mixture becomes a thick ball of dough and begins to clean side of the pan.
*
Remove from heat. Add one egg, stir until dough becomes smooth and egg is fully mixed in. Continue to add eggs one by one until all four eggs have been added.
*
Drop dough by 2-3 tablespoonfuls onto greased cookie sheet, or cookie sheet prepared with a silpat mat. Cook in preheated oven for 5 minutes, then turn oven temperature down to 325 degrees and cook an additional 12 minutes.
*
Remove from oven, allow to stand until cream puffs are cool enough to slice in half. One cream puffs have been halved, turn the inside, doughy portion of each side face up, then return to the oven for an additional 5 minutes. Turn oven off, prop open slightly and allow puffs to cool and dry out for 15 minutes, more.
*
To make the filling: combine whipping cream and sugar in a medium bowl. Beat until stiff peaks form. Fill the center of cooled puffs.
*
To make the topping: In a small, microwave-safe bowl, combine chocolate chips and butter. Microwave for 30 seconds, stir. Return to microwave for 30 seconds, stir. Continue until chips are fully melted and mixture is smooth. Drizzle over the tops of cooled, filled cream puffs. Allow topping to harden slightly before serving.
The Grandest, Largest, Best, Most Amazing Olde-Fashioned Oatmeal Cookies in the World
*
1/3 c. canola oil
1 1/4 c. sugar
1 egg
1 T. Blackstrap molasses
1 t. baking powder
1/2 t. vinegar
3/4 t. sea salt
1/3 c. raisins
1/3 c. shredded coconut
1 t. cinnamon
1/2 t. ginger
1/2 t. allspice
1/2 tsp. cloves
1 c. flour
3/4 c. old-fashioned oats
*
In a large bowl, combine oil, sugar, and egg until well mixed. Add molasses and beat well. Mix in remaining ingredients. Drop by giant spoonfuls onto a cookie sheet. Bake in a preheated oven, at 350 degrees for 13-15 minutes, or until edges of cookie are lightly browned.
1/3 c. canola oil
1 1/4 c. sugar
1 egg
1 T. Blackstrap molasses
1 t. baking powder
1/2 t. vinegar
3/4 t. sea salt
1/3 c. raisins
1/3 c. shredded coconut
1 t. cinnamon
1/2 t. ginger
1/2 t. allspice
1/2 tsp. cloves
1 c. flour
3/4 c. old-fashioned oats
*
In a large bowl, combine oil, sugar, and egg until well mixed. Add molasses and beat well. Mix in remaining ingredients. Drop by giant spoonfuls onto a cookie sheet. Bake in a preheated oven, at 350 degrees for 13-15 minutes, or until edges of cookie are lightly browned.
Signature-Stamped Chocolate Chip Cookies
1/2 c. canola oil
1 1/2 c. brown sugar
2 egg whites
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. vinegar
1 3/4 c. flour
1 c. mini chips
*
In a large bowl mix together oil, sugar, and egg whites. Add remaining ingredients. Roll dough into 1-inch balls, then place on cookie sheet. Bake 350 degrees for 8-10 minutes, or until cookies are just barely browned on the edges.
1 1/2 c. brown sugar
2 egg whites
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. vinegar
1 3/4 c. flour
1 c. mini chips
*
In a large bowl mix together oil, sugar, and egg whites. Add remaining ingredients. Roll dough into 1-inch balls, then place on cookie sheet. Bake 350 degrees for 8-10 minutes, or until cookies are just barely browned on the edges.
Wild Strawberry Cupcakes
Makes 36 beautifully round, moist cupcakes.
*
16 oz. strawberries, destemmed
4 eggs
1 3/4 c. sugar
1/2 c. butter
1 t. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 c. flour
Place first four ingredients in a blender. Blend until fully pureed. Pour into a large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. Bake at 325 degrees for 18-20 minutes, or until tops spring back when lightly touched. Allow to cool. Frost with recipe below.
*
Sweet & Pure Strawberry Buttercream
3/4 c. fresh strawberries, destemmed
1/2 c. butter
1 tsp. vanilla
2 lb. powdered sugar
Over a large bowl, crush the strawberries in your hands. Allow juice & pulp to fall into bowl. Sniff fingers. Lick fingers. Wash hands. Add remaining ingredients & beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature.
*
16 oz. strawberries, destemmed
4 eggs
1 3/4 c. sugar
1/2 c. butter
1 t. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 c. flour
Place first four ingredients in a blender. Blend until fully pureed. Pour into a large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. Bake at 325 degrees for 18-20 minutes, or until tops spring back when lightly touched. Allow to cool. Frost with recipe below.
*
Sweet & Pure Strawberry Buttercream
3/4 c. fresh strawberries, destemmed
1/2 c. butter
1 tsp. vanilla
2 lb. powdered sugar
Over a large bowl, crush the strawberries in your hands. Allow juice & pulp to fall into bowl. Sniff fingers. Lick fingers. Wash hands. Add remaining ingredients & beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature.
Mountainous Angelfood Cupcakes
6 egg whites
1/2 tsp. cream of tartar
1/2 tsp. baking powder
a pinch of salt
3/4 c. sugar
1 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. nutmeg
zest of one lemon
1 c. flour
Allow egg whites to warm to room temperature. (This helps them beat up ultra-fluffy). Using an electric mixer, whip eggs until soft peaks form. Add cream of tartar, baking powder, and salt then slowly add sugar while beating. The batter should now be a soft, fluffy meringue that with firmish peaks. Add remaining ingredients, slowly incorporating flour while continuing to beat. To keep from over-beating the batter, use your electric mixer just until the flour has disappeared into a pillowy batter, then spoon into prepared cupcake pans, filling 3/4 full. Bake in an oven preheated to 325 degrees for 16-18 minutes, or just until the center of the cupcakes bounce back when gently touched. Remove from oven. Allow to cool.
*
Burnt-Butter Icing
4 T. butter
1 1/2 c. mini marshmallows
1/2 tsp. vanilla
2 c. powdered sugar
1-3 tsp. milk
In a medium saucepan, bring butter to a boil over extremely high heat. Do not stir. Allow butter to boil just until it takes on a medium brown hue (you want to burn it, not scorch it!). Once browned, immediately add marshmallows to the pan. Remove from heat. Add vanilla, powdered sugar and 1 tsp. of the milk. Now start to whip it with your electric mixer. Just whip and whip (and stop to taste and adore.) Then whip and whip some more. Add milk as needed. The consistency should be thick, but spoonably soft. The flavor of fresh caramel on a vanilla fudge cloud. Place a heaping spoonful atop cooled cupcakes. Top immediately with fresh sugared berries.
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Crystal Sugared Berries
Recipe & Directions can be found here.
*
P.S. For cJane's cupcakes, I sugared blackberries, blueberries, raspberries and whole strawberries (cutting them causes them to weep, so be sure you leave them fresh & whole). In doing so, I discovered the indominatable joy that comes when the greens of the strawberry are sugar-crystallized. They become beautifully crisp, with each pointed end standing at attention in it's own divine direction. I highly recommend sugaring those stems & greens.
*
Peppermint leaves also stand up well to a light sugaring. Be sure to coat them very lightly with egg white & the lightest sprinkling of sugar to keep them from bending under the weight of it all.
*
If you plan to purchase fresh edible flowers to decorate your cupcakes, be sure to purchase them from a package specifically labeling them as food products. I can't bear to think of the stress our nation would endure should the Flower Flu hit our streets. Because most edible flowers are extremely delicate, do not sugar coat their petals lest you like your flowers droopy as an old lady's sportsbra.
*
Finally, the great cJane cupcake is...well...glorious. However, when recreating these cupcakes in your own kitchen, I would consider a simplified version of her majesty's treats. A head full of berries is quite a heavy load for a young cupcake to tote around, so plan on sticking with a capful of lightweight berries, leaves and petals if you like your cupcake's show-off worthy. Happy Baking!
1/2 tsp. cream of tartar
1/2 tsp. baking powder
a pinch of salt
3/4 c. sugar
1 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. nutmeg
zest of one lemon
1 c. flour
Allow egg whites to warm to room temperature. (This helps them beat up ultra-fluffy). Using an electric mixer, whip eggs until soft peaks form. Add cream of tartar, baking powder, and salt then slowly add sugar while beating. The batter should now be a soft, fluffy meringue that with firmish peaks. Add remaining ingredients, slowly incorporating flour while continuing to beat. To keep from over-beating the batter, use your electric mixer just until the flour has disappeared into a pillowy batter, then spoon into prepared cupcake pans, filling 3/4 full. Bake in an oven preheated to 325 degrees for 16-18 minutes, or just until the center of the cupcakes bounce back when gently touched. Remove from oven. Allow to cool.
*
Burnt-Butter Icing
4 T. butter
1 1/2 c. mini marshmallows
1/2 tsp. vanilla
2 c. powdered sugar
1-3 tsp. milk
In a medium saucepan, bring butter to a boil over extremely high heat. Do not stir. Allow butter to boil just until it takes on a medium brown hue (you want to burn it, not scorch it!). Once browned, immediately add marshmallows to the pan. Remove from heat. Add vanilla, powdered sugar and 1 tsp. of the milk. Now start to whip it with your electric mixer. Just whip and whip (and stop to taste and adore.) Then whip and whip some more. Add milk as needed. The consistency should be thick, but spoonably soft. The flavor of fresh caramel on a vanilla fudge cloud. Place a heaping spoonful atop cooled cupcakes. Top immediately with fresh sugared berries.
*
Crystal Sugared Berries
Recipe & Directions can be found here.
*
P.S. For cJane's cupcakes, I sugared blackberries, blueberries, raspberries and whole strawberries (cutting them causes them to weep, so be sure you leave them fresh & whole). In doing so, I discovered the indominatable joy that comes when the greens of the strawberry are sugar-crystallized. They become beautifully crisp, with each pointed end standing at attention in it's own divine direction. I highly recommend sugaring those stems & greens.
*
Peppermint leaves also stand up well to a light sugaring. Be sure to coat them very lightly with egg white & the lightest sprinkling of sugar to keep them from bending under the weight of it all.
*
If you plan to purchase fresh edible flowers to decorate your cupcakes, be sure to purchase them from a package specifically labeling them as food products. I can't bear to think of the stress our nation would endure should the Flower Flu hit our streets. Because most edible flowers are extremely delicate, do not sugar coat their petals lest you like your flowers droopy as an old lady's sportsbra.
*
Finally, the great cJane cupcake is...well...glorious. However, when recreating these cupcakes in your own kitchen, I would consider a simplified version of her majesty's treats. A head full of berries is quite a heavy load for a young cupcake to tote around, so plan on sticking with a capful of lightweight berries, leaves and petals if you like your cupcake's show-off worthy. Happy Baking!
Lemon Crumpet Cake
2 T. sour cream
2 T. butter or margarine
2 T. mayonnaise
1 t. vinegar
1/2 tsp. baking powder
1 c. powdered sugar
1 c. flour
1/2 tsp. butter flavoring
1/2 tsp. lemon flavoring or zest of 1 lemon
1 T. oil
1/2 c. milk
*
Mix all ingredients together. Pour into a greased-and-floured 9-inch-round cake pan. Sprinkle with sparkling sugar, if desired. Bake 350 degrees for 18-22 minutes (or until top bounces back when touched). Allow to cool before cutting.
Serve with pure vanilla ice cream and Bonnet Berry Sauce.
*
Bonnet Berry Sauce
2 c. frozen mixed berried
1/2 c. apricot-mango jam, or orange marmalade
2 T. brown sugar
Heat all in a saucepan until boiling. Set aside until ready to serve
2 T. butter or margarine
2 T. mayonnaise
1 t. vinegar
1/2 tsp. baking powder
1 c. powdered sugar
1 c. flour
1/2 tsp. butter flavoring
1/2 tsp. lemon flavoring or zest of 1 lemon
1 T. oil
1/2 c. milk
*
Mix all ingredients together. Pour into a greased-and-floured 9-inch-round cake pan. Sprinkle with sparkling sugar, if desired. Bake 350 degrees for 18-22 minutes (or until top bounces back when touched). Allow to cool before cutting.
Serve with pure vanilla ice cream and Bonnet Berry Sauce.
*
Bonnet Berry Sauce
2 c. frozen mixed berried
1/2 c. apricot-mango jam, or orange marmalade
2 T. brown sugar
Heat all in a saucepan until boiling. Set aside until ready to serve
Abby's Bake Sale Cupcakes
3 eggs
1/2 c. olive oil
3/4 c. brown sugar
3/4 c. white sugar
1/2 c. milk
1/2 tsp. almond flavoring
pinch of cinnamon
1/4 tsp. ginger
1/2 tsp. baking powder*
1/2 c. Hershey's Special Dark cocoa powder
1 1/4 c. flour
1/2 tsp. baking powder
*
*double baking powder if you're below 5000+ feet altitude
Mix eggs, oil, sugars, and milk in a bowl until well beaten. Add remaining ingredients. Beat with an electric mixer just until incorporated. Spoon into 24 cupcake wrappers. Bake at 350 degrees for 24 minutes. Allow to cool then frost with Boo Baby Icing.
*
Chocolate Darling Icing
1 can sweetened condensed milk
1/2 c. milk chocolate chips
1/4 c. Hershey's Special Dark cocoa powder
2 T. milk
3-4 cups powdered sugar
*
In a medium saucepan, place milk, chocolate chips, cocoa powder and milk. Melt over medium heat, stirring constantly (it burns easily!). Bring to a boil, stir for 1 minute, then remove from heat. Using an electric mixer, beat in powdered sugar 1 cup at a time until a soft, but slightly stiff consistency is reached. Frost cooled cupcakes immediately by scooping a large spoonful of the frosting atop and allowing it to smooth and settle around cupcake. Leave frosted cupcake in open air for about 30 minutes, giving frosting ample time to set.
1/2 c. olive oil
3/4 c. brown sugar
3/4 c. white sugar
1/2 c. milk
1/2 tsp. almond flavoring
pinch of cinnamon
1/4 tsp. ginger
1/2 tsp. baking powder*
1/2 c. Hershey's Special Dark cocoa powder
1 1/4 c. flour
1/2 tsp. baking powder
*
*double baking powder if you're below 5000+ feet altitude
Mix eggs, oil, sugars, and milk in a bowl until well beaten. Add remaining ingredients. Beat with an electric mixer just until incorporated. Spoon into 24 cupcake wrappers. Bake at 350 degrees for 24 minutes. Allow to cool then frost with Boo Baby Icing.
*
Chocolate Darling Icing
1 can sweetened condensed milk
1/2 c. milk chocolate chips
1/4 c. Hershey's Special Dark cocoa powder
2 T. milk
3-4 cups powdered sugar
*
In a medium saucepan, place milk, chocolate chips, cocoa powder and milk. Melt over medium heat, stirring constantly (it burns easily!). Bring to a boil, stir for 1 minute, then remove from heat. Using an electric mixer, beat in powdered sugar 1 cup at a time until a soft, but slightly stiff consistency is reached. Frost cooled cupcakes immediately by scooping a large spoonful of the frosting atop and allowing it to smooth and settle around cupcake. Leave frosted cupcake in open air for about 30 minutes, giving frosting ample time to set.
Tiger Butter Bake Sale Bars
1/2 c. oil
1 1/2 c. brown sugar
3 eggs
1 tsp. salt
1 1/2 tsp. baking powder
1/2 cocoa powder
2 c. flour
11 oz. butterscotch chips
1 c. milk chocolate chips
Set aside 1/2 c. of butterscotch chips for frosting. In a large bowl, combine oil, sugar, eggs, salt, baking powder and flour until well mixed. Add chips & stir until incorporated. Spread dough evenly across a lightly greased cookie sheet. Bake at 375 degrees fpr 32-35 minutes (or until center has set). Remove from heat & allow to cool until warm to the touch. Cut into squares, then remove individual squares, placing each bar onto a cooling rack. Allow to cool. Glaze with ButterBaby glaze.
ButterBaby Glaze
1/2 c. butterscotch chips
1 1/2 c. powdered sugar
1/4 c. milk
Place all ingredients in a medium saucepan. Over medium-low heat, melt until all ingredients are well mixed and a smooth but slightly runny glaze has formed. (Add more or less milk, or more or less powdered sugar, as needed). Transfer to a plastic bag, seal. Cut one bottom corner off plastic bag and pipe onto cooled bars. Allow frosting to set before serving or sealing in plastic.
1 1/2 c. brown sugar
3 eggs
1 tsp. salt
1 1/2 tsp. baking powder
1/2 cocoa powder
2 c. flour
11 oz. butterscotch chips
1 c. milk chocolate chips
Set aside 1/2 c. of butterscotch chips for frosting. In a large bowl, combine oil, sugar, eggs, salt, baking powder and flour until well mixed. Add chips & stir until incorporated. Spread dough evenly across a lightly greased cookie sheet. Bake at 375 degrees fpr 32-35 minutes (or until center has set). Remove from heat & allow to cool until warm to the touch. Cut into squares, then remove individual squares, placing each bar onto a cooling rack. Allow to cool. Glaze with ButterBaby glaze.
ButterBaby Glaze
1/2 c. butterscotch chips
1 1/2 c. powdered sugar
1/4 c. milk
Place all ingredients in a medium saucepan. Over medium-low heat, melt until all ingredients are well mixed and a smooth but slightly runny glaze has formed. (Add more or less milk, or more or less powdered sugar, as needed). Transfer to a plastic bag, seal. Cut one bottom corner off plastic bag and pipe onto cooled bars. Allow frosting to set before serving or sealing in plastic.
Nie's Mud Cake
8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.
Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.
Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.
Monday, June 8, 2009
Dave's Marinade
1/2 cup 7-up
1/4 cup soy sauce
1/4 cup cooking oil
1 tsp. horseradish
1 tsp. garlic salt
1lb chicken or turkey breat
1/4 cup soy sauce
1/4 cup cooking oil
1 tsp. horseradish
1 tsp. garlic salt
1lb chicken or turkey breat
Baked Mashed Potatoes
1 T. butter
4 lbs. russet potatoes
1 cup whole milk
1 stick melted butter
1 1/2 cups grated mozarella
1 cup fresh parmesan
S&P
2 T. Bread crumbs
preheat oven to 400, coat 13X9 baking dish with butter
cook potatoes in salted boiling water about 15 min. mash mix in milk and buttermix in cheeses and top with bread crumbs and pop back into the oven until golden
4 lbs. russet potatoes
1 cup whole milk
1 stick melted butter
1 1/2 cups grated mozarella
1 cup fresh parmesan
S&P
2 T. Bread crumbs
preheat oven to 400, coat 13X9 baking dish with butter
cook potatoes in salted boiling water about 15 min. mash mix in milk and buttermix in cheeses and top with bread crumbs and pop back into the oven until golden
Eclair Bars
Crust
1 cup water
1 cube real butter
1/4 tsp salt
bring to a boil in saucepan
beat in 1 cup flour, add 4 eggs, 1 at a time until creamy,spread on well greased cookie sheet. Prick with a fork to get air bubbles out. bake at 400 for 30 min.
let crust cool completely
for filling
beat one package of softened cream cheese until smooth, add 2 small packets of instant vanilla pudding and 3 cups of milk 1 at a time. let sit 3-5 min. spread over crust. spread cool whip on top and drizzle with chocolate syrup!
1 cup water
1 cube real butter
1/4 tsp salt
bring to a boil in saucepan
beat in 1 cup flour, add 4 eggs, 1 at a time until creamy,spread on well greased cookie sheet. Prick with a fork to get air bubbles out. bake at 400 for 30 min.
let crust cool completely
for filling
beat one package of softened cream cheese until smooth, add 2 small packets of instant vanilla pudding and 3 cups of milk 1 at a time. let sit 3-5 min. spread over crust. spread cool whip on top and drizzle with chocolate syrup!
Mini Meatloafs..I hate meatloaf but I liked these
1 lb hamburger
1/2 cup oatmeal
3/4 cup milk
1 t. salt
1 egg
2 T. dried onion
1 cup shredded cheese
sauce
2/3 cup ketchup
1 T. mustard
1/2 cup brown sugar
bake at 350 for 45 min makes 8 loafs
1/2 cup oatmeal
3/4 cup milk
1 t. salt
1 egg
2 T. dried onion
1 cup shredded cheese
sauce
2/3 cup ketchup
1 T. mustard
1/2 cup brown sugar
bake at 350 for 45 min makes 8 loafs
Crockpot Taco Salad for a Crowd
2 lbs. ground beef
1 chopped onion
2 tablespoons or 2 envelopes of taco seasoning
2 cans drained pinto beans
2 can tomato sauce
1/4 tsp pepper
head or 2 of shredded lettuce (this makes a ton!)
4 cups corn chips
2 chopped tomatoes
2 medium avacados
3 cups chredded cheese
1 1/2 cups salsa
makes 12 servings
cook beef and onion together in skillet.
spray slow cooker with cooking spray
put beef mixture, taco seasoning, beans, tomato sauce, and pepper in cooker
cook on low 6-8 hours
plate with lettuce, corn chips, meat mixture from crock pot, tomatoes, avacados, cheese, salsa, and sour cream.
1 chopped onion
2 tablespoons or 2 envelopes of taco seasoning
2 cans drained pinto beans
2 can tomato sauce
1/4 tsp pepper
head or 2 of shredded lettuce (this makes a ton!)
4 cups corn chips
2 chopped tomatoes
2 medium avacados
3 cups chredded cheese
1 1/2 cups salsa
makes 12 servings
cook beef and onion together in skillet.
spray slow cooker with cooking spray
put beef mixture, taco seasoning, beans, tomato sauce, and pepper in cooker
cook on low 6-8 hours
plate with lettuce, corn chips, meat mixture from crock pot, tomatoes, avacados, cheese, salsa, and sour cream.
Fish Tacos
2 8oz. halibut filets
1/4 head of green cabbage shredded
1 can chipolte peppers
2 T. mayo
1 T. blackening spice
Corn Tortillas
Salsa
mix the chipolte peppers with the mayo and set aside
cook halibut on grill or broiler
cook tortillas
assemble by placing a portion of fish in middle of tortilla, add shredded cabbage,spoon over chipolte mayo sauce and salsa, sqeeze lime juice on top.
1/4 head of green cabbage shredded
1 can chipolte peppers
2 T. mayo
1 T. blackening spice
Corn Tortillas
Salsa
mix the chipolte peppers with the mayo and set aside
cook halibut on grill or broiler
cook tortillas
assemble by placing a portion of fish in middle of tortilla, add shredded cabbage,spoon over chipolte mayo sauce and salsa, sqeeze lime juice on top.
Cheesy Italian Tortellini
1/2 lb. gorund beef
1/2 lb. italian sausage
16 oz. marinara sauce
1 4oz. can of sliced mushrooms
1 can italian style diced tomatoes
1 (9oz)pkg of fresh or frozen tortellini
1 cup shredded mozzarella
1/2 cup shredded cheddar cheese
crumble and cook ground beef and italian sausage in a large skillet. add Marinara, mushrooms and tomatoes cook in slow cooker on low for 3-4 hours stir in torellini and sprinkle cheese on top cook for 30 minutes on low in slow cooker.
1/2 lb. italian sausage
16 oz. marinara sauce
1 4oz. can of sliced mushrooms
1 can italian style diced tomatoes
1 (9oz)pkg of fresh or frozen tortellini
1 cup shredded mozzarella
1/2 cup shredded cheddar cheese
crumble and cook ground beef and italian sausage in a large skillet. add Marinara, mushrooms and tomatoes cook in slow cooker on low for 3-4 hours stir in torellini and sprinkle cheese on top cook for 30 minutes on low in slow cooker.
Martha's Carmel Almond Popcorn
1 cup butter plus a little for pans
1 bag popcorn
2 cups almonds lightly toasted
2 c. brown sugar
1/2 cup corn syrup
2 tsp. vanilla
1/2 tsp. almond extract
3/4 tsp. salt
1/2 tsp baking soda
warm the butter, br. sugar, corn syrup, vanilla, almond extract, salt, baking soda and pour over popcorn and add almonds
1 bag popcorn
2 cups almonds lightly toasted
2 c. brown sugar
1/2 cup corn syrup
2 tsp. vanilla
1/2 tsp. almond extract
3/4 tsp. salt
1/2 tsp baking soda
warm the butter, br. sugar, corn syrup, vanilla, almond extract, salt, baking soda and pour over popcorn and add almonds
Pumpkin Bread
1/2 cup veg oil
2 eggs
1 cup canned pumpkin
1 2/3 cup flour
1 1/4 cup sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup chocolate chips.
mix and pour in a bread pan. cook at 350 degrees for 1 hour.
topping
mix 1 pkg cream cheese
1 cup powdered sugar
1/3 stick butter
frost the bread after it has come out of the oven and cooled a bit.
2 eggs
1 cup canned pumpkin
1 2/3 cup flour
1 1/4 cup sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup chocolate chips.
mix and pour in a bread pan. cook at 350 degrees for 1 hour.
topping
mix 1 pkg cream cheese
1 cup powdered sugar
1/3 stick butter
frost the bread after it has come out of the oven and cooled a bit.
Potato Chowder
1 T. olive oil
1/3 cup chopped onion
4 cups of peeled diced potatos
3 cups chicken broth
2 cups shredded cheese
2 cups of milk
heat oil and onion and potatoes and broth and simmer for 10-15 min. puree in blender until smooth. return to pan stir in cheese milk and seasonings cook on low until cheese melts.
1/3 cup chopped onion
4 cups of peeled diced potatos
3 cups chicken broth
2 cups shredded cheese
2 cups of milk
heat oil and onion and potatoes and broth and simmer for 10-15 min. puree in blender until smooth. return to pan stir in cheese milk and seasonings cook on low until cheese melts.
Chiken Fettuccine w/ Pesto Cream Sauce
3 chicken breast halves
1 T. olive oil
1/2 lb. fettuccine
1/2 cup pesto
1/4 cup heavy cream
salt and pepper
pound chicken with a mallet to 3/4 in and season w/ salt and pepper.
heat oil in large nonstick skillet cook chicken til golden brown slice into strips and keep warm.
cook pasta reserving 1/4 cup of the pasta water drain and return to pot
in sauce pan heat the pesto stir in cream, toss pasta with reserved water and half the pesto/cream sauce top with chicken and drizzle the remaining sauce.
1 T. olive oil
1/2 lb. fettuccine
1/2 cup pesto
1/4 cup heavy cream
salt and pepper
pound chicken with a mallet to 3/4 in and season w/ salt and pepper.
heat oil in large nonstick skillet cook chicken til golden brown slice into strips and keep warm.
cook pasta reserving 1/4 cup of the pasta water drain and return to pot
in sauce pan heat the pesto stir in cream, toss pasta with reserved water and half the pesto/cream sauce top with chicken and drizzle the remaining sauce.
Turkey Bacon Wraps
1/4 cup of raspberry chipolte sauce ( you can buy it at Costco and it is awesome!)
tortilla's
2/3 cup monterey jack cheese
deli turkey
bacon
spread sauce, divide the ingredients, roll up burrito style and then toast over a lightly oiled skillet for 3-5 min.
tortilla's
2/3 cup monterey jack cheese
deli turkey
bacon
spread sauce, divide the ingredients, roll up burrito style and then toast over a lightly oiled skillet for 3-5 min.
Crockpot Enchilada's
Chicken breasts or tenders
20 oz. green enchilada sauce
6 oz can of chopped green chillies
16 oz of jarred or homemade salsa
1 can corn (do not drain)
1 can black beans (do not drain)
1 can pinto beans (do not drain)
1 1/2 cups minute rice
tortillas
cheddar or colby jack cheese
sour cream
cook on low for about 6 hours. Take the chicken out and shred it and put it back in crockpot. Last hour make 1 1/2 cups of minute rice (don't cook it just put it in) add 3 T. lime juice and a handful of cilantro.
Put mixture in tortilla shells, add grated cheese, roll up then put more of the mixture and sour cream on top. Makes a ton and sooo yummy!
20 oz. green enchilada sauce
6 oz can of chopped green chillies
16 oz of jarred or homemade salsa
1 can corn (do not drain)
1 can black beans (do not drain)
1 can pinto beans (do not drain)
1 1/2 cups minute rice
tortillas
cheddar or colby jack cheese
sour cream
cook on low for about 6 hours. Take the chicken out and shred it and put it back in crockpot. Last hour make 1 1/2 cups of minute rice (don't cook it just put it in) add 3 T. lime juice and a handful of cilantro.
Put mixture in tortilla shells, add grated cheese, roll up then put more of the mixture and sour cream on top. Makes a ton and sooo yummy!
Lemon Bread
1 1/2 c. milk
1/3 cup. oil
1 egg
1 tsp. vanilla
2 1/2 cup. flour
1 cup sugar
1/4 cup poppyseeds
3 tsp. baking powder
1 tsp salt
pour in bread pan
bake at 350 degrees for 50-60 min
glaze
1/2 cup powdered sugar
T. lemon juice
pour glaze over warm bread
1/3 cup. oil
1 egg
1 tsp. vanilla
2 1/2 cup. flour
1 cup sugar
1/4 cup poppyseeds
3 tsp. baking powder
1 tsp salt
pour in bread pan
bake at 350 degrees for 50-60 min
glaze
1/2 cup powdered sugar
T. lemon juice
pour glaze over warm bread
Lemon Bars
crust
1 cup butter
1/2 cup powdered sugar
2 c. flour
bake at 325 degrees for 20 min.
filling
4 eggs
2 C. Sugar
4 tbls. flour
4 tbls. lemon juice
rind of 1 lemon
pour into shell bake at 325 for 30 min. Sprinkle with powdered sugar
1 cup butter
1/2 cup powdered sugar
2 c. flour
bake at 325 degrees for 20 min.
filling
4 eggs
2 C. Sugar
4 tbls. flour
4 tbls. lemon juice
rind of 1 lemon
pour into shell bake at 325 for 30 min. Sprinkle with powdered sugar
Chocolate Zucchini Bread
ingredients
1/2 butter
1/2 cup oil
1 3/4 c. sugar
2 eggs
2 cup grated zucchini
1/2 cup sour milk
4 tbls. cocoa
1/2 tsp cinnamon
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. vanilla
2 1/2 cups flour
Combine and pour in a bread pan
top with 3/4 cup chocolate chips
sprinkle with chopped nuts and brown sugar
Bake 350 degrees for 40-45 min.
1/2 butter
1/2 cup oil
1 3/4 c. sugar
2 eggs
2 cup grated zucchini
1/2 cup sour milk
4 tbls. cocoa
1/2 tsp cinnamon
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. vanilla
2 1/2 cups flour
Combine and pour in a bread pan
top with 3/4 cup chocolate chips
sprinkle with chopped nuts and brown sugar
Bake 350 degrees for 40-45 min.
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