Chocolate Fix

It's 7:30 in the evening. The little ones are in bed. You are ready to curl up and watch your favorite show but there is nothing yummy in the house for dessert.  And you are trying to keep that new year's resolution about eating healthy. Here is your solution: these fudgy brownies from Cooking Light. You probably have the ingredients in your pantry. It calls for 2 oz of dark chocolate- I don't always have that on hand (because I eat it all!). Once I substituted chocolate chips and one time I used unsweetened baking chocolate and they turned out delish both times! {Can you tell I've been desperate for brownies?}. One more thing- add walnuts. That's for you dad- everything's better with walnuts right?

Review: Trader Joes Baking Mixes

I like to cheat when it comes to baking. I'm usually all about the cake from a mix and homemade frosting. I did a lot of baking last week for the hubby's big birthday and these mixes were a huge time saver. I also tried out the frosting mix from Trader Joes. It was really good- but basically it was just sugar and coco (you add the butter and whip). So for the cost, I'm not sure if it is worth it just to save measuring out two ingredients.

Their vanilla bean cake mix is really delicious and the chocolate mix is so much better than grocery store brands. The layers came out perfectly flat which is just what I needed to make a round, layered cake. Letting your eggs get to room temperature is a tip I learned from Ina and it really makes a difference when baking. By the way, Ina's mix for brownies is to die for! It is a little pricey-but maybe for a special occasion. All this brownie talk reminds me that I have actually have found a light recipe for brownies I need to share- you won't believe how good they are.

Easy Chocolate Frosting

I am not above using a cake mix. (These cupcakes are a white cake mix with green food coloring). But I always make homemade frosting. Last night I went to make my standard Hershey's frosting (on the can of cocoa powder) when I realized I was out of cocoa powder! 

I found this easy recipe online. It is almost like a ganache- very thick and fudgy. What I love most is it was so easy- and you don't have to mess with a mixer or sifting powdered sugar. I'm not sure this recipe would be enough for a layered cake, I might double it for that. It frosted about 18 cupcakes.  As this frosting cooled, it got a little grainy. I just warmed it for 10-20 seconds in the microwave and is spread perfectly.
 
Ingredients:
1 cup sugar
3 tablespoons butter
1/3 cup milk
6 ounces choc. chips (about 1/2 bag)

Directions:

Combine all ingredients except chocolate in saucepan over medium high heat. Stir constantly until melted. Bring to a boil for 1 minute, still stirring. Remove from heat. Add in chips and stir until completely melted. Spread on cooled cake (or cupcakes).

Cupcakes

Our sweet friend brought these cupcakes over for Pete yesterday, are they not the cutest cupcakes you've ever seen? Since I haven't really cooked anything in over two weeks I thought I would post these little beauties. Peter loves them and can't wait to have the last one after lunch today. Thanks Becky!

Georgia Peach Cupcakes

We just had a "peach" party for our little Georgia. We served homemade peach ice cream, but of course she still needed a cake!

I used a cake mix. There I said it and I'm not ashamed. It was moist and it only took 5 minutes to make, but I always make homemade frosting. This recipe turned out great with a subtle peach flavor. I think you could substitute any fruit (Strawberries? Bananas?)

Peach Buttercream:

¾ cup butter, at room temperature

1 ½ cups confectioner’s sugar

¼ cup peach puree (fresh peaches pureed in the food processor)

A few drops of lemon juice to keep the peaches from turning.

Vanilla, to taste

Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. I added just a touch of yellow and red food coloring to enhance the color.

Kahlua Cake

1 chocolate cake mix
7 oz chocolate pudding (instant)
3 eggs
1/3 cup oil
1/3 cup kahlua
16 oz sour cream

Blend all ingredients until smooth, batter will be fairly thick

2 cups chocolate chips

Add chocolate chips and mix into batter

Pour into bundt pan and back in a 350 degree oven for 1 hour

Sissy - Here is my recipe, just a couple things are different. Sherri also makes this and puts a glaze over it after you take it out of the bundt. I think it's just water, sugar and kahlua that you simmer and then brush on. It makes a moist cake even more moist! Enjoy!!

Chocolate Kahlua Bundt Cake

This wasn't as good as April's version (see her recipe above).

1 chocolate cake mix
1 pkg. 3 - 3/4 ounce instant chocolate pudding
1 pint sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Kahlua
6 ounces chocolate chips

Combine all ingredients except chocolate chops in mixing bowl until well blended. Fold in chips by hand. Pour into well-greased and floured bundt pan. Bake at 350 degrees F for about 1 hour. Let cool 20 minutes in pan then invert on cake plate. Serve warm.

Happy 30th Sissy!

Ina's Coconut Cake!

The layers are baked, the frosting is made and a dozen cupcakes are ready to go to make sure we have enough! I can't wait- hope you love it!

Chocolate Peanut Butter Brownies

I know, I had you at the title right? These are amazing! Sissy posted about them a while back and I couldn't get them out of my mind! I made these for our American Idol (YEA, David Cook) Finale party. We topped them with ice cream (vanilla & American Idol mint cookie crunch) and homemade hot fudge -they were amazing! Here is the link to Ina's recipe with the PB, but it's really easy you just swirl the peanut butter and bake. I sprinkled a few peanuts on top for added crunch and flavor! This will solve all your chocolate cravings!

Ina's Croissant Bread Pudding

We had some leftover (read stale!) croissants from the bridal shower last week. Eric remembered this recipe from Ina and decided to try it out today. We rarely make dessert unless we are having guests over so this was a serious treat. We topped it off with a carmel rum sauce and holy smokes- good stuff!

Outrageous Brownies

Outrageous Brownies (by the Barefoot Contessa- Ina Garten)

*Ina's recipe is HUGE! It is dangerous for me to have so many brownies in my house- so this is 1/4 of her regular recipe. You could also half it. Here is her full recipe in case you are having 25 people over for dessert! (It calls for a full pound of butter!).

1/4 pound unsalted butter

1/4 pound plus 1/2 cups semisweet chocolate chips, divided

1.5 ounces unsweetened chocolate

1.5 extra-large eggs

1 tablespoons instant coffee powder

1/2 tablespoons real vanilla extract

½ c. + 1T sugar

¼ c. + 1T flour, divided

1 t baking powder

¼ teaspoon kosher salt

3/4 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 8 by 8 by 1 1/2-inch pan.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over bake! Cool thoroughly, refrigerate well and cut into squares.

Sound like too much work? You can buy her mix here or I've seen it at Williams Sonoma or Crate and Barrel as well. (But it is not your betty crocker $2.99 mix- try $10.95!)

This Week's Menu

I know it's only Saturday and I'm letting you in on the plan for dinner for the week. Here goes, of course there is always the chance that it will change if I feel like something different!

Sunday: Chili & Cornbread

Since it's SUPER BOWL, I thought I would at least make an effort to support the game and have some 'game day food' maybe I'll make some 7-layer dip or at least guacamole and chips I don't have any chips, maybe I could bake some corn tortillas and turn them into chips.....hmmm that sounds pretty good, I'll have to work on that.

Monday: Whole Wheat Ravioli w/tomatoes and basil & salad

This is one of Cliff's very favorite meals, he even likes it since I've 'lightened' it. It is really good, so it will probably appear on our menu at least twice a month.

Tuesday: Chicken Fajitas

I have a ton of red peppers, so this is a good meal to use them up!

Wednesday: Dinner with friends

I'm supposed to bring dessert, so since it will be our one dessert for the week I want to make something really good. I've been thinking about red velvet cake. Now I used to think it was weird, but then I watched Bobby Flay on 'throwdown' against a chic that made these REALLY good looking red velvet cupcakes and my friend made one in December and I didn't get to try it and was pretty sad about it I think what I really want is the cream cheese frosting, how can you really go wrong with that? The other option is a flourless chocolate cake. I'll let you know how either turn out!

Thursday: Halibut, Roasted Potatoes & Veggies

I'll probably use my wonderful new grill pan with a little lemon, maybe some thyme or rosemary for the fish. I'm trying to have fish once a week...obviously I failed last week.

Friday: Chicken/Broccoli/Califlower Casserole

This is going to be an experiment, does that sound gross to throw califlower in there too?

Saturday: This Crust Pizza

I'm not sure what my plan is for this, I want to find a homemade crust recipe that is thin crust...we'll see how it goes.

Chocolate Graham Toffee Bark

These delicious toffee candies start with plain graham crackers and are topped with chocolate and macadamia nuts. They make a fabulous fast and easy gift from the kitchen for any occasion.

INGREDIENTS:
1/2 pound (two sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) graham crackers (not crumbs)
2 cups semi-sweet chocolate chips
1 cup chopped macadamia nuts (optional) I like almonds- but pecans would be good too
PREPARATION:

Preheat oven to 350˚

Arrange whole graham cracker to fit the bottom of the pan in a single layer, breaking up the last few (if needed) to fit the space.

Melt butter in a medium saucepan over medium heat.

Add brown sugar and white sugar. Stir to combine. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. (Set a timer and watch this step closely). Remove from heat. Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for 10 minutes. When done, remove from oven and let rest until bubbling subsides. Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham cracker.

Optional: Sprinkle with the chopped nuts, pressing down gently into the chocolate. Cool to room temperature, then refrigerate for 2 hours. Break into 2-inch irregular pieces. Refrigerate any leftovers. Yield: about 1 pound candy bark pieces

Baking update

Keeping it really simple this year...


Peanut Butter Blossoms and Chocolate Peppermint Bites

Christmas Cookie Shortcut...

I love baking- but this is the craziest, busiest Christmas season I've ever experienced. So I'm looking for some short cuts. I'm not above pre-made cookie dough (okay, I used to be- but now I'm seeing the light!).

Try this-

Two ingredient Christmas cookies!

Roll the mini brownie bites into little balls (each package makes 40!) and dip the top into the peppermint crunch. Bake as directed on the Toll House package- and your friends will call you Martha! (Michelle P. did when I made these- I just smiled and nodded!).

I have to bring 4 dozen cookies to church on Sunday and Vons has the brownies bites buy one get one free- so this is my plan!

Deluxe Butter Flaky Pastry Dough (Pate Brisee)

My friend Suriya has asked me to post the pastry crust recipe I always use-

Deluxe Butter Flaky Pastry Dough (Pate Brisee)

From: Joy of Cooking: All About Pies and Tarts by Irma S. Rombauer, et. al

Excerpt:
This dough is richer in fat than ordinary flaky pastry and is thus softer and more difficult to handle, but it yields a marvelously tender; flaky crust with a superb butter flavor. While it is possible to make this dough with butter only a small amount of shortening makes it flakier without interfering with the buttery taste. Since this dough tends to puff out of shape during baking, you should not use it to make a crust with a tightly fluted or braided edge. If you want to make this in a food processor; see link below. If you need only a single pie or tart crust decrease all ingredients by half or freeze half the dough for future use.

Makes two 9-inch pie crusts, or two 9 1/2- or 10 inch tart crusts, or one covered pie crust

Using a rubber spatula, thoroughly mix in a large bowl:

2 1/2 cups all-purpose flour
1 teaspoon white sugar or 1 tablespoon powdered sugar
1 teaspoon salt

Working quickly to prevent softening, cut into 1/4-inch pieces:

1/2 pound (2 sticks) cold unsalted butter

Add the butter to the dry ingredients. Using a pastry blender or 2 knives, chop the butter into pea-sized pieces. Add:

1/4 cup solid vegetable shortening

With a few quick swipes of the pastry blender [or two butter knives], cut the shortening into large chunks and distribute throughout the bowl. Continue to chop until the mixture resembles coarse crumbs with some pea-sized pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery. Drizzle over the flour and fat mixture:

1/3 cup plus 1 tablespoon ice water

Cut with the blade side of the rubber spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top:

1 to 2 tablespoons ice water

Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a thick, flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. [Don't skip this step] The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Link for recipe and for directions to use your food processor: http://www.recipelink.com/ch/2002/october/jocpiesandtarts1.html

Mom's Pecan Pie

This is really our family's favorite Thanksgiving dessert. I made it for a dinner with friends from church tonight. {This is our friend "girl Sam" helping me make some fresh whipped cream to go on top}.

The filling turned out great- the crust however needed some help. I'm not sure what I did wrong- but I was running short on time and didn't let it chill as long as it should have. If you need a short cut Trader Joe's makes a great pastry dough. It is made with butter and tastes like home made.

Pecan Pie

3 eggs, beaten
1/2 t. salt
1/2 c. brown sugar
1 c. light Karo Syrup
1 t. vanilla
2 T. butter, melted
1 c. pecans

Beat eggs and salt. Add next four ingredients. Fold in Pecans. Pour into and unbaked pie shell.
Bake for 15 minutes at 375, then lower oven to 325 and bake 35 minutes more.

Halloween Cookies

Since it is better to give than to receive- we started a tradition of delivering cookies the night before halloween to all of the boy's little friends. Halloween is always so busy- so the night before is perfect! My plan was for the boys to have a "dress rehersal" in their costumes- but since they were delivered to the wrong address, they weren't quite ready. (They needed some alterations to say the least!). This idea started because I wanted to support my friend's new bussiness selling the most darling sugar cookies.
I bought a dozen from her (the candy corn in the center below). However, I realized I should have ordered more! So the boys helped (mainly with the sprinkles) and Tuesday we baked cookies! They turned out pretty cute! This was the first time I have made royal icing- it holds up great, dries hard for packaging, but it is not the tastiest. So I'd like to experiment with different recipes. The sugar cookies are Martha's recipe. A little hard for my taste- but again they held up great and we didn't break one! I think I'll go back to my recipe- but use her techniques (frequently chilling the dough etc.). Sugar cookies are TIME CONSUMING! But- pretty!

My kind of Pumpkin!

Happy first Halloween Peter, Peter, Pumpkin eater! I'm sorry I didn't get to hug and love on you more tonight! You only get to be an ity bity pumpkin once in your life- but I was so distracted by a couple of wild Indians! You are the cutest pumpkin ever!

Flemings...

gives you complimentary creme brulee if you are celebrating a birthday! I'm sorry you missed out on this sissy! It was a great meal- thank you dad!