The Ultimate Chocolate cake

This cake is divine. It has been tested by the most critical taste buds and passed the test.

1 cube butter

1 cup sugar

4 eggs

16 oz chocolate syrup

1 tbsp vanilla

1 cup flour

1 tsp instant coffee crystals

1. cream butter and sugar. Add eggs one at a time. Then add chocolate syrup and vanilla. Add the flour and coffee crystals--being careful not to overmix (will make cake tough).

2. Divide between two round cake pans. Bake at 325 for 25-30 minutes, or until tooth pick comes out clean. Let cakes cool.

Filling:

1 pkg frozen raspberries, thawed (discard excess juice) and smashed

1 8-oz pkg cream cheese

1/2 cup heavy whipping cream

1/4-1/2 cup powdered sugar

1 tsp vanilla

1. Combine cream cheese, powdered sugar and vanilla, beat until smooth. Beat cream until stiff. Fold in whipped cream to cream cheese until completely combine. May store in fridge until cake cooled.

2. Once cake is cooled, make a layer of raspberries on your bottom cake layer. Next, spread on your cream cheese/whipped cream topping evenly. Place the second cake on top, and place in fridge until cooled.

Frosting, chocolate genache:

8 oz good quality semi-sweet chocolate chips

1/2 cup heavy whipping cream.

1/4 tsp instant coffee crystals

1. Heat the cream in a pan until simmering. Pour over chocolate chips in a bowl. Let sit 5 minutes, then stir until completely combined, add coffee crystals. Let the frosting sit 15 minutes before frosting the cake.

Icing tips: Genache can be a little more tricky. It is essential your cake is properly cooled. Start on top and then frost sides. I place pieces of wax under the edges of the cake, and then remove them after I am done frosting. This keeps your plate clean. Is best served after a night in the fridge.

This cake is to die for.

Teriyaki Chicken Rice Bowl (from Rumbi's Island Grill)

This is a twist on the traditional stir fry. I used broccoli and carrots and it was delicious. Rather than serving the vegetables and chicken separately, I stirred them together with the Teriyaki and garlic sauce. I also chopped the chicken before I cooked it.

Ingredients:
1 cup rice (brown or white) prepared
1 skinless, boneless chicken breast approx. 4 ounces
3/4 cup chopped vegetables (carrots, broccoli, zucchini, celery - or your favorites)
1 teaspoon sesame oil (I used olive oil and it was delicious)
1/4 cup Teriyaki sauce (find this by the soy sauce)
Chili garlic sauce (also by the Asian foods: it is red and in a small jar. I used aprox 2 T.)
Method:
Cook rice according to package directions and keep warm.
Grill chicken breast (about 8-10 minutes in a grill pan or skillet). Or bake in oven (350° for about 45 minutes)

Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of chili garlic sauce together (I wasn't sure what this meant, so I tried about 2 T., it is spicy, so be sure to taste it before you go nuts) . Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken.
Deven Moreno - Director of Operations/Rumbi Island Grill

Incredible Soft Sugar Cookies

I'm always on the hunt for a good sugar cookie recipe. These are amazing. They rival Old Grist Mill's cookie! Although I was leary about using shortening, I did it and it makes the texture very nice. The other thing I like about these is the fact that you can roll them in sugar and be done with it (no frosting, no cookie cutters, yeah!).

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. (I used a cookie scoop and they were perfect) Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Corn Bread

Here is a fabulous recipe for corn bread. It is slightly sweet, which I appreciate. David ate 1/2 the pan by himself.

1 1/2 cups cornmeal

2 1/2 cups milk

2 cups all-purpose flour

1 tablespoon baking powder

1 tsp salt

2/3 cup white sugar

1/4 cup brown sugar (my own addition..I thought it was tasty)

2 eggs

1/2 cup veggie oil

Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 15 minutes.

In a large bowl combine flour, baking powder, salt and sugar. Mix in cornmeal mixture, eggs and oil. I beat for about 5 minutes to make it light. Pour batter into a 9x13 greased pan.

Bake 30-35 minutes, or until a knife inserted in center comes out clean.

Crockpot Chicken and Corn Chili

This recipe is courtesy of my "SIL" Laura. It is quite delectable...and EASY!

4 chicken breast halves

1 (48 oz) jar salsa (I used mild)

4 tsp garlic powder

2 tsp ground cumin

2 tsp chili powder

pepper/salt to taste

1 can hominy drained

2 (11 oz) cans Mex style corn

1 can black beans rinsed and drained

Place salsa in crock pot and season with garlic powder, cumin, chili powder, salt and pepper. Place chicken in seasoned salsa and cook for 6 hours on low.

3-4 hours before you want to eat, remove chicken and shred. Return chicken to crockpot and add corn, beans, and hominy.

Simmer until ready to serve.

Cream Cheese Pound Cake

I love pound cake, and this is my very favorite recipe. It's awesome with fresh strawberries!


1 (8oz) pkg cream cheese 1 1/2 c butter
6 eggs
3 cups white sugar
3 cups flour
2 tsp vanilla extract


*make sure cream cheese, butter and eggs are at room temperature


Cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs, two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Barefoot Contessa's Chocolate Cake/cupcakes

1 cup sugar

1 cup butter

4 eggs

1 tsp vanilla

1- 16 oz can of chocolate syrup

1 cup flour

Cream butter and sugar. Add eggs one at a time. Add chocolate syrup. Sift in flour.

This recipe can be used for cake or cupcakes. Note there is no leavening agent, so this will not rise much while cooking. Cook at 350 until done.  

I have not tested out this recipe, but may in the future. Ina also suggests adding 1/2 tsp of instant coffee mix to intensify the chocolate taste.

Honey Wheat Bread

I am not an amazing bread maker. However, I was very impressed by how this turned out. It wasn't too heavy or dry, and even Patrick, a recovering Wonder Bread eater said it was good.

(from allrecipes.com)

2 c. warm water
2 c. whole wheat flour
1 T. yeast
1 t. salt
1/3 c. honey
1/3 c. vegetable oil
5 c. white flour

Dissolve yeast in warm water. Add honey and stir well. Mix in whole wheat flour, salt and oil. Work white flour in gradually. Turn dough on a lightly floured surface and knead for 15 min (I just used the dough hook on my Kitchen Aid). When dough is smooth and elastic, place it in a well oiled bolw and let raise until doubled. Punch down dough, separate into two loaves, place in greased bread pans and allow to raise until 1 inch above pan.

Bake at 375 for 25-30 min.

Chocolate Cupcakes with a Kick

From Better Homes and Gardens April Issue

1 pkg.evil's food cake mix
1 1/4 c. sour cream
3 eggs
1/3 c. cooking oil
2 T instant coffee granules (if you have concerns here, try decaf or leave it out all-together. The cupcakes won't be quite as rich, but they'll still be delicious).
1/2 t. ground chipolte pepper (I used 1/2 t of ground red/black and I think it was too much, I'd use 1/4 t. next time).
1- 11.5 oz pkg semi sweet chocolate chunks (I used chocolate chips)
2 t. flour

Preheat oven to 350. Line 24 muffins with paper bake cuts. In bowl, combine cake mix, sour cream, eggs, oil, coffee crystals, and chipolte pepper. Beat with electric mixer on low for 2 minutes (batter will be thick). In a bowl, toss chocolate chunks with flour, fold into batter. Spoon batter into prepared cups. Bake 18-22 min or until tops spring back when lightly touched. Frost with white frosting, then drizzle with melted chocolate.

White Frosting:
8 oz pkg cream cheese
1/2 c. butter
2- 2-1/2 c. powdered sugar
1/2 t. vanilla

Beat softened cream cheese and softened butter with mixer on medium for 30 seconds. Beat in vanilla and gradually add 2- 2 1/2 c. powdered sugar until smooth.

Chocolate Drizzle:
2 oz semi sweet chocolate, chopped
1.4 c. whipping cream
Place chopped chocolate in small bowl. Meanwhile, bring cream to a boil. Pour over chocolate. Do not stir. Let stand for 5 min. Whisk until smooth. Place drizzle in a resealable plastic bag and seal off a corner. Drizzle chocolate over cupcakes.

Whole Wheat Pizza Crust

From allrecipes.com

1 t. sugar (I think I'd use more next time)
1- 1/2 c. warm water
1 T yeast
1 t. olive oil
1 t. salt
2 C. whole-wheat flour
1-1/2 c. regular flour

Dissolve sugar in warm water, then add yeast. Let stand until foamy. Stir in olive oil, and salt, then mix wheat flour and one regular flour. Knead until all flour has been absorbed and dough is smooth. Let stand until dough has doubled in size. Roll onto pan (I do not let it rise after, because it makes a thick crust if immediately placed in oven). Add desired ingredients.
(I top pizza in this order: olive oil, sauce, light covering of cheese, meats, veggies, then covering of mozza cheese)
Bake in a 425 degree oven for 10-20 min or until crust is golden and cheese melted.

German Pancakes and Buttermilk Syrup

German Pancakes
1 c. milk
1 c. flour
1/4 t. salt
dash of sugar
6 eggs
Combine ingredients using a mixer. Meanwhile, heat oven to 450 and melt 3-6 T butter in 9X11 pan. When butter is sizzling (this step is key), pour pancake batter. Continue cooking 10-15 min or until nice and puffy.

Buttermilk Syrup
1 c. sugar
1/2 cube butter (no substitutions)
1/2 c buttermilk
1/2 t. soda
1 t. Karo
1 t. vanilla

Mix ingredients (except vanilla) in sauce pan. Boil 5 min, stirring constantly. Remove from heat and add vanilla. Can be refrigerated. Delicious on all manner of breakfast food.

Marybeth's Easy Breadsticks

Although this isn't Marybeth's recipe, she perfected it.

1-1/2 cups warm water
1 T yeast
2 T sugar
1/2 t. salt
3 c. flour
1/3 cube melted butter

Dissolve yeast and sugar in water and let proof.  Add flour and salt gradually, mixing as you add. Once dough is formed, let sit for 10 min. Meanwhile, melt butter and sprinkle cornmeal in the bottom of two 8-inch. Split dough, forming two balls. Place the dough in each pan and using hands, flatten dough into a circle. Using a brush, brush on remaining butter. Top with garlic salt, salad seasoning, Italian seasoning and grated Parmesan. Use a pizza cutter, cut breadsticks in even pieces. Let rise 15-20 min or until fluffy. Bake 375 for 12-18 min or until light brown in color.
These can be frozen, but I recommend adding toppings once you are ready to cook.

Grandma W's Rice Krispy Balls

Posted in honor of Grandma and her Super Bowl parties.
A delicious alternative to Rice Krispy Treats.

1 can sweetened condensed milk

1 bag caramels, unwrapped (don't use generic)

1 cube butter

1 pkg. large marshmallows

Rice Krispy Cereal

Place caramels and butter in a bowl and microwave for 2 min, stopping every 30 seconds to stir. Continue heating until caramel and butter are completely combined. Then add sweetened condensed milk. Stir until all are combined. Pour cereal in a separate bowl. Pour several marshmallows in the caramel mixture and stir to cover. Use a spoon to move them one at a time to the Rice Krispy cereal. Roll each marshmallow until coated. Set on a jelly roll pan, covered with wax paper. Best if eaten after sitting out for a few hours or even over night.

Cheesy Chicken Vegetable Soup

I never would have tried this soup had I known it contains Velveeta. Let's just say my prejudices against Velveeta are extinct. This is a delicious soup. (You may remember it from the first annual Westerberg Christmas party.)
From my friend Emily Morrison, who is an excellent cook.

4 c. water
1 c shredded or chopped carrots
1 c. diced celery
2 c. cubed potatoes
1 medium onion
4 chicken bouillon cubes
Combine above ingredients and cook 15 min. Add the following a cook 15 more.
1 (10 oz) frozen broccoli
1 (10 oz) frozen cauliflower
Add the following:
2 cans cream of chicken
1 lb Velveeta, cubed
1-2 cups cubed cooked chicken breast pieces.
Heat through and serve.

Wisconsin Mac & Cheese

For anyone that has partaken of the deliciousness at Noodles & Co may dream about the mac & cheese. Here is my version..I make it with different amounts based on how much I make. It's like an experiment every time I make it.

Start by making a roux with butter & flour. I usually use 1-2 tbsp butter and 2 tbsp flour.

Then add desired amount of milk, probably about 1 cup (I use skim and it works great, but I think evaporated would also work).

Stir until thick.

Add your favorite cheese. I have found adding really sharp cheese is the tastiest. If it appears too thick add a bit more milk.

Pour cheese mixture over cooked pasta and top with grated cheese.

Every time I make this Mak comments on how much he loves it..and it only takes about 15 minutes!!