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Ding Dong Delicious Chocolate Cake

For Jaden’s birthday cake, he wants an ice cream cake. He wants me to make it so have been looking for something other than just the regular one. When Jaden saw this one on my FB page, he said, “this is the one”. It consists of filling, cake layers and frosted with chocolate frosting and whipping cream. Since he wanted an ice cream cake, am adding frozen chocolate ice cream to the middle of the cake. Here we go…

Cake:

Make one Duncan Hines Chocolate Cake according to directions for two 9″ round cake pans. When cake is done, cool awhile and then slice each layer in 2 layers, giving you now 4 layers. Set aside.

Freeze about 2 cups of slightly softened chocolate ice cream (or flavor or your choice) in a 9″ round cake pan that you have placed Saran Wrap to extend over the edges. This will make it easy to pull it out after the ice cream freezes. This also ensures that it will be exactly the same size as the cake.

Filling:

1 stick softened butter, unsalted

1 8 oz softened cream cheese

1 8 oz Cool Whip

Mix until smooth. Place one cake layer on a serving platter that will fit into your freezer. Put about 1 cup of the filling and spread, just until the edge of the cake layer. Place a second cake layer on top. Using the frozen ice cream layer, place on top of cake layer. Place a third cake layer on top of ice cream. Use another 1 cup of filling. Place last cake layer on top and place in freezer for at least 1 hour.

Frosting:

This is your choice, you can either use chocolate frosting, softened ice cream or whipping cream. Cake will need to be frozen until serving time. 

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Granma In A Minivan

Why do I forget all the things that happen to me when I visit these little darlings? You would think that even if my memory failed me that I would learn to write a diary of my visits. But I guess it is like childbirth. When I get home, all I remember is the sweet little voices that say, “can Nana sit by me?” or “I love Nana more than anything but an Ipad”.  But I seem to forget the moments that I need to go through basic training before trying to get in some of the predicaments that I seem to always get myself into. Today, we were headed to take two of the sweet darlings to Chick Fila..we get Noah strapped into his car seat, Caleb is now strapped in. Jodi turns on the ignition, gets the video’s playing to keep them quiet, (yes the benedryl has worn off from this morning already)  when all of a sudden, Caleb announces that he has to go to the bathroom. Jodi ask me if I wouldn’t mind taking him so she wouldn’t have to turn the car off. Being the great Nana that I am, I tell her of course, I would be happy to do that. Well, we are off and running. We had a couple of little side trips before going to eat. We went by Eric’s work to pick him up, causing me to once again crawl over two seats, a console and crushed cheese nips on the carpet. After dropping Eric off to his destination, we proceed. I decided that it was easier just to stay in the back than try to crawl over the seats again. Before pulling into Chick Fila, Caleb announces that he just can’t hold his pee pee any longer. Jodi shows him the  Chick Fila sign, signaling that we are just almost there. “Mom, would you mind going ahead and climbing up here so you can jump out to hurry Caleb into the bathroom, as that will be faster than me parking and trying to get Caleb in?” Does she not remember that I am old and the only positions I am suppose to be in are laying down or sitting in a lazy boy chair watching television?  But…of course I agree, so here I go, crawling over the two seats, when I fall bottom and shoulder first into the front seat with my legs up in the air. My feet have got tangled in the wires that connect the videos to the back of Noah and Calebs seats…She is now driving and trying to untangle my feet so my head doesn’t end up in the front floorboard. We are laughing so hard that we were the ones almost peeing in our pants. But she did it, I was not untangled and hurrying Caleb into the bathroom. Well, he was running and I was walking fast…my foot was still sore from Caleb running the grocery cart over it yesterday. We are back home, all safe and sound. I think I will start to videotape my incidents here just in case before the next trip, I forget that I need to bring lots of pain medication, and of course, Depends, for all those funny moments when we aren’t close to Chick Fila.

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Sizzling Cupcakes

Still in Arizona and when we get a minute to relax, after the 3 kids are given a half bottle each of Benydryl, (we just knew that they were going to get a runny nose so we were prepared, so we loaded up on it at CVS) and are sleeping ever so soundly, we turn our attention to The Voice and to leafing through magazines. This recipe caught my eye. I have been hearing all about maple and bacon flavored cupcakes, but until I saw this, never thought they sounded like something I would like. Am going to try these when I get back home.

Heat oven to 350; line 18 cupcake liners in cupcake pan. Whisk together 1 3/4 cup flour, 3/4 cup cocoa powder (Hershey’s), 2 1/4 teas baking powder and 1/4 teas salt. Beat 2 sticks softened unsalted butter and 1 1/4 cups sugar in a large bowl; beat in 3 eggs and 1 teas maple extract. Beat in flour mixture; alternating with 3/4 cup milk. Fold in 2/3 cup (10 slices) chopped bacon, cooked until crispy.

Divide batter among liners and bake at 350 for 21-22 minutes, or until toothpick inserted in center of cupcake comes out clean.

Frosting:

Melt 1 cup milk chocolate chips in microwave and cool slightly. Beat 1 box (16 oz) powdered sugar, 2 sticks softened unsalted butter and 1/4 cup milk until smooth. Beat in 1 teas maple extract and melted chocolate chips.

Spread frosting over cupcakes. Garnish with additional chopped bacon.

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Italian Hoagie on a Stick

Am visiting Jodi and Erics for a few days. Am finding that if I want gluten, I had better make a run to the nearest Subway. Jodi has been trying to stay off gluten which means that anyone in this household will be drooling over the pizza ads and driving by the hamburger joints. When I saw this recipe in Family Circle last night, I suggested that we get the ingredients and treat ourselves to a gluten free Hoagie. Sounds like a winner and would be a great dinner party appitizer. With so many people trying to go gluten free, this might just be the perfect dish to serve during the holidays, before putting out the dressing and pumpkin pie.

12 10″ wooden skewers

4 oz provolone, cut into 1″ cubes

4 oz cheddar, cut into 1″ cubes

4 oz sliced Genoa salami, rolled

4 oz sliced mortadella, rolled

4 oz sliced capicola, rolled

12 large pimento stuffed olives

18 grape tomatoes

6 small sweet gherkins (cut in half)

6 artichoke hearts in oil, drained and quartered

1/2 cup mayonnaise

3 tables grainy mustard

2 tablespoon honey

Thread skewers, alternating cheese cubes and rolled meat with olives, tomatoes, gherkins and artichokes in the order you prefer.

Combine mayo, mustard and honey. Serve as a dipping sauce.

Serves 12

Daily Thoughts

Thou Shall Not Steal…Or Chew Gum…Especially In Church

I really don’t understand how these things continue to happen to me. Today I am in Phoenix and went to church with the kids.  We sat on the 3rd row from the front and was excited to have the kids in the nursery and participating in worship. I sat between Jodi and a gentleman to my right.   When the sermon began the minister told us we would be reading Acts 6 and 7. I am one of those old fashioned members who are always fussing  all time about the “youngsters” who never carry their Bibles and just read from their phones, I didn’t want to admit that I had traveled without my Bible by just pulling out my IPhone and reading from my phone. I looked over to the back  of the seat to my right and immediately pulled out the Bible from the seat pocket and opened it up to Acts 7! The minister read the entire chapter, which was over 40 verses, when I began to notice that there were no other Bibles in the pew backs. Immediately, I realized that the Bible I was using must belong to the man sitting next to me. I didn’t know if I should close it up and put it back during the reading or offer to “share” it with the rightful owner, so I just kept reading as though I didn’t know it belonged to him. He was gentlemanly enough to never pick it up during the service so as not to embarrass me. When church was over, he picked his Bible and I apologized that I had used his Bible, thinking that it belonged to the church. He walked out with me telling me that when I didn’t have a Bible, I could use my iPhone, which he had seen lighting up in my purse, as there was a Bible app I could get. I guess he thought since I went around stealing Bibles, I must not be a regular church attendee. It was very embarrassing but not as embarrassing as the time that we were told to turn around and shake hands with the people sitting around us in church. As I was introducing myself to some visitors and sticking my hand out to shake their hand, my gum flew out of my mouth and landed right in the middle of the ladies open palm.   I never saw them visit our church again. It was a rather long time before se sat on that side of the church. Am giving thanks today that I won’t be back here for awhile.  By then, maybe the man will forget my face. I was just so glad we weren’t told to shake hands with others today. I had forgot to spit my gum out before going into church. 

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Texas Tacos

After 3 hours in the air and descended into San Antonio, I walked into the terminal from the plane, I knew what I would be having. Tex Mex. that makes 3 times this week I have had variations of Mexican food, each wonderful in its own way. The tacos that were served to me were as good as the tacos that Randy and I use to drive down the Tollway to get. Our friends thought we were crazy when we would tell them that we would drive downtown on Sat mornings, pull into a truck stop which sat right smack dab in the middle ( sorry, but I’m in Texas so I have to used Texas words, like smack dab, as it makes me feel so at home) of bail bond buildings, which surrounded the jail. You never knew who would be pulling up next to you at this truck stop. You might find yourself looking straight in the eyes of someone just released from jail, hungry for street food, or a fancy dressed lawyer who might have been just the guy who had defended or prosecuted the drug dealer who was now eyeing either my wedding ring or my shredded beef taco. It was hard to tell. One Saturday evening, we got the urge to head down to get some tacos. As we pulled into the truck stop, Randy,my brave little protector, said, since it is almost dark, maybe we should at least park under the light which shone over the parking lot. He told me that if I felt really brave, I could go inside the truck stop to get us a drink while he got our tacos. I told him that I was dressed to nice to do that. After all, my shorts actually matched my blouse. I would stand out too much and they would know we were outsiders. We would just have to order the mild sauce since I was afraid to get out of the car for our drinks. Since there is no inside seating, you eat in your car. When he went up to the window to order our tacos, he first reminded me to lock the car doors as soon as he got out. As I sat there waiting for him to come back, wait let me rephrase that, praying that he would make it back to the car, with tacos in hand, I decided that this might be our last trip to our truck stop. We were getting to old to fight or run. the next time we craved these delightful little taco gems, we would just have to settle for El Fenix. At least they had more parking lot lights and you could eat inside. The clientele wasn’t as diverse, but at least I didn’t have to worry about losing my wedding ring or someone snatching our tacos out of our hands. If they did, we could ask the waiter to go chase them for us! He would get a really nice tip!

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Traveling To Texas

Headed to Texas tomorrow. Land of the best Mexican food, Diet Dr Peppers and Blue Bell ice cream. Will be home November 1st, but will be posting whenever possible. Between trying to fit in all my favorite restaurants, visiting family and friends, I will be scouting for new recipes. Keep cooking, keep smiling and share a baked good with someone. It will bless your heart.

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Black Magic Cake

Years ago when I was working at a title company, one of my coworkers would bring this cake to the office quite frequently. It was always a hit. Today I came across the recipe he had given to all of us and thought it to be the perfect chocolate cake for those Halloween parties or fallish dinners, or when you are just craving a deep chocolate-coffee flavored dessert. Easy and quick to put together. 

1 3/4 cup flour

2 cups sugar

3/4 cup Hershey’s cocoa

2 teas baking soda

1 teas baking powder

1 teas salt

2 eggs

1 cup strong black coffee (allow to cool before adding to ingredients

1 cup sour milk

1/2 cup vegetable oil

1 teas vanilla

Preheat oven to 350.

Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixer bowl. Add eggs, coffee, sour milk (buttermilk) oil and vanilla.

Beat at medium speed for 2 minutes. Batter will be thin.

Pour into 2 greased and floured 9″ cake pans. Bake at 350 for 35-38 minutes. Five minutes longer if baked in a 13×9 pan.

Frost when completely cooled.

Glazed Chocolate Frosting

1/2 cup sugar

1 1/2 tablespoon cornstarch

1 (1 oz) square unsweetened chocolate, chopped up

dash salt

1/2 cup boiling water

1 1/2 tables butter

1 teas vanilla

Mix sugar, cornstarch; add chocolate pieces and salt. Pour boiling water over this mixture and cook in a medium sauce pan until mixture thickens. Add butter and vanilla. Stir will. Allow to cool slightly before spreading on cake. If you made the cake in the two layers, pour half of the frosting on top of a layer. Allow to set a few minutes. Place top cake layer on top of frosted bottom layer and pour remaining frosting onto top of cake. Allow to drip down sides of cake.

*If you used the 9×13 cake pan, double the ingredients for frosting and when cake is cool, pour frosting over top of the one layer cake.

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English Sticky Toffee Pudding Cake

 A friend and I just went to Beckham Grill for lunch. They ask if we would like to see the dessert menu. Why do they even bother to ask 2 women that question when they know the answer. We decided to get out of our comfort zone of always ordering chocolate molten cake or crème brule and opted for the English Toffee Sticky Pudding cake. Since this was new to both of us, we decided, why not.  Oh boy, were we in for a surprise. The waitress assured us that we would like it. She didn’t lie.

This is the most delectable yummy, amazing, wonderful, delish dessert I have had in a long time. When we ask what it was, she went to ask the ingredients, but came back telling us that they had a company make it just for them. We immediately Googled (are we not the most hip women in Pasadena) English Sticky Toffee Pudding cake. This one popped up and it looked just like the one we were having. When I read the list of ingredients, my lunching friend was shocked. “You mean I loved something that had dates in it?”  She couldn’t believe it, since she said that she hated dates. Apparently she doesn’t. I had to fight tooth and nail to get my half of the cake.   But the waitress assured us that it did, in fact have dates in it. So I am home and headed to the kitchen. I have got to make it tonight. Truly a great Fall, Winter, (Spring, Summer) Holiday Dessert that will knock your Christmas stocks off!  (or your Easter Bonnet)         

INGREDIENTS

Pudding

  • 1/4         cup         (1/2 stick) unsalted butter, room temperature, plus more for pan    
  • 1 1/2         cups         sifted all-purpose flour plus more for pan    
  • 1 1/2         cups         chopped pitted dates (about 6 ounces)    
  • 1         teaspoon         baking soda    
  • 1         teaspoon         baking powder    
  • 1/2         teaspoon         Sea salt    
  • 1         cup         sugar    
  • 1         teaspoon         vanilla extract    
  • 2                  large eggs    

Sauce

  • 1 1/4         cups         (packed) light brown sugar    
  • 1/2         cup         heavy cream    
  • 1/4         cup         (1/2 stick) unsalted butter    
  • 1         teaspoon         brandy (optional)    
  • 1/2         teaspoon         vanilla extract    
  •                   Whipped cream or vanilla ice cream    

         

   

Pudding

  • Preheat oven to 350 °. Butter and flour Bundt pan. Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
  • Whisk 11/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into mold.
  • Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Sauce

  • Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
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Cheese Stuffed Chicken Roll Ups

Having some test done last week, I had to fast from liquids and food. Why is it that during those times, every food magazine that I subscribe arrives during those fasting hours. Every recipe looks divine and you promise yourself that as soon as the test is over you will head to the kitchen and bake up some of the fancy foods that you drooled over a few hours before. I was so hungry that even the horrible bottles of white liquid that I had to drink , was beginning to appeal to me. It is bad when  you are so hungry that you can’t wait till it is time to drink the stuff you are required to drink. I found myself looking at the clock to see if it was time to start drinking. Well, the tests are over but all I could think about was a greasy hamburger and French fries. Never mind the delicious looking recipes that had looked so amazing just the night before. Give me grease and carbs….but, it is now a few days later and the new recipes that I found last week are beginning to conjure up great visions of family and friends sitting around the table just waiting for me to walk out of the kitchen with a dish that will make their mouths water. Here is the first of the many dishes that I cannot wait to try this season.

 

8 skinned and boned chicken breast halves

1 teas salt

1/2 teas pepper

4 cups chopped fresh spinach

1 medium onion, chopped

2 tables olive oil

1/2 (8 oz) package cream cheese, softened and cut in cubes  (in other words, 4 oz)

1 cup shredded mozzarella cheese

1/2 cup (4 oz) crumbled feta cheese

1/2 cup (4 oz) shredded Cheddar cheese

1 egg yolk, lightly beaten

1 tables flour

1/2 teas nutmeg

1/2 teas cumin

16 frozen phyllo pastry sheets, thawed

Melted butter

Place chicken between 2 sheets of heavy duty plastic wrap and flatten to 1/8″ thickness, using a meat mallet or rolling pin. (I usually have this done at the meat market)

Sprinkle evenly with salt and pepper, set aside.

Saute spinach and onion in hot oil in a large skillet over medium heat 3-4 minutes or until onion is tender. Remove from heat and stir in cream cheese until blended. Stir in mozzarella cheese and next 6 ingredients.

Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.

Unfold phyllo sheets on a lightly floured surface. Stack 2 phyllo sheets, brushing with melted butter between sheets. (keep remaining sheets covered with plastic wrap to prevent drying out.)

Place 1 chicken roll on short side of phyllo stack; gently roll up, folding in long side. Repeat procedure with remaining pastry sheets, melted butter and chicken. Place rolls in a shallow pan and brush one more time with melted butter.

Bake at 350 for 35-40 minutes or until done. Serve with a mushroom gravy or atop salad greens.