Author: Chocolate Castles

Welcome to Chocolate Castles, a blog about food, family and stories that hopefully will bring a smile to your heart. Thanks for reading chocolate castles and may the recipes and stories help bring your family and friends a little closer around the table! Remember that Princess On The Porch is still available on Amazon! Makes a great gift for anyone who enjoys being in the kitchen and needs a little laughter in their lives.
Desserts

Chocolate Coffee Pound Cake with Truffles

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Chocolate Coffee Truffle Cake

Oh Boy, this cake was amazing and so pretty! I took this to gathering on Sunday night and it was really fabulous. The men and women alike really loved it. I just made a Duncan Hines Dark Chocolate Cake mix according to the directions on the box that makes it into a pound cake with pudding mix (I use either White Chocolate Instant pudding or Cheesecake Instant Pudding mix) and then bake it in a tube pan. When it is cooling, I poked holes in it and poured about 1/2 cup of cooled coffee into the holes which I made every 2″ or so around the top of the cake. When it was cool, I frosted it with my chocolate frosting recipe which is under desserts on the blog, except instead of using whipping cream or milk, I used left over coffee for the liquid to thin it to pour over the warm cake. I then made the truffles which I posted on the blog about a week ago and rolled them in chocolate sprinkles and placed them around the cake. Put in fridge for a few hours and then sliced it and served. You can make it a day before and keep it covered in the fridge until about an hour before serving. Then bring it out and let it sit for an hour before slicing and serving.

Daily Thoughts

I’m Back

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After 10 long days of not writing, it is so good to be back at the computer and writing. Our air has been broken and it was just too hot to sit in at the computer to write. So any email I did was from my phone sitting in the den. Well, we have had grandchildren from Austin the past week and I guess I have to admit that I am not as spiffy as I thought I was. The last few years, I considered myself, “cool and with it”, but after being with girls, ages 10 and 13, it was a realization that I am truly just another old grandma. I didn’t realize that when you have them in the car with you that  they would be listening to their ipods and not hearing a word you say, when you thought they were sitting there soaking in all the wisdom Iwas trying to share. Little did I know that the music was turned up so loud in their ears, that even I could hear what they were listening to. Also, they don’t want to go to the movies to see Maraduke, way to “childish”. I had bought all 5 grandchildren matching tshirts with the AmericanFlag on them, thinking that they would love to have their picture made and that we would all go and have a picnic wearing our shirts (yes, I got one for Randy and I also)….well, the minute the picture was snapped, the shirts came off, that apparentlly was not cool, being seen in matching t-shirts of your grandparents. So instead of us passing on wisdom to them, Randy and I got a taste of alittle of the “new generational wisdom”. Even when you are sitting in the room with them, they will text you instead of talking to you. It doens’t matter what radio station we want to listen to (well, that is a pluc) because they are listening to their own music with their own ipods. We asked our daughter, Jodi to take them to the movies since we didn’t want to see Twilight. Just thinking about kissing a werewold seems a little weird to me….so the week is behind us, we had moments of craziness, choas, and clashing personalities, but in the midst of it all was a deep abiding knowledge that this is our family… The one God has given to us. We take pride in it. We cherish the moments which the grandchildren ask us to tell them about their parents, (our children) and recognize the fact that even sitting down to nothing but hot dogs and chips can be a cherished memory. As they left our house before heading home, we realized something………God knew what He was doing when He gave us children while still young…..our energy level is just not what it used to be. God bless you young parents. You are in a special and blessed time of your lives. Enjoy the memories you are making with your children. You will be old one day, like us and wonder why the grandchilden dont want to go with you to Luby’s at 5:00 p.m.  After all, it’s just not hip! We love you, Meghan, Ashlyn, Jaden, Sevy and Caleb! You are each a blessing to our lives!

Daily Thoughts

Randy’s Birthday Today

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Happy Birthday Swettie Pie! It is just wonderful to be able to celebrate yet another year with the love of my life. I have baked him a old fashion German Chocolate Cake today, his favorite, and made a lemon ice box pie and a chocolate almond ice box pie for our party tomorrow when the kids and grandkids will all be here to swim and swarm him with presents. Tonight we will go out to eat and just enjoy a celebration of the life which we feel is so very blessed. We are so fortunate to have family and friends and great health so, thank you Lord for another year of life in which I can share with Randy.  After we swim and eat hotdogs tomorrow, we are going to watch fireworks with the grandkids. That is absolutely one of my favorite things to do. No matter how many years we have done this, I still cry when they play Lee Greenwoods “I’m Proud to Be An American” at the end of the fireworks show. It just always makes me so proud to be standing there watching the most gorgeous show light up the sky, with the grandkids (and RC and I) going “ooh, ahh) with each new firework. We always talk about which color was our favorite on the way home. So thank you, God and thank you military friends who have sacrificed so we are able to stand and still sing, “I Am So Very Proud to Be an American” Thank you from the bottom of our hearts. Gotta go, am mixing up ice cream for our cake tomorrow…….Happy Fourth of July to All of You!

So then, after tomorrow, we can concentrate on MY BIRTHDAY! YEAH! 9 days and counting. Randy will not tell me anything he has planned so it will all be a surprise to me.

Desserts

Chocolate Truffles

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OMGosh! Last night I made the most amazing truffles. Randy was out to dinner and I was in the mood for chocolate. I found this recipe and it could not have been more simple and they taste like the best chocolate carmels you have evern eaten. I am going to save some and put them in the middle of chocolate cupcakes so when you bite into them, you have this most incredible chocolate soft center that will make you just smile and grab another cupcake. Here it is and it really is so good.

Butter a small glass bown. Set aside. Melt 2 tables of butter in a non stick pan. Add 1 can of sweetened condensed milk and 3 tables cocoa and stir until blended. Stirring constantly, over medium heat, cook until mixture begins to boil. This will take about 30 mins. Take off heat and let mixture cool to room temperature for about 15 mins. Then place in fridge for about 30 minutes. Take out and using a small spoon, make about 18 balls and roll in powdered sugar. About half way through making the balls, I put mixture back in fridge for about 15 mins to let it get really cold again. Then proceeded to finish making the balls. Keep in an airtight container in refrigerator. They are just scrumptous. Am taking some to art this morning, will let you know what the ladies say about them. But am going to put the rest inside of cupcakes and see how that goes…….will keep you updated!  By the way, you could roll these in chopped pecans, coconut, cocoa, sprinkles anything you wanted to use.

Casseroles · Daily Thoughts

Noodle and Spinach Casserole

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Ok, I’m guilty, I have put off coming into the computer room to write. It is hot and our air conditoner broke, once again, and I don’t do anything but sit in front of the fan and eat 100 calorie packaged cookies. So in a single day, I consume about 1000 calories, but in 100 increments….so when most people are enjoying the summer and getting out and exercising and enjoying the sun, I am sitting inside, with the fan on my face, snacking on packaged cookies ,while in a recliner, which tells me that I have totally reached “ole geizer” age, oh yes, also, putting the timer on the microwave to let me know when Wheel of Fortune comes on.

Our kids came over last Wednesday night and when Wheel Of Fortune came on and we ask them to “let’s make a game of it and see who gets the puzzles first”, they all looked at us like we had lost our minds. Their response, “OM Gosh, you actually watch this? Don’t you relize that that makes you old?” They were ready to put us in a nursing home, but we beat them with our canes and they finally settled down. So…back to this recipe. I have been cleaning out magazines from the 1980’s that Randy tells me that I have got to get rid of ever since the day when he brought me one of the Southern Living Magazines and said, “Trixie (that is his pet name for me)…let’s try this new restaurant that says that they have the best fried catfish in town. It is even written up in this Southern Living.” When I took the magazine from him to look at which restaurant he was talking about, I looked at the front cover and discovered he was leafing through one from 1987…..so, hence the clean out. We called and that restaurant didn’t have a working number. So upon looking for the recipes in each magazine before throwing out, I came across this one that I had tried back in 2006 and remembered loving it. (Yes, I can still remember that far back). Here it is. It is simple, fast and delicious, and most importantly, it is semi-healthy (at least it doesn’t have a stick of butter floating on top.)

1 (8oz) package wide egg noodles

1 1/2 pound ground turkey

2 garlic cloves, minced

1/2 teas each salt and pepper

1 (26 oz) jar spaghetti sauce

1 teas italian seasoning

1 (10 0z) package frozen chopped spinach, thawed and drained

2 cups shredded monterey jack cheese

1 1/2 cups sour cream

1 large egg, lightly beaten

1 teas garlic salt

1 1/2 cups shredded parmesan cheese

Cook noodles according to package, drain and set aside.

Cook turkey and next 3 ingredients in a large skillet over medium heat, stirring until done and crumbly. Drain if needed and stir in spgahetti sauce and seasonings. Combine spinach and next 4 ingredients. Fold in noodles and spoon mixture into a greased 13 x 9 inch baking dish. Sprinkle with half of parmesan cheese. Top evenly with turkey mixture and remaining parmesan cheese. Bake at 350 for 30 min or until bubbly and golden.

Desserts

Key Lime Cheesecake

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Tomorrow night I will be taking this to our group Bible Study. I have made it before and it is delicious. A great cool summer dessert that reminds you of Key West or being on an island. Enjoy!

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

3 (8 oz) softened cream cheese

1 1/4 cups sugar

3 large eggs

1 (8 oz) container sour cream

1 1/2 teas grated lime rind

1/2 cup Key Lime juice

Strawberry Sauce

Stir together first 3 ingredients and firmly press into bottom and 1 inch up sides of a greased 9-in. springform pan. Bake at 350 for 8 min. Cool

Beat cream cheese at medium speed with mixer until fluffy, gradually add the 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind and juice. Pour batter into crust.

Bake at 325 for 1 hour and turn oven off. Partially open oven door to let cheesecake stand in oven 15 mins. Remove from oven and immedialtely run a knife around ege of cheesecake to release sides of pan.

Cool completely in pan on a wire rack. Cover and chill 8 hours. Serve with Strawberry sauce and whipping cream.

Strawberry Sauce:

1 1/4 cups fresh strawberries

1/4 cup sugar

1 1/2 teas grated  lime rind

Process all ingredients in a food processor until smooth, stopping to scrape down sides. Yields 1 cup of sauce.

Desserts

Vanilla Cupcakes

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1 cup butter, softened

1 cup superfine sugar

2 cups self-rising flour

1 teas baking powder

4 eggs

1 teas vanilla extract

Preheat oven to 350. Place 18 paper baking cups in muffin pans. Place all ingredients in a medium bowl and beat with mixer until smooth and pale, about 2 to 3 min.

Spoon mixture into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 min. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Frost with your favorite frosting. Here is a very simple one:

1 box of powdered sugar

1 stick softened butter

2 teas vanilla

1/4 cup of whipping cream/half & half/or just milk.* (I try to always use whipping cream for my liquid as it adds such a creamy taste, but half and half is better than milk, but milk is fine if that is what is in the fridge) Sometimes, you might need a little less liquid or a little more, depending upon the weather and/or butter you use.

If you want to make a cream cheese frosting, just add 1 8 oz softened cream cheese to the above mixture and mix with the ingredients until smooth. You must let the cream cheese and butter soften to room temperature or will cause lumps in the frosting…

Beat all ingredients untill smooth…..frost cupcakes when they are completely cooled.

Daily Thoughts

Cooking Lessons

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Just had a phone call from a friend, which will remain nameless, but a clue to who it might be is: she is my “ole geizer friend” hum………wonder who that could be?

She is having a few of us over tonight for  game night and is making strawberry shortcake. She said to herself, “I think I’ll surprise Trudy and serve real whipped cream instead of canned” so…hence the phone call. Here are her exact words, “Trudy, I wanted to surprise you and serve real whipped cream, but didn’t quite know how to do this. Do I just whip it. Do I have to add anything to it, like sugar, or just vanilla or what?” I started laughing and told her that I had never thought about having to tell anyone how to make whipping cream, since I grew up with a mother that had whipping cream on the table every morning to top off coffee, tea, cereal, brownies, eggs, whatever we wanted for breakfast, so whipping cream has always been a staple in our home. I told her that I would be glad to make it when I got there and she can just watch me so she will know from then on how and when to add the sugar and how long to beat it, etc……..so along with our games tonight, we will be having a cooking lesson in the kitchen. That is my idea of truly a fun night. Learning with friends in the kitchen makes some wonderful and funny memories that we come to cherish……Thank you, “nameless friend” for the honor of teaching you how to make whipped cream…..you are priceless..you might be old, but you are still learning! HA

Salads

Taco Salad

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Last night, we had our kids over for Sevy’s 6th birthday party. Our air conditioning is out in the front part of the house,effecting the intire front of the house, including the kitchen, so not wanting to cook, I fixed a taco salad last night and they all went wild over it. Even my son who rarely takes seconds on anything, went back for more. It was just so simple and it was “great” according to my son-in-law. Such a great summer cool dinner and was so easy.

1 lb ground turkey

1 packet taco seasoning

1 and 1/2 head lettuce

2 cans of pinto beans, drained

1 package of cherry tomatoes, sliced in two

4 avocados, diced

1 small onion, chopped and cooked with the turkey

1/2 bottle Catalina drssing (you might want to add a little more, according to your liking). REmember, the meat mixture will add lots of flavor to the salad also.

3 cups small fritoes

2 cups shredded sharp cheddar

Saute meat with onion until done. The turkey is very low in fat, so should not have any to drain off. When cooked, add the packet of taco seasoning. Take of heat and let sit while chopping and mixing the rest of ingredients, except the dressing and meat mixture. Just before serving, add the  dressing and meat mixture to lettuce mixture and serve onto plates. Have hot sauce available to those who might want to add a little extra “zip” to their taco salad.

Desserts

Chocolate Mud Cupcakes

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OMGosh, I just made these cupcakes and they are so light and fluffy and delicious, I had to taste one the minute they came out of the oven…I will be putting a chocolate ganache frosting on top, with an added chocolate peanut butter swirl on top of the ganache….you will be amazed at how the texture is so different.

1 cup semisweet chocolate chips

2 1/2 sticks butter

5 eggs

2/3 cup superfine sugar

3/4 cup self-rising flour* (this makes it so easy, not having to add salt or baking powder)

Preheat oven to 325 degrees. Place 18 paper baking cups in a cupcake pan or 12 muffin pan. (The muffin pans make larger cupcakes than a regular cupcake pan)

Melt the butter and the chocolate chips together in microwave until chips and butter are just melted. Stop microwave after 45 seconds and stir and cook in 10 second intervals. When melted, stir and cool while combining the other ingredients.

Beat the eggs and extra fine sugar until the mixture is light in color and thickened. Fold in the flour. Stir in the chocolate butter mixture. Stir until well blended. Pour into cupcake liners about 3/4 full. Bake for about 10 to 18 min. Watch carefully, and do not over bake. You can either dust with powdered sugar or frost with your favorite frosting which you will find several under desserts on this blog…Keep in refridgerator for a couple of days in an airtight container.