Chocolate · Desserts

Praline Chocolate Cake

Chocolate Castles2 Comments

Last evening we were invited to a birthday dinner for my BFF here in Dallas. One of Cora’s favorite things is to stand in my kitchen and eat my praline frosting with a spoon straight out of the pan. She also loves chocolate cake, so I thought about it and decided to combine her two favorite flavors into one big chocolate cake with praline frosting. The inside layers of frosting were the praline and the outside was covered with a great chocolate cream cheese frosting. The results were amazing.

Cake:

1 box Duncan Hines Devils Food Cake mix

4 eggs at room temp (this is important as they whip up and allow the cake layers to be fluffier)

1 cup COLD water

1 envelope of Dream Whip (yes you can still find it on the shelves in baking isle of grocery)

Mix all ingredients, beating well for 4 min on medium speed. Bake in 3 prepared pans as directed on back of box. When you have turned the cake layers out on waxed paper allowing to cool, until you frost them, prepare the frosting.

Praline Frosting

1 1/2 cups powdered sugar

1/2 stick of butter

1/2 cup light brown sugar

1/3 cup whipping cream

1 teas vanilla

Combine the butter, brown sugar and whipping cream in a sauce pan to allow the sugar and butter to melt. Stir constantly and when mixture begins to bubble around the edges, pour over the powdered sugar which has been placed in a mixing bowl. Beat well until all powdered sugar is incorporated then add 1 teas vanilla and beat until spreading consistency. Add a little more whipping cream as needed to spread over the layers of cake. If frosting begins to get to thick while waiting to spread on 2nd inside layer, add a little more whipping cream. Place the bottom layer on a serving platter and spread half of the praline frosting over the cake layer. Place the 2nd layer on top and use the other half of the frosting (I saved about 2 tables to drizzle over the top of the cake) to spread over the layer. Then place the 3rd chocolate layer over the praline frosting but do not frost it until the sides of the cake have been frosted with the chocolate frosting. Then frost the top of the cake with the chocolate frosting.

Chocolate Frosting

1 (1 lb) box powdered sugar

1 stick of butter

1 (8 oz) cream cheese, softened

1 cup semi-sweet chocolate chips

1/3 cup unsweetened cocoa

1 teas vanilla

In a small saucepan, combine the butter,  chocolate chips and cocoa. Stir until all is melted and combined well. Pour over the powdered sugar and add the softened cream cheese. Mix on medium speed until it is combine and no more lumps remain in the frosting. If necessary, you may use milk or whipping cream to thin frosting to spreading consistency. I did add just a touch of whipping cream. (about 2 tables). 2014-12-05 12.42.04 2014-12-05 19.52.41 Add the vanilla and blend in well. Frost sides and top of cake with chocolate mixture. I drizzled a little of the praline frosting over the top of the cake as well.

Daily Thoughts

The Best Seat in the House

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Last night we had friends over for dinner and I was just going along with cooking, setting the table to make it look festive. I wanted it to be just the perfect December entertaining evening with great food, all the while our guests would be listening to beautiful Christmas music in the background. I envisioned that they would get in their car on the way home saying, “how does she do it? How does she create such a beautiful meal with beautiful decorations and just make the evening so special?”

That dream came crashing down on me this morning as I was over on the side of the table putting away a few of the “special” Christmas dishes that I had brought out to use last night, when I glanced down and saw something that any “perfect hostess” would not want to see.

There in the chair that my friend, Janet, was sitting was a stack of about 6 placemats that I had forgot to take out of the chair and put away. So the entire evening, as we sat around the table, refilling tea glasses and taking in all the compliments of, “you really did make these delish individual peach streusel pies”? my precious friend was spending her entire evening trying to balance herself atop the placemats…quilted placemats, no less.

If we still lived in California and I was still having to find innovative hiding places for all our things, because no closets, I could maybe use that excuse, but being back in the land of Big Closets Texas…the only excuse I had now was….oh my gosh, I can’t believe I’m going to say this…”I’m old and forgetful.” There I admit it…I thought she was a little ADHD last night when she kept fidgeting, but thought maybe she is just ansy to get to the living room couch where we could just stretch out and talk about how lovely the dinner was and how great it was to be around all the Christmas décor that my oldest son, Jason, says, “looks like it is a craft store in here mom where you should have price tags on everything.”

Well, maybe I’m no Martha Stewart, but maybe I have invented a way of getting rid of guests that you hope won’t stay to long after dinner…….

I just texted Janet (yes I texted my apology, I told you I am not Martha) and she texted back that she wondered what it was but thought it might just be more decorations….I guess she looked around and figured that that was about the only space left that needed filling with Christmas décor…Jason, I think you might be more right than I care to admit.

Uncategorized

Frosty’s Light Repairs

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I knew we shouldn’t have driven around this early in the Christmas season looking at the lights of the season. Frosty came home from our ride through decorated neighborhoods a couple of nights ago and now has decided that the few thousand lights we had up is not enough. So back to Santa’s workshop (aka Wallyworld) he went yesterday and is now taking down his first attempt at lighting up our small abode like an airport and is back up the ladder with several more (actually a lot more than several) strands which is going up as I type. I need to get this posted before he blows a fuse and we have no electricity so will close for now and help hold the ladder so we don’t have to make an emergency run to the ER…….or guess they could send the ambulance. for sure they would be able to spot the correct house tonight.

Frosty Light Additions
Frosty’s Light Additions
Cakes

French Vanilla Orange Raspberry Cake

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One of my Bff’s is having a dinner party for her work friends tonight and I volunteered to make the dessert for her party as she is not one of that loves to spend time in the kitchen…other than putting a frozen TV dinner in the microwave. When I began to describe a few of the new recipes that I had found this season, she choose this one. It turned out just awesome. Combined the flavors of orange and raspberry.

1 Duncan Hines French Vanilla Cake Mix

1 envelope of Dream Whip

4 eggs

1 cup cold water

Mix above ingredients and bake according to directions on box for the 2 layer cake. But beat for 4 minutes instead of 2. The addition of the Dream Whip gives you a much fluffier cake layer.

Frosting

1 (1 lb) box of powdered sugar

Zest of 1 orange

1/2 cup raspberry preserves

1 (8 oz) cream cheese, softened

1 stick unsalted butter, softened

Blend the softened butter, cream cheese, zest and powdered sugar and beat until well combined and smooth. Place one cake layer on serving plate and spread 1/3 of the frosting. Spread the raspberry preserves over the frosting. Place 2nd layer on top of preserves. Frost sides and top with remaining frosting, (saving about 1/2 cup to decorate the top) Using your cake decorator, use the star tip and decorate top with stars to place fresh raspberries around the edge. Keep cake in fridge and take out about 30 min before serving.

Orange Raspberry Vanilla Cake
Orange Raspberry Vanilla Cake
Uncategorized

Brussels Sprouts Coleslaw

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Today I had 8 ladies here for a luncheon and served this salad. All 8 ladies wanted the recipe. It is scrumptious and so different because of the dressing and shredded brussels sprouts.The flavor is just so creamy and went perfect with the hot vegetable soup and rolls that were served along with it. It is being made tomorrow night to serve alongside a chicken wild rice casserole. It’s just one of those salads that would go well beside any dish.

1 (32 oz) package Green Giant Fresh Trimmed and peeled Brussels Sprouts

1/2 cup finely chopped red onion

1/2 cup shredded carrots

1/2 teas salt

Dressing

1 cup mayo

1 tables white vinegar

1 tables prepared horseradish sauce

1 teas Dijon mustard

1/4 cup chopped fresh parsley

1 clove garlic, minced

Pour half of the Brussels sprouts into a colander and lightly rinse. Store remainder in fridge (we doubled the recipe so used the whole bag).

Finely shred Brussels sprouts and set aside.

In a large bowl, mix all dressing ingredients until well blended. Add sprouts, onions, carrots and salt; toss to coat. Refrigerate 30 min to blend flavors…Makes about 12 servings (if you used the whole bag of sprouts).

Breads

Cheesy Rosemary Leek Bread Pudding*

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1 teas olive oil

1 medium leek, white part only, cut in half lengthwise and then cut into thin half moons

Kosher salt and black pepper to taste

8 large eggs

2 cups milk

2 teas fresh thyme leaves or 1 teas Herbes de Provence

Zest of 1 lemon

5 cups La Brea Bakery rosemary olive loaf, cut into 1″ cubes, about 1/2 of loaf (you can buy this at Costco or get the olive loaf at your local grocery store)

6 oz Swiss cheese, shredded or cut into small crumbles

Preheat oven to 350. Brush a 8×8 baking dish lightly with the olive oil.

Heat a large nonstick pan over medium heat. Add oil and leeks. Saute leeks until they are soft and translucent, about 2 min. Sprinkle with salt and pepper. Set aside.

In large mixing bowl, whisk eggs, milk, herbs, lemon zest, 1/4 teas kosher salt and pepper. Set aside.

Arrange bread cubes evenly in prepared pan. Sprinkle with cheese and cooked leeks. Pour the egg mixture over the top and then push the bread down into the liquid with a spatula so it can absorb the egg mixture.

Bake for 20-25 min or until no liquid remains when the bread is pulled from the side of the pan with a knife and bread is golden brown. Cool slightly and serve warm.

Makes 6 servings

*taken, once again from my new free Cosco recipe….can’t wait to try this one this week. sounds delish…

Chocolate · Desserts

Chocolate Croissant Cocottes

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I’m so glad I just have to type the wood “cocottes” and not have to pronounce it…wouldn’t have a clue. If it does rhyme with butter, sugar or cream, your guess is as good as mine. Upon leaving Costco yesterday, the sweet little teeny bopper at the exit door handed Frosty one of their yearly cookbooks that they give away each Christmas. Thumbing through it, I found this and it sounds like something Paula Deen would put her stamp of approval…

4 large butter croissants

Butter for greasing ramekins or “cocottes” (oh I bet it is those cute expensive little dishes you find at Williams Sonoma)

2/3 cup bittersweet chocolate chips

3 large eggs

2 tables brown sugar, packed

Pinch of ground cinnamon

1 cup milk

1/2 cup heavy cream

1/3 cup semi-sweet chocolate chips

Powdered sugar, for dusting

Whipped cream, crème fraiche or vanilla ice cream for serving

Preheat oven to 350.

Cut croissants into small cubes. Butter six (8 oz) ramekins or cocottes.

Melt bittersweet chocolate chips in a double boiler over simmering water or in a heatproof bowl in the microwave. Whisk until smooth.

In a large mixing bowl, whisk eggs with brown sugar, cinnamon, milk and cream. Pour 1/3 of egg mixture into melted chocolate, whisking and then return all of chocolate mixture to remaining egg mixture, whisking to combine. Add croissant pieces, coating them well to soak up liquid. Mix in semisweet chocolate chips.

Divide mixture between buttered ramekins or cocottes, filling to the top.

Place ramekins or cocottes on a baking sheet and bake 20-30- min, until filling is set.

Bust with powdered sugar. Serve warm with whipped cream, crème fraiche or vanilla (or cinnamon ice cream), as desired. Makes 6 servings.

Daily Thoughts

Happy Thanksgiving to All and to All A Good Night

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IT is official, when the last Thanksgiving plate is washed today, we can unpack the Christmas dishes without guilt or fear of being criticized that we are rushing Christmas. Truth be told, I am one of the closet Christmas fairies that hide all the Christmas décor until I feel safe to bring it all out. For weeks I have had the trees up and the mantel decorated, plus Frosty has had the outside lights up for a week. To me it is just so much fun to have all the decorations up with lights to welcome the family and friends who come over. I just have a hard time waiting until after turkey day to put it all up. So we leave the dining room decorated with turkeys and use turkey dishes until Thanksgiving night, but then….drum roll please……those disappear and by morning the Christmas dishes are washed and in the cupboard and the turkeys are packed away until next November. The house is then completely transformed into Christmas by tomorrow morning, which gives us a feeling of relaxation since the decorating is done and we can just sit and enjoy the lights and sights of Christmas all through the house.

We are also experiencing something new this year. We are being treated to Thanksgiving dinner at our oldest son’s home where he and Tracy have been cooking all day and we are just suppose to show up with a few dishes. What a treat. Last night, Jason came over to pick up some green chile soup I had cooked. I had told them that since they were over there cooking their little hearts out that he could stop by on his way home from work and pick up a pot of soup so they wouldn’t have to worry about last nights dinner. When he came over he remarked that , “my goodness, cooking Thanksgiving dinner is really hard work, we have gone to the grocery store every day this week and now Tracy is out looking for a needle and thread to sew the turkey and what in the world were we thinking?” I just smiled and said, ‘yes and we are so appreciative that we just get to show up and enjoy it.” Isn’t it so cute that all the years that mom’s cook the complete dinner with kids all competing for attention and insisting that their favorite dishes are being served; trying to make it all come together at the same time, and trying to make it a table that would make Martha Stewart proud, the kids just don’t have a clue what all is involved until they feel compelled to begin their own traditions. Mother’s Day should be the first Sunday after Thanksgiving. I think that we would receive much better presents from our adult kids who have decided to host Thanksgiving dinner.

Happy Thanksgiving to each of you around the work who are kind to take the time to read chocolatecastles. May God’s blessings fall upon you and your families and may we all try harder to be more grateful for our blessings and keep our eyes open to opportunities to help someone who crosses our paths….To God Be the Glory for His abundant love and grace to all who call upon His Name!

Daily Thoughts

Christmases Past

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Early this morning Frosty’s phone rang and lo and behold it was some of our friends Face Timing us from Richmond Virginia. Of course, friends who you don’t see very often Face Time you before you have had the chance to comb your hair or caked on layers of make up that is now necessary to make myself presentable. But there we were, In our robes, bed hair. Thankfully they can’t tell over the phone that we hadn’t even brushed our teeth yet. But, back to the story, we laughed about times past when Ken use to make fun of us for having so many Christmas trees in the house. At this point, I admitted that our oldest son, Jason had dropped by the other evening and when he walked through the front door, he just looked around and said, “mom….the house looks like it should be in a craft store that has price tags on all the junk that you have.” I informed little smart alec that just for that, I will not clean out any of the hundreds of boxes of pictures or closets so that he will have to do that when we are gone. That will teach him to be a little more respectful of our Christmas “memories” that adorn our gingerbread house.

Ken and Reny ask us if we were going Christmas light looking this year. Immediately it brought back so many great memories of what we use to do every other year. Because Frosty and I love the lights of Christmas so much, we use to rent a 15 passenger van and invite friends over for a chile dinner before taking them Christmas light looking. Frosty would done his Santa hat as he drove and acted as tour guide, as our guests would sip on hot chocolate and snack on the box of goodies each little elf would be given as they stepped into the van. We have such great memories of the laughter that filled the van on those nights. The last Christmas we had the van, we had so many friends ask us if they could be a part of our little tradition, so we ended up doing it for two nights, Fri and Sat with a different group of friends each night. Frosty retired after some of our kids, who shall remain nameless, (but they live in Phoenix now) began to criticize Frosty’s driving and tell him that he wasn’t driving fast enough and that they were certainly glad that they hadn’t had to pay for the light looking evening. They told us that there is an app that you can download of Christmas lights and that they would have been just fine, staying home and watching the light app on their phones. Kids, you can’t live without them….pass the….wait, yes, we can live without them.  I guess after the first couple of hours of driving around to different neighborhoods, our precious adult kids got bored and wanted to go home to watch Big Bang Theory. We have assured them that after that year, we will stick to asking our “senior friends” who appreciate us going slow so they can see all the lights.  We think this year, we will go by ourselves. We will wear our ugly Christmas sweaters, have our Christmas mug of hot chocolate, singing along to our Pandora Christmas station and look at as many Christmas lights as we want, or we run out of gas. We will be sure and take lots of pictures as to give our kids more stuff to go through after they put us in the home…

appetizers

Corn Dip

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A friend of ours brought a great dip that Frosty now says is his favorite dip (I’m surprised at this because you can’t buy it at QT or Walmart), but we actually made it Sun night and our family that was here having dinner with us, loved it also.

1 can of whole style corn, drained

1 can of black beans, drained

1 jalapeno, seeded and chopped very fine

2 green onions chopped

8 cherry tomatoes chopped

2 avocado diced (right before serving the dip)

1 cup finely shredded cheddar cheese or Mexican style

1 cup Pace’s Picante sauce

Combine all ingredients except the tomatoes and the avocado, and toss to combine  and let sit in fridge about 2 hours before serving time. Right before serving, add the tomato and the avocado. Serve with chips of your choice.