This cake has a texture like pound cake. It's DENSE. I admit, the entire reason I made this cake was to use my brand new Kitchenaid stand mixer. It is a sexy, sexy bitch. No more making mousse by hand for me!
YOU WILL NEED
4 eggs
1 1/2 cup sugar
6 tbsp sweet cream butter
1/2 cup milk (I used fat-free, the original recipe called for whole)
2ish tsp vanilla
1 3/4 cup flour
1 tsp baking powder
3 oz semi-sweet chocolate
3 oz white chocolate
three mixing bowls
Start off with four eggs. Leave them at room temperature for about half an hour. I prepped other food (like my cream cheese fudge) while I was waiting.
Crack your eggs into a medium to large mixing bowl. Break the yolks and stir 'em a bit.
Melt your butter. I popped it in the microwave for 30 seconds, checked it, and added time in ten second increments. Add 1 1/2 cup of sugar to your butter and stir it until the sugar is incorporated.
Add your sugar mixture to the eggs. If you're using a stand mixer, keep it on a slow stirring speed.
Preheat your oven to 350F.
Grease and flour a 9x5x3 loaf pan. Set it aside.
Combine the flour and baking powder (and 1/4 tsp salt, if using unsalted butter) in a different bowl.
Add milk and vanilla to your sugar-egg mixture. Mix until smooth.
Add the flour. Mix until all the flour is worked into the batter, then turn off your mixer (if you're not doing it by hand, obviously).
Melt your chocolates, either in the microwave (watching carefully to avoid scorching) or in a double-boiler. Do not melt them in the same container.
Portion out roughly 1/3 (a generous one-cup scoop) of the batter into two mixing bowls, leaving 1/3 in the original bowl. In one, mix your white chocolate until it is smooth. In the other, mix the semi-sweet until smooth.
Spoon or pour your batter into the prepared loaf pan, alternating as you desire. I split the unflavoured batter, layering plain - white - plain - semi-sweet - plain.
Place in oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Wednesday, December 21, 2011
Saturday, December 3, 2011
Fried Egg Sammiches
One of these days, I'll remember to take pictures.
I can always edit them in later, I suppose!
I always make these with English muffins. You can use toast, if you prefer, or whatever other bready thing you think would be delicious.
2 English muffins, halved
2 large eggs
Sausage patties or bacon (optional)
1/2 cup shredded cheddar cheese (I use sharp, but I'm aware a lot of people don't like it. More or less cheese to taste.)
butter or margarine for frying
If you're using sausage or bacon, do that first. You could also use some ham, if you're trying to get rid of leftovers.
Get the butter melting in your frying pan (you may not need it if you made bacon). Toast the English muffins.
Fry your eggs over medium heat. I aim to cook the eggs over medium, but over hard works nicely, too, if you really hate runny yolks. Over easy is WAY too runny for these, unless you plan on eating it with a fork.
Shred your cheese.
If you have meats, put it on the bottom of each English muffin. Add the egg on top, then the shredded cheese. Put the tops on.
If the cheese won't melt, you can pop them in the microwave for a few seconds. If you time the toaster so it pops up right when you're done with the eggs, it works beautifully.
ALTERNATE:
Don't like fried eggs? Scramble 'em! Just before you're done cooking them, throw the shredded cheese in so it's melty, but not burnt. Build the sammiches the same way, topping with extra cheese if you so desire.
I can always edit them in later, I suppose!
I always make these with English muffins. You can use toast, if you prefer, or whatever other bready thing you think would be delicious.
2 English muffins, halved
2 large eggs
Sausage patties or bacon (optional)
1/2 cup shredded cheddar cheese (I use sharp, but I'm aware a lot of people don't like it. More or less cheese to taste.)
butter or margarine for frying
If you're using sausage or bacon, do that first. You could also use some ham, if you're trying to get rid of leftovers.
Get the butter melting in your frying pan (you may not need it if you made bacon). Toast the English muffins.
Fry your eggs over medium heat. I aim to cook the eggs over medium, but over hard works nicely, too, if you really hate runny yolks. Over easy is WAY too runny for these, unless you plan on eating it with a fork.
Shred your cheese.
If you have meats, put it on the bottom of each English muffin. Add the egg on top, then the shredded cheese. Put the tops on.
If the cheese won't melt, you can pop them in the microwave for a few seconds. If you time the toaster so it pops up right when you're done with the eggs, it works beautifully.
ALTERNATE:
Don't like fried eggs? Scramble 'em! Just before you're done cooking them, throw the shredded cheese in so it's melty, but not burnt. Build the sammiches the same way, topping with extra cheese if you so desire.
Sunday, July 3, 2011
Slow-Cooked Caesar Chicken Sammiches
2 pounds boneless, skinless chicken thighs (I used whole thighs, with skin and bones - it's considerably cheaper. When all was said and done, I used six thighs, which was about two-thirds of a 4 pound package)
1 pkg Caesar dressing mix (I used ranch and added a few things, because the store didn't have Caesar)
1 can condensed cream of chicken soup with herbs
1/3 cup Parmesan cheese
1/2 tsp ground pepper
Lettuce
buns
You will need:
A 3-4 quart slow cooker (crockpot)
wooden spoon or rubber spatula
AT LEAST six hours of time
Place chicken in slow cooker. Cover. Cook on low heat for six to seven hours. If using bone-in thighs with skin, remove the skin around 2 1/2 - 3 hours. Remove the bones around 5 1/2 and shred meat using two forks on a cutting board. Return meat to simmer in juices for another hour or so. If using boneless, shred meat around six hours in, then return to simmer in juices.
Drain the liquid out of the slow cooker, using either a fork to catch the meat or by pouring it through a strainer. Add soup + half a can of watter to meat and stir. Turn heat to high.
Add the parmesan cheese, dressing mix, and pepper. If using ranch mix instead of Caesar, add 1 tbsp minced garlic and 1 tbsp white (or red wine) vinegar. Stir.
Cook for 30-35 minutes.
Spoon onto buns and enjoy!
1 pkg Caesar dressing mix (I used ranch and added a few things, because the store didn't have Caesar)
1 can condensed cream of chicken soup with herbs
1/3 cup Parmesan cheese
1/2 tsp ground pepper
Lettuce
buns
You will need:
A 3-4 quart slow cooker (crockpot)
wooden spoon or rubber spatula
AT LEAST six hours of time
Place chicken in slow cooker. Cover. Cook on low heat for six to seven hours. If using bone-in thighs with skin, remove the skin around 2 1/2 - 3 hours. Remove the bones around 5 1/2 and shred meat using two forks on a cutting board. Return meat to simmer in juices for another hour or so. If using boneless, shred meat around six hours in, then return to simmer in juices.
Drain the liquid out of the slow cooker, using either a fork to catch the meat or by pouring it through a strainer. Add soup + half a can of watter to meat and stir. Turn heat to high.
Add the parmesan cheese, dressing mix, and pepper. If using ranch mix instead of Caesar, add 1 tbsp minced garlic and 1 tbsp white (or red wine) vinegar. Stir.
Cook for 30-35 minutes.
Spoon onto buns and enjoy!
Thursday, June 30, 2011
Chocolate Cream Cheese Fudge
6 oz unsweetened chocolate
6 oz cream cheese, softened
2 tsp evaporated milk or cream (I used skim milk last time, and it turned out fine)
4 cups powdered sugar
2 tsp vanilla extract
Prepare your pan. I use an 8x8 square, lined with aluminium foil and lightly coated with cooking spray or butter.
Chop the chocolate into roughly even pieces. You can melt it in either a double-boiler on the stove or in the microwave.
Beat together the cream cheese and milk/cream until smooth. Add the chocolate, beat until well-mixed. Add the vanilla.
Add the powdered sugar slowly, mix until the fudge is smooth and there are no unmixed bits. (I have to note that I've never made it with a mixer; I always use my trusty wooden spoon, which is a pain in the ass.)
Pour (press, if you're like me and it never ends up pourable) the fudge into the prepared pan, in as even a layer as you can possibly get it. Let it set (about 1 hour in the fridge).
6 oz cream cheese, softened
2 tsp evaporated milk or cream (I used skim milk last time, and it turned out fine)
4 cups powdered sugar
2 tsp vanilla extract
Prepare your pan. I use an 8x8 square, lined with aluminium foil and lightly coated with cooking spray or butter.
Chop the chocolate into roughly even pieces. You can melt it in either a double-boiler on the stove or in the microwave.
Beat together the cream cheese and milk/cream until smooth. Add the chocolate, beat until well-mixed. Add the vanilla.
Add the powdered sugar slowly, mix until the fudge is smooth and there are no unmixed bits. (I have to note that I've never made it with a mixer; I always use my trusty wooden spoon, which is a pain in the ass.)
Pour (press, if you're like me and it never ends up pourable) the fudge into the prepared pan, in as even a layer as you can possibly get it. Let it set (about 1 hour in the fridge).
Cai's Sweet and Sour Chicken with Rice & Veggies
One or two chicken breasts
Rice
Your favourite veggies (broccoli, peas, and onion worked beautifully)
Sauce:
1/3 cup vinegar (I used white, but rice will probably work better)
1/3 cup brown sugar
1 tbs ketchup
1 tsp soy sauce (I used waaay more when all was said and done)
cornstarch to thicken
a bit of ginger (I used ground because I had no fresh)
Combine all sauce ingredients and stir. Add ginger to taste. Boil on low heat until ready to add to chicken, stirring occasionally.
Cook the chicken breast(s) in your favourite way. I boiled mine, then put it in a large frying pan with the sauce (sans cornstarch) to simmer while I worked on the rice and veggies. Cut it into small pieces (you can do it before you cook, or after. I did it after, since mine was frozen).
Make your rice. I used a medium grain white rice, and before you ask, no, I didn't measure how much rice I used. I made about enough for four people to have a large serving.
Cut your veggies. Throw them into the pan with the cooked chicken and sauce. Let them simmer there until they're as soft as you like them (I hate cooked veggies, so I just let mine steam for a tiiiiiny bit while I chopped onions). Add the rice and stir until uniform.
Nom.
Rice
Your favourite veggies (broccoli, peas, and onion worked beautifully)
Sauce:
1/3 cup vinegar (I used white, but rice will probably work better)
1/3 cup brown sugar
1 tbs ketchup
1 tsp soy sauce (I used waaay more when all was said and done)
cornstarch to thicken
a bit of ginger (I used ground because I had no fresh)
Combine all sauce ingredients and stir. Add ginger to taste. Boil on low heat until ready to add to chicken, stirring occasionally.
Cook the chicken breast(s) in your favourite way. I boiled mine, then put it in a large frying pan with the sauce (sans cornstarch) to simmer while I worked on the rice and veggies. Cut it into small pieces (you can do it before you cook, or after. I did it after, since mine was frozen).
Make your rice. I used a medium grain white rice, and before you ask, no, I didn't measure how much rice I used. I made about enough for four people to have a large serving.
Cut your veggies. Throw them into the pan with the cooked chicken and sauce. Let them simmer there until they're as soft as you like them (I hate cooked veggies, so I just let mine steam for a tiiiiiny bit while I chopped onions). Add the rice and stir until uniform.
Nom.
Pink Lemonade Cupcakes
For the cupcakes:
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 cup granulated sugar
1/4 cup vegetable (or canola) oil
2 egg whites
1/3 cup thawed pink lemonade concentrate
1/4 cup buttermilk
red food colouring (optional)
For the lemonade buttercream frosting:
3 cups powdered (confectioner's) sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
3 tbs pink lemonade concentrate
yellow food colouring (optional)
Before I go further, I'm going to point out that I've never bought buttermilk for any recipe that calls for it. Instead, I mix whatever milk is in the fridge with lemon juice or white vinegar. One cup of milk + 1 tbs of either lemon juice or vinegar = juuuust over one cup of buttermilk. Let it sit for five minutes before you mix it in to anything.
Preheat oven to 350F. Line muffin pans. This made twelve normal-sized and twelve mini-sized cupcakes, or eighteen normal-sized ones.
Combine flour, salt, baking powder, and baking soda in a small bowl. Set aside.
In a large bowl, whisk together sugar, oil, egg whites, and lemonade concentrate. Alternately add flour mixture and buttermilk (three additions of the flour, two of buttermilk) and mix until smooth. Add just enough food colouring to turn the batter pink.
Bake on top rack for 20-25 minutes (12, if you're using a mini-muffin pan). Let them cool for about ten minutes, then remove from pans and cool completely while you do the frosting.
Put stick of butter and 1 cup of powdered sugar into a bowl. I use my trusty wooden spoon at this point and mash it together as best I can, adding sugar when it's well blended. Between additions of powdered sugar, add 1 tbs of the lemonade concentrate until all the ingredients are added. Add enough yellow food colouring to turn it a pale yellow (alternately, you can use red and turn it pink, instead).
Put all the frosting into a ziplock bag, squeeze the air out, and set it aside for a moment.
Dip a spoon into the lemonade concentrate and drip a bit on the top of each cupcake.
Cut a corner off the ziplock bag and pipe frosting onto each cupcake.
Omnomnom.
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 cup granulated sugar
1/4 cup vegetable (or canola) oil
2 egg whites
1/3 cup thawed pink lemonade concentrate
1/4 cup buttermilk
red food colouring (optional)
For the lemonade buttercream frosting:
3 cups powdered (confectioner's) sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
3 tbs pink lemonade concentrate
yellow food colouring (optional)
Before I go further, I'm going to point out that I've never bought buttermilk for any recipe that calls for it. Instead, I mix whatever milk is in the fridge with lemon juice or white vinegar. One cup of milk + 1 tbs of either lemon juice or vinegar = juuuust over one cup of buttermilk. Let it sit for five minutes before you mix it in to anything.
Preheat oven to 350F. Line muffin pans. This made twelve normal-sized and twelve mini-sized cupcakes, or eighteen normal-sized ones.
Combine flour, salt, baking powder, and baking soda in a small bowl. Set aside.
In a large bowl, whisk together sugar, oil, egg whites, and lemonade concentrate. Alternately add flour mixture and buttermilk (three additions of the flour, two of buttermilk) and mix until smooth. Add just enough food colouring to turn the batter pink.
Bake on top rack for 20-25 minutes (12, if you're using a mini-muffin pan). Let them cool for about ten minutes, then remove from pans and cool completely while you do the frosting.
Put stick of butter and 1 cup of powdered sugar into a bowl. I use my trusty wooden spoon at this point and mash it together as best I can, adding sugar when it's well blended. Between additions of powdered sugar, add 1 tbs of the lemonade concentrate until all the ingredients are added. Add enough yellow food colouring to turn it a pale yellow (alternately, you can use red and turn it pink, instead).
Put all the frosting into a ziplock bag, squeeze the air out, and set it aside for a moment.
Dip a spoon into the lemonade concentrate and drip a bit on the top of each cupcake.
Cut a corner off the ziplock bag and pipe frosting onto each cupcake.
Omnomnom.
Post The First: Cinnamon-Chocolate Streusel Coffee Cake
Coffee Cake:
1 1/2 cups flour
3/4 cup granulated sugar
1 tsp ground cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (one stick) butter or margarine
2/3 cup buttermilk
1 egg
1 tsp vanilla
Streusel:
1/4 cup flour
1/4 cup brown sugar
1 tbs baking cocoa powder
1 tbs cinnamon
2 tbs butter, softened
1/2 cup miniature chocolate chips
Preheat oven to 350F (325F if using a dark or nonstick pan). Grease bottom only of an 8" square pan.
Combine dry cake ingredients in a bowl. Cut in butter (or use a pastry blender, or just mix it in with your hands) until mixture is crumbly. Add buttermilk, egg, and vanilla. Mix until well-blended. Pour/spread into pan.
Mix all streusel ingredients but chocolate chips in a small bowl with a fork until crumbly. Sprinkle over batter. Sprinkle with chocolate chips (you probably won't want all of them, or maybe you want more, so the 1/2 cup is totes adjustable).
Bake 35 - 45 minutes, or until toothpick inserted in middle comes out clean. Cool 30 minutes. Serve warm.
1 1/2 cups flour
3/4 cup granulated sugar
1 tsp ground cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (one stick) butter or margarine
2/3 cup buttermilk
1 egg
1 tsp vanilla
Streusel:
1/4 cup flour
1/4 cup brown sugar
1 tbs baking cocoa powder
1 tbs cinnamon
2 tbs butter, softened
1/2 cup miniature chocolate chips
Preheat oven to 350F (325F if using a dark or nonstick pan). Grease bottom only of an 8" square pan.
Combine dry cake ingredients in a bowl. Cut in butter (or use a pastry blender, or just mix it in with your hands) until mixture is crumbly. Add buttermilk, egg, and vanilla. Mix until well-blended. Pour/spread into pan.
Mix all streusel ingredients but chocolate chips in a small bowl with a fork until crumbly. Sprinkle over batter. Sprinkle with chocolate chips (you probably won't want all of them, or maybe you want more, so the 1/2 cup is totes adjustable).
Bake 35 - 45 minutes, or until toothpick inserted in middle comes out clean. Cool 30 minutes. Serve warm.
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