Sunday, June 26, 2016

Chocolate Bundt Cake



When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!






Ingredients

For the cake

    • 8 ounces (2 sticks) unsalted butter, plus more for pan
    • 2 1/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup milk
    • 1/2 cup sour cream (4 ounces)
    • 1 1/2 cups sugar
    • 4 large eggs
    • 1 teaspoon pure vanilla extract

For the glaze

    • 3 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter



Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.



VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.




Saturday, June 25, 2016

Collection of Salad Dressing Recipes




Why use store-brought commercial salad dressing when it is so easy to make homemade dressing?  It is so much better, you control the ingredients and you can tweak it to your family's taste.

Salad dressings are not just for salad anymore . . . I love baked chicken and potatoes drenched in italian dressing and stir fry chicken made with asian salad dressing.  Experiment and you will be surprised with the results!




Chef John's Ranch Dressing

Honey Mustard Dressing

Catalina Dressing

Absolutely Fabulous Greek Dressing

Avocado Goddess Salad Dressing

Rich and Creamy Blue Cheese Dressing

Raspberry Vinaigrette Dressing

Cilantro Lime Dressing

Sweet and Spicy French Dressing

Italian Dressing Mix

Asian Ginger Dressing

Southwest Fiesta Dressing


Creamy Corn Casserole




A corn lover's dream casserole!

This recipe has been listed on All Recipe's website for quite some time and has over 2000 reviews.  Most of the reviews are raves about the casserole and many are now including it in their Thanksgiving Meal . . . that is special!

I would not change a thing until I make it the first time.


UPDATE

While the casserole was baking, it made the house smell better than bread baking!

The casserole itself was delicious and we will make it again and again.  Not that it was too plain, but to enhance the flavor, both The Captain and I agreed some pepperjack or cheedar cheese would be awesome . . . some diced peppers would also be great.









Ingredients

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream



Directions

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease baking dish (9x9 inch).

Combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. 

Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.



Photo and recipe source





Friday, June 24, 2016

Raspberry Lemonade Cheesecake Bars




A delicious looking cheesecake bars recipe from Betty Crocker!







Ingredients

Crust

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, softened 
1 egg 
1 teaspoon finely grated lemon peel

Filling
2 packages (8 oz each) cream cheese, softened 
1/2 cup sugar 
1 tablespoon finely grated lemon peel
2 eggs 
1/3 cup fresh lemon juice
1 cup fresh raspberries




Directions

Heat oven to 325°F. 

Spray bottom only of 13 x 9-inch pan with cooking spray.

Mix crust ingredients with spoon until soft dough forms in a large bowl. 

Press dough in bottom of pan. 

Bake 15 minutes. 

Remove from oven to cooling rack and cool 10 minutes.

Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently. 

Add eggs, one at a time and beat until just blended. 

Beat in lemon juice. 

Reserve 1/4 cup filling and set aside. 

Spread remaining filling over cooled crust.
Mash raspberries with fork.  Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. 

Stir puree into reserved filling. 

Drop spoonfuls of raspberry mixture on cream cheese layer. 

Carefully swirl into top of cream cheese layer with a knife.

Bake 30 to 35 minutes or until filling is set. 

Cool 30 minutes on cooling rack. 

Refrigerate about 2 hours or until cooled completely. 

Cut in 6 rows by 4 rows.









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