Chocolate Mousse Cake IV


 Ingredients
FOR THE CAKE
½ cup unsalted butter, softened
1+1/2 cup brown sugar
2 large eggs
½ cup half fat milk
½ cup Greek yogurt
1 tsp vanilla extract
2 cups + 2 tbsp plain flour, sifted
½ cup cocoa powder, sifted
1 tsp instant coffee granules
1 tsp sea salt
1 tbsp white wine vinegar
1 tsp baking soda
MOUSSE
7oz good quality dark chocolate
2 tbsp dark brown sugar
1+1/2 tsp vanilla extract
2 cups heavy cream or whipping cream
[b]Chocolate topping:[/b]
3 tbsp chocolate strands
1 + ¼ cups chocolate curls
directions:

Preheat the oven to 375f/190c.
Butter three round 20cm (8 inch) diameter cake tins with removable bases and line the bases with baking parchment. Butter the paper.
Cream the butter and sugar together in a food mixer until light and fluffy and then stir in the eggs. Add the milk, Greek yogurt and vanilla extract and stir until combined.
With the mixer on low, slowly pour in the flour and then the cocoa powder, coffee granules and salt. Continue to mix until combined. Mix the white wine vinegar and baking soda in a small bowl (it will fizz), then stir into the mixture until thoroughly combined.
Divide the mixture between the three tins, smooth out the top with the back of a spoon and then bake in the oven for 20-25 minutes until an inserted skewer comes out clean.
Leave to cool in the tin for 10 minutes, then remove from the tins (discarding the parchment) and place on a wire rack to cool completely.
Now make the mousse – melt the chocolate with the sugar, vanilla and 2 tbsp of cream in a bowl, over a pan of simmering water (make sure the bowl isn’t touching the water). Stir until smooth, then take the bowl off the pan and set aside to cool for 10 minutes. Whip the cream until stiff peaks form and then slowly pour in the chocolate mixture whilst stirring until completely combined.
Now it’s time to assemble the cake. Place some baking parchment on a plate (or whatever you’re going to serve the cake from). I like to use two pieces of baking parchment lined up next to each other. This means it can easily be pulled away after decorating (just pull the two sheets apart – like a pair of curtains) – taking any mess with it. Place one cake on the plate and spread with 1/3 of the mousse. Top with the second cake and spread with another 1/3 of the mousse. Top with the third cake and spread the remaining mousse on top and round the sides of the cake.
Sprinkle chocolate strands on top of the cake (I just sprinkled them around the edge), and press the chocolate shavings into the side of the cake. Place in the fridge to set for an hour, and then serve.
The cake can be stored in a container in the fridge for 2-3 days.

Texas Roadhouse Rolls


 Ingredients:
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Direction
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-
Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet

Campfire Potatoes


Ingredients:
- 1 1/2 lb New Red Potatoes
- 1 large Onion
- 1 tbsp Minced Garlic
- 4 tbsp Butter
- 1-2 tbsp Worchestershire Sauce
- 1/8 tsp Cayenne Pepper
- Salt and Pepper to taste

Instructions
1. Slice potatoes and onion into ⅛ - ¼" slices.

2. Place on piece of aluminum foil large enough to fold over and to be able to roll up edges.

3. Top with garlic, butter, Worchestershire and cayenne.

4. Fold packet over and roll edges to close.

5. Leave on medium grill for 30 minutes or in 350 oven (in a pan to avoid messes) for 35-40 minutes.

Easy Cinnamon Sugar Donuts


*Canned biscuits (anything but the flaky kind)-I used Pillsbury buttermilk Grands
*Melted butter in a shallow bowl/dish (4tbsp per 8 biscuits)
*Cinnamon & sugar (i.e. make your own cinnamon sugar...i love me some sugar, so i used more sugar!)
*Vegetable Oil

DIRECTIONS
(1) Fill up a large frying pan/skillet with 1/2 inch vegetable oil. Let warm on medium high heat for a few minutes
(2) While oil is warming, cut holes in the biscuits (you can use a cookie cutter or any thing small and round)
  **I saved the holes to make donut holes**
(3) Place biscuits in hot oil. Once golden brown, flip to the other side using tongs. If you want to make donut holes, just toss them in with the donuts!
(4) Once both sides are golden brown, transfer to a paper-towel lined pan/dish
(5) Once all biscuits are looking like golden donuts and have cooled, dip each one in your melted better; let excess butter drip off of donut, then...Dip into your cinnamon sugar mix!

Y-U-M YUM!!!

Lemonade Cake Lemon Cream Cheese Frosting


1 Lemon boxed cake mix 
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 Tbsp frozen lemonade from concentrate

Glaze:
2 Tbsp frozen lemonade from concentrate
1 cup powdered sugar
1 Tbsp water

Frosting:
8 oz cream cheese
1/2 cup butter, room temp 
3 Tbsp frozen lemonade from concentrate
1/2 teaspoon vanilla
5 1/2 cups powdered sugar

How to make it

Preheat oven to 350. Spray two 8" round cake pans generously with cooking/baking spray. Beat all ingredients on low for 30 seconds and then on medium for 2 minutes. Keep the remaining frozen lemonade concentrate in the freezer - you will need it again. Bake according to package directions until cake is set and toothpick comes out clean. Let the cakes cool in pan for about an hour. Do not remove. When the cakes are cooled level them off so they are flat on top. Poke holes in cake that wasn't cut using a fork. 

Next make the glaze: In a medium bowl combine powdered sugar, lemonade, and water. Stir until smooth. Pour equally over the top of the cakes..still in the cake pans. Cover and let sit for at least an hour, but overnight is best in refrigerator.

For frosting: Cream butter and cream cheese together until combined. Then add lemonade and vanilla. Slowly add in powdered sugar and then beat on medium for 1-2 minutes until smooth. 

Remove cakes from the refrigerator when you're ready to frost them. Loosen cake around the edges with a butter knife so they will release easily. Frost or glaze as desired.

Biscuit Cinnamon Roll


2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. 

Red Velvet Cheesecake


INGREDIENTS:
For the Cheesecake:
32 ounces cream cheese, at room temperature
1¼ cups granulated sugar
4 eggs, at room temperature
¾ cup heavy cream
1 tablespoon vanilla extract

For the Red Velvet Cake:
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
2 eggs
¼ cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

DIRECTIONS:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. (I find that double-wrapping helps prevent leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don't slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve, and refrigerate any leftovers.

Meatloaf Muffins Recipe


Ingredients:
1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Directions:

Preheat oven to 450 degrees F.
Put ground beef into a big bowl. 
Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. 
Cut the pepper into a few pieces and add to the food processor. 
Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. 
Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. 
Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. 
Mix the meatloaf together with your hands. 
Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. 
Use an ice cream scoop to help you fill meat into a each tin. 
Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes.

OUTNUMBERED ~ ONE HOUR CINNAMON ROLLS


Dough:
1. Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)
2. Then add:
1 T. salt
3 eggs
10 1/2 c. flour
3. Mix together for 10 minutes, then sit for 10 minutes. 4. Oil cupboard (don't use flour), dump out dough. Divide in half. 
5. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. 6. Roll up tight, but not too tight. 
7. Divide into 12 rolls and place on greased cookie sheet. 
8. Repeat with other half of dough. Let rise. 
9. Bake for 12-15 minutes at 400.
Cinnamon-Sugar:
1 c. sugar
1 T. cinnamon
Frosting:
1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Creamed Chipped Beef


Ingredients:
1 jar dried beef, sliced into thin ribbons
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
Pepper to taste

Instructions:
Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.


STRAWBERRY SHORTCAKE CAKE ROLL


INGREDIENTS:

FOR THE CAKE:
3 large eggs
3/4 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all purpose flour
Powdered sugar, to aid in rolling
FOR THE FILLING AND TOPPING:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups cold heavy whipping cream
1 pound fresh strawberries (plus more for topping, if desired)
DIRECTIONS:

Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.

Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.

Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. 

Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.

Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.

Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.

To fill cake: wash and dry the berries very well. Slice about 3/4 of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.

To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.

This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.

BROCCOLI CHEDDAR STUFFED POTATOES


INGREDIENTS:

4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
3 tablespoons buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided

HOW TO MAKE IT:
Preheat oven to 400 degrees (F). 
Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. 
Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil. 

Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.

Divide the filling evenly among the potato shells then top with remaining cheese.
Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.

Old Fashioned Amish Bread


INGREDIENTS:

2 C. hot tap water, 120 degrees

2/3 C. sugar

1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)

1/4 C. vegetable oil
6 C. all purpose flour
1 1/2 tsp. salt



HOW TO MAKE IT:
Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.

Add the vegetable oil, 3 C. of the flour and the salt.

Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.

Turn out onto a floured work surface and knead for 1 minute.
Place the dough in a greased bowl and cover with a warm damp towel.
Allow to rise for 1 hour.
Punch down the dough and turn back out onto the floured surface.
Knead a couple of times and divide the dough in half.
Roll the dough into a 9" rectangle and then roll up the dough as you would a jellyroll.
Place seam side down in a well greased 9x5 loaf pan.
Repeat with remaining dough.
Cover with a clean dish towel and allow to rise for 40 minutes.
Bake the loaves in a 350 degree oven for 25 minutes. 
Remove and brush with melted butter, allowing the loaves to cool in the pans for 10 minutes before turning out onto a cooling rack.

Mom’s Famous Cream Puffs


Ingredients:

1 stick butter (8 Tablespoons)
1 cup water
1 tsp vanilla
4 eggs
1c flour
MOM’S FAMOUS FILLING:
1 pint heavy cream
1 package (3.4 OUNCES) instant vanilla pudding
⅓ cup milk
Makes approx 16
Instructions:

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

Pull Apart Bacon Bread


1 lb bacon
3/4 cup chopped onion
3 (16 1/3 ounce) cans pillsbury buttermilk biscuits
1/2 cup shredded cheddar cheese
1 teaspoon vegetable oil
3/4 cup chopped green pepper
1/2 cup margarine

Directions:

1 Cook bacon until crisp. Drain and crumble.
2 Place oil in skillet and sauté onions and peppers until tender.
3 Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine.
4 Put into 10 inch tube pan (sprayed).
5 Bake at 350°F for 30 minutes.
6 Remove from pan immediately.

Pork Tenderloin with Pan Sauce


1-lb pork tenderloin
2 T olive oil
2 T soy sauce
1 T brown sugar
1 T red wine vinegar
1 T lemon juice
1 T Worcestershire saauce
1 t dried parsley flakes
1 t dry mustard
1 t garlic powder
1/4 t pepper

Add all the marinade ingredients to a Ziplock bag. 
Add the pork tenderloin and toss to coat. Seal 
and refrigerate for 3-4 hours. Remove the pork 
from the bag and reserve the marinade. Roast in
 a large skillet @400º oven for 25-30 minutes.
Remove and let rest 5-10 minutes while you
 make pan sauce. Slice the roast and put
 on a platter. Spoon on sauce.
Pan Sauce:
1/2 C chicken broth
reserved marinade
A pat of butter about 1/2 T
Place the skillet on medium heat; add the broth
and scrape up all the browned pieces. Add the 
reserved marinade and bring to a simmer and let 
reduce for 2-3 minutes. Whisk in the butter. 
Remove from heat. Pour over the pork 
tenderloin slices in the platter. 

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