What could be better than a Chocolate Cake?, a Triple Chocolate Cake!
1 (18.25oz.) box of Devil's Food Cake Mix (Duncan Hines)
1 (6oz.) box of Instant Chocolate Pudding Mix (Jello)
1 C Sour Cream
1 C Vegetable Oil
4 Eggs, beaten
1/2 C Warm Water
2 C Semi Sweet Chocolate Chips (Ghirardelli)
In a large bowl:
Cake Mix
Pudding Mix
Sour Cream
Oil
Eggs
Water
Mix Well
Fold in the Chocolate Chips
Pour the batter into a well greased 12C Bundt Pan ( I use Pan Release) it's listed under my Tips,Hints and more.
Bake 50 - 55 minutes
Cool at least 1 hour before inverting onto a plate
Enjoy!
Peace in the Kitchen!
Wednesday, February 20, 2013
Guacamole
I read the weekly column in our local newspaper titled Taste.
Sometimes I like to talk about the feature of the week and research it.
I did an article on Hot Chocolate and today the feature is Guacamole.
Here are some of the suggestions for Guacamole that inspired me to write about it.
I found some of these odd.
Cumin
Bacon
Corn
Shrimp
Mango
Olive Oil
Garlic Powder ( I know many recipes use this)
Black Pepper
Hot Sauce
Mayonnaise
Sour Cream
Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.
It shouldn't be overpowered by garlic.
The taste of the Avocado should be the dominant flavor.
I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.
The Aztecs created the Avocado concoction.
The name comes from the Nahuati language.
Ahuacamolli, meaning Avocado Sauce.
Ahuacati, meaning Avocado and Mole, meaning Sauce.
The Avocado is often used in Salads, mashed onto Bread in Sandwiches and in Soups.
The best use of the Avocado is creating Guacamole.
Here is what I consider to be the Best of the Best recipe for Guacamole.
2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomato
2 tsp Fresh Lime Juice
In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.
Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
Sometimes I like to talk about the feature of the week and research it.
I did an article on Hot Chocolate and today the feature is Guacamole.
Here are some of the suggestions for Guacamole that inspired me to write about it.
I found some of these odd.
Cumin
Bacon
Corn
Shrimp
Mango
Olive Oil
Garlic Powder ( I know many recipes use this)
Black Pepper
Hot Sauce
Mayonnaise
Sour Cream
Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.
It shouldn't be overpowered by garlic.
The taste of the Avocado should be the dominant flavor.
I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.
The Aztecs created the Avocado concoction.
The name comes from the Nahuati language.
Ahuacamolli, meaning Avocado Sauce.
Ahuacati, meaning Avocado and Mole, meaning Sauce.
The Avocado is often used in Salads, mashed onto Bread in Sandwiches and in Soups.
The best use of the Avocado is creating Guacamole.
Here is what I consider to be the Best of the Best recipe for Guacamole.
2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomato
2 tsp Fresh Lime Juice
In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.
Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
Tuesday, February 19, 2013
Orange or Lime Poppy Seed Cookies
350 degree oven
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!
1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg
Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice
Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside
In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated
Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart
Bake for 9 - 11 minutes / do not let the tops brown
Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing
Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies
Allow Glaze to cool completely before serving
Enjoy!
Peace in the Kitchen!
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!
1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg
Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice
Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside
In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated
Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart
Bake for 9 - 11 minutes / do not let the tops brown
Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing
Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies
Allow Glaze to cool completely before serving
Enjoy!
Peace in the Kitchen!
Sunday, February 17, 2013
Fish & Chips Batter , also used for a Vegetarian version
We were in England in December.
We ate at a very old and traditional Pub on Carnaby Street.
My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.
It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.
Here's the Batter:
8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer
Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter
Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon
Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven
Serve with Chips (Fries) and Mushy Peas
Enjoy!
Peace in the Kitchen!
We ate at a very old and traditional Pub on Carnaby Street.
My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.
It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.
Here's the Batter:
8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer
Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter
Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon
Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven
Serve with Chips (Fries) and Mushy Peas
Enjoy!
Peace in the Kitchen!
Leftover Mashed Potato Pancakes
I happen to like potato pancakes, this one is made from mashed potatoes.
We've all had leftover mashed potatoes and here's the perfect recipe to use them.
2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese
Oil or Crisco for frying
Sour Cream and Applesauce for Garnish
Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides
EnjoyPeace in the Kitchen!
We've all had leftover mashed potatoes and here's the perfect recipe to use them.
2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese
Oil or Crisco for frying
Sour Cream and Applesauce for Garnish
Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides
EnjoyPeace in the Kitchen!
Herbs and Spices
I have a great Herb Garden and every type of Spice available.
I use a lot of Herbs and Spices in my cooking.
I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.
This new box is compact and holds the ones I use the most.
I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes
Enjoy!
Herbs and Spices!
I use a lot of Herbs and Spices in my cooking.
I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.
This new box is compact and holds the ones I use the most.
I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes
Enjoy!
Herbs and Spices!
Eggs Baked in a Dinner Roll
8 Crusty Dinner Rolls : increase all of the ingredients to serve a larger number of guests
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary
Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan
Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese
Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary
Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan
Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese
Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)