Dark Chocolate Cake & White Mountain Frosting

Thanks for the help, Papa!

Hershey's Dark Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 

White Mountain Frosting

Ingredients

2

large egg whites

1/2

cup sugar

1/4

cup light corn syrup

2

tablespoons water

1

teaspoon vanilla

Directions

• 1In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• 2In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• 3Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
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Shaw's Homemade Pasta

Shaw's fresh pasta & Farmer's Market produce

Did someone say "pasta"?

Tequila-Glazed Grilled Chicken Thighs

Tequila-Glazed Grilled Chicken Thighs

Ingredients

• 1 1⁄2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon chipotle chile powder
• 6 bone-in chicken thighs (about 2 pounds), skinned
• 3⁄4 cup pineapple juice
• 1⁄3 cup tequila
• 1⁄4 cup honey
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 teaspoons grated lime rind
• 3 tablespoons fresh lime juice
• 1⁄4 teaspoon crushed red pepper
• Cooking spray

Directions

1. Preheat grill to medium-high heat using the burners on both sides of your grill. After preheating, turn the left burners off and leave the right burners on.
2. Combine first 4 ingredients in a small bowl. Rub evenly over chicken.
3. Combine pineapple juice, tequila, and honey in a small saucepan; bring to a boil. Cook until reduced to 3⁄4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burners (direct heat). Cover and grill 5 minutes on each side, basting occasionally with juice mixture. Move chicken to grill rack over left burners (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

Mexican Rice

Corn on the cob

Chips & Salsa

Margaritas

Chuck Roast & Dark Stock Gravy

seared then braised - slow & low - in Dan's new roasting pan

Tessa & Augustine caught taste testing

lots of gravy made from dark stock
Rouxbe School - Dark Stock

Monica just eats the butter off the bread.

Godiva® Chocolate Martini

You would think I'd have a photo to go with this fabulous drink but I guess we're always too busy sipping to take a picture.

1-1/2 ounce Godiva® chocolate liqueur
1-1/2 ounce creme de cacao
1/2 ounce vodka
2-1/2 ounces half & half

Mix all ingredients in a shaker with ice, shake & pour into chilled cocktail glass.

If you're out of Godiva® Chocolate liqueur then call Pete, he's probably got leftovers from Tessa's birthday party.

Prime Rib & Pea Salad - Christmas 2013

Broadway Pea Salad

From Clinkerdagger
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon white pepper
1 teaspoon kosher salt
4 ounces snow peas, bud and strings removed
31/2 pounds frozen baby peas, thawed but not cooked (see note)
5 ounces water chestnuts, sliced
3 ounces bacon, cooked crisp and chopped 1/4-inch pieces
21/2 ounces red onion, 1/4-inch dice
Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated.
Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.
Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained, they will dilute the dressing.
Yield: 8 servings
Approximate nutrition per serving: 367 calories, 19.7 grams fat (5.6 grams saturated, 48 percent fat calories), 14 grams protein, 34 grams carbohydrate, 29 milligrams cholesterol, 10 grams dietary fiber, 838 milligrams sodium.

Clinkerdagger's Prime Rib
Coat with Lawry's Seasoned Salt & black pepper
Pack in rock salt (6 lbs Kosher Salt - Coarse)
Bake uncovered @ 210 degrees F approximately 4 to 6 hours
Medium Rare = 125 degrees internal temperature

Flank Steak & Oatmeal Pie - Shaw's Birthday - July 4th

Flank Steak Marinade
Chipotle
Lime & zest
Cilantro
Olive Oil
Tarragon Vinegar
Garlic
Onion

Smashed potato with olive tapenade, corn on the cob, sourdough bread,
& Green Beans with Bacon Vinaigrette

pre-dinner fireworks

Oatmeal Pie

2 eggs, lightly beaten

3/4 cup maple syrup

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup milk

1/3 cup butter, melted

1 tsp. vanilla

1 cup falked coconut

3/4 cup regular rolled oats

1/2 cup chopped walnuts

9 inch unbaked pie crust 

In a large mixing bowl, combine the eggs, maple syrup, sugars, milk, butter, & vanilla.  Stir together well.

Stir in the coconut, oats, & nuts.  Pour filling into unbaked pie crust.

Bake in a 375 degree F oven for 45 to 50 mins or until set.

Cool on a wire rack.  Refrigerate within 2 hours.  Cover for longer storage.  Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

In chilled bowl, whip together until soft peaks form.

1 cup whipping cream

2 T. powdered sugar

1 tsp. vanilla

1/2 tsp. ground cinnamon

dash of nutmeg

Shaw's bday gift - Fire Pit side table w/beer holder & wood rack

Girls waiting for dinner

First cookout using Shaw's new side

Chile Rellenos Casserole

We lost wgt on our vacation & some would say because the food was boring.  Ha!  We don't have all the pics here but we had some imaginative meals to work around everyone's dietary needs.  No wheat, lots of meat!  Some avoided dairy, some avoided grain, some avoided sugar but we all embraced meat.

We started our vacation off right with eggs & kale.

Eating healthy = bacon sausage from the local store

Friday with Coconut Shrimp

Nothing says vacation like paper plates.

Chile Rellenos Casserole

PARENTS magazine - August 1985

6 green chiles, roasted, peeled, & seeds removed (or 8 oz. can, if you're lazy)

2 1/2 cups water

1 cup rice

1 lb. lean beef, cooked

1 can enchiladas sauce (used green chile sauce)

1 c. zucchini, shredded

6 sticks of Jack Cheese

3/4 c. shredded Jack Cheese (we always add more)

6 eggs, separated

6 T. flour (used coconut flour)

Combined cooked rice, hamburger, zucchini, enchiladas sauce.  Spoon into bottom of 9" x 13" casserole pan.

Arrange Jack Cheese stuffed chiles on top of rice mixture.

Cook uncovered, 10 mins @ 375 degrees F.

Meanwhile beat egg whites to peaks.  Combine egg yolks, 2 T. water, & flour then fold into whites.

Spoon over casserole, sealing edges with egg mixture.  Bake 15-20 mins. until golden brown.

Okay, so we indulged in some Sheridan's Frozen Custard.

Chipotle Lime Grilled Chicken + Beet, Blue Cheese, & Balsamic Vinegar

Chipotle Lime Grilled Chicken

Yield: 6 servings

Ingredients

1/4 cup grapeseed oil
1/4 cup fresh lime juice
2 cloves garlic, minced
1 tbsp freshly grated lime zest
1 tbsp honey or xylitol honey
1 tbsp ground cumin
1 tbsp chipotle powder
1/2 tsp kosher salt
1/4 tsp black pepper
3 lbs bone-in, skin-on chicken parts (drumsticks, thighs or breasts)

Instructions

In a large glass baking dish, combine oil, lime juice, garlic, honey, cumin, chipotle powder, salt and pepper. Stir to combine.
Pat chicken dry with paper towel, then add to baking dish and turn to coat. Let marinate in fridge for 2 or 3 hours, turning occasionally.
Preheat grill to medium heat. Place chicken on grill, skin-side down and place cover on grill (should be well ventilated). Cook for 8 to 10 minutes, or until skin is golden and crisp.
Turn chicken over and cook for 5 more minutes, then check for doneness. Insert an instant read thermometer into thickest part of chicken without touching bone.
Fully cooked chicken should reach 165F. If not, cook 3 to 5 minutes more, until done.

Steamed beets with sauteed greens, blue cheese, and balsamic vinegar

Prep time: 10 minutes
Cooking time: 40 - 60 minutes
Total time: 50  - 70 mins
2 bunches red beets (about 8 - 10 medium), with their greens
2 garlic cloves
1/4 cup extra-virgin olive oil, preferably unfiltered
1/4 chopped pungent red or yellow onion
1/2 cup balsamic vinegar
2/3 cups crumbled blue cheese
Grated lemon zest

Trim the beets, leaving an inch of root and stem on each beet.  ( this keeps more of the nutrients inside the beets as a cook.) Set the Greens aside. Scrub beets and place in a steamer basket inside a pot of simmering water. Cover and cook, using a temperature setting that produces a steady release of steam. Add more water to the pot if necessary.  Steam the beet until they are tender when pierced with a fork, approximately 40 to 60 minutes, depending on the size of the beets. Remove the cooked Beatz from the steamer basket and let cool.

While the beats are cooking, press or mince the garlic and set aside. Rinse the Greens thoroughly, shake off excess water, and tear the leaves of the ribs in roughly 2 inch pieces. Discard the ribs. Dry the green between layers of paper towels or in a salad spinner, then set.

Combine the olive oil and chopped onions in a medium-size skillet and saute for 3 to 4 minutes over medium-high heat, stirring occasionally, until softened. Add the garlic and the beet greens. Toss the Greens until they are coated with oil, cover, and cook over medium low heat until the greens are wilted but still bright green, about 5 minutes. Set aside.

Bring the balsamic vinegar to a slow boil in a small saucepan over medium heat. Continue to boil, uncovered, until the vinegar has been reduced to about a 1/4 cup, approximately 4-5 minutes.

Trim the roots and stems of the cooled beats, then peel them. Slice them into uniform slices about 1/4 - 1/3 inch thick, then distribute them evenly among four salad plates. Cover the beets with the sauteed beet greens and onions and drizzle with a balsamic reduction. Top with a crumpled cheese and grated zest. Serve warm or at room temperature. You can also refrigerate and serve chilled.

"You have to try one bite."

"I am not fond of it" but it does give you a cool pink tongue!

grilled cherry tomatoes