Sunday, June 26, 2016

Chocolate Cassis Cake - Decedent yet basic!

Hubby and I saw this cake being made this morning on the Food Network and thought that it would be good to make for dessert tonight.  We thought that we had to go to the liqour store for the Creme de Cassis but when I looked on Google for what it was we realized we already had a bottle from Ina's Blueberry Pie recipe we made last summer.

When I was prepping the recipe my husband exclaimed that when he goes to find a recipe he likes on line, he get's sick of all the long stories that accompany the  blog post and the advertisments. He said "cut to the chase and just post the recipe, no one want to read all that stuff".  So in honor of his request - Here is the recipe!


Ina Garten's Chocolate Cassis Cake

Ingredients for the cake:

Baking spray with flour, such as Baker's Joy
12 tablespoons (1 1/2 sticks) unsalted butter
10 ounces bittersweet chocolate, chopped
1/2 cup unsweetened cocoa powder, such as Pernigotti
6 tablespoons creme de cassis liqueur
1 teaspoon pure vanilla extract
5 extra-large eggs, at room temperature
1 cup sugar
1/4 teaspoon kosher salt

For the glaze:

6 ounces bittersweet or semisweet chocolate, chopped
1/4 cup heavy cream
2 to 3 tablespoons creme de cassis liqueur
1/2 teaspoon pure vanilla extract

To serve:

2 (1/2 pint) boxes fresh raspberries
1 pint fresh strawberries, hulled and thickly sliced
1/3 cup sugar
1/3 cup creme de cassis liqueur

Directions

For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.


Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.


In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.


For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.


Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.



Recipe From  Ina Garten's cooking with Friends


Saturday, June 25, 2016

Swedish Meatballs


I know that my postings have been few and far between.  It is pretty busy here in our house with Hubby starting a new job and my travels for work.  I think I mentioned that I have pictures and recipes stock piled up.  Here is one that I have been wanted to post and make again.

These were so good and very easy to make.  I saw this recipe on one of those Tasty videos on Facebook.  It looked so easy and qucik.  And the recipe did not fail me. Even the family like it.  The meatballs had great taste and the sauce was delicious.  There wasn't any leftovers for my lunch the next day. 

One Pot Swedish Meatballs



INGREDIENTS

Serves 4

1 pound ground beef
½ cup seasoned breadcrumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley




In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

Saturday, June 11, 2016

Chicken Poppyseed Casserole

I have been traveling quite a bit these days so blogging and cooking for me has been set aside.  .  Hubby has been cooking up a storm while I am away and sends me pictures of what he has created and fed the kids for dinner.  The other night was a Dorito Taco Casserole, I believe? 

So this recipe was from about two weeks ago when I was on a day business trip.  Hubby asked me before I left what would taste good to me.  I saw this on Pinterest and said "Make this!"  Ask and you shall  receive.  This was very good and tasty, just what you expect in a casserole.  I guess my favorite part was the Ritz Crackers on top and I am a fan of poppy seeds too.  (See side note below)


Chicken Poppy Seed Casserole


Ingredients


to 4 cooked chicken breasts, chopped
16-oz. pkg. wide egg noodles, cooked
24-oz. container sour cream
(10 3/4-oz.) cans cream of chicken soup
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded mozzarella cheese
sleeve round buttery crackers, crushed
1/4 cup butter, melted
2 tablespoons poppy seed

Directions

Combine chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350 degrees for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.