Category: MISC

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING

This is one of the lightest and fluffiest cakes I have ever made. Almost burning the toasted coconut adds a complex layer of flavor and crunch.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING
CAKE
4 ounces German Sweet Chocolate
1/2 cup  water
4 eggs, separated
2 cups flour
1 teaspoon  baking soda
1/4 teaspoon  salt
1 cup  butter, softened
2 cups  sugar
1 teaspoon PURE vanilla
1 cup  buttermilk

  • Preheat oven to 350°F.
  • Spray pan(s) with non-stick cooking spray.
  • Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 
  • Sift together flour, baking soda and salt. 
  • Beat butter and sugar in large bowl with mixer until light and fluffy. 
  • Add egg yolks, one at a time, beating well after each. 
  • Blend in melted chocolate and vanilla. 
  • Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stirring gently until well blended. Pour into prepared pans.
  • BAKE 30 minutes or until toothpick inserted in centers comes out clean. 
  • Immediately run small spatula around cakes in pans. 
  • Cool cakes in pans 10-15 minutes. Remove from pans to wire racks. Cool completely. 

ICING**
1/2 cup butter, softened
2 ounces unsweetened chocolate
1 teaspoon PURE vanilla
2 cups powdered sugar
1 +/- tablespoons milk
1 cup “burnt” toasted coconut
1/2 batch Caramel

  • Cream butter.
  • Add powdered sugar one cup at a time to the butter and bled well.
  • Add vanilla and stir until smooth.
  • Microwave chocolate on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Add chocolate to sugar mixture, blending well.
  • Add milk until desired consistency.
  • Fold in 1/4 cup toasted coconut to icing.
  • Ice cake and top with remaining toasted coconut.
  • Just before serving pour a bit of warm Caramel on top,

**If making a 2-3 layers cake double the icing so you have enough for between layers and on the sides.

    PUMPKIN GINGER BARS

    PUMPKIN GINGER BARS
    4 eggs
    1 2/3 cups sugar
    1 cup avocado oil
    15 ounce can pumpkin
    2 cups flour
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    1 teaspoon pumpkin pie spice
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon sea salt

    • Preheat oven to 350 degrees.
    • Spray a 15×10 jelly roll pan with non-stick cooking spray.
    • In a large mixing bowl beat together the eggs, sugar, oil and pumpkin until well blended.
    • Sift together the flour, cinnamon, ginger, pumpkin pie spice, baking powder, baking soda and salt.
    • Gradually add the flour mixture to the pumpkin mixture, blending well after each addition.
    • Pour batter into pan leveling it out with a spatula.
    • Bake 25-30 minutes or until toothpick comes out clean.
    • Cool completely before icing.

    3 ounces cream cheese, softened
    1/4 cup butter, softened
    2 cups powdered sugar
    1 teaspoon PURE vanilla
    1-2 tablespoons whole milk

    • Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
    • Add enough milk to make the icing spreadable.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    www.familycorner.blogspot.com

    Good Morning! I had a productive weekend as well as watched the race and football, but now I am ready for a great new week especially now that it’s my favorite season – FALL is here Y’ALL!.

    It’s Monday morning so be sure to join in with Sandra at Diary of a Stay at Home Mom  for Happy Homemaker Monday.  Go check it out to see what it’s all about!

    • A big cup of coffee and apple maple cinnamon oatmeal with golden raisins.
    • Pool Time
    • Laundry
    • Oil Deck, clean railings and wash outside windows from the dust left in the last windstorm.
    • Errands
    • Paperwork
    • Phone Calls

    Now that the FALL schedule has started there so many new shows and we are trying to work out our new fall choices.

    Still really warm here during the day despite the 10 degree drop in temperatures, but evenings are feeling glorious with a slight breeze also.  I just keep reminding myself that it’s only for a short time more as I really look forward to the much cooler temperatures and rain.

     Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


    		 DATE BREAKFAST
    		DINNER
    MONDAY 9/29 YOGURT
    		leftovers Pizza in a Pot 
    TUESDAY 9/30 BAGEL& FRUIT
    		HOBO Foil Stews
    WEDNESDAY 10/1 OATMEAL
    		 YANKEE DOODLE CHICKEN NOODLE
    THURSDAY 10/2 FRUIT
    		Peanutty Pork Noodle Salad
    FRIDAY 10/3 CEREAL
    		CADILLACS – Parmesan Roast Beef
    SATURDAY 10/4   S#*% on a Shingle
    		Monte Cristo Sandwiches
    SUNDAY 10/5 OUT
    		Pepperoni Garlic Stromboli

    As always do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

    Probably not trying anything new this week since I’m on the countdown clean out so we don’t move any food.  Did try Sandra’s Pizza in a Pot Last Week and loved it!

    Cleaned the spider webs off the bushes (the drought has made the overhead watering less since we installed the bubblers and the spiders seem to really like that) and pruned the Lantanas back a bit.

    Trying to tame a feral kitten for an elderly neighbor who wants a cat.  It’s going pretty well as “Scampy” is beginning to warm up to me.  I sat yesterday on the neighbor’s stairs waiting for Scampy to trust me enough to try the food I brought for her.
    I think she really likes this food.

    Roll your citrus fruit on the counter top with your palm before cutting, slicing or juicing to loosen the pulp and juice.

    Still trying to get organized for the move so have not done as much blog hopping as I’d like.  I promise I will be so much better after the move.

    Just seriously wondering when so much of the world lost its common sense and kindness?  

    Society and today’s parents as they raise tomorrow’s adults. From what I saw this weekend, society is doomed.

    BREAKFAST ENCHILADAS

    BREAKFAST ENCHILADAS
    1 pound sausage
    1/2 pound bacon, cooked and crumbled
    2 cups shredded cheddar jack cheese mixture
    6 inch white corn tortillas
    6 Large eggs
    1 tablespoon Wondra
    1 cup heavy whipping cream
    1 cup 1/2 and 1/2

    • Preheat oven 350 degrees.
    • Spray a 9×13 baking dish with non-stick cooking spray.
    • Brown sausage and drain off oil.
    • Combine 1 cup of cheese, sausage and 1/2 of bacon.
    • Fill each tortilla, roll and place seam side down in the baking dish.
    • Continue until your baking dish is full.
    • In a large mixing bowl whisk together the eggs and flour.
    • Add the whipping cream and half and half whisking until well blended.
    • Pour the egg mixture over the tortillas. ** If you are baking the next day save the next 2 steps until just before putting in the oven.
    • Top with remaining cheese and bacon bits.
    • Cover with foil and bake 30 minutes.
    • Remove foil and bake an additional 15 minutes until cheese is melted and golden.

    **NOTE:  This will keep overnight for baking the next morning.

    PIZZA IN A POT

    Sandra over at Diary of a Stay at Home Mom recently ran her recipe for Pizza in a Pot.  It sounded SOOOOOOOO good and looked so unbelievably delicious that I wanted to make it right then and it was only 8AM.

    My biggest problem is that with a major move coming I’ve been using what I already have in the freezer and cupboard for anything and everything I make so I had to adjust it a bit, but we loved the results. I also halved everything and we still will eat on it for 3 days. I can’t wait to make it again with her original ingredients.

    Our favorite pizza is a pepperoni/sausage combo and ironically when hubby came in he asked if we were having pizza for dinner!

    Sandra’s Recipe: (my changes in red)

    Pizza in a Pot

    1-1/2 pounds ground beef 3/4 pound mild Italian sausage (casings removed)
    1 medium green pepper, chopped 1 cup carrot shreds
    1 medium onion, chopped 1 small onion, chopped
    15 ounces tomato sauce 8 ounce can tomato sauce
    14 ounces pizza sauce 1/2 cup chicken broth
    2 tablespoons tomato paste 6 ounce can tomato paste
    3 cups spiral pasta, cooked and drained 1 1/2 cups (dry) shells
    2 packages (3-1/2 ounces each) sliced pepperoni 2 inches deli pepperoni cut into chunks
    2 cups (8 ounces) shredded mozzarella cheese 1 cup Sargento shredded Italian cheese blend

    • In a large skillet, cook the Italian Sausage and onion over medium heat until meat is no longer pink, drain well. 
    • Stir in the tomato sauce, tomato paste and broth.
    • In a 5-qt. slow cooker, layer the pasta, sausage mixture, pepperoni and cheese. 
    • Cover and cook on low for 2-3 hours or until heated through.

    Yield: 6-8 servings.

    Sandra’s note: If you’d like, substitute 1/2 pound bulk Italian sausage for the pepperoni in Pizza in a Pot. Cook it along with the ground beef, green pepper and onion.

    TOMATO MUSHROOM PORK CHOPS & GRAVY

    TOMATO MUSHROOM PORK CHOPS & GRAVY
    4 bone in thick pork chops
    3 large Yukon gold potatoes, sliced
    1 small Vidalia onion, sliced thin
    2 cloves garlic, minced
    2 tablespoons butter
    1 can tomato soup
    1 can golden mushroom soup
    1/2 cup milk
    1/2 cup finely grated jack cheese
    1/2 teaspoon paprika
    1/2 teaspoon cayenne pepper
    salt & pepper to taste
    Wondra

    • Preheat oven to 375 degrees.
    • Spray a 9×13 baking dish with non-stick cooking spray.
    • Layer potatoes alternating with onions – sprinkle a thin layer of Wondra, salt and pepper over each layer.
    • After last layer sprinkle cheese.
    • Season chops with salt and pepper on each side.
    • In a large skillet melt butter and brown chops on both sides.
    • Add chops to baking dish.
    • Whisk together the soups, milk, cayenne, paprika and garlic.
    • Pour over pork chops.
    • Cover with foil.
    • Bake 1 hour or until potatoes and chops are tender.

    HAPPY HOMEMAKER AND MENU PLAN MONDAY

    www.familycorner.blogspot.com

    Good Morning! I had a no so quiet weekend due to a knee injury so just read and watched the race and football, but now I am ready for a great new week especially now that it’s my favorite season – FALL is here Y’ALL!.  It’s Monday morning so join in with Sandra at Diary of a Stay at Home Mom  for Happy Homemaker Monday.  Be sure and stop by to see what it’s all about!

    • A big cup of coffee and apple maple cinnamon oatmeal with golden raisins.
    • Pool Time
    • Laundry
    • Groceries
    • Errands
    • Paperwork
    • Phone Calls

    The FALL schedule starts so many new shows to try before working out our new fall routine.

    Still really warm here, but supposedly we will drop down to double digits later this week.  I just keep reminding myself that it’s only for a short time more.

     Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


    		 DATE BREAKFAST DINNER
    MONDAY 9/22 YOGURT Bacon Burger Melts
    TUESDAY 9/23 BAGEL & CREAM CHEESE Creamy Pea Soup with Parmesan Crisps
    WEDNESDAY 9/24 YOGURT Chicken Delight Sliders
    THURSDAY 9/25 FRUIT Rueben Cubans
    FRIDAY 9/26 CEREAL Stuffed Artichokes with Italian Sausage & Sweet Red Pepper
    SATURDAY 9/27 Waffled French Toast  Piquant Chicken with Charred Tomato Sauce
    SUNDAY 9/28 Shirred Eggs Salami Pasta with Fennel

    Do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

    I have a list of tons of recipes I want to try, but this week I think I’ll try one I found in my box of tricks for Peanut Butter Cup Cookies as well as the 5 new ones above for dinners.

    Garden is looking good and in need of just a little pruning this week.

    I tend to eyeball some measurements because that’s the way I was taught, but often, especially with a new recipe I’m exact.

    There are 2 different types (many people don’t realize this) – dry and wet measure.

    Liquid measure tend to be glass or plastic with a pour spout.

    Dry measures are your nested cups and spoons.

    basic MEASURE EQUIVALENTS to get you started – I’ll let you do the rest of the math
    1 cup = 8 ounces liquid or 16 tablespoons dry
    1 tablespoon = 1/2 ounce liquid or 3 teaspoons dry

    Been a busy week with my knee, emergency vet and such so I really haven’t done any blog hopping to see what’s going on out there.

    Just seriously wondering when so much of the world lost its common sense and kindness?  

    Common Sense to prevail with some medical issues and the imbeciles, idiots, ignorant, clueless people handling the paperwork and appointments dealing with it.

    BUTTERFINGER PIE

    I’ve had a long week here with multiple visits to the emergency vet for Gunner’s ear, a knee problem that has kept me immobile a lot of the time as well as FUMING mad at the medical “professionals” that are dealing with it.  
    The ultrasound technician who performed one of the tests on me over 2 months ago, my primary care provider and I believe hit the nail on the head as to the cause.  Now, if we could just get the “specialists” and their staffs as well as the primary care physician’s staff to get all their crap together maybe, JUST MAYBE I could actually get treated so I can walk again without pain.
    In the meantime, I need pie.  Don’t you need pie?  Make this pie and you won’t be disappointed.

    BUTTERFINGER PIE

    CRUST
    24 OREO cookies, crushed
    3 tablespoons butter, melted

    • Blend together the crushed cookies and butter until you have a uniform consistency.
    • Press cookie crumbs into your 9 inch spring form pan.
    • Place in the freezer while you prepare the filling.

    FILLING
    8 ounces cream cheese
    1/2 cup JIF creamy peanut butter
    1/4 cup superfine sugar
    pinch of Sea Salt
    8 ounces cool whip
    3 King size candy bars, chopped fine

    • Cream the cream cheese until smooth.
    • Add peanut butter, sugar and salt beating until fluffy.
    • Fold in the cool whip with a spatula just until incorporated.
    • Fold in 2/3 +/- of the candy bar pieces, reserving enough to sprinkle on top as a finish.
    • Remove crust from the freezer.
    • Pour into the prepared crust and spread smooth.
    • Top with remaining candy bar pieces.
    • Chill at least one hour (overnight is best) before serving.

    7 UP STEAK & AUTUMN POTATO GRATIN

    7 UP STEAK
    2 pounds chuck roast
    1 cup 7 UP 
    1 envelope Lipton Onion Soup
    1 can cream of mushroom soup 

    • Preheat oven to 275 degrees.
    • Spray baking dish with non-stick spray.
    • Lay steaks in the bottom of the dish.
    • Sprinkle the Lipton onion soup evenly over the steaks.
    • Spread cream of mushroom soup over top of dry soup.
    • Pour 7 UP over the soups.
    • Cover with foil and bake for 4 hours without peeking!
    • Remove from oven and let rest undisturbed for 15-20 minutes.

    AUTUMN POTATO GRATIN
    4 medium YUKON potatoes, thinly sliced
    1 small butternut squash, peeled, halved, seeded and sliced thin
    2 large carrots, cut into thin slivers
    1 large bunch green onions, sliced thin
    4 cloves garlic, minced
    1 teaspoon sea salt
    1/4 teaspoon white pepper
    1/2 teaspoon ground nutmeg
    2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
    1 1/2 cups whipping cream
    Wondra flour

    • Preheat oven to 350 degrees.
    • Grease a 3 quart baking dish.
    • Layer potatoes, squash and carrots.
    • Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
    • Pour whipping cream evenly over layers and top with remaining cheese.
    • Bake covered for 90 minutes.
    • Uncover and bake 30 minutes more.
    • Let stand 15 minutes before serving.

    SEX ON A STICK for my birthday

    SEX ON A STICK
    1/2 cup Teriyaki marinade (see below)
    fresh pineapple cut into chunks
    1 pound Chicken tenders or chicken chunks
    1 pound large shrimp, tails cut off
    1 pound bacon, cut into halves

    • Soak skewers in water for 1 hour prior to assembly.
    • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
    • Thread onto skewer to secure.  
    • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
    • Brush with marinade,
    • Bake 10-12 minutes.
    • Remove from oven and brush with marinade again.
    • Bake for an additional 7-8 minutes or until bacon is sizzling.

     Can be grilled, but watch for bacon to burn.

    TERIYAKI MARINADE
    1/4 cup soy sauce
    1/4 cup white wine 
    1 tablespoon sugar
    3 cloves garlic, minced
    1 tablespoon freshly minced ginger
    2 green onions, minced
    1/2 teaspoons red pepper flakes
    pinch sea salt
    Juice of 1 lemon
    2 tablespoons avocado oil
    2 tablespoons sesame oil
    3 tablespoons brown sugar
    2 tablespoons champagne vinegar

    •  Whisk together all ingredients until well blended and sugar is completely dissolved.

    SLOW COOKER GARLIC CHICKEN

    SLOW COOKER GARLIC CHICKEN 
    adapted from Recipe Girl
    Original recipe in black adaptations in red
    Serves 4-6
    Prep time 30 minutes 
    Cook time 4 hours

    3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
    Kosher Salt Sea Salt 
    Freshly ground black pepper
    1 medium sweet onion sliced 1 large Vidalia onion, sliced
    8 large garlic cloves, halved 8 large garlic cloves, quartered
    several sprigs of fresh thyme
    1 cup dry white wine
    1/3 + 1/4 cup all-purpose flour Wondra
    1 teaspoon red pepper flakes, ground with mortar & pestle
    1/4 cup Coconut Oil

    • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
    • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
    • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
    • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
    • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
    • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
    • Serve chicken topped with sauce. 
    • Serve over rice or potatoes.

    CARROT CAKE CHEESECAKE

    It’s my birthday and combining my two favorites, carrot cake and cheesecake to make a new single favorite!  It is like a bite of heaven!  IT IS ALSO SUPER RICH!  Next time I’m going to try a pumpkin carrot cheesecake.

    CARROT CAKE CHEESECAKE

    Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
    Yield: 8- 10 servings

      CHEESECAKE MIXTURE 
      2 (8 ounce) packages cream cheese, softened well (but not melted)
      2/3 cup granulated sugar
      1 1/2 teaspoon all-purpose flour
      2 large eggs
      1 teaspoon PURE vanilla extract
      1/2 cup sour cream

        CARROT CAKE MIXTURE
        1 1/4 cups all-purpose flour
        1/2 teaspoon baking soda
        1/2 teaspoon baking powder
        1/4 teaspoon salt
        1 1/2 teaspoons ground cinnamon
        1/8 teaspoon ground nutmeg
        1/2 cup canola oil
        1/4 cup unsweetened applesauce
        2/3 cup granulated sugar
        1/3 cup packed light brown sugar
        2 large eggs
        1 teaspoon PURE vanilla extract
        1 1/3 cups finely grated carrots 
        1/3 cup golden raisins (soaked in rum until plump and drained well)

        TOPPING
        2 ounces cream cheese, softened
        1 tablespoons butter, softened
        1 1/4 cups powdered sugar
        1/4 cup + 2 tablespoons sour cream
        1/2 teaspoon  PURE vanilla extract
        1/2 cup finely chopped pecans (optional)

        CHEESECAKE MIXTURE

        • Preheat oven to 350 degrees. 
        • Butter a 9-inch spring form pan and set aside.
        • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
        • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
        • Mix in eggs one at a time, mixing just until combined after each addition.
        • Add vanilla. 
        • Blend in sour cream. 
        • Tap bowl against counter top several times to release the air bubbles and set mixture aside.

        CARROT CAKE MIXTURE

        • Rinse beaters clean. 
        • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
        • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
        • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
        • Add carrots and mix until evenly distributed. 
        • Fold in raisins by hand.
        • Tap bowl forcefully against counter top several times to release large air pockets.

        ASSEMBLY

        • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
        • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). 
        • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
        • Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.
        • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). 
        • Remove from oven and allow to cool on a wire rack 1 hour.
        • Cover with foil and chill in refrigerator 6 hours.
        • Add topping and chill overnight.

        TOPPING

        • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
        • Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. 
        • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. 
        • Sprinkle edges with chopped pecans. 
        • Store in refrigerator in an airtight container. 
        • Enjoy!

        Original recipe Source: adapted from Mel’s Kitchen Cafe and Relish