I sometimes like to doctor up store-bought cake mixes.
Phew! There, I've said it.
The Cake Mix Doctor, Anne Byrn, really knows what she's talking about. I'm making one of her creations for the 17th anniversary of my mother's 29th birthday. :D
http://www.cakemixdoctor.com/recipes/what_kind/cakes/_tripledecker_raspberry_chocol.php
Serves: 16
Preparation Time: 10 Minutes
Baking Time: 25 to 28 Minutes
Assembly Time: 10 Minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (10 ounces) frozen raspberries packed with sugar, thawed
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 tablespoon Chambord (raspberry liqueur; optional)
1/2 cup fresh raspberries, for garnish (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.
3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
6. Decorate the top attractively with the fresh raspberries, if desired.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
Makes 1 3/4 cups, enough to thinly frost a 2- or 3-layer cake
Preparation Time: 5 Minutes
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, coarsely chopped
1 tablespoon liqueur of your choice (optional)
1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see "the Cake Mix Doctor says") in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
May 2, 2010
April 22, 2010
Almost Paradise!
Zach and I secretly like to spend as little time as possible sweating in the kitchen, but want our work to be as tasty and homemade as possible.
-A couple of weeks ago, we made a batch of P-Dub's pizza crust. Half of it became a barbecue chicken pizza, the other half was frozen.
-Last night, Zach whipped up a nice Alfredo sauce with mushrooms, onions and garlic. We saved the leftover sauce. (See where this is going?)
-Tonight, we grabbed some stuff for a salad, a couple of ingredients for Caesar dressing and croutons, and a can of artichoke hearts.
-Last night, we pulled the frozen dough out and put it in the fridge to thaw. After I got home from work today, I unwrapped it and kneaded it back to smooth, then put it in a bowl to rest in a warm place for a while.
-Once the dough was ready, we fired the oven up to 375, stretched the dough onto the pizza pan, spread on the leftover Alfredo, added some mushrooms and spinach from the crisper, and the artichoke hearts (rinsed carefully and squeezed off excess moisture to avoid canned taste). Then, we sprinkled on salt, pepper, garlic powder & Italian seasoning, then added a bunch of Mozzarella.
It baked for probably 25 minutes, then we dug in. It was absolutely wonderful, and made a bunch of "leftovers" way more exciting! ^_^
-A couple of weeks ago, we made a batch of P-Dub's pizza crust. Half of it became a barbecue chicken pizza, the other half was frozen.
-Last night, Zach whipped up a nice Alfredo sauce with mushrooms, onions and garlic. We saved the leftover sauce. (See where this is going?)
-Tonight, we grabbed some stuff for a salad, a couple of ingredients for Caesar dressing and croutons, and a can of artichoke hearts.
-Last night, we pulled the frozen dough out and put it in the fridge to thaw. After I got home from work today, I unwrapped it and kneaded it back to smooth, then put it in a bowl to rest in a warm place for a while.
-Once the dough was ready, we fired the oven up to 375, stretched the dough onto the pizza pan, spread on the leftover Alfredo, added some mushrooms and spinach from the crisper, and the artichoke hearts (rinsed carefully and squeezed off excess moisture to avoid canned taste). Then, we sprinkled on salt, pepper, garlic powder & Italian seasoning, then added a bunch of Mozzarella.
It baked for probably 25 minutes, then we dug in. It was absolutely wonderful, and made a bunch of "leftovers" way more exciting! ^_^
April 20, 2010
So many vegetables...
It's really springtime! It's anywhere from 65-80 during the day, the irises bloomed, it rains, and everyone's got allergy eyes.
I find I want more veggie content in the spring, but still enjoy the comfort of a hot dish. So, the kitchen proudly presents...
Spaghetti Squash Casserole (Italiano)
Ingredients:
1 spaghetti squash (the littlest one I found was 3 lbs)
8oz sliced fresh mushrooms
1 medium onion, diced
3-4 cloves minced garlic
salt, pepper and Italian seasoning to taste
1 28oz can of diced tomatoes
1 cup of ricotta OR rinsed and drained cottage cheese
1 egg
4oz shredded Parmesan cheese
Slice the squash lengthwise, remove the seeds, pierce the rind with a fork, and place the halves cut side down in a baking dish. Bake at 350 for one hour.
Unless you have more prep to do, find something to do for about 30 minutes. :D
Saute your mushrooms, onion and garlic with some olive oil, add your spices. When everything's soft, add your can o' tomatoes, liquid and all. Bring it up to a boil, then simmer for 5 minutes or so.
Put your ricotta or cottage cheese in the bowl of a food processor, along with your egg. Process until smooth.
When the squash is done cookin', take it out and let it sit for a few minutes. Turn your oven up to 375. Rake a fork through the cut surface of the squash. It'll flake and resemble spaghetti (hence the name). Get all your squash "noodles" out of the rind, then throw the rind in the compost bin. :) Use some cooking spray on a 9x13 baking dish, then make a base layer using your squash noodles, then your egg stuff from the food processor, then your tomato/mushroom mixture. Top with Parmesan cheese, bake 20-30 minutes or until cheese is browned.
Mine's still in the oven, I'll let you know how it is when I can get some in my mouth! :)
I find I want more veggie content in the spring, but still enjoy the comfort of a hot dish. So, the kitchen proudly presents...
Spaghetti Squash Casserole (Italiano)
Ingredients:
1 spaghetti squash (the littlest one I found was 3 lbs)
8oz sliced fresh mushrooms
1 medium onion, diced
3-4 cloves minced garlic
salt, pepper and Italian seasoning to taste
1 28oz can of diced tomatoes
1 cup of ricotta OR rinsed and drained cottage cheese
1 egg
4oz shredded Parmesan cheese
Slice the squash lengthwise, remove the seeds, pierce the rind with a fork, and place the halves cut side down in a baking dish. Bake at 350 for one hour.
Unless you have more prep to do, find something to do for about 30 minutes. :D
Saute your mushrooms, onion and garlic with some olive oil, add your spices. When everything's soft, add your can o' tomatoes, liquid and all. Bring it up to a boil, then simmer for 5 minutes or so.
Put your ricotta or cottage cheese in the bowl of a food processor, along with your egg. Process until smooth.
When the squash is done cookin', take it out and let it sit for a few minutes. Turn your oven up to 375. Rake a fork through the cut surface of the squash. It'll flake and resemble spaghetti (hence the name). Get all your squash "noodles" out of the rind, then throw the rind in the compost bin. :) Use some cooking spray on a 9x13 baking dish, then make a base layer using your squash noodles, then your egg stuff from the food processor, then your tomato/mushroom mixture. Top with Parmesan cheese, bake 20-30 minutes or until cheese is browned.
Mine's still in the oven, I'll let you know how it is when I can get some in my mouth! :)
April 10, 2010
Zach did the dishes!!!
On my way home from work, I started to think about what to make for dinner for Zach and me. I remembered a jar of tahini that was kicking around in the fridge door and decided to make hummus as one dish, then the hunt was on for a more "main" dish. I ultimately decided on sesame noodles.
***Super-Easy and Fabulous Hummus***
1 15.5-Ounce Can of chickpeas, drained with liquid reserved)
3 cloves of garlic, minced or pressed
3 Tbsp Tahini
the juice of 1 large lemon
1 1/2 Tbsp olive oil
1/8 cup fresh parsley, minced
Salt, to taste
Cayenne (or other ground Chile) pepper, to taste
Freshly ground black pepper, to taste
Drain the chickpeas and save the liquid. Add the chickpeas, garlic, tahini and lemon juice to the bowl of a food processor. Blend for 1-2 minutes, until it resembles a thick, coarse paste. If you like the consistency thick, go ahead and add your parsley and spices. If you want it a bit thinner, add your oil and blend a bit longer. If it's still too thick, add some of the chickpea liquid and blend some more (I like mine rather thin, so I added the oil and about 1/3 of the liquid). Add your parsley and spices and blend to combine. Chill for an hour or more, then serve with some tasty flatbread, like pita or naan, or crackers. :)
~*~Sesame Noodles (from the blog of the fab Pioneer Woman!)~*~
* 12 ounces Thin Noodles, Cooked And Drained
* ¼ cups Soy Sauce
* 2 Tablespoons Sugar
* 4 cloves Garlic, Minced
* 2 Tablespoons Rice Vinegar
* 3 Tablespoons Pure Sesame Oil
* ½ teaspoons Hot Chili Oil
* 4 Tablespoons Canola Oil
* 2 Tablespoons Hot Water
* 4 whole Green Onions, Sliced Thin
Preparation Instructions
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
I added sesame seeds for some texture. MMMMM NOM NOM
I'm going to see if I can't talk Zach into a walk, then put on my jammies and make myself a tasty Mudslide to drink. :D
Happy Saturday, everyone!
<3
***Super-Easy and Fabulous Hummus***
1 15.5-Ounce Can of chickpeas, drained with liquid reserved)
3 cloves of garlic, minced or pressed
3 Tbsp Tahini
the juice of 1 large lemon
1 1/2 Tbsp olive oil
1/8 cup fresh parsley, minced
Salt, to taste
Cayenne (or other ground Chile) pepper, to taste
Freshly ground black pepper, to taste
Drain the chickpeas and save the liquid. Add the chickpeas, garlic, tahini and lemon juice to the bowl of a food processor. Blend for 1-2 minutes, until it resembles a thick, coarse paste. If you like the consistency thick, go ahead and add your parsley and spices. If you want it a bit thinner, add your oil and blend a bit longer. If it's still too thick, add some of the chickpea liquid and blend some more (I like mine rather thin, so I added the oil and about 1/3 of the liquid). Add your parsley and spices and blend to combine. Chill for an hour or more, then serve with some tasty flatbread, like pita or naan, or crackers. :)
~*~Sesame Noodles (from the blog of the fab Pioneer Woman!)~*~
* 12 ounces Thin Noodles, Cooked And Drained
* ¼ cups Soy Sauce
* 2 Tablespoons Sugar
* 4 cloves Garlic, Minced
* 2 Tablespoons Rice Vinegar
* 3 Tablespoons Pure Sesame Oil
* ½ teaspoons Hot Chili Oil
* 4 Tablespoons Canola Oil
* 2 Tablespoons Hot Water
* 4 whole Green Onions, Sliced Thin
Preparation Instructions
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
I added sesame seeds for some texture. MMMMM NOM NOM
I'm going to see if I can't talk Zach into a walk, then put on my jammies and make myself a tasty Mudslide to drink. :D
Happy Saturday, everyone!
<3
April 9, 2010
Cone of Shame!!!
I have not posted since February! Shame, shame.
I've been working one full time job and 2 shifts at a restaurant every week. My free time involves sleeping and a junkie-like love for Facebook. It will involve more cooking, with Bob as my witless. (Rugrats, anybody?)
Hennypenny, here's a quickie:
BLT and Friends Wrap Sammich
-great big tortilla or sammich wrap (I like the spinach kind 'cause they're green. lol)
-2 or 3 slices of deli turkey
-2 or 3 slices of bacon (I cheat and buy the precooked kind)
-couple of pieces of provolone (which I totally forgot on mine)
-2 nice lookin' pieces of leaf lettuce
-1/2 an avocado
-1 roma tomato
-a pinch of sprouts
-blob o' ranch dressing
Spread ranch on the wrap, then add your ingredients(which should be cut into bite sizes). Giant lumps in a sammich are un-n-natural. I put the avocado on last, then sprinkle a tiny bit of salt on them. It helps the natural oils of the avocado come out. Hello, dahling. (It's safe to say, I LOVE avocado. Thanks to Clint for giving me my first one and to Mars for being held at avocado-point one crazy night. LOL) Wrap all that treasure up burrito-style and grab some tasty chips on the side. I got Kettle black pepper chips today. Mmm!
Enjoy spring! I'll try to be back soon. <3
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