Jerry's Chocolate Cake

1 Dark Chocolate Cake Mix

1 (3 oz) package dark chocolate instant pudding

1 cup water

1/2 cup oil

4 eggs

8 ounces sour cream

8 ounces mini-chocolate chips

Stir together cake mix, pudding mix and water.  Add oil and chocolate chips.  Pour batter into greased Bundt pan.  Bake at 350 degrees for 1 hour or until done.  Cool and frost with icing.

Frosting:

Melt 1/4 lb butter with 4 squares of unsweetened chocolate.  Stir and melt thoroughly.  Add 1 lb powdered sugar and 1 tsp vanilla, 1/4 tsp salt.  Stir up in mixer or by hand and add milk until smooth.

Triple Chocolate Buttermilk Pound Cake

CAKE

2 cups all-purpose flour

3/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1 teaspoon table salt

1 1/2 cups butter, softened at room temperature

3 cups granulated sugar

5 large eggs, at room temperature

1 1/4 cups buttermilk

2 teaspoons instant espresso

2 teaspoons vanilla extract

1 cup 60% cacao bittersweet chocolate morsels

Shortening

CHOCOLATE GLAZE

3/4 cup semisweet chocolate morsels

3 tablespoons butter

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

BUTTERMILK GLAZE

1 cup powdered sugar

1 to 2 Tbsp. buttermilk

1/4 teaspoon vanilla extract

Preparation

1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.

2. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.

4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.

Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and 4.Makes 2 dozen. Hands-on 45 min.; Total 1 hour, 25 min.

Key Lime Cake

Ingredients

CAKE

1 3-ounce package lime-flavored gelatin

1-1/3 cups granulated sugar

2 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1 1/2 cups vegetable oil

3/4 cup orange juice

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

GLAZE

1/2 cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

1/2 cup confectioners' sugar

CREAM CHEESE ICING

1/2 cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 pound confectioners' sugar

Cooking Directions

Preheat the oven to 350F. Grease and flour three 9-inch round cake pans OR 13 X 9 pan.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.

Add the eggs, oil, orange juice, lemon juice, and vanilla.

Divide the batter evenly among the 3 pans (OR 1 13 X 9 pan)  and bake for 35 to 40 minutes. Test by lightly touching the tops of the layers or inserting a toothpick.

Cool the layers in the pans for 5 minutes, then turn them out onto racks.

While the layers are still hot, mix the lime juice and confectioners' sugar and pour the glaze over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. (not sides if using 13 X 9).

from Food Network--Trisha Yearwood's recipe

Garlic and Herb Roasted Home Fries

Ingredients

• 5 russet potatoes
• 3-4 tablespoons extra-virgin olive oil
• 3 tablespoons parmesan cheese
• 2 sprigs rosemary, stem removed, finely chopped
• 4 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 425º F.
2. Wash potatoes and cut in half, lengthwise. Then cut each half into 4-5 wedges (like sliced pickles).
3. Put potatoes in a large Ziploc bag and pour in olive oil, rosemary, garlic, paprika, sea salt and pepper. Shake well to coat each wedge.
4. Transfer potatoes to a baking sheet and bake for 25 minutes, or until brown and tender.
5. Flip potatoes over and roast for another 10-15 minutes, or until other side is brown and potatoes are cooked through.
6. Remove from oven and sprinkle with parmesan. Optional: serve with sour cream.

 from 12tomatoes.com

Sour Cream Chocolate Fudge Cake

Cake ingredients:

1 box chocolate fudge cake mix

1 large box chocolate instant pudding mix

4 eggs

1/2 c. vegetable oil

1/2 c. warm water

1 c. light sour cream

1 t. vanilla

1 pound semi-sweet chocolate chips

Glaze ingredients:

2 squares unsweetened baking chocolate

2 t. butter

2 c. powdered sugar

4 T. hot water (approx.)

Preheat oven to 350. Grease Bundt pan with cooking spray.

 Mix all ingredients except chocolate chips.  After ingredients are well-blended, add chocolate chips. Pour into pan and bake 45 minutes, or until cake bounces back when pressed lightly.  Cool completely before removing from pan.

When cake is completely cool, melt unsweetened baking chocolate and butter in saucepan on low. Add sugar and 2 T. hot water, and mix. Slowly add more hot water until a pourable consistency is reached.  Pour over cooled cake.

Garnish, if desired, with nuts, chocolate chips etc.

Thanks to Debbie Tsue

Strawberry Napoleons

Strawberry Napoleons

2 tablespoons slivered almonds, toasted

2 tablespoons granulated sugar

3 sheets frozen phyllo dough, thawed

2 tablespoons butter, melted

1 1/2 teaspoons canola oil

2 tablespoons turbinado (sugar in the raw) sugar

1 cup soft goat cheese

1 1/2 tablespoons honey

2 cups chopped strawberries

1 tablespoon granulated sugar

1 1/2 teaspoons Grand Marnier or Triple Sec (orange-flavored liqueur) (or frozen orange juice)

6 fresh basil leaves

DIRECTIONS

Preheat oven to 350°. Place almonds in a mini chopper or food processor; process until finely ground. Add granulated sugar; pulse to combine.

Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying). Combine butter and oil; brush lightly over phyllo. Sprinkle phyllo sheet with about 1 1/2 tablespoons almond/sugar mixture. Top with another phyllo sheet; brush lightly with butter mixture, and sprinkle with remaining almond mixture. Top with 3rd phyllo sheet; brush lightly with butter mixture, and sprinkle with turbinado sugar. Using a pizza cutter, cut phyllo into 15 even sized pieces. Cover the phyllo with another sheet of parchment paper. Top with another baking sheet. Bake at 350° for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.

Combine goat cheese and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes. Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture, sprinkle with fresh basil and put 2 tablespoons strawberry mixture atop the goat cheese mixture. Repeat layers once; top each with 1 phyllo piece.

Carmelized Red Onion Frittata

8 eggs

½ cup freshly grated Parmesan

3 large fresh sage leaves, minced

3 large fresh basil leaves, cut into pieces (roll like a cigar and then slice)

1 teaspoon fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

2 tablespoons olive oil

1 tablespoon butter

1 large sliced red onion (don’t slice too thin, more like ¼ inch width)

1 container soft goat cheese (5 oz.)

Directions

Preheat oven to 400°F. Heat oil and butter in a medium ovenproof nonstick skillet over low-medium heat. Add onion; saute until soft, about 6 -10 minutes.  Don’t cook too fast.  These are done when onions are nice brown caramel color.  While onions are cooking, whisk first 7 ingredients in a medium bowl; set aside.  When onions are done, pour egg mixture atop the onions.  Spoon goat cheese evenly over the egg mixture. 

Cook until frittata begins to set, about 2 – 5 minutes. Then place in oven; bake until just set, 7-15 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Microwave Brownie Lava Cake

Ingredients
1 brownie mix (family size for 9x13 pan) plus ingredients needed according to brownie mix instructions (normally oil, water, and eggs)
1 large egg (in addition to the eggs called for in the brownie mix instructions)
16 Dove Dark Chocolate Promise candy pieces (each piece weighs .3 oz), or similar
whipped cream or vanilla ice cream, optional
raspberries or strawberries for garnish, optional
Directions
Empty brownie mix into large bowl. Whisk to remove large lumps. Coat 8 (6 oz) custard cups with cooking spray. Add a small amount of dry brownie mix to each cup and rotate cups until completely coated. Set aside. In separate bowl, whisk together wet ingredients called for in brownie mix instructions (oil, water, eggs), plus 1 additional egg. Add wet ingredients to brownie mix and stir until well combined.

Spoon batter into each custard cup or bowl until 1/2 full (approx. 1/3 cup of batter for a 6 oz. cup/bowl and 1/2 cup batter for an 8 oz. cup/bowl).  Stack two Dove candies and press them down into the center of the batter; spoon batter over candy so it is completely covered.

Place in microwave and cook at full power for 1 minute for 1 cake (microwave power and times may vary). May cook up to 4 cakes at one time, adding 1/2 minute to cooking time for each additional cake.

To remove cake from bowl: Immediately, run a thin knife around the edge of the cooked cake. Place a small plate on top of the cake cup. Flip the plate and bowl over, so the cake is inverted on top of the plate. Gently lift the bowl, leaving the inverted cake on the plate. Serve with whipped cream or ice cream; garnish with berries.

Cakes may also be eaten directly from the custard cup they are cooked in (without inverting them on a plate). May also be cooked and served in half-pint mason jars.
(If eating cakes directly from bowl or jar, it isn't necessary to spray or coat them before adding batter and cooking.)

MAKE AHEAD: Batter may be mixed and added with chocolate pieces to custard cups or jars in advance. Cover and refrigerate up to a week. Remove from refrigerator and warm to room temperature 30 minutes before cooking.

Whole Wheat Breakfast Muffins

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup milled flax seed (ground)

1 cup regular oats

1/2 cup brown sugar (packed)

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts

1/2 cup golden raisins

1 cup low-fat buttermilk

2 eggs

2 mashed bananas

1/4 cup molasses

1/4 cup canola oil

Preheat the oven to 350°. Spray a 12 muffin pan with Pam.

Soak oatmeal, raisins, eggs, brown sugar, oil, molasses  and buttermilk together while preparing the other ingredients.

In a separate bowl, combine flours, flaxseed, salt, baking soda, baking powder, cinnamon, and walnuts. Whisk together until combined.

Pour the dry ingredients into the wet ingredients in two batches, just stir until dry ingredients are wet.  Do not over mix or your muffins won’t be fluffy.

Scoop 1/4 cup helpings into the muffin cups and bake for 20-25 minutes, or until deep golden brown.

Fresh Strawberry Cake

Fresh Strawberry Cake

Ingredients

Cake
• 3 cups (370g) cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 1 3/4 cup (390g) granulated sugar
• 3 large eggs
• 2 large egg yolks
• 1 1/4 cups milk (anything but skim)
• 2 tsp vanilla extract
Strawberry Cream Cheese Whipped Cream
• 3 cups heavy cream
• 1 cup (125g) powdered sugar, divided
• 8 oz cream cheese, left at room temperature until partially softened (about 20 - 30 minutes)
• 1/2 tsp vanilla extract
• 1 1/2 lbs strawberries, hulled and sliced into pieces slightly under 1/2-inch
• Sliced strawberries for decorating (optional)

Directions

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
• Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy. Mix in eggs and egg yolks one a time adding in vanilla with last egg yolk. Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
• Divide batter among prepared baking pans. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center of cake comes out clean. Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely (I recommend transferring them to gallon size resealable bags after about 25 minutes of cooling so they don't dry and let them finish cooling in the bag).
• Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator. Best served day prepared.
• For the topping:
• In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrap down sides and bottom of bowl to ensure even mixing), add 1/2 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl, rinse bowl clean and dry.
• Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy, mix in remaining 1/2 cup powdered sugar and vanilla. Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.