I think many people have recipes they remember with fondness from their childhood. I am fortunate to have several of these recipes available through cookbooks where those family members have contributed their recipes. I recall this particular recipe, or at least I think it is this recipe, from many a birthday or church or family function. Sure, you can make a chocolate cake from a box, and sometimes that's the quickest and easiest thing to do. Occasionally, though, you just have the urge to make it from scratch. I have never made this recipe before and I was thoroughly impressed with its ease of the process and also the moistness of the cake. A dry cake is not an uncommon thing, but when you get that perfectly moist piece of cake with a wonderful icing there's really nothing better. :)
For the icing, I mixed things up a bit. For some reason I remember my mom using either vanilla icing or cool whip. I wanted to keep it all chocolate, though, so decided to make a ganache. I had made a ganache for a previous cake but knew it wouldn't quite work. I looked at a few recipes online and ended up just making my own version by combining elements from all of them. I must say, it turned out pretty well. I took this cake to work for our monthly birthday party and was able to bring some back home for my dad's birthday when they were down for the weekend. I also had enough left to share with friends, and of course enjoy some myself. :)
This recipe was submitted by my mom in the Triple T youth group cookbook.
Lorraine's Chocolate Cake
Ingredients:
1/2 c. shortening
2 eggs
1/2 c. cocoa
1 tsp. vanilla
2 tsp. baking soda
2 c. sugar
2 c. flour
1/2 c. sour milk
1 c. boiling water
Directions:
Preheat the oven to 375 degrees. Cream the shortening and sugar, then add the eggs and beat until fluffy. Sift together the flour and coca, and add this mixture alternately with the sour milk and vanilla to the creamed mixture. Beat together once these ingredients are added for one minute. Add 2 teaspoons of baking soda to the cup of boiling water, then add this to the batter, blending well. Pour the batter into a greased 9"x13" pan and bake for 30-35 minutes.
Chocolate Ganache
Ingredients:
6 oz. semisweet chocolate chips
3/4 c. heavy cream
Directions:
Bring the cream just to a boil, then remove from heat. Add the chocolate and let it sit for a minute before stirring. Add more chocolate if needed. Let it cool until slightly thicker. When cool, pour over the cake and spread around to cover the cake. Make sure to keep refrigerated since the topping is cream
I unfortunately do not have a picture of this delicious cake. Picture a piece of chocolate cake with chocolate icing and there you go. :)
Sunday, March 20, 2011
Kitchen Adventures 10.1
Wait, there's only a two week gap between postings?? Something must be wrong! :) Actually, I just finally have a bit of down time and so I'm catching up on my recipe posting. These last few weeks have been busy with work, social activities, family visits, and life in general. Last week was spring break at OU, but I had to work all week except Friday, so I didn't really get a break. However, I'm taking the next few days off and enjoying time with my sister and brother-in-law while they enjoy THEIR spring break! I love having accrued vacation time. :)
Anyway, back to the recipes. The first one I'm sharing is from the lovely blue binder I received from my aunt a few years ago. I first made this recipe last year and really enjoyed it. My boyfriend at the time had the bright idea that you could really substitute other ingredients for the filling instead of sausage since I know not everyone likes sausage. I believe we made a batch with chicken and mushrooms which was also delicious. That is the beauty of recipes like this--you can tailor them to fit your tastes!
Bubble Pizza
Ingredients:
2 tubes (10 count) biscuits
1 T. oregano
2 c. shredded mozzarella cheese
1 small can tomato sauce
1 lb. ground sausage (substitute whatever filling you want)
Directions:
Brown sausage. Cut biscuits into quarters, then mix all ingredients together in a large bowl. Place ingredients into casserole dish, probably a 7"x11" dish. Bake according to biscuit cooking directions. Note: you may have to bake it a little longer than it says, just check it until it's done.
Anyway, back to the recipes. The first one I'm sharing is from the lovely blue binder I received from my aunt a few years ago. I first made this recipe last year and really enjoyed it. My boyfriend at the time had the bright idea that you could really substitute other ingredients for the filling instead of sausage since I know not everyone likes sausage. I believe we made a batch with chicken and mushrooms which was also delicious. That is the beauty of recipes like this--you can tailor them to fit your tastes!
Bubble Pizza
Ingredients:
2 tubes (10 count) biscuits
1 T. oregano
2 c. shredded mozzarella cheese
1 small can tomato sauce
1 lb. ground sausage (substitute whatever filling you want)
Directions:
Brown sausage. Cut biscuits into quarters, then mix all ingredients together in a large bowl. Place ingredients into casserole dish, probably a 7"x11" dish. Bake according to biscuit cooking directions. Note: you may have to bake it a little longer than it says, just check it until it's done.
Sunday, March 6, 2011
Kitchen Adventures 9.4
This will be a short posting as I am just making a note regarding previous postings. Recently, I have become more aware of the need to consider dietary restrictions when baking and cooking for others. I am fortunate to not have any restrictions except for my own personal likes and dislikes. However, I have several co-workers and friends who are not in this same situation. Gluten-free diets are becoming more and more common these days and so I try to keep this in mind when baking. I have found a few cake mixes that work well, especially those made by Betty Crocker. There are also GF flours available. I bought one of those awhile back from Target and had not used it yet. When preparing to use it, I realized I needed an additional item, xanthum gum, to add viscosity to the mixture. After searching for this at several stores, I finally decided to use a type of substitute, Gum-Tex, that I found in the cake section of Michael's. I could have found what I needed at a specialty foods store, but I just didn't have time to make it there. I used this substitute and it seemed to work well enough.
Here's a note about using GF flours, though. I discovered that with the cake mix, I couldn't tell a difference at all between the regular and the GF. However, with the flour, I could actually tell a different in the taste. I think it is probably due to the types of flours used, but it was still pretty good.
Here is the link to the cake I made. The only difference is that I used the GF flour this time. The other recipe I shared as a GF recipe, for chocolate gooey butter cookies. Hope this is helpful for those that need it!
Here's a note about using GF flours, though. I discovered that with the cake mix, I couldn't tell a difference at all between the regular and the GF. However, with the flour, I could actually tell a different in the taste. I think it is probably due to the types of flours used, but it was still pretty good.
Here is the link to the cake I made. The only difference is that I used the GF flour this time. The other recipe I shared as a GF recipe, for chocolate gooey butter cookies. Hope this is helpful for those that need it!
Kitchen Adventures 9.3
Oh life, you art so busy! Of course, it's because I make it that way. No one is MAKING me go do all the things I do, except for work-related things, of course. All this socializing I do is of my own free will. It all puts things into perspective, though. Sometimes I think about the lives some of my other friends have, being married with babies or babies on the way. At times I think maybe this is the life I'm supposed to have, or at least what the world thinks I should have by this point in my life. But, then I get to go hang out with whoever, whenever I want and do lots of fun things like have girls night, listen to cover bands, watch sporting events and enjoy the company of my friends. I'm sure I could do all these things if I was married or have babies, but I'm quite content to enjoy this single, lovely life that God has given me.
I'm not quite sure what that all has to do with my recipe posting, but it was just a rumination that came to me. Anyway, back to the recipe, which I know is what most people look for on this blog. Well, not to disappoint, here it is! This is another recipe that came from the Wheat State Manor cookbook my mom gave me a few years ago for Christmas. The nice thing about this recipe is that you can substitute some of the ingredients to fit what you have. For instance, I did not have the right kind of potatoes because the shredded hash browns were all sold out from the store. Apparently this is a vital item right before a snowstorm. Anyway, the chunk potatoes worked just as well. It's all about making what you have work for you. Hope you like this yummy casserole!
Chicken Potato Casserole
Ingredients:
1 32 oz. pkg. frozen shredded potatoes, thawed
6 chicken breast halves, cooked and diced
1 c. melted butter, divided
1 can cream of chicken soup
12 oz. shredded cheddar cheese
1 sm. onion, diced (I omitted this)
1 tsp. salt
1 8 oz. pkg. sour cream
Corn flakes, crushed
Directions:
Spread the potatoes in the bottom of a greased 9x13 baking dish. Place the chicken over the potatoes. Combine the remaining ingredients with the exception of 1/2 c. butter and the corn flakes, and then pour this over the chicken. Mix together the remaining butter and the crushed corn flakes. I don't have an exact measurement for the corn flakes, but just crush enough until the butter is all absorbed. Spread the corn flake mix on top of the other ingredients and bake at 350 degrees for 45 minutes.
I'm not quite sure what that all has to do with my recipe posting, but it was just a rumination that came to me. Anyway, back to the recipe, which I know is what most people look for on this blog. Well, not to disappoint, here it is! This is another recipe that came from the Wheat State Manor cookbook my mom gave me a few years ago for Christmas. The nice thing about this recipe is that you can substitute some of the ingredients to fit what you have. For instance, I did not have the right kind of potatoes because the shredded hash browns were all sold out from the store. Apparently this is a vital item right before a snowstorm. Anyway, the chunk potatoes worked just as well. It's all about making what you have work for you. Hope you like this yummy casserole!
Chicken Potato Casserole
Ingredients:
1 32 oz. pkg. frozen shredded potatoes, thawed
6 chicken breast halves, cooked and diced
1 c. melted butter, divided
1 can cream of chicken soup
12 oz. shredded cheddar cheese
1 sm. onion, diced (I omitted this)
1 tsp. salt
1 8 oz. pkg. sour cream
Corn flakes, crushed
Directions:
Spread the potatoes in the bottom of a greased 9x13 baking dish. Place the chicken over the potatoes. Combine the remaining ingredients with the exception of 1/2 c. butter and the corn flakes, and then pour this over the chicken. Mix together the remaining butter and the crushed corn flakes. I don't have an exact measurement for the corn flakes, but just crush enough until the butter is all absorbed. Spread the corn flake mix on top of the other ingredients and bake at 350 degrees for 45 minutes.
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