Author Archives: Vanalee

Mel’s 5 Minute Hot Fudge Sauce

25 Monday Jun 2018

Posted by in Chocolate, Desserts, Toppings

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Mel’s Kitchen Cafe has great recipes that I use all the time. This hot fudge sauce has three variations and it I o delicious.

INGREDIENTS:

  • 8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
  • 3/4 cup heavy cream
  • 4 tablespoons (2 ounces) butter
  • 1/4 cup light corn syrup
  • 2 tablespoons packed light brown sugar (optional)
  • 2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
  • 1 teaspoon pure vanilla extract

Directions:

  1. In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
  2. Remove the pan from the heat and stir in the vanilla.
  3. PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
  4. BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
  5. Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.

Use chocolate that you like the flavor of.

Brian’s Chocolate Cake

20 Wednesday Jun 2018

Posted by in Cakes, Cupcakes, Desserts

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I cannot remember if Brian made this from my birthday or Kristina’s, I just remember that it was delicious. And since chocolate is my favorite, this isn’t the only chocolate cake that you will find here.

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
  • 1/2 cup butter melted
  • 1 tbsp vanilla extract
  • 1 cup boiling water

  • Instructions

    1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
    2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot water with a rubber spatula. Batter will be very runny.
    3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
    4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

Celebration Chocolate Cupcakes

20 Wednesday Jun 2018

Posted by in Cakes, Cupcakes, Desserts

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I used this recipe for the cupcakes I made for Noah’s baptism.

For the cupcakes:
1 cup granulated white sugar
¾ cup plus 2 tbsp all-purpose flour
¼ cup plus 2 tbsp unsweetened cocoa powder, sifted
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 egg, room temperature
½ cup sour cream, room temperature
¼ cup sunflower oil
1 tbsp pure vanilla extract
½ cup / boiling water

For the frosting:
6 tbsp unsalted butter, melted
½ cup unsweetened cocoa powder
¼ cup milk
2 ¼ cups confectioners’ sugar
¾ tsp pure vanilla extract
1 tsp light corn syrup

Preheat the oven to 350F. Line standard muffin tins with paper liners.

In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the egg, sour cream, oil and vanilla. Mix with a spatula just until smooth and combined. Pour in the boiling water, and slowly mix. The batter will be liquid-y, this is normal.

Divide the batter evenly among the lined cups.

Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.

Transfer cupcakes in pans to wire racks for about 10 minutes until the tins are cool to the touch. Once the tins are cool, remove the cupcakes from the pans, and transfer to the wire racks. Let the cupcakes cool completely before frosting.

In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder until smooth. Now, alternately mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add another tablespoon or so of milk, if necessary. Mix in vanilla and light corn syrup.

To frost the cupcakes, I use a small off-set spatula (you can use a butter knife without a serrated edge, if you don’t have one) at an angle to spread the frosting smoothly around the cake. Make sure to frost to the very edges (doing this is not only an excuse to have more frosting on your cupcakes — yum! — but it also helps keep the cupcakes moist). Then, I use a cake spatula to create the indent in the center. Or you can pipe the frosting on, sprinkles are the perfect finishing touch.

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

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A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

Smitten Kitchen’s Mac and Cheese

28 Wednesday Feb 2018

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I discovered this one serving size recipe on the Smitten Kitchen website.

Kosher salt
4 ounces (115 grams) dried pasta, such as macaroni or another small twisty shape
2 teaspoons (10 grams) salted or unsalted butter
2 teaspoons (6 grams) all-purpose flour
1/2 cup (125 ml) low-fat or whole milk
Many grinds of black pepper
1/2 cup (1 ounce or 30 grams) finely grated parmesan or pecorino cheese.

Bring a medium pot of water to a boil and add dried pasta. Cook it until firm tender, then drain. Return pot to stove and melt butter in the bottom. Using a spoon or whisk, add flour and mix until it disappears. Add milk, stirring constantly. Season with 1/4 teaspoon salt and black pepper. Bring sauce to a simmer. Cook, stirring, for 1 to 2 minutes. Remove from heat and stir in grated cheese until combined. Add drained pasta, stir to evenly coat.

Swedish Waffles

18 Thursday Jan 2018

Posted by in Breakfast

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2 eggs – separate the yolk and whites
1 cup sour cream (or buttermilk)
1/3 cup melted better
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda (mix with a bit of water)
3 teaspoons milk

Beat the egg yolk and mix in sour cream, flour, melted butter, salt and baking soda/water mix and the milk.

Beat the egg whites separately until light and fluffy and fold into batter. Bake in a waffle iron.

Buttermilk Biscuits

24 Sunday Dec 2017

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Ingredients
2 cups all purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cubed butter
3/4 cup (more or less if needed) milk

Directions
Preheat oven to 425 °F.

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of pan and place biscuits in pan. Bake for 11 minutes or until golden brown.

 

 

Another Brownie Recipe

08 Sunday Jan 2017

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I found this yummy looking brownie recipe at A Bountiful Kitchen.
Ingredients-
⅓ cup Dutch processed cocoa (you can use regular cocoa)
½ cup plus 2 tablespoon boiling water
2 oz. unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla
2½ cups sugar
1¾ cups all purpose flour
¾ teaspoon salt
4-6 oz. bittersweet or semi sweet chocolate, cut into ½ inch pieces ( I often omit these and add ½ cup of chopped nuts)

Method-

Place rack on middle rack in oven. Preheat oven to 350.
Make a foil liner for a 9x 13 pan by turning the baking pan pan upside down. Tear a piece of foil the length of the pan, leaving extra (about 2 inches) hanging down on both ends. Form the foil over the outside of the pan, Then flip the pan over, and place the molded foil to the inside of the pan. Spray the foil with cooking spray.
Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Mixture may look curdled at this point.

Add eggs, egg yolks and vanilla. Continue to whisk until smooth. Whisk in sugar until fully incorporated. Using rubber spatula, fold in flour, salt and bittersweet chocolate all at once, taking care to not over mix.
Scrape batter into prepared pan and bake until toothpick inserted in center comes out with a few moist crumbs attached, about 30-40 minutes. Do not over cook. Transfer pan to wire rack and let cool completely, about 1 to 1½ hours. Remove from pan using foil liner to lift brownies out of pan. Cut when cooled.

Asian Zucchini Noodle Salad

13 Thursday Oct 2016

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We just ate this delicious salad at Allyson’s. I loved it!

Ingredients-

3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)

Dressing-
1/3 cup seasoned rice vinegar*
2 Tbsp olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

METHOD
1 Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer’s directions. You should have 5 to 6 cups of “zoodles”. Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.
Many of the noodles are quite long, so you’ll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
2 Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
3 Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
4 Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
Serve immediately.