Technique of the Week: Scratch-Made Chocolate Cake

Where do you all find your recipes? Blogs like this? Internet search? Pinterest/Tumblr? Family and friends? Old cookbooks with dog-eared pages, worn at the binding from years of flipping through?

For me, it's all of the above! I love drawing inspiration for cooking and baking from everything I see. If I'm online and I stumble across a recipe that looks interesting, beautiful, or challenging, I book mark it for future use. I currently have a folder around 350 links of recipes I've found and/or tried.

Before a few years ago, one place I never thought to look for recipes was on the packaging of food ingredients themselves, which is where today's chocolate cake recipe comes from. A couple of years back, I searched, and searched, and searched some more for the perfect chocolate cake recipe for my father's 43rd birthday. I'm the baker of the family, so birthday treats tend to fall to me (like I mind!) After finding 30 recipes that all contradicted each other, I went to the store to settle on a boxed cake mix instead. Browsing through the aisles, I picked up a container of Hershey's cocoa powder, flipped it over, and lo-and-behold the simplest, most delicious sounding chocolate cake recipe ever appeared in my vision. The best part? Aside from the cocoa powder itself, I had every single ingredient I needed in my pantry at home PLUS everything to make the accompanying frosting (also featured on the canister.) You had better believe I high-tailed it out of there and ran home to make it!

This recipe is so very easy and you can take all the credit when you serve it to your family and friends. It takes only minutes more than a typical boxed cake mix to assemble. Boxed cake mixes are WONDERFUL in a pinch, but nothing compares to a fresh-made, melt-in-your-mouth slice of homemade chocolate cake with chocolate frosting. Pair it with a scoop of vanilla ice cream and watch out...pure Heaven.

(A note: If you are strapped for time, make the frosting the day before. It will hold beautifully in the fridge for a day or two...just be sure to let it come up to room temperature before you frost the cake!)

"Perfectly Chocolate" Chocolate Cake 

(adapted from the Hershey's baking website)

(Photo credit to my sister, Newlywed Nichole)

Serves 10-12

You will need:

·         2 cups granulated sugar

·         1 3-4 cups white flour

·         3/4 cup Hershey's (or other brand) unsweetened cocoa powder

·         1 1/2 tsp baking soda

·         1 1/2 tsp baking powder

·         1 teaspoon salt

·         2 eggs

·         1 cup milk

·         1/2 cup vegetable oil

·         2 teaspoons vanilla

·         1 cup boiling water

Hardware:

·         2, 9-inch cake pans

·         Microwave to melt butter and boil water (stove-top works just as well)

·         Sifter (optional, but helps make the texture even more amazing)

·         Stand mixer, or hand mixer (optional as well, but will make your life infinitely easier!)

1. Pre-heat your oven to 350 degrees. Meanwhile, grease your cake pans with butter and flour, or cooking spray.

2. Over a large bowl, sift together flour, white sugar, cocoa powder, baking powder, baking soda, and salt. If you do not own a sifter, than just mix the 6 ingredients together until well combined. 

3. Add the eggs, milk, oil, and vanilla and stir. 

4. Gradually add the 1 cup boiling water and combine until you have a relatively thin batter. Do not worry as this is how it's supposed to look! 

5. Divide the batter evenly between the two cake pans.

6. Gently drop (from less than 1 inch high) each pan on a counter (gently!) to release any air bubbles and distribute the batter.

7. Bake at 350 degrees for 30-35 minutes, or until a toothpick in the center comes clean. (A note: My oven cooks super fast so it only took me 22 minutes for my cakes to be set. Make sure you set a time for half the suggested time, check the cakes, then proceed from there!)

8. Remove the cakes from the oven, and allow to cool for at least one hour before removing from the pans. 

9. Frost with "Perfectly Chocolate" Chocolate Frosting (recipe follows)

10. Enjoy with a scoop of vanilla ice cream, or a generous dollop of fresh whipped cream!

For the frosting (can be prepared up to two days in advance):

Make 2 cups and will frost 2, 9-inch round cakes

You will need:

·         1 stick butter

·         2/3 cup Hershey's (or other brand) unsweetened cocoa powder

·         3 cups powdered sugar*

·         1/3 cup milk (plus more in case you need to thin it out later)

·         1 tsp vanilla

*Make sure to taste your frosting in between intervals. Three cups of powdered sugar proved to be extremely sweet for my family's tastes so I normally start with 1 1/2 cups and increase from there. This is purely preference though!

1. In a microwave safe bowl, microwave the butter in 15-second intervals until melted.

2.  Add the cocoa powder to the melted butter and stir until well blended.

3. Alternately add the powdered sugar and milk, beating to a spreading consistency. 

4. Add a small amount of additional milk, if needed. 

5. Stir in vanilla extract.

6. At this step, you can put the frosting away until ready to use. Be sure to allow it to come back to room temperature and stir before applying it to the cake.

Once you're ready to assemble:

To release the cakes, run a knife along the edges of the pan, then with a clean plate or piece of cakeboard covering the top, gently turn the cake over. Do not shake or jostle the cake if it doesn't immediately come free, instead gently knock on the bottom of the pan and allow to rest for several minutes, and attempt to release again.

To frost, place one layer on the cake (bottom-side down) on a clean plate or piece of cakeboard, gently spread a thin layer of frosting on the top portion of the cake, then top with the second cake. Frost the sides while turning the plate until well-coated and even. Frost the top, then adorn with any decorations such as candies, letters, or chocolate shavings.

Questions? Comments? Drop me a note below!

XOXO

Shauna

Quick and dirty Q&A

1. Is there a way to turn this cake into cupcakes? 

·         Yes! Simply skip the step for greasing and line your cake pan with the liners of your choice before baking. This recipe will make around 30 cupcakes. You will want to decrease the baking time to 12-14 minutes (checking at 6 minutes for your oven.) 

2. Chocolate cake with chocolate frosting is too decadent for me. Have you any other variations for the frosting?

·         Absolutely! To make cream cheese frosting, simply omit the cocoa powder and replace it with 8oz softened cream cheese. For orange cream cheese frosting, swap out the vanilla for orange extract and the milk for orange juice. For a standard buttercream frosting, simply combine the butter, milk, powdered sugar, and vanilla as listed above, just omitting the cocoa. You could also make a peanut butter frosting for this by omitting the cocoa and adding half a cup of creamy peanut butter (or a few tablespoons of PB2) to taste. The possibilities are endless!

3. How do I grease the pan with butter? Should it be melted?

·         No. DO NOT MELT THE BUTTER. You want room temperature butter for this. You can also use cold butter but the spreading consistency isn't great and it's dicey whether or not the flour will stick. On a paper towel, place a 1/2tablespoon of butter, and gently rub along the inside of the cake pan, paying special attention to the inside rims. These are the spots that are most prone to sticking later on. Next, take a tablespoon of flour and swish it around the pan until all sides, bottom, and rims are coated. Discard excess flour into the sink or trash can. There are numerous cooking sprays with flour in it for baking purposes like these, but good old fat and flour is the method I have found to work best over the years. 

4. If I make the frosting ahead of time, why do I need to refrigerate it? And why does it need to come to room temperature first?

·         In a nutshell, butter spoils. If you leave this frosting on the counter for a prolonged period of time, you run the risk of the frosting turning sour, and the possibility of making yourself or your family sick. You need to refrigerate the frosting, and then bring it to room temperature when you're ready to frost. Because of the butter in this, the frosting will harden when cold, and hard frosting will turn delicate cakes into delicate crumbs. 

Ridiculously Easy Recipe: Pizzadillas

Has it really been 4 months since my last post? Did you miss me? I've missed you!

There have been lots of big changes in my life since my last post. I switched careers from serving to being a property preservation processor (don't ask me, I don't even know what it means), plus we switched apartments (loving the new place so much more than our last!) and now my husband and I are in the market for our very own furbaby. It's been incredibly hectic around here (more than I enjoy on a normal basis, wahhh) and I am so glad to be back into a normal routine!

As I mentioned, I recently switched jobs. It really doesn't pay any more than serving did, but there has been an added pressure of actually budgeting my money versus spending it as I go. For that reason, I've had to be much more thrifty with our food budget. I buy in bulk, I freeze whatever we won't use right away, and I've been trying much harder not to waste any food scraps that are leftover. A few tablespoons of sauce, some leftover cheese, and the last, abandoned tortillas from taco night are turned into an easy, creative meal that tastes just like a thin and crispy crust pizza. 

I'm actually pretty surprised I never thought to use tortillas like this before. Now I'm curious about other flavor combinations: What would a cubandilla be like? What about a greekdilla? The possibilities are literally endless! This sandwich would be perfect served with a salad as a light meal, or skip the large tortillas and op for minis instead. I'm betting these would make pretty terrific appetizers! 

Shauna E's Pizzadillas

(Sorry for the poor picture; I really need a new camera!)

Makes one pizza quesadilla (Double, or triple as needed!)

You will need:

• 2 large tortillas (10" size is preferred)
• Softened butter or butter spray
• 1/4 cup prepared tomato sauce (plus extra for dipping!)
• 3/4-1 cup shredded mozzarella cheese, enough to cover one tortilla (I like a lot of cheese)
• 2 tablespoons grated Parmesan cheese
• 1/2 tablespoons dried Italian herbs
• 1/2 tablespoon garlic powder
• Pepperoni, ham, sausage, sun-dried tomatoes, bell peppers, or any other pizza toppings you like!

The trick with this recipe is to go light on the ingredients: less is more. You don't want to bog down the crust with a lot of weight and lose the crispiness on the outside!

1. Brush each tortilla lightly with softened butter.
2. Place one tortilla butter-side down on a preheated skillet or grill.
3. Quickly smear on a thin layer of tomato sauce, and top with mozzarella cheese.
4. Layer on any toppings you prefer, remembering to go sparingly with them.
5. Grill for 2 minutes or until cheese is mostly melted.
6. Sprinkle on Parmesan cheese, garlic powder and Italian herbs.
7. Top with a second, buttered tortilla.
8. Using a spatula, carefully flip the entire thing over and grill until second tortilla is crispy.
9. Remove first pizzadilla from the heat, cut into halves or quarters. 
10. Serve with additional warmed tomato sauce.

Questions? Ask below!

XOXO

Shauna E!

Ridiculously Easy Recipe: Chicken Cordon Bleu Burgers

Let's face it: Ground chicken is not one of my favorite ingredients to cook with. It's a lot mushier than ground beef making it hard to work with, and you have to add TONS of spices to give it any flavor. I bought a pound (used half) of it a few weeks ago in an attempt to eat healthier and was disappointed. The leftover half went into the freezer and was promptly forgotten about until this morning when I rummaged through to take inventory.

In my head I wondered "what the heck am I going to make with this?!" There wasn't an option to throw it away because throwing away food is throwing away my hard-earned money! So, I turned to the internet and found a Rachel Ray recipe for Chicken Cordon Bleu Burgers. I liked the idea of Swiss cheese and ham on a burger, and it seemed like a great way to use up some of my mayonnaise and Dijon mustard. I made a few obvious tweaks such as swapping ham for the Canadian bacon and omitting the oil, shallots, and paprika.

These burgers turned out moist, juicy and flavorful! The dijonnaise sauce is what really ties it together. The ham is sweet, the cheese salty, tangy and creamy, and the ground chicken really soaked up the flavor of the steak seasoning and poultry herbs. If I was a skeptic about ground chicken before, now I'm an advocate!

Chicken Cordon Bleu Burgers

Serves 2

For the burgers:

• 1/2 lb ground chicken breast (99% fat free)
• 2 tablespoons poultry seasoning (I like Lighthouse's freeze-dried variety from Target)
• 1 tablespoon McCormick Monterey Steak Seasoning
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 4 thin slices of deli ham (black forest or honey-maple variety)
• 4 slices mild Swiss cheese
• 2 hamburger buns (or bread of choice. I used onion rolls!)

• Shredded lettuce, sliced tomato, or sliced red onion (optional)

For the sauce:

• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1 drop hot pepper sauce
• ground pepper (to taste)
• salt (to taste)

1. Make the sauce ahead of time by combining all ingredients in a small bowl and stirring. Refridgerate until ready to serve.

2. In a bowl combine the dijon mustard and ground chicken. Caution, it will be sticky! Next add the montreal steak seasoning, poutry herbs, and pepper. Portion the mixture into two patties, 4 ounces each and chill for at least 1 hour.

3. Heat a skillet or grill pan over medium-high heat. When hot add the ham slices and cook until slightly crispy on the edges, flipping once. Meanwhile, preheat your oven on the broil setting to toast the buns and melt the cheese later.

4. Remove the ham and set aside. In the same pan spray with cooking spray or olive oil. Add the chicken burgers and cook until juices run clean, about 4 minutes each side.

5. Remove the pan from heat and top each burger with two slices of grilled ham, and top with two slices Swiss cheese. Pop the whole pan in the oven (if possible) or transfer into a baking dish and broil for 2-4 minutes or until the cheese has melted.

6. Slice open and toast the buns under the broiler as well.

7. Remove everything from the oven, spread hal the dijonnaise mixture on the top and bottom of each bun. Place lettuce or other veggies on the bottom of each bun, then top with a burger.

8. Enjoy!

Questions? Comment below!

XOXO

Shauna E!

Quick and Dirty Q & A!

Q. I can't find ground chicken anywhere! What can I use instead?

A. Ground chicken is not always as common in grocery stores as other ground meats. My recommendation here would be to use ground turkey breast instead. I would avoid using ground beef as the flavor changes too dramatically. Although if you do want to use ground beef, you could always omit the poultry spice, add pickles and mustard and make yourself a Cuban burger instead!

If you want to stay true and use chicken, you could always swap the ground chicken for plain chicken breasts. Marinade them the same way adding a teaspoon of olive oil to help stick.

Technique of the Week: Sensational Stove-Top Popcorn

One of my very first jobs as a teenager was working in a concession stand at a movie theatre. We sold candy, hot dogs, nachos, soda, and of course that staple of the cinema: popcorn. One of my favorite tasks on a shift was to man the massive popper, adding the kernels and salt to the oil, and flipping the popped kernels into the basket at just the right moment. To this day, I can still open a paper bag with just a slight flick of my wrist!

I love popcorn. I love the way it smells, and I love the way it tastes when tossed in a little butter and salt. Sure, there are countless microwave varieties out there. In my pantry alone we have kettle popcorn, “homestyle” popcorn, and movie-theatre butter popcorn. I even have a few bags of the 100-calorie varieties but to be honest I have to eat two or three bags to be satisfied. Microwave popcorn is good for a snack in a bind but to me it tastes artificially and often times has the texture and aftertaste of cardboard.

A few weeks ago, I stumbled upon a recipe on Simply Recipes for stove-top popcorn. This is something I’ve always considered to be “too much work” or “too complicated” but really, it isn’t! All you need is a saucepan with a lid and some patience. After playing around with popcorn on the stove for a week or two, I’ve come up with this ratio below for popcorn for one. Feel free to double or triple as needed, making sure you use a larger saucepan/stockpot to account for the extra kernels. The trick is to swirl the pan so the kernels are constantly moving. Having your seasoning ready ahead of time will make the end result even tastier since the hot popcorn will stick better!

Swirl the kernels in your saucepan to coat aid in even popping

When you hear the popping begin to slow, remove from the heat.

My FAVORITE popcorn topping. This stuff is seriously addictive!

Make sure you let me know how you fare in the comments below!

Stove-Top Popcorn for One

(Makes about 4 cups)

You will need:

• 1 quart saucepan with a lid
• 2 teaspoons good quality oil such as canola, vegetable or olive oil*
• 2 tablespoons dried corn kernels
• ½ teaspoon of salt
• 1 1-gallon ziplock bag
• 1-2 tablespoon melted butter or popcorn seasoning to taste (I like to use Kernel Season’s White Cheddar variety!)

(*olive oil works fine here, but the popcorn will have a slightly fruitier taste than you are probably used to. I normally use canola oil)

1. Add butter and/or seasoning to the Ziploc bag. Set aside for later.
2. On a stove-top over medium-high heat, add oil and salt to the saucepan. Add 1-2 kernels to the oil and swirl the pan with lid on until they pop.
3. Add the remaining kernels and continue swirling the pan until the popping slows to 1-2 seconds per pop, making sure the lid is on but slightly vented. This will help distribute the steam better and will result in denser, moister popcorn!
4. Add hot popcorn to the prepared Ziploc bag and shake until seasoning is distributed.
5. Serve immediately and enjoy!

Questions? Comment below!

XOXO

Shauna E!

Quick and Dirty Q & A

1) What are some other flavor combinations I can try instead of salt and butter?

• I personally love my Kernel Season's White Cheddar flavoring. It's super salty which I love, and has a slightly tangy cheese taste.
• You could make spicy popcorn by combining 1/2 teaspoon chili powder, 1/8 teaspoon pepper, and a tiny dash of cayenne. Simply add it to the butter in the bag, or skip the butter all together for a healthier treat.Another delicious combination would be a mixture of 1/2 tablespoon white sugar with a 1/4 teaspoon cinnamon. Play around! You could try chopped fresh herbs, Parmesan cheese... really anything would work!

2) Why should I stove-top pop? The microwave is so easy!

• Aside from the flavor being far fresher than the commercial microwave varieties, stove popping is a good deal more affordable. A 16 ounce bag of corn kernels costs around $2.50 and will make countless servings where as a box of 6 bags of the microwave junk will cost you anywhere from $4.00-$6.00.

I'm a slacker

I have a few posts in the works for you, my lovely readers!

I know it's been over a month since the blueberry crepes post, but I promise I'll be back this week with a new recipe, new technique, and maybe even a new segment!

In the meantime, what are some recipes/techniques you'd like to see demystified?

Comment below!

=

XOXO

Shauna E!

Ridiculously Easy Recipe: Bodacious Blueberry Crepes!

As some of you may know, I've been on Weight Watchers on and off since 2008. Sometimes I have great success with it, other times I am too lazy to put in the work to lose weight.

What most people think about WW is that it’s a diet and I have to say, it isn’t. At least, it isn’t a diet in the sense that you cut out certain things, or fixate on others. Essentially Weight Watchers teaches portion control, emphasis on eating fruits, veggies, and lean meats, and other lifestyle changes like working out, and drinking water. It’s a great program if one is willing to take the time to plan and track.

That being said, you can eat almost anything when “on plan.” For example, these amazing blueberry crepes I made for Jeff and me after dinner tonight. Fresh blueberries simmered on the stove with powdered sugar, grated ginger, lemon zest and a pinch of cinnamon is our filling. Our shell is a crepe, a thin pancake that is quick cooked on the stove-top. Both recipes I modified from existing Weight Watchers recipes.

Who says a girl can’t have her crepe and eat it too?

Blueberry-Filled Crepes

Serves 2 or 4 (depending on how hungry you are!)

For the filling, you will need:

2 cups, or one pint, fresh or frozen blueberries

½ cup powdered sugar

2 tablespoons water

Zest of one lemon

1 teaspoon grated ginger

1/8 teaspoon (just a dash really!) ground cinnamon

1) In a small saucepan, combine blueberries, sugar and water on medium-low setting.

2) Cover.

3) Gradually add in the zest, and ginger.

4) Bring to a low boil, stirring occasionally.

5) Continue to cook until berries are soft and the sauce thickens slightly.

6) Remove from heat and stir in dash of cinnamon.

7) Serve immediately or store in the fridge for up to one week. Reheat on the stovetop or in the microwave for 90 seconds, stirring often.

For the crepes, you will need:

1/3 cup all-purpose flour

½ cup fat free milk

2 eggs or 6 egg whites (I used one egg and 3 egg whites)

1 teaspoon vanilla extract

2 teaspoons granulated sugar

¼ teaspoon baking powder

1) In a bowl combine all ingredients listed. The batter will be thin, almost watery.

2) Heat a large (12”) skillet on medium and spray very liberally with cooking spray.

3) Pour ¼ cup batter in hot skillet and immediately swirl the pan, distributing the batter to the edges of the pan.

4) As the edges start to curl, slowly run a rubber spatula under the crepe to loosen.

5) You can flip the crepe once the underside is slightly golden brown.

6) Cook the other side, and slide onto a plate.

7) Repeat with the remaining batter, 4 crepes total

To serve, lay one crepe flat on a plate and spoon 2 tablespoons of warm or chilled blueberry sauce up the middle. At this point you could also add 2 tablespoons of cottage cheese or some other sweet cheese filling. Fold the crepe and top with a sprinkle of powdered sugar, an additional tablespoon of blueberry sauce, and/or vanilla ice cream. Serve immediately.

Yields 1 crepe shell and 3 tablespoons blueberry sauce per serving.

Simple, delicious, done!

XOXO

Shauna E!

Quick and Dirty Q & A

Q. What are some other fillings I could use in this recipe besides blueberries?

A. I chose blueberries for their color, flavor, and texture. I love warmed blueberries and they way they pop in your mouth! I also chose blueberries because they have very few seeds as opposed to their other berry counterparts. That being said, one could use any sort of berry-fruit such as blackberries, raspberries, or strawberries. One could also use pears, peaches or mangos as well. As always make sure your fruits are blemish-and-bruise free! If you do choose to use a seedier berry, you can push the warmed sauce through a mesh strainer to catch some of the hard seeds. The sauce will be less chunky in this instance, however.

Questions? Comment below!

Ridiculously Easy Recipe: Positively Pop-able Mini Quiches

I have a problem getting up before ten in the morning. I guess it’s leftover from my college days when I strategically picked classes that started at noon, coupled with my love of staying up all night burning my eyeballs on the computer monitor.

My shifts at work normally start at eleven, so very rarely do I get up in time to both get myself ready AND have a healthy breakfast. Breakfast for me is normally a cup of drive-thru Dunkin Donuts ice coffee! But since it is a new year, I’ve been trying hard to cook more and, in turn, eat more breakfast.

These miniature quiches I made today are definitely going to help in my quest for that first meal of the day. Adapted from this quiche recipe from the Egg Beaters website, it combines crisp bacon, creamy mozzarella cheese, and fresh, chopped broccoli for a unique weekday treat or even something worthy of company for a weekend brunch! Pair these with skillet hash browns, or even a small salad or fresh fruit.

I opted to make these in my mini muffin tins and regretted it. While the flavor was there (and if I do say so myself, this flavor combo is DELICIOUS), I felt as if I had to eat 5 or 6 to felt satisfied. I think next time I will definitely make them in my 12-cup instead, or even in a skillet like my sister does!

Mini Crust-Less Bacon, Broccoli and Cheese Quiches

You will need:

1 carton, 16oz, egg substitute (Such as Egg Beaters, I used cheddar and chives flavored)

1/2 cup chopped broccoli

1/2 cup crumbled bacon or 1/4 cup bacon bits (from the jar)

1/2 cup shredded mozzarella cheese

Cooking spray

1. Preheat oven to 350 degrees.

2) Generally grease a 24 or 12-cup muffin tin with cooking spray.

3) Fill each cup 1/3 way with egg substitute.

4) In a bowl, mix cheese, bacon, broccoli and spices together.

5) Add 2 teaspoons of filling to each cup, and gently press in.

6) Bake in a preheated 350 degree oven for 18-20 minutes or until eggs appear puffy and golden brown.

7) Serve immediately or store in the fridge

Simple, Delicious, Done!

XOXO

Shauna E!

Quick and Dirty Q&A

Q. I don't eat meat, or I don't like broccoli. What other fillings could I use?

A. The possibilities for fillings in any quiche are ENDLESS! Substitute broccoli for frozen, chopped spinach (make sure you defrost first!), or even mushrooms, zucchini, or tomatoes. Trade the bacon for ham, smoked turkey, or crumbled sausage. Skip the meat entirely and just use leftover roasted veggies. I just used ingredients I had on hand. For example, I was originally going to use Mexican Four-Cheese blend for the cheese, but found a small amount of mozzarella in the drawer that needed to be used up first.

The trick is to make sure everything is chopped small, and not to overfill the muffin cups!

Q. You say to use what's on hand, but I don't have any Egg Beaters!

A. To make this recipe sans Egg Beaters beat 6 large eggs with about a 1/4 cup of milk. I like the Egg Beaters because they require no work on my end, and they are forever on sale at my Publix. But I will always advocate using what is on hand before running out to the store for just one ingredient!

Questions? Comment below!