Tag Archives: Recipes

Bourbon-Chocolate Tipsy Cake

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Remember for Christmas Janet gave me a wonderful 12 month Cake Calendar?  Each month has a different cake recipe.  So on the weekend I made the Bourbon-Chocolate Tipsy Cake – the January cake.

NOTE:  The recipe calls for some bourbon which I didn’t have.  When we were on our cruise last spring we bought a bottle of Coffee Rum from St. Kitts.  I think if you prefer to omit the liquor you could increase the liquid, which is the instant coffee mixture by 1/2 cup.   I added 1/4 cup of the coffee rum and 1/4 cup water instead of the 1/2 cup bourbon the recipe called for. 

Ingredients:

1 tbsp. unsweetened cocoa powder

2 cups flour

1 tsp baking soda

1/2 tsp salt

3 oz unsweetened chocolate, chopped

2 ox. sweet baking chocolate, chopped

1/4 cup instant coffee crystals

2 tbsp boiling water

1/2 cup bourbon

1 cup unsalted buttered, softened

2 cups sugar

3 eggs

1-1/2 tsp vanilla

2 tbsp bourbon

powered sugar

1.  Butter a 10-inch fluted tube pan.  Add cocoa powder to pan; shake and tilt pan to coat the bottom sides and tube and shake out the excess.   In a bowl combine flour, baking soda, and salt.

2.  In small microwave bowl combined the unsweetened and sweet chocoltes.  2009-january-010Microwave for about a minute.  Stir.  Microwave in 30 second sets, stirring until melted.  Cool slightly.

 

  

3.  In 2-cup glass measure disolve coffee crystals in the boiling water.  Add enough cold water to measure 1.5 cups liquid.  Stir in 1/2 cup bourbon – (I used 1/4 cup coffee rum and 1/4 cup water.  If you don’t want to use liquor try increasing the coffee mixture from 1.5 to 2 cups)2009-january-012

 

 

 

 

 

 

4.  In large bowl beat butter for 30 seconds and then add suar and beat well.  Beat in eggs one at a time .  Beat in melted chocolate and vanilla.  2009-january-013

Alternatively add flour mixture ad bourbon mixture to chocolate mixture, beginning and ending with flour mixgure.  Beat on low speed after each addition just until combined.  Pour into pan. 

 5.  Bake 325F about 60 minutes or until wooden toothpick comes out clean.  Remove from heat and allow to cool on a wire rack for 15 minutes.  Invert onto rack and allow to cool completely.  Brush cake with 2 tbsp. of the bourbon (I used coffee rum and you may want to use some more of the coffee mixture instead).   Allow to sit for a few minutes and sift powder sugar over cake.   

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This is a very delicious cake.  It is extremely moist and I know you will just love it!!  WE sure did.   

Have a lovely day… Judi xoxo

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New Year’s Day Recipes – Yummy..

First, thank you for all the early Birthday best wishes.   Saturday, January 3rd is actually my birthday we celebrated early with our New Year’s PJ friends.  I neglected to mention on New Year’s Day post that we were celebrating New Year’s AND my birthday early.  My New Year’s eve post barely mentioned it and it was easy to miss.  Maybe I was thinking it would be soooooo fun to have you sing Happy Birthday to me on New Year’s Day.  So many of you did and that was so special!   Now I guess I won’t have anyone sing to me on Saturday..*pouting*.

I wanted to share the recipe for Clam Chowder we also served on New Year’s Eve.  We used 3 different recipes to come up with this one and it really was very delish.  It is as follows:

Clam Chowder

2 strips minced bacon

3 potatoes, cooked, peeled and cut into 1″ cubes

1 cup celery diced very small

1 cup onion diced very small

2 tbsp. carrot diced very small

1 jar clam juice

2 cans chopped clams, drain reserving juice

1 cup 1/2 and 1/2 cream

1/2 cup milk

Pepper to taste

1 tsp minced garlic

3 tbsp. flour

3 tbsp. butter

Cook bacon, celery, garlic, onion and carrot in 1 tbsp. butter until veggies are softened but not brown.   Stir in flour one tablespoon at a time.    Stir in the clam juice slowly. newyears2008-004  Bring to boil to thicken stirring continuously.  Add cream, milk and potatoes.  Cover and continue to simmer for 15 minutes.  Do not boil once cream is added.  Add clams and simmer another 10 minutes.   Serve and enjoy with oyster crackers ….  

Unfortunately we forgot to take pictures of the finished soup with the cream and milk.  We were so anxious to try it out.  Yours will be creamier, obviously.

 

For New Year’s Day brekky we quickly made the following breakfast casserole along with seasoned, canned, fried potatoes and toast.   It was fast and very easy.  Its great because its a breakfast casserole you don’t have to prepare the night before.  Its yum.    A breakfast casserole is a great idea to serve overnight guests or a crowd.  Again we made it and enjoyed it….and forgot the picture!  Just believe me when I say it looks REALLY yum too.

Crescent Roll Breakfast Casserole

To serve 4

1/2 pkg Bob Evans Original Sausage

1 pkg Crescent Rolls

4 eggs

2 cups grated mozarella ( I used 1 cup mozarella and 1 cup cheddar)

3/4 cup milk

salt and pepper to taste

Grease 8×8 pan. 

Brown the sausage in a frying pan.   Spread crescent rolls in pan and press pieces together.  In a bowl beat eggs with fork, add milk and  salt and pepper and beat in well.  Spread browned sausage on crescent rolls.   Pour egg mixture over sausage and sprinkle cheese over.

Bake 15 minutes (until eggs set).  Let rest for 5 minutes and cut into squares.

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Taco Soup and Cornbread

Taco Soup

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A couple of Saturdays ago it was one of those fall Saturdays, a bit crispy and sunny outdoors and warm and cozy indoors.  The fireplace was on and it felt like some comfort food.  The Love Bunny and I made Taco soup.  The recipe was filled with the yummiest ingredients and was easy to make. 

Wholesome yum and it kept getting tastier as the flavours mellowed with the leftovers we enjoyed that week…with sour cream!   halloween-and-soup-053

This is the Taco Soup recipe.

Ingredients:

  • 1 lb lean group beef
  • 1 onion chopped
  • 3 (15 1/2 ounce) cans mild chili beans, undrained
  • 1 (14 1/2 ounce) can whole tomatoes, undrained
  • 1 (14 1/4 ounce) can corn, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 (1 1/4 ounce) package taco seasong mix
  • 1 1/2 cups water
  • 1 1/2 cups shredded cheddar cheese

Directions:

Brown beef with onions and then drain the fat.  Add all the ingredients except the cheese breaking up the tomatoes.  Bring this to a boil.   Lower temperture and simmer for about 60 minutes, stirring occasionally.   Serve in individual bowls topped with the shredded cheese…and sour cream if you dare!..YUMMY

Along with it we made Cornbread in a heavy skillet.   It had corn in it and cornmeal and green chillies.  The soup and cornbread were delish together.  halloween-and-soup-030

Here is the Cornbread recipe I used.

Mexican Cornbread

1 cup cornmeal, preferably yellow

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup grated Cheddar cheese (4 ounces)
4-ounce can chopped green chiles, drained
1 can corn
2 tablespoons minced onion
1-1/4 cups buttermilk ( I used milk and soured it with a tablespoon of vinegar)
1/3 cup vegetable oil
2 eggs
1 tablespoon bacon drippings

Preheat oven to 375°F.
Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir in cheese and chiles.

Separately, beat together the milk, water, oil and eggs and corn. Stir in the dry ingredients just until moistened.

Pour batter into hot pan and bake at 375°F for about 50 minutes or until top is a nice, soft brown and the middle seems done.  Don’t overcook though.  Allow to cool and turn onto plate. 

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Toss In and Its a Dish

First off what happened to  ???  and look what happened yesterday afternoon!!!! Snow and it was on 32F. Yikes.  Thats not what what I heard on the radio on the way to work!!!    But I’m hoping this was just for fun and the nice weather will return today…

Do you ever wonder what in the world you should make for dinner??? I do. 

In the fridge you have bits and leftovers of this and that and do you wonder what to do with them?    Do you pull them out and then start cooking up something wondering what you’ll have at the end?  I do.

and I did.  I took a picture of the bit of uncooked squash from Thanksgiving, baby carrots, onions,  an almost full carton of chicken broth.  I also had a large chicken breast.

I cut all the veggies shown in the picture including one sweet potato, 2 stalks of celery and some garlic.  I fried them up in olive oil.

I removed the veggies and cooked up the cut up chicken .  I added the veggies and the carton of chicken broth.  I brought those to a simmer and then lowered the heat and covered them.  Along the way I added some celery salt, black pepper and poultry seasoning

I cooked them for about an hour and then added in about 1/2 cup of Orzo along with 1 cup of frozen french style green beans.   I mixed them and allowed them to cook for about another 1/2 hour.

The “soup” thickened up to become more “stewlike”.  It smells lovely and ohhhh yum it tastes very good.  I can taste the lovely squash and sweet potatoes with a hint of chicken.  Yum!  I surprized myself actually.  It’ll be delicious with some yummy bread.  Let your creations flow…..

Remember to read my last Friday’s post on my upcoming 200th post giveaway!!!!

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Food Thoughts…

My mom is coming over this afternoon and I’m taking her to an eye appointment.  Then we’re having dinner at my place and she’s spending the night.   I made our dinner last night for tonight so we don’t have to take time for cooking.  It is a  Cheesy Chicken & Salsa dinner.  It looks yum and was easy to make.   If you haven’t subscribed to that FREE magazine you should.  Its available in Canada and the US.  It arrives about 4 times a year and the recipes are generally quick and easy.

Our office will find any excuse for a potluck and its the fastest answered email when we announce what it is we’re bringing to it.

So on Friday we’re having a potluck, “What would you like to bring to a deserted island”.  So I know its going to be a feast.  There are 13 in our office.  Yummy.  I am bringing a caesar style coleslaw which is cheating because I’m buying the premade bags of coleslaw mix.  I’m going to add 3 different peppers and some carrot slivers to the recipe above.  I think it’ll be just perfect! 

As I sat here thinking about food I remembered my sister-in-law’s 60th birthday this past January.  Her hubby planned a birthday party for her and we had such fun.  The food was fabulous and I want to share her cake with you.  It was made by a close baker friend of theirs.   

Carol loves to travel so I think thats where the theme for the cake came from.  This is another angle.  Isn’t it great?   and I believe the bottom suitcase layer was chocolate and the upper part was…hmmmm…another flavour and it not only looked great it TASTED great which is very important.  hmmmmmm…I think I’d love to have a piece of that cake right now.   

This is a picture I like of my eldest son and I taken at the birthday party.    

 Anyway thats what I wanted to share with you today.  This same lady made gingerbread houses for her son’s wedding.  There was one on every table and they were VERY nice.   We played a game and I won the one on our table and gave it to Madeline.  The head table had a lovely gingerbread chapel. 

Have a great day.

Judi

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Busy Week & Outrageous Brownies and Sick!

Really tired….and didn’t realize it….

This week sure has been busy.  I am again facilitating Personality Dimensions to many first year student classes.    This week I have 5 of them scheduled.  Two yesterday, one today, one Thursday and one on Friday.  Each session is almost 3 hours.  On top of that my regular work is busy.  I sure put in my time with lecturing in that workshop, then getting the students oriented on  using PD cards  to determine their preferred Temperament style.  Then we have a mass confusion while I try to get them into groups to work on some questions, they present to the class and then I tie it altogether for them.  In between that I run from front to back,  to side to back to front to side of the class, clarifying what it is they are doing.  Its rather crazy I think but I love it anyway.

Anyway…. After  6 hours of that yesterday I couldn’t wait to get home to have a soothing cup of tea and put my feet up.  At the time it never occurred to me that I really got home 2 hours later than usual as a result and it was too late for me to be drinking tea if I was going to plan on sleeping that night…  caffeine…

So I was up most of the night, wandering  around and blogging and crawling back to sleep and walking…you know?  It was not much fun.  Today I dragged myself through another busy day catching up and then I had a another late Personality Dimensions workshop and got home 2 hours later again. .   Somewhere between feeling tired and wanting to relax I had chocolate on my mind.  Somewhere I forgot the reason why I was sleepy when I decided I would make the 10 minute each way walk to the store for “exercise sake”, to buy chocolate for the Outrageous Brownies I was going to bake.  Back at home I changed into comfy clothes and started melting chocolate only to realize I had no flour!!!  I changed BACK into my outdoor clothes  and walked  my sore feet to a closer convenience store to buy the flour….so that’s why I forgot to take pics of the process of making these brownies I wanted to share with you….especially to show you allll the chocolate going into it!  This is the Outrageous Brownies recipe   full of all goodness!  Try it and if you do be sure to come back and let me know what YOU think.  YUMMMMY!

But…this is how they look coming out of the oven.  At  9:45 p.m. last night this is finally how all my dishes look after I’d cleaned up after mixing the brownies.    and like this   and this   …just a helter skelter of a wash….  It’s a bigggg pan of chocolate a whole 36 oz of chocolate … 3 different kinds and nuts too!  AND I can’t dare have a taste tonight because…caffeine..you know…I’d be up half the night again.   You know…sometimes you just forget how tired you are until you are realllly tired.    Nite nite….

update…now I never did post that last night.  I was just tooo tired!  Today I brought in a big plate of the brownies to share at work.  Soon after my tiredness and headachy and achey feelings of this week sprung on me and I realized I’ve been fighting some kind of “bug” thats been going around at work.   I came home and have been sleeping it off all afternoon.  I’m sitting here for a minute sending these pics to you and back to bed I go.  Nite nite again….

Hope YOU have had a lovely day.

Judi

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Grilled Fruit – Yum!

I want to share a very delicious dessert “we’ve” made the last 2 weekends. The love bunny and I enjoy cooking together and we found this recipe but he has taken over making it and its sooo yum.  There are only a few ingredients and the process is quite easy.  We served it last night to friends who were over for dinner and they loved it.

The first time we made it only with peaches.  Last night we used a peach, a plum and a pineapple.

Ingredients:

Your choice of one or mix of peaches, pineapples, plums

1 cup honey

1 tablespoon vanilla extract

1 teaspoon cinnamon

(1/4 cup rum – optional) we added this last night and it added to the lovely taste but you didn’t taste the rum as rum.

Run your knife from the top all around the peach or plum to the beginning.  Holding the fruit in your hands, give a twist to free the fruit apart.  Take out the pit.  If using peaches you might choose to peel it but the plum skin doesn’t need to be removed.  If using pineapple take off the outer part of the pineapple.  Cut it in half lengthwise.  Then cut each half again lengthwhise.  Run your knife down the body of the pineapple to remove the core. 

  Take a gallon size zip lock bag and add the honey, cinnamon and vanilla.  Sort of massage them in there to mix them.  Add the peach and/or plum halves and the pineapple, whatever fruit you are using into the ziplock bag and seal.  Massage the fruit gently in the bag so they are covered with the marinade mixture.  Let it marinate for at least an hour, we would allow about 3 hours.

Heat the grill and turn up heat to high to burn off and clean the grids and use a heavy brush to clean the grids.  Place the fruit right on the grill.  Allow them to cook approximately 10 minutes per side, basting periodically with the marinade reserving some of the marinade.  When fruit is hot and has softened some and just looks like its done remove to a platter.

  Cut the fruit into bitesize pieces.  Place on individual plates with a dallop of ice-cream on top and pour on a little of the reserved marinade.  Voila!  Thats it.  Deeeelish!

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