Molly's Birthday, Triple Chocolate Bundt Cake, and Zinfandel Dark Chocolate Ganache

 

Every year near the end of summer our neighborhood puts on a block party.  One of the organizers had an idea to do a raffle for prizes and asked if anyone wanted to donate to the raffle for giveaways.  

During this same week (which I am fully convinced was not a coincidence), I was reading about the Parable of the Great Banquet.  It went into detail about showing hospitality to strangers and invites a broader approach to who is invited to gatherings, beyond just close friends and family.  Also, emphasizes not forgetting to show hospitality to strangers, even acknowledging that some have unknowingly entertained angels.

I conferred with my husband and suggested that we donate to the raffle a wine pairing dinner for 10 people.  He thought it would be a great idea and an opportunity to meet new neighbors.

We were not able to attend the block party and to be very honest I completely for got about our donation...until the voicemail.

Three months later we were out of town traveling and I received a voicemail from an unknown caller...Molly.

I called Molly back.  She was the winner of our wine pairing raffle prize.  Molly was ecstatic.  I learned that her birthday was coming up and she wanted to have a birthday party in our wine room.  I think I was more excited that Molly.

We talked extensively about her food tastes and if there were any allergies to be respectively of with her and her friends.  She just said, "Surprise me."

We gave Molly the full royal treatment that she deserved.  We put together a wonderful menu complete with paired wines served at every course.

Wolfgang Puck's Mushroom Soup

Roy's Braised Beef Short Ribs

Triple Chocolate Bundt Cake with

Zinfandel Dark Chocolate Ganache

Triple Chocolate Bundt Cake

1 (15.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup canola oil

1/2 cup water

4 large eggs

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.  Generously grease a 12-cup Bundt pan.

Mix together cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until well-blended. 

Stir in the chocolate chips.

Pour batter in the prepared Bundt pan.

Bake in preheated oven until top is springy to the touch and a sharp knife inserted into center of cake comes out clean, approximately 50-55 minutes.

Cook cake thoroughly in the pan for a leas 2 hours before inverting it onto a plate.  

Zinfandel Dark Chocolate Ganache

3/4 cup heavy cream

3/4 cup favorite Zinfandel wine

1-1/2 Tbl unsweetened natural or Dutch-process cocoa powder

1/2 cup granulated sugar

2 (four-ounce) Ghirardelli semi-sweet chocolate bars, coarsely chopped

1/4 cup unsalted butter, softened to room temperature

1/8 tsp salt

Whisk the heavy cream, wine, cocoa powder, and sugar together in a small saucepan over medium heat.  Once simmering, allow it to simmer for 5-6 minutes.  Stir occasionally.  Remove from heat, stir in the chocolate, butter, and salt. 

Allow to cool for a few minutes before using as a thin ganache.  The ganache will thicken as it cools.  Put in refrigerator, if wanting to use for frosting.

Cover and store leftover ganache in the refrigerator for up to 5 days.  To thin out again, reheat in the microwave for 10-20 seconds.

Oven Steamed Asparagus...Another Year

Here we are getting ready to say good-bye to 2023.  It has been a rollercoaster of a year and also one full of blessings.  I hope this new year brings goodness and best wishes for each one of you.

When growing up I did not like asparagus.  I would never go near asparagus.  My friend Carole changed all of that for me and now...I LOVE her asparagus.

Okay yes it is filled with butter, garlic, and parmesan cheese (and I see nothing wrong with any of this).  It is a super quick and easy go-to recipe, and elegant enough to serve for a special New Year's Eve dinner.

Oven Steamed Asparagus

Courtesy of Carole

Preheat oven to 500 degrees.

Clean asparagus and trim the stalk ends.

Put asparagus on foil lined with non-stick spray cookie sheet.

Sprinkle with garlic salt

Cover tight with a top layer of foil

Bake for 10 minutes.

Remove and drizzle with melted butter and parmesan cheese.

Enjoy with a steak and blue cheese mashed potatoes.  Cheers!

In keeping with tradition...because I'm a traditional kind of gal, here are the top 5 viewers choice for 2023.

24 Hour Salad (And To Departure)

Copycat P.F. Chang's Chili Sauce and Sofas

Volleyball Cookies and Lessons in Icings

Basil and Black Pepper Brined Chicken and The Lost Kitchen

Pizzette, Soup, Naked and Afraid

Magnolia Bakery's Famous Banana Pudding and Meal Train BBQ Style

After bringing a few meals to my college friend and her family, I learned of a recent Meal Train locally.  I gave it much thought as to if I could actually be able to do this every month...cook one full dinner for two people and enough for leftovers during the week.  Think of the trust they have put into complete strangers cooking for them every week.

I am so glad I took the plunge.  I have been enjoying meal planning for them and experimenting with new recipes to share.  If you have the opportunity to join a meal train...I say all aboard!

BLT Macaroni Salad

Chile-Cheese Cornbread Muffins

Cowboy Beans

My husband LOVES banana pudding!  How great to find Magnolia Bakery's famous version to share with my meal train recipients and my husband.

I made little "to go" cups and packed them up with the rest of their meal.  Although the recipe calls for Nilla Wafers, I crushed up a few Chessmen Butter Cookies for a little crunch on top.

A little note on this recipe.. it will take some extensive time.  Although not a quick dessert to make, so worth the wait.

Banana Pudding

Courtesy of Magnolia's Bakery Cookbook

1 (14 oz) can sweetened condensed milk

1-1/2 cups ice cold water

1 (3.4 oz) box instant vanilla pudding mix

3 cups heavy cream

4 cups sliced barely ripe bananas

1 (12 oz). box Nilla Wafers

In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.  Add the pudding mix and beat well - about 2 minutes.  Cover and refrigerate for 3-4 hours or overnight.  It is very important to allow the proper amount of time for the pudding mixture to set.  It will be watery if you don't let it set up long enough.

In a large bowl, whip the heavy cream until stiff peaks form.  Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity.

To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary.  Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture.  Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.  Cover tightly and allow to chill in the refrigerator for at least 4 hours or up to 8 hours, no longer (because the bananas will start to brown).

 

Easy Peasy (Cup)Cake

It is the end of a week and beginning of a new month and here we are at this strange place of maybe the end of summer and perhaps a bit of fall chill in the air.  Many mixed emotions on that, but we won't dwell.

This past May, I got to see my longtime friend Carole in California.  We have known each other thirty years and she is my family.  

When I was pregnant with my twins, Carole graciously drove me to my doctor appointments since those last few months my belly was too large to safely be behind a steering wheel.  In all these years we have experienced so much in each others' lives.  

Carole is an exceptional old school Italian chef and has recipes from generations past.  I am grateful that she has shared many of her timeless dishes and cooking secrets with me.  

This cake (or in this case, cupcakes), are devine!  Yes, I know I am an avid lover of cake, but oh these cupcakes...just make a batch and you will understand exactly what I mean.  Thank you Carole! xoxo

Easy Peasy Cake

Courtesy of Carole

Cake:

Unsalted butter for greasing pan

2 cups all-purpose flour*

2 cups granulated sugar

2 tsp baking soda

1/2 tsp kosher salt

1 - 20 ounce can crushed pineapple with juice

2 large eggs, lightly beaten

1 tsp vanilla

1 cup chopped walnuts or pecans, toasted

Frosting:

1 - 8 ounce package cream cheese (room temperature)

1 stick unsalted butter (room temperature)

1-1/2 cups confectioners sugar

1 tsp vanilla

1 cup sweetened coconut flakes, lightly toasted

Preheat oven to 350 degrees (325 degrees for glass).

For the cake: In a large bowl, whisk the flower, sugar, baking soda, and salt.  Make well in the center and add the pineapple with juice, eggs, vanilla and walnuts (or pecans).

Stir ingredients until just mixed (do not overmix).  Transfer batter to prepared pan and bake 35-40 minutes until golden brown and tester comes out clean.  Cool completely.

For the frosting: Whip cream cheese and butter in a large bowl with electric mixer until fluffy, 4-5 minutes.  Add the confectioners sugar and vanilla and beat until fully incorporated and smooth.  Spread on the cooled cake.  Sprinkle with toasted coconut evenly.

Enjoy!

*Due to our mountain environment, I substituted all-purpose flour with my high altitude Hungarian baking flour.

If you are wanting to make the cupcakes version, take cake batter with an ice cream scoop into paper lined cupcake baking pan.  (Since the batter has the sugar and pineapple, I gave my cupcake paper liners a light spray of non-stick spray to prevent batter sticking too much).

Bake 15-20 minutes.  Let cool.  When cupcakes are cool enough, spread frosting and then top with a pinch of the toasted coconut.  Makes 24 cupcakes.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Bloombox Sheet Pan Shrimp Fajitas

Five Years Ago: No Post

Six Years Ago: Mama Z's Breakfast Biscuits

Seven Years Ago: One Pot Cajun Shrimp Pasta and Project Overload

Eight Years Ago: Mushroom Marsala Ravioli

Nine Years Ago: Garlic Chicken Skewers and Local Farmers

Ten Years Ago: The Flavornator (a.k.a. Bacon Explosion)

Peach, Prosciutto, and Basil Flatbread

Depending on where you live, you have either heard of or seen our famous Colorado Palisade Peaches. They are currently everywhere right now!  As you know, I love cooking and baking with peaches as previously mentioned here.

This year is no exception and I really had fun putting together this flatbread melody.  This version will take your tastes senses all over the place...creamy, sweet, salty, and crunchy.  It is one that we will be making a lot of for future parties and guests.  The beauty of flatbread creations are they can serve as a meal or cut up smaller, can be the perfect appetizers.

Today is raining...strike that...today is absolutely pouring!  Normally on a Friday night, we would enjoy this (or any) flatbread option on our back deck with a nice bottle of wine and decompress from our week.

Peach, Prosciutto, and Basil Flatbread

1- Stonefire Artisan Flatbread

3 ounces Alouette Garlic & Herbs Soft Spreadable Cheese (from a 6.5 ounce container)

8 slices prosciutto

1 fresh peach

2 fresh basil leaves (cut chiffonade)

Prepared Balsamic Vinegar Glaze (available in most major grocery stores)

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Preheat oven to 425 degrees.

Place flatbread directly on oven rack for 5 minutes.

Remove from oven and place on a parchment paper lined baking sheet.

Keep oven preheated while you prepare other ingredients.

Cut peach in half and remove the seed. Cut halves into thin wedges.

Preheat grill pan on medium heat.  Spray grill pan with non-stick cooking spray.

Grill peach wedges just until you see grill marks (about 5 minutes each side).

In a non-stick sauté pan, preheat to medium.

Add prosciutto and fry until just starting to crisp.

Remove from pan and chop into small pieces.

Once everything is ready to assemble, spread the Alouette Garlic & Herbs cheese all over the flatbread.

Place the grilled peaches directly on the cheese.  Sprinkle the cooked prosciutto over flatbread. 

Bake in oven for approximately 5 minutes.

Remove from oven and drizzle the balsamic glaze all over the flatbread. 

Finish with sprinkling the basil pieces.

Enjoy with your favorite chilled Sauvignon Blanc or White Pinot.

Cheers!

One Year Ago: Peach Sangria

Two Years Ago: No Post

Three Years Ago: Yellow and Red Tomato Pico De Gallo and Pictures

Four Years Ago: Basil and Black Pepper Brined Chicken and The Lost Kitchen

Five Years Ago: No Post

Six Years Ago: No-Bake Ombre Blackberry Cheesecakes

Seven Years Ago: Grilled Shrimp, Corn and Avocado Salad...Surviving Roadtrips

Eight Years Ago: Cheesecake with Strawberry Sauce...School's In Session

Nine Years Ago: Volleyball Cookies and Lessons in Icings

Ten Years Ago: Puttanesca Pasta Night

Airline Chicken on the way to Willamette Valley

 

One of my many, many favorite movies is the classic "Jerry Maguire".  It's that timeless Sunday afternoon movie that you just can't get enough of the feel good moments.

In the early part of the movie, Dorothy and her son Ray are flying.  As they get settled into their seats on the plane, is the most precious dialogue:

Ray: "What's wrong, mommy?"

Dorothy: "First class, that's what's wrong.  It used to be a better meal, now it's a better life."

We recently went to the Willamette Valley Wine Country in Oregon.  Even though we did not fly first class (although I gave it my best shot), we definitely experienced a first class weekend.

Seven wineries in three days was quite a marathon, even for us.  We wanted to (no pun intended) drink in every moment of the time we were there.

Penner-Ash treated us like royalty from the moment we walked into the door...I truly didn't want to leave.

Adelsheim Vineyards equally memorable experience.  They took us through an incredible flight of wines.

They had a phenomenal Market Box and Chocolate Truffles tasting to coincide with our wine pairings.  Their specialty wine jams were like nothing I have tasted.  Yes, I had to purchase and bring home those little beauties.

The tasting flight, BBQ pork flatbread and views were well worth the drive at Hawks View Winery.

Appassionata Estate...I don't know what was more exciting, the wines or the views.

The wines, music venue, and view at J. Christopher Wines I felt like I was in the rolling hills of Tuscany.

L'Angolo has vineyard dogs...vineyard dogs!!!  Isn't that just the best.  This was our daily morning walk near the guest house we stayed in.

This is Roscoe, L'Angolo's vineyard dog.  I loved on him the entire time we were there.  We fully embraced this and now refer to Kylo Zen  and Princess Brinkley as our very own vineyard dogs.

Styring Vineyards, engaging, charming, serene, amazing wines...so beautiful.  They also have a vineyard Chocolate Lab named JoJo.  

As you can imagine it was difficult to leave this beautiful area.  We will definitely be back, because I have a feeling the 16 bottles we brought home with us to fill our secret wine door may not last as long as we are imagining.  If you have the opportunity, I highly recommend taking in some of their incredible sights and vineyards.

If you are lucky enough to fly first class, you may get to experience the famous Airplane Chicken which is being featured on many restaurant menus.  If not, you can now make it at home along with my family.  Cheers!

Airplane Chicken

Courtesy of TastingTable.com

2 skin-on, bone-in chicken breasts, cut airline style 

2 Tbl vegetable or canola oil

1/4 cup white wine

1 Tbl Dijon mustard

1/2 lemon

1/4 cup fresh thyme, chopped

Kosher salt and pepper

2 shallots, minced

1 cup low-sodium chicken broth 

1/4 cup cold butter, cubed

1/4 cup fresh parsley, chopped

Pat chicken dry with a paper towel.  Season the breasts with salt and pepper.

Heat vegetable oil in a stainless steel skillet over medium high heat.  Add chicken skin side down and cook until golden brown, about 5 minutes.  Flip chicken and repeat on the other side.  Move chicken to a plate and pour out all but 2 teaspoons of oil.

Return the pan to medium heat.  Add shallots and cook, stirring occasionally, until softened and translucent.

Add wine and simmer until reduced to about 2 tablespoons.  Whisk in mustard, then chicken broth.  Return chicken to pan and simmer on low heat until chicken is cooked through, about 10 minutes.  Remove the chicken from the pan and set aside once more.  

When the liquid has reduced to about 1/4 cup, whisk in cold butter until completely melted.  Squeeze lemon over sauce and add chopped herbs.

Return chicken to pan and turn to coat in sauce.  Serve with remaining sauce.

Serve with toasted couscous, eggplant, sweet potatoes, cherry tomatoes, and dried figs.

Enjoy with your favorite wine.

One Year Ago: Peach Sangria

Two Years Ago: No Post

Three Years Ago: Copycat Fuzzy's Fuzzy Peach

Four Years Ago: Peach Mustard Glazed Pork Tenderloin

Five Years Ago: No Post

Six Years Ago: Drumstick Pie and Dorm Survival Baskets

Seven Years Ago: Seniors, Shrimp Skewers with Pesto and Cheddar Polenta

Eight Years Ago: "Eat The Cookie...Buy The Shoes"

Nine Years Ago: Spinach, Chicken, Bacon Pizza...Back To School Shopping

Ten Years Ago: Flat Iron Steak Salad After A Day At Flatiron Crossing Mall

Key Lime Cookies

 

I have been feeling the cookie urge as of late and wanting anything with bright and fresh summer tastes.  You know what's better than a cookie though...an easy 4 ingredient cookie!

I recently had my monthly meal train dinner assignment date.  For dessert, I wanted to bring something light and flavorful.  These crunchy, tart, and sweet pieces of yumminess completed my goal perfectly!

I did a taste test with them before the glaze and they were really good.  However, drizzle that lime sweetness and it's a whole new level of delicacy.

Key Lime Cookies

Cookie:

1 box, butter golden cake mix (do not prepare cake instructions - using the dry mix only)

2 eggs, room temperature

1/3 cup canola oil

zest of 1 lime

Glaze:

1 tsp lime juice, freshly squeezed

1 cup powdered sugar

2 tsp whole milk

zest of 1 lime

Preheat oven 350 degrees.

Mix the cookie ingredients together until well combined.  Do not overmix.

Cover the mixing bowl with dough with plastic wrap.  Chill for 10 minutes.

Use small dough scoop and place cookie dough balls onto parchment lined baking sheets.

Bake for 7-9 minutes or until you start to see cracks on top of cookies.

Let cool on baking tray for 15 minutes.

While cookies are baking, whisk together the lime juice, powdered sugar, milk, and lime zest until well combined.

Drizzle icing with a spoon over cooled cookies.

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Four Years Ago: Red Wine-Braised Beef with Peppercorn Cream Sauce

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Seven Years Ago: French Dip Date Night

Eight Years Ago: American Chop Suey and Traditions

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Ten Years Ago: Snickerdoodles At End Of Summer

Shrimp and Andouille Bites with Tequila Lime Sauce

We recently had friends over for dinner.  I wanted to try out some new recipes with a Mediterranean/Spanish tapas flair.

It being summertime and all I thought it would be fun to wine and dine alfresco.  However, Mother Nature had other plans...95 degrees and bees pollinating all over our gardens.  Oh well, we just roll with it and had a wonderful time...indoors.

These Shrimp and Andouille Bites were so good.  They would make a great appetizer, but enjoyed them as our main protein dish. Mmmm!!  We served the skewers with our favorite Mexican Crispy Roasted Potatoes, the perfect accompaniment to our dinner.

Shrimp and Andouille Bites

16 jumbo shrimp, deveined and butterflied with tail left intact

Olive Oil

Salt and pepper

1 Tbl fresh thyme, finely chopped

Zest of 1 lemon

16 thick slices of Andouille sausage

1 Tbl butter

1 Tbl crushed garlic

1/2 cup white wine

Juice of 1 lemon

6" Food Safe Cocktail Bamboo Skewers

In a large bowl, toss shrimp, a drizzle of olive oil, salt, pepper, thyme, and lemon zest.

Skewer the shrimp near the tail end then thread a slice of Andouille sausage with cut sides facing out , nesting the sausage in the natural curve of the shrimp.  Thread the other end of the shrimp to complete.

Heat a little olive oil in a large skillet over medium-high heat and melt butter into it.

Add garlic and sauté for 1 to 2 minutes then remove garlic from pan and set aside for later.  Add the shrimp and sausage bites and cook until the sausage is crisp and the shrimp are pink and opaque.  Add the white wine and lemon juice to pan spoon sauce over skewers. Remove pan from heat and sprinkle the cooked garlic over shrimp.  Serve immediately with Tequila Lime Sauce.

Tequila Lime Sauce

1/2 cup white tequila

2 Tbl freshly squeezed lime juice

1 Tbl minced shallots

1 tsp minced garlic

1 Tbl chopped fresh flat leaf parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup heavy cream

1/2 cup (1 stick) unsalted butter, cut up at room temperature

Combine the tequila, lime juice, shallots, garlic, parsley, salt and pepper in a skillet over high heat and bring to a boil.  Stir in the heavy cream and simmer for 3 minutes.

Whisk in the butter and remove from the heat.  Continue whisking until all of the butter is incorporated.  Serve immediately.

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Two Years Ago: No Post

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Four Years Ago: BA's Best Bolognese and Buses

Five Years Ago: No Post

Six Years Ago: Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce

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Ten Years Ago: Zinfandel, Roasted Garlic and Cheese Platter for Rainy Days and Mondays

 

5 Star Salsa

The time has finally come...tomatoes, tomatoes, and so many tomatoes.  We harvested our zucchini and pickling cucumbers earlier and we have been waiting for these beauties to arrive along with their jalapeno peppers neighbor.

I already made several trips to the local church free food bank with our extra zucchini, cucumbers, and rosemary because I just couldn't keep up with our blessed harvest.  I'm fairly certain my daughters are tired of me pawning off all my extra garden produce on them, as they cannot cook it all fast enough either.

My husband is the pickle and salsa master...I am adult enough to admit it.  He reigns at both of these items every summer. (I am still the Traeger Queen though).

Five Star Salsa

1-1/4 pounds Roma tomatoes (about 5-6)

1 (14.5 ounce) can petite diced tomatoes

2 green onions, ends trimmed, chopped into thirds

1/3 cup chopped red onion (about 1/4 of a medium)

1 jalapeno pepper, seeded and roughly chopped

1/3 cup fresh cilantro (about a handful)

1 large clove garlic, roughly chopped

2 Tbl fresh lime juice

1/2 tsp chili powder

1/4 tsp ground cumin

1/2 tsp granulated sugar

salt and pepper to taste

Combine all ingredients in a food processor and pulse until all ingredients are finely chopped.

Place in refrigerator for a few hours so it can marinate and blend flavors.

Serve with your favorite chips and guacamole.

Store in refrigerator for up to 1 week (it won't last that long though...trust me).

If you are of the 21% of population who just do not like cilantro (raise your hand)!  My entire family and gardener husband know that they need to make a special jar for me sans cilantro.  

One Year Ago: No Post

Two Years Ago: No Post

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