Thursday, December 27, 2007
One Bowl Chocolate Mocha Cream Cake
(Cooking Light magazine, January 2006)
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
Yield: 16 servingsCALORIES 315 (23% from fat); FAT 8.1g (sat 3.2g,mono 2.6g,poly 1.9g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 46mg; SODIUM 390mg; FIBER 1.8g; IRON 1.8mg; CARBOHYDRATE 60g
Creamy Whipped Brie with Mer's Cranberry Salsa
(Seattle Times, 12/18/02, Salsa recipe from Merrilee Wong)
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red (or green) jalapeño pepper, seeded and minced (I recommend using gloves or plastic bags over your hands when chopping the jalapeno. The first time I made it, it stayed on my hands for days and that's not the best thing when you wear contacts!!)
¼ cup plus 2 tablespoons sugar
¼ teaspoon salt
3 tablespoons minced fresh cilantro
1½ tablespoons lemon juice
1½ tablespoons peeled and finely minced fresh gingerroot
¾ pound brie cheese, room temperature
8 ounces cream cheese, room temperature
¼ teaspoon black pepper
1 teaspoon finely grated lemon zest
1. To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl.
2. Stir in the green onions, jalapeño, sugar, salt, cilantro, lemon juice and ginger (I just put all this in the food processor after doing the cranberries and I process it all together. It ends up looking like a runny pesto. To save time you can use the jarred ginger.). Cover and refrigerate at least 4 hours. Stir occasionally.
3. To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until very smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature 1 hour before serving. Serve with crackers and the salsa on the side.
Here is the recipe if anyone is interested. It's cranberries, but it's not too tart or too sweet... very refreshing and so yummy and something different than the usual pumpkin/pecan/apple. It is out of a cookbook but I don't have the name of it.
Cranberry Orange Pie
3 1/2 cups fresh cranberries (about 1 pkg.)
1 cup granulated sugar
1 1/2 tablespoons all-purpose flour, preferably unbleached
1/4 teaspoon salt
3 tablespoons freshly squeezed orange juice
2 tablespoons minced or grated orange zest
2 tablespoons unsalted butter, melted
1 egg, lightly beaten
1 egg, lightly beaten, with 2 tablespoons heavy whipping cream for glazing
Granulated sugar for sprinkling
Preheat oven to 450
Combine first seven ingredients in large bowl and pour into cooled pie shell (I cheated and used the pillsbury pie crusts, just make sure you grease the pie dish). Cut the remaining pastry circle (rolled to 1/16" thick) into strips, 1/2" wide. Moisten the edges of the pie shell with the beaten egg and criss-cross the dough strips to form a lattice design over the cranberries. Press the edges of the top and bottom crusts together; pinch off any excess dough and smooth the edges with your fingers. Brush the top of the pastry with egg glaze and sprinkle with sugar.
Bake for 10 minutes then reduce heat to 350 and bake until the crust is golden brown and the juices are bubbly, about 45 minutes longer.
Makes one 9" pie; serves 6-8
Here's a picture of the house in the snow. It was snowing at that moment but you can't really tell.
Saturday, December 1, 2007
Karl had delivered some flowers to cheer me up! Boys are so sweet sometimes!
Thanksgiving was good. My mom and Michael came down to Oregon and we went out to Lincoln City. They were celebrating their anniversary that weekend as well. The weather was gorgeous and we had a good time but it was a little odd doing something different on a holiday. The hotel restaurant was serving Thanksgiving dinner but none of us thought it looked that good, so now I've been craving it ever since. That's too big of a meal to cook for the two of us so I'm thinking we'll have to go to Marie Callendar's soon so I can get my Thanksgiving "fix". Here are a few pictures from the coast: