It's the Most Wonderful Time of the Year

Summer + Birthdays (If only there was snow, and a jolly man dressed up in red...wait, that's another one...)

July is apparently the month of birthdays.  In honor of my boss’ birthday tomorrow, I am making, by her request, a chocolate cake.

Now, let me tell you.  When I asked her what she would like me to make, stressing that she could have anythinggg that she desired (Reese’s, Oreo, or coconut cake to name a few), she told me chocolate cake.  With buttercream frosting.

Me: With peanut butter filling?

Her: No

Me: With chocolate chips?

Her: No

Me: Chocolate/Peppermint/Strawberry Buttercream?

Her: Just.plain.buttercream.

Now I must confess, when she gave me this wish, I was a little bummed.  I always want to challenge myself in the kitchen…but plain old chocolate cake?

Boy, was I wrong!

After tasting a little bit of the end result, I was blown away by the taste of the rich, fluffy chocolate cake, paired with the decadent, yet classic buttercream.  I was transported back to when I was a child and I would get cake with buttercream for my birthdays and how everyone would fight over the flowers on top.

Even though there weren’t any flowers on this cake, it definitely was memorable.

I used this recipe for the chocolate cake. 

Below are Annie’s instructions:

2 cups all-purpose flour


½ cup unsweetened cocoa powder


½ tsp. baking powder


½ tsp. baking soda


½ tsp. salt


2 sticks unsalted butter, at room temperature


1 ½ cups sugar


2 large eggs


2 large egg yolks


1 tsp. vanilla extract


1 cup buttermilk (I used 1 cup of whole milk and 1 tablespoon of vinegar—got to love those substitutions!)

Preheat the oven to 350 F.  Grease and flour 2 9-inch round pans.

Mix the first five ingredients in a bowl.  Whisk together.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy.  

Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter.  Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed.  Beat in the vanilla.  

Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients).  Mix each addition only until it is blended into the batter.  Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula.  Divide the batter between the prepared cake pans.

Bake for 26-30 minutes, or until a toothpick comes out clean.  Cool to room temperature.

I used this recipe for the frosting (so easy!!!!).

Beat 2 sticks of butter for about 2 minutes, until completely smooth.  Gradually add 2 ½ cups of powdered sugar until combined.  Add 1 tablespoon vanilla extract.  Beat for 2 minutes until smooth.  Add a little water if too thick.

(Sorry that there are no pictures--I was too impatient to frost the cake, that I made the frosting in about 5 minutes!)

I also cut each cake in half to add additional layers—yum!  Hope my boss enjoys this as much as I did making it!

Happy Birthday : )

I'm baaackkk (with a recipe)!!!!!

Back to reality!

After two glorious weeks in Maine, one weekend in Nantucket, and countless lobsters, ice cream, and beverages, I am back in Virginia.

It was full of great times with family,

Padre and I

Patrick,

ahhhh young love ;)

And ……

Presents!!!

A diesel blender from the novio (boyfriend)!!

My birthday was a few weeks ago, and my gifts clearly reflected my interests.

To name a few: A heavy duty food processor!!!

                         And a TORCH from my seestor <---- pic to come!

Both of these items were what I have been dreaming of for years, so be prepared for lots of posts on things being chopped up and then set on fire : )

To start, one of my favorite salsa recipes!

Rachel's Salsa

4-5 roma tomatoes

1 small onion

1-2 jalapenos (1 for medium heat, 2 for a LOT of heat!)

4 garlic cloves

juice of 1 lime

handful of cilantro, roughly chopped

Roughly chop the first four items and layer in the food processor until desired consistency.  Add in cilantro and pulse until blended.  Toss with lime juice and enjoy!

Add the jalapenos you forgot to put in! (but it's okay, no one could tell the difference!) 

Secret ingredient: Pinch of salt!

Courtesy of Mama Gourmand

Scrumptious

She loves it!

yummmmm

This recipe is soooo easy and adaptable to every and any occasion!  I had about 10 hungry family members to bring this too, and it was just about demolished : )

In other news...

This vacation left little time for exercise, so off to spinning I go!

Mama Gourmand and I on one of our few runs during vaca!  

Check out my Camelbak! The rents got me it for my birthday, how awesome is that?!?!?!

Have a great night!

A Plate for Every Palate

Hi everyone!

So I have been MIA the past week because I have been vacationing in Maine.  I realized about Wednesday last week that since I still will be gone another week, maybe starting a blog until after I got back would have been ideal. Fail.  To keep the blog alive, Jill sent me this wonderful recipe that she cooked up for her and her husband a few days ago.  

Mediterranean Veggie Bake

 

1 cup coarsely chopped artichoke hearts (non-marinated)

1 cup chopped tomato (bite-sized pieces)

1 cup cut asparagus (bite-sized peices)

1 tbsp Italian seasoning (with sea salt)

1/4 cup feta cheese, crumbled

1/4 cup Italian-style breadcrumbs

1/4 cup parmesan cheese, shredded

 

Preheat oven to 350 degrees.  Combine all the veggies (and fruit, i.e., tomatoes) in a non-stick coated 8x8" Pyrex dish.  Mix in the seasoning and feta until well-combined.  Sprinkle the bread crumbs on the top, just to coat (you may end up not using the full 1/4 cup).  Layer the parmesan on top.  Bake in oven for 15-20 minutes, til heated through.  Make sure not to overcook, as the tomatoes will become mush.  Once heated through, switch the oven to a low broil, just until you notice a slight browning of the melted parmesan. 

 

You can eat your heart out on this one.  Only 315 calories for half of the prepared dish!

Delish.  It is vegetarian, yet so tasty that any meat-eater would love to try it, including her hubby!  Full of fresh ingredients, you truly get a taste of summer and eat as much as you want without feeling guilty.  The saltiness from the feta, nuttiness from the parm, and all of the distinctive flavors and textures from the vegetables really combine into a winning meal.

See you in a few days--I am busy stuffing myself silly with lobster meat and ice cream....

Enjoy!

Rachel

 

Thin Mint Truffles (or the desperate attempt at self-control)

This past Monday, my boss gave me a box of Thin Mints.  These cookies are easily my weakness (not the cute girls in uniform asking you to give them money), and they are even better straight from the freezer.  My boss is aware of this, and I think she was giving me these to get me back from not showing up with promised doughnuts. 

I had mixed feelings upon receipt of that box—I absolutely LOVE them, but God knows that they would be gone in about one day (and one night of late night snacking), so I knew that I would have to get rid of them as soon as possible.

I was having people over on Wednesday to celebrate my birthday, so I knew that I would be able to persuade people to eat them. 

So the brainstorming began. 

And I came up with Thin Mint Truffles.  A.m.a.z.i.n.g. (and simple too!).  I used this recipe for the chocolate filling, but came up with the rest of the recipe in hopes that I won’t be left alone with the cookies (it may have been my birthday, but my thighs wouldn’t have cared about that once they started expanding to accommodate those mint delights).

I apologize for the lack of pictures, but if you have any questions on how to make the truffle base, I would go to the link above or to my go-to-girl, Annie (and these are amazing as well!).  I got so excited that I thought eating the melted chocolate was more important than taking pictures of it : ) You understand.

Thin Mint Truffles

By: Me

1 cup of Thin Mints

12oz bittersweet chocolate (Ghodiva, please!)

8 oz semisweet chocolate (I used some chocolate chips)

1 1/3 cup heavy whipping cream

1 tsp peppermint extract

Self-control

I took about one sleeve of Thin Mints, roughly chopped them, and set them aside in a small bowl.  I also took the leftover crumbs from said chopping and put them in another side bowl (trust me, this will make sense very soon!).

Roughly chop the bittersweet chocolate and place in a separate bowl.  Bring heavy cream to a boil, and pour it over the bittersweet chocolate and stir until chocolate is completely melted and the mixture is smooth.  Add peppermint extract.

Put melted chocolate in the freezer for about 2 hours, or until set. About half way through, take bowl out and stir in the cup of chopped Thin Mints.  Place back in freezer for the rest of the time.

Just before you are about to take out the chocolate from the freezer, melt the semisweet chocolate in a double boiler.

After you take the chocolate out of the freezer, scoop out about 2 tablespoons of chocolate and form into a ball.  Dip in the melted semisweet chocolate.  Immediately after that, roll in the leftover Thin Mint crumbs.

 

Do you see the bite of the thin mint in the truffle??
Life.changing.



Guys, this was amazing!!!!! Not overly pepperminty (is that even a word?), but rich and decadent at the same time.  It looks like you slaved in the kitchen, when really (aside from the two hours in the freezer) it takes about 20 minutes!  The added thin mints in the actual truffle made the texture amazing---the creamy, dark chocolate base with the crunchy bits of Thin Mints was truly perfect.  The leftover crumbs was a last-minute decision, but I think it really made the presentation (and you don’t waste one crumb of these beauties!).

The only problem I had was that the chocolate took a little longer to set, so I couldn’t finish them for the birthday party.  So I brought them into work.  My coworkers didn’t seem that upset : )

Buckeyes....Happy Birthday, Rachel!

The Occasional Oenophile made these for me for my bday!  See how she did it : )

Buckeyes

1/2 stick of butter
1c peanut butter
1 tsp vanilla
lots of powdered sugar (1 cup or more)
1 12oz bag semisweet chocolate chips (watch out for parrafin wax and hydrogenated oils)
1 extra tbsp butter

Mix the 1/2 stick of butter and the peanut butter together with the vanilla til blended.  Then add the powdered sugar a little at a time, so it blends.  It's best to do this part with your hands.  The peanut butter ball should be firm, and peices of it should break off more than melt away when you've added enough sugar, kinda like the consistency of the inside of a Reese's cup.  You'll end up with a giant ball of peanut butter dough.  Chill this in the fridge for at least 30 mins.  If you're in a rush, the freezer will do.

 

In a separate bowl, melt your chocolate chips.  Many cooks like to do this in a water bath, but I find that it saves time to just nuke them (sacrilege, I'm sure!).  The trick is to be very careful and methodical about the melting, or you'll end up with nasty, burnt chocolate.  I find that this works in my microwave: 30seconds on high, take out and mix, 30 seconds on high, take out and blend completely.  The morsels will continue to melt as you blend, so don't put it back in the microwave even if it doesn't look melted all the way.  Once your chocolate is smooth, mix in the extra tablespoon of butter until blended completely.  This adds a sheen to the chocolate that most American chocolate companies get by adding parrafin wax (ew!).

 Take the peanut butter out of the fridge. 

 Break off a small piece (1/2" diameter) and roll into a ball.  Be careful not to handle it too much or your dough will begin to melt in your hands, making the next step that much harder.  Once your ball is formed, stick a toothpick in the top, about halfway through. 

Holding the toothpick, dip the ball into the melted chocolate to coat the outsides. 

Carefully remove the ball without dislodging the toothpick (it usually helps to have a spoon ready in the bowl to catch defectors).  Place the finished product on a baking sheet covered in wax paper.   Repeat this process until you run out of peanut butter and/or chocolate. 

Chill your buckeyes on the baking sheet in the fridge or freezer overnight, and make sure to store them in a cool place.  I find that they keep in the freezer quite well.  If you allow them to melt, they'll start to stick together and fall apart. 

I feel compelled to warn you that they are addictive and contain 119 calories a piece, so pace yourself. :)

Happy Birthday Rachel!

Happy Fourth!

This weekend revolved around food.  Just not food that I cooked.

Like Friday, at Clyde's in D.C.

A sweet, tart cosmo!

Jill's husband got these Philly cheesesteak egg rolls!! He let me steal one : ) OMGSOGOOD

Shrimp and Scallop Pad Thai--I have been dreaming about this all week!

Like Sunday brunch at my friend's house--thanks, Nicole!

Frittata!

With eggs, spinach, mushrooms, garlic......

And sprinkled cheese!!!!! Holy cow : )

Or like Sunday night with Ethiopian food and dessert at a cafe.

Before

After

You use this bread, called Injera

Anddd scoop!--YUM

Delicious!!!

 Anddd on the way home, we got to hear some live music from a band called the Brass Connections. The whole crowd was dancing and singing--it was amazing!

I just realized that after a whole weekend full of fun with my friends, I have only taken pictures of the food. And not them.  You can obviously see where my head is at. Oops.

Soooo understandably, I am on food detox today. Yay for arugala and parm slices : )  I used Jill's recipe for the dressing--two cloves of garlic, S&P, lemon juice, and olive oil (it tasted just like caesar dressing!).

Happy Fourth! Enjoy your time with your family, friends, and good food!

xoxo

Living for the Weekends

Sorry for no post yesterday! I was out late Friday night with some friends (pics to come later!) and then Saturday I spent the sunny day outside reading this:

Doesn’t Janet Evanovich crack you up!? I think she is hilarious, and it is quite entertaining for a quick read. 

I wasn’t so busy relaxing (hee hee ) that I couldn’t have fun cooking!  My first meal was from Julia Child’s cookbook

The Poached Egg.

For years I have wanted to try this recipe, but made up excuses for fear of failure.  After watching Julie and Julia recently, I decided to take a crack at it.

The cast of characters: One egg, a pot of simmering water, and a drizzle of vinegar (to keep the whites settled).

I cracked the egg in a separate bowl to drop into the simmering water.

Immediately, I used a wooden spoon to swirl the whites around.

After that, you wait for 3-4 minutes, until the whites are settled.

Then, you take it out carefully with a slotted spoon and place it on a plate.

Yummy.  The egg tasted better than any other form of egg I have had before. And it was so easy!!! It worked on the first try. Anddd it tasted like b.u.t.t.e.r.  It didn't need anything except a fork : ) And it only took 6 minutes.

Then came more good stuff for dinner.  The idea came from my inability to make a decision for what to eat.

First, I was thinking chicken parmesan.  But then I looked in my fridge and saw leftover egg roll wrappers from last week, from Kristin’s recipe.

So, I thought I would combine the two ideas--chicken parm + egg roll wrappers = chicken parm egg rolls!  

I made an extra egg roll (three total) and had it for lunch today—yummo (yes, I just pulled a Rachael Ray).

Chicken Parm Egg Rolls

Servings: 1-2

3 Egg Roll wrappers

1 chicken breast

1 cup pasta sauce

3 slices of mozzarella cheese

a handful of chopped basil

Preheat the oven to 350 F.  Season chicken with salt and pepper and dried oregano.  Cook for 20-30 minutes, until cooked . Raise oven temperature to 425 F.

Chop chicken.

In a small bowl, combine pasta sauce, basil, and chicken. Mix well.

Lay egg roll out and place slice of cheese on a diagonal. Place chicken mixture on an egg roll. 

Wrap up egg roll and place on cookie sheet seam down.  Cook for 20 minutes. 

Spoon extra sauce on top.  Enjoy!

I love this recipe! It tastes exactly like a chicken parm grinder…but crispier….and more egg-rolly than starchy bread.

Have a happy fourth, everyone!!!