It’s Aloha Friday and I’m dreaming of the BEACH!!
Monthly Archives: June 2017
I love Bundt® cakes! For the most part, they’re moist and tasty. I even have more than one type of Bundt® pan, with another one on its way.
I saw a recipe somewhere for Chocolate Bundtlettes, heh, I have a pan like that!
But as I thought about the recipe, I figured I could one up that! I’ll make the cake in my Half-sized Bundt® pans and then guild the lily farther.
Triple Chocolate Bundt® with a Deluxe Ganache Frosting
1 box Devil’s Food Cake Mix
1 box Instant Chocolate Pudding (the small one)
1 1/3 C. Vegetable Oil
½ C. warm Water
1 C. Sour Cream
1 C. Chocolate Chips
Preheat the oven to 350⁰
In a Stand Mixer or using a Hand Mixer, combine all of the ingredients until smooth, excluding the Chocolate chips, stir those in last. The batter with be like thick pudding. Using a Baking Spray, grease the two Half-sized Bundt® pans; immediately pour the batter evenly between the two pans (I use a scale to be accurate). Bake for 20-30 minutes, until a cake tester comes out clean.
Place the cakes on a cooling rack and set aside until completely cooled and then turn them out (I run a disposable plastic knife around the edge of the pan first) on to the rack, fitted in a sheet pan.
Now comes the fun part, frosting and decorating those two cuties!
I wanted a bumped up Ganache Frosting, so I kinda winged it.
Deluxe Ganache Frosting
1 C. Chocolate Chips
1 C. Half and Half (or Cream, we use ½ & ½ in our coffee)
½ C. Shredded Sweetened Coconut
½ C. Chopped Pecans
In a glass bowl, heat the ½ & ½ in the microwave for 30 seconds or so, just til hot but not boiling. Add the Chocolate Chips and stir gently until all of the Chocolate is melted. You might need to “nuke” it again for a few seconds.
Pour the still warm Ganache over the two cakes; sprinkle the Coconut and Pecans into the Ganache, pressing very lightly in so that they stick.
Slice and enjoy with a cup of coffee or a big glass of cold milk.
I took one of the cakes to our next door neighbors and put the other one into our Covered Cake Plate.
It should keep for 4-5 days, that is if you don’t devour it!
DH and I don’t go out to breakfast very often, but we started talking about The Lone Spur Café and how we hadn’t been there for breakfast in a really long time. So, let’s go!
I’ll go first. This is my favorite breakfast/Sunday Brunch item of all times! This is the Cowboy Benedict. You’ll get 2 Biscuits topped with a generously thick slice of Smoked Ham, two Basted Eggs, Country Gravy (don’t let that throw ya though, it’s the best Sausage Gravy I’ve ever flipped a lip over!) along with a side of either Country Potatoes or Hash browns. I had the half order with Hash browns and I wound up taking most the Potatoes home.
DH enjoyed the Ham Steak & Eggs. This a nice sized hunk-o-Smoked Ham, 2 Eggs (although that looks more like THREE Eggs to me) cooked to order and your choice of Country Potatoes or Hash browns. DH had the “regular sized order” with the Country Potatoes and scrambled, but you can get a larger “Cowboy size”.
We were both stuffed to the gills, so we went across the street to the Court House Square to walk it off. Ya gotta love small towns!
I think my brain is stuck on Lemons just now…
Meyer Lemon Bars
For the crust:
1 ¼ C. All purpose Flour
½ C. Powdered Sugar
1 Tbsp. Corn Starch
½ C. softened Unsalted Butter
For the filling:
1 ½ C. Granulated Sugar
The zest of 1 Meyer Lemon
½ C. freshly squeezed Meyer Lemon Juice (approx. 2 Lemons)
½ C. All purpose Flour
Extra Powdered Sugar to dust the tops later
Preheat the oven to 350⁰
Line an 8×8 square pan with parchment paper.
In a large bowl, combine the dry ingredients for the crust with a whisk; cut in the Butter with a fork or pastry cutter until it’s crumbly (I used a Food Processor, it’s faster and easier).
Transfer the mixture to the pan and press the dough firmly into the bottom of the pan; bake for 10 minutes.
Whisk together the filling ingredients, minus that extra Powdered Sugar; pour the filling mixture over that still hot crust and bake for another 25 minutes or until the filling is set.
Cool on a rack to room temp and then refrigerate uncovered for at least 2 hours.
Dust the top liberally with that extra Powdered Sugar and slice, how good does that look?!
*Cooks note: If you can’t find Meyer Lemons, regular Persian Lemons are perfectly fine, just a little bit more tart than Meyers. I like to freeze Meyer Lemon juice in half cup portions when they’re in season, November through March.
You’ve heard of Greek Seasoning before right? NO?! Take a look down the Spice aisle in your local supermarket and you’ll find only one brand of commercially produced Greek Seasoning.
See the ingredients on the back panel: Black Pepper, Garlic, Oregano, Parsley and “five other spices”, along with some other stuff. On top of that, it’s not cheap either!
So I did an internet search for a recipe, a formula if you will; there are oodles of them. I already had all of the ingredients in my Spice Rack, so I put together a blend that we really like and I use it in and on just about anything.
Greek Seasoning Ala Auntie Doni
3 tsp. Dried Oregano
2 tsp. each Dried Mint, Thyme, Rosemary, Parsley and Ground Black Pepper
1 tsp each Dried Basil, Marjoram, Granulated Garlic and Onion Powder
In a small bowl, combine all of the ingredients.
I go one more step and grind everything, working in small batches, in either a Spice Grinder or small Food Processor, or my favorite method, using a Mortar and Pestle, you’ll get a finer grind.
Store in an airtight container for as long as 6 months, but I don’t think it’ll last that long. I put this in Salad Dressing, on grilled Meats and Vegetables, on Bread dough, like Focaccia before it goes in the oven, anything that you want a hint of Greek in.
I make multiple batches of my Greek Seasoning, they make great gifts 😉