From Eating Well Magazine
Serves 4
*4 tsp extra virgin olive oil
*3/4 tsp lemon zest, divided
*2 tbsp lemon juice
*1 tsp honey
*1/2 tsp Dijon mustard
*1/2 tsp poppy seeds
*3/4 tsp salt, divided
*freshly ground pepper
*1/4 cup whole wheat bread crumbs
*2 tbsp fresh chives
*1 clove garlic, minced
*1 lb. ground lean lamb meat
*4 whole wheat sandwich buns
*4 cups mache (lamb's lettuce) or coarsely chopped butterhead lettuce
*1/2 cup fresh mint leaves
1. Whisk oil, 1/4 tsp lemon zest, lemon juice, honey, mustard, poppy seeds, 1/2 tsp salt and pepper to taste in a bowl. Set aside.
2. Combine breadcrumbs, chives, garlic, the remaining 1/2 tsp lemon zest, remaining 1/4 tsp salt and 1/2 tsp pepper in a bowl. Add lamb and gently knead until combined. Form into 4 patties.
3. Coat a large non-stick skillet with cooking spray and heat over medium heat. Add the patties; cook until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Meanwhile, toast buns. Add mache and mint to the bowl with dressing; toss to coat. Place the lamb burgers on the buns and top with salad greens (a generous 3/4 cup).
Thursday, February 25, 2010
Parker's Beef Stew
From Barefoot Contessa Back to Basics
Serves 6
*2 1/2 lbs. beef chuck, cut into 1 1/4 inch cubes
*1 bottle red wine such as Cabernet Sauvignon
*2 whole garlic cloves, smashed
*3 bay leaves
*6 oz. bacon, cut into 1 inch pieces
*2 cups plus 2 tbsp flour
*salt and freshly ground pepper
*2 cups chopped yellow onions
*olive oil
*6 garlic cloves, minced
*1 lb. small potatoes, halved or quartered
*1 lb. carrots, peeled and cut diagonally into 1 1/2 inch chunks
*1 can beef stock
*1 large branch fresh rosemary
*1/2 cup sun-dried tomatoes in oil, drained and sliced
*2 tbsp Worcestershire sauce
*1 10 oz. package frozen peas
1. Place the beef in a bowl with the red wine, garlic cloves and bay leaves. Cover the bowl and marinate the beef in the refrigerator overnight.
2. Brown the bacon in a large saute pan for 5-7 minutes over medium-low heat. Transfer to a Dutch oven.
3. Combine two cups of the flour, 1 tbsp salt and 1 tbsp pepper in a bowl. Lift the beef over the marinade, discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour mixture and shake off the excess. In the same saute pan, brown half the beef over medium heat for 5-7 minutes, turning to brown all sides. Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.
4. Preheat the oven to 300 degrees.
5. Lower the heat under the saute pan to medium-low, add the onions, and cook for 5 minutes, adding olive oil, if necessary. Add the carrots and potatoes and cook 5 more minutes. Place all the vegetables in the Dutch oven.
6. Add 2 1/2 cups of the marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tbsp salt and 2 tsp pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling instead of simmering, lower the heat to 275.
7. When the stew is done and the meat is tender, discard the rosemary branch. Ladle one cup of the pan juices into a bowl and whisk in the remaining 2 tbsp flour. Pour it back into the stew, stir gently and simmer for 3 minutes, until thickened. Stir in the frozen peas, season to taste, and serve.
Serves 6
*2 1/2 lbs. beef chuck, cut into 1 1/4 inch cubes
*1 bottle red wine such as Cabernet Sauvignon
*2 whole garlic cloves, smashed
*3 bay leaves
*6 oz. bacon, cut into 1 inch pieces
*2 cups plus 2 tbsp flour
*salt and freshly ground pepper
*2 cups chopped yellow onions
*olive oil
*6 garlic cloves, minced
*1 lb. small potatoes, halved or quartered
*1 lb. carrots, peeled and cut diagonally into 1 1/2 inch chunks
*1 can beef stock
*1 large branch fresh rosemary
*1/2 cup sun-dried tomatoes in oil, drained and sliced
*2 tbsp Worcestershire sauce
*1 10 oz. package frozen peas
1. Place the beef in a bowl with the red wine, garlic cloves and bay leaves. Cover the bowl and marinate the beef in the refrigerator overnight.
2. Brown the bacon in a large saute pan for 5-7 minutes over medium-low heat. Transfer to a Dutch oven.
3. Combine two cups of the flour, 1 tbsp salt and 1 tbsp pepper in a bowl. Lift the beef over the marinade, discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour mixture and shake off the excess. In the same saute pan, brown half the beef over medium heat for 5-7 minutes, turning to brown all sides. Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.
4. Preheat the oven to 300 degrees.
5. Lower the heat under the saute pan to medium-low, add the onions, and cook for 5 minutes, adding olive oil, if necessary. Add the carrots and potatoes and cook 5 more minutes. Place all the vegetables in the Dutch oven.
6. Add 2 1/2 cups of the marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tbsp salt and 2 tsp pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling instead of simmering, lower the heat to 275.
7. When the stew is done and the meat is tender, discard the rosemary branch. Ladle one cup of the pan juices into a bowl and whisk in the remaining 2 tbsp flour. Pour it back into the stew, stir gently and simmer for 3 minutes, until thickened. Stir in the frozen peas, season to taste, and serve.
Roasted Butternut Squash Soup and Curry Condiments
From Barefoot Contessa Back to Basics
Serves 4
*3-4 lbs. butternut squash
*2 yellow onions
*2 McIntosh apples, peeled and cored
*2 tbsp olive oil
*salt and freshly ground pepper
*2-4 cups chicken stock
*1/2 tsp curry powder
Condiments for serving:
*scallions, white and green parts, trimmed and diagonally sliced
*Flaked sweetened coconut, lightly toasted
*Roasted salted cashews, toasted and chopped
*Diced banana
1. Preheat the oven to425.
2. Cut the butternut squash, onions, and apples into the 1-inch cubes. Place them on a sheet pan and toss them with olive oil, 1 tsp salt and 1/2 tsp pepper. Divide the squash mixture between two sheet pans and spread in a single layer. Roast for 35-45 minutes, tossing occasionally, until very tender.
3. Meanwhile heat the chicken stock to a simmer. When the vegetables are done, put them through a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.
4. When all the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt, and 1/2 tsp pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments.
Saturday, February 13, 2010
Goat Cheese Souffle
From Alice Waters' The Art of Simple Food
Serves 4
*6 tbsp butter, divided
*3 tbsp flour
*1 cup milk
*salt
*fresh-ground pepper
*pinch of cayenne
*1 thyme sprig, leaves only
*4 eggs
*4 oz. goat cheese
Melt 5 tbsp butter in a heavy saucepan over medium heat. Stir in flour and cook for 2 minutes. Little by little, whisking thoroughly between additions, stir in milk. Season the bechamel with salt, pepper, cayenne and thyme. Cook over low heat, stirring occasionally for 10 minutes. Remove from heat and cool slightly.
Separate the eggs, stirring the yolks into the white sauce. Add the goat cheese to the sauce. Taste for salt. It should taste slightly too salty to make up for the unsalted egg whites, which will be added later.
Preheat the oven to 375 and butter a 1-quart souffle dish with remaining 1 tbsp butter.
Whip the egg whites into moist firm peaks. Stir 1/3 of the whites into the souffle base. Then gently fold the base into the rest of the egg whites, taking care not to deflate them. Pour the mixture into the buttered dish and bake for 35-40 minutes, or until puffed and golden, but still soft in the center and jiggly when shaken gently. (Halve the bake time if baking in two smaller dishes.)
Breeding-Style Oatmeal
Serves 2
*1 cup milk or water
*1/2 cup rolled oats
*1/2 cup toasted pecans or walnuts
*1/2 cup dried cranberries
*2 tsp pure honey
1. In a saucepan, bring the milk/water to a boil. Stir in oats and heat on medium until oats have absorbed most of the liquid, 3-5 minutes. Turn off heat and cover saucepan for 3-5 minutes.
2. Stir in nuts, fruit and honey. Divide between two bowls.
Variations:
*Substitute fresh apples or pears for the cranberries
*Substitute pure maple syrup or brown sugar for the honey
*1 cup milk or water
*1/2 cup rolled oats
*1/2 cup toasted pecans or walnuts
*1/2 cup dried cranberries
*2 tsp pure honey
1. In a saucepan, bring the milk/water to a boil. Stir in oats and heat on medium until oats have absorbed most of the liquid, 3-5 minutes. Turn off heat and cover saucepan for 3-5 minutes.
2. Stir in nuts, fruit and honey. Divide between two bowls.
Variations:
*Substitute fresh apples or pears for the cranberries
*Substitute pure maple syrup or brown sugar for the honey
Rachel's Bran Muffins
Makes 12 muffins
*1 1/2 cups wheat bran
*1 cup low fat buttermilk
* 1/3 cup canola oil
*1 egg
*2/3 cup brown sugar
*1/2 tsp vanilla extract
*1/2 cup all purpose flour
*1/2 cup whole wheat flour
*1 tsp baking soda
*1 tsp baking powder
*1/2 tsp salt
*2/3 cup raisins
*1 cup grated carrot
1. Preheat oven to 375 F and grease muffin cups.
2. Mix together wheat bran and buttermilk in a large bowl and let stand for 10 minutes.
3. In a medium bowl, beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Stir in raisins and carrots. In a small bowl, sift together flours, soda, powder and salt. Stir into bran mixture, until just blended. Spoon batter into prepared muffin cups. DO NOT OVERMIX!
4. Bake for 14 minutes, or until toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
*To freeze, follow recipe exactly, but put muffin tin into freezer after all ingredients are combined. When ready to bake, heat oven to 375, and bake muffins for 19 minutes.
*Variations: replace carrots and raisins with nuts and fruit that's in-season.
*1 1/2 cups wheat bran
*1 cup low fat buttermilk
* 1/3 cup canola oil
*1 egg
*2/3 cup brown sugar
*1/2 tsp vanilla extract
*1/2 cup all purpose flour
*1/2 cup whole wheat flour
*1 tsp baking soda
*1 tsp baking powder
*1/2 tsp salt
*2/3 cup raisins
*1 cup grated carrot
1. Preheat oven to 375 F and grease muffin cups.
2. Mix together wheat bran and buttermilk in a large bowl and let stand for 10 minutes.
3. In a medium bowl, beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Stir in raisins and carrots. In a small bowl, sift together flours, soda, powder and salt. Stir into bran mixture, until just blended. Spoon batter into prepared muffin cups. DO NOT OVERMIX!
4. Bake for 14 minutes, or until toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
*To freeze, follow recipe exactly, but put muffin tin into freezer after all ingredients are combined. When ready to bake, heat oven to 375, and bake muffins for 19 minutes.
*Variations: replace carrots and raisins with nuts and fruit that's in-season.
Black Bean Soup
From Betty Crocker's Cooking for Two
Serves 2
Time: 1 hour
*1 can chicken or vegetable broth
*1 can black beans, drained and rinsed
*1 tsp chili powder
*1/2 tsp ground cumin
*1/8 tsp crushed red pepper
*1 clove garlic, finely chopped
*1 jalapeno, finely chopped
*1 small onion, chopped
*1 carrot, sliced
*2 tbsp tequila
Toppings
*diced jicama
*cheddar cheese, shredded
*tomato, chopped
1. Combine all ingredients but the toppings in a pot and heat to boiling. Reduce heat, cover and simmer for one hour.
2. Working in two or three batches, blend the soup in a blender until smooth. Pour into serving bowl and add toppings.
Serves 2
Time: 1 hour
*1 can chicken or vegetable broth
*1 can black beans, drained and rinsed
*1 tsp chili powder
*1/2 tsp ground cumin
*1/8 tsp crushed red pepper
*1 clove garlic, finely chopped
*1 jalapeno, finely chopped
*1 small onion, chopped
*1 carrot, sliced
*2 tbsp tequila
Toppings
*diced jicama
*cheddar cheese, shredded
*tomato, chopped
1. Combine all ingredients but the toppings in a pot and heat to boiling. Reduce heat, cover and simmer for one hour.
2. Working in two or three batches, blend the soup in a blender until smooth. Pour into serving bowl and add toppings.
Black Eyed Peas with Pork and Greens
From Eating Well Magazine
Serves 6
Time: 45 minutes
*1 lb. boneless pork chops, trimmed and cut into 1/2" pieces
*1/2 tsp salt, divided
*1/4 tsp freshly ground pepper
*1 tbsp canola oil
*1 medium onion, chopped
*2 tbsp tomato paste
*1 cup instant brown rice
*8 cups roughly chopped kale, stems removed
*4 cloves garlic, minced
*1 can chicken broth
*2 tbsp cider or sherry vinegar
*1/2 tsp smoked paprika
*1 can black-eyed peas, rinsed
1. Toss pork with 1/4 tsp salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
2. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and remaining salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 10-15 minutes. Stir in the pork and the black eyed peas and heat for 1 minute.
Tuesday, February 2, 2010
Pea Guacamole
From Everyday Food Magazine
Makes 2 cups
Time: 20 minutes
*1 package (10 oz.) frozen peas, thawed
*1 ripe avocado, halved, pitted and scooped out
*1/3 cup cilantro leaves, chopped
*1/4 cup minced red onion
*2 tbsp fresh lime juice
*2 tsp minced jalapeno
*salt
In a food processor, puree peas until smooth. In a medium bowl, coarsely mash avocado. Stir in cilantro, onion, lime juice, jalapeno, salt and peas.
Carrot Bread
From my mother
Makes 1 loaf
*1 cup sugar
*3/4 cup cooking oil
*2 eggs
*1/4 tsp salt
*1 1/2 cup grated carrots
*1/2 cup walnuts
*1 tsp soda
*1 1/2 cups flour
*1/2 tsp cinnamon
*1/2 tsp nutmeg
Mix sugar and oil together. Add eggs and salt, mix well. Stir in carrots and nuts. Sift together dry ingredients and add to wet ingredients. Stir only until well-mixed. Pour batter into greased 9"x3" loaf pan. Bake at 350 for one hour.
Makes 1 loaf
*1 cup sugar
*3/4 cup cooking oil
*2 eggs
*1/4 tsp salt
*1 1/2 cup grated carrots
*1/2 cup walnuts
*1 tsp soda
*1 1/2 cups flour
*1/2 tsp cinnamon
*1/2 tsp nutmeg
Mix sugar and oil together. Add eggs and salt, mix well. Stir in carrots and nuts. Sift together dry ingredients and add to wet ingredients. Stir only until well-mixed. Pour batter into greased 9"x3" loaf pan. Bake at 350 for one hour.
Zucchini Bread
From my mother
Makes 2 loaves
*3 cups flour
*2 tsp baking soda
*1 tsp salt
*1/2 tsp baking powder
*3/4 cup chopped pecans
*3 eggs
*2 cups sugar
*1 cup vegetable oil
*2 tsp vanilla extract
*2 cups shredded zucchini
*1 8 oz. can crushed pineapple, well drained
Combine dry ingredients and pecans, set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 8"x4x3" loaf pans. Bake at 350 for one hour. Cool 10 minutes in pans; turn out on rack and allow bread to cool completely.
Makes 2 loaves
*3 cups flour
*2 tsp baking soda
*1 tsp salt
*1/2 tsp baking powder
*3/4 cup chopped pecans
*3 eggs
*2 cups sugar
*1 cup vegetable oil
*2 tsp vanilla extract
*2 cups shredded zucchini
*1 8 oz. can crushed pineapple, well drained
Combine dry ingredients and pecans, set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured 8"x4x3" loaf pans. Bake at 350 for one hour. Cool 10 minutes in pans; turn out on rack and allow bread to cool completely.
Peanut Butter Chocolate Chunk Cookies
From Barefoot Contessa Parties
*1/2 lb. unsalted butter, room temperature
*1 1/2 cups light brown sugar, packed
*3/4 cup granulated sugar
*2 eggs, room temperature
*2 tsp vanilla extract
*1 cup smooth peanut butter
*2 1/2 cups all-purpose flour
*1 tsp baking soda
*1 tsp kosher salt
*1 lb. semisweet chocolate chunks
Preheat the oven to 350. In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time. Add the vanilla and peanut butter and mix. Sift together flour, baking powder and salt in a medium bowl. Add to the batter, mixing only until combined. Fold in the chocolate chunks and drop the dough onto the cookie sheet. Bake for 17 minutes (the cookies will seem underdone. Do not overbake.
Southern Baked Rice
From Dawn
Serves 8 to 10
*2 cups rice
*2 tbsp butter
*2 1/2 tsp salt
*2 cans beef broth, plus 1/2 can water
*1/2 cup chopped almonds
Saute rice in butter and salt, stirring constantly until golden brown. Add liquid and nuts. Place in a greased casserole and bake in oven at 325 for one hour.
Serves 8 to 10
*2 cups rice
*2 tbsp butter
*2 1/2 tsp salt
*2 cans beef broth, plus 1/2 can water
*1/2 cup chopped almonds
Saute rice in butter and salt, stirring constantly until golden brown. Add liquid and nuts. Place in a greased casserole and bake in oven at 325 for one hour.
Macaroni & Cheese
From Barefoot Contessa Family Style
Serves 8
*kosher salt
*vegetable oil
*1 lb. elbow or corkscrew macaroni
*1 qt. milk
*1 stick unsalted butter, divided
*1/2 cup all-purpose flour
*12 oz. gruyere cheese, grated (4 cups)
*8oz. extra sharp cheddar cheese, grated (2 cups)
*1/2 tsp black pepper
*1/2 tsp nutmeg
*3/4 lb. fresh tomatoes, sliced
*1 1/2 cup bread crumbs
Preheat oven to 375. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil. Melt 6 tbsp butter in a large pot and add the flour. Cook over low heat for two minutes, stirring with a whisk. While whisking, add hot milk and cook for a minute or two, until thickened and smooth. Off the heat, add the cheeses, pepper, nutmeg and 1 tbsp salt. Add the cooked macaroni and stir well.
Pour into a 3 quart baking dish. Arrange tomatoes on top. Melt the remaining 2 tbsp butter, combine with fresh bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Serves 8
*kosher salt
*vegetable oil
*1 lb. elbow or corkscrew macaroni
*1 qt. milk
*1 stick unsalted butter, divided
*1/2 cup all-purpose flour
*12 oz. gruyere cheese, grated (4 cups)
*8oz. extra sharp cheddar cheese, grated (2 cups)
*1/2 tsp black pepper
*1/2 tsp nutmeg
*3/4 lb. fresh tomatoes, sliced
*1 1/2 cup bread crumbs
Preheat oven to 375. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil. Melt 6 tbsp butter in a large pot and add the flour. Cook over low heat for two minutes, stirring with a whisk. While whisking, add hot milk and cook for a minute or two, until thickened and smooth. Off the heat, add the cheeses, pepper, nutmeg and 1 tbsp salt. Add the cooked macaroni and stir well.
Pour into a 3 quart baking dish. Arrange tomatoes on top. Melt the remaining 2 tbsp butter, combine with fresh bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Spicy Pulled Pork
*2 3/4 lbs. boneless pork shoulder (or Boston butt)
*1 medium onion, diced
*1 28 oz. can crushed tomatoes
*1 14.5 oz. can whole tomatoes
*1 chipotle chile in adobo sauce
*1 tbsp adobo sauce
*1 tsp dried oregano
*2 dried bay leaves
*salt and pepper
In a 5-quart slow-cooker, combine onion, bay leaves, chile, adobo sauce, tomatoes and puree, 2 tsp salt and 1/2 tsp pepper. Add pork; toss to coat with sauce.
Cook on high setting til pork is pull-apart tender, 6 hours (do not uncover while cooking).
Transfer meat to a bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce. To serve, discard bay leaves and garnish with tortillas and grated cheese.
*1 medium onion, diced
*1 28 oz. can crushed tomatoes
*1 14.5 oz. can whole tomatoes
*1 chipotle chile in adobo sauce
*1 tbsp adobo sauce
*1 tsp dried oregano
*2 dried bay leaves
*salt and pepper
In a 5-quart slow-cooker, combine onion, bay leaves, chile, adobo sauce, tomatoes and puree, 2 tsp salt and 1/2 tsp pepper. Add pork; toss to coat with sauce.
Cook on high setting til pork is pull-apart tender, 6 hours (do not uncover while cooking).
Transfer meat to a bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce. To serve, discard bay leaves and garnish with tortillas and grated cheese.
Monday, February 1, 2010
Dr. Pepper Chocolate Layer Cake
From Lambert's
For the cake:
*2 cup all purpose flour
*1 cup white sugar
*1 cup firmly-packed dark brown sugar
*1 cup unsweetened cocoa powder
*1 1/2 tsp baking soda
*1/2 tsp salt
*1 cup Dr. Pepper
*1/2 cup semisweet chocolate chips
*8 tbsp butter, softened and cut up
*2 large eggs
*1 cup buttermilk
*1/2 cup canola oil
*1 1/2 tsp vanilla extract
Preheat oven to 350. Grease and flour two 9" cake pans.
Heat the Dr. Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add chocolate chips and stir until melted. Turn off heat and stir in butter. Set aside to cool 10 minutes.
Sift together flour, sugars, cocoa, soda and salt. Set aside.
With electric mixer, beat the eggs, buttermilk, oil and vanilla for two minutes. At lowest speed, add Dr. Pepper mixture and beat for one minute. Gradually add the dry ingredients and beat til smooth.
Divide evenly between pans and bake for 30 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes, then invert onto cooling racks. Allow to cool completely before frosting.
For the Silky Chocolate Butter Frosting:
*3/4 cup white sugar
*1/4 cup flour
*3 tbsp cocoa
*1 cup milk
*1 cup butter
*1 tbsp vanilla extract
*1 cup bittersweet chocolate chips, melted and cooled
In a 2-quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth- don't worry if there are a few lumps because they will smooth out as you cook.
Turn heat to medium and cook, stirring, constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour.
In a large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate.
Frost the cake.
For the cake:
*2 cup all purpose flour
*1 cup white sugar
*1 cup firmly-packed dark brown sugar
*1 cup unsweetened cocoa powder
*1 1/2 tsp baking soda
*1/2 tsp salt
*1 cup Dr. Pepper
*1/2 cup semisweet chocolate chips
*8 tbsp butter, softened and cut up
*2 large eggs
*1 cup buttermilk
*1/2 cup canola oil
*1 1/2 tsp vanilla extract
Preheat oven to 350. Grease and flour two 9" cake pans.
Heat the Dr. Pepper in a small saucepan over medium. When it starts to bubble, reduce heat to low, add chocolate chips and stir until melted. Turn off heat and stir in butter. Set aside to cool 10 minutes.
Sift together flour, sugars, cocoa, soda and salt. Set aside.
With electric mixer, beat the eggs, buttermilk, oil and vanilla for two minutes. At lowest speed, add Dr. Pepper mixture and beat for one minute. Gradually add the dry ingredients and beat til smooth.
Divide evenly between pans and bake for 30 minutes, or until toothpick comes out clean. Cool in pan for 15 minutes, then invert onto cooling racks. Allow to cool completely before frosting.
For the Silky Chocolate Butter Frosting:
*3/4 cup white sugar
*1/4 cup flour
*3 tbsp cocoa
*1 cup milk
*1 cup butter
*1 tbsp vanilla extract
*1 cup bittersweet chocolate chips, melted and cooled
In a 2-quart saucepan, stir together sugar, flour and cocoa until evenly combined. Add milk and stir until smooth- don't worry if there are a few lumps because they will smooth out as you cook.
Turn heat to medium and cook, stirring, constantly until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring. Remove saucepan from heat; cool completely. This should take 40 minutes to an hour.
In a large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate.
Frost the cake.
Chili-Roasted Sweet Potato Wedges
From Everyday Food
*2 medium sweet potatoes
*2 tbsp olive oil
*1 tsp chili powder
*salt and pepper
Preheat oven to 425. Cut potatoes lengthwise into wedges. Toss potatoes with oil, chili powder and 1 tsp salt and 1/4 tsp pepper. Roast until browned and tender, 15-20 minutes.
*2 medium sweet potatoes
*2 tbsp olive oil
*1 tsp chili powder
*salt and pepper
Preheat oven to 425. Cut potatoes lengthwise into wedges. Toss potatoes with oil, chili powder and 1 tsp salt and 1/4 tsp pepper. Roast until browned and tender, 15-20 minutes.
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