Chocolate Mousse Cake

Chocolate Mousse Cake

CAKE:

2 c sugar

1 3/4 c + 2 T flour

3/4 c cocoa powder

1/2 t baking powder

2 1/2 t baking soda

1 t salt

2 eggs

1 c buttermilk

1/2 c oil

2 t vanilla

1 c boiling water

MOUSSE:

4 egg yolks

1/4 c sugar

1 3/4 c heavy whipping cream, separated

1 1/4 c chocolate chips

3/4 c powdered sugar

1. Preheat oven to 350* and grease a bundt cake pan*.

2. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.

3. Add eggs, buttermilk, oil, and vanilla and mix until well combined; stir in boiling water (batter will be thin) and pour into cake pan.

4. Bake for 50-55 minutes, until it passes the toothpick test.

5. Combine yolks, sugar, and 1/2 cup cream in double boiler and cook, whisking frequently, until it's thickened, expanded, and lightened in color, about 7-10 minutes. Remove from heat and set aside.

6. Microwave chocolate chips in 30 second intervals (you can start with a minute), until melted and smooth. Whisk chocolate into double boiler.

7. In a separate bowl, whisk remaining 1 1/4 cup cream with powdered sugar until stiff peaks form.

8. Fold 1/3 of the whipped cream into chocolate mixture until well combined; fold 1/3 of the chocolate mixture back into the whipped cream; fold remaining whipped cream back into the chocolate mixture.

*One 9x13 - bake for 35-40 minutes | two 9" round pans - bake for 30-35 minutes | cupcakes - bake for 22-25 minutes

Slow Cooker Chicken & Pink Sauce

Slow Cooker Chicken & Pink Sauce

24 oz jar marinara sauce

1 onion, diced

2 cloves garlic, minced

1 lb chicken, cubed

salt and pepper, to taste

1 t Italian seasoning

2 bay leaves

11 oz Alfredo sauce

8 oz cream cheese

1 lb pasta, cooked

fresh basil, for garnish

1. Place a thin layer of marinara sauce in the bottom of slow cooker; add onion, garlic, chicken, seasonings, and Alfredo sauce.

2. Cook on low for 6 hours, or on high for 4 hours; stir in cream cheese about a half hour before serving.

3. Remove bay leaves and serve over pasta, garnished with basil.

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Italian Sausage Soup

Italian Sausage Soup

1 T butter

1 onion, diced

2 cloves garlic

1 lb Italian sausage

2 zucchinis, diced

4 c chicken broth, separated

1 t basil

1 t oregano

1 bay leaf

1/4 t cayenne pepper

14 oz can Italian diced tomatoes

8 oz cream cheese

2 c fresh spinach, roughly chopped

Parmesan cheese

 

1. In a large pot, melt butter; coat onion and garlic in butter, then add sausage and zucchini.

2. Cook for about 5 minutes, until vegetables are soft and sausage is browned.

3. Stir in 3 cups broth and herbs, followed by tomatoes; bring to a boil, reduce to a simmer.

4. Whisk remaining broth with cream cheese until smooth & add to soup.

5. Toss in spinach and allow to wilt before serving, topped with Parmesan cheese.

Nutella Candy Surprise Cookies

Nutella Candy Surprise Cookies

1 1/2 c butter, softened

13 oz Nutella

1 c sugar

1 1/2 c brown sugar

4 eggs

4 1/4 c flour

2 t baking soda

2 t baking powder

1/2 t salt

48 pieces of chocolate-coated candy (Milk Duds, mini Snickers, 3 Musketeers, Milky Way, Reese's)

1. In a large bowl, cream butter, Nutella, and sugars; mix in eggs one at a time.

2. Add flour, baking soda, baking powder, and salt; mix until just combined.

3. Cover and refrigerate dough for at least an hour.

4. Preheat oven to 350* and line cookie sheets with parchment.

5. For each cookie, wrap about one tablespoon of dough around a piece of candy before rolling in a ball. Bake for 8 minutes; let sit for 5 minutes before transferring to cooling rack.

 

Creamy Brussels Sprouts

Creamy Brussels Sprouts

1/2 lb bacon, cut in small pieces

1 T butter

2 lb Brussels sprouts, halved

1 small onion, minced

1 t Italian seasoning

salt & pepper, to taste

4 cloves garlic, minced

1 c heavy cream

1/2 c shredded mozzarella

1/2 c shredded Parmesan

1. Preheat oven to 400*.

2. Cook bacon in a large, oven-safe pot, over medium-high heat, until crispy. Transfer to a plate lined with paper towels.

3. Add butter, sprouts, onion, and seasonings to pot and cook for 5 minutes, stirring occasionally; add garlic and cook for another 2 minutes.

4. Pour in cream and heat until simmering; stir in cheeses and bacon. 

5. Transfer to oven and bake for 15 minutes.

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.

 

Homemade Hamburger Helper

Homemade Hamburger Helper

1 lb ground beef

1 small onion, chopped

2 rounded T tomato paste

1/2 t garlic powder

1/2 t chili powder

1 c uncooked elbow noodles

3 c beef broth

2 c Cheddar cheese

salt & pepper, to taste

1. In a large pot, cook beef and onion over medium-high heat, until meat has browned and onion has softened.

2. Stir in tomato paste, garlic powder, and chili powder; add broth and increase heat to high.

3. Once boiling, add noodles; reduce heat to medium and cook, uncovered, until noodles have softened (about 13-15 minutes), stirring occasionally.

4. Take pot off heat and stir in cheese, salt, and pepper.