Oozing Chocolate Cake

Can I say how awesome my friends are? Forgive me for bragging for a moment, but I have a friend who works for the local news channel, a friend who works for a sports lobbying group (and plays on the senate softball league, lol), a friend who is currently working at a theater in the woods in Kentucky, and oh, yes, one who gets me free cookbooks. Actually, she works, get this, in the TV section of the Washington Post! Awesome by itself, but add the fact that the people who do book reviews give away books, and it gets even cooler. When she sees cool cookbooks in the give away pile, she sometimes brings some home for me. One time she brought home a cookbook that I have so far only used twice. Once was kind of a dud, but the other. WOW. I made this oozing chocolate cake for a girly night in and it was perfect. So soft and chocolatey. I would not change a thing...well, maybe I would serve with vanilla ice cream, but last time we all dug in and devoured it so fast, there was no time for ice cream scoopers! The recipe is from "Without Reservations"by Joey Altman. I don't know whether or not to reccomend it, having only tried 2 recipes, but I can sure reccomend this one! Brownie Ice Cream Sandwich friend, thank you. I do have the coolest friends!Oozing Chocolate Cake
serves 6
8oz chocolate chips
1 stick butter
3 large eggs, seperated
1/2 cup sugar
cooking spray

1. Melt the chocolate and butter together in a double boiler over simmering water. Set aside to cool
2. In medium bowl, whisk the yolks with 1/4 cup sugar until pale and light, about 5 min
3. Whip the whites in a large, clean, dry bowl until thick and frothy, then add remaining 1/4 cup sugar and continue whipping until they form soft peaks; they shouldn't be dry or hard
4. Fold yolks into chocolate then fold that into the whites. Cover and refridgerate between 1 and 24 hours (i reccomend a higher number to make the center colder and more lava like when done)
5. Preheat oven to 400. Spray 6 6oz ramekins with cooking spray and divide the batter between them. Bake until set on the outsides but runny when inserting toothpick in center (15min).
6. Cool 1 minute, run a knife around the outside to loosen, put a plate on top of the ramekin and flip to remove.

Pineapple Kiwi Chicken

Because I have found myself a TAD bit busy (somewhere between torts briefs, training to run a 5k and trying to have a life, my schedule got crowded) this post is going to be an exercise in brevity. Trust me, I can use all the help I can get in staying brief; my current memo is over 7 pages and there is a 5 page limit! Law school is phenomenally interesting and I love it, but people are not kidding when they say there is a lot of work. Oh well, here is a quick and FANTASTIC recipe from last night. The ease of this recipe was much appreciated, but so were its spicy sweet flavors. I adapted this recipe from Robin Miller's seared pork version.
Pineapple Kiwi Chicken
serves 4

1 cup diced pineapple (fresh or canned in juice)1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced (I used a jalapeno from a jar [technically pickled?] I rinsed it off, pulled out the seeds, rinsed the inside and dried it off to use, then I used less than called for because I didn't want too much spice)
1 tablespoon lime juice
Salt and pepper
1 tablespoon olive oil
2 chicken breasts, each cut into chicken strips
chili powder to taste
cooked brown rice

In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and set aside.

Heat the oil in a large skillet over medium high heat. Season one side of each of the chicken strips with salt, pepper and chili powder. Put the seasoned side down into the pan. Spice the other side with salt, pepper and chili powder. Once the first side is cooked, turn the strips over and cook until done. Serve the chicken over the rice and spoon the pineapple kiwi salsa over top.

English Muffin Bread and Garlic Herb Butter

This has been floating around my "to be blogged" area for a while. It is a great bread (crusty outside, firm but not at all hard inside) and it is super easy to make (put ingredients in the machine). I served it with baked ziti and the tomato and green bean salad and it perfectly complemented both flavors. You can add any spices you like, but as I note below, my favorite so far is oregano and garlic.
Bread Machine English Muffin Bread (from "The Bread Machine Baker")
1 cup minus 1 TBSP water
1/8 tsp baking soda
2 TBSP nonfat dry milk powder
1 tsp salt
1 tsp sugar
oregano to taste
garlic powder to taste
2 cups bread flour
2 tsp active dry yeast
Add all ingredients to machine in order listed. Choose regular crust and press start. Also works on rapid or quick bread setting.

I highly recommend this butter for...ANYTHING. I first used it as a spread for crackers and baguettes at the engagement party. Then I used the leftovers as the butter for Italian grilled cheese. Finally, it would certainly work on the above bread!

Roasted Garlic Butter with Chives

1 cup unsalted butter, at room temperature
2 heads roasted garlic, recipe below
1 tablespoon chopped chives
1/2 tsp. salt

In a bowl, combine all the ingredients and mix well.

Take a large piece of parchment paper and pile the butter at one end of the paper, forming it into a log as best as you can.

Begin rolling the paper and the butter up, jelly-roll style, rolling tightly as you go and smoothing the log.

Wrap in plastic wrap and refrigerate until ready to use.

Roasted Garlic
Preheat oven to 350
Take 2 heads of garlic and cut off about one-third of the top of each head. Place them each on a piece of aluminum foil and drizzle each with a bit of olive oil. Sprinkle with a bit of salt and then wrap loosely in the foil.
Place them on a baking sheet in the center of the oven.
Bake the garlic for about 40 minutes. Check the garlic. It’s done once the cloves become soft and the head of garlic can be easily squeezed. Don’t burn the garlic.
Let it sit overnight wrapped in the foil and use the following day.

South West Pasta Salad

So I am more than a little behind on posting this one. It is another one from the old picture folder of "remember that time I hosted an engagement party?" This was the version of pasta salad I decided to do. No Italian dressing here! It is covered in flavors of lime, cilantro and cumin. I really enjoyed it, and, an added bonus, the dressing for the salad also makes a great chicken marinade. It is definitely best fresh, but can be stored (w/o the cilantro) overnight in the fridge if you want.

I'm entering this South Western take on pasta salad into the newest Recipe Remix. Enjoy!

South West Pasta Salad (Adapted from Allrecipes)

• 1/2 (16 ounce) package gimelli pasta
• just under 1/3 cup vegetable oil
• just under 1/3 cup lime juice
• 1-2 tablespoons chili powder, to taste
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 cloves garlic, crushed
• 1 can of corn, drained
  
• 1 can black beans, drained and rinsed
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 1/2 cup fresh cilantro leaves
• 1 cup chopped roma (plum) tomatoes
• green onions
  

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro and green onions. Serve chilled or at room temperature.

Green Bean and Cherry Tomato Salad

This one was such a winner. I want to send a HUGE thank you to Smitten Kitchen for this delicious and healthy side dish idea. I served it alongside baked ziti and home made bread. The bread with the salad was delicious. I used it to soak up all the extra dressing. If I was not serving with a crusty bread, I would likely halve the dressing recipe, because it was far too much dressing for JUST the veggies. So great and easy, you have to try it!
I am submitting this wonderful recipe to Joelen's Tasty Tools roundup because you need your whisk to get the dressing right. I reccomend using a very small whisk because of how little you need to mix up.
Green Bean and Cherry Tomato Salad

1 pound green beans
1 pound cherry tomatoes
1/4- 1/2 an onion
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil

Top and tail the beans (I also halve the big ones at this stage), and parboil them in salted water until tender (2-4 min). Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half. Can do up to here in advance, but do not move ahead before you are ready to eat.

For the vinaigrette, dice the onion fine and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or slat, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor. Toss and serve.

S'mores Cupcakes

Dhanggit is hosting a party and I'm bringing dessert! Ok, so maybe this dessert wasn't just for Dhanggit. Maybe I made them for the engagement party I hosted, but they were still great party food!

I made s'mores cupcakes with a chocolate cake base, graham cracker and marshmellow frosting and graham cracker topping with a hershey bar piece stuck in. Yum! And so cute, no? The idea was from Sew Darn Cute and the recipes are from her and Martha Stewart.

Cupcakes
Makes about 30

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Frost with marshmellow topping and top with graham cracker crumbs and chocolate bar pieces.

Here's where it got interesting. If you frost the cupcakes with the fresh frosting, the frosting spreads and droops. See Below.

Lesson learned: Mix graham crackers into the frosting to make it more solid and then refridgerate until it will hold it's shape. Ah, much better!

Marhmellow Frosting and Toppings
2 sticks butter, room temperature

1 lb. (2 cups) confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream (Fluff)

1 cup graham cracker crumbs

30 hershey bar pieces

Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla until incorporated. Add the Fluff (this takes patience and a little ingenutiy) and mix until creamy. Add 1/2 cup graham cracker. Transfer to Ziploc bag and put in fridge for a little over an hour and up to overnight. When ready to use, cut off tip, pipe onto cupcakes. Top with graham cracker crumbs and a candy bar piece.

Frozen Lime Pie

Can I tell you about my new crush. R.R. will always have my heart, but Robin Miller is now finding a place in my kitchen. More specifically, my freezer. I had a Barnes and Noble gift card right around the time they were having an awesome sale, so I picked up a bunch of books including a very cheap copy of Miller's "Quick Fix Meals." I now LOVE this book. I put my tabs in it, and about half the pages are marked! I love her "double duty" efficiency! Call me type A but the planning in it makes me so happy. With crazy law school days ahead, i have taken to making dinners and making extra to freeze, so Robin Miller's book is right up my alley. Expect to see a lot more from her in days and weeks ahead. For the record, I have already frozen chicken tortilla soup and baked ziti.

For right now, though, I currently have a frozen pie from the book in my freezer. Delicious, cooling and SO easy you wouldn't believe. And really, isn't that all you could ever ask for?

Frozen Lime Pie
from Robin Miller's Quick Fix Meals
8oz tub coolwhip, slightly thawed
14 oz can sweetened condensed milk
1/2 cup key lime juice
6 oz prepared graham cracker pie crust
*I added green sprinkles and food coloring for color*

Combine first 3 ingredients (plus sprinkles and coloring if using) until smooth. Spoon into pie crust and smooth the surface. Freeze at least 30 minutes and up to 3 months.

I am entering this yummy treat into A Southern Grace's Beat the Heat event.