Triple Chocolate Bunt Cake

This is one of those cakes where you take a small slice and land in heaven.  And a few minutes later, you look to see if anyone is watching cause you're going to snitch another slice.  (Just a small one- so it's alright)  And a few minutes after you devour that, you somehow find yourself next to the cake and decide while you're there, you might as well eat another small piece.......and before you know it the cake is gone!  That's when you know you're in love!  This cake is easy to make and loaded with chocolate.  It's very rich- you don't need much, but I promise that won't stop you from going back to get seconds!

RECIPE

1 package Devil's Food Cake mix

1/2 C. oil

1 1/4 C.  water

4 large eggs

5.9 oz instant chocolate pudding

3 C. semi-sweet chocolate chips, divided

1/2 C. heavy whipping cream

*Mix oil, water and eggs.  Add the cake mix and pudding and beat on medium speed for two minutes.  Make sure everything is well mixed.  Fold in 2 cups chocolate chips and pour into a lightly greased and floured bunt pan.  Bake for 50 minutes at 350 degrees, turning once.  Let the cake cool for 10 minutes before turning onto your cake stand.  Let the cake cool completely before drizzling the ganache.

To make the ganache, heat the cream and remaining 1 cup of chocolate chips over medium heat, stirring constantly, until all the chips are melted.  Remove the pan from the heat and let it cool for 15-25 minutes.  This is really important- otherwise, the chocolate will be too hot and run off the cake and onto your floor.  Take a spoon and when the chocolate runs off thick, it's ready.  (I put the chocolate on a little early in my picture....it still worked, but would have been better if I had waited another 5-10 minutes)  Top with fresh raspberries (and try to muster up some self control!)

Tips: Semi-sweet chocolate chips cut the richness; but I actually prefer milk chocolate chips in the ganache.  This cake can feed 20-25 people.

Whole Wheat Blender Pancakes

I make these pancakes every week....but ironically, I don't like to eat them fresh.  I prefer to eat them the next day- toasted so they're slightly crispy.  My favorite thing to do is fry up some turkey bacon and an egg and make a breakfast sandwich- pancake, bacon, egg and another pancake!  The recipe makes several pancakes, but they freeze well.  Also, you need a nice blender.  I used "Walmart" blenders for a few years- so they'll work, but you'll have to blend the wheat for 15-20 minutes or longer which is annoying.  

RECIPE

1 C. whole wheat kernels (not flour)

2 C. milk, divided

1 egg

2 TBL honey (or sugar)

1 tsp salt

1 TBL baking powder

1/2 C. Canola Oil

*Preheat your skillet on medium, slightly high, heat.  
Put wheat kernels and 1 C. milk in a blender.  Cover and blend on high for 3 minutes.  Add remaining milk and blend another few minutes.  Keep the blender going while you add the rest of the ingredients.  Just keep blending until you get a pancake batter consistency- be careful because you can blend it too long.  Pour batter onto the hot skillet and cook until golden.

*My family got me hooked on coconut oil, so that's what I use now.  It gives the pancakes a different flavor, but I like it.

Quinoa Salad

A co-worker brought this quinoa salad to our monthly potluck and I fell in love.  It's fresh and light..perfect for this time of year.  I have to admit, I'm not the most adventurous when it comes to trying new recipes....if I had read thru the ingredients without having first tried it, I probably would have passed on by.  But don't be a snob like me....give it a try!

RECIPE:

2 C. uncooked quinoa
4 C. chicken broth

2 C. rotisserie chicken, chopped up

1 C. craisins

1 C. frozen peas, thawed

1/2 C. chopped green onion

1/4 C. chopped parsley

15.5 oz can garbanzo beans, drained

1/2 C. toasted slivered almonds

Dressing:

1/3 C. lemon juice

1 TBL orange zest

1/2 C. orange juice

1/2 tsp curry powder

1 12 TBL olive oil

1/2 tsp salt

1/4 tsp pepper

1/2 tsp minced garlic

DIRECTIONS:

Bring the chicken broth to a boil, add quinoa, then reduce heat and cover.  Simmer for 15 minutes.  Remove from heat and let the quinoa cool for thirty minutes, stirring often to release heat.

In a large bowl, mix the remaining salad ingredients together.  Mix in the quinoa and toss/stir until everything is well combined.

Whisk the dressing ingredients together in a glass measuring cup then pour it over the salad.  Toss until everything is well coated and combined.  Now- you can eat it right away (it will be slightly warm) OR throw it in the fridge and let it cool all the way.  It's technically suppose to be eaten cool, but I like it warm too.  It makes a great and easy lunch. 

*It makes a lot!  So unless you're going to take it to a party or potluck, I'd half the recipe.

Crepes

My mother would sell her soul for strawberry crepes!  She asked for them every Mother's Day, Birthday, and Christmas.  So Crepes are just part of my childhood.  The only problem at my house is when I wash the strawberries and set them aside to dry......while I'm distracted making the crepes, my children sneak into the kitchen and take a bite out of every strawberry.  They don't eat the whole thing, just one BITE.  Then they stick it back in the container.  So I needed a picture that shows real life at my house :)

Crepes really aren't difficult to make...you just have to do things right...so read the instructions carefully.

RECIPE:

4 eggs

1 C. Milk

3/4 C. Flour

1 tsp Sugar

1/2 tsp Vanilla

3 TBL melted butter

1/2 tsp Salt

Before you do anything, wash and cut your fruit (so your children don't mutilate them) AND start warming your skillet to medium -slightly high- heat.  I use a 10" skillet.  If the skillet isn't hot enough, you're first crepe will be a disaster.

In a blender, combine all the ingredients.  Blend for about 20-30 seconds, then scrape down the sides and blend for another 15 seconds.  Spray your skillet well with PAM (unless you have a really nice non-stick pan) and pour about 1/3-1/2 cup of batter into the pan.  Pick up the pan and swirl the batter around a couple of times and set it back on the heat.  When the edges have browned and the top is set, gently push down the edges to break the seal and carefully get your spatula underneath half the crepe.  (It doesn't take very long for it to cook, so don't walk away!)  Flip it and let it cook for about 10-15 more seconds- just long enough to brown the other side.  Remove to a plate while you finish making the rest.

I make strawberry freezer jam in the summer just to use for crepes....a spoonful of jam, some blueberries and fresh whipped cream- delicious.

Cinnamon is really good, syrup, bananas and chocolate syrup, just simple whipped cream and fruit.....the sky is the limit.  Have fun making it your way.