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Food Favs

  • Food Favs

    I Like Big Bundts and I Cannot Lie

    Bundt Cakes of course! A couple weeks ago I tried making my very first Chocolate Bundt cake. I had to do it twice to perfect it! LOL. Hopefully my tips with this recipe will help and guide you into making it without any mistakes.

     

    Cake:

    1 cup brewed coffee ( I used my french press so the taste would be richer)
    16 tablespoons (1 cup) unsalted butter
    3/4 cup Ghirardelli’s unsweetened cocoa powder
    2 cups sugar
    3/4 teaspoon baking powder
    1/4 teaspoon baking soda
    3/4 teaspoon salt
    2 cups Unbleached All-Purpose Flour
    2 teaspoons vanilla extract
    2 large eggs
    1/2 cup sour cream

    Icing:

    2/3 cup chopped Ghirardelli chocolate baking chips, semi-sweet
    1/4 cup heavy or whipping cream

     

    Instructions:

    Preheat the oven to 350°F.

    To make the cake: Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.

    While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.

    Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.

    In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. Mix into the chocolate batter, stirring until thoroughly combined.

    Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. Pour the batter into the prepared pan.

    Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean. Note: a pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.

    Remove the cake from the oven, wait 15 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake.

    Let the cake cool completely before icing.

    To make the icing:

    Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
    Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.

    Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.

  • Food Favs

    Lemon Herb Salmon in 15 Minutes!

    I was never the seafood type person and I’m still a little hesitant on the whole “Under the sea” menu. When I was breastfeeding Isaiah I had a hard time producing milk and also wanted to make sure the milk I was producing had the nutrients in it for my son. I read online that salmon was a great source of protein. I never cared for fish but I was desperate. My husband and I decided to put together our own recipe and it made us love salmon so much that we have it once a week now!

     

    You will need:

    • Salmon Filet (2)
    • Butter (1/2 stick)
    • Lemon (1)
    • Parsley
    • Urban Accent’s Fishermans Wharf Herby Lemon Seafood Blend

     

    Instructions:

    1. Preheat oven to 450 degrees.
    2. Place butter on a cookie sheet. Sprinkle parsley and Fisherman’s Wharf spices over butter and  pan.
    3. Place pan in oven until butter is melted (about 3 minutes).
    4. Remove pan. Spread melted butter and spices evenly across pan. Place salmon filets on pan and cook for 5 minutes. If salmon has skin, skin side up.
    5. Remove pan. If salmon has skin, peel skin (it should come off easily at this point). Flip gently to not splash butter or break apart filet. Cook for an additional 4 minutes.
    6. Remove pan and plate filets.
    7. Cut two thin slices from center of lemon. Squeeze remaining lemon on salmon, and sprinkle additional parsley for garnish.
    8. Add your freshly cut lemon slices on top, and enjoy!

    Add your choice of a side. Asparagus grilled with olive oil, lemon juice, and salt is my favorite to pair with this plate!

    This recipe is nothing without the Urban Accent’s Fisherman’s Wharf Lemon Seafood Blend. So if you want to make this easy and delicious plate make sure to get yourself that spice. Urban Accent also has a variety of other delicious and fun spices. My current favorite is their gift set (pictured above) which includes the Fisherman’s Wharf. It makes a great gift for the upcoming holidays! Use promo code GIFTFLAVOR at urbanaccents.com for 10% off Gift Sets through 12/20/17!

     

     

  • Food Favs

    Taco Stuffed Peppers

    I am OBSESSED with this pan Chicago Metallic sent me! I decided to make taco stuffed peppers on it and they turned out perfect. What was nice about this pan was that the peppers were held in place so I didn’t have to worry about them spilling over. Since I’m eating for two I will definitely be using this pan to make more stuffed peppers!

    The recipe is easy and quick!

    I bought 1 pound of ground chicken and cooked it in a pan with a little corn oil.

    I then added in the 1 packet of taco seasoning.

    While I was cooking the ground chicken I was also cooking wild grain rice. Once that was finished I added it into the pan with the chicken!

    I then added chopped green pepper, chopped onion, chopped jalapeños, corn, and black beans.

    I set the oven to 350 and placed the peppers on the pan. Before putting the peppers in the oven I stuffed them with the pan of ingredients and topped each pepper off with Mexican cheese!

    The peppers were only in the oven for 15 minutes. I let them sit for 5-7 minutes and then enjoyed my dinner!