Thanksgiving

Hey All! Just wanted to give a summary post for Thanksgiving. I actually started doing this blog right around this time last year... soooo, this means this is the first holiday (with lots of cooking) that I get to post. 

All in all, my Thanksgiving was a success. The past two times (my first two times) of hosting Thanksgiving, I hadn't worked out the timing correctly, so this year I made appetizers for people to snack on before the actual Thanksgiving dinner. However, it seems that I was actually able to manage the timing and we got the food out of the oven at around 2 pm. (I am awesome).

I also wanted to thank certain people for being a huge help with getting everything together (and since it's Thanksgiving, I feel "thanking" is very appropriate):
My handsome fiance for helping cut all of the vegetables; my mother and brother for cleaning all the dishes; Shelby for helping me out with the turkey, the fried mozzarella with honey and figs, and a couple of other dishes; and my dad for helping out with random tasks (aka mashing potatoes with his über man strength and rolling the sweet potato balls around the marshamallows).

One last thing, there are a few other recipes that are ready to be posted, but I forgot to take pictures of them. Fortunately, I still have leftovers, so I will be able to post them tomorrow. Here are a couple of other random shots that were not posted:

 

(PS. Thank you to all my friends, family, family of friends, and friends of family following my blog. It makes me so happy that my recipes are being used.)

Vanilla Ice Cream

Rating: 4 of 5

Notes: I want to try making this by heating up the milk and heavy cream to thoroughly dissolve the sugar (it was a smidge grainy) and also using crushed vanilla beans instead of extract, I think it will give it a better flavor and texture.

Ingredients:

• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 1 tbsp pure vanilla extract

Directions:
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.

Turn on ice cream maker; pour mixture into frozen freezer bowl and let mix until thickened. Transfer to an airtight container and place in freezer for about 2 hours.

Hot Buttered Rum

Rating: 5 of 5

Ingredients:
2 tablespoons butter or margarine
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup firmly packed brown sugar
8 to 10 cups apple cider or juice
1 to 2 cups dark rum
8 to 10 cinnamon sticks (about 31/2 in. each; optional)

Directions:
In a 1-1 1/2-quart pan over medium heat, stir butter until melted. Add cinnamon, nutmeg, cloves, and allspice; stir. Add sugar. Remove from heat; mix well.

In a 4-5 quart pan over high heat, bring cider to a boil, about 15 minutes.

Combine butter mixture and hot cider in a pitcher or thermos. To serve, pour hot spiced cider into mugs (12 oz.) and to each add 2 to 3 tablespoons rum, to taste. Stir with cinnamon sticks or spoons.

Crispy Smoked Mozzarella with Honey and Figs

Rating: 5 of 5

Notes: Another one of my favorites.

I'd like to give another shout-out to Shelby. She also did a majority of the work on these. I doubt I could have had her patience when dealing with the phyllo dough.

Phyllo dough is a PAIN to work with. Try to keep it in a humid environment and make sure it is thoroughly defrosted... it kept crumbling for us.

Ingredients:
     6 sheets phyllo dough
     6 ounces smoked mozzarella, cut into 6 equal pieces
     Vegetable oil, for frying
     8 ounces dried figs, stemmed and quartered
     3/4 cup honey, plus more for drizzling
     3 teaspoons black sesame seeds

Directions:
In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

Goat Cheese and Sun Dired Tomato Profiteroles with Herb Oil

Rating: (I haven't tried it yet, I will get back about it though... from popular opinion these are fantastic.)

Notes: This recipe makes WAY too much herb oil. You do not need that much.

Ingredients:
Profiteroles:
     1/2 cup water
     1/4 cup unsalted butter, cut into pieces
     Pinch salt
     1/2 cup all-purpose flour
     3 large eggs
     3 tablespoons grated Parmesan
     Pinch freshly ground black pepper
   
Filling:
     8 ounces goat cheese, room temperature
     1/4 cup cream
     1/2 cup diced sun dried tomatoes
     Pinch salt and freshly ground black pepper
   
Herb Oil:
     3/4 cup fresh mint leaves
     3/4 cup fresh basil leaves
     1 cup olive oil
     Pinch salt
     Freshly ground black pepper
     1 cup chopped toasted walnuts, for garnish
   

 Directions:

Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.
For the Filling:

Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.
For the Herb Oil:

Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.


Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

Brie En Croute

Rating: 5 of 5


Notes: Wow... Just wow...

(I actually made this in our toaster oven... I had run out of room in the oven...)

Ingredients:

     1 sheet frozen puff pastry, pre-packaged
     1 tablespoon unsalted butter
     1/2 cup walnuts
     1/8 teaspoon ground cinnamon
     1 (8-ounce) wheel Brie
     1/4 cup brown sugar
     1 egg, beaten
     Crackers, for serving

Directions:

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

Herbed Roast Turkey

Rating: 5 of 5

Notes: Most successful bird I've made yet. The recipe I used the past couple years was good, but took forever. This bird remained moist without basting and had a great flavor. Also, a shout-out to Shelby for doing the majority of work while I prepped a lot of the other dishes.... Granted she did enjoy "dissecting" the bird. (See a pic at the bottom of the post for an amusing pic)

Ingredients:
Turkey and Brine

• 2 cups table salt
• 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed
• 1 sprig rosemary, thyme, marjoram

Herb Paste

• 1 1/4 cups chopped fresh parsley leaves (roughly chopped)
• 4 teaspoons minced fresh thyme leaves
• 2 teaspoons chopped fresh sage leaves (roughly chopped)
• 1 1/2 teaspoons minced fresh rosemary
• 1 medium shallot , minced (about 3 tablespoons)
• 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
• 3/4 teaspoon grated lemon zest , from 1 lemon
• 3/4 teaspoon table salt
• 1 teaspoon ground black pepper
• 1 teaspoon Dijon  pale ale and honey spice mustard
• 1/4 cup olive oil

Gravy

• 2 cups drippings
• 2 tbsp floud 

 Directions:
      1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
      2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).
      3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
      4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
      5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
      6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
      7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
      8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
      9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.
     10. To make gravy, take 2 cups of the drippings and put into a small sauce pan. Add 2 tbsp of flour and simmer until thickened.

Slow Cooker Stuffing

Rating: 5 of 5

Notes: Hands down the best stuffing recipe I've found. It's simple and delicious. Will be using this recipe for every Thanksgiving I host in the future.

Ingredients:

•      1 cup butter or margarine
•      2 cups chopped onion
•      2 cups chopped celery
•      1/4 cup chopped fresh parsley
•      12 ounces sliced mushrooms
•      12 cups dry bread cubes
•      1 teaspoon poultry seasoning
•      1 1/2 teaspoons dried sage
•      1 teaspoon dried thyme
•      1/2 teaspoon dried marjoram
•      1 1/2 teaspoons salt
•      1/2 teaspoon ground black pepper
•      4 1/2 cups chicken broth, or as needed (I used approximately 2 cups)
•      2 eggs, beaten

Directions:

   1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
   2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
   3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Glazed Carrots

Rating: 3 of 5

Notes: I've found that I really only like carrots sauteed in butter with a little bit of parsley. Although, this recipe had a beautiful color.

Ingredients:
1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2 teaspoon table salt
3 tablespoons granulated sugar
1/2 cup low-sodium chicken broth
1 tablespoon unsalted butter , cut into 4 pieces
2 teaspoons a squeeze of lemon juice
Ground black pepper

Directions:
      Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

Sweet Potato Balls

Rating: 4 of 5

Notes: I'm not a huge fan of the classical candied yams dish; I thought this would be a nice analogue. I wasn't disappointed. The coconut and orange set off the flavor nicely. However, I would probably half the orange juice next time. It was a smidge strong.

Ingredients:
     4 large sweet potatoes
     2/3 cup packed brown sugar
     2 tablespoons orange juice
     1 teaspoon orange zest
     1/2 teaspoon freshly grated nutmeg
     2 cups shredded coconut, sweetened
     1/2 cup granulated sugar
     1 teaspoon ground cinnamon
     1 large marshmallow per potato ball

Directions:
Preheat oven to 350 degrees F.

Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Cranberry Sauce

 Rating: 5 of 5

Ingredients:
     1 cup white sugar
     1 cup orange juice
     1 (12 ounce) package fresh cranberries

Directions:
   1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Smothered Green Beans

 Rating: 5 of 5 (if you like bacon)

Notes: An old Southern classic. 'Nuff said. I'd like to try this recipe with black forest bacon.

Ingredients:
     6 thick slices bacon peppered bacon, chopped
     1/2 cup onions, minced
     1 teaspoon minced garlic
     1 pound fresh green beans, trimmed
     1 cup water
     1/8 teaspoon salt
     1 pinch ground black pepper

Directions:
   1. Place bacon in a large, deep skillet. Cook over medium high heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.

Pecan Pie

Rating: 5 of 5


Notes: My dad compares this recipe to my grandmother's... and she's got traditional Southern recipes on her side. :D

Ingredients:
     1 cup light dark brown sugar
     1/4 cup white sugar
     1/2 cup butter
     2 eggs
     1 tablespoon all-purpose flour
     1 tablespoon milk
     1 teaspoon vanilla extract
     1 cup chopped pecans

Directions:
   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
   3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Upside-Down Pear Honey Spice Cake

Rating: 4 of 5
Notes: I couldn't get the taste of pumpkin bread out of my head. It was a very autumn cake though. Not disappointed. I wish I had used a different type of honey. I only ended up using half of my pears. I also had to redo the caramel. Make sure your pear slices are room temperature. Otherwise, they end up cooling the caramel faster. I also wish I had thought of a way to make the center look prettier.


Ingredients:
9 tablespoons unsalted butter
16 oz. (1-1/3 cups) honey
1 egg, beaten
1 cup milk
1 teaspoon vanilla extract
2-1/4 cup (9 oz.) all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoon baking soda
1-1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 ripe Bartlett pears
1 cup sugar
3 tablespoons unsalted butter

Directions:
Preheat oven to 350°F (180°C). Butter a 10 x 2-inch round cake pan (do not use a shallower pan, —the cake will over-flow).

Peel the pears. Cut into quarters lengthwise and remove the cores. Cut each quarter in half lengthwise.

Place the sugar in a large sauté pan and place over medium heat. When the sugar begins to melt, stir with a wooden spoon. Continue to stir and cook until all the lumps of sugar are dissolved and the sugar syrup is a light amber color (this will only take a minute or two). Remove the pan from the heat and add the 3 tablespoons of butter (be careful, the hot caramel will sputter when the butter is added). Stir until the butter is incorporated.

Working quickly, pour the hot caramel into the prepared cake pan—tilting the pan to completely cover the bottom.

Being careful not to burn your fingers on the hot caramel, fan the pears in a circle around the edge of the cake pan; fill in the center with the remaining 6 or 7 pear slices. If the caramel hardens before the pears are in place, set the pan over low heat (or in the oven) to soften the caramel. It is important that the pears are "stuck" in the caramel as it sets up as the batter is quite thin, and the pears will float if they are not "attached" to the caramel. Set the pan aside.

Put the 9 tablespoons of butter and the honey in a saucepan and place over medium heat. Gently warm until the butter is melted. Do not let the honey boil. Whisk to combine; set aside.

In a small bowl, combine the egg, milk and vanilla. Set aside.

Combine the dry ingredients in a large bowl. Pour the honey/butter mixture over the dry ingredients and whisk until smooth. Add the egg mixture and whisk until well combined. Pour the batter over the pears.

Bake the cake until a toothpick inserted in the center comes out clean, about 40-50 minutes. Cool the cake for 10 minutes in the pan. Invert the cake onto a serving platter. Serve slices of cake with a dollop of crème fraiche drizzled with a little honey.

Chocolate Mousse Flavored with Rum

Rating: 4 of 5

Notes:This isn't really mousse, it's chocolate whipped cream. if you don't mind eating whipped cream, it's good.

Ingredients:

• 1 1/3 cups whipping cream
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa
• 1/4 teaspoon rum extract  
• 1 teaspoon vanilla extract

Directions:
Beat together all ingredients until mixture is smooth and mounds softly.

Grapefruit Sorbet

 Rating: 2 of 5

Notes: It was too sugary and not fruity enough. Also, letting the liquid set for a few days, I think it lost its awesome flavor from the other night. (Ash and I put half of the sorbet liquid into our tequila. :D )

I also want to say thanks to my future mother-in-law for our ice cream maker! Love you!

Ingredients:

2 cups sugar

2 cups water

11/2 cups freshly squeezed pink grapefruit juice

1/4 cup orgeat syrup

1 tablespoon finely chopped grapefruit zest 

 

Directions:
Combine the sugar and water in a medium saucepan and bring to a boil over mediumhigh heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely.

This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making citrus sorbets. Allow to cool completely. When cool, add the lemon juice and zest stir to combine. If not freezing immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing.

If sorbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

Chewy Brownies

Rating: 5 of 5

Note: I <3 Cooks Illustrated. These are by far the best brownies I've had in a very long time. They are the perfect balance of flakiness and chewiness. The little pockets of gooey chocolate (from the rough chunks not blended into the batter) are a delight. Unfortunately, I beat the batter too much and there were a whole lot of air bubbles on top. Oh! And I'm seriously starting to think there is something wrong with our oven... I ended up cooking these for over an hour.

 Ingredients:

• 1/3 cup Dutch-processed cocoa
• 1 1/2 teaspoons instant espresso (optional)
• 1/2 cup plus 2 tablespoons boiling water
• 2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
• 4 tablespoons (1/2 stick) unsalted butter , melted
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups (17 1/2 ounces) sugar
• 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
• 3/4 teaspoon table salt
• 6 ounces bittersweet chocolate , cut into 1/2-inch piece

Directions:
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

Ashley and Martin's Wedding Cake 10/10/10

Notes:  Not too bad for a first attempt. :)

Rating: I didn't get to taste any of it, but I'm giving it 5 of 5 from feedback from the wedding guests.

Assembly:  The bottom tier consisted of a chocolate cake with a chocolate butter cream between the layers. The top tier consisted of a butter cake with a chocolate butter cream between the layers. The entire cake was covered in a chocolate ganache.


Bottom Tier
Chocolate De'Light Cake 
Ingredients:
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar
1 cup granulated sugar
1/2 cup water
3 ounces unsweetened chocolate, coarsely chopped
1/2 cup (1 stick/4 ounces/113g) unsalted butter, at room temperature
3 large eggs, separated, at room temperature
3/4 cup milk, at room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350°F/180°C. Line two 9 x 2-inch round cake pans with wax paper and grease the paper.
2. Make the Chocolate Cake:
In a large bowl, sift together the cake flour, baking soda, baking powder and salt. In a medium saucepan, combine the brown sugar, granulated sugar, coarsely chopped chocolate and the 1/2 cup of water and cook over moderately low heat, stirring, until smooth. Let cool slightly, stirring occasionally.
3. Using an electric mixer, beat the butter and egg yolks until blended. Gradually beat in the chocolate mixture. Beat in the dry ingredients in two batches, alternating with the milk, until smooth. Beat in the vanilla (batter will be rather thin.)
4. In a medium bowl, using clean beaters, beat the egg whites until barely firm. Stir one-third of the whites into the batter. Fold in the remaining whites until incorporated.
5. Scrape the batter into the two prepared pans. Bake the cakes in the bottom third of the oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for 15 minutes, then remove from pans and place right side up on racks to cool completely.
 Top Tier
Butter Cake
Ingredients:
3 cups all-purpose flour 1 tablespoon baking powder
1/4 teaspoon salt
1/2 pound unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 teaspoon vanilla extract

Directions:
1. Position the rack in the lower third of the oven and preheat to 350F (180C). Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
2. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
4. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.The entire process of adding and beating the eggs should take 3 to 4 minutes.
5. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans.
6. Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
7.Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. Frost and fill cake when completely cooled.

Chocolate Butter Cream Frosting
Ingredients:
6 ounces semisweet chocolate
2 tbsp. unsalted butter
1 tsp. vanilla extract
1/8 tsp. salt
2 cups confectioners' sugar
1/3 cup milk, or as needed

Directions:
Melt the chocolate in top of a double boiler over simmering water until completely melted. Add butter, vanilla and salt. Mix with the sugar, beat hard with a wooden spoon, adding milk until icing becomes thick and is of good spreading consistency.

Ganache
Ingredients:
9 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream

Directions:
1. Place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.

Cheesy Stuffed Chicken

Edit: I apologize readers; this is my second time posting this recipe. >.<

Rating: 5 of 5
Rating Note: I don't actually like this recipe, but it's Mike's favorite. :)


Notes: I use just enough cream cheese and cheddar cheese to coat the inside... otherwise the cheese overpowers the rest of the flavors. Also, I think our oven might not be accurate; this dish took around 60 minutes to cook in our oven. Also, I only make this in batches of 4 chicken breast halves.


Ingredients:
     oil, for greasing pan
     8 boneless, skinless chicken breast halves
     Cream cheese
     Cheddar cheese
     1 cup milk
     1 1/2 cups Italian seasoned bread crumbs
     1/2 cup grated Romano cheese
     1 tablespoon minced garlic
     3/4 cup butter, melted
     2 tablespoons lemon juice
     1/2 teaspoon garlic salt, or to taste
     1/2 teaspoon paprika
     1/2 teaspoon garlic powder

Directions:
   1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
   2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
   3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
   4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
   5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Grilled Cheese

Rating: 4 of 5
Rating Note: I used too much butter. >.<

Note: I feel silly for never having made grilled cheese this way. I usually just throw some cheese on some bread and into the toaster oven. Since I had made tomato soup a couple weeks ago (and still had some leftover) I gave it a go.

 Ingredients:

• 4 slices white  wheat bread
• 3 tablespoons butter, divided
• 2 slices Cheddar
• 2 slices Smoked Gouda

Directions:

   1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Pasta E Fagioli

Rating: 4 of 5

Notes: Instead of using the allotted cooking time, I let the soup simmer (with a lid on) until the rest of dinner was almost ready. I did not add the pasta at the said time; I added it 10 min before the rest of the meal was done. I wish it had had a little bit more flavor. Will add a little bit more spice next time :D

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 3 slices of bacon (1 peppered, 2 black forest)
• 1 medium onion , chopped fine (about 1 cup)
• 1 medium rib celery , chopped fine (about 2/3 cup)
• 4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes with liquid
• 1 piece Parmesan cheese rind , about 5 inches by 2 inches
• 2 cans (15 ounces each) cannellini beans , drained and rinsed
• 3 1/2 cups low-sodium chicken broth
• Salt
• 8 ounces orzo or other small pasta
• 1/4 cup chopped fresh parsley leaves
• Ground black pepper
• 2 ounces grated Parmesan cheese (about 1 cup)

Directions:
      1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
      2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.

Sloppy Joes

Rating: 4 of 5
Notes: WAY too much sugar.

Ingredients:

     1 pound lean ground beef
     1/4 cup chopped onion
     1/4 cup chopped green bell pepper
     1/2 teaspoon garlic powder
     1 teaspoon prepared yellow mustard
     3/4 cup ketchup
     3 teaspoons brown sugar
     salt to taste
     ground black pepper to taste

Directions

   1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
   2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Baked Mac 'n' Cheese

Rating: 4 of 5

Notes: I felt it needed more flavor. I might add some chili pepper and more paprika next time. Also, I put it in with the meatloaf at 325 and let it cook until it turned golden brown.


Ingredients:
     1/2 pound elbow macaroni
     3 tablespoons butter
     3 tablespoons flour
     1 tablespoon powdered mustard
     3 cups milk
     1/2 cup yellow onion, finely diced
     1 bay leaf
     1/2 teaspoon paprika
     1 large egg
     12 ounces sharp cheddar, shredded
     1 teaspoon kosher salt
     Fresh black pepper

Topping
     3 tablespoons butter
     1 cup panko bread crumbs

Directions:

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Meatloaf

Rating: 4 of 5
 
Note: I have a tendency to over stuff everything; my meatloaf didn't stay together very well. It would have helped if I had chopped everything a lot smaller. 


Ingredients:

•      6 ounces garlic-flavored croutons
•      1/2 teaspoon ground black pepper
•      1/2 teaspoon cayenne pepper
•      1 teaspoon chili powder
•      1 teaspoon dried thyme
•      1/2 onion, roughly chopped
•      1 carrot, peeled and broken
•      3 whole cloves garlic
•      1/2 red bell pepper
•      18 ounces ground chuck
•      18 ounces ground sirloin
•      1 1/2 teaspoon kosher salt
•      1 egg

For the glaze:

•      1/2 cup catsup
•      1 teaspoon ground cumin
•      Dash Worcestershire sauce (omitted; I ran out)
•      Dash hot pepper sauce
•      1 tablespoon honey

Directions:

1. Heat oven to 325 degrees F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Vampire Blood Tomato Soup with Muenster Sammies

Tomato Soup

 Rating: 5 of 5 


Ingredients:

•      3 tablespoons olive oil
•      1/2 fennel bulb, chopped, about 2 1/2 cups
•      1/2 large onion, chopped, about 1 cup
•      4 cloves garlic, smashed
•      1 1/4 teaspoons kosher salt
•      1 teaspoon fennel seed
•      1/8 to 1/4 teaspoon crushed red pepper flakes, optional
•      1 (28-ounce) can plum tomatoes, preferably San Marzano
•      2 cups homemade vegetable broth or low-sodium canned
•      2 cups tomato juice
•      6 basil leaves, torn
•      Fresh ground black pepper, to taste
•      Muenster Sammies, recipe follows

Directions:
Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.

Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.

Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.

Muenster Sammies with Apple Butter

Rating: 4 of 5

Note: I don't like these very much on their own. They're so good with the tomato soup though.

Ingredients:

•      16 (3 1/2-inch square) slices dark rye
•      1/2 cup apple butter
•      8 slices muenster cheese, about 3 ounces
•      8 slices yellow cheddar cheese, about 3 ounces

Directions:
Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.