Triple-Chocolate Cake with Chocolate Peppermint Filling

Triple-Chocolate Cake with Chocolate                     
                 Peppermint Filling
Ok this is a stunning dessert if I must say so myself!  The middle is sooo good made with a fine quality milk chocolate and whipping cream. It is beautiful for Christmas, I had a request to make this again, so I am posting the recipe so after tonight, I can say, "go to my blog".  Enjoy!

(this can be made a day ahead and refrigerated.  makes 12 servings)

FILLING:  8 oz. imported milk chocolate (such as Lindt-I used their milk chocolate bars) finely chopped,  1/2 c. whipping cream, 1 Tbsp. corn syrup, 1/2 tsp. peppermint extract.   For Filling:  place chocolate in medium bowl.   Bring cream and corn syrup to simmer in small saucepan.  Pour hot miture over chocolare; add extract and let stand 1 min.  Whisk until mixture is smooth.  Let filling stand at room temperature while cake is baking and cooling.   CAKE:  1 c. flour,  1/2 tsp. salt, 1/3 c. unsweetened cocoa powder, 1/4 tsp. baking powder, 1/4tsp. baking soda, 3/4 c. (1 1/2 sticks)unsalted butter, room temperature, 1 c. sugar, 1/3c. (packed) brown sugar,  2 tsp. vanilla extract,  3 large eggs, 1/2 c. buttermilk, 1 1/2c. minature semisweet chocolate chips.  For Cake:  Postition rack in lowest third of oven and preheat to 350F.  Butter 9-inch diameter cake pan with 2-inch sides.  Line bottom with parchment paper.  Butter parchment.  Dust pa with flour.  Whisk first 5 ingredients in medium bowl to blend.  Using electric mixer, beat butter in large bowl until light and fluffy.  Gradually beat in both sugars, then vanilla.  Add eggs one at a time, beating well after each addition.  Beat in dry ingredients alternately with buttermilk in 2 additions each.  Mix in chocolate chips.
  Transfer batter to prepared pan.   Bake until toothpick comes out clean in center, (recipe says 1 hour and 5 min.  mine took 35 to 40 min.)  Cool cake in pan on rack 5 min. then turn out onto rack.  Peel off parchment.  Cool completely.
  Using electric mixer, beat filling until fluffy and lightened in color about 30 seconds.  Using serrated knife, cut cake hoizontally in 1/2.  Place 1 layer, cut side up, on rack set over baking sheet.  Spread filling over.  Top with 2nd layer, cut side down.  Chill filled cake 20 min.
GLAZE:  8oz bittersweet (not unsweetened chocolate) or semisweet chocolate, I used Ghirradelli bittersweet bar, finely chopped, 1/2 c. (1 stick)unsalted butter, cut into pieces, 1 Tbsp. light corn syrup, 3/4 tsp. peppermint extract.  MEANWHILE, PREPARE GLAZE:  Stir chocolate, butter and corn syrup in heavy small saucepan over low heat until melted and smooth.  Mix in extract.  Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 min.  Pour 1/2 c. glaze over center of cake.  Spread over top and sides.  Chill until glaze sets, about 15 min. Pour remaining glaze over center of cake, then spread quickly over top and sides.   Chill until glaze sets, about 1 hours.   ****Sprinkle crushed peppermint candy canes on top and serve when cake has softened**** Be prepared to wow your guests!  Takes some work but oh so worth it!!!












  

Luncheon Sandwich Loaf

              Luncheon Sandwich Loaf
This recipe was served in my mother-in-laws ward--she surprised the family with this wonderful sandwich at one of our get togethers along with a strawberry salad they were amazing together (hope to post the salad recipe soon!)

1 round focaccia loaf bread
(I used to buy mine at Target, they quit selling them, so I have been buying the rectangular one at SAMs --make sure it's thin though, the thicker ones just aren't as good)
Basil pesto sauce
Sliced cheese ( I like provolone, or muenster)
Sliced tomatoes (great when they are fresh from your garden!)
Sandwich sliced smoked turkey or Honey ham (the ham is my favorite)
*Cut the loaf in half sideways, spread basil sauce on each half, and layer the rest of the ingredients .  Put top back on and wrap in foil.  Bake at 325F. For 20 to 25 min. Or until warmed throughout and cheese is melted, cut into wedges.  Yummy!

Country Ham Chowder

       Country Ham Chowder
This recipe came from a free recipe card.  We enjoy this in the winter and works perfectly with leftover ham.  Nice soup recipe :)
For 4 servings you will need:
3 Tbsp. Butter
2 medium potatoes, peeled, pared, and cut into 1/2 " cubes
3/4 c. Finely chopped onion
1/4 c. Finely chopped carrot
1/4 c. Finely chopped celery
3Tbsp. Flour
2 1/2 -3c. Milk
1/4 tsp. pepper, salt optional
1 c. Finely chopped ham
1 1/2c. Grated sharp cheddar cheese
Chopped parsley for garnish
2 tsp. Dijon style mustard, opt.
**simmer potatoes in 3/4 c. Water in a covered saucepan for about 10 min. Or until potatoes are tender.  Reserve any liquid for the soup.  *Melt butter in large saucepan sauté onion, carrot, and celery until golden and soft.  Do not brown mixture.  *Stir in flour and cook for 2 min., stirring well.  *Add milk, potatoes with liquid, pepper, salt, and mustard, if used.  Bring to a simmer.  *Add ham and cheese.  Cook over low heat for 5min. **serve hot or keep warm over very low heat with lid on.  Serve with croutons if desired. ** I serve mine with the Parmesan rolls on this blog.

Becky's Famous French Bread

This French bread has amazing memories for my bunco group and Becky was so generous to share the recipe with us.  I wasn't so sure it would turn out as good, but it turned out wonderful!

3c. Warm water
1/3 c. Sugar
2 Tbsp. Yeast
*let bubble for 10 min., then add:
1 1/2Tbs. Salt
4 Tbsp. Oil (can use olive)
(Variations on the bread could be:  use Italian seasonings, garlic, or 2 Tbsp. Rosemary and add 2 Tbsp. Minced garlic, can add seeds like sunflower seeds or pine nuts, or add feta cheese to it.  More options are: sugar and cinnamon, then substitute water with orange juice and orange zest.  

Next add:  6 to 7 1/2 c. Flour, one cup at a time.  Let set 1 hour.  Divide dough in half, may have to add flour, so your hands aren't too sticky.  Shape into 2 French loaves.  Slash diagonally 7 times.  Sprinkle poppy or sesame seeds or leave plain for the top.  

Cover with cloth.  Preheat oven to 375 F.   When oven is ready, put loaves in and bake 25-30 min. Mine took about 23 min.

Enjoy!

Homemade Pasta/ Turkey Noodle Soup

I just love this time of year!  We cook a turkey breast on the Barbeque and have a nice turkey dinner for our Sunday conference meal.  Today I cooked the turkey carcass in my crockpot along with about 1/3 of a yellow onion sliced, two carrots cut into big pieces, and two stalks of celery cut into large pieces.  I let it cook on med/high for about 3 hours.  I then removed the carcass and let it cool and remove what meat I can from the bone.  I then discarded the vegetables, and skimmed the top of the broth for the fat and discard that( you can let it cool and it's easier to get the fat off from the top).  I added about 3 Tbsp. Of chicken base or to taste, and about 5 carrots chopped in bite size pieces,  1/3 chopped onion.  Let cook for about 2 hours on high, then about 1 1/2 hour before eating add, 3 to 4 stalks celery chopped into bit size pieces, and about 1 to 1 1/2 cups chopped turkey, salt to taste.  At about an hour before eating, add noodles and cook until soft, I usually turn the crockpot down just before they are soft. Mi sure don't like them soggy!  Add celery salt, and regular salt to your liking :)
   Homemade Noodles:  my sister and I bought our mom a pasta machine for Christmas one year, we loved her homemade pasta!  I have had her machine for many years and just now have figured out how to use it, but you can use a rolling pin for the same results just more work.  For the noodles you need:  3 eggs, 2 3/4 c. Flour, 1 tsp salt--make a mound with the flour, and a large deep well for the eggs, crack the eggs into the well, then add the salt.  With a table knife or fork combine the eggs and salt, then gradually start incorporating the flour from the sides of the well, try not to break the sides of the well, or the eggs will run out, as soon as it's no longer liquid, dip fingers in the flour and use them to work the ingredients together until it forms a rough and sticky dough, work the dough, if it is too sticky, use a little more flour or if too dry use a little cold water .  Give the dough a 1/4 turn counterclockwise then continue kneading and folding for 5 min. For machine, 10 for hand. Knead as you would bread, should be smooth.  Wrap dough in plastic wrap and let set 15-20 min. At room temp.  Cut ball in half or 1/4's sprinkle a little flour and knead until 5" circle now use a rolling pin, always rolling outward should be about 1/8 inch thick, then roll it up and slice.  Can use your machine instead of rolling pin.  Make sure you wrap the dough you aren't using in the plastic wrap until you use.  I set my noodles out to dry until the soup was ready for them.  Refrigerate and use the leftover dough in the next 3 days or freeze up to a month.  I think I may try fettuccine Alfredo with my leftover noodles!
 These were soooo good in the soup!

Sunburst Lemon Bars

I am finally getting around to posting this wonderfully lemony bar, if you love lemons, you will love this! I promise!  This comes from Pillbury, and one that gets rave reviews :)
                             Sunburst Lemon Bars
Crust
2c. Flour
1/2c. Powder sugar
1c. Butter, softened

Filling:
4 eggs, slightly beaten
2c. Sugar
1/4 c. Flour
1 tsp. baking powder
1/4 c. Lemon juice

Glaze:  1 c. Powder sugar, 2 to 3 Tbsp. lemon juice
Heat oven to 350 F.  In large bowl, combine 2c. Flour, 1/2c powder sugar and butter on low speed until crumbly.  Press mixture evenly on bottom of un greased 13x9 pan.  Bake for 20 -30 min. Or until golden brown.  In large bowl, combine eggs, sugar, 1/4 c. Flour, and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake 25 to 30 min. or until top is light golden brown.  Cool completely.
In small bowl, combine powder sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.  Makes 36 bars

Yummy Marshmallow Brownies

I really wish I could remember where I found this recipe.  It is a keeper and makes a lot so great for potlucks or church gatherings and I will warn you, very addicting!  I will post the lemon bars another time, they also are amazing and addicting!  Happy Eating :) 
                       Yummy Marshmallow Brownies
1c. butter
2c. sugar
1/3 c. unsweetened cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
2 tsp. vanilla
**Soften butter, and blend in sugar and cocoa.  Beat together and add the eggs, one at a time.  Add flour, salt and vanilla.  Spread on large greased cookie sheet (10x15x1inch), I use my jelly roll pan.  Bake 25 min. at 350F.  Remove from oven and cover entire top with 1 pkg. minature marshmallows.  Return to oven for 3 min., until soft and puffy.  Cool and frost with chocolate frosting.
Chocolate Frosting:  
1 stick butter (1/2c), softened
1/4c. milk (I sometimes use whipping cream or evaporated milk, it's richer, but really good!)
1  1/2 tsp. vanilla
1/4c. unsweetened cocoa
2 to 3 c. powdered sugar
**Mix all ingredients with a hand mixer until smooth.  Add more powder sugar or milk until you reach frosting consistency.

Stuffed Zucchini

My friend Cori made this for Bunco and I loved it!  Plus a good way to use the extra zucchini this time of year :)
                  Stuffed Zucchini
1lb. ground beef or can use 1/2 sausage and 1/2 beef, cooked
1c. stuffing mix (stove top) or bread crumbs
1 small onion, chopped
32 oz. spaghetti sauce
1 chopped clove garlic
1/2 c. grated Parmesan cheese, fresh
1/2c. mozzarella cheese

**Mix all together, leaving some cheese for later, stuff in a hollowed out zucchini that is sliced sideways (hollow until about 1/2", save some of the soft flesh and chop and put in mixture),  tightly cover with foil and bake at 350 F.  for about 1 hour, take foil off add the rest of the cheese on top and put under broiler for 5 min or until cheese is bubbly.  
**Use a medium zucchini.  
**also I would sautee the onion and garlic with the flesh of the zucchini, then add the meat, stuffing, and sauce.  

Savory Barbequed Chicken w/ Luncheon Salad

So I was scouring the Internet for a good chicken marinade, my kids are getting tired of my usual chicken marinades.  I came across a site and looked at the comments, they were rave reviews, and then I realized I didn't have all the ingredients, so I just did my own creation, crossing my fingers it would turn out, after all, I had company coming over.  I held my breath, but this chicken honestly was amazing!

       Savory Chicken Marinade

 boneless skinless chicken, if the chicken breasts are thick, I pound them to about 1/2 inch thick(use wax paper and put chicken in between wax paper), about 1 1/2 c. Yoshida's gourmet sauce,  4 Tbsp. lemon juice,  2 Tbsp. Worchestershire sauce, 1/4 c. Cooking oil, put ingredients in a ziplock bag and marinade overnight in refrigerator.  Next day put on barbeque, cook until chicken is done
                                                       Luncheon Salad
This was served at my mother-in-law's funeral by her relief society sisters it was the favorite food there!
             1-2 heads Romaine lettuce and equal amounts of spinach
             1 lb. sliced mushrooms
             1 lb. cooked bacon, crumbled
             1/2 red onion, sliced thin, plus 2 Tbsp. minced for dressing
             cut strips (or grated) Swiss cheese
             12 oz. cottage cheese
         
Dressing:
1 c. Oil (vegetable or canola)
1/3 c. Apple cider vinegar
1/2 c. Sugar
1 tsp. Dry mustard
2 Tbsp. minced red onion
1/2 tsp. salt
2 Tbsp. poppy seeds

---blend with immersion blender, or other blender. Serve on salad.   Optional: pour dressing over sliced mushrooms, and onions.  Put in quart mason jar to marinate, for 1-2 hours, take out before mixing with salad.  This has such a nice dressing and tastes fabulous!

Just Another Part of Life

I was looking at my posts, and realized I never told the rest of the story of my mother-in-law.  She passed away on February 5th.  She never recovered f rom her brain surgery.  She tried to will herself better so that she could at least go home.  We had to put her and my father in law in a assisted care facility.  This is where she further declined.  She broke her wrist and shoulder trying to get out of bed about 2 1/2 weeks before she died.  She died on a Tuesday around 12 noon.  My husband got the call at work.  It was the end of another chapter in our lives.  We were blessed to be able to go see her the Saturday before she passed away, and my husband thought to bring a voice recorder and asked her what she wanted for her funeral.  He asked her who she wanted to speak there, and she just shrugged her shoulders, then he said jokingly, "how about Margaret?"  she got a mischeivious grin on her face and shook her head yes.  I thought why me?  I don't even know if I could without falling apart.  She was like a mother to me since my mother passed away.  But as fate would have it, I did speak at her funeral.  I realized what an important role she played in all of our lives, and preparing for the talk, was healing for me.  I hope she was proud.  We miss her, we have been working on cleaning their home up and have put it up for sale.  Today we heard from the hospice nurse, that my father in law is not doing well.  We may be preparing for another funeral so soon.  After that more than half of my husband's family will have crossed over, what a joyful reunion it will be when our turn comes :)

Supper Casserole with Parmesan Breadsticks

    This is a Brough favorite and one most kids will like.  My kids all loved this and I give this as  a bring in meal to a family its easy and kid friendly.  Enjoy! 
          SUPPER CASSEROLE

1/2 lb. ground beef, cooked and crumbled
1 jar spaghetti sauce
2 c. cooked and drained pasta, I use spiral ones
2 c. crispy cheese crumb topping(1/2 recipe)

Simmer ground beef and sauce for a few minutes.  Add salt and pepper to taste.  Add cooked pasta.
Put in 9x13 baking pan, sprinkle topping on top.   TOPPING:  1/2c. melted butter, 2 c. coarsely crushed Ritz type crackers, 1/2 c. grated parmesan cheese(I use the canned, but can use fresh), ***Melt butter and stir in crumbs until coated, add cheese and toss with fork until well mixed.  Makes 4 cups.     Bake at 35 for 15 to 20 minutes, or until heated through.  
Parmesan Rolls:  
Thaw out Rhodes rolls, each roll will make two.
Take 1/2 of roll and roll out into a small rope
dip in melted butter
roll into parmesan cheese, the one in the can works best
put on greased pan and let raise until double
Bake 350 for 10 to 12 min, or until golden brown. 

Grilled Chicken Kabobs

This recipe came from a neighbor in our young married ward.     She brought it to a park where these were grilled, and told me that everyone who tried it was in heaven.  I have made these ever since.   My family begs for these, so I do make them often

  Grilled Chicken Kabobs

Italian dressing (any brand will work)
1 lb. bacon, cut into 1 1/2" pieces
4 chicken breasts, cut into 1" pieces
**Marinate over night, or longer in the dressing in gallon size bag
Next day soak wooden skewers in water for a couple of hours, then thread the chicken and bacon on the skewer, don't pack too tight
put on grill and grill until done.  Watch how the kids devour these!  I have to make a lot of these.  My husband got these a little too done, but they are wonderful!

Strawberry/Rhubarb Pie

Wow this pie goes back to my single days when I dated a guy I wanted to impress, I asked him what he would like for his birthday, "strawberry/rhubarb pie"  so I found this in the Betty Crocker cookbook and went to work.  To make a long story short, he was thrilled with it and gave me his best compliments, "this is better than Marie Calendar's".  I love it too for it's "sweet/tart" flavor and it's one of our favorites in our home, especially served warm with vanilla ice cream, it can't be beat!

               Pat Brough's Pie Crust Recipe
(this is my mother-in-laws's recipe, for the crust, it is a good one)

2c. flour
1c. shorterning                            
1 tsp. salt
Take out 1/3c. flour and put in bowl, add 1/4c. cold water to make a paste.  Then crumble the rest of the flour, shortening, ad salt, using a pastry blender until there are small crumbles.   Now add flour paste and mix.  Roll into ball and put in refrigerator for about 1 hour.  Roll out using a little bit of flour if needed.  The trick is to roll out without working the dough too much.  Put in pie pan.

                                                Strawberry/Rhurbarb Pie
                                                   (from Betty Crocker)
1 1/3 c. sugar
1/3 c. flour
2c. cut up rhubarb(i cut them small so you don't get a huge bite of bitter! about 1/4 inch pieces)
2c. sliced strawberries
2 Tbsp. butter

Heat oven to 425 degrees.   Mix sugar, and flour.  Turn half of the rhubarb and strawberries into pastry-lined pie plate; sprinkle with 1/2 of sugar mixture.  Repeat with remaining strawberry/rhubarb, and sugar mixture.  Dot with butter.  Cover with a top crust, I usually use strips from the leftover crust, and sprinkle the top crust with sugar.   Cover crust with foil to prevent burning, and remove the last 15 min. of baking.   Put pie on cookie sheet and place in 
oven.  Bake until crust is brown and juice begins to bubble through slits in crust.  About 40 to 50 min.  **I use frozen rhubarb slightly thawed so not to watery.  I have two rhubarb plants which produces more than I need.  And I will wash and cut them up into 2 c. and freeze so I can just thaw and add.  Dont let it thaw all the way.  

My New Favorite Barbequed Pork Chops

Soo this past Saturday, we spent the day cleaning out my mother in law's home, she passed away February 5th and we have been getting it cleaned out and ready to sell.  It has been a mountain of a job!  Makes me want to gut through my things, but that's for another day.  In the morning I had decided that I would marinate mushrooms in Wishbone Mediterranean Italian dressing, by the way, if you haven't tried marinating them in some type of Italian dressing and then grilling them the next day, you are missing out on a special treat!  My husband's idea and they are the most coveted food item on our table :)  Anyway, when I came home, I was so exhausted and decided to search the internet for a good recipe for marinated pork chops.  My husband was skeptical, I this recipe seemed like a winner, and besides all the comments were good.  I use thinner pork chops and you could use bone in.

                        Marinated Barbeque Pork Chops

12oz. Coke
1/4c. Soy Sauce ( I used 1/2 Yoshida's gourmet sauce)
3/4 tsp. dry mustard
3/4 tsp. garlic powder
3/4 tsp. ginger
1/2 tsp. salt
1/2 tsp. pepper
6 pork chops
---I used 12 for our family and doubled the recipe putting each set in a gallon ziplock bag, then adding the pork chops.  Let marninate overnight in refrigerator.   Barbeque on the grill until done.
                        Barbequed Mushrooms

1 package of mushrooms, washed
put in ziplock bag and add Italian dressing and let marinate in refrigerator overnight and grill on barbeque until done.  
The recipe for the pork chops came from Taste of Homes.






                       

Wow it's been a while

Well life is happening and I'm hoping to get back to posting more recipes.  This one that will be in the next post is a keeper!

St. Patrick's Day Pot of Gold Cake

This a fun way to celebrate St. Patrick's Day.  The Brough family makes this cake.  You can use any cake recipe and frosting.   After putting the batter in cake pan, you randomly put coins or dollar bills which are folded up and wrapped in wax paper (I fold and wrap it small), into cake, and push it into batter.  I usually put one bigger bill in for the person who gets the biggest prize.  I decorated the cake as usual with frosting and I put chocolate gold coins on top with sprinkles and chocolate clovers.  I have even made a vanilla cake, and poked holes with fork and poured green jello (that is mixed up and dissolved) over the top, and top with whipped cream for a nice dessert.  A fun way to celebrate!  Can also do this idea with cupcakes.