Monday, February 16, 2015

Chocolate Bundt Cake with Cream Cheese Frosting

There is just something so delicious about a deep, dark chocolate cake with creamy cream cheese frosting! Here is my version taken from this chocolate cake recipe (P.S. its the best, ever!). It definitely deserves its own post! My favorite way to enjoy this cake is when it is super cold right out of the fridge.  It makes it extra dense and moist!

Chocolate Bundt Cake

2 cups (250 g) cake flour
1 t (6 g) salt
2 t (10 g) baking soda
1 t (5 g) baking powder
3/4 cup (69g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil (I used avocado oil, it is healthier and you can't tell at all)
1 cup (240 ml) hot coffee (I am not a coffee drinker so I used Choffy.  It is roasted cocoa beans, seriously amazing stuff!)
1/2 cup (120 ml) buttermilk
1/4 cup (60 ml) cream
1/4 cup (60 ml) milk
2 large eggs
1 1/2 t vanilla bean paste

Preheat oven to 325.  Spray a Bundt pan with cooking spray and lightly flour.
Sift together flour, salt, baking soda, baking powder, cocoa, and sugar in a large mixing bowl.
Add the *hot coffee or Choffy, oil, milk, cream and buttermilk and beat for 2 minutes.
Scrape down the sides of the bowl and add the vanilla and eggs. Beat for 2 more minutes. It will be very liquid-y.
Pour batter into prepared pan. Bake for about 45-55 minutes.  The cake is ready when the cake springs back when lightly touched or when a toothpick comes out clean.
Let the cake cool for about 10 minutes in the pan.  Loosen the sides and remove to a cooling rack. Cool completely. Frost as desired.

Cream Cheese Frosting

1- 8oz package cream cheese
1/2 cup butter (at room temperature)
1 t vanilla
4-5 cups powdered sugar

Mix together cream cheese and butter until smooth.  Add vanilla and enough powdered sugar to desired spreading consistency.  I like mine thick so I can pipe it on.

Sunday, February 15, 2015

Glazed Donut Hole Mini Muffins

Love these mini muffin donut holes!  They are so delish! Here is where I found the recipe.  Talk about easy and fast! I did change the recipe a little, here is what I did…

Glazed Donut Hole Mini Muffins
(makes 24 mini muffins)

1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 t baking powder
1 cup flour

Maple Glaze
1 cup powdered sugar
2 T real maple syrup (I didn't have any so I used 2 t maple flavoring)
1-2 T milk

Preheat oven to 375. Grease 24 mini muffin cups. Mix together the melted butter and sugar. Stir in the milk, then add the baking powder and flour and stir until just combined.  Fill the prepared muffin cups equally.  Bake for 15-20 or until the tops a lightly golden.  Cool and drizzle with maple glaze.

Whisk together the 3 ingredients for the glaze until smooth and desired consistency is reached.

Thursday, February 12, 2015

Mozzarella Stuffed Chicken Meatballs

In the never ending quest to make something new for dinner, I occasionally come across a recipe that everyone in my family likes.  Ok, lets be honest, it rarely happens that EVERYONE in my family likes what I make for dinner but when it does happen it definitely becomes blog worthy!  So here you go, a recipe EVERYONE in my family likes!  Hooray for me! Here is where I found the recipe, I changed it a bit.

Mozzarella Stuffed Chicken Meatballs
(makes about 20 meatballs)

1 cup panko bread crumbs
1/2 cup fresh grated Parmesan cheese
1 T butter, melted
1 egg
1 pound ground chicken
1/2 cup diced red bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 T dried oregano
2 t dried basil
salt and pepper
20 small mozzarella cubes (I cut string cheese into 4 or 5 chunks)

Preheat oven to 400.  In a small bowl, combine panko, butter and 1/2 of the Parmesan cheese.  Mix until evenly coated with the butter and set aside.

In a large bowl, lightly beat the egg.  Add the chicken, red bell pepper, onion, garlic, oregano, basil, the other half of the parmesan cheese, and salt and pepper.  Mix well with your hands.  Lightly coat a mini muffin pan with cooking spray.  Place a couple of Tablespoons of chicken mixture into each well.  Place a chunk of mozzarella into the center of each and press down slightly and then cover with the chicken mixture.  Sprinkle the top of each chicken mound with the panko/parmesan mixture lightly pressing it into the meat.  Bake for 25-30 minutes until the panko is lightly browned and the chicken is cooked through.  Let it rest for 5 minutes after taking out of the oven.  Serve with noodles and your favorite marinara sauce.

*These would be great served with just marinara as an appetizer

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