Yummy Links, Week of July 4

Best Fudge Cake from Recipes Chez Moi: When I saw it was nicknamed “Ding Dong Cake” I knew this would be good.

Mexican Chicken Casserole from Living Locurto

Carmel Toffee Ice Cream Pie from Get off your butt and bake: that picture is going to make you drool

Zucchini and Corn Quesadillas: I wouldn’t have thought of this and have to remember to do this in a few weeks!

Peach Brulee from Joy the Baker: Perfect easy summer dessert

Red, White Chocolate, and Blue Dipped Strawberries

new kind of flag cake

I LOVE this!

Directions and info at 17 and baking

Red, White and Blue Jello

This is just great.  No Fuss Fabulous has links to this pretty, patriotic jello on her blog.  Check it out here.

*we’re making #5 this afternoon*

link to red, white and blue striped jigglers

Chocolate Peanut Butter Triple Layer Cake

We have decided that the phrase “I have died and gone to heaven” was coined after eating this cake.   Intense and delicious and so, so good.  I saw this recipe in the cookbook Sky High: Irresistable Triple Layer Cakes that I checked out of the library a long time ago.  When I saw it again on Smitten Kitchen, I bookmarked it and visited the pictures over and over.  I showed it to Nathan a few weeks ago and he said that’s what he wanted for his birthday.  Done.

The directions here are copied from Smitten Kitchen (you must click over to look at her pictures of this cake) because I *should* have used all the notes she added with the recipe and directions.  Do yourself a favor and use them! Make sure you freeze the layers before assembling – the cake is so, so soft.

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

English Muffins

We like making homemade Egg McMuffin’s for breakfast at our house, but I’m forever forgetting to buy English Muffins.  Today I tried Alton Brown’s recipe, and they tasted delicious.

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt, divided
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast (2 1/4 t)
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water; stir until the sugar and salt are dissolved. Let cool.

In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the cooled (but not cold) dry milk mixture.

Add the sifted flour and beat thoroughly with spoon – not mixer. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place 3″ metal rings (or tuna cans with both ends removed) onto the griddle and coat lightly with vegetable spray. Place batter (not quite 1/3 cup) into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Yields 8-10 muffins.

Yummy Links from Other Blogs, week of June 27

Chocolate Mint Cookies: how’s that for easy?

Sweet Potato Ice Cream from Sea Salt with Food

pretzel crusted caramel and chocolate brownie cups from Cafe Zupas blog: YUM

Flatbread with Fresh Herbs from Your home based mom: restaurant quality dinner bread – fast!

Cookies and Cream Cheesecakes from Bake or Break: nice little individual ones – perfect to keep in the freezer this summer

Paninis on the grill: well, of course (why didn’t I think of that?!) (no panini press? use a skillet with a heavy pot on top)

fireworks cake toppers: LOVE this idea!

Layered Fiesta Casserole

Sometimes I jump on here to look up a recipe I need, and am shocked not to find it, since it’s an oft made favorite.  We’re having this for dinner tonight and I was surprised I hadn’t posted it yet.  The original is from Kraft food & Family Fall 2005.  I love it because it’s fast, easy, versatile (leave out some peppers, throw in some black beans, add some Mexican rice) and freezes fabulously (and makes a great dinner to take to a friend!).  Tonight I’m making three of these, and sticking 2 in the freezer for later.

1 lb extra lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz) salsa
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed
12 corn tortillas (6 inch)
1 1/2 cups sharp cheddar, divided

Preheat oven to 375.  Brown meat with peppers, stirring frequently; drain.  Stir in salsa, tomatoes and corn.  Bring to boil.

Spoon 1 cup meat mixture in bottom of 9X13″ baking dish,  Top with 6 tortillas, overlappin gas necessary.  Spoon half of remaining meat mixture over tortillas, top with 3/4 cup of cheese.  Top with remaining 6 tortillas and meat mixture.  Cover with foil.

Bake 25-30 minutes or until heated through.  Remove from oven, uncover.  Sprinkle with remaining 3/4 cup cheese.  Let stand 5 minutes or until cheese is melted.

**NOTES FOR FREEZING:

1) This works well in a 9″ round cake pan, which we usually have more of than 9X13s, and makes freezing easier.

2) layer your dish with foil, then saran wrap BEFORE you start to layer the food, and make sure there are “tails” of saran and foil coming over both edges.  Layer everything, cover with the saran and foil, and freeze BEFORE baking.

3) When the casserole is frozen through, take it out of the pan and then use your food saver (or zip loc) and label before freezing.

4) The extra 3/4 cup of cheese that you put on at the end of the recipe?  Stick the shredded cheese in a snack size zip lock bag and place it on top of the frozen casserole before you food saver (or zip loc) the food closed.

5) On baking day: peel off the saran and foil and place the frozen casserole in the pan you’ll be cooking it in to defrost, you won’t be able to get it off later without making a huge mess, and follow cooking directions above.

Easy Cream Cheese Danish

I got this recipe from Valerie, and made it for Father’s Day breakfast.  Nathan LOVED it.  It made a ton, so I cut up the left overs, flash-froze them, then put them in the Food Saver, and froze them for another morning.   I forgot to brush the top with the egg white, we left off the glaze, and added the optional jam in a thin layer on top of the cream cheese.  They really are so rich and delicious.

Danish:
2 (8-oz.) pkg. refrigerated crescent rolls
1 c. sugar
1 egg, separated
1 t. vanilla
1 t. almond or orange extract, optional
2 (8-oz.) pkgs. cream cheese, softened
1/3 c. sugar
1 t. ground cinnamon

Glaze (optional):
1 c. powdered sugar
1 t. vanilla
¼ t. cinnamon
Milk

Preheat oven to 350°. Lightly grease a 9×13-inch pan. Unroll & spread one package crescent rolls on bottom of pan. Mix sugar, 1 egg yolk, vanilla, extract and cream cheese together. Spread over bottom crust of crescent rolls. Unroll & spread 1 package crescent rolls over top of cream cheese mixture. Brush top crust with 1 slightly beaten egg white. Mix 1/3 cup sugar & cinnamon together. Sprinkle on top of egg white. Bake for 30 minutes. Drizzle with glaze, if desired.

GLAZE: Mix first three ingredients together. Stir in enough milk until mixture is drizzling consistency; pour over Danish.

VARIATION: Stir a few tablespoons jam into cream cheese mixture.

Muffin Recipes anyone?

I’ve been into muffins the past couple weeks, and it’s made me think about doing a “Muffin Week” on the blog.  Problem: some of the muffins that have sounded really good and different have been huge flops.  Will you help me out by leaving a comment pointing me towards your favorite, no-fail, really delicious muffin recipes?  Thanks!

Yummy Links from other blogs, week of June 20

Pizza Hut Pan Pizza from your home based mom via Real Mom Kitchen: we’re going to be making these for our pizza night tonight.

Dark Chocolate Cookies from Living Locurto: my mouth is watering

Vanilla Roasted Peaches with Raspberries from goodLifeEats: this just looks like summer.  healthy summer.

Lime Sherbet from Rookie Cookie: I think I’ll try this next week when we’re going to get hot and summery (finally).  YUM.

Heath Bar Cake from Design Mom: I’ve had this before at a potluck and forgot all about this recipe.  Trust me: SO GOOD.

Bananarita Smoothie from Mommy’s Kitchen: I’m not quite sure, but we’re giving it a try today and I’ll let you know what we think

Mint Chocolate Cupcakes from Manic Mother: she posted it last year, but I just discovered it and they look SO good.  I have been thinking about developing a “grasshopper” cupcake, and if this tastes as good as it looks, she’ll have done the work for me!

Easy Cream Cheese Danish from Valerie’s Attempt at Pondering (scroll to the very end of the post): she did another version recently with jam on top of the cream cheese, and I’m making these for Nathan’s Father’s Day breakfast.  Woo-HOO.

Lemon Pudding Cake from My Kitchen Cafe: I. Love. Citrus.

Honey Peach Ice Cream from Brown Interior: The Tuesday with Dorie group must have been in heaven this week.

What is it with all the food blogs I subscribe to posting sweet sweets and more sweets this week?!?  (yum)