Category Archives: holidays & celebrations

Funeral Potatoes

Funeral Potatoes
(serves 16)

1 24-ounce bag frozen hash brown potatoes (we like diced), thawed

2 cans cream of chicken soup
2 cups sour cream*
1 cup grated cheddar*
one-half cup plus 2 T. melted butter*
one-third cup chopped onion
2 cups crushed cornflakes
salt to taste

Combine 2 T. melted butter and cornflakes.  Set aside.  In a large mixing bowl, combine remaining ingredients.  Blend well.  Pour potato mixture in a large oblong pan.  Sprinkle crushed cornflake mixture on top and bake at 350 degrees for 30 minutes.  Serve hot.

*Do not use low-fat versions of these ingredients.  Low-fat sour cream and cheddar will not melt, and margarine has water in it.

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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.

Potato Salad with Artichokes and Asparagus

We LOVED this.

makes 6 healthy salad-side servings

Can be made up to 4 hours ahead of time and chilled.  Stir in asparagus just before serving.

8 oz asparagus, ends trimmed, spears cut into 1″ pieces
2 lbs red potatoes, cut into 1″ thick chunks
2 strips bacon, chopped
2/3 cup chopped shallots
2 t fresh chopped fresh rosemary
5 t olive oil
1 1/2 T red wine vinegar
2 T plain yogurt (I used the vanilla yo baby we had in the fridge)
1 1/2 T coarse grain mustard
salt and pepper
1 can (14 oz) artichoke hearts, drained and quartered
2 T capers, optional

Boil salted water and cook asparagus until barely fork-tender, about 3 minutes.  Remove asparagus and run with cold water to stop ccooking. Add potatoes to water and cook until tender when pierced, 8-10 minutes.  Drain and set aside.

Cook bacon, crumble.  Toss with shallots and rosemary.

In a bowl, combine olive oil, vinegar, yogurt, mustard and salt and pepper to taste. Whisk well, until blended and creamy.

Toss asparagus, potatoes, shallot mixture, artichoke hearts, capers (optional), and dressing.  Season with salt and pepper.  Serve warm or at room temperature.

Per Serving: 323 calories, 19 g fat, 3.5 g fiber, 6 g protein, 32 g carb