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Saturday, March 9, 2013

Chocolate Sour Cream Bundt Cake

I have not posted in a REALLY long time. :( Sorry friends. Life has gotten a hold of me. I am 6 weeks and 1 day away from birthing my 4th and final baby. :) I am happy about this!! VERY! Needless to say an *almost* 6yo boy, 4yo boy, 2yo girl, and soon to be a sweet baby girl has kept me very busy. I hope that once this baby is born and life is on a good routine I will start posting again. I am glad this blog isn't totally left up to me or it would be a failure! Thanks to my Mom, sister, and sister in law for continuing to post.
       Ok, I was really wanting to bake a chocolate bundt cake bc I saw a recipe online of one and it made me crave one. I don't know why but I love baking bundt cakes. They are pretty and I don't have to do much of anything to make them that way. And usually they are yummy! But when I went back to find that recipe I couldn't. I, instead, found this one and it really is SO good! Probably my favorite chocolate cake I have ever made. And it is easy! And it is all made from scratch. It is so good my oldest said for his birthday he wanted me to make this instead of ordering him anything. SCORE! Hope you all enjoy as much as we did!


ingredients:

chocolate-sour-cream-bundt-cake1
For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Saturday, November 24, 2012

Arkansas Green Beans by Ashley

These are amazing!! They are from pinterest also.  I love taking these places because everyone asks about the beans!!


ARKANSAS GREEN BEANS  (adapted from AllRecipes; makes 10 servings)

  • 5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
  • 12 slices bacon
  • 2/3 cup brown sugar
  • 1/4 cup butter, melted
  • 7 teaspoons soy sauce
  • 1 1/2 teaspoons garlic powder

Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan.

Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans.

Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.


Smores Bars by Ashley

These are a pinterest recipe and oh so yummy and easy!


Smores Bars
Refrigerated chocolate chip cookie dough 
About 12 flat marshmallows (Have you seen these?  They are perfect)
About 3-4 hershey chocolate bars
Graham crackers

Spray the bottom of a casserole dish (size is up to you..vary the amounts of your ingredients accordingly)
line the bottom of your dish with graham crackers 
put your break apart chocolate chip cookies on top of the graham crackers and flatten them with your palm
add the chocolate bars until they cover the cookie dough
Bake at 350* for 15 minutes, then add your flat marshmallows to the top to brown and melt for about 5 minutes.
Cut into bars when they've cooled and serve with a tall glass of ice-cold milk.

Thursday, August 16, 2012

Peach Cobbler: Family Favorite

Ingredients:
1 cup of sugar
1 cup of milk
1 cup of SELF RISING flour
1 stick of butter

1 LARGE can of sliced peaches


Pour peaches  and half of the syrup in the bottom of a 9x12 pyrex.  Mix the other inredients together and pour on top of the peaches.  Bake at 350 for 30-40 minutes. 

****Some people double everything but the peaches.  Bake the same.  Just adds more of the breading. 

Serve with vanilla ice cream

Tuesday, May 29, 2012

Boy Choy Salad

Dressing:
3/4 cup vegetable oil
1/4 cup red wine vinegar
scant 1/2 cup sugar
2 tblsp soy sauce

Combine ingredients in jar and shake well to blend. Chill

Greens:
1 Large head Bok Choy, coarsely chopped
4 green onions

Toss ingredients in a large salad bowl and chill until ready to dress.
Crunch:
1/2 cup butter or margarine
2 tblsp sugar
1/2 cup sesame seeds
1 (3oz) pkg. slivered almonds
2 pkgs Raman noodles, crushed

Saute all ingredients in melted butter over a low heat.  Stir constantly until browned.  Cool the mixture and sprinkle over salad just prior to pouring on the dressing.

Tuesday, May 8, 2012

Lemon Garlic Chicken

I made this last night.  It was delicious.  These ingredients I have most of the time at my house.  So, I was happy to stumble upon the recipe.  I served it with whole pasta and a salad.  If you haven't noticed, this is one of my favorite cooking blogs.  I've made nothing on here that I didn't rave about - simply wonderful - and most of the time super easy :)! Enjoy: Kimberly

Lemon-Garlic Herb Rubbed Chicken
Recipe by Our Best Bites

1 1/2 tablespoons finely minced or pressed garlic
1 large or 2 small lemons, zested and juiced
1/3-1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons (or more) extra virgin olive oil
1 1/2-2 pounds boneless, skinless chicken breasts*

*also great on fish and grilled vegetables

Combine garlic, lemon zest, lemon juice, herbs, salt and pepper.  Add olive oil until mixture comes together like a thick sauce.  If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto.  Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes.  When ready to cook, preheat outdoor grill or indoor grill pan.  Cook a few minutes on each side, turning only once, until done (Internal temp should be about 165 degrees). 


Saturday, March 10, 2012

Broccoli, Grape, and Pasta Salad

I first had this at my Mema's for Christmas. Then a friend put it on her blog. I made it for a side to pizza!! Yum!

Broccoli, Grape & Pasta Salad from Southern Living (Sept 2011)

1 cup chopped pecans — 1/2 (16-oz.) package farfalle (bow-tie) pasta — 1 pound fresh broccoli  — 1 cup mayonnaise  — 1/3 cup sugar — 1/3 cup diced red onion  — 1/3 cup red wine vinegar  — 1 teaspoon salt  — 2 cups seedless red grapes, halved  — 8 cooked bacon slices, crumbled

  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. 2. Prepare pasta according to package directions.
  3. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
  4. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.