Panko-crusted Chicken and Penne with Mushroom Ragu

Ingredients

• 1/2 cup dried porcinis (I did not use this)
• 1/2 cup boiling water
• 1 cup flour
• 1 cup panko bread crumbs
• 2 eggs
• 2 chicken breast halves, pounded thin
• 1 tablespoon Creole seasoning (like tony's)
• 1/4 cup canola oil
• 2 tablespoons olive oil
• 1 onion, sliced
• Salt
• Freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 poblano, cut into 1/2-inch pieces (be sure to remove the seeds, or leave this out)
• 4 plum tomatoes, quartered
• 3 cloves garlic, minced
• 4 ounces shiitake mushrooms, roughly chopped (I used baby portabellas and button mushrooms)
• 1/4 pound prosciutto, sliced thinly and chopped (I did not add this)
• 1 pound penne pasta, cooked al dente
• 
  

Directions

Place porcinis in a small bowl. Pour boiling water over porcinis and let soak for 5 minutes. (I left out the porcinis... so I was able to skip this step)

Place flour in shallow dish. Place panko in a separate shallow dish. Beat eggs and place in another shallow dish. Sprinkle chicken with Creole seasoning. Dredge chicken in the flour and shake off excess. Dredge chicken in eggs and shake off excess. Dredge chicken in panko and press so panko adheres.

In a large saute pan over medium heat, add canola oil and heat. When oil is hot, add chicken and pan fry until golden brown on both sides. Remove from pan and keep warm.

In another saute pan, add olive oil and heat. Add onions and saute until soft, about 5 minutes. Season with salt, pepper, and crushed red pepper. Add peppers, tomatoes, garlic, and shiitake mushrooms.

Drain porcinis and add and cook until soft, about 8 minutes. Add prosciutto and cook for 1 minute. Add pasta to the pan and toss for 2 minutes. (I was able to skip this step

Pour vegetable mixture into a large pasta bowl. Top with chicken breasts and serve.

(Be careful not to add too much salt.) Philip and I both really enjoyed this recipe. The pasta is yummy.

A new home

The Likens are in full blown demolition of our very own home. I am so proud of all that Philip has accomplished with the help of friends. He has definitely worked harder than I have. You can keep up with the work on Facebook. I am trying to keep it updated as much as possible for family to see.
Too many layers of wallpaper led us to plan b-texture directly over the layers. I will be sure and show all the results when we get there. Philip also ripped out the vanity this day.

Philip, Chave, and Brad George did not waste time ripping out this wall between the kitchen and the dining room. This is going to really open up the rooms.

Our Father in Heaven

I have many “a- ha” moments while teaching kiddos in KidsVillage. It happens to be one more place that God allows me to see scripture clearly in relation to what he is teaching me in the moment.

This summer we taught all about prayer and used the Lord’s prayer (Matthew 6:5-14) as our guide; no coincidence that God continued to pursue me and call me into a deeper relationship with him. I tried to run and hide, of course, but he persisted. Thank you, God.

Our Father, in heaven. (As children of God we pray to the Father, through the Son, with the help of the Holy Spirit.)

Hallowed be your name (We are asking that His name be glorified above all else.)

Your kingdom come, your will be done (not my kingdom)

on earth as it is in heaven.

Give us this day our daily bread (He will provide for our needs. We are completely dependent on Him)

And forgive us our debts, as we also have forgiven our debtors (I had a huge debt to pay and Jesus paid it all. I can forgive others with God’s help)

And lead us not into temptation, but deliver us from evil (our hearts are wicked and deceitful. God knows what is best and gives what is best, and the Spirit will testify with my spirit His will and the way I should go. His wisdom is greater than any man’s wisdom)

Amen (I agree-Yes!)

We are currently three weeks into seeing God as our Heavenly Father. Good, Wise, Loving and Generous. More on that later.

Baking, santification, and momentary silence

Not sure what to title these re-entrances into the blog world. I just come in and out when I have the time. So if you are someone that checks in on me from time to time- here's an update.

A fabulous team of women came together for the Women's Retreat at The Village. I loved working with this group of ladies. I love their passion and sweetness. It had to be one of my favorite experiences working with a team. I knew that the gospel was central in their hearts and motives, and hope to continue seeing them and spending time with them.

In the past several weeks-months-years... God is so gracious to not let me go. He is pressing into my soul to sanctify me for His glory... Thank you, Jesus.

I had the picture in my mind a few days ago of wrestling with the cozy warm blanket. That is what I tend to do. God is offering so much freedom in releasing all that I think I can control- ridiculous- I think I am controlling by worry and fear. The reality is- He has it all- I am just foolish enough to think I can have to. Not to worry! He is reminding me-daily- that it is not mine.

P and I are praying about what God may have for our future and in the mean time, what should we be doing with our time. Events at the Village are slowing for the summer, but that means that we have so much to do in about two months for the fall. So there is not much time. I am always thinking in months and weeks, therefore the summer is going to slip by I'm afraid. I can not even imagine what all will change with the new campuses in Flower Mound and Dallas. God is certainly using all of it to remind me to let go.

I am planning to go to Children's camp in June- Whoopie!, then P and I will be headed north in July to Iowa for Callen's big birthday - one year old. Dad and Jeff are coming up to fix a CAJUN feast for about 60 Iowagians and a handful of Arkansans (Mom and Jerry) and Texans (me and P). Thanks to Mom and Jerry- we will be staying in a sweet bed and breakfast at Clear Lake. Thanks, Mom and Jerry. We can't wait.

I should insert, that I have not cooked a ton lately. I implemented a new plan to keep from going to the grocery store several times a week. I pull out all the cookbooks, magazines, and watch a few of my favorite recorded shows for inspiration. Then make a plan over the weekend, write out my grocery list and shop on Sunday or Monday for the week. It helps to have it all ready to go.

I am teaching myself to bake. P and I are a bit obsessed with dessert. You're sure to have something sweet when you come over (or invite us to your home.) I'm not the best at baking, therefore I am forcing myself to try some new things. I finally broke down and purchased some toothpicks for testing cakes:)

Keep enjoying some yummy recipes. Martha is baking lots of cupcakes to showcase her new book, so it should keep us busy for a time.

O- and- I finally found a brave soul to start typing my mom's cookbook. I am hoping to have the first draft finished by the end of the summer. I'll keep you all posted.

Love!

Smore Cupcakes

This was a chocolate treat we had last week with the Chave's and the Ivey's.

Makes 2 dozen

* 2 1/4 cups plus 2 tablespoons sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 large eggs
* 1 cup whole milk
* 1/2 cup vegetable oil
* 2 teaspoons pure vanilla extract
* 1 cup boiling water
* 1 1/2 cups graham cracker crumbs (from about 20 squares)
* 1/3 cup unsalted butter, melted
* 9 ounces bittersweet chocolate, finely chopped
* Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. --Make the frosting while the cupcakes are baking--
   
7. Transfer frosting to a large pastry bag . Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days. (Instead of using the torch, I toasted them under the broiler- this is tricky!!! set the rake on the lowest setting and turn on the burner. DO NOT take your eyes off the cupcakes or they will burn. It can burn in less than 30 seconds if the broiler is hot.)

*Marshmallow Frosting (This was my favorite part!)

Makes enough for 2 dozen cupcakes

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Lemon Blueberry Poppyseed Bundt Cake

I omited the poppyseed. I'm really not sure what I missed.

Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 3/4 cups granulated sugar
3/4 cup butter, softened
4 large eggs
3 3/4 ounces all-purpose flour (about 3 cups)
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries (used frozen and thawed)
3/4 cup nonfat buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract (did not have any, so I increased the lemon juice)

Glaze:
1 cup powdered sugar
1 tablespoon nonfat buttermilk
1 tablespoon fresh lemon juice

Preheat the oven to 350°. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. (I skipped this step, also)

Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
(Note: I added the blueberries at the end of mixing, folding them in so they didn't get mangled by the mixer blades.)

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

I made this for our friends, Jean and Kevin. They acted like they really loved it. Kevin had two pieces after dinner. It was yummy. My first bundt cake.

Peach Brown Betty

I want to try this, but I have to find a substitute for sandwich bread.

2 bags (16 ounces each) frozen sliced peaches, thawed
1/2 cup sugar
3 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
4 slices sandwich bread
2 tablespoons unsalted butter
Whipped cream, for serving (optional)

Directions
Preheat oven to 375 degrees. In a large bowl, toss peaches, sugar, lemon juice, and flour to combine. Transfer to an 8-inch square (or other shallow 2-quart) baking dish.
In a food processor, pulse bread until coarse crumbs form; sprinkle over fruit mixture, and dot with butter. Cover tightly with aluminum foil.
Bake until fruit mixture is bubbling, 25 to 30 minutes. Remove foil, and continue baking until topping is golden, 10 to 15 minutes more. Let sit at least 10 minutes. Serve with whipped cream, if desired.

Bacon and Pesto Pasta Soup

Another yummy from Phillip Bleecker and Carissa Watts. I should be posting to my new blog www.hotplatedmeals.com very soon. Until then-Enjoy.

Olive Oil
6 Strips Bacon
2 tsp Butter
1lb Potatoes (Peeled and Diced)
1lb Onion (Chopped)
2 1/2 C. Chicken Stock
2 1/2 C. Milk
3 1/2oz Pasta (conchigliette or fusilli)
2/3 C. Heavy Cream
2 tsp Chopped Parsley
2 tsp Pesto (add more to taste)
Salt and Pepper (add to taste)
Parmesan Cheese

Heat oil in pan and cook bacon. Add butter, potatoes, and onions. Cook 12 min (stirring).

Add stock and milk. Bring to boil—simmer 5 min.

Add pasta. Simmer 3-5 min.

Add cream. Simmer 5 min.

Add parsley, pesto, salt and pepper to taste.

Serve w/ cheese

Strawberry Cinnamon Sugar Muffins

I have not tried this yet, but thanks to Carrissa Watts I can make it available. She said that these muffins are delicious.

If you don’t have buttermilk, you can use milk or yogurt. If you’re using milk, omit the baking soda (keep the baking soda if you’re using yogurt.)

*Ingredients*
2 cups all-purpose flour (can substitute up to 1 cup white whole wheat flour, or whole grain pastry flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
zest of 1 lemon
2 eggs
1 cup buttermilk
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
1 cup diced strawberries

cinnamon sugar, for sprinkling on top

*Directions*
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.

In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.

In a separate large bowl, use your fingers to rub together the lemon zest and sugar until the sugar is moistened and fragrant. Add the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.

Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.

Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top of each, then bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.

Makes 12 muffins.


Lemon Curd


- 3/4 cup freshly squeezed lemon juice (from about 5 lemons)
- Zest of 2 lemons
- 2 large eggs
- 7 large egg yolks
- 3/4 cup sugar
- 4 tablespoons unsalted butter

Directions

1. Place lemon juice and zest in a small bowl to soften zest, about 10
minutes.
2. Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg
yolks, and sugar until well combined. Add lemon juice and zest and continue
whisking until just combined.
3. Set bowl over (but not touching) simmering water. Continuously stir
mixture with a heatproof spatula until mixture has thickened to a
pudding-like texture, about 10 minutes.
4. Remove bowl from heat and whisk in butter until melted. Strain mixture
through a fine sieve into a large bowl. Cover lemon curd with a sheet of
plastic wrap, pressing plastic wrap onto the surface of the lemon curd to
prevent a skin from forming.

Polenta Popper or Cheesy Grits- You choose

I made these yummy grits as a substitute for rice with gumbo. I will wait to post the Gumbo recipe, because I did not like the one I used. I am going to make my traditional gumbo and see how that turns out. I think you can serve this at a brunch or as a side-(Maybe instead of mashed potatoes). Rich and yummy.

Ingredients
1 tablespoon Extra Virgin Olive Oil
2 to 3 jalapeños or Fresno (red jalapeño) peppers or a mix of both, seeded and finely chopped
4 ounces cream cheese
1 cup milk (I used heavy cream instead)
1 tablespoon dehydrated onion flakes (I substituted a half of a chopped onion sauteed with the jalapenos)
1 cup chicken stock
1 cup quick-cooking polenta (I substituted 6 packages of quick cooking grits)
1 cup shredded jack cheese

Yields: 4 servings

Preparation
In a medium-size pot over medium-high heat, add one turn of the pan of EVOO. Cook the peppers (and chopped onion) until tender, about 3-4 minutes.

Add cream cheese, milk, dehydrated onion (omit if you are using my substitutions) and stock and bring up to a bubble. Whisk in polenta (Grits). When it starts to firm up, stir in cheese.

Chicken and Cheese Quesadilla Pie

A Southwestern-inspired quiche made easy with a prepared chicken and a flour tortilla "crust"
Total Time: 45 min
Servings: 4

Ingredients
1 10-inch Flour Tortilla
1 Rotisserie Chicken, skin discarded, meat shredded
1/2 C Cilantro, finely chopped
1/3 C Pickled Jalapenos, drained, chopped
2 C Sharp Cheddar Cheese, shredded
2 large Eggs
1 C Whole Milk
1 C All-Purpose Flour
1 teaspoon Baking Powder

Cooking Instructions
Adjust oven rack to middle position and heat to 450* Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapenos, 1 C cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Spread filling over tortilla. Whisk eggs, milk, flour, baking powder, and 1/2 teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cut into wedges and serve.

Additional Tips
You will need one 10-inch tortilla (sometimes labeled "burrito" size) for the recipe. Serve with sour cream and salsa.

I have not tried this but I just might this weekend.

CrockPot Italian Roastbeef sandwiches

This will be Jillynn's second ever crock pot meal!!!

In a crock pot add the following:

1 Rump Roast
1 jar Peppercini Peppers with the liquid
1/2 bottle of Italian dressing
1 bottle of beer

Cook on low for 8 hours.

Pile the meat on rolls (toast the bread a bit if you like-before). And you must have Provolone cheese to top it all off. Amazing and spicy! We serve this with roasted rosemary potatoes on the side.

We have added onions, mushrooms and bell pepper; all three are nice additions to the crock pot. Also this is very good with a bit of barbecue sauce as well.

Roasted Pears with Strawberry Relish

I love dessert, but I am trying to cut out excess sugar. (only a teaspoon in my coffee in the morning. I could probably cut that out, but I don't want to.)

Roasted Pears with Strawberry Relish

1 16 oz can whole-berry cranberry sauce

2/3 cup whole strawberries, cut in half

1/2 cup toasted pecans

1 Tbsp. chopped crystallized ginger

1 tsp. grated orange zest

4 firm, ripe pears

1 Tbsp. melted butter

To make strawberry relish using a microwave, heat cranberry sauce in large Pyrex bowl for 2 minutes on high power, or heat in a saucepan over low heat until warm. Stir in strawberries, pecans, ginger and orange zest. Keep warm.

Peel pears and cut in half. With a spoon, scoop out seeds and enough flesh to make a large cavity. Place pears on baking sheet, cut side up and brush with butter. Turn pears over and brush with butter again. Place under broiler until pears start to brown; turn pears over with a spatula and broil cut side down until they start to brown. This is approximately 4 minutes on each side.

Fill cavity of each pear with 1/4 cup of strawberry relish

Makes 8 servings

I tried this on Saturday night, except I improvised the strawberry relish.

I used 4 Tablespoons of strawberry jam with a bit of honey, the crystallized ginger, and lemon zest (I omitted the cranberries and pecans- too lazy, although I think some toasted pecans would be fabulous!). I zapped that in the microwave for about 20-30 seconds before adding to the pears. I also put a bit of whipped cream on the side. It was yummy!

Tyler Florence at Plano Central Market

Tyler Florence Visits Plano CM

On March 17th, 3:30-5 pm, Food Network chef and now baby food developer Tyler Florence will be at Plano Central Market to debut his new line of baby food - Sprout. After the birth of his son, Hayden, Tyler decided to develop his own line of baby food that is not only healthy but also has great flavor. Sprout is exlcusive to Central Market/ H-E-B in Texas. Tyler will promote the new line and sign copies of his recent cookbook. Don't miss out on an opportunity to meet one of America's most popular chefs. Reservations and information can be obtained through our Cooking School and Guest Services.

Layered Chicken Enchiladas with black beans and corn

4 Chicken breasts 1 can of green chilies
1 pkg. taco seasoning 1 small container of sour cream
1 pkg cream cheese 4 cups of shredded cheddar cheese
corn tortillas 2 cans black beans
1 can whole kernel corn (optional) 1 large onion chopped
1 can stewed Mexican tomatoes 1 bottle of dark beer
1 bottle of ole el paso taco sauce 1 can of enchilada sauce

Cut up the chicken into small bite size pieces and cook (with half the chopped onion) according to directions with the Taco seasoning. Set that aside.

Saute the other half of the onions in a large sauce pan with some butter.
Drain and rinse the beans and the corn and add all together in a sauce pan with the drained tomatoes with the beer and the sauteed onions. Bring to a boil, the let simmer for a while. (most of the juices will be gone).

add the green chilies, sour cream and cream cheese to the chicken and stir together.

Layer in a deep casserole dish…
1- a thin spread of enchilada sauce
(I alternate the taco sauce and enchilada sauce. I think it taste better.)
2- corn tortillas
3- chicken mixture
4- shredded cheese
5- enchilada sauce
6- tortilla
7- bean mixture
8- tortilla
9- repeat, and end with tortilla and layer of cheese

Cook cover with foil for about 30 minutes, and then remove the foil and cook until the cheese is melted.

Chicken Rigatoni D

I made this for the girls on Thursday night, then added some extra cheese and baked it.

You will need:
1 box of rigatoni pasta (cook and drain)
1 onion chopped
1 basket of mushrooms
2-3 cloves of garlic, minced
grated Parmesan cheese
1 1/2 cup heavy cream
1/2 cup white wine
basil (fresh or dried)
Olive oil
chicken breast (wash, dry and cut into bite size pieces)

All over medium heat...salt and pepper the chicken. Saute in some olive oil until cooked through. Set aside in a bowl.

In the same large skillet. Saute the onion in about 1 Tbs Olive oil until translucent, add in the garlic and mushrooms and saute until caramelized. Add in a palm full of basil. (You may need to add more oil. Can you tell I made this recipe up?) Add the chicken back in.

Then add the wine. Let the wine cook down a few minutes. Next add the cream and stir in some salt and lots of pepper. Let this simmer for about 4 minutes.

Take off the heat and toss in the pasta and the parm.

If you want to make this into a baked dish- layer the mixture with Mozzarella cheese and bake covered at 350 degrees for about 15 minutes. The cheese simply needs to melt.

Chicken Bouillabaisse with added mushrooms and carrots

This is a stew that is packed with good veggies. I like to make this for friends when they are sick or families with a new baby. I am posting this one for Faith and Michael. Enjoy.

1 pkg of Chicken breast, washed and cut into bite size pieces
1 1/2 cup chicken broth
1 white onion, chopped
2 cloves of garlic, crushed
1/2 cup celery, chopped, I use more
1 basket whole mushrooms
1 cup carrots peeled and cut into pieces
1/3 cup fresh parsley, chopped
1 teaspoon dried thyme
3 Tbsp olive oil
3 green onions, chopped
1 lb. canned chopped tomatoes, undrained
Dash of sugar
2 tsp salt
1 1/2 cups dry white wine
1/2 teaspoon saffron (I leave this out, because I don't have it in my pantry. I use file instead at the end)

Combine in a 2 quart stock pot: 1 cup water Chicken broth, onions, garlic, celery, carrots, mushrooms, parsley, and thyme. Bring to boil and reduce heat, then simmer for 30 minutes.

In a large hot skillet: brown chicken and add green onions, cooking for 10 minutes. Add tomatoes and juice to the skillet and cook for 5 minutes. Add this mixture to the stock pot along, with sugar, salt, wine, and saffron. Cook this over low heat for 30 minutes.

Serve with crusty, toasted french Bread and salad.

Philip's Birthday Cake

P's birthday was in November, but I am just now sharing this recipe. I am not the best at baking, and I really did like the way this cake came out.

Enjoy.

CHOCOLATE FUDGE CAKE

CAKE:
1 BOX DEVIL’S FOOD CAKE MIX (DUNCAN HINES)
1 CUP WATER
3 EGGS
1/3 CUP CORN OIL
1/3 CUP SOUR CREAM
2 TEASPOONS VANILLA EXTRACT
½ TEASPOON KOSHER SALT
1 CUP SEMISWEET CHOCOLATE CHIPS

ICING:
1 12-OUNCE BAG (2 CUPS) SEMISWEET CHOCOLATE CHIPS
2 CUPS SUGAR
2/3 CUP MILK
1 CUP (2 STICKS) UNSALTED BUTTER, CUT INTO PIECES
¼ TEASPOON KOSHER SALT
1 TEASPOON VANILLA EXTRACT

Position rack in the center of the oven and preheat to 350 degrees F. Butter 3 nonstick 8-inch cake pans with 1 ½ sides.

To make the cake:
Combine the cake mix, water, eggs, oil, sour cream, vanilla, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the mixture is well blended. Increase the spread to medium if using a stand mixer (high for a hand mixer) and beat for 2 minutes. Stir in the chocolate chips.
Pour the batter into the prepared pans and bake until a knife inserted in the center of the cakes comes out clean, about 25 minutes. Transfer the pans to wire racks and let cool for 10 to 15 minutes. Remove the cakes from the pans and let cool completely on the racks.

To make the icing:
Put the chocolate chips in the metal bowl of a stand mixer fitted with the whisk attachment. (Or use a hand mixer). Combine the sugar, milk, butter, and kosher salt in a medium saucepan over high heat and bring to a boil, stirring occasionally. Let boil vigorously for exactly 1 minute. Pour the hot sugar mixture over the chocolate. Add the vanilla. Beat on medium speed until the mixture begins to thicken to spreadable consistency, 10 to 15 minutes.

To assemble, place 1 cake, flat side up on a spatter. Spread one third of icing (about ¾ cup) over the top of the cake. Continue with layers and finish by icing the top and sides.

Iced in for another day.

Today I will ...
...stay in my PJs all day.
...watch Martha Stewart shows that are backed up on the Tivo.
...find out what happens to the Israelites.
...clean out under the sink to make room for the Kapoosh knife holder.
...maybe take a nap.
...wash clothes.
...learn something new about photography.

I am taking this day as a gift from the Lord.

P has to be at school by 1 pm. :(

12 Days of Christmas-Day 12

Let us then with confidence draw near to the throne of grace, that we may receive mercy and find grace to help in time of need.

Hebrews 4:16

Merry Christmas