nutella chocolate cake

chocolate cake. i don't think i know a single soul that could resist one. especially the ones i bake ;) this week i found a recipe for this chocolate nutella cake and well they had me at nutella. this cake bakes low and slow at 300 degrees which makes it  extra moist. and extra delicious. its four layers high with dollops of nutella butter cream and topped with a rich chocolate ganache and fresh strawberries. so good its sinful .

Ingredients

Chocolate Cake 

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup boiling water

Nutella buttercream 

1 cup butter

1/2 cup shortening

1 cup Nutella hazelnut spread

4-5 cups powdered sugar

3-4 tbsp milk or water

Chocolate Ganache

6 oz semi-sweet chocolate chips

1/2 cup heavy whipping cream

Cake:

1. Prepare four 8 inch cake pans 

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out clean.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Buttercream:

1.Beat together butter and shortening until smooth.

2. Add Nutella and mix until smooth.

3. Slowly add 4 cups of powdered sugar and mix until smooth.

4. Add 2-3 tbsp of milk or water and mix until smooth.

5. Add fifth cup of powdered sugar and mix until smooth.

6.. Add more water or milk until the right consistency.

Ganache:

1. Place chocolate chips in a metal bowl.

2.. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

3. Cover bowl with saran wrap for 5-7 minutes.

4. Whisk chocolate and cream until smooth.

22. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.

23. Once chocolate ganache has firmed up, top with reaming icing and fresh strawberries. 

chicken and waffles!

whenever the hubbs is off we almost always sleep in.  so when we wake up and finally get ourselves together we are always stuck between breakfast or lunch. this is why i love chicken and waffles. you get the best of breakfast and the best of lunch. its so easy to make and its oh so delicious! if i know im going to be making chicken and waffles i like to season and soak my chicken in butter milk bath from the day before. this ensures your chicken will be extra juicy in the morning.

4-5 pieces of chicken thighs (boneless skinless)
2 cups butter milk
1 sprig of rosemary
salt and pepper (for seasoning)
1 cup of flour

*your favorite waffle recipe or mix
i prefer to make my own waffles this is the recipe i follow:

2 cups flour
1/2 cup oil
2 cups milk
2 eggs separated
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder

1. 
   

the day before:
season your chicken thighs with salt and pepper. pour in butter milk and throw in the rosemary. cover and let sit in the fridge for 24 hours.

when ready to make. turn your deep fryer on to 375. dredge the chicken in flour and fry for 7-10 minutes depending on your chickens thickness and fryer settings. you know your chicken is ready when the juices run clear and they are golden brown.
serve on top of home made waffle with pure maple syrup. garnish with rosemary.

for the waffles:

1. Sift the dry ingredients together in a large bowl.
2. Separate the eggs.
3. In small bowl, beat egg whites until stiff.
4. Mix together the egg yolks, milk and oil and stir slightly.
5. Add to dry ingredients and mix well.
6. Fold in beaten egg whites.

the very best lobster bisque !!

one of my all time favorite soups would have to be lobster bisque!  if i ever go to a restaurant and it's on the menu i always order it. and usually one to go too! its one of those foods that makes you close your eyes when you take the first bite. i swear. and when served in a bread bowl its orgasmic! but to totally keep this PG 13 i served it in a bowl, and garnished with some cream, freshly cracked black pepper and some parsley!

8 tablespoons butter, divided

1 cup diced onion

3½ cups very rich chicken stock

3½ cups milk

2 teaspoons salt, divided

1 teaspoon white pepper, divided

¼ cup flour

1 cup heavy cream

2 lbs. lobster meat (can be claw, tail, body, or fin)

10 tablespoons cognac, divided

3 tablespoons lemon juice

2 cloves garlic, minced

7 tablespoons tomato paste

1 tablespoon dried tarragon

½ teaspoon ground nutmeg

Directions

1. Melt 4 tablespoons butter over medium heat in a large (at least 2-quart) saucepan or Dutch oven. Add the onion and sauté until translucent, 8 to 9 minutes.

2. In another saucepan over medium heat, warm the chicken stock and milk. Add 1¼ teaspoons salt and ½ teaspoon white pepper, and continue heating until the mixture is scalding.

3. Add the flour to the onion mixture and stir with a wooden spoon until the flour is cooked thoroughly but not browned, about 2 minutes. The mixture should be fairly stiff.

4. Add the scalding stock mixture to the onion mixture. Whisk vigorously to break up any lumps.

5. Bring the mixture to a boil, and then turn off the heat. (The soup base will have thickened to an appropriate consistency after boiling.) Stir in the cream and set the soup base aside.

6. In a large, heavy skillet, melt the remaining 4 tablespoons butter over medium heat. Season the lobster with the remaining ¾ teaspoon salt and ½ teaspoon white pepper. When the butter's foaming subsides, add the lobster meat to the pan. Sauté for about 1 minute, making sure the lobster is fully coated with butter. (All this happens fairly quickly: Be careful not to overcook the lobster.) Add ¼ cup cognac and sauté for 1 minute more. Remove from the heat, drain, and reserve the lobster and the pan juices separately.

7. Return the soup base to medium-low heat and add the remaining 6 tablespoons cognac, the lemon juice, garlic, tomato paste, tarragon, and nutmeg. Whisk to combine the ingredients, and then add the reserved lobster pan juices. Simmer the bisque, whisking occasionally, until fully heated through.

8. When you are ready to serve, add the sautéed lobster meat to the bisque and serve immediately. 

easy breakfast pastries !!

i adore puffed pastry! so much so i order it by the case! its so easy to use and it can be used in sweet or savory dishes. the other morning i walked into the kitchen to make some coffee and noticed my cake dish was empty. so i went to the freezer pulled out a sheet, and 30 minutes later i was enjoying these fresh fruit pastries with my coffee. it was indeed the perfect way to start the morning.

* this recipe can be used with almost any fruit. this day i happened to have peaches and blueberries but it works well with pears, apples and raspberries. ( if using raspberries you add them after the pastry has baked and top with an apricot glaze) and if using apples be sure to add a bit of cinnamon into your sugar.

what you need:

1 sheet of thawed puff pastry
1/2 cup of sugar
4 oz cream cheese soft
1 tsp of almond or vanilla extract
1 egg
fruit of your choice
cookie cutter

line a baking sheet with parchment paper. pre heat your oven to 375. take your cookie cutter and cut out circles to desired size. in a bowl mix cream cheese, extract and 1/4 cup of sugar. take a fork a make holes into the center of the pastry (where the fruit will lay) so it doesn't puff up. place 2 tablespoons of cream cheese on each pastry. in a second bowl toss fruit with remaining sugar and place them on top of the cheese mixture. lastly brush the edges of the pastry with the egg wash so it can get golden brown. bake until fruit are soft and pastry is golden brown.
** if using fresh berries (like strawberries or raspberries) bake the same way but add fruit once pastry is done baking.
** make them shine by melting 1/4 cup of apricot or apple jam and brush all over the top!

mini lime coconut bundt cakes !!

so the other day i was catering an event (family reunion) and one of the guest made a key lime cake. as weird as it sounds it was soooooooooo delicious !! the texture was incredible as was the cream cheese frosting. since then its all i've been craving. so i searched the web and found several different recipes and pieced some together to make my own. and although its not hers its just as good or dare i say better :)

for the cake:
■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar■2 cups sifted all-purpose flour■½ tsp salt■1 tsp baking powder■1 tsp baking soda■5 large eggs, slightly beaten■1½ cups vegetable oil■¾ cup orange juice■1 Tbsp lemon juice■½ tsp vanilla extract


coconut cream cheese frosting:
4 oz of cream cheese soft
4 oz of butter
3-4 cups of  powdered sugar
1 tsp coconut extract

garnish with lime zest and coconut flakes (optional)

Directions : pre heat oven to 350. in a bowl combine all dry ingredients and set aside. in your stand mixer add all of your wet ingredients and mix until combined 1-2 minutes and then add dry a little at a time. bake for 20-28 minutes or until toothpick comes out clean.

pipe with frosting and garnish.