Posted by LSBS on 01 25th, 2010 |

Chocolate-Chile Cake

Ingredients
  • 1 cup espresso
  • 1 packed cup dark brown sugar
  • 3 cinnamon sticks
  • 1 teaspoon ground cayenne pepper
  • 3 sticks (12 ounces) unsalted butter, cubed
  • 2 ounces semisweet chocolate
  • 4 ounces unsweetened chocolate
  • 8 large eggs, beaten
  • Cinnamon ice cream and raspberries, for serving
Directions
Preheat the oven to 375 degrees F.
Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.
Ingredients * 1 cup espresso    * 1 packed cup dark brown sugar    * 3 cinnamon sticks    * 1 teaspoon ground cayenne pepper    * 3 sticks (12 ounces) unsalted butter, cubed    * 12 ounces semisweet chocolate    * 4 ounces unsweetened chocolate    * 8 large eggs, beaten    * Cinnamon ice cream and raspberries, for serving Directions Preheat the oven to 375 degrees F. Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside. In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside. Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended. Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes. Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.
Posted by LSBS on 01 25th, 2010 |

Chicken Spaghetti

Description:
A meal by itself or add a Salad and Garlic Bread
Ingredients: 1 Whole Cooked Chicken/Skinned and Boned 1 Can Cream of Chicken Soup 1 Onion chopped 1 8 oz Pkg. of Velveeta Cheese (cubed) 1 Can Rotel Tomatoes and Green Chilis 1 pkg. of Spaghetti Noodles Directions: Boil - skin and debone Chicken,   Set aside the broth Chop onion and add to chicken broth--bring broth to a boil and add spaghetti noodles. When noodles are cooked - drain and place in a bowl.   Add the cubed Velvetta, and stir.   Add the rest of the ingredients and mix well. Place in a 9 x 13 pyrex baking dish, and bake in a 350 degree oven for 30 minutes.   May sprinkle with additional cheese --   Put together with a salad and garlic bread and you have a delicious meal.   (I sometimes use more velveeta for a creamier cheese or subsitute cream of mushroom soup for the cream of chicken). You can also boil the noodles & onion in plain water or chicken broth and use canned chicken instead of boiling your own.)
Posted by LSBS on 01 25th, 2010 |

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
4 tablespoons flour4 tablespoons sugar2 tablespoons cocoa1 egg3 tablespoons milk3 tablespoons oil3 tablespoons chocolate chips (optional)A small splash of vanilla extract1 large coffee mug (MicroSafe) Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.Pour in the milk and oil and mix well..Add the chocolate chips (if using) and vanilla extract, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT ! (this can serve 2 if you want to feel slightly more virtuous).

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