Storm the Cassoulet

Mexican Chocolate Cake

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ngredients:

Cake:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon cayenne pepper or ground Mexican chili powder

1/4 teaspoon salt

1 cup cold water

1/4 cup canola oil

1 tablespoon balsamic vinegar

1 tablespoon vanilla extract

Chocolate Glaze:

1 cup confectioners’ sugar

1/2 cup cocoa

6 tablespoons water

10 small fresh strawberries

Method:

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

 

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Impossibly East Breakfast Bake

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Ingredients:

2 packages (12 oz each) bulk pork sausage

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick® mix

2 cups milk

¼ teaspoon pepper

4 eggs

Method:

Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

 

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Carrot Cake Pancakes with Cinnamon Honey Butter

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Ingredients:

1 1/4 cups all purpose flour
1/4 cup toasted chopped walnuts
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
pinch of ground ginger
1/4 cup dark brown sugar
3/4 cup buttermilk
1 tablespoon canola or vegetable oil
1 1/2 teaspoon vanilla
2 large eggs – lightly beaten
2 cups grated carrot – about 1 pound
1 tablespoon orange zest
butter for pan
cinnamon honey butter (recipe below)
maple syrup or marscapone cheese, optional
Can also add golden raisins, optional

Method:

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.

In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix.

Fold in the carrots, orange zest and walnuts.
Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with cinnamon honey butter (recipe below) and good ole maple syrup.

Cinnamon Honey Butter
Ingredients:

3 tablespoons softened unsalted butter
2 tablespoons honey
pinch of cinnamon
pinch of salt

Method:

Combine all the ingredients in a small bowl until well incorporated.

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Breakfast Cupcakes

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Ingredients:

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Method:

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

 

 

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Bacon and Hash Brown Egg Bake

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Ingredients:

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

Method:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

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Best Breakfast Pancakes

pancakes


Adapted from The New York Times Cookbook
Makes 6 -8 large pancakes

Ingredients:

1 cup all purpose flour*
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
1 large egg
¾ cup plus 2 tablespoons milk
2 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil for cooking

Method:

Combine the flour, baking powder, sugar and salt in a bowl and mix well.

Beat the egg and milk together in a bowl. In a different bowl, add milk mixture to melted butter, stirring constantly with a whisk to blend.

Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.

Heat a griddle or nonstick pan over medium-low heat** and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until first side is golden brown, or until top surface bubbles and is dotted with holes. Flip and cook until other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.

*Be sure to measure flour properly: Spoon flour into dry measuring cup, then level off with back edge of a knife.

**You may have to play with the heat setting as you cook. If it seems like pancakes aren’t browning, simply turn the heat up a bit.

 

 

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Swedish Pancakes

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This batter needs to rest for at least 2 hours, so you will need to plan ahead and rise early enough to make this in time for breakfast or brunch. You may also make the batter the night before, cover it tightly and refrigerate it until the next morning. Make the pancakes to order, or keep them warm on a covered platter in a 200 degrees F oven. Serve the pancakes with butter, lingonberries or other tart preserves, and/or sour cream and–in the case of my family, sour cream and brown sugar. Try them with just butter at first–they are delicate and faintly sweet.

Ingredients:

3 large eggs

1 1/2 cups whole milk

1 cup all-purpose flour

6 tablespoons unsalted butter, melted

1 teaspoon granulated sugar

1/2 teaspoon salt

Method:

Beat eggs with 1/2 cup milk until thoroughly blended. Add flour, and stir in completely. Stir in remaining 1 cup milk, butter, sugar and salt, blending well. Cover and refrigerate for at least 2 hours or overnight.

Remove from refrigerator, and whisk batter just to recombine it before cooking pancakes.

Grease a flat, large heavy skillet or electric griddle lightly with butter, and heat to medium-high heat. When hot, drop in batter by 2 tablespoonfuls per pancake, spreading batter into rounds.

When edges of pancakes begin to brown, turn over and cook for 1 to 2 more minutes, or until firm. Remove from heat, and serve.

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Cheesy Sausage-Stuffed Jalapenos

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Ingredients:

4 ounces cream cheese, softened

1/2 cup grated sharp cheddar cheese

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

4 ounces sausage, cooked and crumbled

2 scallions, green and white parts, chopped

6 jalapeno peppers, halved lengthwise, seeds removed

2 tablespoons butter, melted

1/2 teaspoon smoked paprika

1/2 cup panko breadcrumbs

Method:

Heat the oven to 400 F. Spray a rimmed baking sheet with cooking spray.

In a medium bowl, stir together the cream cheese, cheddar, cumin, chili powder, garlic powder, sausage and scallions. Spoon the mixture into the jalapenos halves, then arrange them on the prepared baking sheet.

In a small bowl, stir together the butter, smoked paprika and panko. Spoon the panko mixture onto the filling in the jalapenos. Bake for 15 minutes, or until bubbly and golden.

 

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Purple Ombre Layer Cake

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Ingredients:

Cake:
2 boxes white cake mix
water, vegetable oil and egg whites called for on cake mix boxes
purple neon gel food color

Frosting:

1 1/2 cups sugar
2/3 cup water
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla

Method:

Heat oven to 350°F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour.
Make cake batter as directed on boxes. Divide batter equally among 4 bowls. Add food color to make 4 different shades of the same color. Pour batter into pans.

Bake and cool as directed on box for 8- or 9-inch rounds.

In 2-quart saucepan, heat sugar and water to boiling. Cook to 245°F on candy thermometer.

Meanwhile, in large bowl, beat eggs whites, cream of tartar and salt with electric mixer on high speed until peaks form.

Reduce speed to low; slowly pour sugar syrup into egg whites. Increase speed to high; beat about 7 minutes or until sides of bowl are cool to the touch. Beat in vanilla.

Spread 1 tablespoon frosting on cake plate to act as glue. Place 1 cake layer on plate. Spread with thin layer of frosting. Repeat to use all layers. Frost cake completely with remaining frosting.

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Egg in a Red Bell Pepper Flower

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Ingredients:

Red bell pepper

Eggs

Seasonings

Grapes, green pepper, basil for garnish

Method:

Slice bell peppers through the middle.

Place sliced pepper on a hot skillet.

Crack an egg into the center.  Season as you like.

When egg whites are no longer runny, flip and cook on the other side.

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