Wednesday, February 4, 2009
Makes 8 to 10 servings
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
3/4 cup hazelnut- or Raspberry flavored Torani syrup
2 Cups Whipped Cream with sugar and vanilla to taste
1 1/2 cups fresh raspberries (6 oz.), rinsed and drained
1. Butter and flour a 9-inch square baking pan.
2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup syrup evenly over cake. Spoon a third of the Whipped Cream over cake and spread level. Repeat to make two more layers each of cake, syrup, and whipped cream, ending with cream. Cover and chill at least 2 hours or up to 1 day.
7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve
(I found this on thismamalovestocook blog)
2 sticks softened butter
¾ cup brown sugar
¾ cup sugar
1 teaspoon vanilla
2 ¾ cup flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup semi sweet chocolate chips
2 (6 oz) boxes Chocolate Chip Cookie Dough Bites(I've seen these at Wal-Mart in the candy aisle)
Preheat oven to 375 degrees F. In a stand or electric mixer, cream the butter and sugars until well combined. Beat in eggs and vanilla until well mixed. In a separate bowl sift the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips and cookie dough bites until just combined.
With a cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cooked to your liking. For a softer cookie, take out right at 9 minutes. Let cool on baking sheet for 3-5 minutes then transfer to a cooling rack.
Tuesday, February 3, 2009
Italian Potato Casserole
6 large potatoes, peeled and boiled
1/2 cup chopped onions
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian seasoning
1 cup Mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 pound sausage
Preheat the oven to 400 F.
Take the potatoes and dice into 1/2 inch squares. Set aside.
Crumble and cook the sausage in a large pan over medium heat until cooked through. Once sausage is cooked, remove from pan. Drain grease, reserving 2-3 tablespoons to cook the potatoes in.
Add potatoes to the same pan with the reserved sausage grease. Add the onions, salt, pepper, basil and Italian seasoning. Cook until the potatoes are tender, like hash browns. Taste and add salt and pepper if needed. Potatoes should be lightly browned.
Spray an 8x10 casserole dish with cooking spray. Layer the potatoes in the bottom of the dish. Add the sausage on top of the potatoes. Next, sprinkle the Mozzarella.
In a separate bowl, whisk the eggs. Pour the eggs over the casserole. The eggs should cover all the ingredients. If they don't, add another egg or two.
Bake in the preheated oven for about 40 minutes. Make sure the eggs are set in the middle before removing from the oven. Sprinkle the cheddar cheese on top and return to the oven for a few minutes to melt the cheese.
Posted by Kathy Lowe at Tuesday, February 03, 2009