American Beauty Cake

Do you watch pageants like Miss America? We normally do not but recently we saw a child beauty pageants television show and my youngest daughter thought it was great. She was ready to enter any pageant she could. I didn't want to discourage her but I have a full time job plus a hockey schedule for my youngest son at this time. So, I took the easy route and said, "You know dear those dress cost a lot of money so you really should talk to Grandmom about making you one. Since it is late, you will have to call her tomorrow." Lucky for me, she forgot all about it. However, today she went with my sister and Mom to look at wedding dresses so she may remember after all.

The only reason why I bring up pageants is this week on PQ was the American Beauty Cake picked by Alice of This Home Plate. My cake will not win any pageants for beauty. Now, talent is another category and it would rock. As my son says, this cake is Awesome! Since my cake didn't look the prettiest no matter what angle, I included a more attractive subject. My son didn't care because he was eating.

This cake takes a day to make since it needs to be frozen for at least six hours. It is a rich, decadent dessert. I did cheat and used store bought mousse. Please check out the other members cake for recipes of the mousse. I would definitely make this again especially for a special occasion like an anniversary. My son enjoyed making it with me since all he did was help with the whip cream but took credit for making the whole dessert. Doesn't he look proud?

American Beauty Cake
Cake:
1 cup unsalted butter
12 oz. bittersweet chocolate, chopped into small pieces
6 large eggs
1 1/4 cup sugar
1 Tbsp vanilla extract

Mousse 
Dark Chocolate Glaze:
4 oz. bittersweet chocolate, chopped into small pieces
1/4 cup light corn syrup
1/2 cup heavy whipping cream
1 tsp. vanilla extract

Directions:
To make the cake:
Preheat the oven to 350 degrees.
Line the bottom of a 9 inch cake pan with parchment paper and coat with cooking spray.
Place the cake pan in a roasting or baking pan to make sure it fits.
Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
Melt the chocolate and butter in the metal bowl stirring until smooth. 
Remove the bowl from the saucepan.
In another bowl, whisk the eggs and sugar together.
Whisk the sugar and eggs into the chocolate mixture until well combined. 
Stir in the vanilla and mix well.
Pour the chocolate mixture into the cake pan. 
In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
Bake for 35 to 40 minutes.
Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
On the cooled cake, spread the mousse filling the pan to the top.
Wrap the cake with plastic wrap and freeze for at least 6 hours or up to 3 weeks.

To make the glaze:
Place the chopped chocolate in a medium mixing bowl and set aside.
In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
Allow the glaze to cool at room temperature.
To assemble:
Remove the cake from the freezer and dip the bottom of the pan in hot water. 
Invert the cake onto a plate and then invert the cake onto another plate so the mousse part is on top.
Pour the glaze over the mousse making sure the glaze needs to cover the sides of the cake.
Allow the glaze to set at least one hour.
After the glaze sets, cover with plastic wrap until ready to serve.

Recipe adapted from The Pastry Queen cookbook.

Don't you love his million dollar smile with the missing tooth? He looks like a hockey player.

Did you already know......
-In 1921, a beauty contest was sponsored in Atlantic City to increase newspaper circulation.
-In 1923, Miss Mary Katherine Campbell wins the title Miss America two years in a row. Since her winning, a new rule was instated that no woman can hold the title for more than once.
-From 1929 to 1932, the contest is discontinued due to the Great Depression and bad publicity.
-Miss Maine has never won Miss America.
-The 2012 Miss America winner is Miss Wisconsin, Laura Kaeppeler.

Mushroom Burgers

I am going to share something with you. After you read what I'm going to tell you, you may want to send your condolences and you can. It may make me feel a little better. You see I am not even 40 years old but my oldest daughter is 18 years old today. 18! 18! It is just shocking. How can this be? I remember being pregnant with her and unable to move so I tried to do a cart wheel. Don not try this stunt. It doesn't work. Your feet will not move off the ground. However, my daughter did decide to enter the world a couple of days later. Maybe it helped? I will never know. 

As I've shared before, my oldest daughter loves hamburgers. She could eat them everyday. The other day I was craving a mushroom burger. I occasionally go to this tavern and I order their mushroom burger. It is so good. So this is my creation of trying to duplicate their burger. It was similar but I liked the results a lot. 

 So I made two of them. One for me to eat. The other one to photograph. I have to try it before I photograph because if it isn't good why take the photo. Good logic, huh? After I took the photo, I went to my daughter's room and asked her if she wanted a mushroom burger because there was one on the counter. She went into the kitchen and then came to find me. She was not happy. "Where is the burger?" Misunderstanding her, I reply, "What do you mean? It is on the counter." "No, it is not. What happen to the hamburger?" I found this to be very funny and replied, "No dear, I asked you if you wanted a mushroom burger. I did not say mushroom hamburger." She then informed me that my mushroom burger is not a burger. She ate it any ways. She even grudgingly told me that she liked it a lot. I will continue to call this a mushroom burger especially since the tavern does.

Mushroom Burger


2 large portabella mushroom caps
1 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper
2 strips of roasted red pepper
1/2 cup of fresh spinach leaves
1/4 cup of Parmesan cheese
2 slices of Provolone cheese
2 hamburger buns ( I toasted mine)


Directions:

1. Remove the stems of the mushrooms and clean well.
2. Mix the olive oil, balsamic vinegar, salt, and pepper.
3. Brush the caps with the oil mixture.
4. Heat a skillet over medium heat.
5. Spray the skillet with cooking spray and add the spinach leaves.
6. Saute the leaves for about 3-5 minutes until they are welted. Set aside in a small dish.
7. Add the roasted red peppers to the skillet and cook for about 3 minutes.
8. Set aside with the spinach.
9. Mix the spinach and red peppers with the Parmesan cheese.
10. Add the caps stem side down into the pan and cook for about 5 minutes. Flip the cap and cook the other side for 5 minutes.
11. Add the spinach leaves and red pepper cap to the middle of the portabella mushroom cap.
12. Top the mushroom cap with a slice of Provolone cheese.
13. Remove from the skillet and place on top of a plate to allow the juices to settle before placing on the bun (which I should have done).

Recipe from Sweet Morris.

Did you already know...............
-Wolfgang Amadeus Mozart and Lewis Carrol were born.
-In 1880, Thomas Edison received a patent for his incandescent light.
-In 1888, the National Geographic Society was founded.
-The #1 song on US charts was "All for Love" by Bryan Adams, Rod Stewart, and Sting.

Happy Birthday Sweetie!

Fluffy Dinner Rolls

     I love fresh rolls. If a restaurant serves great tasting rolls, I am so there. I love Panera bread and I am so glad that I do not live close to one. Can you imagine having a futuristic button to press and out came your request like a vending machine but everything was fresh? What would you have in your futuristic vending machine? Panera bread? Godiva chocolate? Fresh picked strawberries?

     My sister is so good since she follows a gluten free diet but pasta and rolls are my down fall. No wonder my sister is so small. I know this is the way to convince you to make these rolls, huh? 

     The best thing about these rolls are how short the start to ready to eat time. I only had a couple of hours to make rolls before my guests were arriving. I needed rolls for meatballs. I normally buy the store rolls but they are gummy. Then you place a meatball inside and it is a bigger mess. The rolls were perfect to serve with the messy meatballs. My husband liked these rolls but his pick would be the Texas Roadhouse copycat rolls posted earlier.

Fluffy Dinner Rolls
3/4 cups milk
4 Tbsp butter
3/4 cups hot water
3 Tbsp sugar
1 1/2 tsp salt
4 to 4 1/2 cups all purpose flour
1 package of active dry yeast

Directions:

1. Microwave the milk with the butter for 90 seconds. 
2. Preheat oven to 170 degrees F.
3. Measure the hot water from your faucet. The water needs to be slightly uncomfortable to the touch.
4. Add the hot water, milk and butter to a mixer.
5. Add the sugar, salt, and 2 cups of flour. Mix for 1 minute.
6. Add the yeast and mix then add one cup of the remaining hour at a time. Stop adding flour to the mixer when the dough has come together and no longer sticking to the sides of the bowl.
7. Continue to mix on medium speed for 5 minutes.
8. Stop mixing and cover with plastic wrap tightly to trap the heat. Let sit for 5 minutes.
9. Coat the inside of a 9x13 pan with butter.
10. Spray your working area with cooking spray.
11. Place your dough onto your working area and cut the dough into 24 pieces. 
12. Roll the pieces into balls and place into your buttered pan.
13. Place the pan into the warm preheated oven and let rise for about 20 minutes.
14. After the dough has risen, turn the heat to 350 degrees with the dough staying in the oven.
15. Bake the rolls for 15 minutes or until golden brown.

 Recipe adapted from Jamie Cooks It Up! 

Did you already know...........
-In 1981, Au Bon Pain Co., Inc. was founded by Louis Kane and           Ron Shaich.
-In 1993, Au Bon Pain Co., Inc. purchased Saint Louis Bread Co, a chain of 20 bakery cafes.
-In 1999, the company sold all of the Au Bon Pain business units and renamed the company Panera Bread.
-In 2010, co founder Ron Shaich opened Saint Louis Bread Co. Cares which is a non profit cafe which patrons pay what they can.

PPQ: Petite Pavlovas

     Last weeks, I made Creme Brulee for the first time ever. The main reason why I had never made it before was because I was afraid of the kitchen torch. Isn't that funny? I just would think about all the times my Mom would tell me not to play with fire. Then she went and bought me the kitchen torch one year for Christmas. I didn't use it because I needed the butane. So, the next year (I am serious that a whole year went by) my Mom bought me the butane. Then there was no excuse but to try it out. It wasn't as scary as I thought. I did think it was sort of cool. 

      Since I could make the Creme Brulee, then I figured I could make the pavlovas too. Don't worry I didn't try the kitchen torch on it. This weeks Project Pastry Queen pick was by Emily at A Gift Nutmeg. The pavlovas are not hard to make but please use caution when it is in the oven. It could brown too dark. 

     I will share something that surprised me. My husband liked it. Yes, my husband who doesn't eat fruit and occasionally the hidden vegetable liked this dessert. My youngest daughter likes the pavlovas. She keeps asking for the big marshmallow dessert. I took a vote if the family wanted a lemon filling or a raspberry filling. The raspberry won.

 

Petite Pavlovas with Raspberry Cream and Fresh Fruit
Meringue
4 large egg whites
1/2 tsp cream of tartar
pinch of salt
1 1/2 cups sugar

Directions:

1. Preheat oven to 300 degrees. 
2. Line 2 baking sheets with parchment paper.
3. With a pencil, trace four evenly spaced 4 inch diameter circles onto the parchment paper. Flip the paper over but make sure you can see the tracing.
4. In a mixer with the whisk attachment, beat the egg whites, cream of tartar, and the pinch of salt on high speed for 2 minutes. The meringue should have formed soft peaks.
5. Continue to beat the meringue at high speed, while adding 1/8 cup of sugar at a time. The meringue is ready when stiff peaks form.
6. Spoon the meringue onto the parchment paper using the penciled circles as a guide. 
7. The meringue circles should have a 1 inch rim.
8. Bake the meringue for about 1 hour. Check the meringues after 30 minutes to ensure they aren't turning brown.
9. After the meringue has baked, keep them in the turned off oven for at least one hour or over night.

Filling and assembly:
1/2 cup of raspberry or berry jam
1/2 cup of whipped cream
fresh blueberries, strawberries, or other fresh fruit.

Directions:

1. Mix the jam with the whipped cream. 
2. Spoon on top of the meringue and top with the slices of fresh fruit.

Recipe adapted from The Pastry Queen Cookbook.  
 **Use the left over egg yolks for Creme Brulee**

The inside of the pavlovas

Did you already know..............
-The dessert is named after the famous Russian ballet dancer 
  Anna Pavlova.
-The dessert was first created in 1926 after Anna Pavlova toured 
  New Zealand and Australia. 
-The desert is a meringue based dessert with a crisp crust but a soft filling.

Orange Chicken

Happy Chinese New Year!

Today is the Chinese New Year. It is now the year of the Dragon. The Oriental Dragon is a symbol of good fortune. I wish you all some good fortune. 

 When we order Chinese, I normally do not order Orange Chicken. It is just too expensive to try something new unless it is at the buffet. My oldest daughter is always asking me to cook up a Chinese dish. My oldest daughter loved this dish. We served our chicken with rice.

Orange Chicken
For the marinade and sauce
3/4 cup chicken broth, low sodium
1 1/2 tsp orange zest, finely grated
3/4 cup freshly squeezed orange juice
6 Tbsp white vinegar
1/4 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1/2 tsp cayenne pepper
1 1/2 lb chicken breast, cut into bite size pieces
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water

For the chicken coating
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
1/2 tsp cayenne pepper
1 1/2 cup canola oil

Directions:

1. In a saucepan, add the chicken broth, orange zest, orange juice, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper. Whisk well.
2. Remove 3/4 cups of the mixture and add to a large zipper lock plastic bag.
3. Add the chicken pieces to the bag and remove the excess air before sealing. 
4. Refrigerate for only 30-60 minutes in the refrigerator.
5. Heat the saucepan mixture over medium-high heat. Bring to a simmer.
6. In a small bowl, whisk the cornstarch and water until smooth.
7. Add the cornstarch mixture to the saucepan. 
8. Continue to simmer until the sauce becomes thick and translucent about 1 minute. Remove from heat to cool.
9. Whisk the egg whites until frothy and add to a pie plate.
10. Heat the oil in a large pot or Dutch oven. Heat the oil to 350 degrees.
11. In a second pie plate, combine the cornstarch, baking soda, and cayenne pepper. 
12. Drain the chicken of the marinade and pat dry with a paper towel. 
13. Coat the chicken in the egg whites and then coat in the cornstarch mixture. Shake off any excess coating.
14. Carefully add the coated chicken to the hot oil. Work in batches so the oil isn't over crowded.
15. Turn the chicken in the hot oil.
16. Cook the chicken until golden brown or until cooked through about 5 minutes.
17. Remove the cooked chicken with a slotted spoon and transfer to a plate lined with paper towels. 
18. Make sure the oil is at 350 degrees before repeating with the remaining chicken.
19. Coat the cooked chicken pieces with the sauce.

Recipe adapted from Smells Like Home. Originally found on Cooking at Home with America's Test Kitchen Cookbook.

 Did you already know...........
-People born under the Chinese Zodiac sign of the Dragon are suppose to be warm hearted, energetic, charismatic, lucky at love, and egotistic.
-People born under the Dragon are natural born leaders.
-Some famous people born under the Dragon sign are Joan of Arc, Susan B. Anthony, Florence Nightingale, John Lennon, and Bruce Lee.