Green Velvet Cake

Happy Saint Patrick's Day! Are you wearing green? Are you having a special Irish or Irish/American meal today? Maybe corn beef and cabbage? My husband did not have corn beef and cabbage on Saint Patrick's Day as a kid even though he grew up in an Irish household. Since I grew up eating it, we have it around Saint Patrick's Day. When I suggested making a green velvet cake too, my husband thought it was a great idea. This recipe was the cake my Nana would make. I know this recipe is over thirty years old. I did adapt it a little by replacing some of the shortening with butter plus I made it green instead of red. I'm going to provide the original recipe that I received. My sister wants this cake for her birthday but only blue.

Green Velvet Cake
4 oz. food coloring
2 1/2 Tbsp. cocoa
1/2 cup shortening
1 1/2 cup sugar
2 eggs 
1 cup buttermilk
2 1/2 cup all purpose flour, shifted
1/2 tsp salt
1 Tbsp. vanilla extract
1 Tbsp. distilled vinegar
1 tsp baking soda

Directions:
Preheat the oven to 350 degrees F.
Line two 8 inch cake pans with parchment paper and then coat with nonstick cooking spray. Set aside.
In a small bowl, combine the food coloring and with the coca powder. Set aside.
In a large bowl, cream the shortening, sugar, and eggs.
Add the food coloring and cocoa mixture. Mix.
In a small bowl, combine the shifted flour with the salt. Set aside.
Add some of the buttermilk while alternating with the flour mixture.
In a small bowl, combine the vanilla, vinegar, and baking soda.
Fold the vanilla mixture into the cake mixture.
Pour the cake batter evenly between the two cake pans.
Bake the cake for 35 minutes.
Allow to cool for 5 minutes in the pan before removing the cakes onto a wire rack to cool.
Recipe from my Nana.

One year ago, I made..................................Creamed Spinach.
Two years ago, I made...............................Brownies. 

Did you already know..............................
-In 1762, New York City hosted the first Saint Patrick's Day parade.
-Due to pork being expensive, the Irish immigrants adapted their Irish bacon for an affordable corn beef since it was cured and cooked the same way.
-There are over 34 million Americans that claim Irish ancestry.

Happy Saint Patrick's Day!

Mint Chocolate Pudding

How many of you grew up on instant pudding? I'm raising my hand too! I still buy it but I no longer have to make it since the kids willingly make it. The first time I had homemade pudding there was a fine film on top. I thought it was the grosses thing. Pudding should be silky like the ones you buy in the stores. There is no film. So, I normally will cover my homemade pudding with the plastic touching the top to prevent the film from forming. I've made this pudding recipe before and it is wonderful. It is a nice indulgent without being pretentious. Since this time of year, I think of green and mint. I noticed I tend to always making something with mint around this time of year. So, I had to make my pudding with a faint hint of mint since my husband has asked for me to tone the mint flavor down a little. Lately, I guess I have been going a little over board.

Mint Chocolate Pudding
1/2 cup sugar
1/4 cup cornstarch
2 Tbsp unsweetened cocoa powder
1/8 tsp salt
3 cups whole milk
3/4 cups semi sweet chocolate chips
1/4 tsp mint extract
1/2 tsp vanilla extract

Directions:

1. In a medium saucepan, whisk the sugar, cornstarch, cocoa powder, and salt.
2. Slowly, whisk in the milk until smooth.
3. Heat the mixture over medium heat for about 15 minutes or until the mixture begins to thicken. Lower heat if the mixture begins to bubble.
4. Once the mixture begins to thicken, stir in the chocolate chips.
5. Lower the heat and allow the chocolate chips to melt for about 2 minutes.
6. Remove from heat.
7. Stir in the mint and vanilla extract.
8. Spoon the pudding into individuals cups or a large bowl and store in the refrigerator for 2 hours. 

Recipe adapted from Smitten Kitchen.

One year ago........................I made Mint cheesecake pie.
Two years ago......................I made Irish Mint Chocolate Ice Cream.

Did you already know..........
-Pudding has been around since ancient times but tended to be made with sausage.
-In the 17th century, English would boil their savory and sweet puddings in a bag.
-With the use of custard powder and cornstarch, instant puddings could be made.

Creamed Spinach Soup

My daughter keeps asking me to make creamed spinach. First, she asked for creamed spinach soup. She even found a recipe I should try making. Then she asked for creamed spinach like I did last year. My husband thought she was crazy. To ask to eat something green is a sign of craziness. To please my daughter, I made creamed spinach soup. I really liked it. My son loved it. My husband thinks the craziness must have been inherited from the children's maternal side.

Creamed Spinach Soup
1 lb. fresh spinach
4 cups chicken broth
1 scallion, minced
1 Tbsp butter
1 Tbsp olive oil
2 Tbsp flour
4 oz. cream cheese, softened
2 cups half and half
salt and pepper to taste

Directions:

1. In a large pot, place the spinach, chicken broth, and scallion. 
2. Bring the spinach to a boil over medium high heat.
3. Reduce the heat to medium low.
4. In a small saucepan, melt the butter in the olive oil over medium heat.
5. Whisk in the flour until smooth. Cook for 1 minute.
6. Add the cream cheese and whisk. Cook for 1 minute.
7. Stir in the half and half. Mix until incorporated.
8. Add the cream cheese mixture to the spinach pot.
9. Stir and allow to simmer for 10 minutes.
10. Season to taste with salt and pepper. 

Recipe inspired by Allrecipes.

One year ago...........................I made Lasagna French Bread Pizza.
Two years ago.........................I made Bourbon Cookies.

Did you already know...........
-Spinach originated from the Middle East.
-Spinach was the first commercial sold frozen vegetable.
-In 1929, spinach became very popular to kids with the debut of Popeye.

Mint Flourless Brownies

For my son's birthday, my son wanted brownies instead of cake. As you can tell on this blog, I don't make a lot of homemade brownies. I looked through different recipes and decided to make this one. There is a taste scale I use to find out if my husband liked them. First, I ask if he liked them. If he says yes, he then tells me how many of them he ate. My husband said he ate three of them. He would have eaten more if I had omitted the mint. Three bars translated the brownies are good.

Mint Flourless Chocolate Brownies
2 cups mini semi sweet chocolate chips
3/4 cup butter, cut into cubes
3 Tbsp water
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
1/4 cup heavy cream 
1/2 cup Andes mints, chopped

Directions:

1. Preheat oven to 300 degrees F.
2. Line a 9x9 baking dish with parchment paper. 
3. Spray the dish with nonstick cooking spray.
4. In a medium saucepan, melt the semi sweet chocolate chips, butter, water, and 1/2 cup sugar over medium heat. Stir constantly until the chocolate has melted. 
5. Remove from heat and set aside.
6. In a medium bowl, whisk together the eggs and 1/4 cup sugar until thick.
7. Stir in the vanilla extract.
8. Fold half of the egg mixture into the chocolate mixture until incorporated.
9. Fold in the remaining egg mixture until thoroughly incorporated.
10. Pour the batter into the baking dish.
11. Bake for 35 minutes or until the center has risen and the edges have become firm. 
12. Allow the brownie to cool completely on a wire rack.
13. Cover the brownies and refrigerate for 4 hours.
14. In a small microwave safe bowl, heat the heavy cream for 30 seconds.
15. Add the Andes mints to the heavy cream. Let stand for 2 minutes or until the chocolate has melted.
16. Spread the melted mint ganache over the chilled brownies.
17. Refrigerate for 30 minutes before removing from the baking dish.

Recipe adapted from Toll House Nestle Cookies Cookbook. 

One year ago...........................I made Lasagna Roll Ups.
Two years ago.........................I made Fried Meatball Sandwich. 

Did you already know.............
-There are over 30 varieties of mint.
-Mint is named after the Greek river nymph Minthe. 
-Minthe was turned into a plant by Hades jealous wife.

Chicken Pot Pie

My Mom use to make chicken pot pie often. My sister makes it for supper for her girls a lot. I'm unsure why I don't. It could be my husbands adverse fear of peas. We once had a family member make it for us and she had omitted the peas. I figured I would do the same and make my husband happy. However, I figured I would do most of the prep the day before to make it easy on me. The day before I made this chicken for supper. Since I normally roast vegetables with the chicken, I went ahead and used the same type of vegetables. I just chopped additional vegetables in preparation of making this dish. I also made the pie crust and stored it in the refrigerator. The chicken had lots of flavor which added a nice touch to the dish. My husband loved this dish. The pie crust had flavor. The kids ate it up. Anytime I have leftover chicken/turkey, I may just be making this dish again.

Chicken Pot Pie
3 celery stalks, finely diced
3 medium carrots, peeled and finely diced
1 large yellow onion, finely diced
2 Tbsp olive oil
2 Tbsp butter
2 cups cooked chicken, chopped into bite sized pieces
1/2 cup all purpose flour
2 cups chicken broth
1 cup milk
2 tsp ground thyme
1 tsp salt
1/2 tsp pepper
1 (8") pie crust


Directions:

1. Preheat oven to 400 degrees F.
2. In a large pot, melt the butter in the olive oil over medium heat.
3. Add the onion, carrots, and celery. Saute for 2 minutes.
4. Stir in the chicken.
5. Sprinkle the flour over the chicken and vegetables. Gently, mix to combine.
6. Add the chicken broth and stir.
7. Add the milk and stir. Cook for 5 minutes.
8. Season with thyme, salt, and pepper. 
9. Pour the mixture into a deep dish pie pan or casserole dish.
10. Roll out the pie crust so it will be slightly larger than the casserole dish.
11. Place the pie crust over the chicken mixture. Cut slits on top of the pie crust.
12. Bake the pot pie for 30 minutes or until golden brown.
13. Allow the pot pie to cool for 10 minutes before serving.

Recipe adapted from The Pioneer Woman Cooks Cookbook.

One year ago..............................I made PB Nutella Oatmeal.
Two years ago............................I made Agent P Sandwich.

Did you already know..................
-Chicken pot pie consists of chicken, gravy, and vegetables.
-Meat pies have been around since Roman times.
-Early pot pies were cooked on open hearths.