Pear and Blue Cheese Salad is one of our favorite winter salads. It is full of candied pecans, Anjou pears, blue cheese, red onions, and dried cherries. And, then I toss this all together with a delicious Red Apple Balsamic Vinaigrette. We like this salad …
Cranberry Apple Oatmeal Bowls are one of our favorite winter breakfasts. This breakfast features creamy oatmeal swirled with a sweet cinnamon Apple Compote. Then, I top the bowls with creamy yogurt, honey, pecans, cranberries, and more apples. GoodMix sent me some of their yummy nut …
Chocolate Cake with Fudge Frosting is one of our favorite cakes. This cake features three layers of chocolate cake and a fudgy chocolate frosting. I love this cake for several reasons. First of all, I like that this cake is fairly easy to make. I particularly like that the frosting just gets stirred together. I’d say this cake is just a little more work than a cake mix is. Secondly, I like that this cake is fairly quick to make. The whole thing can be stirred together in thirty minutes. And, lastly, we all love the rich chocolate flavor in this cake.
The Equipment I Used
A Food Scale- For perfect baking results every time, please weigh your flour and sugar.
Cake Pans- You’ll need 3 nine-inch non-stick round cake pans.
Parchment Paper- Line your pans with rounds of parchment paper.
An Electric Mixer- You’ll need this to mix up the cake.
The Ingredients Needed for Chocolate Cake with Fudge Frosting
Baking Spray- You’ll need a good baking spray so your cake doesn’t stick to the pan.
Unsweetened Chocolate- Be sure to use unsweetened chocolate for the cake.
Cake Flour- Use cake flour, but not self-rising cake flour.
Butter- I used Kerry Gold Irish butter, which I highly recommend.
Coffee- Use brewed coffee. This cuts some of the sweetness of the sugar.
Buttermilk- I used whole milk buttermilk.
Milk- Be sure to use whole milk.
Cream- Use heavy cream for the frosting.
Bittersweet Chocolate- I used Giradelli bittersweet chocolate for the frosting.
How I Made my Cake and Frosting
First, I made my frosting, so it could cool and thicken. Actually, I made this the day before. I just let it sit out for a few hours before frosting my cake.
Next, I made the cake layers. It’s important to not overmix the batter.
Finally, I frosted the cake and served it with vanilla ice cream and raspberries.
If you like chocolate, you need to try this decadent and delicious Chocolate Cake with Fudge Frosting.
Chocolate Cake with Fudge Frosting
Chocolate Cake with Fudge Frosting
A three- layer chocolate cake filled and frosted with a fudgy chocolate frosting.
Begin by making the Fudge Frosting: In a three- quart saucepan, on medium heat, bring the cream and sugar almost to a boil. Then, let it simmer for five minutes. Add the butter and chocolate and cook on low until just melted.
Remove from the heat and stir in the coffee and vanilla. Pour into a bowl to cool at room temperature. Let it cool and thicken to frosting consistency.
While the frosting thickens, make the cake layers: Preheat the oven to 350 degrees. Spray the cake pans with baking spray, line with parchment rounds, and spray again.
In a microwave safe bowl, melt the chocolate, stirring every 10 seconds. Cook until chocolate is just melted. Set aside.
In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat together the butter and sugar, until it's light and fluffy. Beat in the eggs, one at a time. Also beat in the vanilla, melted chocolate and coffee.
Add the flour and milks in three additions, starting and ending with the flour. Beat just until combined, and no streaks of flour remain.
Bake on the middle rack for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan on a rack for 30 minutes. Then, invert the layers on to a rack and cool completely.
Spread frosting between the layers, on top of the cake, and on the sides.
Quick and Easy Lava Cakes are one of our favorite desserts. This dessert features warm chocolate cakes with a molten chocolate center. I serve them warm with freshly whipped cream and strawberries. We like this dessert for several reasons. First of all, I love that …
Salmon with Pineapple Salsa and Coconut Rice is one of our favorite winter dinners. This dish features pan seared salmon topped with a pineapple salsa. It’s served with roasted carrots and asparagus and coconut rice. We love this dish for several reasons. First of all, …
Schnitzel and Spaetzle with Red Cabbage is one of our favorite winter dinners. This dish features crispy fried chicken schnitzels, tender spaetzle pasta, and sweet and sour cabbage. I love this dinner for several reasons. First of all, I like that this meal can be made ahead of time. Just reheat the chicken in the oven, the cabbage on the stove, and the spaetzle in the microwave. Secondly, I like that this dish is relatively inexpensive to prepare. The spaetzle is especially cheap to make. And, lastly, we all love the great German flavors in this dinner. Truly, this rivals a meal you might order at a German restaurant.
The Equipment I Used
A Spaetzle Maker- You can find this at a kitchen ware store. If you don’t have one, you can use a colander with large holes.
A Cast Iron Skillet- I like to fry my chicken in a cast iron skillet, but you can use any large skillet.
The Ingredients Needed for Schnitzel and Spaetzle with Red Cabbage
Flour-Be sure to use all-purpose flour.
Milk- Use whole milk.
Chicken Stock- I always use homemade chicken stock. My recipe is below.
Cream- Be sure to use heavy cream.
Chicken- Use thin boneless skinless chicken breasts.
Breadcrumbs- Be sure to use plain breadcrumbs. I like the 4C brand.
Oil- Use vegetable oil to fry the chicken.
Cabbage- Be sure to use red cabbage, which actually is purple.
How I Made my Chicken and Spaetzle
First, I made the cabbage. Cooking the cabbage with the vinegar ensures it will retain its bright color.
Next, I made the spaetzle. This is one of the easiest homemade pastas to makes.
Then, I made the Brandy Cream Sauce. It’s important to simmer the sauce until the cream is thickened.
Finally, I fried my chicken. It’s important to cook the chicken until it’s crisp and cooked through.
If you like German food, you need to try this hearty and delicious Schnitzel and Spaetzle with Red Cabbage.
Schnitzel and Spaetzle with Red Cabbage
Schnitzel and Spaetzle with Red Cabbage
Fried chicken schnitzels with spaetzle pasta and braised red cabbage.
1tsp. eachgarlic powder, onion powder, and paprika
1cupvegetable oil
Instructions
Begin by making the Braised Red Cabbage: In a Dutch oven, on low heat, melt the butter. Add the sugar and stir until it turns light brown. Stir in the cabbage and vinegar. Cover and cook on low until the cabbage turns bright purple. Add the salt and simmer five minutes. If you're using the cherries stir them in now.
Next, make the Spaetzle: In a large bowl, stir together the flour, salt, and baking powder. Stir in the eggs and milk. Boil a large pot of water. Add the kosher salt. Press one cup of the dough through a spaetzle maker or colander with large holes. Cook for about five minutes. Drain well. In a large skillet on medium heat, stir with one tablespoon of the butter until the spaetzle is coated in the butter. Repeat with the other 3 cups of dough. Cover and keep warm. This can be reheated in the microwave.
Next, make the Brandy-Cream Sauce: In a small skillet over medium heat, melt the butter. Add the chicken stock, mustard, brandy, heavy cream, and pepper. Simmer about ten minutes, until it's thick. Cover to keep warm. This can be reheated on low heat.
Next, prepare a schnitzel dredging station: In the first bowl, place the flour, salt and pepper. In the second bowl, beat the eggs. In the third bowl, stir together the crumbs and spices.
Heat a cast iron skillet on high heat with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side and cooked through. Drain the chicken on a wire rack over a baking sheet.
Serve the chicken topped with the Brandy Cream Sauce, alongside the cabbage and spaetzle.
4½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh parsley and fresh dill
Instructions
Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
