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Chicken Pot Pies with Spring Vegetables
May 19, 2021

Chicken Pot Pies with Spring Vegetables

Chicken Pot Pies with Spring Vegetables are individual pot pies baked in cocottes or ramekins. I’ve been making chicken pot pies for years, and they are one of our all time family favorite meals. I love these pot pies for several reasons. First of all, …

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by Sharon
Black Bean and Chorizo Tacos with Queso Fresco
May 17, 2021

Black Bean and Chorizo Tacos with Queso Fresco

Black Bean and Chorizo Tacos with Queso Fresco are one of our favorite dinners. I love this meal for several reasons. First of all, I like that I can omit the chorizo and make this into a meatless meal. Secondly, this is a fairly inexpensive …

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by Sharon
Berry Topped Chocolate Cake with Buttercream Frosting
May 15, 2021

Berry Topped Chocolate Cake with Buttercream Frosting

Berry Topped Chocolate Cake with Buttercream Frosting is an easy and beautiful dessert. Because it’s so pretty, it’s the perfect cake to serve to company. I love this cake for several reasons. First of all, this cake recipe excludes some of unnatural ingredients that many cake recipes call for. For instance, I use butter instead of vegetable oil or shortening. Secondly, I like baking and serving this cake right in the pan. That way, there’s no hassle of removing the cake from the pan. Thirdly, I love how pretty this cake is with all the berries on top. And, lastly, this cake tastes really yummy!

The Equipment Needed

  • A 13×9 Cake Pan- I like using pans I can just serve the cake in. But, you can also use two nine inch layer pans and make this a layer cake.
  • An Electric Mixer- Use the electric mixer or your cake will be too heavy.
  • A Food Scale- For best results, weigh your flour and sugar.
  • A Sifter- Be sure and sift your flour, baking soda, and salt, and also your powdered sugar.

The Ingredients Needed for Berry Topped Chocolate Cake with Buttercream Frosting

  • Chocolate- Use unsweetened chocolate.
  • Light Brown Sugar- Basically, you need the whole one pound box.
  • Cake Flour- Use regular cake flour, not self rising.
  • Baking Soda- I actually today used baking powder by accident. Cake tasted fine.
  • Sour Cream- Use full fat.

How I Made my Cake

  • First, I melted my chocolate. Be sure to do this on low heat, so your chocolate doesn’t scorch.
  • Next, I mixed the batter together. When you add the boiling water, be sure and turn the mixer off. Otherwise it will splash out of the bowl, and could burn you. Believe me, I’ve found this out the hard way.
  • Finally, I made the frosting. Make sure your butter is super soft. And, I topped the cake with the berries.

If you love chocolate cake you need to try this scrumptious Berry Topped Chocolate Cake with Buttercream Frosting.

Berry Topped Chocolate Cake with Buttercream Frosting
Berry Topped Chocolate Cake with Buttercream Frosting
Berry Topped Chocolate Cake

Berry Topped Chocolate Cake with Buttercream Frosting

Chocolate cake topped with vanilla buttercream and fresh berries.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16

Equipment

  • 13×9 cake pan

Ingredients
  

For the Chocolate Cake:

  • 4 ounces unsweetened chocolate
  • 2¼ cups cake flour (252g)
  • ½ tsp. salt
  • 2 tsp. baking soda
  • 8 tbsp. softened butter
  • 1 pound light brown sugar (453g) about two cups plus 2 T.
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1 cup sour cream
  • 1 cup almost boiling water

For the Buttercream Frosting and Fruit Topping:

  • 3½ cups sifted powdered sugar (sift before measuring)
  • 1 cup softened unsalted butter
  • 1 tsp. vanilla extract
  • 4 tbsp. heavy cream
  • ½ cup each raspberries and blueberries
  • 1½ cups strawberries, halved

Instructions
 

  • Begin by making the cake: Preheat the oven to 350 degrees. Coat a 13×9 pan all over with vegetable shortening and sprinkle with flour. Shake out excess flour.
  • In a bowl, sift together the flour, salt, and baking soda. Set aside.
  • In a two quart saucepan, melt the chocolate on low heat. Remove from the heat and let cool.
  • In the bowl of an electric mixer, cream together the butter, sugar, and eggs. Beat on high for four minutes.
  • Add the vanilla and melted chocolate, and mix in on low speed.
  • Add a third of the sour cream on low speed, and then a third of the flour mixture. Repeat ,adding the sour cream and flour in thirds, and mixing after each addition. Stir just until each element is blended in.
  • Turn off the mixer, and by hand, stir in the very hot water. Pour into the baking pan and bake about 35 minutes, or until the cake bounces back when touched. Cool completely on a wire rack.
  • For the frosting: In the bowl of the electric mixer, using the the whisk attachment, whip together the powdered sugar, butter, vanilla, and heavy cream. Whip until creamy.
  • Top the cake with the berries and serve.
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by Sharon
Pork Tenderloin and Gochujang Rice Bowls
May 14, 2021

Pork Tenderloin and Gochujang Rice Bowls

Pork Tenderloin and Gochujang Rice Bowls are bowls of rice topped with tender pork, fried eggs, and vegetables. I start this dish, by brushing a pork tenderloin with a zesty sauce. Next, I roast the pork for about a half hour. Then, I pickle cucumbers …

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by Sharon
Classic Chicken Cobb Salad with Red Wine Vinaigrette
May 12, 2021

Classic Chicken Cobb Salad with Red Wine Vinaigrette

Classic Chicken Cobb Salad with Red Wine Vinaigrette is a terrific main dish salad. Because it’s served cold, this salad is perfect for eating on warm summer nights. I start this classic salad by roasting chicken breasts. Of course, you could substitute rotisserie chicken, if …

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by Sharon
Chocolate and Espresso Mascarpone Tiramisu
May 7, 2021

Chocolate and Espresso Mascarpone Tiramisu

Chocolate and Espresso Mascarpone Tiramisu is one of my family’s favorite desserts. In fact, this may be one of our top five favorite desserts. Needless to say, I have made this tiramisu quite a few times. I love this dessert for several reasons. First of all, I can make the whole recipe in one hour. Secondly, unlike some tiramisu recipes, this can one can be served right away. No chilling time is necessary. Thirdly, except for the mascarpone, I always have all the necessary ingredients in my pantry. And, lastly, the light cake and rich and creamy mascarpone, is absolutely delicious.

The Equipment Needed

  • An Electric Mixer- You’ll need this to make the cake.
  • A Food Scale- For perfect results, be sure and weigh your flour and sugar.
  • A 13×9 Cake Pan- Use a nonstick pan.
  • A Serving Dish- Sometimes I use a 10×7 rectangular ceramic pan. But, I often use a trifle dish. If you use this pan, you may need to cut your cake in cubes or small squares.
  • A Sifter- Be sure and sift your powdered sugar. If you don’t, you’ll have a lumpy mascarpone and sugar mixture.

The Ingredients Needed for Chocolate and Espresso Mascarpone Tiramisu

  • Instant Espresso- Use an espresso powder that you would use to make instant espresso. I used the Bustelo brand.
  • Mascarpone- This is like an Italian cream cheese.
  • Chocolate- You’ll need a chocolate bar and a vegetable peeler to make the chocolate shavings. I used Ghiradelli Bittersweet chocolate. You’ll need about 4 ounces.

How I Made my Tiramisu

  • First, I made the hot milk sponge cake. Be sure to carefully and measure all your ingredients. And, beat the cake for the full eight minutes.
  • Next, I mixed together the mascarpone filling.
  • Finally, I assembled the tiramisu.

If you love ordering tiramisu at restaurants, I hope you’ll try this easy homemade Chocolate and Espresso Mascarpone Tiramisu.

Chocolate and Espresso Mascarpone Tiramisu
Chocolate and Espresso Mascarpone Tiramisu
Chocolate and Espresso Mascarpone Tiramisu

Chocolate and Espresso Mascarpone Tiramisu

Espresso tinged sponge cake and mascarpone layers topped with whipped cream and chocolate shavings.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 12

Equipment

  • an electric mixer
  • a 10×7 rectangular ceramic pan

Ingredients
  

  • 1 hot milk sponge cake (recipe below)
  • ¼ cup each granulated sugar and water
  • 2 tsp. instant espresso
  • 14 ounces softened mascarpone cheese
  • ½ cup powdered sugar, sifted
  • 1 tsp. vanilla extract
  • 1 cup bittersweet chocolate shavings

For the Topping:

  • 1 cup heavy cream
  • 2 tbsp. powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup bittersweet chocolate shavings

Instructions
 

  • Prepare the hot milk sponge cake. Cut the cake into two layers, and then cut each layer into pieces, so that you have pieces to fit your serving dish. You will need cake for three layers. You may have some leftover cake to save for another use.
  • In a small saucepan, simmer together the espresso powder, sugar, and water. Set it aside.
  • In a bowl, stir together the mascarpone, powdered sugar, and vanilla. Stir in the chocolate shavings. Set aside.
  • In the bottom of your 10×7 pan, place the first layer of your cake. Brush it all over with the espresso mixture. Spread this with a third of the mascarpone mixture. Repeat this with two more layers.
  • In the bowl of an electric mixer, beat the cream until it's well whipped. Beat in the vanilla and sugar. Spread this all over the top of the tiramisu and add then sprinkle on the chocolate shavings. Serve right away or chill for later.
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Chocolate and Espresso Mascarpone Tiramisu

Hot Milk Sponge Cake

An easy and light vanilla cake.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 13×8 nonstick rectangular cake pan
  • an electric mixer

Ingredients
  

  • 2 cups all purpose flour (240g)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 4 large eggs
  • 2 cups sugar (400g)
  • 1 cup whole milk
  • 5 tbsp. unsalted butter

Instructions
 

  • Preheat the oven to 350 degrees.
  • Use vegetable shortening to grease the pan. Sprinkle it with flour and then shake out the excess.
  • Sift together the flour, baking powder, and salt into a bowl. Set aside.
  • In the bowl of an electric mixer, with a whisk attachment, beat the eggs on high speed for four minutes, until they are pale yellow and thickened. Slowly add the sugar, while beating the mixture, four more minutes. Add the flour mixture and stir until it's just combined in the batter.
  • In a two quart saucepan, on low heat, heat the whole milk and butter on low heat, just until the butter is melted. Add it to the batter, beating until just combined into the batter.
  • Bake for twenty minutes or until a toothpick comes out clean. Cool completely on a wire rack for ten minutes. Remove from the pan and cool on the rack.
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by Sharon
Spinach and Feta Phyllo Triangles
May 6, 2021

Spinach and Feta Phyllo Triangles

Spinach and Feta Phyllo Triangles are a terrific make ahead appetizer. Today, I made a big batch, and I plan on reheating them for a dinner party this weekend. And, it feels really good to have part of that big dinner already made. In general, …

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by Sharon
Spicy Sriracha Shrimp Salad in Brioche Buns
May 2, 2021

Spicy Sriracha Shrimp Salad in Brioche Buns

Spicy Sriracha Shrimp Salad in Brioche Buns is a fresh and delicious easy lunch or dinner. My whole family loves this creamy, spicy shrimp salad in the buttery brioche rolls. There are several things I love about this dish. First of all, this recipe calls …

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by Sharon
Caprese Pizza Dough Bruschetta
May 1, 2021

Caprese Pizza Dough Bruschetta

Caprese Pizza Dough Bruschetta is one of our favorite Italian appetizers. Typically, the base for bruschetta is toasted bread. Here, though, I use homemade pizza dough for the base of my bruschetta. I start this recipe by making the pizza dough in my bread machine. Next, I bake the pizza dough and then cut it into triangles. Then, I top the dough with mozzarella cheese and spices and bake it again until the cheese melts. Finally, I top the bruschetta with fresh plum tomatoes and fresh basil. All in all, this is a fantastic appetizer.

The Equipment Needed

  • A Bread Machine- I use a bread machine to make my pizza dough.
  • A Pizza Stone- For crispy crust, bake your bruschetta on a pizza stone.
  • A Pizza Peel- Use this to slide your pizza in and out of the oven.
  • Parchment Paper- Line your pizza stone with this, to easily slide your bruschetta pieces in and out of the oven.
  • A Food Scale- For perfect dough results, be sure and weigh your flour.

The Ingredients Needed for Caprese Pizza Dough Nachos

  • All Purpose Flour- Use this flour for your pizza dough.
  • Yeast- Be sure and use active dry yeast for your dough, not quick rising.
  • Mozzarella Cheese- Use fresh mozzarella cheese.
  • Tomatoes- I used plum tomatoes.
  • Basil- Fresh basil adds so much fresh flavor to this recipe.

How I Made my Bruschetta

  • First, I made pizza dough in my bread machine. I actually made the dough a few days before I made my bruschetta. It keeps very well in the refrigerator.
  • Next, I baked the pizza dough for ten minutes, and then took it out of the oven and cut it into triangles.
  • Then, I topped the dough with the cheese and spices and baked it just until the cheese melted.
  • Finally, I added the tomatoes and basil and served it.
  • To reheat this dish, just bake it in the oven at 425 degrees for about five minutes.

If you like bruschetta, you simply must try this tasty Caprese Pizza Dough Bruschetta.

Caprese Pizza Dough Bruschetta
Caprese Pizza Dough Bruschetta
Caprese Pizza Dough Bruschetta

Caprese Pizza Dough Bruschetta

Pizza dough triangles topped with plum tomatoes, fresh mozzarella, and basil.
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Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine Italian
Servings 16 pieces

Equipment

  • Bread Machine

Ingredients
  

For the Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (120g)
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tsp. active dry yeast

For the Bruschetta Toppings:

  • 8 ounces fresh mozzarella cheese, sliced
  • ¼ tsp. each garlic powder, red pepper flakes, and oregano
  • 2 plum tomatoes, thinly sliced
  • ½ cup basil leaves, sliced

Instructions
 

For the Pizza Dough:

  • Put all the ingredients in your bread machine, in the order suggested by the manufacturer. Select the dough cycle. When the dough cycle ends, preheat the oven ( with a pizza stone inside it) to 425 degrees.
  • When the dough cycle ends, using your fingers, push out half the dough into a square on a parchment covered pizza peel. Brush with olive oil. Save the rest of the dough for another use.

For the Caprese Bruschetta:

  • Bake the pizza dough on the pizza stone for about 10 minutes, or until it's cooked through. Cut the dough into about 16 triangles.
  • Top each dough with a mozzarella slice. Sprinkle with some of the spices.
  • Bake five minutes, or until the cheese is melted. Then, top each triangle with a tomato slice and some basil. Serve warm.
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by Sharon
Strawberry and Arugula Salad Pizza
April 30, 2021

Strawberry and Arugula Salad Pizza

Strawberry and Arugula Salad Pizza is a deliciously different pizza. I start this pizza by making fresh pizza dough in my bread machine. Then, I top the pizza with fig preserves and Italian fontina cheese. Next, I bake the pizza for about twenty minutes. Just …

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by Sharon