Sunday, 22 December 2013

Christmas Cake

Merry Christmas from Free Study Abroad Guide

2 cups sugar
1 cup Dutch Process Cocoa Powder
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup boiling water

14 oz bag sweetened, shredded coconut
1 can sweetened condensed milk

1 cup (2 sticks) salted butter, slightly softened
1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
1/4 cup heavy cream
3 cups powdered sugar

1/2 cup semi sweet chocolate chips
1/2 cup heavy cream
1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)


1.  Preheat oven to 350.  Grease and flour three (9) inch round pans.  If you only have two pans, just fill one pan a little more than the other.  You will split the taller cake in half.

2. Bake your Cake:   In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt.  Add eggs, oil, and buttermilk and beat on medium speed for two minutes.  Scrape sides of bowl and stir in boiling water.  Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched.  Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.

3.  Prepare Filling:  In a large bowl, combine coconut and sweetened condensed milk.  Refrigerate until ready to use.

4.  Prepare Ganache:  In a microwave safe bowl, combine chocolate chips and heavy cream.  Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth.  Stir in corn syrup and refrigerate until slightly cooled and thickened.

5.  Prepare Frosting:  In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth.  With the mixer set on low, slowly add powdered sugar.  Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy.

6.  Assemble Cake:  Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half).  Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides.  Garnish with a scoop of coconut filling if desired.

Keep uneaten cake stored in refrigerator.
This is seriously one amazing cake.
Now hop over to see what Bridget and Shelly made for Candy Bar Week

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Sunday, 15 December 2013

The A-Team Adventures: Happy Homemaker Monday 9/10

The A-Team Adventures: Happy Homemaker Monday 9/10
very nice

Baked Parmesan Chicken
Baked Parmesan Chichen

4 skinless, boneless chicken breasts (cut into 1” pieces)
Kosher salt, freshly ground Pepper
2/3 cup grated Parmesan or Asiago Cheese
2/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
1 tablespoons minced Garlic
2 teaspoons Italian Seasoning

Preheat oven to 450°.
Lightly oil large baking sheet. Set Aside.
Rinse chicken breasts and pat dry. Cut chicken breasts into 1" pieces.
Toss chicken pieces with 2 tbsp olive oil and 1 tbsp minced garlic in a large bowl.
Season with salt and pepper.
Combine Parmesan cheese, panko, and italian seasoning in a medium bowl.
Carefully dip chicken pieces into panko/cheese mixture, covering generously.
Place Chicken onto the prepared baking sheet and sprinkle lightly with some of the extra panko/cheese mixture.
Bake chicken until crumbs begin to turn golden brown, about 10 minutes. Turn chicken nuggets over and bake until crumbs begin to turn golden brown for about another 10 minutes.

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Tuesday, 10 December 2013

Salsa Stuffed Peppers

Salsa Stuffed Peppers
Ingredient Checklist
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers halved and seeds removed
1 can of black beans or any of your favorite bean, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings: fresh cilantro, basil, plain Greek yogurt or sliced avocado

Pre-heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
Cook your turkey and onion on the stove. Once they are almost cooked thru, then added in your cooked rice, black beans and corn. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Start adding your salsa a tablespoon at a time until you get to the flavor you and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top your favorite topping.

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