Devils Food Cake With Seven Minute Icing

Devils Food Cake with Seven Minute 

Icing

Cake

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup oil

2 cups firmly packed light brown sugar

4 large egg yolks, at room temperature

8 ounces unsweetened chocolate, melted over double boiler

2 1/2 cups whole milk

2 teaspoons vanilla extract

Directions

To make the cake

Preheat oven to 350°F
Prepare a baking dish for the cake.  I used just a regular baking dish I am going with how my Nanny use to serve it.

In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.

In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Icing

4 egg whites

2 cups sugar

1/2 cup cold water

2 TB light corn syrup

1/4 tsp salt

1 tsp vanilla extract

Combine the egg whites, sugar, water, syrup, and salt in the top of a double boiler and place over boiling water. 

Just beginning the Seven Minute Icing

On the high speed with your electric mixer, beat for 6 minutes, or until the icing stands up in soft peaks.

3 minutes 

Remove from the heat, add the vanilla, and beat another minute. 

7 minutes

My Nanny, my Dads Mom use to make this for his birthday every year.  Well as time goes by things begin to fade away but memories are still there.  Although my Nanny may not remember making this cake, my Dad does.  For his 54th birthday this last week I made it for him.  It doesn't hold a candle to hers but its the thought that counts right?  The cake recipe I did some adjusting to but the icing was perfection.  

Dads birthday cake.  Not everything has to be so commercialized in appearance.

My mom always tells stories around the holidays when lots of pies are being made how my great Aunt Sylvie use to make mile high meringue for her pies.  That too is something I haven't conquered but since I had the stability with the icing I piled it high on the birthday cake.  You can always scrap it off but what do you do when you don't have enough?!  I love icing so the 1 part icing to 1 part cake suited me very well!

Lamb Loin Chops

Lamb Loin Chops

For those of you who have never had the privilege to cook or eat lamb, the lamb loin is a leaner grade of meat.  It is very tender and resembles tiny T-Bone steak.  Super cute but most of all delicious and really quick to cook.  You just need the right rub, which I will provide for you, some chops and a oven then you are ready to go!

I have 2 pounds of lamb here.  That is roughly between 7-8 chops.  I very lightly salt and pepper the meat.

In a small bowl mix 1 TB minced garlic, 1/4 cup coarse ground mustard, 1 TB Rosemary, juice of 1/2 lemon, 1 tsp crushed red pepper flakes,  1 tsp Italian seasoning, 1/2 tsp salt, 1 tsp pepper and 1 TB of olive oil.  Stir until combined then rub down the lamb until they resemble something close to below.  You will not completely encrust the chop.  You just want a good rub on them.

Once they are seasoned place in a 450 degree preheated oven for 15 minutes.  When the timer goes off  raise the oven to broil and continue cooking until the top of the lamb begins to brown and bits start to char.  You do not want to over char though so be careful.  

Lamb has a very distinct taste some love it and some hate it.  I think it's either or.  I personally think it's better than beef and could have it on a daily basis!  When not over cooked you will have a rare to medium rare chop that is tender and juicy.  Great sides for it are mashed garlic potatoes and fresh grilled asparagus.    

Mommas Popcorn Balls

Popcorn!  Popcorn! Get your hot buttered popcorn!  Where do I sign up?!  It is funny to me that popcorn is finding it's way into so many treats these days.  You see a lot of holiday friendly styles of white trash (white chocolate coated popcorn mixed with candies and nuts) making appearances at parties.  If you haven't tried it well its just fabulous!  It plays on the sweet and salty thing very well and although it maybe covered in chocolate it taste like it could pass for a light snack, of course with loads of calories!   Lets not be naive here.   Even though I love hot buttered popcorn at the movies, and I am even guilty about indulging in some white trash I must say there is something even more addicting...popcorn balls.  Maybe it’s the chewy carmel like texture you get when you first bite into it *drooling* anyway it is a have to make when it comes close to all hallows eve.  It has been something I can remember my mother making every since I was little.  She says it is my Great Grandmothers recipe on my Dads side, with a few tweaks of her own =)    

2 cups firmly packed dark brown sugar

¾ cup light karo 

¾ cup filtered water

1/2tsp salt

1 stick salted butter

1 tsp vanilla

2 small jars marshmallow cream or 1 large

6 packages of buttered popcorn

In a sauce pan add 2 cups firmly packed brown sugar, 3/4 cup light corn syrup, 3/4 cup of water (do not use Pampa water) and 1/2 tsp salt.  Cook over low heat until sugar is completely dissolved, stirring gently.  Once that is done bring heat to medium and cook with out stirring until you reach hard ball stage right at 254 degrees.  Remove from heat and stir in 1 stick of salted butter, 1 tsp vanilla and 2 jars of marshmallow cream.  

While your sauce is cooking separate your popcorn from the kernels that may not have popped and lay on baking dishes.  My family has found that doing it this way instead of in bowls gets a more even coat on all of the popcorn.   

Once sauce is all combined drizzle over popcorn and with well buttered hands begin to mix with your popcorn.  The caramel is obviously still very hot.  You can wait a few minutes before you begin mixing with your hands.  If you would like to use a wooden spoon go right a head. 

Once the popcorn balls are made you can wrap in saran wrap or place in decorative baggies to hand out to family on halloween.  They keep very well.  Before bagging all together please allow to sit about 30 minutes to ensure they do not stick together.

Stuffed Dove Wrapped In Bacon

Sepp suggested some sort of guest blog spot for me so we could highlight what some others where cooking. It is actually a really great idea since I do not post daily, and it gives me the chance to hear what it is y'all like to eat. He is the first one to face the heat with his bacon wrapped dove. If you like it leave a comment! If you would like to be a part of What'cha Got Cookin' email me @ icouldjusteatyouup@gmail.com with your recipe and pictures. I will try your recipes before posting so I can give my taste test approval as well. Some light editing maybe done!

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

A few weeks ago I was invited over to my sister and brother in laws house for dinner. John wasn't going to be home so I thought what the heck, plus I could use the conversation. Well let me be honest what sold me was the pics that my sister had sent to me through text showing me what was for dinner. Big, juicy, succulent dove wrapped in bacon and grilled. Anyone from the Texas Panhandle, or hunter or wife of a hunter, probably just had to wipe the saliva from their watering mouth. I have honestly only had this one other time in my life, years ago and I still haven't forgotten it. So upon arriving Sepp starts telling me about his technique for grilling the dove, and a few other ways he thinks would taste pretty good. He asks for my "expertise" as well as some ways to keep the dove moist. I through out a few suggestions but when it came time to eating, my first bite was so moist and had a slight smokiness from the bacon wrap, then I got the roasted jalapeños with melted cheese oozing from the center. You just don't get flavor like that everyday. So in my opinion if it ain't broke don't fix it. There is not one thing I would change about this recipe.

What'cha Got Cookin'?

Dove Marinade - for bone in cleaned doves

1 cup beer 

1 cup soy sauce

1 tsp each of the following: 

garlic powder

onion powder

brown sugar

1/2 cup chopped onions

splash of any citrus juice

Marinate for 18-24 hours. Wrap the dove in thick cut bacon and place in a grill friendly dish. Keep the dove in a pile on low for 15 min, then separate the dove and grill on medium for 15-20 min until bacon is fully cooked. Dove will be pink in the middle but perfectly cooked.

You might want to add some sort of green chile recipe with this. I think it's a blessing that dove and green chile season take place at the same time.

Recipe Complementary of Sepp Haukebo

Spiced Pumpkin Muffins

Is it just me or does anything with the word pumpkin in it sound delicious?  Something about that bright orange squash that is absolutely scrumptious during the fall months!  I can't help myself on Pinterest to want to tag anything associated with it!  So in the upcoming weeks you may see more than your share of pumpkin recipes.  This is one that my sister Katie found while we were down in Galveston.  It was in a recipe book my Papa actually gave us and I have not even bothered looking for a better one since.  You make your own call.  

Combine 3 cups of granulated sugar, 1 cup of extra light olive oil and beat on medium speed for 2 minutes.  

Add the four eggs and beat until well combined.  Set aside.

In another large bowl combine 3 3/4 cups of whole wheat flour, 2 tsp baking soda, 2 tsp salt, 1 TB cinnamon, 1 tsp ground nutmeg and 1 tsp pumpkin spice.  Whisk together and add alternately with 2/3 cup of water to the egg and sugar mixture.  Beat in 1- 15 oz can of pumpkin.  

You can either then bake in a loaf pan or make muffins like I did.  This recipe will make 2 dozen muffins bake at 350 degrees for 18-20 minutes.

Cranstachio Biscotti

So my sister Katie and I apparently have an obsession with biscotti.  We had recently taken a trip to OKC with our Husbands and delighted ourselves in a little treat at Coco Flow down in Brick Town.  It is an adorable sweet shop full of delectable treats and most of all coffee!!!  Katie and I both got the same vanilla latte and a piece of biscotti.  You can not beat something as simple as those two together.   If you have not had biscotti it is crunchy and not too sweet with just pure unadulterated goodness.  Unless you opt for it covered in chocolate in which case I am not against either.  Do not let the word biscotti scare you.  In the old latin terms I believe it just means twice baked.  Nothing intimidating about that at all.  In other words if it sounds good to you get off your butt and get into the kitchen and start baking.  Just as Katie and I did.  It is obviously fall so the two flavors that we were wanting was cranberries and pistachios.  I like making this mix as well during christmas because of the green an red!     

Cranstachio Biscotti

Before you begin you can de-shell your pistachios.  You can get either salted or unsalted whatever you prefer.  I find that the sweet and salty complement each other very well.  Once you have all the shells off, chop coarsely and set aside.

Start off by preheating your oven to 350 degrees.  Add to a bowl your extra light olive oil (if you use just extra virgin you will have a very heavy oil taste) with your granulated sugar.  You can just whisk this by hand until completely combined.  

This step is optional but I love to add 1/4 cup of almond paste to my biscotti.  When it bakes you have bits of it through out the biscotti and it is kinda like getting a surprise of extra flavor!  Almond paste is just what it is a paste.  You will need to cut it into the oil and sugar mixture.

Once it resembles something kinda like this you are good to move onto the next step.

Whisk in your 4 eggs one at a time.  Then add your vanilla and almond extracts.  Mix well.

In another bowl add your dry ingredients of flour, salt and baking powder.  Whisk to mix together, then add to your egg mixture.  I mix all mine by hand just to ensure I do not over mix.  I find it makes things too tough.

Once you have almost mixed in the flour completely add in 3/4 of your craisins and 3/4 of your pistachios to the mixture.  Place on a prepared baking sheet (I use bakers joy) and using your hands mold into a rectangle.  You may want to run your hands under some water before doing so because this is a sticky batter. 

Once you have the rectangle all shaped up you can sprinkle on the rest of your craisins and pistachios.  Lightly press them in to the dough.

Bake at 350 for 30 minutes or until the loaf has begun to turn golden brown.  Pull from oven and let cool.  Slice the biscotti from side to side and separate.  You want enough space between the pieces so they can brown on all sides and release as much moisture as possible.  Once they are cut place back into the oven at 300 degrees for an additional 20-25 minutes or until the biscotti is completely dry.  Remove from oven and let cool completely.  Biscotti should be solid with a crunch. 

Once the biscotti is cooled you can eat immediately or you can add one more touch.... Chocolate.  White chocolate to be exact.  Most places just dunk one end into a mountain of chocolate and its usually to overwhelming in my opinion to finish.  I just melt some white chocolate in the microwave at 50% and then I drizzle on the biscotti.  Adds just enough sweetness to this already perfect treat.

Biscotti

1/2 cup extra light olive oil

1 1/2 cup granulated sugar

1/4 cups almond paste

4 eggs

1 TB vanilla extract

1 tsp almond extract

3 1/2 cup AP flour

1 tsp salt

2 tsp baking powder

5 oz craisins

10 oz bag of shelled pistachios

Loads of Lasagna

My mom called me the other day to suggest I make my lasagna for my Dads birthday.  Of course I couldn't say no.  If we were going to celebrate this is the prefect dish to feed A LOT of people!  It's also one of those things if you are going to make it you mid as well make it worth your while and make the biggest dish you have avaliable!

I would love to say I follow a recipe for this but that would be a lie.  Recipes are overrated in my opinion.  People get so wrapped up in precision.  Baking is understandable but not with cooking.  People don't realize recipes are merely an outline of endless possibilities for the dish.  If you aren't going to add your own twist to it, go ahead and just order pizza or something.  

Like I said no recipe so I am just oging to throw some numbers out there for you too look at!!

Start with a large enough pot to cook  12 lasagna noodles in.  Not every lasagna noodle will make it so always cook extra!  Add plenty of water to boil, some olive oil so they wont stick, and salt to season the water. Cook until al dente, then pour out the hot water an cover with cold water to stop the cooking.   

I start by adding 1/4 cup olive in a pot.  I then add the seasoning I want to flavor my Italian sausage and ground beef with.  Rosemary, pressed garlic, onion powder,  Italian seasoning mix, crushed red pepper, salt and pepper.  I find ground beef sucks tons of flavor out of anything so I try to compensate here for that.  I cook that until they start to sizzle then I add my meat.  

    

 I use two packages of the italian sausage and just cut the casing.  Throw it in the pot then add about 1 pound of ground beef also.   You will want to brown your meat before you start assembling the sauce.  

Once the meat is browned dice 6 small portobello mushrooms, 

 open one baby of baby spinach

and add to the meat.  Let it cook down then you can start adding the goods.  

3 small cans of fire roasted diced tomatoes, 4 cups of tomato sauce and stir until thick and bubbly.  If you have trouble with your thickening once again you can add a slurry of 2 TB corn starch to 4TB of cold water.  Pour in a little at a time until desired thickness.

For the ricotta mixture I use the next biggest container to the 16 oz.  Honestly not sure if its 1 1/2 lb. or 2 lb..  Then add salt and pepper to taste.  Do not go beyond this point until you would want to eat the ricotta right out of the bowl.  Believe it or not if you add enough seasoning to it you would really like it!  After its seasoned add 1 heaping cup of parmesan and mix in well.  At this point you can add 2 eggs that are optional.  I find that I like to leave the eggs out.  

See those bits of parmesan?!  YUM!

So now that you have everything ready and waiting start by adding a couple ladles of sauce the the bottom of the pan.  This will prevents the layer of noodles on the bottom from sticking.

Then for my pan width I add 3 noodles laying them side by side, topped with plenty of meat sauce, dollops of ricotta and topped with fresh mozzarella cheese.  I repeat this process 3 times.   When I get to the final top layer i completely cover the lasagna with mozzarella.  I am one of those girls that loves cheesy bubbly lasagna.  If I was going light on this what would be the point?!

This is not my final picture before baking in the oven.  There is a lot more mozzarella on mine before baking!

Right after the cheese melts completely I turn my broiler on high and let it work it's magic.  I watch very closely cause it takes only a second for it to burn all your hard work up and not think twice about it.  Once the lasagna starts to bubble, boil an brown I pull it out and let sit for about 15 minutes before serving.  This give the sauce a change to tighten and not be soupy on everyones plates.

 This is one of those meals I consider a treat.  Although if John requested it every night you can bet your butt I would be in the kitchen making it for him.  You will be full off one serving and even though they may not be able to go back for seconds it will probably be requested many times after!

Red Velvet Cupcakes

• 
  

Anytime is really the best time to bake up some red velvet cupcakes.  They are so rich, moist and decadent you will need supervision so you don't eat more than you should!  My better half is here so I don't fill like I can fully indulge =)  I top mine with a cream cheese frosting that is to die for.  I love to bake these like I said all year round.  They fit in so well with many of the seasonal themes.  Red for blood during halloween, red sparkly for Christmas and of course red for hearts on valentines day!!  You just can't beat them!  Besides this is one of the easiest batter to whip up.  So when you find yourself with out anything to take to the party here ya go!    

Red Velvet Cupcakes

Mix in bowl 1:

2 1/4 cups AP flour

1 1/2 cups sugar

1 tsp baking soda

1tsp salt

1 TB cocoa powder

Mix in bowl 2:

1 cup vegetable oil
1 cup buttermilk room temp
2 large eggs room temp
2 TB red food coloring
1 tsp distilled vinegar
1 tsp vanilla

Mix bowls together

Fill cupcake liner 3/4 full

     

Bake @ 350 degrees for 17 minutes

While the cupcakes are cooling mix together 2 - 8 oz cream cheese, 2 sticks of unsalted butter & 1 tsp vanilla.  Once light and fluffy add 2 pounds of powder sugar. If icing is too thick add 1 TB of milk at a time until desired consistency is reached.  

Chicken Chicken Noodle

Chicken noodle soup... Who doesn't love it.  Well actually a lot of people don't.  I find that mildly amusing because it is Campbell's most popular soup sold here in America.  If I were basing my opinion off a can of chicken noodle, I too would deny my love for it.  We are in my kitchen though and in my opinion and the opinion of many others, the most important being my Husband, I make some dang good chicken noodle!! John doesn't know what he likes best, the broth, the chicken or the vegetables.  I have swayed many peoples taste buds into realizing what it is really suppose to taste like.  Although you can make this a clean broth soup I like to add a little comfort to  mine.  Yes I am going to say it CREAM OF CHICKEN.  If you think those words are the devil stop reading now and go back into your dark hole in la la land, I don't need you here. 

So starting off I call this chicken chicken noodle because I use 3 boneless chicken breast as well as 4 thighs.  You can not have chicken in the title then expect a few pieces to be sufficient enough to please.  I boil in about 4 quarts of water with salt, pepper and 1/4 cup of chicken bouillon.  This boils about 45 minutes then I pull from the pot to cool a bit and shred and debone.     

While I am letting my chicken cool I begin my mirepoix.  Well except for the onion that I suggest you use though!    Mine is just consisting of 2 cups celery, 2 cups carrots and I throw them in the boiling stock we had our chicken previously cooking in.  If you use this broth its the most flavor you can get, well aside from a traditional stock in which I wasn't going to make for a wee little bowl of chicken noodle.  Another blog post maybe.

When you get you veggies and chicken in the pot bring to boil and cook 10 minutes.  I then add 5 cups of egg noodles.  I suggest the bigger ones cause I used the little ones this time, for the first time actually and they don't hold up as well!  Once your noodles are al dente add 2 cups of cream of chicken.  Stir in well bring to a simmer and you are ready to eat!

This is a creamy soup stocked full of fresh crisp carrots, celery and chicken with every bite.  One bowl is sure to satisfy and make you a true chicken noodle soup fan!