It’s November again, that means it’s time for another tasty, chocolate treat for Sherry’s birthday.  This is a very, VERY chocolaty, very rich and yummy Torte – if you are not a true chocolate lover, this may be a bit much for you.  However, if you are a true chocolate lover, I am sure you’ll soon be making noises normally only heard through cheap motel walls.  The torte must refrigerate for at least 4 hours, so I made it the night before her birthday dinner.

Ingredients:

• Unsweetened cocoa powder (for dusting)
• Confectioners’ sugar (for dusting)
• 15 Ounces of bittersweet chocolate, broken into small pieces (you’ll be tempted to use 16, don’t do it)
• 18 Tbsp (2 1/4 sticks) of unsalted butter, cut into small pieces. (for cooking)
• 1 Tbsp unsalted butter (for greasing the pan)
• 7 egg yolks
• 5 egg whites
• 9 Tbsp granulated sugar
• 2 Tbsp Brandy
• 3Tbsp instant coffee, dissolved in 1Tbsp of hot water
• 1 1/2 Tsp vanilla extract
• Pinch of salt
• 2 cups fresh raspberries (These can sometimes be hard to find – Cherry pie filling makes a nice substitute)
• whipped cream
• 1 jar raspberry preserves (optional for sauce)

Directions:

1. Preheat oven to 300 degrees F
2. Grease 9 inch spring-form pan with butter, LIGHTLY dust with cocoa.
3. In top of double-boiler pan, combine remaining butter and chocolate.  Top pan should be near, but not touching simmering water.  Stir until fully melted, then whisk to mix thoroughly mixed.  Set aside to cool slightly.
4. In a large bowl, combine the egg yolks, 6 Tbsp of granulated sugar, Brandy, dissolved coffee, vanilla and salt.  Use electric whisk on medium-high speed to mix ingredients until pale and thick (3-5 minutes).
5. Slowly pour chocolate into egg mixture, continue beating until well blended.
6. In deep, dry bowl beat egg whites with electric whisk on medium-high speed for about a minute, or until whites are foamy.  Continue mixing as you gradually add remaining granulated sugar.  Mix until small peaks form (about 2 minutes)
7. Slowly fold egg whites into chocolate mixture.  Use slow, gentle strokes or torte will not rise properly.  Fold until no streaks remain.
8. Evenly spread batter into prepared pan.
9. Bake for about 40 minutes, until toothpick comes out moist, but not too wet.  Torte should be slightly puffed.
10. Set pan on wire rack to cool for 30 minutes.
11. Open spring-form to remove sides, allow torte to cool fully, then refrigerate for at least 4 hours.
12. For optional sauce, strain preserves through a fine wire strainer to remove seeds (this is a pain, but well worth the trouble).

Just before serving, drizzle about 2 Tsp of sauce over each slice and top with 5 or 6 raspberries.  LIGHTLY dust with confectioner’s sugar.  Add a dollop of whipped cream on the plate, next to, not on top of the torte.

ENJOY!  As always, please let me know if you try this and if you liked it.

Post from: Austin, Texas SEO - Jack Leblond

Chocolate Raspberry Torte

Related posts:

1. Rasberry White Chocolate Mouse
2. Sherry’s Yummy Chocolate Birthday Cake
3. Chocolate Bourbon and Kahlua Pecan Pie

I think I’ll keep the healthy part a secret a bit longer.

Ingredients:

• 1¼ pounds ground turkey
• ¾ cup Italian bread crumbs
• ¼ cup finely chopped white onion
• 1 Tbsp dried, chopped parsley
• 1 Tsp Italian seasoning
• 1 Tsp Salt
• 1 Tsp ground black pepper
• 1 egg, beaten
• 3 Tbsp Olive oil
• Your favorite pasta sauce (I used Prego tomato and roasted garlic)
• 1 Cup (apx) Shredded, Low fat, partial skim mozzarella cheese
• 6 small sub rolls

Directions:

1. Mix turkey, bread crumbs, onion, parsley, italian seasoning, salt, pepper and egg in a large bowl.
2. Roll mixture into balls roughly an inch in size.  I had 18 when finished.
3. Heat olive oil in medium-large skillet, not so hot as to create smoke.
4. Place meatballs in oil, rotate frequently untill well browned all over.
5. Reduce heat, add sauce and simmer for 115-20 minutes
6. Place meatballs on rolls (I did three meatballs on each) add a little sauce and top with cheese
7. Place on wire rack or cookie sheet and put under high broiler until cheese starts to golden.

ENJOY!  Let me know if you try this one and how you like it.

Post from: Austin, Texas SEO - Jack Leblond

Turkey Meatball Subs

Related posts:

1. Chicken Cordon Bleu
2. Chicken Timballo
3. Burgundy Beef Tips

Ingredients:

• 4 Skinless, boneless chicken breasts
• Salt and pepper to taste
• ½ Cup honey
• ½ Spicy, brown mustard
• 1 Tsp dried basil
• ½ Tsp paprika
• ½ Tsp dried parsley
• 2 Tbsp unsalted butter, melted
• ½ Cup Heavy cream
• 1 Tbsp corn starch

Directions:

1. Preheat oven to 350 degrees F
2. sprinkle breasts with salt and pepper to taste
3. Place breasts in a lightly greased 9×13 baking dish
4. In a small bowl combine all ingredients except corn starch and half of the cream.  Mix well.
5. Pour half of mixture over chicken, brush to cover well.
6. Bake for 30 minutes.
7. Turn chicken, add remaining sauce making sure to fully cover chicken.
8. Bake for an additional 15 minutes, or until chicken is cooked through.
9. Drain sauce into saucepan, add remaining cream and cornstarch.  Stir continually over medium heat until thickened.
10. Pour thickened sauce over breasts to serve.

You’ll want some fresh, crusty bread to dip into your sauce.

Enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Baked Honey Mustard Chicken

Related posts:

1. Chicken Fricassee
2. Chicken Cordon Bleu
3. Chicken Timballo

Ingredients:

• 2 Lbs. Beef stew meet, cut into apx ¾ inch chunks
• 3 Tbsp. Vegetable oil
• ¾ Cup Beef bouillon
• 3 Tbsp. Tomato paste
• 2 Cloves minced garlic
• ½ medium onion, chopped
• 1 Cup chopped, mixed red, green & yellow bell peppers.
• 1 Small can, sliced mushrooms
• 3 Tbsp. Worcester sauce
• ½ Tsp. Thyme
• 1¼ Cup Burgundy wine
• Salt and pepper to taste
• 2 Tbsp. Cornstarch
• 1/3 Cup Beef bouillon

Directions:

1. Sauté meat, onion, peppers and mushrooms in vegetable oil.  If much liqued builds up in pan, drain off while cooking.  Meet should be allowed to brown evenly.
2. Transfer to baking dish.
3. Deglaze skillet with a little wine, Pour over meat.
4. Mix ¾ Cup bouilion, tomato paste, garlic, Worcestershire sauce, thyme and ¾ cup wine, add to meat.  Bake covered at 300 hundred degrees for 1-3 hours, or until fork tender.
5. Wisk together 1/3 cup bouillon, ½ cup wine and cornstarch.  Heat in Sauce pan.
6. Remove meat from oven, drain off any excess fat. Drain sauce into bouillon & wine mixture.
7. Continue heating sauce, stirring continuously until sauce begins to thicken.
8. Place meat in sauce and continue stirring until sauce thickens.

Serve over egg noodles with soft italian bread for dipping into sauce.

Post from: Austin, Texas SEO - Jack Leblond

Burgundy Beef Tips

Related posts:

1. Tasty Beef Dip Sandwiches
2. Chicken Timballo
3. Baked Honey Mustard Chicken

This was a special chocolaty cake for my Fiancée, Sherry.  As usual I found a recipe I thought looked good and fiddled with it some to make it my own.  Everyone agreed it was quite moist and tasty. Even the kids who usually offer some form of suggestion on improvement cleaned the plates in record time.

Ingredients:

• 1 Box Chocolate cake mix
• 1 Box Chocolate Pudding mix
• 1 (8 ounce) package of (softened) cream cheese
• 1 Cup white sugar
• Pinch of salt
• 1 Teaspoon vanilla extract
• 2 Cups heavy whipping cream
• 1 Cup White chocolate chips
• 1 Cup fresh raspberries
• 1 Cup raspberry preserves

Directions:

1. Prepare cake mix according to box directions – add pudding mix to the dry ingrediants before blending.
2. I used 2, 9-inch round pans.  Be sure they are well greased to allow for easy removal after baking.  After pouring batter into pans, sprinkle chocolate chips on top of each.
3. After cake is removed from oven and completely cooled, then you can start the frosting.
4. In a Large bowl combine cream cheese, sugar, salt and vanilla.  Beat until smooth.
5. In a small bowl beat whipping cream until stiff peaks form.  If you use same beaters as you did for cream cheese, thoroughly wash and dry first – oil from cream cheese will prevent cream from whipping properly.
6. Fold whipped cream into cream cheese mixture.
7. Place first layer of cake onto cake platter, spread a thin layer of raspberry preserves, followed by a thin layer of frosting on top.
8. Carefully place second layer of cake onto first, flatest side up.
9. Continue frosting rest of cake.
10. Carefully place rinsed raspberries on top of cake, evenly covering surface.
11. Place cake in refrigerator to chill and allow frosting to firm slightly before serving.

That’s it – now just enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Sherry’s Yummy Chocolate Birthday Cake

Related posts:

1. Rasberry White Chocolate Mouse
2. Chocolate Raspberry Torte
3. Chocolate Bourbon and Kahlua Pecan Pie

Ingredients:

• 4 Boneless, skinless chicken breasts – flattened to about ¼ inch thickness
• 4 Slices of black forest ham (or your favorite variety)
• 4 slices of cheese – traditional recipe calls for swiss, I prefer provolone.
• 1 Cup heavy cream
• ¾ Cup Chicken stock
• ½ Tablespoon cornstarch
• 1 Tablespoon (apx) Italian seasoning
• 1 Cup (apx) Italian bread crumbs
• Olive oil

Directions:

1. Use mallet or rolling pin to flatten chicken breasts.  Place inside a plastic bag to avoid having chicken spatter all over the kitchen.  Do not beat too hard, or too fast – chicken will disintegrate if you do.
2. Layout out flattened breasts, sprinkle one side with Italian seasoning.  Place one slice each of cheese and ham on top.
3. Roll breasts being careful to not let cheese or ham slide out.  You may need to pin closed with toothpicks.
4. Coat each breast with bread crumbs.
5. Heat apx two tablespoons of olive oil in skillet, temp should be around 225 degrees.
6. Add chicken breasts to hot oil.  Turn occasionally, allowing each side to brown and bread to crisp.
7. In small bowl; combine cream, chicken stock, corn starch and remaining Italian seasonings.
8. When chicken is cooked through, remove from skillet and set aside temporarily.
9. Pour cream mixture into skillet, reduce heat and stir continually until thick.
10. Return chicken to skillet, coat well with sauce.  Let simmer for 10 minutes, turning once.

When ready to serve, spoon extra sauce over chicken.

I served mine with baked potatoes and crusty bread to mop up extra sauce.

Post from: Austin, Texas SEO - Jack Leblond

Chicken Cordon Bleu

Related posts:

1. Chicken Fricassee
2. Baked Honey Mustard Chicken
3. Chicken Timballo

Ingredients

• 3 medium sized, boneless chicken breasts.   Sliced into short, thin strips
• ½ Cup Pepperoni, chopped (I bought pizza slices and quartered them)
• ¼ Cup white onion, chopped
• 1 Cup bell pepper diced (I bought a container of pre-cut, mixed red, green and yellow)
• 2 Small cloves garlic, pressed or finely chopped
• 1 Small can of sliced mushrooms
• 1 Small can of sliced olives (I used black, but green might add a nice zing)
• 1½ Teaspoons Thyme
• 2 Teaspoons Basil
• Spaghetti noodles
• 1 Medium sized jar of your favorite spaghetti sauce (I prefer Prego)
• 3 Cups shredded mozzarella cheese
• Parmesan cheese (as a topping at the table)

Directions

1. Cook spaghetti noodles, drain and set aside.  (Note: I left my noodles full length and had a hard time in steps 8 and 9.  You may want to break them in half)
2. In a large skillet, cook chicken slices in olive oil, or butter until slightly browned.
   Remove from skillet and drain off excess fat.
3. Sauté onion, peppers and garlic in same skillet until nearly cooked through.
4. Add mushrooms, and pepperoni and heat through.
5. Add chicken, Thyme and Basil. Mix in well.
6. Add Olives.
7. Add Spaghetti noodles to meat and veggie mixture.
8. Add Spaghetti sauce (more or less depending on your taste) – thoroughly mix.
9. Sprinkle small amount of mozzarella into the bottom of an oven safe baking dish.
   Alternate layers of spaghetti mixture and  a little mozzarella to get it good and cheesy throughout.
10. Top off with more mozzarella.
11. Bake for approx. 15 min. at 350 F.  Cheese should be bubbly and just starting to golden.

When done sprinkle with Parmesan cheese and enjoy.

I served mine with nice fresh bread to wipe up the extra sauce – Mmmm!

I hope you enjoy this dish, please let me know how I might improve on it.

Post from: Austin, Texas SEO - Jack Leblond

Chicken Timballo

Related posts:

1. Chicken Cordon Bleu
2. Chicken Fricassee
3. Baked Honey Mustard Chicken

Ingredients

• 2½ Cups brown sugar
• 1 Cup unsalted butter
• ½ Cup Apple sauce
• 6 Tablespoons instant coffee granules
• 3 Tablespoons hot water
• 1 Tablespoon vanilla
• 2 Cups flour
• 4 Eggs
• ½ Teaspoon salt
• 1 Teaspoon baking powder
• 1 Cup mini chocolate chips
• 1 Cup chopped nuts (optional)

Directions

1. Preheat oven to 350 degrees
2. Heat brown sugar and butter, still continually until sugar melts and is well mixed.
3. Dissolve coffee in hot water and add to butter mixture.
   OPTIONAL Allow mixture to cool to room temperature before continuing.  This option will keep the chocolate chips from melting into the mixture and you should be able to see individual chips when done baking.  I normally do not wait.  This causes chips to melt and sink to the bottom of pan creating a yummy chocolate layer.
4. Grease two 9×13 pans
5. Beat egg and vanilla into butter mixture.
6. sift dry ingredients together and mix into butter mixture.
7. If you chose to let butter cool above, stir in chocolate chips now.
8. Stir in the optional nuts.
9. Bake 25-30.
10. Let cool completely before cutting.
11. May be dusted with powdered sugar is desired.

These are great with a glass of cold milk or even with a cup of hot coffee – try them both.

I hope you enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Coffee Blondes

Related posts:

1. Chocolate Raspberry Torte
2. Mini Apple Pies
3. Caramel Apple Crumble

Ingredients

• 1 (10 ounce) package frozen raspberries, thawed
• 2 Tablespoon white sugar
• 3 Tablespoons orange liqueur
• 1¾ Cups heavy whipping cream
• 6 Ounces white chocolate, chopped
• 1 Drop red food coloring

Directions

1. Process berries in blender or food processor until smooth.  Strain mixture into a small bowl, and discard seeds.  Add the sugar and liqueur, stir until sugar dissolves.
2. In heavy saucepan (double boiler is best) on low heat, warm ¼ cup of the cream and the chocolate, stirring constantly until chocolate melts.  Let mixture cool until luke-warm.  stir in 1 tablespoon of raspberry sauce and the drop of food coloring.  Transfer to a large bowl.
3. In a medium bowl, whip remaining cream to soft peaks.  Fold into chocolate mixture, one third at a time until no streaks remain.
4. Layer into glasses/dishes, place in refrigerator until well set.

Enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Rasberry White Chocolate Mouse

Related posts:

1. Chocolate Raspberry Torte
2. Sherry’s Yummy Chocolate Birthday Cake
3. Chocolate Bourbon and Kahlua Pecan Pie

Ingredients

• 1 Package (10 count) of refrigerator biscuits
• 1 Tart apple, peeled and diced
• ¼ Cup craisins
• 2 Tablespoons sugar
• ½ Teaspoon nutmeg
• 2½ Tablespoons butter

Directions

1. Preheat oven to 375 degrees
2. Spray muffin pay, thoroughly coat
3. Use a rolling pin to flatten each biscuit into a 3-4 inch circle
4. Combine apples, craisins, sugar, cinnamon and nutmeg
5. Place apx 1 tablespoon of mixture onto each biscuit
6. Dot each with a small pat of butter
7. Bring up side of biscuit, twist and seal into a small pouch.
8. Place each into greased muffin cup
9. Bake for 13 minutes or until golden brown.

Enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Mini Apple Pies

Related posts:

1. Caramel Apple Crumble
2. Coffee Blondes
3. Rasberry White Chocolate Mouse