Texas Sheet Cake

This, my friends, is a family recipe. From the cookbook, Our Family Cookbook, which my mom made for me as an anniversary gift. (Talk about a great gift! It's filled with recipes from both my family and John's family, and is so meaningful and sentimental.) So, unless you happened to get an addition of this (umm, I doubt it), then here is where to get this recipe.

So after John took a bite he said, "I'm eating homemade chocolate, right?" And he was completely serious. I started telling him the ingredients in this recipe and he said, "so basically this is homemade chocolate." I asked if I should put it on the blog and he said, "You better!!"

This is such an easy dessert but great because it feeds so many (the "sheet" in Texas Sheet Cake is there for a reason!). It feeds a ton but it is quite easy, and, um, delicious. Should I go make another sheet right now? Hmmm...

Ingredients:

Cake:
*2 cups sugar
*1 cup white whole wheat flour
*1 cup white flour (or two cups if no white whole wheat flour)
*1 teaspoon baking soda
*1 teaspoon cinnamon
*1 teaspoon cloves
*1 teaspoon ginger
*2 sticks unsalted butter
*4 tablespoons cocoa powder
*2 eggs
*1 teaspoon vanilla
*1/2 cup skim milk

Icing:
*1 stick unsalted butter
*4 tablespoons cocoa powder
*6 tablespoons skim milk
*1/2 (32 oz) bag powdered sugar (more or less depending on your sweet tooth)

Preparation:

Cake:
*Preheat to 400 degrees.

*In a large bowl, combine sugar, flour, baking soda, cinnamon, cloves and ginger.

*Boil water, butter and cocoa powder.

*Pour boiling ingredients over dry ingredients, while hot.

*Beat well, with electric mixer, and add vanilla, eggs and milk. g

*Batter will be thing. Pour into greased and floured (or flour/baking "Pam" spray) cookie sheet (I used a 9x13 pan/sheet).

*Bake at 400 degrees for 15 minutes.

Icing:
*Boil butter, cocoa and milk.

*Then, add powdered sugar and stir until smooth.

*Pour over cake while hot.

boiling cake ingredients

all mixed up!

batter poured into sheet

melting/boiling ingredients for icing

add powdered sugar (try not to make a mess like I did :) )

icing poured on top of sheet cake

look, twins!

I may or may not have had 5 pieces of this in one night...oh thank goodness for leggings.

Prosciutto-Wrapped Pork Tenderloin

Guess where I found this recipe? No, not Pinterest! One of my wedding cookbooks, The Newlyweds' Cookbook! This recipe immediately appealed to me because it has one of John's favorite foods ever - prosciutto. As you may have seen from one of my recent posts, Toasted Prosciutto and Mozzarella, prosciutto holds a special place in our hearts.

This recipe was so, so, soooo good. I mean, the flavors that the prosciutto gave after being cooked, and then the pork and sage...wow. Very nice, very easy meal. I'm so happy with how it was, and John was too, as he got so excited he started eating it with his fingers! (No, I'm not kidding.)

I so suggest you make this asap, as a special recipe for your special someone. And, if you have one close to you, go to Trader Joe's because you will find great, cheap food!!

Ingredients:
*pork tenderloin (12 oz for 2 people)
*4 thin slices prosciutto
*6 sage leaves 
*evoo
*salt and pepper

Preparation:
* Cut the pork tenderloin crosswise (so it stays round) to make two servings. Season with salt and pepper.

*Put 2 slices of proscuitto on a work surface, overlapping them slightly. Add three of the sage leaves in a line down the middle.

*Put a pork fillet on top and roll up, keeping the join underneath. Repeat with the remaining fillet.

*Heat the oil in a skillet. Add the pork fillets, seam side down, and saute over medium heat for 12-15 minutes, turning frequently until evenly browned.

*Transfer to a warm oven and let rest 5 minutes.

*Slice and serve with your choice of side. (I used Parmesan-Roasted Cauliflower).

Prosciutto plus sage plus pork

Wrapped and ready to go

Searing

Looking good!

Mmmm look at that sage and crisp prosciutto

Sliced and yummy

Pork plus a nice side :)

Toasted Prosciutto and Mozzarella

So this recipe is one of my favorites. Even though it's so simple, it's one of those really special dishes because it carries sentimental value for me.

The night John proposed, he spent hours preparing a meal for a picnic on the beach...or so I thought. Turns out, he spent all those hours sizzling every last clove of garlic, so that I would think he was making dinner. He was giving me all this time to get ready, and I thought, we're going on a picnic 2 blocks away on Lake Michigan, why do I need to get dolled up or bring my camera?? (Ahem, John!)

Anyhoo, when we got there he had everything! Citronella candles, plastic wine flutes (and wine!), fresh cherries and pears, sweet treats, and prosciutto and mozzarella over sliced baguette. Now I kept pushing for that meal he had made, but suddenly he admitted it was to throw me off so we could wait for the fireworks. Too bad I got cold, took his jacket, and felt the ring in his pocket and foiled his plans!

Ahh, oh well. It was still one of the best nights of my life, and this meal will always have a warm place in my heart because of it. :)

Oh and PS: While this is an awesome appetizer I often eat it as my whole meal...Four (or five...) of these bad boys and I'm good to go. Yummm. 


Ingredients:
*1 french loaf baguette
*sliced prosciutto
*fresh mozzarella cheese, sliced
*olive oil
*salt and pepper

Preparation:
*Turn your broiler on (mine is automatically set to turn on 500 for broil).

*Slice the french loaf on a slight diagonal. The slices will be just a bit bigger this way

Option 1: (Crispier bread with room-temperature prosciutto and cheese)
*Brush bread slices with olive oil and sprinkle salt and pepper. Place in the oven for about 3 minutes until crisp and golden.

*Pull apart a few slices of prosciutto, using about half as slice (or more) for each piece of bread. Place a mozzarella slice on top.

*Serve with olive oil to dip.

Option 2: (Softer bread with warmed prosciutto and cheese)
*Brush the bread slices lightly with olive oil and sprinkle with salt and pepper. Top with half a slice (or more) or prosciutto. Place a mozzarella slice on top.

*Place in the oven for about 3 minutes, until cheese is softened and almost melted.

*Serve with olive oil to dip.

I did a combination of my two options - some warmed some just over toasted bread. Both delicious just different. When warmed the prosciutto has a stronger taste than when room temperature.

Out of the oven!

Look at that cheese!

French Onion Soup

So recently I've been on a Pinterest binge. I decided I need to take more advantage of the wonderful cookbooks I was given for our wedding. As such, the past few posts have been from the great cookbook The Newlyweds' Cookbook. This is another recipe from that cookbook!

To be honest, I've never been a huge fan of French onion soup. I've always found it to be too salty or just blah. So, when the hubby was feeling sick and said French onion soup sounded good, I was happy to help him but a little...eh.

Turns out? I started feeling more "eh" than he did, and I was so glad I had this soup to eat while I was getting back to my best self! Since I used non-sodium beef stock I was able to add enough salt for me preference. Not only that, I used sweet onions instead of regular onions.

And. This. Was. Good! We ate it for every meal! I'd like to think it's not just because we were both feeling a little under the weather. This was the best French onion soup I've had. And John too, according to him! He told me not to be offended or stop believing him when he told me I made "the best" of something because it happens so often. (Awww! Extra hubby points!)

PS: I made a few modifications to the recipe (as usual!). My version is below.

Ingredients:
*3 tbsp unsalted butter
*1 tbsp evoo
*4-5 sweet onions, thinly sliced
*2 garlic cloves, crushed or minced
*1 tbsp all-purpose flour
*1 quart beef stock
*2 3/4 cups dry white wine
*1 bay leaf
*2 sprigs thyme
*1 baguette, or other white bread, sliced
*Gruyere cheese, freshly grated
*salt and pepper

Preparation:
*Put the butter and oil in a large saucepan (I used a stockpot) and melt over medium heat. Ad the onions and cook over low heat until soft, 15-30 minutes (recipe called for 15-20, mine took about 25-30).

*Add the garlic and four and cook, stirring for about 1 minute.

*Add the broth, wine, bay leaf and thyme. Season with salt and pepper and bring to a boil. Boil for 1 minute, then lower the heat and simmer very gently for 20 minutes.

*Taste and adjust the seasoning with salt and pepper, if necessary. At this point, the soup will be cooked, but standing time will improve the flavor - at least 30 minutes.

*Before serving, preheat the broiler (500 degrees for me). Put the baguette slices on a baking sheet and top with shredded Gruyere cheese. Broil until cheese is bubbly and bread is toasted.

*To serve, reheat the soup (if cooled), then ladle it into bowls. Top with toasted baguette and cheese slices. Serve immediately.

Softening onions

Bad picture of the soup right after everything mixed!

Just the soup

Yummm!

Bread, cheese and brothy soup!

Best ever.

Chicken "Panini" with Basil & Mozzarella

If you liked Pimiento Cheese and Broccoli Stuffed Chicken Breasts you will go crazy over this recipe!

This recipe came from a wonderful cookbook I received as a wedding gift. Any guesses on the title? Remember, I said it was a wedding gift...it's The Newlyweds' Cookbook! I can't believe I haven't used it as much as I should have been!

This chicken is too die for! And sooo easy. Just look at the steps and the ingredients. It is perfect for company because it seems so pretty and tastes amazing! But, and I am serious about this one, you MUST make the Salsa Rossa to go with it. It totally makes the dish and is so worth it. Best yet? You can make the salsa up to three days ahead of time so this truly is an easy and quick dish. Yumm!

Chicken "Panini" with Basil & Mozzarella
Recipe by The Newlyweds' Cookbook
Yields 2 chicken "paninis"
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Ingredients:
*1 clove garlic, thinly sliced
*2 boneless, skinless chicken breasts
*4 slices fresh mozzarella cheese
*4 large basil leaves, plus more for garnish
*extra virgin olive oil
*salt and pepper
*salsa rossa

Preparation:
*Preheat a grill pan (or outdoor grill) and an oven to 400 degrees.

*Put the chicken breasts onto a board, and, using a sharp knife, cut horizontally through the breast without cutting all the way through. Open out flat and season the insides with salt and pepper.

*Put 2 basil leaves, a few garlic slices, and 2 slices of cheese in each breast. Then fold back over, pressing firmly together. Secure with toothpicks.

*Brush the chicken with a little oil and cook on a preheated grill pan for about 2-3 minutes on each side. Then transfer to the oven for about 10-15 minutes, until chicken is cooked through and cheese is beginning to ooze at the sides.

*Serve hot with salsa rossa, a few basil leaves, and your side of choice.

Basil in the pocket...

Plus garlic...

Then fresh mozzarella...honestly, what's better than fresh mozzarella?

Whoops! Forgot to take a picture on the skillet, but I'm sure yours will be just amazing!

Oozing cheese, fresh basil, and that salsa...

I want more...now. Yum.

Salsa Rossa

This happens to be the best salsa, sauce, whatever I've...well, ever, eaten. Or ingested. Whichever is more appropriate for what I did to the salsa. I practically drowned my dinner in this sauce. Well, not practically, I really did. As I write this my lips are tingling (from the crushed red pepper and roasted red pepper) like I put Victoria's Secret lip plumper on. Mmm, maybe I should just keep eating this instead of paying $22 for a tube. Hmmm...

When I read the recipe for this salsa, in The Newlyweds' Cookbook, it claimed, "Salsa rossa is one of those divine Italian sauces that transforms simple meat and fish dishes into food nirvana." I thought the authors were exaggerating. False. They. Were. So. True.

I made this with Chicken "Paninis" with Basil & Mozzarella. It absolutely made this dish. Which, honestly, is one of my new favorites. Make this. Just do it. And use my shortcuts. Or look up the book's long version online. I don't have the energy to type it up.

Ingredients:
*1/2 jar roasted red peppers, coarsely chopped
*2 garlic cloves, crushed or minced
*2 large ripe tomatoes, skinned (check out my How-To: Easily Skin Tomatoes) and coarsely chopped
*a small pinch (which I somehow read as 1/2 teaspoon...yikes! tingling lips explained!) of crushed red pepper flakes
*1 tbsp dried oregano
*1 tbsp red wine vinegar
*salt and pepper

Preparation:
*Heat some evoo gently in a skillet, then add the garlic and saute for 3 minutes.

*Add the tomatoes, pepper flakes and oregano and simmer gently for 15 minutes.

*Stir in the chopped roasted red peppers and vinegar and simmer for a further 5 minutes to evaporate any excess liquid.

*Transfer to a blender and puree until fairly smooth. Add salt and pepper to taste.

peeled tomatoes ready to be chopped

tomatoes and spices...lots of crushed red pepper but it was still amazing. John says he doesn't want to try it the regular way.

Hmm...spend lots of time broiling a red pepper, cooling it, cutting it, seeding it and removing juice...OR buy a jar of this. Um, yeah. I'll take "things that make my life easier" for $500, Alec.

All the ingredients. Just wait for the liquid to reduce before you blend it!

Planned to fill this jar...after drowning our chicken this is what was left. Must double, no triple, no quadruple the recipe next time.

Served with some of the most amazing chicken ever! (and easiest, score!)

How-To: Easily Peel Tomatoes

So I was making these amazinggg Chicken "Paninis"with Mozzarella with Salsa Rossa, and the salsa called for peeling tomatoes. Um, ok. I thought this was simple. No. No it's not. Unless you use this trick...

Ingredients:
*2 vine-ripe tomatoes
*small saucepot of boiling water

Preparation:
*Heat small saucepot of boiling water (didn't I say this already?).

*Make a small cross at the base of the tomatoes.

*Plunge tomatoes into boiling water for 20 seconds. Drain, then peel the skin away when the tomatoes are cool enough to handle.

*Voila!

Cross at the base

Boiling 20 seconds

And voila! The peels came off in less than 20 seconds! How easy is that?

Nutella Cupcakes

At the risk of being obscenely redundant, I found this recipe on Pinterest. I can't help it! Try it and then you won't judge me! I wasn't the original pinner of this. However it popped up from someone else and I thought, how delicious would those be? Not to mention pretty! I knew I had to make these Nutella cupcakes, Courtesy of The Family Kitchen.

I know some people are not crazy about Nutella (and to them I say, what's wrong with you?). However, in our house, Nutella is loved. Especially by the hubby. I'm not kidding. One time I was cleaning up and I found a jar of it next to his side of the bed. With a spoon in it. Needless to say we didn't get Nutella for awhile after that...I still love him though! (He does it with peanut butter too! Anyone else? Bueller?)

I knew John would go crazy over these because, well, did you read what I wrote above? Turns out, he did. And I did too. Not to mention that they're so pretty you don't have to ice them! Maybe I'll add some more nutella next time though...Just because. :)

Ingredients:
*1/4 cup butter, at room temperature
*1/4 cup canola or mild vegetable oil
*3/4 cup sugar
*3 large eggs
*1 tsp. vanilla
*1 3/4 cup all purpose flour
*2 tsp. baking powder
*1/4 tsp. salt
*1/4-1/2 cup Nutella, at room temperature

Preparation:
*Preheat the oven to 325F.

*In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

*In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

*Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object.

*Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

Butter, sugar and oil

thick batter

I might use a little more nutella next time...

Swirling worked best with a toothpick

Look how pretty! And easy! And tasty!