Monday, March 6, 2017

Mexican Chocolate Flan Cake

I made a recipe for an easy flan cake for Christmas last year and it was a big hit. My family and I were invited for dinner at a friends house yesterday so I decided to make it up again and incorporate a yummy sounding bundt cake recipe I found, giving it my own twist!
I did not get process pictures but I am sure I will be making this again soon so I will stick them in when I get them!

3/4 cup caramel ice cream topping
(Ree Drummond's easy sauce HERE)

3 eggs
1-12 oz can evaporated milk
1-14 oz can sweetened condensed milk
1 TB pure vanilla extract

Mexican Chocolate Cake:

2 cups flour
2 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp baking powder
1/4 tsp salt

1/2 cup heavy cream
1/2 TB vinegar

1/2 cup butter
1 cup unsweetened cocoa powder
3/4 cup water

1 1/2 cups sugar
2 eggs
1 TB vanilla

Place a large pan(big enough to set your WHOLE bundt cake pan in) with about 3/4-1 inch of water in the oven on a middle rack. Preheat oven to 350.

Grease a heavy bundt pan well. Pour the caramel sauce in evenly. Set aside.

Whisk together the eggs, evaporated milk, sweet milk and vanilla. Making sure it is very well whisked.
Gently pour over caramel sauce in the bundt and set aside.


Sift together the flour, cinnamon, cayenne, baking soda and salt. Set aside

Measure 1/2 TB white vinegar into a measuring cup, fill to 1/2 mark with heavy cream. Stir and let sit for at least 5 minutes.

In a  sauce pan melt butter over medium heat, add cocoa powder and stir until it is nice and thick. Add water and continue to stir until no lumps remain and it is ALMOST to a boil. Remove from heat and cool slightly.

In a large mixing bowl combine the chocolate mixture with sugar, eggs and vanilla. Beat well.

Alternately add cream mixture(stir 1 more time before adding) and flour.
When it is all combined beat for 1 minute on medium speed.

Gently pour the cake batter over the flan. DO NOT STIR!!!

Set the entire pan in the water bath in the oven. Bake 50-60 minutes (don't open the oven door before a min of 50 ,  you need that steam!)

Check with a long toothpick or skewer, when it comes out clean it is done.

Cool in the pan for 20 minutes, place a good sized plate over the top, then invert, in should slide out easily and the caramel will run down the can scrape out any excess caramel with a rubber spatula.


(Store in the fridge!)

Saturday, February 4, 2017

Gingery Banana Bread

I had a HUGE surplus of bananas that were getting over ripe and needed to be used ASAP so I settled for using some for banana bread. I thought about gingerbread and decided to give my banana bread a gingerbread twist!

3 cups flour*
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp ground nutmeg

4 medium over ripe bananas, mashed
1/2 cup molasses
2 eggs
6 TB butter, melted
1 1/2 cups brown sugar

1/2 cup chopped crystallized ginger

*sub any gluten free mix you like!

Grease 2- 9 inch loaf pans and preheat oven to 350

In a bowl combine all the dry ingredients and whisk together well.

In a mixing bowl combined mashed bananas, molasses, egg butter and sugar and beat until well combined.

Scoop in dry mixture 1/2 cup at a time beating on low speed until combined.

Gently fold in crystallized ginger.

Split the batter evenly between the 2 prepared pans and bake 45-60 minutes until a toothpick comes out clean.

Allow to cool in pans for 10-15 minutes, then flip onto a wire rack to cool completely.

Slice and enjoy!

Friday, February 3, 2017

Pressure Cooker Creamy Banana Squash Soup

I got a Farberware 7-in-1 Pressure cooker and have been playing around with it, but so far only followed other recipes. My friend came over and gave me some beautiful banana squash so I thought I would use it for my 1st experimental recipe to see what I can do. I did some searches and modifying to come up with this and I think it turned out very well!

If you don't have a pressure cooker, no worries, you can do it stovetop- just cover over medium heat until the squash is very tender.

2 TB butter
3 cloves garlic
1 medium sweet onion, diced
2 lbs Banana Squash, peeled and cubed
1 good sized granny smith (or other tart apple) , cored and diced
1 medium sweet potato (white flesh is my preference), peeled and diced
4 cups chicken broth
1 TB dried basil
1 TB dried tarragon
salt and pepper to taste
red pepper flakes to taste

2 cups milk, half and half or heavy cream *depending on your creaminess desires, you could use a combo blend of fat content or whatever you like, I used whole milk.

Set your pot to saute, add butter, onion and garlic and cook until they are tender and fragrant.

Add squash, apple, sweet potato, and seasonings.

Set pot to Soup/Stew setting and set the timer to 20 minutes, close pot and GO.

When it is done, do the quick release.

 Use an immersion blender or transfer it to a high speed blender in batches to puree to smooth.

Stir in milk/cream slowly. Adjust seasonings to taste and serve!

Tacos Di Pollo Squisiti

I made tacos from an awesome pizza recipe I made a few years ago. I changed it up ever so slightly
but they were fantastic!

1 lb chicken , seasoned cooked and shredded
6 slices peppered bacon, cooked crisp and diced
Baby Arugula
Crumbled Goat Cheese (Fontina or Provolone is also good!)
Taco shells---hard or soft

Sun Dried Tomato Aioli:
1.5 ounces sun dried tomatoes
2 TB olive oil
6 oz plain greek yogurt
1 clove garlic
pinch of cayenne

For the Aioli:
Place Sun Dried Tomatoes and garlic in a high powered blender and chop them into bits. Add in olive oil while the blades are running to chop more. Add in greek yogurt and process until it is mixed thoroughly, puree if you like but I prefer leaving some chunk.

Mix the aioli with the shredded chicken and allow to mingle in the fridge for at least an hour.

When the chicken and ailoi has mingled place in a pan and heat over medium heat until heated through.

Scoop chicken in/onto shells, top with arugula, bacon and cheese and enjoy!