FLOURLESS CHOCOLATE & VANILLA MARBLE CAKE

Flourless baked goods are a curiosity to me. It just doesn't seem "right" but the process intrigues me. This specific recipe has been beckoning me since I bought the Christmas issue of Fine Cooking's magazine called Sweet Cakes.

It is a flourless chocolate and vanilla marble "cake" and it was absolutely delicious, although I don't know if I would really classify it as a cake. It tasted very much like a fudgy cheesecake. I will definitely be making this again.
VANILLA BATTER
8 ounce cream cheese (room temperature)
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
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CHOCOLATE BATTER
10 ounces bittersweet chocolate finely chopped
10 tablespoons unsalted butter cut into pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon espresso
1 teaspoon vanilla extract
pinch of table salt
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Preheat oven to 300F and position rack in the middle of your oven. Lightly grease a 9"x2" cake pan and line bottom with parchment paper (I used a springform pan).
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In a medium bowl, beat the cream cheese with electric mixer until smooth, add sugar and beat until well blended and no lumps remain. Add eggs and vanilla and beat just until blended, set aside.
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In another medium bowl, melt the chocolate and butter over a pan of simmering water (or in the microwave), whisk until smooth and let cool slightly.
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Using a stand mixer fitted with whisk, beat the eggs, sugar, espresso, vanilla and salt on medium high until pale and thick (3 or 4 minutes). Turn mixer to low and gradually pour in the melted chocolate mixture and continue beating until well blended.
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Spread half of the chocolate mixture into the prepared 9" pan. Alternately add large scoops of the vanilla batter and the rest of the chocolate batter to the cake pan. Use a knife to gently swirl the two batters together so they are mixed, but not completely blended. Rap the pan against the counter top a few times to settle the batters.
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Bake 40 to 42 minutes (mine took 48 minutes) or until a pick inserted 2" from outer edge of cake comes out gooey but not liquid. The top of the cake will be puffed and slightly cracked around the edges (it will settle as it cools).

This is a close up of the texture of this cake

Cover and refrigerate until very cold, at least 4 hours or overnight.

NOTE: This cake is extremely rich, much like cheesecake, so cut small slices.

NOTE: I didn't have bittersweet chocolate, so I used semi-sweet.

CROCKPOT PORK & BEANS (a classic side dish for your barbecue)

It is finally warm enough to cook outdoors here (even though we still have snow in some of the shady parts of the yard), so I'm digging out some tried and true make-ahead side dishes for the up-coming barbecue season.

This is a classic recipe at our house (I fix these beans a lot). They have a great flavor and I often (to save time) make them the day before a barbecue so I can just sit them in a heavy pan on the coolest part of the grill to gently warm while the rest of the food cooks.
2 cups DRY navy beans (see note)
5 to 6 cups of water (see note)
½ cup brown sugar
1 cup chopped onion sauted till sweet
½ pound cooked crisp bacon (crumbled)
3 teaspoons salt
½ teaspoon black pepper
1 teaspoon DRY ground mustard
(1) 8 ounce tomato sauce
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No need to pre-soak the beans, just put everything in a crockpot and cook on low for 8 to 10 hours depending on how hot your crockpot cooks (see note). Stir once in a while...thats it!!
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NOTE: I've used this recipe with every kind of dry bean you can imagine. They all work, but the dry white navy beans work the best and don't mush-up.
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NOTE: Start with 5 cups of water. It will seem really soupy in the beginning, but it will thicken up and the beans will absorb most of the water after 8 hours. Once in a while I have to add that last cup of water if the beans need it...just depends on how much liquid you like in your beans.
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NOTE: Every crockpot cooks differently. These beans should be done in 8 hours on LOW. I just got a new crockpot (a real gem). It has a timer for low and high and then it automatically kicks over to "warm" which is wonderful for beans...they won't overcook.
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NOTE: These beans are absolutely delicious on day two & three as well.

PEANUT BUTTER AND CHOCOLATE (and the cooking blah's)

This is not my favorite time of year. We still have a little snow in the yard and everything is a sad shade of “dead vegetation brown” except for the bits of grass sprouting near the warm house foundation. Most days are still too cold to barbecue outdoors and yet that is what I want to do. We are tired of heavy winter stews, casseroles and roasts, yet summer vegetable crops and fresh seafood will not be in our markets for a while yet. This scenario results in the “cooking blahs” for me, how about you? How do you combat your cooking blahs? .
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Personally, I find myself trying new dessert and cookie recipes. That is how I found this yummy treat. It has a chocolate cookie base (conveniently made with a cake mix) and a super creamy peanut butter center, topped with milk chocolate ganache. Served chilled, what's not to love here?

(1) 2 layer chocolate cake mix
1/3 cup butter, melted
1 egg
¾ cup butter, softened
¾ cup peanut butter
2 teaspoons vanilla extract
3 cups powdered sugar
2 tablespoons whipping cream
¾ cup honey roasted peanuts chopped
½ cup whipping cream
2 cups milk chocolate chips
Line a 10" x 15" baking pan with parchment paper (or foil) leaving the ends long so you can use them as handles (to lift the bars out of the pan) after they've cooled. Spray the parchment paper (or foil) with vegetable spray. Set aside.
Mix the dry cake mix with 1/3 cup melted butter and 1 egg. Beat with electric mixer for 2 minutes or until well combined. This "dough" will be super thick. My Kitchen Aid mixer fitted with a paddle worked well. Press this into the bottom of your prepared 10x15 cake pan, trying to get it as even as possible. Bake at 350F for 12 minutes, remove from oven and cool completely in the pan.

In a large mixing bowl, beat the peanut butter, butter and vanilla until very well combined and light in color. Beat in powdered sugar and 2 tablespoons of whipping cream. Mix well, then stir in the chopped peanuts.

Spread this mixture over the cooled cookie crust. Place this in the fridge (or freezer) while you make the ganache topping.

For the topping, heat ½ cup whipping cream, in a saucepan, just to the boiling point (don't let it boil). Remove from heat and add the milk chocolate chips. Do not stir, just let it sit for five minutes, then stir until smooth. Cool for 20 minutes.

Gently spread (evenly) over the peanut butter bars. Chill for at least a couple hours. To serve, loosen the edges of the bars and lift them out of the pan, using the ends of the parchment paper. Cut them into bars.
NOTE: These freeze well.
NOTE: Store covered in refrigerator. Let these sit at room temperature about 15 minutes before you serve them.

Strawberry Mousse by Paula Deen

If it is a real Paula Deen recipe, you know it is going to be rich, delicious and decadent. This little recipe certainly fits all three categories. It is quick to fix and it has many possibilities. This time, I served it in little dessert glasses. Next time, I plan on using a 9" x 13" pan (yes, it makes a lot) and stirring in a few chopped strawberries and putting it all on a graham cracker crust. This would be a huge hit at any family gathering or pot luck.

1 envelope unflavored gelatin
¼ cup hot water
3 cups heavy whipping cream
1/3 cup powdered sugar
¾ cup Smuckers strawberry-flavored syrup
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In a small bowl, dissolve the gelatin in very hot water; let stand for 10 minutes or until room temperature.
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In a large bowl, beat cream at medium-high speed with an electric mixer, until soft peaks form. Gradually add the powdered sugar, beating until stiff peaks form. Whisk in the gelatin and strawberry syrup. Cover and chill for at least 4 hours.
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NOTE: This makes a lot (at least 8 pretty good sized dessert dishes.
NOTE: I think this would be very good frozen as well.
NOTE: Because this has gelatin in it, it keeps very well in the fridge for several days.
NOTE: I'm sure other flavored syrups would work well in this recipe as well, blueberry sounds pretty good.
NOTE: If you lick the beaters right after you stir in the syrup, this dessert is going to taste like it is lacking something...no fear. After the 4 hours, the strawberry syrup mellows and the dessert is very tasty.

This meatball sandwich is not for people who are watching their weight, but ohhhh my goodness; it is rich, satisfying and total comfort food....so, live a little. The aroma of these meatballs, simmering in the sauce, will draw hungry onlookers from all corners of your house. If you are feeding a crowd, make the whole recipe, but if you are feeding just the family, cut it in half. Use hoagie rolls for full size sandwiches or small dinner rolls for meatball sliders!! If you have any leftover meatballs and sauce, it makes a great "day two" meal by mixing it in with some pasta and Parmesan.

MEATBALLS:
2 pounds of lean ground beef (90% lean)
1 cup dry breadcrumbs (toasted under broiler)
4 tablespoons fresh parsley (minced)
2 cloves minced garlic
1 cup chopped onion sautéed
2 eggs
2 teaspoons salt
½ teaspoon black pepper
Sauté chopped onion and garlic until the onions have mellowed and become a little sweet. Mix them in with all of the other meatball ingredients. Form into 2” meatballs and place on a cookie sheet (that has a rim) and bake at 350° for 15 minutes. Remove from oven and drain. Set aside.
SAUCE:
Even if you cut the meatball ingredients in half...do not cut the sauce in half. You can make this sauce on the range or in the crockpot.
In large deep pan, sauté ½ cup chopped onions and 1 clove garlic until the onions are translucent, and then add
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
4 cups of water
1 teaspoon of dry oregano
1 teaspoon of dry basil
1 teaspoon of salt
1 tablespoon of sugar
½ teaspoon of black pepper
½ teaspoon of fennel seed
¼ teaspoon of dry red pepper flakes
Bring to a boil and stir to thoroughly mix everything. Reduce heat to a simmer and put meatballs in the sauce. Simmer for 2 hours.
CROCKPOT DIRECTIONS: The recipe ingredients are the same, except use 4 cups of hot water and cook on HIGH for 5 hours. Lay a dish towel over the crockpot lid (to insulate it a little, so it will come to a simmer quicker). Once it comes to a simmer, remove the towel and crack the lid open just a bit so that the sauce will reduce a little.
NOTE: The secret to this recipe is the length of cooking time. The meatballs taste AND texture will be SO MUCH better if you cook for the full amount of time.
NOTE: To serve, split the bread roll and put just a skim of butter on the cut side and toast it (for just a minute or so) under the broiler. Remove and load with meatballs and mozzarella cheese and put back under the broiler to melt the cheese. Enjoy!!

MR. MOOSE

This beauty has been hanging around my back door for a while. Actually, it's my young apple tree's that he is eyeing (moose love to eat apple trees). He's a whopper of a moose, not fully grown yet, but still weighing in at about 1,000 pounds; a perfect specimen. He is not camera shy, but you can see it in his eyes that he is NOT a friendly guest.

All of these photos were taken from inside

the house (through a window) for safety sake

We had a late spring dump of snow this week, as you can see, and it made a nice contrast for Mr. Moose's beautiful brown fur (usually they blend into the scenery and you really have to watch for them).

Moose are nothing to be toyed with. They are totally passive unless they feel threatened, then they will come after you! Everyone who lives in Alaska KNOWS that you don't get between a mother moose and her babies...that is serious danger.

I hope this guy moves on and leaves my little apple trees alone. Hubby wrapped them in burlap for the winter because the moose have eaten them to near-death the last several winters. Hopefully, this burlap trick will work.

The moose aren't around so much in the summer because, as the snow melts, they recede up into the higher (people-less) elevations. In the winter, the deep snow forces them down to populated areas, so we get a LOT of them in our yard over the winter. Moose are a big threat to pets, especially dogs, because dogs love to chase and harrass moose, which ends up with the moose kicking and stomping the dog (often fatally).

So...Mr. Moose...go on your merry way and please don't eat my little trees!

PUMPKIN MAPLE BITES

If you are hosting a party, bake sale or buffet, I hope you will consider this recipe. These are little bite-size pumpkin-maple pies. They are great for a crowd (and kids) because they don't require the usual plate and utensil that most pie's do. Just pop them in your mouth...one big bite, Yum!!
½ cup brown sugar packed tightly
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon all purpose flour
1½ cups pumpkin puree
2/3 cup real maple syrup
3 eggs
1¼ cups half and half
mini-fillo shells

In a large bowl, whisk the eggs, sugar, spices and flour together until smooth. Add the rest of the ingredients and whisk until well combined. Arrange the little phyllo shells on a cookie sheet and pour the pumpkin filling into them (all the way to the top). This recipe will make about four dozen. That sounds like a lot, but they are really tiny and an average person can eat several of these at a sitting.

Bake in a preheated 350F oven for 20-23 minutes or until done. Cool on a rack, then chill in the fridge. Top them with stabelized whipped cream (it won't deflate). See recipe below.

STABLE WHIPPED CREAM
(1) 8 ounce package cream cheese, room temperature
½ cup white sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream

Beat the cream cheese, sugar and extract in a large mixing bowl until very smooth (scrape the sides of the bowl often). While the mixer is still running, slowly pour in the heavy cream. Continue beating on high speed until very stiff peaks form.

Breakfast Brûlée For This Weekend

Pre-Recipe Editorial: I have noticed that many Food Network cooking shows revel in the French language. For example, Alton Brown continually calls the common green bean by its French name haricot vert. Come on now, does that make them taste better? I don’t think so. Recipe titles like Crème Brûlée literally translates to burnt cream; that sounds more like a kitchen accident to me. I guess I have issues, ha! ha!

The reason I bring this up today, is that I found today’s recipe in the latest issue of Pillsbury Bake-Off magazine. It is called Breakfast Brûlée (yes, you guessed it = burnt breakfast)…go figure. This little recipe deserves a much better title; it is a quick and delicious weekend breakfast treat.
2 eggs
¼ cup whipping cream
1/8 teaspoon ground nutmeg
(2) 6 ounce 99% fat free vanilla yogurt
(1) 16 oz. tube Pillsbury Grand biscuits (Flaky style)
Heat oven to 375F and spray eight 6 ounce ramekins or custard cups with cooking spray; place them on a cookie sheet that has edges.

In a medium bowl, whisk together the eggs, cream, nutmeg and yogurt until smooth; set aside.

Separate each refrigerator biscuit (horizontally) into two even layers with your fingers (making 16 rounds). Brush both sides of each round with melted butter and roll them in white sugar (on all sides). Place one dough round in the bottom of each ramekin. Top with ¼ cup of the egg-yogurt mixture. Top with remaining dough rounds.Bake at 375F for 20 to 26 minutes or until tops are deep golden color (my oven took 20 minutes). Cool 15 minutes before serving.

These are 350 calories, which isn't too bad for such a treat.
NOTE: When I ran spell check, it highlighted all of the French words as errors... hahaha, my case is closed.

FREEZER BURRITO's

I like the taste of a good burrito, but there isn't always time to whip one up for dinner on a busy day. I've tried the commercial burritos and they leave much to be desired; especially in the texture department...they always taste like they are filled with mushy "meat". Today's post is a time saver. I make a batch of these and double wrap them in foil before freezing them in a heavy duty freezer bag. Wrapped in foil, they can go right on the barbecue (for that unexpected pop-in guest) or for the person (me) who doesn't like barbecued red meat. They are great for camping too, because you just throw them in the cooler (frozen) and you are good to go. You can also take the foil off and microwave them on half power for 2 minutes and they are excellent. A great thing to have in the freezer for the summer when it's too hot to cook...doesn't seem like it now, but the season is coming!!
2 pounds of lean ground beef
½ cup chopped onion
½ teaspoon salt
2 teaspoons chili powder
1 clove garlic minced (opt.)
¼ tsp. red chili flakes (optional heat)
1 teaspoon ground cumin
½ teaspoon dry oregano
½ cup water
4 oz. can fire roasted green chile's
1 15 oz. can refried beans
grated sharp cheddar
tortillas (large burrito size)

Brown the ground beef & onion and drain it well (return it to the pan). Add the spices and water, stir and simmer until the water has evaporated and mixture is a little on the dry side. Take off the heat and stir in the chile's and refried beans.

Place one eighth of the mixture onto a burrito size tortilla; top with a large handful of grated sharp cheddar cheese. Roll up the burrito, tucking in the sides as you roll.

Lightly brush the top and bottom of the burrito with vegetable oil and grill like you would a sandwich (to get some color on it - not to heat it up). Cool completely and double wrap in foil and freeze.

If you are planning a cook out, these are great to put on the barbecue after the burgers are done and the charcoal is calming down. Great for those "late" guests or the ever hungry teenager scavenging for a second helping.

This recipe makes eight large burritos.

HOT ARTICHOKE & SPINACH DIP

If you are looking for a hearty, crowd pleasing dip, I hope you will try this one. I made it using low fat ingredients and it was hot, creamy and excellent.
8 ounce cream cheese (low fat ok)
¼ cup sour cream (low fat ok)
¼ cup Parmesan cheese (grated, not powdered)
¼ cup Romano cheese (grated)
2 cloves garlic minced (I used roasted from jar)
½ teaspoon dry basil
¼ teaspoon garlic salt
salt and pepper
(1) 14 oz. can artichoke hearts
½ cup red bell pepper (chopped finely)
½ cup frozen spinach (thawed & squeezed dry)
¼ cup shredded mozerella
Mix everything together and place in a (lightly sprayed) small oven proof dish. Bake at 350F for 25 minutes.

NOTE: Drain the water out of the artichokes and chop them into small pieces. Chop the red bell pepper into small pieces too (you don't want any large chunks in this dip). I used my food processor (in small pulses) to chop these veggies into the size of about a large pea. Make sure you thaw the spinach completely and squeeze it dry with your hands.