Monday:
Today, Rachael and I were craving some burritos, like we always do. I started prepping everything and noticed that we were out of refried beans! I was just going to buy some more at Wal*Mart, but then I though, "Why don't I just make some from my pinto beans?" So I did! I cooked my pinto beans and put them in my food processor to chop them up, seasoning them while the processor went. The looked and tasted like regular pinto beans, so I don't have a picture, lol. On to the exciting part of this blog!
To make up for the lack of pictures, I am providing my French Chocolate Cake recipe at the end of the blog!
Tuesday:
In preparation for Wednesday's dinner, I found an amazing recipe for a French Chocolate Cake. What is a French Chocolate Cake? It is almost like a dense fudge brownie-cake. It only contains about 1/4 cup of flour and is made like a Chiffon cake. I started by melting some chocolate, sugar, and butter. Once melted, I removed from heat and added vanilla. I separated my egg yolks and white, adding yolks to chocolate mixture and making the whites into stiff peaks. I then folded the whites into the chocolate mixture and baked. It is seriously one the best things I have ever baked... I made a simple chocolate sauce out of chocolate, milk, and sugar to go on top. Here is the final product:
Mmmmmmmmmmmmm
Wednesday:
I got out of class at around 5 pm and rushed home to prepare dinner by 6, lol. I decided to do an Italian dish, specifically Chicken and Cheese Stuffed Shells with Vodka Sauce. Yum, right? I researched recipes for an entire day and came up empty-handed. I finally decided to just make up my own recipe, and I believe that was the best decision! I began by boiling water for my shells and cooking them to al dente. While they cooked, I added some olive oil and minced garlic to a skillet and cooking a few chicken tenderloins seasoned with oregano, basil, salt, and pepper. Once both were done, I drained my shells and shredded the chicken. To make the filling, I combined ricotta, parmesan, egg, pepper, chicken, and solid leftovers from pan(seasoning and garlic). I had Rachael spoon the mixture into the shells and cover them with vodka sauce. Then I topped it with mozzarella and cooked for 45 minutes! It was amazing and will definitely have to make it again. The shells and cake were a major hit :D Here are the shells:
There is parsley on the top, also! The bread is a French Baguette with Olive Oil and Garlic Salt.
That is it for this edition, but I promise I will blog again on Friday! Friday night, I will be at a French party with CIA(Culinary Interest Association of MTSU). We are all bringing a meat, cheese, and fruit to share and eating with baguettes and wine! How amazing is that? Pictures and details will be provided on Friday :D Until next time, have a good night and tomorrow!
French Chocolate Cake
5 oz Semi-sweet Chocolate
4 3/4 tbsp Margarine
1/4 c Sugar
1 tsp Vanilla
1/8 c Flour
3 Eggs, Seperated
Dash of Cream of Tartar
Dash of Salt
Grease a 6-inch springform pan, double recipe to use regular size! Preheat oven to 325.
Set aside 1 1/2 tbsp Sugar from the 1/4 cup. Place chocolate, remaining sugar, and margarine in sauce pan and melt over medium-low heat until chocolate is melted & sugar is dissolved. Once done, remove from heat and add vanilla. Let cool for a few minutes.
Separate eggs and add yolks to chocolate, mixing in one yolk at a time until well mixed. Add flour and mix. In a clean bowl, place egg whites and beat until foamy(I suggest using a hand mixer with whisk attachment). Add cream of tartar and salt and beat until stiff peaks form. Then add remaining sugar and beat until stiff and glossy.
Mix 1/3 of egg whites into chocolate mixture and mix until well-blended. Then gently fold-in remaining egg whites. Don't over mix! You will still see some white, that is fine. Gently move to pan and tap sides to release air bubbles. Cake for 30-40 minutes or until toothpick comes out clean. Remove from oven, cool, and enjoy!
French Chocolate Cake
5 oz Semi-sweet Chocolate
4 3/4 tbsp Margarine
1/4 c Sugar
1 tsp Vanilla
1/8 c Flour
3 Eggs, Seperated
Dash of Cream of Tartar
Dash of Salt
Grease a 6-inch springform pan, double recipe to use regular size! Preheat oven to 325.
Set aside 1 1/2 tbsp Sugar from the 1/4 cup. Place chocolate, remaining sugar, and margarine in sauce pan and melt over medium-low heat until chocolate is melted & sugar is dissolved. Once done, remove from heat and add vanilla. Let cool for a few minutes.
Separate eggs and add yolks to chocolate, mixing in one yolk at a time until well mixed. Add flour and mix. In a clean bowl, place egg whites and beat until foamy(I suggest using a hand mixer with whisk attachment). Add cream of tartar and salt and beat until stiff peaks form. Then add remaining sugar and beat until stiff and glossy.
Mix 1/3 of egg whites into chocolate mixture and mix until well-blended. Then gently fold-in remaining egg whites. Don't over mix! You will still see some white, that is fine. Gently move to pan and tap sides to release air bubbles. Cake for 30-40 minutes or until toothpick comes out clean. Remove from oven, cool, and enjoy!
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