{Sunday’s With Joy} Chili Cheese Fries

Chili Cheese Fries. I have to admit what comes to mind first when I read this is french fries smothered in chili. But not these tasty fries that my family now wants me to make every night. Yes I doubled the recipe and the vultures dove in and whoosh the plate of chili cheese fries had disappeared. I did one thing differently than the recipe stated, I added one red onion diced. So far all the Joy the Baker recipes that I have made have been wonderful and I have not been disappointed. Get the cookbook, you won’t be disheartened.

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Pumpkin Chocolate Cake

I really love pumpkin and since it has been rainy and colder, I have been feeling like baking something with pumpkin, what could be better than a pumpkin chocolate cake? This cake is moist and filled with chocolate, not overbearingly sweet. This cake received rave reviews from four different friends, all saying it was one of the most delicious cakes and that they didn’t want to share! Perfect review I think! I baked this cake in a Rose Bundt pan to show off the pumpkin, chocolate and pecans in a beautiful design. I think it is a show stopper.
This cake is very moist and rich, I used Ghiradelli Double Chocolate Bittersweet Chocolate Chips for this recipe.
Here is what you need: butter, brown sugar, white sugar, eggs, flour, baking powder, baking soda, baking chocolate ( I used both Ghiradelli chips and Ghiradelli baking chocolate), vanilla, pumpkin, pecans, cinnamon ( not shown).
Beat butter, add sugars. Add eggs one at a time, beating well after each.
Mix dry ingredients. Add to mixed butter, sugar and eggs, then add pumpkin.
Add pumpkin to batter.
 
Grease Bundt pan well.
After dividing the batter in half, add melted chocolate. Mix well.
Sprinkle chopped pecans to the bottom of the greased bundt pan.
To the other half of the batter add chocolate chips, mix well.
Pour pumpkin batter with chips on the bottom layer, sprinkle a layer of pecans, top with chocolate batter, sprinkle pecans to the top. Bake 60-70 minutes, test with a knife that it comes out clean. This cake took about 10 minutes longer to bake, the knife did have melted chocolates on the knife, so it doesn’t come out perfectly clean. Let cool for 15-20 minutes, my cake stuck in one spot, I eased it out and put it together where it had come apart, it still looked beautiful.
Pumpkin Chocolate Cake

 Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup (6 ounces) Bitterwseet chocolate chips
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 cup finely chopped pecans, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. 
  • Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
  • Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. This recipe was inspired from Taste Of Home.This post has been linked up to these fabulous blogs!Photobucket
    shabby creek cottage


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{ End Of Summer } Brownies

I am so sad that summer is coming to an end. I remember back in June, I had my long list of things to do and places to go this summer. I think I did about five of those fifty things, of well I still have fall! Our Girl Scout troop is having their end of the summer party and I thought that these wonderful brownies would be loved by all. I think I should have tripled this recipe and made two trays because the whole house smelled so amazing and I didn’t think they would make it to the car! Well half of them did and the Girl Scouts were very pleased! I think they will be your favorite too!
 
I added semi sweet chocolate chips on top of the brownies as they were cooling, just an extra bite of sweetness!
{ End Of Summer } Brownies

Ingredients

  • 3 oz. unsweetened chocolate
  • 6 tbsp. butter
  • 1 1/2 c. sugar
  • 3 eggs
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 3/4 c. flour
  • 3/4 c. nuts (if desired)

Method

  1. Butter 9 x 13 inch cake pan. 
  2. Melt chocolate and butter. Stir until smooth. 
  3. Remove from heat and add the rest of the ingredients. Mix well. 
  4. I double this recipe. 
  5. Bake at 350 degrees for 40 minutes or until dry on top and firm to touch. This post has been linked up to these fabulous blogs! NettieWeekend Potluck LinkyChocolate, Chocolate and more
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{ Off to College} Chocolate Oats Cookies

Going off to college is so exciting and wonderful! But going off to college can be scary and entering the unknown. Our good friend is going off to college so I baked her a batch of these delicious Chocolate Oats cookies to help her with the transition, I know it would help me! I used my Kitchen Aid to make these cookies, love my Kitchen Aid, it makes baking so easy.

{ Off to College } Chocolate Oats Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped pecans
  • 1 cup Ghiradelli’s Double Chocolate Bittersweet chocolate chips

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.( I use Silpat’s on top of my baking sheets)
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Makes 3 dozen cookies. This post has been linked up to these fabulous blogs!
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Israeli Salad

One of my first jobs was working in an Israeli Restaurant in the Valley. I learned a lot that summer. Not only did I waitress, but I cooked and learned how to prepare so many amazing Israeli dishes. This was a Mom and Pop restaurant and Mom and Pop didn’t speak very much English. So we did a lot of communicating through our love of food. One of my favorite dishes that I ate every day was Israeli Salad. It is such an easy delicious addition to any meal. All you need are tomatoes, cucumbers, onions, preferably red, lemon juice, Olive Oil and I added grilled corn for fun. I am so lucky to have so many nice friends who are growing abundant amounts of veggies in their garden, I am able to make my favorite Israeli Salad.
 
Dice Cucumbers
Dice Tomatoes
Dice onions
 
Squeeze the juice from 1/2 lemon

Israeli Salad

Ingredients

  • 6 cucumbers, diced
  • 4 roma (plum) tomatoes, diced
  • 1/2 red onion, diced
  • Grilled Corn on the Cob (corn cut off cob)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons fresh Lemon Juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Directions

  1. Toss the cucumbers, tomatoes, onions and corn together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.I have linked up with these fabulous recipes!
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Chicken Saltimbocca with Pasta

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When we lived in New Jersey, we frequented a great restaurant called Hook Line and Sinker. I always ordered the Chicken Saltimbocca with Pasta. It was so delicious and enough for a family of four! Don’t you just love those restaurants that do take out and when you order a meal it’s enough for a family of four? I do. My kids were small at the time, but still! I tried recreating the dish, this is super close. I forgot to add mushrooms, but will next time. I would also add more chicken broth next time too, when I added the pasta to the sauce it soaked it all up. But other wise I think this is a fabulous dish, my family ate it all like it was nobody’s business. Meanwhile I was still walking down Memory Tasting Lane.

Chicken Saltimbocca With Pasta
Serves 8

Ingredients:
3 chicken breasts, cut into chunks or strips
5 slices of prosciutto di Parma, sliced into strips
4 cloves garlic, sliced
1 cup Marsala Wine
1 cup all purpose flour
2 cups chicken broth
salt and pepper
fresh sage
4-5 tablespoons butter (can be adjusted or substituted with Olive Oil)
Extra Virgin Olive Oil
1 pound Rigatoni pasta or any short tubular pasta will do
1 box frozen spinach, drained or one bag of fresh spinach

Method:

1. Season all purpose flour with salt and pepper and stir to combine. Lightly dredge chicken into flour shaking off excess. Melt 2 tablespoons butter and 1 tablespoon oil into a large hot pan. Sauté chicken over medium high heat until nicely browned, remove from pan and set aside for later.

2. In the same pan sauté 4 cloves garlic adding more butter or oil if the pan is dry. After a minute or so add the prosciutto slices and let them crisp up. Add a few torn leaves of fresh sage. Toss garlic and prosciutto together and then add Marsala Wine and use a wooden spoon to scrape up any brown bits in the pan. Let liquid reduce to about half. Add chicken broth and cook for about 10 minutes until reduced a bit. At this point you can add some more sage to infuse the flavor into the liquid. Sprinkle in flour a little at a time and stir after each addition until you get the the thickness you like. You want the sauce to coat the back of a spoon. Once desired consistency is reached add cooked chicken and any accumulated juices into the sauce and spinach.

3. Meantime cook pasta in boiling salted water until al dente.  Drain pasta and add in with the sauce and toss.

{ Sunday’s with Joy } Apple Crostata

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Hands down, apple pie is hubs all time favorite pie. If I were to make an apple pie every week for the rest of his life, he would be a very, very, happy man. But I don’t, why? Because variety is the spice of life and because I like to try new recipes all of the time! Get this, if I am happy, he is happy and when I make an Apple Crostata, he is way happy, no way, yes way! So when I came upon this new recipe from Joy the Baker, I thought to myself, self, hubs is going to be a happy guy. He actually said that this was better than apple pie…. I know, can you believe it? I can’t! Why is it better than apple pie? Because it’s your own personal apple pie, that no one can deny…. oh yeah! Sounds like a song…anyway, I made Joy the Baker’s Apple Crostata, eight Crostata’s to be exact and I think hubs ate six~ I can’t keep an eye on him all of time for goodness sake, he is a grown man and this is better than pie! Look out! Do yourself an incredible favor and if you haven’t already, get ye to a bookstore and get ye this wonderful cookbook, ye will be so happy that ye did. Ye Got It?? GREAT!Nettie

This post has been linked up to these fabulous blogs! Mommys Sweet Confessions

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