Chocolate Champagne Raspberry Truffle

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Preheat oven to 350 degrees. Grease and flour three 9-inch round pans and set aside.

CAKE

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk

1/2 cup veggie oil

2 tsp vanilla

1/2 cup champagne

1 cup boiling water

Place sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low till combined. Add eggs, milk, veggie oil, vanilla and champagne. Beat on low 30 seconds and then continue to beat on medium speed 3 minutes. Stir in boiling water carefully by hand. Pour into prepared pans and bake at 350 degrees for 20-25  minute or until toothpick inserted in the center comes out clean. Let cool on racks in pans for 10 minutes minutes. Turn out of pans onto racks and let cool completely.

TRUFFLE FILLING

1-1/3 cups heavy cream

1/2 cup butter

2-1/2 cups semi-sweet chocolate chips

2 tsp raspberry extract

In a sauce pan bring the heavy cream to a simmer. Add the butter and then stir in the chocolate chips. Keep stirring until melted and smooth. Remove from heat and stir in extract. Let it cool completely to room temperature. Once cooled, Pour mixture into bowl of mixer and with whisk attachment beat on medium until it lightens in color and gets fluffy. Place in fridge till ready to stack and fill.

CHOCOLATE CHAMPAGNE BUTTERCREAM

1-1/4 cups champagne

3/4 cup semisweet chocolate chips

1 cup butter

3 cups powdered sugar

Bring champagne to a simmer. let simmer on medium heat for 10-15 minutes until it reduces. Remove from heat and let cool completely. Melt your chocolate chips and let cool completely. Place butter in bowl of mixer and beat till fluffy. Add melted chocolate and beat till combined. Add reduced champagne and beat until smooth. Gradually add powdered sugar and beat until fluffy and desired consistency.

ASSEMBLY

Place one layer of cake on board. Use 1/2 of your truffle filling on top and then place second layer of cake. Use second half of truffle filling on  top and then place third layer of cake on top. Place cake in fridge for about 15 minutes to set up and settle. Frost and decorate with chocolate champagne buttercream as you like. I used chocolate sugar wafers to decorate around the cake. ENJOY:)

 

 

Strawberry Banana Cream Pie

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1 pie crust, baked

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

2 eggs, lightly beaten

3 Tbsp butter

2 tsp vanilla

2 large bananas, sliced

8-10 large strawberries, sliced

1 cup heavy whipping cream

3 Tbsp powdered sugar

2 tsp vanilla

In a large sauce pan add sugar, corn starch, salt and milk. Stir till combined. Cook while stirring over medium high heat until mixture thicken and starts bubbling. Turn heat down and continue to cook while stirring 2 more minutes. Remove from heat and stir a little bit of hot filling mixture into lightly beaten eggs. Return all to saucepan and place back on heat. Return to a slow boil while stirring. Continue to cook 2 more minutes. Remove from heat. Stir in vanilla and butter and then transfer to a bowl. Press plastic wrap onto surface of custard and place in fridge about 40 minutes.

Spread half of custard into baked pie shell. Add sliced strawberries and bananas on top. Pour remaining custard over bananas and strawberries. Place back in fridge while you make the topping.

In a cold mixer bowl place heavy cream, vanilla and powdered sugar. with a cold whisk attachment whisk until stiff. Decorate top of pie with whipping cream and then place back in fridge for at least 6 hours.

ENJOY!! :)

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Bbq Chicken Croissant

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Serves 4 but you can always adjust to serve  more :)

4 thin sliced chicken breasts bbq’d and basted in you favorite bbq sauce

8 slices thick cut bacon, cooked to crispy

4 slices swiss cheese

1 tomato, sliced

1 red onion,sliced

1 avocado, sliced

shredded lettuce

mayo and horseradish mustard

4 fresh croissants

While your chicken is bbq’ing cook bacon to desired crispiness.

Slice croissants, spread both half of croissants with mayo. Spread horseradish mustard on bottom half of croissant. on the bottom half place avocado and cheese then place cooked chicken breast on top. Add tomato, onion and lettuce on top of chicken breast. Put other half of croissant on top and… ENJOY!! :)

 

 

Mad Housewife Sangria

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In a large pitcher place..

1 chilled bottle mad housewife Chardonnay

1/4 cup sugar

1/2 cup peach schnapps

1 orange cut into slices

2 fresh peaches, peeled and sliced or one bag of frozen peach slices

1 mango peeled and sliced

6-8 strawberries sliced

Ginger ale to splash on top when serving

Stir everything together in a pitcher except the ginger ale. Let sit in fridge for at least 4 hours, overnight is best.

Serve in large glass full of ice and splash ginger ale on top. Garnish with a orange slice and a strawberry slice! ENJOY :)

 

 

 

Peanut Butter Oreo Cookies and Cream Cake

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Preheat oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

CHOCOLATE CAKE

2 cups sugar

1-3/4 cup flour

3/4 cocoa powder

1 tsp salt

1 -1/2 tsp baking powder

1-1/2 tsp baking soda

2 eggs room temperature

1 cup milk room temperature

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

In bowl of mixer with paddle attachment add sugar, flour, cocoa powder, salt, baking soda and baking powder, mix till combined well. Add eggs, milk, oil and vanilla beat on medium for about 3 minutes. Bring one cup water to a boil and stir in by hand to batter mixture. Pour into prepared pans. Bake at 350 degrees, 25-30 minutes or until toothpick inserted in center comes out clean. Let cool in pans on rack for 10 minutes. turn out of pans onto racks and let cool completely.

 

COOKIES AND CREAM FILLING

8 ounces cream cheese, softened to room temperature

2 ounces butter,(1/2 stick) softened to room temperature

1/4 cup creamy peanut butter

1 tsp vanilla

12 peanut butter oreos, smashed to crumbs (I threw mine in my ninja blender)

1-2 Tbsp heavy cream

Place cream cheese, butter, peanut butter and vanilla in bowl of mixer and cream together. Add powdered sugar and mix until smooth. Fold in by hand cookie crumbs. Add Heavy Cream 1 Tbsp at a time blending as you go if your mixture is too thick. :)

PEANUT BUTTER FROSTING

1 cup butter, room temperature

1 cup peanut butter

3 cups powered sugar

1/2 cup heavy cream

In bowl of mixer with paddle attachment add butter and peanut butter. Beat on medium till creamed together about 4-5 minutes. Add powdered sugar and beat until combined.Scrape down sides and cream and beat till fluffy and desired consistency.

ASSEMBLY

Lay one layer of cake on cake board. Fill with PB cookies and cream filling and then top with second layer of cake. Frost with peanut butter frosting and decorate with Peanut butter oreos!

ENJOY!! :)

 

 

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Five Minute Salsa

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1 (28 ounce) can petite diced tomatoes
1 (4 ounce) can diced green chiles
1 bunch of cilantro, stems cut off and rough chopped
1/2 medium size white onion, quartered
2 jalapeño, seeded and quartered
2 cloves of garlic, peeled and smashed
1/2 tsp salt
1 bunch green onions, sliced thin

In bowl of food processor or blender (I used my ninja)
Add cilantro, onion, jalapeño and garlic. Give it a spin till it is almost the desired consistency you like. Add can of tomatoes, green chile’s and salt. Give it a spin until your desired consistency in achieved. Stir in green onions.
ENJOY!!:)

Butter Bundt Cake

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Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan.

 

3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup butter, softened to room temperature

2 cups sugar

4 eggs, room temperature

1 cup buttermilk

2 tsp vanilla

In a bowl mix flour,baking powder, baking soda and salt, set aside. In bowl of stand mixer cream butter and sugar together for about 3 minutes. Add eggs one at a time beating until combined. After all eggs are added beat about 1 minute more on medium speed.

Add flour alternating with buttermilk beginning and ending with flour, until combined well. Add vanilla and beat about 30 seconds. Place batter in prepared pan and bake at 325 degrees for 60-65 minutes or until toothpick inserted in center comes out clean. Set baked cake in pan on cooling rack for about 10 minutes before turning out of pan to cool completely.

I topped mine with fresh strawberries and homemade whipped cream but top and serve as you like.

ENJOY!! :)

WHIPPING CREAM

1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

place all ingredients in bowl of mixer. With whisk attachment whisk till still peaks form.

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