52 Weeks of Cooking- Week 18 *extra*

So I was going to make this for my dinner yesterday, but the cake gave me so much trouble, I decided to wait until tonight.

So this is what's in the oven right now!

Salsa Chicken Rice Casserole

2/3 cup uncooked white rice

1-1/3 cups water

2 skinless, boneless chicken breast halves

1 cup shredded Montery Jack cheese

1 cup shredded Cheddar cheese

1/2 can condensed cream of chicken soup

1/2 can cream of mushroom soup

1/2 onion, chopped

3/4 cup salsa

-Place rice and water in saucepan and bring to boil. Reduce to low, cover and simmer 20 minutes

-Meanwhile., place chicken in large saucepan and fill with water. Bring to boil, cook 20 minutes or till done. Remove from water. When cool to touch, cut into bite sized pieces. (I felt it was easier to cut the chicken first. My chicken cooked faster).

-Preheat oven to 350. Lightly grease 9 by 13 baking dish.

-Combine cheeses. In seperate bowl, mix soups, onion and salsa. Layer 1/2 rice, 1/2 chicken, 1/2 soup mix and 1/2 cheese. Repeat, ending with cheese.

-Bake for 40 minutes or till bubbly.

52 Weeks of Cooking- Week 18 *for reals*

So a few days ago, my friend Zach asked me when I was going to make the fake KFC cake.

Umm...a month ago? I guess he missed it lol.

So I let him pick out the recipe for this week.

It's really long and I don't know what this is going to look like, so let me give you the link: http://www.npr.org/templates/story/story.php?storyId=6504932

Devil's Food White-Out Cake

makes 12 servings

For the cake

1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the filling and frosting

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.

TO MAKE THE CAKE:

Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING:

Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it's really better to use it right now.

TO ASSEMBLE THE CAKE:

Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don't worry about smoothing the frosting -- it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING:

I think the cake is best at room temperature or just cool, but many people prefer it cold (the texture of the cake becomes fudgier after it has been refrigerated). No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING:

The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.

Very good! I was kinda worried, because I had to do the syrup part twice. I burned the sugar the first time around. And I think I just made Cool-Whip.

But everyone loved it, so that's the important thing.

52 Weeks of Cooking- Week 18 *random*

So the other day, my manager looked at me and said: "What do you think a chocolate chip cookie would taste like without the chocolate chips?"

So of course I had to try it.

I found a real simple recipe and it turned out really good. Seriously.

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth.

Beat in the eggs one at a time. Add baking soda and salt. Stir in flour.

Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

"No matter what happens in the kitchen, never apologize."

(Title is a quote by Julia Child from in Fitch, Appetite for Life, p. 142).

Today's blog entry is not about anything I have made.

Although I still have to update on my latest cooking adventures. Pictures to be added.

But, first I would like to write about what I just spent the last 2 hours (or just about) of my life doing.

I watched Julie and Julia, starring the wonderful Meryl Streep and Amy Adams.

Much like Julie (Powell that is), I am embarking on a quest. While I do not in any way hope to match Julie's cooking (either "cooking my way" through a book or making over 500 recipes in 365 days), her and I share some of the same traits. At least according to the movie, that is.

Her and I are both writers. I have a blog and so does she. I have no clue if I have any readers at all and neither did she, at least at the beginning of her year.

We both have a love of cooking. There is a certain science to cooking.

If I may quote the movie:

"(telling her husband, Eric, what she loves about cooking) "Chocolate cream pie! You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That's such a comfort."

Egg yolks plus chocolate plus sugar plus milk equals a pudding. Pretty much anyways.

Yummy fantastic pudding.

I feel lost, at times. I am a few months into the 23rd year of my life. During her project, Julie Powell turned 30.

I am scared of turning 30. Less than 7 years to go.

I have so many things I want to accomplish before I turn "old". Before I have to grow up, have a real career, eventually have a family.

I would like to travel, see the world.

True, I could do these things after I have a family. But I would like to do these things alone. To know that I can.

I would like to give you some background information, if I may.

The title of my blog is "College Cooking". I am not going to college, right now.

I graduated high school in the spring of 2005. I went to college for 2.5 years, studying zoology and environmental science. My dream is to become a zookeeper, hopefully taking care of penguins.

I became lost. Much like Julie Powell.

I am in a dead end job. Slowly saving up money, trying to make my place in this world seem like it's worth something.

The other day I requested information from a culinary school, near where I live. Maybe I'll go there, maybe I won't. Who knows?

What I do know is that I love cooking. And even though I have only been doing this for just over a dozen weeks, I no longer feel lost.

I feel like I have a place in this world.

And that my friends, my dear readers, whoever/where ever you may be, is as a cook.

52 Weeks of Cooking- Week 17

It's time for another week of cooking!

I've been wanting some stuffed mushrooms for awhile, so I decided to make that for this week.

Stuffed Mushroom Caps

10 oz pkg. frozen, chopped spinach

1 envelope dry onion soup mix (I couldn't find this at all! So I replaced it with a bit of onion powder)

1 cup sour cream

1 clove crushed garlic (I added 2 cloves)

2 lbs. lg. fresh mushrooms


Thaw spinach, press out liquid.

Mix with onion soup, sour cream, and garlic.

Wash mushrooms. Remove the stems and discard.

Grease baking sheet. Fill mushrooms and chill (I didn't chill, didn't think it made a difference).

Heat 12 minutes at 350 degrees.

It was alright. There's not a lot of layers of flavor in this recipe, so it could obviously be improved. I have another stuffed mushroom recipe which I believe will be better. I will have to try that another time.

52 Weeks of Cooking- Week 16 Part 2

I just felt like making something to bring into work tomorrow and I just happened to have all of these ingredients already. Super easy.

Wacky Cake

Ingredients:

1 1/2 cups unbleached all-purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon vinegar

5 tablespoons vegetable oil

1 cup cold water

Preparation:
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three

wells in the flour mixture. In one put vanilla; in another the vinegar, and in

the third the oil. Pour the cold water over the mixture and stir until

moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30

minutes, or until it springs back when touched lightly.

52 Weeks of Cooking- Week 16

Hello again! I'm actually posting on time for a change!

Anyhow, today is my day off, so I am posting what I am making for lunch, from Alton Brown.

40 Cloves and a Chicken (Although I am halfing it and making 20 Cloves and a Chicken)

Ingredients

1 whole chicken (broiler/fryer) cut into 8 pieces

1/2 cup plus 2 tablespoons olive oil

10 sprigs fresh thyme

40 peeled cloves garlic

Salt and pepper

Directions

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

52 Weeks of Cooking- Week 15

Ranch Beef Skillet Supper

1 pound ground beef

1 box seasoned rice and black beans

2 ½ cups water

1 can (14.5 oz) diced tomatoes with green chilies (I used a diced tomato/garlic mix thing in same size can)

1 box (10 oz) frozen corn kernels ( i did not use this because I hate corn)

½ cup packed cilantro (decided not to use this)

1 cup shredded cheddar cheese


Cook beef in large nonstick skillet over medium-high heat, breaking up clumps of meat with spoon till no longer pink. Drain grease and add back to pan.

Stir in water, rice and beans, tomatoes and corn. Bring to boil, reduce heat.

Cover and simmer about 20 minutes or till water is absorbed.

Meanwhile, chop cilantro. Sprinkle on servings along with cheese.

52 Weeks of Cooking- Week 14

Funnel Cake

1 cup water

¾ stick butter

1 tablespoon sugar

1/8 teaspoon salt

1 cup flour

4 lg. eggs (white and yolks)

2 egg whites

Vegetable oil for frying

Powdered sugar

Boil water, butter, sugar and salt in saucepan. Add flour and work till incorporated and dough forms a ball. Transfer to bowl and let sit to cool for about 5 minutes.

Add eggs, 1 at a time, and mix in.

When dough is mixed, move to ziploc bag with small hole cut in it (or piping bag with a number 12 tip). (What I did was I just spooned it in the oil).

Heat 1 ½ inches of oil in heavy pan. Pipe dough in oil, making a lattice pattern. Cook till brown, flipping once. Remove, drain on paper towels and dust with powered sugar.

52 Weeks of Cooking- Week 13

Twice Baked Potatoes

4 lg. baking potatoes

¼ cup milk

Salt to taste

½ tablespoon butter

1 ¼ cups shredded cheddar cheese


Preheat oven to 350.

Clean and scrub baking potatoes. Pierce with fork. Bake at 350 for 1 hour or till potatoes are soft.

Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within ¼ inch of shell edge.

Mash pulp with milk, salt and butter. Stuff shells with mashed pulp mixture.

Sprinkle tops with cheese.

Place potato on baking sheet and bake at 350 for 15 minutes or till cheese is bubbly.

52 Weeks of Cooking – Week 12

Chocolate Chocolate Chip Bundt Cake

1 pkg. German Chocolate Cake Mix

1 sm pkg. instant chocolate pudding

½ cup warm water

½ cup vegetable oil

½ pint (1 cup) sour cream

4 eggs

1 and ½ cups chocolate chips


Mix all ingredients together very well.

Gently stir in the chips.

Pour into greased Bundt pan.

Bake at 350 for 1 hour.

Let cool down to room temp. or below before removing from pan.

If frosting is desired, pour good and thick chocolate syrup on top.

52 Weeks of Cooking - Week 11 Part 3

Black and White Cupcakes – Preheat oven to 350.

Vanilla Batter:

1 ½ cups self-rising flour

1 ¼ cups AP flour

1 cup butter, soft

2 cups sugar

4 lg. eggs

1 cup milk

1 tsp. vanilla extract

Line two 12 muffin cup pans with liners or spray with pam

Mix flours together in bowl. Set aside.

Cream butter till smooth. Add sugar and beat till fluffy

Add eggs, beating after each one.

Add flour in 3 parts, mixing in between each one.

Add milk and vanilla.

Fill ¾ full and bake 20-25 minutes.



Chocolate Batter:


2 cups AP flour

1 tsp. baking soda

1 cup butter

1 cup white sugar

1 cup firm brown sugar

4 lg. eggs

6 ox unsweet chocolate, melted and cooled to room temp.

1 cup buttermilk

1 teaspoon vanilla


Line two 12 muffin cup pans with liners.

Sift flour and baking soda.

Cream butter till smooth. Add sugars and beat till fluffy.

Add eggs beating after each one.

Mix in chocolate.

Add flour mixture in 3 parts.

Add vanilla and buttermilk.

Fill ¾ full and bake 20-25 minutes.

For the cupcakes that are half and half, what I did was I made the recipes exactly as above. I made some cupcakes normal and for the ones that are half and half, I spooned part of the batter on one side and filled the cup up the rest of way with the other.

52 Weeks of Cooking- Week 11 Part 2

Ok, so in addition to the Impossible Peanut Butter Cookies, for Emily’s party I also made the Multiple Choice Bars (2 entries back), Kool-Aid Cookies and Black and White Cupcakes.

Onto the cookies!

Ingredients

1 package any flavor Kool-Aid cookies (make sure to not get the kind with sugar already added) (I used Lemonade)

1 and 2/3 cup sugar

1 and ¼ cups soft butter (2 ½ sticks)

2 lg eggs, beaten

½ teaspoon salt

1 teaspoon baking soda

3 cups AP flour

½ cup white sugar, set aside

Directions

Mix Kool-Aid with 1 and 2/3 cup sugar

Add butter and mix till fluffy

Add eggs and mix well

Mix in salt and baking soda. Mix sure it’s well incorporated.

Add flour in ½ cup increments, mixing in after each one.

Spray cookie sheets with Pam (or use parchment paper).

Roll dough with your hands, about 2 teaspoons of batter.

Roll balls in set aside sugar and place on sheets.

Bake at 325 for 10-12 minutes or till slightly golden brown.

Let cool about 1 minute on pan, and then remove to wire racks.