TWD: Chocolate-Crunched Caramel Tart

Carla of Chocolate Moosey chose the Chocolate-Crunched Caramel Tart for this week's Tuesdays with Dorie. It's gorgeous... and so delicious.


I wish someone had told me sooner how easy it was to make Dorie's tart dough! I believe I skipped a tart recipe a little while back because I didn't feel like messing with dough. But boy, it was easier and quicker than expected.


I baked this a few weeks ago for company and it turned out perfectly. Making the caramel ended up being fairly easy. And the layer of chocolate ganache set up beautifully. I couldn't get over how picture perfect it looked. This will definitely be a go-to recipe for company and special occasions.

Another Dorie success! Great choice, Carla!

Paula's Corn Chive Pudding

The group My Girl, Paula baked Corn Chive Pudding this week. It's not exactly photogenic.


But at least it tasted good! I learned something valuable this week: read the recipe before you start. Baking this was one big snafu that consisted of "oh no, the bag of frozen corn needs to be thawed!" "Oh no, the butter needs to be melted and cooled!" "Oh no, I thought I had chives!" I was so close to throwing in the towel and calling it quits, but I sure hadn't gone through all that trouble to have nothing to show for it.

The corn pudding was really tasty, even though the term "corn pudding" really doesn't sound all that appetizing. I decided to try it because it sounded more like a corn casserole, which I love. I have another corn casserole recipe that I make a lot and can eat in large quantities. It's really quite scary. Unfortunately, though this corn pudding was good, I prefer my tried and true recipe to this one. But I'm glad I gave it a go!


Corn Chive Pudding
(by Paula Deen)

Two 10-ounce packages frozen corn, thawed
1/4 cup sugar
1 and 1/4 teaspoons salt
4 large eggs
2 cups milk
1/4 cup butter, melted and cooled (1/2 stick)
1/4 cup fresh chives, chopped
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch of grated nutmeg

1. Preheat oven to 350ºF. Butter a 1 and 1/2-quart baking dish.

2. In a food processor, pulse 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl. Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine.

3. Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn. Pour the mixture into the baking dish and sprinkle with nutmeg. Bake in the center of the oven until the center of the pudding is just set, about 45 minutes.

TWD: Chocolate Soufflé

I'm a little late with posting this, so I guess we'll just call today Friday with Dorie. The pick this week was the chocolate soufflé, and I've really been wanting to try my hand at a soufflé, so I just had to give it a try.

It was much easier than I anticipated. I was frightened the whole way through, and was so sure I was going to ruin it. But it turned out beautifully. I halved Dorie's recipe and it was the perfect fit for my three small ramekins. I knew that soufflés fell quickly after you took them out of the oven, and boy is that right. I had maybe a minute to snap a couple pics before the tops fell down into the ramekins and they were no longer as pretty.



They tasted so good. They were chocolatey and delicious. I was really glad they tasted as great as they looked. I enjoyed them warm from the oven and oh man, that was good!

If you'd like to try your hand at this chocolate soufflé, you can find the recipe on Susan's blog, She's Becoming DoughMesstic.

Milky Way Cake

Last week the group My Girl, Paula baked up this delicious Milky Way Cake. It looked fabulous and I had been dying to try it. But I decided I needed to wait until we had someone to share the cake with before I made it. The thought of having an entire cake in my house for me and my husband to eat alone didn't sound like the greatest idea.

So fortunately, I had the opportunity this weekend to make it and share it. The cake was really easy to make and included melted Milky Way bars in the batter - yum. The frosting was a bit more challenging, as it had to reach a specific temperature on the stovetop. It took boiling for a good 10 minutes or so before I got it there. I was a little impatient. And then it got a little hard to frost towards the end as the icing began to cool and harden.


But the finished cake was very moist and oh so rich. It's the type of cake that you'll need to slice very thin, as you'll love the first several bites, but the richness just kind of gives you a stomachache after eating an entire piece!

Everyone commented how great it tasted and how much it really tasted like a Milky Way bar. So if you're a fan of Milky Ways, you'll definitely want to give this a try. And be sure to go to the blogroll at My Girl, Paula to see what the other group members did with their cakes (I've seen delicious looking Milky Way cupcakes and bundt cakes!).



Milky Way Cake
(from Paula Deen)

For Cake:
confectioners' sugar, for dusting pans
8 (1 3/4 ounce) Milky Way bars
1 1/2 cups butter
2 cups granulated sugar
4 eggs, well beaten
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
1 teaspoon vanilla extract
For Icing:
2 1/2 cups granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup butter
6 ounces chocolate chips
1 cup chopped pecans

1. Preheat the oven to 325ºF. Grease three 9-inch cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.

2. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture. Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla.

3. Divide the batter among the prepared pans and bake for 30-40 minutes or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans and place on cooling racks.

4. While the cake cools prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the Milky Way Cake.

16 - 20 servings.


One Year Ago I Was Baking: Blueberry Buttermilk Coffee Cake

TWD: Cheesecake Brownies

Mmmm... cheesecake brownies.

How could I pass up this week's Tuesdays with Dorie selection? Melissa of Life In a Peanut Shell selected Dorie's Espresso Cheesecake Brownies for the group this week.

You know, I'm pregnant. And I've been using that excuse a lot lately as I'm baking extravagant, calorie-laden treats such as this. But I really need to stop. They say you only need an extra 300 calories a day for the baby. Call me crazy, but I'm pretty certain eating a couple of these cheesecake brownies in one day is waaaaay more than I need for the baby. I think I feel my hips getting larger with every bite. Please someone, remove the fork from my hand. Right. Now.


But please don't listen to me. Because, you, my dear readers, should really make these and enjoy them. They're perfect for a Labor Day picnic or an end of summer celebration. They're incredibly delicious. Don't take my word for it, just make them and eat them!

They were fairly easy to make. I followed all of Dorie's instructions, but left out the espresso. I thought my brownie layer was a very, tiny, small bit (maybe it was in my head?) dry. But the cheesecake is absolutely to die for, and I loved the sour cream/powdered sugar topping.


So do me a favor, go on over to Melissa's blog and get the recipe for yourself. Yum!

Steak Parmesan

Let me tell you my new favorite place to find cookbooks. Thrift stores and yard sales.

I now immediately scan the book section for cookbooks anytime I'm at one of these places. Most of the time there's a lot of junk and reeeeeally old cookbooks that suggest using things like lard to cook your dinner in. But sometimes you find one or two things that are worth the fifty cent asking price. And heck, even if you only use a couple of recipes, how can you pass them up for under a dollar?

I found this recipe for Steak Parmesan in a rather old Southern Living collection of Quick and Easy Recipes. I'm all for quick and easy, so that book totally came home with me without a second thought.


We've all had chicken parm in our lives, I'm sure. It's the one thing I always find myself ordering at Italian restaurants even when I tell myself I'm going to try something new. It's just so good, I can never resist it.

But I had never, ever had steak parmesan. It looked pretty good in the picture in the cookbook (then again, when do those pictures not look good?). So I figured I'd give it a try. After all, it's quick and easy.

Fortunately, I wasn't disapointed. It was really very good and a cinch to throw together. I liked that it was something different. I made very quick mashed potatoes as a side dish and will include the recipe below. But it would also be very good with a pasta, just like at the Italian restaurants!



Steak Parmesan
(from Southern Living)

1/2 cup fine, dry breadcrumbs
1/2 cup freshly grated Parmesan cheese, divided
1 large egg, lightly beaten
1 Tbsp. water
1/8 tsp. pepper
4 cubed sirloin steaks (about 1 pound)
1/4 cup vegetable oil
1 cup pizza sauce

1. Combine breadcrumbs and 1/4 cup Parmesan cheese. Combine egg, water, and pepper. Dip steaks in egg mixture; then dredge steaks in breadcrumb mixture.

2. Brown steaks in hot oil in a large skillet over medium heat 3 minutes on each side. Arrange steaks in an 8-inch square baking dish; top with pizza sauce. Bake at 325ºF for 20 minutes or until done. Remove steaks from oven, and sprinkle with remaining 1/4 cup Parmesan cheese.

Makes 4 servings.

Quick side dish:
Cream Cheese and Chive Mashed Potatoes

7 and 3/4-oz. package instant mashed potato flakes
8-oz. package cream cheese, cubed and softened
1/4 cup chopped chives
1 tsp. salt
1/4 tsp. pepper

1. Prepare instant mashed potatoes according to package directions. Add cream cheese and remaining ingredients to the mixture, stirring until blended.

Makes 4 servings.


One Year Ago I Was Baking: Chicken Enchilada Casserole

Ranch Chicken Kebabs

Am I the only one who is confused about the spelling of "kebab"? I typed the title as kebab, but then I doubted myself. Could it be kabob? I went to the source of this recipe and saw that they spelled it kabob. So now I really am doubting myself. Fortunately, you can find out anything on the internet, so I went to Merriam-Webster, which I have bookmarked for occasions like this. Turns out, it's kebab, but it also lists a variant - kabob. Okay, so much for that! I guess either way is right.

At any rate, let's talk about this Ranch Chicken! These are the best kebabs I've ever made. Hands down. You're going to love these, especially if you're a fan of ranch dressing, and who isn't? These kebabs are soooo moist and flavorful.

You'll find yourself with dinner on the table pretty quickly and easily when you make these. Simply throw all of the ingredients together in a bag and allow to marinate for 30 minutes. Then thread them on your skewers and cook on the grill. Make an easy side dish like rice or corn on the cob, and you've got dinner!


Ranch Chicken Kebabs
(adapted from Allrecipes.com)

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
Assorted vegetables of your choice (I used peppers and onions)

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken and vegetables in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

2. Preheat the grill for medium-high heat. Thread chicken and vegetables onto skewers and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Makes 6 servings.

TWD: Applesauce Spice Bars

This week Karen of Something Sweet by Karen chose the Applesauce Spice Bars for Tuesdays with Dorie. I opened up the cookbook, browsed over the recipe, and decided I had to make it. The picture looked great, and even better still - easy!

I was excited about something different this week. These bars got me in the mood for fall to arrive. I don't know about everyone else living in the south, but I've been hating all the heat we've had. The big pregnant belly sure doesn't help that situation. I've wanted to hide indoors until the weather cools off. So this dessert really made me feel like fall actually is just around the corner, thank goodness!


These bars turned out to be really delicious. They were like an apple cake with a sweet glaze, and so moist and flavorful. And extremely easy to make! I left out the raisins per my husband's request, and also left out the optional alcohol. The rest of the recipe I followed precisely. Go on over to Karen's blog for the recipe, you won't be sorry!

TWD: Brownie Buttons

This week's Tuesdays with Dorie selection was the Brownie Buttons. Jayma of Two Scientists Experimenting in the Kitchen chose the brownies for us this week.

I just looooove brownies, so I was excited to try these. I didn't mess with all the extras - didn't add the orange zest and didn't add any frosting. It was partially because I was lazy and wanting instant gratification, and also because I didn't want to spend the extra money at the grocery store.


The brownie buttons were delicious - very rich and tasty. But my goodness, they were SO small! I ate one in two bites and then needed another... and another. I loved, loved, LOVED the flavor, and making them in a mini muffin tin is a cute idea. But there just wasn't enough to them for my taste. I think I'll stick to pan brownies next time - maybe I'll make those Katherine Hepburn brownies again. Now, those were some mighty tasty brownies!

Black Bean Dip

This week I made the Black Bean Dip for the group My Girl, Paula. This seemed a lot like other cheese dip recipes I've made in the past, but had the addition of beans, which sounded fantastic.

It didn't turn out to be the most fabulous looking dip, but it was really tasty and easy to whip up. I liked that it was a little "different" than my normal cheese dip. I'm glad that I tried this one, and I may make it again in the future if I want something different, but I think I'll stick with the other dip that is always a sure-fire hit and uses a few less ingredients!


Black Bean Dip
(from Paula Deen)

2 Tbsp. butter
2 Tbsp. chopped onions
1 (4 ounce) can green chilies, chopped
1 tomato, diced
2 teaspoons chopped fresh cilantro (optional)
1 teaspoon Paula Deen's house seasoning
1 (15 ounce) can black beans with jalapenos
1 cup shredded cheddar cheese
1 (4 ounce) package Velveeta Mexican cheese, diced
1 (3 ounce) package cream cheese, diced

1. Melt the butter in a skillet. Add the onions and sauté until tender, about 5 minutes. Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer. Add the beans and cheeses, and simmer until hot and bubbling. Serve hot with tortilla chips.

Makes 6 to 8 servings.

Hummingbird Cake

This week we made Hummingbird Cake for the group My Girl, Paula. I've seen this cake made by other people but have never tried to make it myself. It has pineapple and banana in the batter, and since I love both, I was really excited to try it.

The cake was very quick and easy to put together. The worst part is dividing the batter between three pans, which I didn't have. I just had two pans, so I had to bake them in two batches. All of mine were done at the very minimum time - 23 minutes. And upon tasting, they seemed just a tiny bit on the dry side, as if they were overdone. So next time I'd check them a few minutes early.


The frosting is a typical cream cheese frosting, which reminded me of eating carrot cake. It was such delicious frosting and spread really easily. The cake was really good and totally gorgeous... and HUGE. Half of it is still sitting in my fridge and I'm not sure how it's going to get finished in the next few days. Guess I better get to work and have another piece, right? :-)


Hummingbird Cake
(from Paula Deen)

3 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, beaten
3/4 cup vegetable oil
1/2 cup chopped pecans (optional)
1 3/4 cups mashed ripe bananas (about 3 to 4 bananas)
8 oz. can crushed pineapple, with juice
1 and 1/2 tsp. vanilla extract
1 pound confectioners’ sugar

Frosting:
8 oz. package cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 tsp. vanilla extract
1/2 cup finely chopped pecans

1. Preheat oven to 350º F. Grease and flour three 9-inch round cake pans.

2. Stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until dry ingredients are moistened. Do NOT beat. Stir in the banana, pineapple and its juice, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23-28 minutes, or until tooth pick in center comes out clean. Cool for 10 minutes in pan, then turn out onto racks to cool completely.

3. While the cake cools, blend together cream cheese and butter. Gradually add the powdered sugar, beating until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake.

TWD: Cookies 'N Cream Ice Cream

Okay, so this week's Tuesdays with Dorie pick was actually vanilla ice cream, but I couldn't resist adding the cookies to create my very favorite ice cream - cookies 'n cream. The vanilla ice cream was selected this week by Lynne of Cafe Lynnylu. Click the link to get the recipe and see her fabulous pictures, which put the ones I took in under three minutes to shame!


This ice cream came together really easily and was surprisingly quick to make. I guess I'm getting good at this ice cream making thing. I followed the recipe exactly, and added about 10 crushed cookies during the last five minutes of its churning in the ice cream maker. My son actually helped me add the cookies (and ate a few) and loved watching the ice cream churning around. Look at him sitting there with his spoon, waiting to get a taste!


Overall, it tasted great and everyone enjoyed it. The recipe makes for a great base and just about anything can be added. Maybe next time I'll try cookie dough... yum!