Red Velvet Cake with White Chocolate-Amaretto Frosting

My friend J mentioned he wanted a Red Velvet Cake for his birthday. I picked this one out because it looked pretty (minus the peppermint). I found the frosting on another page and picked that because it had alcohol in it.

I have never made a red velvet cake before, because frankly, I don't care all that much for them. They are always on the dry side or what I refer to as "store-bought" cake. This one, I thought, the same. D agreed. I asked my friend A about it, because I know she does make a good RV cake according to her husband, and she thought my other cakes were better too. But it looked pretty. And it didn't stop me from eating the cake. Especially because as I said, I didn't use Peppermint. I used White Chocolate Amaretto Buttercream Frosting, and no matter how overly sweet it is, it is buttercream with amaretto in it.

Red Velvet Peppermint Cake (original title...I didn't use peppermint)

If you want Peppermint, you'll have to check out Southern Living.

Yield: 1 (3-layer) cake

Ingredients
1 (18.25-ounce) package white cake mix (good luck finding a 18.25 oz box)

3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix (used Jiffy yellow cake mix which really is 9-oz))*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring (used 1 because that's all those small bottles that come in a 4 pack are)
1 teaspoon cider vinegar
White Chocolate-Amaretto Frosting (see below)

Preparation
Beat first 4 ingredients according to cake mix package directions.

Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Spread Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.

*1 3/4 cups yellow cake mix may be substituted

NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.

If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

Southern Living DECEMBER 1998

White Chocolate-Amaretto Frosting

Top your favorite cupcakes with this indulgent White Chocolate-Amaretto Frosting.

Yield: Makes 4 cups
Hands-on:20 Minutes
Total:50 Minutes

Ingredients
2 (4-oz.) white chocolate baking bars
1/3 cup heavy cream
1 cup butter, softened
6 cups powdered sugar, divided
1/4 cup almond liqueur

Preparation
Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.

Southern Living DECEMBER 2011

Monster Cookie Dough Dip

I think this is a Pampered Chef Recipe. I got it from my friend Suba. We both agreed before trying it we NEVER needed to know this recipe existed. It is suggested to serve with Pretzels. My friend Kym suggested serving it with a spoon.

So I made it for a party. I put out the pretzels. People skipped the pretzels and just used spoons. Me, I think I should have just slathered it too my hips since that's where it will end up. This stuff is seriously evily good.

Monster Cookie Dough Dip

Photo by ALB

Ingredients 
8 oz. Cream Cheese, softened (used 1/3 fat)
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup Miniature Plain M&Ms (I used regular size)
1 Cup Miniature Semi-Sweet Chocolate Chips

Preparation
Mix cream cheese, butter, vanilla and peanut butter until smooth. Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&m’s and chocolate chips. Serve with pretzels or graham cracker sticks.

Spicy Thai Coconut Chicken Soup

D made this, very quickly.  It was spicy and good.  He wanted noodles in it. I was fine the way it was.  We both wish it had been creamier, but we both would have again.

Spicy Thai Coconut Chicken Soup

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Yield: Serves 4 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:32 Minutes

Ingredients
2 teaspoons canola oil

Photo by: Photo: Sang An;
Styling: Philippa Brathwaite

1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutritional Information
Calories: 224; Fat: 9g; Saturated fat: 4.5g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.3g; Protein: 22.7g; Carbohydrate: 15g; Fiber: 1.1g; Cholesterol: 58mg; Iron: 1.1mg; Sodium: 463mg; Calcium: 35mg

Cooking Light JANUARY 2012

Cheesy Penne with Broccoli

So I really want to like this. It was so fast and easy to make. It has all my favorite ingredients in it. But can we say bland. I should have looked at the reviews on Cooking Light because they had 5 stars.  I would give it 2 stars.

I made it and it took 15 minutes to make once the water started boiling. But it just wasn't good. It needed some flavor. All I could taste was the Dijon. I wanted more pepper (which my 1/4 tsp was more like 1/2). It just had none. Disappointed to say the least.

Cheesy Penne with Broccoli

Any short pasta can be substituted here--rotini and farfalle are good choices.

Yield: Serves 4 (serving size: 1 1/3 cups)

Ingredients
8 ounces uncooked mini penne pasta
5 cups broccoli florets (about 1 medium head) (probably used 8C...I like broccoli)
1 1/3 cups fat-free milk, divided
2 tablespoons all-purpose flour
3 tablespoons grated fresh Parmesan cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.

2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Nutritional Information
Calories: 381; Fat: 9.8g; Saturated fat: 5.6g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.5g; Protein: 20g; Carbohydrate: 54.9g; Fiber: 4.6g; Cholesterol: 29mg; Iron: 3mg; Sodium: 577mg; Calcium: 331mg

Cooking Light MARCH 2013

Chilaquiles

So D and I have had chiliquiles in restaurants and at home.  It is usually a "pile of slop."

This was nothing like that.  It was a stew.  Never had anything like it.  It was good.  It was probably easy.

So we could have again.

Chilaquiles

Before there were nachos, there were chilaquiles. Tomatoes and spices simmer with any kind of meat to make the ideal topping for tortilla chips. Here, chipotle, chicken, and cilantro meld in this filling Mexican favorite.

Yield: 10 servings (serving size: 1 1/2 cups soup, 1/2 cup tortilla chips, and 1 tablespoon cheese)

Ingredients
4 bone-in chicken breast halves (about 2 1/2 pounds), skinned (used 2#s of boneless thighs)
1 1/2 cups chopped red onion
1 1/4 cups chopped red bell pepper
1 1/4 cups chopped green bell pepper
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
2 tablespoons chopped chipotle chile, canned in adobo sauce
6 garlic cloves
2 (28-ounce) cans diced fire-roasted tomatoes, undrained
1 (4-ounce) can chopped green chiles, undrained
5 cups baked tortilla chips
2.67 ounces crumbled queso fresco (about 2/3 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add chicken to pan. Cook 3 minutes on each side or until browned.

2. While chicken cooks, combine onion and next 9 ingredients (through green chiles) in a 5-quart electric slow cooker. Transfer chicken to slow cooker. Cover and cook on LOW for 4 hours.

3. Remove chicken from slow cooker. Remove meat from bones; discard bones. Return meat to soup. Divide tortilla chips among 8 bowls. Ladle soup over tortilla chips; sprinkle with cheese.

Nutritional Information
Calories: 219; Calories from fat: 0.0%; Fat: 2.5g; Saturated fat: 0.8g; Monounsaturated fat: 0.6g; Polyunsaturated fat: 0.5g; Protein: 25.4g; Carbohydrate: 22.9g; Fiber: 3.8g; Cholesterol: 55mg; Iron: 2.3mg; Sodium: 623mg; Calcium: 92mg

Oxmoor House SEPTEMBER 2012

Sourdough Panzanella with Grilled Flank Steak

I have no clue how easy or hard this was.  We decided to put it on the menu because we had bought sourdough earlier in the week and needed to use more of it.

I like the idea of a salad with no lettuce.  The steak on top of it was really flavorful.  Would have again.

Sourdough Panzanella with Grilled Flank Steak

Photo by ALB

The design of a serrated knife makes it ideal to cut through the skin of soft, juicy tomatoes as well as to cube the bread for this salad. Mincing shallots, slicing flank steak and onions, and chiffonading basil are all tasks well suited to a chef's knife.

Yield: 4 servings (serving size: 1 1/2 cups salad and 3 ounces steak)

Ingredients
Beef:

1/4 cup minced shallots
2 tablespoons fresh lemon juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 pound flank steak, trimmed
1 tablespoon red wine vinegar
Salad:
1 tablespoon red wine vinegar
1/2 cup thinly vertically sliced red onion
1 tablespoon balsamic vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
Cooking spray
5 cups (1/2-inch) cubed sourdough bread, toasted (about 8 ounces)
1/3 cup thinly sliced fresh basil leaves

Preparation
To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours.

To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.

Prepare grill.

Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

Nutritional Information
Calories: 402; Calories from fat: 29%; Fat: 12.8g; Saturated fat: 4.3g; Monounsaturated fat: 5.8g; Polyunsaturated fat: 1.2g; Protein: 29.2g; Carbohydrate: 42g; Fiber: 4g; Cholesterol: 54mg; Iron: 4.7mg; Sodium: 884mg; Calcium: 78mg

Cooking Light MARCH 2004

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

This was pretty easy to make.  I made it last night, and kept everything separate (yogurt and berries and wheat germ) and popped a waffle into the toaster this morning.  It was pretty sweet, which I love, so I would have it again.

I put everything in a cup (tore the waffle) so I could eat it at the hopeful red lights in the car.  Having 3 more times this week.

Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles

As you enjoy this meal, you also enjoy antioxidants, fiber, and vitamin C from the berries; protein and calcium from the yogurt; and protein, fiber, and B vitamins from the waffles.

Yield: 4 servings (serving size: 1 waffle, 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ)

Photo by: Photography: Becky Luigart-Stayner;
Styling: Jan Gautro

Ingredients
2 cups vanilla low-fat yogurt
2 tablespoons honey
2 cups fresh raspberries (didn't use)
1 cup quartered small strawberries (used 3 cups)
1 cup fresh blackberries
1/3 cup sugar
2 tablespoons fresh lemon juice
4 frozen whole-grain waffles, toasted
4 teaspoons toasted wheat germ

Preparation
Drain yogurt in a fine sieve or colander lined with cheesecloth for 10 minutes; spoon into a bowl. Add honey, stirring to combine.

Combine berries, sugar, and juice; let stand 5 minutes. Place 1 waffle on each of 4 plates; top each serving with 1 cup fruit mixture, about 1/3 cup yogurt mixture, and 1 teaspoon wheat germ. Serve immediately.

Nutritional Information
Calories: 377; Calories from fat: 16%; Fat: 6.8g; Saturated fat: 2.3g; Monounsaturated fat: 2.3g; Polyunsaturated fat: 1.6g; Protein: 11.5g; Carbohydrate: 71.6g; Fiber: 8.3g; Cholesterol: 43mg; Iron: 1.9mg; Sodium: 214mg; Calcium: 345mg

Cooking Light JULY 2003