Chocolate Fudge Sheet Cake

May 11, 2014

This is one of my all time favorite cakes, and until just recently I had almost forgotten about it. I was going through my cookbook collection the other day and came across my Coca Cola cookbook and thought about this decadent and rich chocolate cake. I thought I have to blog this cake! It’s too good not to share. But be warned, this is a will power crushing type of cake. I am usually pretty good with just having a small slice of whatever tasty dessert I make, just enough to know if it’s a keeper, well this one I was having a very hard time staying away from. I could seriously eat the whole thing in one sitting. I probably had 3 bites more than I usually do but every calorie (which I didn’t count, because I just don’t want to know) was absolutely worth it!

Chocolate Fudge Sheet Cake

Yield: 12

4.0 Stars (1 Review)

Ingredients

CAKE

2 cups all-purpose flour
2 cup granulated sugar
1/2 teaspoon salt
1 cup Coca Cola
½ cup canola oil
½ cup unsalted butter
3 tablespoons unsweetened cocoa powder
2 eggs, at room temperature
½ cup buttermilk, at room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract

ICING

½ cup unsalted butter
3 tablespoons unsweetened cocoa powder
6 tablespoons half and half
1 teaspoon vanilla extract
1 cup hazelnuts or nuts of your choice
4 cups powdered sugar

Instructions

CAKE

Preheat your oven to 350 degrees. Grease and flour a 13x9x2 cake pan.
In a bowl, mix the flour, sugar and salt together and set aside.
In a medium-sized saucepan, melt together the Coca Cola, oil, unsalted butter and unsweetened cocoa powder over low heat. Pour the melted liquid into the flour mixture and beat well. Add the eggs, buttermilk, baking soda, and vanilla extract and beat well. Pour into your prepared cake pan and bake for about 35 to 40 minutes. To test for doneness stick a skewer in the middle of the cake, if it comes out clean, or with a few moist crumbs on the skewer, the cake is done.

ICING

While the cake is baking, combine the unsalted butter, unsweetened cocoa powder and half and half in a medium-sized saucepan over medium heat and stir until the butter has melted. Pour the melted mixture into a medium-sized bowl and beat in the vanilla extract and powdered sugar. Fold in hazelnuts.
Pour the frosting on the hot cake. If your frosting is too stiff for the delicate hot cake, try warming up a cake spatula with hot water, then wiping the spatula dry and then smooth the frosting on the cake with the warmed cake spatula. Enjoy with a nice cold glass of milk or even a nice cold bottle of Coca Cola!

Adapted from Classic Cooking with Coca Cola

Lemon Cupcakes with Fluffy Icing

April 21, 2014

Makes 24 cupcakes

This year for Easter I decided to make these beauties. They're perfect for any Spring or Summer gathering. After going back and forth deciding which type of cupcake to make, (confetti cupcakes or carrot cupcakes) I decided to do something entirely different at the last-minute, lemon cupcakes! But not the usual lemon cupcakes made with a lemon cake but one made with a tender white cake and a flavorful lemon curd filling, topped with a fluffy white icing, which makes for a light, flavorful, not too sweet cupcake.

Lemon Cupcakes with Fluffy Icing

Yield: 12

No Ratings

Ingredients

FILLING
1 teaspoon unflavored gelatin
1 cup fresh lemon juice, divided
1 ½ cups granulated sugar
1/8 teaspoon salt
4 large eggs, plus 6 large egg yolks, at room temperature (save the egg whites for the cake)
8 tablespoons frozen unsalted butter, cut into ½ inch pieces

CAKE

1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons vanilla extract
2 ¼ cups cake flour
1 ¾ cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces, at room temperature

ICING

2 large egg whites
1 cup granulated sugar
¼ cup water
1 tablespoon lemon juice
1 tablespoon corn syrup

Instructions

FOR THE FILLING

Sprinkle the gelatin over 1 tablespoon of lemon juice in a small bowl and set aside. Heat the remaining lemon juice, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until the sugar has dissolved and mixture is hot, but not boiling. Whisk the eggs and egg yolks in a large bowl. Whisking constantly, slowly pour the hot lemon-sugar mixture into the eggs then return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture registers 170 degrees and is thick enough to leave a trail when the spatula is scraped along the pan bottom, about 10-15 minutes. Immediately remove the pan from the heat and stir in the gelatin mixture until dissolved. Stir in the frozen butter until incorporated. Pour the filling through a fine-mesh strainer into a bowl (you should have about 3 cups). Place a piece of plastic wrap directly on the surface of the filling; refrigerate for at least 4 hours or up to 24 hours. Fold the filling with a rubber spatula to loosen before using.

FOR THE CAKE

Adjust your oven rack to the middle position and heat the oven to 350 degrees. Line your cupcake pan with cupcake liners. Whisk milk, egg whites, and vanilla extract together in a 2 cup liquid measuring cup.
Using your stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder and salt on low-speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add all but ½ cup of the milk mixture, increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the speed to medium-low, add the remaining milk mixture and beat until incorporated, about 30 seconds. Give the batter a final stir by hand.
Fill each cupcake liner about 2/3 full and bake until a toothpick inserted in the centers comes out clean or with a few moist crumbs, about 15-20 minutes. Let cakes cool in their pans on wire racks for about 10 minutes. Remove the cakes from the pans and let cool completely, about 2 hours. Once the cakes have cooled you can store them covered in an air tight container or wrapped in plastic wrap at room temperature for 1 day.

ICING

Combine all ingredients in a bowl of a stand mixer and set over a medium saucepan filled with 1 inch of barely simmering water (do not let the bowl touch the water). Cook stirring constantly until the mixture registers 160 degrees, about 5 to 10 minutes. Remove the bowl from the heat. Fit your stand mixer with the whisk attachment and whip the egg white mixture on medium speed until soft peaks form, about 5 minutes. Increase the speed to medium-high and continue to whip until the mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer.

ASSEMBLE YOUR CUPCAKES

Core your cupcake with a cupcake corer. Place your filling in a piping bag fitted with a Wilton #12 tip and pipe in some filling in each cupcake. Top off your cupcakes with icing. I used a coupler without an icing tip for mine. Then top off with an edible flower or decor of your choice and enjoy!

Adapted from Cook's Illustrated Cookbook

New York-Style Thin-Crust Pizza

March 29, 2014

I’ll never order from a pizza delivery chain again after having this pizza! Yes, it takes some preparation but after one bite, you’ll see it’s well worth it. The high protein bread flour gives a chewy and nicely tanned pizza crust, and the ratio of flour, water and yeast gives us dough that stretches and retains its moisture as it bakes. We knead the dough quickly in a food processor then let it rest for 24 hours to develop its flavors. After we shape and top the pizza, it goes on a fire-hot baking stone to cook. Placing the stone near the top of the oven allows the top of the pizza to brown as well as the bottom. And in minutes we get a pizza with everything in sync: a thoroughly crisp, browned crust with a slightly chewy texture. You will have left over pizza sauce, which I think is perfect for dipping your crust in and devouring every single piece. Keep in mind you’ll need a pizza peel and a food processor for this recipe.

Adapted from Cook's Illustrated The Science of Good Cooking

***Dough must sit for 24 hours to rise and develop flavor***

New York-Style Thin-Crust Pizza

Yield: 4

5.0 Stars (1 Review)

Ingredients

DOUGH

3 cups bread flour, plus extra for flouring counter and dough
2 teaspoons sugar
½ teaspoon instant or rapid dry yeast
1 1/3 cups ice water
1 tablespoon vegetable oil
1½ teaspoons salt

PIZZA SAUCE

1(28 ounce) can whole tomatoes, drained
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon dried oregano
¼ teaspoon pepper

TOPPINGS

1 ounce Parmesan cheese, grated fine (1/2 cup)
8 ounces whole-milk mozzarella, cut into ½ inch cubes (2 cups)
1 tablespoon corn meal, for pizza peel

Instructions

DOUGH

Pulse flour, sugar and yeast in a food processor (fitted with dough blade if possible) until combined, about 5 pulses. With the food processor running, slowly add the ice water and process until the dough is just combined and no dry flour remains, about 10 seconds. Let the dough sit for 10 minutes.
Add the oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, about 30 to 60 seconds. Transfer the dough to a lightly oiled counter and knead briefly by hand until smooth, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.

PIZZA SAUCE

Process all the ingredients in a clean bowl of a food processor until smooth, about 30 seconds. Transfer to a bowl and refrigerate until ready to use.

PIZZA

One hour before baking, adjust the oven rack to the upper-middle position (rack should be 4 to 5 inches from broiler), set a baking stone on the rack and heat the oven to 500 degrees. If you don’t have a baking stone you can bake the pizzas on an overturned and preheated rimmed baking sheet. Transfer the dough to a clean counter and divide in half. With cupped hands, form each half into a smooth, tight ball. Place the balls of dough on a lightly greased baking sheet, spacing them at least 3 inches apart; cover loosely with greased plastic and let sit for 1 hour on the counter.
Coat 1 ball of dough generously with flour and place on a well-floured counter (keep the other ball covered). Use your fingertips to gently flatten the dough into 8-inch disk, leaving 1 inch of the outer edge slightly thicker than center. Using your hands, gently stretch the disk into a 12-inch round, working along the edges and give the disk quarter turns. Transfer the dough to a pizza peel sprinkled with corn meal and stretch into a 13 inch round. Use the back of a spoon or ladle and spread a 1/2 cup of tomato sauce in a thin layer over the surface of the dough, leaving ¼ inch border around the edge. Sprinkle ¼ cup Parmesan cheese evenly over the sauce, followed by 1 cup mozzarella. Slide the pizza carefully onto the baking stone and bake until the crust is well browned and cheese is bubbly and beginning to brown, about 10 to 12 minutes, rotating the pizza halfway through baking. Transfer the pizza to a wire rack and let cool 5 minutes before slicing and serving. Repeat this process to shape, top and bake the second pizza.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 21gSaturated Fat: 10gCholesterol: 37mgSodium: 644mgCarbohydrates: 39gFiber: 3gSugar: 7gProtein: 19g

Old-Fashioned Chocolate Cupcakes with Glossy Chocolate Icing

March 25, 2014

I love this chocolate cake for many reasons:

1. It’s super easy.
2. I don’t even have to turn on my mixer.
3. It’s so good!

I shouldn’t need any more reasons other than that! When eating out, on special occasions my husband and I will get dessert, of which I rarely choose a cake dessert. I have never been impressed with any cake I have ordered while dining at a restaurant so I just stopped ordering them all together and choose something like a pie, ice cream or crème brulee (which I have never had success with, but I will try again soon). Well one night I decided to be adventurous and decided to order the chocolate cake at Antonia’s Cucina Italiana in Katy, TX and boy was I pleased! I thought, wow I guess some restaurants have gotten better with the cakes they serve for dessert. So silly me, this past Valentine’s Day at another restaurant I decided I wanted some chocolate cake for dessert, as I saw the decadent looking chocolate cake on the dessert tray I couldn’t resist. So I was anticipating how sweet, chocolaty and decadent this chocolate cake was going to be. Once it got to the table I had high hopes. Well one bite into it and I was very disappointed. I looked at my husband and said “this cake isn’t very good” he laughed and continued to eat his delicious bread pudding (the dessert I should have ordered) because it was no surprise to him. He knows how picky I can be with cake. As I continued to eat this not so good cake with a huge frown on my face (I know I had one because my husband told me), my husband said, don’t eat it if you don’t like it. And he was right. I wasn’t about to waist precious calories on a mediocre chocolate cake. So I sent it back. The look on the waiters face was priceless. It was the look of utter confusion. This must have been the first time someone sent back dessert as he didn’t seem to know what to say or do. After a few seconds I just said I am just picky since the cake was probably very good, very good for someone else not The Cake Chica. After that, I decided this was the cake I was craving for that night, just a simple, delicious, old fashioned chocolate cake and this recipe really couldn’t get any simpler.

***Icing must sit at room temperature for 2-3 hours for a spreadable consistency***

Old-Fashioned Chocolate Cupcakes with Glossy Chocolate Icing

Yield: 12

No Ratings

Ingredients

CHOCOLATE CAKE

3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract

GLOSSY CHOCOLATE ICING

8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder, sifted
1/8 teaspoon table salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoon vanilla extract

Instructions

CAKE

Preheat your oven to 350 degrees with rack in the center. Line a cupcake tin with cupcake liners.
Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine the water, oil, vinegar, instant coffee and vanilla in a large measuring cup and stir until the coffee has dissolved. Add the coffee mixture to the dry ingredients and stir until just combined – a few lumps are okay. Divide the batter among the lined cupcake pan about 3/4 full, then bake until a toothpick inserted in the center of each cupcake comes out with just a few moist crumbs, about 15-20 minutes. Then very carefully invert them onto a rack to cool completely.

ICING

Melt the butter in a large saucepan over medium heat.
Stir in the sugar, cocoa and salt. Mixture will be thick and grainy.
Combine the heavy cream, sour cream and instant coffee in a large measuring cup, mixing until smooth. Gradually add the cream mixture to the chocolate until blended and smooth. Cook and stir until the sugar has dissolved and the mixture is smooth and hot to the touch, about 6-8 minutes. Do not boil.
Turn off the heat and add the vanilla. Cool the icing to room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then, warmed gently in the microwave until spreadable. Heat at high power in 20 second intervals, stirring well after each interval.)

Recipe adapted from Cuisine At Home

Popcorn Scallop Tacos with Cilantro-Avocado Crema

March 21, 2014

I like to think of fried food as sort of a savory treat. I don’t order fried food at restaurants most of the time, I just don’t know what they’re actually frying up and I usually have to get through some type of greasy bread coating to figure it out. One thing is for sure I have never been disappointed when frying at home. I also love the feeling of accomplishment when I realize I didn’t set the house on fire in the process. Besides that, I can honestly say I enjoy the fried food that comes out of my kitchen. I know that the food produced in my kitchen is worth the calories I am about to ingest, and I know the love that went into it, plus I know that it was real food that sizzled in my pan while it was frying up.

I kind of like to think of these tacos as fancy fish tacos. With so many variations of fish tacos that typically are made with white fish, it’s nice to come across a recipe using something different, and in my opinion, better! The original recipe comes from the magazine Cuisine at Home Issue No. 86 April 2011. I made a few small changes to my version below.

Popcorn Scallop Tacos with Cilantro-Avocado Crema

Yield: 4

No Ratings

Ingredients

CREMA

1/4 cup sour cream
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 teaspoon garlic, minced
1 small avocado, pitted and peeled
1 teaspoon lime juice
1 jalapeno, minced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

TACOS

1/2 cup cornstarch
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cups panko bread crumbs
2 cups canola oil
16 ounces bay scallops, patted dry, sprinkled with kosher salt and black pepper
4 corn tortillas (6-inch)
2 cups red cabbage, shredded
1 mangos, pitted, peeled and sliced
1/2 cup red onion, thinly sliced

Instructions

CREMA

Puree sour cream, cilantro, oil garlic and avocado in a bowl of a food processor until smooth.
Season crema with lime juice, jalapeno, salt, and pepper and chill until ready to serve.

TACOS

Combine cornstarch, 3/4 teaspoon salt, 3/4 teaspoon black pepper in a shallow dish; set aside.
Whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a shallow dish and set aside. Pour panko into a third shallow dish and set aside.
Heat oil in a large saute pan over medium heat to 360 degrees.
Dredge each scallop in cornstarch mixture, lightly coating sides. Dip into egg mixture, then into panko.
Fry scallops in oil until browned on all sides, 3 minutes total. Remove scallops to a paper-towel-lined plate. Season with salt and set aside.
Heat a gas burner over medium-low heat and char the tortillas on each side or coat a nonstick skillet with nonstick spray and fry each tortilla over medium heat, 30 seconds per side.
Fill tortillas with cabbage, mango and onion. Divide scallops among tacos, then top each taco with crema.

Buttermilk Pound Cake

March 15, 2014

Pound cake is a very versatile dessert so I have to admit being The Cake Chica, I felt a little guilty that I had never made one myself. Well now I can say I have made a pound cake, and a flavorful one at that. With so many desserts having pound cake as the base, such as trifles, bread puddings, and whatever else your mind can dream up, I believe everyone should have a great pound cake recipe in their repertoire. I recommend giving this one a try. This one comes from Cuisine at Home Issue No 86. April 2011 and it has some great tips for insuring your cake comes out with a fine crumb, a tender, moist texture and a rich, buttery taste. Top it off with some Tres Leches Sauce and fresh fruit and I’m in heaven.

Buttermilk Pound Cake

Yield: 12

No Ratings

Ingredients

CAKE

3 cups sifted cake flour (sifted before measuring)
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons unsalted butter
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature

SAUCE

1 (14 ounce) sweetened condensed milk
1 (12 ounce) can evaporated milk
½ cup heavy cream
½ cup dark rum

Instructions

CAKE

Be sure all your ingredients are at room temperature. This will help reduce the chances of over mixing. Your butter should be about 70 degrees, or yield to pressure when pressed but it should not be mushy or greasy. If your butter is soft and mushy it can’t trap air and your cake will likely be dense.
Preheat your oven to 350 degrees. Coat a 10-15 cup fluted tube pan with butter and flour or a cake release spray, such as Bakers Joy.
Whisk together flour, baking powder and salt in a bowl, and set aside.
Cream butter in the bowl of a stand mixer on medium speed until softened. Resist the urge to run the mixer on full speed. Doing this will only raise the temperature of the butter and melt it. With the mixer running on medium-low, slowly drizzle in the sugar until all is added, about 5 minutes. Continue creaming the butter and sugar until all the sugar is dissolved, about 6 minutes more, stopping every two to three minutes to scrape down the sides and bottom of the bowl.
Whisk eggs and vanilla extract together in a glass measuring cup and mix into the creamed mixture in 3 or 4 batches, beating to fully incorporate after each addition.
Alternately add flour mixture, and buttermilk in 3 batches, starting and ending with the flour mixture.
Transfer the batter to prepared pan and smooth the top, and bake on an insulated baking sheet, or 2 stacked baking sheets, (baking the cake on an insulated baking sheet or two baking sheets keeps it from having a dark exterior) until golden and a skewer inserted all the way to the bottom of the cake comes out with just a few moist crumbs, about 1 – 1 1/4 hours.

SAUCE

While the cake is baking, combine condensed milk, evaporated milk, cream and rum in a large saucepan over medium heat, stirring constantly to prevent scorching.(Using a large saucepan will help the mixture reduce faster and is less prone to boiling over.) Bring the mixture to a simmer, reduce the heat to low and continue simmering and stirring until reduced to about 2 cups, 20-25 minutes.Transfer the sauce to a heatproof container and place some plastic wrap right on top of the sauce and cool to room temperature.
Once the cake has finished baking, allow the cake to cool in the pan about 15 minutes. Turn the cake out of the pan onto a cooling rack to cool completely.
Pour your room temperature sauce over cooled cake. Garnish with fresh fruit and enjoy!

Simple Rice Pilaf

March 7, 2014

Adapted from Cooks Illustrated The Science of Good Cooking

This recipe has become a staple in my home. It’s easy, and like the recipe title says, ‘simple’ to make, and is versatile. My husband likes to use the leftovers to make breakfast for the next few days, by adding things like cheese, organic pre-cooked sausage, salsa and egg whites. It makes for a tasty and quick breakfast in the mornings. This sounds like a future blog post in the making, more on this recipe later. But for now, check out my version of Simple Rice Pilaf below.

Simple Rice Pilaf

Yield: 6

No Ratings

Ingredients

2 cups long-grain white rice
3 tablespoons unsalted butter
1 medium onion (about 1/2 to 2/3 cup), chopped fine
3 cups reduced sodium chicken broth
1 teaspoon kosher salt
¼ freshly ground black pepper

Instructions

Place rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Rinsing the rice before cooking helps keep the grains separated. Place the strainer over a bowl and set aside.
Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened but not browned, about 4 minutes. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add chicken broth, salt and pepper. Then increase the heat to high and bring to a boil, stirring to blend the ingredients. Reduce the heat to low, cover and simmer until the liquid is absorbed, about 15-20 minutes. Turn off the heat, remove the lid and place a kitchen towel, folded in half over the saucepan; replace the lid. Let stand for 10 to 15 minutes. This helps lighten up the rice by absorbing the moisture in the pot and helps the rice stay nice and fluffy. Fluff the rice with a fork and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 362mgCarbohydrates: 50gFiber: 1gSugar: 1gProtein: 5g

White Russian

February 27, 2014

I’m trying to gain more experience with mixed drinks, so I was excited to see National Kahlua Day this month. With Kahlua being one of my favorite liqueurs I was delighted to go on the search for a cocktail using Kahlua. When I mentioned National Kahlua Day was coming up to my husband he immediately said “White Russian”! That works for me! So I flipped through a recipe book and found a recipe for a White Russian, the list was just 3 ingredients long, and I must say I love it. It’s such a nice change from a long list of ingredients I am used to for baking. You just pour, mix and voila you’re done, right? Well not so much. Being a newbie at this, I wanted my husband’s approval. He worked in the restaurant business as a waiter/bartender for most of his college years so he knows a little more about it than I do. The recipe I was going to use had me shake the Vodka, Kahlua and cream in a shaker all together. He said “no”! He recommended I layer the ingredients and let the person enjoying the drink stir it. I eventually came up with a combination I liked, layered of course. See the recipe my husband and I came up with below. Cheers to Kahlua Day!

White Russian

Yield: 1

No Ratings

Ingredients

1 ½ ounces Vodka
1 ounce Kahlua
½ ounce half and half
Ice for serving

Instructions

Pour Vodka in a “Rocks” glass (which is just a fancy term for a glass about 5-6 ounces) filled with ice. Layer your Kahlua over the Vodka, then, layer your half and half on top. Serve with a drink stir and enjoy!

Margaritas

February 22, 2014

***The simple syrup has to steep for at least 4 hours or up to 24 hours***

Well after a hectic work week what better way to celebrate the weekend by having a freshly made margarita on Margarita day!

I am not a big drinker but I like the occasional mixed drink on special occasions or after a tough week at the office (like this week). And just like my food, I must have the purest of ingredients in my mixed drinks as well! This margarita recipe uses real fruit juice, with none of those pre-made mixes. Let me know what you think. Enjoy!

Margaritas

Yield: 2

No Ratings

Ingredients

SIMPLE SYRUP

4 teaspoons grated lime zest
½ cup fresh squeezed lime juice, from about 4 limes
4 teaspoons grated lemon zest
½ cup fresh squeezed lemon juice, from about 3 lemons
¼ cup superfine sugar

MARGARITA

1 cup crushed ice
½ cup 100 percent agave tequila
½ cup triple sec

Instructions

Combine the lime zest and juice, lemon zest and juice and sugar in a large liquid measuring cup, cover with plastic wrap and refrigerate until flavors meld, at least 4 hours or up to 24 hours.
Divide 1 cup crushed ice among 2 margarita glasses. Strain the juice mixture into a cocktail shaker. Add tequila, triple sec and shake until thoroughly combined and chilled, about 20 to 60 seconds. Strain into ice filled margarita glasses and serve immediately.

Tortilla Soup

February 9, 2014

Tortilla Soup

Disclosure: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

I love this Tortilla Soup because it's a simplified version of homemade but with all the homemade flavor! Plus, it's made with easy to find ingredients and you could even make this recipe on a weeknight.

Chicken Broth

This almost homemade Tortilla Soup takes a short cut by cooking the bone in chicken breast in store bought chicken broth to achieve the homemade chicken broth flavor in just a fraction of the time.

Flavor Base

Tomatoes, garlic, onion and chiles get pureed in a food processor or blender and then cooked on the stove top for extra flavor.

Toppings

Obviously, tortilla chips are needed for Tortilla Soup. Here, tortillas are cut into strips and baked in the oven at 425 degrees for about 15 minutes. Homemade tortilla strips are then placed in each bowl and Tortilla Soup gets ladled on top. I like to add a few extra tortilla strips on top with additional toppings.

My favorite toppings included: lime wedges, fresh cilantro, and Cotija cheese.

Make Ahead

Don't you just love when recipes can be made ahead of time? I do! You can prepare the soup up to 4 days in advance and store in the refrigerator without tortilla strips and toppings.

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Tortilla Soup

Yield: 4

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Almost homemade Tortilla Soup with all the homemade flavor made in just a fraction of the time.

No Ratings

Ingredients

SPECIAL TOOLS

TORTILLA STRIPS

10 (6 inch) corn tortillas, cut into ½ inch strips
1 tablespoon vegetable oil
½ teaspoon kosher salt

SOUP

2 (12 ounce) bone-in chicken breast, skin removed and trimmed
8 cups low sodium chicken broth
1 large white onion, trimmed of root, quartered and peeled, divided
4 garlic cloves, peeled, divided
10 sprigs fresh cilantro
1 sprig fresh oregano
½ teaspoon kosher salt
1 pound tomatoes, cored and quartered
1 jalapeno chile, divided, seeds removed
1 canned chipotle chile in adobo sauce (just 1 pepper)
1 tablespoon vegetable oil
1/8 teaspoon kosher salt

GARNISHES

1 Hass Avocado
8 ounces Cotija cheese, crumbled or Monterey Jack cheese, diced fine
Lime wedges
Fresh cilantro
Minced jalapeno chile
Mexican crema or sour cream

Instructions

TORTILLA STRIPS

Adjust an oven rack to the center position and heat oven to 425 degrees. On a rimmed baking sheet lined with foil (for easy clean up) spread tortilla strips over the baking sheet and drizzle with oil. Toss to coat spread tortilla strips on an even layer. Bake until strips are golden brown, about 15 minutes. Rotate pan and re toss tortilla strips halfway through baking. Sprinkle with salt and set tortilla strips aside to cool.

SOUP

In a Dutch oven, bring chicken broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano and ½ teaspoon salt to a boil over medium-high heat. Reduce the heat to low and cover, cook at a simmer until chicken is cooked through, about 20 minutes. Transfer cooked chicken to a plate to cool slightly. Set a fine mesh strainer over a large bowl and pour chicken broth through the strainer to remove the solids. Shred the chicken with 2 forks and discard the bones.
In a food processor or blender, puree the tomatoes, remaining onion quarters, remaining 2 garlic cloves, jalapeno and chipotle until smooth. In the now empty Dutch oven, heat oil over high heat until shimmering. Add the tomato-onion puree and salt and cook for about 10 minutes until the mixture has darkened in color, stirring occasionally.
Add the strained chicken broth to the tomato puree mixture and bring to a boil. Reduce the heat to low and simmer for about 15 minutes to let the flavors meld. Add the shredded chicken and cook until the chicken is heated through, about 5 minutes. Place tortilla strips in bowls and ladle soup over the top. Garnish with your favorite toppings and enjoy.

Notes

MAKE AHEAD: This soup can be made up to 4 day in advance. Store in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 610Total Fat: 39gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 97mgSodium: 1730mgCarbohydrates: 33gFiber: 6gSugar: 8gProtein: 37g

*Nutrition information is an estimate and will vary.*

Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1

Shrimp Linguine with Creamy Red Pepper Sauce

July 8, 2013

Happy Sunday everyone! I am happy to have a blog post for you today. It's been a few weeks since I have posted. I am in the process of getting my home ready to sell so I have been extremely busy and haven't had much time to cook. July 4th weekend gave me 4 days to get some things done around the house. Now that it's Sunday I am looking forward to getting back on schedule with meals and such.

This recipe was inspired by Ellie Krieger's Fettuccine with Creamy Red Pepper Sauce. The original recipe had no meat in it and well, for me and my husband, that just doesn't work. So we added some shrimp to it, and since my husband prefers linguine over fettuccine, we switched the noodles. See our version of this tasty recipe below.

Shrimp Linguine with Creamy Red Pepper Sauce

Yield: 5

No Ratings

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1 16 oz. jar roasted red peppers, drained, rinsed and chopped
½ cup low-sodium chicken broth
8 oz. crumbled feta cheese
1 pound medium shrimp, tails removed and deveined
1 tablespoon unsalted butter
1 pound organic whole wheat linguine
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions

Heat 2 tablespoon olive oil in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted peppers and cook, stirring a few times until heated through. Remove from the heat and let cool for about 5 minutes.
Transfer the red pepper mixture to a food processor or blender. Add the broth and all but 4 tablespoons of the feta cheese, process until combined and smooth, about 30 seconds.
In a non-stick skillet melt 1 tablespoon unsalted butter over medium-high heat. Add shrimp and cook for 2-3 minutes on each side. Set aside.
Cook the pasta according to the package directions. Drain and reserve ½ cup of the pasta water. Toss the pasta with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper. Divide into 5 pasta bowls and top with some feta cheese and chopped parsley.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 15gSaturated Fat: 6gCholesterol: 204mgSodium: 1465mgCarbohydrates: 87gFiber: 11gSugar: 5gProtein: 32g

Baked Shrimp with Tomatoes and Feta

June 23, 2013

Adapted from The Food You Crave, by Ellie Krieger

At first bite I thought, this is comfort food at its best! The anticipation was high while cooking this dish. The bubbling tomato sauce, the aroma of the fresh dill, and the texture of the charred feta cheese just topped this dish off perfectly!!!

Baked Shrimp with Tomatoes and Feta

Yield: 4

No Ratings

Ingredients

1 tablespoon olive oil
1 onion, diced, about (1 ½ cups)
2 garlic cloves, minced
2 14.5 oz cans no-salt added diced tomatoes, with their juices
¼ cup fresh parsley, finely minced
1 tablespoon dill, finely minced
1 ½ pounds medium shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon black pepper
6 ounces crumbled feta cheese

Instructions

Preheat your oven to 425 F.
Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring until softened, about 3 minutes. Then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil.
Reduce the heat to medium-low and let simmer for 5 minutes until the juices thicken.
Remove from the heat. Stir in the parsley, dill and shrimp and season with salt and pepper. Sprinkle the feta cheese over the top. Bake until the shrimp are cooked through and the cheese softens, about 12 minutes.
Remove from the oven after 12 minutes and turn on your broiler. Place you pan under the broiler so the cheese gets a nice char on the top. Watch this carefully. It chars quickly. Serve with quinoa, orzo, or jasmine rice, like I did. Enjoy!

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 11gSaturated Fat: 4gCholesterol: 290mgSodium: 1005mgCarbohydrates: 17gFiber: 5gSugar: 9gProtein: 40g

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