Chocolate Upside-Down Cake
This was a favourite cake at Chocolate Tasting Day at work several times. To really enjoy this cake, accompany with a big glass of cold milk!
- 3/4 cup white sugar
- 2 tablespoons butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups strong brewed coffee, boiling
- Heat oven to 350 degrees F (175 degrees C)
- Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix.
- Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.
- Spread into a greased 9 x 9 inch pan. The batter will be thick.
- Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
- Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all.
- Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes.
From my Recipe Box.
Triple Chocolate Cake
This is one of those decadent, ultra-chocolaty cakes that is a piece of cake :-) to make!
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
- heat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
From my Recipe Box
- 2 large potatoes, peeled, 1/2 inch cubes
- 2 jumbo eggs, hard boiled
- 1/4 cup diced celery
- 2 tbsp sweet pickle relish
- 1-2 tbsp yellow mustard
- 4 tbsp mayo or Miracle Whip
- salt & pepper to taste
- a dash of paprika
- a dash of curry powder
- boil potatoes until soft but firm (about 20 minutes). Rinse in cool water.
- mash eggs
- Drain potatoes (they should be no more than room temperature)
- Combine all ingredients in a bowl and thoroughly mix together. Cover and refridgerate until ready to use (at least 2 hours).
So. For 1 pound of pasta, how much olive oil? How much vinegar? How much lemon juice, if any? (For bonus points, does red wine vinegar or balsamic sound better?) And how many people do you think this will serve overall (i.e. should I halve it)?
(The internet is really confusing on this score. Some sites say to use a 3:1 ratio of oil to vinegar, or maybe it's vinegar to oil? Some say to use the same amount, and they can't both be right! Also, so many sites measure the pasta in cups, though it comes in the box in pounds. How many cups to a pound? Is that uncooked cups or cooked? I figured it was just better to ask here.)
Put in pot:
1 cup white rice
2 cups water
1/2 t. salt (optional)
Don't put the lid on. Turn on high and bring to a boil.
When it boils, turn the heat down to low and put the lid on. (You might need to wait a minute or so before you can put the lid on without it trying to boil over.)
Set a timer for 20 minutes and leave it alone. Don't lift the lid.
When the timer rings, it should be done.
To make brown rice, cook for 40 minutes rather than 20 minutes. The amount of water may need to be adjusted slightly; I don't make brown rice as much as white rice so I can't give precise instructions.
A few restrictions:
-No nuts or peanuts (pine nuts are okay, though)
-No hot pepper or black pepper
(In my inquiries elsewhere, the best candidate recipe so far is salami rolled around cream cheese, which has been suggested by two different people.)
So this recipe, such as it is, was born out of a) the fact that I am lazy, b) the fact that I like all my food warm at the same time b) mostly the fact that I am lazy. It's about as simple as simple can get but a nice way to get bacon and eggs without too much work, and everything is warm and ready to eat at the same time. I can never make that happen right when making them the 'proper' way. This one usually comes out of a "Whatever is left in the fridge" sort of moment. Writing for serves: 1 But this is pretty easily scaled for group enjoyment. If you're serving many, and/or you're hungry, you'll want something like toast too to fill it out.
THIS IS NOT GOOD FOR YOU. It is full of bacon fat. I have no idea if it would work for leaner types of bacon, I've only ever made it with the real stuff. If someone wants to try it and report back, please go ahead!
You will need:
Bacon (2 slices = 1 serving)
Eggs (2 = 1 serving)
Cheese, shredded, I like some of the blends, cheddar works nicely, anything that will melt fairly quickly/easily would work.
Veggies you like in omelette type situations such as green onions, tomato, green pepper, mushrooms would all be appropriate. You don't need much, since you don't have tons of eggs.
Milk, like maybe 1 tablespoon, for fluffier eggs. I eyeball this so I don't have a clue how much really goes in.
Oh, look, I have provided photographic assistance (not that any is actually required.) ( So, under a cut it goes.... )
I get the feeling that I am doing something basic wrong. That is, my basic frying-things-in-a-teflon-pan technique is flawed. Part of it is that I tend to have lousy timing, and flip the pancakes either too soon or too late. I think. Anyway, it strikes me as a beginner's question, so I'm posting here for tips or advice. Please save my tearing eyes from breakfast-for-supper. ;_;
( Ingredients: )
After you've gathered all the ingredients, combine them all in a large bowl (We had to use a four-liter bowl). Mix together well and refrigerate for at least 30 minutes.
Note: You can also substitute fresh fruit for canned, and if you don't drain the cherries, the red syrup adds color and flavor. Colored marshmallows can add some visual impact. Also, the fruits can be pretty flexible, so try mixing it up a bit with your favorites. We used fresh Asian pears instead of fruit cocktail and fresh tangerines instead of canned (and left out the walnuts entirely).
I mostly want to make grabby hands at them and take on any old ill advised purchase because I don't believe in waste, but I shall restrain myself and instead offer a few suggestions to all you all on how to use up weird spices.
( Meat )
( Root vegetables )
( Bread )
( Vegetables )
( Spreads )
( Nuts )
Or, you can give any you can't use up to me.
( recipe follows )
For a hungry teen and her dad, I used 1.5c mix and 1c. water. To that, I added:
2 blocks (2oz) bittersweet chocolate, chopped very fine -- just go at it with a big chopping knife like you're slicing thin slices off a teeny loaf of chocolate. It should fall apart nicely. If not, chop-chop-chop with the blade in a rocking motion.
1t cinnamon (the family likes this, but you could use less or leave it out if you dislike it)
1t vanilla extract (to compete with the cinnamon, halve if you don't use the cinnamon and you don't want to taste it strongly)
I cooked these 3 at a time on a cast iron pan and it made 11 decent-sized pancakes (if I'd had a steadier hand and hadn't slopped some big, it would have been an even 12).
The syrup was:
1 block bittersweet chocolate chopped fine and added to...
1/2c table syrup (they eat so much of this, we can't afford to use the real stuff) heated in the microwave
...then stirred until blended. If you have to re-heat this, use a low heat. Kiddo said she could happily eat the syrup straight (or on toast or ice cream).
Specialized Equipment: You'll need a roasting rack. If you haven't got one, you can improvise (as I did today when I realized mine had gone astray a couple of apartments ago) with forks--they must be 100% metal, and you put them upside-down (so the curving tines hold the meat up) next to each other--four will do for a roast this size.
4-6 lb. beef rump roast
1 envelope instant onion soup mix
2-4 10.75 oz. cans cream of mushroom soup*
*In the US, Campbell's sells a 26-oz. "Family Size" can of mushroom soup that will suit most roasts.
( simple to make in oven or crock pot )
I'm hoping to pick to your collective brains in the hopes that someone has the answer to this question. I have recently acquired a 20L microwave/grill/convection oven and am now facing the cold hard truth that I don't know how to use it other than re-heating things. (Oops.)
The weather here in Germany is getting colder, and I am craving PASTA! Hence, my question to you all: how can I cook pasta in a microwave? What kind of dishes/equipment do I need to purchase? (I have, quite literally, nothing.) Are some sorts of pasta going to be harder than others? I do own an electric hot water cooker, so I can boil water ahead of time, if that helps.
In other important information, I share a tiny room, have next to no storage space, have almost no prep space, have a sink, share a tiny under-the-counter-fridge, do NOT have a freezer, have two hot plates but do not use them (hence the microwave/oven) due to fear of burns, do not currently have any storage containers but can get some when I get cooking dishes/equipment if it's recommended.
I am disabled, hence the not cooking on hot plates, use crutches and hand/arm braces, and have reduced motor skills in my hands/arms/legs. Spoons vary wildly by day and time of day.
I need to eat more and eat warm food. I turn to you in hopes of being able to start having pasta. If I can cook pasta, I can make a batch and refrigerate it, and then re-heat it and make sauces or dress it as my stomach permits (I have weird food things due to a chronic illness) and a lot of things would be better. At least one of my closer friends and her mother would stop bitching (they bought the microwave).
I thank you all in advance and look forward to being able to have pasta! X-posted to cookability
Do you have any helpful fish tips, advice, or instruction? Any favorite fish recipes, the simpler the better?