If you love cheesy food, you will love our eggplant rollatini. We use organic cheddar, not the yellow cheddar, ricotta, and delicious parmesan cheese. We prefer to bake our eggplant as opposed to frying it. We researched other eggplant rollatini recipes and took some pointers […]
Delicious Gluten Free Orange Pound Cake perfect by itself, with frosting, fruit, and more. If you would rather not use eggs, you can leave them out, they will not rise as much, but the pound cake still comes out delicious. If you are not gluten […]
It’s Max’s birthday tomorrow and I’ve wanted to make a cake for him for some time now. I usually buy him a cake from Whole Foods, but it never has the right amount of ingredients. This cake was made specially for him based on ingredients and flavors he enjoys. I found a great Chocolate Cake Recipe online that was made on the Barefoot Contessa show, Beatty’s Chocolate Cake, Ina adds a chocolate buttercream layer and covers the cake with it, but I only wanted the chocolate cake part of her recipe. Max loved the Vanilla Mousse that I made some time ago and I thought that would be a great layer for the cake. He also loves chocolate ganache and I decided to add that between each layer and to top the cake off with it.
I stopped by Target a little earlier for a cake storage holder and found the perfect one with a locking lid and handle, I believe it’s Rubbermaid. The cake is now safely in the fridge and ready for its travels to dinner tomorrow. I hope you enjoy it as much as we do.
Here is the cake before I lit the candles, the nickname for the cake throughout the night was whoopie pie cake, and it sure did taste similar to one, but so much better.
- For the Cake:
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil (we used rice bran oil instead)
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- For the filling (vanilla mascarpone mousse):
- Half a cup of Mascarpone Cheese
- One Vanilla Bean (seeds scraped from the pod)
- Three tablespoons of sugar
- 1 1/2 cups heavy cream
- Two egg whites
- Chocolate Ganache:
- 1 1/2 cup of semisweet chocolate chips
- 3/4 cup of heavy cream
- For the Cake:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the parchment paper.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans, put a little more into one then the other, the one with the most batter will be cut in half later and the other one will remain as is. Bake for 35 to 40 minutes, until a cake tester comes out clean; make sure to test the one with the least amount of batter a little earlier since it will cook faster. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- As the cake cools, you can start on the mousse.
- For the mousse:
- In a bowl, whip the heavy cream, mascarpone cheese and vanilla bean seeds until soft peaks are formed. In another bowl, whip the egg whites into soft peaks. Once soft peaks are formed, gradually add the sugar and continue whipping until firm. Fold the egg mixture into the whipped cream mixture. Cover your mousse and put it in the fridge for about 30 minutes for it to set.
- Once your mousse sets, start your Chocolate Ganache:
- Place your chocolate chips and heavy cream in a glass (heat safe) bowl, set it over a pot of water set at a low simmer (double boiler). Stir until smooth and warm.
- Place 1 layer (the big one), flat side up and cut in half. On a flat plate or cake pedestal, place the flat side of the cake you just cut. With a knife or offset spatula, spread the top with chocolate ganache, then place half of your mousse on that. Place the second layer on top, rounded side up, and spread ganache on top followed by the rest of your mousse. Place your third layer on top, rounded side up, and spread the remaining of your ganache. Place your cake in the fridge for six hours or overnight.
Ingredients 2 eggs 2 16oz ricotta containers One and a half cups of parmigiano reggiano grated cheese Sea Salt Olive Oil 3 pounds of beef 1 container of 100% strained tomatoes (24oz) – Tip: Make sure the only ingredient is tomatoe 1 chopped white onion […]
I absolutely love potato latkes and look forward to Jewish Holidays when I know I can get my hands on them. Max and I are usually the ones that end up making them, I must admit, it does not require many ingredients, but it is […]
There is nothing better than having a deliciously clean cheesecake during holidays… and every other day… that leaves you feeling great and wanting more, quite a difference from the usual Holiday desserts that leave you feeling bloated, uncomfortable, and at times… gassy. When I first met Max, the only cheesecake that I had came from our nearby Publix and I always imagined that making your own cheesecake at home would involve heavy labor and a staff of five helpers. Well, I ended up being very, very wrong. Max showed me how to make this easy and simple cheesecake recipe and it is the best cheesecake that I have had. It was so easy to make and you only need to take about 15 minutes out of your day to prep the ingredients before putting the cheesecake in the oven. The beauty of this simple cheesecake recipe is that you know exactly what ingredients you are putting into it, we used all organic, and you can eat this deliciously rich cheesecake as is, with a fruit reduction, or with freshly whipped cream. It’s your call on how you decide to serve it, but I love serving it as is, you can taste the richness of the ingredients and every taste takes me to a farmhouse where all the ingredients where locally made… we can dream right?
This Simple Cheesecake Recipe is easy to make and it doesn’t require many ingredients
To make this Simple Cheesecake Recipe at home, all you will need is: Graham cracker crumbs, cream cheese, sugar, eggs, vanilla extract, butter, and hot water. One of the fun things about this recipe is that you bake the whole cheesecake in an aluminum foil wrapped springform pan placed in a large roasting pan filled halfway with hot water. This water bath is the key to a perfect cheesecake and the water bath method ensures that your cheesecake bakes gently, so it won’t darken or curdle. Enjoy!
- 5 tablespoons graham cracker crumbs
- 4 (8oz) cream cheese containers, at room temperature
- 1 cup sugar
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- Hot water
- Preheat oven at 325 degrees F.
- Lightly grease a 9 inch springform pan. Sprinkle the bottom of the pan with the graham cracker crumbs, making sure that the whole bottom is covered with the crumbs.
- Combine the cream cheese and sugar with an electric mixer at medium speed until they are well mixed. Then, add the eggs, one at a time, mixing well after each addition. Blend in the vanilla.
- Pour the cheesecake mixture into the springform pan, then wrap the entire bottom and sided on the springform pan with aluminum foil. Place the springform pan in large roasting pan and add the hot water, enough water to come halfway up the sides of the springform pan.
- Place within the oven and bake for 50 to 60 minutes, until the top of the cheesecake is lightly brown.
- Cool the cake, remove from the springform pan, and refrigerate until ready to serve.
One of our favorite go to breakfast/brunch meals is rice topped with eggs over easy, topped with melted cheese, topped with delicious Hollandaise Sauce. Most people use English Muffins or Biscuits instead of rice, but we always go the rice route, rice is easy to […]
Lately, I’ve been craving meat and can’t get enough of it. I used to be a vegetarian, vegan, and then pescaterian. I am no longer restricting from meat, fish, chicken, etc., and quite enjoy a nice simple piece of meat once in a while. Max […]
Max and I always go to a nearby Italian restaurant to celebrate our Birthdays and the last time that we were there, one of us ordered their Chicken Parmesan, it was delicious and a dish that we wanted to try to make at home. The Chicken Parmesan came out great and we enjoyed it 100 times more than the one we have ordered at our favorite local Italian restaurant. The Chicken Parmesan was much easier to make that we had imagined, we hope that you enjoy our recipe as much as we did!
First, you start with the sauce. It is a very easy and simple sauce to make at home that anyone can do. You start with cooking your veggies with oil set over medium heat, the chopped onion and garlic, until soft and then the carrot, until soft. Then, you add in your crushed and strained tomatoes, basil, sea salt, and red pepper flakes. You let it simmer covered with a lid and let it be for one hour, or until thick, that’s it!
As your sauce simmers, start with your Chicken Parmesan assembly. Grate two cups of cheddar cheese or if you prefer, mozzarella, and put it on the side for later. Have one bowl with one cup of flour. Another bowl with 4 eggs, beaten. Another bowl for your bread crumbs. Then get a plate and place two paper towels on it.
The fun part is pounding out the chicken thighs, you can use breast if you prefer, but we prefer the thighs because of the juices and it doesn’t dry out like thighs do.
Once your chicken is pounded and you take it through the assembly line of dredging each side with flour, dipping it in eggs, and then dredging it into bread crumbs. Fry each side until golden and crusty, then place it on the paper towels to soak up the excess oil. Then place the chicken thighs into the roasting pan and cover them with your tomato blended tomato sauce.
Follow the sauce by the shredded cheese.
Bake in the over for 15 minutes, set on 450 degrees F. Enjoy!
- 6 skinless/boneless chicken thighs, pounded thin
- 4 large eggs, beaten
- 1 cup flour (we used spelt)
- 2 1/2 cups panko bread crumbs
- 1 cup oil (we used olive oil)
- 2 cups shredded cheddar cheese (you can use mozzarella instead)
- Sea salt
- Tomato Sauce, recipe follows
- Tomato Sauce:
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 10 basil leaves
- 2 carrots, chopped
- 1 can crushed tomatoes
- 1 jar strained tomatoes
- 1/4 teaspoon red pepper flakes
- Tomato Sauce:
- In a sauce pot, heat the oil over medium heat, add your chopped onions and minced garlic, cook until soft and translucent. Add your chopped carrots until soft. Add the tomatoes, basil, sea salt, and red pepper flakes. Lower the heat to low, cover, and simmer for one hour, until the sauce is thick. Add your sauce into a food processor or blender and process until smooth.
- Chicken Parmesan:
- Preheat the oven to 450 degrees F.
- We used a 2.5 gallon slider bag to pound the chicken thighs, I place 6 within, space them out, and pound away.
- Now, create an assembly line. One bowl with one cup of flour. Another with the beaten eggs. And the last bowl with the bread crumbs.
- Add 1/3 cup of olive oil into a saute pan, heat over medium high heat. Dredge both sides on the chicken thighs in the flour, then dip them into the egg wash (coating completely), then dredge into the bread crumbs.
- When the oil is hot, add 2 chicken thighs into the saute pan and fry for 4 minutes on each side until golden and crusty, turning once. Then place the thighs on a paper towel to soak up the excess oil. Repeat with the remaining chicken thighs.
- Once your chicken thighs are done cooking and have been placed on paper towels to soak up the excess oil, place them into a roasting pan and cover them with the tomato sauce, we used the full amount of sauce that we made. Cover the sauce with the shredded cheese.
- Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly.
I was creating a new recipe, Strawberry Cream Parfaits with Chocolate Covered Cashews and Pound Cake, and really wanted to use pound cake as part of the layer. We’ve made Gluten Free Orange Pound cake before, but really wanted to make a simpler pound cake. We […]