I meant to get this post up last week, but, well…..
This year I give thanks for the consumers who purchase what we grow and raise, the farmers and ranchers who provide the bountiful choices we so enjoy and particularly the hands that prepare the food.
In preparing for Thanksgiving this year I was thinking of the wonderful and delicious dishes that I have been so blessed to be able to try over the years. Some of the recipes have been handed down, some are new. Read more…
Prep: 30 minutes, Cook: 35 to 40 minutes, Serves: 12 to 16
This is a moist, dark chocolate cake, sure to be enjoyed by those who live on chocolate J
1 ½ sticks of softened butter
3 cups of sugar
2 teaspoons vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
3 cups flour
3 teaspoons baking soda
½ teaspoon salt
¾ cup buttermilk
1 1/3 cups boiling water
- Preheat oven to 350. Grease two 9” round pans. Dust with flour and tap out the excess.
- In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs and vanilla and beat until well blended. Add chocolate and beat 1 to 2 minutes.
- Mix together flour, baking soda and salt. Add to chocolate mixture in two additions alternately with the buttermilk. Beat until well blended. With mixer on low-speed, add boiling water and beat until smooth (the batter will be thin). Pour batter into prepared pans.
- Bake 35 to 40 minutes, or until a cake tester inserted in center comes out clean. Let cool in pans 10 to 15 minutes, then unmold onto racks and let cool completely.
- Cover a cake layer on top. Frost top and sides of cake with remaining ganache. Refrigerate cake 3 to 4 hours, or until ganache is firm, before serving.
Prep: 5 minutes, Cook: 3 minutes, Chill: 1 to 1 ½ hours
Makes enough to fill and frost a 2 layer 9” cake.
18 ounces semisweet chocolate chips
1 ½ cups heavy cream
2 tablespoons butter, cut up
1 teaspoon vanilla extract
- In a 2 quart glass bowl, combine chocolate chips and heavy cream. Heat in a microwave on High for 3 minutes or until melted and smooth when stirred. Stir in butter and vanilla.
- Cover and refrigerate 1 to 1 ½ hours or until ganache holds its shape and is thick enough to spread on cake.
Both of these recipes are from Natalie Haughton’s “365 Great Chocolate Desserts.”
1 3/4 cups flour
3/4 cup sugar
1 tsp Baking powder
1 tsp baking soda
1/2 tsp salt
In a separate bowl, mix
1 egg (beaten)
1/2 cup vegetable oil
1/2 cup plain yogurt
1 tsp vanilla
1 cup mashed banana
3/4 cup chocolate chips
Mix into dry contents.
Put into greased or lined muffin cups or a greased bread or cake pan.
Bake at 350 degrees for 22-25 minutes.
Let cool for ~5 minutes before removing from pans to cooling racks.