Marbled White Chocolate Raspberry Cake

Marbled White Chocolate Raspberry Cake

Cake:
1  4-oz.  White Baking Chocolate, chopped
½  Cup  Butter
1  White Cake Mix (2-layer)
1  Cup  Milk
3  Eggs
1  teaspoon  Vanilla
2  Tablespoons  Raspberry Jam
2-3  Drops  Red Food Color

Frosting:
1  8-oz.  Cream Cheese, softened
¼  Cup  Butter, softened
1  4-oz.  White Baking Chocolate, chopped, melted and slightly cooled
1  teaspoon  Vanilla
2  Cups  Powdered Sugar
2  Tablespoons  Raspberry Jam
2  Drops  Red Food Color

For Presentation:
1  Cup  Fresh Raspberries

For the Cake:
Preheat oven to 350*.  Grease and flour 2 9-inch cake pans; set aside.  Microwave White Chocolate and Butter in a medium microwave-safe bowl on HIGH 2 minutes or until Butter is melted.  Stir until White Chocolate is completely melted; set aside.

Beat together the Cake Mix, Milk, Eggs, Vanilla, and White Chocolate mixture with an electric mixer on low speed just until moistened, scraping bowl frequently.  Beat on medium speed for 2 minutes. 

Remove 1 cup Batter to a small bowl; stir in Raspberry Jam and Red Food Color.  Divide remaining Batter evenly between the prepared cake pans.  Drop spoonfulls of the Raspberry cake batter over the plain batter; swirl slightly with a knife to marble the batter.

Bake at 350* for 25 to 28 minutes, or until a toothpick inserted in cake comes out clean.  Cool in pans for 10 minutes, then invert onto cooling racks; cool completely.  (Cake can be frozen at this point).

For the Frosting:
Beat the Cream Cheese and Butter in a large bowl with electric mixer until well blended.  Add melted White Chocolate and Vanilla; mix well.  Add Powdered Sugar gradually, beating until light and fluffy.  Remove 2/3-cup Frosting to a small bowl, stir in Raspberry Jam and Red Food Color; set aside.

To Assemble:
Place 1 cake layer on serving plate; spread with 2/3-cup Raspberry Frosting.  Top with remaining cake layer; frost sides and top of cake with remaining White Chocolate Frosting. Top with 1 Cup Fresh Raspberries just before serving.  Store in refrigerator.  Serves 16.

"Love your enemies!

Do good to them.

Lend to them without expecting to be repaid.

Then your reward from heaven will be very great,

and you will truly be acting as

children of the Most High,

for He is kind to those who are unthankful and wicked.

You must be compassionate,

just as your Father is compassionate."

Luke 6:35-36, NLT

Oh, January!  Where have you gone?  We started out together with such good intentions:  the house would be deep cleaned throughly before we met February. 

Laundry Room?  Check.

Hall Bathroom?  Check.

Master Bath?  Check.

And then my battle with old Procrastination became real again.

Hallway?  Partial Check.

Kitchen?  Partial Check.

The phone calls started coming.  You say you need a Cake for a Funeral Dinner?  Absolutely!  You'd like two Pineapple  Cream Cheese Danish?  Delighted to help you out!  And oh, yes!  We must host Bible Study.

And here it is, the day before meeting February  face to face and  the deep cleaning has stalled.

But on the upside, you, dear reader, get to have the recipe for Marbled White Chocolate Raspberry Cake (the cake that went to the Funeral).

Pretty and Pink and just in time for February and Valentine's Day.

Aren't these plates pretty?

Aimee gave them to me for Christmas and I've been having such fun with them!

I like to swirl the frosting in a cursive 'C' shape with the tip of my knife to make a pretty design.

Slightly adapted from KraftFoods.com.

One-Strand Braided Dinner Rolls: A How-To Photo Tutorial

One-Strand Braided Dinner Rolls

A How-To Photo Tutorial 

I think everyone is familiar with the basic dinner roll shapes: Round rolls, Crescent rolls, Clover-leaf rolls, and Parker House rolls.  Every so often, however, I find I want something a bit more Special; something not so 'ordinary'.  Something a bit, well, a bit 'More'.  Recently a friend shared a video on my Facebook page on how to make shaped breads (maybe you saw it--I shared it on my blog's Facebook page, following this link *should* take you to the video: Challah .  Just be aware it's not in English--Hebrew, I think).  I've watched it several times and thought I'd show you how to make the One-Strand Braided Rolls in a step-by-step Photo Tutorial. 

You'll need one recipe of your favorite Bread Dough (here is mine )

Knead it a few turns, until it is smooth and looks like this:
(If you're using store-bought dough, you may not need to knead) 

Pinch off a piece of Dough, about this size of an in-hull Walnut (or a large golf ball--it's hard to know how to describe the amount needed)

 Roll it out into a long strand, about 12 inches long.

Look at the Dough Strand and mentally divide it into Thirds:

Bring the left side over onto the right side, at the Third position.  Your strand should look like a sideways 'b'.

Now take the right 'tail' and bring it into the center 'loop' of the 'b'.

Now twist the loop

And pull the 'tail' through.  If you have a lot of 'tail left, tuck it under the roll.  You may also want to stretch out some of the strands underneath to make them more visible, if needed.

Here it is, Step-by-Step:

 "Then said they unto Him,

Lord, evermore give us this bread.

And Jesus said unto them,

I am the Bread of Life:

he that cometh to Me shall never hunger;

and he that believeth on Me shall never thirst." 

John 6:34, 35

 

And here is a slight variation.  You'll start the same way, with a sideways 'b'.

But this time, twist your strand first, before tucking in the 'tail'.

Then bring the 'tail' over and tuck it into the 'loop'

Twist the 'loop' again

And bring the remainder of the 'tail' up through

Here are the two twists:  On the left, as instructed first; on the right, second instructions.

Let your rolls rise until doubled, then bake at 350* for 12-15 minutes.  Cool on a cooking rack and enjoy!

Here are the finished results:  top, first instructions; bottom, second instructions.

My Favorite Basic Bread Dough

My Favorite

Basic Bread Dough

2  Tablespoons  Instant Yeast
2-1/2  Cups  Warm Water
3/4  Cup  Sugar
3/4  Cup Melted Butter
2  Eggs
2  teaspoons  Kosher Salt
8 to 8-1/2  Cups  White Flour

In a large mixing bowl, combine the Yeast, Warm Water, and Sugar.  Stir, then set aside for a few minutes to allow the Yeast to 'proof', or get all bubbly and foamy. 

(Sometimes people ask "How warm should the water be?"  I, personally, always get frustrated with the answer: 105-110 degrees.  How many of us really have time to pull out a thermometer and measure the temperature of the water, anyway?  My answer to this question is: The same temperature that you would bathe a baby in.  Warm, but not too warm.  Because, just as too-hot water will burn a baby, it will also burn your yeast.  And both will result in one thing: tears, either the baby's or yours.)

Now that your Yeast has proofed, stir in the Oil, Eggs, and Salt.  Then stir in the Flour.  I like to stir it in 2-Cup increments, as I find this is easier on the arms.  Once all the Flour is incorporated into a nice dough, you have two options (I like a lot of options, don't you?).  You can lightly cover the Dough, let it rise until doubled, and work with it right away, or you can tightly cover the dough, refrigerate it overnight and deal with it in the morning.  Either way, give it a few good kneads on a well-Floured board before shaping as desired and baking. 

And here are some approximate Baking Times, all at 350*:
Dinner Rolls, 12-15 minutes, depending on size
9x13 pan Cinnamon/Sweet Rolls, 22-26 minutes

Individual Cinnamon Rolls, on a baking sheet, 13-18 minutes, depending on size.
Tea Rings, 24-28 minutes

I use this Basic Dough for all my baking.  It is a very forgiving Dough, and I alter it to fit my needs.  Dinner Rolls, Cinnamon Rolls, and Tea Rings all get made with this Basic Dough. 

And then I play with it.  I swap the Liquid--Coffee to make my Mocha Sweet Rolls, half water and half Orange Juice for Honey-Orange Sweet Rolls, Apple Juice for Apple Pie Sweet Rolls; I swap the Sugar out for Honey in the Honey-Orange Sweet Rolls (I use about 2/3 Cup in these) and in the Honey-Black Bread (I use a full 3/4-Cup in the this variation); I swap out a portion of the White Flour for Whole Wheat rolls. 

Enjoy, and let me know how it goes for you!

"Give us this day our daily bread."

Matthew 6:11

A New Year's Exhortation

A New Year's Exhortation

                   

 

"Let us run with patience the race

that is set before us, LOOKING UNTO

JESUS the author and finisher of

our faith." 

Heb. xii. 1,2

My prayer for each one of you in the coming year is

that you would come to know Jesus, the Bread of Life, more fully each day.

May all that we do and say be to His honor and glory

as we await His soon return.

Thank you to each one who has taken time to read, follow, and comment on this blog.  It is a blessing to me to be able to quietly share the things I enjoy with you, and I look forward to sharing more with you in the year ahead.  Keep looking up!  Jesus is coming!

~Carolyn

Apricot & Cilantro Tagine Chicken

Apricot & Cilantro Tagine Chicken

 

1  Tablespoon  Butter

1  Tablespoon  Olive Oil

1/4  Cup  Finely Chopped Onion

4  Cloves Garlic, crushed

1-3/4  Cups  Water, divided

1/2  Cup  Dried Apricots, roughly chopped
2  Tablespoons  Tomato Paste
1  Tablespoon  Honey

1/2  teaspoon  Salt

1/8  teaspoon  Cayenne Pepper

1/8  teaspoon  Paprika

Black Pepper, to taste
1/3  Cup  roughly chopped Cilantro
1/4  teaspoon  Cumin

1/4  teaspoon  Turmeric

1  Cinnamon Stick

1-2  Tablespoons  Lemon Juice

 

8 to 10  Chicken Thighs, bone-in, skin on
 

Curry Rice or Couscous and Naan or Black Bread for serving

 

In a medium saucepan, melt together the Butter and Olive Oil; sauté the Onion and Garlic until Onion is softened.  Stir in 1-1/2 Cups Water, Apricots, Tomato Paste, Honey, Salt, Cayenne Pepper, Paprika, Black Pepper, Cilantro, Cumin, and Turmeric.  Simmer over medium-low heat until Sauce is thickened and Apricots are softened and mostly dissolved into the Sauce, about 15-20 minutes.  Stir in remaining 1/4 Cup Water and Cinnamon Stick, simmer 5-7 minutes.  Remove Cinnamon Stick; stir in Lemon Juice and set aside.

 

Season Chicken Thighs with Salt and Black Pepper; grill skin-side-up 4-7 minutes, flip and grill an additional 4-7 minutes--just enough to render off the fat, brown the exterior and begin the cooking process.  The Chicken Thighs should not be fully cooked.  I like to do this on the BBQ, but it can be done on an indoor grill. 
Remove the skin and layer with Sauce in a Tagine Pot, heavy covered Baking Dish, or Slow Cooker. 

Bake at 350* to 375* for 1 hour 30 minutes to 2 hours (use the longer time if you have prepped ahead and refrigerated--I do 275* for 2-1/2 hours while we are at Church).  For a Slow Cooker: High 3 to 4 hours, Low 5 to 6 hours.  Serve over a bed of Curry Rice or Couscous with a side of Naan or Black Bread.  Serves 8.

Curry Rice



4  Cups  Water
1  teaspoon  Chicken Bouillon
2  teaspoons  Curry Powder
2  Cups  White Rice
3  Tablespoons  Butter
Salt & Black Pepper to taste

In a large saucepan, bring first four ingredients to a boil.  Stir, cover, and reduce heat to low.  Simmer 18-20 minutes, until Rice is soft and cooked through.  Stir in Butter, Salt, and Black Pepper.  Serve Tagine Chicken on a bed of Curry Rice.

"Then Peter opened his mouth, and said,

Of a truth I perceive that God is no respecter of persons;

But in every nation he that feareth Him,

and worketh righteousness,

is accepted with Him."

Acts 10:34, 35

What exactly is a Tagine, anyways?  It is a two-piece Moroccan cooking dish: a bottom deep, flat dish and a heavy conical lid.  The bottom dish can be cast iron and used on the stove or the oven, or pottery and used only in the oven; my set is all pottery.  The heavy conical lid allows the juices from the cooking food to remain trapped in with the food and  baste the dish: the steam rises, hits the top of the cone, and runs down the sides to baste the meat or stew.  If you don't have a Tagine you can always substitute a baking dish with a heavy domed lid (such as Le Creuset  or Pampered Chef) or use a slow cooker.

Moroccan Tagine recipes typically include "warm" spices (Cinnamon, Turmeric, Cayenne, Cumin) and fruit (Apricots, Lemons, Dates).  The meat is usually Lamb or Chicken but sometimes will be Beef or Goat and more rarely, Seafood.  Vegetarian Tagines will often use Chickpeas (Garbanzo Beans) or Lentils as a base.

I'm really excited about my Tagine--I was able to get it free at World Market back in November!  I was able to combine a $10-off coupon, a reward coupon, and a birthday coupon--this is the only time of year I can combine coupons like this.  Happy Dance!  I've been eyeing a Tagine for a couple of years and couldn't justify buying it.  Coupons made it possible!  I've been very impressed by the way it cooks and can't wait to try beef stew in it.  Thankfully my family is patient with my experiments and testing: this recipe is a Fake-It version of World Market's Al'Fez Moroccan Style Apricot & Cilantro Tagine Sauce.  We really enjoy this over Curry Rice with Naan.  If you do make the Naan, try grilling it on the BBQ when you grill the Chicken.  Yummy!

 

 

 

Ham & Cornbread Breakfast Pizza

Ham & Cornbread Breakfast Pizza

 

1 8.5-oz Corn Muffin Mix

2  Eggs

1/3  Cup  Milk

2  Tablespoons  Butter

1/2  Red Onion, diced

2  Cups  Diced Ham

1/2  Cup  Sour Cream

1  Cup  Shredded Mozzarella Cheese, divided

1  Cup  Shredded Cheddar Cheese, divided

Black Pepper, to taste

 

Preheat oven to 400*.

In a small bowl combine the Muffin Mix, Eggs, and Milk; spread into a greased 9x13 pan and set aside.

Melt Butter in skillet; sauté Onion until softened.  Stir in Ham and sauté for 2 minutes; stir in Sour Cream and half of the Mozzarella and Cheddar until combined.  Spoon Ham mixture over the Cornbread mixture and top with remaining Cheese and Black Pepper as desired.  Bake at 400* for 15 to 20 minutes.  Serves 6.

 

"It is a good thing to give thanks unto the Lord,

and to sing praises unto Thy name,

O most High:

To show forth Thy lovingkindness in the morning,

and Thy faithfulness every night."

Psalm 92: 1 & 2

 

Please don't be mislead by the name:  this Ham & Cornbread Breakfast Pizza is also great as a quick hot lunch on a Saturday or as a light supper in the evening.  Just add some Green Peas and Fruit and you've got a meal in 30 minutes.  Sometimes to speed things up in the morning, I'll sauté the Onion, Ham, Sour Cream and Cheese the night before and pop it the fridge.  Then in the morning all I have to do is mix up the Cornbread, top it, and bake.  This is also an easy recipe for children to make, especially if you buy your Ham pre-diced and your Cheese pre-shredded.  We were served this in Washington this summer while at Sid & Mary's house.  Yummy!  

 

 

From Far Above Rubies, page 99