Saturday, May 29, 2010

Mexican Munch

I made this a couple of weeks ago but haven't posted it yet. It was a great dinner. One that made my mom sneeze plenty (she's allergic to corn and this has it aplenty.)
The side dish was a Corn Pudding. It tasted amazing. Even good warmed up and taken to work for leftover lunch. This one could easily be turned into a regular rotation it's so easy to fix and not expensive at all. I think the kids would like this one though when we made it the first time the kids weren't here to test it for me so I'm not sure.

4 ounces softened cream cheese15-ounce can creamed corn3/4 cup thawed frozen corn
1/2 cup cornmeal
1/2 chopped onion
2/3 cup milk
3 tablespoons butter melted1 egg, beaten
1 tablespoon sugar1/2 cup shredded cheddar
Beat cream cheese, creamed corn, frozen corn, and cornmeal and set aside. In a small pan cook onion in a little oil until tender. Then add to cheese, corn mixture. Stir in milk, melted butter, egg, sugar, and cheddar cheese. Spread in a buttered 1-quart casserole dish and bake 45-50 minutes at 350 degrees. Let stand 10 minutes before serving.

Doesn't that just look so appetizing. The next one of it is in the casserole dish but unfortunately still not cooked. I forgot to take a cooked photo. It was nice and golden brown on top though.

The main part of the meal was some oh so scrumptious creamy chicken enchiladas. These were a snap to make and yummy to boot.

You'll need:
1 can cream of chicken soup
1 can green enchilada sauce1 cup of sour cream
1 cup of salsa
2 cups of cooked shredded chicken
2 cups of grated cheese (I used Monterey Jack)
2 tsp of chili powder
10 6" flour tortillas
1 large tomato, chopped
3 green onions, sliced1 avocado,

Blueberry-Brown Sugar Plain Cake

I love blueberries and this is a really good recipe to throw them in. I took this one from Baking From My Home to Yours by Dorie Greenspan. I got the book less than a year ago when I first started my baking craze and out of the ones I've made only one was I not super sold on. It was good but not my favorite. This one is not that. I love this one. This is the second time I've made it. The first I did it in a loaf pan because that was all I had available. I would not recommend it. The way the batter is you don't want to use a loaf pan because it takes to long to cook the middle and the edges are too tough. The kiddos who shared this seemed to enjoy it as well.

Very simple recipe:
1 1/3 Cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp plus a pinch salt
2 large eggs, separated
1 stick unsalted butter, at room temp
1 Cup (packed, as if there were any other way) light brown sugar
1/2 Cup whole milk
1 pint blueberries fresh if you have them, frozen (but not thawed if you need to go frozen)

Confectioners' sugar, for dusting

Preheat the oven to 375 degrees and butter an 11x7" baking pan to set aside.

Whisk together the flour, baking powder, cinnamon and 1/8 tsp of salt in a small bowl and set aside.

Beat the egg whites, together with a pinch of a salt, until they form peaks. Set aside or if you need to use the same bowl, gently scrap the whites into a clean bowl for holding.
Put the butter and sugar in a mixer bowl and beat on medium speed until creamy. Add the egg yolks and beat for 2 minutes. Reduce the mixer speed to low and add half the dry ingredients, then all the milk and then the remainder of the dry stuff.

Switching to a rubber spatula gently fold in the egg whites. The egg whites will deflate because the batter itself is so heavy this is ok just work as gently as you can. Once the egg whites are folded in still working with a light hand fold in the blueberries and scrape the batter into the prepared pan.
Bake for 35-40 min or until golden brown. Let cool but eat warm if possible. You can dust with confectioners' sugar before serving if you'd like.

I don't have my regular pictures of all the steps but I do have a final product picture to share.

Saturday, April 3, 2010

Heavenly White Cake

Yes yes so I know it's been forever since I've posted. I have continued to cook and bake but have been kinda busy in the last few months and haven't updated. A quick personal update I'm now pregnant and moved into a new place about 2 months ago. My mom is moving to Missouri to be near me and her first grandchild. In fact she is temporarily going to be moving in with the boyfriend and I and staying in the baby's room while she finds a job and a place of her own. I told her she had till August then I'd have to kick her out. (Can you guess what month I'm due?)

Anyway onto the food. :D All said and done this cake doesn't really deserve to be on a blog called the ugly dumpling because truth be known it came out BEAUTIFUL. But I'll post it here cause I don't have another food blog anyway.

So this recipe was ganked from I was over visiting a friend and we decided we wanted to bake something so we went searching. I had seen a pic of a white fruit filled cake when I was going through one of my cookbooks and so that's what was on my mind. We decided on a simple white cake and then would add some strawberry something in the middle.

The cake recipe is pretty simple
2 3/4c cake flour
4 tsp baking powder
3/4 tsp salt
4 egg whites
1 1/2c sugar
3/4 c butter
1 1/2 c milk (if you look at the one on the actual website it only calls for a cup however per many reviews we opted to try with the extra milk and feel it worked well. Since we've not make the cake w/o the extra half cup we can not comment on if it NEEDS it or not but we liked it)
1 tsp vanilla extract
1 tsp almond extract

You start by sifting the dry ingredients together (again the actual recipe calls to sift 3 times, we did not, we are lazy we sifted once.) Once sifted set aside. In a large bowl beat your egg whites till stiff then add in half a cup of your sugar. Your remaining sugar will be used in a moment. Beat together the whites and sugar till you can achieve soft peaks and set aside.

Cream your butter then add in the remaining cup of sugar till light and fluffy. Then alternate adding your dry ingredients and your remaining milk into the butter/sugar mixture. Beat each addition till smooth. Then stir in your vanilla and almond extracts. Once blended well mix into your meringue and beat thoroughly.

Separate into your cake pans (we used 3 8" you can do that or 2 9" or a 15"x10" square. Bake in your oven at 350 degrees for 30-35 minutes. Once complete transfer to cooling rack for 10 or more min before icing especially if you intend to use whip cream as it will melt the cool whip if the cake is too warm.
Now for ours we layered the cake with strawberry preserves then put on your whipped cream. For the whipped cream we simply used one pint of heavy cream, 2 tablespoons of powdered sugar and aprox 1 tsp of vanilla. On top of the whipped cream we placed sliced strawberries.
On the first layer I accidentally put the sliced strawberries on top of the preserves before I put the whipped cream. Before we got it in the fridge it slid a little on the layer I did the strawberries next to the preserves. On the next layer I did preserves, whipped cream, then the sliced strawberries and that one stayed put where it was supposed to.

After we layered the cake we put it in the fridge for about 20 minutes. Wasn't really needed but decided to do it anyway just so the whipped cream set up well in the layers. After the cake set up and we did the next batch of whipped cream (in which we added 3 tablespoons of the powdered sugar because we wanted the actual icing to be a bit sweeter) we layered strawberries on top to finish off what we had. We put the entire cake in the fridge for about 30 minutes to let the whole thing set up. Then we dug in and wow was it great. Not to sweet. Very moist. Very good. All in all a great cake to take to your 4th of July get together or any kind of summer bbq for that matter. You will want some place cool to keep it though if you do decide to do a whipped cream frosting because in the heat it will melt.