Sunday, August 30, 2015

German Chocolate Cake Mix Recipe

Coconut has always been a favorite of mine in anything. What a bonus to have this thick delicious sweet and yet creamy frosting over a chocolate style cake. If you haven't had it before you're in for quite the treat! The easiest cake using a mix is a bonus!

German Chocolate Cake Mix Recipe

1 package Devil's Food Cake Mix
1 package instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup warm water
2 tablespoon instant coffee granules
1 1/2 cups milk chocolate chips

Heat oven to 350 degrees. Grease and flour two 9 inch cake pans. Set aside.

In a large mixer bowl add all the ingredients and blend together for around 3 to 4 minutes except chips fold them in last. Divide evenly into the two prepared pans. Bake for 20 to 25 minutes or until toothpick is clean in the middle,  then cool completely on wire racks.

First I frost lightly with chocolate ganache then I add a light topping of the coconut frosting.

Chocolate Ganache:

8 ounces coarsely chopped semi sweet chocolate
1 cup heavy cream
1 tablespoon butter

Heat cream in a small saucepan. Place chocolate in a bowl and pour the heated cream over it let sit for 5 minutes until chocolate softens stir in butter until smooth.

German Chocolate Frosting:

2 14 ounce cans sweetened condensed milk
1/2 cup butter
1/2 cup brown sugar
1 1/2 cups coconut
1 1/2  cups chopped pecans

Boil the milk butter and brown sugar for 25 or more minutes until mixture thickens like pudding. Stir in the coconut and pecans. 

To assemble cake:

Spread the first cake layer with the ganache unless you are stacking these cakes then you would use the coconut frosting first top with another cake then use the ganache with coconut frosting last.  I do two separate cakes. Mine showing is some ganache thinly spread on top of one layer of cake, then the coconut frosting on one round cake. I always freeze one since we can't eat that much cake with two people!

Saturday, August 29, 2015

Claudia's Grilled Chicken Spinach Roasted Pepper Sandwich

When I was on vacation I had a similar sandwich in our favorite restaurant there. I decided to try it tweaking it just a bit and making it to my taste. The biggest difference is how I cooked the chicken, I baked it with lime juice instead of fried it. I have to say this is one fantastic tasting sandwich!

What you will need:

Boneless chicken breasts sliced thin
creole seasoning
minced garlic
olive oil
sauteed spinach
roasted peppers
sliced plum tomato
provolone cheese or mozzarella
lime juice freshly squeezed
Italian thick sliced bread
salt, pepper to taste
red pepper flakes

Here's all I did:

I sauteed spinach in garlic and olive oil with a little red pepper flakes.  I baked the boneless thin sliced chicken breasts in the oven with creole seasoning with squeezed fresh lime juice and some minced garlic drizzled a little olive oil on each piece along with salt, pepper to taste. Baked it  till the juices ran clear on 350 degrees around 20 minutes.

Take two slices of thick Italian bread, thick sliced plum tomato,  added some roasted peppers, spinach, ending with chicken and provolone cheese on top.
I then place the Italian bread stack and grilled it in olive oil until the cheese melted on both sides. 

This is one of the best sandwiches I ever ate.

Next time I will add some sauteed grilled mushrooms too!