Chuck's Chocolate

My husband, Chuck, has quite the sweet-tooth. Thankfully, I LOVE to bake, so it's a match made dessert heaven. However, unless the dessert's made of chocolate, he just isn't interested! Nearly every weekend I try to make him something special and there are few things I enjoy more than pouring over cookbooks to find something new to make, asking him now and then, "How does this sound?...How does this sound?" But, no matter how fancy or simple the recipe, one of his all-time favorites will always be just your everyday, straightforward, chocolate cake with chocolate icing. Admit it, you can never go wrong with the classics.

I don't know about you, but I've found that some of the best recipes come from the "back of the box". Seriously. Now, I am not taking credit for this recipe - it came off the back of a box of a nationally known brand of cocoa. You know, it has a yellow label. And starts with an "N". And is famous for their chocolate chip cookie recipe. Anyway, it's Chuck's favorite cake.

Chuck's Chocolate Cake

2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened (please use the real thing - it makes does a difference!)
1 3/4 cup granulated sugar
2 teaspoon vanilla extract
2 large eggs
1 cup water

Wisk together flour, cocoa, baking powder, baking soda, and salt in a medium-size bowl. In a large mixer bowl, beat butter, sugar, and vanilla until creamy. Add eggs one at a time, beating well after each. Gradually beat in the flour mixture alternately with the water. Spread in a 13 x 9 pan, or two 9 inch round pans, or a bundt pan - make sure the pans are greased and if you're using the round or bundt pans, flour them very well or you'll have stuck chunks. I speak from experience. Bake for 25 to 35 minutes at 350 F; a little longer if you're using the bundt pan. The cake is done when a toothpick inserted in the center comes out clean. Cool in the pan/s for about 15 minutes then turn out on a wire rack to finish cooling.

Now, for the good part: icing.

3 cups powdered sugar, divided
2/3 cups baking cocoa
1/2 cup (1 stick) unsalted butter, softened
5 to 6 tablespoons whole (yes, I said whole) milk, or cream. I dare you.
1 teaspoon vanilla extract

Beat 1 cup of the powdered sugar, cocoa, butter, 2 tablespoons of the milk/cream, and vanilla until creamy. Gradually beat in the remaining sugar and milk until smooth. Spread on the cooled cake.

I know this sounds like a lot of work, but it really doesn't take long to mix up and pour into a pan. But I would save it for the weekend as a special treat for your loved ones.

This cake would also be great without icing, too. Imagine, a big piece of plain chocolate cake and cold glass of milk.

Happy Eating.

Oh, and by the way - Chuck and I just celebrated our 10-year wedding anniversary on October 10th. Happy Anniversary, Chick!

Quick Fix Night

Has anyone out there ever have one of those days, when you get home and you're just too tired to do much at all, least of all, cook anything? Anyone...? Anyone...?
That many, huh?
Well, I'm ashamed to say that I have those nights often. Here's a quick fix that's satisfying, easy to clean up, and requires no cooking (unless you just want to add that element). You can "fancy" this up as much as you want or just keep it simple. Here's a list of the basics:

Lazy Evening Nachos

Bag of tortilla chips
1 can of refried beans
1 can of cheddar cheese soup
Lettuce
Salsa
Cheddar cheese, shredded
Sour cream

Mix together the beans and cheddar cheese soup, microwave until heated through. While the bean mixture is heating, on each individual's dinner plate, spread a thick layer of chips. Spoon the bean/cheese mixture on top. Tear up some lettuce on top of this, then add some salsa, a little shredded cheese, then top it off with a dollup of sour cream. DONE.

Now, if you have the time or energy, this recipe allows for as much creativity as your mood and taste allows. Here are some ideas so mix and match as you please...

• add a layer of taco beef, sprinkle on some black beans (washed and drained)
• use chedder nacho cheese soup instead of the plain cheddar soup
• add chopped tomato
• use rotel
• stir a little taco seasoning or cumin into the sour cream
• add some guacamole
  

(Nutritional hint - green leaf and red leaf lettuce offer more nutrition than iceberg. It's prettier, too!)

Buenos noches!

This Chick's for You, Alex

My friend Alex is discovering the wonderful world of crockpots. I'm so proud of him! So, in honor of his new venture, I'm posting this simple, yet elegant chicken dish. This would be great with a nice garden salad and garlic bread. You come home to a complete main dish, spend a few minutes on the salad while the bread is toasting, and THAT is it! How much better does it get?

Crockpot Chicken and Mushrooms

Approximatley 1 lb. chicken breasts
1 tsp. lemon juice
1 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 clove garlic, minced
Parsley to taste
As many of your favorite mushrooms to taste

Season the chicken with the lemon juice, pepper, salt, and garlic powder. Place them in the crockpot. In a medium mixing bowl, combine the soups, mushrooms, parsley, and garlic. Pour the sauce over chicken and cook on low 6 to 8 hours, or on high 3 to 4 hours.

This would also be excellent over a bed of egg noodles. But, as always, this is versatile enough that you can serve it to suit your needs.

Happy eating, Alex!