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Two Girls Cooking
Today I posted some chicken w/wild rice soup and a sammie. I sent it out to all of my foodie friends on Food Buzz. Jodi and I have made friends with Kristy from My Little Spaces (blog site). She stops by and checks out all of our posts and leaves awesome comments for us (which we truly appreciate).
Today she left me a comment:
Hope you’ll like the recipe as well!, Patricia. Btw, I’ve an award for you.
Please feel free to drop by to collect the batch. Cheers.
Thanks Kristy! I truly appreciate you giving us these awards. They’re awesome.
To all of our foodie friends, please stop by and grab the award for your site.
Thanks everyone for taking time to stop by and check out our recipes. Jodi and I truly
Have a great rest of the week.
My mom told me about a cake she saw on her Kraft magazine couple weeks ago, and after I looked it up I agreed it sounded good and told her she should make it sometime. Then she reminded me her birthday was coming up soon. Ok, so I’m not great at getting hints! But once she spelled it out for me I was happy to make her this birthday cake. It looks and tastes like a larger version of the hostess snowball. Reading through the recipe, I thought- Now if I just set that cream cheese filling on top, how will it get to the center? But it did sink in there just like it should. I brought it to my mom with a chicken pot pie for dinner on Sunday night and my whole family really enjoyed the cake.
1 pkg (2-layer size) devil’s food cake mix
1 pkg (8 oz) Cream Cheese, softened
2 Tbsp granulated sugar
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz) Cool Whip Whipped Topping, thawed
1 cup Flaked Coconut
Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
I found the icing to be a little bit runny and hard to work with at first, so I put it back in the fridge for about 30 minutes before using it on the cake. Scott was really impressed by way the filling sunk into the cake, so maybe I’ll have to make a filled cake for his birthday next month. The photo of the cut cake is not as nice as I’d like, but I had a piece waiting for me and I wasn’t going to wait long to dig in!
Happy Birthday Mom!
I made this soup last week, but have been so busy I just haven’t had a chance to post it. I love french onion soup, and as the weather continues to get colder I crave any kind of soup more and more. I made this when I made the stud muffin, thinking that bread would be great with a soup- especially a soup with bread in it! This is a very simple recipe and didn’t take long at all. I planned on topping with just the gruyere, but since I had leftover parmesan and romano from the bread I topped the soup with a mixture of the three. It was very good with the cheesy bread.
6 cups thinly sliced onions. I used red onions, because they’re my favorite and I always have plenty on hand.
1 tbsp sugar
1/2 tsp pepper
1/3 cup olive oil
6 cups beef broth
8 slices french bread, thickly sliced and toasted. I used the stud muffin instead.
1/2 cup shredded cheese. Swiss or gruyere are great with this soup. The mix of gruyere, parmesan and romano was really good too.
Cook the onions, sugar and pepper in oil in a large pot over medium-low heat for about 20 minutes or until onions are carmelized, stirring often. Add the broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Scoop the soup into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4-6 inches from heat until cheese is melted.
I offered to eat all the leftovers on my own, but was told I had to share. I certainly didn’t mind having this two nights in a row!
While working on this post I noticed it’s our 100th post. How exciting! Not bad for just over a year of blogging. We have enjoyed sharing these recipes with you and look forward to sharing more!
About a year ago I got the book The Bread Bible and I read through a lot of the recipes and looked over the pictures. Right away I knew I wanted to bake more bread, but I also found one recipe that really stuck in my head- the Stud Muffin. This is a bread that is muffin shaped and the top is studded with cheese. Part of the description said “…a crumb that is almost lacy, with many medium-sized pockets that become coated with melted Gruyere.” I love bread anyways, but line the holes with cheese and I’m hooked. Plus how fun is it to say I made my own stud muffin?! 🙂
I’ve been meaning to make this one since then, but just recently got the perfect dish for baking it up in. When I saw the 2 qt souffle dish on sale and Marshall’s my mind immediately went to that line from the book. This bread has a long rise, but was not hard to make. Mine sank just a little in the center, maybe because I really couldn’t wait for it to cool properly before digging in.
1 cup + 1 1/2 tbsp unbleached all purpose flour
3/4 tsp instant yeast
3/4 cup water at room temp
Place flour, yeast and water in medium bowl. Whisk until very smooth, about 2 minutes. It will be like a thick batter. Scrape down the sides of the bowl, Cover tightly with plastic wrap and allow it to stand for 1 to 4 hours at room temperature.
2 oz Parmigiano-Reggiano (I used Parmesan)
2 oz Romano cheese
2 1/2 cups unbleached all purpose flour
1 1/4 tsp instant yeast
1 tsp salt
1 1/2 tsp black pepper
4 tbsp unsalted butter
1/2 cup water at room temp
1 large egg
1/2 cup + 2 tbsp Gruyere cheese, cut into 1/4 in chunks
Use either a grater or a food processor to finely grate the Parmesan and Romano cheeses. In a measuring cup with a spout whisk together the water and egg.
In a medium bowl, whisk together all but 1/4 cup of the flour, yeast, salt and pepper. Sprinkle this over the starter. Add the softened butter and mix with the mixer’s dough hook on low speed while gradually adding the water/egg mixture until the flour is moistened, about 1 minute. Add the parmesan and romano cheeses, raise the mixer speed to medium and kneed the dough for 5 minutes or until elastic. The dough should be slightly sticky. If it doesn’t pull away from the bowl, beat in some or all of the remaining flour.
Empty the dough onto a lightly floured counter and flatten it into a rectangle. Press 1/2 cup of the gruyere into the dough, roll it up, and knead it to incorporate.
Place the dough in a medium/large bowl lightly greased with cooking spray. Push down dough and lightly spray the top. Cover the bowl with plastic wrap. Refrigerate the dough, allowing to chill for at least 8 hours or up to 2 days to firm and develop flavor. Pat it down 2 or 3 times after the first hour or two until it stops rising.
Turn the dough out onto a counter and knead it lightly. Round into a ball, push it down into the souffle dish; it will fill it about halfway. Cover lightly with a piece of wax paper and let it rise in a warm area until it almost triples, about 3 to 4 hours. The center should be 1/2 to 1 inch above the top of the dish.
Preheat the oven to 350 about 45 minutes before baking. Have an oven shelf at the lowest level and place a baking sheet lined with foil on it before baking.
Brush the surface of the dough with a lightly beaten egg, being careful not to brush it over the top of the dish (which would impede rising). Gently insert the remaining 2 tbsp gruyere cubes into the dough, leaving them still visible.
Place the dish on the hot baking sheet. Bake for 45 to 50 minutes or until the bread is golden and a skewer inserted in the center comes out clean.
Remove the dish from the oven and allow to cool on a wire rack for 30 minutes. With the tip of a sharp knife, loosen the sides of the bread where the cheese may have crusted on. Unmold the bread on a soft towel on the counter to finish cooling. This will prevent the soft fragile sides from collapsing; turn it a few times to speed cooling. It will take about 1 hour to cool completely.
The book recommends serving this with some prosciutto. I chose to serve it with soup, and Scott enjoyed some with just a little butter as a snack. I was so excited when I first cut in and saw the cheese really does line the little holes in the bread. This is one I will definitely make again, but probably only occasionally as I don’t tend to have this much cheese on hand and I’m not usually as patient as waiting a whole day to see how it will come out!
Pressure Cooker Risotto… Or as it’s come to be known in my house, Exploding Risotto.
I can now personally vouch for the safety features on my pressure cooker. It was making so much noise and I was trying to carry on a conversation. Silly me, I thought – There’s only 30 seconds left on the timer, I’ll just hold down this little dial thingy here with the steam leaking out so I can be heard. Well, if I thought that made a lot of noise – it was nothing in comparison to the loud bang that came next. The little rubber safety cap had exploded out of the lid due to the pressure going too high. I knew that was a safety feature as I had read the manual before using it. I jumped, but Scott had no idea what had happened. After explaining everything was ok and promising never to do that again, We found the cap and sat down to eat.
This risotto was very creamy and not difficult to make (but please don’t do what I did!). I served it with chicken breasts flattened and rolled up with mushrooms and spreadable cheese.
2 Tbsp unsalted butter
1 Tbsp olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup white wine
4-1/2 cups chicken broth
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
Combine 1 Tbsp butter and olive oil in the pressure cooker and heat, uncovered, over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes, but do not brown the onion. Stir in the rice to coat the grains with the onion mixture, and cook about 1 minute longer.
Add the wine and cook, stirring, until it is mostly absorbed by the rice. Add 4 cups of the broth. Cover the pressure cooker according to the manufacturer’s instructions, increase the heat to high, bring the pressure up to high, and cook for 10 minutes.
Turn off the heat and release pressure quickly. Remove the lid.Add the remaining 1/2 cup broth, 1 Tbsp butter, and the cheese and stir well to combine with the rice. Season with the salt and pepper to taste. Serve immediately.
In the future I will hold my conversations while eating this risotto instead of while pressure cooking it! 🙂