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Monday, September 20, 2010

Manly Brownies for the Ultimate Chocolate Lover

This recipe was found during our Sunday recipe search for new dinner ideas- Only I happened to wander through the chocolate and dessert section of one of my favorite cookbooks-The Ultimate Southern Living Cookbook( C.1999)
These are simple and quick, yet chewy, chocolately, rich and delicious! Cathie in my office referred to them as manly as they are not light, yet heavy and substantial- and hearty enough for even her dads taste. Of course I had to share, so during my lunch hour made deliveries to a few friends, and brought tasters to the office.
They come together so quick, so are a must if you need a quick dessert for unexpected company or bbq and require just a few basic ingredients.

  • 1 c. Semi-Sweet Chocolate Chips
  • 1/2 c. Peanut Butter ( Smooth or Chunky)
  • 1 can sweetened condensed milk
  • 2 c. crushed chocolate Graham Cracker crumbs
  • 1/2 c. Pecans or Walnuts ( Optional) I did not use this time - mainly because I forgot them at the store.
Combine first 3 ingredients in saucepan, cooking over medium heat, stirring constantly until morsels and peanut butter melt.
Remove from heat, stir in pecans and chocolate crumbs. ( Batter will be very thick).
Pour batter into a heavily greased 8-inch square pan. Bake at 350 degrees for approximately 24 minutes.
Cool in pan. Cut into 2 in squares

If you must know...
Calories: 256 . Fat 14.4 Cholesterol 8 g Sodium 114g

Tuesday, May 25, 2010

Roll ups

Tonite after a wonderful facial at April Rose Skincare, I came home with already knowing what I was going to make; Due to my planning ahead on early Monday morning. What works for me is that I print out all the recipes for the week, plus the grocery shopping list of what I still need and attach- all week I can refer to the shopping list if I left anything off, as well as have the recipes at hand.
There ended up being so many rolls, I invited our dear friend Ivan to dinner. We haven't seen him almost 6 weeks! He was one of the guests to attend our wedding and is also one of the main contractors on our house... More about that to follow.

Spinach Lasagna Rolls
Adapted from Sporadic Cook

  • 9-11 Lasagna noodles
  • 10 oz cooked spinach
  • 15 oz fat free/or low fat ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • salt and pepper
  • 32 oz tomato sauce ( I use Ragu; sauteed onion and garlic)
  • 9 tbsp ( about 3 oz) part skim mozzarella cheese, shredded
  • 2-3 garlic cloves minced ( optional)

Preheat oven to 350 degrees
Combine spinach, ricotta, parmesan, garlic, egg, salt and pepper in medium bowl.

Using a hand held immersion blender, give a few quick pulses to fully incorporate the ingredients.
Ladle some of the sauce on the bottom of a 9x12 baking dish.

Place a long piece of wax paper on the counter and lay out lasagna noodles, best to do right after cooking, otherwise they stick together. Make sure noodles are dry. Spread ricotta mixture evenly over noodles. Roll carefully and place seem side down onto the baking dish.

Ladle sauce over the noodle rolls and top each with mozzarella cheese.

Cover with foil and cook for approximately 25 minutes.

Then uncover and continue to cook for an additional 15 minutes or until cheese melts and is lightly browned.

To serve, ladle a little sauce on the plate and top with lasagna roll.
We also enjoyed with a spinach salad with Kats dressing ( recipe to come) and Pugliese french bread- the best dinner french bread! And at Nob Hill it is fresh out of the oven at 4pm- very European style.
Oh how I miss France and Italy! :-)
Hope you enjoy

Monday, May 24, 2010

Grilled Chicken Breast with Roast Potatoes, Crispy Blanched Green Beans, Thyme Tomatoes

Today, after a camping weekend along the Sequoia National Forest, and cooking with limited supplies, a wood fire , yet the freshest ingredients I was rejuvenated into the cooking world and searching any and all recipes I could find. Although I love to cook, I often find myself unmotivated until... I find recipes that entice me- but while in the kitchen, two things have to happen; First, I have to have background noise- either the tv or my ipod and secondly a clean kitchen- however, I'm not very good at being the type who cleans as I go- so that is something I will work on.

The recipe today comes from the FitTV show that I TIVO: A Lyon in the Kitchen

My husband found this recipe to be a winner, rating all but the green beans between a 9.5-10.0! I found the portions of this to be rather small for the big eater that he is- so now I know to double up on what the recipe calls for, but the potatoes had a savory yet refreshing taste, and the tomatoes were so flavorful, he even ended up putting some on triscuits with goat cheese and said to make more next time!


  • 2 yellow potatoes, quartered
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped rosemary
  • EVOO, as needed
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon freshly picked thyme
  • 1/3 pound thin green beans, stem end removed
  • 2 chicken breasts, boneless, skinless
  • Kosher salt
  • freshly ground black pepper
  • bowl of ice water

Directions: In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes. This is your sauce. In the same bowl used for first recipe (why dirty a second bowl?), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper. Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning. In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes. The beans should be cooked but still have some snap remaining. Drain and immediately transfer to the bowl of ice water. Drain once the beans are cooled.

For the chicken breasts: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness. Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side. Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.

Tuesday, May 11, 2010

Enchilada Bake

After a week in beautiful Tulum Mexico, I'm researching any and all recipes I can find for healthy eating!

Here is one straight from the Crossfit Capitola Blog:

Chicken Enchilada Bake


1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), plus 1-2 tsp. adobo sauce

2-3 cloves garlic, minced

2 tsp. ground chili pepper

2 tsp. ground cumin

1/4 tsp. ground black pepper

pinch sea salt (optional)

2 C organic chicken broth, low sodium

3 C (or 3 8oz. cans) organic tomato sauce, no added salt

Combine all ingredients in a sauce pan. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.

Preheat oven to 350 degrees


4 skinless, boneless chicken breasts

1 yellow onion, chopped

1 green bell pepper, chopped

1 clove garlic, minced

1 T olive oil

1 tsp. dried oregano

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. ground black pepper

1 head cauliflower, shredded with food processor until rice-like consistency

Fresh cilantro, chopped

Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors. Add shredded chicken to the skillet, and mix together. Now add sauce to the chicken skillet ... RESERVING 1/4 C sauce for the cauliflower rice. Mix well.

Put cauliflower rice in the bottom of a baking dish. Add 1/4 C of the sauce. Mix well. This is the bottom layer of your enchilada bake. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes. After 30 minutes, remove foil, and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro. And for the rest of you, serve with avocado slices.

Tuesday, February 23, 2010

Quinoa Stir-Fry With Vegetables and Chicken Self Magazine

"This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat."

This was a yummy, healthy recipe from our Bookclub- Thanks Bev! I enjoyed it and can't wait to prepare it again.
  • 3/4 cup quinoa, rinsed
  • 1/2 teaspoon salt, divided
  • 1 tablespoon vegetable oil
  • 1 small carrot, thinly sliced
  • 1 medium red bell pepper, cored, seeded and chopped
  • 2 teaspoons grated ginger
  • 1 clove garlic, sliced
  • 1 small red chile, chopped (optional)
  • 2 cups snow peas, trimmed
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 4 oz grilled chicken breast, chopped
  • 2 scallions, chopped
  • 1/2 cup cilantro
  • 1 tablespoon soy sauce
Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

Divide stir-fry among 4 bowls; serve warm.
Serves 4

Tuesday, February 16, 2010

Ok,so I'm a bit behind on my posts lately, but I have been so busy, in addition to work I now have a French class in the evenings and have not been in the kitchen as much. Thank God for To Do Lists and calendars! This was a recipe I made last week that turned out so good- only next time I think I might marinate longer than just an hour to really allow the flavors to penetrate into the meat. Overnight would really do the trick I think. Hope you enjoy!

Pork Tenderloin
from fellow blogger Monica- Thank you!
  • 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
  • 4 garlic cloves
  • 1/4 cup soy sauce
  • 2 T. country dijon mustard (whole grain mustard)
  • 4 T. honey
  • 2 T. fresh orange juice
  • 1 T. finely chopped fresh rosemary OR herbs de provence
  • freshly ground pepper to taste
  • 3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F.

Take tenderloins out of package. Rinse and pat dry. Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!

Wednesday, February 3, 2010

So Easy. So Cinnamony. So Good!

This recipe can be found on the King Arthur Flour Co Blog- it looked too good not to try!
All week I had anxiously been waiting to get to the store to pick up a few last ingredients; and when my mother-in-law had surgery, I thought what better reason or excuse to make up a loaf of bread.
The cinnamon chips which don’t seem to be a common item can typically be found at Nob Hill or Deluxe, or you can go the Hershey’s website under the
product locator to find where they would be carried near your area.
Note: King Arthur also carries a mini-chip version.

It's somewhat of a cross between a yeast bread and a quick bread. It does contain yeast but there is no proofing or kneading involved. You just add the instant yeast to the dry ingredients and mix it all together.
The recipe calls for instant yeast, but you can use active dry yeast in almost any recipe calling for instant yeast. You just need to proof it first in some of the liquid from the recipe.
You do not need to make any other changes to the recipe. Rise times will depend on the temperature of the dough, and the temperature of the room.

One of the great things about King Arthur Flour Co ( KAF) is that they want you to try their recipes and they make sure that the formulas they provide you are going to work. They pride themselves in that they are providing you simply the best. And what more can you ask of from a company that has been around since 1790?!
The KAF blog-
Bakers' Banter- is amazing too and they provide step by step instructions and pictures. Be sure to stop by and see what they're baking in their kitchen if you haven't already.

Easy Cinnamon Bread
from KAF via Bakers' Banter

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup warm milk
  • 1/4 cup (1/2 stick) butter, melted
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 cup cinnamon chips
  • cinnamon-sugar, for topping
In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.
Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.
Bake the bread in a preheated 350°F oven for 35- 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely.
Yield: 1 loaf

Friday, January 22, 2010

One of my favorite sources for finding healthy yet tasty recipes is a show on FitTv called A Lyon in the Kitchen with Nathan Lyon, who focuses on shopping local and buying local from Farmers Markets. Cooking with fresh organic ingredients is his motto. What better recipe than soup for these cold, wet, wintery nights we're having lately. Enjoy!

Curry Roast Butternut Squash Soup from a Lyon in the Kitchen


· 1 small butternut squash, halved, seeded
· 2 tablespoons fresh thyme
· 2 teaspoons yellow curry powder
· 2 shallots, minced
· 4 tablespoons extra virgin olive oil (EVOO)
· 5 cups chicken stock, warmed
· Kosher salt and freshly ground black pepper to taste
· Italian flat-leaf parsley, for garnish
· Crème fraîche, for garnish

Brush each squash half with 1/2 tablespoon EVOO, 1 tablespoon thyme, and some salt. Roast flesh side up at 350 degrees F until tender and colored, for about 50 minutes. Cool just enough to remove flesh from skin.
In a saucepan over very low heat, sauté shallots in EVOO until shallots are translucent. Add 2 teaspoons of curry to bloom. Add squash and 4 1/2 cups stock. Bring to boil. Using an immersion blender, puree until smooth. Add remaining stock to thin if desired. Add remaining 2 tablespoons EVOO and season to taste with salt and pepper. Set to rest over very low heat. Garnish with Italian flat-leaf parsley and a dollop of crème fraîche.
Optional: Add lemon juice to taste.

Thursday, January 21, 2010

Halibut & Veggie Delight

Tonites dinner comes as a quick and healthy recipe, as we are leaving to Hawaii in 3 days and I have LOTS to do! My husband and his friends went on an Alaska fishing trip this past summer right before our wedding, and we still have some fresh Alaskan Halibut and Salmon in the freezer- So far Margaret makes the best Halibut hands down, but I keep trying to emmulate her! So here is for a try at a new method referred by friend and neighbor Anai-I.

Baked Halibut and Veggie Delight


· Halibut
· Zuchinni
· fresh diced tomatoes
· chopped onions
· minced shallots
· salt and pepper to taste
· fresh basil
· olive oil
· garlic

Heat oven to 400. Place fish in parchment paper, add vegetables, oil and seasoning, which I like to do in a ziploc bag to evenly coat the vegetables. Twist the ends of the paper like a tootsie roll, place the packets on a baking sheet and bake until the paper turns brown around the edges and puffs up; Approximately 12-15 minutes. Carefully cut an X in the top of each to allow steam to escape. Can also be baked on the grill.

Tuesday, January 19, 2010

Salad Again...? Yum!

This is the new experiment recipe sent to me by Kathy A. I hope mine turns out as good as her version... Thanks for sending. I'm giving it a try tonite.

Italian Greens and Herb Salad
From Food Network
Prep time: 20 minutes Yield: 6 servings

  • 1/4 cup fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 teaspoon honey
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup olive oil
  • 1 head romaine lettuce, coarsely chopped
  • 4 Belgian endives, thinly sliced crosswise
  • 1 cup pitted kalamata olives, halved
  • 1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
  • 3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces

Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.

Aloha! Chicken

Part II of tonites dinner.. Chicken is so versatile so anything fun that can 'spice' up a chicken dish is always what I'm on the lookout for. We are headed to Hawaii on Sunday so this was just the chicken 'flair' I had in mind for tonite.

Garlic-Chile Chicken Legs from Everyday Food

Serves 4

  • 1 tablespoon vegetable oil

  • 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated

  • 4 garlic cloves, finely chopped

  • 3/4 cup white vinegar

  • 1/2 cup soy sauce

  • 1/2 teaspoon red-pepper flakes

  • 1/4 cup sugar
In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar.

Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary).

Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

Friday, January 15, 2010

Chicken Soup for the Soul

SO... I'm reading in the weather forecast there's a big rainstorm coming in this weekend; Therefore I'm planning on my hubby to not be working too much as well as a 'warm for the soul, comfort food' dish for that rainy night-in tomorrow night; For an attempt at a new recipe I am cooking based on an archived article from fellow blogger Monica. Thanks for the recipe!

Chicken and Dumplings Stew


  • 3 Tbsp. butter

  • 1 large onion, chopped

  • 1 bunch celery, chopped

  • 1 whole chicken fryer (about 4 lbs.)

  • 3 chicken bouillon cubes

  • 6 cups chicken broth or water

  • salt and pepper to taste


  • 2 cups flour

  • 4 tsps. baking powder

  • 1/2 tsp. salt

  • 2 Tbsp. dried basil (optional)

  • 2 Tbsp. Crisco shortening

  • 3/4 -1 cup buttermilk

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.
Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.
While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.
Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

Thursday, January 14, 2010

3rd times a charm...??

Last night it was my mission to make my first cake for my first decorating course;

I was all prepared with fresh Glaum Egg Ranch eggs; 2 dozen for $3 from a local 'eggery'. I had all the ingredients I needed and all the supplies washed and ready to be used.

I decided to try the 'Cake with a Kick' mix- by adding dry pudding mix to the regular Betty Crocker boxed recipe.

Heres where it all goes wrong;

About halfway through the baking my neighbor has a severe emergency with her dog and needed help and a flashlight, I still have 28 minutes on the timer so thought I could get over and help her and return to an almost done cake. Turns out the emergency takes a few hours, ( dont worry, I've returned to take the cake out of the oven with atleast 10 minutes still to go.) The dog emergency does take priority, but, there is my beautiful cake only now, not so beautiful sitting and due to carryover cooking, the outsides reached perfection while the middle is rather well, pudding-like...

Once the madness of the neighbors emergency ( 3 1/2 hours later ) is done and the little doggie is safe, I am left with still no cake and a pending class the following night. So my next best bet is to use the only mix I have left; Angel Food Cake mix. Well I'm not supposed to making an angel food cake, nor do I have an angel food cake pan. It is late at night and I just need to get this cake baked; hence, I'm obviously not thinking clearly and I pour all of the batter into the 10X2 cake pan, only to find that within 15 minutes of baking it has risen and overflowed into my oven, thus another unusable cake. At this point, I am really frustrated and starting to doubt my baking skills - thinking since I already signed up for the class I will just decorate a piece of cardboard as a friend had originally suggested.

A good nights sleep- that is what I need.

I get up early, as it is cake decorating class day! Must keep goals in mind. Must focus on end result tonite! This is the mantra I am repeating to myself this morning. Before even beginning to get ready for work, I go to the store and pick up yet another cake mix, only this time I'm keeping it simple. No added ingredients, no fuss, no pudding mix, no distractions and voila! Within 34 minutes precisely of baking, I have a beautiful lemon cake ready to be put in the cake carrier and I'm headed to work. All in a mornings work. But what a relief to be ready for class tonite- I'm as giddy as a kindergarten on their first day of school ready with my bookbag and lunch pail.

Tuesday, January 12, 2010

Getting Started in the Cakes

Recently I've been inspired by a few people and even competition shows on tv to learn Cake Decorating; and lucky for me a class begins on Thursday in Santa Cruz. I've purchased cake pans, frosting bags and tips, angled spatulas, icing coloring, a cake carrier and cake stand...
So whats next...

Wilton's Discover Cake Decorating – Course 1
My first class is Thursday 1/14/10; Stay tuned for an update and pics of the beginning cake

One-Bowl Chocolate Cake
from Sky High ~makes two 8 or 9-inch layers
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable or canola oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten

Preheat oven to 350 degrees.

Butter two 8 or 9-inch pans. Line the bottoms with parchment or waxed paper, butter the paper. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Use a wire whisk to blend the dry ingredients thoroughly.
Add the oil and 1/2 cup of the water to the dry ingredients. Add another 1/2 cup water, eggs and the vanilla; again whisk until smooth. Divide the batter between the two prepared pans.
Bake the cake layers for 18 to 20 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then invert onto cooling rack. Remove the paper liners and let cool completely at least 1 hour before frosting.

Instant Fudge Frosting

from Sky High

  • 6 ounces unsweetened chocolate, melted and cooled
  • 4 1/2 cups powdered sugar
  • 3 sticks (12 oz.) unsalted butter, room temp.
  • 6 tablespoons half-n-half
  • 1 tablespoon vanilla extract
Place all the ingredients in a food processor and pulse to incorporate. Process until frosting is smooth.
~Makes 5 cups (I halved this recipe for a 9-inch 2 layer cake).

NOTE: A large food processor is the best piece of equipment to use for this frosting recipe. It whips up a perfect fudge frosting and there is no need for a boiled syrup.