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Saturday, March 14, 2009

Snickers Bundt Cake

Printable Recipe


Cake:
3 1/2 cups cake flour
2 1/2 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 cups butter, at room temperature
2 1/2 cups sugar
3 eggs, at room temperature
1 egg yolk
1 t. vanilla
3/4 c. sour cream

Filling:
1/4 c. butter
1/2 c. semi sweet chocolate chips
1/2 c. dry roasted salted peanuts, finely chopped

Glaze:
1/2 c. semi sweet chocolate chips
3 T butter
Miniature Snickers Bars, sliced, optional

Directions:
Butter and flour a 12-cup bundt pan. Combine flour, baking powder, salt and baking soda; set aside. Beat butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until just combined. Beat in vanilla. Reduce speed to low and beat in flour mixture, 1/2 cup at a time, until just combined. Beat in sour cream. Evenly spread about 4 cups of batter in pan.

For filling: melt chocolate and butter, add peanuts, stir. Spoon filling in a ring in the center of the batter. Spoon remaining batter over the filling.

Bake for one hour at 350°. Cool in pan for 30 minutes. Remove from pan and cool completely.

For glaze: melt butter and chocolate, together. Stir. Pour (spoon) over cooled cake. Garnish with sliced pieces of Snickers candy.

Holly’s Note:
I found this in a magazine, years ago, and it is delicious. It also sells well at bake sales and it looks very impressive when you serve it at church dinners! I've had issues with baking it at our higher Idaho altitude: the filling sinks, rather than cooks in the center of the cake. This last time I made it, it sank in the middle. It looked great when I turned it out and frosted it anyway, and it tasted fantastic. It just wasn't as pretty when it was sliced. So, as I figure out the high altitude secret, I'll modify the recipe here. It worked fine in California!!

Wednesday, March 4, 2009

New Photo

There is a new photo for Teriyaki Chicken and Sauteed Peppers.

Sunday, March 1, 2009

Mozzarella Chicken

Printable Recipe
Serves 4, depending on how many chicken breasts you use


boneless chicken breasts
bread crumbs
grated Parmesan cheese
eggs
pasta sauce
shredded mozzarella
couple T. oil

Beat the eggs, place them in a pie tin or flat plate. Mix the bread crumbs and Parmesan cheese together and place in another flat plate. Flatten the chicken breasts, dip in the egg mixture and then in the bread crumb/cheese mixture. Lightly brown the chicken breasts on both sides, in oil. Place in a greased pan. Pour pasta sauce over the top and sprinkle with mozzarella cheese. Bake at 350 for about 30 minutes.

Serve with baked potatoes.

Holly's Note:
This is one of those recipes where I don't have or use precise measurements. You just use what you need. If you're only doing one or two breasts, use one egg. If you're doing more, use more. One or two chicken breasts probably only needs about 1/2 cup bread crumbs and 1/4 cup Parmesan, but I just eyeball it. It's easy to double or triple. Similar recipes are often called Parmesan Chicken, but we've always called it Mozzarella Chicken.

This is super easy and very good with baked potatoes. Even my picky eaters like it.