Category Archives: Recipes

Black Magic

“Dang, I think I love you.”

Hey there!  I have been craving chocolate.  Not just any chocolate, but the kind of chocolate that makes your toes curl.  Although delicious, I didn’t want to indulge on Hersheys, Reese’s, or the ever fabulous Whatchamacallit bars.  I wanted something that wrapped it’s gooey dark arms around my belly.

So, I did what anyone with a severe choco craving would do, I Googled.

I Googled far and wide for “best chocolate cake recipe”, “chocolate cake recipe”, “moist chocolate cake” and found something beyond delicious called “Black Magic”.  The original recipe is here:

http://www.justapinch.com/recipes/dessert/cake/black-magic-cake-best-chocolate-cake-ever-5.html

I will repost ingredients and directions below with some variations of my own in ( )’s.

What you need:

  • 1 & 3/4 cup all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tbs baking soda
  • 1 tbs baking powder
  • 1 tsp salt (used Kosher)
  • 2 eggs
  • 1 cup cooled coffee
  • 1 cup buttermilk
  • 1/2 cup veggie oil (used canola)
  • 1 tsp real vanilla extract (used 1 tbs)

Preheat oven to 350 degrees.  Get a large mixing bowl and combine all dry ingredients.  You can use a whisk and just whisk everything around.  In a separate bowl, combine eggs with coffee and vanilla.  Stir together with a fork as if you were making scrambled eggs.  Pour in bowl with dry ingredients and add buttermilk and oil.  Whisk everything together until there are no lumps and everything is smooth.  Batter will be loose.  Pour in a buttered glass baking pan.  Think mine was 9×13.  Put in oven for about 35 min or so.  Remove and cool to room temp.

Frosting:

I went rogue and followed directions loosely cause I don’t like things too sweet.  Here’s my take:

  • 1 cup semi-sweet choc chips, melted (used Nestle brand)
  • 1/2 stick butter
  • 3 tbs milk (used 2% or whatever you have on hand)
  • 1 tsp real vanilla extract

Melt chocolate chips in teflon pot on low to medium heat. (too lazy to do the double broiler thing).  Be sure to constantly stir and just melt chips, not burn.  Toss in butter and keep stirring until fully melted.  Add milk and vanilla to thin.  Keep stirring until chocolate gets smooth and shiny.  Pour over room temp cake.

Enjoy, I know I did!

Feed this to an online date, a mate, presidential candidates, yourself, and everyone in the neighborhood cause it makes about 20 pieces.

Anyone ever get insatiable food cravings?  What are they?  What do you do?

Would love to hear from you!

*help me rule the world and follow me on twitter: @angiegomez1010 *

Advertisements

Everything but the kitchen sink… moist turkey meatballs

Double, double toil and trouble…  or rather, bubble bubble boil and nibble

Hola!  Today I’ll share hubby’s favorite dish… Everything but the kitchen sink… moist turkey meatballs.

Now, you can get the 100% lean turkey meat, but the way I figure, turkey is naturally lean so I usually get the one with a little fat left in there.

Plus, a little fat makes your tastebuds do back flips… which can feel a little strange since the inside of your mouth is a rather small enclosed space.

If you do use the leanest of meats, veggies will add extra moisture, meaning fun front flips in your mouth to balance out the fatty back flips.

Use whichever turkey package is on sale.  The end result is always delicious.

What you need for meatballs:

1 package of ground turkey

1/2 onion diced (I use a yellow Spanish onion cause they’re sweeter and less expensive)

1 large bell pepper or a bunch of sweet peppers different colors (diced, should be about 1 cup)

1 zucchini (diced, should be about 1/2 – 3/4 cup)… feel free to substitute portabella mushrooms (same amount)

1 teaspoon dried parsley

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup seasoned Italian breadcrumbs

1/2 cup grated parmeson cheese

2 large eggs

1/2 cup chopped fresh parsley

Sauce:

1 jar of vodka pasta sauce

5 cloves of garlic (sliced or minced)… feel free to use less garlic, but personally, I can eat garlic cloves whole without flinching.  That’s how deep my love runs.

It also makes me the opposite of a vampire.  Get it?  Vampires hate garlic and I love it.

1/2 onion diced (you can use the remaining half from the meatballs)

2 tablespoons extra virgin olive oil (EVOO)

1/2 cup sliced zucchini or portabella mushrooms (whatever you used in the meatballs)

What to do:

In large pot, heat up EVOO.  Saute onions on medium heat for 5 minutes.  Add whatever vegetable you choose.  Add garlic.  Stir until fragrant.  Add jar of vodka sauce.  Mix and heat until simmering.

In large separate bowl, mix in all ingredients under “meatball” list except for fresh parsley (reserve that on the side).  Once mixture is incorporated, ball up meatballs (any size you want), but mine are about 1 1/2 tablespoon in size.

Next just drop them into simmering vodka sauce.  It’s easiest if you drop them around along the sides first and work yourself towards the center.

Cover with lid for about 1/2 hour on medium heat (sauce should be bubbling slightly).  After 1/2 hour, flip meatballs.  Reduce heat to low.  Add reserved parsley and let simmer for 45 minutes on low with lid on.

Feel free to add whatever type of cooked pasta to pot after meatballs are fully cooked through and mix all together.  I usually add whole wheat thin spaghetti… or…garlic bread :o)

yumz

Serve, drizzle EVOO, and parm on top and eat…yum yum yum.

Make this for your family, online date, non-online date, friends, enemies, frenemies, school board, classmates, political candidates (that you love of course), and especially yourself…yum yum yum!

Plus leftovers are great…especially on pizza!

Tell me what you think…would love to hear from you!

*help me rule the world and follow me on twitter: @angiegomez1010 *

Whole wheat chocolate blueberry muffin cake

Whole wheat chocolate blueberry muffin cake montage (whew…that’s a mouthful):

As easy as 3… After the sheet pan of deliciousness and so very close to my tastebuds

Numbers are a countdown.  The closer this beauty is to my mouth, the more appealing the picture… hence why I start with the finished product and work my way back (yum yum yum… can you understand my train of thought)?

2… Before the spoon of goodness and after the sheet pan of deliciousness

1… Before the plate of holy scrumptious and after the oven of yumz

And now:

Hello!  I made this hodgepodge of deliciousness before.  Now that I can say for certain how a-m-a-z-i-n-g it really is, I’ll share it with you.  Below is the ever so wonderful: Whole wheat chocolate blueberry muffin cake:

What you need:

1 carton of blueberries (approx 1 1/2 cup of bb) (fresh or defrosted, your pick)

1 1/2 cup semi sweet chocolate chips (cc)

2 cups whole wheat flour

1/4 cup all purpose flour

1 1/2 cups brown sugar + a, extra handful reserved to sprinkle on top of cake

1 1/2 sticks unsalted butter (room temp)

1 tablespoon pure vanilla extract

1/2 rounded teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup heavy cream

3 eggs

What to do:

Preheat your oven to 350degrees.

Mix butter with brown sugar until incorporated throughout.  I used a fork (cause I’m too lazy to set up my food processor and quite honestly can’t remember what cabinet it’s in.  I also figure the exercise burns some calories that I’m about to inhale pretty shortly).

Then add flour, salt, baking soda, and baking powder.  Mix (again, still used a fork), until fully incorporated.  The end result should look like little grains of peas.  Form a well in the center.

In a separate bowl, mix eggs with vanilla (I used another fork).  Pour in center of well.  Next add heavy cream.  Mix all together.  (I only had a splash of heavy cream left and made up the rest with 2% milk…still came out scrumptious.. although my brain tells me it would have probably come out a bit richer with the cream.

Once batter is smooth looking, add in cc’s and bb’s.  This I folded in the batter with a wooden spoon so I wouldn’t damage the berries too much.

Grease a *pan (think mine was around 12″ x 8″), or so with butter (you can use the wrapper from the used butter sticks).  Pour in batter.  Use a wooden spoon to spread out batter evenly in pan.  Grab the handful of brown sugar you reserved and sprinkle on top.  Put in 350 degree oven for approx 1/2 hour (should be done between 25-35 min pending on strentgh of your oven).  You know it’s done when the top is a nice brown and middle is not wobbly.  Enjoy!

*Note: I used a sheet pan because I never have muffin papers handy, but by all means, feel free to use them if you have

Make this for your family, online date, non-online date, friends, enemies, frenemies, school board, classmates, political candidates (that you love of course), and especially yourself…yum yum yum!

Tell me what you think…would love to hear from you!

*help me rule the world and follow me on twitter: @angiegomez1010 *

Cheddar biscuits made easy…

Hello!  Not too long ago I made these buttery cheddar biscuits and just had to share.  They are filled with cheddar, butter, and all things extra tasty.  Hope you enjoy them as much as I did!:

What you need:

2 cups flour

1 tablespoon baking powder

2 teaspoons salt

1 stick (unsalted) butter…melted and slightly cooled

2 eggs

1 cup extra sharp cheddar (shredded)

1 cup buttermilk (make sure to shake before you pour out)

1 teaspoon onion powder

splash of water

How to do it:

Set oven to 450 degrees.  Melt stick of butter and set aside.  In a large bowl, mix together flour, salt, onion powder, and baking powder until fully combined (I used my fingers).  Set aside.  Then mix the buttermilk with 1 egg until fully combined (used a fork).  Set aside.  Make a well in the center of the flour mixture and combine buttermilk mixture and slightly cooled melted butter.  Mix until all ingredients are incorporated.  Then add the cheese and mix in gently.  Line a baking pan with foil and use either a little left over butter or some oil (I used extra virgin olive oil I had on hand), to grease foil so biscuits don’t stick.  Get an ice cream scoop and place biscuit mixture on pan leaving around 1 inch of space in between each biscuit.  In a separate bowl, mix together remaining egg with a generous splash of water.  Brush egg wash on tops of biscuit for a shiny finish.  Stick in 450 degree oven for around 20-22 minutes.

Cheddar biscuit montage:

First things first, because you are going to be handling cheese, pour yourself a nice glass of wine.  It makes for a happy cook.  Then, get to gratin’

a little cheddar for the biscuits, and a little cheddar for my wine… yum yum yum

You like my housewife cheese grater?  I think my mom found this treasure in the dollar store…it always makes grating a little more fun.

After mixing in the wets into the drys, it’s time to add the cheese!

“Why hello there, nice to meet you.” said the cheese to the flour. “Hey there yourself”

I hate intense clean up, that’s why I take preventative measures like lining my pan with foil.

Use an ice cream scoop for same size biscuits

Look at them getting their bake on in the oven… by the way, house is starting to smell delicious

sizzle sizzle

This is what they looked like out of the oven (22 min or so later)

They only spread out a little

Let them cool a couple minutes.  And then… taaa daaaa

Couldn’t resist…hence the bite mark

So easy to do without any heavy duty cooking equipment needed.  Feed to your spouse, a hot online date you want to make yours, and most importantly…yourself!

Tell me what you think.

Would love to hear from you!

Catching the big one… tuna that is!

Hello there!  So hubby went fishing the other day.  Got himself a nice size tuna.  He was so excited because he finally caught something after literally, years (no exaggeration), of trying.  True, there would be months that went by without him even seeing the ocean… but he still remained pretty persistent and spent a small fortune swaying the Gods in his favor (ie buying special poles, chairs, shoes….).

So when we went to his brothers house to eat this fresh kill… I was excited.  That is…until the New Yorker in me started to silently scream in my head.  How do we know it’s safe?  What if it’s radio-active (like the tuna found in California)?  Don’t we need some sort of government grade inspection?  I didn’t even know what a fresh piece of tuna was supposed to look like outside of a sushi house or the seafood department in the grocery store.  And even there, it’s cut up in filets.

Fast forward a couple glasses of wine … tuna was delicious!  But now that that I’m sober again (being that it’s the next day), my reservations are back and I’m stuck with pounds of tuna to cook.  Well, before there was “the man”, people caught fish and ate it without fear, right?  And some still do (outside of NYC)…

With positive thoughts in my head giving me courage, I decided (well actually, hubby suggested), that I cook a schmorgesborg of dishes featuring the prize fish.  Normally I would of ordered him to cook it himself if he thinks I like spending my spare time making up special tuna recipes… but then I got to thinking…he finally caught “the big one”, let’s give the poor guy a break.  It’s not like anyone is hiring me to do anything in Florida (thanks job market).

So today I thought I would do something different and share with you some blackfin tuna recipes (which is a flaky white fish):

Fish dip:

2 filet sizes of tuna

1/2 teaspoon old bay seasoning

1 teaspoon course black pepper

1 big pinch kosher salt

4-5 splashes worcestershire sauce

2 rounded teaspoons sour cream

1 rounded teaspoon mayo

2 pinches dried parsley

1 teaspoon extra virgin olive oil (enough to lightly coat pan)

veggies, pita chips/crackers/toast points (whatever you want to spread dip on)

Rinse filets with water and pat dry.  Heat up a wide frying pan with the EVOO on medium/high heat.  When pan is hot, season fish fillets with pinch of salt and pepper seasonings on one side only (note: it is not necessary to season both sides since you will season later when combining ingredients for dip).  Place filets in pan season side down.  Cook approx 2 min (depending on thickness of fish..ours was about 1/2 inch thick) on each side with lid on.  Remove and plate.  Make sure fish is cooked through (that’s where the lid comes in handy).

Break apart fish in bowl and let cool slightly.  Add in the rest of the ingredients (including the rest of the salt and pepper).  Stir, combine, and let set in fridge at least an hour before serving.  Feel free to adjust salt and pepper to individual taste.  Also feel free to add tabasco for heat (I left it out).  Serve on crackers or the very delicious Staci’s Chips (Whole Wheat)… I swear I’m not paid to endorse.

Tuna honey-ginger soy filet:

2 filets

1/2 cup low sodium soy sauce

1 tablespoon freshly grated ginger

1 tablespoon freshly grated garlic (around 5 big cloves)

1 teaspoon honey

2 tablespoons sesame oil

1 teaspoon EVOO (extra virgin olive oil)

zip-lock bag

Combine all ingredients in large zip-lock back while reserving 1 tablespoon of sesame oil and 1 teaspoon of EVOO.  Marinate thoroughly anywhere from 1/2 hour to 2 hours.  When cooking, heat frying pan with reserved sesame oil and EVOO.  Make sure pan is medium-high heat (not scorching).  Place filets in pan for about 2 minutes on each side (discard zip-lock bag with liquid).  Do not move filet around when cooking or they will break apart.  You know when to flip when meat gets a nice black sear on it’s side.  Flip and repeat on second side.

Seared tuna with sesame seeds:

All the same ingredients in above recipe plus 1 cup sesame seeds (I used hulled seeds purchased in the bulk section of Whole Foods).

Feel free to add low sodium soy sauce and wasabi on the side for dipping.

Take the seeds, put on a flat surface.  Take the filets and place on seeds so all sides are covered with seeds (same process you would use to bread something (minus the egg dip)).  Heat up frying pan with the oils until very hot.  Place filets down for about 30 to 60 seconds on each side.  Sesame seeds will sear and middle of filets should be raw.  Serve with low sodium soy sauce and wasabi.  *We were so excited about this one and ate the whole thing before remembering to snap a picture!*  yum yum yum

Tuna with white wine-garlic sauce:

2 tuna filets

kosher salt

course black pepper

handful grape tomatoes (around 1/2 cup)

1.2 cup dry white wine (like a pinot grigio)

1 sweet pepper (yellow or red is fine)

2 teaspoons poultry seasoning

5 diced garlic cloves

1/2 onion (sweet) diced

4 tablespoons EVOO

(1/2 cup sliced mushrooms and chopped handful of parsley, optional)

Heat large frying pan with 2 tablespoons of EVOO.  Add diced onions, tomatoes, and sweet pepper (mushrooms and parsley if you want).  Season with salt and pepper.  After a couple of minutes, add garlic.  Keep stirring.  Season one side of filets with poultry seasoning (I use this because it’s less intense in flavor than old bay seasoning).  move veggies in pan around to make room for filets in middle of pan.  Add filets season side down.  Season other side of filets with remaining poultry seasoning.  Add remaining EVOO.  Add wine.  Bring up to a bubble.  Reduce heat and put lid on top to cook fish through.  Plate fish and if liquid is still watery, cook on medium to low heat until sauce thickens up.  Place on top of fish.

Feel free to add a side salad and pinot grigio of course!