Thursday, June 7, 2012

Miguel’s Jalapeno White Sauce

2 cups whipping cream ( 474 g to 477 g )
1 cup sour cream ( 254 g )
1 tsp chicken base (24 g )
2 tbsp. clarified butter (28.25 g )
1 tbsp. flour (20 g )
1 jalapeno, minced (30 g )
1 tbsp juice from bottled jalapenos ( 30 g )
2 oz shredded cheese – equal parts jack and cheddar ( 56 g )

Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and cheese mixture. Makes about 3.5 cups.
I usually double it, becasue it goes fast.

Sunday, June 3, 2012

Chocolate Bread Pudding w/ German Chocolate Sauce (Word of Wisdom Approved...i.e. no coffee)


Bread Pudding:
2 c semi-sweet chocolate chips
1 c brown sugar
1 stick butter
2 c milk
3 eggs
3 T vanilla
1/2 t salt
1 T unsweetened cocoa
13 slices stale white bread

Combine chocolate chips, brown sugar and butter in saucepan. Cook over low heat until chips are melted. Add milk, eggs (beaten), vanilla, salt and cocoa. Stir over medium heat until slightly thickened.
Coat an 8-inch or 9-inch springform pan with cooking spray. Cut stale bread into small pieces and place in a large bowl. Add chocolate mixture; mix well. Place into springform pan and bake 1 hour at 350ºF.

German Chocolate Sauce:
2 T butter
1/2 c brown sugar
1/2 c heavy cream
1 egg yolk
1/4 c chopped pecans
1/4 c shredded coconut

Mix butter, brown sugar, cream and egg yolk; cook over medium heat, stirring often. Boil 1 minute until thickened. Remove from heat and add pecans and coconut.

To serve, carefully remove sides of springform pan. Serve warm sauce over bread pudding.
Yield 8-10 servings.                    

Saturday, June 2, 2012

Black Magic Cake

1 3/4 c all purpose flour
2 c sugar
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee, cooled
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract

1/2 c margarine, softened
2 oz melted unsweetened chocolate, cooled
3 c powdered sugar
3 Tbsp milk
2 tsp real vanilla extract  

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Yummy Caramel Bars


2 c. butter (I know a lot, just don't think about it:)
2 1/4 c. brown sugar
3 c. flour
3 c. oats (quick or regular)
1 tsp salt
1 tsp soda
1 bottle Mrs. Richardson's Butterscotch Caramel Topping (ice cream topping-I find it at Winco and Albertsons)I also like to nuke it for 20-30 seconds and find it spreads easier on top of the mixture warm.
16 oz milk chocolate chips  


Soften butter. In large bowl mix butter, brown sugar, flour, oats, salt and soda, using a pastry blender. Do not over mix, mixture should be crumbly, not cookie dough-like. Take 3/4 mixture and press onto a cookie sheet. Bake 8-10 minutes at 350 degrees, or until golden brown. Pour caramel sauce on top of hot crust, spread evenly. Sprinkle chocolate chips on top. Then sprinkle remaining oatmeal mixture on top. Bake an additional 10-12 minutes or until golden brown. Let it cool completely and enjoy!!!

Cinnamon Roll Cake

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.