Chocolate-Cinnamon Bundt Cake with Mocha Icing

Unfortunately, part of the cake stuck to the pan. Fortunately, it was still delicious. I didn't have semi-sweet mini chips, so I used regular milk chocolate ones. But I did have everything I needed already in stock (except the Bundt pan). Just use the oil very liberally (I thought I had too much, but apparently I did not!).

Bon Appetit, September 09

Prep: 20 minutes (it took me a bit longer than that)

Total: 1 hour 35 minutes

12 to 16 Servings

1 cup boiling water

1/2 cup natural unsweetened cocoa powder

4 tsp instant espresso powder, divided

2 cups unbleached all purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp salt

2 1/2 cups (packed) golden brown sugar, divided

1 cup vegetable oil

1 tbsp vanilla extract

2 large eggs

1 1/4 cup mini semisweet chocolate chips, divided

1/4 cup (1/2 stick) unsalted butter, room temperature

Preheat oven to 350. Generously brush 12 to 15 cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 tsp espresso powder in 2 cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tbsp vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.

Meanwhile , stir remaining 1/2 cup brown sugar, 2 tsp espresso powder, and 2 tbsp water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

Chocolate-Chip Oatmeal Cookies with Dried Cherries

These were great. I like the cherries better than raisins. They were easy to make.

Bon Appetit, September 09

4 dozen cookies

Prep: 20 minutes

Total: 1 hour (includes cooking time)

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) golden brown sugar

1/2 cup sugar

1 tsp vanilla extract

2 large eggs

2 cups old-fashioned oats

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 1/4 dried tart cherries (6 oz)

1 1/4 cups semisweet chocolate chips

Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to a large bowl. Mix in cherries and chocolate chips.

Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

Chicken Curry in a Hurry

Delicious! I used skinless, boneless chicken breast which I cut into bite-size pieces. Reduce cooking time. Travis said it could pass in an Indian restaurant. We ate it with couscous, or rice would work well.

Bon Appetit, September 09

4 Servings

Prep: 30 minutes

Total: 55 minutes

1/2 cup mild Indian curry paste (such as Patak's)

1/3 cup white wine vinegar

3 tbsp minced peeled fresh ginger

2 tsp ground cumin

1 1/2 tsp ground cardamom

1 3 to 3 1/2 lb cut-up chicken

1 tbsp olive oil

3 cups chopped onions (about 2 medium)

1 14 1/2 oz can diced tomatoes in juice

1/3 cup chopped fresh cilantro

Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.

heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; saute until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.

Zucchini Cobbler

Ok, so I haven't actually made this recipe, but I've eaten it twice (made by 2 different people). It tastes just like apple cobbler. I never would've known it was zucchini if I wasn't told.

Taste of Home

16 to 20 Servings

8 cups chopped seeded peeled zucchini (about 3 lbs)

2/3 cup lemon juice

1 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

Crust:

4 cups all-purpose flour

2 cups sugar

1 1/2 cups cold butter, cubed

1 tsp ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 to 35-40 minutes or until golden and bubbly.

Asian Salmon with Brown Rice Pilaf

The salmon was delicious; I grilled it outside. I used quick cooking brown rice. I made it according to the package and sauteed the onion and pepper by themselves and then added them together at the end. It was really bland.

Real Age

4 Servings

Brown Rice:

1 tbsp olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

2 cups water

1 cup short grain brown rice

1/4 cup finely chopped parsley

salt and freshly ground black pepper (optional)

Salmon Ingredients:

2 skinless salmon fillets (about 34 oz each)

1 tbsp olive oil

1 clove garlic, pressed or minced

1 tbsp grated fresh ginger root

1 tsp soy sauce

1 tsp maple syrup

2 green onions, chopped

For rice, heat oil in a medium saucepan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil. Reduce heat; cover and simmer 50 minutes or until rice is tender and liquid is absorbed. Fluff with fork; stir in parsley. Season with salt and pepper, if desired. Meanwhile, place salmon in a pie plate or shallow dish. Combine remaining salmon ingredients;mix well. Pour marinade over salmon; let stand 15 to 20 minutes. Heat a ridged grill pan over medium heat until hot. Add salmon, discarding marinade; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch. Serve with brown rice.

Apricot Chicken and Greans Beans with Almond Slivers

This is a very healthy recipe. It smells wonderful, but the taste doesn't quite measure up. If I would make it again, I would at least double the apricot mixture.

Real Age

2 servings

Chicken Ingredients:
2 skinless, boneless chicken breast halves (about 4 oz each)
4 dried apricots, chopped
2 tbsps white wine
2 shallots, chopped
1 tbsp olive oil
1/8 tsp ground cinnamon

Green Bean ingredients:
1 cup thin green beans
3 shallots, thinly sliced
1 tbsp olive oil
1 tsp wine vinegar
1 tsp maple syrup
1/4 cup slivered almonds
salt and pepper (optional)

For chicken, heat oven to 375. Place chicken in glass baking dish. Saute remaining ingredients together until tender; transfer to blender (or food processor) and puree. Spoon over chicken and bake until chicken is cooked through, 15 to 20 minutes. Meanwhile, for beans, steam or blanch beans until tender but still firm and bright green. Saute shallots in olive oil, vinegar and maple syrup until translucent. Add almonds and brown slightly, toss with beans. Season to taste with salt and pepper if desired. Serve alongside chicken.