Week 15: Cheesy Root Veggie Bake

Source: I have no idea :-) I didn't make it up, but I wrote it down from somewhere without documenting the source

Overall Impression: Wow!
It was ... so easy, slice and ignore while it bakes and YUMMY!

Cheesy Root Veggie Bake
Time = 1 hr 30 min
Servings = 8

Ingredients:

olive oil

2 turnips, peeled

4 golden potatoes

1 large sweet potato, peeled

2 parsnips, peeled

2 carrots, peeled
1/2 onion

1 teaspoon dried rosemary, divided

2 cups shredded cheddar cheese

salt and pepper

I didn't snap a picture until it was half gone

Directions:

Preheat oven to 400 F.  Slice all veggies to 1/4" thick, except slice the onion as thin as you can.  Grease the inside of a large casserole dish with olive oil.  Layer half the veggies in the casserole dish.  Sprinkle with 1/2 teaspoon rosemary and some salt and pepper.  Layer half the cheese over.  Repeat - veggies, rosemary, salt/pepper and cheese.  Bake, covered, for 50 minutes.  Check the middle with a knife to see if it's tender enough.  Bake 15 more minutes if necessary.  Uncover in the last 15 minutes if you like the top to get browned.

Notes:

Any root veggies will work.  You can use leeks instead of onions.  Some garlic heads would be good too.

Tip: Kids Can Cook

Ok, this really isn't a tip just a reminder that kids can cook.

My daughter is 10 years old. She has always done little projects in the kitchen with me like banana bread, pumpkin muffins, cookies,jello (picture), etc.  But I told her when she turned 10 it was time to start really learning cook.  I think cooking is a basic life skill that all kids should be taught.  I'm not talking about fancy, gourmet cooking. Just simple, in-expensive, health meals.  So when a child grows up and moves out on their own, they don't have live on fast-food and delivery pizza.

My mom taught me to cook.  Not as aggressively as I'm doing with Jordan, but enough that I could get along.  I've always enjoyed making breakfast and I remember many mornings making french toast for my parents and little brother.  Then when I moved into my first apartment, my roommates were ecstatic to learn that I could make some good dinners without spending a lot of money.  We'd have tuna casserole, baked chicken and rice, stir fry.  We had our share of delivery pizza too - it was college after all.

What I've always been amazed at is how many of my friends don't know how to cook.  Or they know how to cook a little but don't have a good skill set to make it efficient.  For example, I was recently on a trip to Lake Tahoe with my girl friends (no kids and no men allowed).  We were making pad thai (one of my go-to easy dinners) and I asked my friend, Jen, to chop the green onions and separate the white and green parts, which go into the dish at different times.  Well, after about 5 minutes I look over and Jen was very slowly cutting the green onions one at a time.  I intervened and showed her how to hold them all together and chop them quickly.  The results of her method and mine were the same - nicely chopped green onions.  But my way took about 1 minute and her's was going to take at least 15.

Anyway, I digress.  I told Jordan, on her 10th birthday, that every Wednesday she and I would be making dinner together.  I bought her a cook book - "Eat Well, Save Big" by All You.  It has really simple recipes, each with a nice picture and good tips.  Jordan picks out the Wednesday meal and helps make the shopping list on the weekend and then cooks with me.

The biggest rule I set down was that she was to do exactly what I told her without any arguing.  I like to walk through all the steps and do demonstrations without her saying things like "I know Mom!" or "Fine!"  Instead, she is to listen and do.  Jeremy backed me up telling Jordan that she had to learn how to do it Mom's way first before she can do it a different way. (Or as I put it, learn to do it the right way first.)

Day one went great.  She chose to make cheese ravioli in a red sauce and a garden salad.  The only hard part was when she refused to chop the lettuce instead of cut the lettuce, but we'll work on that.  Overall the meal turned out great.  We had leftovers on Thursday too.  This week she is making a broccoli spaghetti with goat cheese dish.

Week 14: Easy Potato Bread

Source: The Bread Machine Cookbook, V (Rathmell German)

Overall Impression: Excellent Bread
It was ... a family favorite with chili, soup, roast or maybe Thanksgiving dinner (wink, wink). 

Easy Potato Bread
Time =  15 min active, 4 hours total (includes cooling time)
Servings = 12

Ingredients:

1 cup warm water
1/4 cup milk
3 Tablespoons butter, melted
2 Tablespoons sugar
1 teaspoon salt
3 Tablespoons potato flakes
3 cups bread flour
1 1/2 teaspoons rapid-rise yeast
1 teaspoon dried rosemary*

Directions:

This recipe is for a 1 1/2 lb loaf made in a bread machine.** Put the ingredients in the bread machine tin in the order listed.  Set machine on sweet and medium.  Allow to cool for at least one hour before cutting. 

Notes:

* I love to use rosemary.  But for Thanksgiving dinner I'd suggest 1/2 teaspoon thyme and/or 1/2 teaspoon sage.  Fresh cracked pepper would also be tasty. 
** If you don't have a bread machine you can still make this bread. It just takes more work.  First, mix the dry ingredients together and then work into the liquid.  Knead until smooth and elastic, adding flour as needed.  Place in a greased bread pan, cover with a damp towel and let rise in a warm place for about an hour.  Punch down.  Let rise again for about an hour (or until doubled in size).  Then bake at 375 F until golden brown on top.

Tip: Thanksgiving

Don't wait until Thanksgiving day to make all the food.  We try to get a lot done a head of time.  I'm making cranberry sauce today (the Saturday before).  We'll cook the turkey and stuffing the day before, as well as the sweet potatoes and pumpkin pie.  That just leaves green beans, rolls, mashed potatoes and gravy for the day of.  Oh, and warming things up in the oven.

Week 13: Vegetable Stuffing Bake

Source: Taste of Home, 5 Star Recipes (Sept. 2010)*

Overall Impression: Comfort
It was ... a good side dish for chicken or a good standalone vegetarian dish, maybe for meatless-Monday. 

Vegetable Stuffing Bake
Time =  1 hour
Servings = 8

Ingredients:

1 small onion, chopped
2 Tablespoons olive oil

1/4 cup all purpose flour
2 cups 1% or 2% milk**
4 oz shredded sharp cheddar cheese
salt and pepper
1 box bread stuffing
1 stick butter, halved
1 small head broccoli, florets
1 small head cauliflower, florets***
1/4 cup chicken broth (or vegetable broth)

Directions:

Preheat oven to 375 F.

In a large skillet over medium-high, heat olive oil.  Saute onions until softened.  Stir in flour until moist then add milk, stirring continually.  Add cheese and stir until melted.  Season with salt and pepper and cook, stirring, until thickened.  Remove from heat.

In a large casserole dish, layer half the stuffing.  Melt half a stick of butter and pour over the stuffing.  Layer the broccoli and cauliflower florets.  Pour the cheese sauce over the vegetables.  

In a small bowl, mix the rest of the stuffing with the rest of the melted butter and the chicken broth.  If it seems too dry, add a bit more broth.  Sprinkle over the casserole.

Bake, covered for 40 minutes.  Remove the lid and bake 5 more minutes or until the top is golden.

Notes:

* The original recipe used highly processed stuff like cream of mushroom soup and "cheese sauce."  Instead I made a sauce using oil, onions, flour, milk and cheese.  It takes a bit longer but is so much better for you.
** Don't use skim milk.  There needs to be good fats or the sauce won't thicken.  If you want really creamy sauce use whole milk.
*** The original recipe called for broccoli, cauliflower and Brussels sprouts. I love Brussels sprouts but only pan fried, not baked.  So I used more broccoli.

 I used Mrs. Cubbison's Classic Dressing

 The vegetables with homemade cheesy sauce poured over.

 All baked up golden brown!

Week 12: Healthy S.O.S.

Source: Rachael Ray Magazine, April 2012

Overall Impression: Comfort
It was ... a marriage of really good, thick homemade chicken soup and traditional S.O.S.  

Healthy S.O.S.
Time =  45 min
Servings = 4

Ingredients:

1 Tablespoon olive oil
2 chicken breast halves, cut into 1-inch pieces

1 cup shredded carrot
2 ribs celery, coarsely chopped
1 small onion, coarsely chopped
1 lemon, sliced*
1 bay leaf
3 sprigs fresh thyme
2 1/2 cups water
2 Tablespoons butter**
1 Tablespoon olive oil
2 medium leeks, trimmed and sliced to 1/2-inch pieces
1/4 heaping cup all-purpose flour
1/2 cup 1% or 2% milk***
1 teaspoon dijon mustard
4 slices good bread

Directions:

In a large skillet over medium heat, add 1 tablespoon olive oil. Add chicken and stir to coat in olive oil.  Add carrot, celery, onion, lemon, bay leaf, thyme and water.  Turn up heat to bring to boil, then reduce heat back to medium, cover and let cook.

Meanwhile, in another skillet over medium heat, melt butter then add 1 table spoon olive oil.  Add chopped leeks, season with salt and pepper, and cook 6-7 minutes or until softened.

When the leeks are soft, sprinkle the flour in and mix until all the flour is dampened.  Add the milk while stirring.  Then ladle roughly 1 cup of broth from the chicken/veggie skillet into the leek skillet.  Add mustard and stir well.

Pour the leek/sauce mixture into the chicken/veggie skillet.  Reduce heat to medium-low and let cook, uncovered, until desired consistency.  Remove from heat as soon as the consistency is perfect.

Toast the bread until golden and butter.  Cut into triangles and arrange on each plate.  Top with chicken and leeks.  Whoa la - S.O.S.

Notes:

* I completely forgot to get a lemon.  But I did have "Real Lemon Juice" in the fridge.  So I added about 2 tablespoons lemon juice to the chicken skillet.  
** Use real, unsalted butter.  Real butter contains the fats needed to merge with the flour and create a nice creamy sauce.  If you use salted butter, don't add too much when you season the leeks.
*** Don't use skim milk.  Just like the butter, there needs to be good fats or the sauce won't thicken.  If you want really creamy sauce use whole milk.

Chicken and veggies in skillet #1

Leeks!!!!

Leeks chopped and in skillet #2

Yummy chicken, veggies and broth

Week 11: Cauliflower Chicken

Source: My Mom (story below)

Overall Impression: All-time Favorite
It was ... comfort food from my childhood and now Jeremy and Jordan love it too!  

Cauliflower Chicken (aka Alugobi)
Time =  1 hour
Servings = 6

Ingredients:

1 large head cauliflower
canola oil
4 chicken breasts
1 cup rice
2 1/2 cup water
1 teaspoon beef bullion
1 1/2 teaspoon ground cumin
1/2 teaspoon salt

Directions:

Pour oil into a frying pan, with lid, until oil is 1.5 - 2 inches deep and heat over medium-high.  While oil is heating up, cut cauliflower into florets.  If some of the florets are big, cut in half.

Place cauliflower into hot oil.  Cook until golden brown - turn to make sure all sides golden.  Remove to paper towels to drain.  Discard oil and use a paper towel to wipe out the pan.  Place pan back on stove over medium heat.

Cut each chicken breast in half and place in pan.  Pour rice over and then water.  Add bullion, cumin and salt.  Then put the cauliflower back in the pan. 

Bring to simmer, then reduce heat to low and cover.  Let cook until all water is absorbed (about 20-25 min).

Story:

When my dad was in graduate school his roommate was from India.  One evening when my mom was visiting, his roommate made dinner for them.  My mom, being the great cook she is, was able to recreate it based on memory.

My whole childhood I grew up eating "cauliflower chicken" and loving it.  Then, many years later, my husband is working with a number of people from India. In the lunch room he smells what is clearly cauliflower chicken.  (You'll understand the distinct arroma if you make this dish.)  He asked the guy about the dish and was told it's called Alugobi.

Jordan loves this dinner and it makes great leftovers. 

Week 10: Chicken Gumbo

Source: Family Circle, October 2012

Overall Impression: Keeper
It was ... very easy and healthy.  I didn't even get a picture because it was devoured so quickly.  Jeremy said, "You can make this anytime."   

Chicken Gumbo
Time = 30 minutes
Servings = 8

Ingredients:

2 cups chicken broth
1 cup uncooked rice
2 tablespoons olive oil
2 chicken breasts, cut into 1" pieces
4 garlic cloves, diced
6 green onions, sliced, whites and greens separated
1 teaspoon dried oregano
1/4 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1 can (14 1/2 oz) diced tomatoes, undrained
1 package (8 oz) frozen okra, thawed
1/8 cayenne pepper*

Directions:

In a pot with a lid, bring chicken broth to boil.  Add rice, cover and cook until all liquid is absorbed.

Meanwhile, in a large skillet, heat olive oil over medium-high heat.  Add chicken pieces and cook until no longer pink on the outside, about 5 minutes.  Add garlic and scallions (white parts of the green onions).  Cook until fragrant, about 3 minutes.  Add oregano, cumin seeds, fennel seeds, salt and pepper.  Cook 2 minutes. Reduce heat to medium. Stir in tomatoes, okra and cayenne and bring to simmer.

When rice is done, stir into chicken mixture.**  Top with green onions.

Notes:

* Add some cayenne but wait until it's all mixed with the rice to taste and decide if you want more cayenne.  

** You may have to choose a bigger pot and put everything in there to stir.

Week 9: Chicken Pepperoni Pasta

Source: Cooking Light, February 2012

Overall Impression: Mambo Italiano!
It was ... easy, easy, easy!  And fast!  And full of flavor!  

Chicken Pepperoni Pasta
Time = 30 minutes
Servings = 8

Ingredients:

2 Tablespoons olive oil

4 chicken breasts, cut in half*

2 garlic cloves

handful pepperoni slices

1/4 teaspoon Oregano

salt and pepper

25.5 oz jar marinara sauce

2 cups uncooked penne pasta

1 cup shredded part-skim 

mozzarella cheese

fresh basil

Directions:

Preheat oven to 350 F.

In a large, oven-proof iron skillet, heat olive oil over medium-high heat.  Add chicken.  Cook on each side for 3-4 minutes or until slightly golden.

While chicken is cooking, peal and dice garlic.  Coarsely chop the pepperoni.  When you flip the chicken, sprinkle the garlic and pepperoni around the chicken.  Then sprinkle all with oregano, salt and pepper.

Pour marinara sauce over everything.  Put in the oven for 15 minutes.  

While the chicken is cooking, bring a large pot of salted water to boil.  Add the penne and cook to desired consistency.

After the chicken has cooked for 15 minutes, top with mozzarella.  Turn the oven from bake to broil.  Cook until the cheese just starts to brown - about 10 minutes.  Take out of oven and put basil leaves on.

Serve one piece of chicken and sauce over pasta.  While the chicken and pasta were cooking, I also made a quick garden salad with romaine lettuce, shredded carrots and cherry tomatoes.

Notes:

* You should have 8 pieces of chicken.  To save some money, use 8 chicken thighs instead of 4 chicken breasts.  

Week 8: White Chicken Chili

Source: Pinterest*

Overall Impression: Wow!
It was ... so easy and really, really delicious.  Now I get the hype on Pinterest.

White Chicken Chili
Time = 15 min active, 8 hours in slow cooker
Servings = 8

Ingredients:

3 chicken breasts or 6 chicken thighs
10.5 oz can diced tomatoes (undrained)
10.5 oz can kidney beans (undrained)
10.5 oz can corn kernels (undrained)
1 yellow onion, diced
1 green pepper, diced
18 oz package cream cheese
1 package ranch dressing dry mix
1 1/2 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
optional - 1 teaspoon chili powder

Directions:

Put everything in the slow cooker in the order listed.  Break up the cream cheese and make sure it's down into the liquid (so it will melt).  Cook on low for 8 hours.  Stir it well 30 minutes before serving to make sure the cream cheese is all melted and the chicken breaks up.

Yep it's that easy!

*Notes

Pinterest is the worst enabler for a recipe junkie like me.  It's endless looking through everyone's boards.  And I've been on a slow-cooker kick lately.  So, when the pins started blowing up with this "white chicken chili" recipe I knew I had to try it.

I can't really source the recipe to one person or site because I looked at no less than five variations before I came up with the combined recipe shown above.

Honestly I thought about how it would turn out on and off all day long.  It seems that most things that get a lot of hype turn out to seriously lack luster.    But when I opened the door at home and smelled the wonderfulness that was coming from the kitchen, I knew we were in for a treat!

Jeremy said "Wow!" after one bite.  After about 5 minutes Jordan said "Why are you two so quiet?"  Jeremy said "Don't bother me, I'm eating."

Week 7: Orzo with Tomato and Kale

Source: Cooking Light, October 2012

Overall Impression: "Ok, that's delicious" (direct quote from Jordan)
It was ... a perfect weeknight meal.  Easy, fast, yummy and leftovers!  I think this will be a new favorite around here.

Orzo with Tomato and Kale
Time = 30 min
Servings = 8

Ingredients:

1 Tablespoon olive oil

2 chicken breasts or 4 chicken thighs

1/2 large yellow onion*

1/4 teaspoon garlic powder

sea salt

fresh cracked black pepper

8 cups water

16 oz orzo*

2 large tomatoes

1/4 cup tomato paste

2 cup frozen kale, thawed*

1/4 teaspoon dried basil

1/2 cup crumbled feta cheese

Grated Parmesan cheese

Directions:

Heat olive oil in large skillet.  Use kitchen shears to cut chicken into bite size pieced; cut directly into the skillet.  Chop the onion and add to skillet.  Season with garlic powder, salt and black pepper.

Bring a large pot of water to boil.  Add orzo and boil for 8 minutes or until desired consistency.

While the orzo is cooking, chop tomatoes.  Add to chicken along with tomato paste, kale and basil - stir.  When orzo is done, drain and add to the skillet.  Mix thoroughly and remove from heat.

Stir in feta cheese.  Serve with Parmesan cheese for sprinkling.

*Notes

In my world, 99% of pasta dishes should have onion (and garlic).  The original recipe didn't call for it, so I added onion and I'm glad I did.  Provided some good flavor.

Orzo, for those who don't know, is rice-shaped pasta.  Jordan was skeptical that it was really, truly pasta until she took a bite.  Also, the original recipe called for 12 oz of orzo, but at the store all the bags and boxes of orzo were 16 oz (which equals one pound).  So that is what I used.

The original recipe called for fresh spinach.  I had forgotten to get spinach at the store but I did have frozen kale.  So I thawed it out.  I'm not sure anyone would know the difference.

Week 6: Butternut Mac-n-Cheese

Source: Cooking Light, September 2011

Overall Impression: Healthy but too much work
It was ... not really mac-n-cheese.  If you didn't know that is what it was suppose to be, then it'd be good - rich and creamy with a distinct butternut flavor.  But it was a lot of work and Jordan didn't like it, so I don't think I'll make it again.

Butternut Mac-n-Cheese
Time = 1 hr 20 min
Servings = 8

Ingredients: 

1 lb butternut squash

2 garlic cloves, peeled

1 pint chicken broth (or vegetable broth)

1 1/2 c 1% milk

1/2 c plain Greek yogurt

1 lb whole wheat macaroni noodles

1 cup grated Gruyere cheese

1 cup grated Romano cheese

1 cup grated sharp cheddar cheese

1 teaspoon salt

1/4 teaspoon fresh cracked black pepper

olive oil in a spray bottle

1/4 cup fresh snipped chives

Directions

Peel butternut squash and remove the seeds (see picture below).  Cut into 1" cubes.  In a large pot, pour in chicken broth and milk.  Add butternut and garlic.  Bring to boil, stirring occasionally.  Reduce to medium and simmer for 20-25 min or until squash is soft.

When there is about 10 minutes left on the squash, bring a large pot of salted water to boil.  Add macaroni noodles.  Boil for 7-9 minutes or until noodles are done.

Preheat oven to 375 F.

While the noodles cook, make the sauce.  The original directions say to place butternut sauce in a blender.  But that was very messy (see picture below). I suggest using an immersion blender to make a nice smooth sauce.  While the sauce is still hot, stir in yogurt, all cheeses, salt and pepper.  Keep stirring until cheese is melted.

Spray a 9x13" glass baking dish with olive oil.  Drain the noodles and pour into the baking dish.  Add cheese sauce.  Mix thoroughly.  It will seem soupy, but it thickens up in the oven.

Place in oven and bake for 10 minutes.  (The original directions added some bread crumbs before baking.  I skipped this because the noodles are enough wheat for me.)

Sprinkle with chives right before serving.

Butternut peeled and seeded

Messy, messy

Tip: Chicken Thighs are Cheap

Cheaper than chicken breasts anyway.  The ones in the picture were $2/lb less than the same brand chicken breasts and both were boneless and skinless.  In any recipe, you can replace one breast with two thighs and save some cash.  Once they are mixed into pad thai, chicken fried rice, curry, soup, etc. no one will even know.

Week 5: Broccoli Beef

Source: Cooking Light, March 2011
Overall Impression: Good weeknight meal
It was ... not as fast as they claimed, but still a quick dish and both the hubby and daughter liked.  Down side is that it only makes 4 servings, so no leftovers.

Broccoli Beef
Time = 30 min
Servings = 4

Ingredients:
2 cup water
1 teaspoon salt

1 cup uncooked white rice
2 tablespoons dry sherry, divided
2 tablespoons soy sauce, divided
1 teaspoon sugar
1 - 1 1/2 lbs stew meat*
3/4 cup water, divided
1 1/2 tablespoons cornstarch
1 tablespoon hoisin sauce
1 teaspoon hot chili sauce (optional)
2 tablespoons olive oil
3 green onions, sliced, whites and greens separated
2 garlic cloves, minced
1 tablespoon bottled fresh ginger
4 cups broccoli florets

Directions:
In a sauce plan, bring 2 cups water and salt to boil.  Add rice, cover and simmer on low while you prepare the broccoli beef.

In a bowl, mix 1 tablespoon sherry, 1 table spoon soy sauce, sugar and beef together.  Let sit.

In another small bowl, mix remaining sherry and soy sauce with 1/2 cup water, cornstarch, hoisin sauce and chili sauce.

In a large skillet, heat olive oil over medium high heat.  Add green onion whites (scallions) and saute for 1 minute.  Add garlic and ginger; saute for 1 minute.  Add broccoli florets.  Cover and let cook for 5 minutes.

Stir in beef and juices.  Cover and let cook for 5 minutes.  Remove lid and continue cooking for another 5 minutes.

Stir in the cornstarch mixture and green parts of the green onions.  Keep stirring until you reach your desired consistency.  Serve over rice.

* You can use any beef.  Just cut it to bite-sized pieces before adding to the marinade.

Tip: Getting Organized

If you have bizzillions of clipped recipes, like I do, then organization is key to staying sane.  Today I took the stack of recipes from my desk and
1)  divided into topics - dinner, sides, breakfast, desserts, drinks and snacks
2)  slid two sheets into protective sleeves
3)  put all into a 3-ring binder with dividers

This is my third 3-ring binder of clipped recipes.  And I went through two magazines today and tore out a few more.  So, maybe "staying sane" is a loosing battle for me ;-)

Week 4: Basil Bowties

Jordan came home from a trip to the lake with her grandparents toting a binder of recipes.  She was so excite to show them all to me and decide which we would make first.  As she read them out loud, she came to "Bazee Bow-tee's."  I said "What!?" and looked over to read the page upside down, "That would be Basil Bowties."  Cute!

Source: Adapted from Rachael Ray
Overall Impression: So fast! Yummy!
It was ... surprisingly full-flavored for a dish with so few ingredients.  Took just a few minutes to make and the whole family loved it.  But the basil leaves discolored, so it wasn't very pretty on day two.

Basil Bowties
Time = 20 min
Servings = 10 (side dish)

Ingredients
1 lb mini bowtie pasta
3/4 c pine nuts
spray olive oil
sea salt
1/4 cup olive oil
1 1/2 cup cottage cheese
1/4 cup fresh basil leaves
1 cup cherry tomatoes, halved
sea salt and fresh cracked pepper, to tast
Parmesan cheese, grated for sprinkling

Directions
Bring a large pot of water to boil, add pasta and simmer until al dente.  Drain.

Spread the pine nuts on a cookie sheet.  Spray with olive oil and sprinkle with sea salt.  Toast by putting in oven with the broiler on.  When they start to brown (about 5 minutes), shake around and toast until most are brown.  Set to side to cool.

In a large serving bowl, mix cooked pasta, 1/4 cup olive oil, cottage cheese, basil leaves, cherry tomatoes and salt/pepper.  Sprinkle with Parmesan cheese.

Note - I suggest serving with grilled chicken.  Start the chicken at the same time as the pasta and it should be done about the same time.

Week 3: Chocolate Cola Cake

Source: May Falum
Overall impression: Very Moist & Crowd Pleaser
It was ... a great choice for my mother-in-law who just retired from many years with a Pepsi distributing company.  However, it wasn't very chocolaty so I may add chocolate chips next time.


Chocolate Pepsi Cola Cake
Time = 1 hour
Servings = 12

Ingredients
2 cups flour
1 cup granulated sugar
1 cup brown sugar, not packed*
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup butter (2 sticks)
1/4 cup unsweetened coca powder
1 cup Pepsi cola
1/2 c buttermilk
2 eggs
1 teaspoon vanilla

Directions
Preheat oven to 350 F.

In a large bowl mix together flour, sugars, salt, baking soda and cinnamon.

In a sauce pan, melt butter over medium heat and whisk in coca powder, Pepsi and buttermilk.  Pour into the flour mixture.  Stir until completely combined.

Add eggs and vanilla - stir in.

Grease and flour two round cake tins (see picture below).  Pour half the batter into each tin and place in oven.  Bake for 30 minutes or until a toothpick inserted in the center comes out clean.  Remove to a baking rack to cool for 15 minutes before removing from the tins.  Frost (I didn't make the glaze in the original recipe, I just used basic vanilla frosting.)

*The original recipe called for 2 cups of white, granulated sugar but I only had 1 cup left.  So I decided to do one cup white and one cup brown sugar.  It turned out very yummy!

Here is the butter and the cola melting together.  I used a whisk to keep it all from burning to the bottom of the pan and to mix in the coca powder.

To keep the cake from sticking to the tins: 1) use a paper towel to apply a coating of shortening to the bottom and edges of the tin; 2)  put a couple tablespoons of flour in each tin; and 3) tip the tin to move the flour around all surface.  Do this last step over the sink because you'll probably spills some (I always do.)

There are some really talented cake decorators our there ... I am not one of them.  I can't even make decent frosting.  This is one place where I don't go from scratch, I go to the store.  Basic vanilla frosting and pre-made little letters.