Cabbage, it's What's for Dinner!

This is a OneDishDinner! I don't particularly care for cabbage. But this is different.
It serves a whole family.
You need:

1 package of Italian Sausage in the casings, whatever flavor you like
1 green cabbage cut up into wieldy chunx (the purple would make uglyyyyyyyyyyyyy)
2 c +/- chicken boullion (or water with boullion cubes, like I do.)
1 Green Pepper, diced
3 celery stalks, sliced into chunks
1 onion, diced
3 carrots, chunked
3 red potatoes in bite size chunks, optional
1 Can of Cream of (Mushroom, Chicken, or Mushroom and Chicken)

throw the cabbage, carrots, celery and optional potatoes in a big pot, add the chicken flavored boullion, along with the whole sausage, put the lid on and let it simmer til the cabbage wilts and the carrots are al dente.

Pull out the sausage and slice into silver dollars, set aside for a moment.

In a separate frying pan, put a little bit of oil or butter, the onion and green pepper, sautee til onion is transparent, and throw in the sausage rounds. fry a little more, then check your cabbage. Pour out some of the water if it looks like more than a cup or so left. It's partly a steam thing, so you don't want to cover the cabbage with water, just enough to dilute the cream of soup. Gently fold the soup into the cabbage, and add the sausage/onion/green pepper mixture, continuing to fold it in, as to not disintegrate your cabbage. Add salt and pepper to taste, and get out the big soup bowls!

First no eggs..now, NO FLOUR!

Proof once again that God still loves a poorly prepared cook ;)

I top this cake with Ganache to make it as decadent and sinful as I possibly can..cause that's just the way I roll. HAHAHA

I got the original recipe on line a few years ago, but this Ganache is from Alton Brown, Food Network.

Estimated Times:
Preparation - 20 min | Cooking - 40 min | Cooling Time - 4 hrs refrigerating | Yields - 12

Ingredients:

• 2 cups (12-oz. Pkg.) good quality semi sweet chocolate chips
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1/4 cup water
• 1/2 teaspoon instant coffee granules
• 1/2 cup good quality baking cocoa
• 1/3 cup granulated sugar
• 8 large eggs
• Powdered sugar
• Sweetened whipped cream (optional)

Directions:
PREHEAT oven to 325° F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.

PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and granulated sugar until smooth. Remove from heat.

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.

BAKE for 35 to 37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream. ( This is the sissy way to top this cake..just so ya know )

Ganache

Courtesy of Alton Brown, Food Network

3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate, chopped into small pieces 1/2 teaspoon vanilla extract In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

Easiest Moistest Cake on the Planet

I was thinking, hell, those cupcakes down there are almost the same as my recipe, 'cept mine uses no eggs, and I tasted them the day after, and they weren't as moist as I had hoped. THIS recipe is something that stays moist day after day, I would leave it air overnight, as sometimes right off you can still taste a little vinegar, but omg is it good. EZ+++

Wacky Cake
Oven at 350
10 mins to make
35-40 mins to bake

In a large bowl:

3 cups flour
2 cups sugar
1/2 cup cocoa (unsweetened)
2 t baking soda
1 t salt

Pour in:

2 cups water
2/3 cups salad oil
2 t vanilla
2 T vinegar

Mix well, pour in a 9 x 13 greased pan

I found that this gets puffy on top in my oven...
so I don't use it for round pans much, butit would
be a sturdy cake to carve up.

Prize Winning Cupcakes

From Taste of Home Magazine:

GRAND PRIZE WINNER: Special Mocha Cupcakes
PREP: 25 minutes
BAKE: 20 minutes + cooling

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better!
— Mary Bilyeu, Ann Arbor, MI

1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract

MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.

Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

For the frosting: In a small, microwave-safe mixing bowl, melt chips and stir until smooth. Add butter and beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.



I also saw something on that site that said if you want to pack a cupcake in somebody's lunch without making a mess, cut the top off and turn it upside down on itself before you put it in the baggie....not bad!

helpful $ stretching hint by accident

I remembered this hint this morining as I was attempting to frost some cupcakes with tub icing. (eg Pillsbury). Would have been nice had I recalled it 10 cupcakes earlier...
Put the entire tub of icing into a medium to large mixing bowl and mix on medium high speed til the volume has roughly doubled in size. Now you suddenly have enough icing :) Light, fluffy, and enough! YAY!
This not only saves $, but calories as well; the calorie thing is just a fluke, trust me.

The reason I ran short of icing to begin with:

I let the kids use tub icing and animal crackers for homemade "dunk-a-roos". It is less expensive and I can control the portion size per child. I serve them in individual applesauce containers I save and use for everything under the sun. I also use the empty icing tubs for a multitude of things. That's another story for another time..:)

Just don't decide you need the icing for something else before checking the amount in the tub. ( I am rolling my eyes , just incase you're wondering )

I am Whatshername

And I am everything Aud has said I am..and some that she was kind enough to leave out. She is sweet to me like that. :)

I am here to have fun..hope you are too!

I am going to give my newly purchased Kitchen Aid a work out this afternoon; if I like the results, you'll be the first to know. Wait..that's a lie. Audrey will be the first..but you'll always be the next to know, I promise.

SuperVanilla

Did you know you can supercharge your vanilla for cookies, cakes, whatever? It's great with anything that needs a boost, I do oatmeal cookies with it, it's easy. You need a sharp knife, exacto knife or a razor blade (ow.) You'll need a really nice vanilla bean or two, maybe the bourbon type. Rinse off the bean and pat dry. Slice the vanilla bean(s) all the way down the length of it, and scrape out the little black seeds. Put those little black seeds, and when you're finished, the husk into a store bought bottle of real vanilla. Shake like crazy. Reshake when you use it, and be careful not to pour out the husks. Too Chewy. As long as there's enough vanilla in the bottle, the alcohol seems to keep the beans pretty well for a long time. I'm not kidding, people will flip out over your baking, and they won't know how you did it.