Tag: Sour Cream

Chocolate Sour Cream Bundt Cake – You Asked For It!

As promised, here’s the recipe for the chocolate cake that
was featured in the orange Crème Anglaise video recipe we did a few weeks ago.
In case you missed it, here’s what happened: We uploaded a perfectly fine
looking custard sauce video, which no one cared about once they saw this
gorgeous looking cake.


Not only did the vast majority of the audience lose all
interest in the Crème Anglaise, but they also started requesting the cake be
shared in video recipe form. And by “request,” I mean they demanded under
threat of grievous bodily harm. Well, it worked.

By the way, you can use any pan for this cake, even a
cupcake tin, as long as you’re prepared to adjust your baking time. I’d love to
give you specific times, but that will depend on the exact size/type of pan.
Best to test early and often with the old bamboo skewer, until it comes out
clean.


I joked in the intro that if you messed this up, you
should never try to bake anything else again. The funny this is, that’s not a
joke. You’ll have to try really hard for this not to come out awesome. In fact,
the ganache is probably the trickiest part, and all that entails is pouring
boiling cream over chopped chocolate and stirring. I hope you give this
ridiculously easy and delicious chocolate cake a try soon. Enjoy!

 

Ingredients for 1 Chocolate Sour Cream Bundt Cake:
Recipe from Bi-Rite Market’s Eat Good Food
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 sticks (1 cup) unsalted butter
1/3 cup high-quality cocoa powder (use the best you can
find)
1 cup water
1/2 tsp fine salt
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
For the ganache:
4 ounces good quality dark chocolate, chopped or broken into
1/2-inch pieces
1/2 cup heavy cream
*Bring cream to a boil and immediately pour over chocolate.
Wait 1 minute and stir until smooth and glossy.

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Meat and Potatoes

by Pam on March 27, 2013

It’s that time of year again – SPRING BREAK!  I am taking the week off from the blog to hangout with my kids and family, hike, go on fun adventures, play board games, watch movies, read books, and relax. I thought I would do something new this time and give you a fun meal plan for each day that I am gone. I hope you like it.

Next up is my very favorite kind of meal – Meat and Potatoes. We all love meat and potatoes in my house, especially my daughter. Here are some recipes to make a hearty and delicious meal.

Tiffany’s Tomatoes

 

Vegetable Loaded Salad with Creamy Dill Dressing

 

Steak with Stroganoff Sauce

 

Smashed Potatoes with Sour Cream and Chives

 

Parmesan Roasted Green Beans

 

Banana Coffee Cake with Coconut Pecan Frosting

 

Shredded Beef Chile Relleno Casserole

Shredded Beef Chile Relleno Casserole

by Pam on December 2, 2012

I had leftover shredded beef[1] from my favorite taco recipe[2] and extra taco fixings in the refrigerator to use up. Instead of making more tacos, I decided to throw it all together and make a chile relleno casserole.  It was fun and simple to make, smelled amazing while it baked, and tasted fantastic.  I loved it topped with the fresh avocado, tomatoes, and green onions and served with homemade salsa[3] and sour cream.

Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray.

Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.

Add a layer of the chiles evenly on the bottom of the baking dish. Spread a bit of shredded beef (click this link for recipe)[4] over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it’s evenly covered. Place the olives evenly over the top of the cheese.

Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!



Print[5]

Save[6]



Shredded Beef Chile Relleno Casserole




Yield: 6

Prep Time: 15 min.

Cook Time: 30-35 min.

Total Time: 45-50 min.



Ingredients:

3 7 oz cans of whole green chiles
4 eggs
3 tbsp flour
3 tbsp non fat sour cream
Sea salt and freshly cracked pepper, to taste
Shredded beef (see link for recipe above)
1/2 cup of drained and rinsed black beans
1 3 oz can of sliced black olives
1 cup sharp cheddar cheese, shredded (or more if you want)
Diced green onion, garnish
Avocado, garnish
Tomato, garnish
Sour cream
Salsa

Directions:

Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray.

Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.

Add a layer of the chiles evenly on the bottom of the baking dish. Spread a bit of shredded beef over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it’s evenly covered. Place the olives evenly over the top of the cheese.

Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ shredded beef (www.gordon-ramsay-recipe.com)
  2. ^ favorite taco recipe (www.gordon-ramsay-recipe.com)
  3. ^ homemade salsa (www.gordon-ramsay-recipe.com)
  4. ^ shredded beef (click this link for recipe) (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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