Lady Godiva Chocolate Chiffon Cake

                                                                               

Godiva Chocolate in a Chiffon Cake, divine!

5 Egg Whites

1/2 TSP Cream Of Tartar

Beat egg whites with the cream of tartar until stiff, set aside

In a large bowl combine

2 &1/4 Cups Flour

1&1/2 Cups Sugar

1 TBS Baking Powder

1 TSP Salt

1, 3.6 Ounce Box of Godiva Dark Chocolate Pudding

Mix with a spoon until combined

In a well you make into the flour mixture add

2 Whole Eggs

1/2 Cup Oil

1 TSP Vanilla

3/4 Half & Half

Beat until all is mixed well. Batter will be thick. Now fold batter gently into the beaten egg white mixture. Gently spoon into an ungreased angel food cake pan. Bake in a preheated 350 degree oven for 50 minutes to an hour. When cake tester comes out dry cake is done. Remove from oven & cool inverted on a glass bottle. Let cool completely. Once cool run a sharp knife around all the edges to remove cake. Frost or glaze or just powder sugar the cake! I made the following glaze  it is delicious.

CHOCOLATE GLAZE:

4 Ounces of Godiva Dark Chocolate

3 TBS Corn Syrup

3 TBS Heavy Cream

Heat the cor syrup & heavy cream until hot. Break up the chocolate & add to the mixture whisking until smooth. Let cool at least 10 minutes then spoon over the cooled cake!

Boston Cream Filled Cupcakes as per Rachael Ray

                                                                           

12 big fat Boston Cream filled cupcakes! What more could you want! This is mostly Rachael Ray's recipe but I tweaked her method just a tad. SCRUMPTIOUS! 

CUPCAKE BATTER:

1&1/2 Cup Flour

1TSP. Baking Powder

1/2 TSP Salt

1 Stick Butter soft

1 Cup Sugar

1 Large Eggs

3.4 Cup 1/2 & 1/2

4 TSP Vanilla

Mix all dry together. In large mixing bowl cram the butter. Add sugar & beat again. Add vanilla & eggs & beat again . Now alternate using 1/3 of the flour mixture first, beat into butter mixture. Now add 1/3 of the 1/2 & 1/2. Back to flour then 1/2 & 1/2 ending with flour. Divide batter between 12 cupcake wells lined with foil lined cupcake papers. Bake in a 350 degree preheated oven for 22 to 25 minutes. Be sure to not over bake. Cupcakes are done with toothpick inserted into cupcake comes out with no wet batter. Once done remove cupcakes from oven but let cool completely in the pan.

BOSTON CREAM FILLING:

1&1/2 Cups Whole Milk

1 Cup Heavy Cream

1/2 Cup Sugar

3 TBS Cornstarch

3 Large Egg Yolks

Dash of Salt

1/2 TBS Butter

2 TSP Vanilla

In a heavy sauce pan stir together all the dry ingredients. In a separate bowl beat the egg yolks then beat in 1 Cup of the milk. Back to saucepan whisk in the remaining milk & the cream. Cook over medium heat whisking the entire time until mixture starts to thicken. Now ladle a 1/2 cup or so of the hot mixture slowly into the beaten egg mixture, whisking it as you add it. Now whisk this into the saucepan on medium heat. Continue to cook & whisk until you have creamy thick pudding. Remove from heat & whisk in the butter & vanilla. CHILL WELL. I made mine the day before & refrigerated until I was ready to fill the cupcakes.

CHOCOLATE TOPPING:

4 Ounces of 60% Cacao Chocolate broken into small pieces

4 TSP Corn Syrup

8 TBS Heavy Cream

In a heavy saucepan whisk together the cream & corn syrup, cook over medium heat until hot. Now whisk in the broken chocolate & whisk & cook until you have smooth velvety chocolate gloss. Let cool about 10  minutes. Now you may assemble the cupcake.

ASSEMBLING THE CUPCAKES:

Cut a cylinder of about 1 inch across & 2/3 way down into the cupcake out of the cupcake center, set aside, do all 12. Now go back & spoon 1 TBS of the pudding mixture into each cupcake. Go back to your cutouts & cut off the bottom so you have a cupcake lid. Place lid on top   of each cupcake sealing in the pudding. Do all 12. Now spoon about 1 TBS of chocolate gloss onto each cupcake smooth out slightly. Do all 12. Chill for ten minutes. Now bring out the cupcakes from the frig & coat again with the chocolate gloss. I then sprinkled mine with Gold Sanding Sugar. Chill cupcakes until ready to serve! 12 Boston Cream Cupcakes YUM YUM YUM!

New Recipe coming tomorrow

                                                                             

I made these beauties for my friend's birthday at work tomorrow. The recipe is not mine but Rachel Ray's. I tweaked it a little but will blog it as her recipe! These must pass the taste test tomorrow before I blog. These are Boston Cream Filled Cupcakes!

Sour Cream Chicken Casserole

                                                                         

A very different & delicious casserole that came into being because I had sour cream in my frig & thought hmmm, what I can I make with you? This was the yummy answer! Make 1 big casserole feeds 6 or less with leftovers that won't last long! 

As you can see it has a crunchy topping & underneath is all that cheesy, sour cream & chicken goodness!

2 Pound of Boneless Skinless Chicken, I used Chicken Breast, cut up into bite sized pieces, on the large end of bite sized

16 Ounces of Sour Cream

6 TBS Melted Butter

2 HEAPING TBS of Flour

2 TSP Parsley Flakes or Fresh or Dried

1 Chicken Bullion Cube 

2 Cups Shredded Cheddar Cheese

2 TSP Crushed Garlic Or Garlic Powder 

2 TSP Onion Powder

2 TSP Ground Sage

Pepper to taste

4 Large Baking Potatoes peeled & cut into Large Bite Sized Pieces

1 Onion Chopped

2 Cups Crushed Cornflakes

Preheat oven to 350 degrees

Stir together 4 TBS of the melted butter with a Chicken Bullion Cube until bullion has dissolved, whisk in the flour, & then the sour cream, stir until mixed well. Now stir in one cup of the cheddar cheese, & the seasoning. In a large baking dish put the potatoes, onion & chicken , the add the sour cream mixture & stir very well. Bake covered for 1 & 1/2 hours. Remove from oven & spread the remaining cup of cheddar cheese over the top. Take your crushed cornflakes & stir in the remaining  2 TBS of melted butter, add a dash or 2 of the seasonings & stir well. Place the crumbs evenly over the cheddar cheese & return casserole back into the oven for 30 minutes UNCOVERED, after 30 minutes remove from oven & plate up one yummy chicken dish!