• Easy Desserts - 03

    From Dave Drum@1:3634/12 to All on Thu Jan 12 18:31:00 2023
    fMMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Cake w/Peppermint Frosting
    Categories: Cakes, Desserts, Chocolate, Dairy
    Yield: 9 servings

    MMMMM-----------------------CHOCOLATE CAKE----------------------------
    1/2 c (105 g) neutral oil; more
    - for pan
    1 1/4 c (250 g) granulated sugar
    2 lg Eggs
    8 oz (227 g) sour cream
    1 1/2 ts Pure vanilla extract
    3/4 ts Kosher salt
    3/4 c (68 g) Dutch process cocoa
    - powder; sifted
    1 c (128 g) A-P flour
    1 ts Baking powder
    1/2 ts Baking soda
    1 ts Instant espresso powder
    1/4 c (55 g) hot water

    MMMMM--------------------PEPPERMINT FROSTING-------------------------
    1/2 c (113 g) unsalted butter;
    - softened
    2 c (200 g) confectioners'
    - sugar; sifted
    2 ts Heavy cream or milk; more if
    - needed
    1 ts Vanilla extract
    3/4 ts Peppermint extract; more if
    - desired
    pn Kosher salt
    Red gel food coloring (opt)
    Shaved chocolate and
    - sprinkles; for decorating

    MAKE THE CAKE: Set a rack in the center of the oven and
    set oven to 350ºF/175ºC. Generously grease an 8' X 8'
    square or 9' round light-colored metal baking pan with
    oil.

    In a large bowl, combine the granulated sugar and eggs.
    Use a whisk or an electric mixer to beat the mixture
    until foamy and slightly lighter in texture and color, 1
    to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla
    and salt, and whisk until combined and smooth, about 1
    minute.

    Whisk in the cocoa powder until combined. Add the flour,
    baking powder and baking soda, and whisk until combined
    and no streaks of flour remain. Stir the espresso powder
    into the hot water, then add the mixture to the bowl.
    Whisk until incorporated.

    Pour the batter into the prepared pan and tap on the
    counter a few times to release any large air bubbles.
    Bake until puffed and a toothpick inserted into the
    center comes out clean, 35 to 40 minutes. Let the cake
    cool in the pan set on a rack for about 45 minutes.

    WHILE THE CAKE BAKES, CLEAN THE MIXING BOWL AND MAKE THE
    FROSTING: Add the butter to the bowl and mix on
    medium-high with an electric mixer until smooth,
    stopping the mixer occasionally to scrape the bottom and
    sides of the bowl. Turn the speed to low, and slowly add
    the confectioners' sugar. Mix until the sugar is
    moistened, then add 2 teaspoons of the cream, the
    vanilla extract, 3/4 teaspoon peppermint extract and salt.
    Turn the speed up to medium-high, and whip until smooth
    and fluffy, about 3 minutes, adding a bit more cream a
    teaspoon at a time, if necessary, to make a smooth and
    light frosting. Taste the frosting, and add a few more
    drops of peppermint extract if desired. The frosting can
    be kept at room temperature while the cake finishes
    baking and cooling.

    Top the cooled cake with an even layer of frosting, then
    use the tip of a toothpick to dot the frosting with a
    few small dots of gel food coloring, if using. Use a
    spoon or offset spatula to swirl the food coloring into
    the frosting to create candy cane-like stripes - just a
    few swipes will do the trick. If you mix it in too much,
    the frosting will turn pink. Top the cake with sprinkles
    and shaved chocolate, if desired. Store leftover cake
    loosely covered at room temperature for up to 3 days.

    By: Yossy Arefi

    Yield: One 8" X 8" square or 9" round cake pan

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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  • From Ben Collver to Dave Drum on Sun Jan 15 17:52:27 2023
    Re: Easy Desserts - 03
    By: Dave Drum to All on Thu Jan 12 2023 18:31:00

    Title: Chocolate Cake w/Peppermint Frosting

    set oven to 350 F/175 C. Generously grease an 8' X 8'
    square or 9' round light-colored metal baking pan with
    oil.


    I would accept a 9 foot diameter birthday cake this year. ;)
  • From Dale Shipp@1:261/1466 to Ben Collver on Mon Jan 16 00:52:02 2023
    On 01-15-23 17:52, Ben Collver <=-
    spoke to Dave Drum about Easy Desserts - 03 <=-


    Re: Easy Desserts - 03
    By: Dave Drum to All on Thu Jan 12 2023 18:31:00

    Title: Chocolate Cake w/Peppermint Frosting

    set oven to 350 F/175 C. Generously grease an 8' X 8'
    square or 9' round light-colored metal baking pan with
    oil.


    I would accept a 9 foot diameter birthday cake this year. ;)

    NTF [tm Burton Ford, RIP].


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Texas Peanuts
    Categories: Snack, Micro
    Yield: 3 Cups

    1 tb Chili powder
    1/2 ts Paprika
    1/2 ts Cayenne pepper
    3 1/2 c Cocktail peanuts
    -(about 1 pound)


    Combine spices and set aside.

    Place peanuts in a dish and microwave on high for six minutes,
    stirring peanuts every two minutes.

    Remove dish from microwave and sprinkle spice mixture evenly over
    peanuts making sure all peanuts are coated.

    Let cool.

    Baltimore Sun 10/13/99

    MMMMM



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  • From Dave Drum@1:3634/12 to Ben Collver on Mon Jan 16 05:23:00 2023
    Ben Collver wrote to Dave Drum <=-

    Title: Chocolate Cake w/Peppermint Frosting

    set oven to 350 F/175 C. Generously grease an 8' X 8'
    square or 9' round light-colored metal baking pan with
    oil.

    I would accept a 9 foot diameter birthday cake this year. ;)

    I'll bet you would. Good catch. I've corrected that faux pas in my
    Meal Monster database.. Thanks

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carnivore Cupcakes
    Categories: Beef, Potatoes, Chilies, Vegetables
    Yield: 7 Servings

    3 oz Monterey Jack; grated on
    - small holes of box grater
    1 tb Unsalted butter
    1 md Onion; chopped fine
    1 md Rib celery; chopped fine
    1 cl Garlic; minced or pressed
    2 ts Minced fresh thyme leaves
    1 ts Paprika
    1/4 c Tomato juice
    1/2 c Chicken broth
    2 lg Eggs
    1/2 ts Unflavored gelatin powder
    1 tb Soy sauce
    1 ts Dijon mustard
    2/3 c Crushed saltine crackers
    2 tb Minced fresh parsley leaves
    3/4 ts Table salt
    1/2 ts Ground black pepper
    1 lb Ground sirloin
    1 lb Ground chuck

    MMMMM---------------------------GLAZE--------------------------------
    1/2 c Ketchup
    1 ts Hot pepper sauce
    1/2 ts Ground coriander
    1/4 c Cider vinegar
    3 tb Packed light brown sugar

    Adjust oven rack to middle position; heat oven to
    375ºF/190ºC. Spread cheese on plate and place in freezer
    until ready to use. Prepare muffin pan/sheet by buttering
    individual cavities.

    Heat butter in 10" skillet over medium-high heat until
    foaming; add onion and celery and cook, stirring
    occasionally, until beginning to brown, 6 to 8 minutes. Add
    garlic, thyme, and paprika and cook, stirring, until
    fragrant, about 1 minute. Reduce heat to low and add tomato
    juice. Cook, stirring to scrape up browned bits from pan,
    until thickened, about 1 minute. Transfer mixture to small
    bowl and set aside to cool.

    Whisk broth and eggs in large bowl until combined. Sprinkle
    gelatin over liquid and let stand 5 minutes. Stir in soy
    sauce, mustard, saltines, parsley, salt, pepper, and onion
    mixture. Crumble frozen cheese into coarse powder and
    sprinkle over mixture. Add ground beef; mix gently with
    hands until thoroughly combined, about 1 minute. Transfer
    meat to muffin tin/sheet, filling each cavity until slightly
    mounded. Smooth top and edges of meat mixture with moistened
    spatula. Bake until an instant-read thermometer inserted
    into center of cupcake reads 135º-140ºF/60ºC.

    Remove cupcakes from oven and turn on broiler.

    While meat cooks, combine ingredients for glaze in small
    saucepan; bring to simmer over medium heat and cook,
    stirring, until thick and syrupy, about 5 minutes. Spread
    half of glaze evenly over cooked meat loaf with rubber
    spatula; place under broiler and cook until glaze bubbles
    and begins to brown at edges, about 5 minutes. Remove meat
    cupcakes from metal pan and place in individual fluted paper
    cupcake forms. Spread evenly with remaining glaze; place
    cupcakes into a clean muffin tin/sheet and place back under
    broiler to cook until glaze is again bubbling and beginning
    to brown, about 5 minutes more. Let cool about 20 minutes
    before decorating.

    Use instant mashed potatoes at a consistency to be piped
    through a pastry bag to "ice" the individual cupcakes. Top
    with a Peppadew.

    From: http://chairmanstef.blogspot.com

    Uncle Dirty Dave's Archives

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    ... "Anything is good if it's made of chocolate." -- Jo Brand
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