Salted Caramel Chocolate Cake

Sweet and Salty Cake 

This cake takes some time but it is worth it.  I prefer it cold because it is a little too rich warm/room temp.  This recipe is slightly adapted from Whisk Kid. If you have a big crowd to please and aren't afraid of a time commitment you need to try this cake.  Even my husband, who doesn't like chocolate, asked for a few more bites!
(I used special dark cocoa and semi sweet chocolate but milk chocolate would also be awesome!)

Salted Caramel

1/2 c water
1 c sugar
2 Tbsp light corn syrup
1/2 c heavy cream
1 tsp sea salt
1/4 c sour cream

Combine the water, sugar, and corn syrup in a medium saucepan with tall sides, stirring to combine. Set over high heat and bring to a boil. Cook until the mixture reaches 350F on a candy thermometer, about 10 minutes.

Meanwhile, in a small saucepan, combine the cream and salt. Bring to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove the cream from the heat and set aside.

When the caramel has reached 350F, remove it from heat and allow to cool for 1 minute. Carefully add half of the hot cream to the caramel (it will bubble) and whisk quickly to combine. Add the remaining half and whisk to combine. Whisk in sour cream. 

Cool the caramel completely and store in an airtight container, refrigerated, for up to 3 days.

Whipped Caramel Ganache

1/4 c water
1 c sugar
2 Tbsp light corn syrup
1 lb dark or milk chocolate, chopped
1 1/2 c heavy cream
2 c butter, cut into tablespoon-sized pieces, softened but still cool

Combine water, sugar, and corn syrup in a medium saucepan with tall sides, stirring to combine. Bring to a boil over high heat and cook until the mixture reaches 350F on a candy thermometer, about 10 minutes.

In another small saucepan, bring the cream to a boil. Remove from heat and set aside.

When the caramel mixture has reached 350F, remove from heat and allow to cool for 1 minute. Carefully add half of the hot cream to the caramel and whisk to combine. Carefully whisk in the remaining caramel and allow to cool for 5 minutes. 

Place the chocolate in the bowl of an electric mixer and pour the slightly cooled caramel sauce over the chocolate. Let sit for 1 minute. Slowly begin stirring the mixture, but hand, from the center out until the chocolate is melted and smoothed.

Attach bowl to an electric mixer fitted with the paddle attachment and run on low until the bottom of the bowl is room temperature when touched from the outside. Add butter and increase speed to medium-high, beating until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Sour Cream Chocolate Cake

3/4 c cocoa powder 
1 1/4 c water, hot
2/3 c sour cream
2 2/3 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 c  unsalted butter, softened
1 1/2 c granulated sugar
1 c brown sugar
3 eggs
1 Tbsp pure vanilla

Preheat oven to 350F. Oil and line two 9" x 2" round cake pans. 

In a large bowl, whisk together the cocoa, water and sour cream. Set them aside to cool, about 10 minutes. Set aside. 

In another large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Fit your electric mixer with a paddle attachment and beat the butter and shortening together until very smooth, about 7 minutes. Add both the brown sugar and white sugar, then continue beating until light and fluffy, about 7 additional minutes. Add the eggs, one at a time, and beat each until very well incorporated before adding the next, scraping the bowl often. Add the vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

Divide the batter evenly among the two prepared pans. Bake until the cake is just firm to the touch and a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool 10 minutes in the pan on a rack, then de-pan and cool to room temp. 

Assembly

Sour Cream Chocolate Cake
Salted Caramel
Whipped Caramel Ganache
Repeat

Place the first layer on the cake plate. Using half of the caramel, spread a layer on the cake. Top the caramel with a layer of about 1 cup of the ganache icing. Add the second layer of cake on top and repeat the process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer with the bottom side on top. Frost the entire cake with the remaining ganache and garnish with sea salt. 

Cheesy Spinach Artichoke Dip

I love cheese.  Who doesn't?  This dip is a crowd pleaser and goes fast.  I recommend doubling it if more than 6 people will be eating it.

I am not a huge frozen spinach fan.  The texture and taste are very overpowering to me so I decided to freeze fresh spinach and use that instead.  I used a little over a cup and chopped the frozen spinach up right before I added it to the rest of the ingredients.  I love how it turned out.  I don't think I will ever buy prepackage frozen spinach again.

Enjoy this cheesy concoction!!

Cheese Spinach Artichoke Dip

1 jar (14 oz) artichoke hearts, drained and finely chopped (I love to use the Cara Mia brand found at any major grocery store)

1 1/2 cups fresh frozen spinach or 1 C frozen chopped spinach, thawed and drained.

3/4 C grated Parmesan cheese

1/2 Cup mayo

2 1/2 cups Mozzarella cheese 

1/2 tsp garlic powder

Paprika and chili powder to taste - I sprinkle this on top before I bake but you could also add it to the dish.  I like the color it gives the dish.

Preheat oven to 350. Mix all ingredients until well blended.

Spoon into 9-inch pie plate or quiche dish. (or 9x13 for doubled recipe)

Bake 25-30 min. or until bubbly and heated through. 

Serve with french bread or chips!

(Someday I will take pictures of my food before I eat it but until then here is a picture I think the dip looks closest to, thank you applebees  http://menulus.com/applebees/item/spinach-artichoke-dip-6/)

White Chocolate Popcorn

Here is an easy treat that is oh so good and fun to make!

Ingredients:
Popcorn ( about 2 cups)
Sea Salt
Hershey's white chocolate chips (you can use other white chocolate but you may need to add some oil or milk to thin it up)

Grab a brown paper lunch sack and put about 1/4 to 1/2 popcorn in the bag. Fold the top and place the bag in the microwave long side down.  Cook for about 2 minutes until the kernels have popped.  Dump popcorn into a garbage bag.  (I like to put the popcorn in a bowl first and shake it so the kernels all fall to the bottom and don't end up in the garbage bag)  After all the popcorn is popped and is in the bag melt the chocolate in microwave safe bowl for about 1 minute 30 seconds.  You may add any color food coloring...our favorite is pink.  Pour the melted chocolate in garbage bag with 1-2 tsp. sea salt.  Shake the bag and mix until the chocolate covers all the popcorn.
Dump the popcorn onto two cookie sheets and let cool.
Then....enjoy!!

Brown Sugar Salmon

I grew up in Washington where salmon bakes and ward parties were synonymous.  I love the texture, taste and health benefits of salmon.  Growing up we normally stuck to the mayo, lemon juice, chives, and paprika topping, which is delicious; however, I have been addicted to this sweeter marinade for awhile now.  If you like a thicker glaze, add more brown sugar to your mix, if you like more of a tang, add more lemon juice.  I love this recipe as well because you can cook it year round in your oven!

http://www.platefodder.com/2012/08/copper-river-salmon-big-thaw.html

Brown Sugar Salmon
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup lemon
2 Tbsp. olive oil
1 Tbsp. garlic powder
1 Tbsp. lemon pepper
2-3 lbs of salmon (I like to buy my salmon at Costco - it never has a fishy flavor)

Mix all ingredients together in a gallon sized bag.  Add salmon and marinate for at least 1 hour.  Preheat oven to 400 degrees.  Wrap salmon in a tinfoil tent (I put one piece of tinfoil on bottom and one on the top and seal around the edges), brush with marinade, and bake for 15-25 minutes until flaky and cooked through.

I recommend serving with broiled broccoli and quinoa cooked in veggie or chicken broth!  mmmm...

Hamburger Soup

With all the snow here lately I have been in the mood for some warm comfort food.  This soup is perfect if you don't have a lot of time, want to pack in the veggies, and have some good bread for dipping!  I like this soup because you can cater it to your family's likes.  Take out the meat, add veggies, do whatever sounds good! Enjoy!



Image found : http://www.yourhomebasedmom.com/hamburger-soup/

Hamburger Soup
1 1/2 - 2 qts. v-8 juice or vegetable juice
1 lb hamburger meat
5 carrots
5-6 potatoes
2-3 Bay leaves
1/2 t. montreal steak seasoning (optional)

Optional veggies:
Onion (I added 1/2 to mine)
Celery stalk (I only added one)
if you omit the meat you can add your favorite bean and/or noodle to this.

Cook meat thoroughly and drain.  Add the rest of the ingredients and simmer on medium heat for 30 minutes.  Cook until veggies are soft and liquid has reduced to the consistency you like. 

You can top with cheese if you like and serve with bread!

Banana Ice Cream

http://janaemonir.wordpress.com/2011/04/18/banana-ice-cream/

Ice cream has been a staple go to dessert in my family for a long time.  We all love it but let's be honest....it's not that healthy for you.  Yes, it is true...cold stone's ghirardelli dark chocolate ice cream covered in brownie, caramel, and pecans is not good for your body.  So what to do?  Think fruit!!  I first saw banana ice cream on pinterest and was skeptical but had to try it.  I froze the bananas without peeling them and that was a huge mistake.  I almost gave up after near frost bite.  After thawing out we tried the concoction and......mmmmmmmmmmm!  Totally worth it and definitely satisfied my craving.  I don't know how mother nature does it but banana ice cream doesn't just taste like a froze banana.  It was creamy, not too sweet and quite awesome!  So, you better try it!

Banana Ice Cream
2-3 frozen bananas (if you have bananas starting to go bad, unpeel, cut up and stick in a plastic bag.  Store in freezer until you want a treat!)
A little milk if you have a weak blender or like ice cream on the soft side

Stick all in blender and blend until nice and creamy.  Enjoy!

Recommended mix ins:
Pecans and malt
any berries
chocolate and peanut butter (kind of defeats the healthy purpose but sooo good!)
pineapple and coconut
whatever you have in the cupboard!

Homemade Salsa

          http://www.browneyedbaker.com/2011/05/03/homemade-restaurant-style-salsa/

Chips are salsa are a staple at my house.  I love that you can change up the recipe to make it just how your taste buds like it.  Below is the regular recipe I use but feel free to add green pepper, lime, garlic, regular onion (careful it's strong in salsa), or anything else that sounds good! Info on stewed tomatoes to come later.

Salsa Recipe
2-3 hot peppers (I buy the canned ones found by the pickles)
3-4 green onions, chopped
2 28 oz cans of tomatoes (I buy one diced and one petite diced)
2-3 stalks celery chopped
Cilantro (about ¼ cup after it has been chopped)
Salt to taste
Lemon juice to taste (I use about ¼ cup)

 Add peppers, cilantro, 1/2 can of tomatoes, salt and lemon juice to blender.  Blend until peppers are chopped well.  Add the rest of ingredients and chop for 5-10 seconds just until mixed.  Enjoy!