Recipes

Sunday, April 23, 2017

How to Deseed a Tomato

I was looking through photos, and came across this one. There is a story that goes with it. We were out to dinner, one evening, at a popular chain restaurant. It's the restaurant that spends its money on an in house butcher.

I wanted a salad, and I thought, surely their chef can make a salad, without the tomato seeds. I put in my request. 

The waitress returned to the table, "The cook said he doesn't have time to pick out each seed!" Sometimes you just have to laugh.

Just in case you don't know, or you've never thought about it, deseeding a tomato is quite easy. 


Just slice the tomato in half, vertically. Then, use a spoon to scoop out the seeds. From there you can slice, or dice, depending on your preference.

Saturday, April 22, 2017

Hershey's Chocolate Frosting


The folks at Hershey's know their stuff! Hands down, they have the best chocolate cake recipe in the world. So you would expect them to have the best chocolate frosting, for their cake.


To a large mixing bowl, mix the melted butter, cocoa and vanilla.


Beat in the powdered sugar, one cup at a time. 


Stir in the milk, alternating with the powdered sugar. You may not use all the milk. Add a couple teaspoons at a time. 


You will have a smooth, spreadable frosting.


Sometimes, I make my frosting the day before I frost the cake. I just store in an airtight container, and keep on the counter. You can make your frosting weeks ahead of time, but if you choose to do that, you will need to keep the frosting refrigerated. 


If frosting a double layer cake, with a simple design. One batch of frosting should be enough.


If you choose to do piping, then you will need a double batch of frosting.

HERSHEY'S CHOCOLATE FROSTING

INGREDIENTS:
1/2 Cup butter, melted
2/3 Cup Hershey's cocoa powder
1 Teaspoon vanilla extract
3 Cups powdered sugar
1/3 Cup milk or heavy cream

DIRECTIONS:
In a large mixing bowl, stir butter, cocoa, and vanilla extract; to combine. Beat in powdered sugar, one cup at a time, alternating with the milk. Beat to a smooth spreading consistency. Store in an airtight container. 

For a simply frosted cake: single recipe
For a piped cake: double recipe

Tuesday, April 18, 2017

Hershey's Chocolate Cake


Every once in a while a cake comes along, that stands the test of time. This is that cake! The first time our family tried it, was a birthday celebration, where my mother-in-law made the cake. She had a knack for trying new recipes, and this became a family favorite.


I must confess, this is the base, of most of my chocolate cake creations. I hope to share more on this blog: Chocolate Mousse Cake, Chocolate Cake with a Cheesecake Layer, Chocolate Ganache Cupcakes, to name a few.


I, always, take the time to prepare my cake pans. That means: greasing, lining with parchment, and dusting with flour. I know it sounds like a chore, but I've never had a cake stick, when I make the effort, to prepare the pans. 


Start by sifting the dry ingredients, into a large mixing bowl.


Beat in: eggs, milk, oil and vanilla.


Stir in boiling water.


The batter will be thin. 


Bake at 350, for 30 to 35 minutes; or until cake tester, inserted in center, comes out clean.


This is a small cake I made for my niece, in addition to a larger cake, the family shared. She thought if she swiped her finger through the frosting, no one would want to eat the cake. I wonder how that worked out. 

HERSHEY'S CHOCOLATE CAKE

INGREDIENTS:
2 Cups sugar
1 3/4 Cups all-purpose flour
3/4 Cup Hershey's cocoa powder
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon salt
2 Eggs
1 Cup milk
1/2 Cup vegetable oil
2 Teaspoons vanilla extract
1 Cup boiling water

DIRECTIONS:
Heat oven to 350. Grease and flour two 9" round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30 - 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove pans to wire racks. Cool completely. Frost with Hershey's Chocolate Frosting. 

Bake your choice: 
2 layer 9" cake 
9 x 13" Sheet Cake
24 Cupcakes
Cooking times will vary. Use your cake tester, to check for doneness.