6/21/16

Chocolate Praline Cake

Cake:
1 C butter
1/4 C cocoa
1 C water
2 large eggs
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
2 C sugar
2 C flour
1/2 tsp salt

Combine butter, cocoa and water in small saucepan and heat until butter melts. Cool. In mixing bowl, beat eggs, buttermilk, baking soda and vanilla. Add chocolate mixture to egg mixture and beat until blended. Gradually add sugar, flour and salt. Grease three 8 inch cake pans and line with wax paper. Bake at 350 degrees for 25 minutes or until done. Place pans on wire rack to cool.

Chocolate Ganache:
2 C semisweet chocolate chips
1/3 C heavy cream
1/4 C butter

Combine chocolate chips and heavy cream in microwavable bowl and heat for 2 minutes. Add butter and let sit until cool. Stir until smooth. Spread between layers and on top and sides of cake.

Praline Topping:
1/4 C butter
1 C packed light brown sugar
1/3 C heavy cream
1 C powdered sugar
1 tsp vanilla
1 C chopped pecans

Place first 3 ingredients in small boiler and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla. Add pecans. When mixture begins to thicken, pour over top of cake and let it drizzle down the sides.

6/17/16

Caprese Chicken

1 Tbsp olive oil
1 lb boneless skinless chicken breast
Kosher salt
Black pepper
1/4 C balsamic vinegar
2 cloves garlic, minced
1 Pint grape tomatoes, halved
1 Tbsp shredded basil
Fetta cheese

In a large skillet over medium-high heat, heat oil.

Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side.
Transfer to a plate.

Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.

Stir in basil.

Return chicken to skillet and nestle in tomatoes. Top with cheese and cover with lid to soften cheese.

Spoon tomatoes over chicken and serve.