Sunday, November 14, 2010

Snickerdoodle Bundt Cake

This is my new go to recipe! I am a speech pathologist and it was Radiology Week (we do some tests in Radiology and they are always so helpful) so all us speechies were supposed to bake something to take to them. I have been "trying" to watch what I eat so I haven't done too much baking lately. If I was good at "portion control" I could bake more but I am only good at "losing control" when it comes to good food...especially baked goods! Anyways, I searched all my favorite blogs and found this recipe and I am so glad I did. It was delicious. As you will see by the lack of picture of the actual bundt cake the "dismount" from the bundt cake pan to the drying rack was a little bit of a disaster (blessing in disguise because I was able to sample more). I will explain ways to prevent that at the bottom of the post. Next time you need to bake something or just feel like splurging on some quality calories you will not be disappointed with this one!

Snickerdoodle Bundt Cake
Adapted from Dozen Flours

2 teaspoons ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar 
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
1 cup full-fat sour cream, at room temperature

1. Preheat oven to 325F. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
2.  Using a spray product like Pam with flour (I used shortening which was a disaster) generously spray a 9 inch Bundt pan, being careful to cover all the areas including the center tube. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need 1/4 to 1/2 cup of the mixture. You want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture.
3. In a medium sized bowl sift together the flour, baking powder, baking soda and salt. Set aside
4. In a large bowl beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
5. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at time, beating each for a full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
6. Spread half of the batter into the prepared bundt pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over the top of the batter. Spread the rest of the batter into the pan and sprinkle the remaining sugar mixture over the top.
7. Bake in the preheated oven for 55-65 minutes or until it passes the toothpick test (when inserted into the cake it comes out clean). Allow to cool for 15-20 minutes before inverting onto a wire rack to cool completely.

Suggestions/Things I learned:
- The recipe said to allow cake to cool for 10 minutes before inverting onto a wire rack. The pan was still pretty warm and I of course attempted to flip it anyways which didn't work out to say the least. Make sure the pan is not hot to touch and you have given it enough time to cool before inverting.
- I really don't know how Dozen Flours dusted the pan so great...mine looked nothing like hers (click the link to see her pictures...she is very talented). I would definitely not use shortening though and stick with Pam flour spray


Wednesday, November 3, 2010

Chicken Enchiladas

I feel some shame as a type this post. I don't know if it is more because my last post was "Microwave Poached Eggs" or because my last post was September 5th. I will say I have been cooking BUT some of those recipes will not be shared. Let’s just say they weren't the best! Anyways, with that said I have a very delicious recipe to share today. My husband has been requesting enchiladas for months and I was a little scared to attempt these. I changed a few things to make them "healthyish" but they were incredible!!! AND if you buy a Rotisserie chicken like I did....not too time consuming. So here goes, after 1 1/2 months away from the kitchen I present to you......Chicken Enchiladas!

Chicken Enchiladas
Adapted from All Recipes
4 skinless, boneless chicken breast halves (or a Rotisserie Chicken)
1 onion, chopped
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1/3 cup chopped green pepper
1 clove garlic minced
3/4 cup cheddar cheese
8 (10 inch) flour tortillas (we used wheat tortillas made fresh at Central Market)
1 can (10 oz) Enchilada Sauce
1 cup of your choice salsa (can make it mild or spicy)
1 cup sour cream (I used fat free)

1. Preheat oven to 350 degrees.
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken (I just shredded from the Rotisserie Chicken) and return it to the skillet. Add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, green pepper, garlic, enchilada sauce and salsa.
3. Pour some enchilada sauce on the bottom of the pan. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish (seam side down). Cover with remaining sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven for 20 minutes. Cool 10 minutes before serving.

Things I learned:
- Worth it to skip cooking the chicken and just buy the Rotisserie
- You could really add anything you wanted (or take away anything) with this recipie and it will be delicious!