Well hello there! WOW -- it's been a while, huh? I have totally hated that I've had to disappear on you all for the past several months but I promise I've had two really good reasons!
Approximately 6 weeks ago, my Dad (who shall hereafter be referred to as KB - LOL!) had an aneurysm/AVM. Truthfully, that fateful Saturday night... we thought we had lost him! I can honestly say it was the 2nd worst day of my life and I hope never to have to experience anything like that again! Fortunately, God wasn't quite ready to take KB and after several brain surgeries and 3+ weeks in ICU at Emory Hospital -- my sweet Dad is doing so very well.
Meanwhile, while KB was
vacationing.... hiding.... uh, recuperating in the hospital, my sweet sister and I have been alternating staying with my mom, while trying not to get fired at our respective jobs!
Needless to say, things have been incredibly crazy in our lives! Thankfully, we have had so many friends, family members, old neighbors and my dad's flying buddies -- who have jumped in to help! Not to mention all the texts, phone calls, emails and cards sent to all of us! Simply put -- my family would never have made it through the last weeks without such incredible support and prayers and for that -- I can never say thank you enough!
To close out the story ..... in late March after his discharge from the hospital, KB then spent 3+ weeks in Rehab and yesterday HE CAME HOME!
Don't they look great?!? Can you tell that they are so happy to be back together?? Anyway, thanks for understanding why I dropped off the face of the earth and please understand that until things settle down -- I won't be posting any new recipes on JAGP simply because I'm never home to cook. (sniff, sniff)
Hopefully soon though ..... 'cause I sure do miss all of ya'll!
Love and tons of thanks from your "Georgia Peach"
About 5 months ago, I found a recipe on www.eatingwell.com and printed it out! Since that time, I've been carrying that folded-up piece of paper in my purse just waiting for the perfect moment to give it a try. Seriously, that recipe has been folded, mutilated and spindled BUT last night.... I remembered it and dug it out of the bottom of my purse and made it for dinner! YES - don't you love it when a plan comes together..... even if it took five months?
Anyway, over the weekend James & I went grocery shopping and we picked up a lovely pork tenderloin. I love pork and the really nice thing about a tenderloin is that you can cut it into 1-inch thick slices (or medallions) and the pork cooks very quickly (and especially if you cover it for a portion of that cooking).... it will be incredibly tender! Mmmm..... love me some pork!
BUT I digress..... so for dinner last night, I made this recipe! Now, I must tell you that I did substitute one ingredient from the original recipe and it still turned out very well. Also, the one pound of pork tenderloin fed two adults and three dogs. LOL -- James is such a
sucker... uh kind & generous Daddy that he always takes one slice of meat and feeds it to our three dogs. Oh yes - they do love that man!!
This recipe has a slight kick to it and just a little sweet taste - thanks to the genuine maple syrup in the glaze. Really delicious and is quite perfect served with roasted fingerling potatoes and brussel sprouts..... just sayin'!
MAPLE-CHILI GLAZED PORK MEDALLIONS
1 teaspoon chili powder
1/2 teaspoon Kosher salt
1/8 teaspoon red pepper flakes
1/4 teaspoon Lawry's Seasoned Salt
1 lb pork tenderloin, trimmed & cut into 6 medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar
Mix chili powder, seasoned salt, salt & red pepper flakes in small bowl. Sprinkle both sides of pork.
Heat oil in a large skilet over medium-high heat. Add the pork and cook until golden -- took about 2-3 minutes per side. Add cider, maple syrup and vinegar to the pan. Bring to a boil, scraping any browned bits off the bottom of the pan. Reduce the heat to medium, cover and cook - turning the pork occasionally to coat. Cook for about 15 minutes until the sauce is reduced to a thick glaze. Serve the pork drizzled with the glaze.
Pretty, affordable and delicious -- hope you'll give it a try! ENJOY!
1/4 cup butter
2-1/2 cups sugar
1 (5 ounce) can evaporated milk
3 cups miniature marshmallows
6 oz cream cheese, cubed and softened
8 oz semi-sweet chocolate chips
2 teaspoons vanilla extract
Line a 9 x 9 inch baking dish with lightly buttered waxed paper or aluminum foil (I used waxed paper). Set aside.
Put chocolate chips in a bowl and microwave at short spurts until completely melted and smooth. Set aside.
Combine butter, sugar, evaporated milk and marshmallows in a heavy 3 quart saucepan.
Bring to a full rolling boil on medium heat; stirring constantly.
Continue boiling for 5-1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat and stir in cream cheese until melted.
Add vanilla extract and mix well.
Pour into prepared pan. Now take your melted chocolate chips and pour on top. Take table knife and swirl chocolate into fudge.
Cool in refrigerator for one hour or more. Take out of fridge, pop out of pan, peel off the wax paper and cut into squares.ENJOY!!
If you like chocolate - you are going to LOVE, worship and adore this cake!
Oh my -- this baby is decadent and sinful and oh so delicious!!
(Shaking and clearing the cocoa fumes out of my head).... SO, to backtrack a bit..... James asked me earlier in the week if I would bake a cake for him to take to his office on Friday! Of course, I said yes! A whole office of
guinea pigs, uh I mean taste testers?? Seriously, I love trying new recipes out on unsuspecting friends.
Anyway, I scoured the internet looking for the perfect chocolate cake recipe. Interestingly enough, I found lots and lots of recipes that started with a cake mix. Now, I'm not a foodie snob or anything like that -- I love a good shortcut when it comes to cooking, BUT I really wanted a made-from-scratch cake to send with James ..... so I kept digging until I found this recipe!
It takes a litle time to whip this up because you really do need to: (1) bring your eggs/butter to room temperature before you start, (2) give the cake the full 65-75 minutes to bake, 3) let the cake cool for the full 15 minutes before you slide it out of the pan and (4) let the cake cool completely before you make the ganache! Like I said - a little time is needed, but oh the reward is GREAT!
OH and as you read the ingredients, do not think I have lost my mind because YES.... there is a total of 24 oz of chocolate chips AND a cup of cocoa in this cake!! Mmmmm..... I told you it was decadent!!
CHOCOLATE SOUR CREAM CAKE WITH CHOCOLATE GANACHE
For the cake:
1 cup cocoa powder, plus 1 additional tablespoon for dusting
7 ounces semi-sweet chocolate chips
1 cup boiling water
2-¼ cups all-purpose flour
1-½ teaspoon baking soda
1-¼ teaspoon Kosher salt
2-½ sticks butter
2-½ cups light brown sugar, firmly packed
5 whole eggs
4 teaspoons vanilla extract
1-½ cup sour cream
1-½ cup semi-sweet chocolate chips
For the ganache:
6 ounces, semi-sweet chocolate chips
2 tablespoons Butter
½ cups heavy whipping cream
Be sure to have all ingredients at room temperature.
Preheat over to 325 degrees F. Grease a pound cake or bundt pan and dust with cocoa powder, tap out excess.
In a bowl, combine the 1 cup of cocoa powder and the 7 oz chocolate chips. Add boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.
Over a sheet of wax paper, sift together the flour, baking soda, and salt. Set aside.
In the bowl of your electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes. Make sure to stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating until incorporated before adding the next one. Again, make sure to stop occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
Reduce speed to low and add flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.
Pour the batter into the prepared pan, spreading the batter so the sides are about an inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 65-75 minutes. Transfer the pan to a wire rack and let cake cool upright in the pan for 15 minutes. Invert pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour. (I actually let mine cool overnight.)
Near the end of the cooling time, make the ganache.
In a heatproof bowl, combine chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter, whisk until they melt and the mixture is smooth.
Pour ganache over the top of the cake, allowing the ganache to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes
Two last notes:
(1) I always hold my breath when it is time to "shake" my cakes loose from the pan, but I promise you this cake actually "slid right out" of the pan with no sticking whatsoever! YAY! I greased my pan with crisco and then dusted well with the cocoa powder. Worked like a charm!
(2) This cake is so incredibly moist and rich. Makes a very decadent (beautiful) dessert and can easily serve 16 given how rich each slice is.
LEMON COCONUT COOKIES
¼ cup butter, softened
1 cup sugar
2 whole eggs
2 teaspoons freshly grated lemon zest
Juice of one whole lemon
1-½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup shredded coconut
½ cups powdered sugar (for rolling)
Preheat your oven to 300°F.
Beat the butter and sugar together until fluffy. Add the eggs, lemon zest and lemon juice, and beat until well mixed.
In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the flour mixture to the butter/sugar mixture, beating until well blended. Stir in the coconut. Cover and refrigerate the dough for at least 1 hour (or even overnight), until the dough is firm enough to handle.
Roll the dough into 1 - 1/2 inch balls, roll in the powdered sugar and place 2 inches apart on a lined baking sheet. Bake for 16-18 minutes until the edges are set. Move the cookies to a wire rack and allow to cool completely.
ROCKY ROAD BROWNIES
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/3 cup chopped almonds
1/3 cup chocolate chips
3/4 cup miniature marshmallows
Preheat oven to 350 degrees. In a small bowl, combine marshmallows, almonds, and chocolate chips then set aside.
In a mixing bowl (with your paddle attachment), mix melted butter, sugar, and vanilla until blended. Add one egg at a time mixing/beating well. Add flour, cocoa, and salt and mix the batter until fully incorporated. Spray an 8×8 square pan with non-stick spray. Spread brownie batter inside the pan as evenly as possible.
Now evenly distribute the marshmallows/chocolate/almond mixture all over the top of the brownie batter. Using the back of a clean spoon, gently press down the topping mixture into the batter just enough so the topping is slightly packed down.
Bake for 30 minutes or until done. Marshmallows will have a slight crisp edges. Allow to cool slightly before serving. Brownies slice really nicely if you allow them to completely cooled.