German Chocolate Cake

This was a fantastic recipe. The only issue I had was I felt like the chocolate buttercream recipe did not yield enough to fully cover the cake. I would consider increasing the ingredients by half for the buttercream. 

Ingredient's:

• For the Chocolate Cake: 
• 2 cups granulated sugar (400 g) 
• 1 3/4 cups all-purpose flour (210 g) 
• 3/4 cup unsweetened cocoa powder (75 g) 
• 1 1/2 teaspoons baking powder (6 g) 
• 1 1/2 teaspoons baking soda (7.5 g) 
• 1 teaspoon salt (5 g) 
• 2 large eggs 
• 1 cup buttermilk (240 ml) 
• 1/2 cup oil (vegetable or canola oil) (120 ml) 
• 2 teaspoons vanilla extract (10 ml) 
• 1 cup boiling water (240 ml)
• For the Coconut Frosting: 
• 1/2 cup light brown sugar (100 g) 
• 1/2 cup granulated sugar (100 g) 
• 1/2 cup butter (115 g) 
• 3 large egg yolks 
• 3/4 cup evaporated milk (180 ml) 
• 1 Tablespoon vanilla extract (15 ml) 
• 1 cup chopped pecans (120 g) 
• 1 cup shredded sweetened coconut (80 g) 
• For the Chocolate Frosting: 
• 1/2 cup butter (115 g) 
• 2/3 cup unsweetened cocoa powder (65 g) 
• 3 cups powdered sugar (360 g) 
• 1/3 cup evaporated milk (80 ml) 
• 1 teaspoon vanilla extract (5 ml)

Directions:

1. Heat oven to 375°F. 
2. Grease two 8 or 9-inch round baking pans. 
3. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily. 

For the Cake: 

1. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 
2. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. 
3. Add the wet ingredients to the dry ingredients and mix to combine. 
4. Stir in boiling water (batter will be very thin). 
5. Pour batter into prepared pans. Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. 
6. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.  

For the German Chocolate Frosting:

1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. 
2. Stir to combine and bring the mixture to a low boil over medium heat. 
3. Stir constantly for several minutes until the mixture begins to thicken.  
4. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. 

For the Chocolate Buttercream Frosting: 

1. Melt butter. Stir in cocoa powder. 
2. Alternately add powdered sugar and milk, beating to spreading consistency. 
3. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. 
4. Stir in vanilla. 

Cake Assembly: 

1. Place one of the cake rounds on your serving stand or plate.   
2. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. 
3. Leave about 1/2 inch between the filling and edge of cake. 
4.  Stack the second cake round on top. 
5. Smooth chocolate frosting over the entire cake. 
6. Spoon remaining coconut frosting on top of the cake.  

Source: https://tastesbetterfromscratch.com/wprm_print/german-chocolate-cake

Chicken Pot Pie

Ingredients 

• 4 tablespoons butter - plus extra for the dish 
• 1 small yellow onion - diced 
• 4 whole carrots - peeled and diced
•  2 celery stalks - chopped 
• salt and pepper - to taste
•  1 tablespoon fresh thyme leaves
• 2 medium-large chicken breasts - cut into 1-inch pieces
•  3 tablespoons flour
•  1 cup chicken broth
•  1 ½ cups half and half - or whole milk
•  ¾ cup frozen peas
•  2 sheets refrigerated pie crust - or one homemade pie crust 
• 1 egg - lightly beaten

Directions 

1. Preheat the oven to 425 degrees. Melt the butter in a large skillet, Dutch oven or frying pan set over a medium high heat. 
2. Stir in the onion, carrot and celery, along with a pinch of salt. Cook until the onions are soft and have started to color. 
3. Stir in the fresh thyme, followed by the chicken, seasoned well with salt and pepper. Cook until the chicken has started to brown. Sprinkle with the flour and cook for a further minute. 
4. Pour in the broth, and the half and half or milk. Cook, stirring often, until the sauce has thickened to slightly thinner than you want your finished pie filling. Stir in the frozen peas, and remove from the heat. Add a little more salt and pepper, if needed, and set aside to cool a little. 
5. While the filling is cooling, lightly butter a 9 inch pie plate and line with one of the pie crusts. 
6. Add the filling to the pie dish, and brush the exposed edges of the pastry with beaten egg. Lay the other pie crust on top, and press down to seal the edges. Trim off any excess with a sharp knife and crimp the edges. 
7. Brush the top of the pie with egg wash and cut a small slit in the middle to let out steam. Bake for 30-35 minutes, or until the pastry is cooked and the top is golden – you may need a little more or a little less baking time if your oven runs a little hot or a little cold. 
8. Let the pie to rest for 10-15 minutes before slicing.

Source: https://www.lecremedelacrumb.com/skillet-chicken-pot-pie/

Blueberry Muffins

Ingredients 

For the muffins:

• 2 cups all-purpose flour 
• 1 cups granulated sugar 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 2 eggs 
• 1/2 cup butter melted 
• 1/2 cup milk 
• 1 teaspoon vanilla extract 
• 12 oz frozen blueberries 

For the streusel topping: 

• 1/4 cup all-purpose flour 
• 2 tablespoons brown sugar 
• 2 tablespoons granulated sugar 
• 1/4 teaspoon ground cinnamon 
• 1/8 teaspoon salt 
• 2 tablespoons butter cold

Directions 

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
2.  In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries. 
3. To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse. 
4. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Source: https://www.culinaryhill.com/wprm_print/blueberry-muffins

Christmas Chex Mix

 Christmas Chex Mix

Ingredients:

• 3 cups Cheerios 
• 3 cups Rice Chex 
• 3 cups Wheat Chex 
• 2 cups Corn Chex 
• 1 cups Pretzel Sticks 
• 2-3 cups m&m’s 
• 24 oz White Chocolate

Directions: 

1. In a large bowl combine the Cheerios, Chex, Pretzels and m&m’s. Mix them up a bit, making sure that everything is evenly distributed. 
2. Meanwhile, over a double boiler, melt the white chocolate according to the directions on the package. Once the chocolate has melted and is a smooth consistency, drizzle the chocolate over the cereal mix and combine with a wooden spoon or hands. Make sure all the cereal is covered in chocolate. If you need to melt the extra white chocolate to cover all the mix then go right on ahead! 
3. Once the entire batch has been combined, lay it out to dry on a large sheet of parchment or wax paper. Let dry for 1 hour so the chocolate is cooled and hard. 
4. Break it up into medium pieces and store in an airtight container in the fridge or freezer

Source: https://whatsgabycooking.com/wprm_print/chex-christmas-mix

 Italian Rainbow Cookies

Ingredients:

• 4 large eggs separated 
• 1 cup sugar divided 
• 7 ounce tube of almond paste 
• 2 ½ sticks salted butter softened 
• 1 tsp almond extract
• 2 cups all-purpose
• Red and green food coloring
• 10 ounces seedless raspberry preserves warmed
• 12 ounces semisweet chocolate

Directions: 

1. 
   
2. Prepare the sheet pans. Position a rack in the middle of the oven and preheat to 350 F. Grease, flour, and line the bottoms of three 9x13 (quarter sheet pan) with parchment paper, leaving a 2-inch overhang.
3. Beat egg whites. In the bowl of a standard electric mixer fitted with the whisk attachment, beat 4 egg whites at medium-high speed until they just hold stiff peaks. 
4. With the mixer running on high speed, add ¼ cup sugar a little at a time, beating until whites hold stiff, glossy peaks, about 2-3 minutes. Transfer to another bowl, and wipe the bowl dry with a paper towel.
5. Mix sugar and almond paste. Switch the mixer to the paddle attachment and beat together the almond paste and remaining ¾ cup sugar until well-mixed, about 3 minutes. Start with the mixer on slow, then increase speed to medium, otherwise the mixture will fly out of the bowl. Incorporate butter.
6. Add 2 ½ sticks softened butter and beat until pale and fluffy, about 3 minutes.
7. Add 4 egg yolks and 1 tsp almond extract and beat until well combined, about 2 minutes. Reduce speed to low, then add 2 cups flour, mixing until just combined. 
8. Fold in egg whites. Fold half of the egg white mixture into the almond mixture to lighten, then fold in remaining whites gently but thoroughly. 
9. Divide batter among 3 bowls. We recommend weighing the batter on a food scale, then dividing equally in thirds into three separate bowls. Color the cookies. Stir 6-8 drops of red food coloring into one bowl and 6-8 drops of green food coloring into another, leaving the third bowl plain. Different food colorings have different intensities. Keep in mind the batter will bake up darker than it looks raw. Pour the batter from one of the bowls into one of the prepared pans. Using a small offset spatula, spread the batter into an even layer. It will be extremely thin, but there is enough!
10. Bake the individual layers. Bake the layer for 12-18 minutes, until just set. Repeat with the remaining bowls of cake batter and sheet pans, transferring each baked cake to a wire rack to cool completely. Assemble the layers with preserves.
11. When all the layers are cool, invert the green layer onto a parchment- or wax paper-lined baking sheet. Peel off the paper from the layer and brush on half of the heated preserves. Flip the white layer on top of the green layer and peel off the paper. Spread with remaining preserves. Invert the red layer on top of white layer and discard the paper.
12. Chill overnight. Cover tightly with plastic wrap and place another quarter sheet pan on top, right side up. Evenly distribute a heavy weight on top of the sheet pan — I place heavy cookbooks on top! — and place in the fridge to chill for at least 8 hours or overnight.
13. Bring the cake to room temperature. Remove the weights and plastic wrap and let the layer sit on your counter for a few minutes to come to room temperature. Melt the chocolate wafers in a microwave-safe bowl in 30-second increments, until smooth. Pour on melted chocolate.
14. Trim the edges of the assembled layers with a long serrated knife to even them out. Use a small offset spatula to quickly (like REALLY quickly) spread half of the melted chocolate in a thin layer on top of the cake. Place the cake back in the fridge to firm up the chocolate, about 10-15 minutes. Place a sheet of wax paper on top of the chocolate layer, place another quarter sheet pan on top, then invert the cake and remove the paper. Quickly spread with the remaining chocolate. Freeze the chocolate-covered cake until just slightly firm, about 10 minutes.
15. Slice cookies. Cut lengthwise into 6 strips, then cut each strip crosswise into 16 pieces. The cookies are much easier to cut when cold, but if they're completely frozen solid (like you forget them in the freezer and came back to them the next day), allow to thaw slightly or the chocolate will crack as you slice into it. The cookies can be stored in an airtight container in the fridge or freezer.

Source: https://www.wellseasonedstudio.com/wprm_print/foolproof-italian-rainbow-cookies-recipe

Boursin Pasta Bake 

Ingredients 

• 1 Boursin cheese
• 2 containers of grape tomatoes
• 3 cloves of garlic, crushed
• Olive oil, drizzled 
• Salt and pepper to taste
• 2 Tbls of fresh chives
• 1 cup fresh basil
• 1 family sized package of tortellini of your choice
• 4 large handfuls of fresh spinach 

Directions

1. Place the Boursin in the center of your baking pan. Add the grape tomatoes followed by your crushed garlic. Drizzle olive oil in top. 
2. Season with salt and pepper to taste. Add your fresh chives and basil. 
3. Bake at 400 F for 30-35 minutes.
4. Before the tomatoes and Boursin are almost done baking, prepare your tortellini according to the instructions on the packaging.
5. After you have finished baking the tomatoes and Boursin, crush tomatoes. 
6. Stir in prepared tortellini and spinach. 
7. Sprinkle with Parmesan cheese if desired. Serve immediately. 

 Copycat Bertucci’s Nolio Pizza

INGREDIENTS

• 1 cup heavy whipping cream
• 1 teaspoon ground white pepper
• 1 medium lemon, juiced
• 1 medium onion, thinly sliced
• 1 tablespoon olive oil
• 1 1/2 cups shredded mozzarella cheese
• 1 cup (8 ounces) chopped or shredded prosciutto
• 1 ball pizza dough (store-bought or homemade)

INSTRUCTIONS

1. Preheat oven to 400°F.
2. In a small saucepan, boil the heavy cream until thickened. Add the white pepper and lemon juice; remove from heat and set aside.
3. In a medium skillet, sauté the onions in olive oil until they begin to brown.
4. Roll out the pizza dough and place onto a non-stick pizza pan. Sprinkle on the cheese, then prosciutto. Add the cream mixture a little at a time to the pizza (Tablespoons full) forming little puddles spread around the pizza. 
5. Drain the onions and put them on last. They will continue to caramelize as the pizza bakes.
6. Bake 8 to 12 minutes. Don't overbake.

Source: 

https://www.recipegirl.com/

Chicken Enchiladas

Ingredients 

• 1 ½ cups cooked shredded chicken
• 2 cups easy enchilada sauce, divided
• 8 corn or flour tortillas
• 3 cups shredded Mexican-blend cheese, divided
• salt and black pepper, to taste
• optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese 

Directions 

• 
  Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
• If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.

  If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
• Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
• Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
• Serve immediately and garnish with desired toppings.

Enchilada Sauce 

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 2 ¼ cups chicken broth
• 2 tablespoons tomato paste

• 
  Heat the olive oil in a small pot over medium-high heat.
• Add the flour and whisk together for 1 minute.
• Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
• Slowly pour in the broth while whisking constantly to make sure no big lumps form.
• Add the tomato paste and whisk the enchilada sauce until completely smooth.
• Bring to a simmer, remove from heat, and serve.

Source: https://www.isabeleats.com/wprm_print/10652

 Chicken Pot Pie with Biscuits

Ingredients 

Chicken Pot Pie 

• 2 small boneless skinless chicken breasts or 3 C cooked chicken
• 2.5 cups chicken broth 
• 4 Tablespoons butter 
• ½ cup onions finely diced 
• ½ cup celery finely diced 
• ½ cup carrots finely diced 
• 2 cloves garlic minced 
• ½ teaspoon EACH: Onion Powder Dry Thyme, Dry Rosemary 
• ¼ teaspoon ground sage 
• 1/4 dry white wine
• 1/3 cup flour 
• ½ cup Half and half
• 1 chicken bouillon cube or 1 tsp better than bouillon 
• 1 teaspoon low sodium soy sauce
• 1 cup frozen peas
• Biscuit Recipe

Directions 

For the Biscuits 

1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. 
2. For the Chicken Pot Pie Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. 
3. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in. 
4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. 
5. Add garlic and seasonings. Toss to coat and cook for 1 more minute. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour. 
6. Add wine and simmer for a couple minutes. 
7. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. 
8. Add chicken bouillon and soy sauce. 
9. Add the shredded chicken and stir to combine. 
10. Add the frozen peas and stir to combine and heat through. Remove from heat. 
11. Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe. 
12. Add the biscuits to the top and bake at 425° for 15-18 minutes.
13. Lightly coat golden biscuits with even amounts of melted butter and honey (1 Tbls each). 

Source: https://thecozycook.com/wprm_print/37785

Muffin Tin Donuts

Ingredients 

Donuts 

• 2 ¾ cups all-purpose flour 
• 1 cup sugar 
• ¼ cup cornstarch 
• 1 tablespoon baking powder 
• ½ teaspoon ground nutmeg 
• 1 cup buttermilk 
• 8 tablespoons salted butter, melted 
• 2 large eggs plus 1 large yolk 
• 1/4 tsp. Cinnamon 

Coating 

• 1 cup sugar 
• 2 teaspoons ground cinnamon
• 8 tablespoons butter, melted

Directions 

1. For the donuts: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. 
2. Whisk flour, sugar, cornstarch, baking powder, cinnamon and nutmeg together in bowl. 
3. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
4. Scoop batter into prepared tin. 
5. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
6. For the coating: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. 
7. Transfer to wire rack and let cool for 15 minutes.

Adapted from: https://www.americastestkitchen.com/recipes/7427-muffin-tin-doughnuts

Buttermilk Biscuits

Buttermilk Biscuits 

Ingredients 

• 2 ½ cups all-purpose flour 
• 2 tablespoons aluminum free baking powder *not baking soda
• 1 teaspoon salt 
• 2 teaspoons honey 
• 1/2 cup very cold butter equal to 1 stick
• 1 cup + 3 Tablespoons cold Buttermilk 

Directions 

1. Preheat oven to 425°. 
2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form. 
3. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly. 
4. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long. 
5. Fold the left side into the middle, then the right side. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times. Form into a 10 x 7 inch rectangle about 1-inch thick. 
6. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter. 
7. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total. 
8. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet. 
9. Bake for 15 minutes or until the tops are golden brown. Combine 2 Tbls. honey and 1 Tbls. melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°. 
10. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Source: https://thecozycook.com/wprm_print/34193

 Monte Cristo Pinwheels 

Ingredients:

• 1 Puff pastrysheet
• Deli ham slices
• Deli turkey slices
• Deli swiss cheese slices 
• Dijon mustard 
• 1 egg, beaten (egg wash)
• Powdered sugar for dusting
• Warmed raspberry preserves

Directions: 

1. Unroll puff pastry and brush on Dijon mustard. 
2. Lay cheese in a single layer followed with turkey and ham slices. 
3. Roll puff pastry layers into a log and slice into 8 pinwheels. 
4. Brush pinwheels with egg wash.
5. Place on parchment paper and bake in a preheated oven at 425° for 20 -25 minutes, or until golden brown. 
6. Dust with powdered sugar and serve with warmed raspberry preserves.

German Pancakes

 German Pancakes

Ingredients

• 6 large eggs 
• 1 cup milk 
• 1 cup all-purpose Flour
• Dash of salt 
• 1 teaspoon vanilla extract
• 6 Tablespoons butter
• Powdered sugar 
• Mixed fruit, cut up
• Maple syrup 

Directions 

1. Preheat oven to 425 degrees F.  
2. As oven is heating place the butter in an un-greased 9x13-in. metal or glass baking dish and place in oven until melted.
3. Place the eggs, milk, flour, salt and vanilla in a blender and process until smooth.
4. Pour batter into your baking dish over the melted butter.  
5. Bake, for 22-25 minutes or until edges are golden brown and puffy. 
6. Sprinkle generously with powdered sugar and serve with mixed fruit and maple syrup. 

Creamy Chicken Alfredo 

Ingredients 

Sauce:

• 3/4 stick butter, unsalted
• 2 shallots, minced
• 4-6 cloves of garlic, minced
• 1/4 C fresh basil, chopped
• 1 tsp. Dried thyme
• 1 tsp. Garlic powder 
• 1 tsp. Onion powder 
• 1 tsp. Cajun seasoning
• 2 tsp. Salt
• 3/4 C chicken stock
• 2 C heavy cream 
• 1/4 - 1/2 C Parmesan cheese
• 1/4 C pasta water

Chicken Seasoning

• 1 tsp. Chicken bullion 
• 1 tsp. Smoked paprika 
• 1 tsp. Garlic powder 
• 1 tsp. Onion powder 
• 1 tsp. Salt
• 1/2 tsp. Pepper

Chicken Breading

• 2 eggs, beaten
• 1/4 C flour
• 1/4 C Italian breadcrumbs
• 1 C panko breadcrumbs 
• Remaining chicken seasoning left over

Directions 

1. Tenderize and filet two large chicken breast in half. 
2. Rub chicken seasoning on both sides
3. Set 2 beaten eggs in one container and mix remaining chicken seasoning, flour, Italian breadcrumbs and panko in another container. 
4. Dredge chicken in egg then bread crumbs. 
5. Fry in vegetable oil until golden brown about 6 minutes on each side or until internal temp reaches 165 F. 
6. Set chicken aside.
7. Bring water to a boil in a large pot and start cooking about 1 lb of desired pasta.  
8. In a large saucepan melt butter and sauté shallots for a couple minutes or until translucent. Add basil, thyme and minced garlic. Sauté for another minute. Add garlic powder, onion powder, Cajun seasoning, and salt. Sauté for another minute. Add chicken stock and simmer until reduced, about 5 minutes. Add heavy cream and Parmesan simmering on low until thickened to desired consistency. Add pasta water to sauce. 

Best Coffee Cake

 Coffee Cake

 

Ingredients 

Cake

• 3 ounces unsalted butter room temperature
• 4 ounces granulated sugar
• 6 ounces all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg room temperature
• 5 ounces sour cream room temperature

Cinnamon Swirl

• 1 teaspoon cinnamon
• 1 ounce light brown sugar sifted

Crumb Topping

• 6 ounces all-purpose flour
• 4 ounces unsalted butter almost melted
• 3 ounces light brown sugar
• 2 ounces granulated sugar
• 2 teaspoons cinnamon
• ¼ teaspoon salt

Cream Cheese Glaze

• 2 ounces cream cheese room temperature
• 1 ounce unsalted butter melted
• ½ teaspoon vanilla extract
• 3 ounces powdered sugar
• 4 teaspoons coffee or milk, water or espresso

Directions 

Cinnamon Sugar Filling

• Add the brown sugar and cinnamon to a medium bowl and mix together to combine. If it’s really lumpy, sift it together. 

Making the crumb topping

• Add the flour, brown sugar, white sugar, salt, cinnamon, and soft (almost melted) butter to a large bowl. Mix together with a spoon or spatula to combine until most of the flour is combined.
• Use your clean hands to press the topping together. You should have very chunky crumbs, some large and some small. If it’s too crumbly and dry, microwave it for about 5 seconds to melt the butter more, then work it with your hands until it comes together. 

Making the coffee cake

• Preheat the oven to 350°F. Grease an 8”x4” loaf pan with pan release on the bottom and up the sides. I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later. 

  You can also use an 8”x8” nonstick square cake pan, it will just take less time to bake. If you want to use a larger bundt pan, make 1 and a half batches of this recipe.
• Make sure your butter, sour cream, egg, and cream cheese are all room temperature so that the ingredients combine together well. I place my eggs (still in the shell) into a bowl of warm water for a few minutes and leave out the butter and sour cream for a few hours. If needed, I microwave them for a few seconds until they are room temperature or even slightly warm.
• Place the butter and granulated sugar into the bowl of your stand mixer with the whisk attachment. Mix on medium-high speed and cream together until light and fluffy, about 2-3 minutes. (Or longer if you’re using a hand mixer.) 
• Add your egg, sour cream, and vanilla to the creamed butter and mix until cohesive. If it has big chunks of cold butter in there, one of your ingredients was too cold.
• Add in the flour, baking soda, baking powder, and salt. Mix on medium-low speed until the batter is thick and just combined. If your flour is really lumpy, sift these dry ingredients before adding them to the mixer.
• Place half of the batter into the greased loaf pan and smooth it out in an even layer.
• Sprinkle the cinnamon sugar filling on top until it’s completely covered.
• Add the rest of the cake batter on top. 
• Sprinkle the thick crumbs evenly on top, covering the surface of the loaf.
• Bake at 350ºF for 40-50 minutes and rotate halfway through for even baking. When a toothpick comes out clean from the center, it’s done!
• Rest the loaf at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it’s warm, it could collapse.
• Loosen the edges with a knife, place a piece of plastic wrap on top of the cake, and flip it upside down to remove it from the pan. 

Making cream cheese glaze

• Place the softened cream cheese in a large bowl and blend it until smooth with a hand mixer or whisk. 
• Slowly pour in the melted butter a little at a time. Do not pour it all in there at once or you could end up with a soupy cream cheese mess.
• Add the vanilla, sift in the powdered sugar, and mix until you don’t see any lumps.
• While mixing, pour in the coffee (or espresso, milk, or water) a little at a time. Keep adding until you get the desired consistency of a glaze. I like a thinner glaze so it’s easy to pipe.
• Place the glaze into a piping bag and drizzle on top of the loaf. You can also use a spoon or a plastic bag with the corner cut off.
• Enjoy this cake at room temperature for up to three days. To keep the coffee crumb cake moist, store it in a plastic bag or wrap it with plastic wrap.

Notes

1. All my recipes are measured in ounces, not cups. Cups leave way too much room for error and a scale is super simple to use. It's my #1 recommended tool for baking success. You can watch my video on how to use a kitchen scale if you're not familiar.
2. For this recipe, I'm using a Bosch universal plus mixer! You can use a kitchen aid or a hand mixer if you like, any mixer will work. You can try to use a whisk, but it will take a while to fully cream the butter and sugar.
3. Make sure your butter, sour cream, egg, and cream cheese are all room temperature so that the ingredients combine together well.
4. If you don't have sour cream you can use buttermilk or any of these buttermilk substitutions. 
5. For your pan release, I recommend using cake goop! Or you can line the bottom and sides with parchment paper to easily flip it out later.
6. I'm using an 8" x 4" Loaf Pan, 2.5" tall. You can also use an 8”x8” nonstick square pan, it will just take less time to bake. If you want to use a larger bundt pan, make 1 and a half batches of this recipe. You can also use this recipe to make muffins!
7. Make this recipe your own! When assembling the loaf in the pan, add your favorite toppings/fillings like blueberries, dried fruit, or even swirl in cream cheese filling.
8. After your cake is done baking, make sure to rest it at room temperature until the pan is completely cool, about 2 hours. Do NOT flip your cake out while it’s warm, it could collapse.
9. All my recipes are measured in ounces, not cups. Cups leave way too much room for error and a scale is super simple to use. It's my #1 recommended tool for baking success. You can watch my video on how to use a kitchen scale if you're not familiar. 
10. You might be wondering what kind of mixer I am using. I'm using my favorite mixer, which is the Bosch universal plus mixer! You can use a kitchen aid or a hand mixer if you like, any mixer will work. You can try to use a whisk, but it will take a while to fully cream the butter and sugar.
11. Sour Cream adds moisture to the coffee cake and can also be substituted with Greek yogurt. If you don't have sour cream you can use buttermilk or any of these buttermilk substitutions. 

Source: https://sugargeekshow.com/recipe/cinnamon-coffee-crumb-cake/