devilishly good chocolate cake

I have tried a few different recipes from my "The Cake Mix Doctor" cookbook and they have all been wonderful. I was thinking about it and I haven't tried any chocolate cake recipes from here, so I thought I'd give it a try. I was sure they'd be wonderful and fool-proof. And they delivered! They are so very yummy and chocolatey and moist. Write this one down!

Devilishly Good Chocolate Cake

Recipe from: the Cake Mix Doctor

Ingredients:

1 square (1 oz.) unsweetened chocolate, finely chopped

1/2 c. water

1 package (18.25 oz) plain devils food cake mix

1 package (3.9 oz) chocolate instant pudding mix

4 large eggs

3/4 c. buttermilk

1/2 c. vegetable oil (I used canola oil)

2 t. pure vanilla extract

Chocolate Pan Frosting (see below)
*I actually used my cream cheese frosting recipe because I LOVE cream cheese frosting.

Directions:

1. Place a rack in the center of the oven and preheat the oven to 350. Lightly mist a 12 cup bundt pan with nonstick spray, the dust with flour. Shake out the excess flour. Set pan aside.

2. Cupcakes? Fill 2 cupcake pans with cupcake papers and set aside. 

3. Place the chopped chocolate and water in a small saucepan over low heat. Cook, stirring, until the chocolate is melted, 3-4 minutes.  Set aside.

4. Place the cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl. Fold in the melted chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan (or muffin cups), smoothing it out with the rubber spatula. Place the pan(s) in the oven.

5. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. (Cupcakes: 19-22 minutes.) Remove the pan(s) from the oven and place on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complet cooing, 20 minutes more.

6. Meanwhile, prepare your frosting. This recipe recommends the Chocolate Pan Frosting. (See below). Transfer the cake to a serving platter and spread the warm frosting over the cooled cake with clean, smooth strokes. Let the frosting set for 20 minutes, then slice and serve. 

Note: Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 4 days. Or freeze it, wrapped in foil for 4-6 months. Thaw the cake overnight on the counter before serving. 

Chocolate Pan Frosting

This is a simple cooked chocolate frosting, perfect for brownies, layer cakes, and chocolate sheet cakes. 

Yield: 4 cups, enough to frost a 2 or 3 layer cake

Ingredients:

8 T (1 stick) butter

4 T unsweetened cocoa powder

1/3 c whole milk

4 c powdered sugar, sifted

Directions:

1. Place the butter in a medium saucepan and melt over low heat for 2-3 minutes. Stir in the cocoa powder and milk. Let the mixture come just to a boil, stirring, and the remove the pan from the heat. Stir in the powdered sugar until the frosting is thickened and smooth. 

2. Pour the warm frosting over the top of a cooled cake of your choice, spreading it with a spatula so that it reaches all sides of the cake. Work quickly because this frosting goes on best while still warm. 

Paleo Chicken Tenders

Chicken nuggets are a big part of our diet for a house of 3 kids. Now we can eat these and feel completely good about that choice! Such a relief to have this great recipe. It will be a staple in our home. :)

I am SO excited to have found this recipe! (Actually I took a couple recipes and combined them.) My concoction turned out AWESOME! They were delicious, the WHOLE family loved them and I'll be making them weekly, probably in a double or triple recipe. 

Picture & Ingredients from- allergyfreealaska.com

Directions from- thepaleomom.com

Recipe by ME (sorta)

Yield: 4-6 servings

Ingredients:

1 lb. chicken breasts or tenderloins, cut into strips

1 c. Blanched almond flour (I use Honeyville)

1 T. Flax meal, optional in my opinion

1 t. Paprika

1/2 t. Garlic powder

1/2 t. Sea salt

1/2 t. Dried parsley

1/4 t. Poultry seasoning

Ground black pepper to taste 

1 egg, beaten

1 T. Water

Directions:

1. Preheat over to 425F. Line a large baking sheet with parchment paper, or use a Silpat liner. 

2.  Combine almond flour and spices in a pie plate or shallow dish.

3.  Mix egg with water in another pie plate or shallow dish.

4. Dry chicken with paper towel. Dip in egg the dip in almond flour mixture, coating all sides and press to adhere. Place on baking sheet. Repeat until all chicken is coated.

5. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (internal temperature should reach 180F). 

Lemon Rosemary Chicken with Baked Sweet Potatoes

I came across this delightfully fresh meal as I searched online. I found it here. Jackson said "put this on my list Mommy!" (which is a BIG deal). The chicken is SO tender with the lemon and the kids didn't mind the sweet potatoes too much. I was so proud of them for trying (and not hating) this whole meal. Score Mommy!

Lemon Rosemary Chicken with Baked Sweet Potatoes
Recipe & Image: from braveforpaleo.com

Ingredients:

1/4 cup olive oil

4 chicken beasts (or 1 lb.)

1 1/2 sweet potatoes, peeled and diced

1 large lemon, squeezed

1 large lemon, sliced 

2 T. Rosemary

5 garlic cloves, crushed 

Salt and pepper, to taste

Directions:

1. Preheat the oven to 450*. 

2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners. 

3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 8-10 minutes or until chicken is browned. 

4. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons. 

5. Bake at 450* for 30-45 minutes, or until chicken is done. This varies for each oven. 

Beef Stew Provençal

A new year brings new resolutions. One of our's is to eat better, have MORE vegetables, less carbs and get healthier to maximize life! I was perusing one of my cookbooks (this one happens to be in ecookbook form although it is available in REGULAR book form) and was intrigued by this new take on beef stew. It was different but a good different. The slight orange flavor with the beef is good, but usual. Read on...

Recipe from: Well Fed 2 cookbook. 

Forget everything you think you know about beef stew. Bid adieu to waterlogged carrots and white potatoes, mushy gray-green lead and bland, brown gravy. Instead, imagine thyme-scented beef, just-tender zucchini, bright orange carrots, and briny black olives in a flavor-infused broth. It's both comforting on a chilly evening and special enough to serve to company. 

Ingredients:

3/4 c. Balsamic vinegar

1/2 T. Salt

1 T. Dried thyme

3/4 t ground black pepper

(1-) 2 medium oranges (next time I'll probably just use 1 orange)

2 lbs. boneless beef chuck/stew meat

2 t. Ghee/olive oil

1 medium onion, diced (1 c.)

2 cloves garlic, minced (2 t.)

2 bay leaves

1 14.5 oz fire-roasted tomatoes/crushed tomatoes

1 c. Beef broth

2 lbs. zucchini, diced

1 lb. carrots, diced

1 (6 oz.) can large black pitted olives  we are not an olive family

Directions:

1. In a medium bowl, mix the vinegar, salt and black pepper. Use your fingers to crush the dried thyme into the bowl. With a peeler or sharp knife, carefully cut the peel from an orange to make 2 strips thay are 1 inch wide by 3 inches long. Add the peel to the bowl, then squeeze the juice from the oranges to make about 1/3 cup; add to the bowl. Stir with a fork to combine. 

2. Cut the beef I to 1 inch cubes (unless it's already stew meat). Add the beef to the marinade and mix well to coat. Cover and refrigerate for 2-3 hours or up to overnight. Remove the meat from the marinade and keep the marinade; you'll add it to the stew later. Pat the meat dry with paper towels, then sprinkle with plenty of salt and ground black pepper. 

3. Heat a large deep pot over medium-high heat, then add the ghee/olive oil. When the ghee is melts, add the beef cubes to the pan in a single layer, being careful not to crowd the pan. (Everyone appreciates a little wiggle room when the heat is on.) Brown the beef on all sides in batches; remove the beef to a bowl as it browns. 

4. When the meat is browned, add the onions and garlic to the drippings (add a little more ghee or olive oil if necessary) and cook until soft and golden, about 7-10 minutes.  Return the beef to the pot and add th bay leaves, tomatoes, broth and reserved marinade. Stir to combine. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes. 

5. Stir in th carrots. Let cook for 10 minutes, then place the zucchini and olives on top of the meat in the pot. Look an additional 20 minutes, covered, until the beef and vegetables are tender. Serve topped with minced parsley and a gentle drizzle of extra-virgin olive oil.