1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 pound linguine pasta
4 skinless, boneless chicken breast halves
1 tablespoon and 1 teaspoon Cajun seasoning
butter or olive oil
2 red bell pepper, sliced
2 green bell pepper, sliced
8 fresh mushrooms, sliced
2 green onion, chopped
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or olive oil until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Yellow Cupcakes with Chocolate Buttercream Frosting
From: Leslie Sarna
2 3/4 cups cake flour
1 1/2 cups sugar
3 3/4 tsp. baking powder
3/4 tsp. salt
12 Tbsp. unsalted butter, room temperature
3/4 cup milk, room temperature
1 1/2 tsp. vanilla extract
4 eggs, room temperature
1/2 cup (1 stick) butter or margarine
2/3 cup Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Fill the cupcake pans with cupcake liners or grease cake pans (2 9x2 inch round or whatever shape you feel like) with cooking spray and line the bottoms with parchment paper or waxed paper. Sift the cake flour, sugar, baking powder and salt into a large bowl, or kitchen aid mixer bowl. Cut the butter into 1/2 inch cubes and mix them into the flour mixture on low speed. The mix should be lumpy. Add the milk and the vanilla extract. Mix on medium for another minute. Add the eggs one at a time and mixing in between each addition. Pour the batter into the cupcake pan or the two pans equally. Bake 15-20 minutes for cupcakes and about 30-35 minutes for the cakes. Let cool completely on a wire rack.
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
I made a few changes/adjustments to the original recipe.
-The recipe as I found it was for cupcakes, but I used two 8 inch square pans and baked them for 40 minutes.
-I did not have enough oil, so I only used a little over 1 cup of oil instead of 1 1/2 cups and it turned out just fine.
-I doubled the frosting recipe and had a little left over.
-I left out the cloves because I don't like cloves.
Simple Carrot Cake with Cream Cheese Icing
From: Cooks Illustrated
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp table salt
1 lb. medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cup vegetable oil , safflower oil, or canola oil
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes. Run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds.
Add confectioners' sugar and salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until the mixture is fully combined, about 15 seconds.
Scrape bowl, add liquor or extract, and beat at medium speed until incorporated, about ten seconds. If using gel food color, add at this time.
Increase the speed to medium-high and beat until light and fluffy, about four minutes, scraping down bowl once or twice.
Place strips of wax paper on a cake stand forming a square the size of the round cake. Place bottom cake on way papers. With a serrated knife, shave off top layer of cake so that it is flat. Spread about 2/3 of a cup of preserves on top. Place second layer of cake on top of the preserves. Frost with room temperature butter cream. Remove wax paper before serving.