Chocolate Chip Pound Cake

This cake is so sinfully delicious. I normally would not even try a cake without frosting. No Frosting?? It doesn't need it. This cake is better the next day, but who wants to wait to the next day, not I.

Here is the cast of characters.....
It's very simple...you throw all the ingredients together in the bowl except the chips and mix thoroughly. Now comes the good part.....

Add those chips, don't feel bad about it either.

Now that's some chocolate! Put in in a prepared bundt pan and bake at 350 for 45 minutes.

How could you not love those pockets of goey chocolate...

Happy Valentines Day and Enjoy!!!

Chocolate Chip Pound Cake

• 1 butter recipe cake mix
• 8 oz sour cream
• 1 lg box instant chocolate pudding mix
• 3 eggs
• 2/3 cup vegetable oil
• 2/3 cup water
• 2 cups semi sweet chocolate chip

Mix all ingredients except chips with blender or mixer until well blended. Add chips and mix by hand. Pour into greased bundt pan. Bake at 350 degrees for 45 minutes. Cool and Serve.

Grilled Alaska Salmon Marinade

I love Salmon!!  This marinade is a perfect combination of sweet and spice.  Don't let the Red Pepper Flakes fool you, for the vinegar and sugar provide a perfect balance.  

The key is letting the Salmon marinade overnight.  Salmon is so easy to prepare.  I use a grill pan, lightly oiled.  Grill about 6 minutes on one side, and 4 on the other.   

Grilled Alaska Salmon Marinade

1/2 cup peanut oil (olive oil can be substituted)

4 tbsp soy sauce

4 tbsp balsamic vinegar

4 tbsp green onions, chopped

3 tsp brown sugar

2 cloves garlic

1 1/2 tsp ground ginger

2 tsp crushed red pepper flakes

1 tsp sesame oil

1/2 tsp salt

Place salmon in a medium, non porous glass dish.  In a separate bowl, combine all other ingredients and whisk together.  Pour over salmon, cover and marinate in the refrigerator overnight.  Prepare salmon to your liking by grill or oven.  

Mushroom Risotto

Needless to say, it's been a while since I've blogged.  Hubby and I have been on a serious diet getting ready for our Italy trip, and well, taking pictures of my Healthy Choice meals would definitely not be appetizing to you.  

So, tonight I decided to conquer a Risotto recipe that I've had for quite some time.  Everyone thinks Risotto is difficult to make.  Actually, it is very easy, just time consuming.  I can tell you though, it is SO worth the time.  Pair it up with your favorite steak, fish, chicken and some wine and WALLA, you have an elegant meal.  

First you start up the mushrooms sauteed in a little Olive oil.  

Now I must say, I could just stop right here, eat um right out of the pan, and be done with it.  But, for the sake of the recipe, I'll stick it out.  

Now, you spoon out the mushrooms, add a little more olive oil, enter the shallots and garlic.  

Once those are tender, add the rice and saute a few minutes.  Meanwhile, warm your chicken broth on low heat.  Next, you will add your wine.  (this is the lengthy part) You must keep stirring until the rice has absorbed the wine.  Then, you will add your broth 1/2 cup at a time, until absorbed, repeat until broth has all been used.  You have to keep stirring the whole time.  This takes about 15-20 minutes.  

Next, you want to prepare your chives and fresh parmesan cheese.  Fresh is so much better and makes such a difference in your dish.  

Just dump everything in your rice, (mushrooms, parmesan, chives, butter and a little salt and fresh ground pepper to taste, and there you have it.  

Plate it up and gulp it down like you've been on a diet forever.  Wait.....I've been on a diet forever.  Hope you enjoy!!!

Mushroom Risotto

6 cups Chicken Broth

3 tbsp Olive Oil

2 pkgs Portobello Mushooms, thinly sliced

1 pkg white mushrooms, thinly sliced

2 shallots, diced

2 cloves of garlic, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

kosher or sea salt to taste

fresh ground pepper to taste

3 tbsp finely chopped chives

4 tbsp butter

1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.  

Warm 2 tbsp olive oil in a large saucepan over medium-high heat.  Stir in mushrooms, and cook until soft. (about 3 minutes).  Remove mushrooms and their liquid, and set aside. 

Add 1 tbsp olive oil to skillet, and stir in shallots and garlic.  Cook 1 minute.  Add rice, stirring to coat with oil, about 2 minutes.  When the rice becomes a golden brown color, pour in wine, stirring constantly until the wine is fully absorbed.  Add 1/2 cup broth to the rice, stir until absorbed.  Continue adding the broth 1/2 cup at a time, stirring continuously until the liquid is absorbed.  (about 15-20 minutes)

Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan.  Season with salt and pepper to taste.  

Black & White Cookies

This recipe came from a Chocolate book my husband got me for Christmas. He keeps asking me when I was going to make something from it, so today was the day.

These cookies weren't your normal soft chewy cookies. They were thin, crisp and not overly sweet. They may have lacked the sweetness due to the recipe calling for bittersweet chocolate, which I didn't have on hand. I used semisweet chocolate. They are nice and Rustic, though. Not my type of cookie, for I like the thick, chewy, very sweet type.

Black & White Cookies

2 squares Bittersweet chocolate, broken into pieces

1 cup all purpose flour

1 tsp baking powder

1 egg

3/4 cup superfine sugar

1/4 cup corn oil

1/2 tsp vanilla extract

2 tbsp confectioners sugar

milk chocolate chips

white chocolate chips

Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat and let cool. Sift the flour and baking powder together.

Meanwhile in a large bowl, whisk the egg, sugar, oil, and vanilla extract together. Whisk in the cooled chocolate until well blended, then gradually stir in the flour. Cover the bowl and refrigerate for 3 hours.

Preheat oven to 375. Oil 2-large cookie sheets. Shape tablespoonfuls of the mixture into log shapes using your hands, each measuring about 2 inches. Roll the logs generously in the confectioners sugar, then place on the prepared cookie sheets, allowing room for the cookies to spread during cooking.

Bake the cookies in the preheated oven for 15 minutes., or until firm. Remove from the oven, and place 3 chocolate chips down the center of each, alternating the colors. Transfer to a cooling rack and let cool.