Pound Cake- My Favorite

I just love pound cake- the slightly crusty outside; the soft and moist inside, and the wonderful simple flavor it can provide. I've tried a few different recipes over the years, but one I keep coming back to is Cream Cheese Pound Cake, from Allrecipes.com. I make this when I need to take a dessert somewhere, as I don't think I can control myself if I have a whole cake hanging around the house.

The last time I made, it, we were going to dinner at someone's house. As we were leaving, my husband said "Hey, do you guys want to keep the rest of the cake?" Turning to me, he said "You don't mind, right?" "Sure, why not?" I replied, although inside, I was screaming "Noooooo!! I want to take it all home!" In the long run, though, it's probably better that I didn't get to take it home, although I love it so.

To make this cake even more perfect, I usually glaze it with Satiny Chocolate Glaze, also found on Allrecipes.com. I usually use honey in place on corn syrup, and use a little extra. Just add honey or corn syrup until the glaze is as thin as you want it. I like it so that it's thin enough to run down the sides a little, but thick enough to cling to the cake as it does so.

Cream Cheese Pound Cake
Allrecipes

1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

1.Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

2.In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

3.Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

4.Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
 

**This post and photos are property of http://dishingwithdish.blogspot.com**

Greek Turkey Burgers & Tzatziki Sauce

I was intrigued by these delicious-looking turkey burgers a few weeks ago, when one of my Cooking Friends made them for dinner and shared the recipe with us. They looked simple enough to prepare, so I bought some ground turkey and went to work! While in the store, I decided I didn't like the look of any of the burger buns there, so I made my own at home. I also made some Tzatziki sauce to slather on my burgers.

We did try to grill these, but like all other homemade burgers we've tried to grill, they fell apart into the grill and made a huge mess. (What am I doing wrong?!) Luckily, we thought that might happen, so we did one test one first. Then I took the rest inside and cooked them on the stove. These burgers were good with the homemade buns, but almost too filling. Today I had one for my lunch, but ate it bunless (ha ha), slathered with tzatziki. I just have to use the word "slathered" when I'm talking about tzatziki and these burgers; I can't help it.

Greek-Style Turkey Burgers

 from Recipe Zaar

1 lb ground turkey

1 cup crumbled feta cheese

1/2 cup olives, chopped

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried basil (optional)

1 teaspoon onion powder

1/2 teaspoon garlic powder

ground black pepper, to taste

1. Combine all the ingredients in a large bowl.

2. Form into patties (I made about 6), and grill or cook on the stove-top.

Here is the recipe for the buns. I'm not sure I'd make them again, because they weren't to-die-for, and I'm always excited about trying the next recipe.

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The first day I made my Tzatziki, I wasn't too excited about it, (I've had better) but it definitely improves after a few days of sitting in the fridge. The recipe calls for a "head" of garlic, and I wasn't too sure about that. Luckily, I only had one clove of garlic in the house anyway (a travesty!! I went and bought 3 heads yesterday) so the decision was made for me and I only used that one clove. It could have used another one, but any more after that would have been too much! (At least for me, and I'm a lover of garlic).

Tzatziki Sauce

from Allrecipes

1 (32 ounce) container plain yogurt

2 cucumbers

1 medium head garlic (use 1-2 cloves)

1/4 cup extra virgin olive oil

3 tablespoons lemon juice

1 teaspoon chopped fresh dill weed

salt and pepper to taste

1. Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours. (I drained overnight, in a paper towel- lined strainer, hanging over a bowl, covered with plastic wrap).

2. Peel cucumbers (I only removed half the peel, for some added color); remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid. Peel and mince garlic.

3. In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Challah French Toast

Last Friday I made Challah bread, and on Saturday I made french toast with it. French toast is one of my favorite ways to eat this bread. The challah I made was sweetened with honey, which made the french toast even better. Here is the recipe of the challah I made, and here is the recipe for the french toast.

Sadly, I didn't take any pictures of my lovely loaves of challah before it was too late, but below is a pic of some I made last year. It was slightly overbaked, but I was still proud of it. ;)

Challah French Toast

from Inma's Kitchen

3 eggs

1/2 teaspoon salt

3/4 cup milk

8 slices challah bread

3 - 4 tablespoons butter for frying

Sugar for sprinkling

Cinnamon for sprinkling

1.  Beat eggs lightly with milk and salt.  Dip bread into liquid mixture.

2.  Heat griddle until very hot. Swirl in 2 tablespoons butter, and immediately add bread. Cook until browned, turn and cook on other side.  Serve with jams and fresh fruit.

Serves: 4

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Vanilla Bean Truffles

I've posted about truffles a few times on this blog, so this may be redundant, but I couldn't help posting about these... I just loved how they look in those little pink and white baking cups! Also, I've never made truffles this exact way before. They taste similar to the mascarpone cake truffles I made a while ago, but these were a little simpler to make. I used a whole box of Trader Joe's Vanilla Bean Jo Jo's (vanilla sandwich creme cookies, as opposed to chocolate) for this recipe, and one 8-oz. block of cream cheese. Other vanilla creme sandwich cookies would work, too. I originally made these as a gift for my daughter's kindergarten teacher. Today is her last day of kindergarten and her teacher is just wonderful. My daughter has had a great year (she just loves school!) and I can only hope that her 1st grade teacher is great as well.

In the past, I've used my medium cookie scoop to form truffles, but they turned out too big. This time, I formed a ball with my cookie scoop, but then cut that ball in half, and then rolled each half into a ball. I got about 60 truffles this way.

I don't how much chocolate I used- I just dumped it in until it looked right, so use as much as you think you need!

Vanilla Bean Truffles

1 box vanilla sandwich creams (I use Trader Joe's)

8 oz. cream cheese, room temperature

1/4 teaspoon pure vanilla extract

1 vanilla bean, split and scraped (optional)

8 oz. real white chocolate, melted

6 oz. milk chocolate, melted

6 oz. semisweet chocolate, melted

Crush the cookies into fine crumbs (filling and all) using a food processor. Mix in the cream cheese, using a stand mixer or a wooden spoon. Then mix in vanilla bean seeds, if using, and vanilla extract. Form into small balls using a mellon baller, or small cookie scoop. (I got about 60 out of this recipe). Set on a tray or baking sheet covered with wax paper. Chill in the refrigerator until hard- a few hours to overnight.

Melt the white chocolate in one small pan, and the milk and semisweet together in another small pan. Using a toothpick, dip the cookie balls into the chocolate, tapping the toothpick against the side of the pan to get rid of excess chocolate. Set on a tray covered with wax paper to set. When they are all dipped, refrigerate until set. Drizzle with remaining chocolate in contrasting colors.

Three- Bean Veggie Chili

You usually would not find someone making chili in June, especially someone living in Central Washington, but that was exactly what I was doing yesterday. It has been unseasonably cold here lately. Today it was 50-something degrees most of the day with rain off and on. Total chili weather! Luckily, I made this yesterday, because chili, like a lot of soups, is even better the next day. Cleaning out the fridge is a good excuse to make this recipe- it uses lots of veggies. I enjoy this chili more than a meat-containing one, and it's easy to change around to your preferences. This is an easy vegetarian recipe, and can be vegan if you leave off any cheese/sour cream garnish.  Use different veggies and/or beans. I would say that this is my favorite chili, and luckily, it's very simple. Making this in the crockpot is convenient, too. It's so good served with sour cream, shredded cheese, and tortilla chips.

Change up the spices depending on your preference.  Omit some, or add your own.

Three-Bean Veggie Chili
by What A Dish!

3 cloves garlic, minced

1 cup chopped onion
1 cup chopped carrots
1 green or yellow bell pepper, chopped
1 red bell pepper, chopped
2 (14.5 oz.) can whole petite diced tomatoes, with liquid

1 8 oz. can no-salt-added tomato sauce
1-3 canned chipotles in adobo, chopped, optional
1 teaspoon adobo sauce from canned chipotles, optional
1 (15 oz.) can black beans, undrained
1 (15 oz.) can red or white kidney beans, undrained
1 (15 oz.) can pinto beans, undrained
1-2 cups frozen corn
1 tablespoon cumin
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon garlic powder

2 tablespoons chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder

Optional Garnishes:
shredded sharp Cheddar
plain greek yogurt or sour cream
chopped cilantro
tortilla chips

1. Put all ingredients (except garnishes) into a large crockpot; stir together. Cook on low about 5-8 hours, or until carrots are tender.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Another Birthday

I feel bad. I've been so busy lately; I haven't had time to blog at all, and my middle child had a birthday about 2 weeks ago! I should have written this on his actual birthday, but at least I'm writing it now! My son turned 4 on May 28th. He tells everyone that he's "Not 3 anymore!" He loved his birthday party. It was his first "real" birthday party. Since he is a shy little guy, we only had 5 of his friends over. It was the perfect number for him. We made him a snake cake, at his request, and frosted it green. He picked out the food for his party, too. He wanted mini croissants, strawberries, cheese cubes, cheetos, and homemade Chex mix.

Happy birthday little guy!