Angel Food Cake with Lemon Curd and Raspberries

I am a dedicated chocoholic . . . but tonight that may have changed . . . I cannot believe that I have never made lemon curd until today!!! I think the name turned me off and lemon is not my very favorite flavor but after trying this dessert . . . I say chocolate can just take a seat on the bench for a while . . . the bitter sweet part of this dessert is that you can use the egg whites to make this heavenly Angel Food Cake (light and low fat) and then whisk the egg yolks in the luxurious (butter laden) lemon curd . . . they cancel each other out essentially. I am going to make this the next time I have my girls over . . . or to impress my in-laws . . . or because it is snowing . . . or . . . whenever . . .
Angel Food Cake

10 egg whites at room temperature
1 cup All-Purpose Flour
1 1/2 cups Sugar
1 1/2 tsp Cream of Tarter
1/2 tsp Salt
1/2 tsp Almond Extract
1 1/2 tsp Vanilla Extract
1 tsp minced Lemon Zest (optional)

1. Preheat an oven to 350 degrees. Whip the egg whites in a large bowl with the salt until frothed. Add the cream of tarter, almond extract, vanilla extract, and slowly add the 3/4 cup of the sugar. Beat egg whites until stiff.
2. Whisk the flour and remaining 3/4 cup of sugar together in a bowl. Gentle fold flour mixture into the eggs whites until just combined.
3. Evenly divide the batter between two UNGREASED loaf pans. Run a butter knife through the center of the batter to release any large air bubbles.
4. Bake for 25-30 minutes, or until nicely browned. Cool pans cake side down on a wire rack for 1-2 hours. Run a spatula down the sides of the pan and under the cake to release it. Slice and serve. Enjoy!

Lemon Curd

1 cup of Sugar
3 1/2 Tbsp Cornstarch
1/2 cup plus 2 Tbsp Water
Zest of 1 Lemon
6 Tbsp lemon juice
6 Egg Yolks room temperature
1/2 cup Butter, cut into 1 inch pieces

1. Whisk the sugar and cornstarch together in a sauce pan. Add the water, lemon juice, and lemon zest and bring to a boil over medium heat. Boil for 2 minutes. Whisk half of the lemon mixture with the egg yolks and then add back to the remaining lemon mixture. Boil for another 2 minutes. Remove from heat and add whisk in the butter. Pour mixture into a bowl and place a layer of plastic wrap on the curd to prevent a skin from forming. Refrigerate for a few hours before serving. Enjoy!

- Lemon curd is delicious on pancakes, pound cake, as a cake or cupcake filling, pavlova or tart topping, etc.

- Angel food cake is wonderful topped with fruit, cut up in a trifle, drizzled with chocolate, dipped in chocolate or caramel, etc.

Stuffed Pumpkin French Toast with Buttery Pumpkin Syrup

I made this recipe for dinner the other night . . . It felt more like dessert! I loved it . . I especially loved how buttery the syrup was and the rich-nuttiness that the pumpkin added to it! So good! A great recipe for fall!Stuffed Pumpkin French Toast with Buttery Pumpkin Syrup
Recipe by: Emily
1 loaf of bread, sliced (wheat or white)
6 eggs
2 cups of milk
8 oz Cream Cheese, room temperature
1/4 cup Pumpkin Puree
1/2 tsp Pumpkin Spice
1/2 tsp Vanilla
5-6 Tbsp Brown Sugar
Salt

1. Beat the eggs and 2 cups of milk together in a bowl with 1/4 tsp salt. Set aside.
2. Combine the cream cheese, pumpkin puree, brown sugar, pumpkin spice, vanilla, and a pinch of salt together. Spread a generous layer of cream cheese/pumpkin filling on one piece of bread and top it with another slice. Continue until all of the cream cheese mixture is gone.
3. Heat a griddle and butter lightly. Dip the stuffed bread in the egg mixture and soak on both sides. Place egg dipped bread on a hot griddle and cook until golden brown and cooked through on both sides. Serve french toast with pumpkin syrup and enjoy!

Buttery Pumpkin Syrup

1/2 cup Butter (use the real deal)
1/2 cup Heavy Cream
1/3 cup Pumpkin Puree
1 tsp Pumpkin Spice
1 tsp Vanilla
1 cup Sugar
2 Tbsp Brown Sugar
1/4 tsp Salt
1 Tbsp Apple Cider Vinegar
1/2 tsp Baking Soda

Melt the butter in a sauce pan over medium heat. Add all the remaining ingredients and bring syrup to a boil. Simmer syrup for 5-10 minutes stirring often to keep from scorching. Enjoy!

-I only cooked 1/2 of my stuffed french toast and froze the rest before it was dipped in the egg mixture. . . a decadent brunch waiting for another day . . .

Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek Salad

Kate this salad is dedicated to you! I wish we could have enjoyed it together!!! I went all out and added Asian pears, prosciutto and crispy leeks . . . it was almost life changing good!!!Warm Goat Cheese, Asian Pear, Crispy Prosciutto and Leek SaladRecipe by: Emily

6 oz Goat Cheese, sliced into 1 inch rounds
2 cups fresh bread crumbs
2 Egg whites
2 tsp water
Extra Virgin Olive Oil
Butter

1 Leek, sliced, cleaned thoroughly and dried
1 Asian Pear, cored and thinly sliced
2 slices Prosciutto
Salad Greens

1. Whisk the water and egg whites together to combine. Dip the goat cheese rounds into the egg whites and then coat in the bread crumbs on all sides. Place on a plate to refrigerate for at least 15 minutes.

2. While the goat cheese refrigerates prepare the salad. Crisp 2 slices of prosciutto in a skillet over medium heat on each side. Set aside. Add 2 Tbsp of extra virgin olive oil and 2 tablespoons of butter to the same skillet. Once the butter has melted add the chopped leeks to the pan and cook until browned and crispy; about 10-12 minutes. Drain leeks on a paper towel.

3. Add 1-2 tbsp olive oil and 1-2 tbsp of butter to the pan. Fry the breaded goat cheese on each side in the oil until golden brown, about 1-2 minutes per side. Drain on a paper towel.

4. Assemble the salad by placing greens and pears in a large bowl and tossing with enough dressing to coat. Plate the salad and top with the crisped prosciutto, leeks and goat cheese. Serve while the goat cheese is still warm. Enjoy!

Dressing:
3 Tbsp Apple Cider Vinegar
1-2 Tbsp Dijon or Spicy Mustard
1 Tbsp Mayonnaise
3/4-1 cup Extra Virgin Olive Oil
2-3 tsp Sugar
1 tsp Salt
1/2 tsp Pepper

Whisk everything together, taste and add more sugar or salt as needed.

Double Chocolate Whopper Pie

I am loving this weekend!!! I had a blast with some amazing girl friends last night doing a little shopping and then hanging out munching on pizza, playing cards, and frosting sugar cookies! Every year as fall rolls in my craving to bake and create seems to multiply 10 fold! This little chocoholic fix came about a few weeks ago . . .
I used to hate the texture of whoopers as a kid . . . I also didn't like the sound that they made when you crunched into them . . . but I guess I am over that now . . . they add a great texture AND flavor to this chocolate fantasy . . . but you can crush or chop any chocolaty treat that you love to add in its place . . .
Double Chocolate Whopper Pie
Recipe by: Emily
Top Chocolate Layer:8 oz Cream Cheese, Softened
1 cup Semi-Sweet Chocolate Chips
2 Cups Whoppers, chopped
1/4 cup Powder Sugar
pinch of Salt
1 large Cool Whip container, defrosted.

Bottom Chocolate Layer:
1 Package Semi-Sweet Chocolate Chips
1 cup Butter
1 cup Flour
2 cups Sugar
4 Eggs
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp Vanilla Extract
1 1/2 cups Nuts, chopped (optional)
3 unbaked Pie Shells

Bottom Chocolate layer:1. Preheat oven to 350 degrees. Combine the butter and chocolate chips in a bowl. Melt by 15 second increments in a microwave, stirring until chocolate is melted. Add sugar to the melted chocolate mixture. Once sugar is mixed add the eggs and vanilla. Combine the flour, salt baking powder and nuts in a separate bowl. Combine the wet and dry ingredients together. Evenly distribute batter into 3 unbaked pie shells. Bake for 40-50 minutes, or until the pie is puffed and just beginning to brown on top. Remove from the oven and cool.

Top Chocolate Layer:1. Melt the semi-sweet chocolate chips in a microwavable bowl by 15 second increments, stirring between increments until chocolate is melted. Set aside.

2. Beat the cream cheese for 1-2 minutes until fluffy. Add 1/4 cup powder sugar, a pinch of salt and 1/2 of the cool whip, mix until combined. Add the melted chocolate to the cream cheese mixture and whip. Add the rest of the cool whip to the chocolate mixture and mix. Fold in the chopped whoppers.

3. Spoon the filling on to of the 3 cooled baked pies and spread evenly on top. Chop or crush more whoppers to sprinkle on top. Refrigerate until serving. Enjoy!

Toph's Favorite: Beef Stew

I am one spoiled girl . . . I have a husband who is amazing and a day and fairly easy to please. Beef stew is one of my boy's favorite meals and was screaming to be made this week as a heavy cold front has been hammering us the past week . . . preparing us for the grays of winter up a head and making fall tumble in a little faster than usual Welcome fall! Stick around a while . . . I'm not ready for winter weather . . .
Beef Stew
Recipe by: Emily
2 1/2 pounds Stew Beef
2-3 Tbsp vegetable oil
3cups water
2 cups Beef Stock
2 Tbsp Worcestershire Sauce
2 Tbsp Balsamic Vinegar
2 Garlic cloves, minced
2 Bay leaves
2 Medium Onions, chopped
1 1/2 tsp Salt
1 tsp Pepper
1/2 tsp paprika
1/2 tsp dried Mustard
1/2 tsp dried Tarragon
Dash ground allspice or 2 whole Allspice
4 large Carrots, peeled and sliced
3 Ribs Celery, sliced
2 Parsnips, peeled and cut into a small dice
2 cups Potatoes, peeled and cut into 1 inch cubes
2 Tbsp Flour
2 Tbsp Butter, softened

1. Brown half of the beef in hot oil; 5-6 minutes. Remove the browned beef and set aside while browning the remainder of the beef. Add all of the beef, chopped onions2 1/2 cups of water, Worcestershire sauce, garlic, dried mustard, tarragon, bay leaves, salt, pepper, paprika, allspice, and balsamic vinegar to the pot. Cover and simmer for 1 1/2 hours.

2. Remove bay leaves, and whole allspice (if used). Add the celery and parsnips and cover and cook for 10 minutes (I put them in first to make sure the celery is not crunchy and so that the parsnips soften and thicken the gravy). Add the potatoes, carrots, and beef stock; cover and cook 30 to 40 minutes longer. To thicken gravy, mix together 2 tablespoons flour and 2 tablespoons butter. Add butter/flour mixture to 2 cups of the hot beef stock. Stir in flour mixture to the stew pot and cook until bubbly and thick. Enjoy!

-My husband likes his stew thick, so if you want a more liquid stew add more beef broth or water.

Easy Chocolate Tart

Food for thought: “Don't you quit. You keep walking, you keep trying, there is help and happiness ahead. Some blessings come soon. Some come late. Some don't come until heaven. But for those who embrace the gospel of Jesus Christ, they come. It will be alright in the end. Trust God and believe in Good Things to Come.”― Jeffrey R. HollandSometimes we all need a little reminder . . . and a little chocolate in our lives doesn't hurt either . . . This tart is VERY rich! Add a little cinnamon or cayenne if you for an additional POP!
Easy Chocolate Tart
Recipe by: Emily

Crust:2 cups Flour
1/4 cup Powder Sugar
1/4 teaspoon salt
3/4 cup Butter, cold and cut into pieces
1 large Egg, separated
2-3 Tbsp Cold Water

Filling:1 cup heavy cream
1/2 cup milk
1 bag Semisweet Chocolate Chips
1/4 cup Sugar
1/4 tsp Salt
2 Eggs, at room temperature
1 tsp Vanilla Extract

For the crust:1.Make the pastry by combining the flour, powder sugar, and salt in a food processor. Add the butter and mix until the dough resembles small peas. Whisk the egg yolk and 2 tablespoons cold water together in a bowl, add to the flour mixture. Mix just until the dough begins to form a ball. Add more ice water, 1 tablespoon at a time if needed. Wrap the dough in plastic and refrigerate for at least 30 minutes.

2. Lightly flour work surface and roll out dough into a 12-inch circle, about 1/4-inch thick. Place the dough in a tart pan. Press the dough into the pan so it fits tightly without stretching the dough. Press the edges into the sides of the pan. Trim any excess hanging dough with a knife. Refrigerate the tart crust for 20 minutes before baking.

Preheat the oven to 350 degrees F.

3. Place the tart pan on a cookie sheet. Prick the dough with a fork to prevent the dough from forming air bubbles while baking. Line the tart with buttered aluminum foil and top with rice or beans to weight the dough down flat. Bake for 30 minutes. Remove rice or beans and foil from the tart and continue baking for 7-8 minutes until lightly golden but not brown. Allow tart crust to cool and lower the oven temperature to 325 degrees F.

For the Filling:1. Heat the heavy cream and milk in a pot over medium-low heat until it just begins to simmer around the edges. Remove liquid from the heat and add the chocolate chips; stir until melted and smooth. Add the sugar and salt and whisk together. Beat the eggs in a small bowl then add them to the chocolate mixture, stir until completely mixed. Pour the filling into the cooled tart shell and bake at 325 degrees for 15 to 20 minutes until the filling is set. Cool completely before cutting. Enjoy!

Spicy Grilled Corn and Slaw Salad

I discovered El Pato tomato sauce this summer when a friend used it to make a simple coleslaw that was DELICIOUS. So I utilized some garden veggies to make a salad for supper the other night. It was wonderful! The charred corn and El Pato sauce really put the umph in this salad!Spicy Grilled Corn and Slaw SaladRecipe by: Emily

1 Small head Cabbage, shredded
1 Small head Red Cabbage shredded
4 Ears of Corn, roasted on the grill or oven, core and reserve the kernals
1 1/2-2 cups Cherry or Grape Tomatoes, halved
1 handful Cilantro, Chopped
2 Limes or 2 Lemons, juiced
1 1/2 cups Sour Cream
1/2 Cup Mayo
2-3 tsp Sugar
1/2 can El Pato Tomato Sauce
Salt
Pepper

1.Combine the shredded cabbage and squeeze the juice from 1 lime or lemon over the cabbage, set aside while you make the sauce.
2. Mix the mayo, sour cream, juice from 1 lime or 1 lemon, sugar and El Pato tomato sauce together. Taste and add salt and pepper and more sugar or El Pato sauce if needed.
3. Add the tomatoes, cilantro, corn and sauce to the cabbage. Mix well and check for seasonings. Enjoy!

-I like my coleslaw nice and crisp so I don't let it sit too long in the fridge before serving.
- This is a great slaw to serve on pork or chicken tacos!

German Sauerkraut Soup

This soup tastes like Germany in a bowl! Lots of bold flavors that warm you down to your toes! I love it! I love sauerkraut, brats and spicy mustard . . . I know that not everyone is too keen on sauerkraut so this soup is a good of way easing into it. I especially love adding a dollop of horseradish to it when serving! Mmm-mmm!!!German Sauerkraut SoupRecipe by: Emily

7-8 Medium Red Potatoes, cut into 1 inch cubes
4-5 Bratwurst
1 Large Onion, chopped
6 cups Beef Broth
2 cups Sauerkraut, with juices
3 Tbsp Sugar
1/2 cup Water
1 Tbsp Apple Cider Vinegar
2-3 Tbsp Spicy Mustard
1 Tbsp Dijon Mustard
2 Tbsp chopped Parsley
Salt
Pepper

1. Cook the bratwurst in a large soup pot according to package directions. Remove and set aside. Raise the pot heat to medium high and add the chopped onion and 2 tablespoons of sugar and 1 teaspoon of salt. Once the onions start to caramelize lower the heat to medium-low and continue cooking until softened and golden brown.

2. Add 1/2 cup of water and deglaze the pan. Add the beef broth, mustard's, sauerkraut and potatoes and bring to a simmer. Simmer gently for 15- 20 minutes until the potatoes are tender.

3. Cut the cooked bratwurst into bite sized pieces and add to the pot along with 2 tablespoons of sugar, 1 tablespoon of apple cider vinegar and chopped parsley. Simmer for 5 minutes more. Check seasonings and add additional salt, pepper, sugar or vinegar if needed. Serve with horseradish, fried onions, and or croutons to garnish. Enjoy!

Tips:
-Rinse the sauerkraut before adding to the pot if you want a milder flavor.
-Crumble rye bread over the top before serving.
-You can also add 1/2 tsp caraway seed to the soup while cooking the onions if you like caraway.

30 Minute White Chicken Chili

Today is my handsome hubby's birthday!!! (Which means I need to warm up my golf swing for tomorrow . . ) Happy, Happy Birthday Toph!!! He is without a doubt the most amazing husband ever!!! This chili is pretty amazing as well . . . the best compliment in the world is having someone ask you for a recipe after trying your wares . . . and this one has got a few requests! Plus can you beat feeding your fam something delish in less than 30 minutes . . . I think not!30 Minute White Chicken ChiliRecipe by: Emily
2-3 Chicken Breasts, cut into bite sized pieces
1 can cream of Chicken Soup
1 medium Onion, chopped
1 4oz can diced Green Chili's
1 cup Chicken Broth
1-2 can's Cannellini Beans or Great Northern White Beans
1-2 Cloves Garlic, chopped
1 cup Pepper Jack or Mexican Blend shredded Cheese
1 cup Sour Cream
1 Tbsp Oil
1 tsp Oregano
Diced Jalapenos (Optional . . . to give it a little more kick)
Salt
Pepper

1. Saute the chopped onion over medium heat in one tablespoon of oil in a medium pot for 6-7 minutes. Add the chicken, garlic, salt, and pepper. Cook until the chicken is no longer pink 6-7 minutes.

2. Add the chicken broth, oregano, green chili's and jalapeno. Bring to a simmer for 5 minutes. Add the cream of chicken soup and beans and bring back to a simmer for a few minutes.

3. Add the sour cream and shredded cheese. Season with additional salt and pepper if needed. Serve garnished with sour cream, corn chips and or shredded cheese.