Dennys: News Politics Comedy Science Arts & Food

30 May 2010

Posts Roundup at Dennys Blogs - 30 May 2010

*** Check out what's happening at all 14 of Denny's blogs: news, politics, political cartoons, poetry, great recipes, science and health news, photography, humor and spiritual thoughts from great quotes.



Cup of coffee from Brazil by il Quoquo @ flickr




The Social Poets:

Obama Cowers to BP: Rejects Super Tankers for Gulf Clean Up

Whats Happening in America This Week: BP Oil Spill Cartoons - 29 May 2010

Peace Upon The Land poem – Libations Friday 28 May 2010

Check It Out: Rolling Stones Mag Names 5 Best Songs Ever

BP Oil Spill: White House Updated News - 24 May 2010

Transcript of White House Press Briefing on 24 May 2010

Roundup of Late Night Funnies and Funny Videos - 24 May 2010

Funny Video: Outgoing British Leaders Walk of Shame After Election

Funny Video: Colbert Mocks Glenn Beck for Comparing Himself to God and MLK


Funny Video: Jon Stewart Sees BP Fixing Oil Spill with Stupid Anagrams

Posts Roundup at Dennys Blogs - 23 May 2010




Dennys Global Politics:


American and World Politics Cartoons - 29 May 2010


Child Porn Social Site Busted - News Headlines 27 May 2010

Use NASA 4 Oil Spill Help, Corrupt MMS, Lightning Rod Rahm Emanuel - News Headlines 26 May 2010




Beautiful Illustrated Quotations:


What Is Your Quality of Listening to Truly Benefit From the Hearing?





Photo by Helen Maria Bjornsd/Nordic Photos/Getty Images


The Soul Calendar:


Passionate Volcano Chasers: Photographing Eruptions Around the World

Why Black Holes Burst With Light When Galaxies Merge




The Healing Waters:





*** Photo by asobitsuchiya @ flickr



Heart Health: Beware of Sugar Pirates in Your Diet

Coming Soon: Get an Orgasm Boost with Female Viagra




Humor blogs:


Tea Party and Rand Paul Cartoons - 29 May 2010

Funny Facebook Cartoons - 29 May 2010




Romancing The Chocolate:






Cream Cheese n Sour Cherry Filling 4 Chocolate Cupcakes

Chocolate Cream Cake with Chocolate Frosting

Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast

Simple Summer: 2 Super Easy Spaghetti Sauces



Comfort Food From Louisiana:


Seafood Recipes: Crawfish Casserole, Crawfish Corn Bread, Crawfish Tortellini

Easy Recipes: 4 Versions of Crawfish Pie



Unusual 2 Tasty:

Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries

Spicy Shrimp Fra Diavolo Sauce Used 3 Ways: Seafood, Chicken, Polenta

Elegant Cheap Dishes From Manhattan Chef: Chicken With 40 Garlic Cloves, Salad and Dessert

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini




Visual Insights:


Memorial Day Madness Cartoons - 29 May 2010





Poems From A Spiritual Heart: This is a poetry only blog so the poems don't get lost in the noise of all my other posts on The Social Poets. So, if you are in the mood just for a quick read of some simple poetry I'm parking it here after it debuts on the Libations Friday segments.


Peace Upon The Land

The Mystics Arrive

We Are All Sleeping Beauties

Legacy of Love

Honoring Ourselves

Pollen Storms

Snowing The Perfect Balance

The 11 Choices

The Smallest Earth Day Poem

Three Endings and One Beginning

One Mother and One Child

Release Your Dreams and Spring into Life



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28 May 2010

Cream Cheese n Sour Cherry Filling 4 Chocolate Cupcakes

*** Check out a new cookbook creating clever new twists on classic flavors for our favorites!





From Denny: I like this chef's style! She loves the classics and she loves tinkering with the classics to update and experiment with new exciting flavors that are sure to be crowd pleasers. Cat Cora sure grabbed my attention with her chocolate recipes. The combination of cream cheese and chocolate is a classic people love. Another classic like Black Forest Cake is the combination of cherries with chocolate. Cat took both and paired them into one delicious chocolate bomb to explode all over our taste buds! :)

When you place the chocolate cake batter in the cupcake tin, you place only one third of the batter, add only one half teaspoon of the cream cheese filling on top of that, place one sour cherry on top of the filling and then cover with the chocolate cake batter and bake. Nothing could be simpler yet so elegant with that unexpected surprise as you bite into the confection.

This simple yet elegant cupcake would be divine for a birthday celebration or special day like Valentine's Day or Mother's Day. OK, I'd make it any time being the shameless chocoholic that I am. :) I love how pretty it is and yet so simple and bursting with flavor. Check it out and see what you think. Provided also is a link to her book at Amazon which is now discounted too. This is not a dessert cookbook but rather has a wide range of recipes to enjoy.




Chef Cat Cora's cookbook - Classics with a Twist: Fresh Takes on Favorite Dishes



Sour Cherry–filled Cupcakes

Makes: 12 cupcakes

From Cat: The cream cheese–cherry filling pairs perfectly with the chocolate cake. You can use the small amount of leftover filling to make a little white-icing decoration on top of each cupcake.

Ingredients

Chocolate cupcakes

1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk, well shaken

Cream cheese filling

1/2 cup cream cheese, at room temperature
3 tablespoons sugar
1/2 teaspoon vanilla extract

12 canned sour cherries, drained

Chocolate–sour cream frosting

1 cup semisweet chocolate chips
1/4 cup sour cream

Instructions

To make the cupcakes:


1. Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.

2. Sift the flour, cocoa, baking soda, and salt into a medium bowl.

3. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg and then the vanilla.

4. Turn the mixer speed to low and add flour mixture alternately with the buttermilk, in 3 additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl if necessary.

To make the filling:

With a wooden spoon, beat together the cream cheese and the sugar in a small bowl until smooth. Beat in the vanilla and stir until incorporated.

To bake the cupcakes:

1. Pour the batter into the muffin tin, filling each cup about one-third full. Spoon 1/2 teaspoon of the filling in the center of the batter and top with 1 sour cherry. (You will have about 1/4 cup of the cream cheese filling left.)

2. Spoon the remaining batter into each cup, filling the muffin cups no more than two-thirds full. Bake for 30 to 35 minutes, until the tops of the cupcakes are springy to the touch.

3. Let the cupcakes cool while you make the frosting.

To make the frosting:

In a microwave-safe bowl, melt the chocolate chips, microwaving for 10 seconds. Remove the bowl and stir, then return to the microwave for another 10 seconds. Continue microwaving and stirring until the chocolate is smooth. (If you don’t have a microwave, melt the chocolate in a double boiler or a heatproof bowl set over a skillet of simmering water.) Stir in the sour cream.

Spread the frosting evenly on each cupcake. If you want to decorate the cupcakes, spoon the remaining 1/4 cup cream cheese filling into a ziplock bag with a small corner snipped off or into a pastry bag fitted with a narrow pointed tip. Pipe a curlicue or 2 thin white lines down the center of the top of each cupcake. Serve.




Chef Cat Cora's cookbook - Classics with a Twist: Fresh Takes on Favorite Dishes


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Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries



*** Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!









Flat Belly Diet Family Cookbook by Liz Vaccariello







From Denny: Want guilt free comfort food that actually taste good? Look no further in your quest to battle belly fat and not roll your eyes at typical diet food that has you bored and your family in revolt.



Liz Vaccariello is the author of the newest cookbook in her series about good food to battle belly fat, "Flat Belly Diet! Family Cookbook." She features traditional comfort food favorites like macaroni and cheese (Mac 'n' Cheese for those in the know), oven french fries, shrimp tacos and dark chocolate brownies. That line up sure doesn't sound like we will be deprived of good taste or familiar dishes.



This cookbook and recipes are geared to family healthy eating without sacrificing great taste and favorite foods. While she does limit each meal to about 400 calories the real success is combining a MUFA with each meal.



What's a MUFA? Mono Unsaturated Fatty Acid. They are found in olive oil, olives, nuts and seeds, peanut butter or other nut butters and the biggest favorite: dark chocolate.



Here are the three basic rules from Liz Vaccariello, Editor in chief of Prevention Magazine, to help lose that belly fat:



1. Eat a MUFA with every meal



2. Stick to 400 calories per meal



3. Never go more than 4 hours without eating





Recipes Featured:



Pan-Seared Shrimp Tacos

Crunchy Crust "Mac and Cheese”

Salt and Pepper Oven Fries












Pan-Seared Shrimp Tacos



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 320 calories



INGREDIENTS



• 1 Haas avocado, cubed

• 3 tablespoons finely chopped red onion

• 1/2 jalapeno pepper, finely chopped

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon fresh lime juice

• 1/2 teaspoon salt, divided

• 1 pound peeled and deveined medium shrimp

• 1 1/2 teaspoons chili powder

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 8 (6-inch) corn tortillas

• 1 cup shredded romaine lettuce





DIRECTIONS



Combine the avocado, onion, jalapeno pepper, cilantro, lime juice and 1/4 teaspoon in a bowl and set aside. Combine the shrimp, chili powder, remaining 1/4 teaspoon salt and pepper in a separate bowl.



Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 1/2 to 3 minutes per side or until opaque. Transfer to a plate and keep warm. Heat tortillas in a dry skillet over medium-high heat until hot and lightly toasted, about 30 seconds per side or according to package directions. Place 2 tortillas on each plate and top each with 2 tablespoons lettuce, 1/8 avocado mixture and 1/8 of the shrimp. Serve immediately.











"Crunchy Crust "Mac and Cheese"



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 328 calories



INGREDIENTS



• 4 ounces multi-grain macaroni

• 4 tablespoons olive oil, divided

• 3 tablespoons Panko bread crumbs

• 2 tablespoons flour

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper

• 2 cups fat-free milk

• 1/2 cup shredded reduced-fat Cheddar cheese





DIRECTIONS



Preheat the oven to 350°F. Coat an 8-inch x 8-inch baking dish with vegetable spray.



Bring a pot of water to a boil and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.



Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs.



Bake for 15 minutes, or until bubbling and golden. Allow to sit for 10 minutes before serving.











Salt and Pepper Oven Fries



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 262 calories



INGREDIENTS



• 1 pound russet potatoes, cut into 3 1/2-inch long by 1/2-inch wide sticks

• 1/4 cup canola oil

• 3 garlic cloves, chopped

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh parsley





DIRECTIONS



Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.



Combine the potatoes and 2 tablespoons oil in a large bowl, tossing well to coat. Arrange potatoes in a single layer on the prepared baking sheet. Bake in the center of the oven 15 minutes, turn the potatoes and bake 15 minutes longer or until golden brown and crisp. Remove from the oven and transfer to a large bowl.



Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Pour oil and garlic over the potatoes, and add the salt, pepper and parsley; toss well. Serve immediately.







*** For the chocolate recipes go here:



Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast









Flat Belly Diet Family Cookbook by Liz Vaccariello





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From CBS: Make Ahead Memorial Day Dishes

*** Some easy simple dishes sure to please a crowd for your weekend gathering!




From Denny: Katie Lee, contributor to The Early Show on CBS, has some great ideas here for simple quick entertaining. Who wants to be cooped up in the kitchen when friends and family arrive for Memorial Day festivities? She has some simple and tasty solutions to that dilemma.

Her simple dump-cover-and-cook-for-two-hours chili is a life saver for busy people. Katie prefers not to brown the meat so you don't end up with lumps of meat on your hotdog. She also says leftover chili is good on spaghetti noodles for another meal or you can put it in the freezer for another hotdog weekend.

I like her broccoli salad as it has such a balance of tastes: sweet, salty, sour and crunchy. It definitely is a WOW! factor your family will enjoy as it has grapes, raisins, pecans, poppy seeds and bacon in it along with the broccoli. When I make a broccoli salad I like to slice the florets lengthwise for convenient eating. They also are easier to coat with the salad dressing.

Her dessert is simplicity itself and yummy. It's a simple grocery store chocolate swirl pound cake sliced lengthwise in thirds. She softens some vanilla ice cream and places that and some cookie crumbs on each layer and freezes the dessert in a plastic wrapped loaf pan. Slice and serve when your hungry crowd has finished feasting on chili dogs. This is a simple summer menu you can make ahead to enjoy your weekend all summer long.



Watch CBS News Videos Online






Chili Dogs with Buttermilk Coleslaw

Katie Lee: This recipe makes a lot of chili. Whatever you don't use for the dogs simple freeze and use at your next barbecue or even toss it with some pasta for a simple weeknight dinner.

Use any kind of hot dogs and buns you like. Whether they are grilled, boiled or baked this chili kicks up even the best hot dogs.

INGREDIENTS: For the chili

2 pounds lean ground beef
1 onion, peeled and grated
1 12-ounce can tomato paste
1 16-ounce can tomato sauce
2 cups water
2 tablespoons sugar
2 tablespoons chili powder
1 teaspoon garlic salt
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon white wine vinegar

METHOD:

In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper. Mix until combined. Add bay leaves. Cover and simmer over medium-low heat for approximately 2 hours. Stir in white vinegar and simmer another 30 minutes.

INGREDIENTS:

For the coleslaw:

1/2 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 head green cabbage, finely shredded
2 large carrots, grated

METHOD:

Whisk together the mayonnaise, brown sugar, vinegar, buttermilk, salt and pepper in a large bowl. Add the cabbage and carrots and toss to combine. Cover and chill until serving time.

Top hot dogs with chili and coleslaw. Serve with traditional condiments, like mustard, chopped onions, and pickle relish.







Baked Beans

INGREDIENTS:

3 slices bacon, diced
1 medium onion, chopped
1 bay leaf
3 (15-ounce) cans great northern beans, drained and rinsed
1 1/2 cups ketchup
1 cup lightly-packed brown sugar
3/4 cup chicken broth
2 tablespoons molasses
2 teaspoons dry mustard
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

METHOD:

Preheat oven to 350 degrees F.

In a large Dutch oven, cook the bacon over medium heat until the fat is rendered. Remove the bacon and set aside. Add onion and bay leaf to the pot and cook until onions are translucent, about 10 minutes. Reduce heat to low and add bacon and remaining ingredients. Stir until well combined. Cover and bake for 40 minutes. Stir before serving.





Broccoli Salad


Katie Lee: If I was stranded on a deserted island and could choose only one
vegetable to sustain me, it would be broccoli. The cruciferous veggie has always been my favorite and I go crazy for this broccoli salad. I love the combination of the fresh grapes with the chewy raisins, the crunch of the pecans, and the salty bacon flavor. The dressing is so good, you may want to double the recipe and keep half in the refrigerator for another salad later.

INGREDIENTS:

5 cups bite-size broccoli florets (about 2 bunches)
2 cups seedless red grapes cut in half lengthwise
1 cup golden raisins
6 scallions, trimmed and chopped
1/2 cup chopped pecans
1/3 cup crumbled cooked bacon (about 3 thick slices)

For the dressing:

1 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon poppy seeds

METHOD:

In a large pot of boiling salted water cook the broccoli until it is just tender, about 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a large salad bowl combine broccoli, grapes, raisins, scallions, and pecans. In a separate bowl, mix all of the dressing ingredients. Add the dressing to the broccoli and toss to coat. Top with crumbled bacon and serve.






Cookies 'n Cream Ice Cream Cake

INGREDIENTS:

1 chocolate pound cake
1 pint vanilla ice cream, softened
1 cup crumbled chocolate cookies
Confectioner's sugar, for serving

METHOD:

Line a loaf pan with plastic wrap so that it hangs over the edges.

Use a serrated knife to slice the pound cake horizontally into thirds. Place top layer of cake in the bottom of the pan, cut side up. Sprinkle with half of the cookie crumbs and spread half of ice cream on top. Top with middle layer of cake. Repeat with remaining half of cookies and ice cream.

Wrap tightly with plastic. Freeze at least 6 hours and up to overnight. Remove cake from freezer 20 minutes before serving. Turn cake out of pan and remove plastic wrap. Dust with confectioner's sugar and serve.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

27 May 2010

Check It Out: Rolling Stones Mag Names 5 Best Songs Ever




*** Rolling Stone Magazines choice for the 5 Best Songs of All Time with music videos.

From Denny: I just spent a couple of hours running down some great music video of the Rolling Stones Magazine's choices for the 5 Best Songs Of All Time. They are putting out a special collector's issue tomorrow that has the best 500 songs of all time. Most of it is grounded in the 60's and 70's but some also in the 2000s decade.

I parked this special post over at Dennys Art Sanctuary where some history of the making of the songs is discussed:

***Rolling Stone Magazine Names 5 Greatest Songs of All Time


Take a look and feel free to put up your choices of the all time best songs in the comment section! :)

Photo by Jsome1 @ flickr

*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

26 May 2010

Funny Posts to Get U Thru Your Work Week - 26 May 2010



Chew on some funnies today...


From Denny: Hey! It's Wednesday and you still need to finish out the work week with a laughing attitude that will dismay your boss, wilt your spouse with relief and annoy your teenage children. Take a look at this short list of posts on several of my blogs this week for your laugh of choice!


BP Oil Spill Funny Quotes and Jokes: Cheeky Quote Day - 26 May 2010

Roundup of Late Night Funnies and Funny Videos - 24 May 2010

Scary Video: Dumb Kid Alert

Hunh? Funny Political Cartoons 15 May 2010

Funny Story: New Funny World Myth


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

25 May 2010

Chocolate Cream Cake with Chocolate Frosting

*** Made from scratch a hearty cake with an intense chocolate flavor in the icing for a man's birthday. Just make sure to cut those slices thinner for women to enjoy. Cream cakes are tasty desserts of the past but tend to be heavy by modern standards. But oh, the flavor! :)




Photo by Tommy Simmons, Food Editor @ The Advocate


From Denny: Our local newspaper's food editor has decided to learn how to bake cakes. She is brave to chronicle her baking journey as it happens in real time. This is her first cake.

Most of us these days bake with cake mixes which are lighter versions of cakes our mothers and grandmothers used to bake. The difference is usually in the type and amount of flour utilized.

When I was eleven years old I made my first simple white cake recipe but doubled the dose of butter by mistake. It was awesome! My Cinderella style evil stepmother, a real killjoy personality, fussed about the expense of an extra stick of butter. I didn't see her in the kitchen trying to help guide the process as she hated kids, even her own grandkids. Of course, the funny part was the cake was a huge hit at the dinner table with the rest of the family. I've kept that recipe of beginner's luck with me all these years because the story still makes me smile.

So, when I see an adult food writer brave the cold cruel world of criticism to learn how to bake, well, I just have to support her! :) Tommy Simmons goes on to talk about this cream cake as "so dense and sturdy it would not dream of crumbling." A good cake for a beginner as it's easier to get these kinds of cakes out of the cake pans after baking.

She learned all the basics a novice learns about baking like not to leave the baked cakes in the pan for too long or you practically "have to get a crowbar to pry the cooled layers from the cake pans. The problem was I had left the cakes in the pans overnight." Been there and done that mistake! :) The reason for that issue is because the greased pans had oil that solidified, holding the cake in place.

An easy fix to that problem is to reheat your oven and pop the baked cakes back into the oven for anywhere for 2 - 5 minutes at 300 degrees F. to melt the oil on the sides of the pans to release the cake. Once the metal of the pan is reheated, but the cake is not hot or warm to the touch, the job is done. You don't really want to re-bake the cakes. You could also reheat the bottoms of the pans over the stove burner though I've found you can still encounter issues with the sides of the pans not releasing well so I use the oven method.

How do you know the cake is ready to be released from the pan? Run a knife around the edge of the pan, then shake gently, you will feel a little give from the cake which means the oil has softened. That's when it's time to invert the cake onto the cooling rack.

Food editor Simmons goes to to remark that the cake's flavor improves the second day. Such is the case with most cream cakes. That's why they are still so popular in south Louisiana and the American South in general. They are forgiving cakes, easy to make and store well in the refrigerator.

Simmons did not enjoy the Hershey's Special Dark Cocoa in the frosting as she found it too assertive and downright bossy for her favorite chocolate taste. She thought it was too much chocolate. When she bakes this cake in the future she made a mental note to herself to substitute Hershey's Cocoa, the regular one.

As an experienced cake baker who adores chocolate what I would do is use the lighter version of cocoa for the layers and use a thinner layer of the dark chocolate icing just for the top. You just divide the icing by 2/3 and 1/3, using the 1/3 as the dark chocolate. Or to keep it really simple just make two chocolate icing recipes, one light and one dark. Icing keeps well and you know you are going to be making another cake in need of icing very soon! :) Besides, Simmons advised you to make two recipes of the icing to have enough volume to properly ice the cake anyway.

Any time you have an assertive taste for a cake, it's best to use it in moderation. Lemon cakes are like that too. When using lemon curd, just use it on the filling and use a lighter lemon taste for the icing.





Cream Cake With Hershey’s “Especially Dark” Chocolate Frosting

From: “Cake Keeper Cakes” by Lauren Chattman and “The Fannie Farmer Baking Book” by Marion Cunningham

Serves: 12 to 16

Ingredients:

3 cups all-purpose flour
1 tbl. baking powder
1/2 tsp. salt
6 large eggs, room temperature
2-3/4 cups granulated sugar
1 tbl. vanilla extract
2 cups whipping cream, not whipped, room temperature
Hershey’s “Especially Dark” Chocolate Frosting (recipe follows)


Directions:

1. Grease and flour 4 (8-inch) layer-cake pans. Preheat oven to 350 degrees.

2. Combine the flour, baking powder and salt in a mixing bowl and set aside.

3. Beat eggs and sugar together in large bowl until mixture is thickened (about 5 minutes). Stir in vanilla.

4. Alternate adding flour mixture with the cream to the egg mixture. Don’t overbeat at this stage. Beat for about 1 minute just to make sure everything is combined.

5. Distribute batter evenly among the 4 cake pans. Bake at 350 degrees for about 20 minutes or until cake is golden and a toothpick inserted in the center comes out clean.

6. Let cake layers cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.

7. When cooled, you can slice each layer in half crosswise if you like thin cake layers and then frost and stack to assemble the cake. To store, seal the cut surface with plastic wrap and cover the whole cake with additional plastic wrap or a cake cover and refrigerate. Serve at room temperature.





Hershey’s “Especially Dark” Chocolate Frosting

From: Hershey’s Special Dark Cocoa can label

Makes: about 2 cups

Ingredients:

1/2 cup butter or margarine

2/3 cup Hershey’s Special Dark Cocoa (very intense chocolate flavor, you may want to just use Hershey's Cocoa, the regular one, for the normal level of chocolate flavor if you are not used to deep dark intense chocolate flavors.)

3 cups confectioners’ sugar
1/3 cup milk
1 tsp. vanilla extract
1 cup chopped pecans, if desired


Directions:

1. Melt butter and stir in cocoa.

2. Alternate adding confectioners’ sugar and milk. Beating to achieve a smooth, spreadable consistency.

3. Stir in vanilla.

4. Frost between cake layers, sides and the top of the cake.

5. Press chopped pecans onto top of cake.

Note from Tommy Simmons: Double the frosting recipe so you have plenty of frosting. Leftovers can be stored in the refrigerator for up to 2 weeks.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

24 May 2010

Seafood Recipes: Crawfish Casserole, Crawfish Corn Bread, Crawfish Tortellini

*** Louisiana crawfish come from fresh water and are safe from the Gulf oil spill. Enjoy Crawfish Casserole, Crawfish Corn Bread and Crawfish Tortellini this crawfish season!




Photo by adie reed @ flickr



From Denny: With all the high drama unfolding out in the Gulf of Mexico from this BP oil spill the past month, people are confused as to which seafood is still safe to eat. Farmed crawfish come from inland fresh water ponds and are the primary source for the crop. Those inland sources are far from coastal contamination.

The government has prohibited fishing in specific areas of the Gulf affected by the oil spill. Fortunately, there are fresh water Louisiana fish and crustaceans still to be enjoyed this summer like crawfish and catfish.

The Louisiana Agriculture and Forestry Commissioner, Mike Strain, gave the OK on Louisiana crawfish this month. He says our crawfish are not affected by the Deepwater Horizon oil leak.

Robert Romaire, LSU AgCenter aquaculture professor, said “Crawfish are raised in freshwater ponds and the Atchafalaya Basin,” Romaire said. “There are no crawfish ponds sufficiently close to the coast that can be impacted by the oil spill. Actually,” he added, “LSU AgCenter statistics from the past decade show a large percentage of the crawfish crop is harvested from ponds. More than 98 million pounds of crawfish came from domestic ponds in 2009,” Romaire said. “The wild crawfish crop accounted for nearly 15.5 million pounds.”

What about purchasing frozen or fresh crawfish tail meat? Remember, it's USDA-inspected and approved - and in proper cold storage.

For anyone living in the New Jersey area who like to go to the Crawfish Fest festival slated for June 4 - 6, check out CrawfishFest.com. Louisiana live crawfish will be shipped from crawfish farms only to the festival. Raw or grilled Louisiana oysters may have to be removed from the 2010 Crawfish Fest menu. That determination will be made closer to the festival date. They have been holding this festival for 21 years now.

After you go to a crawfish boil or two Louisiana folks usually start the round of various popular crawfish dishes. These three are easy to make and delicious crowd pleasers. If you don't have crawfish in your area you can substitute your favorite fresh seafood like clams, shrimp or fish.

Recipes Featured:

Crawfish Casserole
Crawfish Corn Bread
Crawfish Tortellini







LeBlanc Crawfish Casserole

From: Laura LeBlanc was featured in the October, 1993 Food Focus cookbook “Making Memories” and was another “Best of the Best” recipe selection for 1993

Serves: 8 to 10

Ingredients:

1 stick margarine plus 2 tbls. margarine
1 (8-oz.) pkg. cream cheese
1 large onion, chopped
1 large bell pepper, chopped
1 cup canned sliced mushrooms, drained
2 tbls. finely minced garlic
2 lbs. peeled crawfish tails
1 (103/4-oz.) can cream of mushroom soup
2 to 3 cups cooked rice
1/2 tsp. cayenne pepper
3 dashes white pepper
1-1/2 to 2 cups grated Velveeta cheese
1 cup canned fried onion rings


Directions:

1. In a small skillet, melt 1 stick margarine. Cube cream cheese and add to the melted margarine. Stir over low heat until cream cheese is melted. Set aside.

2. In a large pot or Dutch oven, melt the remaining 2 tablespoons margarine and sauté the onions and bell pepper until vegetables are tender. Stir in the sliced mushrooms and minced garlic. Add crawfish tails and cook until heated through.

3. Add the mushroom soup and 2 to 3 cups cooked rice. Stir the cream cheese and margarine mixture into the crawfish mixture. Stir and season to taste with peppers.

4. Place mixture in greased (4-quart) casserole or several casserole dishes. Top with grated Velveeta cheese and fried onion rings. Bake in 350-degree oven for about 30 minutes or until bubbly.

Note from Laura LeBlanc: Freezes well and can be made a day before you need to serve it. Shrimp can be substituted for crawfish.

Testing note: Food editor Tommy Simmons made the recipe as directed and then transferred the cooked crawfish and rice casserole to a slow cooker to keep it hot for serving at a church luncheon.





Crawfish Corn Bread

From: “River Road Recipes IV Warm Welcomes” published by the Junior League of Baton Rouge

Serves: 8 to 10

Ingredients:

1 yellow onion, chopped
1/2 cup chopped bell pepper
1/4 cup chopped green onions
1/4 cup (4 tbls.) butter
2 jalapeño chilies, chopped
2 cups yellow cornmeal
1 tbl. baking powder
1 tsp. salt
1/2 tsp. baking soda
1-1/2 cups (6 ozs.) shredded cheddar cheese
1 (15-oz.) can cream-style corn
1 cup milk
1/2 cup pecan oil or vegetable oil
3 eggs, lightly beaten
1 lb. peeled crawfish tails


Directions:

1. Sauté the yellow onion, bell pepper and green onions in the butter in a skillet until tender. Stir in the jalapeño chilies.

2. Combine the cornmeal, baking powder, salt and baking soda in a bowl and mix well.

3. Stir the cheese, corn, milk, oil and eggs into the cornmeal mixture. Add the onion mixture and mix well. Stir in the crawfish tails.

4. Spoon the batter into a greased 9-inch cast-iron skillet. Bake at 400 degrees for 35 to 45 minutes or until light brown. Serve with a bowl of soup and/or a mixed green salad. You may bake the cornbread in a greased 9x13-inch baking pan.





Crawfish Tortellini

From: Frances Cangelosi and was selected as one of The Advocate Food section’s “Best of the Best” in 2003

Serves: 6 to 8. This dish freezes well.

Ingredients:

1 stick butter
1 medium onion, chopped fine
2 pods garlic, minced
1-1/2 to 2 lbs. crawfish tails rinsed very slightly
1/2 cup grated Parmesan cheese
1/8 cup chopped fresh parsley
1-1/2 pints whipping cream
1 to 2 tbls. cornstarch dissolved in a small amount of water or milk
3/4 of a (20-oz.) pkg. of fresh tortellini with cheese
Salt
Red pepper


Directions:

1. In the butter, sauté the onion and garlic.

2. Add crawfish tails. Cook about 5 minutes.

3. Add Parmesan cheese, fresh parsley, whipping cream and dissolved cornstarch. Stir into a sauce and heat until thick.

4. Boil tortellini according to package instructions. Drain.

5. Fold in sauce with the cooked tortellini. Season to taste with salt and red pepper. Serve immediately or put in a casserole to be heated at 350 degrees until heated through.

Note: Camille Cassidy makes this recipe often for family and guests. She usually doubles it to serve a crowd — sometimes making two double batches for a large group. She likes to add a little bit of liquid crab boil to the dish.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast

*** Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!



Brownies photo by FotoosVanRobin @ flickr


From Denny: This cookbook and recipes are geared to family healthy eating without sacrificing great taste and favorite foods. While she does limit each meal to about 400 calories the real success is combining a MUFA with each meal.

What's a MUFA? Mono Unsaturated Fatty Acid. They are found in olive oil, olives, nuts and seeds, peanut butter or other nut butters and the biggest favorite: dark chocolate.

Liz tested these family recipes on her five year old girls and they were a big hit.

Here are the three basic rules from Liz Vaccariello, Editor in chief of Prevention Magazine, to help lose that belly fat:

1. Eat a MUFA with every meal

2. Stick to 400 calories per meal

3. Never go more than 4 hours without eating



Recipes Featured:

Fudgy Dark Chocolate Raspberry Brownies
Chocolate Stuffed French Toast
Peanut Butter Strawberry Wrap





Flat Belly Diet Family Cookbook by Liz Vaccariello







Fudgy Dark Chocolate Raspberry Brownies

From: "Flat Belly Diet Family Cookbook"

Makes: 8 servings (2 brownies each)

347 calories

INGREDIENTS

• 8 ounces semi-sweet chocolate, chopped
• 5 tablespoons trans fat free margarine
• 2 large eggs
• 1 large egg white
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup fresh raspberries
• 1 tablespoon confectioners’ sugar (optional

DIRECTIONS

Preheat the oven to 325°F. Press a sheet of aluminum foil into the bottom of a 9-inch x 9-inch baking pan, making sure there is enough foil to overhang two opposite edges. Coat generously with cooking spray and dust lightly with flour.

Combine the chocolate and margarine in a bowl set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and cool 2 minutes. Meanwhile, combine the eggs, egg white, sugar and extract in a bowl. Combine the flour, baking powder and salt in a separate bowl. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth. Add the flour mixture, stirring until combined. Gently fold in the raspberries. Pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out with moist crumbs, 48-50 minutes. Remove from the oven and cool in the pan 10 minutes. Carefully lift sling from the pan and cool completely on a wire rack. Cut into 16 squares and sprinkle with confectioners’ sugar, if desired, before serving.







Chocolate Stuffed French Toast

From: "Flat Belly Diet Family Cookbook"

Makes: 4 servings

416 calories

INGREDIENTS

• 4-ounce semi-sweet chocolate bar, finely chopped
• 3 ounces Neufchatel cheese, softened
• 2 cups sliced fresh strawberries
• 1 tablespoon sugar
• 1 teaspoon grated fresh orange zest
• 6 ounces Italian bread, cut on an angle into 8 (1/2-inch thick) slices
• 2 large eggs
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 tablespoon trans-free margarine

DIRECTIONS

Combine the chocolate and cheese in a small bowl; mix well. Combine the strawberries, sugar and orange zest in a separate bowl.

Spread 1/4 of the chocolate mixture on 4 slices of bread. Top each with remaining bread and press lightly to form a sandwich.

Combine the eggs, egg whites and vanilla in a medium bowl. Working one a time, dip both sides of each sandwich in the egg mixture and set on a plate.

Melt the margarine in a large nonstick skillet over medium heat. When the foam subsides add the sandwiches and cook until golden and cooked through, about 4 minutes per side. Divide among 4 plates and top each with some of the strawberries. Serve immediately.






Peanut Butter Strawberry Wrap

From: "Flat Belly Diet Family Cookbook"

Makes: 1 serving

332 calories

INGREDIENTS

• 1 (8-inch diameter) whole wheat tortilla
• 2 tablespoons natural crunchy unsalted peanut butter
• 1/2 cup strawberries, sliced

DIRECTIONS

Lay the tortilla on a work surface. Spread on the peanut butter. Cover with the strawberries. Roll into a tube. Cut on an angle into desired number of pieces.



*** See Also:
Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries




Flat Belly Diet Family Cookbook by Liz Vaccariello


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Spicy Shrimp Fra Diavolo Sauce Used 3 Ways: Seafood, Chicken, Polenta



Shrimp fra diavlo by arthurohm @ flickr


From Denny: What's great about this pasta sauce is it's basically a marinara sauce and incredibly versatile. Chef Lidia demos how to use it over sauteed fresh shrimp, spooned over sauteed boneless chicken breast and yellow bell peppers or over cooled, cut and grilled polenta rectangles.

You can use this spicy hot sauce over fish and with pasta too. You can freeze the sauce and use canned tomatoes if fresh are too expensive or not available.
I like more spices in mine than her traditional simple version so feel free to add spices you like. I guess you can tell this is one of my favorite dishes and we use ground cayenne pepper at our house for this dish.

By the way, "Fra diavolo" is Italian for "Brother Devil." It's a name they use for any spicy sauce using red pepper for pastas or seafood dishes. Chef Lidia Bastianich's recipe is utterly simple, so fast and easy that you will have dinner on the table in no time at all - and with style! :)







Shrimp Fra Diavolo

From: Chef Lidia Bastianich

Serves: 6 lucky people! :)

This dish is excellent served as a main course or as a dressing for pasta.

INGREDIENTS

• 6 tablespoons extra virgin olive oil
• 6 garlic cloves, peeled and sliced
• 2 1/2 pounds jumbo shrimp (about 30) peeled and deveined
• Salt
• One 35-ounce can Italian plum tomatoes (preferably San Marzano), cored and coarsely crushed
• 8 fresh basil leaves, torn into quarters
• 2 tablespoons minced fresh Italian parsley
• 1 teaspoon crushed red pepper

DIRECTIONS

Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Stir in the garlic and cook, shaking the pan, until golden. This takes about one minute. Add as many shrimp as fit in a single layer with some space between each. If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior. Cook, tuning once, until lightly golden, about three minutes. Sprinkle with salt to taste.

With a slotted spoon, transfer the shrimp to a plate, leaving as much garlic as possible in the pan.

Pour the remaining 2 tablespoons olive oil and the tomatoes into the skillet, season with salt and crushed red pepper, and bring to a vigorous boil. Lower the heat so the sauce is at a lively simmer and cook until it is lightly thickened. This takes about 10 minutes.

Stir in the shrimp, basil and parsley and cook until the shrimp are heated through. This takes just a few seconds.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

23 May 2010

Posts Roundup at Dennys Blogs - 23 May 2010



Cup of coffee from Brazil by il Quoquo @ flickr


From Denny: Thanks for visiting all my blogs! It's amazing how much the web has changed in only 18 months. Now people can read blogs without ever physically visiting - just read the posts in a reader.

At the top of the list here for each blog are the most recent posts. I've included many of the most popular posts you've enjoyed the past few weeks too.

I've just started up yet another interest blog for posts and news on music and art. Thank you for the great response! I had no idea people would respond so well to those couple of posts so quickly.

And special thanks to the folks who posted the Jazz Music poem up on social sites this week. Apparently, there are a number of music fans out there! :) Thanks for visiting The Social Poets!




The Social Poets:


America This Week: World Politics Cartoons and Commentary - 22 May 2010

Jazz Music poem - Libations Friday 21 May 2010

Funny Poet: Guy Wetmore Carryl

Funny Volcano and Weather Quotes - Cheeky Quote Day 19 May 2010

Scientists: New Airport Scanners Not Safe

Roundup of Late Night Funnies - 17 May 2010

Funny Video: Stewart Skewers Conservatives 4 Obama-Bush Comparisons

Funny Video: Colbert Lampoons Kagan Confirmation Hearing

Posts Roundup This Week at Dennys Blogs - 16 May 2010






Dennys Global Politics:


Political Cartoons: Local and World Economy

Actor Kevin Costner Pitches Solution to BP Headache, Intelligence Head Resigns, Why Kagan Elitist Good - News Headlines 20 May 2010

Russia Furious With America Over Afghan Drugs, Terrorism Financing Un-Islamic, White House Food - News Headlines 19 May 2010

Sticking It to Iran, Obama and Jobs Creation, Survey Goes Against New Oil Drilling - News Headlines 18 May 2010

Airport Scanners Safety Questioned, Iran Skirts Nuke Sanctions, Sex Criminals Indefinitely Detained - News Headlines 17 May 2010





The Soul Calendar:


Ground-Breaking King of the Lab: Venter Creates Synthetic DNA

Video: Check Out the River Monsters Swimming Near You


Bloggers: Get The New Google Buzz Buttons

Neuroscience: Want Your Man to Better Understand You? Try Empathy Nasal Spray



Beautiful Illustrated Quotations:


Sometimes What You Sideline is a Good Thing

3 Quotes: Have You Validated Yourself Recently?

3 Positive Attitude Quotes to Help Shape Your World

Are You Stuck in Life Not Knowing Where to Go Next?

Mothers Day Quote From Rose Kennedy

How Can You Help Your Child Keep Their Balance And Yours?

Mothers Day Quote: The Funny Stages of Motherhood

4 Special Quotes to Anchor Your Dreams




Humor blogs - Dennys Funny Quotes, Ouch Outrageous Obnoxious And Odd:


Dark Humor: BP Oil Spill Cartoons - 22 May 2010

Outrageous: Graduation Debt Cartoons - 22 May 2010

Funny Video: Colbert On BP Oil Containment - No One Knows What The Flock They're Doing

Funny Video: Cartoonist Mocks Tea Party Hypocrisy

Funny Video: Betty White On SNL Monologue

Funny Video: Betty White, SNL Golden Girls Lampoon Lawrence Welk Show

Funny Video: Cover Up Your Sex Scandal With A New Batch Of Euphemisms

Terrorism and Times Square, Immmigration Cartoons - 15 May 2010

Hunh? Funny Political Cartoons 15 May 2010

10 Funny Odd Photos - cute animals and crazy dressed people!

Funny Video: TV Anchor Falls off Chair




The Healing Waters:


Controversial Successful New Treatment 4 Post-Traumatic Stress Disorder

Injuries During Sex, Miracle Baby, Bad Drug Ad Snitches Wanted - Health News Stories - 14 May 2010

Funny Wall Street Political Cartoons - 15 May 2010




Food blogs - Romancing The Chocolate and Comfort Food From Louisiana:


Simple Summer: 2 Super Easy Spaghetti Sauces

Easy Recipes: 4 Versions of Crawfish Pie

Triple Chocolate Toffee Brownies

Elegant Cheap Dishes From Manhattan Chef: Chicken With 40 Garlic Cloves, Salad and Dessert

Sweet Breakfasts: Caramel Pecan Buns, Sweet Blueberry Drop Biscuits, Pineapple Upside-Down Cake

Tradtional Sandwiches Updated: California Tuna Melt, Egg Salad

Chocolate Wonders: Kentucky Derby Pie, Make-ahead Chocolate Soufflé

Easy Moist Chocolate Mayo Cake From Bon Appetit

Video: Louisiana Chef Makes Crawfish Etouffee

5 Easy Recipes 4 Chicken and Sausage Gumbo

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

Awesome Cajun Barbecued Shrimp — New Orleans Style

Yummy Homemade Coconut Cream Pie

Awesome Sauces 4 Louisiana Seafood

Spring Into Grill Season: Mouthwatering Steaks

Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food

Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge




Visual Insights, photo blog:


Political Cartoons: Memorial Day - 22 May 2010

Supreme Court Nominee Political Cartoons - 15 May 2010

Dennys Funny Photo Gallery: The Nose Knows

Dennys Photo Gallery: Garden Views

Dennys Photo Gallery: Life is Just Plain Funny

Dennys Photo Gallery: How to Know Its Spring

Funny Odd Couples: Cats and Their Weirdo Friends

Dennys Photo Gallery: Spectacular Sunrises

Dennys Photo Gallery: Beautiful Blues in Our World

Photography, Beautiful Metaphor for Life: 17 Boats

Only White Theme: 26 Photos

Photo History: 1st Lady Gowns, Michelle Obama Donates Hers




Dennys Art Santuary:


The Stones, Otis Redding, Ronnie James Dio - Arts and Music News 17 May 2010

Featuring Marilyn Monroes Jazz Pianist Hank Jones - Arts and Music Headlines 18 May 2010


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
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