Spicy Mexican Torte

I used to ask to have this as my birthday dinner, for may years, as a kid. It is very easy to make! I doubled the amount of green chilies and beans, as well as added some spices to the meat.

Spicy Mexican Torte

1          pound bulk chorizo or ground beef

2          medium onions, chopped (approx. 1 cup)

4          cloves garlic, finely chopped

1          can (4 oz.) chopped green chilies, drained

6          flour tortillas (10-inch in diameter)

2          cups shredded Monterey Jack

1          can (16 oz.) refried beans

2          tsp ground red chilies

Salsa, sour cream, guacamole, if desired


Cook meat, onion, and garlic in a large skillet over medium heat, stirring occasionally, until meat is no longer pink; drain. Stir in chilies.

Heat oven to 400 degrees F. Grease pie plate, 10x 1-1/2 inches. Place 2 tortillas in pie plate. Spread half of the meat mixture over the tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese, spread with beans. Place 2 tortillas on beans, spread with remaining meat mixture. Sprinkle with remaining cheese.

Cover and bake 40 minutes. Uncover and bake 15 minutes longer or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa, sour cream, and/or guacamole.

Key Lime Ice Box Cake

I discovered this recipe from Food 52, via Instagram. I took it to work, to celebrate my co-workers birthday and it was enjoyed by all!  A very quick and easy recipe to put together.

Key Lime Ice Box Cake

2          cans (14 oz.) sweetened condensed milk

2          cups heavy cream

1/2       lime juice (approx. 8 limes)

1          Tablespoon lime zest, plus more for decoration


Whisk together the condensed milk and heavy cream until combined, in a large bowl. Add the lime zest and juice. Whisk until thick, about 1 minute.

Spread one cup of the condensed milk mixture on the bottom of a deep dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers until dish is full, finishing with a layer of filling. Cover and chill at least 2 hours, or over night. The longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top.

**If I make this again, I will probably add more lime juice... but I am curious if that will make the consistency of the milk mixture a bit too thin.

Chocolate Chip Cookies

I really want to bake something right now, but it's so hot I would die, and my apartment would burn down. So, here's the recipe for chocolate chip cookies that my mom has used my entire life! (I made them a while ago and snapped this photo.) It's Betty Crocker and it's doubled because we don't mess around when it comes to baked goods. I use fair trade chocolate chips from Equal Exchange.

Chocolate Chip Cookies Betty Crocker

2 cups butter, softened (or margarine)
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
2 eggs
4-1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups coarsely chopped nuts (optional)
2 packages chocolate chips (12 oz.)

Heat oven to 375 degrees F. Mix butter, sugars, and egg. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts (if desired) and chocolate chips. Drop dough by rounded teaspoons full about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. About 90 calories per cookie... 6 dozen (or 12... not sure here, just know you'll have cookies for days).

Chocolate chip bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until golden brown. About 25 minutes; cool. Cut into bars, about 3x 1-1/2 inches. 24 bars.

Crisp Chocolate Chip Cookies: Decreases flour to 2 cups. About 5 dozen.

Jumbo Chocolate Chip Cookies: Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. Cool completely, remove from cookie sheet. About 1-1/2 dozen.

** Side note: I always bake with salted butter, so I generally omit the salt called for in the recipe.

Bon Appetit Desserts: Pecan Praline Cake

First, I would like to say hello!

Second, I would like to say that this recipe consists of four parts.

Third, I made this for the annual all girl Super Bowl party that I attend.

Fourth, everyone (friends and co-workers) enjoyed this cake.

Away we go!

             

Pecan Praline Cake

This luscious southern-style cake features flavor reminiscent of Louisiana pralines (brown sugar-pecan confections). 12 servings.


Cake

2-1/2          cups cake flour

1-1/2          teaspoons baking powder

1/2             teaspoon salt

2                cups sugar

1                cup (2 sticks) unsalted butter, room temperature

4                large eggs

2                teaspoons vanilla extract

1                cup whole milk

1-1/2          cups chopped pecans


Syrup

3                tablespoons water

3                tablespoons sugar

1                tablespoon bourbon (I used rum, it's what I had on hand)


CAKE: Position rack in center of oven and preheat to 350ºF. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan with waxed paper (I used parchment); butter paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter i large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Stir in pecans. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from pan sides, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen caks. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room temperature.



SYRUP: Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat. Stir in bourbon. Cool.

Place 1 cake layer, flat side up, on platter. Brush some of syrup over. Spread 1 cup Vanilla Cream Cheese Frosting over. Top with second layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.


Vanilla Cream Cheese Frosting
Using slightly softened, room-temperature butter ensures easier mixing and a smoother frosting. Makes about 3-1/4 cups


12          ounces cream cheese (Such as Philadelphia brand), room temperature

1/2         cup (1 stick) unsalted butter, room temperature

2            teaspoons vanilla extract

4            cups powdered sugar


Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat in sugar 1 cup at a time, scraping down bowl occasionally.


Pecan Praline Topping
These crunchy brown-sugar pecans are also delicious on their own. Makes about 1-1/2 cups

1          large egg white, room temperature

1          tablespoon water

1/2       cup (packed) golden brown sugar

1-1/2    cups pecan halves


Preheat oven to 300ºF. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet.

DO AHEAD: Can be made 3 days ahead. Store in airtight container at room temperature.