Friday, August 27, 2010

Cream Cheese Pound Cake

3 cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

8 ounces cream cheese, softened

1 cup unsalted butter, softened

2 ¼ cup granulated sugar

6 large eggs

2 teaspoons vanilla extract

3 bars (1.5 ounce) Godiva Dark Chocolate, melted and cooled

Preheat over to 325 degrees. Grease and lightly flour a 12 cup Bundt cake pan.
Sift together flour, baking powder, and salt in medium bowl. Set aside.
Beat cream cheese and butter in large mixing bowl, using an electric mixer on medium to high speed until blended.

Gradually add the sugar, beating on medium speed 15 minutes or till light and fluffy. Add eggs one at a time beating on low to medium speed for one minute after each addition. Add vanilla extract. Gradually add flour mixture beating on low speed until just combined.

Spread half of the batter in prepared pan. Pour melted chocolate on top and pull knife through batter to marble it. Top with remaining batter.

Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes.

Invert on wire rack and cool completely.

While cake is cooling make the Chocolate Glaze….recipe seen below:

Chocolate Glaze for Cream Cheese Pound Cake

1/3 cup heavy cream

1 Tablespoon light corn syrup

½ Tablespoon unsalted butter

3 bars (1.5 ounce) Godiva Chocolate bar, coarsely chopped

Heat cream, corn syrup, and butter in small saucepan over medium heat to a gentle boil. Remove from heat. Add chocolate and stir gently until smooth. Cool the glaze until it starts to thicken slightly, stirring gently.
Place cake on serving plate. Drizzle with chocolate glaze.

Tuesday, August 24, 2010

Roasted Pork Loin

3 cloves garlic, minced

Salt and pepper to taste

1 tablespoon dried rosemary

2 pounds boneless pork loin roast

¼ cup olive oil

½ cup white wine

Preheat over to 350 degrees.

Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.

Place pork loin into oven for 2 hours, turning and basting with pan liquids. After 2hours remove roast to platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Monday, August 23, 2010

Warm Southwest Vegetable Dip

1 can (14 oz) diced tomatos, drained

1 cup canned black beans, rinsed and drained

1 cup frozen corn

¾ cup diced green pepper

1 small jalpeno, seeded and chopped

1 small garlic clove, pressed

1 tsp tex-mex seasoning

Blue and yellow corn chips

3 oz cheddar cheese, grated

2 T. fresh chopped cilantro

Place drained tomatos, corn, diced green pepper, jalapeno pepper and garlic and seasoning mix in a bowl. Mix well. Crust 8 corn tortilla chips distribute in bottom of mini-baker. Spoon vegetable mixture eveningly over the crunbs
Sprinkle cheese over top of vegetable mixture. Place in microwave. Microwave on high 5-7 minutes till cheese is melted. Sprinkle chopped cilantro over cheese. Serve dip with remaining tortilla chips.

This is a Pampered Chef recipe.....
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