“America, it has been observed, is not really a melting pot. It is actually a huge potluck dinner, in which platters of roasted chicken beckon beside casseroles of pasta, mounds of tortillas, stew pots of gumbo, and skillets filled with pilafs of every imaginable color.” ― Andrea Chesman

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ~ Julia Child Happy Birthday Julia!!

  A  bit  of a  new  twist to Broccoli  ENJOY!!!

OVEN ROASTED BROCCOLI

preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
...

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, , and 1/3 cup of freshly grated Parmesan cheese.

The magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.

DOMESTIC GODDESS CAKE

ingredients
CAKE:
18 1/4 oz white or yellow cake mix
...

2 c melted butter pecan ice cream (measure melted not frozen)
3 lg eggs
FILLING:
8 oz neufchatal cream cheese, softened (light cream cheese)
1/2 c powdered sugar
1 tsp vanilla extract
BANANA FOSTER FILLING:
1/2 c packed light brown sugar
3 Tbsp butter (no substitutions)

1 1/2 c finely chopped firm right bananas (about 2 large)
1/4 c pecans, chopped
1/2 tsp rum extract
1/4 tsp ground cinnamon
CARAMEL FROSTING:
1 c butter, room temp.

3 1/2 c powdered sugar
1/3 c packed brown sugar
1 1/2 tsp water
1 tsp vanilla extract
OPTIONAL:
1 c heavy whipping cream
2 Tbsp granulated sugar
pecans, chopped
Directions
1
Preheat oven to 350 degrees F. Spray to round cake pans with nonstick spray. Set aside.
2
For Cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do NOT over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
3
For Filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. (I prefer a thin layer but use as much as you like.) Now prepare frosting before the Banana Foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
4
Caramel Frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. (You don't want it gritty!) Let stand for a few minutes to cool. Pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
5
Whipped Topping: (if desired) Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
6
Banana Foster Filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer onto the banana filling on bottom layer and press lightly to set.
7
Frost with caramel frosting in two layers. (The crumb layer and the presentation layer.) Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake. Serve immediately.

CHOCOLATE BLISS BUNDT CAKE

INGREDIENTS

CAKE
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2 c flour
1 2/3 c sugar
2/3 c cocoa
2 tsp baking soda
3/4 c chocolate milk
1/3 c butter, melted
get recipes @ goboldwithbutter.com
1 tsp vanilla extract
3 eggs
1 c sour cream
1 bx 4 size serving chocolate fudge instant pudding mix
1 c milk chocolate chips
1 c semi-sweet chocolate chips
GANACHE GLAZE
1/4 c milk chocolate chips
1/4 c semi-sweet chocolate chips
1/3 c whipping cream
TOPPING
1/4 c milk chocolate chips
1/4 c semi-sweet chocolate chips
1/2 c caramel topping
1 snickers candy bar, chopped into pieces

1
Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
2
In large bowl, mix dry cake ingredients.
3
Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
4
Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
5
Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
6
Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
7
Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
8
Store covered at room temperature.

you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**

9
BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch**
1 box Betty Crocker SuperMoist chocolate fudge cake mix
3/4 cup chocolate milk
1/3 cup butter, melted
3 eggs
8 oz sour cream
1 box (4 serving size) chocolate fundge instant pudding mix
1 bag (12 oz) semisweet chocolate chips
Combine all items except chocolate chips; stir them in by hand last. Spoon into cake.

Follow remaining instructions above for ganache glaze, etc.

ENJOY!!!! :)