The Bundt Cake

Granny gave me a beautiful bundt mold (last July) in the shape of a sensational starburst swirl. It's made by Nordic Ware in case you're wondering and I believe it is priceless! Thanks for a great 5 year anniversary present Gran! The mold is so great in fact that it is nothing short of inspiring!

I had peaches that a wonderful lady named Mary dropped by on our porch. Mary and I trade goodies. In the spring she takes some Cala Lillies from our garden and she leaves me Portuguese bread. In the summer she leaves peaches and I give her tomatoes. 

She left such a big batch of peaches that by day three, of them sitting on the kitchen counter, I thought, well, before they turn, perhaps I should do something with them. A new bundt pan and over ripe peaches and a new recipe was born.

This however, is not an easy recipe. If you are to embark on this bundt adventure, be ready to commit some time in the kitchen.  This recipe is heavily adapted from a foodie blog From My Sweet Heart.

The cocoa in her recipe adds depth of flavor to the streusel and her spices do too. However, I thought it was too much a wintery flavor so i changed things up. She also has sour cream in her recipe and it makes for a moist, addictive cake!

Chicken Enchilada Suiza

I made Chicken Enchiladas the other night, It's one of my repertoire recipes that I make to impress guests. But I just had a hankering so I made them to impress the husband. He's not impressed by much. He's like Elvis; cool as a cucumber. But this recipe makes even him swoon!

I served these beauties with blistered Poblano Peppers (we grew them ourselves) and a hardy stout that our friend Brad made called, Mr. Hanky's Russian Imperial."

The Enchiladas are creamy, savory treats that are especially satisfying on a cold winter's night. Paired with this chocolaty, boozy stout (boozy is good by the way - otherwise you'd drink a Bud - I want my stout to be an artisan type of hooch - that means it must include a real spirit vibe!) and the peppers, you are eating like royalty. Hungry?

Chicken Enchiladas Suiza

Ingredients

• 1 package chicken breasts
• 1 package soft taco size flour tortillas
• 1 cup sour cream
• 3 Tbs. Flour
• 4 Tbs. Butter
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 can corn
• 1 can mild diced green chiles
• 1 bunch cilantro
• 1 package Uncle Ben's Mexican Rice
• 1 tbs Chili Powder
• 1 tbs. Cumin
• 1 tsp garlic powder
• 1 large package shredded cheese (I use Mexican Style)
• 1 small can green salsa

Instructions

1. In a large sauce pan cook the chicken in the chili powder, cumin and salt and pepper and 1 tbs butter until cooked through. Let the chicken cool and shred.
2. Fill 87-8 tortillas with chicken, corn, rice, salsa and a little cheese.
3. Roll up tortillas and place seam side down in a 9x13 baking dish.
4. In a large sauce pan, create a roux with 3 tbs. butter and 3 tbs. flour. Whisk until lightly  browned.
5. Add sour cream, chicken broth and cream of chicken soup to the roux and whisk until mixed and thickened.
6. Remove sauce from heat and pour over enchiladas.
7. Cover enchiladas with the remainder of the cheese.
8. Bake at 350 for about 30 minutes.
9. Serve with blistered Poblano Peppers and Mr. Hanky's Russian Imperial Stout.

Chocolate Caramel Cookie Bars or Billionaire Cookie Bars

Listen, on Christmas Day (2013) my friend Stacy, in all her creativity, came to join us for a spotter of the Christmas Bubbly. In so doing, she presented me a treat box full of goodies unmatched. One of the treats in that box was such a hit that later that evening I called her to ask for the recipe. She quite simply denied the sharing of said recipe. In fact she won't even share the recipe with her mother. But wait, there's more! She wouldn't even tell me the name of these rich, delightful morsels! NO NAME!? I have been hunting and experimenting to find a match ever since. I haven't been 100% successful in the search so I've created some that, while not the same, will do until next Christmas! I've used my own nomenclature so I don't have to called them, "Those Yummy Cookie Things That My Friend Gave Me On Christmas Day." For search purposes, I call them Chocolate Caramel Cookie Bars but at home I call them Billionaire Cookie Bars because they are priceless!

This is not an "easy to make" dessert bar, but when you taste them you'll realize it's worth every moment of work involved.

Chocolate Caramel Cookie Bars or Billionaire Cookie Bars

Ingredients - Shortbread

• 2 cups flour
• 1 cup butter (cold) cut up into pieces
• 2/3 cup sugar
• pinch salt 

Instructions - Shortbread

1. Preheat oven to 350.
2. In an 8x8 baking pan, create a sling out of parchment. Place one piece of parchment across the pan one way with an overhang and do the same alternateley. If you were to take it out of the pan, it would look like a plus sign...(see photos above for reference).
3. Put all of the ingredients in a food processor and pulse until the dough looks like wet sand with little clumps that look like Garbanzo beans.
4. Press a thin layer of the dough evenly into the bottom of the prepared pan. (You will have leftover dough. I make a big batch so I can freeze the rest to use in other recipes).
5. Bake for 20-25 minutes, until the shortbread is golden brown. The outer edges of the shortbread will be darker than the center.

Ingredients - Chocolate Caramel

• 1 can sweetened condensed milk
• 1 cup heavy cream
• 4 large egg yolks
• 1 cup, high quality, milk chocolate chips

Instructions - Chocolate Caramel

1. Pour 1 can (14 oz.)  Sweetened Condensed Milk into medium sauce pan.
2. Cook Sweetened Condensed Milk over a medium heat stirring constantly. 
3. When the milk turns a tawny color (the color of caramel, say) add the heavy cream.
4. Whisk the egg yolks in a separate, heat proof bowl.
5. Add a bit of the caramel/cream mixture to the eggs and whisk vigorously (you are tempering the eggs so they do not scramble).
6. Continue adding the caramel to the eggs and the eggs to the caramel until they are combined.
7. Lower heat and whisk for 1 minute.
8. Remove the caramel from the heat and add the chocolate chips, whisk until melted.
9. Once the chocolate chips have melted, pour immediately over the shortbread.
10. Chill in the refrigerator until completely cool.
11. After cooled, remove bars from the pan by using the sling you made for the shortbread.
12. Gingerly cut into mini Twix size bars.
13. Store in the refrigerator.
14. NOTE: You can create many variations on this: The Heritage Cook has a similar recipe that is Gluten Free with Dark Chocolate and Gourmet Magazine has a recipe that uses pre-made Dulce De Leche and Dark Chocolate.