Chocolate Buttercream Frosting

Mels Kitchen Cafe

YIELD: MAKES 2-3 CUPS FROSTING, ENOUGH FOR A 9-INCH LAYER CAKE

I highly suggest using semisweet or bittersweet chocolate even if you are mostly a milk chocolate fan. The chocolate lightens beautifully and doesn't have an overly dark chocolate taste. And speaking of chocolate, use a good-quality chocolate chip. It really does make a difference since that is the only chocolate flavor in the recipe. Ghirardelli semisweet or bittersweet chocolate chips are my preference - they taste amazing and melt really well. If refrigerating this frosting, you may need to let it come to room temperature and whip it with an electric mixer for 1-2 minutes before using it to frost a cake/cupcakes. The frosting is on the soft, creamy side - I've used it to pipe swirls on cupcakes but haven't used it for finer piping like a small star tip for cakes. Finally, if you are using unsalted butter, throw in a pinch of salt with the powdered sugar.

INGREDIENTS

1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup (6 ounces) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature

DIRECTIONS

In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.
Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!

The Best Chocolate Zucchini Cake

Mels Kitchen Cafe


YIELD: MAKES 9X13-INCH CAKE

I don't squeeze any excess liquid out of the zucchini for this recipe; however, previously frozen, shredded zucchini tends to be a bit more liquidy so if using thawed zucchini that's been frozen, you might drain slightly.

This cake is delicious all by itself! But it's also super tasty with chocolate frosting or my favorite, lightly sweetened chocolate whipped cream. For the cream, combine 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1/3 cup cocoa powder (Dutch-process cocoa powder is delicious here but you can use natural, unsweetened too), 1/2 teaspoon vanilla. Whip until thick and creamy.

My Aunt Marilyn says this recipe works great in a bundt pan - bake for about 45-50 minutes.

INGREDIENTS

3 large eggs
1 tablespoon vanilla extract
1 1/2 cups (11.25 ounces) granulated sugar
3/4 cup buttermilk (homemade version here)
1/2 cup melted coconut oil, avocado oil, canola oil or vegetable oil
2 cup shredded zucchini (10 ounces)
1 1/2 cup (7.5 ounces) all-purpose flour
1/2 cup (2 ounces) natural, unsweetened cocoa powder
3/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
DIRECTIONS


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Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
Stir in the shredded zucchini.
Add the flour, cocoa powder, salt, soda and baking powder.
Stir until just combined and no dry streaks remain.
Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
Let cool completely.
Serve alone, with chocolate frosting or a dollop of lightly sweetened chocolate whipped cream (see note above).

Recipe Source: adapted slightly from my Aunt Marilyn (I reduce the sugar from 2 cups to 1 1/2 cups, as well as reducing the oil a bit, and use buttermilk instead of milk)

Stuffed Enchilada Zucchini Boats

Mels Kitchen Cafe

INGREDIENTS

4 medium zucchini, halved
8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 cloves garlic, finely minced or pressed
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
16 ounces tomato sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
1/2 teaspoon ground coriander
15-ounce can pinto beans, rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
Chopped cilantro for garnish
DIRECTIONS



Preheat the oven to 425 degrees F.
Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
Stir the cooked meat and beans into the remaining sauce in the skillet.
Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.

Pecan Pie- Jennifer Black

SERVES 8

Chop the toasted pecans by hand or the best texture; a food processor will grind them too small. The filling should be added to the pie shell right after it comes out of the oven. Therefore, start step 5 about 20 minutes after the pie shell goes in the oven.

INGREDIENTS

Crust
1 1/4cup (6 1/4 ounces) unbleached all-purpose flour, plus more for dusting work surface
1tablespoon sugar
1/2teaspoon table salt
3tablespoons chilled solid vegetable shortening
4tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
4 - 5tablespoons ice water

Filling
6tablespoons unsalted butter, cut into 1-inch pieces
1cup (7 ounces) packed dark brown sugar
1/2teaspoon table salt
3large eggs
3/4cup light corn syrup
1tablespoon vanilla extract
2cups whole pecans (8 ounces), toasted and chopped into small pieces

INSTRUCTIONS
1. FOR THE CRUST: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. If dough does not come together, stir in remaining ice water, 1 teaspoon at a time, until it does. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. FOR THE FILLING: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.

8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

TO MAKE AHEAD: The pie can be stored at room temperature, wrapped tightly in foil, for up to 2 days. If you prefer to serve the pie warm, cool the pie thoroughly so that it sets completely, then rewarm it in a 250-degree oven for about 15 minutes.

Jennifer Black Lemon Meringue Pie

MAKES ONE 9-INCH PIE

INGREDIENTS

Graham Cracker-Coated Pie Shell
1 1/4cups unbleached all-purpose flour
1/2teaspoon table salt
1tablespoon granulated sugar
6tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
4tablespoons vegetable shortening, chilled
3–4tablespoons cold water
1/2cup graham cracker crumbs

Lemon Filling
1cup granulated sugar
1/4cup cornstarch
1/8teaspoon table salt
1 1/2cups cold water
6large egg yolks
1tablespoon lemon zest from 1 lemon
1/2cup lemon juice from 2 to 3 lemons
2tablespoons unsalted butter

Meringue Topping
1tablespoon cornstarch
1/4teaspoon cream of tartar
1/2cup granulated sugar
4large egg whites
1/2teaspoon vanilla extract

INSTRUCTIONS
1. For the pie shell: Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1 second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than a small pea, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons cold water over mixture. Using rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water. Shape dough into ball, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

3. Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough (see illustration 1, below). Roll dough from center to edges, turning it into a 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily, (see illustration 2). Flip dough over and continue to roll, but not rotate, to form a 13-inch disk slightly less than 1/8-inch thick.

4. Fold dough into quaarters; place dough point in center of 9-inch Pyrex pie pan. Unfold to cover pan completely, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dougn in pan bottom with other hand; repeat process around circumferences of pan to ensure dough fits properly and is not stretched. Trim all around, 1/2-inch past lip of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip of pan; press to seal. Press thumb and index finger about 1/2-inch apart against outside edge of dough, then use index finger or knuckle of other hand to poke a dent on inside edge of dough through opening created by the other fingers. Repeat to flute around perimeter of pie shell.

5. Refrigerate until firm, about 30 minutes. Use fork to prick shell at 1/2-inch intervals; press a doubled 12-inch square of aluminum foil into pie shell; prick again and refrigerate at least 30 minutes.

6. Adjust oven rack to lowest position, heat oven to 400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and rich brown in color, about 10 minutes longer.

7. For the filling: Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.

8. For the meringue: Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).

10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking (illustration 3). Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.

Carnitas- Jennifer Black

CARNITAS

SERVES 6

We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

INGREDIENTS

Pork
1(3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
Salt and ground black pepper
1teaspoon ground cumin
1small onion, peeled and halved
2bay leaves
1teaspoon dried oregano
2tablespoons juice from 1 lime
2cups water
1medium orange, halved
Tortillas and Garnishes
18(6-inch) corn tortillas, warmed
Lime wedges
Minced white or red onion
Fresh cilantro leaves
Thinly sliced radishes
Sour cream
INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.

2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.

3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.

Creamy Confetti Corn with Bacon

YIELD: SERVES 6-8 AS A SIDE DISH

INGREDIENTS

8 slices bacon, chopped
2 12-ounce packages frozen corn kernels, white or yellow
1/2 cup chopped onion, white, yellow or red
1/2 cup finely chopped red bell pepper
1 (8-ounce) package cream cheese, light or regular, cubed
1-2 tablespoons milk
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper
4 green onions, green parts finely chopped (white parts discarded)
DIRECTIONS


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In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
Serve warm topped with the reserved bacon.
This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

Recipe Source: From Mels Kitchen Cafe- adapted from MyRecipes by way of Southern Living (I decreased salt, omitted half-and-half and used a splash of milk, omitted green pepper and used sliced green onions, used less onion and frozen corn instead of fresh)

Pasta With Tomato Cream Sauce- Pioneer Woman

INGREDIENTS
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine


INSTRUCTIONS
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Honey Almond Granola- Mels Kitchen Cafe

YIELD: MAKES ABOUT 10 CUPS OF GRANOLA

INGREDIENTS

6 cups old-fashioned oats
1 teaspoon salt
1/2 cup brown sugar
2 cups raw, unsalted almonds, divided
1/2 cup honey
6 tablespoons coconut oil
1/2 teaspoon vanilla extract
DIRECTIONS


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Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave them unlined if you'd rather, just watch to make sure the granola doesn't stick while baking).
Add the oats, salt, and brown sugar to a large bowl.
In a food processor or blender, process one cup of the almonds until they are very finely chopped, similar to the texture of almond meal (don't process too long or it will become almond butter). Pour the mixture into the bowl with the oats. Coarsely chop the other half of the almonds and add them in the bowl. Toss until mixed evenly.
Combine the honey and coconut oil in a small saucepan and heat over medium-low just until the coconut oil is melted. Add the vanilla and whisk to combine.
Pour the honey mixture over the dry ingredients and toss until evenly mixed. Pour the granola evenly on two large, rimmed baking sheets and spread into an even layer.
Bake the granola for 15-25 minutes, tossing once or twice. Watch carefully so it doesn't burn. It should smell fragrant and be lightly golden. The exact baking time will depend on how crunchy you like your granola.
Remove from the oven and let the granola cool on the baking sheets before breaking up into pieces and storing in an airtight container.

Chewy Granola Bars- Mels Kitchen Cafe

YIELD: MAKES 10-12 BARS

Note: Don't substitute rolled oats for the quick oats because the granola bars will fall apart. If you only have rolled oats, give them a very quick process in a blender or food processor (don't pulverize them!). Also, if you want to take these to a new level, toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe. Amazing.

INGREDIENTS

4 tablespoons butter
1/4 cup honey
1/4 cup packed light brown sugar
2 cups quick cooking oats
1 cup rice krispies cereal
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

DIRECTIONS

Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don't have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that's all you have, just pack the granola bar mixture into a smaller portion of the pan - the mixture doesn't spread so that should work fine.
In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway.
Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Bran Muffins Mels Kitchen Cafe

Healthy and Delicious Refrigerator Bran Muffins
Yield: Makes 48 muffins
Ingredients

4 cups wheat bran flakes or plain wheat bran
2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
2 cups boiling water
1 quart (4 cups) buttermilk
8 tablespoons (1/2 cup) butter, melted
½ cup (no-added sugar) applesauce
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
5 cups whole wheat flour
4 teaspoons baking soda
1 teaspoon salt
Directions




In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.