Wednesday, April 27, 2011

Prince William's Chocolate Crunch Cake

My kiddos, at least my girlie, will be with me watching the Royal Wedding on the telly early Saturday morning. And to celebrate the occasion, we'll enjoy one of Prince William's favorite treats.

Tea & Sympathy's Easy Recipe

 chocolate crunch cake!

Prince William’s Chocolate Crunch Cake
Serves eight.

For the cake
1 box graham crackers
¼ c. raisins
¼ c. nuts, chopped
5 oz. dark chocolate
5 oz. milk chocolate
1 stick butter, room temp.
1 14-oz. can condensed milk

For the topping
5 oz. dark chocolate
1 tsp. milk
1. In a large metal bowl, crumble graham crackers into bite-size pieces. Add raisins and nuts.
2. In a saucepan, melt chocolates, butter, and milk. Stir frequently so chocolate doesn’t burn.
3. Add melted mixture to crackers and stir until dispersed.
4. Line an 11-by-7-inch pan with waxed paper. Pour mixture into pan; spread evenly. Refrigerate for 2 hours.
5. For the topping, combine ingredients in a saucepan; stir until melted.
6. Remove cake from fridge and cover with topping. Cut into squares and serve.

So, grab a blanket and a cup of tea. Lift your pinkie and enjoy.
Thanks to Daily Candy for publishing this recipe so we can all feel a little connected to the festivities.

Friday, April 15, 2011

7 Winter Recipes under $15:: Hungarian Goulash

I was a bit tenitive about making hungarian goulash. Just because I had never made anything like it. But I used leftovers from a huge arm roast as the base and worked up from there.

The original recipe is here.

This recipe was all that it promised. Eric and I througholy enjoyed it. Like sop-up-the-last-of-the -tomato-meat-wine-juice-with-a-piece-of-bread good.

Here is my version...
Hungarian Goulash
1 pounds slow roasted arm roast-- so tender and juicy
Kosher salt
Black pepper
3 Tbsp olive oil, divided
2 large onions, sliced thinly
10 cloves garlic, roughly chopped
2 Tbsp tomato paste
1 can of stewed tomatoes
½ cup dry red wine
2 cups chicken stock
½ cup diced green peppers
2 Tbsp paprika
½ tsp caraway seeds

Heat one Tbsp olive oil in Dutch oven over medium-high heat. Heat up meat, until bubbly.

Reduce the heat to medium low. Add remaining oil, onions and garlic. Cover and sweat the vegetables, stirring occasionally. Scrape the browned bits off the bottom. Stir in tomato paste. Add wine, stock, peppers and paprika. Combine well, cover, and simmer for 10 minutes. 

We served ours over whole grain noodles.