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Archives for August 2014

Cream Cheese Chicken Enchiladas

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Here’s a quick one for you.  My mother-in-law makes these Cream Cheese Chicken Enchiladas at Christmas along with beef chili enchiladas and I’ve always just loved them. Probably because they’re chock full of chicken and cream cheese and covered with that wonderful cheesy sauce.

It’s a quick throw-together meal and very filling.  

Be sure and make them with 6″ tortillas – I accidentally made them with 8″ tortillas and they were huge and a little floppy (but good).  And did I mention cheesy?

Cream Cheese Chicken Enchiladas
Just wanted to share them in case you’re looking for something to use up that leftover chicken (or leftover turkey during the holidays)!

Cream Cheese Chicken Enchiladas are easy, but delicious and filling.

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

Yield: 8 enchiladas
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Rich, creamy delicious cheesy enchiladas.

Ingredients

  • 2 C. chopped chicken or turkey
  • 1 C. chopped green bell pepper
  • 1 pkg., 8 oz. cream cheese, cubed
  • 1 jar, 8 oz. salsa, divided and room temperature
  • 8 6" flour tortillas
  • 3/4 lb. 12 oz. Velveeta original
  • 1/4 C. milk

Instructions

  1. Preheat oven to 350 degrees.  Stir chicken, bell pepper, cream cheese, and 1/2 C. salsa in a saucepan on low heat until cream cheese is melted.
  2. Spoon 1/3 C. chicken mixture down center of each tortilla; roll up.  Place, seam side down, in a lightly greased 8x12"" baking dish.
  3. Stir Velveeta and milk in a saucepan on low heat until smooth.  Pour sauce over tortillas; cover with foil.  
  4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Notes

Tips and Stuff:

Ma's tip - Before covering a casserole with foil, spray the foil with cooking spray to prevent sticking.  (And it works great!)

Ma's tip - If flour tortillas are a little too stiff to roll easily, wrap them in a damp paper towel and warm them in the microwave for 10-12 seconds until they are soft and pliable.

Be sure and use chopped chicken.  I used shredded and didn't like the texture as much.

To make it lighter, you can use Neufchatel (1/3 less fat) cream cheese and lower fat Velveeta.  I think it would be almost as good.

Nutrition Information:
Yield: 8 Serving Size: 1 enchilada
Amount Per Serving: Calories: 465Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 1139mgCarbohydrates: 30gFiber: 2gSugar: 6gProtein: 25g

Nutrition Values are Approximate

© sblades
Cuisine: Mexican / Category: Main Course

Chimney Cake – A Daring Baker’s Recipe

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I’ve been a little under the weather lately and haven’t posted for awhile, but the August Daring Bakers’ Challenge was due today and it looked like so much fun that I had to make it!

This was posted by Swathi at Zesty South Indian Kitchen and caught my eye because it’s so unusual.  

I thought Swathi have us try making an Indian dish (of which I am not a big fan), but she explains that this is “a traditional wedding pastry made in Transylvania (Romania)….wrapped around a wooden cylinder, rolled into sugar and slowly baked on the fire.”  What?  Vampire pastry??  I’m in.

ChimneyCakes on Plate

After getting over the disappointment that it’s not actually a vampire pastry, the process began. There were nice, clear instructions and ingredients already on hand in the cabinet, so I set aside an afternoon to make this.  

The dough is a bit sticky, but after “Pamming” my hands, was easy to manipulate.  Here’s a picture of the aluminum-foiled rolling pin and cylinders, as well as how I cut the dough before winding it around them.

Chimney Cakes Foil
ChimneyCake Swirl

Putting the aluminum foil on the rolling pin was probably the trickiest part about it.  I only have one rolling pin, so cut down a paper towel cardboard center into two additional 11 cm. cylinders.  That worked.  

The dough is then wrapped around the cylinders, buttered, sugared yet again and set into the oven.  The result is golden brown pastry, something in the vein of a churro – but not as rough-textured.

ChimneyCakes on Pins

Now, a disclaimer.  I made this Chimney Cake on the day I was getting sick, so have only tasted a bite .  Bret, though, has been eating them with a big bowl of ice cream and has really been enjoying them.  

Asking for a rousing review statement, he looked at me blankly and said “yeah, they’re good.”  Huzzah!

ChimneyCakes Unrolled in Sugar

Chimney Cakes

Chimney Cake - A Daring Baker's Recipe

Yield: 4 chimneys
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

Crunchy, sweet pastries in a cute 'chimney' shape.

Ingredients

  • 1 3/4 C. all-purpose flour        
  • 2 1/4 tsp. (1 pkt.) active dry yeast
  • 2 tbsp. sugar
  • 1/8 tsp. salt
  • 1 large egg, room temperature
  • 3 tbsp. melted butter
  • 1/2 C. milk, lukewarm temperature
  • For Preparing Cylinders:
  • Melted butter, sugar, cinnamon

Instructions

    1. Prepare yeast:  In a small bowl, add the warm the milk and  1/2 tsp. granulated sugar.  Lightly stir in yeast and set aside while assembling the rest of the recipe (or 5-10 min.)
    2. In a large bowl, combine flour, sugar and salt.  To this add egg, milk, melted butter and the yeast mixture.  I used my stand mixer and combined/mixed the mixture for about 5 minutes with the dough hook.  The dough will be sticky, don't add any flour.
    3. Transfer to a well-greased (or Pammed) bowl, cover, place in a semi-warm place and let rise for 60 minutes, until doubled in volume.
    4. While the dough is rising, prepare the rolling pins (or other cylinders) by covering them with two-to-three layers of aluminum foil (including the rolling pin handles). Brush the cylinders with melted butter.
    5. Preheat oven to 375 degrees.
    6. Punch down the dough and divide into 4 equal parts about 4 oz each.  On a well-floured surface spread one portion of the dough and shape into about 1/6" thick, 8" circle.  Using a pizza cutter, cut the dough into a long ribbon of about 1/2" wide.
    7. Wrap one end of the dough strip around the cylinders, tucking in the end so the dough doesn't unwind.  Stretch it a bit as you wind it around the cylinder, so the baked result won't be real thick.  Roll the cylinder lightly on the counter, just to
      flatten/press it together.  
    8. Brush the wrapped dough with melted butter and roll in sugar/cinnamon (put the sugar mixture on a cookie sheet for easy rolling).   Place in a cake pan, with the rolling pin ends propped on the sides to keep the dough in the air.  If you're using paper towel cylinders, prop them end-down onto the cake pan.
    9. Bake the chimney cakes for 11 minutes, turn them over halfway through baking and bake for another 10-11 minutes.  Watch carefully - they will be golden brown.  
    10. After baked, brush with more butter then roll the finished cakes into sugar/cinnamon mixture.  While warm, tap the rolling pin and cylinders lightly on a table top and pull the mold out carefully.
    11. Enjoy with coffee for breakfast or filled with your favorite filling (ice cream, whipped cream, drizzle with chocolate, etc.)

    Notes

    Tips and Stuff:


    The original recipe had added minced walnuts to the sugar mixture.  Just didn't have any, but would add a nice texture.


    When wrapping the dough around the cylinder, tuck the ends into the preceding dough, not around the ends of the cylinders or the mold won't release after baked.

    I had extra dough, so I rolled it cinnamon roll style and baked it along with the cylinders in the cake pan.  That would have been good with some berry jam between the layers.

    Don't forget to turn the cylinders halfway through baking.



    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 99mgCarbohydrates: 26gFiber: 1gSugar: 4gProtein: 5g

    Nutrition Values are Approximate

    © sblades
    Category: Pies/Pastry/Puddings

    The Incredible Empire Torte

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    There are a few recipes that are very special to us and this is one of them.

    Bret’s mom (Ma) used to make this special (and very time-consuming) Incredible Empire Torte.  At eight-layers, it’s not only beautiful, but is also one of the best cakes I’ve ever had!

    Empire Torte
    Ma retired from making these shortly after Bret and I were married and passed the torch on to me. One of my best memories was the Saturday spent at her house, carefully taking notes while she taught me every step of how to make it correctly. She’s a precious woman.

    The instructions are very detailed, but when followed correctly produce a lovely cake, or torte, with a mouth-watering frosting.

    To begin with, you bake the dense, rough-crumbed cake on two cookie sheets and after cooled, cut it into eight similar rectangles. I say similar, because it’s challenging to get them perfectly the same.

    I use a ruler and sometimes end up with a few small pieces left over.  Here’s what one of the sheets looked like after cooled, still in the aluminum foil form and then after they were cut:

    Empire Torte Form

    Empire Torte Squares

    One-by-one they’re carefully stacked with that incredible frosting between each layer, then the final coating slathered all around the sides and tops of the cake. It’s a fight to see who gets to lick the frosting bowl, beater, spoon and whatever else it lands on.

    Then, the final product. After being refrigerated for a couple of hours, which is necessary but tries your tastebuds’s patience, the cake is cut (again, another fight – this one for the end piece because it has the most frosting) and enjoyed with a tall glass of cold milk.

    The Incredible Empire Torte has no fat in it, so it comes out very textured, but a perfect combination with the creamy frosting.

    Empire Torte Plated

    A little tip:  Sometimes if I don’t have the time to make the intricate vanilla cake part, I cheat a little and use a vanilla cake mix.  The cake turns out a little spongier, but almost as good (and it saves a TON of time).  

    The Incredible Empire Torte

    Empire Torte

    Yield: 12
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Inactive Time: 2 hours
    Total Time: 2 hours 50 minutes

    Time-consuming, but perfect for a special occasion to wow guests or to make and devour at home.

    Ingredients

    • Cake:
    • 1 C sifted flour
    • 1 tsp baking powder
    • ¾ C sugar
    • 4 egg whites
    • ½ tsp salt
    • ½ tsp cream of tartar
    • 1/3 C sugar
    • 4 egg yolks
    • ¼ C water
    • 1 tsp vanilla
    • 1 tsp orange extract
    • Frosting:
    • 1 ¼ C butter, , softened
    • 2 ½ squares melted unsweetened chocolate, (or 10 squares of the new quarter ounce squares)
    • 1 ¼ tsp vanilla
    • 1 tsp maple flavoring
    • 2 ½ C sifted powdered sugar

    Instructions

    1. Preheat oven to 375 degrees. Place 18x12 inch sheet of heavy-duty foil on baking sheet. Fold sides to form 14X10 inch pan. Grease or butter foil. Prepare a second pan the same way.
    2. To make cake, sift flour, baking powder and sugar into large mixing bowl. In another bowl, beat egg whites, salt and cream of tartar until soft mounds form. Gradually add 1/3 C. sugar, beating until stiff peaks form. In a small bowl, combine egg yolks, water, vanilla and orange extract; add to dry ingredients.
    3. Beat 1 minute at medium speed, then remove from mixer and gently fold beaten egg whites into batter mixture until just mixed in. Spread evenly in 2 foil pans. Bake in a 375 degree oven for 10-12 minutes, until lightly golden brown.
    4. Cool cake for 10 minutes.
    5. To make frosting, melt butter in a small pan over low heat. Turn off heat and pour into a mixing bowl.
    6. Melt chocolate squares in the paper or bowl (in microwave), 30 to 45 seconds and stir.  If necessary continue in 7 second increments until melted and smooth. Cool chocolate for a minute or two, then pour into butter. Add vanilla and maple flavoring. Beat until smooth. Gradually add powdered sugar ½ C at a time and mix until smooth and entirely combined.
    7. While frosting is mixing,  cut each cake into even quarters and carefully  remove foil. Cover eight layers of cake tightly and separately with plastic wrap or frost immediately.
    8. Spread 2 1/2 to 3 tbsp. of frosting between each layer of cake and frost sides. Refrigerate cake for at least 2 hours. Use serrated knife or electric knife to cut ½ inch slices. Keep refrigerated.

    Notes

    Tips and Stuff:

    Make sure you have no distractions while making this cake, and put aside a whole afternoon in which to do it.  Trust me. Read the recipe thoroughly and have ingredients on the counter when you begin.

    When you start cutting the baked cake rectangles out of the aluminum foil, start with the pieces that may have browned and become crunchy on the ends. After you cut that off, use that rectangle to measure the rest. My last ones ended up about 8x4".

    The frosting will take 20-30 minutes to thicken up using a stand mixer - don't be tempted to add more powdered sugar.  It won't be real thick like other cake frosting because it is so buttery and silky.  You'll see...

    Keep refrigerated, keep refrigerated, keep refrigerated.  There's so much butter in the frosting that it will slide if you leave it out overnight!  I took it to a New Year's party and it sat out fine for that long, but keep refrigerated otherwise.

    This sounds complicated, but is so satisfying both from a baker's point of view and an eating point of view.

    Nutrition Information:
    Yield: 12 Serving Size: 1 slice
    Amount Per Serving: Calories: 438Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 112mgSodium: 313mgCarbohydrates: 53gFiber: 1gSugar: 42gProtein: 4g

    Nutrition Values are Approximate

    © sblades
    Category: Cakes

    Double-Crust Peach Pie

    by 1 Comment

     
    Buh-bye peaches.  This is the last hurrah for this year’s harvest and I’m about peached out, believe it or not. It’s time to make the last incredible Double-Crust Peach Pie of the season.

    Picture of Peach Crop

    I’ve tried a lot of peach pie recipes, but found that this one really gets all the proportions correct. You know – filling to crust balance, spices to filling ratio, etc.

    It’s one of the few pastry crust pies that I like! Here’s the pre-baked beauty before the top crust was added. Yes, that’s butter dotted across the top.

    Peach Pie with Butter Dots

    You probably noticed that store-bought crusts were used (the big aluminum pan gives that away). You may want to use your own recipe for double-crust pie, but after trial and error I’ve found that the chubby little Dough Boy is a much better crust maker than I am. These turned out flaky and are great for this pie.

    Update: I often the Pillsbury pre-made crust in the box that you just unroll into the pie pan. They’re even better than the pre-made crust already in the pans. I’ll use the premade crust if I’m really in a hurry, but the rolled crust or homemade will be my go-to now!

    Peach Pie

    The key to the filling of Double-Crust Peach Pie is the fresh ingredients – peaches, spices, lemon juice. And yes, you need to throw out that seven-year-old container of nutmeg.

    I’ll often slice 7-8 large peaches to get that puffy, loaded peach pie look. You know, the one on the front of the magazine that is cut and looks a mile high?

    Whole Peach Pie on blue and white cloth.

    You and your family will love this pie! Of all the peach pies I’ve made, this really is the best.

    Want a different kind of peach pie and a great crust recipe? Try Ina Garten’s Perfect Peach Pie (although I think mine is a bit better).

    Ina Garten's Perfect Peach Pie

    Double-Crust Fresh Peach Pie

    Yield: 8
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Inactive Time: 30 minutes
    Total Time: 1 hour 25 minutes

    Great Summer peach pie full of perfectly spiced fresh peaches.

    Ingredients

    • 2 deep-dish refrigerated pie crusts
    • 1 egg, beaten
    • 5 C. peeled and sliced peaches,, 6-7 medium peaches
    • 1 tbsp. fresh lemon juice
    • 1/2 C. all-purpose flour
    • 3/4 C. white sugar
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. ground nutmeg
    • 1/4 tsp. salt
    • 2 tbsp. butter

    Instructions

    1. Preheat the oven to 450 degrees.
    2. Place one of the pie crusts in a 9" pie dish (glass preferably). Brush the bottom of one of the pie crusts with some of the beaten egg to keep it from getting soggy later.  Poke holes in the bottom of the crust with a fork. Bake the crust for about 4 minutes and remove from oven.
    3. Put the sliced peaches in a large bowl and squeeze the lemon juice over the top of them.  Stir gently to mix.  
    4. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour the flour mixture over the peaches and stir gently with a spoon until combined.  Pour the mixture into the pie crust and dot the top with the butter.  
    5. Place the 2nd pie crust over the pie and flute or crimp the edges with a fork or your fingers.  Brush the remaining egg over the top of the pie to make it shiny when it bakes - you might not use all of the egg.  Cut slits in the top of the pie to let steam escape while cooking.
    6. Bake for 10 minutes in the 425 degree oven, then reduce the heat to 350 degrees and bake for an additional 35-45 minutes.  About half way through baking, you will want to cover the edges of the crust with aluminum foil or a pie crust shield so they don't brown too much.  
    7. Bake until the crust is medium golden brown and the juice begins to bubble out of the slits.  Cool at least 30 minutes before serving - best served warm.

    Notes

    Tips and Stuff:

    I use Pillsbury deep-dish pre-made refrigerated pie crusts.   They're excellent and no, they don't pay me to say that, although I wish they would.

    Sometimes I sprinkle turbinado sugar over the top crust before baking just to make it pretty and add a little crunch.

    Placing the crust over the top of the pie is a bit challenging, but just make sure it's thawed a bit and pliable before trying it.  Sometimes, if it breaks in pieces, I just scatter the pieces (very artistically of course) across the top of the pie.  It still looks pretty good and still tastes great.

    I use freshly grated nutmeg in this pie.  Just watch your little fingers when you're grating it.  We don't want fingertips in our pie.

    Nutrition Information:
    Yield: 8 Serving Size: 1 piece
    Amount Per Serving: Calories: 326Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 195mgCarbohydrates: 59gFiber: 5gSugar: 39gProtein: 5g

    Nutrition Values are Approximate

    © sblades
    Category: Pies/Pastry/Puddings