Thursday, April 9, 2015

Chocolate Espresso Cake with Peanut Butter Frosting- Super Easy

Hi Friends,

It's April 9th and only 39 degrees in NYC today. Instead of a springtime food post, I'm writing a comfort food  post that is good anytime of the ear- Chocolate Espresso Cake with Peanut Butter Icing. A super easy chocolate cake that is moist, delicios and filled with a creamy, fluffy peanut butter icing. Peanut Butter and Chocolate what more can you ask for except that my recipe is super simple when using boxed cake mix!!

For the Chocolate Espresso Cake
1 Box of Chocolate Cake Mix
1 1/4 cups of strongly brewed coffee (cooled down of course)
3 eggs and 1/2 cup of vegetable oil
1 tablespoon of vanilla extract

(2) 8 inch round cake pans

Preheat oven to 350 degrees

Place cake mix in mixing bowl add wet ingredients, stir until well incorporated (2minutes)
Divide mix among cake pans
Bake 30 minutes or until toothpick comes out clean when inserted in center
Set Cakes Aside to cool

Peanut Butter Frosting
10 ounces of creamcheese, softened
1 stick of butter , salted version (4oz), softened
3/4 cups of peanut butter
3 cups of confectioner's sugar
1 tablespoon of vanilla extract
Place soft butter and creamcheese in mixer, beat on medium until smooth
Add sugar in 1 cup at a time, mix on medium speed
Add in vanilla

Put frosting in piping bag

To Assemble Cake
Slice top of cake off to create a flat layer
Turn Cake upside down sp flat bottom is facing down
Pipe frosting onto cake
Top with second layer cake
Pipe frosting again on top of cake, smooth with butter knife
Sprinke with Chocolate Chips or Peanuts and Serve!

Wednesday, October 8, 2014

Bobby Van's Steakhouse-135 West 50th St

Hey Friends,

Treating myself to lunch at Bobby Van's Steakhouse. I'm enjoying the house burger with cheddar cheese. Everything you would expect from in upscale burger- juicy, flavorful, meaty- not greasy real beef burger. With all that goodness I didn't mind the $25 price tag.  To celebrate the season I washed it all down with a Sam Adams Oktoberfest. Great meal for a great day!

Wednesday, November 13, 2013

Paleo Diet Shepherd's Pie

Hey friends, I made the most amazing comfort food dinner last night- Shepherd's Pie. It had all the flavor but none of the fat and carbs. It felt really good feeding my family a decadent dinner that was good and good for them. This is a great recipe to when you want to squeeze more veggies in your diet without boring yourself. For those of you on Paleo, Weight Watchers, Atkins or whatever waistline watching you are trying, this recipe is sure to fit right in!

Jen DePalma's Shepherd's Pie (Paleo Style)

For the base
1lb of organic grass fed ground beef
4 carrots diced
1/2 red onion diced
2 garlic cloves minced
2 celery diced
1 cup of frozen peas and carrot mix
1 tbsp of olive oil
1/4 cup of skinny Gouda cheese (shredded)  or your favorite low fat cheese (shredded)

For the Cauliflower Mash Topping
1 head of cauliflower
1/2 cup of chicken broth (low sodium)
1/2 cup of Parmesan cheese
2 tbsp of butter

For the Base
Saute veggies in olive oil 8-10 minutes
Add in ground beef cook 10 minutes or until almost cooked through- set aside

For the Cauliflower Mash
Steam Cauliflower in chicken broth until soft (8 minutes)
Transfer to blender, add in parmesan cheese & butter
Puree 5 minutes or until smooth

Preheat oven to 400 degrees
In Casserole dish add meat and veggies
Top with Cauliflower Mash and sprinkle with Skinny Gouda/ Shredded Cheese

Bake 10-12 Minutes then set oven to Broil and brown Shepherd's Pie 4-5 minutes or until golden and bubbly






Wednesday, October 30, 2013

Monster Mash, Death by Chocolate Cake- Halloween Dessert

Happy Halloween my friends. We have one more day to enjoy the spooktacular festivities. Here's what I'm serving up at tonight's Halloween Birthday Bash, Monster Mash Death by Chocolate Cake. Happy Hauntings!

Friday, September 20, 2013

Tomato Recipes

As you know it's my first year growing a veggie garden. Let me show you all the fun ways I've been using my tomatoes


HOMEMADE PIZZA
HOMEMADE MEAT SAUCE topped with RICOTTA CHEESE

FRESH TOMATO SOUP

Pumpkin Chocolate Chip Muffins


Harvest Time, my favorite time of year. Today I'm sharing with you my scrumptious pumpkin chocolate chip muffins that can be baked as tiny cakes or pour into a loaf pan for pumpkin bread. It's moist, with a hint of autumn spice , walnuts and chocolate chips for chew. It's healthy too!

Pumpkin Chocolate Chip Muffins
Wet Ingredients
1 15oz can of pumpkin
1 7oz container of Fage 2% greek yogurt
2 whole organic eggs
1 cup of sugar
2 tablespoons of canola oil
Dry Ingredients
2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of ground cinnamon
1 teaspoon of ground nutmeg
1 tablespoon of vanilla extract
1/2 cup of walnuts
1 cup of semi sweet chocolate chips

Preheat oven to 375 degrees
Line muffin pan with liners
In a large mixing bowl whisk together wet ingrediets
in a medium mixing bowl whisk together dry ingredients
Fold Dry ingredients into wet ingredients
Fill muffin tins and bake for 17-18 minutes or until cooked through.

Saturday, July 20, 2013

Homemade Chicken Parmigiana

Hi Friends, this heatwave has not kept me out of the kitchen even though the barometer has been hitting 100 degrees almost everyday this week! I'm turning out my homemade chicken parmigiana. It's authentic, homey, flavorful &familiar. My secret, lots of Parmesan cheese in the chicken cutlet egg batter! First I fry up a batch of delicious chicken cutlets using Italian breadcrumbs. Next I smother them in homemade marinara sauce perfumed with tons of basil & parsley from my garden. It's topped with fresh mozzarella and even more Parmesan cheese. Then covered with foil & popped into a 375 degrees oven until the cheese is melty & bubbly. Enjoy in Cheer & Good Company!