Hershey’s Cocoa Chocolate Layer Cake

What's for Dinner Moms?

I love chocolate cake with chocolate butter cream frosting. It has been my favorite dessert since I was a little girl. Every birthday and special occasion this is what I wanted for dessert. Though my tastes have expanded the last few years and I choose other cakes now will still return to a chocolate cake with chocolate frosting for pure comfort.

Verdict:

My favorite chocolate cake is Wegman’s chocolate cakes in their bakery. This cake is very similar. The frosting isn’t the same (I need to work on that) but the cake is very close. I loved that my family made this for me because we are 300 miles from the closest Wegman’s. This cake reminds me of all the cakes I had growing up and is the recipe my family has used for 40 years. I think it came from the Hershey’s can or cookbook.

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Almond Cake

What's for Dinner Moms?

Day 69 – I recently asked for my family to make me an almond cake. They had promised to make me a cake and this is what I really wanted. They did an amazing job! They used this recipe for Almond Cream Cake from Tastes of Lizzie T (click for link to blog post) and I thought they were kidding me as they were making it because it has a cooked frosting with no powdered sugar. I thought it was going to be disgusting. I was wrong. I admit it now. They did a great job.

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How to Make Besciamella (White Sauce)

Authentic Italian Recipes from Nonna Box

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Classic Italian Besciamella

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Course Sauce

Cuisine Italian

Keyword besciamella, lasagna, white sauce

Prep Time 5minutes

Cook Time 15minutes

Total Time 20minutes

Servings 2cups

Calories 404kcal

Author Nonna Box

Ingredients

• 2cupswhole milk
• 4tablespoonsbutter
• 4tablespoonsfloursifted
• Salt and pepper to taste
• a dash of nutmegoptional

Instructions

• Heat the milk in a saucepan over medium heat, until just about to boil. You’ll know it’s ready if it sends up a little steam when you stir it.
• While the milk is heating, melt the butter in another saucepan over medium low heat.
• Add the flour to the melted butter, whisking continuously, creating a smooth mixture. Keep whisking for another minute to let the roux cook. Be careful not to let it brown.
• Begin to whisk the milk into the roux slowly, a ladleful…

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Easy Slowcooker Spaghetti and Meatballs

VeteranMovesforMenIntheKitchen.com

Few meals are as comforting (at least at my house) as spaghetti and meatballs

Spaghetti and meatballs are recognized by most in my neck of the woods as the ultimate comfort food. While it’s true I live in a very multicultural city where many turn to all sorts of other foods in times of need, at my house spaghetti and meatballs is THE go to food. But the way I used to make them was just so much work. Consequently, they were a rare occurrence. So, imagine my relief when I came across a post by Shannon Johanson @CentLessMeals and saw that I was doing it all wrong. It really can be pretty easy to pull together a delicious pot of yummy comfort. And, I’ve done it again and again since.

The general concept is dead easy. Make some meatballs or, buy some already made, cover them in your favourite…

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Damn Fine Bolognese Sauce

Wow!

Goddess Cooks

The Spicy Honey loves, loves, loves Bolognese sauce.  And admittedly, I’ve never been particularly happy with my previous attempts.  They were just ho-hum.  This one…I’m very happy with, and I think you might be, too! 

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Bucatini Alle Vongole

Cooking Conveniently and with Purpose #LPBcooks

When our friends Kait and Luke got married in Lake Como in Italy, a wave of South Carolinians descended on a few of the small villages on the lake. Everyone took to Vongole and it was a staple at most of the meals. When we all got back to Sullivan’s Island we realized that no one makes it in Charleston. So we had to make it for ourselves and made a variation of the traditional recipe with a revved up the flavor profile.

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons extra virgin olive oil
• 1 teaspoon red pepper flakes (or 1/2 depending on your heat desire
• 6 ounces of shallots, sliced or chopped
• 3 garlic cloves, thinly sliced
• 1 cup basil leaves, finely chopped (and 2 tablespoons for garnishing)
• 1 cup dry white wine
• 2 pounds of little neck clams (cockles work well, too)
• Kosher salt and freshly ground black…

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Shrimp Pasta with Marguez Sausage

Cooking Conveniently and with Purpose #LPBcooks

There is an amazing restaurant tucked away in downtown Charleston, SC called Chubby Fish. It’s a warm and friendly place that has the feel of a neighborhood meeting spot that delivers ever changing specials. They do not take reservations but its a cozy place to wait at the bar and have a glass or two and a snack. The menu changes often but the blowfish tail tempura is a great sharing snack as you watch the kitchen hum away.

One night they had a shrimp toast with Chinese sausage and it was a real winner. I tried to recreate it and fell flat on presentation but was a big win on flavor so I turned the entire delicious

But until you make it to Chubby Fish, you can try our version of their great dish.

Ingredients

• 12 tablespoons unsalted butter and more for grilling the bread
• 1/2 cup shallots…

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Beef Short Rib Pasta

Cooking Conveniently and with Purpose #LPBcooks

If you have the time,  you can turn a relatively inexpensive cut of meat into an amazingly rich and flavorful pasta dish.  The flavors can stand on their own without the addition of a decadent shaving of black truffles, but I always like the extra kick.

I started making this this dish when I would have extra short-ribs from a dinner party but then needed more than just leftovers because I was feeding dozens of hungry people for brunch.

I also use a variation of this recipe to make short rib “Shepard’s Pie,” mini short rib sandwiches with 🐮 Horseradish Steak Sauce, and a mushroom risotto with the sauce and meat mixed in.

Serves 20 (or save some for later)

Ingredients

• 8-10 boneless beef short ribs, around 8 inches long (I get then at COSTCO)
• 4 teaspoons kosher salt
• 3 teaspoons freshly ground pepper
• 8 sprigs of thyme
• 6…

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The World of Red Meat

Cooking Conveniently and with Purpose #LPBcooks

We serve a lot of beef at dinners throughout the year and there are many cuts and preparations, but we like to limit our beef to the following:

Rib-Eye Steaks are the is basically a deboned rib steak but you can also leave the bone in if you choose. These steaks are hugely flavorful and have big pockets of fat and a very smooth texture. I think the best way to prepare the steak is to marinated and then Sous Vide, a method of cooking food at a precise temperature in a water bath. Of course you have to keep your food in a plastic bag but its a simple process. I would invest in a Joule stainless steel model which cost roughly $200. We have a bone in rib-eye or a Tuscan Steak recipe that are delicious.

Short Ribs have been high on my list since my first dinner…

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Tuscan Steak

Cooking Conveniently and with Purpose #LPBcooks

There are endless options for preparing and cooking steaks.   It can be a daunting task to figure it all out so you have a meal that fits the event.

A beef purest will tell you to just get a great cut, bring to room temperature, season and grill it.  Agreed.  However, I sometimes like to switch it up and add a punch.  When its a casual BBQ I always turn to Marinated Skirt Steak and for more formal dinners, I favor my own version of a the traditional Tuscan steak preperation.

The old school way is season (rosemary, thyme, garlic, olive oil and grille a big porterhouse steak, drizzle some olive oil. Then slice and and put it all back together around the bone and serve it on one platter.  That’s great if you are having four people for dinner.  Since our dinners are usually ten to twenty people…

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The race for coronavirus vaccines: a graphical guide

Eight ways in which scientists hope to provide immunity to SARS-CoV-2 .
— Read on www.nature.com/articles/d41586-020-01221-y

Ehang Autonomous Aircrafts Could Make Electric Flying Taxis a Reality – Robb Report

EHang, which manufactures manned and unmanned autonomous aerial vehicles, has big plans to revolutionize urban transportation networks.
— Read on robbreport.com/motors/aviation/futuristic-aircraft-front-electric-quadcopter-race-2917201/

Ricetta del pane alle noci fatto in casa: morbido e perfetto

Il pane alle noci fatto in casa è morbido e saporito, perfetto per sostituire il classico pane e per accompagnare salumi e formaggi di ogni tipo.
— Read on primochef.it/pane-alle-noci/ricette/

Frito Casserole

Sassy, Broke & Hungry

I have done all the dishes. Every single dish that’s ever existed has been washed by my hands. I feel as though my entire quarantine has been spent slaving over the kitchen sink. Yesterday, after telling my husband for the 36th time that I’m never washing a dish again, I realized that it’s because I’m making so many meals. Too many meals that only serve one or two.

I threw this together yesterday because I wanted something hearty and with multiple servings. This way, when my husband asks what “we” are doing for lunch or dinner, I can direct him to the casserole pan in the fridge instead of screaming “DO YOU THINK I’M YOUR MAID?!”

I’m a catch.

Ingredients

• 1 lb lean ground beef
• 1 packet taco seasoning
• 1 jar salsa (I use medium restaurant style)
• 1/2 can refried beans
• 1 can corn
• 2 cups shredded cheddar cheese
• 3…

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Mushrooms With Spaghetti

How I Cook — by Graham Stewart

I could eat mushrooms with just about every meal, but my wife doesn’t like them as much as I do. Since I was kicked out of the kitchen today because my wife made cinnamon buns, which are great, it was spaghetti for supper. Mushrooms I had in the fridge became part of my supper. My wife didn’t want them in the meat sauce so I cooked them separately and had them on top of my spaghetti. As it turned out I actually liked it better than having them in the sauce, they retained more of the mushrooms taste. I always sprinkle my spaghetti with olive oil so it seemed like a good idea to use a fair bit of olive oil to cook the mushrooms. Garlic is a big part of how I cook and it goes well with mushrooms and I used lots. Sometimes just trying something because you…

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Hawaiian Cheese and Roast Beef Sliders

TUNA NOODLE CASSEROLE FROM SCRATCH

skipandloretta - photography, food, fun, travel

My Mom made this when I was kid countless times. A rich, creamy not fishy tasting casserole with wide egg noodles…made with Campbell’s Cream of Mushroom Soup. Over the years, I kind of forgot about Tuna Noodle Casserole…until recently. I wanted to make it from scratch, not using that, albeit tasty, sodium-laden soup. Yeah, as I’ve grown older, I have had to monitor my salt intake. Hence, scratch recipes for dishes like this.

It’s not hard to do and doesn’t take very long. And, as always, makes great leftovers!

A tip: Don’t use some oily, cheap, dark cat food tuna…stick with the white albacore in water. And, yes, mayonnaise!

YouTube video: https://youtu.be/446nOOvwWOc

Ingredients:

• 3 tbsp unsalted butter
• 2 tbsp flour
• 1 cup chopped mushrooms
• 1/4 cup minced onions
• 1/2 cup minced celery
• 1/4 cup mayonnaise
• 1/2 cup low-sodium chicken stock
• 1 cup half and half
• 1/2 tsp garlic powder
• 1…

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Braised Chicken Thighs with Olives and Tomatoes

Tasty Eats

In the following tasty and easy to prepare dish, cooked green olives are the dominant flavor component, and impart their unique flavor to the chicken and the sauce. While the concept of cooked olives is not widely familiar in many cuisines, it is an integral part of the Moroccan cuisine, as well as other Mediterranean cuisines, such as the French, Spanish, Italian, Greek and more, and the dish was inspired by them.

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Crispy Pork Belly – KendellKreations

I experimented with pork belly for the first time last summer, did a little research, and this recipe for Crispy Pork Belly was born.
— Read on kendellkreations.com/crispy-pork-belly/

Skillet cornbread – Meals by Molly

This skillet cornbread recipe is buttery, moist, and made with the perfect balance of flavors. Baking it in a cast-iron skillet is perfect for making the exterior crisp while the inside stays soft and fluffy.
— Read on www.mealsbymolly.com/skillet-cornbread/

Lebanese Picnic Salad

My Meals are on Wheels

I’m passing along a Salad recipe from the Jennie – O Turkey website I came across, Lebanese Picnic Salad. Add a Middle East flair to your dinner with this Lebanese Picnic Salad. Made with JENNIE-O® Extra Lean Turkey Breast Cutlets, Bulgar wheat, tomatoes, apples, a host of spices, and topped with a Zesty Lemon Mint Dressing. You can find this recipe along with all the other delicious and healthy recipes on the Jennie – O website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Lebanese Picnic Salad

This colorful, simple salad recipe is packed with crunchy fresh veggies and distinctive Middle Eastern flavors, including coriander, Bulgar wheat and a zesty lemon-mint dressing.

INGREDIENTS

¾ cup Bulgar wheat
1½ cups boiling water
¼ cup lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh mint
¼ teaspoon ground coriander
salt and pepper, to taste
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey…

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How to make Roti Prata at home

Buttermilk Pantry

This is one of my favourite breakfast/lunch/dinner flat breads ever.

I know this flatbread has many different names with slight variations depending on where you are from.

I come from Singapore and so this is known as roti prata to me. 🙂

I’ve always found it fun to make prata at home but never got around to doing it too often mainly because I could buy it from restaurants (and it even comes with it’s own curry).

I love it so much that I order take away every weekend and the man making the prata at the shop recognises me even though I have never ordered from him but the cashier at the restaurant. Lol.

But every since covid happened, that restaurant has ceased it’s prata production and is only doing stir fry dishes. And as you can imagine, that only proved to be motivation to make some at home.

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Tuna Salad Croissant Sandwich

Huauzontle Patties – Tortitas de huauzontle

My Slice of Mexico

Printable recipe: Huauzontle Patties

I had a small bunch of huauzontle(Chenopodium nuttalliae) seed heads, leaves and tender branches from my backyard crop:

As I mentioned in my previous post, these are very small compared to the huauzontle branches sold at Mexican markets:

However, they are still edible, and I did not want to waste them on their debut year in my garden bed.  They also have the advantage of having branch stems tender enough to be edible as well, whereas the ones pictured above would have to be either removed in the kitchen while cooking, or at the table, while being eaten, similarly to eating a whole fish with bones.  The leaves are also removed, as seen in the photo above, but since my huauzontle seed heads are so small, I left the edible leaves on, as well.

Although there are some companies in the USA specializing in…

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