Cindy's Recipes and Writings

Chocolate Guinness Cake #StPatricksDay

Posted on March 2, 2018 by Cindy Kerschner

Chocolate Guinness Cake blends the chocolaty undertones of Guinness stoudt with dark cocoa. A natural for St. Patrick’s Day!

Join me and the Festive Foodies Bloggers in celebrating with food for St. Patrick’s Day! Thank you Carlee from Cooking with Carleefor hosting our event!
Every now and again when St. Patrick’s Day rolls around, I go a bit Irish!
irish tip hat
These Irish Amber Ale Pretzelsare a perfect example.

Of course what’s a good Irish cheese with out a good Irish beer? I thought so too and did a pairing event.
Irish Beer and Irish Cheese Tasting Party_edited-1
Guinness stoudt is still my favorite dark beer. It’s natural chocolaty undertones pair perfectly with cocoa. Dark cocoa. Very dark cocoa.
Chocolate Guinness Cake
It seemed natural to substitute Guinness as the primary liquid in my go-to chocolate cake recipe. turned out to be a great choice!
This cake is moist, not gummy.
The hard part was deciding how to frost it. I wanted to replicate the look of a glass of Guinness. There were a few ideas on Pinterest floating around but I wasn’t hooked.
Then I remembered the cream cheese icing I recently made for my Do You Carrot All Cake!

A splash of vanilla changed the color ever so slightly. Perfect!
Chocolate Guinness Cake and bottle

Chocolate Guinness Cake

Yum

Chocolate Guinness Cake

Yield: 8 to 10 servings

Serving Size: 1 slice

Ingredients

cake

1 cup flour
1 cup sugar
1/3 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup Guinness
1/4 cup water
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla

frosting

8 ounces softened cream cheese
4 tablespoons butter softened
1 teaspoon vanilla
2 to 2 1/2 cups powdered sugar

Instructions

cake

Whisk together sugar, flour, cocoa, baking powder, baking soda. In a separate bowl, whisk together beer, water, egg and vanilla. Add to dry ingredients. Beat on medium speed for 3 minutes.
Pour batter into greased and floured 8-inch cake pan. Bake at 350 for approximately 20 minutes until inserted toothpick comes out clean.

frosting

Beat together cream cheese, butter and vanilla. Slowly add powdered sugar. Beat to desired consistency.

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Enjoy all these delicious takes on St. Patrick’s Day food from Festive Foodies!

Chocolate Guinness Cake from Cindy’s Recipes and Writings
Chocolate Irish Cream Truffles from The Freshman Cook
Celtic Knot Rolls from Cooking With Carlee
Colcannon from A Day in the Life on the Farm
Colcannon with Kale from Simple and Savory
Corned Beef and Cabbage from Tip Garden
Double Chocolate Fudge for St. Patrick’s Day from Hezzi-D’s Books and Cooks
Fisherman’s Pie from Karen’s Kitchen Stories
Instant Pot and Slow Cooker Dublin Coddle from All That’s Jas
Irish Cheddar & Dried Cherry Soda Bread from Faith, Hope, Love & Luck
Irish Potato Leek Soup from House of Nash Eats
Irish Pub Salad from Cookaholic Wife
Irish Soda Bread Muffins from Jolene’s Recipe Journal
Irish Soda Bread Scones from Strawberry Blondie Kitchen
Leprechaun Bait from Palatable Pastime
Pretzel Shamrocks from Family Around the Table
St. Patrick’s Day Lucky Chow from Soulfully Made

Posted in #FestiveFoodies, cake, chocolate, dessert, What's For Dinner? | Tagged Irish, Saint Patrick's Day | 32 Comments

Turkey Stroganoff Baked Potatoes #RecipeReDo

Posted on February 28, 2018 by Cindy Kerschner

Turkey Stroganoff Baked Potatoes skip the noodles and serve creamy turkey and gravy over potatoes.

This recipe is part of a Festive Foodies Recipe ReDo Challenge!
Sometimes I can’t quite put my finger on it, but the recipes just isn’t what I planned for taste. Other times the texture is wrong. I think maybe, I can make it better.
This easy version of Turkey Stroganoff Baked Potatoes uses ground turkey.
I love the taste of classic Stroganoff but I wasn’t in the mood for noodles. I also love baked potatoes topped with a variety of toppings. So I thought why not put the two together?
I left out the mushrooms because not everyone here eats them but next time I will make some just for me. If you microwave your potato you can save a bit of time. I prefer oven roasted ones, myself.
Served with side vegetable or salad this recipe makes a complete meal.
Turkey Stroganoff Baked Potatoes

Turkey Stroganoff Baked Potatoes recipe.

Yum

Turkey Stroganoff Baked Potatoes

Yield: 2 servings

Serving Size: 1 each

Ingredients

2 large Idaho baking potatoes
kosher salt
½ lb ground turkey
1 tablespoon oil
1 small shallot, thinly sliced
1 clove garlic, minced
1½ cups turkey gravy (homemade or purchased non-fat)
½ cup sour cream, (I use light)

Instructions

Bake potatoes at 350 for about 1 hour until soft to the touch. Pierce with fork and squeeze to fluff.
While potatoes bake, brown turkey, shallots, garlic and salt in oil. Cook thoroughly. Add gravy. Heat. Stir in sour cream and pour over cooked potatoes.

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Posted in #FestiveFoodies, potatoes, turkey, What's For Dinner? | 23 Comments

Butternut Squash Squares #SundaySupper

Posted on February 25, 2018 by Cindy Kerschner

Butternut Squash Squares combine sweet roasted squash with caramelized onions and fennel in a tender pie crust bite. An easy appetizer fit for an elegant party or casual get-together.

I’m guilty of sneaking a peek at award shows as they come and go. Following trends in music isn’t my thing. TV show nominations do catch my eye.
Who hasn’t heard, “May I have the envelope please…and the winner is….!”

via GIPHY

Yes it’s time for cheering or jeering movies. Sunday Supper wants to help you with food that keeps your guests on the edge of their seats!
Award parties are all about glitz and glamour! Considering an awards show can be HOURS long, we like to dress up our plates with finger foods while we watch our favorite (or not so favorite) stars walk down the red carpet. So, here’s your chance to show us your award-winning fancy finger foods. Share your favorite finger food recipe we can eat during an awards show.
A fancy finger foods menu should consist of something for everyone. Four to five passing choices is ideal. Add a charcuterie board or stationary display and you’re set.
cheese board
I like to start with something light. Butternut Squash Squares offer a sweet, light way to ease into a party.

You can make the filling ahead of time too!
Butternut Squash Squares to bake
These tasty treats can be easily reheated in the microwave without getting soggy or overcooked!

Yum

Butternut Squash Squares

Yield: 12 appetizers

Serving Size: 1 each

Ingredients

1 9-inch pie crust

filling

2 cups butternut squash cut into 1-inch pieces
1 tablespoon vegetable oil
1/2 cup sliced onions
1/2 cup sliced fennel bulb
2 tablespoons butter
salt and pepper to taste

optional: fennel fronds for decorating

cooking spray

Instructions

Add squash pieces, salt and pepper and oil to a resealable bag. Toss to coat. Bake coated pieces in a single layer at 350 for approximately 30 minutes until thoroughly cooked.
While squash roasts, saute onions and fennel in butter over low-medium heat until soft and golden brown.
Add cooked squash, onions and fennel mix to a large bowl. Mash. set aside.
Cut 12 rounds from pie dough. Spray a 12 compartment mini muffin cups lightly with cooking spray. Line each with a dough round.
Fill each one with squash mixture. Decorate with fennel frond if desired. Bake at 350 for approximately 30 minutes until pie dough is golden brown and completely baked. Serve immediately or reheat in microwave.

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Fancy Finger Food for Awards Show Parties from Sunday Supper

Best Meat Finger Food

Blini with Smoked Salmon (or Gravlax) by Caroline’s Cooking
Crab Stuffed Pastry Cups by Our Good Life
Greek Shrimp Skewers by Jersey Girl Cooks
Jerk Shrimp & Avocado Bites by Books n’ Cooks
Mini Fried Chicken and Waffles by Tara’s Multicultural Table
Tempura Chicken Nuggets by A Day in the Life on the Farm

Visual Effects in a Veggie Finger Food

Butternut Squash Squares by Cindy’s Recipes and Writings
Mushroom Chevre Crostini by A Kitchen Hoor’s Adventures
Prosciutto Wrapped Asparagus with Boursin by That Skinny Chick Can Bake
Stuffed Cheese Puffs by The Freshman Cook
Vegetarian Stuffed Mushroom Recipe by Sunday Supper Movement

Supporting Role Sweet Finger Food

Classic Shortbread Cookies by Wild Wild Whisk
Pistachio Financiers by Pies and Plots

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, appetizer, awards, baking, squash, What's For Dinner? | Tagged fennel, finger food, pie dough | 24 Comments

Herb Bread Braid #TheRecipeRedux

Posted on February 21, 2018 by Cindy Kerschner

Artisan Herb Bread Braid

Herb Bread Braid. Wheat and barley flour laced with fresh parsley, thyme, rosemary, garlic and lemon zest.

Artisan Herb Bread Braid

Welcome to another Recipe ReDux!
February 2018 Theme
Bake Some Bread!

Turn on your ovens! Be it tried and true traditional yeast bread, or one of the new trendy protein-added breads, show us what you’re baking. Whether sourdough or bread with added-veggies, don’t forget to tell if it makes great toast too!
I thought I’d share one of my favorite breads with you.

Herb Bread Braid

Everyone loves pretty braided bread.
You can intertwine ropes of dough to create a culinary showpiece!
Artisan Herb Bread Braid
Strands of sweet dough can brushed with cocoa, cinnamon and sugar or fruit.
Savory bread can sport hot oils made from chilies, garlic butters and of course, herbs.
No special skills are required. If you can braid hair or rope, you can make braided bread. I like to use 4 strands for my loaf.

braid steps

I start by dividing the dough into 4 equal pieces. Each piece gets hand rolled and stretched to about 18 inches in length.
It works best to pinch 4 ends together to form a base.
Start with the strand farthest to your right. Overlap the third strand.
Next, cross the second strand over what is now the third one. That is the beginning of a standard braid.
To incorporate number 4, the one on your far left, overlap it with what is now number 2 and continue braiding back and forth to the end. Pinch remaining tail ends together. Tuck pinched ends underneath.
Bake at for about 25 minutes until browned and hollow sounding when tapped.
Brush with oil about last 5 minutes of bake time or immediately after you take the braid out of the oven.
Cool on rack. Pull apart when almost cool or completely cooled.

Artisan Herb Bread Braid

I prefer and use Bob’s Red Mill Artisan Bread Flour and Red Star Premium Yeast. This is just a recommendation not a paid endorsement. All purpose flour and bread flour may be used. Any dry active yeast or instant yeast may be used according to their package directions.

Yum

Artisan Herb Bread Braid

Ingredients

1 packet dry activated yeast (1 1/4 teaspoons)(I use Red Star Premium)
1 cup warm water (110 to 120 degrees)
1 teaspoon sugar
12 ounces of flour (about 2 1/4 cups) flour plus 1/4 cup for dusting (I use Bob's Red Mill Artisan Bread Flour)
1/2 teaspoon salt
1/4 cup mixed herbs, chopped (I used parsley, rosemary, thyme, lemon zest and garlic)
1/4 cup olive oil, divided

Instructions

Mix herbs with 1 tablespoon oil, set aside.
Mix together 1/2 the flour, yeast, sugar, and salt.
Add warm water.
Add the rest of the flour to make a soft dough Knead until smooth.
Cover and let rest about 10 minutes.
Divide dough into 3 or 4 equal pieces about 18 inches long.
Pinch ends together on one end. Brush strands with herb mix.
Braid. Pinch remaining dough strand ends together and tuck under.
Cover and let rise until doubled in size.
Bake at 375 for about 25 minutes until brown and sound hollow when tapped.
Brush with remaining oil about 5 minutes before bread is completely baked or immediately from the oven.
Cool on a rack. Pull desired sections apart.

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Artisan Herb Bread Braid

More about the Recipe ReDux.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.