Who Dey Cake!

Karri Perry| Blue Ribbon Favorites

1 boxed yellow cake mix

3 Tablespoons Hershey’s Special Dark Cocoa Powder

1 Tablespoon sugar

Orange gel color

Black gel color 

1 cup heavy cream

1 1/2 cup semi-sweet chocolate chips

Butter a Bundt pan. Do not use nonstick spray—Instead, use softened butter.  Be sure to butter every bit of the pan, so the cake will come out beautifully.

Follow the cake mix instructions to create batter.

Divide batter equally into two bowls.

To one bowl of batter, add orange gel color.  Mix well until a deep orange color is achieved.

To the second bowl of batter, add 3 tablespoons of the dark cocoa powder, and 1 tablespoon of sugar.  Mix well.  To make batter darker, add a few drops of black gel color, stir well until a black or very dark brown color is achieved.

In the buttered Bundt pan, add 1/4 cup of the orange batter… followed by 1/4 cup of the black batter—alternating each color until all the batter is used.

Bake in a preheated 350 degree oven on the middle rack for about 35-40 minutes or until a toothpick comes out cleanly. Check your cake mix for exact baking times.

After 5-7 minutes, invert cake onto a cooling rack and gently lift off the Bundt pan.  Cool cake to room temperature.

While the cake cools, make the chocolate fudge ganache.  Heat 1 cup of heavy cream in the microwave for 1 minute or until very warm-do not boil.  Add the chocolate chips to the warm cream and stir until smooth and glossy.  (Tip: At first the ganache may look like speckled chocolate milk—just keep stirring-it will come together.  If the chocolate is slow to melt-heat for 25 additional seconds-then continue stirring)

Let the ganache sit for about 60-90 minutes until it’s thickened-can place in refrigerator for 20 minutes to help it thicken.  Ganache will thicken as it cools… should be thick (not runny) but still pourable.

After the cake is cool and ganache is slightly thickened, drizzle the cake with the chocolate ganache.  Add orange and black sprinkles.  Serve and enjoy!! Who Dey!!

Not a chocolate fan? Don’t have cocoa powder?? No problem: If desired-divide batter into two bowls and simply add the orange and black food gel to each bowl of the divided batter, foregoing the chocolate flavor.

No Bundt Pan? No problem! Option: Bake in a 9X13 pan for about 25-30 minutes-check your cake mix for exact baking times.  Cool completely. Top with thickened ganache and then top with Cool Whip, add orange and black sprinkles. Refrigerate until ready to serve.

WHO DEY cupcakes!!? Yes… simply fill baking tins with cupcake liners, add batter, in alternating orange and black colors until each liner is half full. Follow package instructions for exact bake time.

Skip the ganache and frost with your favorite cupcake frosting.

*This fun cake can be made in any color… simply change the food gel color to match team colors.

Who Dey!

After the cake is cool and ganache is slightly thickened, drizzle the cake with the chocolate ganache.  Add orange and black sprinkles.  Serve and enjoy!! Who Dey!!

Creamy Potato Soup

Recipe: Creamy Potato Soup … 

(a guide and photos follow if you’re interested in a little more detail.)

2-3lbs. Russet or Yukon Potatoes-peeled and sliced into chunks and cooked until tender and drained

Leeks 2-3- sliced, rinsed and drained

1/2 cup chopped onion

2 carrots peeled and chopped (1/2 cup)

2 Tablespoons unsalted butter

2 tsp salt

1/2 tsp fresh ground pepper

2 tsp ground coriander

2 tsp garlic powder

2 tsp dried thyme

Chicken or vegetable stock; two cans-28 ounces

1 cup Heavy cream or half and half

2 cups milk

1/2 cup sour cream

Toppings for “loading” soup: shredded sharp cheddar cheese, chives, scallions, crumbled bacon, sour cream.

January...

Here is a quick how-to guide:

Peel and slice up a 3 lb. bag of russet or Yukon potatoes.  Put into a pot of water and heat on medium until just tender.  Remove from heat, drain and set aside.

Leeks...can be sandy...be sure to give them a good soak.  Chop off the dark green leaves at the top and the roots at the bottom-discard the root ends and the dark green tough leaves from the top.  Slice 2 medium or 3 small leeks and rinse them well.  I like to let them soak in a colander of cold water while I work on the potatoes.  Simply lift the colander out and give them a final rinse.

Cook the leeks and chopped onion in 2 tablespoons of butter until soft and just beginning to caramelize. Add the chopped carrots.

Add all the spices, salt and pepper.

  

  Add two 14 ounce cans of chicken stock.

(It's fine to substitute vegetable stock for a vegetarian version)  Adding the stock will loosen the seasonings and browned leeks that may be on the bottom of the pot...Return the potatoes to the pot and bring pot to a boil.

Reduce heat to low.
Add 1cup of heavy cream or half and half.  Add the milk and sour cream.  The heavy cream is really rich, either work wonderfully.

Let simmer on low at least 30 minutes-or up to all day, stirring occasionally.  If the soup is on all afternoon...it may get a little on the thick side, have a little extra cream or stock available to thin it. As the soup simmers, the potatoes get creamier and the flavors all come together.

Add extra salt and fresh ground pepper to taste.  It is better to salt and pepper at the end of simmering, just before serving...salting too early and too much can lead to salty soup, especially if it simmered all afternoon and reduced down.

Top the soup with shredded cheese, sour cream, even bacon crumbles... 

Now that the creamy, loaded potato-leek soup is ready...
I'm ready for those fuzzy socks and a good book!  Enjoy. Hello… January!! 

Karri Perry’s Creamy Potato Soup:

3lbs. Russet Potatoes-sliced into chunks and cooked until tender and drained

Leeks 2-3- sliced, rinsed and drained

1/2 cup chopped onion 

1/2 cup peeled and chopped carrot (1/2 cup)

2 Tablespoons unsalted butter

2 tsp salt

1/2 tsp fresh ground pepper

2 tsp ground coriander 

2 tsp garlic powder 

2 tsp dried thyme

Chicken or vegetable stock; two cans-28 ounces (about 3-4 cups)

1 cup heavy cream or half and half

2 cups milk

1/2 cup sour cream

Toppings for “loading” soup: shredded sharp cheddar cheese, chives, scallions,   crumbled bacon, sour cream.

Directions:

Peel and slice a 3 lb. bag of russet potatoes.  Put into a pot of water and heat on medium until just tender.  Remove from heat, drain and set aside.

Leeks...can be sandy...be sure to give them a good soak.  Chop off the dark green leaves at the top and the roots at the bottom. 

Slice 2 medium or 3 small leeks and rinse them well.  I like to let them soak in a colander of cold water while I work on the potatoes.  Simply lift the colander out and give them a final rinse.

In a large pot on medium, cook the leeks and chopped onion in 2 tablespoons of unsalted butter until soft and just beginning to caramelize. Add chopped carrots.

Add:

2 teaspoons of ground coriander seed 
2 teaspoons of garlic powder

2 teaspoons dried thyme

1 tsp salt

Two 14-ounce cans of chicken stock

1/2 cup sour cream

2 cups milk

(It's fine to substitute vegetable stock for a vegetarian version)  Adding the stock will loosen the seasonings and browned leeks that may be on the bottom of the pot...Return the potatoes to the pot and bring pot to a boil.

Reduce heat to low.
Add 1/2 pint of heavy cream or half and half.  The heavy cream is really rich, either work wonderfully. Add the milk and sour cream.

Let simmer on low at least 30 minutes-or up to all day, stirring occasionally.  If the soup is on all afternoon...it may get a little on the thick side, have a little extra cream or stock available to thin it. As the soup simmers, the potatoes get creamier and the flavors all come together.

Add additional salt and fresh ground pepper to taste.  It is better to salt and pepper at the end of simmering, just before serving...salting too early and too much can lead to salty soup, especially if it simmered all afternoon and reduced down.

Top the soup with shredded cheese, sour cream, chives or bacon crumbles... Enjoy!

Quick Beef Bbq Sandwich with Creamy Cole Slaw

 

QUICK Beef BBQ Sandwiches w/ Creamy Cole Slaw

Homemade Rolls:

In a stand mixer: Place 1 cup of lukewarm milk (2% or whole) AND 1 cup of lukewarm water (not hotter than 110 degrees--or it will kill the yeast)

Add:

2 Tablespoons dry active yeast

2 Tablespoons softened butter

2 Tablespoons granulated sugar

2 tablespoons of oil (olive or vegetable)

3 teaspoons salt

5 cups all-purpose flour

Let the yeast, liquids and sugar rest in the bowl and begin to activate for 10 minutes.  Then add the butter oil, salt and the flour one cup at a time.  When dough pulls away from the bowl, stop mixing, form into a ball, cover and let double in size for 1 hour.  After 1 hour, punch down dough and let rest for 10 minutes.

Form dough into about 12, 3- inch sized buns, place on a parchment lined baking sheet.  (Remember they’ll expand) Let the dough rise, covered for 40 minutes-1 hour.

Bake in a preheated 375 degree oven, on the lower middle rack for 25-30 minutes or until golden.  Move buns to a cooling rack until cooled.

Quick Beef BBQ

A great meal for using up leftover pot roast or beef brisket.

Using one pound of cooked leftover beef (roast, brisket) chop finely.

In a skillet with 1 teaspoon of olive oil, add 2-3 teaspoons of chopped onion.  Add 1/4 teaspoon red pepper flakes.

Stir in:

The chopped beef

1/2 cup ketchup

2-3 Tablespoons brown sugar

1 teaspoon mustard

1/4 tsp chipotle pepper powder 

1 teaspoon apple cider vinegar

1 minced garlic clove

Salt and pepper

Stir together, let simmer for 7-10 minutes over medium heat—add a few teaspoons of water to thin if needed. Serve on buns or rolls with creamy cole slaw.

Creamy Cole Slaw

Ingredients:

4 cups shredded cabbage (green and purple) (Or use packaged coleslaw mix)

3/4  cup shredded carrot (1-2 carrots)

1-2 green onions chopped finely (About ½ cup) (use whites and greens)

Sauce:

½ cup of good mayo (I used Duke’s)

2 Tablespoons sour cream

1 Tablespoon red or white wine vinegar

1 Tablespoon granulated sugar

½ tsp salt

½ tsp black pepper

Combine the cabbage, carrots and the green onion, set aside or keep in a refrigerated zip-top bag until 20 minutes before serving time.

For the sauce, combine the mayo, sour cream, vinegar, sugar, salt and pepper.  Mix well.

Pour the sauce over the prepared cabbage/carrot/onion mixture, toss to coat…let stand  20 minutes-refrigerated before serving.  Can be made ahead and refrigerated…but for a crunchier slaw, prepare just before serving.

Football Jars

Do you throw a Super Bowl party every year? Or maybe you host a football tailgate in the fall… or perhaps you’re throwing a birthday party for a football crazed fan— these football jars are just what your party needs.  An easy craft you can use year after year.  

I use these cute jars every year during the playoffs or Super Bowl—they are a fun way to add height to the table… inexpensive and easy to create.

What you’ll need:

Clear glass jars-canning or recycled pasta jars are great choices.

Brown craft paint

Medical tape-from the first-aid aisle

Scissors and a paint brush

How To:

Using clean, and dry jars, add a good squeeze of brown craft paint.  (A few Tablespoons)

Swirl the paint around, coating the inside of the jar well.  Use the paintbrush to reach any area that needs to be covered.

Allow to dry 24-48 hours.

Cut the medical tape to size, and recreate football stitching on each jar.

Wasn’t that so easy!?  A fun craft that you can use every year or football season.  

This is a craft that would be great for kids to do—I think a scouting troop or a class could have fun making these too!

Perfect for napkins. utensils, even flowers…if using with flowers-insert a waterproof cup-so the brown craft paint isn’t disturbed.

Have a great football party!!

Cozy Weekend Pot Roast

 Cozy Weekend Pot Roast

3-4 pounds chuck roast-trimmed and cut into 4 inch pieces.

1 Tablespoon olive oil

2 teaspoons salt

1 teaspoon fresh cracked pepper

1 teaspoon dried rosemary

3 peeled and chopped garlic cloves

1 cup chicken broth

2 cups beef broth

1 Tablespoon Worcestershire sauce

1 15-ounce can diced tomatoes

4-5 large carrots peeled cut into 2 inch chunks (2-3 cups)

1 medium yellow onion chopped (about 1 cup)

2 Yukon potatoes peeled and chopped into 2 inch chunks 

2 cleaned celery stalks chopped into 2 inch pieces 

Preheat oven to 300 degrees.

In a Dutch oven over medium heat, add oil. Season the chuck roast with salt and pepper on all sides,

Add meat to the hot oil to brown on all sides.

Once browned, add the Worcestershire sauce, rosemary, tomatoes, the beef and chicken broth, add the onion, chopped garlic, carrots, celery and potatoes. 

Cover with a lid and place on the lowest oven rack for 3-4 hours at 300 degrees.  Plan on one hour of cooking time per pound of meat.  Meat should be fork-tender and fall apart easily when ready.

Serve in a shallow bowl, for extra deliciousness try serving over buttered rice or buttered wide egg noodles… or over a scoop of mashed potatoes.   

Yeast Rolls… a perfect pairing

Homemade yeast rolls are a great addition to any meal… but, especially pot roast. Get the easy and very doable recipe here: Yeast Rolls

Enjoy!! 

French Fry (Charcuterie) Board

French Fry Board 

Is this a charcuterie board?? Technically it’s just a French Fry board, but call it what you want… I’ve seen almost every kind of “charcuterie” board from candy and sweets, to waffles and pancakes—and now this —super easy and always delicious: French Fry Board.  Perfect for game day… or a big bbq picnic.

Use a selection of favorite fries: Tater Tots, curly fries, sweet potato, steak fries, shoe string, crinkle cut… the sky is the limit.  Variety helps your board to be delicious and interesting!

Bake fries according to package instructions.  

Arrange on a large serving tray or wooden board.  Serve with ketchup, bbq, honey mustard, ranch, or house-made dips: see below.

Dips: of course store bought is fine.  If you have the time homemade dips are amazing.  Use good mayonnaise and fresh spices and herbs for best results.  Again— with all those amazing fries… a variety of scrumptious dips is important too.  Get my favorite dip recipes just below:

 

Garlic Ranch Dip:

½ cup mayonnaise (Dukes)

½ cup sour cream

2 cloves garlic minced

½ teaspoon ground mustard

½ teaspoon dried basil

½ teaspoon dried oregano

Salt and pepper to taste

 

Everything Bagel Dip:

½ cup mayonnaise 

½ cup sour cream

1 tablespoon everything bagel seasoning (Trader Joe’s or Walmart)

 

Smokey-Spicy Dip:

½ cup mayonnaise 

½ cup sour cream

1 teaspoon smoked seasoned salt (Penzey’s)

½ teaspoon chili powder

½ teaspoon paprika 

1 teaspoon lemon juice

 

Mix ingredients, refrigerate 4 hours-overnight for best flavor.  To thin, add a teaspoon of milk or cream.  Serve with fries.

 

Herbed-Garlic Ranch Dipping Sauce

½ cup buttermilk

½ cup sour cream

½ cup mayonnaise (Substitute plain Greek yogurt if desired)

Mix well and add: 

2 fresh garlic cloves minced

½ teaspoon dried basil

¼ teaspoon dried oregano

½ teaspoon dried dill

½ teaspoon onion powder

½ teaspoon salt 

Pepper to taste

(Can substitute the above spices for your favorite dried Italian Herb blend- add about 2 teaspoons plus salt and pepper to taste if substituting)

Let mixture chill for at least 1 hour in the refrigerator.  The longer the dipping sauce sits, the better it tastes.