Italian Love Cake: Happy Valentine’s Day

Not sure on the history of why this is called love cake, but I will tell you its two major components are items I love dearly: chocolate & cheese!! (It’s ricotta, chill) Anyway, it’s not super laborious, but it’s also not your traditional cake. Set aside a good amount of time to make this and it’s actually best if you make the night before serving. Also! there’s an element of magic involved. That’s right kids, magic.

  • 1 boxed chocolate cake mix AND the ingredients listed on the box (I know I’m a disappointment to Martha but whatever, I love me a solid shortcut)
  • 2 lbs. (32 ounces) ricotta cheese (seemed like an insane amount when I was buying it but is actually the right quantity)
  • 4 eggs
  • 3/4 cup sugar (my coworkers seemed to think 1 cup would’ve been better as that layer wasn’t quite as sweet, so use your judgment)
  • 1 teaspoon vanilla extract
  • 1 (5.1 ounce) package instant chocolate pudding mix
  • 1 cup cold milk (yes that seems like too little, but just trust the recipe please, also I may swap this for Kahlua next time and see if that improves/ruins this “frosting”)
  • 8 ounces Cool Whip

Preheat oven to 350 degrees. Lightly butter a 9×13 inch pan and set aside. In a large bowl, prepare your cake mix batter according to the directions on the box. Set aside. In the bowl of a stand mixer (or a super strong whisking arm like mine), beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

Pour the cake batter into the prepared baking pan and use an off-set spatula to spread evenly in the pan. Next, carefully pour the ricotta mixture evenly over the top of the cake batter. Gently spread the ricotta mixture so it evenly covers the cake batter. (The layers will switch while baking so the ricotta moves to the bottom and cake to the top – like magic or the scientific reason that ricotta weighs more than cake batter, whatever I am sticking with MAGIC.)

Bake for 60 minutes or until cake is set. Let cake cool completely before “frosting.”

Once the cake is cool, whisk together the pudding mix and milk until combined. Gently fold the Cool Whip into the pudding until combined. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours, or overnight, before serving. You know what -this cake SHOULD be called Love Cake because if I have to wait overnight to dive into this puppy I must really love you/it.

Not a very “pretty” picture but this is all I could sneak in as my coworkers devoured the cake.

IMG_6405

We are sending you all loads of Italian love this valentine’s day: tanti baci!

Happy Eating, XO.

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Big ol’ Rice Bowl

One of my favorite restaurants serves these delicious rice bowls. Seeing that I’d probably look stalker-ish if I went there every day  to get one, I recreated it for dinner. And as it turns out, it was really easy (but I mean, come on, would we ever post a super hard recipe?), and I learned how to make fried rice. We should all know how to make fried rice.

  • 2 bags of white rice (I use the instant boil-in-a-bag kind)
  • 1/4 cup soy sauce
  • 1/3 cup peanut oil (or vegetable oil)
  • 2 eggs
  • 1 red pepper
  • 1 medium yellow onion
  • 1 chicken breast, diced
  • 1 container of button mushrooms
  • Salt and pepper to taste

There’s a bit of prep before you begin to combine it together in a bowl. To start, boil the rice according to the box instructions (roughly 10 minutes). In two separate pans, cook the diced chicken and scramble the eggs. (Be careful not to over cook them though as they’ll continue to cook a little longer when combined with the other ingredients.) In a deep wok or skillet heat up the peanut oil over medium heat and add in the peppers, onions, and mushrooms.

Once the rice is done, dump it in to the wok with the vegetables and pour the soy sauce on top. Mix in the chicken and eggs and toss until fully combined. Serve in a big comfy bowl and enjoy!

 

Rice Bowl

 

Happy Eating, XO.

Breakfast bites

As many of you know by now from this breakfast recipe, we’re not really morning people. We want the easiest, “throw-it-together” breakfasts. You can only have cereal so many mornings in a row. So what’s easier than mixing a couple ingredients and throwing it in the oven? I whipped up these puppies on a Sunday morning and was able to put them in the fridge and freezer for later in the week. They’re damn delish and travel easy.

*Makes 6 muffins

  •  6 eggs
  • 1/2 cup chopped spinach
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped onions
  • 1/4 cup mozzarella cheese
  • 2 tbsps milk

Preheat oven to 350 degrees and grease a muffin tin or use muffin cups. Mix all of the ingredients together and pour in to the tin. Cook for 20 minutes until the tops are slightly browned.

 

Breakfast bites

 

Happy Eating, XO.

Back to School :(

Labor day has come and gone, so there is no denying colleges and universities are back in full swing. Just so you know my MBA classes have been started for two weeks already so don’t whine. Anyway, if you are a dorm dweller and are missing the lovely meals prepared for you while you were home or travelling for the summer, this is your post! Not only are these good microwave friendly recipes, but it actually uses and tastes like real food. What, are we still pretending like Easy Mac and Ramen noodles are “Real”? I am pretty sure my box of oreos and popcorn are more “Real”.

Omelet in a mug

  • 1 large egg
  • 2 egg whites
  • 2 tbsp. shredded cheddar cheese
  • 1 tbsp. diced green bell pepper (I have even tossed in leftover ham or turkey that I didn’t want going bad ,but was sick of making sandwiches with. Chop it small.)
  • Salt and ground black pepper to taste (you know I even squirted some hot sauce in there for a kick!)
  • Cooking spray

Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.

Then, I would always crave something hot and sweet after classes. Something that was filling and warm, but also captured my sweet tooth. This is an easy spin on something we all consider as a boring and basic breakfast (ahh triple alliteration, nerd!)

Pumpkin Oatmeal

  • 1 cup quick-cooking rolled oats
  • 3/4 cup milk, or as needed (depends on how runny or thick you like it)
  • 1/2 cup canned pumpkin puree
  • 1/4 tsp. pumpkin pie spice
  • 1 tsp. cinnamon sugar

(Feel free to add nuts and raisins if you need something hearty to hold you over for a while, perhaps a good pre-exam breakfast?)

Mix oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat for 20 more seconds and serve.

Hope you enjoy and do submit any of your other dorm room delicacies. I am sure everyone else would love the help!

Submit your recipe/tips to damndelish@gmail.com and receive a FREE tote if yours gets chosen to post. Check out our Instagram to see what the tote looks like. They are super cute and super useful!

Happy Eating, XO.

Slammin’ Salmon Burger

First of all, if you’ve never seen the movie Slammin’ Salmon with Michael Clark Duncan, please rent it! You’ll die laughing. Now back to the recipe – there’s this little shack of a place in Sag Harbor called The Dock House. Every summer we make a special trip there just for the salmon burgers. They have plenty of other seafood too, but there’s something about those burgers. This summer we haven’t been able to make the trip, so I tried to recreate them myself in the last week we have of this wonderful season. I’m sure The Dock House has a special seasoning they’ll never reveal, but these burgers are damn close.

*Makes 4 burgers

  • 1 1/4 lb salmon fillet (no skin)
  • 1 medium onion, chopped
  • 2 eggs beaten
  • 1 tbsp dijon mustard
  • 1 tbsp of lemon juice
  • 1/2 cup bread crumbs
  • A pinch or two of Marshall’s seafood rub
  • Burger buns

In a food processor, puree the salmon until smooth. Add in the onion, eggs, mustard, lemon juice, bread crumbs, and the rub. Grill the burgers on each side for about 10 minutes or until brown. You can also pan sear them, or broil them for 15 minutes. While they’re grilling, whip up some homemade tartar sauce for a dollop on top.

 Salmon burger

Happy Eating, XO.