Makin' that Money... one day.

So today's productive venture was to start the big job search for both a part time job for my final (yay!) semester at UMD and also a first career after graduation in December. Somewhere I read that the average number of careers a person holds in their lifetime is seven - which I think is BS. Maybe some people switch careers that many time, but I think they are adding in the part time job changes, which shouldn't count. I could see maybe two or three career changes.. but seven? I guess I'll find out once I enter the "real world" December 22nd.

Hopefully I enter the real world with a good job that I don't hate going to every day. Working at Enterprise Rent-A-Car really made me hate my life. Yes, it was a paying job. However, who wants to wash cars and deal with ghetto angry people in 105 degree weather wearing a business suit? Who wants to work 50-55 hours (or more) per week and barely scrape the poverty line? Not me. Until I enter the real world working in nice air conditioning with nice people, I just bake for parties and other fun things. Here's the latest exciting party platters! If, by some accident, you happen to have been at those parties and loved what I made, please follow and feel free to make all the recipes here!! :)

Chocolate Truffle Cake

Don't hate on the terrible picture. It looked much cooler in person! This recipe is my ultimate favorite from Taste of Home magazine.

• 2-1/2 c. 2% milk
• 1 c. butter, cubed
• 8 oz semi-sweet chocolate chips
• 3 eggs
• 2 tsp. vanilla extract
• 2-2/3 c. all purpose flour
• 2 c. sugar
• 1 tsp. baking soda
• 1/2 tsp. salt

FILLING

• 6 Tbsp. butter, cubed
• 4 oz. semisweet chocolate chips
• 2-1/2 c. confectioner's sugar
• 1/2 c. heavy whipping cream

GANACHE

• 10 oz. semisweet chocolate chips
• 2/3 c. heavy whipping cream

In a large saucepan, cook milk, butter, and chocolate chips over low heat until melted. Remove from heat and let it cool for ten minutes.

Meanwhile, in a large bowl, mix eggs and vanilla. Stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt and gradually beat into the mixture to make a thin batter. Transfer to three greased and floured 9-in. round baking pans. Bake at 325 degrees for 25-30 minutes depending on your oven. Cool for 10 minutes before removing from pans to wire racks to cool completely. Then, I suggest moving the layers into a refrigerator to cool REALLY well because this cake is so moist it will fall apart when layers are stacked.

For filling, melt butter and chocolate in saucepan. Then stir in confectioner's sugar and cream until smooth. Let cool until it reaches a spreading consistency. I always put it in the refrigerator for a little bit.

For ganache, put chocolate chips into small bowl. Heat cream just to a boil. Pour cream over chocolate chips and whisk until smooth. Cool, stirring occasionally, until it reaches a spreading consistency. 

Then assemble - bottom layer, filling, middle layer, filling, top layer, ganache. Spread ganache over top and sides of cake Decorate with sliced strawberries.

For the leaves: find a few mint, lemon, or rose leaves and wash them off. Pat dry. Melt one cup of semi-sweet or white chocolate chips with 1 Tbsp. shortening. With a paintbrush, brush the underside evenly with melted chocolate. Lay chocolate side up on a baking sheet covered with a sheet of wax paper. Chill until set ( about 10 minutes). Apply a second layer of chocolate and again, chill until set. Then, gently peel leaf away from chocolate. Cover and chill until ready to use.

Southwest Chicken Stromboli or Tortilla Roll Ups

Another Taste of Home recipe :)

FILLING:

• 1 small onion, finely chopped
• 1 small yellow pepper, finely chopped
• 1 Tbsp. olive oil
• 1-1/2 c. cooked, shredded chicken breast
• 3/4 c. salsa
• 2/3 c. shredded Mexican 4 Cheese
• 1/2 c. refried beans
• 3/4 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. dried oregano

BREAD

• 2-1/2 to 3 c. all purpose flour
• 2 Tbsp. sugar
• 1 package active dry yeast
• 1-1/2 tsp. salt
• 1 c. (8 oz) sour cream
• 1/4 c. water
• 2 Tbsp. butter
• 1 egg
• 1 egg yolk

In a large skillet, saute onions and yellow pepper in oil until crisp tender. Stir in chicken, salsa, cheese, beans, and spices. Heat through then remove from heat and set aside.

For bread, in large bowl, combine 1-1/2 c. flour, sugar, yeast, and salt. Heat sour cream, water, and butter to 120 degrees; add to dry ingredients. Beat on medium speed for two minutes. Add egg, 1/2 c. flour, and beat 2 minutes longer. Stir in enough flour to form a firm dough. 

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. I like to knead it in the bowl. Place in a greased bowl, turning once to coat both sides. Cover and let rise in warm spot until doubled, about 1-1/2 hr. 

Punch dough down and turn onto floured surface. Roll out into a 14" by 12" rectangle. Spread a mound filling in the center, leaving about 3-4 inches free on the left and right side. Slice one inch wide horizontal strips on either side of filling, only coming in to within 1/2" of where the filling is sitting. Alternating sides, fold strips up and over the filling, creating a braid pattern. Pinch together in the middle, where the strips meet.  Or if you don't want to make a braid, just cover half of the rectangle with filling, coming to within 1/2" of the sides. Fold the empty half over the filled half, pinching seams to seal and folding ends under. Cut slits in the top to make little air holes. Beat egg in small bowl and brush over the top of stromboli. 

Place on ungreased baking sheet and bake at 350 degrees for 30-35 minutes or until golden brown. Let stand for five minutes before cutting. Serve with sour cream if you want!

You can also just spread the filling on tortillas, layer with a little cheese, roll up, and bake on an ungreased baking sheet at 350 for 10-15 minutes. Cut into 1-2 inch pieces and serve with sour cream. 

This will make about six servings.