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Experience the Fresh Taste of Oregon...

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Lemon Risotto with Roasted Asparagus & Chicken

April 9, 2013 · by Carrie Trax ·

2013.04.07@16.46.29Asparagus is popping up out of the ground all over Oregon.  This tells me that spring has started here in Oregon.  My favorite way to prepare asparagus is to roast it in the oven, it takes just 5 minutes.  You can also grill, steam or boil asparagus to make endless dishes.  For breakfast I enjoy it in omelets, quiche and served with Eggs Benedict.  Grilled asparagus is great tossed in your favorite pasta dish or to make a creamy soup.   However you like it, enjoy it Fresh From Oregon.

Fresh From Oregon Asparagus is in season April through June.

Lemon Risotto with Roasted Asparagus & Chicken2013.04.07@18.08.332013.04.07@17.19.212013.04.07@17.28.182013.04.07@17.56.29
12 spears asparagus, cut in pieces on a diagonal, roasted
1 chicken breast, grilled
1 (14.5 oz) can chicken broth
3 cups water
4 tablespoons butter, divided
1/2 cup onions, diced
1 cup Arborio rice
1/2 cup dry white wine, room temperature
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
juice and zest from half lemon

In saucepan combine the chicken broth and water to a boil, reduce heat to a low simmer.  Melt 2 tablespoons butter in large skillet on medium heat, add onions and saute until tender, about 5 minutes.  Add the rice and saute 2 to 3 minutes to lightly toast.  Add the wine and cook, stirring constantly, until it is absorbed.  Add 1 cup of the hot broth mixture, stirring often until liquid is absorbed.  Add another cup of broth mixture and repeat until all the broth is gone.  This should take 25-30 minutes.  You should be stirring often to keep from sticking to the bottom of the skillet.  Once all the broth mixture has been added and liquid absorbed add the remaining 2 tablespoons butter,  heavy cream, Parmesan cheese, salt, pepper and lemon zest & juice.  Cook, stirring constantly, 2 minutes.  It is ready to serve.  Place risotto on plate and place some sliced chicken and asparagus on top.

To roast the asparagus toss pieces with 1 tablespoon olive oil and season with salt and pepper.  Place on baking sheet in a 400 degree oven for 5 minutes.

If you want to make a vegetarian version use vegetable broth in place of the chicken broth.

2013.04.07@18.12.29

Filed Under: chicken, family favorites, farmers market, lunch, side dish · Tagged: asparagus, lemon, risotto, vegetarian chicken

Fresh Dungeness Crab Salad with Grilled Asparagus

April 7, 2013 · by Carrie Trax ·

Fresh crab salad with asparagus and lemons and loaf of bread

With fresh asparagus coming into season and Dungeness crab still in season in Oregon I made a Fresh From Oregon crab salad with a lemon vinaigrette.   The best way to serve asparagus on a salad is grilled with olive oil and seasoned with a little salt and pepper.  This will make two nice size salads.

Fresh Dungeness Crab Salad
1 head butter lettuce
1 pound fresh Dungeness Crab meat, cooked
1/2 pound asparagus grilled
1 each green, red and yellow peppers, cut in strips
2 hard boiled eggs, cut in quarters
1 pint cherry tomatoes
1 lemon, cut in wedges
Divide and place the butter lettuce on two plates.  In the center of the salad divide and place half of the Dungeness Crab meat.  Around the crab arrange the asparagus, peppers, eggs and cherry tomatoes.  Serve with the lemon vinaigrette and garnish with lemon wedges.

Lemon Vinaigrette
1 1/2 teaspoons lemon zest
2 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoon olive oil
In a pint size mason jar add lemon zest, lemon juice, Dijon mustard, salt and pepper.  Shake until mixed.  Mixing with a small whisk slowly add the olive oil until it is combine and mixed well.  You can give it a good shake after whisking, (with a tight lid on).

Filed Under: farmers market, salad, seafood · Tagged: asparagus, dungress crab, lemon, salad, seafood, vegetables, vinaigrette

Chocolate Covered Easter Eggs…

March 25, 2013 · by Carrie Trax ·

2013.03.24@15.45.04With Easter less than a week away… you must be thinking about bunnies, coloring eggs and of course chocolate in the Easter basket.2013.03.23@15.50.08  I got my 20# box of chocolate out this weekend and my favorite filling recipes and turned my kitchen into the Easter Bunny’s workshop.  I added a new filling this year that is filled with Fresh From Oregon flavors, hazelnuts and cranberries.  I took some hazelnuts out of the freezer (the best place to store them) and toasted them in the oven at 400 degrees for about 3-4 minutes.  I then opened a box of dried cranberries I found the other day while shopping.  These dried cranberries are grown and produced by the Vincent Family on the Southern Oregon coast, they cultivated their first cranberries in 1957, read more here about their story.   So with these two great Oregon flavors and my fudge recipe I created a Hazelnut Cranberry Fudge filling.  I also made my 2013.03.23@15.43.27family’s other favorite fillings: coconut almond, peanut butter and pecan fudge caramel.  These melt in your mouth recipes are easy and quick to make and the taste of homemade chocolate eggs will be the perfect surprise for your family and friends this coming Easter.

Once you have made your fillings and shaped them into eggs they will be ready to dip in the chocolate.  I use a good grade of melting chocolate wafer, Merckens.  You can find them at your local stores that sell candy making supplies or order online.  It is best to melt in a double boiler or a bowl placed over simmering water.  I find it is easier to dip just the bottoms in the chocolate first and let it set, about 10 minutes.  Then when you dip the top into the chocolate you will have something to hold onto, the only downside you will need to lick the chocolate off your fingers often.  You can also place that set chocolate bottom on a fork and dip it into the chocolate.  Remember to place a piece of parchment paper on the pan you will place the eggs on to set the chocolate, this keeps them from sticking to the pan as the chocolate sets.

Hazelnut Cranberry Filling:
1 pound semisweet chocolate chips (about 1 1/2 bags)
2 ounces unsweetened chocolate squares, chopped2013.03.23@16.10.06
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup hazelnuts, toasted and roughly chopped
1/2 cup dried cranberries, chopped
Line an 8-inch square baking pan with parchment paper, allowing extra to hang over the sides and spray lightly with cooking spray, set aside.
In a double boiler toss chocolates, baking soda and salt.  Stir in condensed milk and vanilla.  Stir 2-5 minutes until only a few pieces of2013.03.24@11.18.422013.03.24@11.20.032013.03.24@13.07.47 chocolate are left.  Remove from heat and stir another 2 minutes, the mixture will become a little glossy.  Stir in the hazelnuts and dried cranberries.  Spread evenly in the prepared pan and let set for 3o minutes.  Once cool enough to handle cut into 12 even pieces and make into an egg shape.  Place on a parchment lined baking sheet and let set for about 1 hour before you dip them in the chocolate.

Peanut Butter Filling:
1 cup butter
2 1/2 cups peanut butter
5 cups confectioners sugar
Cream together butter and peanut butter in the bowl of an stand mixer until creamy.  Gradually add the confectioners sugar and mix until combined.  Shape into the size eggs you want.2013.03.24@15.36.562013.03.24@15.39.352013.03.24@15.44.382013.03.24@15.48.57

Coconut Almond Filling:
1 cup butter
4 cups confectioners sugar
1 pound shredded coconut
7 ounces sweetened condensed milk
1 cup almonds, finely chopped
1 teaspoon vanilla extract
In bowl of a stand mixer cream butter and confectioners sugar.  Add coconut, condensed milk, almonds and vanilla, mix until fully combined.  Chill in refrigerator about 30 minutes and then shape into any size egg you want.

Pecan Carmel Fudge Filling:
1 pound semisweet chocolate chips (about 1 1/2 bags)
2 ounces unsweetened chocolate squares, chopped
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup pecans, toasted and roughly chopped
6 ounce caramel squares
2 tablespoons milk
Line an 8-inch square baking pan with parchment paper, allowing extra to hang over the sides and spray lightly with cooking spray, set aside.
In a double boiler toss chocolates, baking soda and salt.  Stir in condensed milk and vanilla.  Stir 2-5 minutes until only a few pieces of chocolate are left.  Remove from heat and stir another 2 minutes, the mixture will become a little glossy.  Stir in the pecans and spread evenly in the prepared pan and let set for 3o minutes.  Once cool enough to handle cut into 12 even pieces and make into egg shapes.  Place on a parchment lined baking sheet and let set for about 30 minutes before pouring caramel over.  To melt caramels unwrap and place caramels and milk in a bowl over simmering water and stir until melted.  Pour about a tablespoon of caramel over each egg, if it drips over the side its Ok.  Let set 5 minutes and eggs are ready to dip in the chocolate.

Filed Under: candy, Chocolate, Easter, hazelnuts, Oregon made products · Tagged: Candy, caramel, Chocolate, coconut, cranberries, Easter, eggs, hazelnuts, peanut butter, pecans

Chocolate Coconut Peanut Butter Cookies

March 20, 2013 · by Carrie Trax ·

2013.03.19@20.31.40Some of my Fresh From Oregon dishes do not always come from a trip to the local farmers market for local grown fruits and 2013.03.19@17.45.02vegetable but from local Oregon made products.  Wild Squirrel Peanut Butter is one of my most recent discovers of Oregon made products.  Here is their story “One day, at their apartment in Eugene, Oregon, University sophomores Keeley and Erika were scraping the bottom of yet another jar of peanut butter. With no more peanut butter and a surplus of celery, they were faced with a familiar conundrum.  Luckily, they had a bag of raw peanuts, a brand new food processor, and two squirrelly little minds. It didn’t take long before they had created a delicious batch of homemade peanut butter.”  I picked up a jar of their Chocolate Coconut Peanut Butter and a jar of the Honey Pretzel Peanut Butter to see what I could create.  Their other flavors of peanut butter are Cinnamon Raisin and their newest Sesame Cranberry.  They also have almond butters, Chocolate Sunflower and Vanilla Espresso.  The first thing I wanted to make was a peanut butter cookie and give it a make over with the Wild Squirrel Chocolate Coconut Peanut Butter.  Enjoy the cookies below with a big glass of milk!  You can find Wild Squirrel Peanut Butters and Almond Butters at these local stores or order online from their website.

Chocolate Coconut Peanut Butter Cookies2013.03.19@18.13.072013.03.19@19.57.002013.03.19@17.50.40

Cookie:
1/2 cup butter
1/2 cup Wild Squirrel Chocolate Coconut Peanut Butter
1/2 cup sugar (Plus additional for rolling cookies in before baking)
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Garnish:
3/4 cup semisweet chocolate
1/2 cup toasted coconut

Preheat oven to 350 degrees.  Combine butter, peanut butter, sugars, egg and vanilla in the bowl of a stand mixer and mix until combined about 1 minute.  In separate bowl add flour, baking soda and salt and mix to combine.  Add to the wet ingredient and mix until fully combined, about 2 minutes.  Form into 1-inch balls, roll in the sugar and place on baking sheet, flatten with a fork creating a criss-cross design.  Bake 10-12 minutes until brown.  If you under bake until lightly brown you will have a soft cookie but if you like a cookie with a crisp crunchy taste bake at the higher time until brown.  When cool melt chocolate and drizzle over the cookies and immediately sprinkle with the toasted coconut.  Tip: Make sure you fully mix the peanut butter when you open the jar, you will see the oil is separated and laying on the top.

2013.03.19@20.20.34

Filed Under: baking, Chocolate, cookies, Oregon made products · Tagged: baking, Chocolate, coconut, cookies, Oregon made, peanut butter

Oregon Dungeness Crab Alfredo

February 19, 2013 · by Carrie Trax ·

2013.02.16@19.05.25Slightly sweet and tender flesh are the only words to describe the taste of Oregon Dungeness Crab.   The annual harvest of the Oregon Dungeness Crab begins on December 1st and ends on August 14th.  The peak of the season is December through April and they can be found in large piles in your local seafood store.  Now is the best time to get the lowest prices on Oregon Dungeness Crabs when the harvest is in full swing during the winter months.

Only the mature male crabs that measure at least 6 ¼ inches across the back of the shell are allowed to be harvested.  All under sized male and females must be returned to the ocean where they continue the mating cycle for future harvesting.

I got about 1/2 pound of crab meat out of one crab.  If you were serving just the crab meat you should plan on about 2 crabs per person, but if combining with other items like this Fresh From Oregon Crab Alfredo one crab will do the job.

With the Oregon Dungeness Crabs in peak season now I will be preparing more dishes to share with you.

Oregon Dungeness Crab Alfredo2013.02.16@18.28.082013.02.16@18.49.222013.02.16@18.50.54

1 tablespoon butter
1/2 cup green onions, chopped
2 cloves garlic, minced
1/2 pound Oregon Dungeness Crab meat
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup fresh Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
4 cups cooked hot linguine noodles (1/2 pound uncooked dry)
2 tablespoon fresh parsley

In large skillet over medium-high heat melt butter.  Add green onions and garlic and saute for 1 minute.  Add the crab meat and saute 1 minute.  Reduce heat to medium-low and add the heavy cream, salt and pepper and cook for 2 minutes or until heated through, stirring constantly.  Gradually add both of the cheeses and cook until melted, about 2 minutes.  Remove from heat and add the hot linguine noodles.  Add the fresh parsley and its ready to serve.

Filed Under: family favorites, Fresh From Oregon, lunch, Main Dishes, Oregon made products, Pacific Northwest Trips, pasta · Tagged: alfredo, crab, dinner, pasta, sauce, seafood

Hazelnut Shortbread Cookies

February 12, 2013 · by Carrie Trax ·

2013.02.11@17.09.48If I had to pick my husband’s favorite cookie that he can’t keep his hands off, it would be shortbread cookies.  So for Valentine’s Day this week I baked him a batch of heart shaped shortbread cookies with an added Fresh From Oregon taste, hazelnuts.  If you have been following my blog you know I LOVE hazelnuts.  I never baked with them until I moved to Oregon 7 years ago and discovered this gem of a nut.  I substitute hazelnuts in the place of other nuts in most of the recipes I make now.  If you are not lucky enough to have fresh hazelnuts near you pecans make a good substitute in this recipe.  This can be made and eaten plain, that’s how my husband prefers them, but I like them dipped in chocolate and sprinkled with more hazelnuts.  Enjoy and make these for your sweetheart this week.

Hazelnut Shortbread Cookies

1 cup butter
1/2 cup sugar2013.02.11@17.00.56
2 teaspoons vanilla extract
3 egg yolks
2 1/4 cups Bob’s Red Mill white flour
1/4 cup  hazelnuts, ground fine
1 cup dipping chocolate
1/4 cup hazelnuts, ground

Cream butter, sugar and vanilla in the bowl of a stand mixer.  Add egg yolks and mix for 30 seconds. Add flour and hazelnuts and mix until just combined, do not over mix.  Form into a ball and flatten slightly, wrap in plastic wrap and refrigerate for about 2 hours.

Preheat oven to 350 degrees.  On lightly floured surface roll shortbread dough to 1/4-inch thick.  Cut out shapes using your favorite heart shaped cookie cutters.  Place on lined baking sheets and bake for 10-12 minutes or until lightly brown around the edges.  Cool on a wire rack.

Melt chocolate in a small bowl in the microwave for 30 seconds, stir and place back in microwave another 30 seconds. Repeat one or two more times until the chocolate is melted.  Dip half the cookie in the melted chocolate and sprinkle with the hazelnuts.  Place on lined baking sheet to set.

Hazelnut Facts from Oregon Hazelnuts

  • The hazelnut became Oregon’s official State Nut in 1989.
  • Hazelnuts are also known as “filberts.”
  • About 650 Oregon farm families grow hazelnuts on 28,400 acres.
  • Hazelnut trees can produce until over 80 years of age.
  • The hazelnut is unique in that it blooms and pollinates in the middle of winter. Wind carries the pollen from yellow catkins to a tiny red flower, where it stays dormant until June, when the nut begins to form.
  • n 1858, the first cultured hazelnut tree was planted in Oregon by retired Hudson’s Bay Company employee, Sam Strictland in Scottsburg.

Filed Under: baking, Chocolate, cookies, desserts, hazelnuts · Tagged: Chocolate, cookies, hazelnuts, shortbread

Zuppa Toscana Soup

February 11, 2013 · by Carrie Trax ·

2013.02.09@12.11.17

If you ask what’s Fresh From Oregon this week it seems2013.01.19@11.03.56 like anytime you can get Kale.  The Portland Farmers Winter Market is over flowing with all types of greens this time of year and the Kale is looking great.  There are several types of Kale as you look around the market, Italian Kale, Red Russian Kale and Curly Kale just to name a few.  I chose to use the Curly Kale in my soup.  The recipe for  Zuppa Toscana soup can be found all over the internet since this is a favorite soup sold at Olive Garden restaurants everyone wants to make it at home.  I found one I liked the best on Mom On Time Out Blog and with a few changes created my version below.  This is a very hearty soup and can be a meal in itself.  This is no wimpy cracker soup, serve it with a great crusty bread and butter.

Zuppa Toscana Soup
1 tablespoon olive oil
1 pound Italian sausage2013.02.09@10.24.482013.02.09@10.34.472013.02.09@10.46.352013.02.09@10.43.072013.02.09@11.29.00
8 slices of bacon, cut into small pieces
4 large russet potatoes
2 cups water
3 cans of chicken broth
1/2 large onion, chopped
3 cloves of garlic, minced
1 teaspoon red pepper flakes (If you like it hotter add another teaspoon)
1 teaspoon salt
1/2 teaspoon pepper
2 cups fresh kale, chopped
1 cup heavy whipping cream

In large pot add the olive oil, sausage and bacon, cook over medium-high heat until the sausage and bacon are cooked and browned.  Slice the potatoes about 1/4-inch thick, I use my mandolin to get an even cut, set aside.  Once the sausage and bacon are cooked add the water and chicken broth to the pot.  Add the potatoes, onions, and garlic.  Cook over medium heat until the potatoes are cooked through about 30-40 minutes.  Add the red pepper flakes, salt and pepper and cook for another 10 minutes on low heat.  Add the kale and heavy cream and heat through about 5 minutes.

Kale is a form of cabbage, but the central leaves do not form a head.  It is more related to the wild cabbage than the ones that are grown in our gardens.

Kale is a cold weather crop and you will mainly find it in the spring, fall and winter.  It freezes well and taste sweeter and has more flavor after is has been exposed to a frost.

Kale can be used in soups, stews, salad, stir-fry’s and be dehydrated.  It can be steamed and used as a side dish and also is one of the ingredients in the traditional Irish dish colcannon.

Filed Under: family favorites, farmers market, lunch, pork, potatoes, soup · Tagged: bacon, kale, lunch, Potatoes, sausage, soup, zuppa toscana soup

Northwest Rocky Road Cookie Sandwiches

February 10, 2013 · by Carrie Trax ·

2013.02.09@13.46.18Chocolate Chip Cookie + Marshmallow + Hazelnuts = Love on the Mountain in Oregon this Valentine’s Day.  I added some chopped hazelnuts to my favorite chocolate chip cookie recipe and sandwiched it with a fluffy marshmallow cream filling. This version of rocky road cookies gets that Fresh From Oregon taste with the Oregon grown hazelnuts I added.  If you do not have any hazelnuts you can use walnuts or almonds they will work just as well.

Northwest Rocky Road Cookie Sandwiches

Cookies:
1 cup butter, room temperature2013.02.09@11.01.18
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup plus 2 tablespoon Bob’s Red Mill white flour
1 cup chocolate chips
1/2 cup hazelnuts, chopped

Preheat oven to 350 degrees.  Line 2 baking sheet with silicone pad or parchment paper.  In the bowl of a mixer cream the butter and brown sugar until fluffy, about 5 minutes.  Beat in the egg and vanilla.  In medium bowl mix baking powder, baking soda and flour.  Add to the butter mixture combine until mixed. Stir in the chocolate chips and hazelnuts.

Drop round tablespoons on to the baking sheet.  Bake cookies 10-12 minutes or until golden brown.  Transfer to a wire rack to cool.

Marshmallow filling:2013.02.09@11.19.11
1 1/2 cups marshmallow fluff
1 1/4 cups vegetable shortening
1 cup confectioner’s sugar
1 tablespoon vanilla extract

In a mixer bowl beat marshmallow fluff and shortening on low and increase to medium speed, beat until smooth and fluffy, about 3 minutes.  Reduce speed and add the confectioners sugar and vanilla, and beat until mixed.  Increase speed to medium and beat until fluffy, about 3 minutes.

Assemble cookie:
Place about 2 tablespoons filling on one cookie and place on another cookie on top to create the sandwich.2013.02.09@13.46.52

Filed Under: baking, cookies, hazelnuts · Tagged: Bob's Red Mill, Chocolate, hazelnuts, marshmallow filling, rocky road, valentines

Potato Leek Soup

January 30, 2013 · by Carrie Trax ·

2013.01.29@18.41.38This past week on the mountain here in Oregon has been snowy and cold.  The ski resorts here on Mt Hood received up to 5 feet of 2013.01.29@17.03.272013.01.29@17.34.322013.01.29@17.39.012013.01.29@18.25.062013.01.29@18.26.572013.01.29@18.31.582013.01.19@10.52.02snow the past few days.  So what do we eat to keep warm,  hearty potato leek soup. Leeks are Fresh From Oregon this time of year and I had three in my refrigerator from my last visit to the Portland Farmers Winter Market.  This is a quick soup you can make in one hour.  The secret ingredient that gives it extra flavor is bacon.   This soup is so hearty that all you need to have with it to make a meal is a nice roll.  The recipe makes about 6 servings but you can easily double it.  I had some extra so I just ladled the soup into a plastic container and placed it in the freezer for the next cold day we have here on the mountain.

Potato Leek Soup
3 tablespoons butter
3 leeks, thinly sliced
1 medium onion, chopped
4 russet potatoes, thinly sliced
5 cups chicken broth (3 cans)
1 cup heavy cream
salt and pepper to taste
4 pieces bacon, finely chopped
2 green onions, chopped (garnish)

Melt butter in a saucepan over medium heat then add onions and leeks.  Cook, stirring, until onions are limp and just slightly brown.

Add sliced potatoes to saucepan then pour chicken broth over the potatoes.  Continue cooking over medium heat until potatoes are tender, about 30 minutes.  Using a potato masher or immersion blender mash potatoes until creamy.  Add the heavy cream, salt, pepper and bacon, stir until mixed.  Cook 15 minutes more over low heat.  Stir frequently because the soup is thick, it will create bubbles and may splash and burn you.

Leeks have a mild onion-like taste and can be eaten raw in salad, fried, broiled or used in soups.   The white part and light green parts of the leek is what you want to use, discard the top dark green part.

Filed Under: lunch, potatoes, soup, vegetables · Tagged: leek, Potatoes, soup

National Chocolate Cake Day – Two Cakes are Better than One!!

January 27, 2013 · by Carrie Trax ·

2013.01.27@12.34.11Today January 27 is “National Chocolate Cake Day”.  I woke up planning on making my friend Kathy P’s recipe for Texas Sheet Cake and then decided I would make it as well as a 3 layered Dark Chocolate Salted Caramel Cake.

The Texas Sheet Cake is a very simple and fast cake to make.  Making it brought back many memories of seeing this chocolate cake with its creamy icing and nuts at recent family gatherings and reunions. The thin layer of chocolate cake is finger licking good and easy to eat right from your hand no fork needed!

For the second cake you need to plan on a little extra time to make the delicious caramel filling and fudgy icing, it is worth the extra time.  I got this recipe from a food blogger I have been following for years, Annie’s Eats.  She has some of the best recipes I have ever tried so go check her blog out.  I think she helped inspire me to start my food blog.

Cake
2 cups Bob’s Red Mill white flour
2 eggs
2 cups sugar2013.01.27@12.43.28
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 cup butter
1 cup water
4 tablespoon cocoa

Icing
1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
3 1/2 cups confectioners sugar
1 teaspoon vanilla
1 cup walnuts (use hazelnuts to give it a Fresh From Oregon taste)

Preheat oven to 350 degrees and grease a 12 x 18 x 1 inch baking sheet, set aside.

For the cake, mix together the flour, eggs, sugar, salt, baking soda and sour cream in the bowl of a stand mixer.  In medium saucepan bring to a boil the butter, water and cocoa.  Add all at once to the mixer and beat until combined about 30 seconds.  Pour cake batter into the baking sheet and spread out evenly. Bake for 20 minutes.  Make the icing while the cake is baking, you need to spread it on the cake while it is still warm.

To make the icing bring to boil in a medium saucepan the butter, cocoa and milk.  Add the confectioners sugar, vanilla and nuts and mix to combine.  Spread over the warm cake evenly.

Dark Chocolate Salted Caramel Layer Cake from Annie’s Eats

2013.01.27@13.49.36

Filed Under: cake, Chocolate · Tagged: Bob's Red Mill, cake, Chocolate, texas sheet cake

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  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

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Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

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