Hi Everyone,

I know this group is mainly for news regarding Obama, but I made a cake that I think you all might enjoy.

http://teamsugar.com/group/212775/blog/2339449

Here is a cake I recently did. It is a vanilla cake, filled with chocolate mousse. The outside is covered in Marshmellow Fondant. I think it turned out well.

I've been craving Chicken Enchiladas from this little local restaurant in my hometown (on the east coast). Unfortunately, I haven't had a chance to go back home and satisfy this craving. While I have many (and I emphasize many) restaurants at my disposal here on the west coast, I still find myself googling different recipes for enchiladas. Here's one that I tried recently that was authentic and (for the moment) satisfied me

Enjoy!

This tasty recipe for vegetarian eggplant rolls with savory tomato sauce and fresh ricotta cheese comes from chef Sara Foster.

Serves: 4

These delicious chocolate-espresso snowcap cookies are from "Everyday Food Collectible Cookie Edition."

Makes: 18

A frothy drink is tempting enough, but one served in a red-rimmed glass is particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve. Drinkers' lips may be stained pink -- much like those of a sated vampire.

Serves: 10 to 12

Close encounters of the sweet kind are coming soon to a kitchen near you. Though you might expect frosted cupcakes to have sugary personalities, don't be fooled. These desserts have a dark side!

Yields: 2 Dozen

Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.

Prep: 45 minutes
Total: 45 minutes
Serves: 4

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Serves: 6
Prep: 1 hour
Total: 1 hour 55 minutes

I was watching Martha Stewart's show last night, in which she made Portobello mushroom fries. As a big foodie, I was suprised that I'd never seen or heard of this recipe before. I googled around to find others and thought this one by the Denver Post looked simple. Plus, they complimented the fries with a lemon garlic aioli (my weakness), which I think tastes fantastic on most fried foods. Martha's recipe called for a ponzu dipping sauce, which I've also included in this post.

Enjoy!

We really are. Starving, that is. Most of us are lucky to squeeze in two full meals in a day.

I can't remember the last time I had a real piece of meat or a nuitritionally well rounded meal. My diet largely consists of five items: peanut butter, wheat bread, saltines, and cereal. On a good day, I'll enjoy a Gala apple. I'm sure my college cohorts can nod in sad empathy.

So, I need help. We need help. We're recipe ignorant, broke, and starving for ideas. Anyone want to post wallet friend recipes as feedback?

When the leaves start to change color, and I have to start closing the windows at night, I know fall has arrived. To me, fall is the beginning of soup-season. This is a wonderful chicken stock I use as the base for all my soups. You can freeze it in ziplock freezer bags, and use it when necessary.

One of my favorite Winter meals is homemade soup and delicious bread. The following is a recipe that my SLC caterer passed along years ago and it is now a family fav this time of year. Enjoy!

Ingredients
2 tablespoons butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups chicken broth
1 head cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
2 cups shredded sharp Cheddar cheese

1. In 4-quart saucepan, butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

This recipe is easy to prepare. It was my Father's favorite (R.I.P.Dad) and a favorite of my family and friends.