Triple Chocolate Bundt

Adapted from Kate's recipe, and reminiscent of Nanny's chocolate bundt cake.  She would take a chocolate cake mix and add a box of pudding.  This recipe also uses one of her favorite baking secrets- sour cream!

Triple Chocolate Bundt

4 large eggs

1 dark chocolate cake mix

1 small box (3.9 oz) instant chocolate pudding

8 oz. sour cream

½ cup warm water

½ cup vegetable oil

12 oz. semisweet chocolate chips--Minis are preferred

Preheat oven to 350 degrees.

Combine all ingredients except chocolate chips; mix well.  Addchocolate chips; mix well.

Pour mixture into greased bundt (I use Pam).

Bake at 350 degrees for 45 – 50 minutes.

Remove pan from oven; allow to sit on wire rack for 30 minutes, then remove cake from pan onto wire rack to finish cooling.

Greek Orzo Pasta Salad

This is an excellent summer salad.  It is best made ahead.  Undercook the orzo so that as it soaks up the dressing it doesn't get soggy.  

For the Dressing
1/4 cup olive oil 
1 clove fresh garlic, finely chopped 
3/4 teaspoon dried oregano 
3/4 teaspoon dried basil 
1/2 teaspoon pepper 
1/2 teaspoon salt 
1/2 teaspoon onion powder 
1/2 teaspoon Dijon-style mustard 
1/4 cup red wine vinegar  

For the Salad 
1 1/2 cups orzo pasta 
1/2 cup grape tomatoes; halved 
1 cucumber, seeded and chopped 
1/4 red onion; chopped 
1/2 red bell pepper; chopped 
1/2 cup crumbled feta cheese 

Lemon Cake

An excellent lemon cake recipe that my friend Kate made. The lemon-sugar glaze gave it a nice sugary crunch!  Serve with raspberry coulis and fresh berries. 

http://www.saveur.com/article/Recipes/East-62nd-Street-Lemon-Cake

Nanny's Sour Cream Pound Cake

A true family favorite- Nanny's sour cream pound cake.  Let the butter, sour cream, and eggs come to room temperature first as Nanny did. 

Pierogies, from two Stellas

It seems appropriate that the first post should be about a favorite food of many, and brings together my family and John's.  The top recipe is Amie and Kurt's Aunt Stella, and the bottom is John's Great-Aunt Stella.  I prefer the filling of the top recipe and dough of the bottom.  Happy pierogie making!