Iron Chef Mommy

The journey of a mother and wife in her very own kitchen stadium

Happy 2010!

Posted by ironchefmommy on January 2, 2010

Happy New Year (and new decade, for that matter!). It’s been a whirlwind of a week here and I have so much to do, but I did want to share a few things to start the new year in a great (tasting) way!

A little back story on the first dish, well, dessert. As some of you know, my husband has an amazing palate. He can taste such minuscule differences in dishes and is very picky about flavors. I knew that when I wanted to get better at cooking and baking, he would be my biggest supporter – and toughest critic. I knew impressing him would be hard…call it part of the challenge I guess.

Brett’s favorite cake in the whole world is angel food cake. I got the idea back in September when deciding what to do for his birthday. He decided he wanted to go out to a favorite restaurant of ours, Gregory’s, for a yummy dinner and then come home for cake and presents. Brett declared that he wanted angel food cake. I could have just searched online, but my dear friend Marilla from Cupcake Rehab has always posted delicious recipes so I figured I’d ask her first. Sure thing, she got back to me immediately with one. This cake is AMAZEBALLS. It’s light, airy, with that small hint of almond-y taste that the best angel food cakes have. It’s also surprisingly easy to make. It’s become my go-to recipe anytime Brett requests one (which is usually once a month). He was stuck on a roof all day on Wednesday in 45 mph winds and freezing weather so I thought this would be a nice thing for him to come home to. It came out the best it has so far… absolutely delicious!


1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract

Note: For those not use to making angel food cakes Don’t get any yoke in the whites, if you do throw out and start over. Separate the egg in a glass first. Then if no yoke pour into measuring container.
Heat oven to 375°.
Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
Combine the extracts in a small bowl; set aside.
Beat egg whites, cream of tartar and salt until it forms peaks.
Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
(If you have a mixing guard for your mixer bowl now would be a good time to attach it.)
Beating on LOW, add flour mixture and extracts slowly.
Make sure you fold in the sides and bottom of your mixing bowl.
Spoon into an angel food cake pan.
Move a knife through batter to remove air pockets.
Bake 30-35 minutes or until top springs back when touched lightly with finger. It will feel more dry than sticky.
Invert pan onto a tin funnel to cool completely.
To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan. Then firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

*Another Note – use at least the middle rack of the oven, if not one higher. This will prevent the top of the cake (which bakes as the bottom) from becoming too browned.

On we go to New Years Eve… we had planned a night in since Brett was on call until midnight, and we’re not really big New Years people. I made one of our favorites – buffalo chicken dip. Be warned – it’s delicious and you will have NO problem eating the whole plate of it yourself with a bag of Tostitos. It’s nothing fancy, but utterly delicious.
Use a 9 or 10″ pie plate
Preheat oven to 350.
Layer the following in order:
1 8oz package of cream cheese, softened
1 can 12 oz chunk white meat chicken breast (or fresh cooked chicken breasts if you prefer)
1/2 cup blue cheese dressing
1/2 cup hot sauce (Red Hot)
Shredded cheddar cheese to cover dish
Bake it for 25 minutes. (I find putting it on the top oven rack for 35 minutes is better. It’s cooked all the way through to the middle)

Hope you enjoy these recipes! I have one for the double chocolate chocolate chip cookies I baked for New Years that came out amazing as well. Stay tuned!


6 Responses to “Happy 2010!”

  1. Marilla said

    Again, I am so glad you love that recipe. I think I’m going to try it this month, along with your broccoli pies!

  2. Susie said

    this is fantastic! i will be checking in frequently 🙂

  3. thanks girls! Love ya both 🙂

  4. Thanks for this blog post and useful information.

  5. Howdyy’all . First,allow me to say, good page . I loved reading your blog.Thought I would tell ya, I voted your blog up on reddit . Peace

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