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Bitch, I am the secret ingredient!
Nicki's Recipes
(Featured in my debut novel,
My Beautiful Dangerous)
Having one of New York’s top chefs as a roommate wreaked hell on the waistline but came with undeniable perks.
"For some bizarre reason, the moment Nicki had focused her large blue eyes on me, her bizarre brain destined us to be friends and, similar to a puppy that follows you home, her relentless attachment eventually wore me down. When she added a rational argument regarding Manhattan’s exorbitant rents, poof… I gained my first roommate and friend. As it turned out, she proved better company than my demons."
Jasmine Monroe (why I have a roommate)
Nicki's Better Than Sex Chocolate Cake
"Nicki baked a sinful concoction so incredible, I swear it caused an orgasm."
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1/4 pound unsalted butter at room temperature
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1 cup sugar
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4 extra-large eggs at room temperature
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1 1/3 cups Hershey’s chocolate syrup
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1 tablespoon pure vanilla extract
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1 cup all-purpose flour
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For the Ganache:
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1/2 cup heavy cream
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8 ounces good semisweet chocolate chips
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1 teaspoon instant coffee granules
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Candied violets or edible gold leaf, for decoration (optional)
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Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.
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Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.
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Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.
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For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
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Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.
Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
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Courtesy of - Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Cheetos Chicken Fingers with
Flamin’ Hot Cheetos Mac n’ Cheese
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1 Egg
Fresh Chicken Tenders
Cheetos
Cheetos Mac n’ Cheese (Flamin' Hot or Regular)
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Beat one egg with one tablespoon of water.
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Grab a handful of Cheetos from the bag and go to town crushing them into dust.
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Lick Cheeto dust off your hands.
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Dip the chicken tenders in the egg mixture, then roll them in the crushed Cheetos and drop them into a baking dish.
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Bake the tenders at 400 degrees for ten minutes.
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Boil water for noodles while the chicken is baking.
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Prepare Mac n' Cheese following instructions on box.
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By the time your Mac n’ Cheese is done, your tenders will be ready.
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Add asparagus to make it look like you care about nutrition.
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Warning - if you go for the Extra Flamin' Hot Cheetos Mac n' Cheese, have a fire extinguisher handy.
As Jasmine's best friend, Nicki created a dish just for Jasmine's obsession with Spicy Cheetos.
Ingredients
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3/4 cup butter, softened
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2 cups sugar
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3 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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3/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1-1/2 cups 2% milk
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Chocolate Drizzle:
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1/4 cup semisweet chocolate chips
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1 tablespoon butter
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1/4 cup heavy whipping cream
Chocolate Frosting:
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2 cups semisweet chocolate chips
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1/2 cup butter, cubed
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1 cup sour cream
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4-1/2 cups confectioners' sugar
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raspberry filling:
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1/2 cup heavy whipping cream
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1/4 cup red raspberry preserves
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1-1/2 teaspoons sugar
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1 teaspoon raspberry liqueur
Directions
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Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
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In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
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Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth.
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For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
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Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake.
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For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired.
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Refrigerate leftovers.
To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.
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Best Chocolate Raspberry Torte