Chocolate Bundt Cake with Ganache Glaze

https://butteryourbiscuit.com/best-boxed-bundt-cake-with-ganache-glaze/

INGREDIENTS
1 box chocolate cake mix
1 6 oz pkg chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 cup semi sweet chocolate chips

GANACHE GLAZE
2/3 cup heavy cream
1 cup semi sweet chocolate chips

INSTRUCTIONS
Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
Beat cake mix, pudding, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes. Fold in chocolate chips with a spatula. Pour into the bundt pan.
Bake 50 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Carefully, transfer to a serving platter.

GANACHE GLAZE
In a saucepan over medium/low heat, add cream and bring to a low simmer. Reduce heat to low and add the chocolate chips and whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes. Drizzle ganache over the cake. KEEWERD

Peanut Chicken Stew

I made this amazing stew that I will probably never be able to recreate, which makes me a little sad.

Whenever we get a rotisserie chicken, I freeze the carcass and any remaining meat to make chicken broth at a later date. This past weekend I made the broth in my slow cooker, using two chicken carcasses, water, adn seasonings. I probably cooked them on high for about six hours. After allowing the stock to cool, I stripped any edible meat out of them, refrigerated the stock overnight so I could scrape the fat off of the top.

At this point, I usually just make chicken soup, but this time I wanted to make something more hearty. I pulled out an old Moosewood cookbook and looked up the recipe for African Groundnut Stew, which I have made at least once, many years ago, and loved.

https://moosewoodcooks.com/2011/09/west-african-groundnut-stew/

I consulted the recipe for suggestions on spices to add. But what I actually did was make a stew from:

About five cups seasoned chicken broth
About 2 cups stewed chicken cut into bite sized pieces
1/2 cup natural peanut butter (the kind that is just peanuts and salt)
1 cup crushed tomatoes
1 tablespoon ginger powder
1 tablespoon coriander powder
four or five smallish potatoes, cubed
a bunch of baby carrots, diced
a cup or so of frozen baby peas
green Tabasco sauce, about 10 shakes (optional. You can add cayenne or whatever kind of spicy spice you like, or none at all. I added the Tabasco as soon as Eli said he wasn't going to be eating any. Ha!)
a dash of garam masala spice mix
salt & pepper to taste

Combine everything except the chicken meat, cook until carrots & potatoes are the desired consistency. Stir in the chicken meat & take off of the heat. (I've learned that if I cook the already stewed chicken meat again, it gets really stringy.)

Seriously, this is so good. I hope I can make it again! KEEWERD