Slow-Cooked Garlic Butter Chicken & Ribeye with Parmesan Potatoes Ingredients: 4 chicken breasts 2 ribeye steaks 4 tbsp butter (divided) 5 cloves garlic (minced) 1 tbsp olive oil 1 tsp dried rosemary Salt and pepper to taste 4 large potatoes (peeled and chopped) 1/2 cup heavy cream 1/4 cup grated parmesan cheese Directions: In a slow cooker, place the chicken breasts, 2 tbsp butter, minced garlic, rosemary, salt, and pepper. Cook on low for 4-6 hours until tender. Heat olive oil in a skillet over medium-high heat. Season the ribeye steaks with salt and pepper. Sear both sides of the steaks for about 3-4 minutes until cooked to your desired doneness. Set aside. Meanwhile, boil the potatoes in a pot for 15 minutes until tender. Drain and mash with remaining butter, heavy cream, and parmesan cheese. Season with salt and pepper. Serve the slow-cooked garlic butter chicken and ribeye steaks with the creamy parmesan mashed potatoes for a rich, flavorful meal.

Chocolate Cake with Creamy Filling and Ganache
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the Creamy Filling:
1 cup heavy cream
1/2 cup powdered sugar
8 oz cream cheese, softened
1 teaspoon vanilla extract
For the Chocolate Ganache:
8 oz semisweet or dark chocolate, finely chopped
1 cup heavy cream
1 tablespoon unsalted butter (optional, for shine)
For the Vanilla or White Chocolate Frosting (Optional):
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
4 oz white chocolate, melted and cooled (optional)
Instructions

Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
Reduce the speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the Creamy Filling:
In a medium bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar and continue to beat until well combined.
Add the heavy cream and vanilla extract, and beat until the mixture is light and fluffy.
Chill in the refrigerator until ready to use.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Stir until the chocolate is completely melted and the mixture is smooth.
Stir in the butter if using. Let the ganache cool slightly before using.
Prepare the Frosting (Optional):
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and beat until smooth.
Add the vanilla extract and heavy cream, and continue to beat until light and fluffy.
If using, fold in the melted white chocolate until well combined.
Assemble the Cake:
Place one layer of the chocolate cake on a serving plate.
Spread the creamy filling evenly over the top.
Place the second cake layer on top.
Pour the chocolate ganache over the cake, allowing it to drip down the sides.
If desired, pipe the frosting around the edges of the cake for decoration.
Serve:
Allow the cake to set for about 30 minutes before slicing. Serve and enjoy this rich, decadent chocolate cake!

This layered chocolate cake with creamy filling and ganache is sure to impress and delight any chocolate lover. Enjoy!