Browse through my blog a little bit, or check out my labels (toppings) over to the right and you’ll find 20 chocolate cakes, 50 blog entries that include chocolate, 8 brownie recipes, and even a picture of me trying to eat a giant 11 pound […]
I think you’ve crossed over into obsession once you start creating recipes for the frosting you want to use. Though, this isn’t exactly frosting as much as it’s an amazing concoction disguised as an overload of sugar. All types of sneaky fingers will find their way into this […]
I truly, madly, deeply love Red Velvet Cake. It’s not quite my favorite – that award stays with my chock full of yumminess Carrot Cake, but it’s up there. I love the look of it, the flavor of it, and of course, the uniqueness of it.
Lately though, I just can’t bring myself to pour two bottles of red dye into a cake – not since becoming much more conscious of what makes up most of the shelf foods we eat. I did find a beautiful rendition of this cake using beets I had planned to try, but didn’t want to experiment on Valentine’s Day. Since, truthfully, the only purpose in the dye is for coloring, it can easily be omitted.
Chocolate Velvet Cheesecake Cake
This five layer cake is heaven sent. It is a great holiday dessert, (Valentine’s day ♥) a wow someone you love dessert, copy cat Cheesecake factory dessert, or indulge yourself dessert.
You have many excuses to eat this cake!
Mix together until light and fluffy
Beat until thoroughly mixed
Pour batter into two 9″ round springform pans lined with parchment paper
Bake at 325° F, 20 minutes, or just until cake is set
Allow to cool completely then remove outer rim of springform pan
Place cakes inside freezer
Beat until batter changes to lighter color
1 cup buttermilk
1 ½ cups flour
Mix just until ingredients are mixed in
Evenly divide batter between three 9″ round pans lined with parchment paper
Bake at F350° for 25 minutes, or until cake springs back to the touch
1 cup butter
1 teaspoon vanilla
Beat until soft, creamy and spreadable
Assemble cake beginning and ending with chocolate layers, and alternate with cheesecake layers
Apply a thin layer of frosting between each layer
Apply crumb coating to outside and top of cake, then frost cake with remaining frosting
I just need one thing on Valentine’s Day: lots and lots of chocolate! Lots and lots of chocolate! I don’t care how you give it to me, just give me lots and lots of CHOCOLATE! Chocolate Peppermint Mousse The peppermint flavor in this mousse lends a cool, and […]
A new year always brings about ridiculous resolutions that never stick, and wild claims and accusations about becoming a “new you” – as if something was wrong with the person you were 30 seconds ago. While growth and knowledge increase our experience and understanding, our toxic culture encourages us to never be satisfied and constantly reach for something out of our grasp so that we never appreciate what we do have. We are losing the ability to find bliss and contentment amongst the abundant blessings of our lives.
I’ve recently been thumbing through my ancient version of my Better Homes and Garden’s cookbook. I’m realizing how many of these recipes have been erased from our repertoires. I was recently reminded of a trip I took when I was about 10 years old to see my sister in Mississippi. I was flying standby, courtesy of my Aunt Becky who worked for Continental, and on the way home I got stuck in Boise, Idaho. My mother called an old childhood friend she went to high school with who welcomed me into her home and her family for the evening.
My memory may be skewed slightly by my perceptions as a young child, but I remember their home being a log cabin with no electricity (this is confirmed). I remember we carried around lanterns after the sun went down. All the furniture was hand made from beautiful wood and stained an incredible dark red shade of alder. She homeschooled all of her children who ranged from teenagers to young toddlers, and I became fast friends with her daughter who was my age.
What I remember most, however, was that she had the most exquisite disposition. I remember seeing her again, nine years later when my brother passed away, and all those warm, wonderful feelings came rushing back to me, just at the sight of her face.
I want those feelings to reign supreme in my home. I want to envelope my children and those in my life with a candor and love that is unceasing and unconditional. I want my home to be peaceful; homage to a simpler time when we worked for and appreciated the things we’ve been given. A place where we don’t forget why we are here, and what we want to accomplish.
I’ve always believed that food creates your atmosphere; that food can change your mood and build bridges. This year, in 2013, I’m going to continue thumbing through the ancient recipes of our ancestors and refashion and revision them!
Lemon Pudding Cake (adapted from Better Homes and Gardens pg. 162)
This mildly tart treat is confection, pastry and cake all combined into one. It is sweet, scintillating and scrumptious. It’s a multidimensional dish. The top is moist and cakey, but gradually turns into a custard pudding. Not to mention, they are simple!
Melt 3 tablespoons of butter with rind from two lemons
Add scant ½ cup lemon juice
Stir to combine
¼ cup flour
¾ cup sugar
Whisk together with lemon mixture
¾ cup water
¾ cup heavy cream
3 egg yolks
Stir until incorporated
In a separate bowl, beat 3 egg whites
Fold into batter
Pour into 6 ungreased ramekins, placed inside a deep casserole or baking dish
Fill dish with a minimum of one inch hot water
Bake at F350° for 45 minutes
Remove from oven and enjoy either warm, or chilled and most definitely with whipped cream
When I went to collect my pictures, my computer ate them. All the pictures shown above link to the sites where they were taken from.
3 years ago I lamented my yearning for a high school lunch peanut butter bar recipe. And I quote:
“Now I’ve searched across this great continent for this recipe, but after 10 years I’ve ultimately resigned myself to the fact that it’s the ultimate in protected secrets of the lunch ladies union.“
That smooth thick peanut butter cookie crust layered with creamy chocolate frosting just out of my grasp year after year! My desire for it was so great, I even considered sneaking into the school during lunch time and stocking up on a few. Then, when I reconsidered that plan, I realized how pathetic and desperate it was.
Well… no more! I can now proudly announce that I’ve concluded my quest!
High School Lunch Peanut Butter Bars
1½ cups flour
1½ cups oatmeal
¾ baking soda
½ teaspoon salt
Mix just until combined
Drop dough into a 15×10 pan
Evenly spread and flatten dough (easiest to use your palms)
Bake a 325°F for 15-20 minutes, until lightly browned
Let cool in pan, then frost
½ bag of powdered sugar (+/- )
¼ cup butter
¾ cup peanut butter
1½ cups melted chocolate chips
1 teaspoon vanilla
¼ – ½ cup of milk
Mix with beaters until light and fluffy
Spread over cookies
One year ago: 3.14 Pi(e), Peanut Butter Ice Cream Pie
There are some desserts, though wildly popular, I’ve just never been drawn to – like Boston Creme Pie, Cherry Pie and Tiramisu (probably because mine turned out awful). However, because I’m obsessed with having a well rounded repertoire and knowledge of all aspects of dessert making, I have […]