Easy Dark Chocolate Cake

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Easy Dark Chocolate Cake: an easy and super-moist cake that's perfectly sized for a celebration for two. | ibakeheshoots.com

Hey guys!

It’s my birthday!

Well…it’s my birthday tomorrow, so…I’m feeling pretty good right about now. It may be the second Jack and Coke I’ve ingested, but that’s neither here nor there. I’m going to go with that warm, comforting sensation currently residing in my belly.

Let’s celebrate!

I baked a cake, not because it’s my birthday. I mean, no one should have to bake their own birthday cake, but because I’ve got great news. Our audition with Clabber Girl went very well. They loved our food styling and photography which means we have more work to do.

Easy Dark Chocolate Cake: an easy and super-moist cake that's perfectly sized for a celebration for two. | ibakeheshoots.com

Ok, that came out wrong. Don’t get it twisted, I’m super-excited to have more work from Clabber Girl because 1) It’s absolutely lovely to find that someone truly admires your work and b) it’s even better when that someone is going to pay you to do it. What?!

So, I baked myself an easy dark chocolate cake.

This cake is just lovely, chocolaty and super moist. Also, it comes together easily which is always a plus (only used 1 measuring cup and my food processor). It’s fantastic when paired with a straightforward vanilla buttercream, but almost any frosting would compliment its simplicity.

As you can see, I had no problem cleaning my plate.

Easy Dark Chocolate Cake: an easy and super-moist cake that's perfectly sized for a celebration for two. | ibakeheshoots.com

Now, then…back to my birthday. It’s time for Jack and Coke, Round 3.

Ding.

 

Recipe for Easy Dark Chocolate Cake

Recipe for Easy Dark Chocolate Cake adapted from Not Out of the Box

Easy Dark Chocolate Cake
 
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Makes one double layer 6 inch cake
Author:
Serves: 8
Ingredients
  • 1 cup all purpose flour
  • 1tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 6 tbsp unsweetened cocoa powder
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup hot coffee
  • ¼ cup milk
  • ¼ cup yogurt
  • For frosting
  • ½ cup unsalted butter
  • 2¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2tsp cream
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 Fahrenheit
  2. Spray two 6 inch pans with baking spray
  3. Place flour, baking soda, baking powder, salt, cocoa powder and sugar in food processor.
  4. Pulse for about 30 seconds to sift and combine dry ingredients.
  5. Mix wet ingredients in a measuring cup.
  6. While food processor is running, pour wet ingredients into dry ingredients.
  7. Make sure to scrape down sides.
  8. Pulse until fully combined.
  9. Divide batter evenly amongst the pans.
  10. Bake on middle rack for 22-25 minutes (try not to open the oven door until the 20 minute mark).
  11. Check cake with a toothpick, it should have just a few crumbs.
  12. Cool cakes in pans for 10 minutes and then remove to rack.
  13. Frost completely cooled cakes, as desired.
Notes
Vanilla Butter Cream: Mix 2¼ cups of powdered sugar with ½ cup of unsalted butter until light and fluffy (about 3min). Add 1 tsp vanilla and 1-2 tsp of heavy cream. Mix for another minute. Fill and frost completely cooled cake layers.

 

 

 

 

 

5 Things I Love About Avocado Toast

by 18 42608♥ 1 Like

Boost your immune system with Avocado Toast: an easy and healthy breakfast full of Vitamin C, B-6, and natural fiber. | ibakeheshoots.com

Is there anything new I can write about Avocado Toast?

Probably not, so I’m just going to write down the Top 5 things I love about it.

1. Easy

Seriously, I can’t think of an easier homemade breakfast. First, you toast bread. Then, you spread avocado and sprinkle stuff on it. Done.

2. Fast

There’s not that much one needs to do to make this breakfast. Refer to the steps written above.

 

Boost your immune system with Avocado Toast: an easy and healthy breakfast full of Vitamin C, B-6, and natural fiber. | ibakeheshoots.com

3. Healthy

Yes , avocado toast is loaded with fat-not the type that gives you a muffin top, but the good kind. Plus, it’s packed with vitamins C and B-6 so your immune system will be all boosted up.

4. Lemons

I love lemons. I love it in my Ginger Lemon Tea, Basil Beerade and especially in my Lemon Velvet Cake. In my opinion, avocado toast ain’t avocado toast unless it has tons of lemon juice; and I thoroughly enjoy the tart and bright flavor it brings.

5. Savory

Most days I want something sweet for breakfast, like a muffin or my absolute favorite, Waffles of Insane Greatness. But sometimes I want something that’s not going to completely spike my blood sugar and make me power-nap ’til lunch. Enter the brilliance of avocado toast.

Boost your immune system with Avocado Toast: an easy and healthy breakfast full of Vitamin C, B-6, and natural fiber. | ibakeheshoots.com

What about you? What do you love about avocado toast?

 

Recipe for Avocado Toast

5 Things I Love About Avocado Toast
 
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Makes 1 piece of Avocado Toast
Author:
Serves: 1
Ingredients
  • 1 slice of bread
  • half of one avocado
  • extra virgin olive oil
  • lemon juice, lime also works here
  • lemon pepper, or cracked pepper and salt
Instructions
  1. Double toast your bread. It should be nice and sturdy.
  2. Drizzle it with extra virgin olive oil.
  3. Scoop out avocado meat and mash onto toast.
  4. Spoon lemon juice over mashed avocado.
  5. Hit it with a copious amount of lemon pepper (or freshly cracked pepper and salt).
  6. Enjoy!

 

 

Calimocho: an Easy Summer Cocktail

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Red wine mixed with coke is an easy summer cocktail that you can enjoy while lounging poolside. Calimocho by ibakeheshoots.com

It’s been quite the week.

I baked and Dave shot everyday. Plus, we were a bit stressed while waiting to hear about the possibility of more commercial work from a prospective client. I have to say “we handled it well.” I mean…we still drank everyday but we kept it relatively light.

We drank Calimochos.

I had never heard of a Calimocho until I saw them over at Spoon Fork Bacon a while back. They’re enticing because they combine two of my favorite drinks (aside from ice cold beer and Irish Whiskey) and they’re easy to make (because sometimes you don’t have time to make Basil Beerade).

Some say it’s a kid’s drink-well, a college kid’s drink, that is…and that’s ok by me. If it tastes good, I’m down…and I’m most definitely down with an icy Calimocho.

Red wine mixed with coke is an easy summer cocktail that you can enjoy while lounging poolside. Calimocho by ibakeheshoots.com

It’s a simple, not quite half and half combination of red wine and soda. Think of it as a poor man’s sangria or homemade wine cooler. Cheap and tasty-that’s probably why college kids drink it. We made ours with what used to be Two-Buck-Chuck and coke. When we ran out of Two-Buck-Chuck we grabbed some Sea Ridge Cabernet from Vons.

Mistake! That swill is nasty. Please get your cheap-ass wine from TJ’s because Sea Ridge is a bust!

Phew! Ok. I’m ok, now. I just had to get that off my chest.

Red wine mixed with coke is an easy summer cocktail that you can enjoy while lounging poolside. Calimocho by ibakeheshoots.com

Now that you’ve learned from my mistakes, you know what to do. And don’t forget to pick up some limes…every cocktail is better with a squeeze of lime.

 

Recipe for Calimocho

Recipe for Calimocho from Wikipedia

Calimocho
 
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Author:
Serves: 4-6
Ingredients
  • 1 L of Coke
  • 1 750 mL bottle of cheap red wine
  • Limes
Instructions
  1. Mix coke and red wine together in a pitcher.
  2. Pour into pint glasses filled with ice.
  3. Garnish with lime.
  4. Enjoy.

 

 

Spicy Cheddar Rosemary Sables

by 6 26446♥ 1 Like

You need to make these Spicy Cheddar Rosemary Sables. They're buttery, crispy and the perfect snack for cocktail hour. | ibakeheshoots.com

How should I describe these spicy cheddar rosemary sables? Simple, with 3 words:

1. Easy
2. Amazing
3. Addictive

I first saw these babies on Food52 and I was immediately drawn to them. Why? Because rosemary is awesome, duh! The fact that they are so incredibly easy to make is the icing on the nonexistent cake.

Did I mention how well they go with cocktails or basil beerade? No? Well they do. Boom!

When you bake these crackers make sure to immediately give them to your guests. If you don’t you will eat half a dozen before your realize what you’ve done. Getting a drink, grab a cracker. Leaving the kitchen, snatch a cracker. Wake up from a nap, inhale 10 crackers. I’m not saying I did that. I’m just saying…it could happen to you.

You need to make these Spicy Cheddar Rosemary Sables. They're buttery, crispy and the perfect snack for cocktail hour. | ibakeheshoots.com

I had to make a second batch because the first one disappeared like that bottle of wine I promised to save for a “special occasion”. You know where I’m going with this…buy some fresh rosemary and get on these crackers. Just make sure to share them with your friends.

You need to make these Spicy Cheddar Rosemary Sables. They're buttery, crispy and the perfect snack for cocktail hour. | ibakeheshoots.com

 

Recipe for Spicy Cheddar Rosemary Sables

Rosemary for Spicy Cheddar Rosemary Sables barely adapted from Food52

Spicy Cheddar Rosemary Sables
 
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Makes ~25 crackers
Author:
Serves: 8
Ingredients
  • 100 grams butter, softened
  • 100 grams flour
  • 100 grams strong cheese, shredded or grated(I used white cheddar)
  • 1 teaspoon baking powder
  • ¼ teaspoon red pepper flakes ( half this amount if you don't want it too spicy)
  • 1 tablespoon fresh rosemary needles, finely chopped
  • ¼ - ½ teaspoon salt
Instructions
  1. Chop rosemary or give them a spin in a spice grinder along with the red pepper flakes.
  2. Grate cheddar.
  3. Dump flour, baking powder, grated cheddar, butter, spices and salt into food processor.
  4. Pulse to combine.
  5. Scrape dough onto wax paper and shape into 7 inch log.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Freeze dough for 25 minutes.
  8. Remove dough and slice into 25 crackers, slightly bigger than ¼ inch.
  9. Bake 14-16 minutes.
  10. Cool on rack, 5-10 minutes.
  11. Serve immediately.

 

 

 

 

 

Chocolate Zucchini Muffins

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Chocolate Zucchini Muffins with a crinkly sugar topping by ibakeheshoots.com

I haven’t been making a lot of muffins lately. I suppose it’s because it’s July. Perhaps, it’s because I’ve been working on my boozy coffee shakes or perfecting my mad drizzling skills. Eh, the fact of the matter is, it’s all of these things. Plus, the summer heat doesn’t really inspire muffin creation or consumption, in my opinion.

However, while working with Clabber Girl this month, I was given the chance to delve into their extensive recipe catalog and voila: Chocolate Zucchini Muffins. It was the best reason to make them and it doesn’t hurt that zucchini is totally in season, right now.

I remember telling my buddy Snuda over a huge plate of truffle fries that I was going to make chocolate zucchini muffins. She made this face as if to say, “What? How does chocolate and zucchini even go together?” I can’t say that I was surprised by her puzzled look because I felt the same way. “Eh, what the hell,” I thought. “At the very least. it will be something I’ve never tried before.”

Chocolate Zucchini Muffins with a crinkly sugar topping by ibakeheshoots.com

After making them I was pleasantly surprised. These chocolate zucchini muffins are not too sweet and totally somewhat healthy for you. If you skip the sprinkled sugar topping they’re even healthier, although not as pretty. I mean, look at that crinkly top!

All in all, they’re great as a quick grab-and-go breakfast or post-workout snack. Consider them Mondo approved.

 

Recipe for Chocolate Zucchini Muffins

Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl

Chocolate Zucchini Muffins
 
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Makes 14 muffins
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Serves: 14
Ingredients
  • 1½ c. all-purpose white flour
  • ⅔ c. whole wheat flour (or substitute white flour)
  • 1 c. granulated sugar, plus 1½ tbsp. for garnish
  • 3 tbsp. non-alkalized or Dutch-process unsweetened cocoa powder
  • 2 tsp. Clabber Girl Baking Powder
  • ½ tsp. salt
  • 1 c. chocolate chips, divided
  • ⅓ c. canola oil
  • • 2 medium. zucchinis (7-inch long), cut into chunks
  • • ⅓ c. low-fat or non-fat vanilla yogurt
  • • 2 eggs, large
  • • ⅔ c. chopped walnuts
Instructions
  1. Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan.
  2. Preheat oven to 375 degrees Fahrenheit
  3. Place both flours, baking powder, sugar, cocoa powder and ½ cup chocolate chips in a food processor. Pulse until chocolate chips are finely ground.
  4. While the processor is running, add canola oil in a low stream.
  5. Scrape sides and pulse until combined.
  6. Place chocolate mixture in a large bowl.
  7. Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups).
  8. Add zucchini to chocolate mixture.
  9. Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture.
  10. Mix until just combined.
  11. Fold in remaining chocolate chips.
  12. Divide batter among muffin cups until almost full.
  13. Top muffins evenly with 1½ tablespoon of sugar.
  14. Bake in middle rack of oven for 20-24 minutes.
  15. Cool on wire rack for 5 minutes.
  16. Keep in airtight container at room temperature for 3 days ( If it's hot the sugar tops may melt a bit).