I have missed you guys. I’m serious…#forreal. We could squabble about why I was away for so long, but it is of no consequence. I have returned, this time with No Bake Peanut Butter Cup Pie. Read More…
Easy Dark Chocolate Cake
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.
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.
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
Prep time
Cook time
Total time
Makes one double layer 6 inch cake
Author: Mondo
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
- Preheat oven to 350 Fahrenheit
- Spray two 6 inch pans with baking spray
- Place flour, baking soda, baking powder, salt, cocoa powder and sugar in food processor.
- Pulse for about 30 seconds to sift and combine dry ingredients.
- Mix wet ingredients in a measuring cup.
- While food processor is running, pour wet ingredients into dry ingredients.
- Make sure to scrape down sides.
- Pulse until fully combined.
- Divide batter evenly amongst the pans.
- Bake on middle rack for 22-25 minutes (try not to open the oven door until the 20 minute mark).
- Check cake with a toothpick, it should have just a few crumbs.
- Cool cakes in pans for 10 minutes and then remove to rack.
- 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.
Calimocho: an Easy Summer Cocktail
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.
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.
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
Prep time
Cook time
Total time
Author: Mondo
Serves: 4-6
Ingredients
- 1 L of Coke
- 1 750 mL bottle of cheap red wine
- Limes
Instructions
- Mix coke and red wine together in a pitcher.
- Pour into pint glasses filled with ice.
- Garnish with lime.
- Enjoy.
Orange Chocolate Chip Shortbread
I used to work in a bakery.
Actually, I worked in two, simultaneously: one franchise and one local. Working at the local bakery was awful (you can read all about it here, if you like). I would only do it again, if: 1) I owned the bakery, or 2) see #1.
It wasn’t all for naught. I really learned a lot (forgive my faux rhyming skills).
Just a few lessons I learned while working at the franchise bakery
1) First impressions are a real thing. Don’t be that person who didn’t immediately wash her dishes the first time around. The stigma will stick and spread like wildfire. Further attempts to be a fastidious dishwasher will be unanimously ignored.
2) Always wear the long oven mitts. Burning you forearm on a super hot baking sheet may be a rite of passage, but that shit hurts…and bulbous scar tissue is about as sexy as an adult wearing a onesie.
3) Quality is key. I don’t care if your business is “circling the drain”, baking with imitation vanilla is not only gross, it’s deceitful. Plus, if you do, you will lose the respect of your employees which is just almost as important as the quality of your product.
Perhaps, my experience would’ve been pleasant if baking orange chocolate chip shortbread were part of my duties. This shortbread is simple, but heightened by the addition of orange zest.
To obtain the most flavor from the orange zest you must grind it with the sugar, until it’s moist and fragrant. The result is a light, crispy cookie with a smooth, citrus finish. It pairs nicely with your afternoon tea or have it alone, as a bedtime snack.
And if you break one or two, don’t worry about it. I promise they’ll still be just as good.
Recipe for Orange Chocolate Chip Shortbread
Recipe for Orange Chocolate Shortbread slightly adapted from Shop Girl which she adapted from Ina Garten.
Orange Chocolate Chip Shortbread
Prep time
Cook time
Total time
Makes ~16 cookies
Author: Mondo
Serves: 6
Ingredients
- 1½ sticks unsalted butter, softened
- 1¾ cup all-purpose flour
- ½ cup sugar
- zest of 2 large oranges, ~5 tsp
- ⅛ tsp salt
- ½ tsp vanilla extract
- ¼ cup semi sweet mini chocolate chips
Instructions
- Combine flour and salt in small bowl.
- Gather orange zest and set aside.
- Place sugar in mixer bowl. Add zest.
- Use back of spoon to mash zest and sugar together.
- Continue to mash until the sugar is moist and fragrant.
- Add butter and vanilla. Mix on low for 1 minute.
- Add the flour with salt and mix until just combined.
- Fold in mini chocolate chips.
- Form dough into a flat disc and chill for 30 minutes.
- preheat oven to 350 degrees Fahrenheit.
- Roll dough into until ½ inch thick.
- Use 2 inch cutter to make cookies.
- Put cookies on a sheet pan and chill for another 10 minutes in the freezer(this reduces spreading while baking).
- Bake for 25-28 minutes or until bottom of cookies are golden brown.
- Cool completely and serve.
No Bake Chocolate Peanut Butter Cake
I’ve got issues, man.
Issue #67: I’m a drizzler. It kind of sounds like a really lame villain from the Batman Comics…like The Riddler. What was his supervillain power again? Read More…