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World's Best Chocolate Cake?

Now if you are going to name your cake this, you had better make sure all you i's are dotted and your t's are crossed (well maybe not the i's since there are none in the title). I'm not sure that I would call this the world's best. It was tasty but I would have liked if the cake was a tad bit moister. The recipe said that the chocolate ganache was optional. In my mind that excludes you right away from being the world's best. Come on when is chocolate ganache optional?? It also suggested espresso cinnamon mascarpone cream. That would have been nice but I didn't have any mascarpone so I went without the cream. I don't think that would have changed my opinion anyway.

World's Best Chocolate Cake (NY Times)

I followed the recipe straight up (shocking I know!) I did not have self-rising flour so I used the 1 3/4 c +1T flour and 2 3/4 t baking powder). I don't think that made the cake any drier because it looks exactly like the picture on the webby-web…
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FBF Sourdough Bread

I gave this sourdough bread another whirl. This time I made it in my dutch oven. I baked it with the lid on and then pulled the lid off for about 15 minutes or so at the end. It had great flavor. Sorry I forgot to take a picture of it cut. Look at those beautiful bubbles. I let it rise overnight about 10 hours. I really must get a better razor to slash the top! I think it worked much better in the dutch oven.

Chilled Coconut Corn Soup

Truth be told (like I'm going to lie?? What is with that saying? Other times I'm lying?) I'm not sure about that this one. It was good, refreshing but a little too thick. I think it needs to be thinned a little.

Chilled Coconut Corn Soup (Adapted from Epicurious)

2T coconut oil
1 onion, finely chopped
1 1/2 t chopped ginger
1/4 t tumeric
6 ears corn, kernals removed,  cobs reserved
1 potato, cubed
14 oz coconut milk
1t lime zest
1 1/2 c water 
2 T lime juice
salt/pepper
Cilantro or parsley garnish

In a large pot heat oil, onion, ginger, tumeric and salt until onion is translucent (10 minutes - at least). Break corn cobs (if necessary) and add to pot with corn, potato, coconut milk, lime zest, and water. Bring to boil and lower to simmer. Cook about 20-25 minutes or until potato is tender.

Discard corn cobs. Puree soup until smooth. Add salt/pepper. Let cool and chill for 2 hours. Serve with lime juice and garnish with parsley or cilantro. (Take the chill off by heating s…

Clams & Pasta on the Grill

I know I've been a bit MIA lately. It's not that I haven't been eating or cooking.  I've been busy. I went to California twice for work related things. I have to report on that too. I had some fantastic meals there. But until I get to that (if ever)...

I thought I might be able to get a little smokey-ness into the clams if I used the grill to cook my clam sauce. I'm not sure that it really worked but it did come out delicious.

1 T butter
1 shallot, minced
4 clove garlic, whole
2 dozen small clams*
1 - 1/2 c white wine
salt/pepper

1lb linguine
2 T parsley, chopped
Parmesan cheese

Start to cook pasta in boiing salted water. Place cast iron dutch oven on grill (or on stove top). Let it heat up a little and then add the butter. When it's almost melted add shallots, garlic, and a good pinch of salt.  Cook until fragrant. Add clams and pour enough wine so that the clams are almost covered. Close lid of grill or cover with pot lid. Let cook about 3-4 minutes. Take a …

Fresh Corn Carbonara

I was a little hesitant with this one but O' Ye of Little Faith was this so fresh tasting. It was the perfect summery fresh dinner (except for the boiling the hot water and heating up the whole kitchen part).

Fresh Corn Carbonara (Adapted from Epicurious)

1 lb pasta (something long and stringy)
6 slices thick cut bacon, cut into small pieces
4 ears of corn removed from cobs - cobs reserved
1/2 c heavy cream
1/2 c Parmesan cheese
1/2 c basil
pepper

Cook pasta. Meanwhile fry the bacon in a skillet over medium-high heat until crisp. Scrape the corn milk from the cobs by scraping them with the back of a knife into a food processor (or blender). Add half of the corn and the cream. Process until very smooth. Reduce skillet to low. You might need to drain the bacon before doing this - you want about 2T of bacon fat in the pan.Pour corn mixture into skillet with bacon.  Add Parmesan, pepper, and basil. Add cooked pasta. Heat slightly. You might want to add some of the pasta water to thin…

Hot Fudge Sauce

Why is this the best? Because it makes a whole 2 cups and you can always have hot fudge sauce at the ready - that's why it's the best!

Hot Fudge Sauce (Adapted from Smitten Kitchen)

2 T butter
2/3 c heavy cream
1/4 c brown sugar
1/4 c cocoa powder
1/4 t sea salt
6 oz bittersweet chocolate chopped
1 t vanilla

Combine butter, crea, brown sugar, cocoa, and salt in a small saucepan over medium heat. Bring to a simmer. Simmer for 3-5 minutes on low. Sitr in chocolate until smooth. Add vanilla.

Serve over ice cream. Store remainder in a jar in the refrigerator. Once it's set all you have to do is spoon out a bit and pop it into the microwave for a few seconds and you're ready to go  (Or just take a nice spoonful when no ones looking - insert directly into mouth. I won't tell)

Salted Honey Ice Cream

I could not wait to eat this ice cream. It sounded so good and guess what it turned out so good too.

Salted Honey Ice Cream (Adapted from A Cozy Kitchen)

1/2 c honey (I used wildflower)
1t salt
1 c milk
2 T sugar
4 egg yolks
1 c heavy cream

Heat honey over medium-low heat in a small saucepan. Stir in salt until dissolved. Set aside. In a saucepan heat milk and sugar until it reaches a simmer. Remove from heat. While milk is heating whisk yolks in a small bowl. Add 1/4 c of hot milk into yolks whisking constantly. Pour yolk/milk mixture back into saucepan and heat constantly stirring until mixture reaches 170-175 degrees. Sieve mixture into a bowl and place bowl in ice bath. Stir in honey mixture and then add heavy cream. Stir until cooled. Place in container and chill for several hours - ideally overnight. Give a quick whisk before churning in your ice cream maker according to directions.

If you want to see how to make absolutely the BEST chocolate sauce - check back soon!