Chocolate-It's What's for Dinner

I always hating making cupcakes for school when the girls were younger. I would much rather make a whole cake. I've changed my mind a little bit about that and it wasn't due to that stupid cupcake craze. I used to hate spooning the batter into the papers! I think what changed my mind was that using an ice cream scoop to portion the batter makes it easier and the cupcakes themselves are portion control (providing I don't eat several). Triple Chocolate Cupcakes (Adapted from ???) 2 c cake flour 2/3 c cocoa powder 1 1/4 t baking soda 1/4 t salt 1 1/2 stick butter 1 3/4 c sugar 2 eggs 1 1/2 t vanilla extract 1 t chocolate extract (optional) 1c buttermilk 1 c chocolate chips (feel free to be more generous) Frosting: 7 1/2 oz bittersweet or semisweet chocolate, chopped 1/2 c heavy cream 3 T butter, cut in small cubes Chocolate sprinkles (optional) In a small bowl whisk together flour, cocoa powder, baking soda, and salt. Set aside. In a mixer bowl beat bu...

So I didn't learn my lesson with that bundt pan did I ? Really and that was back in May. Sometimes I just need to give up. I convinced myself that maybe it was greasing the pan. Maybe I should've used spray and that would work better. Really? Uh NO! It didn't work better. All the chocolate in the world is not hiding that mess. I've also decided I'm not a good drizzler. What a hot mess! Chocolate Swirl Cake (Adapted from Cooking Light ) 2 c sugar 1/3 c canola oil 6 T butter 2 eggs 1 t vanilla extract 1t canola oil 1 oz bittersweet chocolate melted 2 T cocoa powder 2 c flour 3/4 c white whole wheat flour 1 t baking powder 1/4 t baking soda 1/4 t salt 1c buttermilk 1/4 c milk Combine the sugar, oil, and butter in a large mixer bowl. Beat until light and fluffy. Add eggs; beating until incorporated. Stir in vanilla. In a small bowl mix oil, melted chocolate and cocoa powder. Stir until smooth. Set aside. In a separate bowl mix flours, baking...

This is so easy that I wouldn't even call it a recipe. I saw it in this book that I've talked about making it before and decided I needed to give it a whirl. She says that it's so easy a 4 year old could do it and I do have to agree. All you do is mix 1 c of heavy cream with 1 T of cultured buttermilk, cover it, and let it sit out in a warm area for 24 hours. You can stir it once or twice. Simple huh? It thickens up quite nicely. The only problem is you have to think a little bit ahead of time to make it. You need to use cultured buttermilk; you can't use the buttermilk left from making butter . Creme Fraiche is a dangerous thing to have in the house.  It goes so nicely with fresh strawberries (with a dash of brown sugar or reduced balsamic vinegar ) or with soup (bisque, puree), on top of pie (pumpkin, apple) I could go on but you get the idea. It basically goes with everything.

This mud cake is not a heavy cake but it is rich. So get the milk ready as a side. I know it sounds strange to say that it's not heavy but it isn't. The cake is really light in texture.  It was so good that the Sous Chef had a second piece and you know the Sous Chef is not one for ooey gooey stuff (although he lied and said it was still his first piece - he "was just eating slow"). Chocolate Mud Cake (Adapted from JoePastry ) 8 oz butter (2 sticks) 8 oz semisweet chocolate 1 c flour 2 t instant espresso powder 1/2 c cocoa 1/2 t baking soda 1/4 t salt 2 c sugar 4 eggs 1/2 c buttermilk 1 t vanilla 1 t chocolate extract Grease a 9" springform pan. Line the bottom with a round of parchment. Combine the chocolate and butter in a microwave safe bowl.  Melt them in the microwave stirring every 15 seconds or so.  Stir until completely smooth. Sift and combine flour, cocoa, espresso, baking soda, and salt in a bowl. Stir in sugar.  Whisk eggs and b...

I was thinking about pretzels and then came across this recipe for sourdough soft pretzels at King Arthur Flour. It was less finicky than the other recipe that I have, which you have to boil the pretzels in water with baking soda before baking, similar to bagels.  So I thought since Bertha needed a feed,  I'd give this one a whirl. It also only requires one rise. As usual, I changed it up a bit. Sourdough Pretzels (adapted from King Arthur Flour) 3/4 c warm water 1 T sugar 1 c unfed sourdough starter straight from the refrigerator 1/4 non-fat dry milk or dried buttermilk 3 c bread flour 1 T canola oil 1 1/2 t salt Topping 1 T sugar 2 T water kosher salt cinnamon sugar herbes de Provence Dissolve sugar in warm water.  Add yeast and set aside until bubbly.  Meanwhile mix sourdough starter, dried milk (or dried buttermilk), oil, and salt together. When yeast is ready pour into sourdough mixture.  Gradually add flour mixing. Dough will remain s...