Baking

Chocolate Dump-It Cake

by Koko on May 9, 2016

in Baking, Cake, Recipe

choc dump it cake

Hi friends! I have another fun dessert for you today. This one is a Chocolate Dump-It Cake. The term comes from the ase of literally dumping everything in a bowl and baking it! This is probably my favorite go to chocolate cake. It’s one of those “through it in the oven 45 minutes before company comes over and voila, you have dessert” cakes. It is moist, chocolate-y and perfect with a big scoop of ice cream. I sliced four pieces of this cake for a small dinner party, sliced the rest of the cake up, froze it in tupperware and reheated it piece by piece when we wanted some. This cake is perfect for freezing and saving for later! Enjoy!

Chocolate Dump-It Cake

Ingredients:

  • 2 cups sugar
  • 4 ounces (1/4 pound) unsweetened chocolate, chopped 
  • 1 stick unsalted butter, plus more for greasing the pan
  • 1 cup water
  • 2 cups all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon cider vinegar
  • 2 eggs
  • 1 teaspoon vanilla
  • (For Frosting) 1 ½ cups Nestle’s semisweet-chocolate chips
  • (For Frosting) 1 ½ cups sour cream, at room temperature

Directions:

  1. Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
  2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. It will curdle, but that is ok! Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
  3. When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky — if someone is around to help, enlist him.) Let cool completely.
  4. Meanwhile for the frosting, melt the chocolate chips in a double boiler (here is how to make an easy one: http://bakingbites.com/2009/09/how-to-make-a-double-boiler/ ) then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
  5. When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. (I frost it as is to make it easy!)

Recipe adapted from The New York Times, May 12, 2002 

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Anniversary Coconut Bundt Cake

by Koko on April 20, 2016 · 2 comments

in Baking, Cake, Recipe

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For our anniversary this year, I wanted to make Q a special cake. And by making FOR Q, I really mean making MY favorite cake and letting him eat it! Coconut cake may be my favorite sweet treat ever, and I always love trying a new recipe.

When we were in Hawaii, my Aunt Steph made this bundt cake for us and I couldn’t stop thinking about it. The minute we got home, I asked for the recipe and voila! The original recipe called for coconut milk, but I had a can of coconut cream from Trader Joe’s on my shelf and decided to us that instead. If you don’t have coconut cream, unsweetened coconut milk will also make a delicious cake!

We ate a few slices for our anniversary and froze the rest, defrosting a slice (45-second nuke in the microwave) every day for the next week. YUM. Like most baked goods, this cake freezes well and is equally as delicious after a reheat. Enjoy!

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Cowboy Cookies

by Koko on December 16, 2015 · 2 comments

in Baking, Recipe

cowboy

Every year for the last 5 years I’ve participated in the Great Food Blogger Cookie Swap. I make 3 dozen cookies and I receive 3 dozen in return. It’s always a blast to see what cookies I get and I always try to make something new to give away. I’ve done Chewy Ginger Molasses Cookies, Coconut Macaroons, Black & Whites,  Glazed Butter Cookies and this year Cowboy Cookies!

I love Cowboy Cookies because they are super easy to make with ingredients you normally have on hand. They are sweet, chewy and have a great texture thanks to the addition of oatmeal.

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In my attempt to be a very Southern woman, I decided to make some kick-ass cornbread for Q and myself the other week. Yes it was the middle of summer and I made cornbread and chili, but so what? I LOVE the ease of making cornbread- no big kitchen tools needed, simple ingredients, and a quick took time. The only ingredient you may not have on hand is buttermilk, but there are some easy fixes if you don’t. This cornbread is extra special because of the topping: honey butter and scallions (also super easy to put together). I made this whole recipe, we had about 1/4 of it for dinner and I froze the rest for the fall (or when I’m gone and Q needs some food!). Enjoy!

Skillet Cornbread with Honey Butter & Scallions

Serves 8-10

Ingredients:

  • 1 1/4 cups cornmeal
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 3/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted, divided
  • 2 tablespoons honey
  • 1 scallion, thinly sliced

Directions:

1. Preheat oven to 350°F.

2. Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl.

3. Whisk egg, buttermilk, and 4 tbsp melted butter in a small bowl. Add wet ingredients to dry ingredients, stirring until just combined.

4. Heat a 10″ cast-iron skillet on high heat with 1 tbsp melted butter. Pour batter into pan. Transfer to oven and bake until golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.

5. Just before the cornbread is done baking, make the topping: Combine honey and 1 tbsp melted butter. (If the honey is too thick, microwave it for 10 seconds to loosen it up.)

6. Remove cornbread from the oven and immediately brush on topping, then sprinkle with scallions. Serve warm.

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