Chocolate Dump-It Cake

by Koko on May 9, 2016 · 0 comments

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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Stuffed Peppers

by Koko on May 2, 2016 · 0 comments

in Cooking, Grains, Main Course, Recipe, Turkey

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This is one of those OMG-this-is-the-best-weeknight-dinner-ever sort of meals. These peppers and the stuffing were SO delicious and tasty that I ate one every day for lunch and dinner for the three days after making them. And if you aren’t a fan of peppers, make the stuffing alone and eat it with some fried eggs (like I did). Trust me, it is GOOD.

If you don’t feel like making your own semi-homeamde pasta sauce, feel free to skip step 2 (where you blend fresh basil and garlic with tomato sauce and instead use whatever pasta sauce you have on hand). I made 7 peppers (whatever fit in the baking dish), and still had the filling left over (which is great). There is no real science to filling them or how many you can fit, just use up as much as you can (keep it as easy as possible for you!).

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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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Hawaii Adventure

by Koko on April 14, 2016 · 0 comments

in Travel

Oh hi, I’ve so sorry I’ve been MIA, but it is for the best reason: in the first time in what feels like forever, Q got 2 weeks off of work! We spent the first week of the break going to Hawaii with my parents and my best friend, Jess. Jess had never been to Hawaii and Q had never been with my family, so it was a blast showing them the local way (my mom is from Hawaii and my grandma, aunt and uncle all still live there).

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We rented a fabulous beachfront house in Kailua(there’s nothing like walking on the beach each morning). Because of our fantastic view, we ate most of our meals as a family in our front garden.

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Each morning we would venture into town for breakfast and the three of us joked that we went on a pancake tour of the islands, trying a different kind each day (these ones are lilikoi (passionfruit) pancakes from Mokes).

IMG_9084But we also felt like we definitely deserved those after spending 3 hours taking surf lessons that morning. I’ve had a few lessons before, but it took me a little while to find my footing again, but once I did I remembered how much I loved it.

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We brought an underwater camera with us on the trip, which was so fun to use when we surfed and also when we went snorkeling in Lanikai.

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I took them to my favorite food stop in Hawaii, Romy’s Kahuku Shrimp, for some local garlic shrimp. It took them a while to get used to peeling and eating the shrimp by hand, but in the end they gave it a thumbs up.

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And in true local fashion, we stopped on the side of the road to get some fresh fruit and got to take pictures with an extra friendly parrot.

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And because why not, we stopped by the Honolulu Zoo for a quick morning visit. Weird fun fact about me is that I LOVE going to zoos and seeing animals. I turn into a 10-year-old girl going from exhibit to exhibit.

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Overall it was such a fun trip spent with Q, Jess, my parents and extended family. We are all still wishing we were there!

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