Chocolate Cake

I was about half asleep when I wrote the last post.  I meant to include my favorite chocolate cake/cupcake recipe.  I'm a huge fan of chocolate.  This is wonderful because it has fresh brewed coffee as one of the ingredients.  The coffee really sets off the chocolate.  Yum, I want to make some more right now.

It's hard to see past the strawberries, but there are chocolate cupcakes too

I have used this recipe with all types of frosting.  It went well with my recent experiment with strawberry icing.  I sometimes bake this in a bundt cake pan and then pour chocolate ganache over the top...when I'm really needing a chocolate fix.

I recently cut the recipe in half.  I like to make desert for small get together or random treats for ourselves.  The halved recipe keeps me from over indulging.  The recipe makes approximately 6 jumbo cupcakes or 12 small cupcakes.  However, if you want to make a cake, I would suggest doubling this recipe.

Ingredients:
3/4 cup plus 2 Tbsp flour
1 cup sugar
1/4 cup plus 2 Tbsp cocoa powder (unsweetened)
1 tsp baking powder
1/2 tsp. kosher salt (table salt can be used)

1/2 cup buttermilk*
1/4 cup vegetable oil
1 egg
1/2 tsp. vanilla

1/2 cup fresh coffee

*I often do not have buttermilk on hand.  You can make a buttermilk substitute by mixing 1/2 cup milk with 1/2 Tbsp of lemon juice.  Let the mixture stand for 5 minutes.


Directions:
1.  Stir together the first 5 ingredients until well combined.
2.  In large liquid measuring cup, measure buttermilk to 1/2 cup.  Then add the 1/4 cup vegetable oil to bring up to 3/4 cup.  Then add the egg and vanilla.  Mix together with a fork.
3.  Slowly add the buttermilk mixture to the dry ingredients and mix until well combined.
4.  Add coffee and mix.  The batter will seem overly runny.  But it will bake up perfectly.
5.  Bake at 350 for around 20-22 minutes for 6 jumbo cupcakes.  The smaller cupcakes take around 18 minutes. A cake bakes for about 35 minutes.  However, keep a close eye on all for the last several minutes.  Each oven bakes differently.  They are done when a knife or tooth pick inserted comes out clean.

Strawberry Icing

Last weekend I made dessert for a dinner get together.  I decided to try whipping up my own version of strawberry icing on top of chocolate cupcakes.  I had some adjusting to do, but the end result was delicious.  This recipe is a "feel it out" recipe.  Maybe one day I'll have it down to an exact measurement.  I'll be sure to give it another try when our strawberries come in the garden.

Ingredients:
2 Tbsp butter
4 oz cream cheese
1/2 tsp vanilla
1/2 cup pureed frozen strawberries
Powdered sugar (enough to reach desired texture)
sliced fresh strawberries to top

Directions:
1.  Place the butter and cream cheese out and bring to room temperature.  Blend up the strawberries and also bring to room temperature.
2.  combine butter and cream cheese and mix together until fluffy.
3.  Mix in 1 cup of powdered sugar and vanilla.
4.  Mix in the pureed strawberries.
5.  Add enough powdered sugar to bring the icing to your desired texture.  You will use several cups of powdered sugar.  Don't be afraid to add more.

I used this recipe to ice cupcakes.  If you are icing a layered cake, you may want to double the recipe.

Potato Soup (slow cooker)

Don't you love a day when you get a little more free time than planned.  I had a chance to catch up on a few loose ends, walk the dogs, and cook.  I decided to make my favorite potato soup recipe.  I put on some tunes and started pealing potatoes.  What a great afternoon.

I've had an obsession with a new album for the last two weeks.  The album is First Aid Kit's The Lions Roar.  I don't know much about the band.  I have gathered that they are a folk duo out of Sweden.  I typically happen into music when Ben downloads it onto the computer.  Anyway, check out a few songs for yourself.

Back to the soup...

Ingredients:
6 russet potatoes
    *I have used yukon gold.  Use an amount similar to 6 russet.  Today I used 3 very large baking potatoes
3 cans chicken stock
1/4 cup butter
1 onion diced
3/4 tsp minced garlic or 4 cloves
1/2 tsp pepper
1/2 tsp salt (amount of salt varies with the type of chicken broth.  1/2 tsp usually works well.)
1 cup heavy cream (or half and half)
1 cup shredded sharp cheddar cheese
3 Tbsp diced chives

toppings:
sour cream
shredded cheddar cheese
bacon pieces

Directions:
1.  Pour chicken broth into slow cooker
2.  Peel and dice potatoes.  Add to broth.
3.  Dice onion and add to broth.
4.  Add butter, garlic, pepper, and salt to broth.  Cook on high for 4 hours or low for 8 hours.
5.  Use a potato masher or a submersive blender and mash about half the potatoes to thicken the soup.
6.  Mix in cream, cheese, and green onions.
7.  Serve topped with sour cream, cheese, and bacon bits.

Oreo Truffles

Oreo Truffles...quite possibly the most addictive dessert.  When I first heard of these truffles, I did not get excited about them.  I don't go crazy over Oreos or white chocolate.  I figured Oreo truffles would not be my thing.  I was wrong.  They are delicious.

My brother and sister in law make a ton of these at Christmas each year.  I overdose on them every year.  A few weeks ago, I saw a picture on Pinterest showing the truffles decorated to look like Easter bunnies.  I thought I would give it a try.

Not as easy at it looks.  My Easter bunnies look more like melting scotty dogs.  oh well, I tried.  They still tasted good.  I'll tell you about the cake in a later post.

Ingredients:
1 package Oreo cookies
1 package cream cheese
White chocolate to melt

Directions:
1.  place the whole package of oreo cookies into a food processor.  Process until cookies are in fine crumbs.

2.  move cookies crumbs into mixing bowl.  Mix well with softened cream cheese.
3.  Roll into small balls.

4.  Melt white chocolate in a double boiler (or your preferred method).
5.  Dip each truffle ball into melted chocolate and cover.  Place on wax paper.
(If the balls seem too soft, place in the freezer for 20 minutes)

Pimms Cup

Ben and I spent the weekend in Asheville with some wonderful friends.  It was a much needed break.  Being in the mountains has a calming effect on me.  I only wish we could have had a few more days.

We have a group of friends we get together with every year around St. Patricks Day.  This is the 7th year running.  The premise of the gathering is What Would St. Patrick Do or WWSPD.  We spend the weekend catching up, retelling old stories, relaxing, and enjoying a few cocktails.

A favorite of ours has become the Pimm's Cup.  It was great to drink one while enjoying the sunset.  It's a perfect cocktail as the weather starts to warm up.  Hope you find some time to enjoy one.

Ingredients
Pimm's No. 1 (gin based)
Ginger Ale
Cucumber slices
Strawberry slices
Mint (optional)

 
Preparation
Place ice in tall glass.  Pour 1 shot of Pimm's No. 1 into the glass.  Place strawberries in glass and slightly mash (or leave hole).  Place two slices of cucumber in glass.  Fill with Ginger Ale and stir.