Chocolate Cake with Chocolate Buttercream Frosting

July 20, 2013

chocolate cake recipe

The changes are (so far) subtle, but you might have noticed you’re visiting a different site. Welcome to my new space! Over the last week I switched over from Blogger to WordPress (with a lot of help- thank you, Jeni). And I love the change! I’m still figuring my way around so it’ll be a slow transformation, but I’ve already added some new features: a navigation bar that includes the original recipe index and favorite blog links, as well as a new contact form. You can easily subscribe by RSS, e-mail, or Bloglovin’, search the archives by date or category, follow me on Facebook, Pinterest, Twitter, or Instagram (coming soon!), and share your favorite posts with your method of choice! But I’m most excited about that little print button you see at the bottom each post. I’m sick of copying and pasting my own recipes in order to print them. No more! Just click that button and they’re ready to go!

More importantly though, let’s talk about cake. I gathered quite a few recipes I’m anxious to share with you over the last couple weeks. (Of course, it’s when I can’t post that I’m suddenly making all sorts of delicious things). But I decided to start with this one because we’re celebrating my new domain and because it’s amazing (the cake, that is)! I made it for Dustin’s birthday last weekend. (And amidst the celebration didn’t get a decent photo of it before we dug in. Don’t mind the candle holes and general mess.) And then ate it for dinner the next day and way too many times during this past week. This is the chocolate cake. It’s pretty much perfect and likely the only one I’ll ever again make. It’s rich and moist and astonishingly simple to prepare. I paired it with an easy chocolate buttercream, which will also be my go-to recipe from here on out. Don’t wait to make this one. You need a decadent chocolate cake up your sleeve.

Chocolate Cake

INGREDIENTS

1 ¾ cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
1 ½ tsp. baking soda
¾ tsp. salt
2 large eggs
1 cup buttermilk
½ cup butter, melted
1 Tbsp. pure vanilla extract
1 cup boiling water (or 1 cup hot coffee or 2 tsp. instant coffee in 1 cup boiling water)

DIRECTIONS

1. Preheat oven to 350 F. Butter and flour (or line with parchment paper circles and lightly coat with cooking spray) 2 9-inch round baking pans.

2. In a large bowl of a stand mixer or with an electric beater, stir together flour, sugar, cocoa powder, baking soda, and salt. Add the eggs, buttermilk, melted butter, and vanilla extract and beat until smooth, several minutes. Stir in boiling water (or coffee) with a rubber spatula (batter will be runny).

3. Pour batter into the two prepared pans (diving it as evenly as possible) and bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. (NOTE: The original recipe said to bake for 35 minutes. My cake was done after 22 minutes.)

4. Allow cake to cool in pans for 15 minutes before removing to a wire rack to cool completely before frosting.

Makes a 2-layer 9-inch round cake.

(Cake adapted from Foodess)

Chocolate Buttercream Frosting

INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ tsp. salt
2 tsp. pure vanilla extract or 1 tsp. almond extract
4 Tbsp. milk or heavy cream

DIRECTIONS

1. In a stand mixer or with electric beaters cream butter for a few minutes on medium speed. Turn off the mixer and sift powdered sugar and cocoa powder into the bowl. Turn the mixer on and slowly increase speed (so the sugar and cocoa don’t blow everywhere) until they are absorbed by the butter. Add the salt and vanilla and milk and beat on medium speed for 3 minutes until smooth. (To thin frosting, slowly add more milk/cream. To stiffen frosting, add more powdered sugar.)

Makes about 3 cups of frosting (enough to frost a double layer 9-inch round cake).

(Frosting adapted from Savory Sweet Life)

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Baked Chicken Meatballs

June 29, 2013

bake chicken meatball
I know I’ve been sporadic at posting over the last year or two. (I blame pregnancy, baby, moving, etc. etc.) But lately I’ve been motivated to get back here more frequently and put more effort into this space of mine. I started this recipe journal 4 1/2 years ago. 600 recipes later I’m still here and still loving it. I think it’s ready for some improvements though. I’ve started the process of moving over to WordPress (which I currently know nothing about so I have some homework to do). I’m planning to revamp the recipe archives and add print features. And I have a few other exciting ideas! So if I seem absent for a week or two you’ll know why. I’m working hard behind the scenes.To tide you over until then, I made some meatballs. Mmmmm. With chicken and bacon (or pancetta if you’re feeling fancy). I made them with the pancetta (and I’ve never paid so much $$$ for such a tiny slice of meat before). And they turned out wonderful but I think bacon would do the trick. My only plea is that you don’t use ground chicken breast. It’s just too lean and won’t result in these impossibly succulent and juicy little gifts. They would be awesome over a bowl of pasta or on a toasted baguette. We devoured them with garlic mashed cauliflower (recipe coming soon) and roasted asparagus spears.

Baked Chicken Meatballs

INGREDIENTS

3 slices Italian bread, torn into small pieces (1 cup) (I used whole wheat bread)
1/3 cup milk
3 oz. pancetta or bacon, finely diced
1 small onion, diced
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 large egg
1 lb. ground chicken (I used ground chicken thigh)
2 Tbsp. tomato paste, divided
3 Tbsp. fresh flat-leaf parsley, chopped

DIRECTIONS

1. Preheat oven to 400 F. Line a 9×13 baking pan with parchment paper or aluminum foil.

2. Soak bread in milk in a small bowl until softened, about four minutes. Squeeze bread to remove excess milk; discard milk.

3. Cook pancetta (or bacon), onion, garlic, 1/2 tsp. kosher salt and 1/2 tsp. freshly ground black pepper in 1 Tbsp. olive oil over medium heat until the onion is softened and the pancetta has rendered some of its fat, about 8 minutes. Set aside to cool.

4. In a large bowl, lightly beat the egg and combine it with the ground chicken, 1 Tbsp. tomato paste, parsley, bread, and pancetta mixture. Form into about 15 meatballs and arrange on the prepared baking pan.

5. Combine the remaining Tbsp. tomato paste with a drizzle of olive oil and brush over top of the meatballs.

6. Bake in the preheated oven until the meatballs are just cooked through, about 20 minutes.

Makes about 15 meatballs, serves 4.

(Adapted from Gourmet via Smitten Kitchen)

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Pesto, Chicken, and Red Grape Pizza

June 17, 2013

pesto chicken grape pizza recipe

Coming to you from a new kitchen. A cute new kitchen. With ample counter space and sunlight streaming in. And a big pretty fridge. Still not enough cupboard space. (But that’s probably my problem. When you move and the majority of your boxes are labeled “kitchen”, you have too many serving platters and cooking gadgets.) Despite the lack of space and similar inconveniences we’ve come to accept with city life, we’re happy in our new place.

Naturally, pizza was the first thing I made. This unusual spin on chicken pesto pizza includes grapes! Sounds crazy but tastes amazing. It’s garlicky and cheesy (fresh mozzarella oozing all over the place) and sweet. I used my own pesto recipe but feel free to buy it prepared. I didn’t include amounts for the toppings because when I’m throwing them on a pizza, I rarely measure. Plus it all depends on how big your crust is and how much you want to pile on top. It’s pizza. So it’s hard to go wrong.

Pesto, Chicken, and Red Grape Pizza

INGREDIENTS

1 recipe pizza dough
prepared basil pesto (purchased or make your own)
seedless red grapes, halved
shredded boneless skinless rotisserie chicken
fresh mozzarella, thinly sliced
freshly grated Parmesan or Romano cheese
freshly ground black pepper
green onions, thinly sliced

DIRECTIONS

1. Prepare dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F.

3. Top prepared crust with a thin layer of basil pesto. Top with grapes, chicken, garlic, and mozzarella. Sprinkle with Parmesan or Romano cheese, freshly ground black pepper, and green onions (reserve some to add after baking).

4. Bake on preheated pizza stone for 8-10 minutes until the crust is puffed and golden brown and the cheese is bubbling. Sprinkle with reserved green onions; slice, and serve.

Makes 1 large pizza.

(Adapted from Cooking Light)

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Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

May 20, 2013

isreali couscous tomato mozzarella recipe

Here’s another Giada recipe. (Four of the last five I’ve posted have been hers- not purposefully.) And I have another one I made today that’s on its way. I must be inspired by her use of fresh healthy ingredients. It’s almost summer after all. Time for meals from the garden (or farmers market if you live in the city and don’t have a single square foot of soil to call your own). And cooking and dining outdoors.

We had our first barbecue with friends last weekend. And this salad was my contribution. Trying something new to serve at a gathering is a bit risky. (I’ve had my share of public failures, too.) But this time I got lucky. This dish was phenomenal! Just the right thing to serve with burgers hot off the grill.

Israeli couscous is actually a type of pasta. The mini balls are made with semolina flour. And they’re hard to find, but they also make them with whole wheat! All of the ingredients listed below (including an 8-oz. box of the couscous) can be found on a trip to Trader Joes. Regular (not white) balsamic vinegar can be used in a pinch, but white is preferred for its lighter taste and coloring. The smoked paprika (which can be found at almost any grocery store now days) is essential though. Might as well buy a big jar- you’ll want to add it to everything. (I practically do.)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

INGREDIENTS

1 Tbsp. extra virgin olive oil
1 1/3 cups (8 oz.) Israeli couscous, also known as pearl couscous or maftoul (whole wheat if you can find it)
generous pinch salt
2 cups packed baby spinach leaves, chopped
12 oz. grape or cherry tomatoes, halved
8 oz. fresh mozzarella, cubed (or 4 oz. feta, crumbled)
1 cup jarred roasted red peppers, drained and diced
1/3 cup sliced or slivered almonds, toasted
1/4 cup fresh flat-leaf parsley, chopped
3 Tbsp. fresh basil, chopped (or fresh mint)
1/3 cup extra virgin olive oil
2 Tbsp. white balsamic vinegar
1 1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS

1. To make the coucous, heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool.

2. To make the dressing, whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and basil in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Season to taste with additional salt and freshly ground black pepper, if needed. Transfer to a large serving bowl and serve. (Can be prepared ahead of time and served chilled.)

Serves 6-8.

(Adapted from Food Network)

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Lemon Crinkle Cookies

May 6, 2013

Last week was Clara’s first birthday! And so for the past month or so I’ve been trying out recipes to include on the menu for her party (a late morning brunch). These cookies easily made the cut. They’re not-too-tart, not-too-sweet and completely lemony. I’m not fanatical about lemons, but I could eat a dozen of these. (Oh, and they freeze really well so they can be made ahead of time. Just let them come to room temperature before serving.)

Lemon Crinkle Cookies

INGREDIENTS

1/2 cup butter, softened
1 cup sugar
1/2 tsp. pure vanilla extract
1 egg
1 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar, for rolling

DIRECTIONS

1. Preheat oven to 350 F. Grease 2 large nonstick cooking sheets with cooking spray or line with parchment paper or a mat.

2. In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Scrape sides of bowl and mix again, briefly.

3. Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in the powdered sugar.  Place on baking sheet and repeat with remaining dough.

4. Bake for 8-10 minutes or until bottoms begin to barely brown and cookies look matte (not melted or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to a rack.

Makes about 18 cookies.

(Adapted from Lauren’s Latest and Lahatchita Eats)

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